Liquor Branding

Well branded liquors are served when the customer does not specify the brand of liquor they want. Mixed drinks usually contain well brands because customers when ordering specify the drink and not the type of liquor they want. For instance a gin and tonic would call for a well brand if the customer said Bombay Gin and tonic that is what they would receive. Often well brands are purchased more because they are often part of mixed drinks.

To open a bar specializing in whiskey would be interesting. There are a lot of brand to choose from. In my establishment I would choose to serve Irish, Canadian and Scottish brands because all of these categories are enjoyed by people. Depending on you location and the customer you attract will determine what you sell. I would like to draw people from all walks of life so you need a variety of choices to choose from.

Top shelf and premium brand liquors are often purchased in shot glasses. The liquor is well made and smooth enough to enjoy on it’s own. After a long day of work or a nice meal a shot of your favorite liquor is like the icing on the cake.

Pricing of liquors will be according to cost and popularity. Irish would be the highest in price because of their popularity and cost. Pricing this beverage at $20 to $15 shot because these would be the best aged product in this category.  Scottish whiskey would follow next also because of popularity and cost. The price range for Scottish whiskey would be $15 to $10 shot.  US whiskey would be the least expensive. US whiskey would be priced at $10 to $8 shot.

Having the highest percentage of Irish whiskey 50% would be beneficial because these brands are more popular. With 30% Scottish whiskey based on popularity of the product and sales. Last but not least US whiskey would be carried at 20%

Food Service Segments

 Food Service Segments

               Three different segments of the food service sector are Full service, Quick service and Retail Hosts. The full service segment is made up of dining locations that do not require customers to prepare or serve their own meals. The full service restaurants often feature menu selections according to cuisine type. Its prices may vary between moderate to very expensive. According to the National Restaurant Association this segment of the industry has experienced the largest drop in sales. The quick service segment is usually fast food chains and casual restaurants that offer buffets and take out service. They feature menus centered on a certain food, such as American or subs. Meals are prepared immediately after order is taken, serving times are usually within minutes and prices are relatively in expensive. Food may be consumed off premises at a customer’s home or work. The retail hosts segment is located with in a gas station and grocery stores. These typically are franchises of major brands, such as specialty coffee or fast food chains. These locations give customers the option of freshly prepared meals at a reasonable price. In 2010 the retail host segment experienced some the restaurant industry’s solid growth according to The National Restaurant Association.

                  Identifying 3 characteristics of each segment of full service, quick service and retail host would be prices, service style and atmosphere. In the full service prices are usually 20 dollars a plate. The service style is sit down dining with more formal waiters. The atmosphere is often family friendly and brightly decorated, The quick service segment prices are usually meals 6 dollars or less. The service style can be threw a drive threw or service counter with more than 1 cashier. The atmosphere is usually fast paced and less decorated. The retail host segment prices are reasonably priced. The service style is usually either pick up from a warmer or prepare yourself  or counter service. The atmosphere is fast paced and not as much one on one as fast food.

                  According to the National Restaurant Association full service dining is droping in sales compared to quick service. And retail host is the fastest growing sector today and will be growing more and more.

References- www. smallbusiness.chron.com, www.foodservicewarehouse.com , The National Restaurant Association

Handling Bad Weather at a Winery

Actions that Need to be Taken at a Winery

Abstract

As an employee for a winery in Napa Valley I have been getting prepared for harvest time.  While in charge of protecting the crops I noticed a change in the weather and there is potential risk for high hail in the next couple of days.  The hail can damage my crops and the owner wants me to take proper action to protect our crops.  In response to her request I have written an action plan addressing what actions should be taken place and what the consequences will be if nothing is done.

    Good grapes can be damaged by bad weather.  A hail storm can do extensive damage to crops if  they are hit by frozen rain.  The leaves can be punctured and the fruit can be pulverized, so much so that it turns to pulp.  If the leaves or fruit get damaged they can form a disease, which will infect the whole plant and make for bad wine.  If the grapes get damaged then you get low return.  The consequences can be severe and no one can prevent the weather from happening.  The best thing to do is to think of spending the least amount of money as possible.  If the hail storm is early enough in the season then there is time to regrow and it shouldn't effect the wine that much.  Thinking outside of the box maybe a plastic sheet can be placed and tied down to shield the grapes.  But this might take some extra costs unless there is extra lying around. 

