FoodMaven Is Solving All of The Industry's Problems, Starting with Food Waste

FoodMaven Is Solving All of The Industry's Problems, Starting with Food Waste

On this episode of The Barron Report, we explore an issue that has been plaguing our industry for years. Patrick Bultema and FoodMaven have been working to completely optimize food distribution systems in Colorado to reduce food waste, and they’re getting really good at it. Hear how FoodMaven is a win-win for producers, restaurateurs, food manufacturers, food banks, and the environment, all in this Earth-saving episode.

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Staff Training Tips: How to Teach a Wine List

Staff Training Tips: How to Teach a Wine List

By Erica Nonni, Foodable Contributor

How do successful restaurants train their staff to guide customers through their wine lists? Not just their wine directors with letters after their names, or their rising star sommeliers with Instagram audiences. Not just in very fine dining establishments whose budgets allow - and reputations require - professional wine qualifications and fine-tuned salesmanship.

How do moderately priced restaurants - where foodies go for a great burger or a homemade French onion soup on a weekday night - train their servers to sell from their wine list in a friendly, helpful way that generates sales and increases profitability? How do they do so cost-effectively? Below, two industry leaders in wine distribution and restaurant management who have figured it out share their tips.

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