Showing 101–110 of 142 results

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

  • Profile: Morton’s of Chicago’s Michael Archer Puts Wine in the Spotlight at this Upscale Chain
  • Feature: 1995 On-Premise Wine Forecast
  • Concept: Winemaking Coloring Book Helps Put Wine in Perspective at Mustards Grill
  • 159 Wines Reviewed
  • Survey: What are your best value wines (under $100/case wholesale)?

• #44: Fun Wine Program Issue

  • Profile: Denver’s Barolo Grill Launches an Innovative, Fun Wine Program
  • Concept: The “Wine Skillet” Heats Up Sales at The Dolphin Depot
  • 215 Wines Reviewed
  • Survey: Wines by the glass: number, portion size, percentage of total wine sales, current best sellers?

• #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)?

• #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?