Rick Bakas - All Comments

RE: Understanding Beverage Management Software

INACTIVE — Thu, 14 May 2020 01:43:41 GMT

Is this is the most current info detailing paperless menu services/ devices? Would love to hear what else folks are having success with.

RE: Understanding Beverage Management Software

Will Moriarity — Sun, 17 Aug 2014 18:11:02 GMT

We are using BinWise here at Fiola Mare and absolutely love it. We covered our inventory in 6 hours thanks to the amazing abilities offered with the program. It also inspired us to take our list to digital format and use Tablets for the menus that should go into effect this fall. I am talking to several developers who are working on a program to link POS with Binwise so that live counts can be used throughout the shift to track standing inventory as well as 86's as they happen.

RE: Understanding Beverage Management Software

Sarah Seltvedt — Sun, 15 Jun 2014 17:47:40 GMT

>at

RE: Understanding Beverage Management Software

Sarah Seltvedt — Sun, 15 Jun 2014 17:40:27 GMT

The retail shop I am uses Spirits Backroom and every item sold deducts from out inventory it's great!

RE: Understanding Beverage Management Software

abby johnson — Sun, 15 Jun 2014 13:28:55 GMT

Luis, I have a similar problem where I work. We are a retail shop and restaurant. We have to use two different systems that do not talk to each other. Every night we have to manually count the bottles that were sold in the restaurant and enter them on the retail side. Does anyone know of a program that can help two systems merge inventory?

RE: Understanding Beverage Management Software

Anonymous — Sat, 14 Jun 2014 14:44:40 GMT

Nice tool for...This century. .? Thing's can change all the time.

RE: Understanding Beverage Management Software

Anonymous — Thu, 12 Jun 2014 21:38:33 GMT

We have switched to iPads for the wine list and use Isis but there is no program out there that allows you to link your POS system to Isis to better track wine bottle sales. In the meantime, it's counting bottles manually every week!

RE: The Mobile Somm

Jackson Rohrbaugh — Thu, 12 Sep 2013 18:50:17 GMT

Now with the Coravin there's even more opportunity to advertise an old badass bottle being offered BTG, and I think twitter/facebook is the perfect platform to do so, as good as having servers verbal it tableside. Have the restaurant's account RT it and you've multiplied your views instantly.

RE: The Mobile Somm

Thomas Price — Thu, 22 Aug 2013 03:00:11 GMT

Yeah, I've never met him, but he is really taking his own position in our world, and in a very cool way, to my mind...

Best,

RE: The Mobile Somm

Rick Bakas — Tue, 20 Aug 2013 06:20:24 GMT

One of my favorite "mobile somms" is Mike Madrigale who does a great job using Instagram to show which large format he's opening each night before the shift. It's simple, but guests do come in to buy a glass of what he's opening.

Newly minted Advanced Somm, Jordan Nova used to work with Mike at Bar Boulud but now he's at 1313 in Napa doing the same thing. He's getting silly wines and advertising them online. It's like throwing chum in the water for wine lovers.

RE: The Mobile Somm

Thomas Price — Tue, 20 Aug 2013 05:48:33 GMT

Rick, insightful stuff, and as someone who has fought the facebookie and the tweeter for years, I must admit that my personal time to embrace this connection and technology is finally at hand...I am gonna have a dope handle when I bring it, yo!

As to the consequence of tweeting, blogging, being on one's phone texting or talking during ANY portion of service by people serving, bartending, cooking, bussing, expoing, etc. I am old school enough to give that one a definitive NO!! Makes me crazy to see it in my own restaurant as well as any other...The guests deserve 1000% of everyones attention at all times, whether it's burgers or a Grand Degustation...

Unless a 4 top of Brillat-Savarin, MFK Fisher, Jefferson and Jancis come in....you gotta blow that one up!

Best,

RE: The Mobile Somm

LGS — Tue, 13 Aug 2013 01:14:59 GMT

and by standards I mean..best possible experience leave restaurant wanting to come back based on human interaction!

RE: The Mobile Somm

LGS — Tue, 13 Aug 2013 01:06:34 GMT

Informative read. I will agree with no service professional should ever be blogging, texting, talking on the phone during service or in the wine cellar (you know who you are). There is always something to be done like make sure the guests experience at every table is up to your restaurants standards. Social media and blogging is an after service duty not during. Your mind should always be on the guest on the floor, not on the "cyber" floor.

RE: The Mobile Somm

Admin User — Mon, 12 Aug 2013 01:37:20 GMT

I might humbly interject that I'd have a much more difficult time doing the math for general relativity or quantum theory, but that's just me.

RE: The Mobile Somm

Osvaldo Gomez — Sun, 11 Aug 2013 06:08:38 GMT

I watched it 3 times and always with some new wines to taste. It's motivating and good to have a better understanding of the grade of difficulty in the MS exam. I've been only in the Certified exam but can imagine how hard the Diploma exam can be, even harder than a Quantum mechanic exam or trying to explain the general theory of relativity of Einstein.