Wine and Beverage News Round-Up Week of Feb. 13
Every Friday Uncorkd compiles the most recent restaurant and beverage industry stories that had us talking. Here’s our list of must-read articles from the web this week. This week features the hottest concepts and brands in dining, insane delivery revenue growth, the inside scoop on natural wine, and a new Bulleit Bourbon release . Here are the can’t miss new’s stories from February 13th – 19th.
Restaurant News
The hard earned dollars spent by return customers can total up to 1/3 of your revenue. Make sure you’re doing everything in your power to keep customers coming back.
Do you deliver? As a restaurant operator, you better be. Delivery growth is expected to outpace restaurant traffic growth this year. And it’s extra trips for your pizza boy. Remember, it’s not DiGiorno, it’s delivery.
This list of break out brands highlights the dining concepts and branding that are leading to huge growth for restaurants. These are the setters of trends.
I bet you can’t guess which U.S. city is the best to open a restaurant in. Kudos if you got in on the ground floor.
Wine News
Whole Foods sells a lot of wine. Doug Bell, their Global Coordinator of Beverage, gives his insight on which wines will sell big in 2016.
Natural wine has been a trending topic lately in the wine world. We wrote our thoughts on if the trend will take off, and if natural wine is something you should have on your wine list.
Beer News
Nitro beers are wonderful. Think the velvety smooth texture of Guinness. Craft brewers aren’t reserving nitrogen for stouts any longer. Should you be tapping more nitro beers in your restaurant?
Hard Soda is in. And Seagram’s is taking the hard root beer trend to its natural conclusion. They are rolling out a line of hard sodas with flavors like cherry coke and lemon-lime. Hi Ho Hangover!
Spirits News
Wunderkind Bulleit Bourbon is releasing a cask strength mark. Bulleit Barrel Proof is an expansion on Bulleit’s lordship over entry-level bourbon.
Mezcal’s smokey flavor is attracting more and more of following. Looking to expand your bar’s premium category for tequila and mezcal? Try Mezcal de pechuga. It’s distilled with a chicken breast.
Earlier this month, the Distilled Spirits Council released their 2015 Bourbon Report. Check it out to get insight on the state of bourbon, and if it’s wise to keep stocking your backbar with the brown elixir.
That’s all for this week’s Uncorkd Weekly News Round Up. Check in with us next Friday to find the stories you missed during the week.
- 5 Fall Cocktails to Capture the Flavors of Autumn - September 26, 2018
- How Restaurants Can Ignore Sales and Increase Profits - May 9, 2018
- 2018 Spring Wine Trends - April 18, 2018
