Serving guests well-crafted drinks faster can be a challenge, but not if you use one of these three methods.
By Cole Younger Just
We are well into what some would call the golden age of the cocktail renaissance. What began in cities like New York and San Francisco as more or less a chef ’s approach to creating a cocktail – sourcing fresh and seasonal ingredients, pairing ... Continue Reading
The team at Melissa Libby & Associates asked some of the South’s leading chefs and mixologists what industry trends are in store for restaurants in 2016.
Moxie Kitchen + Cocktails chef Tom Gray in Jacksonville, Florida, says to expect a few new proteins and grains to land on plates as well. “Alternative forms of protein such as chicken livers, pig ears and flank ... Continue Reading
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 – ... Continue Reading
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 ... Continue Reading
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 ... Continue Reading