Content about Business

It is only because I am a fanatic about staying on schedule that I force myself to button up my raincoat and take the elevator downstairs and out onto the windy March streets of Manhattan after spending an hour talking with Nicole Rolet and drinking her Chêne Bleu wines.

Great wine estates, and wine estates striving to be great, often give much contemplation and spend huge amounts of money making incremental changes they believe will make their wines even better or at least not let them fall behind their competitors.

Since opening in 2007, The Drawing Room, a 60-seat American restaurant in Chicago’s Gold Coast neighborhood, has been praised by both establishment and social network media for its commitment to food-and-beverage excellence.

The New England Food Show is the region's largest event focused on the retail and foodservice markets. NEFS is your connection to the New England market to source trendy and new food, beverage and equipment ideas. You'll find everything you need to satisfy your customers, attract new ones, and grow your bottom line.

Most people might be afraid of launching a wine brand in their 60s. Not Tim and Jackie Reuling.  The first 500 cases of vintage 2011 Reuling Vineyard pinot noir will reach store shelves in May.  A rosé will follow in the summer.

Some years ago, when I was in corporate marketing, I was transferred to our company’s pharmaceuticals division – the people who make and sell prescription drugs.  After a few days of going out on calls with sales reps to doctors’ offices, I came to a surprising conclusion: Physicians, with all their scientific training, often made decisions on which drugs to put into their sample closets o

As a writer specializing in the coverage of wine, food and travel, 2012 afforded me the opportunity to make several reporting trips to Europe, as well as to revisit some American venues.  During the long overnight flights and airport delays, I have had time to reflect on what I have seen and what I have tasted.

You won’t find a bottle of Jim Nantz Chardonnay on the wine list at your favorite restaurant or a bottle of Peter Deutsch Cabernet Sauvignon at your number one wine shop. You might have, but instead look for their Chard and their Cab under the name of their new joint-venture, Sonoma-based wine brand – The Calling.

Mention Seattle to most people and a sizzling, deliciously marbled, perfectly prepared steak may not be the first image that comes to mind.

Each year hundreds of thousands of workers are exposed to hazardous materials in the workplace.

To protect these workers government safety regulators require employers to train their employees on the hazards of these chemicals.

Anybody working in the restaurant business today knows that stress is part of the daily routine. We thrive on stressful situations to a certain degree---otherwise, we’d be in another line of work. And while the capacity to function under pressure is indirectly responsible for making us successful, stress can reduce productivity and create tension among staff members.

Establishing and maintaining good purveyor relationships and controls can make or break your day as well as your month-end P & L.