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  • #43: Improving Your Wine Program Issue

    • Profile: Louis’s Charleston Grill Upgrades its Wine Program
    • Feature: A Wine Consumer Takes Stock of Wine Programs On-Premise
    • Promotion: “Open Wine Countdown” Builds Traffic & Stems By-The-Glass Losses
    • 172 Wines Reviewed
    • Survey: Cabernet Sauvignon. What are your best selling Cabernet Sauvignons? What menu items do you like paired with Cabernet Sauvignon?

  • #42: Wine Trends Issue: Zinfandel

    • Profile: Chicago’s Zinfandel Restaurant–Wine Destination with an All-American Focus
    • Feature: Red Zinfandel Rising
    • Report: Zinfandel Producer “Hot List”
    • Training: What Your Staff Needs to Know About Red Zinfandel
    • 167 Wines Reviewed
    • Survey: Red Zinfandel. What are your best selling Zinfandels? What menu items do you like paired with Zinfandel?

  • #41: Boosting Wine Sales Issue

    • Profile: How Dallas/Ft. Worth’s Sheraton Grand Hotel Tripled its Wine Sales in Four Years;
    • Hot Concept: Tiered Wine Pairings at Ray’s Boathouse; Guidelines for Adapting the Concept
    • 194 Wines Reviewed
    • Survey: Are your Chardonnay listings increasing? Best selling Chardonnays.

  • #40: Developing Your Wine Program Issue

    • Profile: Orlando’s Portobello Yacht Club pours it on–from the “Wine Hook” to Big Bottles
    • Feature: Truth in Listings–Do Operators Disclose Wine Properly to Customers?
    • Training: Cork Service–Questions and Answers About That Plug of Bark
    • 161 Wines Reviewed
    • Survey: What are your lowest priced wines?

  • #39: On-Premise Wine Marketer of the Year Issue

    • Profile: Randal Caparoso of Roy’s Restaurant–Boosting Profits & Wine Excitement in a Down Market
    • Feature: 1994 On-Premise Wine Forecast
    • 124 Wines Reviewed
    • Survey: Did your wine sales increase in 1993 (versus 1992)?

  • #38: Emerging Wine Region Issue: South Africa

    • Feature: Exclusive South African Wine Report, including Recommended Producers & Best Wines
    • Profile: Napa Valley’s Mustards Grill is a Wine Country Restaurant with an Evolving, Profitable wine program
    • 166 Wines Reviewed
    • Survey: Your wine list: number of wines, sales percentage it accounts for, average sale per bottle, current best sellers?

  • #37: Server Wine Training Issue

    • Interview: Andreh Alito–A Star Server Talks Candidly About Wine Training, Sales Techniques, and Incentive Programs
    • Profile: Tampa’s Mise en Place Puts Wine in its Place
    • Promotion: “Wednesday Wine Bar” Builds Business at the Rattlesnake Club
    • 181 Wines Reviewed
    • Survey: Are your red wine sales increasing, decreasing or constant (versus last year)?

  • #36: “Concept of the Decade” Issue

    • Interview: Andreh Alito–A Star Server Talks Candidly About Wine Training, Sales Techniques, and Incentive Programs
    • Profile: Tampa’s Mise en Place Puts Wine in its Place
    • Promotion: “Wednesday Wine Bar” Builds Business at the Rattlesnake Club
    • 181 Wines Reviewed
    • Survey: Are your red wine sales increasing, decreasing or constant (versus last year)?

  • #35: Wine Staff Training Issue

    • Profile: L.A.’s Campanile Promotes a “Conscious, Democratic” Wine Experience
    • Training: How to Motivate & Train New Servers Before Their First Shift
    • Feature: Wine List Downpricing Pays Off at New York’s Coconut Grill
    • 187 Wines Reviewed
    • Survey: What are your best selling imported wines?

  • #34: Special Wine Promotions Issue

    • Features: The “Recession-Proof Wine List” at The Arches
    • Report: Selling “Chardonnay Alternatives” at Ray’s Boathouse
    • 264 Wines Reviewed
    • Survey: What is your highest volume wine price category?