Browse Scarpa, James

1-30 out of 30 article(s)

Title	Type	Date	Words
Taking back the high end: selling luxury wines is a challenge today, but operators are finding new ways to keep the precious bottles moving.		Nov 1, 2009	1836
After-dinner opportunities: leading restaurateurs are finding that selling dessert wines and digestifs is largely a matter of focus and attention to detail.		Oct 1, 2009	844
Small but plentiful: small plates encourage guests to sample a range of beverage options, too.	Restaurant review	Jul 1, 2009	970
Certified excellent: internal company programs and outside experts help today's bar professionals elevate their skills and the craft as a whole.		Jun 1, 2009	1710
Perfecting the snack: operators are fine-tuning their bar food offerings as guests show their preference for snacks and small plate dining.		May 1, 2009	946
Winning the house: quality house wines yield high margins and help distinguish operators.		Jan 1, 2009	1065
Best catch in beverage Excellence: a well-priced Wine selection, custom mixers and a rigorous training Program helped Legal Sea Foods win the 2009 best Chain Overall beverage Award.		Jan 1, 2009	1853
A turn of the 19th century.		Jan 1, 2009	380
Flying high.		Jan 1, 2009	421
Grape expectations: succeeding with wine in 2009 means understanding the trends in guest preferences and the wine market.		Nov 1, 2008	2551
Better together: spurred by the slowing economy, an increasing number of restaurants and bars are romotionally pairing food and beverage to bolster both traffic and revenue.		Jul 1, 2008	1604
The Environmentalist at the Bar: as green goes mainstream, eco-savvy drink programs present challenges and opportunities for restaurant and bar owners.		Jun 1, 2008	1743
Learning wine one byte at a time: web-enabled training tools put a world of wine knowledge at servers' fingertips.		Jun 1, 2008	852
Glass half full; A carefully engineered wine by-the-glass list can be the sweet spot in any wine program.		May 1, 2008	1492
Alcohol-free revolution: cutting-edge flavors in carefully crafted drinks prove spirit-less cocktails are anything but.		Apr 1, 2008	1834
Drinks with a mission: functional drinks--those that deliver health or environmental benefits--can bolster the bottom line, too.		Mar 1, 2008	1665
Specialty of the house: creating signature drinks that make your establishment stand out requires planning, a sense of adventure and knowledge of both the guest and the venue.		Jan 1, 2008	1787
Beauty & the back bar: form and function begin to converge as bar designers take both aesthetics and operations into consideration.		Nov 1, 2007	1737
Unpretentious pairing: the new rules for pairing wine and food are essentially non-rules.	Cover story	Oct 1, 2007	1878
The power of knowledge: what's driving American whiskey sales? Education and innovation.		Sep 1, 2007	1667
Coming into vogue: wines from new or emerging winemaking regions present both opportunity and challenge.		Jul 1, 2007	1444
Freeze frame: mixologists crank up the creativity to churn out imaginative frozen cocktails that tempt the eye and palate.		May 1, 2007	1553
High energy: cocktails calling for energy drinks go from the club scene to mainstream, giving profits a jolt.		Apr 1, 2007	1294
Staking a claim: Washington wines deliver on quality, value and variety for guests and operators.		Apr 1, 2007	1704
Desert oasis: beverages define J Bar, giving the casual Southwestern sibling to a fine dining venue its own distinct identity.		Mar 1, 2007	2070
The house that beer built: primed for faster expansion, Yard House strengthens its beer program and expands its beverage horizons.		Jan 1, 2007	2180
Managing rush hour: when drink demand is high, use these simple steps to ensure speedy service of quality drinks.		Jan 1, 2007	1684
Beertails boomerang: beer makes a comeback as a cocktail ingredient, enhancing classics and inspiring creative concoctions.		Nov 1, 2006	1629
Cocktail predictions: what's the next hot cocktail? Think foreign influences, flavor, freshness and food friendliness.		Oct 1, 2006	1622
Wine spoken here: with a menu of small plates and fine wines, Eno Vino brings the classic wine bar to Wisconsin's capital city.		Sep 1, 2006	1966