I’ve noted before that artisan cheese is becoming more popular in American eateries, and a recent story in Nation’s Restaurant News has prompted me to mention it again—mostly because of the closing quote:

"Cheese by itself is not necessarily a moneymaker in restaurants," he says. "But they help sell drinks and more wine. That’s the real value."

Personally, I love artisan cheese and wish I could find more of it in the regular restaurants I frequent. (I’m not always in the mood for very formal dining—places where I’d be more likely to find great cheese.)

So especially if your establishment has a liquor license, great cheeses can lead to great profits—by association. (Who can resist a glass of wine with their brie?) And as the American palate becomes more complex, specialty foods will likely be in higher demand. In today’s economy, meeting that demand could mean standing out—and flourishing.

Have a great weekend—and treat yourself to some wine and cheese!