Vin au verre et BIB : comment maximiser sa marge en restaurant ?

Wine by the glass and BIB: how to maximize restaurant margins?

July 20, 2026 at 2:40 pm

In a restaurant, the margin on wine by the glass depends on three variables: the purchase price per liter, wastage, and the selling price. Bag-in-Box (BIB) significantly improves the first two—without affecting the third. The result: a structurally better margin on every glass served.

Calculating the margin by the glass

Let’s take a concrete example. An organic red wine from a winemaker:

In a bottle at €9:
Purchase price per glass (12.5 cl): €1.50
Estimated wastage (opened bottle not finished): 15% → €0.23 loss/glass on average
Real cost per glass served: €1.73
Selling price: €5.50 → gross margin: €3.77

In a 5L BIB at €32:
Purchase price per glass (12.5 cl): €0.80
Wastage: €0 (airtight pouch, no oxidation between services)
Real cost per glass served: €0.80
Selling price: €5.50 → gross margin: €4.70

That’s €0.93 of additional margin per glass, at the same selling price. Over 30 glasses served per week, that’s €27.90 more in margin. Over a year, €1,450 for a single wine by the glass.

Wastage by the glass: the invisible enemy of the margin

With traditional bottle service, wastage is inevitable. A bottle opened on a Friday night that isn't finished means 2 to 4 glasses lost. Multiply that by the number of wines by the glass on offer, by the number of services — wastage easily accounts for 10 to 20% of the volume purchased.

Vacuum pumps, inert gas, Coravin systems — solutions exist, but they come with investment costs and operational complexity. BIB solves the problem without any additional equipment. The pouch retracts, and the wine remains intact for 4 to 6 weeks. You open it again at the next service, and it is as fresh as the first glass.

The multiplier coefficient remains intact

An important point for restaurateurs: switching to BIB does not force you to lower your selling prices. The customer does not see the container — they see the wine in their glass. You maintain your usual coefficient (often ×3 to ×4 on the purchase price) by simply applying this coefficient to the lower BIB purchase price.

You can also choose to share the savings with your customers: offer a higher-quality wine at the same selling price, or slightly lower the price per glass to increase turnover. Both strategies work depending on the establishment's positioning.

What is the impact on the wine list?

BIB also opens up possibilities for your menu. By offering several natural and organic wines by the glass without the risk of wastage, you can expand your by-the-glass selection without tying up cash in bottles that don't move. An opened 5L BIB does not age — you can offer 4 to 5 options by the glass simultaneously with simplified management.

To choose the right size according to your service volume, consult our guide: which BIB size for a bar or restaurant. And for the complete guide to BIB in the catering industry (CHR), check our reference article: BIB in the catering industry: the complete guide.

Frequently Asked Questions

Is BIB compatible with a high-end wine list?

Yes. Fine-dining establishments serve natural and biodynamic wines in BIB, presented simply as "wine from winemaker X, region Y." The format is never mentioned on the menu — only the wine matters.

Do you need special equipment to serve BIB in a restaurant?

No. A simple BIB stand or a shelf behind the bar is enough. The integrated tap allows for direct service, without any accessories or special training.

Written By : Vincent Baverel