Module 14: The Business of Wine

How Wine Reaches the Restaurant

About 20 minutesProfessional Edition

In this lesson you will

  • Explain the route a bottle takes from producer to restaurant, and the role of importers, distributors, brokers and suppliers' sales reps
  • Describe the US three-tier system, its post-Prohibition origins and why rules differ from state to state
  • Calculate how each tier's margin builds the price a guest pays, and explain allocations and credit terms

The full lesson, its five-question quiz and the rest of the course are open to enrolled learners.

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