This Is Why Wine Costs So Much at Restaurants
Ask yourself what you'd expect to pay for a perfectly cooked prime cut of New York strip at a top steakhouse. Now, consider what you'd bewilling to payfor that same piece of meat, straight from the butcher. Most diners don't blink an eye at the substantial price difference between the two, yet they fundamentally struggle to understand why the Napa Cab they ordered to go with that steakcosts twice as much在餐厅，就像他们在他们的邻居瓶装商店一样。伊丽莎白·罗斯·曼达鲁（Elizabeth-Rose Mandalou）说：“即使我们提供了存放瓶子，策划清单和谈论葡萄酒的服务，但[食客]的看法并不像桌子上的大型牛排一样。”亚搏电竞加利福尼亚州萨克拉曼多的WM餐厅的董事和合伙人。
A lot of expertise and investment goes into creating that moment of excitement for a customer that comes from unearthing a new bottle from a list of intriguing, unfamiliar names, or from informative chats with the sommelier. "We establish trust. My restaurants focus on Italian varieties, and if that's not what you usually drink, I'm confident that I can find something comparable on my list," Mandalou says.
Next time you hear a friend grumbling aboutwine markupsover dinner (after they've paid $45 for that rib-eye), we've got you covered with the facts.
1.瓶数学
据纽约市Compagnie des Vins Surtaturels的餐厅老板Caleb Ganzer称，大多数餐厅以三到四倍的批发售价的三到四倍。亚搏电竞这往往是您在酒类商店支付的费用的两倍。因此，如果一家餐厅以15美元的价格购买瓶子，并收取45美元的收费，那么30美元的利润中有多少？Ganzer说，从租金到人员配备到HVAC的运营成本使酒窖保持在可容忍的温度，这意味着餐厅通常会看到该金额的餐厅不到10％（在这种情况下（这种情况下）3美元亚搏电竞。“当您在商店中购买瓶子时，您实际上只需支付零售商的购买，而制作人就可以买到它。[访客必须考虑的是享受它在一个不错的地方所带来的费用。”
你可知道？
Bottles are often prescreened before a taste is poured. "Most somms are tasting the wine before they even bring it to the table, so they're not going in blind," Ganzer says.
2. What's the Deal with By-the-Glass
With by-the-glass wine offerings, operators charge more because of the waste potential. "You're taking a risk; you're opening up a bottle. You don't know if you're going to sell those other glasses, and you have about 24 hours to sell an open bottle [before it's a loss]."
你可知道？
The saying that you don't need to tip on wine needs to be debunked. Whether that bottle is $60 or $600, pros like Ganzer and Mandalou agree: 20% is the minimum.
3. You Get What You Pay For
For people who still can't get over the sticker shock, Ganzer respectfully points to the other side of the bar menu. "Cocktails are usually priced at five times what the cost of the ingredient is, and no one's ever like, 'Oh, I can just go get a bottle of liquor and make my own.'" Just as there's expertise in making cocktails, there's expertise in serving wine and creating an ambience—and expertise isn't free.
你可知道？
在餐馆和公司一样,是高端glassware costs $40, whereas standard glasses can be any- where from $3–$12 each. "We made the decision to upgrade all of our glassware to premium glassware at a significant upfront investment, and typically we break one to two per day on aver- age," Ganzer says.
