What do you have on tap? For a growing number of restaurant operators the answer — premium wines and batched craft cocktails — is a welcome addition to the draft beers and soft drinks that have long inhabited kegs. Consistency, ease and profitability are just some of the benefits restaurateurs are drinking in by using the newer bulk- dispensed options, which they contend increase freshness, reduce waste, are easier to handle and store, and appeal to patrons seeking novelty. ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?