Showing 91–100 of 142 results

• #55: Wine Training Issue

  • Profile: Chicago’s Scoozi! Restaurant
  • Sales Contests: Daily Sales Contests at Cosi Cucina Keep Servers Focused and Motivated
  • 154 Wines Reviewed
  • Survey: What Restaurants Are Doing with Staff Wine Training and Sales Contests

• #54: Wine Program Makeover Issue

  • Profile: Detroit’s Beverly Hills Grill–Its Revitalized Wine Program Sends Sales Soaring
  • Feature: New Master Sommeliers
  • Promotion: Selling Dry Roses at Rumpus Requires Enthusiasm & Persistence
  • 149 Wines Reviewed
  • Survey: Roses & Blush Wines–Sales, Best Sellers & Food Pairings

• #53: New Directions in Wine Marketing Issue

  • Profile: Denver’s Mel’s Bar & Grill
  • Training: What your staff should know about Fining & Filtration
  • 190 Wines Reviewed
  • Survey: How many wines do you offer your guests?

• #52: Wine List Design Issue

  • Feature: Wine Lists by Design
  • 63 Wines Reviewed
  • Survey: What are your best selling red wines?

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

  • Profile: Christopher Golub Runs A Stellar Wine Program at Denver’s Fourth Story Restaurant & Bar
  • Concept: The “Family Tasting Book”
  • Features: 1996 On-Premise Wine Forecast
  • 139 Wines Reviewed
  • Survey: Fortified wines–best sellers and best food pairings

• #50: Midscale Restaurants Issue

  • Profile: Louisville’s Bristol Bar & Grille–More Wines & More Training Increase Wine Sales
  • Training: Can Your Staff Answer “20 Basic Questions” on Sparkling Wines?
  • Editorial: Our Wine Rating System in Review
  • 148 Wines Reviewed
  • Survey: Sparkling Wines. What are your best selling sparkling wines? What menu items do you like paired with sparkling wine?

• #49: Wine Trends Issue: Pinot Noir

  • Profile: Minneapolis’ 510 Restaurant Promotes Wine & Increases Sales with “Retail + $1” Wine Pricing
  • Feature: The Politics of Wine–St. Louis Restaurant Markets French Wine By Donating to Greenpeace
  • Trends: Pinot Noir Takes Hold On-Premise
  • 195 Wines Reviewed
  • Survey: Pinot Noir. What are your best selling Pinot Noirs? What menu items do you like paired with Pinot Noir?

• #48: Wine Merchandising Issue

  • Profile: Angel Ruiz Maximizes Wine Sales Through Training, Incentives & Merchandising at Walt Disney World’s Victoria & Albert’s
  • Concept: “Cost + $10” Pricing Boosts Sales at Chicago’s Stouffer Renaissance Hotel
  • 185 Wines Reviewed
  • Survey: Sauvignon Blanc. What are your best selling Sauvignon Blancs? What menu items do you like paired with Sauvignon Blanc?

• #47: Wine Trends Issue: Merlot

  • Feature: Special Report on the Wines of Washington State; Best Wines & Recommended Producers
  • Profile: Tucson’s Cafe Terra Cotta Markets Wine Consistently & Profitably
  • Trends: Merlot Mania Sets Sales Soaring
  • Buying Guide: Top Performing Merlot Producers
  • 170 Wines Reviewed
  • Survey: Merlot. What are your best selling Merlots? What menu items do you like paired with Merlot?

• #46: Staff Wine Training Issue

  • Profile: Houston’s Cafe Annie Adds Personality & Color to its Wine Program
  • Training: Can Your Staff Answer “20 Questions” About Wine?
  • Feature: Cork Report–Basic Information on Corks & Corkiness
  • 177 Wines Reviewed
  • Survey: What is the ratio of glass to bottled wine sales in your restaurant? What are your best sellers in each category?