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|Articles - August 2010|
|Wednesday, July 21, 2010|
Nontraditional wine packaging is saving restaurants money and in turn expanding the restaurant market for vineyards.
Wooldridge Creek Winery and Troon Vineyard in Grants Pass are leading a wine kegging trend in Oregon. They may be small but they have big-shot Willamette Valley Vineyards looking into using kegs to cut down on bottles. Willamette Valley-based wineries Chehalem, Stoller Vineyards, Andrew Rich Wines and Westrey Wine Company also have recently started selling kegs to a few local restaurants.
“Kegs increase demand for the product. We want more partners that service our restaurant accounts. This will open up more restaurants and taps,” says Kara Olmo, owner of Wooldridge Creek.
Since switching to kegs, Wooldridge Creek says the restaurants it distributes to have seen a 50% boost in their by-the-glass sales.
Restaurants can sell kegged glasses of wine at the same price as bottled wine, but don’t pay for the packaging. Glass, cardboard and cork comprises 30% of the packaging cost for vineyards, and one steel keg eliminates 25 bottles. Kegs are also significantly lighter than cases and cut down on shipping costs.
MAS Wine Company in California was the first to keg upscale wine starting in 2007. Kegged wine is also common in Europe.
“Kegging has essentially provided us with an additional stream of revenue,” says Liz Wan, spokeswoman for Troon Vineyard.
Friday, April 11, 2014
TOM COX | OB BLOGGER
The auto industry is starting to share more costs across manufacturers for complex and challenging design work, like new transmission design, and certain new engine technologies. What we’re not yet seeing is wholesale outsourcing of “unavoidable waste” components to specialist companies.
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Health care and vacations rule. That’s the consensus from our reader poll on workplace benefits that help retain and recruit employees.
Friday, February 28, 2014
The 21st annual 100 Best Companies to Work For in Oregon list was announced Thursday night at an awards dinner at the Oregon Convention Center.
Tuesday, March 04, 2014
BY DEBRA RINGOLD | GUEST CONTRIBUTOR
How can we strengthen the performance of institutions charged with teaching what Francis Fukuyama calls the social virtues (reciprocity, moral obligation, duty toward community, and trust) necessary for successful markets and democracy itself?
Thursday, March 27, 2014
BY MARY SPILDE | OP-ED CONTRIBUTOR
Community college career, technical and workforce programs present an opportunity to bring business and education together as never before.
Tuesday, February 25, 2014
BY JAKE THOMAS
An ancient institution moves slowly into the digital age.
Thursday, April 03, 2014
BY OB STAFF
Learn how to green your workplace and lower your environmental footprint at the office. Oregon Business presents a two-hour "Greening Your Workplace" seminar on May 28th, 2014 at the Nines Hotel in Portland.
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