Angela Zuba of Waters Edge Winery & Bistro's Unique Franchise Model For Localized Wine And Food Experience

Legends Behind the Craft

Angela Zuba is the owner of Waters Edge Winery & Bistro in Kalispell, Montana. Angela Zuba is the driving force behind operations, bringing a wealth of business acumen and a broad understanding of wine and food cultures from around the world. Combined with Trevor's expertise in fine dining and enthusiasm for customer service, guests of the Winery can enjoy an unforgettable experience.

Here’s a glimpse of what you’ll learn:

• Angela Zuba is the owner of Waters Edge Winery & Bistro

• Waters Edge is a franchise model that allows for customization to local demographics

• The collective has distribution and sourcing networks for procuring grapes from around the world

• What is thermal vinification?

• Experimenting with different grape varieties from around the world

• Sourcing suppliers and marketing, as long as branding standards are followed

• Using social media to gain followers and customers before opening

• The challenges of shipping wine, including costs, potential damage, and temperature concerns

• Her emphasis on the hustle and hard work for success in the wine business

In this episode with Angela Zuba

In this episode with Angela Zuba, Angela discusses the importance of accessibility and the unique business model of Waters Edge Winery as a boutique cooperative franchise. How Waters Edge Winery offers unique wines and food styles that cater to its local customer base?

Angela Zuba is the owner of Waters Edge Winery & Bistro in Kalispell, Montana. Angela talks about how they teach their franchisees how to produce wine commercially in an urban environment, making the process efficient and waste-free.

In today’s episode of the Legends Behind The Craft podcast, Drew Thomas Hendricks and Bianca Harmon are joined by Angela Zuba, Angela Zuba is the owner of Waters Edge Winery & Bistro in Kalispell, Montana. Angela emphasizes hustling and working hard in the wine business while staying relevant and constantly thinking ahead. She advises other wineries to keep social media real by being themselves and showing their rough side.

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