Randy Caparoso
  • Denver, CO
  • United States
  • Wine List Consulting Unlimited; No…
Share on Facebook
Share Twitter

Randy Caparoso's connections

  • The Vino Vixen
  • RestaurantRoundTableGuys
  • Amy U
  • P. Tsaldari
  • Yvonne
  • Laree
  • SakéOne
  • Food on Film
  • Alexandre Brard Sommelier
  • Chef Brad Peters
  • Dorothy Frisch
  • Cassandra Bianco
  • Bill Tobin
  • Lisa Parker
  • Philip Hendrickson

Randy Caparoso's Discussions

I Dreamed I Saw Robert Mondavi

Started this discussion. Last reply by Randy Caparoso Jun 16, 2008. 3 Replies

RSS

Summer is for barbecues (and ideal barbecue-wines)

Who doesn’t associate summer with barbecue? It’s an American thing, but you might also consider it a return to primitive instincts; reminding me of one of Woody Allen’s classic quips about food in...
IMG_0109(1).jpg

Throw the wine geeks out! (or, summer is for pink wines)

Real Men Drink Rosé is the the title of a recent post on Kermit Lynch Wine Merchant's Inspiring Thirst blog. Yes, indeed they do; especially the dry, minerally charged rosés (the opposite of tutti-fruity) imported...
024_24.JPG

Sing while enjoying your wine & food (favorite culinary songs)

What are your favorite eating and drinking songs? There must be a million of them; but then again, not. But these days the vast library in the internet sky allows you put your favorites all together in once place...

Reconsidering the oyster (and its sensible wine matches)

While matters of science may be cut and dried, it’s somewhat good to know that matters of the senses – such as food and wine – remain tolerant of knowledge passed on through lore and fiction as much...
IMG_0006.JPG

How syrah stretches the boundaries of wine and food matching

Evidently, the most recent burning question among wine geeks and producers has been: if American syrahs are so good these days, why aren’t they “selling?” Whatever the reason, despite the fact that it’s been...
IMG_1711(1).jpg

The New York Times on American syrah: truth or bull?

Another piece of wine journalism to file under don't-believe-everything-you-read: The New York Times' Is There Still Hope for Syrah? (by Eric Asimov; June 1, 2010). When gauntlets like this are thrown around, naturally people...
kermit_temptation.jpg

Part 6: Our dinner with Thomas Jefferson (1823)

Our final dinner farewells at Monticello in 1823: we taste the legendary 1787 Lafitte, and the Sage of Monticello leaves us with memories of culinary ideals that shall endure far beyond our own lifetimes... and no doubt, well into...
IMG_3269.jpg

Part 5: Our dinner with Thomas Jefferson (1823)

Our startling tale of dining with Thomas Jefferson at Monticello in 1823 continues, as he talks about how someday it will be Americans, not just the French and Italians, leading the world in viticultural and culinary achievements, notwithstanding...
IMG_3228.JPG

Part 4: Our dinner with Thomas Jefferson (1823)

Part 4 of our imaginary dinner with Thomas Jefferson at Monticello, circa 1823. Often forgotten is our third president's prescient political and socioeconomic approach to food and wine, strikingly the same as what is still considered forward...
IMG_3261_2.jpg

Part 3: Our dinner with Thomas Jefferson (1823)

Our tale of dining with Thomas Jefferson at Monticello in 1823 continues. After a Champagne toast, a mental journey through time and space in the cellar of our Nation's first wine connoisseur...While Mr. Colbert, Monticello's distinguishered...
IMG_3175.jpg

Part 2: Our dinner with Thomas Jefferson (1823)

The second part of our imaginary meeting with Thomas Jefferson at his Monticello plantation in 1823, and experiencing the prescient significance of his botanic, socioeconomic, culinary, and of course, political convictions. Jefferson's Monticello...
IMG_3231(1).jpg

Part 1: Our dinner with Thomas Jefferson (1823)

Thomas Jefferson's botanic and culinary contributions to the American heritage, and his interest in wine and viticulture, are all well known. Often forgotten, however, is the significance of these devotions to his prescient political and...
IMG_3132.jpg

Syrah, Syrah, Syrahs at Hospice du Rhône (and in Santa Barbara)

When we talk about “Rhône” grapes, we usually mean more than syrah; but also grenache, mourvèdre, viognier, roussanne, marsanne, and some sixteen other varieties, as well as blends of such, associated with the vast...

