Elevating the Chains: Why You Should Pay Attention To Multi-Unit Beverage Programs

Tuesday, March 1st, 2011

The chain restaurant: it beckons to us from unfamiliar streets. Numerous restaurants thrive on surprise and intrigue, but the one that’s part of a branded chain attracts customers—perhaps not for cutting-edge preparations, but for welcoming familiarity and reliable quality. For this reason, a table tent bearing the image of a slushy cocktail reminiscent of spring ... read more>

Austria on the Cusp: Led by Sommelier Fave Grape Varietal, Grüner Veltliner, Austrian Wine Makes Retail Progress

Tuesday, March 1st, 2011

Will 2011 be Austria’s year in the U.S.? Once a rare sight at retail stores, bottles of Grüner Veltliner, the wine universally associated with Austria, have started showing up on more and more shelves, helped along by the expanding American wine palate, and the wine’s reputation as a zesty and food-friendly alternative to insipid, high-alcohol ... read more>

Before There Was Bourbon There Was Rye: America’s Beloved Whiskey Is Back In Demand

Tuesday, February 1st, 2011

Wine and spirits delivery drivers in Iowa recently found themselves at the head of an unlikely procession, being intently trailed by multiple vehicles during their deliveries. A few drivers even called the police, although there was no real cause for alarm, according to Scott Bush, the man who could be held responsible for the situation. ... read more>

Culinary Goes Mainstream

Tuesday, February 1st, 2011

~ As bartenders become more enthusiastic about mastering culinary techniques, chefs themselves are taking on a larger role ~ Just three bits of recent news from high-profile restaurateurs may have finally settled whether there’s a place in the bar for the once-quirky idea of culinary cocktails: In Chicago, chef Grant Achatz of Alinea opened cocktail ... read more>

Life on the Shelf: Beverage Experts Tap Into 12 Things Retailers And Restaurateurs Can Do To Ensure Their Beverages Stay Fresh

Tuesday, February 1st, 2011

Whether you run a retail store or a restaurant, you don’t expect to have big spoilage or shelf-life problems with your beverage alcohol. After all, we want wine to age, don’t we? And spirits have so much alcohol, they are practically indestructible, right? Yet a couple of weeks ago, I went into a popular restaurant ... read more>

Irish Eyes Are Smiling: No Longer Just a St. Patrick’s Day Phenomenon, Irish Whiskey Thrives Year-Round

Tuesday, February 1st, 2011

Last winter, after a long night, bartenders and industry insiders were seduced by the pickle back, a shot of Jameson followed by a chaser of pickle juice. As more and more customers stumbled upon the surprisingly delightful combination, the briny ritual lost its mysterious allure shortly after. Yet those months of buzz certainly helped propel ... read more>

Social Media: Putting it to work for your business

Saturday, January 1st, 2011

As the Digital Age cranks up, wine & spirit industry players aim to keep pace. The operative question has become not whether to use social media, but how. Like so many adages that survive from generation to generation, “The more things change, the more they stay the same” is built on truth. The sun still ... read more>

Spinning The Flavor Wheel Producers Take a Gamble on Flavored Whiskey

Wednesday, December 1st, 2010

As sheer numbers go, flavored bourbons have everything going for them: They combine the strength of the robust bourbon category with the increasing popularity of flavors (according to Nielsen, flavored spirits growth is more than double that of their unflavored counterparts). Yet the reality is far more nuanced, since the traditional brown spirits consumer is ... read more>

The Beverage Network’s 2010 10 Mixologists to Watch

Wednesday, September 1st, 2010

Once again, we return to magical New Orleans, a city where classic, well-crafted cocktails are as much a part of the cultural landscape as gumbo, to present this year’s “10 Mixologists to Watch,” our annual September cover feature. During July’s now world-famous Tales of the Cocktail, when New Orleans becomes a breeding ground—and huge party—for ... read more>

Ready to Buy Pre-Made Cocktails Give the Off-Premise a Boost

Saturday, May 1st, 2010

In the past, liquor store aisles filled with ready-to-serve cocktails never received much traffic. Yet that was before the economic recession. Now that on-premise sales have dipped, customers are looking for new (easy) ways to make cocktails in their own home, and ready-to-drink (RTD) versions are coming to the rescue. According to DISCUS total consumption ... read more>
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