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    How many bottles of wine a restaurant or bar can sell per month?
    Hi there,

    We are planning to open a bar/restaurant,

    We would like to know if you have experience in this market -

    How many bottles of wine a restaurant can sell? or what is the turnover?

    No matter the size of the restaurant/bar you had, we just need some ideas to establish our wine purchase strategy.

    Thanks for helping!


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    #2
    Join Date
    Dec 2016
    Location
    33 Browning St, Yokine WA 6060, Australia
    Posts
    163
    This might help - http://smallbusiness.chron.com/wine-...nts-69528.html


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    A manual for alcohol cost and overall revenues for cafés and bars. Numerous café and bar administrators take a straightforward, long haul see on their alcohol costs. year to get your yearly expenses, or by budgetary quarter or even month-to-month, you can But would you rather sell a table a $200 jug of wine at a 40% pour cost,


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    A guide to liquor cost and profit margins for restaurants and bars. ... Many restaurant and bar operators take a simple, long term view on their liquor costs. ... year to get your annual costs, or by financial quarter or even month-to-month, you can ... But would you rather sell a table a $200 bottle of wine at a 40% pour cost.

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    The high meds
    A guide to liquor cost and profit margins for restaurants and bars. ... Many restaurant and bar operators take a simple, long term view on their liquor costs. ... year to get your annual costs, or by financial quarter or even month-to-month, you can ... But would you rather sell a table a $200 bottle of wine at a 40% pour cost.

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    The general rule of thumb for pricing wine in the on-trade is to charge three times the retail price and add VAT – a margin of 70%, though up to 400% in some instances have been recorded. Wine is a restaurant's surefire moneyspinner, which is why it is the area to which a substantial margin is applied.


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    The general rule of thumb for pricing wine in the on-trade is to charge three times the retail price and add VAT – a margin of 70%, though up to 400% in some instances have been recorded. Wine is a restaurant's surefire moneyspinner, which is why it is the area to which a substantial margin is applied


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