[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"landing-homepage-md-en":3,"blog-story-en-what-is-corkage-fee-restaurant-published":185},{"title":4,"meta_description":5,"hero":6,"problem_solution":14,"doubts":22,"process":37,"moments":73,"industries":91,"contrast":110,"demo_video":113,"pricing":117,"faq":120,"cta_banner":153,"ui":157,"header":161,"footer":163},"Event operations for restaurants, venues, and hotel F&B | Manage My Restaurants Events","Kitchen, floor, and office on the same event plan — menu, shopping list, run-of-show, and who’s working. Start a 14-day free trial.",{"kicker":7,"title":8,"description":9,"cta_trial":10,"cta_demo":11,"friction":12,"visual_brief":13},"Event operations software for restaurants, banquet venues & hotels","One event. Menu, shopping list, run-of-show, and who’s working — same plan.","Office sees everything. Staff only open the nights they’re on — no prices, no client file.","Start your Free Trial","See how one event connects","14-day free trial · Card required · Converts to a paid plan after the trial · Cancel anytime","Dashboard month calendar of booked events (titles and start times), light office UI.",{"kicker":15,"title":16,"problem_label":17,"problem":18,"solution_label":19,"solution":20,"boundary":21,"cta":10},"The problem","Scattered tools. One night.","Scattered","Client details in email. Menu in a sheet. Run-of-show in a chat photo. Staff asking which version is live.","One event","The booking holds the menu that builds the shopping list, the templates that fill from the same fields, the timeline you can share, and the task board for that night — with role-appropriate access.","Built for restaurant, banquet, and hotel F&B event operations — not a POS, not inventory, not hotel PMS, not a venue marketplace, and not payments collected or a full P&L.",{"title":23,"items":24},"Who sees what",[25,28,31,34],{"title":26,"description":27},"Office","Owner or manager builds the event: client, prices, draft and published menu, shopping list, timeline, documents, and notes.",{"title":29,"description":30},"Kitchen","A separate login. Every upcoming event at the location: published menu and a read-only shopping list. No prices, no client file, and no run-of-show on the kitchen screen.",{"title":32,"description":33},"Floor","Opens an event only with a shift or a task. Published menu without prices, full timeline read-only, own tasks. No client file and no notes.",{"title":35,"description":36},"Share link","People without a login see the current run-of-show. Not a chat and not a password portal.",{"badge":38,"title":39,"description":40,"note":41,"button_trial":10,"steps":42},"On the event","The modules that night needs.","","Dining reservations are available as a beta module — separate from banquet\u002Fevent operations. Ask us or enable it when you’re ready to test.",[43,48,53,58,63,68],{"title":44,"description":45,"visual_brief":46,"icon":47},"Create the event","Client, date, status; history stays on the client.","Event header with client + date + status.","i-heroicons-calendar-days",{"title":49,"description":50,"visual_brief":51,"icon":52},"Build what you serve","Menu becomes a shopping list. Estimated plate cost on items — not warehouse stock.","Menu with shopping-list panel opening from the same event.","i-heroicons-clipboard-document-list",{"title":54,"description":55,"visual_brief":56,"icon":57},"Add non-food extras","AV, flowers, corkage — office sees rates; staff see what’s on without rates.","Services list on an event (office view with prices \u002F staff view without).","i-heroicons-sparkles",{"title":59,"description":60,"visual_brief":61,"icon":62},"Generate the paperwork","Templates and placeholders; guest vs kitchen layouts. Not e-sign.","Template with placeholder chips → filled guest\u002Fkitchen outputs.","i-heroicons-document-text",{"title":64,"description":65,"visual_brief":66,"icon":67},"Plan the minute and the prep","Timed run-of-show, a shareable link, and the task board.","Timeline + event Kanban side by side.","i-heroicons-clock",{"title":69,"description":70,"visual_brief":71,"icon":72},"Staff the night","Schedules on the event. Staff see their rows only — not payroll.","Event schedule with