FSR Magazine shares the inspiring origin story about how our clients at Barcelona Wine Bar imagined and created a retail extension of the brand – Conserva Culture – during the height of the pandemic.
“When the pandemic first struck, many restaurants introduced pantry programs as a way to not only serve customers amid dine-in bans but to also offload their wares, particularly perishables. For Barcelona Wine Bar, the idea coalesced into something much larger than a retail extension of the brand. In fact, Conserva Culture became an entirely new venture, with its own branding, business model, and website,” writes FSR editor Nicole Duncan.
Read the full story here.
