| |
|
 Restaurant Marketing Newsletter |
| |
Quantified Marketing Group is the nation's only full-service strategic marketing and public relations firm focused exclusively in the restaurant industry. To find out how we can help your restaurant, click here or call (407) 936-1010.
IN THIS ISSUE...
Introduction Letter
Ask the Experts
Meet the Team
The Martini Renaissance
Laws Regarding Alcohol Content of Wine
New Clients
|
|
 Here at Quantified Marketing Group, we’re raising our glasses to a new series of spirited newsletter topics – culinary and beverage development.
Jennifer Elmore, our new in-house sommelier, is already spilling over with ideas for beverage development, wine list creation and wine pairing programs. To share some of her wine expertise, she has provided a list of laws regarding the alcohol content of wine.
We have also included an article on martini recipe trends. While the article will leave you feeling thirsty, I mostly hope it will stir you to create your own unique libations (or call us to do it for you).
As always, the goal of these newsletters is to inform and educate our readers, but I also want them to motivate you to try new things within your own restaurant or bar. Stay tuned for future beverage development newsletters that will provide articles, tips and creative inspiration to help you raise the bar on your restaurant’s beverage program.
Sincerely,
Aaron Allen
Founder/CEO
Quantified Marketing Group
|
|
 Do you have a question about restaurant public relations, marketing, design, culinary development or concept development? This is your chance to pick the experts' brains.
Click here to submit a question, and if selected, it will be featured in a future Quantified Marketing Group newsletter.
Submit a Question
|
|
 Jennifer Elmore is a certified sommelier through the Court of Master Sommeliers and holds a bachelor’s degree in marketing.
Jennifer has a thorough understanding of wine theory, service and evaluation. Her sommelier training also covered beer, distilled spirits, ports, scotch and cordials. She also has a wide base of culinary knowledge, used to create proper beverage and food pairings.
She applies a sommelier’s approach when evaluating non-alcoholic beverages. Through a combination of research and study, Jennifer can determine the quality of coffee or tea based on a series of characteristics such as aromas, flavors, acidity and finish and make recommendations on product selection.
Previously, Jennifer worked for fine-dining establishments including Fleming’s Prime Steak House and Wine Bar and Ruth’s Chris Steak House. At Quantified Marketing Group, she heads up our beverage development division, assisting with the development of alcoholic and non-alcoholic beverage programs, wine list creation and wine pairing programs.
|
|
 Martini trends of the past, present and future
Shaken or stirred? Vodka or gin? During the 1970s, these were the only options available to the martini drinker.
Slowly, a few variations appeared. In the 1980s, Gimlet, Gibson and Manhattan debuted
new flavors and liquors. They also broke ground by straying away from the traditional green olive garnish, introducing limes, onions and Maraschino cherries instead.
When Stolichnaya unveiled six flavored vodkas in 1986, the martini experienced a magical makeover. Absolut quickly followed Stoli’s lead, and the Sour Appletini, Chocolate Martini, Lemon Drop Martini and Cosmopolitan quickly became mainstream cocktails.
By 1990, martini bars began to open across the nation offering creative and signature elixirs that were all served shaken and straight up.
The best martinis consist of a base flavor, secondary flavor and an accent. However, martinis today have begun to value additional aspects. Each drink must achieve unique standards of flavor, appearance and presentation.
Ingredients once kept in the kitchen are swiftly moving behind the bar and a new breed of gourmet bartenders are emerging who call themselves “mixologists” or “bar chefs.”
Continue Reading...
|
|
 Jennifer Elmore, Quantified Marketing Group’s in-house sommelier, shares some laws about the legal limits of alcohol content in wine.
- Wine must have a minimum of seven percent alcohol by volume to be legally considered wine.
- Within the United States, the maximum amount of alcohol permitted in wine is 14 percent, with a legal variance of one percent. Therefore, wine is legally allowed to have 15 percent alcohol by volume before being taxed as a fortified wine.
- If the wine is less than 14 percent alcohol, then the label is allowed to have a 1.5 percent variance.
- A variation is permitted because it is impossible to accurately predict final alcohol content before the completion of the winemaking process. Also, labels are typically printed before the bottle date. The biggest factor effecting changes in alcohol content is evaporation during aging.
Continue Reading...
|
|
Baker Bros American Deli
An upscale, fast-casual deli chain, Baker Bros American Deli recently hired Quantified Marketing Group to implement a public relations campaign to help with their franchising efforts. With eight company-owned outlets and more than 30 franchise locations under construction or under contract in Arkansas, California, Las Vegas, South Carolina and Texas, Baker Bros is on the road to rapid expansion.
Salsarita’s Fresh Cantina
Quantified Marketing Group recently launched a public relations campaign for Salsarita’s Fresh Cantina, a Charlotte, North Carolina-based Mexican fast-casual restaurant chain. Founded in 2000, Salsarita’s now has more than 70 units spanning 20 states. Quantified Marketing Group has generated media coverage for the growing chain in Restaurants & Institutions and Chain Leader magazines. Salsarita’s will also be featured on the cover of the July issue of Restaurant Business.
Up The Creek
Up The Creek is a casual dining restaurant chain known for its Colorado fishing lodge exterior and interior and a menu highlighted by seafood and steaks. Quantified Marketing Group is working on a public relations campaign with Up The Creek’s Florida franchisee to garner local and regional media exposure for his new locations.
T.G.I. Friday’s
T.G.I. Friday’s has made recent use of Quantified Marketing Group’s creative services, having us design some of the latest prototype menus for an upcoming promotion throughout multiple locations of the chain.
Berryhill Baja Grill and Cantina
Berryhill, a growing Houston-based casual restaurant chain, has retained Quantified Marketing Group to liven up its brand and create a cohesive image through the development and design of its new corporate Web site.
Gassey Jack’s Smokehouse Garage
Gassey Jack’s Smokehouse Garage is a 22,000 square-foot entertainment and dining complex that will offer an authentic look at years gone by through the vast collection of classic petrobilia, dining, drinking and entertainment in one destination. Quantified Marketing Group is creating a creative platform for the dining and entertainment complex through logo design, concept development and marketing efforts.
International Projects
Quantified Marketing Group is presently working with British restaurateur Sergio Mottola to create a new fast-casual restaurant concept in London. QMG will be leading the concept development and culinary development for the concept which will focus on providing healthy meals while educating guests about the positive effects nutritious foods have on the body.
|
| |
For more information please visit us at www.quantifiedmarketing.com. To forward this newsletter to a friend, click here.
|
| |
|
| |
| | | | | |
 |
|
|
|
