How Bars Are Getting Ahead of Allergy Labeling
Seeing an increasing need for menu disclaimers, bars are taking a variety of approaches
Tag: On-premise
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Master Somm Emily Wines on Managing a Multi-state Concept
A recent move finds her at 30-unit Cooper’s Hawk overseeing consumer programs and staff training
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How booze gamification can move bottles, strengthen marketing efforts, and promote customer loyalty
Managing Customer Misconceptions About Wine and Spirits
Somms and retailers share strategies for counteracting confusion and fielding odd requests
Why Beer Professionals Are Becoming Cicerones
Beer experts discuss the certification process and their motivations for pursuing the title
How Sound Affects Taste—and How to Design Around It
New research is causing restaurant and bar owners to rethink noise control in their venues
Somms Spill on Nights from Hell
Sommeliers from around the country recall their worst—and funniest—experiences working on the floor
Creating a Recipe for Success at Mercantile Dining & Provision
Denver’s hybrid restaurant-grocery crushes it with a wine list that’s a little highbrow, a little pop culture
L.A. Somm Taylor Parsons Explores His Entrepreneurial Side
How the star wine director turned a side hustle into a full-time hospitality consultancy
Finding Puglia’s Soul in Negroamaro
Sommelier Shelley Lindgren makes a case for embracing the undervalued, yet versatile and food-friendly red wine
The State of Gender Bias on the Floor
A look at how female somms, wine directors, and restaurateurs are treated differently from their male counterparts–and how to change the paradigm
Under the Influence of Larry Stone
Peers and protégés reflect on how the wine virtuoso’s keen intellect and generous spirit impacted their careers
