Courtney Olson Spotlights California Whites at Coi
The wine director at San Francisco’s newest three-star Michelin restaurant on why she promotes wines from her home state
Tag: On-premise
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Crafting One of LA’s Best Wine Lists—at a Pizza Joint
Helen Johannesen shares the strategy behind her innovative program at Jon & Vinny’s
The Wright Stuff: Jim Meehan’s Design Concept for Prairie School
Inspired by Frank Lloyd Wright’s Prairie School philosophy, Meehan uses design to maximize guests’ experience at his new Chicago bar
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
Navigating Pregnancy and Maternity Leave in the Drinks Industry
Paid maternity leave is still a rarity, but some forward-thinking companies are setting the bar
How to Build a Killer Wine List in a Liquor Control State
Philadelphia-area wine directors, PLCB specialists, and importers weigh in on everything you need to know to make the system work
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
Batching and Bottling Cocktails to Streamline Service
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
