Technology is changing the way restaurants operate. From online reservations to mobile apps for ordering and payment, customer interactions with restaurants occur more frequently with the click of the button. The movement towards tech-driven service has had its highest level of adoption in the quick service and fast casual restaurant segment. But full service restaurants are increasingly open to new technology that gives guests more choice and information. One new feature restaurants are using to engage guests and rethink the traditional dining experience is tablet-based digital menus. But what benefits do restaurants find in digital menus? Read more
The trendiest thing to hit wine consumers lately is orange wine. Many are calling orange wine the new rosé. Sommeliers have been familiar with orange wine for decades and in fact the process of making orange wine goes back over 5,000 years. Put simply, orange wine is using white wine grapes but keeping them in contact with the skin to producer wine with an orangish hue and wonderful, unique flavors and complexities that can be considered a hybrid of white and red. Pretty much the opposite of rosé, where red wine grapes are crushed and the skin quickly removed. Restaurants around the country are adding orange wines to their menu, have you? If not, you need to add orange wines to your restaurant wine list ASAP. Here’s why. Read more
Customer experience can make or break a restaurant. That’s always been the case. But in todays world of social media, word travels at hyper-speed. You don’t want your restaurant’s reputation to be shredded by an angst-fueled Yelper with a bone to pick over bad service. There are a few easy steps to follow when it comes to customer service. These are guidelines to great service. You should implore your service staff to remember these tips. Trust me, your guests will care more about these things than they do the Saturday night fish special. Read more
The whiskey revival is reverberating across the globe. All categories of the barrel-aged brown spirit have experienced continued growth in the past few years. Japanese whiskey is having its moment. Irish whiskey recently achieved the largest growth of all whiskey categories. American bourbon and Tennessee whiskey are at the forefront of the category.
The biggest players on this global stage will be quite familiar to American drinkers. Jack Daniel’s and its iconic black no. 7 label remains the world wide leader in American whiskey. Not far behind is Jim Beam. While these labels are iconic signposts in American culture, they are not the most exciting whiskeys these producers are making. Behind the support of global sales, the biggest producers are using their expertise and long history of whiskey making to create some of the best drams on the market. You may not realize it, but some of your favorite whiskeys are made by the same producers you may scoff at. Read more
The growth of hard cider in the U.S. has been noted and written about for some time now. The boom began between 2013-2014, when the cider category grew over 75%. That’s an insane growth curve for a market. Cider has a lengthy history steeped in European beverage lore. Accounts of the fermented beverage date back to the Roman Empire. While Europe holds the mantel of cider (Britain boasts the worlds largest per capita consumption of cider), the earnest beverage of fermented apple juice has begun to capture American palates once again. This market growth has allowed cidery’s to experiment with production and offer innovative new products. Read more
It can be intimidating to start your wine education. As you dig down into the soil bed of wine you can find yourself pushed up against thousands of years of nuance and history associated with the fabled elixir. There are important geographies, a unique lexicon, long histories that span across countries, famous vintages, and much pride that comes along with wine production. I
If you work at a restaurant or bar, or are just a curious consumer, there is a lot you feel like you’re missing when you’re dealing with wine. For me, one of those head-scratching moments comes from understanding the differences and similarities between French and American wines. In this post, I aim to help you out with some of those distinctions. Read more
Restaurants and bars are in a great position to capitalize on marketing. Restaurants deal in the business of pleasure and indulgence, and those two things are easy sells. Whether you’re celebrating a success or a nursing a failure, there’s always an excuse to dine out. But, the restaurant industry is a highly competitive market, and increasing brand awareness and your marketing force is a great tool to stand out from the competition.
In general, there are two ways for restaurants focus on marketing: inbound and in-house. Read more
What makes a good wine-by-the-glass list?
Thankfully, quality wine-by-the-glass lists are becoming easier to find while dining out. It’s the age of adventurous diners and drinkers, so customers are willing to try something new. And a glass pour of wine is a great way for customers to try something they’ve never had before.
But what actually makes a good glass pour list? Read more