Bring-your-own-beverage restaurants expand customer possibilities

Dining out is a luxury that many people enjoy one or more times a week. In addition to enjoying the cuisine, many patrons are lifting their glasses in a cost-saving trend.

The BYOB movement, which can refer to “bring your own bottle,” “bring your own booze,” “bring your own beer,” or “bring your own beverage,” used to be limited to dining establishments without permits to sell liquor. Nowadays, many restaurants promote BYOB so their customers can feel more comfortable and customize their experiences even further.

BYOB traces its origins to strict liquor laws and high taxation that can make acquiring liquor licences prohibitive for some establishments. In New Jersey, for example, municipalities generally are allotted one liquor license per every 3,000 restaurants, although loosening those restrictions is under consideration. Liquor licenses in New Jersey can be expensive. In the town of Montclair, NJ, for example, such licenses may cost business owners more than $1 million. Price tags can be similar elsewhere, like nearby Philadelphia. In the mid-1990s, BYOB operations were few and far between in the City of Brotherly Love. Now, according to a report from the Independent Hotel, BYOB restaurants are far more common. Restaurants in cities that are close to areas with vineyards, such as San Francisco, which is a stone’s throw from the famed Napa Valley region, have long encouraged diners to bring their own bottles of wine.

BYOB stipulations also vary from restaurant to restaurant. While toting in a favorite bottle or cocktail may be free at various establishments, Food & Wine notes that some restaurants have corkage policies. This breaks down to a charge per check or even per bottle to allow patrons to enjoy their own wines. Corkage can run anywhere from a few dollars to several hundred, depending on the restaurant and its existing wine list. Corkage fees may be high to discourage the consumption of less expensive bottles of wine, which can affect restaurants’ proÀts and create potentially uncomfortable situations for customers.

Since the markup of wine and other spirited beverages can be as high as 400 percent, BYOB is cost-effective, even when corkage fees are considered.

Plus, in an ever-changing economy, BYOB offers restaurateurs yet another way to entice budget-conscious customers.

And the BYOB phenomenon has served as a catalyst for innovation. There are web-based guides to Ànding BYOB restaurants nearby. Plus, wine purse and bag designers are increasingly creating stylish ways to tote beverages to tables.

Bring your own beverages remains a popular trend in dining out, helping diners save money and helping restaurant owners drum up business.