Showing 101–110 of 149 results

• #49: Wine Trends Issue: Pinot Noir

  • Profile: Minneapolis’ 510 Restaurant Promotes Wine & Increases Sales with “Retail + $1” Wine Pricing
  • Feature: The Politics of Wine–St. Louis Restaurant Markets French Wine By Donating to Greenpeace
  • Trends: Pinot Noir Takes Hold On-Premise
  • 195 Wines Reviewed
  • Survey: Pinot Noir. What are your best selling Pinot Noirs? What menu items do you like paired with Pinot Noir?

• #48: Wine Merchandising Issue

  • Profile: Angel Ruiz Maximizes Wine Sales Through Training, Incentives & Merchandising at Walt Disney World’s Victoria & Albert’s
  • Concept: “Cost + $10” Pricing Boosts Sales at Chicago’s Stouffer Renaissance Hotel
  • 185 Wines Reviewed
  • Survey: Sauvignon Blanc. What are your best selling Sauvignon Blancs? What menu items do you like paired with Sauvignon Blanc?

• #47: Wine Trends Issue: Merlot

  • Feature: Special Report on the Wines of Washington State; Best Wines & Recommended Producers
  • Profile: Tucson’s Cafe Terra Cotta Markets Wine Consistently & Profitably
  • Trends: Merlot Mania Sets Sales Soaring
  • Buying Guide: Top Performing Merlot Producers
  • 170 Wines Reviewed
  • Survey: Merlot. What are your best selling Merlots? What menu items do you like paired with Merlot?

• #46: Staff Wine Training Issue

  • Profile: Houston’s Cafe Annie Adds Personality & Color to its Wine Program
  • Training: Can Your Staff Answer “20 Questions” About Wine?
  • Feature: Cork Report–Basic Information on Corks & Corkiness
  • 177 Wines Reviewed
  • Survey: What is the ratio of glass to bottled wine sales in your restaurant? What are your best sellers in each category?

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

  • Profile: Morton’s of Chicago’s Michael Archer Puts Wine in the Spotlight at this Upscale Chain
  • Feature: 1995 On-Premise Wine Forecast
  • Concept: Winemaking Coloring Book Helps Put Wine in Perspective at Mustards Grill
  • 159 Wines Reviewed
  • Survey: What are your best value wines (under $100/case wholesale)?

• #44: Fun Wine Program Issue

  • Profile: Denver’s Barolo Grill Launches an Innovative, Fun Wine Program
  • Concept: The “Wine Skillet” Heats Up Sales at The Dolphin Depot
  • 215 Wines Reviewed
  • Survey: Wines by the glass: number, portion size, percentage of total wine sales, current best sellers?

• #43: Improving Your Wine Program Issue

  • Profile: Louis’s Charleston Grill Upgrades its Wine Program
  • Feature: A Wine Consumer Takes Stock of Wine Programs On-Premise
  • Promotion: “Open Wine Countdown” Builds Traffic & Stems By-The-Glass Losses
  • 172 Wines Reviewed
  • Survey: Cabernet Sauvignon. What are your best selling Cabernet Sauvignons? What menu items do you like paired with Cabernet Sauvignon?

• #42: Wine Trends Issue: Zinfandel

  • Profile: Chicago’s Zinfandel Restaurant–Wine Destination with an All-American Focus
  • Feature: Red Zinfandel Rising
  • Report: Zinfandel Producer “Hot List”
  • Training: What Your Staff Needs to Know About Red Zinfandel
  • 167 Wines Reviewed
  • Survey: Red Zinfandel. What are your best selling Zinfandels? What menu items do you like paired with Zinfandel?

• #41: Boosting Wine Sales Issue

  • Profile: How Dallas/Ft. Worth’s Sheraton Grand Hotel Tripled its Wine Sales in Four Years;
  • Hot Concept: Tiered Wine Pairings at Ray’s Boathouse; Guidelines for Adapting the Concept
  • 194 Wines Reviewed
  • Survey: Are your Chardonnay listings increasing? Best selling Chardonnays.

• #40: Developing Your Wine Program Issue

  • Profile: Orlando’s Portobello Yacht Club pours it on–from the “Wine Hook” to Big Bottles
  • Feature: Truth in Listings–Do Operators Disclose Wine Properly to Customers?
  • Training: Cork Service–Questions and Answers About That Plug of Bark
  • 161 Wines Reviewed
  • Survey: What are your lowest priced wines?