    The best action to take is not to prevent it but to damage control. According to the Department of Environmental Studies “Damaged plants are more susceptible to pests and disease. In particular Botrytis rot can infect any damaged tissue and if weather conditions are wet toward the end of the season the crop can be extensively infected”(Recovery from Hail Storms – Grapes Section, para. 7).
It is important to access the damage immediately after the storm and prune any damaged fruit, stems or leaves.  A disease like Botryis can cripple a crop especially it is late in the season.  After the hail storm I would also spray the fruit with an organic mix of dish soap and other ingredients to extra help prevent disease.  If we do not have the sufficient materials to protect the vines from getting damaged then we can definitely control the damage from getting worse.

References:

Department of Environmental Studies (2012) Recovery from Hail Damage – Grapevines Retrieved July, 20 2014 From: http://www.depi.vic.gov.au/agriculture-and-food/horticulture/wine-and-grapes/recovery-from-hail-damage-grapevines

Stackstone Grille Restaurant, LLC

Stackstone Grille Restaurant, LLC
To:	All Wait Staff
From:	Restaurateur Name Here
CC:	Larry Jenkins, Restaurant Manager
Date:	1/9/2015
Re:	Staff Training – The American Wine Industry, the 1976 Paris Judgment
Comments:	The discussion of the training on the American wine industry: the 1976 Judgment of Paris which had actually put the American wine industry on the map as the top wine producing country.

The 1976 Paris tasting which is known as the (Judgment of Paris), had started a revolutionary effect which was described by Barbara Ensrud of the Wall Street Journal “Like a vinous shot heard around the world”. In this brief description in the memo, the training will conduct a training understanding the American wine industry and the how we became and still today known as the top wine producer in the world. Having the knowledge of this when serving help put as experts of what we serve with our cuisines.

On May 24, 1976, this wine tasting in Paris had changed the world’s views on California wines forever. The tasting was held by Steven Spurrier, an English wine merchant who owned a wine shop and also a wine school in the center of Paris. Spurrier loved the California Cabernets and the Chardonnays that was brought by his shop by his student. He arranged a blind taste test to put the California wine against the French wine since they came from the same grapes to see how they will be compared up to the French.

The Cabernet Sauvignon was the top-ranked over the Bordeaux, which had the best four top ranking. The Chateau Montelena Chardonnay of 1973 from California beat out it French counterparts. The French didn’t like this still today.  A taste test was done again 30 years later and the California wines are today is considered the best in the world beating out again the French wines.

California wines that ranked by the judges was as follow;

Stag’s Leap Wine Cellars 1973, Napa Valley (Ranked 1)

Freemark Abbey Winery 1969 (Ranked 2)

Ridge Vineyard Monte Bello, 1971 (Ranked 1 and 2)

Heitz Wine Cellars Martha’s Vineyard, 1970 (Ranked 1)

In the training we will go more in-depth with on why these wines are still considered the best in the world and the why the America wine industry beat out French wine industry.

References

Stag’s Leap Wine Cellars, (2014).  THE 1976 PARIS TASTING. Retrieved from:

              http://www.cask23.com/history/parisTasting/.

Slate Wine’s World. May 24, 2006. By: Mike Steinberger. The Judgment of Paris –

What the French didn’t learn from the legendary wine tasting. Retrieved from: http://www.slate.com/articles/health_and_science/wines_world/2006/05/the_judgment_of_paris.html.

About Food. (2015). By: Stacy Slinkard, Wine Expert. The 1976 Paris Wine Tasting – The

Judgment of Paris. How The Reining Queen of the Wine World was Dethroned by Her Own. Retrieved from:  http://wine.about.com/od/historyandculture/a/The-1976-Paris-Wine-Tasting-The-Judgment-Of-Paris.htm.