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Wine pricing ?


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The mark-up policies applied by some "restaurateurs" on certain easily available wines seems to be cause for some heated debate here in Canada and I am sure in the U.S. .

As a former beverage manager, how would you describe a "reasonnable" wine pricing system, applicable to readily available products ?

This pricing scheme would not apply to exclusive products or rareties of course; but how much becomes to much in your opinion ?

Thank you

Michel

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