While the tumultuous economy buffets other foodservice segments, wine bars with sizable food components are proving to have some strong legs in tough times.Wine bar restaurants have been a fixture in wine-rich California for decades, but new wine bar concepts are opening in all corners of the nation. Some of these new wine bar business models benefit from recently introduced wine equipment that allows customers to serve themselves, helping to lower labor costs, as well as limited menus that ...

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? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.