A close-out sale is defined as (a type of limited availability sale) When a manufacturer will sell all of its remaining inventory Price is at least 10...
Can a Customer Bring in His or Her Own Liquor/Wine/Beer into a Licensed Restaurant or Bar?
Yes, with the approval of the licensee and as long as the alcohol product is covered under the license in effect and the patron removes the unconsumed...
Knowledge is Power (and Money in Your Pocket): What drinks are topping sales nationally at restaurants and bars?
In wines by the glass, Pinot Noir, Cabernet Sauvignon and Chardonnay were the top sellers. Both red and white blends are becoming popular and can ...
Wine Spectator Top 100 Reveals Affordable “Best Kept Secrets”
This year marks the 25th anniversary of Wine Spectator’s Top 100 list. The 2013 Top 100 includes wines from 13 foreign countries and four states:�...
To European Customers – Finger Lakes Wine – Here We Come!
Three Finger Lakes vintners are increasing their global presence with the launch of a new European business venture. Fox Run Vineyards Inc., Anthony R...
Maximizing Profits with a Wine Serving System
Bars and restaurants must minimize waste to maximize profits. Wine sales can account for 18-25% of sales in a sit down restaurant, especially in fine ...
Secrets of Tannins in the Winemaking Process not yet Unlocked
Tannin is an astringent polyphenolic compound found mostly in the bark, leaves and immature fruit of a variety of plants. Tannin binds to proteins and...
Wine cork alternatives: yay or nay?
Corks are the traditional closure for wine, especially for red wines in need of aging. Wine afficionados expect to see high-grade natural cork when th...
Five cost-saving ideas for restaurants
Restaurants are one of the most difficult businesses to own and operate because it is so easy to become overwhelmed with operation costs. For this rea...
Selecting and pricing wines to maximize profit
Alcohol sales can increase revenues by about 20% for small restaurant establishments. How do you decide what wines to serve and how much to charge? At...