assigned vs unassigned nights; staff “my shifts” view.","i-heroicons-user-group",{"title":74,"items":75},"The connections that matter on the night",[76,81,86],{"title":77,"description":78,"cta":79,"to":80},"Change a dish — the shopping list follows","Menus on the event; ingredients become the list; plate cost is for office planning.","Features \u002F Menus","\u002Ffeatures\u002Fmenus",{"title":82,"description":83,"cta":84,"to":85},"Edit the exception — not the whole packet","Templates pull event and client fields; guest and kitchen versions. Not e-sign, and not a full document archive.","Features \u002F Documents","\u002Ffeatures\u002Fdocuments",{"title":87,"description":88,"cta":89,"to":90},"Kitchen and floor stay on the current plan","Publish the menu they cook and serve. Kitchen is its own login. Floor opens a shift or a task. No prices, client file, or event notes.","Features \u002F Team","\u002Ffeatures\u002Fteam",{"title":92,"items":93},"Who it’s for",[94,100,105],{"title":95,"description":96,"not_label":97,"not_text":98,"to":99},"Restaurants","Private dining, birthdays, corporate dinners.","Not","POS or inventory.","\u002Frestaurants",{"title":101,"description":102,"not_label":97,"not_text":103,"to":104},"Banquet venues","Weddings, corporate, private parties.","a venue marketplace.","\u002Fvenues",{"title":106,"description":107,"not_label":97,"not_text":108,"to":109},"Hotels","Galas, meeting dinners, coffee breaks (F&B).","room blocks, PMS, or front desk.","\u002Fhotels",{"title":111,"description":112,"link_label":40,"link_to":40},"Booking software gets the deposit. We run the night.","Sales CRMs help you quote and collect. MMRE keeps kitchen, floor, and office on the same event plan after the booking is won.",{"headline":40,"title":114,"description":115,"video_url":116},"Watch how one event connects","A short walkthrough of an event with menu, timeline, and documents working together.","https:\u002F\u002Fyoutu.be\u002Fmp6jygyljrc",{"title":118,"description":119},"Choose your plan.","Monthly or annual · USD or PLN",{"title":121,"items":122},"FAQ",[123,126,129,132,135,138,141,144,147,150],{"question":124,"answer":125},"Who is this for?","Restaurants, banquet venues, and hotel F&B teams that run planned events—private dining, functions, galas, corporate dinners, and similar. Not a replacement for POS, inventory, or hotel PMS.",{"question":127,"answer":128},"How does the 14-day trial work?","Start your Free Trial opens a 14-day trial with a card on file. After 14 days the subscription begins. Cancel anytime. If you cancel, you won’t be charged for the next period. Any month or year already paid stays available until that period ends. No setup fees.",{"question":130,"answer":131},"What do staff see?","Assigned events and shifts: menu and timing without prices, their tasks, and coworkers’ names\u002Froles. Not the client file, documents, notes, amounts, or cost journal. You can also share an unlisted timeline link without a staff login.",{"question":133,"answer":134},"Do menus create shopping lists?","Yes. Ingredients and quantities on the event menu become a shopping list for that menu. Plate cost is estimated. This is not inventory or stock counting.",{"question":136,"answer":137},"How do document templates work?","You write a template once, insert placeholders, and generate from the event. Guest and kitchen layouts can share the same source data.",{"question":139,"answer":140},"Is this a POS, inventory system, or hotel PMS?","No. Keep those systems for what they’re for. This product is for planned event operations.",{"question":142,"answer":143},"What about dining reservations?","A dining reservations module is available in beta, separate from banquet\u002Fevent operations. It is not a diner marketplace.",{"question":145,"answer":146},"Do you support tablets and phones?","The product is built for modern browsers on desktop and tablet. Native mobile apps are still in progress.",{"question":148,"answer":149},"How do I get support?","Email us and we’ll respond. Contact details are on the Contact page.",{"question":151,"answer":152},"Can I run more than one restaurant?","Current plans include 1 active restaurant and 10 seats. Multi-location packaging may