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In times like these, restaurants are predictably forced to adjust the wine inventories: "...instead of dividing its wine lists evenly between high-end, medium-priced and lower-cost wines, for example, Spruce is devoting about 25 percent of its inventory to top-tier wines, 35 percent for the middle, and 40 percent for less expensive wines. 'We’re still selling wines at all levels,' Green noted, 'but there aren’t as many $1,000 bottles going out every night.'" Oh, Spruce. [BT]