LongHorn Steakhouse’s Post

Appreciating local wines has become a trend at Sciacca Grill restaurants. Not only by the tourists, but also by the locals. That’s only one of the reasons why those wines are always at the top of the wine list at Sciacca, the wine list that can never be finished, because knowledge about wine is infinite according to 𝐌𝐨𝐧𝐢𝐪𝐮𝐞 𝐙𝐚𝐦𝐦𝐢𝐭 who goes through the whole process from picking grapes to tasting wine in order to choose the best wines to pair with food menu of Sciacca. Full episode on our YouTube channel! 𝐖𝐃𝐂 𝐞𝟔 - https://lnkd.in/df3Fq-Xq

It’s Thursday, so throwing it back to honor what was once my favorite day of the week - Bowling night. In college, we rolled every Thursday for three years. Take that for a liberal arts education! I could’ve told you from experience that bowlers over-index in beer consumption, but here are some numbers on the bowling participant to back it up: 🎳 Bowlers are beer drinkers - 54% consume beer on a monthly basis, which is 40% more than the average U.S. adult (21+). 🎳 Bowlers prefer domestic beer; US beer brands rank first among bowlers alcoholic beverage of choice. 🎳 Bowlers like to party - they are 2x more likely to go to bars or clubs than the average US adult 21+. Checkout the throwback photo our team (50 Shades of Chay) below! Samuel Boissard, Alex Saralegui, Austin Zimmerman, Toby Porter And thanks to Grace Kang for the insights!

This is how we see Brewmeister! 👀☕ But how do you see us? Share your Brewmeister experience below! 🤩 #BrewmeisterReviews #CustomerPerspective

Join our webinar tomorrow at 4 PM to learn about the new Basketball entertainment, Jumpshot. Similar to Topgolf, Jumpshot combines gourmet food, premium drinks, technology and games full of fun. https://hubs.la/Q02yBWvY0

The Sweet Shoppe of the South is definitely our TOP dessert spot in Blue Ridge, GA. Check out this video for our full review and find out which desserts you should try! #georgiafoodies #awardwinning #bestdessert #foodieblog #foodiereview #foodiefaves #restaurantmarketing

Since 2017, Bill Shufelt (CEO, Athletic Brewing Co.) went from hedge fund trader to the CEO of the leading producer of non-alcoholic craft beer. Unlike my typical tech-focused chats this one centers around a product I personally love. In the conversation, Bill tells stories of the unscalable but crucial strategies he used to build a brand, push past rejection, and redefine the non-alcoholic beer industry. → The unscalable activities that made Athletic a household name Athletic Brewing’s brand was built on unscalable activities, like handing out samples at races. Now, Bill often runs into high LTV customers at races he hasn’t attended in years when they say things like, “I met you in 2018 and my fridge has been full of your beer ever since.” While each sampling felt minor in the moment, Athletic has now activated thousands of events, and the long-term impacts accumulate. → How rejection helped Athletic build a competitive advantage Facing initial rejections from every contract brewer in the US, Bill took a bold step in building their own brewery. In hindsight, it allowed them unparalleled control over every aspect of production, from ingredient quality to rigorous testing of each batch. By handling everything in-house, Athletic also gains the flexibility to innovate and respond to market demands quickly—benefits that would have been unattainable had they relied on external partners. → Bill’s genius sales tactic Bill personally signed 300 deals with retail stores using clever tactics. Before pitching a buyer at a store, Bill would recruit a random grocery store shopper to pretend that they were super interested in the beer while Bill was pitching the deal. This approach helped break initial skepticism and build early buzz around their offerings, which helped Athletic secured shelf space and propel forward. For more stories and lessons from Bill, check out the full episode at: https://lnkd.in/gJjHJz_w

We’ve dill-ed this along long enough (and we’re running out of pickle puns). This is the week we take a deeper dive into how the new Grillo's Pickles packaging really stock’s up against the original packaging. What do you think, is Brent better at reviewing packaging or food competitions? #packagingdesign #grillospickles #trending #agency

Recommend reading for new grillers 1. How To Grill by Steven Raichlen 2. Franklin Barbecue by Aaron Franklin 3. Meathead: The Science of Great Barbecue by Meathead Goldwyn 4. Rodney Scott’s World Of BBQ by Rodney Scott What would you add to the list? #bbq #burnpitbbq 

How did we celebrate the start of a huge business venture yesterday? Champagne? 🍾 Cocktails? 🍸 Swanky dinner? 🍽️ NOPE - it was Monday afternoon and we had work to do, so a hot chocolate looking out of a rainy Cafe Nero it was. Hopefully the fizz will finally flow when we get together with the old team on Friday 🥂 Parapool - The Paraplanning Platform #sjp #paraplanning #businessgrowth

A 'Scottish Oak Programme'. Great news. More Scotch Whisky Casks, for the future. As an aside, how many Scotch Whisky Casks, in total, are already resting, in Scotland? What do you reckon? Even the 'Scottish Business Leaders' I ask are always MILES out! The 'official' Scotch Whisky Association figure is 'about 20,000,000'. Twenty Million. I've been told, by very senior Scotch Whisky Figures, who know about this sort of thing, it's 'about 45,000,000'. Others, high up in the 'Whisky Industry' suggest even more than this, 65,000,000. That's Sixty Five Million. Whatever the true amount, the 'American Standard Barrel' makes up the lion's share of this. Each one holds 271-314 bottles (that pesky Angel's Share 'alcohol evaporation' and age causes the alarming discrepancy!). But, if it's a 'Butt', you can expect 670-700 bottles, from just one Cask. A few Distilleries use 'Port Pipes', which are even bigger! Hmm... Port Pipe Scotch Whisky, yum! There's lots of different Casks, Puncheons, Barriques, Quarter Casks, Port Pipes, och, loads. Suffice to say, the average Scot just doesn't have a clue about the true amount. Only one rule, it has to be Oak. Old, new, French, Scottish, American, second/third hand, it doesn't matter. This further complicates things. Convenient, or inconvenient, depends if you're buying, or selling! As they're not told anything NEAR the truth, you can't really blame the average Scot for being totally clueless here! Anyway, who cares? It surely can't be that important? Well, in Scotland, we've 'got form' in undervaluing our natural resources so, now we have one, that's GETTING MORE PLENTIFUL and ISN'T running out, it IS important. Also, as you've probably read, a 25/30/40 year old Cask of Scotch is worth 'rather a lot'. Scotland has quite a few of these. We mentioned that pesky 'Angel's Share' so science tells us, older Casks contain less Scotch Whisky and 'certain Distilleries' can flog them, at an enormous premium. Add this to the algorithm. Soon, a 21st-Century Cask will be 25 years old. Do you know how much a 25 year old bottle of Scotch Whisky is? A bottle of Glenfarclas is about... £200. A bottle of The Macallan is about...£2000! It's complicated but probably explains why a nice Cask of The Macallan is a million quid now and they have the best booze 'Visitor Centre' on the Planet. Anyone good at 'sums'? #ScotchWhiskyTruths