“Basement” Beer: Aged Beer Gains Popularity

Wine isn’t the only drink that gets better when aged. Restaurants and bars are beginning to cellar specialty and hard-to-find beers in temperature-controlled vaults to enhance the aromas and taste. Americans have been flocking to craft beer for years and now beer-aging programs are giving customers a chance to try something new. Beer fanatics can now celebrate with beers that they wouldn’t find on tap. Storing beer takes skill and a lot of patience. Here’s what you need to know to start your aging program today.

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3 Steps to Make the Ultimate Happy Hour

Happy hour is an occasion that has been around since prohibition. Although not practiced in the same way, restaurants today use it to ease the lull of the late afternoon. Happy hour reflects its name and helps people to reboot after a long day. As  competition grows, happy hours are starting to change to meet the consumer need while trying to have an edge over other restaurants with a similar type of deal. How do you make the most out of your happy hour? We’ve got the guide to help.

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Social Media 101 for Restaurants

Online interaction is changing the way people live. Social media continues to skyrocket with more and more people using the outlets to conveniently connect with both individuals and companies. In fact, 9 out of 10 restaurants are using social media in order to form relationships with various communities. It’s easy to sign up, but how do restaurants make the most out of their social media platforms? Use these tips to help your restaurant dominate social media channels.

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Country Club Wine

Country Clubs Using iPad Wine and Beverage Menus

This past week the Uncorkd team participated at our first CMAA conference, which is the association representing country clubs and private clubs throughout the country.  Uncorkd, as the leading iPad wine and beverage menu platform for the club industry, was excited to attend to network with our existing clients and meet new clubs interested in enhancing their club with technology. Read more

Promoting Sustainability with Organic and Biodynamic Wine

Only a handful of wineries across the United States have been certified organic by the United States Department of Agriculture. Originally, the USDA prohibited finished items to be designated as organic. After some debate, wines could finally be labeled organic after inspection of raw materials, production methods and records of the processes that were completed. So how important is it for your wine to be organic? Are there any benefits in offering an organic alternative? This article will help clear up any confusion about naturally produced wines.

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Looking Inside the Consumer’s Mind

Choosing which restaurant to dine at can be a tough decision for most consumers. Food quality and atmosphere are key components, but with so many competing establishments, restaurants need to start looking inside the mind of the consumer for other factors that help their selection process. The National Restaurant Association’s 2015 Industry Forecast revealed several important things consumers look for, and even expect, when considering restaurants.   Here’s what you should consider…

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Saint Patrick’s Day: A Pot of Gold for Restaurants

Whether you’re Irish or not, Saint Patrick’s Day is a holiday celebrated across the nation. Each city has their own ways of recognizing the Saint, but more than 30% of those enjoying the holiday will be at bars and ordering a themed food dish or drink. This occasion only comes around once a year, so prepare your restaurant with these helpful tips from your friends at Uncorkd.

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A New Era for Australian Wines

Australia holds the title as one of the world’s largest wine producers and this year was the region of focus at the Vancouver International Wine Festival. Australia has been trying to stray from its original image of mass produced bulk wine towards more premium, high-valued wine in order to compete with old world countries such as Italy and France. Their growing interest in wine value and regionally distinct wines make Aussie wines a good selection to add to your menu.

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Why Gluten-Free Beer Should be on Your Menu

According to market research agency Mintel, the gluten-free market has grown 63% from 2012 to 2014. People have begun to give up gluten, the proteins found in cereal grains, because of both medical reasons and perceived health benefits. It is because of the increasing popularity of the gluten-free lifestyle that restaurants have decided to widen their menu to offer gluten-free options beyond food to beverage selections.

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