Ever since America’s oldest restaurant, the White Horse Tavern in Rhode Island, opened its doors in 1673, restaurateurs have been trying to keep their customers happy while increasing profits. Wine has always been a solid source of revenue for restaurants. But new research from the University of Houston finds the wine menu may be more important to the bottom line than the libation itself.
Click here for original story, Menu design key to increased wine sales and customer satisfaction
Source: Phys.org