The right size for a by-the-glass program is the number of selections that drive bottle engagement without creating spoilage, staff confusion, or a stopping point for guests who should be spending more money in your restaurant.

Wine list pricing should follow a bell curve: 25% under $100, 50% between $100 and $300, 25% above. Flat markup logic leaves money at every tier. Here is how to structure a list that sells across the board.