Submitted by penguinchange t3_z07bqd in philadelphia
basically im starting to grow weary of the craft beer thing, and i do like a citywide but my fav drink is wine but most places even just the house red is like 8 /9 bucks!!! any body know any bars with fairly priced vino? grazi
I mean… most restaurants use a shitty wine like Darkhorse as their house red. That’s like $9 a bottle at the liquor store so wholesale for the restaurant would likely be much less
House wine is kind of a thing of the past for modern restaurants. The general rule for BTG is a 5x mark up. Whatever the restaurant paid for the bottle, that's the price of it by the glass. "Wholesale prices" on wine and liquor for restaurants aren't really a thing in Pennsylvania.
>The general rule for BTG is a 5x mark up.
4x.
A glass of wine is 6oz, there's a little more than 4 in a standard bottle. If you're assuming 5 you're planning on shorting people.
I assure you a glass of wine is 5oz. There's 5 glasses in a bottle.
source: over two decades in the restaurant industry.
I've been in the beverage end of the business for 20 years. I've spent a lot of time on wine and wine lists.
Everywhere I have ever worked it's 6oz, everyone I have ever worked with has used a baseline of 6oz. Every bar I have ever run. 6oz.
Standard is 5oz. Always has been. Cant imagine the amount of money you've lost those businesses in your 20 years.
Most did pretty damn good at the end of the day. Many we poured 7-8oz.
Because nickel and diming pour volumes is an inadequate way to control margin. A reputation for a good, and fair pour of wine. Tends to improve volume of sales. And engender repeat customers.
Which pays the bills better than a small % uptick in margin on house wine. Particularly when markups are so high on that product category to begin with.
Regardless of volume pricing, can be set appropriately to the cost, so there's no need for a "loss". A half ounce of wine can be the difference between people viewing it as over priced vs a good value.
More money can generally be saved with better inventory and waste control. And product pricing sits a system where higher markups on some products offset lower markups on others. If a dollar difference on a single product causes a significant loss, a business has much larger problems.
Man, you just keep doubling and tripling down when caught in your bullshit.
Oh yeah. Actually knowing how to run a bar program is tripling down on "bullshit".
Try this: traditional service standards and wine production assume a 4 way split on a bottle of wine. Split/piccolo bottles, considered a single serving. Are 187ml/6.3oz.
The most charitable read on 5oz is that it's based on US medical advice which places it at 5oz based on a "standard drink" containing 14 grams of pure alcohol. And assuming a 12% average ABV. Which isn't a great way to track this shit. The EU equivalent standard is 120ml, roughly 4oz.
None of this is bullshit. It's shit you should know if you have any clue what you're doing.
Lol, ok chief. My CV says otherwise. I'd share it with you but I don't feel like doxxing myself this morning. A glass of wine is 5oz. It's not really a debate. Is there also debate over 1.5oz being a shot? Anyway, I'm done with this. Cheers!
Since when is "a glass" a unit of measure?
Do you track how tall you are in sheets of paper?
A5 or US Letter?
Also YES. There is debate/variability in the volume of a shot as a fixed measure.
This is mostly about the glassware but useful for the chart on varied volumes of the measurement:
https://en.m.wikipedia.org/wiki/Shot_glass
Common practice in the us assumes 1.5oz. Most of Europe and several US states consider it to be 1oz.
There are places that pour 6oz and a lot of people think this is normal or standard but it’s not.
I acknowledge there's a debate.
I simply deeply disagree with 5oz pours, and don't consider it "correct". It divides into a bottle a bit more evenly, which can reduce waste a tiny bit. But otherwise all it's doing is lowering wine sales by making the pour look stingy.
It's like cheater pints. People think it's this miracle of revenue generation. But it's more trouble than it's worth and it's just used to paper over bigger problems.
> That’s like $9 a bottle at the liquor store so wholesale for the restaurant would likely be much less
The maximum discount you can get through the state system is a 10% case discount. If you can direct order it you can get some larger volume discounts, by right that basically means PA produced wine.
The markups used are largely necessary not because of the cost of the wine. But the cost of the staff to pour it, the room you're sitting in, the liability insurance that covers the establishment, the licensing costs that allow it to be poured, etc.
At a a restaurant you have to pay for everything else that surrounds you.
Grow weary??? Interesting wording.
That’s about as cheap as your going to get unless you want a glass of white zin from a jug. Some places have happy hour specials but wine is marked up 2-4 times what it costs the restaurant. So even the cheapest glass is going to run you about $8-$9
By the glass wine is generally marked up 5x.
I personally love the expression "grow weary."
It’s a new pilsner - weary! I’m growing it!
Strangeloves has $3 glasses of house wine during happy hour
Mcgillins. 6 bucks a glass all day every day except fridays when it’s 5.
Hop around some dive bars and see what their prices are like? McGlincheys seems like it’d have one cheap option of red or white.
Go to a byo and bring your own or hit up happy hours like Sampan/double knot (4-7 daily), Veda, Bellini, Murphs
I would not recommend drinking wine sold by the glass at a cheaper price. Perhaps getting a bottle and going to a byo?
If you catch a sale at the state store, you can get a whole bottle for less than $8. I don’t know if Tria still does Sunday School post-pandemic, but they usually had good deals. Most happy hours will have a decently priced house red and white.
But honestly the cheapest glasses will be about $8-9.
I seem to recall some bars -- don't recall which -- that had $5/glass wine, but for anything even halfway decent, that's gonna be the bare minimum. Unless you want to go with white port, tokay, or muscatel...
The real move is to drive to the Trader Joe's in Princeton and pick up some bottles for like $5. It's well worth the drive.
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Marra’s on passyunk used to sell 1 liter carafes of red wine for like $20 dollars. Haven’t been in a few years but they might still do something like that.
saul_weinstien t1_ix42uy4 wrote
8 or 9 dollars is fairly priced. Wine costs more to produce than beer.