Made a trip to Andre’s Brooklyn wine and ham bar “& Sons” while I was in NYC. Phenomenal experience with great wines (of course) but also some really exceptional domestic cured hams and cheeses. Really cool spot that everyone should be checking out.
I watch every video that involves Andre, love the way in which he explains wine. Doesn't sound prepotent, makes it sound like a science it actually is - and so much more fun! Always waiting for a next video with him tbf.
The ONLY reason BON appetit is in my algorithm is because of andre! I dont drink wine at all but hearing him talk about it, I could watch on a weekly basis
For a by-the-glass wine program, why don't more restaurants use Coravin and thereby obviate the need to recoup bottle cost on the first glass? In addition, it would allow the restaurant to be more ambitious in offering "reserve"-type wine by the glass. I've been a Coravin user since it first came out, and have had great success with 'big' bottles - Opus, Sine Qua Non, etc.
Another super informative video which helps set drink expectations for a restaurant visit - the economics are fascinating, and in amongst it all some great food-wine pairing suggestions. Another killer episode, although residing in Portugal I'm horrified at the prices 😬 If you drink a lot of wine you should probably consider a move to central/southern Europe!
I am an American bartender and with how our tipping culture works and how incredibly competitive the restaurant scene is, I think most restaurants are underpriced and the restaurant’s staff/service is absolutely under appreciated
It's rare that I get wine at a restaurant. Usually getting beer or a cocktail is much better value. I enjoy wine, but when restaurants are charging what the entire bottle costs at a grocery store for a single glass, it's just not worth it.
At this point I'm much happier bringing my own bottle and paying the corkage fee. Much better value! A 300% markup on food is fine because there's an immense amount of time and energy that goes into turning raw ingredients into a meal.
Do you know how long it takes to create a wine list? That doesn't take time and effort? Bringing your own wine to a restaurant is a cheap and classless move.
@@FPSBuzz sure it takes time and some effort. Frankly, I don’t think people care that much though. 95% of regular wine drinkers can hardly tell the difference and can’t justify the huge markup. Sensible people should be happy to meet somewhere in the middle.
@@FPSBuzzthe insinuation that making a meal and picking out a list of wines are comparable in at ALL, nevermind in the amount of labor involved, is genuinely hilarious
@@FPSBuzz My wine cellar is close to reaching a thousand bottles. I have things the restaurants don't have, particularly older vintages and obscure (yet high quality) producers. Whenever I book a restaurant I tend to ask about their corkage fee. Nothing cheap or classless about that, I just want to be able to enjoy the bottles I spent time, energy, and money acquiring.
I watch all the episodes with Andre; he does a beautiful job breakdown wines & wine culture in an approachable way. Love the honesty in this episode (it makes me feel less cheated at a restaurant).
In my experience many restaurants are charging bottle prices of 3 or 4 x RETAIL rather than Andre's 3 x WHOLESALE. That gouging turns me off and I'll usually settle for a beer instead. I still love Andre and his videos though.
Love you for this dre! especially since a lot of people watching may not be in the industry. this will bring even more value to their dining out experiences.
Restaurants in the USA in general have really bizarre economics compared to anywhere else in the world. They're more expensive for the consumer, but the owners and employees also make less. My guess is rent or something.
I was taught that the rule of dessert wines is that the wine always has to be sweeter than the dessert, but I didn't understand that because I thought a less sweet wine would contrast the sweet dessert. It's interesting to hear Andre go against the rules
Gosh all this convinced me that eating and drinking in the us is a Scam. Definetly never going back again and I'm going to stay in Europe where there's barely any markup on the wine and a lot of the drinks because the restaurants care more about serving their customers than making money.
Absolutely in love with this man's ability to convey his knowledge and expertise. Uncovering what should be a pretty complex task and breaking it down in such a thoughtful but concise way. Incredible. I have just started out in a career selling wine and Andre's videos have helped me immeasurably - even if it is just making it all seem a little less daunting. Thank you!
Love Andre's videos. Always an instant watch and like for me. As always this was super interesting. It did however make me never want to order wine in a restaurant again.
I think restaurants would end up doing better with a 2x twice on higher end wine. I would drop $200 for a $100 bottle, but at $300, I will look for a cheaper bottle or maybe order a couple of glasses of something lesser.
Restaurants do this. Markups are generally more $ based than % based. I'm not sure why the video didn't mention that higher priced wines will have lower % markups than cheaper ones.
2:38 I always kind of wondered about this! Makes sense that if they need to open a bottle later in the night the fact that the loss is eliminated by charging that amount removes the risk
In wine school we are actually taught that your dessert wine or sweet wine be sweeter then the dessert your having. Therefore it doesn’t make the dessert bitter or nullify the taste and flavor.
