Laurent DAVID’s Post

Ask Joanna: Is It Rude to Ignore a Somm’s Suggestions After Asking for Them? You’re out to dinner and you’ve asked the sommelier for a wine recommendation and… you don’t like what they chose. What now? You could give them a little bit of feedback as to why you don’t like their selection and let them make another suggestion. Or you could just politely let them know that you’re actually going to go with a different wine and thank them for their advice. If you’re the type of person who often asks for recommendations from the restaurant staff when you’re out to dinner, be it the bartender, the server, or the sommelier, only to pick something else (I’ve definitely done this myself), I wouldn’t worry too much — I’m sure this happens all the time and no one takes it personally, however annoying it might be. But instead of asking what they think you should order, giving some parameters or even a choice of a few options might help avoid this somewhat awkward situation in the future. So if you want a wine in a certain price range, from a specific region, or that evokes this other wine that you know you like, giving any and all specifications will help your friendly somm make a recommendation that’s closer to what it is you’re looking for. The article Ask Joanna: Is It Rude to Ignore a Somm’s Suggestions After Asking for Them? appeared first on VinePair . https://lnkd.in/e5ehHcn8 #local #travel

#3 Nadya's adulting story Since 2022, my life partner Valentin SPOUTIL 李萬龍, and his business partner Simon Habran have been importing Belgian Beer in Taiwan, Brewery Bertinchamps. Getting to witness all of this up close — discussing small or big matters with Valentin (though what about an opinion from a 25 years old right..... 😅), delivering beers from bar to bar, and labeling countless bottles of beer. Now, most of our weekend drinking involves introducing Bertinchamps. (I have never worked in sales before, a significant percentage of the restaurants we approach convert to sales has given me a taste of the exhilarating rush of selling). I wasn't initially a fan of beer, but this whole journey has raised me to become someone that would enjoy a bottle of Legére 12pm on a Sunday, and a Triple on a cold Saturday night. (I'm not sure it's a good thing but well, anything with moderation, let's say?) It was fun and enriching, like enrolling in a business course for free. (Or for my labor in exchange? 🤔) Over the past two years, this Taipei Wine Show is a good indicator on how much they have grown. 2022, they started with a free booth supported by a partner, in exchange, all sales revenue went to the partner. 2023, they shared a small-size booth with the same partner. 2024, they are now confident to take a full booth themselves. Also in 2024, they expanded, bringing more brands of Belgium beer, not only Bertinchamps, like from Omer Vander Ghinste, etc, hence the name beer-square.tw. With this significant exponential growth, they want to continue bringing more selection of good beers in Taiwan. And each time I joined them for this kind of exhibition, it has been incredibly enjoyable. Getting to meet fellow people in the F&B industry and beer enthusiast. It's never just about selling beers, but all the chats and knowledge exchanging. Sometimes when my social battery ran out, I'll be hiding at the back labelling their cups or something, observing the bustling crowd, enjoying the ambience. So if this post reaches those in need of enriching their beer selection in the menu, or those like us who enjoy a good beer after their 9-5, please stop by this weekend. Love, Nadya, Polly Wu, Simon Habran, Valentin SPOUTIL 李萬龍

💭 Craft vs. Classic: What’s the Perfect Cocktail Menu for Your Event? Planning an event? The cocktail menu can make all the difference. Whether you’re drawn to timeless classics or bold, creative craft drinks, your menu should reflect your event's unique vibe. But where do you start? 🤔 Our latest blog, “Craft vs. Classic: Choosing the Right Cocktail Menu for Your Event,” breaks it all down for you. At B&B Beverage Management, we’re here to help every step of the way—from brainstorming the perfect mix to hosting a tasting to ensure it’s just right. 🥂 Read the full blog now and get inspired to craft a menu that wows your guests. 👇 https://lnkd.in/eUBCCYPX

What’s Your Secret to Building Regulars? 🤝 Regular guests are the heart of any successful restaurant. Here are three ways to turn first-timers into lifelong fans: Learn Their Names: A simple acknowledgment builds rapport. Surprise Perks: A complimentary appetizer or dessert goes a long way. Invite Them Back: Hand out small cards for discounts on their next visit. Loyalty is built on connection. What’s your go-to strategy for creating regulars? #CustomerLoyalty #GuestEngagement #RestaurantSuccess #HospitalityWins

