Patti Frank from Roots Handmade Pizza in Chicago is the winner of the National Restaurant Association’s third annual Star of the Bar competition, held in conjunction with the 2012 International Wine, Spirits & Beer Event’s (IWSB) Restaurants Rock event last night.
For a second year, Wente Vineyards and Phillips Seafood have partnered in a cross-promotional program in the retail grocery channel. Once again offering savings on Phillips products, this year the wine and seafood companies teamed up for their inaugural “East Meets West Crab Challenge” to include custom wine and crab meat pairing recipes, retail coupons off the purchase of Phillips Seafood, and an online Sweepstakes.
The New Wine Fundamentals program, including the new wine and food principles recently adopted by the Wine & Spirit Education Trust, are being taught by Master of Wine Tim Hanni in an internationally available Webinar May 15th and 19th, 2012.
Imagine this: You walk into a restaurant and order a wine by the glass–on tap!Throw the traditional wine bottle format of yesteryear out the window! Dispel any preconceived notions you may have of normalcy, because a new wine-by-the-glass format is here, and it’s sweeping the nation.
Toast the return of summer on Michigan's wine coast with the 2012 Traverse City Wine & Art Festival on Saturday, June 30. The festival features 27 area wineries paired with a diverse selection of artists, restaurants, and performers, featuring the fusion-rock blend of headliner Rusted Root.
After a nationwide search among the best professional and amateur mixologists, the online community has selected six semi-finalists for the third annual Star of the Bar competition.The signature cocktail creators are now heading to Chicago to demonstrate their skills in a live competition at the 2012 International Wine, Spirits & Beer Event (IWSB) on May 6.
Goodbye printed wine lists, hello interactive, information-packed electronic lists that wow customers and operators alike.Roast in Detroit two weeks ago launched SmartCellar from Incentient, which runs on 15 Apple iPads the restaurant hands out to diners.
Orchids, calla lilies, and cherry blossom trees are in full bloom. Gazpacho, ceviche, pea salad, and river-caught salmon have started appearing on restaurant menus. Spring is here, as is the rebirth that comes with the transition of the seasons.
Open bars–long the bane of the industry–were once labeled profit potholes and left alone. But one open bar in Washington, D.C., is making a splash–and profit–by hosting a weekly all-you-can-drink sundown special.
Delta Air Lines today announced its renovated and expanded domestic hub in Terminal C at New York's LaGuardia airport will offer five chef-driven restaurants, an expansive food hall, fresh markets, the integration of Apple iPads, pop-up retail stores, and concierge services for frequent fliers on the go.
Known for its modern twist to Chinese small-plate cuisine, Ping Pong Dim Sum in Chinatown and Dupont Circle in Washington, D.C., is offering another reason to gather around the table with the launch of the ‘SUM’down Open Bar.
Southern Wine & Spirits of Illinois, a division of Southern Wine & Spirits of America, today announced the establishment of a new wine curriculum designed exclusively for beverage and hospitality professionals entitled From Grapes to Glass.
In order to stand out in the crowd, you have to do something different.The concept is basic, but as beverage sales have slackened this year, commensurate with fewer restaurant visits overall, a distinctive beverage program may help reignite business.
Whether they were pouring or tasting, attending a seminar or looking to buy, the 5th Annual New York Wine Expo was the place to celebrate the extraordinary world of wine. The Expo, held March 2-4, 2012, featured 130 wineries representing 12 countries.
Alcohol offers the highest profit margin in a restaurant yet too few restaurants really focus on their bar staff.An excellent bartender is the key to both selling drinks and keeping customers at the bar.