change later; use the live plan details in your account\u002Fadmin.",{"title":154,"description":155,"cta_trial":10,"friction":156},"Ready to run the next private dining night on one plan?","No need to stitch sheets, chats, and reprints.","14 days · full features · USD or PLN",{"loading":158,"errorTitle":159,"errorDescription":160},"Loading...","Error Loading Content","Unable to load homepage content. Please try again later.",{"loginButton":162,"getStartedButton":10},"Log In",{"companyDescription":164,"product":165,"support":172,"resources":176,"copyright":180,"legal":181},"Plan menus, assign staff, track every task, and reuse document templates filled from the event -- from one dashboard where everything connects.",{"title":166,"links":167},"Product",[168,169,170,171],"Features","Industries","Blog","About",{"title":173,"links":174},"Support",[175],"Contact",{"title":177,"links":178},"Resources",[179],"Free BEO template","All rights reserved.",{"privacyPolicy":182,"termsOfService":183,"cookiePolicy":184},"Privacy Policy","Terms of Service","Cookie Policy",{"story":186,"redirectAppPath":199},{"name":187,"created_at":188,"published_at":189,"updated_at":190,"id":191,"uuid":192,"content":193,"slug":994,"full_slug":995,"sort_by_date":199,"position":996,"tag_list":997,"is_startpage":993,"parent_id":998,"meta_data":199,"group_id":999,"first_published_at":1000,"release_id":199,"lang":1001,"path":199,"alternates":1002,"default_full_slug":199,"translated_slugs":199},"What is a corkage fee in a restaurant?","2026-09-26T09:02:21.470Z","2026-09-26T13:36:02.692Z","2026-09-26T13:36:02.716Z",224148445115136,"41a78c81-a03a-4e26-b4ba-cda2b3a39f67",{"_uid":194,"title":187,"slugPl":195,"content":196,"subTitle":986,"component":987,"mainImage":988},"4ce42990-81ab-430a-bf90-11a67e468d36","co-to-jest-korkowe-w-restauracji",{"type":197,"attrs":198,"content":200},"doc",{"backgroundColor":199},null,[201,221,236,243,248,280,293,298,309,494,499,505,646,651,656,732,744,749,766,775,792,804,809,818,827,832,837,906,910,921,931,941,951,961,966],{"type":202,"attrs":203,"content":204},"paragraph",{"textAlign":199},[205,208,213,215,219],{"text":206,"type":207},"A ","text",{"text":209,"type":207,"marks":210},"corkage fee",[211],{"type":212},"bold",{"text":214,"type":207}," (also called ",{"text":216,"type":207,"marks":217},"corkage",[218],{"type":212},{"text":220,"type":207},") is what a restaurant or event venue charges when a client brings their own alcohol and the venue agrees to chill, open, pour, and clear it during service. It is not a tip and not a drink price—it is a commercial charge for lost beverage margin plus the labour and glassware that still sit on your side of the pass.",{"type":202,"attrs":222,"content":223},{"textAlign":199},[224,226,234],{"text":225,"type":207},"For private dining, corporate dinners, and booked events, corkage is a policy decision, not a favour. If you allow outside bottles without a clear fee and service scope, you give away bar revenue and still pay for staff time, ice, glassware, and cleanup. Put the rule on the contract and on the ",{"text":227,"type":207,"marks":228},"Banquet Event Order (BEO)",[229],{"type":230,"attrs":231},"link",{"href":232,"uuid":199,"anchor":199,"target":199,"linktype":233},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fwhat-is-a-banquet-event-order-beo","url",{"text":235,"type":207},"—not only in a sales email.",{"type":237,"attrs":238,"content":240},"heading",{"level":239,"textAlign":199},2,[241],{"text":242,"type":207},"Why venues charge corkage",{"type":202,"attrs":244,"content":245},{"textAlign":199},[246],{"text":247,"type":207},"Beverage is often one of the highest-margin lines on an event P&L. When the client supplies the bottles, that margin disappears. Corkage recovers part of it and pays for what the floor and bar still do:",{"type":249,"content":250},"bullet_list",[251,259,266,273],{"type":252,"content":253},"list_item",[254],{"type":202,"attrs":255,"content":256},{"textAlign":199},[257],{"text":258,"type":207},"Glassware, ice, chill space, and wine buckets",{"type":252,"content":260},[261],{"type":202,"attrs":262,"content":263},{"textAlign":199},[264],{"text":265,"type":207},"Opening, pouring, topping up, and