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On-Premise Report: Wine Beyond the Glass

Restaurateurs are merchandising unique ways of serving wine.
Aug 2007 Issue of Wine Business Monthly
The wine selection at most restaurants used to come by the glass or the bottle. You might have even found a small selection of half bottles once in a while. As customers seek out more choices and competitive prices, restaurants are finding inventive ways to serve, and profit from, wines served in a variety of glass pours, tasting flights and carafes. The re-envisioning of the glass pour comes in all shapes and sizes. Some restaurants are getting more generous and increasing their by-the-glass s...
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