January/February 2000
Features
On The Cover:
Photography by
Tom Sybolik/Black Star
PREMIUM POURS: CANADIAN SUNRISE
It's still the third largest category among distilled spirits, yet Canadian
whisky seems to be off the radar for most restaurateurs. The facts and figures
about this important spirit.
By Nick Furlotte
TRICKS OF THE TRADE
Sell more beer, wine and spirits, without making your customers feel pushed.
By Bill Asbury
SEATTLE ON THE HALF SHELL
Elliott's Oyster House teams up with Guinness to build a better oyster festival.
By Cynthia Nims
NO SALESMEN NEED APPLY
How to manage and maintain key relationships with your wine and spirits suppliers.
By Alice Feiring
E-COMMERCE COMES TO WINE AND SPIRITS
Will you be buying your beer, wines and spirits on-line soon? Three new companies
say "Yes."
TAVERN IN THE TOWN
Philly's City Tavern has made beverage history with, well, history.
By Jack Robertiello
BEAT THE MID-WINTER BAR BLUES
Business slowdowns can be beaten back, but you'll need a plan.
By A.S. Crockett
Departments
Please Note: Some pictures or diagrams are only available through the printed media
From the January/February 2000 issue of Cheers.
