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Showing 81–90 of 148 results

  • #68: Wine by the Glass Issue

    • Special Report: 15 Crucial Elements to Consider Before Purchasing Wines by the Glass
    • Operations: How two different wine destination restaurants purchase their wines by the glass
    • Profile: This Dallas restaurant features one of the most unique, improvisational wine promotions we have seen
    • Wine Reviews

  • #67: “Bottom Line” Issue

    • Special Report: What types of wine sales contests should you consider holding for your staff, in order to build morale and increase sales?
    • Operations: How should you preserve or maintain the freshness of opened bottles of wine?
    • 159 Wines Recommended

  • #66: Great Wine List Issue

    • Special Report: What is a “great” wine list?
    • Profile: The food and beverage director of this Washington DC hotel created a truly “great” wine list when he introduced a totally revised list in his dining room in 1993
    • Great Promotions: Summer is an excellent time to lauch a wine promotion in restaurant
    • Notebook: Beware: “varietal vigilantism” is on the rise…
    • On the Cutting Edge: 1997 German Riesling alert…
    • 156 Wines Recommended

  • #65: Wine at the Bar Issue

    • Special Report: Wine sales at the bar are booming–and are likely to continue selling well for years to come
    • Interview with a Bartender
    • Profile: Some restaurants develop a wine program that goes too far too quickly for its guests
    • Wine Reviews

  • #64: Southern Hemisphere Wine Issue

    • Profile: How a neighborhood restaurant has been able to introduce its clientele to its “uptown” wine program
    • Special Report: The wines of New Zealand are beginning to gain notoriety in the USA
    • Notebook: An enormous amount of wine activity is taking place in the Southern Hemisphere
    • 59 Wines Recommended

  • #63: On-Premise Wine Marketer of the Year Issue

    • Profile: Why are wine sales up 30% at Windows on the World?
    • Wine Trends 1998
    • Operations: Three ways to maximize your wine program to increase sales, profits, and server morale…
    • Marketing: A brand-new invention has revolutionized how “wine flights” are being sold in restaurants
    • Wine Reviews

  • #62: “Wine Destination” Restaurant Issue

    • Profile: Barrie Larvin makes a lavish statement with wine at the Rio Suite Hotel
    • Wine Trends: “Old Vines”
    • Staff Training
    • Wine Reviews

  • #61: Chicagoland Wine Focus Issue

    • Profile: Hudson Club sells more “wine flights” than just about any other freestanding restaurant
    • Staff Training: “Visiting Sommelier” server wine training program propels sales in hundreds of restaurants
    • Wine Words: 13 wine terms your staff should know
    • Wine Reviews

  • #60: New Restaurant Issue

    • Profile: This small new Santa Barbara restaurant takes a “hands-on” approach to wine sales
    • Staff Training: If your employees can’t speak the language of wine, then they can’t sell
    • Personalities: Two Americans have joined the ranks of Master Sommeliers
    • Wine Reviews

  • #59: “Terroir” and Promotions Issue

    • Profile: Miami’s The Captain’s Tavern–Low Markups & Weekly Wine Specials Create Ongoing Wine Excitement (and Build Traffic)
    • Feature: “Terroir”–Wine Buzzword Explained, Why Terroir is Important
    • Merchandising: New York’s Oznot’s Dish Markets Wine By Way of Its “Terroir Deluxe” Wine List
    • Notebook: Lowest Priced Wines Don’t Always Sell
    • 156 Wines Recommended