CATERER EATS OUT
Alcohol
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | Previous | Next Drugs and alcohol abuseAlcohol and other drug-related abuse has traditionally been ignored by employers in all but the most extreme of circumstances. This raises a variety of legal issues for employers, and points that need to be considered by all include whether drug abuse is an illness or misconduct; what exactly is a dismissable offence; and how can staff be tested and screened for drink and drugs? Creating a basic wine listWhether you’ve got eight wines on your wine list or 800, your wine list is a hugely important part of your business, not to mention the overall image of your establishment.
Matching food and wineThere are two schools of thought when it comes to matching food and wine: those who believe in it, and those who don’t.
Tasting wine and finding faultsYou may think that all that slurping the wine buffs do on the TV looks rather silly, but it does have a purpose. The more you taste, the more you’ll learn. It’s that simple.
Wine mark-upsNobody expects to pay shop prices for a bottle of wine in a restaurant, just as nobody expects to be ripped off. With the public becoming increasingly wine savvy, it pays to evaluate your pricing structure.
Selling winesOnce you’ve got your desired list in place, you need to sell it, and the key to selling wine is training - if your staff know the list, they’ll get behind it. Nothing sells a wine more easily than an enthusiastic recommendation from the staff.
Glossary of grape varieties
Setting up a wine supplier networkToday's consumers are increasingly wine-savvy, therefore it is important that you get your wine list right and that you have the right suppliers. Analyst predicts UK women will top European drinkers' leagueYoung women will consume a third more booze over the next four years, according to business analyst Datamonitor. High SpiritsOne way to boost your profits is to come up with creative ways to increase spirits sales - but note that customers want quality, not quantity. Martyn Cornell reports Thomas Lowndes breaks into foodserviceOur regular supplier slot looks at the people, companies and campaigns behind the product news Cutting ItWith Cocktails. The consensus is, unless you want to be a specialist, it is best to stick to a basic range of cocktails that won't need much training of staff nor any big investment in strange ingredients and rarely-used equipment.
Choc absorbers
Councils expect panic as licence deadline loomsSolicitors across the country are predicting meltdown at council licensing offices this summer, as they expect operators to panic ahead of the 8 August deadline for alcohol licences to be converted. Brown restricts tax rises to wine and beerChancellor Gordon Brown has put a penny on a pint of beer and 4p on a bottle of wine in what is believed to be the last budget before the General Election. UK tops Champagne league for ninth year
Hospitality hits out at Government's decision to raise licensing feesThe hospitality industry has reacted with dismay and disappointment to the Government's last-minute hike in licensing fees and the introduction of Alcohol Disorder Zones (ADZs), part of its latest proposals to combat binge-drinking. Cape grapes
Red and White
SOMMELIERThe UK Sommelier of the Year 2005 competition has entered the home straight. Two hundred wine buffs have been filtered down to 15, who will do battle in the semifinal, with three qualifying for the final on the same day on 23 March at the Hilton Park Lane hotel in London. Snifter experts who made the cut include Etienne Haro (above) from the Caledonian Hilton hotel, Edinburgh, and Claire Thevenot from Hotel du Vin & Bistro, Winchester. The final three will compete in front of an audience, correcting errors on a wine list and recommending food matches. Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | Previous | Next |
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