Home |
Search |
Today's Posts |
|
Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
I'm specifically looking for a source for glassware, but all my
commercial supplies are coming out with prices from $2-6 per glass, which seems expensive to me. Does anyone know of a good source of quality wine glasses that would come in under $2? I'm in San Antonio, Texas, by the way. Thanks, James |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
> skrev i melding oups.com... > I'm specifically looking for a source for glassware, but all my > commercial supplies are coming out with prices from $2-6 per glass, > which seems expensive to me. > > Does anyone know of a good source of quality wine glasses that would > come in under $2? I'm in San Antonio, Texas, by the way. > 2USD for a quality wine glass? I guess you may want to try IKEA and their 'Svalka' series - perfectly acceptable for tastings I've heard from professionals. hth Anders |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
|
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
These are all useful replies, as I definitely understand where you're
coming from on the consumer side. The problem is that in the bar/wine business the level of breakage runs at around 20% per year, so trying to strike a balance between quality and practicality is a problem. My family has always had bar businesses, but I'm the first one starting one in the States. I know the European cost models but not the US ones. -- James |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
> The problem is that in the bar/wine
> business the level of breakage runs at around 20% per year, so trying > to strike a balance between quality and practicality is a problem. Amortized over the number of glasses of (presumably expensive) wine you'll be serving and charging for, how much does that really come to? I know, every little bit adds up, but if you sold the wine for a nickel more per glass, you'd be ahead, vs. using a cheaper thicker glass that might turn people off. I know I sometimes choose where to go based on the wine glasses they use, and I look forward to the experience. Jose -- Money: what you need when you run out of brains. for Email, make the obvious change in the address. |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
Sadly the economics of the wine biz are similar to the restaurant biz,
so even when you put down $50 on a dinner, the restaurant is only making 2-5% profit after all the costs. Which of course raises the question about why I don't just stick my money in a savings account! The other problem is that in Texas, you have to pay a 14% tax on all alcohol sold if you have a full liquor licence, and consumers aren't aware as it's an inclusive tax (not added on like regular sales tax). But I take everyone's points in this thread - it's certainly how I feel as a customer, so I will make sure that my glasses are up to standard! Thanks, James |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
A friend of mine worked at a wine bar many years ago. He designed and
welded on an adapter for Vacu-Vin stoppers to the tube for a vacuum cleaner. He then attached a foot pedal to the power line. To pour a glass of wine just open the bottle or remove the stopper, pour the wine, stopper the bottle, put the adapter on the stopper and step on the power control. The excess air was removed from the bottle. I thought it was quite clever. Fred. |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
Yes, there's a professional version of fthe same idea (probably after
he dreamt up his approach) that uses Nitrogen. The only problem is that every study shows a wine degrades once it's opened, pretty much however it's treated afterwards. But otherwise, his idea (and Nitrogen) can definitely a couple of days of life to almost any bottle. As an aside, Andrea Immer has a fantastic wine buyers guide where she tests the life of a wine after it's open. Amazingly, even without complex treatment, wines last anything from a day to three weeks, depending on the wine. - James http://www.drinktexas.com |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
Good Shottweisel (sp) glasses run $5 each. Does not seem like much
cost to me. If you buy twice as many glasses, your breakage is down to 10% >> The problem is that in the bar/wine >> business the level of breakage runs at around 20% per year, so trying >> to strike a balance between quality and practicality is a problem. > |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
In article >, teacherjh@aol.
