Wine
Portland Article
Value Priced Drinks and Happy Fish   November 23, 2011

Restaurants Unlimited focuses on sustainable fish and wallet-friendly drink pricing at its latest concept, Portland Seafood Company. More>>

VIBE Article
VIBE Sponsors to Shine   November 23, 2011

The roster of spirits, wine, beer and allied companies sponsoring the 2012 VIBE Conference is growing fast and shows the commitment these companies have to their chain and hotel partners. More>>

Donna Hood Crecca Article
Supplier Landscape Shifts Ahead?    November 21, 2011

Two major players assert their intentions to dominate the global spirits and wine business, and a third company faces unique opportunities. What does this mean for chain beverage operators? More>>

blank Article
Winning Wine Dinners   October 31, 2011

Two wine dinners — one at Ruth's Chris Steak House featuring Antinori wines and other showcasing Rodney Strong wines at La Tavola — highlight the bottom-line benefits of hosting such events. More>>

Champagne Article
Holiday Sparkle   October 6, 2011

Sparkling wine is as popular as ever: Despite the economic gloom, patrons do want to indulge. Plentiful by-the-glass bubbly menus now are prevalent in bars, while Champagne bottle service sales are making a comeback in nightclubs. More>>

Crowded Bar Article
How Will the Year End?   September 19, 2011

Alcohol sales in restaurants, bars and hotels are growing, helping drive the overall rebound of the industry, according to Technomic Inc. More>>

Little Black Dress Article
The Vine (August 2011)   August 4, 2011

Valley of the Moon, Kenwood Vineyards, Martini and Little Black Dress introduce new releases. More>>

Cava Sangria Article
Sangria: Sugar, Spice and Everything Nice   July 18, 2011

Described as refreshing and delicious, as well as aesthetically pleasing to the eye, a great Sangria drink on your menu will help abate the summer heat, be a welcome relief to guests’ palates and profitable for your bar or club.More>>

Estadio Article
Summer in a Glass   July 1, 2011

This summer, why stop with Sangria? Bar operators around the country are blurring the lines of the traditional Spanish sipper and taking liberties with other fun wine-based libations.More>>

Kelly Magyarics Article
5 Tips for Wine-List Development   June 15, 2011

By-the-glass wine lists often are a customer’s first impression of a restaurant or bar, and patrons keep a keen eye on its selection and value. Here are five tips that will help you get the most out of your wine list. More>>



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