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
Tag: On-premise
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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
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
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
