The concept of "Bring your own wine" that exists in Quebec since the 1980s, is gaining popularity over the years. According to the Régie des alcools, des courses et des jeux, 1,562 establishments had an alcohol service license in 2011-2012; in 2012-2013, the figure rose to 1652 and then settle in 1,698 establishments in 2013-2014. What motivates restaurants to adopt this concept? To this end, we interviewed three owners of three different environments.

Diane Nadeau - Auberge de la Chanterelle, Disraeli
Formerly known as the Auberge des Lys d'Or, this property was acquired by its current owners in 2008. At the opening of his restaurant section in 2012, the phrase "Bring your own wine" was present. "For customers, it looks to be a big plus because I would not lie, it reduces the bill of many," says Nadeau. One advantage that appeals to an older clientele, especially since Disraeli is a city where the average age is high: 51.1 years according to the 2011 Census of Canada.

Among his observations, Ms. Nadeau noticed an increased interest in his restaurant in summer, helped by tourism, and possibly by the fact that customers can bring their beer. "It is especially when it's group meals, says Ms. Nadeau. When it's a meal to 2, 4 or 6 people, often it will be just the wine. But when it's group meals for wedding anniversaries, the world will bring beers and wines. "

Sophie Royer - Les Petits Plaisirs du Lac, Nantes
Last year, Ms. Royer became the owner of the restaurant, open for a dozen years. The concept of "Bring Your Own Wine" became a novelty under its administration. In an interview, she explained that it was a way to bring a more complete service to customers, especially in regard to the supper. For customers, the bill becomes lower and it is easier to access the wines they prefer. Despite the lack of profit, Mrs. Royer acknowledges that there are other benefits to having an alcohol service permit, "It is also very interesting for the owners. We are not obliged to keep a wine cellar or to have a beverage inventory. "

Michael Bouchard - Bistro L'Entrepont, Montreal
This bistro, opened in 1985 in the Plateau Mont-Royal, is considered one of the first to offer the formula "Bring your own wine" in Quebec. Its current owner and chef, Mr. Bouchard has no objection to this concept. As owner, service of alcohol license is cheaper than the sale of alcohol. "As a leader, he adds, it's always nice to have a client that calls us and tells us:" I have to bring such a wine, is what you can get me a menu consequence ? "I think it brings us one step further with the customer. "

The bistro is a French-inspired cuisine restaurant, Bouchard noted that clients primarily French wines: "There are many people who bring French wines, Bordeaux, Saint-Emilion ... Normally people come and eat with us leads to a white and a red entries for dishes, mostly French wines, least of New World wines, Italian wines too. It depends on the client. "

Regardless of the location, restaurateurs can enjoy the benefits of applying the concept of "Bring your own wine" in their establishment. Even if they are experiencing a decline in profits, they no longer have the desire to run a wine cellar or to adjust to the tastes of customers. In short, a winning solution for everyone!