Almost all of the beers we sell we make far less than $6.25 profit. There are some very expensive 750ml bottles of beer that we make more than $6.25 on, but that’s for the entire bottle.

However, in terms of margin, 333 Belrose has a 30% cost of goods sold on each glass of Calina they’re selling. Or 70% gross profit margin. Almost all of our bottles or draft pours, while having significantly less dollar profit, have a 24% cost of goods sold or 76% gross profit margin.

Successful restaurants tend to have a net profit of 10-18%. That’s with 28-32% cost of goods sold. If 333 Belrose and other wine centered restaurants worked on the same “dollar margin” as we do with beer, their cost of goods sold would be well over 40%. You’re talking about taking away more than half, if not all, of their of their net profit. As a 26-year veteran of the restaurant business I know, without a doubt, that any restaurant working with 40% cost of goods sold will not survive long.

Hence my assertion that beer is a better buy all around for the guest and the restaurant. The guests have less out pocket expense while the restaurant has a higher profit margin and higher net profit.

Also, TJ, do you make $6.25 markup on any beers? Since most of your beers cost less than that, I doubt that you make that much regularly.

1st – a bottle of Calina Reserve Chardonnay is $12.19.
2nd – We get a 10% discount and then pay 6% sales tax.
3rd – You only get (4.23) six ounce pours from a 750ml bottle.

So their cost is $2.76 per glass.

Wine is a lose-lose for the consumer and restaurateur.
Stick with craft beer…it’s a good value for both.
That’s my very biased opinion.

Cheers!

In general most restaurant charge outlandish prices for wine by the glass, which is why I try to go with either bottles or beers. There’s rarely any value in single glass wine purchases.

Don’t understand why these self-styled “upscale” restaurants have to rip off their customers on wine–here the cheapest glass is $9, which I’m sure costs them at least 50 cents.

I understand they have to make a living, but I refuse to patronize restaurants with unreasonable prices like these.

i had the venison (dry and overdone) and the yukon hash was just awful My wife had the rockfish(?) it was a special… (tasteless and squishy)…neither of us finished our meals. Others had pork tenderloin and said it was overdone (this a signature dish i guess). When the meals were coming out we ordered another bottle of white…most were done with their meals before it came out.

the outside seating is a better place just because you are outside, and so is the bar (and their bar specials are better). it’s just not worth the price to sit inside the restaurant…it’s loud and the food just isn’t worth the price…oh, and there was no clarity on the bill if the 18% was added to a party of 6 or more…we had to inquire and by that point, 4 of the 5 checks had already included another tip!

Mike is the best bartender on the Main Line in my opinion.

If you want to enjoy your time out, head to 333 Belrose for happy hour, and stay for dinner.