SOMMCON® Hosts Global Terroir Webinar Sponsored By The Tasting Panel Magazine And The Somm Journal

Sante

SommCon®, a leading conference for the wine, beer, and spirits industry, hosts Global Terroir presented by The Tasting Panel Magazine and The SOMM Journal to be held via Zoom on Thursday, April 30, 2020 at 9:00 a.m. Event date: April 30, 2020 - 9:00am.

Preparing for Celebrations

Sante

As the days shorten, curl up with your iPad and the latest Santé Magazine. 11 food Santé Magazine spirits winePublisher's Plate Vol. 25 No.

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Check Out our Collaboration With New York Magazine

EATER

To mark this big reopening in the restaurant world and our social calendars, the Eater New York and New York Magazine food section teams joined forces to create a thorough guide to the places that have opened or significantly changed since the onset of the pandemic.

France Meets New Orleans

Sante

The Connected Table at Sante Magazine Vol. A Visit To Degas House. 25 No. 06 cafes france hotels inns New Orleans Podcast radio The Connected Table Live weddings

Family & Fortitude: Delia & Alan Viader- Viader Winery

Sante

May 2021 The Connected Table at Sante Magazine california wine Napa Valley Wine Napa Wine Podcast The Connected Table Live wineDelia Viader has a Ph.d from the Sorbonne, a business degree from M.I.T. and studied enology at UC Davis. The single mother of four created Viader Vineyards & Winery in Napa to produce small lot Bordeaux blend wines.

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List of Rating/Scoring/Evaluation/Competitions in 2021 Relevant in the U.S. Market

Bevology

Wine and Spirits Magazine, dates vary by country/region, [link]. Tasting Panel Magazine [link]. Here is a useful and comprehensive list of all the award competitions, scoring and evaluation events that are important in the U.S. wine and spirits market.

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List of Rating/Scoring/ Evaluation/Competitions Relevant in the U.S. Market

Bevology

Wine and Spirits Magazine, dates vary by country/region, [link]. Tasting Panel Magazine [link]. Here is a useful and comprehensive list of all the award competitions, scoring and evaluation events that are important in the U.S. wine and spirits market.

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Today’s Chip Paper #32 – 11 March 2019

Gastro Gays

No new openings to report, TG. But in all seriousness, it’s refreshing to have a line-up of players from long-established and recently refreshed to one or two new-ish names on the scene in this week’s… The post Today’s Chip Paper #32 – 11 March 2019 appeared first on GastroGays.

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Tropical Ceviche at Miami’s Hottest Brewery-Restaurant

Sante

Warmer summer weather delivered a slew of ceviche recipes into the Santé Magazine inbox. Ceviche (or cebiche) is a traditional Continue Reading. Food Recipe Vol. 25 No. 07 cebiche ceviche Peru recipe seafood summer recipes warm weather dishes

Succeed in influencer marketing on the first try

Candy Bar

newspapers and print magazines) on its audiences and the changing ways […]. Traditional media is dead. Long Live the Influencer. With many brands realising the fledgeling hold of conventional media (i.e.

Amid a "Labor Shortage," Are Restaurants Offering Enough?

Crunchtime

In a recent article posted by Restaurant Business Magazine's Peter Romeo , even as sales rebound from the pandemic-hammered levels of a year ago, restaurants of all stripes are struggling to ramp back up because they can’t recruit enough employees.

5 Effective Ways to Build Social Proof for Your Restaurant

Social Hospitality

When a popular blog, magazine, or media outlet mentions you, your credibility and social proof instantly soar. If your marketing budget is limited, a great alternative would be to become a contributor on niche blogs and magazines. Or get popular blogs and magazines to feature you.

Santé Gets a New Look for the New Year and Beyond.

Sante

In this new year, we are excited to launch our updated web site featuring an online magazine-style look with bold, beautiful images and improved readability. Emiliano De Laurentiis. Serving you since 1996, Santé is about insights into the restaurant business.

