Scott Malyon’s Post

Interesting post that I pose a follow-up question on: If markup is high because you have to factor in 20, 50 or up to 80% waste, why not build in effective preservation that can eliminate waste (I'm biased to Repour) to net a lower effective overall cost that delivers better value to the customer and return to the business (Real Net Margin Dollars, not GM% on paper)

Hospitality Professionals! This kitten is curious. She wants to know when the last time was that you deposited a gross profit percentage in your bank account, or does your bank prefer Dollars? She knows that costs are up across the board, and that the restaurant business has never been more challenging, but is it really more profitable to mark up wine 400-500%, than it would be to take a smaller markup with the hope that customers will respond by buying more wine? The customers might also recognize the comparatively better value, have a better time at the table, and dine there more often. How many four-tops are sharing one bottle of wine with their three course dinner, or maybe drinking beer instead? Would lower markups on wine change this? I do not intend this post to be critical or hostile in any way; as a wine distributor, I am truly curious. What does your experience tell you about this? (Kitten courtesy of WildOnionMaineCoons.com - Chicago)

𝐖𝐢𝐧𝐞 𝐄𝐭𝐢𝐪𝐮𝐞𝐭𝐭𝐞 Guests: Unless the host asked you to bring a bottle of wine to the dinner party, it's best to make clear that your wine is intended as a thank-you rather than something that needs to be served with the dinner. You can say, "Thank you for having me, Hope you can enjoy this soon." Hosts: If your guest arrives with a bottle of wine, it's best to ask if they'd like you to serve it with dinner. If they say yes, serve the bottle whether it pairs with your meal or not. How do you handle this situation? https://loom.ly/lVcgsTo

Daily Dollop of Wallop #68 "Having a clear idea on what your wine list NEEDS to look like is completely different to what you WANT it to look like" These are some very simple but steadfast words that I said to a client on Thursday afternoon (right before I sank my first pint of many IPA's before the footy). She phoned me and told me that the list that I had just helped them build wasn't working that well. So, I asked her to give me a list of reasons why it wasn't working, but not starting with the hard numbers first. She basically stated that she changed a couple of wines around and put in place a few bottles that she loves and wants her guests to love as well. Whilst her lateral thinking was nothing outwardly wrong her vertical thinking was the issue. Here are the sticking points to this 'move' she made (by the way, I asked her permission to write this): 1. She was thinking about what she would like to see happen without prior research into what her guests want. Simple, old school locality market research would have sufficed here and probably changed the outcome 2. Disrupting for the sake of disrupting. The notion of 'switching' things up to stir a little intrigue and excitement, whilst well intentioned, was not properly thought out 3. Simple maths (I am no number genius I should add). The customer price of the wines that were changed were far higher than the previous and so people will always have an issue spending, regardless of story or reasoning. Too much too soon. The fabulous thing is that she is so open minded and open to ideas, to which In am too. Sometimes though, that train of thought can get fast furious to the point of implementation and then boom, it could be an instant put off. So, we spoke, we changed a couple of things back around again but she was still able to implement her changes and I also created a 'Thought Template' for her and the team where all ideas around menu changes could be laid out. My last bit of advice was to try and not have a whole bunch of ideas and the share them around a table and go all 'decision by committee'. Never works. Not in my experience anyway. Leverage your beverage :)

We have all drunk wine from a toothmug, enamel cup or an array of other vessels - including from the bottle itself (or is that just me?!) 🍷 However, to get the most out of your wine drinking, we recommend investing in a few tulip-shaped glasses which provide plenty of room above the wine for the aromas to develop and remain. The rim of the glass should be smaller than the widest part of the bowl. For everything you need to know about which wine glass to use - take a look at my blog - link in bio 🖕

COFFEEHOUSES — An establishment which sell’s coffee, cake’s, small meal’s, and other refreshment’s (Sparkling Wine’s . . .)! Coffeehouse’s often serve as an INFORMAL club for its regular customer’s. A coffee house is a traditional establishment that has been around for centuries. In the past, they were known as places where people gathered to drink coffee, socialize, and discuss various topics. Coffee houses were popular in the Middle East and Europe during the 17th and 18th centuries and were often associated with intellectual discussions and debates. Today, coffee houses still exist, but they have evolved to offer more than just coffee. They may offer a variety of hot and cold drinks, pastries, sandwiches, and other snacks. Coffee houses typically have a cozy and relaxed atmosphere, with comfortable seating arrangements like couches and armchairs. Customers can sit and work or read for hours without feeling rushed to leave. #ONE #COFFEE #COFFEEHOUSE #INFORMAL #FOCUS

What's My Type and What Does It Mean? Thursday, August 8 | 7 to 9 am Amore Coffee | 879 Smith Ave S, West St Paul Has someone told you what your type is but you have no idea what it means? Have you been hearing about the enneagram but not sure what it actually is? Maybe you took a little online quiz once but not sure of the results are right? If so, this is the class for you! No prior knowledge of the enneagram is required. Plan on coming early if you choose to buy food or a beverage from Amore Coffee. Cost: $60 pre-register/$65 at the door.

Chablis On Sale 67wine.com It’s funny how things come together. About a week before Lettie Teague’s article appeared in the Wall Street Journal, a conversation took place between our Burgundy buyer, Bart, and Bernie, who manages the finances of the shop. The conversation went very much like this: Bernie: “Bart, why do we have so many Chablis? Can we cut back on the selection for budget purposes?" Bart, somewhat exasperated: “No, in fact, I was thinking of expanding the selection. They are some of the best white Burgundy wines we offer and I really enjoy them. And, they are excellent and offer great values, but, most importantly, our customers love them!” Bernie: “I hear you, but can’t we carry fewer?” Bart, even more heatedly: “We sell all of them, and could sell more!” And then, Lettie Teague comes into play and Bart expands the store's selection.

Let's dive into the basics of commonly used wine glasses! 🍷 Discover the difference between red wine glasses, white wine glasses, champagne flutes, and champagne saucers. Remember: size matters—the red wine glass is bigger than the white wine glass. Cheers to learning more about wine etiquette! 🥂 Follow @excellenceschoolindia for more such videos. #personaldevelopment #lifeskills #confidencebuilding #communicationskills #wineglasses #wineetiquette #cheers #winelovers

What a fun recipe. Check out how to elevate your desserts