Articles from Cheers (September 1, 2007)

Title	Author	Type	Words
A little training goes a long way: wine education programs need not be complicated or costly, but a knowledgeable staff drives the bottom line.	Biars, Lee		1041
All systems go: capitalizing on the coffee drink craze requires the right coffee equipment.	Van Savage, Ellie	Company overview	1590
Any way you slice it ... Fine cheeses take their place at the bar, before dinner, in small plates and desserts and are best enjoyed when paired with interesting and sometimes unexpected beverage companions.	Grayson, Michele		1747
Bottled water sparks debate.			238
Cheers roundtable discussion; Industry consolidation: implications & innovations; Leading operators foresee positives on the horizon, but talk about the need for better communication and alignment as brands transition during our first Cheers Roundtable Discussion.	Crecca, Donna Hood		1764
Cocktail culture alive in New Orleans.			217
Deadline alert: Cheers Awards for Beverage Excellence.			107
Fanciful finishes: novelty garnishes from clever fruit cuts to costly jewels and more impress the guest and make a drink memorable.	Grayson, Michele		1268
Flavor spectrum.			610
Food safety standards create better drinks; Practices that ensure food safety at the bar result in something we're all after: serving a quality drink.	Commer, David		814
Good news for brews: the 2007 Beer Growth Brands reveal total beer sales finally turning upward, with craft and imported brews continuing to skyrocket.	Crecca, Donna Hood	Cover story	2443
Hilton names top bar chefs.			199
On the shelf.			144
Parents prevent underage drinking.			91
Pisco revival: once the darling of the San Francisco cocktail scene, Peruvian Pisco makes a comeback.	Young, Naren		1242
Preferred Pinot noirs.			2634
Raising the dead: a classic cocktail comes alive in New Orleans.	Crecca, Donna Hood		781
Rubi Rey Rum, a single barrel finished white rum, is now available in Chicago, Denver and South Florida from Bacardi U.S.A.			103
September salute to Bourbon.			84
Shochu rising: straight or in cocktails, the Japanese spirit is attracting fans in New York and beyond.	Govinda, Pameladevi		889
Sparkling service: making bubbly top-of-mind for the guest adds effervescence to sales.	Govinda, Pameladevi		1831
The air up there.	Crecca, Donna Hood		359
The Flavor Experience forecast.			186
The power of knowledge: what's driving American whiskey sales? Education and innovation.	Scarpa, James		1667
Virtual games, real profits: as systems go even more high-tech, the latest in video, digital and electronic entertainment drives traffic, profits and fun.	Ursin, Cheryl		2245