Making a bad last impression
Article Abstract:
Coffee served after a meal in a restaurant is usually found to be bad due to low quality of coffee beans used, long exposure to air leading to staleness, incorrect proportion of brew and the quality of water used in the preparation. Restaurants can improve the quality of the coffee they serve by introducing varieties of coffee, offering coffee lists like wine lists, and employing 'sommeliers' to recommend the best available coffee according to the guests' tastes.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2006
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Lock, stock and bottle: Restaurant wine lockers come with valuable perks
Article Abstract:
Wine lockers have become the ultimate accessory for wine lovers at many top restaurants that usually hold six to 12 bottles stacked on their sides and for added security, keys are given only to the locker's owner and the restaurant's sommelier. Locker holders receive discounts on wines purchased from the restaurant's list and can usually request to have unavailable bottles special-ordered.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2006
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San Francisco restaurants in the red
Article Abstract:
The French Laundry, in Yountville, California was the only restaurant out of 356 listed restaurants that received a three star rating by the Michelin Guide: San Francisco, Bay Area & Wine Country 2007. Five anonymous inspectors visited more than 1,000 restaurants and the restaurants were judged by the quality of the food rather than the decor or service provided.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2006
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