How much does it cost to open a wine bar?
Wine bars with kitchens are establishments where a thoughtful selection of wines is matched by a sophisticated gastronomic offering. This format has become very popular recently, but it requires significant initial investment and careful management.
Judging by the number of new openings in recent years, a rapidly growing format is that of hybrid wine bars, halfway between a casual restaurant and a wine shop. In short, places where you can enjoy a tasty meal, accompanied by one or more glasses of wine. Further fueling this trend has been the boom in so-called natural wines, often the star of these new-generation Dionysian temples. But how much does it cost to open a wine bar? Obviously, much will depend on the size of the business and other general variables. However, there are some investments that are characteristic of this type of establishment.
The word to the expert
In Rome, one of the most interesting addresses of this kind is Ruvido (Via Apulia, 11), a wine bar that combines an interesting gastronomic offering with an extensive natural wine list. Among the partners of this innovative establishment, also aesthetically innovative, is Alessandro Bernabei, already the owner of successful restaurants, who has decided to take on a new entrepreneurial challenge. Who better than him to help us compile a detailed list of initial and operating costs?
The wine list
If you want to offer a wide selection of wines to your customers, especially if you're targeting the most premium ones, the initial investment in purchasing the wines can be substantial, especially since the return on investment will be significantly delayed. "Over time, relationships with producers or distributors are strengthened and better sales terms can be obtained, but for new businesses, upfront payment is required," says Bernabei.
Not just glasses
Having a large and varied glassware set is essential for a business focused on wine service. "At Ruvido, we designed an initial glass set with two types for sparkling wines: a basic one for whites and a couple of different ones for oranges and reds," confesses Bernabei. If you rely heavily on pouring, it's also highly recommended to purchase devices like the Coravin, which allow you to serve even small quantities of wine without having to uncork the bottle.
The cellar
Boasting a well-stocked wine list means stocking a substantial selection. However, the bottles must be carefully stored at controlled temperatures. Alessandro Bernabei explains the solutions Ruvido has adopted: "We found a space we like, but unfortunately it doesn't have the size we need. About four hundred bottles are stored in a wall-mounted display space, complemented by three tall refrigerators. Inevitably, however, we had to rent a nearby garage, which we converted into a proper cellar." And to turn what was once a garage into a cellar, we need to consider purchasing shelving and an air conditioning system.
Qualified staff
Beyond start-up and long-term investments, there are specific operating costs. One of the biggest concerns for a restaurant entrepreneur is staffing. "It's the biggest problem right now," says Bernabei, "especially if you need specialized staff." A good wine bar, therefore, requires a sommelier who not only knows the subject matter, but is also skilled at managing the cellar and recommending wines to customers.
Offer update
More than just a financial commitment, keeping the offerings up to date is a time commitment. "There's no shortage of digital solutions, but we like paper. It's a daily, at least weekly, effort to update the wine list, the drinks menu, and the food menu. For us, this is one of the most demanding and ongoing commitments," concludes Bernabei.
