Voting Booth Results

Total Votes: 483

Fair restaurant wine markup?

Wholesale plus 10 percent	18 (3%)
Equal to retail	26 (5%)
Retail plus 10 percent	136 (28%)
1 1/2 times retail	176 (36%)
2 times retail	69 (14%)
2 1/2 times retail	8 (1%)
3 times retail	3 (0%)
Whatever the market will bear	15 (3%)
Other	32 (6%)

Here are the fill-in votes:

• $10 over cost (1 votes)
• $10 over retail (2 votes)
• 1 1/2 retail current vintages, 2 1/2 scarce/old (1 votes)
• 1 1/2 Retail to 3+ - directly related to the quality of the restaurant. (1 votes)
• 1 1/3- 1 1/2 times retail depending on the wine in question (1 votes)
• 2 times wholesale (2 votes)
• 3 times wholesale (1 votes)
• 5-10 dollars be bottle ($10-50$ - $5, 51-up -$10) (1 votes)
• A set cost ($10?) per bottle (1 votes)
• across the board or based on retail price? (1 votes)
• add 6$ to the cost price (1 votes)
• at cost plus 8% (1 votes)
• Depend on how expensive the wine is. A cheaper wine can has higher markup. (1 votes)
• Depends on the bottling/price/rarity/stocks (1 votes)
• Depends on the pricing of the food (1 votes)
• Double their cost (1 votes)
• double wholesale (1 votes)
• Fixed amount (say $15) over retail (1 votes)
• Maine Coon Cat (1 votes)
• mark up more on the low end and less on the high end (1 votes)
• Mark up to retail, then add a flat fee on top of that for service (glassware, refrigeration, etc.) (1 votes)
• Retail plus 20 percent (2 votes)
• retail plus 25% (1 votes)
• Retail plus a set corkage fee. (1 votes)
• Retail plus corkage (1 votes)
• Retail price + 20% per yr after release. (1 votes)
• wholesale plus $10 dollars. (1 votes)
• Wholesale plus 20% or retail, whichever is less (1 votes)
• Wholesale plus 25% mark-up (1 votes)