This post was originally written by FohBoh member Ian Said. You can visit his profile here.
Offering a wine menu means you must weigh several elements, including your overall concept, your clientele, your food menu, and whether your staff will be able to sell the wine you select. Get these elements wrong, and you may be stuck with a costly, slow-moving inventory. Get them right, however, and that jovial clinking…
Online culinary mag StarChefs feted its pick of Chicago's rising star chefs at a tasteful gala on Monday, May 23. The event took place at the beautiful Fairmont Hotel Chicago and hosted by executive chef Brad Parsons and Beverly Kim Clark, chef de cuisine at Aria. Chef Clark's Buttermilk Bleu Cheese Semifreddo with Port Foam and Five-spice Walnuts was a sweet-savory delight, served in a miniature ice cream cone.
Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit… Continue
What better statement can you make than to have your custom wine cellar flooring made from real original Napa Valley Oak Barrels? How would you like your wine cellar flooring to be not only exceptional but unique? Having it make the ultimate statement like no other flooring can truly be easy.
So how are Wine Barrels turned into beautiful wine cellar flooring that…
In a previous post, the consultancy firm, Restaurant Rx, described the Changing Face of U.S. Fine Diners: Upscale diners are signalling they want more exotic, international cuisine delivered in a more casual, more intimate atmosphere. In this study of 1600 U.S. fine diners, only a minority wanted the white linen tablecloths, fine crystal and filet mignon - signatures of yesteryear's fine dining… Continue
Added by Lisa Thorell on July 28, 2010 at 8:00pm —
Many people assume that they have a sulfite reaction to drinking wine. In actuality there is a very small portion of the population with a sulfite allergy. Most people are experiencing a tannin reaction to red wine.
Here is one way to self test. Eat some bright apricots. If you get the same reaction from eating these as when you drink wine then you have a true sulfite allergy. These bright apricots are loaded with sulfites.
Most people associate red wines with sulfites, but… Continue
I have been reading a lot lately about the health benefits of drinking wine on a regular basis. New findings are showing that Moderate drinkers have lower rates of heart disease, obesity and depression than people who abstain from alcohol entirely, the report indicates.…
There has been a resveratrol craze with wine. Resveratrol is an anti-oxidant found in wine, and most significantly in red wine. With all the talks and customer awareness on health this wine component is getting lots of attention. Here is a video that I did that talks about different resveratrol levels in red wines.
Many bar owners steer away from offering more than a handful of quarter bottles of wine or the occasional wine by the glass due to lack of knowledge or experience with this drink of the Gods. However, ignoring the opportunities that wine offers your business means you could be turning away business without even knowing it.
One way to increase your customer numbers midweek or during the slow season is to host a wine tasting event. Now… Continue
Your restaurant might not call for a sommelier but even if it carries a modest wine selection, you may consider giving your servers a crash course in Vino.
Olive Garden, for instance, has gotten a bump in their revenue thanks to their strategically crafted “Steps of Service”. Every server has to fulfill these steps throughout the entire service process and it includes informing diners, when first approaching their table, about the house wine availability and characteristics. During… Continue
Sometimes a little creative thinking about where your place your messages or advertisements might yield some great results. Even the men’s restrooms can be an unlikely billboard! Have a look at where Spagio Wine Cellars, in Grandview, Ohio chose to advertise some seasonal promotions:
If you sell wine in your business, there is a simple way that you can increase wine sales today. I was reminded of this on a recent visit to The Wine Guy Wine Shop in Gahanna, Ohio. The Wine Guy Shop is a retail wine store with a bar and dining facilities.
There’s something special about sitting in the middle of a wine store surrounded by wines from around the world while… Continue
If you serve wine in your bar or restaurant and I’m guessing that you do, then you should consider providing Wine Cards (see picture below) for your customers to remember both your establishment and the wine they enjoyed on their visit.
It won’t be the end of the world if you don’t provide it, but it’s just another example of an added touch that will help customers remember you the next time they are flicking through their wine book or… Continue
In this industry, we all look for unique ways to create events that bring customers in the door. As a former Executive Chef, I’ve hosted a number of Winemaker Dinners over the years, hosted a sanctioned ten-block ice-carving competition on top of “On Golden Pond” in deep-freeze February and other creative ventures in efforts to increase visibility, reputation and volume.
Recently I stumbled across a gentleman down in San Antonio Texas, a Front of the House Manager with years of… Continue
We are two college students looking for industry professionals to help us with our senior project by participating in one of two brief surveys, pertaining to the methods used in-house to better wine sales (i.e. suggestive selling, food and wine pairings, etc.). The results of these surveys will assist us in compiling data which will be used to determine which (if any) techniques are most effective in improving wine sales.
Denver 'TasteCasting' utilizes social networking and social media by combining great people and good food to benefit the many food and drink establishments in our area. If your establishment is looking to spread the word about a grand opening, new product, new… Continue
The voluntary program, which provides a growing selection of healthful children’s menu choices in every state, now counts more than 145 restaurant brands as participants, including new national companies Cosi, Jamba Juice and Rainforest Café, as well as Ovation Brands’ Country Buffet, HomeTown Buffet and Old Country Buffet, among other regional chains and independent restaurants.
This store will be the first of four to be operated by Starbucks across Disney properties in the United States and will serve as a destination for guests looking to relax and recharge as part of their visit.
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.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.