EATER

MAY 16, 2023

In these roles, she made a key observation that would once again change her career trajectory: Young people were flocking to cocktails because the wine industry was out of touch with her millennial generation. I lived in a shed and waitressed on Nantucket in the summers to pay for Harvard out of pocket. Eater: What was your first job?

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Sustainability Back of House Front of House Agriculture 77

The Wine Knitter

JULY 10, 2022

This new generation echoed a recurring theme that day on the importance of “balancing tradition while introducing new innovations.” ​ Photo credit: Penny Weiss On this trip, the ever-present mantra of the new generation of winemakers I met continued, “ balancing tradition while introducing new innovations.”

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Seminar Vineyard 2002 Article 113

Restaurant Clicks

OCTOBER 13, 2021

Instead, wine bars are popular restaurant destinations for friends to gather, dates to mingle, and events to take places. Take a step back from the hustle and bustle of NYC life and fall into one of the many comforting couches at the Aldo Sohm Wine Bar in the city’s Midtown West neighborhood, just south of Central Park.

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Bar Reservations Seating Back of House 142

Sante

DECEMBER 16, 2019

is to be articulated in its radically evolved concept in the original site on Charlotte Street, which launches on 9th December with a host of new features, innovative approaches and design aesthetic. Out with the cowhide and in with earth tones as Argentine landscape inspired tones, colours and textures set the mood. .

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Recycling Uniforms Dine-in Design 26

The Wine Knitter

MARCH 12, 2023

Fuedo Arancio vineyard in April. I must get out and breathe the air deeply again!” Poppe sustainably farmed vineyard, the oldest Sonoma vineyard on the winery’s estate. Cantine Settesoli was founded in 1958, and it is the largest winery in Sicily and a source of ongoing research and innovative ideas.

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Vineyard 2021 2006 Sourcing 127

Modern Restaurant Management

DECEMBER 5, 2023

Moreover, consumer expectations for innovation are growing, with 70 percent expressing a strong interest in the integration of technologies such as AI voice assistants and smartphone apps. The future of dining might feature meta-events, sending diners on a virtual journey to the vineyard where their wine was cultivated. There are 6.92

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Technology Mobile Ordering Customer Experience Customer Service 190

A Wine Story

AUGUST 5, 2020

This panel was part of the 2020 PACK Conference taking place August 4, 2020. This panel was part of the 2020 PACK Conference taking place August 4, 2020. What Catches the Eye of a Wine Buyer: Wine Packaging Trends Are bright colors on a label in or out? They discussed what catches their eye when they scanned wine store shelves.

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Innovation Point of Sale Education Social Media 168

The Wine Knitter

MARCH 7, 2022

Over the past few years, I have written articles about Women’s History Month, giving shout-outs to women in the wine and spirits industry. “Taking only one month a year to celebrate women is not acceptable. Here are five more women that deserve a shout-out! It is the southernmost, coolest.

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The Wine Knitter

DECEMBER 27, 2019

The Moscato Bianco grape (Moscato is the Italian word for Muscat) is making a big comeback in the USA and abroad and taking its rightful place once again among the many styles of sparkling wine available on the market. Moscato Bianco vineyards span an area of about 9,800 hectares divided among 3,700 wineries and producers.

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Vineyard 2017 2014 Document 78

Embrace the Suck

JUNE 13, 2022

I put out some questions to my restaurant mastermind group because I said, "Hey, I got Brian Duncan for the Conquer Summit. I have to say they helped out and they gave me quite a few. And while there's no one pill answer, I do think that there's some opportunities that I hope we can flesh out. Brian Duncan: Good.

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Retail Social Media Events Take-out 221

Modern Restaurant Management

FEBRUARY 14, 2020

“Our students are able to get a taste for what it takes to pull off a one-of-a-kind, large-scale event, all while networking with some of the best professionals in the hospitality industry. Our ramen broth base will take 24 hours to prepare, and even our miso soup will be homemade.

