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How to be an incredible restaurant in a down economy
A smattering of ideas for you to chew on. After my last post I felt a need to balance the scales a bit. I’ve had three great restaurant experiences in the last ten days, and there were some con… more →
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How to be an incredible restaurant in a down economy
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Jason Kallsen wrote 9 months ago: A smattering of ideas for you to chew on. After my last post I felt a need to balance the scales a … more →
How to be a bad restaurant in a down economy
Jason Kallsen wrote 9 months ago: The glass is empty for a reason ... It’s February 2009. We’re in an economic slump the l … more →
The New York Times article and the 'magic formula'
Jason Kallsen wrote 10 months ago: Many of you have read Frank Bruni’s wonderful article in this week’s New York Times rega … more →
"14 is the new 10"
Jason Kallsen wrote 1 year ago: Gig Tickets, by Flickr user Limowreck666 Do you ever catch yourself listening to a conversation (or, … more →
An introduction to Umami, and how it pertains to wine
Jason Kallsen wrote 1 year ago: Want to out geek the wine geeks in the room? Start tossing around your ability to sense the umami in … more →
OpenTable looking to become more powerful
Jason Kallsen wrote 1 year ago: In an article in this morning’s New York Times, Open Table has announced plans to integrate su … more →
How to sell Tawny Port when it's 90 degrees outside
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Jason Kallsen wrote 1 year ago: (photo: City of Oporto by Flickr member Francisco-PortoNorte) It’s late June and here in Minne … more →
A small green dot can convey a lot
Jason Kallsen wrote 1 year ago: Before diving into this post, take at look at the wine list from The Slanted Door in San Francisco ( … more →
The end of the Yellow Pages, or why you need a website.
Jason Kallsen wrote 1 year ago: “As a wine retailer/winebar/restaurant, do I need a website and how do I make good use of it? … more →
Have stelvin closures (finally) hit the mainstream?
Jason Kallsen wrote 1 year ago: Yesterday we did a wonderful tasting of spring and summer selections. Chris Griese and I attacked th … more →
The glass ceiling of by-the-glass pricing
Jason Kallsen wrote 1 year ago: I had a great conversation today with a successful restaurant owner who has never priced a wine abov … more →
The customized flight
Jason Kallsen wrote 1 year ago: Concerned about Monday through Thursday business? Here’s an idea. Offer the regular list of by … more →
