From Now On, It's Trust But Verify
You've got to hand it to Wine Spectator executive editor Thomas
Matthews. First, his magazine gets caught red-handed giving an Award of
Excellence to a restaurant that not only doesn't exist, but whose
make-believe wine list features many of the lowest-scoring wines ever to
be rated by Wine Spectator ("Smells like bug spray" concludes the review
of one vintage; "Just too much paint thinner and nail varnish
character," reads another). Then he made it worse by declaring that the
magazine had somehow been the real victim in the story. "This was a
mugging," Matthews told the New York Post. Even if it was, do you still
want to spend $250 annually to be recognized by Wine Spectator?
Menu Engineering: The Final Frontier
Think again if you're one of those operators who assumed you could
drive revenue ever-higher thanks to careful placement of high-margin
items and artful manipulation of price points on your menu. That
strategy is dead in the water right now, as most of your free-spending
customers have morphed into sharp-eyed bargain hunters. But crazy as it
sounds, there is one trick left in the menu-engineering bag that might
still work: simply remove the dollar symbol from your menu.
The Concepts of Tomorrow Conference will inspire and enlighten
you in ways no other event can. Register now to take advantage of
our lowest registration rate at www.cotconference.com. If you prefer to register by
phone call our toll-free customer-service line at 800-736-8660.
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