RIVIERA DINING GROUP’s Post

In today's Substack chapter of Culinary Approach to Wine In Restaurants: Discussing age-old issues associated with restaurant wine lists, and the ofttimes antagonistic role of sommeliers. #winelist #sommelier #sommelierlife #restaurantwine #hospitality #HospitalityManagement #foodandbeverage #FoodAndBeverageManagement

Wine sales make an essential contribution to a restaurant’s turnover and profitability. But why do we dine with wine? 🍷 In this blog, we’ll talk about the history of dining with wine, a few trends to look out for this year, and how to boost your brand recognition with restaurants, pubs and bars. Read the full blog here > https://lnkd.in/e8GiewGq

Jeremy Shanker, Corporate Wine Director at MINA Group, rose from server assistant to sommelier, now overseeing 30 restaurants, focusing on profitability, guest demographics, and mentorship amidst industry challenges, emphasizing wine program success. Get insights into restaurant wine sales with Jeremy Shanker, MS, Corporate Wine Director at Award-winning restaurant group - MINA Group. From his starting days at Corkbuzz Chelsea Market to overseeing $40 million in sales, Jeremy shares exclusive strategies for success. For an in-depth exploration, check out the full interview. Give us an example of a profitable wine program mentioning wines on your list and why you have them: Estiatorio Ornos in SF has a significant amount of older vintage wines. With a little digging, and outside of blue chips, some incredible deals can be had in older wines. For instance, it costs us almost the same amount of money to buy an older bottle of Diamond Creek as it does a current vintage. We can make a higher margin on older bottles while still providing value to the guest. What are the three main things you focus on daily in your role? People, product, profit. Read entire interview here.

Sommeliers’ Choice Awards 2024 invites Oregon wineries to participate. Oregon winemakers looking to increase their national on-premise presence may enter wines in the Sommeliers’ Choice Awards. Enter before January 31, 2024. The judging panel of the Sommeliers Choice Awards will consist entirely of top sommeliers at U.S. restaurants, bars, pubs, and clubs. In some cases, these sommeliers may also be wine consultants for on-premise establishments. They may also have a buying role in addition to working on the restaurant floor. Medals will be awarded to those wines that meet very specific judging criteria, with a goal of identifying wines that should become additions to restaurant wine lists. Wines will be judged by Food Pairability, Typicity, Value, Quality, and Package. Oregon Wine Board

The struggle is real! In my three-decade restaurant career I dealt with enough press, good and bad, to know a few things about keeping your eye on the ball. Today's chapter from Restaurant Wine Management is on developing a thick enough skin to do the right thing. Visit randycaparoso.substack.com or the link in my bio. #restaurantlife #restaurantwine #sommelierlife #sommjournal #winelist #hospitalityindustry #hospitalitymanagementanagement #sommelierbusiness #sommelierdreams #winelist #foodandbeverage #foodandbeverageindustry

Today's Substack chapter from my upcoming book, A Culinary Approach to Wine In Restaurants, culls from the brain of a legendary New York wine man and restaurateur. #winelist #sommelierlife #sommelierbusiness #hospitalityindustry #foodandbeverage #hospitalitymanagement #FoodAndBeverageManagement

Offering your support to help sell more wines to your restaurant customers is the best way to grow wine sales. Here’s what you can do.

💫 From the Judge's Table: Rachael Lowe, Director of Beverage Operations at Levy Restaurants! We chat with Rachel Lowe, a renowned beverage expert, about her experience on judging wines and the importance of Sommeliers Choice Awards for wineries. Here's a quick excerpt of what she had to say: "With the Sommeliers Choice Awards inviting brands to showcase their wines, Lowe emphasizes the competition's unique approach to judging, which aligns closely with the expectations of today's trade and consumers. The diversity and caliber of judges, representing the industry's best on a national level, ensure a comprehensive and fair evaluation of entries. The awards offer a platform for wines to be assessed not just for their quality and typicity but also for value, packaging, and marketability, reflecting the multifaceted criteria modern consumers consider. Lowe's experience as a judge has given her insights into emerging trends shaping the wine landscape. The rise of high-quality canned wines, a shift back to classic varietals, and the exploration of fun varietals from unexpected regions indicate a dynamic industry that's continually evolving. These trends not only reflect changing consumer preferences but also hint at the industry's readiness to innovate and adapt." Read the complete article - https://lnkd.in/gGkXgUAp #sca #sommelierschoiceawards #wine #wineindustry #judging #competition Sid Patel I Beverage Trade Network

Today’s Substack chapter from Culinary Approach to Wine In Restaurants delves into why wines customized for restaurants make sense, and exactly how to execute it. #sommelier #sommelierlife #sommjournal #hospitalityindustry #winelist #hospitalitymanagement #restaurantwine

Today’s chapter from Culinary Approach to Wine In Restaurants is about wine markups. #winelist #HospitalityManagement #foodandbeverageindustry #FoodAndBeverageManagement #sommelier #sommjournal #restaurantmarkups