Modern Restaurant Management
AUGUST 19, 2020
For BevAlc buyers, price point as a function of quality, although always important, will become crucial over the coming months and years. Finding the right balance of what local guests want, at the maximum price point and minimal cost could be the difference between surviving and closing the doors.
A Wine Story
FEBRUARY 12, 2021
According to the Silicon Valley Bank’s Wine Division 2021 State of the Industry report, restaurants and tasting room sales made up about 43 percent of the average USA winery’s sales prior to April 2020. Government issued shelter-in-place orders, closing both channels. Can Remote Wine Tasting Kits Save the USA Wine Industry?
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Goliath Consulting
DECEMBER 29, 2020
The Crowd Pleaser La Marca Prosecco ($) Twenty years ago, very few wine industry watchers would point to an Italian sparkling (prosecco) brand leading all sparkling wine sales in America. Pop this cork and it will be clear how it soared to top of national sales. It is light, subtly sweet, refreshing, and affordable. Think again.
Sante
JANUARY 14, 2020
But I’ve always thought the financial industry rewarded companies too much for sales growth and not enough for quality of earnings. And I think the wine trade has fixated too much on how much wine sales grow each year in the U.S. Teaser: Two dispatches say that American wine consumers have stopped drinking more.
Sante
DECEMBER 28, 2019
BUT MAYBE THAT IS THE WHOLE POINT. Located in the east-central part of France with over 74,000 acres of vineyards, Burgundy (Bourgogne) is recognized worldwide and is considered the classic region for growing and producing Chardonnay and Pinot Noir. The price of wines ranges from under $30 to $300, including 13 Grand Crus!
Modern Restaurant Management
AUGUST 16, 2021
This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. The State of the Restaurant Industry. foodservice industry. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S., “The U.S.
EATER
DECEMBER 21, 2022
For chef Preeti Mistry, who helped conceptualize the series with J Vineyards, developing Shifting the Lens was a way to center chefs of color who put their values and politics at the forefront of their work, but who may not have their own restaurant at which to showcase their talents. Dola Sun /Eater.
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