Running a bring your own wine restaurant in Quebec: permit basics

"Apportez votre vin" is one of the things Montreal is famous for. Whole streets in the Plateau are lined with restaurants that sell no alcohol at all and invite customers to bring their own bottle. For an owner, the model can mean a simpler bar, lower upfront costs and a loyal crowd of regulars. It is still regulated, though: you need the right permit from the Régie des alcools, des courses et des jeux (RACJ). This is general information, not legal advice; check the current rules with the RACJ before you rely on them.

Do you need a permit to let customers bring their own wine in Quebec?

Yes. In Quebec, a restaurant that lets customers bring alcohol to drink with their meal needs an alcohol permit that covers it.

Which permit covers bring your own wine?

Quebec used to issue a "restaurant permit to serve", separate from the permit to sell alcohol. Under Bill 170, which the RACJ says took effect on August 5, 2021, the separate restaurant permits were merged into one. Letting customers drink alcohol they bring is now the RACJ's "pour servir" option, which carries the "Apportez votre vin" mention, and it has to be requested on the application. If you hold an older permit, check with the RACJ how it carries over.

What can customers bring to an apportez votre vin restaurant?

The RACJ says the option excludes spirits and homemade alcohol. Most restaurants frame it simply as wine, which is what the sign says and what customers expect. Decide your own policy on beer and other drinks, put it on your website and on the door, and make sure it fits what your permit allows.

How does a bring your own wine restaurant make money?

Without wine sales, the economics shift to the food. Owners in this model usually think about:

• A strong table d'hôte, so that the average bill per person holds up without drinks.
• Table turns, since tables without a wine list can turn faster, although bring your own wine evenings often run long.
• Corkage, which is up to you. Many Montreal places charge nothing, which is part of the appeal; others charge a small fee per bottle. Be clear about it before customers arrive.
• Non-alcoholic drinks, from house sodas to coffee and dessert, which add margin.
• Lower bar costs: no inventory of wine, no bar staff and less storage.

How do you run service at a bring your own wine restaurant?

Good service still matters with someone else's bottle:

• Open and pour for the table if that suits your style, and offer an ice bucket for white wine.
• Have decent glassware. People who bring a good bottle notice.
• Watch the room. Your permit, your responsibility. Staff should know how to handle a guest who has had too much, and the RACJ says a licensee may not serve alcohol to anyone under 18.
• Say clearly when the kitchen closes, so long evenings do not turn into late nights.

How do you tell customers you are a bring your own wine restaurant?

The words "Apportez votre vin" on your door and menu are understood by every Montrealer. Put the same message wherever people decide where to eat: your website, your social media, your listing on maps and review apps, and booking confirmations. Mention the nearest place to buy wine, especially for visitors who will not know where to go. And be clear about corkage, group sizes and whether you take bookings.

What should you check before opening a bring your own wine restaurant?

1. Confirm the permit option you need with the RACJ, and how long approval takes.
2. Check municipal rules, including your borough's zoning and occupancy limits.
3. Decide your policy on what customers can bring and whether you charge corkage.
4. Train staff on responsible service, even though you are not selling the alcohol.
5. Plan your menu for value, with a table d'hôte that works without drink sales.
6. Keep French first on signs and menus, under Quebec's language rules.

Is bring your own wine a good model in Montreal?

It can be. The model has a long tradition in Montreal, especially in the Plateau, and for many diners it is the reason they choose a restaurant for birthdays and group dinners. It suits small dining rooms and owners who would rather focus on the kitchen than a wine program. It is less suitable if you want drinks to carry a large share of your margins.

On Mosey, people rate the places they ate at and the dishes they ordered, so a clear note that a restaurant is bring your own wine helps the right diners find it.

More guides for your business:

• Mandatory billing and QST for Quebec restaurants: what owners need to know
• Tips, tip sharing and minimum wage for Quebec restaurant staff

More in the Canadian guides for food businesses.