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Back of House Hotels Leadership Design 110

Restaurant Clicks

DECEMBER 20, 2021

A low-rent strip mall next to a laundromat is the last place you’d expect a Michelin star restaurant that’s sold out every night for the last twenty years. With its cozy brick walls, rich upholstery, and elegant feels, it’s the perfect location for a romantic evening or special night out. Yet there it is!

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Seasonal Menu Reservations Fast Casual Back of House 102

EATER

SEPTEMBER 1, 2021

These are the fancy-ish vinegar brands taking our pantries on an acid trip Our pantries are in the middle of an acid trip. Its sleek packaging is designed to pop out in Instagram pantry tours, tricked out with lush illustrations and loopy lettered labels like “raw,” “unfiltered,” and “living.” It’s been extraordinary.”.

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Consumer Goods Email Marketing Compost Point of Sale 89

The Wine Knitter

FEBRUARY 26, 2022

Settesoli Vineyard Photo credit: Penny Weiss As of 2020, within Sicilia DOC, there are 23,521 hectares under vine, 498 wineries, and 7,863 vine growers. These six wines are produced from upland (hilly) vineyards and demonstrate the uniqueness of these elevated plateaus. Fermentation takes place in stainless steel and French tonneaux.

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Vineyard Agriculture 2004 Sourcing 107

Kounta

SEPTEMBER 2, 2019

Does Kounta work with other technologies that are out there in the hospitality space? At Kounta, our innovation focuses on allowing customers to turn on as many different tools as they think are going to be useful to them and plug them all into Kounta as a central platform. There’s absolutely no point that we will tap out.

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Hospitality Point of Sale POS Coaching 40

The Wine Knitter

SEPTEMBER 15, 2021

So, together with his friends Régis and Valérian, they set out on a mission with the focus of featuring small, independent boutique wineries with an emphasis on quality, organic and sustainable practices, and of course, designing a single-serve bottle for the wine. It is juicy and a delight to sip. ” And, I agree!

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Modern Restaurant Management

NOVEMBER 18, 2019

Consumers have signaled they are willing and able to spend increasingly more every time they eat out.” According to a recent survey commissioned by OpenTable, Americans are starting to break up with their kitchens with 41 percent dining out at least once a week and nearly one third considering delivery to be a top alternative.

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2019 Point of Sale 2018 Consumer Goods 97

Modern Restaurant Management

NOVEMBER 2, 2020

When asked what they believe consumer demand is for dining out now compared to before the pandemic, only three percent unsurprisingly said demand is the same as it previously was. They also set out to get a high-level idea of how profitable or unprofitable third-party delivery services are for restaurants.

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2020 Mobile Ordering Hotels Food Safety 217

The Wine Knitter

NOVEMBER 18, 2021

They only make Sekt using the traditional method (Klassische Flaschengärung in German,) where the second fermentation takes place in the bottle. ​World War 1 and II brought devastation to the vineyards, economy, and the downfall of sparkling wine in Germany. However, the traditional method was not lost entirely.

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Vineyard Back of House 2011 2019 104

Restaurant Clicks

OCTOBER 13, 2021

Check out Magic Hour later in the year, as occasionally, this rooftop bar transforms into the Pink Rose Garden. Their other innovative cocktail bars in New York, DC, and Atlanta are known for their elegant cocktails with fresh ingredients. Begun in 2016, Rooftop Reds is New York City’s first commercially viable rooftop vineyard.

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Bar Hotels Reservations Online Ordering 134

EATER

MARCH 24, 2021

You need about 10 years before you figure out whether the fungus has made a symbiotic connection with the tree’s roots,” says Jacobs. Agricultural innovations are also saving some of Europe’s truffle production: Farmers in the Mediterranean have utilized hay and mulch mats to keep water in the ground during hot summer months.

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Tourism Recycling Consumer Goods 2019 116