5 Essentials Missing From Your Wine Menu

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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. 

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Restaurants and Charity: The Perfect Partnerships

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Helping a charity is always a good thing to do, but did you know that there are several additional benefits that come from participating in a good cause other than feeling great? Hosting a philanthropic event at your restaurant can create a win-win situation for both parties involved. Learn how to increase your restaurant’s business while making a difference with a charity of your choosing.

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Servers on Salary: Is Tipping Coming to an End?

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As the debate over a fair minimum wage grows statewide, many restaurants have began participating in the anti-tipping movement by paying their servers a salary. Dirt Candy, a vegetarian restaurant in New York, has experimented with the idea by removing the line to tip and instead implementing a 20 percent “administrative fee” on every bill, which goes towards the employees of the restaurant. There are many benefits of the new payment system, but some traditional restaurants continue to object.

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3 (Not so Easy) Steps to Becoming a Sommelier

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Earning the title of certified Sommelier is no walk in the park. Wine lovers that want to make a career out of their passion must go through rigorous steps to earn the salary that comes along with the job. Not only do you have to prepare yourself to take the tests, you have to keep up with the ever-changing industry to impress the guests that come through the door. Thinking about taking the leap? Let Uncorkd give you an idea of what to expect during your journey to becoming a Sommelier.

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Restaurant and Wine News

Increase your Wine Sales with Menu Science

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The majority of people who visit a restaurant are coming into the establishment for their food. It is then up to the restaurant to push beverages in order to increase sales. This can seem like a difficult task, but Uncorkd has unlocked the secret in the Definitive Guide to Increasing Wine Sales. Research, as well as a focus on menu science, has revealed to us what it takes to have a successful beverage program within a restaurant. This preview will give you a taste of what to expect from Uncorkd’s guide and prepare you to make the changes that will increase beverage revenue. 

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Thinking Outside the Glass: Creative Cocktails

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Competition in the restaurant industry has always been fierce. Restaurants and bars continue to search for ideas on how to differentiate themselves from the rest and become the consumer’s first pick on their night out. As the industry evolves and Millennials take charge, food is no longer the only consideration when deciding where to go for lunch or dinner. Interest in cocktails has been growing, and the 2.2% increase in hard liquor sales from 2014 supports this trend. It’s time to customize your cocktails and Uncorkd has some ideas on where to start.

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Uncorkd iPad Menus for Restaurants

Consumer Behavior When Ordering Drinks in Restaurants

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Last week, Uncorkd went cross-country and visited Las Vegas for the VIBE Conference. The largest on-premise beverage conference included interactive workshops, guest speakers and access to extensive research. Our employees gained insight into why consumers act the way they do, and we want to share some of that information with you! Start improving your restaurant by focusing on these facts and tips.

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Tricking the Taste Buds: How to Make Bargain Wine Taste Expensive

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Wine lovers rejoice! The secret has been revealed on how to make an inexpensive bottle of wine taste like that of high-end quality. How you might ask? Hyperdecanting. Though it sounds complicated, the only tool you’ll need is a blender and, of course, your favorite bargain brand wine.

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“Basement” Beer: Aged Beer Gains Popularity

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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

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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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