clearing empties",{"type":252,"content":267},[268],{"type":202,"attrs":269,"content":270},{"textAlign":199},[271],{"text":272,"type":207},"Storage on arrival and disposal or return of leftovers",{"type":252,"content":274},[275],{"type":202,"attrs":276,"content":277},{"textAlign":199},[278],{"text":279,"type":207},"Extra bar or floor labour when bottle volume is high",{"type":202,"attrs":281,"content":282},{"textAlign":199},[283,285,291],{"text":284,"type":207},"If the fee does not cover those costs—or the team hears “corkage yes” with no extra staffing—the venue loses twice: no house-bar sales and unpaid service load. For headcount when bar service is heavy, see ",{"text":286,"type":207,"marks":287},"how many servers you need for 100 guests",[288],{"type":230,"attrs":289},{"href":290,"uuid":199,"anchor":199,"target":199,"linktype":233},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fhow-many-servers-do-you-need-for-100-guests",{"text":292,"type":207},".",{"type":237,"attrs":294,"content":295},{"level":239,"textAlign":199},[296],{"text":297,"type":207},"Common pricing models",{"type":202,"attrs":299,"content":300},{"textAlign":199},[301,303,307],{"text":302,"type":207},"There is no single national corkage rate. Markets and venue tiers vary. In Poland, operators often see roughly ",{"text":304,"type":207,"marks":305},"10–50 PLN per bottle",[306],{"type":212},{"text":308,"type":207}," as a working range, but premium rooms, city hotels, and per-guest models sit outside that band. Publish your own price list; do not invent a “standard” national figure.",{"type":310,"content":311},"table",[312,349,386,422,458],{"type":313,"content":314},"tableRow",[315,325,333,341],{"type":316,"attrs":317,"content":319},"tableHeader",{"colspan":318,"rowspan":318,"colwidth":199},1,[320],{"type":202,"attrs":321,"content":322},{"textAlign":199},[323],{"text":324,"type":207},"Model",{"type":316,"attrs":326,"content":327},{"colspan":318,"rowspan":318,"colwidth":199},[328],{"type":202,"attrs":329,"content":330},{"textAlign":199},[331],{"text":332,"type":207},"How it works",{"type":316,"attrs":334,"content":335},{"colspan":318,"rowspan":318,"colwidth":199},[336],{"type":202,"attrs":337,"content":338},{"textAlign":199},[339],{"text":340,"type":207},"Best when",{"type":316,"attrs":342,"content":343},{"colspan":318,"rowspan":318,"colwidth":199},[344],{"type":202,"attrs":345,"content":346},{"textAlign":199},[347],{"text":348,"type":207},"Watch-outs",{"type":313,"content":350},[351,362,370,378],{"type":352,"attrs":353,"content":354},"tableCell",{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[355],{"type":202,"attrs":356,"content":357},{"textAlign":199},[358],{"text":359,"type":207,"marks":360},"Per bottle brought",[361],{"type":212},{"type":352,"attrs":363,"content":364},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[365],{"type":202,"attrs":366,"content":367},{"textAlign":199},[368],{"text":369,"type":207},"Fee × every bottle that enters",{"type":352,"attrs":371,"content":372},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[373],{"type":202,"attrs":374,"content":375},{"textAlign":199},[376],{"text":377,"type":207},"Easy intake control",{"type":352,"attrs":379,"content":380},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[381],{"type":202,"attrs":382,"content":383},{"textAlign":199},[384],{"text":385,"type":207},"Client may bring more than will be opened",{"type":313,"content":387},[388,398,406,414],{"type":352,"attrs":389,"content":390},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[391],{"type":202,"attrs":392,"content":393},{"textAlign":199},[394],{"text":395,"type":207,"marks":396},"Per bottle opened",[397],{"type":212},{"type":352,"attrs":399,"content":400},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[401],{"type":202,"attrs":402,"content":403},{"textAlign":199},[404],{"text":405,"type":207},"Fee × bottles opened in service",{"type":352,"attrs":407,"content":408},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[409],{"type":202,"attrs":410,"content":411},{"textAlign":199},[412],{"text":413,"type":207},"Feels fair to the client",{"type":352,"attrs":415,"content":416},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[417],{"type":202,"attrs":418,"content":419},{"textAlign":199},[420],{"text":421,"type":207},"Needs