Creative restaurant pricing: Popular London restaurant Bob Bob Ricard is experimenting with a new pricing model based on the travel industry. The same menu will be offered throughout the week, but prices are 25% lower at off-peak times and 15% lower at mid-peak. Other restaurants are watching closely. [Bloomberg]
No-tipping acceptance grows: Michael Bauer says in the San Francisco Chronicle that perhaps diners are finally ready to accept no-tipping policies. He suggested the same three years ago, but it’s clear that diners—and the industry itself—weren’t ready. But in a Zagat survey released this week, 43% of participants were in favor of the move. [SF Chronicle]
Château Bellefont-Belcier sold: Chinese businessman Peter Kwok has purchased Bordeaux’s Château Bellefont-Belcier, adding the St.-Émilion Grand Cru Classé estate to his seven other properties. The estate has been sold multiple times recently, struggling to live up to its potential through the transitions. [Wine Spectator]
Huneeus Vintners expands into Oregon: Napa Valley’s Huneeus Vintners is purchasing Benton-Lane Winery in the Willamette Valley. Huneeus owns Sonoma County’s Flowers Vineyard & Winery, Quintessa in Napa, and other brands, but this is its first foray into Oregon. [Wine Spectator]
Sonoma sustainability label released: Sonoma County Winegrowers released its new bottle label for Sonoma County sustainable wines at its Dollars & $ense Seminar and Tradeshow this week. In a pilot program in partnership with Ferrari-Carano and Dutton Estate Wineries, there are about 24,000 cases from the 2017 vintage already bearing the label. Also discussed at the event, of course, was the ongoing impact of the fall fires. [PR Newswire]
Delicious zero-proof drinks: “Dry January” has become quite the trend, and the demand for tasty non-alcoholic drinks has been rising for some time. These days, more restaurants are responding. Check out examples from six restaurants across the US for some new inspiration. [NYT]
Our favorite SevenFifty Daily article this week
The value of Cicerone certification: Beer professionals discuss their reasons for pursuing and supporting certification through the Cicerone Certification Program, launched 10 years ago this month. Like other certification programs, the work and discipline required to pass the exam is as important to employers as the knowledge itself. [SevenFifty Daily]
This week’s discussion question
Experimenting with just one topic for discussion this week: restaurant pricing, as related to the first two articles! What do you think of the model that Bob Bob Ricard is piloting? Do you think it would work in your market? At your restaurant? What are other creativing pricing ideas have you seen? And how is the no-tip experiment faring in your market?
What else have you been reading this week?