Archive for wine SmartBlogs

Baby boomers are still the biggest spenders when it comes to wine, but millennials are the fastest-growing group of wine drinkers, and their social-savvy ways, adventurous palates and quest for fun are driving shifts in both the kinds of wine being produced and where and how companies, restaurants and retailers are marketing wine to millennials.

Wine accounts for about 20% of alcohol purchased by consumers age 21 to 34, up from 13% a decade ago, according to research compiled by Napa Technology, and the drinking-age members of Gen Y are expanding their horizons when it comes to the kinds of wines they’re willing to try.[…] Continue Reading »

Large restaurant brands today are drowning in data but thirsty for meaning. It’s easy for food and beverage directors to feel lost in the vast sea of positive and negative social media reviews about their menus.

To help clarify all this social feedback, newBrandAnalytics (nBA) just released a report highlighting the top beverage trends that are driving guest loyalty.[…] Continue Reading »

Wine is everywhere these days, from high-end cellars to Walgreen’s shelves, but the growing ubiquity isn’t necessarily translating into higher consumption, according to Nielsen data. Wine sales volume increased 1.5% last year compared to a 4% rise in 2011, Advertising Age reported, while beer and liquor saw 2% increases.

Brewers reversed a 0.8% decline the year before and saw 44% growth of beer sales at bars and restaurants, most of it coming from new and improved brews.[…] Continue Reading »

I like to taste new varieties of red wine, sip a glass with friends and listen to my more learned pals as they educate me on the differences between a Barbera and a Cabernet. And I really like shopping for wines, browsing among the creative labels in search of something new and reasonably priced that’s likely to please my dinner companions.[…] Continue Reading »

While walking the exhibit floor at NRA Show 2012 in search of foodservice fads, most of the things I noticed didn’t seem to fit the bill of a typical hot-ticket item. During a session on how restaurants can adapt international trends to improve their business, food and beverage lecturer Robert Gallicano compared fads to tidal waves: They grow quickly before cresting and eventually crashing out of sight.[…] Continue Reading »