7 Strategies for Building a More Effective Beverage Program

7 Strategies for Building a More Effective Beverage Program

Every drop counts! Beverages arguably play a larger role in the industry today than they ever did before! 

You could try and make everyone happy by offering dozens of options at your restaurant, cafe, or bar, but we all know that’s likely not going to happen. An establishment needs to carefully consider their beverage menu, whether alcohol-focused or not, and offer one that is balanced, targeted, and one that fits their concept.

Many operators continue to face a challenge, however, when it comes to developing an effective beverage strategy. As with its food counter-part, consumers are more educated today about beer, cocktails, wine, coffees, sodas, and even a variety of waters. They understand retail prices and flavor profiles because they’ve become (or think they’ve become) a barista, mixologist, and/or wine & beer connoisseur at home. When they’re dining out or visiting a bar now, they crave something that’s ‘differentiated.’ 

How can restaurants, cafes, and bars take advantage of this segment and develop a memorable, consistent, and profitable beverage strategy that creates differentiation? Here are some tips to review when creating or re-engineering your next beverage menu. 

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Artisan Wine And Beverage Trends

Artisan Wine And Beverage Trends

Your beverage program can make or break your business. A well-run program can grow profits, as well as subsidize other initiatives within your operation that may be more costly. And yet, many bar programs are still underdeveloped. What does it take to elevate your program to the next level? Foodable gathered top beverage minds to discuss what makes a bar program great.

Success in this business comes down to the value you provide for your customers. Defined by the quality you provide for the price you charge, there are many ways to provide and build upon value.

The first thing Dan Pilkey of Paul Hobbs Winery reminds operators is that a beverage program can’t be contained in a rigid box. The lines between beverage and culinary can, and should, blur. At the very base, you need to provide the basics your customers can fall back on, but you should really strive to go beyond that.

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Meet Some of The New Speakers Attending Foodable.io

Meet Some of The New Speakers Attending Foodable.io

Foodable.io, the innovative foodservice industry media event happening on May 21, is fast approaching and with it a slew of premium content, featuring a star-studded roster* of food business professionals as media guests.

The Foodable team has been hard at work to put together a memorable behind-the-scenes experience for all exclusive attendees. A Silent Disco Headphone is just one of the many ways our content can be consumed as it's being filmed live in Chicago.

There is going to be so much talent in one room during the event. We are so excited to share with you a little about some of the media guests that stand out from our list.

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This Company is Marketing to Millennials by Offering Exclusive Wine Tasting Experiences 

This Company is Marketing to Millennials by Offering Exclusive Wine Tasting Experiences 

Often when you visit a winery, it's not an intimate experience. As areas like Napa Valley become more popular, more tour buses filled with masses drop of wine enthusiasts at thee vineyards. These wineries get crowded, especially on the weekend. 

Going to a jam-packed winery isn't everyone's idea of fun.

With that in mind, the company Which Winery, Inc is offering an elevated wine tasting experience. 

Anthony Poston and his wife Gabrielle, the wine-lovers behind the company, were inspired by European wineries and the more intimate experience they offer. 

"It's only recently European wineries entered the tourist business. For generations, the wineries were not set up to attract tour buses or long chains of drop-in travelers coming to taste and ask questions. Mostly, you needed an appointment to visit. The Postons discovered that the function of most wineries "over there" was to give the visitor personal attention—a unique experience," write "Forbes."

Poston's company caters to Millennials and the Gen-X population. His research has found that 78% of Millennials prefer an experience over a product.

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Apothic Uses Cold Brew Coffee In It's Latest Red Blend Wine

Apothic Uses Cold Brew Coffee In It's Latest Red Blend Wine

This wine brand just launched a red fruit wine blended with cold brew coffee capitalizing on a growing coffee trend in America.

Yep. Wine + Coffee, all in a bottle.

The beverage brand responsible is Apothic Wine, which it is known for bold Red blends and innovation. So, it’s really no surprise the winemaker behind it all decided to try something new and outside of the box.

“I realized that many of the characteristics in cold brew coffee and red wine naturally complement each other,” said Debbie Juergenson, Apothic winemaker, in a press release. “This led us to experiment with a few blends, eventually leading to the seamless creation of Apothic Brew, which brings together red fruit notes and subtle mocha essences of cold brew."

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Sparkling Wine is Australia's Fastest Growing Export

Sparkling Wine is Australia's Fastest Growing Export

Countries like Italy and France are notoriously known for their good wine.

Australia may not be the first, second or even third country you think of when it comes to wine, but the land down under’s wine industry, specifically the sparkling wine category is rapidly growing.

Australia has the potential to replace Italian prosecco as the global benchmark for high quality, according to the 2018 Tyson Stelzer’s Australian Sparking Report.

The report offers data and insights into Australia’s recent tremendous growth in the sparkling wine export industry.

Sparkling wine has become Australia’s fastest-growing export category and is expanding six times the rate of the still wine category in the country.

“Meanwhile, production of Australian prosecco has trebled in the three years since 2015, growing by 50% in 2017 alone, and estimated to be worth $60 million, with projections suggestions that sales could reach $200 million within a few years. Australia is gaining a significant footing in the rapidly expanding international prosecco market,” writes the report.