Andre is awesome. So honest and forthright. But average bottle price 80-150???? Lol. I eat $30-50 dishes but would never spend that on wine. And I’m a wine guy. Give me the 30-40$
I have watched André's budget wine videos, so watching a video like this makes me feel like it's a completely different world. When the fanciest restaurants I have payed for is like, a sushi place, or Applebee's, a menu like the video is like, unfathomable.
General rule on pricing breakout for an entree is 1/3 food, 1/3 overhead, 1/3 profit. Overhead generally doesn't include the owner's compensation, it's just pay for the staff so you even have a staff show up. Food service that doesn't serve alcohol need to be very high volume to be profitable. Else, you'll need to serve alcohol if the owner wants to make more than minimum wage equivalent for the time they spend at the job. Tips will also be too low without it, which will not drive the best and reliable servers to your place.
i dont know if youre taking suggestions or anything like that, but I'd love to see an ep with andré focusing on canned wine - house wine, underwood, etc - that (at least here in the pnw) is super common in groceries and corner stores and stuff
I love watching Andre and listening to him talk about wine. Maybe this is lower-brow than a bistro with a professional sommelier, but I also want to know how house wines factor into a restaurant's list too (if it isn't addressed in another video and I missed it)
@@jakobgrant277, Yeah, it seems. When I saw entrées, I didn’t understand why they were so expensive and why they were serving dishes like steak frites and beef bourguignon, then I realized they were actually the mains and this is the menu of a fake French restaurant.
@@dkoppenol, Yeah, I understand, but I thought it was supposed to be the menu of a traditional French bistro and when I saw “entrées” I immediately understood that they were the starters or appetizers.
It is not so different in the larger cities here. Living in Germany triple the price per bottle is also common. The per glass prices are usually a bit lower. Italy tends to be a bit "cheaper" where twice the price per bottle is more common, in more rural parts sometimes even less, especially for local wine. Dont know about spain and portugal though.
@@leonardschumann9212hat are you saying? Yes the ratios (a glass for the price of a bottle etc) might be similar but the prices mentioned in this video are double to tripple. A decent glass of wine in Belgium starts at 5,5€-8€ A decent bottle starts at 18-20€ In Paris that would be decent glass of wine starting at 8€-10€ and a bottle 30-35? Bottles of 80€ are seldomly sold in brasserie level restaurants.
@@Myacckt Two factors at play here: 1) NYC is an upscale market, lots and lots of wealth 2) classic french wines like you might get in a bistro in France are automatically more expensive due to costs of importation and distribution
So, I was taught that sweet wines should be sweeter than the dessert, not the other way around. That’s because the sweetness of the dessert will overtake the sweetness of the wine, causing the wine’s alcohol to be most prominent
For what quantity do you put thay price, on thr by the glass? In Germany we see big differences between restaurants, some price on 100ml, some on 200ml.
Based on the pricing algorithm, if you are going to drink a nice bottle of wine, you're going to be far better off bringing your own and paying the corkage fee. You get to drink exactly what you want, get a better bottle, and you save money. For instance, even a modest $50 bottle of wine, you pay a $35 corkage fee, and you're in for $85. That same bottle would cost you $150 at the restaurant 3x markup pricing. Or alternately you spend $85 at the restaurant and drink a $85/3 = $28 worth bottle. Don't even get me started on wine by the glass ... Understand restaurants need to make money to stay in business, just never understood the wine pricing model. A little more reasonable pricing and people would probably drink more, enjoy the experience more, and the restaurant would net more. Basic supply and demand.
He says they'll charge the same price for a glass as the bottle because it might go bad once opened but I bet if you want to take the bottle they'll charge you 10 fold.
I watch every one of these episodes, this guy needs a weekly show
I would love that! his episodes are the best.
100% best part of this channel !
Yeah he's literally the only reason I follow this channel
Same! He’s great
@@Ze-Germanzuk I don’t even follow I only come here for his segments
Please keep André on this channel for as many episodes as you can! He's great, I love watching every episode he's in!
I don't even drink wine, and I watch EVERY single video André is featured in. EVERY. SINGLE. VIDEO. Give this guy a show already!
the ratios for by the glass and by the bottle is so interesting to hear. great video as always. more André!
Made a trip to Andre’s Brooklyn wine and ham bar “& Sons” while I was in NYC. Phenomenal experience with great wines (of course) but also some really exceptional domestic cured hams and cheeses. Really cool spot that everyone should be checking out.
