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Wine & Spirits

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Articles

  Do Restaurants Need Wines By The Glass?
Feb 2, 2012
What would your restaurant's wine program look like if spoilage wasn't a factor?
  Top 10 Challenges of Managing Your Bar
Jan 10, 2012
There were many challenges faced this past year, but here were the overall themes that were mentioned most often...
  4 Things You Need to Know About Wine Apps
Dec 13, 2011
Fact 1: People love iPads. Fact 2: iPads are a smart tool for wine lists. Here's four reasons why...
  The Sins of Bar Management: Tips for Rescuing Your Bar - Webinar
Dec 12, 2011
Join us as we talk about everything you ever wanted to know about bar facts, but were too afraid to ask...
  2012 Top Trends & Predictions
Dec 4, 2011
Trends across the board for the new year including food, restaurants, ingredients, drinks and hotels. From Andrew Freeman & Co.
  Keeping it simple: How to create a restaurant concept that can succeed
Sep 14, 2011
Big menus with too many items, oversized dining rooms, multi-ingredient dishes, huge liquor selections and wine lists and over decorating. They're all symptoms of the same problem, over complicating your concept.
  16 Tips To Increasing Wine By The Glass Profits
Aug 23, 2011
From inviting descriptions and seasonal wine flights to portion control and staff education Jayne shares a number of great tips and insights for boosting your wine profits.
  iPads and Wine: a Nice Pairing
Aug 22, 2011
Will tablets like the iPad take over restaurant menu presentations? What about wine lists? Here's a number of ways that the iPad and wine make a nice pair.
  Wine Shield Wine Preservation System
Aug 9, 2011
New product, Wine Shield, offers an affordable & viable solution to enhance your restaurant's wine by the glass program.
  I want to be like Mike! (Sequoia Grove Winery)
Jun 16, 2011
Bob joins Michael Trujillo from Sequoia Grove Winery for a special dinner and tasting.
  Plan Your Ultimate July 4 Barbecue with a New Wine Mobile App
Jun 3, 2011
A new free mobile application allows you to instantly scan 150,000 wines in the liquor store to get tasting notes, scores, and food pairings.
  Is Your Bar Still Losing Money?
Apr 4, 2011
Liquor shrinkage is the oldest challenge of every bar owner. Mark walks you through the problems and potential solutions.
  2011 Will Be The Year of The Glass of Wine
Mar 23, 2011
Carina talks about how new technology combined with economic trends have the potential to boost wine by the glass sales in our restaurants.
  Natalie's Top Ten Gift Wines for Your...
Dec 2, 2010
Best-selling author Natalie MacLean gives you the rundown for your holiday shopping list...
  Restaurant Technology in a Restaurant Redesign: The Forge Restaurant | Wine Bar, Miami Beach
Oct 5, 2010
The Forge Restaurant | Wine Bar recently completed an extreme renovation taking almost a full year to complete. We talk with owner Shareef Malnik about his philosophy of integrating tech into his award-winning restaurant.
  Demistifying Wine with Phillip Silverstone
Mar 28, 2010
Phillip is interviewed about his take on wine.
  Wine Cost Control
Mar 3, 2010
There are at least four different categories of wine, and each has its own unique profit profile and implications for analyzing costs. Paul walks you through the analysis.
  Interview: Alex Ott, Master Mixologist
Nov 24, 2009

Alex OttMaster mixologist Alex Ott has traveled all over the world, learned from the best in the industry and created cocktail lists for revered restaurants and bars around the globe. Our journey with Alex turned up some delicious insights.
  Wine List for Under-30s
Jan 22, 2009
For the restaurant owner or wine director who courts Gen Ys, there are few set preferences to target. Jim gets into how to create an effective wine list for these Millennials.
  The Old & New Wines of Sicily
Dec 2, 2008
Bulk wines are history as Sicily's producers bottle premium wines from native and international grapes.
  Today's Cutting-Edge List
Nov 15, 2008
Randy gets into some key ways to improve your wine list for today's restaurant customer.
  The Vision Thing
Oct 31, 2008
Evan talks about the ability to anticipate a trend before everyone else can capitalize on it, running through a number of examples in the food-and-beverage world.
  Spirits Training: Costs & Rewards
Oct 16, 2008
Staff spirits training is essential as the world of new cocktails and premium spirits expands.
  Kudos: Wente Vineyards
Oct 16, 2008
Sante applauds Wente Vineyards as they celebrate their historic 125th anniversary.
  Galicia's Terroir-Driven Wines
Oct 16, 2008
Grace, fine acid balance, and moderate alcohol levels are welcome attributes of food-friendly whites from Spain’s northwest.
 
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