What restaurateurs can do in trying economic times

Friday, 25 December, 2009
Bivio Consulting
Wine sales at restaurants and bars are declining as diners trade down to less expensive options or skip wine altogether to save a buck.
The economic woes have in some cases influenced diners to be less extravagant and less experimental. Diners can't afford to be wrong and thus they are not likely to try new restaurants or try new more expensive wines. Although the economic woes can be devastating for restaurant businesses, some opportunities have arisen.

Read on.