a count sheet; disputes at close",{"type":313,"content":423},[424,434,442,450],{"type":352,"attrs":425,"content":426},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[427],{"type":202,"attrs":428,"content":429},{"textAlign":199},[430],{"text":431,"type":207,"marks":432},"Per adult guest",[433],{"type":212},{"type":352,"attrs":435,"content":436},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[437],{"type":202,"attrs":438,"content":439},{"textAlign":199},[440],{"text":441,"type":207},"Flat fee × drinking-age (or all) guests",{"type":352,"attrs":443,"content":444},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[445],{"type":202,"attrs":446,"content":447},{"textAlign":199},[448],{"text":449,"type":207},"Large events; messy bottle counts",{"type":352,"attrs":451,"content":452},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[453],{"type":202,"attrs":454,"content":455},{"textAlign":199},[456],{"text":457,"type":207},"Define who counts; non-drinkers",{"type":313,"content":459},[460,470,478,486],{"type":352,"attrs":461,"content":462},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[463],{"type":202,"attrs":464,"content":465},{"textAlign":199},[466],{"text":467,"type":207,"marks":468},"Flat event fee",[469],{"type":212},{"type":352,"attrs":471,"content":472},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[473],{"type":202,"attrs":474,"content":475},{"textAlign":199},[476],{"text":477,"type":207},"One corkage package for the booking",{"type":352,"attrs":479,"content":480},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[481],{"type":202,"attrs":482,"content":483},{"textAlign":199},[484],{"text":485,"type":207},"Predictable quote; simple BEO line",{"type":352,"attrs":487,"content":488},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[489],{"type":202,"attrs":490,"content":491},{"textAlign":199},[492],{"text":493,"type":207},"Underprices if volume explodes",{"type":202,"attrs":495,"content":496},{"textAlign":199},[497],{"text":498,"type":207},"Some venues mix models (e.g. flat fee up to N bottles, then per bottle). State the unit, rate, VAT treatment, and what is included—before the deposit.",{"type":237,"attrs":500,"content":502},{"level":501,"textAlign":199},3,[503],{"text":504,"type":207},"Corkage vs house bar",{"type":310,"content":506},[507,534,562,590,618],{"type":313,"content":508},[509,514,524],{"type":316,"attrs":510,"content":511},{"colspan":318,"rowspan":318,"colwidth":199},[512],{"type":202,"attrs":513},{"textAlign":199},{"type":316,"attrs":515,"content":516},{"colspan":318,"rowspan":318,"colwidth":199},[517],{"type":202,"attrs":518,"content":519},{"textAlign":199},[520],{"text":521,"type":207,"marks":522},"Corkage (BYO)",[523],{"type":212},{"type":316,"attrs":525,"content":526},{"colspan":318,"rowspan":318,"colwidth":199},[527],{"type":202,"attrs":528,"content":529},{"textAlign":199},[530],{"text":531,"type":207,"marks":532},"House bar \u002F beverage package",[533],{"type":212},{"type":313,"content":535},[536,546,554],{"type":352,"attrs":537,"content":538},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[539],{"type":202,"attrs":540,"content":541},{"textAlign":199},[542],{"text":543,"type":207,"marks":544},"Margin",[545],{"type":212},{"type":352,"attrs":547,"content":548},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[549],{"type":202,"attrs":550,"content":551},{"textAlign":199},[552],{"text":553,"type":207},"Partial recovery only",{"type":352,"attrs":555,"content":556},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[557],{"type":202,"attrs":558,"content":559},{"textAlign":199},[560],{"text":561,"type":207},"Full beverage margin",{"type":313,"content":563},[564,574,582],{"type":352,"attrs":565,"content":566},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[567],{"type":202,"attrs":568,"content":569},{"textAlign":199},[570],{"text":571,"type":207,"marks":572},"Control",[573],{"type":212},{"type":352,"attrs":575,"content":576},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[577],{"type":202,"attrs":578,"content":579},{"textAlign":199},[580],{"text":581,"type":207},"Client chooses brands and