Wine on tap

Lois bar, named after its location, only serves wine on draught – a system founders Nora O’Malley and Phoebe Connell say allows them to keep prices low, minimise waste and preserve the taste of the grape. ‘You never have to throw away part of your product,’ says O’Malley, a benefit shared by London’s Dandelyan bar, which serves its cocktails on tap. Paired with a rotating menu of seasonal small plates, Lois bar retains the sophistication of a conventional wine bar without the intimidation, an environment for Millennials to broaden their palettes at ease.

The Big Picture: Brands need to use their spaces more smartly as consumers look to ultra-streamlined Whole-Chain experiences that combine quality with a strong sense of ethics.