November 2007 - Restaurant Management for Restaurant Owners, Chefs, Managers & Staff

Santé Magazine Archive
November 2007

The Greening of Winter Tables Frosty temperatures in the field yield hardy greens for the kitchen.	Bartenders Play Favorites Bar chefs share their spirits of choice and the cocktails they've inspired.
A Better Breakfast Chef Warren Schwartz wakes up to the challenge of making over the morning meal.	Rutherford: Cab’s Sweet Spot The wine gods smile on Rutherford, where respect for the land approaches religion.
Maintaining an Edge on San Antonio’s Riverwalk Placido del Rio's Victor Cervantes turns profits at the hotels four bars by fostering staff loyalty.	Matchmaking with Andrew Green and Mark Sulivan Wine director Andrew Green is a fan of fragrant, flowery Alsatian Muscat, with seafood.
Interview: Rodney Strong Vineyards Superior vineyards and a new state-of-the-art winery keep Rodney Strong Vineyards in the vanguard.	A Nut Case Seasoned specialty nuts create a buzz at the bar.
Local Legend: Jasper's in Kansas City Following its patriarch's practices, Jasper's in Kansas City has been thriving for more than 50 years. The Paper Chase: Writing the Best Business Plan Hard facts and figures--not fantasy--are what count with loan lenders. Many Happy Returns For operations that have been doing business for some time, establishing long-term relationships with regular customers is success defined. Well-honed marketing programs and employee participation produce the best results. Do Descriptive Menu Labels Influence Customers? Does simply changing the menu labels from generic, straightforward names to descriptive names impact sales or make a customer actually believe the food tastes better? Tea Tech Staying hot on the trail of tea trends. Cynthia reports on some of the most interesting paraphernalia in the tea trade.	Wineups A master wine educator offers advice on how to make the most of lineup. Easing Expediting Every operation needs an efficient system that moves orders from the cook to the customer. Here are five tips from Randy Evans, executive chef at Brennan's of Houston. Consider Corkage Etiquette Customer-sensitive corkage policy and service will take the sting out of the surcharge. The Third Leg of the Hospitality Stool Needs Your Support! Within the hospitality triangle, service trumps both salesmanship and education. Santé Food, Wine & Spirits Review – November 2007 Categories include: Specialty Gourmet Nuts, Vermont Bloomy-Rind Cheese, Bourbon' New Bottlings, Santé Selections—Spirits, New-World Late Harvest Wine, Tawny Port, Rutherford, Santé Selections—Wine. (PDF)