Business
In this mid-winter episode of Every Other Thursday, Greg brings for a tabletop space-saving idea for tapas and small-plates restaurants. As always, it is an idea that is intended to spur dialogue between suppliers and operators. Our Roundtable discussion this week has the Gang of 3 hearing Jay recap a recent sommelier event he attended. Discussion centers around champagne serving trends and how operators might make serving bubbles more than just a celebratory affair. If you are interested at all in the distribution of non-food products in the foodservice and hospitality sector, you’ll want to listen in on the Roundtable discussion in this episode of Every Other Thursday. All this, in approximately 30 minutes, and brought to you by TabletopJournal.