I’m going to NYC next month and really wanted to go to his place but my wife is pregnant and Ham and wine just doesn’t go with pregnancy at all lmao
@@blankcheck2276 that may be the one reason to skip! Congrats!
I can’t find anything referring to this spot online, is it truly called “& sons” or is there a more official name for the place?
André is my favorite contributor on this channel. So interesting and I love listening to him!
What can I say that hundreds of people haven't already. Andre is a treasure, and we need more of him.
I watch every video that involves Andre, love the way in which he explains wine. Doesn't sound prepotent, makes it sound like a science it actually is - and so much more fun! Always waiting for a next video with him tbf.
Let’s get Andre a weekly series on BA - every video is fantastic
The ONLY reason BON appetit is in my algorithm is because of andre! I dont drink wine at all but hearing him talk about it, I could watch on a weekly basis
For a by-the-glass wine program, why don't more restaurants use Coravin and thereby obviate the need to recoup bottle cost on the first glass? In addition, it would allow the restaurant to be more ambitious in offering "reserve"-type wine by the glass. I've been a Coravin user since it first came out, and have had great success with 'big' bottles - Opus, Sine Qua Non, etc.
Another super informative video which helps set drink expectations for a restaurant visit - the economics are fascinating, and in amongst it all some great food-wine pairing suggestions. Another killer episode, although residing in Portugal I'm horrified at the prices 😬 If you drink a lot of wine you should probably consider a move to central/southern Europe!
that is why everyone is visiting places like Portugal.
I am an American bartender and with how our tipping culture works and how incredibly competitive the restaurant scene is, I think most restaurants are underpriced and the restaurant’s staff/service is absolutely under appreciated
@@kevinwichlin9889 seems that way yes.
@@kevinwichlin9889 I think American employers should start paying their service workers a decent salary and get rid of tips.
Why would they, when the customers are paying like half of their payroll on top of the bill?
MORE. ANDRE.
He’s seriously lovely, I hope he’s chill in real life :)
It's rare that I get wine at a restaurant. Usually getting beer or a cocktail is much better value. I enjoy wine, but when restaurants are charging what the entire bottle costs at a grocery store for a single glass, it's just not worth it.
Andre was a such a great addition to this channel. Love his videos
Could watch this for hours, hoping for more videos like this on Spanish and Italian style restaurants!
At this point I'm much happier bringing my own bottle and paying the corkage fee. Much better value! A 300% markup on food is fine because there's an immense amount of time and energy that goes into turning raw ingredients into a meal.
Do you know how long it takes to create a wine list? That doesn't take time and effort? Bringing your own wine to a restaurant is a cheap and classless move.
@@FPSBuzz sure it takes time and some effort. Frankly, I don’t think people care that much though. 95% of regular wine drinkers can hardly tell the difference and can’t justify the huge markup. Sensible people should be happy to meet somewhere in the middle.
@@FPSBuzzthe insinuation that making a meal and picking out a list of wines are comparable in at ALL, nevermind in the amount of labor involved, is genuinely hilarious
A fool and his money are soon parted
@@FPSBuzz My wine cellar is close to reaching a thousand bottles. I have things the restaurants don't have, particularly older vintages and obscure (yet high quality) producers. Whenever I book a restaurant I tend to ask about their corkage fee. Nothing cheap or classless about that, I just want to be able to enjoy the bottles I spent time, energy, and money acquiring.
I watch all the episodes with Andre; he does a beautiful job breakdown wines & wine culture in an approachable way. Love the honesty in this episode (it makes me feel less cheated at a restaurant).
In my experience many restaurants are charging bottle prices of 3 or 4 x RETAIL rather than Andre's 3 x WHOLESALE. That gouging turns me off and I'll usually settle for a beer instead. I still love Andre and his videos though.
This is great! Love hearing some of the business side of things that goes behind a restaurant
Love you for this dre! especially since a lot of people watching may not be in the industry. this will bring even more value to their dining out experiences.
Don't even like wine at all but this guy has a great voice and he's super knowledgeable without being pretentious. Andre is great!
I always wondered about wine markup in restaurants. Great info!
Love all of the love that Andre gets in the comments. I have to agree with the sentiment.
two minutes and 43 seconds in and this is absolutely fascinating! thank you BA and Andre! Big fan :)
When I came to US I was shocked by the 200% markup for wine bottles in the restaurants. While in Spain I have seen usually 50% even until 10%
Restaurants in the USA in general have really bizarre economics compared to anywhere else in the world. They're more expensive for the consumer, but the owners and employees also make less. My guess is rent or something.
