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On-Premise Report: Chain Restaurants

When creating their wine lists, chain restaurants are looking at the big picture, including a winery's case production, distributors and local consumer interest.
Jul 2007 Issue of Wine Business Monthly
Operating a restaurant on a very large scale has its pluses and minuses. While buying power and seasoned professionals are often part of the benefit lineup at multiunit concepts, bureaucracy and inability to react with agility to trends may not always be. Wherever a chain restaurant may fall in terms of size and buying power, they all seem to employ one of three approaches to creating their wine lists. There are: (1) those that operate with a ...
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