Tastes Sights Sounds’ Post

SOMMELIERS! Know your worth! My latest “Business of Wine” column with The SOMM Journal dives into an area we rarely discuss but desperately need to. From setting rates to valuing your expertise, it’s time to stop underselling yourself and start making them pay you appropriately for the years of dedication it took to get to where you are. Read how to transition from restaurants to consultancy, avoid common pricing mistakes, and master the art of negotiating your value. Remember: Your skills and experience are priceless—charge accordingly! #somlyay #somlyaytoday #goodsomm #businessofwine #wineconsultant #wineconsulting

You mean talking to ALL customers the same way doesn't work? You don't say? (Yes, that is sarcasm at it's finest). We tell anyone who will listen that the independent restaurants of this country can OUTSMART the big corporate guys every day of the week, and one of those ways is to connect with your customers. I love reading articles like this because the things outlined in this article that these big chains are doing can easily be done by the "little guys" and they can probably do it better. #restaurantmarketing #restaurantindustry https://lnkd.in/gRvms29C

https://lnkd.in/dwDXKYnA Introduction This blog explores the role of personal assistants in the restaurant industry, highlighting their crucial role in maintaining the competitive edge of chefs, restaurateurs, and food entrepreneurs in the fast-paced and evolving culinary landscape...... #CulinaryCoordination #RestaurantIndustry #PersonalAssistants #Gastronomy #ChefSupport #FoodEntrepreneurship #CulinarySuccess #HospitalityManagement #FineDiningManagement #RestaurantPR #FoodTrends #CulinaryInnovation #RestaurantAdministration

Exciting news for food enthusiasts! Our latest blog post unveils the best steakhouse in America, as determined by customer reviews. This hidden gem may surprise you, challenging the conventional choices in a category often dominated by renowned names. Dive into the article to discover not only which steakhouse takes the top spot but also to explore additional food headlines and recommendations. Read the full post here: [https://lnkd.in/eE6V4ZvD)

🍷 Elevate Your Business Skills with Wine Knowledge 🍷 Are you ready to transform your business engagements with the power of wine knowledge? As a wine educator at WINE WIZE, I’m dedicated to helping business professionals leverage foundational wine skills to achieve three key benefits: 1️⃣ Create Memorable Client Engagements: Impress and connect with clients through curated wine experiences that leave a lasting impression. Wine can be a powerful tool to forge stronger relationships and create memorable moments. 2️⃣ Build Entertainment as a Power Skill: Equip your team with the ability to confidently navigate wine lists and host impressive events. Mastering the art of wine can elevate your team's hospitality skills, making every gathering a success. 3️⃣ Make Better Decisions at Business Events and Dinners: Say goodbye to the pressure of buying expensive bottles just to impress. Understand wine fundamentals to make informed choices that enhance your dining experiences without breaking the bank. Ready to elevate your business skills through the world of wine? Visit our website WINE-WIZE.com to learn more and set up a call with me to discuss how WINE WIZE can benefit your team. #WineEducation #BusinessSkills #ClientEngagement #TeamBuilding #WineWize #ProfessionalDevelopment #CorporateTraining

This was my second year at the Austin Food & Wine Festival and it’s always incredible to see the community come together to celebrate our city’s amazing food scene. Austin is mecca for foodies, and our chefs are getting the recognition they deserve with our very own Michelin Guide arriving later this month. But as our food culture grows we’re seeing real challenges in the retail market with demand still far outpacing supply. For example, a few 2nd generation restaurant spaces came available recently around South 1st and South Lamar and they were essentially leased overnight around double the rent of the previous tenant. As we continue to attract and cultivate top culinary talent, it’s crucial to consider how we can develop more viable retail spaces throughout the city. #AustinFoodScene #CommercialRealEstate #RestaurantIndustry #RetailRealEstate #AustinEats #MichelinGuide #CulinaryCulture #RealEstateTrends #HospitalityIndustry #RestaurantGrowth

What's SHE Up To Now Day 2333? Life Is A Mirror, Relationship Growth, And Resilient Restaurant Business Strategies! Drop in to get the real scoop--the good, the bad, the ugly, the truth (well my truth anyway). https://lnkd.in/eNn4b3Q #relationshipgrowth #lifeisamirror #resilientbusinessstrategies

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)

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)

Listen to Steve Forbes and BobbyGrant… Being a commodity costs you more in the long run. A business owner's biggest challenge is understanding what kind of business they're in. I'm not trying to be funny. Stop being a commodity! Let me ask you a question - If you own a restaurant in Charlotte, NC? In the metro area alone, there are over 1,000 restaurants. Consequently, if all you do is work in restaurants, food and beverage, or hospitality... you are just another commodity. What is your key differentiator? My goal is to create a compelling reason for customers to choose our restaurant over all the others for businesses large and small. This applies to all industries not just restaurants.. Let's Talk - I'm BobbyGrant - That's What I Do!