One of the other reasons why Australia’s prosecco is on the rise is because of its value and quality. The report claims that Italian Prosecco has slowly started to decline in its quality and this has help to attribute to Australia’s success in this sector.  

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Foodable Labs Ranks Most Romantic Restaurants for Valentine's Day

Foodable Labs Ranks Most Romantic Restaurants for Valentine's Day
  • Foodable Labs ranks America's most romantic restaurants using social media conversations.

  • Top restaurants Marc Forgione, Carbone, Sinatra, and Spinnasse specialize in ambiance, service, wine, and menu.

Valentine’s day is fast approaching and restaurant reservations are being snatched up fast. You may not even know where to start, but don’t worry. Us here at Foodable have you covered.

Foodable Labs has ranked the country’s most romantic restaurants so you can woo your partner on the most lovely day of the year.

Foodable Lab’s “most romantic” rating was calculated using total conversations & restaurant mentions on social combined with overall sentiment for the restaurants. Then, the score was averaged across the two data points to determine the 16 most romantic spots in America.

Over the past year, there were a total of 22.5 million conversations related to 25 key terms indexed across more than 118k restaurants.  The restaurants on this list all have excellent service, fantastic food, alluring cocktails and wine lists, and a romantic ambiance. Check out the full list below and be sure to note the top restaurants in specific categories like ambiance, service, and wine!

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Dominique Crenn Develops New Restaurant and Bar Focused on Wine

Dominique Crenn Develops New Restaurant and Bar Focused on Wine

Late next month, Dominique Crenn will be opening her third restaurant, Bar Crenn, directly next to her first. Two-Michelin-star Atelier Crenn has long been known for its avant-garde cuisine inspired by traditional French fare.

Bar Crenn will offer a contrast to the new age restaurant with more casual bites. Though she says, she will be heading in the direction of classic French—specifically, dishes she grew up with as a child in Brittany. In an Instagram post earlier this month, Crenn announced that chefs like Alain Ducasse, Guy Savoy, and other three-Michelin-starred chefs will be contributing recipes to the menu of shareable plates next to a number of original recipes from the restaurant. Plates to be expected include tarte flambee, pomme soufflée, and Petit Crenn’s own omelette à l’oursin,

The wine list at Bar Crenn is expected to be the greatest differentiator of Bar Crenn with Matt Montrose, wine director of Atelier Crenn, putting together a wine list that skews French and European. There will be low-ABV cocktails as well, which Crenn says will be a nod to French aperitifs.

Barr Crenn will share a courtyard with Atelier Crenn. The design is described as homey and warm.

“This is more than a wine bar, it’s my living room,” says Crenn. “It’s elegant and it’s warm and thoughtful. We want people to experience the best hospitality there, too.”

The new space will also serve as a starting place and end point for Atelier Crenn diners, where they can begin their meal with an aperitif, and finish with dessert and coffee. For those interested in a more casual environment, Crenn says the full tasting menu from Atelier Crenn will be available to a limited number of diners each night.

The long-awaited spin-off will open February 20th.

Read more at “Robb Report.”

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Avoid the Hangover With Georgos' Healthier (Nu) Greek Wine

On this episode of The Barron Report, we talk to a winemaker focused on making a "better-for-you" wine. Native to Greece, Georgos Zanganas had a rude awakening when he had a couple glasses of wine leaving him with a terrible headache. Realizing what made Greek wine special, Georgos set out to bring Greek wine to America. With only non-GMO grapes and low sulfites, Georgos wines are said to be healthier.

Show Notes

  • 1:02 - The Beginning
  • 2:07 - Where are the Greek Wines?
  • 3:31 - Making Georgos Wines
  • 5:28 - What does (Nu) Greek Wine mean?
  • 7:28 - Partnering with Whole Foods
  • 9:11 - Customers respond to Lower Alcohol Content
  • 16:45 - The Rosé Movement
  • 14:42 - The Impact of the Sonoma Fires
  • 16:25 - Supporting the Fight against Alcohol Addiction
 
 
 
 

How This Season's Wildfires are Devastating California's Wine Industry

How This Season's Wildfires are Devastating California's Wine Industry

The recent wildfires in California's Napa Valley area have been devastating on all fronts. 

The death toll is currently at 21 and 670 people have been reported missing. 3,500 homes and businesses have been destroyed. 

As of Wednesday, six major fires have been responsible for burning through nearly 88,000 acres. 

This season has been especially damaging due to the unusual number of fires that have ignited at the same time paired with the recent aggressive wind. 

On Wednesday, the wind has reportedly increased significantly, which means the fires will likely continue on their destructive paths. 

Wineries in this area are used to prepping for fires, but that doesn't mean that these establishments are safe from damage. Several are going to feel a significant impact.

Five wineries have been totally burned down or have been significantly burned this season.

Although the majority of grapes have been picked for the season, many of the grapes touched by smoke will have to be thrown out. Depending on the damage at the winery, it may take years for the vineyard to recover. 

“A significant amount of acreage will likely be out of commission for a while,” said Phil Lynch, a spokesman for Brown-Forman Corp., the company that owns Sonoma-Cutrer vineyards and markets Korbel champagne to "Bloomberg." “If it’s only smoke damage, it’s one season. If it’s fire damage, it’ll be three or four seasons.”

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