Wine & food matching 101: deconstructing umami

What is umami and why is everyone talking about it? I mean, aren't foods and wines complicated enough?When I think of many of the natural food and beverage combinations I've enjoyed in my life – like sushi...
IMG_2153.jpg

ZAP is coming to Denver! (and the incredible food versatility of California's big zins)

ZAP (Zinfandel Advocates & Producers)COMES TO DENVER!April 15, 2010, Mile High Station6-8:30 PM (General Public Grand Tasting)2-5 PM (Restaurant/Retail Trade)Have a hankering for a night of rich, juicy, spicy California zinfandel?&nbsp...
IMG_0521(2).jpg

Culinary matching 101: wines for classic blackened tuna

In the mid-eighties Paul Prudhomme’s blackened redfish permanently entered the vocabulary of the average American restaurant-goer, but you can argue that all the variations of blackened tuna have become even more ubiquitous in restaurants...
IMG_4323(1).jpg

Hanging with the devil at the 2010 World of Pinot Noir

Six years ago I posted a piece in Robin Garr’s wineloverspage.com entitled American Pinot Noirs at a Crossroads. I know I was thinking of Robert Johnson at the time – you know, the “King of the...
IMG_1765.jpg

Enjoying big zins at ZAP is duck soup

Nineteen years ago, when ZAP (Zinfandel Advocates & Producers) held the first of its annual tasting extravaganzas in San Francisco, there was little inkling of just how big an event it would become.A smash from the get-go, the...
IMG_0196.jpg

Santa Barbara is much more than pinot noir (and snapshot of Santa Barbara's current releases)

In Sideways, Miles describes Santa Barbara as the pinot noir grape’s “promised land.” But make no mistake: Santa Barbara not just about pinot noir; nor only about chardonnay. In fact, much of the Santa Barbara is...
IMG_1566.jpg
 

Randy Caparoso's WineListConsulting.com

Latest Activity

Joseph D'Alessandro and Randy Caparoso are now friends
May 31, 2011
Randy Caparoso was featured
Nov 10, 2010
Randy Caparoso's discussion was featured

Blogs, Not Just Web Sites

Restaurant Web sites are indispensable these days, for independents and chains alike. There's far more examples of excellence than you can shake a stick at, but I'm wondering if Web sites are enough these days. That is to say: with the internet overload, I'm wondering guests are satisfied with that. Do they prefer restaurant blogs that reach out to them, with potential for more interactive activity? Or are periodic newsletters (print of e-mail) good enough?One blog I think is excellent is that…See More
Jul 14, 2010
Jon Bishop replied to Randy Caparoso's discussion Blogs, Not Just Web Sites in the group Restaurant Web Sites
"People want information. A website is a great place to share nutrition info, prices specials etc. You should also make use of events that people can easily save to their calendars and networking sites. Blogging may or may not help in general but…"
Jul 14, 2010
Randy Caparoso's blog post was featured

This is no social crisis: Beckman Purisima & summer grilling

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the Denver Wine Examiner.I could see for miles and miles at the top of the Purisima Mountain Vineyard, owned and farmed by Steve Beckman of Santa…See More
Jul 6, 2010
Randy Caparoso was featured
Jul 6, 2010
Randy Caparoso and RestaurantRoundTableGuys are now friends
Jul 6, 2010
Michael Biesemeyer commented on Randy Caparoso's blog post Praying for salvation: when will we be rid of stinky corks?
"Calera uses glass stoppers called Vino-Seal closures. By far, these are my favorite to work with, and they come in handy as stoppers for other bottles that I keep around the house. You are right, Randy. There are some great alternatives to cork."
May 28, 2010

Profile Information

Title
Restaurant Wine Consultant
Company
Wine List Consulting Unlimited; No Reservations Restaurant Consulting
Website
http://www.winelistconsulting.com
What best describes my company
Fine Dining
Interests
Career Advancement, Consulting, Making Friends
Personal Quote
"I fought against the bottle, but I had to do it drunk" (Leonard Cohen)
Biography
Randy Caparoso has devoted himself to a multi-award winning career managing, judging, speaking, producing and writing about wine since 1978. He currently serves as a restaurant consultant, specializing in wine, Mission construction, FOH management, nuts-to-bolts staff training, and special events planning.

