Around the USA – where law permits – restaurants are discovering BYOB policies and promotions can be a big draw. As a sign of the times, BYOB Web guides are appearing. Zagat.com now includes BYOB as a searchable criterion, listing 200+ BYOB restaurants in Philadelphia and over 300 in Chicago alone; Chicago also has a guidebook devoted to BYOB. While some restaurants are BYOB by virtue of state liquor laws that limit the number of licenses based on population, some have chosen not to invest in a liquor license and liquor inventory. Seeing an opportunity, others are reducing or suspending corkage fees for certain nights or time periods; some are donating these fees to charity.

“We’ve been a BYOB restaurant since we opened,” explains Jonathan Amann, chef/owner, Amani’s BYOB, Downingtown, PA. “A liquor license is expensive, as is maintaining an inventory; plus we are a small restaurant with no room for storage, not even for a bar.” In this economy, it has worked as an advantage for Amani’s. “Customers really appreciate being able to bring in their own wine, spirits, or beer.” Jonathan estimates that of those that do, 80% of customers bring in wine, and about 10% beer, and 10% spirits. “We have a list of creative mixers for $3.50 each that can be paired with customers’ favorite spirits, which they greatly appreciate”. . . .Shannon Fristoe, gm/sommelier, Bayona, New Orleans, LA, says, “We normally do not allow people to bring in their own wine because we have an extensive wine program.” However, for three days in July around Bastille Day, Bayona has a “wine amnesty” – ‘Let Them Drink Wine’ – when guests can bring in their own bottle with no corkage fee. “The amnesty has generated quite a bit of business during the slowest time in the city, attracting a lot locals, whom we depend on for business in the summer”. . . .All corkage fees ($10) at Rosso Pizzeria + Wine Bar, Santa Rosa, CA, are donated to a local, competitive youth soccer club. Owner Kevin Cronin says he decided to donate corkage fees (approximately $500/month) after his son played with the club and he realized that some players needed financial help to cover equipment and travel expenses. “The restaurant has a strong soccer component, it’s always on the TV, and knowing that the corkage fee helps sponsor club members is an added incentive for people to BYOB and not feel awkward about it”. . . .At Beacon restaurant, New York, NY, the $25 corkage fee is waived on Sundays. “It began as a way to build business with people in the neighborhood,” says Dalila Mercardo, marketing director, and it’s done just that. “What’s interesting is that those who take advantage of it are almost always foodies with wonderful home cellars. They come in with friends and three or four great bottles. Many of them know our menu well, so they devoted thought to great pairings before they arrive.”