Learning more about the wines on your menu will help you sell more without being pushy By Jennifer Moleski From Volume 4, Issue 6 “Sell more wine” doesn’t sit well with some people. For them, “selling” can feel unnatural or pushy. The good news is there is a way to significantly increase your sales by simply offering your guests the best experience possible – … [Read more...] about Sell More Wine
Beverage
Craft Work — Supporting Small-Batch Producers
By Lara Creasy From Volume 4, Issue 6 Craft is the buzzword in the beverage world these days. It has been for years. Craft beer has managed to rebound from an all-time low in the 1980s to its current double-digit annual growth rate. Craft distilling is also on the rise. A decade ago, there were around 40 craft distilleries in the U.S. Today there are more than … [Read more...] about Craft Work — Supporting Small-Batch Producers
Honey, Maple and Spice, Oh My!
By Lara Creasy From Restaurant INFORMER, 2014, Vol. 4, Issue 3 Ask a craft bartender or a chef how they feel about flavored spirits, and the answer is fairly predictable: “If I want a flavored spirit, I’ll do it myself.” “All the flavors I could possibly want are 100 feet away,” says Chris Gianaras, beverage manager at Atlanta restaurant 4th & Swift, referring … [Read more...] about Honey, Maple and Spice, Oh My!
Exploring True Terroir
Excerpted from Restaurant INFORMER, 2014, Vol. 4, Issue 1 By Lara Creasy Anyone fortunate enough to travel to wine country will tell you that wine never tastes as good as it does in the place where it is made. This is true for so many reasons. The weather is just right. The food of the area pairs perfectly. The sun feels different there. You can smell the wild herbs on … [Read more...] about Exploring True Terroir
Everything's Coming Up Rosés: Learning to Love and Sell the Pink Stuff
Excerpted from Restaurant INFORMER, 2014, Vol. 3, Issue 7 By Lara Creasy If you do not have a rosé on your by-the-glass wine list, now is the time to put one on. As the pink wine's popularity grows with consumers, factors such as the production, selling, and seasonality of the wine come into play. How is Rosé Made? There are several ways that wine can take on that rosy hue. … [Read more...] about Everything's Coming Up Rosés: Learning to Love and Sell the Pink Stuff
Everything’s Coming Up Rosés: Learning to Love and Sell the Pink Stuff
Excerpted from Restaurant INFORMER, 2014, Vol. 3, Issue 7 By Lara Creasy If you do not have a rosé on your by-the-glass wine list, now is the time to put one on. As the pink wine's popularity grows with consumers, factors such as the production, selling, and seasonality of the wine come into play. How is Rosé Made? There are several ways that wine can take on that … [Read more...] about Everything’s Coming Up Rosés: Learning to Love and Sell the Pink Stuff
What Separates the Casual Taster From the Real Trade Tasting Pro?
By Lara Creasy Ah, the wine and spirits trade show. “Must be nice!,” say people NOT in the industry once they figure out that our trade events involve sampling booze all afternoon. But for those of us that consider ourselves professionals in the beverage industry, events like the High Museum Wine Auction Trade Tasting are actually work. And the way you handle yourself … [Read more...] about What Separates the Casual Taster From the Real Trade Tasting Pro?
This Menu is Not For Me
Make your beverage menus about your concept and your guests, and you’ll never hear those words again. By Lara Creasy This article originally appeared in Restaurant INFORMER, November/December 2013 Where does a restaurant start to write a truly great beverage program? There are a few factors that most everyone would agree make for a good restaurant beverage program: … [Read more...] about This Menu is Not For Me
