Ideal distribution by price range
Structure price bands so guests navigate easily and the restaurant protects margin.
What this reference helps you decide
Price distribution should guide guests towards a comfort zone where the restaurant earns its best margin. It is not about having expensive wines, but about distributing the options intelligently.
How to use it
Criteria based on common practice in the hospitality sector. It analyses the typical distribution in restaurants with profitable wine lists, considering average spend, positioning and guest profile.
Key points
Rule of thirds
A functional distribution usually splits the list into three tiers: entry (30-35%), mid (40-45%) and high (20-25%).
Price anchor
Including 2-3 premium references acts as a psychological anchor that makes the mid tier seem more accessible.
Sweet spot
The price range where most sales volume is concentrated. It should contain your best-margin references.
Entry price
The cheapest wine on the list sets the guest's expectations. It should not be too low if you are aiming for positioning.
Recommended next steps
Measure the current situation with consistent data.
Choose one operational change and assign an owner.
Review sales, margin, stock and service impact after four weeks.