You calculate a wine tasting of five wines by dividing the total costs of all wines, glasses and extras by the number of participants. Most restaurant owners underestimate hidden expenses like glassware depreciation and staff time, crushing their expected profits. The real challenge lies in accounting for every cost component accurately.
What does a wine tasting really cost?
A wine tasting appears straightforward: five wines, five glasses, finished. However, several cost layers exist beyond what's immediately visible.
💡 Example costs per person:
- Wine (5x 1.5dl): €12.50
- Cheese and nuts: €3.50
- Bread and crackers: €1.80
- Glasses (depreciation): €0.50
- Staff (15 min): €2.20
Total costs: €20.50 per person
Calculate wine costs per person
For tastings you'll need 1.5 deciliters per wine per person. Five wines equals 7.5 deciliters total. Since bottles contain 75cl, you need exactly one bottle per guest.
- House wine: €8-12 per bottle (costs €8-12 per person)
- Mid-range: €15-25 per bottle (costs €15-25 per person)
- Premium: €30-50 per bottle (costs €30-50 per person)
⚠️ Note:
Always use your purchase price excl. VAT, not individual glass selling prices. A €20 purchase-price bottle creates €20 costs per person, regardless of your normal €35 total glass pricing.
Additional costs you can't ignore
Wine represents just one expense category for tastings. From years of working in professional kitchens, I've seen operators consistently underestimate these supporting costs:
- Snacks: Cheese, nuts, olives (€2-5 per person)
- Bread: Baguette or crackers (€1-2 per person)
- Glasses: Depreciation and extra washing (€0.50 per person)
- Staff: Explanation and service (10-20 minutes per person)
Determine your selling price
Healthy margins require food cost between 25-35% for package deals. Premium wine selections can push this to 40%.
💡 Example calculation:
Total costs: €22.50 per person
Target food cost: 30%
Minimum selling price excl. VAT: €22.50 ÷ 0.30 = €75.00
Selling price incl. 9% VAT: €81.75
Group size affects profitability
Smaller groups (2-4 people) carry higher per-person costs due to fixed expenses like staff time. Larger groups (8-12 people) operate more efficiently.
- 2-4 people: +€3-5 extra per person
- 6-8 people: Standard costs
- 10+ people: -€2-3 per person possible
How do you calculate the margin on a wine tasting? (step by step)
Calculate your wine costs
Calculate 1.5dl per wine per person (7.5dl total). Add up the purchase price of all five wines and divide by the number of bottles you need. This gives you the wine costs per person.
Add up all additional costs
Calculate cheese, nuts, bread, glasses and staff costs together. Don't forget the time you spend on explanation and service (average 15 minutes per person).
Determine your selling price
Divide your total costs by your desired food cost percentage (usually 30-35%). Multiply by 1.09 for VAT to get your final price.
✨ Pro tip
Track your wine costs weekly during peak tasting season (September through December). Most operators see 15-20% cost fluctuations during harvest months that directly impact margins.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How much wine do I need per person?
You'll need 1.5 deciliters per wine per person. Five wines totals 7.5dl, so approximately one bottle per guest.
What food cost percentage works for wine tastings?
Target 25-35% food cost for package experiences. Premium wine selections can justify up to 40%, but monitor your margins closely. Higher percentages eat into profitability quickly.
Can I use cheaper wines to boost margins?
Yes, but reputation matters significantly. Guests notice the difference between €8 and €20 bottles immediately. Better to charge slightly more with quality selections than damage your brand.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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