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Built for Fine Dining

Elevate Your Financial Excellence

Master wine margins, optimize prix fixe profitability, and manage the complex economics of fine dining with sophisticated financial tools.

  • Optimize wine markup and pairing profitability
  • Price tasting menus for target margins
  • Manage high labor costs with service excellence
  • Track special event and private dining ROI
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"Understanding our wine program's true profitability transformed our business. We're now running at 24% net margins."

— Chef Michael Laurent, Laurent's Table

See Your Numbers in Real-Time

$85
85$
$85
42.5170
80
80 covers
80 covers
50160
28%
28%
28%
2040
Daily Revenue$6,800
Monthly Revenue$204,000
Monthly Profit$69,760
Profit Margin: 34.20%

Your Wine Program: The Profit Engine

Strategic Wine Pricing

House Wines
$8-12 cost
4.5x
markup
Premium Bottles
$30-60 cost
3x
markup
Rare Vintages
$100+ cost
2.2x
markup

Wine Sales Impact

Average Check (No Wine)$68
Average Check (With Wine)$124
+82%
check increase with wine

Revenue & Profit Distribution

Food Sales
58%
of revenue
45% of profit
Wine Sales
32%
of revenue
42% of profit
Cocktails
8%
of revenue
10% of profit
Other Bev
2%
of revenue
3% of profit

Prix Fixe & Tasting Menu Mastery

Balance creativity with profitability. Know exactly how each course contributes to your margins.

Course Costing: Track food cost per course including amuse-bouches
Pairing Profits: Calculate wine pairing markup and attachment rates
Service Requirements: Factor in extended service time and labor
Premium Positioning: Price for perceived value and experience

7-Course Tasting Menu Analysis

Amuse-Bouche$1.80
First Course$4.20
Second Course$5.40
Fish Course$8.60
Meat Course$12.20
Cheese Course$4.80
Dessert$3.40
Mignardises$1.60
Total Food Cost$42.00
Menu Price$165
Food Cost %25.5%
With Wine Pairing
7 glasses, 3oz pours
+$95
68% margin

Private Dining: Your Premium Profit Center

$3,200
Avg Private Event
20 guests × $160
42%
Event Net Margin
vs 22% regular service
$68k
Monthly from Events
18% of total revenue

Service Excellence Economics

Regular Service (80 covers)

Servers (4 × $200)$800
Sommelier$250
Hosts (2)$180
Bussers (2)$140
Total Service Labor$1,370
Per Cover$17.13

Labor as % of Check

Service Labor20.2%
Kitchen Labor14.8%
Total Labor35%

Elevate Your Financial Performance

Join elite restaurants achieving 20%+ net margins with PlanMyRestaurant

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