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.

Read More

The Main Dish: Target Launches $5 Wine Line, The Birth of Beervana and Craft Beer, and Other Highlights

In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.

online+ordering.jpeg

The Birth of Beervana and Craft Beer

The beer industry has changed tremendously over the past 20 years. Today you can find a local Craft Beer in almost every city across the country, creating a new generation of beer lovers. The United States has gone from the home of the light lager to one of the most recognized beer manufacturers in the world.  If you have been following the progression of craft beer in the U.S.A, there’s one place you must explore: Portland, OR. Also known as Beervana. Arguably, the birthplace of the craft beer movement. Learn more about host Kerry Finsand in our pilot show— Beer Artisan.

Can Aquaponics Change the Food System?

In this episode of Sustain, we meet JD Sawyer, founder of Colorado Aquaponics, which houses an aquaponics farm known as Flourish Farms. “The food system is out of balance. We’ve got to figure out a way to have higher quality foods using less resources, period, or it’s not gonna work. It’s really gonna take a grassroots effort. Instead of fighting the model, we’re just gonna have to change it.” Says JD and he believes that Aquaponics can be the solution. Aquaponics is defined as an eco-friendly system that recirculates water from a fish tank through a vegetable grow bed. Nutrients from the fish waste feed the plants and the plants filter the water to keep the fish healthy. Raising fish is a huge part of the equation for Flourish Farms. 

Is Your Operation Ready to Offer Digital Ordering?

Nearly every household orders food to-go from a local restaurant at least once or twice per month (some per week) and the days of traditional ‘phone orders’ or simply waiting in line, are clearly coming to an end thanks to new and continuously improving technology. Many independent restaurants have been sitting back, watching the development of online/mobile ordering, also known as digital ordering, wondering if they need to get into this space and/or how to even get started. The question shouldn’t be ‘should we introduce digital ordering?’— the question should be ‘when will we introduce digital ordering?’ 

Screen Shot 2017-09-16 at 6.06.07 PM.png

Orchestrated Chaos at Chef Adrianne's

On this episode of Food as a Lifestyle, we meet Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant and Wine Bar as she begins her day with a little bit of foraging at Paradise Farms. These little adventures that she takes often inspire her menu. Today’s inspiration comes from double-yolked eggs. Before Chef Adrianne even arrives at the restaurant, she’s outlining the menu. “Eggs. Bacon. That’s a classic combination! I think I have that Berkshire pork belly... So, perhaps I will do the pork belly, but I’ll do it in, like, a square. Braise it soft…,” says Calvo.

Winemaking Sparking Consumer Interests

On this episode of On Foodable Side Dish, Rachel Speckan walks us through City Winery, a West Loop winery, restaurant, and concert hall. A lover of dusty Italian reds, lush and stony Savennieres, and funky American microbrews, Speckan is a true connoisseur. She uses her expertise to teach courses at City Winery and host wine tastings.Speckan, the National Wine Director for City Winery, loves that the modern consumer has begun to more deeply interact with the wines they drink.“People are really starting to care about where things came from, wanting to know the story behind it and its journey through life,” said Speckan. “...they really care and want to hear about its provenance and its terroir…”

From Clubs to Inexpensive Private Labels— How to Get in on the #WineTrend

Whether people are drinking more wine to get through the week #WineWednesday or to simply save the wine bottle corks for their next Pinterest project, wine culture has become increasingly popular in the U.S. showing a steady upwards growth in consumption year over year. After all, the U.S. has about 9,091 wineries, with California vineyards accounting for about 87 percent of the total U.S. wine production, giving Americans plenty of options to choose from when it comes to New World wines alone. The bottom line is wine is trending and big corporations, as well as consumers, are taking notice and doing something about it.

3 Trends From Tales of the Cocktail 2015

3 Trends From Tales of the Cocktail 2015

By Natalie Migliarini, Foodable Contributor

Tales of the Cocktail brings thousands of people to New Orleans every July to learn about new happenings and trends in the cocktail industry. As the weather heats up, cocktails and spirits are flowing to beat the heat. I attended this year and am sharing my thoughts on everything from popular parties and seminars, to dinners trending in this industry.  

Creating a Healthy Balance of Wellness

One trend I noticed was a focus on incorporating a healthy lifestyle and wellness into the industry. There were several different events that helped promote and support a healthy lifestyle. These events varied from massages to organized runs, which allowed attendees to create a healthy balance. Mezcal El Silencio sponsored the Suite Silencio, which served a healthy cocktail made from coconut water, mezcal, and honeydew. The suite also offered a serene place for event goers to relax and unwind with a massage. Novo Fogo, a cachaça brand, held their annual Novo Fogo Miles: A 5k Dash of Balance. The first five finishers of the 5k received a $1,000 sponsorship from Novo Fogo to host an industry wellness event in their town. 

Read More

Wine Culture Inspires Rising Craft Beer Movement

Wine Culture Inspires Rising Craft Beer Movement

By Foodable West Coast Editor Courtney Walsh & Foodable Industry Expert Fred Crudder

Industry experts have noted that the emerging craft beer movement has recently hit an all-time high, with craft beer sales booming in the market. With a “sky’s the limit” mentality, the craft beer scene is always one for experimentation and has recently begun taking some cues from its so-called "rival": wine.

Foodable’s in-house sommelier Courtney Walsh and certified cicerone Fred Crudder present their own unique perspectives on some of the ways in which the wine and beer movements have grown increasingly intertwined.

Read More

How to Make Your Restaurant Wine List Stand Out

How to Make Your Restaurant Wine List Stand Out

By Courtney Walsh, West Coast Editor

Crafting and designing a menu is one of the most important steps in opening a new restaurant. A menu communicates to guests much more than the food being served and works to represent the entire restaurant concept. Unfortunately, restaurant wine lists are not always given the same royal treatment. Yet just as the organization of one’s menu communicates to guests what type of experience they can expect at your restaurant, so too does a restaurant’s wine list. But building a great wine list is not as daunting as it may appear and by keeping in mind just a few tips, you can help your wine list to stand out.

Read More