Santé Magazine Archive
September 2007
Managing the Empire
From high-end hospitality to hamburgers, growth on the big scale means juggling important business components from quality of ingredients to staff training to the integration of technology. It takes a special breed of restaurateurs and chef entrepreneurs to embrace that model and thrive on its demands.
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And the Heat Goes On
Bold, hot spices were once as unfamiliar to American palates as the lands from which they came. Except for a sprinkle of black pepper or the occasional pinch of cinnamon, seasoning was the exception in American cooking until just a few decades ago, when people and ingredients began steadily crisscrossing the globe.
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Steaking Out a New Scene
Since it opened in August 2005, Hyde Park Prime Steakhouse at the Cap in Columbus, Ohio, has redefined the category and become one of the hottest, hippest dining-and-drinking destinations in that city.
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A Shore Thing: Mac's Shack
The sleepy coastal town of Wellfleet, Massachusetts, gets a wake-up call early each summer as waves of vacationers and seasonal residents start settling into the vacation homes that dot the shores of Cape Cod.
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Kaiseki: Craft in California
Since Hime restaurant opened more than a year ago in San Francisco, it has become one of the most inviting Japanese venues in the metropolis.
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Falling For Seasonal Cocktails
The best bartenders can guide you to a tasty seasonal libation, because they are paying attention to which fresh fall fruits, vegetables, and herbs are at their peak.
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The New Cataluña
Cataluña is a large part of the engine of Spanish commerce, and that includes wine. Some of Spain’s best and high-volume wines are produced within its borders.
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Matchmaking: With Julian Abbott and Salvatore Calisi
“Octopus and ouzo are like peanuts and beer. It’s hard to imagine one without the other,” says Julian Abbott.
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How do You Tailor An Insurance Policy to Your Operation?
Whether you own a small bistro, a large fast-casual restaurant, or a fine-dining establishment, it is important to obtain a policy that will cover all your needs and risks without costing you more than necessary.
The Elephant in the Dining Room
Corkage has been and will continue to be an incendiary issue because consumers and operators have very different views.
Stocking Wines on a Shoestring
Restaurant guests expect depth and variety at even the local mom-and-pop. It matters little that your wine budget is a fraction of the one at the neighboring steak house. Customers expect to be wowed.
Bar-Specific Training
Bartender performance and customer service can improve dramatically with training tailored to the bar. Marnie talks about how to achieve success in this endeavor.
Technology Tableside
Wireless tableside devices that perform payment transactions—used in European cafes for several years—have started to appear Stateside.
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Wineries, Learn How To Partner With Restaurants!
Randal provides some advice to wineries on how to achieve a productive relationship with a restaurant.
Luscious Liaisons
Food and wine pairings at the end of the meal too often get neglected. This is unfortunate, because the right pairing can intensify the flavors of the dessert and the wine, thus creating a wonderful finish to the dining experience.
The Dunking Debate
Delicious biscotti are a matter of flavor, form, and, above all, opinion. Christina walks us through the tasty debate.
Santé Food, Wine & Spirits Review – September 2007
Categories include: Pure Maple Syrup, Late Summer French Cheese, Biscotti, Cognac–Based Spirits, Santé Selections—Spirits, Cataluña Wine, New World Grenache, Santé Selections—Wine. (PDF)
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