Every Friday Uncorkd compiles the top restaurant and beverage industry news and opinions that had us talking. Here are the must-read stories from October 22nd – October 28th.
By taking the wrong strategy to pricing your menu items, you could be losing out on a lot of revenue. The type of revenue that keeps a restaurant open. But taking a different approach to building your menus could turn your bottom line into a pot of gold. Become an expert on menu strategy by reading out post on menu engineering. When you pair menu engineering with menu analytics, you bullet proof your menu.
Despite the infamy of Tom Cruise, the true definition of risky business might be investing in a restaurant. Like a martini being shaken, restaurant investment is tumultuous. If you need some guidance, look at How to Navigate Restaurant Investment in a Challenging Year.
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Nights are most fun when the party doesn’t stop. So if you’re looking to boost your after-dinner drink sales, then take a look at The Ultimate Guide to Dessert Wines.
You can’t ignore the rise of Latin American cuisine. Salsa has been America’s #1 condiment for a few years now. And while the foods of Mexico, South and Central America have become standards for many American eaters, the wines and spirits of Latin America are taking over restaurant menus and store shelfs.
It’s easy to be blinded by the latest trends that the talking heads never stop shouting about. The constant hum of the internet will do that to you. It’s important to remember that your wine routine should always keep space reserved for classics, and to be open minded for under-the-radar varietals. Expand your palate with these wonderful wines that are out of the spotlight.
Autumn is upon us. The season of nostalgia and making the wrong decision about how many layers you should wear. It’s also the season of the apple, and in turn, hard cider. Cider is a great option for pairing with food. Here’s a guide on Pairing Seasonal Cider with Harvest Food Flavors.