Letters

Issue: December 15, 2008

Anatomy of a Markup Your coverage on wine price markups in restaurants was insightful ( cover story, Aug. 31 ). But customers should realize that markups are based on product cost plus overhead costs. Real estate and its associated rents and taxes can escalate, depending on what city the restaurant is in.

For the full article, check out the new issue of Wine Spectator, on newsstands November 17, 2008.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories