Nothing says the arrival of summer like a crisp bottle of rosé. And according to a report from Beverage Dynamics, this trend is growing exponentially across the United States. The report states that rosé wine sales increased more than 30 percent in 2015, and wines priced at more than $11/bottle gained nearly 60 percent in volume. Even trend-setting and reporting publications like Vanity Fair are claiming rosé as the "next thing" in wine.

Wines by the glass are an important part of any beverage program, particularly because they don't require customers to make full commitments to a bottle. But what are the benefits received by the restaurant or foodservice operation, and what are the challenges? For starters, the mark up on wines-by-the-glass is greater than the markup an operation typically sees on the whole bottle. This means wines-by-the-glass can be more profitable. But they also come with a plethora of challenges.

Getting your beer system right on the first try is critical. And to get it right, beer system engineers have to consider all the hard questions and not gloss over the details. But what are those questions, and what are some of the correct answers? To begin, it's important to ask what kind of pressure source do you need? This is determined by the distance of your beer run, as well as the changes in elevation when comparing your cooler to your dispensing station.

Unlike what some might say, building a beer system isn't as simple as asking a few questions. It's not as easy as 1-2-3. At the same time, it's not rocket science, either. So what makes a good beer system? It's components. Each beer dispensing system is different. No matter where you live, how hot the weather, the distance the beer will travel, the types of beer being served - no two beer systems are alike.

Somewhere in your bar you might have a glass rinser. If you don't have one, maybe you've considered one. They're becoming more and more popular as customers continue to demand high-quality beers served right. In fact, some bars are even encountering health code violations when they retrofit their existing bars to include beer glass rinsers.

Maybe a bar operator wants to include storage in the underbar area where it will be in line with 30-inch high equipment or work surfaces. Maybe an owner is retrofitting an existing underbar because adding bottled ciders to the beverage list requires more refrigeration capabilities in a limited space. Maybe a designer wants to use low height cabinets during the planning and designing phase of a new bar. Now this is all possible with low-height back bar refrigeration and storage from Perlick.

The Perlick factory just outside of Milwaukee can be a large and overwhelming place. But if you know what to look for, it can also be an eye opening place that sheds light on the whole Perlick philosophy. One of the easiest ways to learn about Perlick is to go behind-the-scenes. Quality and innovation are the names of the game.

When it comes to back bar and underbar refrigeration, options mean everything. From color to door design to temperature control, finding the right bar refrigeration unit can increase bar efficiencies, allow for more accurate beverage storage, and ultimately increase the productivity and profitability of the bar. Essentially, your bar refrigeration needs to "fit."