IT’S TIME FOR RESTAURANTS TO PLANT THE SEEDS AND HARVEST THE TALENT

Culinary Cues

This is defined in articles from local newspapers to the New York Times, from industry magazines and websites to social media, and from industry blogs to podcasts by the dozens – everyone states the problem, points a finger, and portrays the issue as someone else’s doing.

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Santé Beverage Competition to Jumpstart Brand Awareness in Restaurant Industry

Sante

Santé Magazine announced today’s launch of the Santé International Wine & Spirits Competition. The competition is aimed at wineries and distillers interested Continue Reading. Santé Wine & Spirit Competitions Vol. 25 No. 06 Santé International Wine & Spirits Competition

CHEF’S HAVE PERMISSION TO SUCCEED

Culinary Cues

Magazine: [link]. It was 1969 when the acclaimed “super group” – Blind Faith with Steve Winwood, Eric Clapton, and Ginger Baker caused a stir with their self-titled album.

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Where Is All The Bucatini? Behind The Great 2020 Shortage

The Salt

NPR's Scott Simon speaks with New York Magazine's Rachel Handler about her investigation into the Great Bucatini Shortage of 2020

THE TERRITORY AHEAD FOR CHEFS

Culinary Cues

It’s time to accept where we are, listen and understand where we might be going, put aside our frustrations and begin to establish a working strategy that is based on what is inevitable.

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Wines Of Croatia - An Overview

The Wine Knitter

Read my latest article for Santé Magazine about the wines of Croatia. Click the link below. ​[link] Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com. Croatia red wine white wine wine

Epicurious Ditches Beef In A Move It Calls 'Pro-Planet'

The Salt

The digital food magazine announced the change on Monday, citing the carbon footprint of cattle and a desire to help home cooks become more environmentally friendly.

Alexis Nikole Nelson: How Foraging Restored My Relationship With Food

The Salt

Image credit: Tim Johnson/Columbus Monthly Magazine Forager and TikTok influencer Alexis Nikole Nelson shares how the great outdoors has offered her both an endless array of food options and an outlet to reconnect with her food and her culture.

MRM EXCLUSIVE: What Guests Really Think About Tech at the Table and Other Trends

Modern Restaurant Management

Paying at the table is seen as a much better restaurant experience for patrons, but Americans are mixed about viewing menus via QR code, according to exclusive research conducted for Modern Restaurant Management (MRM) magazine by Provoke Insights.

3 Tips to Write an SEO Plan for Your Restaurant’s Website

Next Restaurants

Howard has been working as a journalist at the online magazine in London for a year. By Nancy Howard, Contributor. As a restaurant business owner, it is sometimes difficult to juggle operating and marketing your restaurant all at once.

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How Can I Streamline Inventory Management?

Modern Restaurant Management

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform.

Why Do So Many Restaurants STILL Suck? It’s Their Culture

Embrace the Suck

I’ve had magazines and industry reporters ask me what I think is the secret to a successful restaurant. Go sit in your restaurant for an hour with your eyes closed and just listen. What do you hear?

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Managing Restaurant Operations During the COVID-19 Pandemic

Restaurant365

QSR Magazine Coronavirus Updates: What Restaurants Need to Know. FSR Magazine Why a Takeout-and-Delivery-Only Model Could Save Your Restaurant. We understand that this an unprecedented time in our history. As members of the restaurant community, we understand that you may be looking for assistance, tips and new ideas to support your business. We will use this post to help.

Where to Get Delicious Steak in Detroit

Restaurant Clicks

Voigt’s culinary skills have been highlighted in regional publications like Michigan Blue Magazine, Hour Magazine, and The Detroit Free Press. Prism has been named Winner of the Best Steakhouse award from HOUR Detroit Magazine. Detroit is the largest city in Michigan.

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What is Your Restaurant Culture? 3 Reasons Why an Authentic Restaurant Culture Keeps Staff and Guests Engaged

Goliath Consulting

According to Denise Lee Yohn, a marketing guru for QSR Magazine, great work culture can be unique to each restaurant, and when done well, attract customers, engage employees and enable better decision making (2).

