Cheers

NOVEMBER 19, 2024

Hilton took steps in 2023 to re-engineer its Luxury cocktail program to make these properties a draw for drinks by using locally inspired storytelling to develop beverages unique to each location, providing a sense of place not otherwise accessible. The Margarita Royale, created in collaboration with New York cocktail bar Dante.

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Imbibe Magazine

SEPTEMBER 18, 2024

In 2023, following the Negroni Week festivities, which generated over $600,000 in donations from more than 12,000 venues in 79 countries, Slow Food launched its Negroni Week Fund. Last year’s donations awarded 17 community-based projects.

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SevenRooms

MARCH 8, 2024

Bianca Esmond With Easter spending averaging $192 per person in 2023, it’s time, once again, to capitalize on the annual tradition. Below are 11 restaurant marketing promotions for Easter and Passover that are sure to drive sales. For many, the Easter and Passover holidays center around food — brunch anyone?

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Cheers

MAY 8, 2024

Coming off three straight years of rapid growth during and after the pandemic, sales in the beverage alcohol industry cooled significantly in 2023. In total, 58 spirits , 26 wines and 16 RTDs qualified as Growth Brands this year, based on 2023 calendar year sales. in 2023 to 336.6 Overall wine decreased 3.4% wine drinkers.”

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VinePair

DECEMBER 6, 2023

The 2024 gathering will take place next spring from March 6 to 10, building on what made the 2023 fête the place to enjoy high-quality Lowcountry fare and introducing new and additional ways for guests to have their wine and sip it, too. What Makes Charleston Wine + Food a Coveted Culinary Destination?

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VinePair

JULY 18, 2024

The trade promotion offices of major exporters Spain and Chile, notably, are paying attention to the Basin. On Grand Cayman, sommelier Christian Esser has owned and directed wine education center Wineschool3 for 16 years and, tellingly, now co-owns the new wine bar Le Petit Bar Cayman. Sonoma’s Bedrock Wine Co.

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Dry Atlas

AUGUST 28, 2024

They also reveal how they’re winning over both skeptics and sommeliers, while expanding the accessibility of wine for those who wish to enjoy the experience without the effects of alcohol. Here in the US, when we produce and promote non-alcoholic wine, it’s less disruptive. We didn’t ask for any publication, any promotion.

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