Wine & cellar advice
Advising on a restaurant wine list: how an independent wine merchant can help you
Independent restaurants without an in-house sommelier can rely on a wine merchant to structure and manage their wine list.
Wine list creation
A selection coherent with the cuisine, price bracket distribution (25% entry-level, 50% mid-range, 25% prestige), and balance between regions and styles. The wine merchant works based on the restaurant's menu and positioning.
Supply and procurement
Weekly or bi-weekly delivery depending on turnover, inventory management, alerts on depleted cuvées with proposed alternatives. Professional invoicing with deductible VAT.
Turnover and seasonality
Quarterly adaptation of the list: adding rosés in spring, lighter selections in summer, introducing more structured wines in autumn. Monitoring trends (natural wines, low alcohol content, emerging regions).
Floor staff training
Occasional tasting sessions and presentation of the list's cuvées to staff to enhance their ability to advise guests. Concise product sheets available in the dining area.
Markup and profitability
Standard markup ratio in the restaurant industry: 3 to 4 on wine. A wine merchant advises on price positioning to maintain a consistent margin without disconnecting from the local market.
Frequently asked questions
- What is the ideal number of references on a wine list?
- 20 to 50 for a bistro, 50 to 150 for a fine dining restaurant. An overly long list dilutes orders and increases inventory burdens.
- Does a wine merchant compete with wholesalers?
- Wholesalers cover broad, standardized catalogues. The wine merchant provides higher quality standards and customization. The two are complementary.
- Is it possible to test the service before committing?
- Yes, an initial one-off selection without volume commitment allows you to evaluate the collaboration.