Wine margin analysis template by reference
Analyze the real profitability of each wine on your list: cost, retail price, multiplier, gross margin and contribution to overall profit.
The downloadable file is in English.
Do you know how much you make on each wine in your list?
Many restaurants know their overall wine gross margin, but don't know which references contribute most (or least) to the result. Without this detail, pricing, purchasing, and list composition decisions are made blind.
Uniform multiplier that generates disproportionate prices in premium ranges
References with very low margin that take up space without contributing
Lack of awareness about each wine's impact on overall profit
Purchasing decisions based on cost, not profitability
What's included in the template
A structured spreadsheet to analyze the profitability of each reference in your list.
Reference registration
Fields: name, winery, category, unit cost, bottle retail price, glass retail price
Automatic calculation of multiplier and gross margin
Classification by category: entry, mid-range, premium, high-end
Space for notes: supplier, conditions, last update
Contribution analysis
Gross margin per reference in absolute euros
Percentage contribution of each reference to total margin
Ranking of references by profitability
Identification of references with margin below target
Pricing strategy
Table of recommended multipliers by cost bracket
Simulator: what happens if I change the retail price of a reference
Comparative margin: bottle vs glass for each reference
Guide to seasonal price adjustments
Who is this resource for
- Controllers and finance directors in food & beverage
- Sommeliers and purchasing managers responsible for pricing
- Restaurant owners who want to understand list profitability
- Groups needing to standardize margins across locations
When to use it
- When setting prices for a new list
- When purchasing costs change significantly
- In the annual pricing review
- When negotiating terms with suppliers
What this resource gives you
Smart pricing
Apply differentiated multipliers based on data, not intuition.
Financial visibility
Know exactly how much each wine contributes to the result.
Better negotiations
Negotiate with suppliers knowing the real impact of each cost.
Frequently asked questions
What margin should a restaurant have on wine?▾
It depends on positioning, but a wine food cost between 25% and 40% is considered healthy in the industry. The important thing is that it's differentiated by bracket.
Should I use a single multiplier?▾
No. The best restaurants apply declining multipliers: higher on entry (x3-4), lower on premium (x1.8-2.5). This template helps you calculate the optimum for each reference.
Related content
Optimize your margins with Winerim
Winerim automatically calculates the margin of each reference, suggests pricing adjustments, and monitors overall margin evolution.