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Posted by on in February 2017 Editions

TO STAND OUT FROM THE PACK, RESTAURANTS ARE SHAPING THEIR WINE LISTS IN PROVOCATIVE WAYS

BY JIM CLARKE

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Champagne is a portrait in irony. Inarguably an icon of luxury, the liquid itself is more like a silk purse made from a sow’s ear; the now-famous method of nurturing a secondary fermentation in the bottle effectively compensates for the inability of grapes to ripen consistently in the (extremely) cool region. And while the grapes are farmed by thousands of small growers, production remains dominated by a relatively small number of Champagne houses. Champagne has not made headlines since the turn of the century, when fears of a Y2K shortage loomed (and proved unfounded). The price tag led Champagne to lose market share as the Recession played out; but while it has slipped from its 11.4% share of the sparkling wine market in 2005, it has held steady at 8% since 2010, according to IWSR, and posted a 3.5% growth in sales from 2014 to 2015. 

  Click Here to check out the entire article as it appeared in The Journal. 

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At the 2016 Army/Navy football game, event reporter Doug Mace caught up with Seth Jordan, founder of Dog Tag Brewing LLC, to ask about the impact of this heroic brew.

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The effects of September 11, 2001 spread far across the globe and to every American. In Los Angeles and particularly in New York, and everywhere in between, the country mourned the loss of thousands of innocent American lives. In the aftermath many people's lives were changed forever.

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Dan Colasurdo wears many hats and in his experiences has worn some that you would never guess. From service staff, to owner, to manager, to script writer and back again, Dan is a great example of the importance of balanced, educational and experiential learning that can be so successful in the food, beverage, and hospitality industry.

Since growing up in northern New Jersey and working in a pizzeria, Dan worked around food from a young age. While attending school at the University of Maryland he also worked at a local bar honing his service and bartending skills. By the ripe age of 24 he was already the operating partner at a restaurant in Silver Spring, Maryland called Cafe Bello. 

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I hear all the time from clients, friends, and family of how they are going to do things different in the New Year. They are going to update their restaurant, spend more money on marketing, and improve their customer service and staff. However, I have always been curious as to why they are waiting until a specific time to make the decision to do these things. Stop thinking of how you are going to market your restaurant or liquor store online, just do it!

Many online marketing gurus will give you a litany of do’s and don’ts. I am simply going to give you some pointers on how to start, and/or improve what you are already doing. 

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