I was taught that the rule of dessert wines is that the wine always has to be sweeter than the dessert, but I didn't understand that because I thought a less sweet wine would contrast the sweet dessert. It's interesting to hear Andre go against the rules
You are correct. It's not like the editors are somms. Slip-ups happen.
Andre, I absolutely love all your videos. So informative but fun and interesting. Thank you!
Gosh all this convinced me that eating and drinking in the us is a Scam. Definetly never going back again and I'm going to stay in Europe where there's barely any markup on the wine and a lot of the drinks because the restaurants care more about serving their customers than making money.
I think it’s more like American restaurant owners don’t really care much about their employees
@@jicalzad Or maybe that they would like to earn more than the equivalent minimum wage for the hours they spend on the job, often 80+ hours a week.
The glass = cost of wholesale bottle is fascinating. I’ve never heard that before!
Such a great idea for a video, and wonderfully executed! Thank you!
Absolutely in love with this man's ability to convey his knowledge and expertise. Uncovering what should be a pretty complex task and breaking it down in such a thoughtful but concise way. Incredible. I have just started out in a career selling wine and Andre's videos have helped me immeasurably - even if it is just making it all seem a little less daunting. Thank you!
Love Andre's videos. Always an instant watch and like for me. As always this was super interesting. It did however make me never want to order wine in a restaurant again.
I think restaurants would end up doing better with a 2x twice on higher end wine. I would drop $200 for a $100 bottle, but at $300, I will look for a cheaper bottle or maybe order a couple of glasses of something lesser.
Restaurants do this. Markups are generally more $ based than % based. I'm not sure why the video didn't mention that higher priced wines will have lower % markups than cheaper ones.
He recommended 3x wholesale (not retail). How would you know the wholesale price?
We need Andre to have his own show that we can all binge watch!
In Chicago, I have seen at a one Michelin French bistro, there were affordable wines in the 39 dollars to start.
2:38 I always kind of wondered about this! Makes sense that if they need to open a bottle later in the night the fact that the loss is eliminated by charging that amount removes the risk
Andre is my favorite! I don't care what channel he's on. I watch everything he talks about when it comes to wines.
Andre delivering information and entertainment expertly yet again
In wine school we are actually taught that your dessert wine or sweet wine be sweeter then the dessert your having. Therefore it doesn’t make the dessert bitter or nullify the taste and flavor.
Andre is awesome. So honest and forthright. But average bottle price 80-150???? Lol. I eat $30-50 dishes but would never spend that on wine. And I’m a wine guy. Give me the 30-40$
Different restaurant has different strategies. You definitely could find the one who fit your budget
"Wine Guy"
One of the best vids on the internet ever for people in California
I have watched André's budget wine videos, so watching a video like this makes me feel like it's a completely different world.
When the fanciest restaurants I have payed for is like, a sushi place, or Applebee's, a menu like the video is like, unfathomable.
A friend of mine ran a restaurant and said absolutely all of the profit was in alcohol sales. Food was mostly break-even or a little profit.
Why would food costs factor into the triple markup for wine? Are you not charging for the food?
General rule on pricing breakout for an entree is 1/3 food, 1/3 overhead, 1/3 profit. Overhead generally doesn't include the owner's compensation, it's just pay for the staff so you even have a staff show up. Food service that doesn't serve alcohol need to be very high volume to be profitable. Else, you'll need to serve alcohol if the owner wants to make more than minimum wage equivalent for the time they spend at the job. Tips will also be too low without it, which will not drive the best and reliable servers to your place.
i dont know if youre taking suggestions or anything like that, but I'd love to see an ep with andré focusing on canned wine - house wine, underwood, etc - that (at least here in the pnw) is super common in groceries and corner stores and stuff
I love his videos so much omg I binge them !!!!!
PLEASE do more of these! Fascinating and useful!
I love watching Andre and listening to him talk about wine. Maybe this is lower-brow than a bistro with a professional sommelier, but I also want to know how house wines factor into a restaurant's list too (if it isn't addressed in another video and I missed it)
I love these videos! Keep them coming!
This channel doesn't have enough Andre
Thank you for the honest and transparent insight! Andre forever!
Love you Andre! Keep it coming!
Andre needs a podcast ASAP
Nobody knows any subject more than Andre knows wine lol
really love the economic lessons baked into this
Very interesting video, but it’s confusing why a French restaurant is calling the entree the main course.
That’s just a bizarre Americanism
@@jakobgrant277, Yeah, it seems. When I saw entrées, I didn’t understand why they were so expensive and why they were serving dishes like steak frites and beef bourguignon, then I realized they were actually the mains and this is the menu of a fake French restaurant.
Americans call main course 'entree' and entrees 'starters'.
