Category: Editor’s Picks
COVID-19: Can You Return Unsold Alcohol Inventory?
Under ordinary circumstances, federal and state beverage laws strictly prohibit or restrict credit extensions and product returns, with extremely narrow exceptions. As the COVID-19 pandemic spreads, …
That’s The Spirit: The 2020 Spirits Growth Brands Winners
Once again, spirits sales rose in 2019, continuing an unprecedented growth streak. This year’s list of Growth Brands winners includes 75 spirits across four categories: Rising …
On-premise Opportunities During COVID-19
Full-service restaurants immediately felt the business effects of the COVID-19 pandemic, as state and local governments issued stay-at-home orders to residents to further limit the spread …
Grape Expectations: The 2020 Wine Growth Brands
After 25 consecutive years of growth, total wine consumption fell 0.6% in 2019, according to preliminary figures from the Beverage Information and Insights Group (BIIG). While …
Living The Languedoc
While the Languedoc region of southern France has been hailed recently as a “new” source of fine wines, it’s been making wine for some 2,000 years. …
Strategies For Inspiring A Hospitality Team
With the on-premise industry reeling from temporary closures, layoffs and furloughs to slow the spread of COVID-19, many restaurant teams have been disbanded for the short …
Thirst For Tequila Keeps Up
Tequila remains red hot, with U.S. sales of the agave-based spirit projected to increase about 7% for 2019, according to the Beverage Information and Insights Group. …
Boston’s Raises The Beverage Bar
The largest casual-dining restaurant chain in Canada, ironically named for a city in New England, has been substantially increasing its footprint in the U.S. Boston’s Pizza …
Hard Seltzer Consumption Surges On-Premise
The spiked seltzer phenomenon of the past two years may have started off-premise, but more guests now gravitate to the beverage at bars and restaurants. The …
How Wines Become Sweet
Grapes are sweet, but most wines are not. Wines are traditionally fermented “dry,” because this has been the easiest way to make wine for thousands of …