Professional Advice
Hundreds of reservations every day, yet only a fraction of them actually result in a table being occupied: no-shows affect every establishment. This practice...
Managing inventory is never easy for a restaurant owner or wine merchant: keeping track of incoming and outgoing stock, knowing when to reorder without running out...
As always, funding is the key to success; without it, you won’t be able to carry out your projects. That’s why we’re offering you...
The number of female chefs has been growing rapidly in France over the past few years. We’re not quite there yet (far from it), but we’re not...
Lao, short for Laos, is a bar-restaurant on Rue de Douai in the heart of Pigalle in Paris. As soon as you walk in, you’ll be immediately charmed by the...
Understanding the 2023 Wine Labeling Regulations The wine labeling reform, the result of several years of discussions, took effect on December 8...
Beaujolais has long suffered from an overly simplistic image. Beaujolais Nouveau has done its job—though not necessarily the right one. The result: a region...
Spring is just around the corner, and it’s almost time to start thinking about opening or reopening your patio, which is a surefire way to attract...
If you are a wine merchant or have a wine section in your establishment, it's challenging not to offer a Wine Fair...
Whether you're a winemaker, restaurateur, or wine merchant, the topic of VAT on wine undoubtedly concerns you. What does it apply to? What is...
Brunch is trending, and an increasing number of restaurants are featuring it on their menu (especially on Sundays) to...
A 'topping' is that little extra ingredient that enhances your dish! The new Topping platform, a toolkit designed for professionals...
