• Sommeliers: Training and Results
  What is a true sommelier, where do they train and how do they help a restaurant?
• Collazo Beats 8 Atlanta Mixologists with Velvet Crema-Latte Recipe
  Collazo Beats 8 Atlanta Mixologists with “Velvet Crema-Latte” Recipe
• Tasting Oktoberfest
  A brief history of Oktoberfest and reviews of readily available Oktoberfest-Märzen beers.
• Inspire Guests with Your Wine and Beer List
  Ryan Turner reveals how Muss & Turner's manages beverage selection, presentation and inventory.
• Crafting Your Wine List to Match Your Menu
  A balanced wine list and educated wait staff brings the best out of your menu and builds a loyal customer base.
• Restaurant Beverages Trends - Wine and Beer
  From wine seminars to beer pairings, Georgia's restaurateurs are diving deeper into beverage trends to appeal to new buying habits and the generations to come.
• Got Local Milk?
  Despite Industry Hurdles, Many Georgia Dairies Are Looking to Sell High-Quality Milk Directly to Restaurants
• Raising the Bar
  How Restaurants Are Using Cocktails and Desserts to Increase the Bottom Line-and How You Can, Too
• Looking for Profit - Check Your Wine Glass
  An updated wine-by-the-glass program could meet your customers' needs and help with the bottom line.
• Beverage Education: Robust And Fruitful for Your Career
  Beverage Education: Robust and Fruitful for Your Career. Dr. Debby Canon of Georgia State University's School of Hospitality shares how to increase knowledge of wine through the Court of Master Sommeliers, the American Sommelier Association and The Society of Wine Educators.

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