quality",{"type":352,"attrs":583,"content":584},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[585],{"type":202,"attrs":586,"content":587},{"textAlign":199},[588],{"text":589,"type":207},"Venue controls stock, quality, pour",{"type":313,"content":591},[592,602,610],{"type":352,"attrs":593,"content":594},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[595],{"type":202,"attrs":596,"content":597},{"textAlign":199},[598],{"text":599,"type":207,"marks":600},"Ops load",[601],{"type":212},{"type":352,"attrs":603,"content":604},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[605],{"type":202,"attrs":606,"content":607},{"textAlign":199},[608],{"text":609,"type":207},"Still glassware, chill, pour, clear",{"type":352,"attrs":611,"content":612},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[613],{"type":202,"attrs":614,"content":615},{"textAlign":199},[616],{"text":617,"type":207},"Stock and prep end-to-end",{"type":313,"content":619},[620,630,638],{"type":352,"attrs":621,"content":622},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[623],{"type":202,"attrs":624,"content":625},{"textAlign":199},[626],{"text":627,"type":207,"marks":628},"Fit",[629],{"type":212},{"type":352,"attrs":631,"content":632},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[633],{"type":202,"attrs":634,"content":635},{"textAlign":199},[636],{"text":637,"type":207},"Special wines, gifts, client brand",{"type":352,"attrs":639,"content":640},{"colspan":318,"rowspan":318,"colwidth":199,"backgroundColor":199},[641],{"type":202,"attrs":642,"content":643},{"textAlign":199},[644],{"text":645,"type":207},"Most corporate dinners; high volume",{"type":237,"attrs":647,"content":648},{"level":239,"textAlign":199},[649],{"text":650,"type":207},"What the fee should include",{"type":202,"attrs":652,"content":653},{"textAlign":199},[654],{"text":655,"type":207},"Spell this out so sales, the client, and night-of ops share one definition:",{"type":657,"attrs":658,"content":659},"ordered_list",{"order":318},[660,671,682,693,704,715],{"type":252,"content":661},[662],{"type":202,"attrs":663,"content":664},{"textAlign":199},[665,669],{"text":666,"type":207,"marks":667},"Permission",[668],{"type":212},{"text":670,"type":207}," — allowed categories (wine only; wine + spirits; no homemade; no open bottles on arrival)",{"type":252,"content":672},[673],{"type":202,"attrs":674,"content":675},{"textAlign":199},[676,680],{"text":677,"type":207,"marks":678},"Intake",[679],{"type":212},{"text":681,"type":207}," — delivery window, who receives, where stored, labelled count on arrival",{"type":252,"content":683},[684],{"type":202,"attrs":685,"content":686},{"textAlign":199},[687,691],{"text":688,"type":207,"marks":689},"Service",[690],{"type":212},{"text":692,"type":207}," — chill, open, pour, glassware, who pours (venue staff only is the safer default)",{"type":252,"content":694},[695],{"type":202,"attrs":696,"content":697},{"textAlign":199},[698,702],{"text":699,"type":207,"marks":700},"Limits",[701],{"type":212},{"text":703,"type":207}," — max bottles \u002F spirits and any house rules",{"type":252,"content":705},[706],{"type":202,"attrs":707,"content":708},{"textAlign":199},[709,713],{"text":710,"type":207,"marks":711},"Close",[712],{"type":212},{"text":714,"type":207}," — leftovers sealed and returned, held for pickup, or disposed of",{"type":252,"content":716},[717],{"type":202,"attrs":718,"content":719},{"textAlign":199},[720,724,726,730],{"text":721,"type":207,"marks":722},"Billing",[723],{"type":212},{"text":725,"type":207}," — unit of charge, brought vs opened, VAT as a ",{"text":727,"type":207,"marks":728},"service",[729],{"type":212},{"text":731,"type":207}," line on the invoice",{"type":202,"attrs":733,"content":734},{"textAlign":199},[735,737,742],{"text":736,"type":207},"If something is ",{"text":738,"type":207,"marks":739},"not",[740],{"type":741},"italic",{"text":743,"type":207}," included (decanting, a dedicated spirits bartender), say so. A fee with no service description starts night-of arguments.",{"type":237,"attrs":745,"content":746},{"level":239,"textAlign":199},[747],{"text":748,"type":207},"Contract and BEO",{"type":202,"attrs":750,"content":751},{"textAlign":199},[752,754,758,760,764],{"text":753,"type":207},"Commercial