Issue link: http://read.dmtmag.com/i/369547
2 4 V I N E YA R D & W I N E RY M A N A G E M E N T | S e p t - O c t 2 014 w w w. v w m m e d i a . c o m (the wine industry) is the one that's got the most interest, that intrigues people the most, that we're on top and continue to grow year after year. I think there's a dangerous side, and what I'm seeing is that there was a watershed event with the Great Recession." But the craft cocktail movement was underway in New York and San Francisco before the recession hit, mostly in the form of boutique bars opened by Gen Xers who shared a certain fascination with cocktail his- tory, technique and uncompromis- ing ingredients. In San Francisco, restaurants such as Beretta and NOPA were already making cock- tails a central part of their beverage program. Block acknowledged that Legal Seafoods' restaurants had begun devoting more attention to its bar program before the recession. But there may have been another subtle shift in the on-premise busi- ness. People seemed to be expect- ing a little more razzle-dazzle. "What we discovered in the restaurant world was that we were not in the business neces- sarily of serving great wine and great food, but that we were in the entertainment business," Block said. "There's more theater, and more of a coolness factor in see- ing a bartender shaking up some exotic drink than in ordering wine. There's more obsession about the local microbrew or rare aged whiskey than there is about wine. I think we're in trouble unless we acknowledge that: a) our position is not unchallenged; and b) there are generations of consumers who are probably at this point finding other categories more fun and more approachable." Block said customers want to sit at the bar for the same reason they might have enjoyed overlook- ing an open kitchen and watching the chef make dishes the customer can't make at home. "Every restau- rant we've built since 2007 has a prepared to compete. I think there is sort of an attitude that I've picked up in the wine industry that is anal- ogous. There's a perception that of the alcoholic beverage industries, Sandy Block of Legal Seafoods points out that wine is no longer a "given" beverage for restaurant customers. Manex has broad client experience in the winery supply chain and brings decades of experience in improving your operations and being your growth partner. For specific case studies please review our website. www.manexconsulting.com/success-stories Contact us today for a strategic operational assessment: 877-33-MANEX or email Judy Horgan at jhorgan@manexconsulting.com Founded in 1995, we deliver rapid, quantifiable results through an integrated portfolio of offerings in the following four key areas: Strategy People Process Performance The Corporation for Manufacturing Excellence Carlsen & Associates 707-431-2000 "I have had the pleasure of using Carlsen & Associates products for almost 30 years. Whether you are on the west or east coast they find ways to work creatively with your particular utilities, location and winemaking requirements. No three phase ? No problem." Dan Tallman Winemaker Jones von Drehle Vineyards Thurmond, North Carolina MARKET WATCH TIM TEICHGRAEBER