Showing 81–90 of 142 results

• #65: Wine at the Bar Issue

  • Special Report: Wine sales at the bar are booming–and are likely to continue selling well for years to come
  • Interview with a Bartender
  • Profile: Some restaurants develop a wine program that goes too far too quickly for its guests
  • Wine Reviews

• #64: Southern Hemisphere Wine Issue

  • Profile: How a neighborhood restaurant has been able to introduce its clientele to its “uptown” wine program
  • Special Report: The wines of New Zealand are beginning to gain notoriety in the USA
  • Notebook: An enormous amount of wine activity is taking place in the Southern Hemisphere
  • 59 Wines Recommended

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

  • Profile: Why are wine sales up 30% at Windows on the World?
  • Wine Trends 1998
  • Operations: Three ways to maximize your wine program to increase sales, profits, and server morale…
  • Marketing: A brand-new invention has revolutionized how “wine flights” are being sold in restaurants
  • Wine Reviews

• #62: “Wine Destination” Restaurant Issue

  • Profile: Barrie Larvin makes a lavish statement with wine at the Rio Suite Hotel
  • Wine Trends: “Old Vines”
  • Staff Training
  • Wine Reviews

• #61: Chicagoland Wine Focus Issue

  • Profile: Hudson Club sells more “wine flights” than just about any other freestanding restaurant
  • Staff Training: “Visiting Sommelier” server wine training program propels sales in hundreds of restaurants
  • Wine Words: 13 wine terms your staff should know
  • Wine Reviews

• #60: New Restaurant Issue

  • Profile: This small new Santa Barbara restaurant takes a “hands-on” approach to wine sales
  • Staff Training: If your employees can’t speak the language of wine, then they can’t sell
  • Personalities: Two Americans have joined the ranks of Master Sommeliers
  • Wine Reviews

• #59: “Terroir” and Promotions Issue

  • Profile: Miami’s The Captain’s Tavern–Low Markups & Weekly Wine Specials Create Ongoing Wine Excitement (and Build Traffic)
  • Feature: “Terroir”–Wine Buzzword Explained, Why Terroir is Important
  • Merchandising: New York’s Oznot’s Dish Markets Wine By Way of Its “Terroir Deluxe” Wine List
  • Notebook: Lowest Priced Wines Don’t Always Sell
  • 156 Wines Recommended

• #58: Selling Wines At Lunch Issue

  • Profile: New York’s Bar Six–Its “Bistro List” Increased Wine Sales 50%+; Server Wine Training is Basic & “Blind”
  • Feature: Wine at Lunch is Back!; 12 Ways to Increase Your Wine Sales at Lunch
  • Personalities: New Master Sommeliers Greg Harrington & Jay Fletcher
  • 146 Wines Recommended
  • Survey: How Are Your Wine Sales at Lunch?

• #57: Annual Wine Marketing Issue

  • Profile: Restaurant Wine On-Premise Wine Marketer of the Year–Sunset Grill’s Randy Rayburn
  • Feature: Restaurant Wine On-Premise Wine Marketing Concept of the Year
  • 149 Wines Reviewed
  • Wine Survey: Wines by the Glass

• #56: Upscale Wine Program Issue

  • Profile: Rottisseria on Main’s Upscale Wine Program
  • Merchandising: Wines by the Glass–Washington Grill’s Wine Buffet & The Wild Boar’s Rare Wine Night
  • Feature: Does Your Restaurant Have a “Wine Focus”?
  • 150 Wines Reviewed
  • Survey: What is Your “Wine Focus”?