Just an idle thought as I arrange BYO with one of my Glasgow favourites (Cail Bruich) which they are always happy to oblige with. Would this work: a high-end restaurant that does not sell wine. Great food, proper quality glassware, knowledgeable waiting staff. Rules: at least one bottle of wine must be brought by every party booking (no 'water only' tables); First bottle corkage £25, subsequent bottles £20. Minimum spend on food per person: £30. Restaurant has no need for wine storage, stock control, ordering, printing and updating wine lists, etc. Surely a considerable saving in costs? Why not?