Published January 2, 2015
A diner seeks the atmosphere of a fine restaurant not just for the quality and convenience of a served meal, but for the overall experience. Serving wine at the table comes with unique challenges for the server. How do you persuade the customer to indulge? The answer comes from your high school English class – tell them a story.
Over at Nation’s Restaurant News, Washington State Wine Commission marketing director David Flaherty has an eloquent and insightful piece on the subject. Every wine has its own colorful history, and by telling its origin story to the customer you deepen their appreciation and add to their dining experience.
Now more than ever, consumers are interested in where their food and drink comes from. While lower food miles is often indicative of higher quality for much of the menu, alcohol is an exception. Often the more exotic, the better, and if you can craft a story about that wine or beer’s history you’re far more likely to convince diners it’s worth their dollars.
Read the full article here: Selling wine with storytelling
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Published January 2, 2015
When choosing restaurant dinnerware for your establishment you have several options to consider. Does the dish need to go from the oven to the table? Are you looking for something sensible or something elegant? How much can you spend? This list can help you decide.
Bone China is expensive, but elegant and very durable. Ceramic is inexpensive and can do oven to table duty. China offers a variety of colors and patterns. Porcelain and glass are more fragile, while stoneware is versatile and heavy.
Read the full article here: What Are The Different Types of China Dinnerware Material?
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Selling with a Story
A diner seeks the atmosphere of a fine restaurant not just for the quality and convenience of a served meal, but for the overall experience. Serving wine at the table comes with unique challenges for the server. How do you persuade the customer to indulge? The answer comes from your high school English class – tell them a story.
Over at Nation’s Restaurant News, Washington State Wine Commission marketing director David Flaherty has an eloquent and insightful piece on the subject. Every wine has its own colorful history, and by telling its origin story to the customer you deepen their appreciation and add to their dining experience.
Now more than ever, consumers are interested in where their food and drink comes from. While lower food miles is often indicative of higher quality for much of the menu, alcohol is an exception. Often the more exotic, the better, and if you can craft a story about that wine or beer’s history you’re far more likely to convince diners it’s worth their dollars.
Read the full article here: Selling wine with storytelling
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