Who is from Sacto?

[Innkeeper]

Am sure you know the basics, but I'll give you a quick review from my experience of running 25 of them. Put the beer coolers in the back, so customers have to walk by everything else to get to them. Put all brew in the coolers. Caft brews in particular are more delicate than wine and should not be piled up on the floor.

Have gondolas to hold wine almost horizontal in the open space of the store. Along the walls (where we would have put booze), have shelves that also hold wine close to the horizontal.

If you have the room, wine barrels sawed in half, make nice end bins for out of date or slow moving wines you want to move.