Today’s post (https://randycaparoso.substack.com/p/guile-and-guts): A restaurant wine program doesn’t promote itself. You have to show what your restaurant does best by putting your best wines forward, the same way that chefs put out dishes, going by the old adage that “tasting is believing.”
#restaurantwine #hospitalitymanagement #winelists #sommeliers #foodandbeveragemanagement

Today’s post (re https://randycaparoso.substack.com/p/the-mighty-minority) is on covering all bases in respect to guest demographics when managing restaurant wine programs.
#restaurantwine #HospitalityManagement #foodandbeverageindustry #foodandbeveragemanagement #winelist #sommelier

Foreword to upcoming book (knock on oak!) by Kermit Lynch, re https://randycaparoso.substack.com/p/foreword-to-culinary-approach-to #wineandfoodpairing #hospitalityindustry #hospitalitymanagement #foodandbeverageindustry #foodandbeveragemanagement #restaurantwine #sommeliers

Today’s excerpt from Culinary Approach to Wine In Restaurants (re https://randycaparoso.substack.com/p/analysis-of-a-roys-style-wine-list-72b) is the third part of an analysis of a culinary driven wine program, honing in on the thought process behind wines customized for a specific cuisine rather than as varietal entities or “wines” in general.
#restaurantwine #foodandbeveragemanagement #restauranthospitality #winelists #foodandwinepairing

Today’s excerpt from Culinary Approach to Wine In Restaurants (re https://randycaparoso.substack.com/p/analysis-of-a-roys-style-wine-list-19a) is part 2 of an analysis of wine program mindful of a specific cuisine and peculiar values gleaned through communiqués dispersed through a multi-unit family of restaurants in 1999-2001.
#restaurantwine #restauranthospitality #winelists #foodandbeveragemanagement #sommeliers

Today’s excerpt from Culinary Approach to Wine In Restaurants (re https://randycaparoso.substack.com/p/analysis-of-a-roys-style-wine-list) is part 1 of a case study on Roy’s wine lists, circa 1999-2001, spelling out exactly why this program ran contrary to standard industry practices at the time, and still very much today.
#restaurantwine #restauranthospitality #foodandbeverageindustry #foodandbeveragemanagement #wineandfoodpairing #sommelier #sommjournal

In today’s chapter from Culinary Approach to Wine In Restaurants: The one part of restaurant wine program management that takes as much guts as gall. Re https://open.substack.com/pub/randycaparoso/p/working-with-distributors-as-friends?r=3rhbom&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true
#restaurantwine #hospitalitymanagement #foodandbeverageindustry #foodandbeveragemanagement #sommeliers

In today’s Substack chapter from the upcoming Culinary Approach to Wine In Restaurants (re https://randycaparoso.substack.com/p/a-gatekeepers-job-is-putting-unfamiliar), a detailed discussion of the most effective way of selling unfamiliar wines: By putting them in the right culinary contexts.
#sommelier #restaurantwine #wineandfood #wineandfoodmatching #wineandfoodpairing #hospitalityindustry #hospitalitymanagement #foodandbeveragemanagement #winelist

Today’s chapter from Culinary Approach to Wine In Restaurants is about wine markups. Re https://open.substack.com/pub/randycaparoso/p/managing-restaurant-wine-markups?r=3rhbom&utm_medium=ios
#winelist #HospitalityManagement #foodandbeverageindustry #FoodAndBeverageManagement #sommelier #sommjournal #restaurantmarkups