@@dkoppenol, Yeah, I understand, but I thought it was supposed to be the menu of a traditional French bistro and when I saw “entrées” I immediately understood that they were the starters or appetizers.
Would be interesting to see this on a Europe level.
It is not so different in the larger cities here. Living in Germany triple the price per bottle is also common. The per glass prices are usually a bit lower. Italy tends to be a bit "cheaper" where twice the price per bottle is more common, in more rural parts sometimes even less, especially for local wine. Dont know about spain and portugal though.
@@leonardschumann9212hat are you saying? Yes the ratios (a glass for the price of a bottle etc) might be similar but the prices mentioned in this video are double to tripple.
A decent glass of wine in Belgium starts at 5,5€-8€
A decent bottle starts at 18-20€
In Paris that would be decent glass of wine starting at 8€-10€ and a bottle 30-35?
Bottles of 80€ are seldomly sold in brasserie level restaurants.
I think New York is a bit out of scale even for the US
@@Myacckt Two factors at play here:
1) NYC is an upscale market, lots and lots of wealth
2) classic french wines like you might get in a bistro in France are automatically more expensive due to costs of importation and distribution
So, I was taught that sweet wines should be sweeter than the dessert, not the other way around. That’s because the sweetness of the dessert will overtake the sweetness of the wine, causing the wine’s alcohol to be most prominent
Got it - never order wine when eating out!
Not a wine drinker in the slightest anymore, but Andre is fascinating. More Andre!
I would go to that Bistro and order Billecart with that steak frites.
Perfect
love learning here
Great concept for a video that helps educate the consumer in an informal and fun way
This is so interesting! Loved this perspective, I learned a lot!
He totally saves this channel.
I never considered that the glass should buy the bottle for those reasons.
Fantastic episode as always. Quick recommendation that came up while watching. A guide to wine storage. How and why and styles of storage?
This is my sommelier!!!
I would eat at Bistro d' Andre! Make it happen!
Andre! You're giving away our markup secrets!!!
I don’t drink, but I enjoy learning about wines. Nice to know what goes into everyone else’s bill! 😂
I know it is like you said. But when price is 4 times the market bottle value it is profiteering! I already chosen restaurants by their wine list.
Thanks for the knowledge in this episode!
7:53 Always thought traditional advice is the wine should be sweeter than the dessert
Great video! Try a black tabletop next time to make the reflections in his glasses less distracting
Thanks for the informative video! I liked how you described your thought process in coming up with a wine list. I learned something new today.
Those prices are ridiculously high
Wait why do they call "entrées" the main course? Entrée means the starters
Welcome to America.
For what quantity do you put thay price, on thr by the glass? In Germany we see big differences between restaurants, some price on 100ml, some on 200ml.
Based on the pricing algorithm, if you are going to drink a nice bottle of wine, you're going to be far better off bringing your own and paying the corkage fee. You get to drink exactly what you want, get a better bottle, and you save money. For instance, even a modest $50 bottle of wine, you pay a $35 corkage fee, and you're in for $85. That same bottle would cost you $150 at the restaurant 3x markup pricing. Or alternately you spend $85 at the restaurant and drink a $85/3 = $28 worth bottle. Don't even get me started on wine by the glass ... Understand restaurants need to make money to stay in business, just never understood the wine pricing model. A little more reasonable pricing and people would probably drink more, enjoy the experience more, and the restaurant would net more. Basic supply and demand.
I see Andre, I click!!
I've learned so much in the past 2 minutes 😂
Great video! Love seeing all the inside baseball in the wine world. I feel like I should have paid for this.
Learning so much ❤
Yes I felt like throwing tomatoes at the screen 😂😂
More more more, Andre!
Those prices are higher than Tokyo!
This guy is awesome.
Need weekly show with andre
More Andre!
That guy speaks for all of us when he asked who's dropping 3G on wine
The1%?😂
Andre , my friend , one correction the desert 9:58 as a guideline has to be less sweeter then the dessert wine .
This dude is an Encyclopedia
Excellent information and enjoyable vid
and then there is me, pouring wodka in my grape juice
I think 3x cost is standard markup for all inventory these days. Congratulations! I just saved you 4 years of college tuition! 🎉🎉😂 Also, first.
lol not first, nice try
😂😂😂
Supermarkets are not getting a 3x cost markup on Corn Flakes.
@@NessieJapan You goota make up for the corn flakes somewhere else though.
@@NessieJapan They are getting 3x or more on prepared meals at the deli, however, or at the Starbucks counter.
that was amazing!!
He says they'll charge the same price for a glass as the bottle because it might go bad once opened but I bet if you want to take the bottle they'll charge you 10 fold.