Cheers October 2013

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

Issue link:

Contents of this Issue


Page 17 of 39

TAP THAT Wine Keg Why bars and restaurants are embracing wine on tap By Kelly A. Magyarics Reed and Greenough in San Francisco features a tap system from Free Flow Wines. 18 | OCTOBER 2013 PAT MAZZERA L ike boxed wine on store shelves, kegged wines in bars and restaurants can be a tough sell at first. Consumers are often suspicious about the quality and taste of any wine that's offered on tap. But operators have several compelling reasons for serving wine from a kegged system. One is the taste: Since the wine isn't exposed to air, it's always fresh. It's more cost effective for operators to sell wine on tap, so if they pass on the savings to the customer, it's a better value. And since it reduces the need for multiple bottles and corks, kegged wine is an eco-friendly option. Todd Rushing, partner for the 11 concepts of the Atlanta-based Concentrics Restaurants, wanted to offer guests wines on tap at Two Urban Licks in 2004. After chatting with winemakers and determining it could be done, he installed a system in the 493-seat Atlanta restaurant that focuses on "fiery American cuisine." Originally the wine-on-tap system at Two Urban Licks was an adaptation of beer equipment. "Once it became a 'thing,' people started making wine-specific material, which has been wonderful," says Rushing. The operator's innovative wine program today consists of stainless steel barrels—used for all wines except those that are sparkling—displayed in a 26-ft. glass-and-steel, temperature-

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers October 2013