Published December 9, 2015
The old notion of sommeliers as intimidating French experts with immovable and traditional opinions on wine is on the way out. A new model of sommelier is becoming fashionable, one that envisions sommeliers as approachable guides who work with customers’ existing preferences to suggest nontraditional alcohol pairings. These new sommeliers aren’t just tasked with wine, either, as high-end restaurants are pushing food pairings for cider, beer, and cocktails in addition to the traditional vino.
Chefs are also taking a more active role in the alcohol programs at their restaurants, and now chefs and sommeliers often work closely together to create dishes and drinks that perfectly complement each other. The recruitment company Change says that chefs are asking for more informal and creative sommeliers to partner up with.
The big force driving the changing role for sommeliers is that restaurant customers these days are more informed about alcohol. The public’s knowledge about fine wines and beers in the general populace means that the average restaurant consumer both knows more about drinks and has more defined ideas about what they like than the average customer from a decade or two ago. Customers will not tolerate a wine snob making autocratic decisions about their drinks anymore.
Read the full article here: Sommelier Role Changes as Restaurants Embrace Informality
Published December 9, 2015
Apps can help make many different aspects of running a restaurant easier. The POS app Eleat allows customers to order, pay at their table, and send in for delivery all in the same interface. The Publicity App does just what its name would suggest, helping operators find target audiences and angles for stories. If you’re a bar operator and your liquor keeps disappearing mysteriously, use Bevinco to collect precise real-time data on the amount of liquor in your inventory.
Read the full article here: Kick Apps: 5 Tools to Take Your Restaurant to the Next Level
Published December 9, 2015
Frontline International has introduced a new cooking oil management and filtering system inspired by the needs of one of its clients. The client, a fresh-focused burger restaurant, needed an inexpensive and portable way to filter cooking oil to extend its life and preserve the oil’s fresh flavor. Frontline delivered with the Flexible Filter System, which allows restaurant employees to swap out different types of filter media and has a removable storage bucket for easy cleanup.
Read the full article here: Frontline Creates Custom Oil Solution for Burger Chain
Throw Out the Starched Shirt: Stuffy Sommeliers are Out
The old notion of sommeliers as intimidating French experts with immovable and traditional opinions on wine is on the way out. A new model of sommelier is becoming fashionable, one that envisions sommeliers as approachable guides who work with customers’ existing preferences to suggest nontraditional alcohol pairings. These new sommeliers aren’t just tasked with wine, either, as high-end restaurants are pushing food pairings for cider, beer, and cocktails in addition to the traditional vino.
Chefs are also taking a more active role in the alcohol programs at their restaurants, and now chefs and sommeliers often work closely together to create dishes and drinks that perfectly complement each other. The recruitment company Change says that chefs are asking for more informal and creative sommeliers to partner up with.
The big force driving the changing role for sommeliers is that restaurant customers these days are more informed about alcohol. The public’s knowledge about fine wines and beers in the general populace means that the average restaurant consumer both knows more about drinks and has more defined ideas about what they like than the average customer from a decade or two ago. Customers will not tolerate a wine snob making autocratic decisions about their drinks anymore.
Read the full article here: Sommelier Role Changes as Restaurants Embrace Informality
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