Café 99

??Willamette Valley Pinot Noir: Sokol-Blosser

A Wine Story

In 2007, Sunset magazine honored both founder Susan Sokol Blosser and Sokol Blosser Winery with their prestigious “Green Winery of the Year” award. The Winery has been ranked multiple times as one of Oregon Business magazine’s Top 100 Best Green Companies for which to Work .

The Boundary Pusher

EATER

The day before, writer Tammie Teclemariam published a lengthy Twitter thread laced with allegations about the section’s editor, Peter Meehan, spanning his time as editor of groundbreaking food magazine Lucky Peach and as head of the Times ’s food section.

Navigating the Supply Chain in the Restaurant Industry

Goliath Consulting

According to Tim Hand and Bruce Reinstein from Kinetic12 Consulting in their interview with FSR Magazine, operators should “reach out to their top suppliers for assistance on driving both front-of-house and back-of-house efficiencies.

Upcoming Restaurant Tech Trends of the Post-COVID-19 World

Goliath Consulting

According to Toby Malbec, Managing Director of ConStrata Technology Consulting featured in Hospitality Tech Magazine, higher level of protection and assurance of safety measures are necessary to alleviate customers of their health concerns and persuade them back to dining in (6).

Why Now and into 2021 is a Great Time to Buy a Franchise

Goliath Consulting

From an interview with Restaurant Business Magazine , Bruster’s Real Ice Cream reported selling 18 franchise agreements this year and now has 56 stores under construction or in development out of their 200 units (1).

BBQ and Big Data (Podcast)

Modern Restaurant Management

A helping of BBQ and big data are served up in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine chats with Joe Tenczar, Chief Strategy Officer at Sonny’s BBQ.

The Top Chefs to Watch in Washington, D.C.

Restaurant Clicks

Recognized by Time Magazine twice for being named as one of the Top 100 people of both 2012 and 2018. With the opening of Seven Reasons, Chef and Co-Owner Chef Enrique Limardo caught the attention of Esquire Magazine. Washington, D.C.

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Why Physical Advertising is Still Important

Indoor Media

Pick up a magazine, flip through it, and you’ll see some traditional advertisements. It’s 2021, and the world is well into the digital age. The internet rules the world — people live on social media. For example, there are about 2.85

How to Grow Your Catering Business

Goliath Consulting

According to Daniel Smith, writer for QSR Magazine, “technology is playing a prominent and escalating role in catering. by Bora Kang. Catering has grown significantly over the last few years thanks to the widespread demand for this one word: convenience.

The Magic Of Donnafugata

The Wine Knitter

Read my latest story for Santé Magazine. Click the link below. ​[link] Until next time. ​Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com. Donnafugata Italian wine Italy Mt. Etna Pantelleria Sicily Wine

Social Media Marketing – How to Successfully Promote your Restaurant

Goliath Consulting

This means that your magazine ads, posters, and radio ads will differ from your Instagram or Facebook advertisements. It’s now the standard that business owners use social media to promote their businesses.

The Comeback of Business Dining (Podcast)

Modern Restaurant Management

Business dining is the focus of this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine speaks with Dinova CEO Alison Galik.

The Value of Convenience (Podcast)

Modern Restaurant Management

The pandemic pivot is a main topic of conversation in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine speaks with Carl Howard, President and CEO of Fazoli’s.

Beverage Trends of 2021: Non-Alcoholic Drinks

Goliath Consulting

It used to be that “Many of the leading non-alcoholic spirits that have emerged in the past decade hail from abroad,” said Nicole Duncan, Editor of FSR Magazine, “Seedlip, Three Spirit, and Borrego from the U.K.; Now that 2021 is finally here, it’s out with the old and in with the new.

Sohla El-Waylly, Formerly of the Bon Appétit Test Kitchen, Announces New YouTube Show

EATER

Over the summer, the magazine faced numerous allegations of racism and inequity. Binging With Babish.

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