Most hotels mark up beverage prices from 100 to 135 percent. The profit margin on liquor is from 40 to 50 percent. The shelf life is greater than most food, and unlike food, prepreparation is not labor intensive.
Most hotels stock a wide variety of wines and spirits for use in banquets and room service.
Attention to the selection of premium wines and spirits can make an average reception a first class event. Wine White wine is no longer the only possible companion for fish, nor red wine with meat. The right wine can be served with salad. Old wines can sometimes be served before young, red before white, and sweet before dry. Wines can be served with everything from pizza to chocolate.