Corkage is a practice that allows customers to bring their own wine to certain restaurants, for a fixed fee. This tradition has its roots in the 18th century and has evolved to accommodate modern dining practices.
Origins and Evolution
Initially, the corkage fee was used to compensate caterers for lost profits at banquets, by counting the corks from the bottles consumed. The practice was then popularized under the concept “Bring Your Own Bottle” (BYOB) in the 1970s, particularly in Anglo-Saxon countries. The BYOB aimed to attract new customers and circumvent the lack of an alcohol sales license.
Current operation
Today, corkage includes the cost of logistics, such as opening the bottles, serving, and cleaning the glasses. Rates vary: from 2 to 3 euros per bottle for a wedding, up to 15 to 20 euros in a gourmet restaurant. In France, despite its growing popularity, this practice remains less widespread due to cultural resistance and the high margins that restaurateurs obtain on wine sales.
Benefits
The corkage fee offers several advantages:
1. For the customer : It allows you to taste quality wines, often mature, not available on restaurant menus.
2. For the restaurateur : It reduces storage costs, limits unsold goods, and builds customer loyalty while generating additional income.
Economic Reality
Bottles of wine in restaurants are often sold for much more than they cost to purchase, sometimes up to four times more. This margin allows restaurateurs to offset various costs but is also one of the reasons why the corkage fee remains controversial.
The corkage fee represents an interesting alternative for wine lovers and an opportunity for restaurateurs to diversify their offerings. Its wider adoption could transform wine consumption habits in restaurants in France.
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