BYOB and Corkage Fees in Singapore: A Guide for Restaurateurs

Singapore’s dining scene is evolving, and more patrons are seeking the flexibility to Bring Your Own Bottle (BYOB) when they dine out. By adopting a clear BYOB policy and setting a fair corkage fee, restaurant owners can tap into this trend—enhancing guest experience while safeguarding revenue and service quality.

What Is a Corkage Fee? Understanding BYOB Charges

A corkage fee is the charge restaurants levy when customers bring their own alcoholic beverages on site. This fee compensates for glassware, chilling, opening and pouring services, and offsets potential losses from in-house beverage sales.

General BYOB Policies in Singapore Restaurants

BYOB offerings differ across venues. Some establishments waive corkage on select days; others maintain a fixed fee per bottle. For example:

• New Ubin Seafood offers free corkage for their members.

• Wah Lok provides complimentary corkage for the first five bottles per table daily; subsequent bottles are charged at S$30++ per bottle. 

• Zafferanos standard corkage starts from S$45++ for a 750 ml bottle.

When to Consider Allowing BYOB at Your Restaurant

Restaurants that may benefit from a BYOB policy include:

• Establishments without an alcohol-service licence—BYOB can attract diners who wish to enjoy wine or champagne alongside their meal.

• Venues developing their own beverage programme—corkage fees help recoup licensing and staffing costs while the wine list is curated.

• Special-occasion sites—letting guests bring sentimental bottles (e.g., anniversary champagne) enhances memorable experiences.

Pros and Cons of Offering BYOB

Pros:

• Delights customers by giving them choice and personalisation.

• Differentiates your restaurant in a competitive market.

• Minimises inventory and purchasing risk during drink-menu development.

Cons:

• Potential loss of profit from in-house beverage sales (though corkage can offset this).

• Increased staff responsibility for responsible service and monitoring consumption.

• Slower table turnover as guests linger over their bottles.

Key Considerations when Implementing a BYOB Policy

Legal Compliance

Verify that your liquor licence permits customer-supplied alcohol. Consult the Singapore Police Force’s Licensing Division or a legal advisor to ensure your policy aligns with statutory requirements.

Corkage Fee Structure

Benchmark against local competitors and set fees reflecting your service level. Decide whether to charge per bottle or per person (“per stem”).

Operational Procedures

• Train staff on BYOB service standards, including handling, chilling, and responsible service.

• Establish storage and handling protocols for customer bottles.

• Update reservation systems, menus, and signage to clearly communicate BYOB rules and fees.

Promotional Strategies

Offer complimentary corkage on off-peak days to draw diners, or waive fees for guests who also purchase from your wine list.

Best Practices for Customers: BYOB Etiquette

• Confirm the restaurant’s BYOB policy and corkage fee before you arrive.

• Select a bottle that complements the cuisine and aligns with the establishment’s price point.

• Respect the restaurant’s consumption guidelines and drink responsibly.

A well-defined BYOB policy, underpinned by a transparent corkage fee, can enrich guest satisfaction and foster loyalty without compromising profitability. By staying informed of local practices and aligning your offering with market expectations, your restaurant can successfully integrate BYOB into its business model. Cheers to raising a glass on your own terms!

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