Why Restaurant Corkage Fees Are a Hidden Profit Center

In this episode, Lucas and Luna drill into the economics of restaurant corkage fees — the charge for bringing your own bottle of wine. They explore why a policy that seems like a favor to customers can actually be a strategic profit driver, using data from high-end New York restaurants. Lucas explains the markup math on BYOB versus house wine, the psychology behind fee tiers, and why some Michelin-starred spots now charge $100 or more per bottle. Luna pushes back on whether it alienates regulars. They discuss the tipping point for when corkage becomes a loss leader versus pure margin. The episode also touches on the 2024-2025 trend of restaurants loosening or tightening corkage policies in response to changing consumer habits — and what it means for operators watching their beverage program bottom line. Plus: a sincere moment about what keeps the show ad-free. #CorkageFees #RestaurantEconomics #WineProgram #BYOB #ProfitMargin #FineDining #RestaurantRevenue #BeverageProgram #HospitalityIndustry #MenuPricing #RestaurantStrategy #Sommelier #WineMarkup #RestaurantBusiness #LucasAndLuna #FexingoBusiness #BusinessPodcast #RestaurantOperations Keep every episode free: buymeacoffee.com/fexingo