Selling Wines from Arizona and Beyond
When Pavle Milic, the beverage director and co-owner of Scottsdale’s FnB, isn’t selling Arizona wines, he resorts to Plan B
Tag: Buyers
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Six Degrees of Rajat Parr
How the wine director turned winemaker became one of the industry’s most influential figures, as told by the people whose careers he helped launch
Selling Bottles in a Restaurant Known for Per-Course Pairings
How Matt Poli, the beverage director of The Catbird Seat, a 22-seat restaurant in Nashville, moves bottles
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Batching cocktail ingredients can increase efficiency, enhance guest experience, and improve the bottom line
Promoting Wellness in the Drinks Industry
How bars and restaurants are supporting their employees through company-led wellness initiatives
How to Bolster Wine Sales a Plate and a Glass at a Time
New York City’s Fairfax is convincing customers to have a snack with their wine and then stick around for dinner
Pairing Wine and Sake with Sushi
How Chris Melton, beverage director for Hai Hospitality, chooses pairings for Uchi Austin’s sushi-centric cuisine
Vegetarian Somms Share Tips for Pairing Wines with Meat
Pairing wine with animal protein can be tricky when you don’t eat meat—vegetarian somms weigh in on how they do it
How to Sell This When They Ask for That
The clever ways that Michigan restaurateur and somm Amanda Danielson convinces people to try new crus and obscure wines
How Somms Can Ace a Transition to a New Restaurant
One somm reaches out to others to find out what strategies have helped them successfully take the reins at a new job
Why Natural Bottles Deserve a Place on White Tablecloths
Sommelier Amanda Smeltz makes an argument for natural wines in fine dining
How Millennials Are Changing the Wine-Selling Game
Focusing on authenticity and adventure to make the sale
Eichholz Leads by the Nose with Nordic Pairings
How studying science and cheese prepared Jonathan Eichholz for a new somm role at Aquavit in NYC
Pairing Wines When There’s No Menu
How William Carroll, the wine director for Blue Hill at Stone Barns in Pocantico Hills, New York, sells wine
What We Talk About When We Talk About Sulfites
How somms and salespeople deal with the dreaded “S” word—and try to dispel the myths about sulfites in wine
Nashville’s Drinks List for Everyman
Henrietta Red caters to two crowds: the natural-wine set and baseball fans. Here’s how the restaurant does it
How Creative In-Store Tastings Build Business
By offering unique in-store tasting opportunities, retailers are driving sales and building their customer base
Building Brand Visibility
Innovative ways in which wine retailers are gaining visibility and setting their brands apart in a crowded marketplace
My Strategy for Selling Unfamiliar Wines
How Erin Rolek, GM and sommelier of The Bachelor Farmer in Minneapolis, moves bottles from lesser known regions
An Eclectic Inventory Playlist by Brent Braun
The musician-turned-wine director of Portland’s Castagna on work, wine, and the sonic pairings that make inventory go a little smoother
Tips for Managing Multiple Wine Programs
How Kathryn Coker balances five wine programs and the beverage budget for Rustic Canyon’s diverse restaurant group
Hi-Time in the OC
How an idiosyncratic, 60-year old, family-run wine shop in southern California has stood the test of time