nojunk.com says... > >> The problem is that in the bar/wine >> business the level of breakage runs at around 20% per year, so trying >> to strike a balance between quality and practicality is a problem. > >Amortized over the number of glasses of (presumably expensive) wine >you'll be serving and charging for, how much does that really come to? > >I know, every little bit adds up, but if you sold the wine for a nickel >more per glass, you'd be ahead, vs. using a cheaper thicker glass that >might turn people off. I know I sometimes choose where to go based on >the wine glasses they use, and I look forward to the experience. > >Jose Jose, To echo yours, Mark's and Richard's sentiments, not long ago, we were hosting a board dinner in Newport Beach, CA/US and had gotten the concierge to make reservations for the event. I dined at the restaurant (a very nice one on at the marina), and was amazed at the low-end stems. While walking around the hotel property, I spotted a small dining room, off of the main restaurant area. The tables were all set with Riedel Sommelier Series glasses. Wow, in the dimly lit area it was quite an impression. I inquired, and found that it was the "chef's table" for the resort's higher-end restaurant. I immediately booked it, instead, and we had one of the most exquisite board dinners yet! Now, the chef, the sommelier, the waitstaff, and the food went a very, very long way toward that, but the glassware for our "wine dinner" was the final touch!!! I'm NOT advocating US$50/stem settings, but to usher the board members into this small dining area, with pinspots hitting just the place settings was a real treat for me. As we served about 8 wines that night, the settings were a photographer's dream. I have to admit that I got a bit lucky, however, if the place settings had included "jelly jars," I would not have changed the reservations - the glasses sold me on the spot. Hunt |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
Anders Tørneskog wrote: > > skrev i melding > oups.com... > > I'm specifically looking for a source for glassware, but all my > > commercial supplies are coming out with prices from $2-6 per glass, > > which seems expensive to me. > > > > Does anyone know of a good source of quality wine glasses that would > > come in under $2? I'm in San Antonio, Texas, by the way. > > > 2USD for a quality wine glass? > I guess you may want to try IKEA and their 'Svalka' series - perfectly > acceptable for tastings I've heard from professionals. > hth > Anders I agree entirely with the IKEA recommendation. The Svalka comes in both red and white glasses that cost around .50 per glass here in the Northeast. ($3.00 for six). The IKEA website has them listed at 6 for $4.50. IMO, it's still a great value. The glasses hold 10 oz. I've used these as my daily wine glasses for over 4 years and so far only 2 glasses have been broken. I'm not sure if there is an IKEA store near you in Texas, but it may be worth a drive for you to stock up on the glasses. They also have a glass that holds 19 oz, OPTIMAL, the cost for those is around $2.00 each. Here's the links to them on the IKEA website, with shortened URLs for ease. Link to red wine glasses: http://tinyurl.com/as65w white glasses : http://tinyurl.com/dkc5v |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
I took a look at IKEA's glasses, but am puzzled. What is a "wine
tester's glass"? http://www.ikea.com/webapp/wcs/store...32*10333*10335 Jose -- Money: what you need when you run out of brains. for Email, make the obvious change in the address. |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
"Jose" > skrev i melding ... >I took a look at IKEA's glasses, but am puzzled. What is a "wine tester's >glass"? > Hi I understand that professionals tend to use standardized glasses in order to be consistent in their judgings. (Of course, other factors like light and temperature must be within limits too) Now, there is an international standard, INAO, if I remember correctly. These Svalka glasses are close to that, I understand, and I use the red wine ones myself for my whites at the summer cottage... The Optima series are big glasses and I've found them very good too, using the white wine glasses for my reds...! :-) They are expensiver, however (a whopping 2$ each... and much more fragile than the Svalka so I handle them with care) Anders |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
I used the Ikea glasses in England and they were very cheap there (one
of the few items that's cheap in England). Thanks for the links - I'll definitely check them out. -- James |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
gerald > wrote:
> Good Shottweisel (sp) glasses I really liked that one! "Schott Zwiesel". M. |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
"Anders Tørneskog" > wrote:
> I guess you may want to try IKEA and their 'Svalka' series - > perfectly acceptable for tastings I've heard from professionals. Absolutely. SVALKA red wine is our standard multi-purpose glass at home, and also when I have smaller (professional) tastings at home. (By "professional" I simply mean that they are tastings I report on in one of the magazines I write for.) M. |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
Jose > wrote:
> I took a look at IKEA's glasses, but am puzzled. What is a > "wine tester's glass"? > > http://www.ikea.com/webapp/wcs/store...ctDisplay?cata > logId=10101&storeId=12&productId=12152&langId=-1&parentCats=10118 > *10332*10333*10335 Simply *my* favourite wine glass in the whole IKEA range. Works as a multy-purpose glass from anything from sparkling to red. M. |
Posted to alt.food.wine
|
|||
|
|||
Starting a wine bar - need advice for restaurant supplies
"Anders Tørneskog" > wrote:
>> I took a look at IKEA's glasses, but am puzzled. What is a >> "wine tester's glass"? > I understand that professionals tend to use standardized glasses > in order to be consistent in their judgings. (Of course, other > factors like light and temperature must be within limits too) > Now, there is an international standard, INAO, if I remember > correctly. Yes. But most professional tasters I know find it *much* too small (21.5 cl): <http://www.diwinetaste.com/html/dwt200211/images/CaliceISOdim.gif> It's a good brandy glass, however. > These Svalka glasses are close to that, I understand, and I use > the red wine ones myself for my whites at the summer cottage... No, the "wine taser" ghlass (30 cl) is not, as you easily can see he <http://www.ikea.com/webapp/wcs/store...tPopUpView?pro ductId=12152&storeId=12&langId=-1&variantNum=1> or <http://snipurl.com/jix2> I guess it's simply a name coined by IKEA to this glass form. M. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Carlos Santana Starting Restaurant Chain - Huh?? | General Cooking | |||
PLEASE HELP! Starting a vegan restaurant! | Vegan | |||
Advice on starting a BBQ joint | Barbecue | |||
Restaurant Supplies | Restaurants |