DW8 Growth, page-7699

Not entirely true. Back when I worked in the industry, most cafes/restaurants make the most amount of profit from their beverage sales, where there is scope for significant increase in price between wholesale and retail. 15 years ago the margin was 150% on average (and that was in Tasmania where the prices are no where as ridiculous as they are in Sydney) so on a $240 case of wine, you were selling each bottle for around $50. I know in Melbourne the mark up on beverages, particularly good wine is closer to 200% in some good restaurants.