The last election carried the “yes” vote in Dallas to allow these sales, but thanks to our County politicians the vote was nullified. I miss being able to by a 12 pack at my nearest Tom Thumb, instead I drive to Addison, which is the nearest packaged place around.

As an aside, I completely dig Colorado lamb. As the Chef asserts, the quality is amazing and has improved greatly in the past decade.

And I am tired of the “wine defense” markup rationale that always comes out at times like this. Most restaraunteurs here charge that 3-4x markup because THEY CAN. It’s also their main defense against shrinkage elsewhere (inc. alco-drink shrinkage!).

There’s a few well-run places where this markup does not occur as egregiously. And, I hope Paul Pinell’s new place puts wine pricing pressure on all those who still think that 12 bucks is a fair price for a glass of Alamos Chardonnay, that even at a 55% surcharge only cost the owner 13 dollars!

We need more level-headed operators like you in the industry. The uninformed customer only calculates inflated prices by the retail price they see at Majestic, Central Market, or the local Tom Thumb. Costs of operations are outrageous, not to mention the headaches of insurance, tax records, credit card security, etc. Kudos to you for hanging in there.

I’d love to bring my crew by your establishment some time. I’ll even sign up for a “membership”.

Great posts. I’m addicted to SideDish.

Add these additional costs to the current problems in the capital funding markets, and the result is investments in new restaurants will be lower since the potential risk/reward ratio has been altered. Now I like to call our industry a “tax generator”, not that we pay all the taxes (our guests pay the sales taxes, but we collect and remit them to the state), gross receipts tax on alcohol beverage sales and property taxes are significant for the square footage occupied by these businesses. If we have fewer of the “tax generator”s in the marketplace, I have to wonder where the governments will go to next to replace these monies. Great question for Wick.

I can’t tell you how many times I’ve been asked to get product “at wholesale” (not that I would). I have to tell them prices at Goody Goody are lower than the prices we pay through our “middleman”.

Many people don’t realize that a drink served in a bar or restaurant is not charged sales tax. However a 14% gross receipts tax is remitted on each dollar of liquor/beer/wine sales. Add that to the average 33% cost of product, and you are pretty close to a 50% cost, before any other expenses. And if you think rent in a “wet” area is cheap, ha, ha, why do you think the majority of Dallas is dry?

Sounds good to substitute local or regional products, if they are being grown locally. But it’s tough to get local salad greens in Texas in August.

The revised franchise tax is a real killer for small businesses with low profit margins. Regardless of the bottom line, the tax will be assessed on the gross margin.