Best Practices for ultra premium wineries that want to distribute to restaurants & retailers By Mindy Joyce Getting your head around how to sell to restaurants and retailers can seem daunting at first. There are a lot of considerations for a small winery, particularly around pricing, volume and how much time it takes to be successful. […]
The Star Studded Chef’s panel was amazing and featured Chefs Daniel Boulud (Cafe Boulud, Bar Pleides, DB Bistro Moderne, Bar Boulud and DBGB Kitchen) and Jean-Georges Vongerichten (26 restaurants including Jean-Georges) and Michael White (Marea, Alto and Convivio). Even if you’re not a foodie you’ll definitely know that these are major players by their restaurants).
When I travel I like to avoid the tourist traps. I like to meet the locals, get an insider perspective, go to the best local restaurants and feel like I’m getting the real experience. I decided that on this trip I wanted a local guide – that’s when I found Faith.