Wine on tap is emerging from the shadows. Over the past 10 years, it’s gone from fad to staple on menus, offering benefits to consumers and operators. Today, companies have sprung up to help restaurants get their wine-on-tap program up and running, but it wasn’t always this way.

Adam Jed, co-owner of Bluestem Brasserie in San Francisco, was an early adopter of wine-on-tap ten years ago, and at the time, he had to build his own wine refrigerator in the restaurant.

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