February 2017

Southern Glazer’s Wine & Spirits Presents 5th Annual Splash into the Season 2017

On a cold winter’s day in February, with the day’s high topping out in the 50s, the last thing I was thinking about was summer. That is, until I Read more ›

Bob Barnes on Feb 2, 2017

Hot Off the Grill

At CES we were able to attend a demonstration by Panasonic, a big player for years, as most of you know, in the Premium Food Service Equipment Business. They Read more ›

The SoCal Food & Beverage Professional on Feb 1, 2017

Food for Thought

When it comes to wine pairing, salads can be tricky: a salad that’s dressed with something tart can knock out the flavor of the wine you’re trying to enjoy.We’ve Read more ›

Les Kincaid on Feb 1, 2017

Marketing VS Operations

The truth is that you can have a brilliant marketing department and a world-class operations team, but if the two are not working together, there is nothing but discord. Read more ›

Linda Duke on Feb 1, 2017

A Year of Learning

As I now reach my one-year anniversary of cheesemaking, I think I have come a long way from my early attempts to make a simple mozzarella. I am certainly Read more ›

John Rockwell on Feb 1, 2017

What’s Brewing

Santa Barbara County In addition to the craft beer staples we have grown to love and respect in the Santa Barbara area it appears that there are quite a Read more ›

David Mulvihill on Feb 1, 2017

Brett’s Vegas View

Dining ScoopsGiordano’s Famous Stuffed Deep Dish Pizza opened its first Las Vegas location at the Grand Bazaar Shops at Bally’s with a second-floor dining room above Starbucks and an Read more ›

Jackie Brett on Feb 1, 2017

West Eats East

The last two years, J-foods have been covered from views of culture, culinary and business prospects here in our market. Now it’s time to say sayonara or goodbye. In Read more ›

K. Mike Masuyama Ph.D. on Feb 1, 2017

Chef Talk

It is estimated that 40% of the food that is purchased by restaurants ends up being discarded before reaching the guest. Obviously if this waste can be eliminated it Read more ›

Allen Asch on Feb 1, 2017

Wine Talk with Alice Swiftw

Those of you in the business world have heard of terms like B2B and B2C, meaning businesses that sell to other businesses B2B, and businesses that sell to consumers Read more ›

Alice Swift on Feb 1, 2017

Temecula Valley Southern California Wine Country’s Women Create Their Own Heritage

The Wine Institute of California estimates that between 15-20% of California winemakers are women, which is an increase of 5-10% from the early 1990’s. According to the Gallup Poll’s Read more ›

The SoCal Food & Beverage Professional on Feb 1, 2017

Foodie Biz

Umami Burger:Inside the Exploding Burger EmpireUmami Burger has taken the burger world by storm, and has become a household name in major cities across the country. This full-service chain Read more ›

Ben Brown on Feb 1, 2017

Product Review

Zabov ZabaglioneThis traditional Italian liqueur commonly starts with a base of advocaat, an eggnog-like brandy liqueur popular in the Netherlands, Belgium, southern Germany and Austria. Made since 1946 by Read more ›

Bob Barnes on Feb 1, 2017

Book Review

Virgil’s Barbecue Road Trip Cookbook—The Best Barbecue From Around the Country Without Ever Leaving Your Backyard By Neil Corman with Chris PetersonIf you’ve already made your way out to Read more ›

Bob Barnes on Feb 1, 2017

Product Spotlight

More than just a broth, Major’s PAN-ASIAN BASE range is the perfect way to add an exotic twist to any dish. Create healthy, fun, on-trend street-worthy recipes in seconds. Read more ›

The SoCal Food & Beverage Professional on Feb 1, 2017

Bob’s Beer Bits and Sips

Upslope Brewing CompanyCitra Pale AleThe Boulder, CO-based Upslope Brewing Company has introduced this very tropical fruit aroma pale ale, which on Feb. 1 replaces its first beer released eight Read more ›

Bob Barnes on Feb 1, 2017

Human Resources Insights

While some might argue that life is way more fun if you just go with the flow and see what may come, I believe, based upon my past experiences, Read more ›

Linda Westcott-Bernstein on Feb 1, 2017

The Bottom Line

Thankfully [at least for businesses], deep discounting is on the decline. The Groupons of the world proved this method’s ineffectiveness—a 50+% discount will win the battle by getting people Read more ›

Ben Brown on Feb 1, 2017

Duke Marketing’s Foodservice Websites Get a Refresh

Award Winning Restaurant Marketing Cookbook and LSM-U, Local Store Marketing University™ Websites Relaunch with Fresh Design, New Testimonials and VideoSan Rafael, CA, January 13, 2015 - Duke Marketing LLC©, Read more ›

The SoCal Food & Beverage Professional on Feb 1, 2017