There is also increasing demand for wine coolers at receptions. One problem with serving well known wines is that consumers know how much they pay at their local liquor stores and don't understand the overhead and handling costs that a hotel must add, which of course, makes it more expensive. One way around that is to stock a label that is sold only to hotels and restaurants. An example would be Whispering Peak's domestic wines. According to Food Arts , generally, wine should not exceed 20 percent of the entire food and beverage cost for a typical catered affair.
Many caterers use a standard formula for a seated affair - about half a bottle per person.
Add 10 percent to cover emergencies, then divide the number of bottles into the total wine budget to locate the price range. Also consider the location. At an outdoor party more white wine will probably be used as a thirst quencher. And the season - red wine is consumed more in winter. Occasionally, you can offer a good client a special deal on wine if your property has broken cases in inventory.