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.

Roasted coffee, Processed Coffee, Coffee and Tea Manufacturing, Coffee (Beverage), Coffee

---

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.

Management dynamics, Management, Company business management

---

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.

California

Similar abstracts:

• Abstracts: Canandaigua buys Napa Valley's Franciscan Estates in blockbuster deal. Brown-Forman buys Fetzer Vineyards
• Abstracts: The magnificent 30: Domaine Alfred. San Francisco dining heats up new restaurants from Mina and Morrone. Peggy Fleming
• Abstracts: Screaming Eagle's broad wingspan. Grassy knolls with Screaming Eagles
• Abstracts: '04 Chardonnay: Richness from California. He told me so. California Chardonnay's even keel
• Abstracts: The young Turks of wine: A rising generation of sommeliers shapes America's best wine lists with passion and skill

This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.