Bob Ross wrote:For what it's worth, the French Culinary Institute in New York City teaches the following formula, seeking approximately a 20%
Calculating wine by the glass cost percentage:
Wine by the glass cost percentage - cost per glass (bottle cost divided by # of pours per bottle) divided by selling price per glass.
25.4 ounces in a 750 ml bottle
4 oz pour = 6 pours per glass
5 oz pour = 5 pours per glass
6 oz pour = 4 pours per glass
Calina Reserve Chard costs $5.33 a bottle.
Using a 6 ounce pour or 4 pours per bottle the cost per glass is $5.33 / 4 = $1.33.
$1.33 cost per glass divided by $6.75 selling price per glass = 19.7% wine by the glass cost percentage.
The formula reveals a couple of really important points:
a. The size of the pour can make an important difference.
b. Finding a glass that makes it easy for a pourer to hit the 4/5/6 oz level is important; the FCI recommended against etched glasses because of breakage and against painted glasses -- like the shot glasses -- because it reduced the beauty of the wine in the glass.
Their suggestion: training and constant quality control by the managers.
Users browsing this forum: Google [Bot] and 6 guests