Why Restaurants Shouldn’t Build Their Own Mobile Apps

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Technology use among restaurants is seeing fast paced growth, and restaurant operators are beginning to understand the importance of mobile and tablet technology to improve their top and bottom line.  According to Hudson Riehle, Senior Vice President of Research for the National Restaurant Association, use of technology is expanding among all age groups.  No, it’s not just teens who want to use the latest technology for their dining experience.  Our customers report even consumers in the 65+ age bracket enjoy using iPad menus to choose a wine or beverage for their meal.

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28 Terms that Make You Sound Like a Sommelier (Part 2)

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The last post in this series named the first fourteen of the twenty-eight terms that make you sound like a sommelier, including descriptions of the wine’s color and scent. At the end of this post, you’ll see how you can put all these terms together to create an awesome wine menu or wine tasting, or to just sell more wines. Here are the last fourteen wine-expert terms you need to know in order to increase your wine revenues. (Part 1 contains numbers 1-14).

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28 Terms that Make You Sound Like a Sommelier (Part 1)

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Want to describe your wines really well (or, um, understand wine descriptions really well)? Using these twenty-eight sommelier terms will have you 86-ing your wines like mad, and it will even help when you purchase new wines. Ready to sound like an expert? Here are the first fourteen terms you need to know. (Check out “28 Terms that Make You Sound Like a Sommelier (Part 2)” for the rest of the terms.) 

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The 3 Craft Beer Questions Your Servers Should Be Asking

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Craft beer, like wine, can be intimidating. Similar to wine, craft beer has its own jargon… and craft beer menus typically assume that the reader is knowledgeable about a range of beer-centric acronyms: IBU (International Bittering Units), ABV (Alcohol by Volume), IPA (India Pale Ale), ESB (Extra Special Bitter), etc. Not only are the acronyms hard, beer classifications can be confusing to the uninitiated… again, much like wine. Do you remember a time before you knew the difference between a pilsner, a kölsch, a doppelbock, a maibock, and a saison? Today we’re going back to the basics, so that you can make craft beer less intimidating for your customers. Here are the three questions your servers should ask to make sure that your guests love their craft beer. (Want more tips? Check out the wine version of this guide.) 

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Test Your Wine Knowledge: The Top 3 Wine Producing Countries

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What do you know about the top 3 wine-producing regions of the world? This article offers a quick introduction to the differences between French, Italian, and Spanish wines—how much do you already know? 

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How Will You Deal with Increasing Beer Prices?

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Have you heard? The price of craft beer is expected to rise quite a bit over the next year—and for the restaurants and bars that base a lot of their business on craft beers, a price hike can be devastating. Here are the main facts you need to know about the impending beer shortage your establishment may have to deal with in 2015. 

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Deliver Great Wines with These 3 Questions in your Restaurant

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Your customers know that wines can be scary, but do you know how to soothe their wine woes? At Uncorkd, we know how stressful it can be to order an unknown bottle of wine in a restaurant. In fact, that’s why Uncorkd was started—because purchasing a bottle of wine at a restaurant used to be a somewhat daunting scenario. Truthfully though, with the right pitch and the right questions, you can inspire your customers to order those higher priced items off your wine menu. Here are the three questions your servers must always ask every customer as they peruse your wine list. 

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Seriously. Clean Your Restaurant Today. Here’s Why.

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Is your restaurant dirty? If it is, that needs to change, and I don’t mean you should deal with it tomorrow. You’ll want to deal with your restaurant’s cleanliness levels today. Here’s the detailed case for why you should keep up with your restaurant cleanliness.  
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Where Craft Beer is Losing On Restaurant Menus

Top 2014 Beer Trends for Restaurants

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It’s undeniable that the craft beer industry is booming–but how about your restaurant? Your diners may ​now search out restaurants based on the number of craft brews they carry, and if your menu carries a large variety of brews on tap, you’ve probably been dominating the scene. However, with so many brews now ​available at the local liquor store, your​ restaurant can no longer survive just by playing a ​numbers game. You need a strategy, and that starts with identifying and capitalizing on the ​latest beer trends. Here are the top beer trends you need to know about to keep your sales strong in the competitive holiday season.

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New Spins on Old Traditions: Your Restaurant Thanksgiving Menu

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Let me clear the air right now: I am not advocating that you break from standard Thanksgiving fare on your holiday menu. No, by all means, keep turkey, stuffing, mashed potatoes, cranberry sauce, and green bean casserole right there, front and center on your menu. After all, you want your guests to still feel like they’re at home—just without all the hassle of cooking, cleaning, or traveling long distances in bad weather. Another thing you want them to avoid? The same holiday food they’ve been eating for years. These three new takes on old recipes will help your restaurant Thanksgiving menu bridge that gap between traditional and tantalizing. 

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