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Restaurant Wine Testimonials
"Dear Ronn,
"I just wanted to tell you have much I enjoyed your most recent
issue, #66. You taught and reminded me of something very imporant
with your "varietal vigilante" story. I'm guilty of a anti-Merlot
snobbery myself, and I'm certain that I pass it along to the
staff. Thanks for the reminder! I also enjoyed the "What is
a great wine list" story.
"Keep it up!"
Diana Van Buren, Partner & General Manager
Bar Six
New York City, New York
"Restaurant Wine is extremely impressive in its clarity, breadth
of Restaurant Wine-related issues and information... As a wine,
I would describe it as concentrated, complex, subtle, with length
and finesse, and intriguing enough to want another glass (issue)!
I would give it 5 stars."
Zelma Long, President
Simi Winery
"Restaurant Wine should be required reading in every restaurant
with a wine program that aspires to being taken seriously. For
that matter, in any restaurant that aspires to greater profitability...
"I'd be willing to bet that implementation of any of the ideas
in a typical issue would pay for the subscription price in added
profits within a week."
Todd Helmus, Europvin Iberia
(importer of fine French, Spanish, Italian, and Portuguese wines)
"Take my word for it, Restaurant Wine is indispensable! Every
issue addresses the issues we face in buying and selling wine
on-premise. It's all there: Restaurant Wine trends, usable marketing
ideas, concise staff oriented tasting notes, great wine purchasing
and pricing information, staff training methods, wine list concepts,
and reviews and ratings the way they should be--according to
price category and type, by one of the best palates in the world.
"Bottom line results? You betcha! Can you afford NOT to be tapped
in?"
Michael Garey, General Manager
Cafe L'Europe
Sarasota, Florida
"Dining Group South recommends that all general managers read
Restaurant Wine. It is an excellent barometer of present and
future trends in wine marketing. The various wine programs featured
show marketing concepts in action, which is a great way to learn
what works--without the potential pain of failure."
Blake Hallman, Operations Manager
Dining Group South (Garibaldi's Restaurants)
Savannah, Georgia
"For any wine buyer interested in running a successful wine
program, or one who just wants to drink a great wine, Restaurant Wine is a MUST READ! Intelligently written editorials, plus
Ronn Wiegand's wine reviews that spring from his infallible
palate make me virtually devour every new issue."
Manfred Krankl, Partner & General Manager
Campanile Restaurant & La Brea Bakery
Los Angeles, California
"Who's selling wine? Where? How? It's the marketing ideas that
make Restaurant Wine so valuable to me. The concepts here can
be as easily applied to my business as to a restaurant.
"I eagerly await the wine recommendations in Restaurant Wine.
They're consistent, concise, and more congruent with my taste
than the ratings of any other review."
Wayne Belding, Master Sommelier & Owner
The Boulder Wine Merchant
Boulder, Colorado
"Here are the top three reasons why
I use Restaurant Wine:
"1. I know who is doing the tasting. Have
been a subscriber for four years, I trust the reviews. If I
have a hole in my wine list, I can go to the proper section
and your reviews will help me decide which wines to taste, by
pricing and by category.
"2. The articles on training. They will point out at times a
different approach I had not even considered.
"3. The operation profiles introduce and explain new approaches
to everything from serving wine to training to new varieties
that are becoming 'hot'."
Ernesto Lopez, Assistant Manager
Onwentsia Club
Onwentsia, Illinois
"The 'right on' marketing information we find in Restaurant Wine helps us help our restaurant accounts sell St. Supery.
Ronn Wiegand's insight into the needs of the restaurateur, articles
on what's working and previews of upcoming trends, lets us provide
our accounts with so much more than just wine."
Sandy Flanders, Director of Marketing & Public Relations
St. Supery Winery
Napa Valley, California
"Bravo! Bravo! And Amen.
"May others copy your excellent and very consistent methods
of evaluating wines."
Jan Wells, Director of Public Relations
Cannon Wines Limited
San Francisco, California
"Dear Ronn,
"I was browsing through Restaurant Wine the other day and felt
the urge to let you know how I appreciate your clear, organized
style and direct advice. While I feel that you are sometimes
rather generous with your wine star-ratings (list generosity
is a genial fault) the notes are clear and to the point. I imagine
that many list-computers must copy them out verbatim!
"What a pity we don't have a comparable magazine in England.
"Keep up the good work."
Hugh Johnson
Hugh Johnson & Saling Hall Press
Braintree, Essex, England
"Restaurant Wine is informative, helpful and a damn good read
for suppliers, too."
David Brown, Vice President, Director of Marketing/Advertising
Freixenet USA, Inc.
Sonoma, California
"Your articles on how to sell wines on-premise are helpful tools
we as a distributor can use to advise our clients on different
ways to promote and increase their wine sales."
Nick di Guilio, Treasurer
Abbruzzi Distributors
Chicago, Illinois
"Excellent publication. Fair, concise, informative and thought
provoking."
Mike Lambert, Vice President & General Manager
King Estate
Oregon
"It has been my privilege to recommend you to our distributor
network, to individual restaurant accounts who need a third
part affirmation of their selections (one that doesn't accept
advertising AND whose primary focus is value rather than status)
and to friends who know I can't get to all the good wines, sensibly
priced, that you can.
"We all thank you."
Jim McCullough, Sales Manager
Gundlach Bundschu Winery
Sonoma, California
"The wine reviews are excellent. Everything else is better.
The restaurant profiles are particularly useful, in that they
provide concrete examples of what works.
"Restaurant Wine is the single best way we have of getting a
picture of what's happening across the nation [in restaurants]."
Chris Howell, General Manager
Cain Cellars
Napa Valley, California
"Restaurant Wine is essential reading for marketing and public
relations executives who plan to create and support on-premise
promotional programs for wine. It tells us what's happening
and who the innovators are."
Paige M. Poulos, President
Paige Poulos Communications
Berkeley, California
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