There’s a difference between all levels of dining, whether you’re going on a date or if you’re just eating out with friends and family. Still, as a whole, each level of dining has certain things that it needs to work on — and casual dining is no exception, even though the average person might not think of that industry very often. “What Casual Dining Can Learn from Wineries” gets into what exactly could make casual dining better.

Key Takeaways:

• The scenery was remarkable, not only for legions of grape vines covering fields and hillsides, but also the pedicured wineries that dotted the way.
• Each vineyard is characterized by outside forces such as temperature range, humidity, direct sunlight and soil.
• The enticement of sight, smell and taste dictate both wine and food consumption. And this is the point where some casual dining entities and wineries take a different path.

“Napa and Sonoma wineries excel at utilizing the temperament of their grapes and continuously improving their offerings, and appreciate customer moments when the “senses” come together; it’s an understanding that many casual dining restaurants have and a few should be reminded of.”

http://www.restaurantnews.com/what-casual-dining-can-learn-from-wineries/