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Wine Dispenser and Wine Cellar Go Head to Head in Restaurant Management Magazine

June 01, 2011

Is the Vinotemp Dual-Zone Wine Dispenser and Cooler a better investment for restaurants than a traditional wine cellar? Restaurant Management writer, Amanda Baltazar, compares the two and the advantages for restaurant industry for the June issue of the magazine.


In the article titled "Wine Storage: Modern Machine Vs. Traditional Cellar", Baltazar looks at the benefits of wine cellars like the one at The Beehive Restaurant in Boston, Massachusetts and the VT-100WINEDISP4. Baltazar also interviewed Vinotemp CEO, India Hynes for the story. 

Click below to read the entire article:

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