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


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.

Check Out our Collaboration With New York Magazine


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.


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Family & Fortitude: Delia & Alan Viader- Viader Winery


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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2020 Artesa Sauvignon Blanc Napa Valley

Planet Grape

New World North America Still Wines Whites AVA California Napa Sonoma Magazine Sauvignon BlancThe post 2020 Artesa Sauvignon Blanc Napa Valley appeared first on planet grape® wine review.

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


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


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.

2019 78

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


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.

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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.

Santé Beverage Competition to Jumpstart Brand Awareness in Restaurant Industry


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


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

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.

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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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).

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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.

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Managing Restaurant Operations During the COVID-19 Pandemic


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.

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.

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The Boundary Pusher


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.

??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 .

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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.

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.

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


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

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Retaining Restaurant Employees During the Pandemic: 5 Effective Ways to Reduce Turnover

Goliath Consulting

Employees are considering their personal safety as a priority these days,” said Danny Klein from QSR Magazine (6).

2021 78

The 20 Essential St. Louis Restaurants


Local chefs have been featured in major food magazines. You can’t miss it | / Shutterstock. Where to find mind-blowing sashimi, a Korean crab boil, and cracker-crust pizzas in Missouri’s glorious gateway city. For the last 10 years, St.

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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).

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).

Viral Cinn-sation: How Shuckin’ Shack Crunched an LTO

Modern Restaurant Management

” Weathington provided an update for Modern Restaurant Management (MRM) magazine that the brand definitely sparked some interest with the item.

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Culinary Cues

It is the chef, after all, who makes the newspapers and magazines, receives the applause from happy customers in the dining room, is respected and feared by all who knock on the kitchen door to make a sale, and is given credit for the restaurants success by managers and owners. When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group.

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Seven Traits of Successful Restaurant Owners and Managers

7 Shifts

QSR magazine spotlighted one restaurant that has grown its 10 locations to 150 during the pandemic and hopes to reach 500 locations by year’s end. Successful restaurant owners have many traits in common.

Tapping into a Concept

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine visited with Tap 42's VP of Development Alex Rudolph at the Aventura location just prior to the pandemic.

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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.

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‘The Fighter Is Going to Win’

Modern Restaurant Management

"They have to expect 30 percent less seats and 30 percent less revenue when they open their doors," he told Modern Restaurant Management (MRM) magazine. Jon Taffer is scared for restaurants and terrified for bars.

The Holidays Have Arrived. So Have We!


When Santé Magazine was founded in 1996, its mission was to help restaurants grow but more than that, it was about forming a community around hospitality that included all of the producers, distributors, and managers of this business. SantaSack.png. Author(s): Emiliano De Laurentiis.

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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.

Delivery Places New Demands on Restaurant Data Networks

Modern Restaurant Management

Bon Appetit magazine just launched a virtual restaurant in Chicago in partnership with Grubhub and Lettuce Entertain You, the Chicago-based restaurateur. If the restaurant industry wasn’t tough enough, establishments now have to compete against “virtual” ones.

Shaking It Up!

The Wine Knitter

Penina To leave a comment or if you have an inquiry, please contact me at ​This story was originally published on Santé Magazine. While the bars and restaurants are slowly returning to normalcy, many would still prefer to do their socializing at home.

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Summer 2021 Food & Beverage Trends

Goliath Consulting

According to Francesca Cocchi , from Food Network Magazine, the latest diet trend isn’t low carb, it’s low carbon. With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu.

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?? 5 Guaranteed Reasons to Love Texas Wine Country

A Wine Story

Recently, Wine Enthusiast magazine listed Chris Brundrett in its “40 under 40” edition–possibly because of his charm, good looks, and success of the William Chris Vineyards brand.


Planet Grape

Here is our PLANET GRAPE WINE REVIEW Vodcast #3 for Sante Magazine: From the editor of Sante: Highlights of 2019. Happy New Year! Emiliano De Laurentiis. 2019 was a stellar year for Santé as we continued to give you industry-relevant content through an expanded syndication network.

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4 Tips For Setting Your Marketing Budget

Indoor Media

Beyond that, 42% said they paid for Google or search engine ads, and about a third of restauranteurs took out newspaper or magazine ads.

Franchise Consulting Firm MBB Management Secures Deal to Open 7 Tony Luke’s Stores In NYC

MBB Hospitality

Tony Luke’s has 22 stores open across the country, and has been featured in GQ Magazine , Gourmet Magazine , The New York Times, and is a member of Philadelphia Magazine’s Hall of Fame. MBB Management, the Philadelphia-based franchising consulting partner and operations manager for Tony Luke’s , has just inked a deal to open seven new Tony Luke’s franchise locations throughout New York City, Long Island and Yonkers.

Fired Up and Wow Bao’s!


Fired Pie currently maintains twenty-one locations, and was ranked number 39 on QSR Magazine’s 40 under 40 list. Listen to "59. Fired Up and Wow Bao’s! Fred Morgan" on Spreaker.

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