Evaluating the Profit Potentialm of Restaurant Wine Lists

Abstract

The ever increasing consumer interest in wine has forced many restaurants to scrutinize their wine lists. Restaurant managers, however, still have difficulty in developing, pricing and evaluating wine lists. This paper reviews the process of wine list development and wine pricing. The author then proposes a modification of a popular menu evaluation tool as a way to evaluate the profitability of a restaurant wine list. Finally, recommendations are made for building the profit potential of the list.