1-2 short decades ago almost all cafes and most restaurants in my location were BYO wine. It was great. When corkage became the norm it varied between $3-8 a bottle or person/glass and apparently creeping up. Fair enough, no worries. It is a difficult business and I understand.
A number of new cafes/restaurants have opened over the past 2 years and a few established ones have 'remodelled' into fully licensed no BYO. It is their prerogative but once I discover what they are offering, and more importantly not offering, I do not return although it does not seem to impact on their business.
What is my problem? These 'new style' are full of themselves. They mostly offer at most 2 whites, 1 pink, 1 shiraz, 1 cab, and 1 pinot, take it or leave it. I prefer wine as an accompaniment to a meal out, I do not enjoy swill, and they are usually offering 1 drinkable-to-decent white, 1 drinkable-to-decent red, and the rest 'very entry level', to be kind, to have offerings at comparatively low $.
In contrast I am a regular at an establishment that has never been BYO and has the usual $$$ markup on wine. He keeps a 'cellar' collection and there are always many enticing drops on offer in addition to a few modest ones that are sharply priced and above 'entry level', covering multiple pages on the list.
I doubt many or any of these inward looking 'restaurateurs' read the forum, or if they do will they take notice? Their only concern seems inventory control of 5 varieties versus a range of 20-30 selections, but if even one is caused to have a rethink, worthwhile. It is not about the price (for me) as much as about the offering and enjoyment of a meal. If they want to be fully licensed they should behave like they are fully licensed, not just 'minimally licensed' but still entitled to hold diners captive to their bottom line.
Perhaps it is a cynical ploy to reduce drinking by putting us off wine for 'fun and profit'?