As a restaurant wine professional, Caparoso is perhaps best known as a Founding Partner and the former Corporate Wine Director of the James Beard Award winning Roy’s restaurant group, started in Honolulu in 1988. Before retiring from Roy’s in 2001 to pursue his own winemaking business, Caparoso personally helped transplant twenty six more of these acclaimed restaurants in places as far flung as Maui and New York, Chicago and Bonita Springs, Florida; each location doing close to or over $1 million in yearly wine sales alone.

In recent years Caparoso has expanded on his specialty, serving as opening consultant and GM of a wine-focused restaurant in Memphis, Tennessee called Circa by John Bragg, as well as presiding as Chef Sommelier of the Five Star/Five Diamond Sea Island resort on the coast of Georgia. Venturing into retail merchandising, he has also managed the largest enomatic wine bar/retail store in the world as Vice President of Operations of The Wine Room in Winter Park, Florida.

Between 2001 and 2005 Caparoso was sole proprietor of Caparoso Wines LLC, an alternative label specializing in internationally sourced wines ideally priced for fine restaurant wine by the glass programs, and crafted specifically for contemporary style (especially Asian/fusion) foods. Three vintages of Caparoso wines (2000 case average yearly production) were marketed in twelve states (primarily Hawaii, California, New York, Florida and Georgia).

Among the major awards earned by Caparoso during his career:
· Santé “Wine & Spirits Professional of the Year” (1998 – the magazine’s first ever)
· Restaurant Wine “Marketer of the Year” (1993)
· Restaurant Wine “Wine Marketing Concept of the Year” (1998 – For Roy’s “Upscale Private Label Program”)

In addition, Caparoso has served as wine list judge for Sante's Annual Grand Awards and numerous times for wine judgings such as the L.A. County Fair, New World Wine Competition and Lodi District Grape Growers Association. He has spoken and led panels on many subjects for the Society of Wine Educators, Sante Restaurant Symposium, Unified Wine & Grape Symposium, Aspen Wine & Food Festival, Hospice du Rhone, Lodi ZinFest and Epcot International Food & Wine Festival.

Since 1981 Caparoso has also bylined biweekly newspaper wine columns (The Honolulu Advertiser) and served as a regular contributing editor for numerous industry magazines (including Santé, Sommelier Journal, Practical Winery & Vineyard, and Restaurant Hospitality). Many of his thoughts on food and wine can be gleaned on his home page, culinarywineandfood.blogspot.com, as well as on Robin Garr’s Wine Lover’s Page (wineloverspage.com/randysworld). In 1997 he was commended by the Academy of Wine Communications for Excellence in Wine Writing and Encouragement of Higher Industry Standards.
Years in the Industry
Over 30

Award Winning Restaurant Wine Consulting

Randy Caparoso's Wine List Consulting Unlimited

What is a great wine list? After thirty years in the business, we have to say that it is always
1. Profitable
2. Perfectly readable, and informative
3. Focused on your theme and cuisine, your market and clientele, and above all, all the personal touches you bring to your restaurant to make it unique and compelling.

If your list is not doing all of the above, then you probably are not taking full advantage of the contemporary guest's increased interest and enjoyment of wine (wine makes up at least 25% of overall sales in the most successful fine dining restaurants today), and of the incredible variety of wine types and price points at your disposal, no matter where you are in the U.S.

But guess what: a great wine list (and restaurant wine program) is never, never necessarily a big or costly one. During my thirty year career, I've banged out wine lists that that were every bit as varied and interesting as any in the country -- winning all the important awards and acclamations (both locally and nationally) -- with selections never numbering more than a hundred, and standing inventories averaging less than $25,000 (and as little as $12,000).

But the reason why they were really great was because these "short" wine lists generated anywhere from $35,000 to $65,000 in monthly wine sales alone. Meaning, monthly profits of $10,000 to $40,000. Imagine that: a wine list that generates (rather than sinks) cash flow, while generating a mean wine rep to boot.