Unlock the Secrets to Success in the Spirits Industry. ✨ Get insider tips from leading bartenders and bar managers to: 📌 Learn from the best in the business. 📌 Understand customer preferences. 📌 Dominate the competitive bar scene. Our panel of industry experts features America's Top Bartenders, Bar Managers, and Sid Patel, CEO of Bartender Spirits Awards and Beverage Trade Network. They'll answer YOUR questions LIVE via video call, giving you the secrets to crafting a winning on-premise strategy. Questions to be answered: 1. How can a new brand make a strong first impression? 2. What drives customers to choose pricier spirits over cheaper options? 3. How can small distilleries break into bar spaces dominated by larger companies? 4. What's the current top trend in mixology in the USA? 5. How do you identify and respond to emerging market trends? 6. Thoughts on contemporary flavored gins versus classic ones? 7. Best incentives for on-premise accounts? 8. What do bartenders and distributors seek in smaller brands? 9. Balance between bottle cost and quality impact on bars? 10. Advice for small brands to compete with larger ones for menu features? 11. Preferred spirits types from craft distilleries? 12. Strategies for craft spirits to thrive in a competitive market? 13. Handling requests to sell disliked brands? 14. Tips for introducing new spirit types like Palm Spirit? 15. Recommendations for digestives or liqueurs post-dinner? 16. Importance of spirits awards in brand evaluation? 17. Cocktail suggestions to attract new whiskey consumers? 18. Strategies for growing a Brandy Brand? 19. Preference regarding cocktail recipe suggestions from brand owners? 🛑 RSVP Here: https://lnkd.in/gb93tXCw Date: April 17, 2024 Time: 11 am to 12 pm CST (Central Time) Don't miss out! RSVP to secure your spot for the live session or access to the recording later. Ankita O. Bartenders Business Malvika Patel Chicago Drinks Guide #spiritstrends #craftcocktails #bartenderlife #chicagobars #mixology #drinklocal #barculture #chicagodrinks #bartenderspiritsawards #spiritsindustry #drinkresponsibly #chicagomixology #craftspirits #bartendercommunity #chicago

Sip, sip, hooray! When the sun starts setting and the evening breeze whispers sweet nothings, when do you find yourself craving a cocktail? If your answer falls between 5 - 8 PM, you're not alone! That's when most people will be hitting up bars, restaurants, and all those delightful watering holes during the summer months, according to a recent CGA On Premise Survey. Don't let those golden hours slip by unnoticed! Whether it's crafting refreshing cocktails or curating the perfect ambiance, let's make sure your beverage program is summer-ready and set to dazzle. 💫 Ignite is here to sprinkle a little magic on your menu and turn those thirsty patrons into loyal fans. Ready to shake up your summer game? Let's chat! 🎉 #IgniteTheSummerVibe #ThirstyForSuccess #BeverageIndustry #BeverageMarketing

Imagine this scenario: You’re in an exceedingly expensive restaurant, and are presented with the 60-page wine list. The selections comprise a variety of languages, none of which you speak. The prices start at three figures. You see phrases like “Romanée-Conti Grand Cru,” and “Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Auslese.” Your eyes glaze over, and you tremble with fear. In desperation, you look up at your server and say: “I’ll have a Miller Light.” That’s how many people approach innovation. Not you, of course. It’s the others. They think of it as a daunting, intimidating superpower (much like navigating the aforementioned wine list) that’s reserved for members of an elite club. A club of which they are not a member. And so they avoid it altogether. On the other extreme, consider this restaurant that I once visited in Tappahannock, Virginia. I asked my server what wines they had, and she said (in that delightful Virginia semi-drawl), “Well, you have your red, and you have your white.” Not so intimidating, right? (Also, the prices were considerably cheaper.) Innovation, like restaurant wine lists, can range from extremely complicated to extremely simple. It’s not an exclusive club. It’s more like an open house, where there’s something for everyone. So come on in and play. Do you want red or white? ------------------------ My innovation keynotes and team consulting are backed by 15 years' experience leading a highly-innovative team under ridiculous pressure. DM me about working with your teams or keynoting your events. #innovation #LeadingInnovation #RedOrWhite #ideas Photo by Javier Balseiro on Unsplash

Convincing Guests to try a pricey food or drinks - - Hospitality industry or Restaurant Business in particular is not only about food and services but it also includes selling strategies to the Guests. The right approach can make anything possible happen. - Reading the Guests is utmost important based on initial observation a right and appropriate approach can be made. - Pricey or expensive food or drinks at times sales by themselves keeping them "exclusive or premium" in the menu. - Guests should be explained well in regards to the ingredients used in it and how it is premium, sourced and prepared, highlighting unique features and prepositions. - With the right approach the skepticism can be turned to excitement.

Knowing how to sell wine, cocktails, and spirits can truly enhance your guests' experience and boost your restaurant's profits. Here's how you can make it happen: Product Knowledge is Key: Equip your staff with deep understanding of your wine list, cocktail specials, and spirit selections. Knowledge is power when guiding guests to the perfect choice. Engage Guests with Confidence: Start with premium recommendations and tailor choices based on guest preferences. A confident, knowledgeable suggestion can make all the difference. Master the Upsell: Encourage guests to enhance their experience with a premium bottle or a crafted cocktail. It’s not just about increasing the check—it's about elevating the dining experience. Suggestive Selling: Don’t be shy! Present daily specials with enthusiasm and offer a variety of options, from aperitifs to digestives, to surprise and delight your guests. Enhance with Ambiance: Remember, the ambiance and service quality are as important as the drinks themselves. A great atmosphere complements great sales techniques. Implement these strategies to not only boost sales but also to create memorable dining experiences that keep guests coming back for more. Cheers to success! 🥂 #perfectcheck #ai #hospitalityindustry #foodandbeverage #hotelmanagement #restaurant #revenuemanagement

How to Setup F&B Business: Practical advice for Halal/Non-halal F&B venture, type of restaurant vs. market demands. Speak to Chris Low, Wine Sommelier, F&B Branding & Marketing 🌐 https://lnkd.in/ga98N9_p #LalaHero #CommunityHero #PeerAdvice #CommunityWisdom #RestaurantBusiness