VINO LOGIC GUIDES
Commercial beverage thinking for independent hospitality.
Practical guidance on wine lists, COGS, margins, stock, by-the-glass strategy and team performance. Written for restaurant owners, managers and sommeliers who need the numbers and the wine to work together.
LATEST GUIDE
Start with the numbers behind the list.
Useful answers first. Commercial context second. No generic hospitality filler.
BEVERAGE PROFITABILITY
What is a good beverage cost percentage for an Australian restaurant?
Wine COGS, gross profit, BTG pricing, stock, wastage and sourcing strategy.
COMING NEXTMore practical guides are being added on wine markup, by-the-glass pricing, list architecture, wastage and staff wine sales.