terms belong in the ",{"text":755,"type":207,"marks":756},"contract",[757],{"type":212},{"text":759,"type":207},". Day-of execution belongs on the ",{"text":761,"type":207,"marks":762},"BEO \u002F event sheet",[763],{"type":212},{"text":765,"type":207},". Both must match.",{"type":202,"attrs":767,"content":768},{"textAlign":199},[769,773],{"text":770,"type":207,"marks":771},"Contract:",[772],{"type":212},{"text":774,"type":207}," allowed categories; pricing model and count method; delivery\u002Fpickup windows; liability for client stock; who may serve; leftover rules; VAT as a service per your accounting policy and local rules (not a resale of the client’s bottles).",{"type":202,"attrs":776,"content":777},{"textAlign":199},[778,782,784,790],{"text":779,"type":207,"marks":780},"BEO",[781],{"type":212},{"text":783,"type":207}," — see the ",{"text":785,"type":207,"marks":786},"BEO field guide for restaurants and venues",[787],{"type":230,"attrs":788},{"href":789,"uuid":199,"anchor":199,"target":199,"linktype":233},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fbanquet-event-order-for-restaurants-and-venues",{"text":791,"type":207},": corkage yes\u002Fno; categories; expected bottle count and billing basis; delivery time and receiver; bar\u002Ffloor owner for pour and count sheet; glassware and chill plan; leftover disposition; pointer to the signed contract clause so a revised BEO cannot silently rewrite the deal.",{"type":202,"attrs":793,"content":794},{"textAlign":199},[795,797,803],{"text":796,"type":207},"Corporate holiday dinners are a frequent corkage-request season. Related: ",{"text":798,"type":207,"marks":799},"corporate Christmas events for restaurants (2026)",[800],{"type":230,"attrs":801},{"href":802,"uuid":199,"anchor":199,"target":199,"linktype":233},"https:\u002F\u002Fwww.managemyrestaurants.events\u002Fblog\u002Fcorporate-christmas-events-restaurant-2026",{"text":292,"type":207},{"type":237,"attrs":805,"content":806},{"level":239,"textAlign":199},[807],{"text":808,"type":207},"When corkage makes sense—or refuse",{"type":202,"attrs":810,"content":811},{"textAlign":199},[812,816],{"text":813,"type":207,"marks":814},"Makes sense when:",[815],{"type":212},{"text":817,"type":207}," food and room already carry healthy margin; volume is limited; the client accepts venue pouring and a written count; you have chill space, glassware, and staffing; cultural or brand reasons matter and the fee is priced honestly.",{"type":202,"attrs":819,"content":820},{"textAlign":199},[821,825],{"text":822,"type":207,"marks":823},"Prefer house beverages—or refuse BYO—when:",[824],{"type":212},{"text":826,"type":207}," beverage is a core profit centre for that room or date; the ask is open spirits for a large guest count with thin staffing; delivery or storage is unsafe; quality or liability is unclear; the client wants self-service that breaks your alcohol-service rules.",{"type":202,"attrs":828,"content":829},{"textAlign":199},[830],{"text":831,"type":207},"Refusing is a product decision. “House bar only for this format” is clearer than a vague maybe that collapses on the night.",{"type":237,"attrs":833,"content":834},{"level":239,"textAlign":199},[835],{"text":836,"type":207},"Common mistakes",{"type":657,"attrs":838,"content":839},{"order":318},[840,851,862,873,884,895],{"type":252,"content":841},[842],{"type":202,"attrs":843,"content":844},{"textAlign":199},[845,849],{"text":846,"type":207,"marks":847},"Vague policy",[848],{"type":212},{"text":850,"type":207}," — “We allow corkage” with no rate, categories, or service scope.",{"type":252,"content":852},[853],{"type":202,"attrs":854,"content":855},{"textAlign":199},[856,860],{"text":857,"type":207,"marks":858},"Fee with no service",[859],{"type":212},{"text":861,"type":207}," — charging per bottle while expecting the client to pour, or leaving empties with no close plan.",{"type":252,"content":863},[864],{"type":202,"attrs":865,"content":866},{"textAlign":199},[867,871],{"text":868,"type":207,"marks":869},"Not on the BEO",[870],{"type":212},{"text":872,"type":207}," — sales agreed it; bar never staged glassware or