Just because you want an Old Fashioned, doesn't mean you need to be old fashioned.
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After hours of cocktails, multiple glasses of huge reds, and platters of heavy food, the 2014 wine list will be set.
Why are restaurants losing by consistently charging $10 (or more) a glass for a bottle that costs $6 (or less) wholesale?
Restaurants with less food items can, in most cases, run a more efficient food cost, and stay focused on their specialty. Restaurants with less wines on their list can carry less inventory.
With the launch of Bellus Wines, I thought it would be relevant to interview sommelier Jordan Salcito. She created Bellus because there was a need for a quality, affordable wine that was not intimidating to buy or enjoy.
A lot gets written for restaurateurs about how to put together a great list, but very little get written for consumers regarding how they can recogniz...
Why would a restaurateur take one of their primary profit centers and turn it over to a salesperson?
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