But those were wine lists for restaurants in which I was a managing partner (please re my bio bar). Your needs may be different (as well it should). In fact, I have composed wine lists for restaurants ranging from short-and-sweet, quick-turnover programs, to full-scale projects entailing exclusive, upscale restaurants, hotels and resorts (i.e. 200-1,000 selection wine lists, inventorying anywhere from $50,000 to $1 million-plus). Big or small, though, I say every wine program should be profitable, highly readable and informative, and laser-sharply focused.

Whether you know your own needs or need help identifying them, Wine List Consulting Unlimited can help you fulfill them. We can offer you the talent, the passion, and a training and support team that has been tested and proven in multiple markets. Don't put yourself in the hands of anything less... because your wine program need not take a backseat to anyone's!

Randy Caparoso
randycaparoso@earthlink.net










Ronn Wiegand, MW, MS (Publisher, Restaurant Wine):
Randy Caparoso was one of the country's most innovative and articulate wine directors. He consistently pushed the envelope at Roy's and established new standards for wine program excellence in a multi-unit company. Equally important, he always accomplished this with a firm eye on the bottom line and a desire to increase his customers' satisfaction in the dining experience.

Doug Frost, MW, MS (President/Industry Consultant, Strong Water):
Randy is the consummate wine professional - brilliant, passionate, totally dedicated and a great contributor to our industry.

Larry Stone, MS (General Manager, Rubicon Estate):
In my estimation Randy Caparoso is one of the most dedicated and imaginative professionals working in the world today. His achievements at Roy's were synonymous with the rise of chef Roy Yamaguchi himself

Evan Goldstein, MS (Director, Allied Domecq Academy of Wine & Service Excellence):
Randy has had one of the most creative on-premise styles that I have worked with over the years. His palate is solid and he always seems to have his finger on the pulse of what's happening and what makes his customers happy.

Rob Constantino (Managing Editor, Santé):
Randy Caparoso is the wine professional's professional. He was our first Santé Wine & Spirits Professional of the Year because his exciting, innovative, ever-changing wine program was an industry model that influenced top sommeliers and restaurateurs around the world. By combining his thorough understanding of food-and-wine with an unflagging enthusiasm for searching out the new, he has enhanced the dining experience of thousands.

Catherine Fallis, MS (Founder/President, Planet Grape; Educator, Culinary Institute of America, Napa Valley):
In the fifteen years that I've known him, Randy has challenged me, as he has challenged many others, to work harder, to raise the bar, and to set rather than follow the trends. A genius in motion.

Rebecca Chapa (Educator, Tannin Management; Wine by the Class, Society of Wine Educators):
Randy Caparoso is probably the most innovative wine buyer I know. His knack for wine and food pairing is unprecedented, and he has the ability to manage a large wine program without being overly rigid. He is also as dedicated and loyal as anyone I know; and above all, he truly relishes the business of wine.

Kermit Lynch (Wine Merchant & Author of Adventures on the Wine Route):
What sets Randy apart? First, his open-mindedness. He adores diversity... a great virtue, because it means that his palate is not deformed by misconceptions. Secondly, he is a master at wine and food combinations... a talent that comes from his incredible imagination...

Randy Caparoso's Photos

Loading…
  • Add Photos
  • View All

Randy Caparoso's Blog

Praying for salvation: when will we be rid of stinky corks?

Posted on May 28, 2010 at 1:00pm 2 Comments



Originally published in Sommelier Journal (January 2010):



The fall of 2009 was not a particularly kind on my longtime love/hate relationship with natural corks. It started with attendance an East Coast wine festival, where I was asked to judge 24 chardonnays. Two of them are badly… Continue

Syrah, Syrah, Syrahs at Hospice du Rhône (and in Santa Barbara)

Posted on May 13, 2010 at 6:30am 0 Comments

When we talk about “Rhône” grapes, we usually mean more than syrah; but also grenache, mourvèdre, viognier, roussanne, marsanne, and some sixteen other varieties, as well as blends of such, associated with the vast expanse of Southern France, from the Riviera to the Bay of Biscay (in this sense, these aren’t nearly so much Rhône Valley grapes as they are Southern French grapes).…



Continue

Culinary matching 101: wines for classic blackened tuna

Posted on March 28, 2010 at 7:18pm 0 Comments

In the mid-eighties Paul Prudhomme’s blackened redfish permanently entered the vocabulary of the average American restaurant-goer, but you can argue that all the variations of blackened tuna have become even more ubiquitous in restaurants and bars, and practiced by adventurous home cooks.





