Restaurants across the world are starting to experiment with wine kegs. Yes, you heard right, wine kegs. Wine served from the tap isn’t a brand new trend, but one that is increasing in popularity. Wine on tap is a fantasy come true to some, while a nuisance to others. Here’s what your restaurant needs to consider before introducing the on-tap option.
Big breweries are headed for trouble as Millennials start to move from popular beers like Budweiser and Miller Light to wines, spirits and craft beers. MorganStanley discovered that 24% of consumers plan on decreasing spending on beer in 2015. In order to keep up with the shifting taste, restaurants need to revamp their beverage menus to make up for the hurting macro-brew industry. Not sure where to start? Have no fear, Uncorkd is here to help.
Imagine you’re walking through the wine aisle of your favorite grocery or liquor store. Today you’re searching for a white wine to bring home and enjoy with dinner. You walk past bottles and bottles, but suddenly come to a halt, as something has caught your eye. It wasn’t the varietal or bottle shape that made you stop your search, but the creative label wrapped around the wine. You grab the bottle and go, “That was easier than I thought.”
Producers have began utilizing graphic artists to create unique wine label designs that stand out to the consumer and push the point of sale. Many people find it difficult to describe what kind of wine they like, but when shown options with labels, can choose instantly. So the question is, how can your restaurant start taking advantage of aesthetically appealing labels? Read more
China has grown from a consumer of fine wines to a supplier. Vineyards have been planted across the country, as top winemakers begin to join in to take advantage of the increasing market. The International Vine and Wine Organization recorded that China now has more land devoted to wine production than France. Although oversupply is an issue in the global wine industry, China continues to plant to earn profits and become a major player in the industry.
With Memorial Day right around the corner, restaurants need to start preparing for nicer weather and the growing demand for seasonal menus. We have discovered this summer’s up-and-coming trends that will help your restaurant stand out while putting money in your pocket.
It’s here, it’s finally here! The National Restaurant Association Show starts in Chicago this Saturday, May 16. Tens of thousands of foodservice professionals will pour into the McCormick Place to see the booths that follow the latest trends and topics. This show offers something for everyone – hundreds of stands ranging from nutrition information and culinary demonstrations, to technology and sustainability practices. If we haven’t persuaded you already, here are three reasons any restaurant industry member should attend the NRA Show.
Wine, beer and dessert, oh my. This appetizing trend is appearing in restaurants across the country. Tying these beverages to desserts opens new, delicious doors for consumers that have never thought to drink with dessert before. There is an art behind pairing sweet dishes with alcohol and we have the tips to get you started.
If your wine menu could talk, what would it say? Would it be blunt, rattling off item after item? Or would it be well versed, giving extra insight to create the ultimate dining experience? The menu is the number one selling tool behind the server. It assists customers with their decision making process and can be the final factor considered when the point of purchase is made. Your menu speaks for your restaurant, and including these 5 items on it will ensure that it is sending the right message.