Beverage Dynamics

Beverage Dynamics May/June 2015

Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.

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Martin Wine Cellar 22 Beverage Dynamics • May/June 2015 of wine or whiskey to have for dinner that night or on the weekend. Our food business grew and it also helped us expand our retail business." Although the food side of the Martin's business never ac- counted for more than 12% of the company's bottom line, it continued to flourish over the next decade. In the late 1980s, Cedric changed the deli counter into more of a bistro at- mosphere by hiring a full-time chef, removing the wooden counter and adding tables to increase the seating capacity to 70. He also revamped the menu to include daily specialty lunch plates, homemade soups and other items. Additionally, Cedric launched a catering side to the business and added a glassware rental option so that Martin Wine Cellar became a one-stop shop for local party planners. "The store became very diversified at that time. It was a destination point for a lot of people," Cedric says. "We had products that were hard to find, and our customers knew that if we didn't have something, we would get it for them." To keep up with the company's continued growth, David secured an old movie theater and turned that building into a second Martin Wine Cellar location in Metairie, Louisiana. The 7,800-square-foot location was outfitted with an- other bistro/deli, along with a reception and tasting room for special events. In 1993, the business secured a 72,000-square- foot warehouse on Bienville Street in New Orleans to store additional product inventory and to house the company's corporate offices. The warehouse also became the new location for the Martin Wine "Our employees' passion for wine rubbed off on our customers, and we were able to keep our business going." – Cedric Martin

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