For over thirteen years I worked with one of America’s… Continue

When service is spelled stupid (trials & tribulations of restaurant wine professionals in other restaurants)

Posted on March 26, 2010 at 9:05am 5 Comments

(originally published in Sommelier Journal (Dec. 2009) as Bottom Line column called Gotta Serve Somebody:





We knew things would get rough early in 2009 when we read about the poor slobs on Wall Street taking 50% cuts in their million dollar bonuses. Which meant the working… Continue

The war between the greens (sustainable vs. organic vs. Biodynamic® viticulture)

Posted on September 22, 2009 at 7:00pm 0 Comments

Green wines have become more plentiful and better than ever, which is good news for all of us, and the environment.



One of the unseemly aspects of this inexorable movement, on the other hand, is the public sniping between the various sustainable, certified organic, and Biodynamic® camps; and I have to say, what’s even more disappointing are sides taken by individuals… Continue

The green wars part 2 (organic, Biodynamic® & sustainable tasting notes)

Posted on September 22, 2009 at 6:59pm 0 Comments

Here’s the lowdown on some of the more notable – if not fantastic – organic, Biodynamic®, and sustainably grown wines tasted during (and just after) my most recent jaunt (August 2009) through the West Coast. For an explication of the green delineations, please refer to previous pieces on… Continue

Was my old man in Hawai`i a Biodynamic pioneer?

Posted on September 17, 2009 at 7:28am 1 Comment

Say what you will about Biodynamic® grape growing and winemaking, the methodology makes for entertaining thought. Especially if you're a Pinot Noir lover. One sip of the unique, supple, nostril tingling Pinot Noirs by, say, Marcel Deiss in Alsace, Meinklang in Austria, Porter-Bass in California, or Maysara in Willamette Valley tells you that, loud and… Continue

A wine buyer's precise guide: taking it green

Posted on July 31, 2009 at 3:40pm 2 Comments

Green Wines Today



In California over 5% of the state’s total plantings of wine grapes (over 12,000 acres) are now certified organic by third party organizations like California Certified Organic Farms (CCOF). In a recent study of organic growers in Napa Valley, I found that percentage to be closer to +7%. Some industry analysts have it that over 90% of vineyards on the West Coast are… Continue

Organic wine & food matching: Neal Cabernet Sauvignon & braised lamb with mint gremolata

Posted on July 1, 2009 at 3:32pm 0 Comments

“When I told my dad we were going to take the company organic,” says Mark Neal, “he drove over to Sonoma and came back with a tray of rotten apples and peaches and said, ‘this is how our grapes will look when you grow organic.’”



Not to be dissuaded, Mark initiated the transition of vineyards owned or… Continue

My best from 2009's Hospice du Rhône

Posted on June 21, 2009 at 12:44pm 0 Comments

This past spring I attended two massive tasting events: the Hospice du Rhône (May 1-2) in Paso Robles, and World of Pinot Noir (March 6-7) in Shell Beach.



As much for myself as for your possible interest, here are some of the highlights from the Hospice du Rhône – all exceptional wines, worthy of a place in any wine list or cellar – out of about 100 wines tasted, listed in order of my personal favorites:



HOSPICE DU… Continue

More great Pinots than you can shake a stick at (World of Pinot Noir 2009)

Posted on June 21, 2009 at 12:19pm 0 Comments

This past spring I attended two massive tasting events: the Hospice du Rhône (May 1-2) in Paso Robles, and World of Pinot Noir (March 6-7) in Shell Beach.



The upshot: there are now more great Pinot Noirs being made than you can shake a stick at. Pinot lovers these days feel like kids in a candy shop at venues like World of Pinot Noir. So as much for myself as for your possible interest, here are some of the highlights from that weekend in… Continue

How can we love 'em (i.e. organic wines) when stores & restaurants won't tell us what is what?