chill.",{"type":252,"content":874},[875],{"type":202,"attrs":876,"content":877},{"textAlign":199},[878,882],{"text":879,"type":207,"marks":880},"Guest-count vs bottle-count confusion",[881],{"type":212},{"text":883,"type":207}," — quote and night-of count use different units; settlement fights follow.",{"type":252,"content":885},[886],{"type":202,"attrs":887,"content":888},{"textAlign":199},[889,893],{"text":890,"type":207,"marks":891},"No leftover rule",[892],{"type":212},{"text":894,"type":207}," — unlabelled open bottles in the walk-in; nobody owns return or disposal.",{"type":252,"content":896},[897],{"type":202,"attrs":898,"content":899},{"textAlign":199},[900,904],{"text":901,"type":207,"marks":902},"Understaffing the pour",[903],{"type":212},{"text":905,"type":207}," — corkage approved, bar still rostered water-only.",{"type":237,"attrs":907,"content":908},{"level":239,"textAlign":199},[909],{"text":121,"type":207},{"type":202,"attrs":911,"content":912},{"textAlign":199},[913,917,919],{"text":914,"type":207,"marks":915},"Is corkage the same as a beverage package?",[916],{"type":212},{"type":918},"hard_break",{"text":920,"type":207},"No. A package sells your stock at your margin. Corkage pays for permission plus service on the client’s bottles—usually less margin, still real work.",{"type":202,"attrs":922,"content":923},{"textAlign":199},[924,928,929],{"text":925,"type":207,"marks":926},"Per bottle or per guest?",[927],{"type":212},{"type":918},{"text":930,"type":207},"Per bottle (brought or opened) when you can count stock cleanly. Per guest or flat fee when mid-service counting is impractical. State the unit in writing.",{"type":202,"attrs":932,"content":933},{"textAlign":199},[934,938,939],{"text":935,"type":207,"marks":936},"Does corkage replace bar staffing?",[937],{"type":212},{"type":918},{"text":940,"type":207},"No. Someone still chills, opens, pours, and clears. High bottle volume needs the same roster thinking as a busy house bar.",{"type":202,"attrs":942,"content":943},{"textAlign":199},[944,948,949],{"text":945,"type":207,"marks":946},"Can the client’s staff or guests pour?",[947],{"type":212},{"type":918},{"text":950,"type":207},"Only if policy and licence practice allow it. Many venues keep pouring with trained staff. Put the rule on the contract and BEO.",{"type":202,"attrs":952,"content":953},{"textAlign":199},[954,958,959],{"text":955,"type":207,"marks":956},"Where does the team see it on the day?",[957],{"type":212},{"type":918},{"text":960,"type":207},"On the BEO beverage section—count method, delivery window, owner, leftover plan—not only in the sales folder.",{"type":237,"attrs":962,"content":963},{"level":239,"textAlign":199},[964],{"text":965,"type":207},"Keep corkage on the event plan",{"type":202,"attrs":967,"content":968},{"textAlign":199},[969,971,977,979,984],{"text":970,"type":207},"Corkage works as ops when the same event record holds menu, shopping list, plate cost, documents, run-of-show, and staffing next to the beverage rules. ",{"text":972,"type":207,"marks":973},"Manage My Restaurants Events",[974],{"type":230,"attrs":975},{"href":976,"uuid":199,"anchor":199,"target":199,"linktype":233},"https:\u002F\u002Fwww.managemyrestaurants.events",{"text":978,"type":207}," is an event hub for that night-of picture—so corkage notes, BEO lines, and the floor roster stay on one current plan. ",{"text":980,"type":207,"marks":981},"Try it for free",[982],{"type":230,"attrs":983},{"href":976,"uuid":199,"anchor":199,"target":199,"linktype":233},{"text":985,"type":207}," when you want the policy you sold to match what the team runs.","A corkage fee (corkage) is what a restaurant charges to bring and serve a client's own alcohol. Pricing models, what the fee includes, and how to put it on the BEO.","blogEntryPage",{"id":989,"alt":40,"name":40,"focus":40,"title":40,"source":40,"filename":990,"copyright":40,"fieldtype":991,"meta_data":992,"is_external_url":993},224210337875717,"https:\u002F\u002Fa.storyblok.com\u002Ff\u002F291182113133791\u002F1200x630\u002F48457c095e\u002Fen.png","asset",{},false,"what-is-corkage-fee-restaurant","blog\u002Fwhat-is-corkage-fee-restaurant",-110,[],155317995430979,"754ec4b6-c1ae-4c3a-89c7-1c77cb04c892","2026-09-26T13:35:59.367Z","default",[]]