Description

Wine on tap is exploding in popularity with operators who’ve added Barrel kegs to their wine program. It seems more like a movement than a trend. From bustling brunch spots to New American wine bars to rustic pubs, venues across the country are reaping the benefits of faster service, smoother operations, improved bottom lines, and a dramatically decreased carbon footprint. Here are a few ways in which tap wine can changed and Improve restaurant business. 

• Service Is More Efficient

   Adding wine taps help keep service running smoothly and efficiently especially when the restaurant gets crowded. “If you’re doing any kind of volume, it really helps to the get drinks out quick”

• Smoother Daily Operations 

   From a logistical standpoint, it’s hard to argue with the appeal of wine on tap—it just makes day-to-day operations easier. Stocking, storing, and discarding bottles may seem like insignificant tasks, but they add up. When that work is eliminated, time is freed up for more important things. 

   No more dealing with the headache of numerous bottles of wine—the storage, the bottle, the label, the cork … you can skip all of that, plus tapping a keg and not having to change it for a week lets staff avoid the scramble of searching for a particular bottle. Storage consolidation is also another benefit.

• No Oxidation or Consistency Concerns

   The longer a bottle of wine is open, the more the wine shifts from its original flavor profile, inching toward the flat, acetic notes of oxidation. Even if you’re able to salvage the wine before it becomes oxidized, the shifting flavor means that pours vary from one night to the next. For venues that prize consistency, wine on tap is the game changer. 

• Math that Makes Sense

   The economics of wine on tap benefits both operators and guests. 

   Wine on tap is more economical, and therefore more economical for the customer. Owners can pass down the savings, getting a better wine at a more modest price.

• Improved Guest Experiences

   As wine kegs become more commonplace in bars around the country, consumers are getting up to speed, too. An element of education is still necessary, but an easy sell. In the beginning, it was something new to people, but the awesome thing about wine on tap is that you can pour [people] a little taste to find out what they like.  

Customers care if the wine taste great at a good value.

• Reduced Carbon Footprint

   Glass can be difficult and expensive to recycle and a high-volume wine bar goes through tons of bottles every year, most of which end up in landfills. Opting for kegs stops this waste. 

   Even at the individual venue level, the savings can be substantial. We’re talking about Millions of bottles ending up in landfills.

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