Entries by Hilary

Add It to Your Menu: Amaro

January 7, 2015 in , /by

Looking for a new menu addition? Try amaro. Although bartenders have known about amari (the plural of amaro) for many years, they’ve mostly been keeping the secret to themselves, or using amari solely as drink additives to kick up their cocktails. This means that most of your customers don’t know what this exciting “new” drink […]

8 Top Spirits Predictions for 2015

January 5, 2015 in , , /by

It’s the end of the year, and everyone is making their drink predictions. Last year, I made food predictions, of which one-third came true… which is enough to have merited me the title of a prophet back in the day. While I still think kumquats are due for their time in the spotlight (man, I […]

How to Sell Your Beer for $20 a Pint

December 29, 2014 in , /by

If you’re looking for the next big craft beer trend for your restaurant, you might want to consider increasing your prices. Yes, you read that right, I just said you should increase your prices. Worried your customers will go on strike and your restaurant will be blacklisted on Yelp? Trust me, you’ll be fine—if you’re […]

Sour Beer: What You Need to Know For Your Restaurant

December 22, 2014 in , /by

Beer-barrel sanitization is a thing of the past. For years, breweries have been religiously following the antibacterial mandates set forth by Louis Pasteur—but now some breweries actually welcome bacteria in their beer. Don’t believe me? Obviously you haven’t heard about the new trend of sour beer. Today’s post will get you up to speed on […]

How to Profit Off the Top Wine Trends for 2014 (Part 1)

December 11, 2014 in , /by

Have your wine sales been lagging? That’s a clear sign you should change your wine sales strategy in 2015. America’s Millennials are a wine-loving crowd, and if you’re marketing and selling your wines properly, your sales should be through the roof. After all, 81% of wine drinkers agree that wine is not just for special […]

28 Terms that Make You Sound Like a Sommelier (Part 2)

December 9, 2014 in , /by

The last post in this series named the first fourteen of the twenty-eight terms that make you sound like a sommelier, including descriptions of the wine’s color and scent. At the end of this post, you’ll see how you can put all these terms together to create an awesome wine menu or wine tasting, or […]

28 Terms that Make You Sound Like a Sommelier (Part 1)

December 8, 2014 in , /by

Want to describe your wines really well (or, um, understand wine descriptions really well)? Using these twenty-eight sommelier terms will have you 86-ing your wines like mad, and it will even help when you purchase new wines. Ready to sound like an expert? Here are the first fourteen terms you need to know. (Check out […]

The 3 Craft Beer Questions Your Servers Should Be Asking

December 3, 2014 in /by

Craft beer, like wine, can be intimidating. Similar to wine, craft beer has its own jargon… and craft beer menus typically assume that the reader is knowledgeable about a range of beer-centric acronyms: IBU (International Bittering Units), ABV (Alcohol by Volume), IPA (India Pale Ale), ESB (Extra Special Bitter), etc. Not only are the acronyms […]