Why Restaurant Wine Markups Are Falling as Margins Rise

In this episode of Restaurant Business with Fexingo, Lucas and Luna explore a surprising shift in how independent restaurants price wine. While the classic 300 percent markup is fading, operators are discovering that lower markups on bottled wine can actually boost overall profitability. They break down the math behind a $40 bottle of wine sold for $70 versus $120, showing how a smaller margin on wine drives higher spend on food and desserts. They also discuss the rise of by-the-glass programs, the psychology of perceived value, and why sommeliers are rethinking their approach. With concrete examples and practical takeaways, this episode offers a fresh perspective on a key revenue stream for restaurants. Tune in to learn how adjusting your wine pricing strategy could increase guest satisfaction and your bottom line. #WineMarkups #RestaurantPricing #IndependentRestaurants #RestaurantRevenue #WineProgram #Sommelier #ByTheGlass #PerceivedValue #RestaurantMargins #FoodAndBeverage #HospitalityIndustry #WineSales #RestaurantBusiness #FexingoBusiness #BusinessPodcast #RestaurantStrategy #WineList #RevenueManagement Keep every episode free: buymeacoffee.com/fexingo