Everyone has a free choice to work in the profession that pleases them the most, just as everyone has the freedom to choose the products and services they by. To bemoan the fact that in order to make mega-bucks I need to charge mega-prices for wine I think demonstrates the opposite side of the coin of which Brendan experienced in his restaurant experience; if you charge enough, people will stop coming.
Perhaps the whole issue of pricing is more of a topic now that the wholesale/retail prices are what they are. When a $25 bottle of wine showed up at $60 on a wine list, maybe it just wasn't as painful as that $70 bottle showing up at $175.
The other part of the equation is the rate of inflation in wine prices. Most of the ultra premium wines have escalated at a rate that far exceeds the rate of inflation or increase in production costs. The '94 Caymus Cab for example had an approximate retail price of $35. The '95 jumped to $65. Has the cost of any food item escalated at this rate? Has labor? Has rent? Why, therefore, must wine pricing bear the burden of supporting a restaurant? I'm still convinced that reasonable wine pricing can only increase total sales and add to the bottom line. I'm also convinced that greed will certainly lead to their demise.
Grape growing and winemaking is no different than any other agricultural operation. Having been in the produce business many years ago, I continually watched farmers jump on the latest bandwagon. Tomato prices high? Everyone planted tomatoes the following year. Guess what? Tomato prices took a dump! Everyone lost money. I think the high prices, increased acreage, and weakening economy will soon take their toll on the situation we see today. What a shame that it's taken years to get Americans excited about wine, and now that sales are rising, the "we'll get 'em while we can" attitude is running rampant!
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Restaurant Wine Pricing
Mark Brown, April 2, 2001
Re: Restaurant Wine Pricing
Ed Hale, April 3, 2001Re: Restaurant Wine Pricing
A. Simpcox, April 3, 2001Re: Restaurant Wine Pricing
Thomas Mercer-Hursh, April 7, 2001
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Ed Hale, April 4, 2001
Re: Restaurant Wine Pricing
A. Simpcox, April 3, 2001
Re: Restaurant Wine Pricing
Ed Hale, April 7, 2001Re: Restaurant Wine Pricing
A. Simpcox, April 7, 2001
Re: Restaurant Wine Pricing
Ed Hale, April 9, 2001
Re: Restaurant Wine Pricing
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