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May 2020 Editions

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Boordy Vineyards is taking orders and payments over the phone and will bring your wine to your car.

beveragemedia_may20_retail_covid_BMG_covid_logo_Some are getting by with a little help from their friends. Or, in the case of Jimmy Spiropoulos, operator of Town Center Market in Riverdale Park, a few special customers.  "We're now working behind sheets of Plexiglas that we have installed," he said. "They're hanging from the ceiling at each one of our five checkout counters. Basically, I went and bought five large sheets, and I had one of my local handymen -- who's actually a customer of mine -- install them. Customers seem to really appreciate the steps we've taken to try and protect everyone."

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Powered by to-go packaging, new signage, and a dose of social media, restaurants like Route 66 in Manhattan shifted gears to stay open after the dine-in shutdown. Photograph courtesy of Route 66

Powered by to-go packaging, new signage, and a dose of social media, restaurants like Route 66 in Manhattan shifted gears to stay open after the dine-in shutdown. Photograph courtesy of Route 66

Fine dining turns to takeout to save (some) jobs during the coronavirus shutdown

By Kathleen Willcox 


beveragemedia_may20_retail_covid_BMG_covid_logo_Forced into survival mode by the coronavirus pandemic, many restaurants and bars shuttered. Those that stayed open have had to drastically rework their businesses, many pivoting to takeout and delivery for the first time. Menus were scaled down and revamped, pricing was adjusted, and beverage service was completely reimagined.

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Beast PDX was among many that had hoped to open for take-out, but after weighing costs and benefits, chose to temporarily close. Photograph courtesy of Beast PDX

Beast PDX was among many that had hoped to open for take-out, but after weighing costs and benefits, chose to temporarily close. Photograph courtesy of Beast PDX

Slammed by unprecedented shutdowns, the restaurant industry braces for a hard-to-predict future

By Beverage Media Editors 


beveragemedia_may20_retail_covid_BMG_covid_logo_The two-week stretch from St. Patrick’s Day, 2020, to the end of the month, will surely be recorded as the biggest shock in restaurant history. Mandatory dine-in shut-downs in every state left millions of servers, dishwashers, line cooks, and bartenders suddenly jobless.

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Vine Wine in Brooklyn was among many retailers setting up new store protocol. Photograph courtesy of Vine Wine.

Vine Wine in Brooklyn was among many retailerssetting up new store protocol. Photograph courtesy of Vine Wine.

After seeing early sales spikes, merchants deal with shifting consumer behavior and regulations

By Courtney Schiessl 


beveragemedia_may20_retail_covid_BMG_covid_logo_The industrys one bright spot during the devastating coronavirus pandemic has been the recent weekssurges in wine, beer, and spirits off-premise sales across the country. Even as the on-premise sector shuttered and Americans were confined to their homes, consumers were very much drinking. For many alcohol retailers (deemed essential businesses in most states), business boomed as consumers stocked up on alcohol, alongside toilet paper and household disinfectants.

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Fishpaws Marketplace in Arnold, Md., features a unique tag line both in store and on its website: "It's not a shopping trip … it's an experience!" And that is truth in advertising. This independently owned  business has operated at the same location since before Prohibition. Today, it offers an extensive selection of imported and domestic wines; an assortment of craft, microbrew, imported, and domestic beers; and a broad array of liquors and gourmet cheeses and foods.

Kim Lawson is the proprietor. And she is a firm believer that experiential retail is the way to stand out in today's crowded and intensely competitive market. Touting her store's features, she said, "We have a 12-tap draft system to accommodate crowler and growler fills. We have a Napa Technology Wine Station -- we call it the Wine ATM -- which allows customers to sample one-, two-, and four-ounce pours at any time. And we employ a certified cheese specialist, who will assist you in pairing your cheese or charcuterie course with your beverage of choice."

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