Posted on June 18, 2009 at 8:07pm 0 Comments

"How can I miss you when you won't go away?" goes the old Dan Hicks song. When it comes to merchandising organic wines in stores and restaurants, the song is more like: how can we appreciate them when you don't even tell us what they are?



One thing we do know: like organic foods twenty, thirty years ago, wines produced in organic, Biodynamic®, as well as vegan and sustainable fashions are emerging out of the fringe elements of commercial… Continue

This is no social crisis: Beckman Purisima & summer grilling

Posted on June 14, 2009 at 2:11pm 0 Comments

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the… Continue

Organic wine & food matching: Tres Sabores Perspective and gnocchi with pig's feet ragout & chanterelles

Posted on June 9, 2009 at 11:28pm 0 Comments

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the… Continue

Organic wine & food match: Robert Sinskey Marcien & Maria Helm's braised veal shanks

Posted on June 7, 2009 at 7:14pm 0 Comments

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the… Continue

Wine the Grand Illusion (or, The Myth of "Breathing" Wine)

Posted on May 19, 2009 at 1:45pm 0 Comments

Does price affect the "quality" of wine? Yes, indeed it do.

At least according to…

Continue

Organic wine & food matching: Quivira "Wine Creek" Zinfandel and cheeses-to-die-for

Posted on April 17, 2009 at 5:18pm 0 Comments

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the Denver Wine Examiner… Continue

Organic wine & food matching: Domaine Vigneau-Chevreau Vouvray and artisanal cheeses

Posted on March 29, 2009 at 10:05pm 0 Comments

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the… Continue

Organic wine & food matching: Tres Sabores Porque No and pasta with giblets & mushrooms

Posted on March 26, 2009 at 8:42pm 0 Comments

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the… Continue

Organic wine & food matching: Quivira Sauvignon Blancs & fresh herbed pastas

Posted on March 24, 2009 at 7:34pm 0 Comments

Randy Caparoso is an award winning wine professional and journalist, living in Denver, Colorado. For a free subscription to Randy's Organic Wine Match of the Day, visit the… Continue

Comment Wall (50 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 8:53pm on December 9, 2008, Randy Caparoso said…
Wow... thanks, Paul!
At 7:47pm on December 9, 2008,
Non-Operator
Paul Paz
said…
Randy..
GREAT article!
Paul

It's 3 AM, Is Your Wine List Answering the Call?
Pairing Wines with the Economy
by Randy Caparoso December 5, 2008
http://isantetalk.ning.com/profiles/blogs/its-3-am-is-your-wine-list
At 2:36pm on September 3, 2008, Caitlin said…
Will do Randy! It's nice to know that someone is interested. Look out for a post about pairing wine with chocolate in the near future!
-Caitlin
At 4:09pm on August 18, 2008, Gilat Ben-Dor said…
Hi Randy - thanks for connecting! As you know, the Phoenix/Scottsdale area keeps growing by leaps and bounds every year, not only in terms of the population but with its growing food & wine scene, new food & wine festivals, restaurant & wine bar scene, and world-class resorts. (Can you tell I love living here? :-) I look forward to learning more about your next endeavors/projects and helping each other in the future. Cheers! -Gilat
At 12:24am on July 3, 2008, Jaunty Tune said…
hmmm, now I've found another backlog of blog to work on :)
At 11:08am on June 14, 2008, Jonathan Harper said…
hey boss.. nice to meet you
At 10:14am on June 10, 2008, Joe Archuleta said…
Hola Randy! Just checked your photos, you have such a blessing with your family. Just gorgeous, all of you. Have a great day.
At 12:16pm on May 13, 2008, sonneville said…
hello randy
i am trying to join herve pennequin , but no answer, i am looking for a partner for seding french wine to usa can you help me?
serge
At 6:41pm on May 8, 2008, Kathleen Milazzo said…
Randy, thank you for leaving your comment You should check out wahm.com. It's a forum for work at home moms, but there are male members and you can make a lot of contacts there.
At 6:44am on May 5, 2008, Andy Swingley said…
Randy, check out your messages to see if you are interested in helping me on the contest we are starting in the Leadership group.

Thanks and hope you had a great weekend!
Andy
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service