To keep sales flowing during the recession, more restaurateurs are letting guests bring their own bottles of wine to enjoy with meals, signaling a shift in the way many operators do business.Historically, wine has been an item with a large markup, helping boost both sales and margins. But the growing popularity of “bring your own,” or BYO, programs reflects the sourness of the economy. Operators are willing to shrink tabs and forfeit some of their own income in order to keep spending-shy ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.