Molly Baz

And not just wine...

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Today’s chapter from the upcoming book Culinary Approach to Wine In Restaurants addresses esoterica. Or as we have long known about successful wine sales: The dumbest thing you can do is dumb things down for consumers, many of whom are way ahead of the curve. #restaurantwine #Sommelier #sommjournal #hospitalitymanagement #foodandbeverageindustry #winelist

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A must listen for all wine buyers. Amazing how quickly light can ruin a bottle of wine. Making me rethink how we buy, store, and manage our wine inventory. https://lnkd.in/ezeS7RM6

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NonAlc Bottle Shop profitability is HARD! But not impossible. Boisson filing for Chapter 11 isn't indicative of the interest, demand, and excitement of this new, booming market 🚀 Neilsen Company shows Off Premise up +31.2% vs a year prior (Aug 2023 report). I think the potential market is the majority of the population, who want a good drink. My real-world experience comes from operating a Non-Alcoholic Bar + Bottle Shop for 3.5 years in a tourist destination: Ocean Beach. In a major city: San Francisco. I have more revenue with NONALC products than FOOD. (And I sell a LOT of delicious sandwiches and vegan avocado wraps!) I include the 90 min. NA Mixology Classes and 60 min. Temperance Tastings by reservation in this figure. I intentionally named it Ocean Beach Cafe. The margins, and what really brings the masses in, are the food and the coffee. (You should see my Google Analytics) But everyday, multiple times a day, people come from far and and wide to experience what we've curate. And we've had over 70 articles written about us because of the 100% NonAlc focus, which you don't really get for just being a friendly, community beachside cafe with a total vibe. If I had named it, lets say: "Niche NonAlc Bar," I would probably have only a third of the revenue. I'm not in the best location for a NA Bar + Bottle Shop. But, it was a great deal during COVID in 2020 that I couldn’t pass up. And when you're the only shop in town with the most relevant topic in F&B and deliver it with radical hospitality, people will come! I’ve seen several shops open after me and close before me. It breaks my heart 💔 I have a GREAT interest in helping folks have the best chance of success in this industry. 💪🏼 Taking on an F&B Brick + Mortar is the HARDEST thing you could do. Society's interest in having social spaces that are NonAlc focused is MASSIVE. I envision a time when these social spaces exist in multiple places within a city and are dotted all across the country. When desirable, adult Non-Alcoholic options on menus are ubiquitous. It's all happening; I just want it to move along even quicker and am here to help with that. 🌊 John deBary, epic article, thanks for creating it! https://lnkd.in/gaQF6tvJ #nonalcoholic #nonalcoholicbar #nabottleshop

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Big announcement—We have a new chocolate zine available for preorder! More Than Chocolate: Cacao, Ceremony, & Syncretism by Riordan Regan is now available for preorder in the Bean to Barstool shop with free domestic shipping, and will release on December 16. The zine is 60 pages, extensively researched, and color illustrated. Here’s more info: Phrases like “cacao ceremony” and “ceremonial-grade cacao” get used often in wellness and spirituality circles, but do these phrases actually mean anything, and—more importantly—are they doing harm to the cultures that have cultivated this plant for millennia? From the author’s note: “Histories were written by the invaders, and the words we use for things matter. A lot of the complicated conversations around the ways cacao is being used today come down to what we call it, but this goes far deeper than semantics. Peoples whose lives, cultures, cosmologies, and sacred plants have been stolen and repackaged as consumer products for millennia without reciprocity—and to the great detriment of everyone, including the planet—are rightfully tired of being made monoliths and used as marketing tools. Perhaps reclaiming the language helps tell the real stories of cultures, peoples, and plants, provoking more respect all around.” In More Than Chocolate, Riordan Regan unpacks the language we use around cacao, explores its history and modern usage as physical and spiritual medicine, and suggests responsible paths forward for those who wish to interact with cacao and the cultures of its lands of origin. If you’re a Patreon Zinester or Sponsor, you’ll get this zine sent to you automatically when it comes out. If not, you can sign up on Patreon, or just preorder the zine directly on the shop! https://lnkd.in/gbw6TF7a

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"Foodtech is at a crucial tipping point, and with tipping points come opportunities. But the real potential of this space has gotten muddled, and it’s a good time to cut through the noise." "Food is a $9 trillion industry that quite literally touches every one of us..." 💡 "This is an emerging asset class with substantial opportunity. With the right guidance and expertise, we can bring tech to bear and make returns – in one of the biggest global markets in existence: food." #food #investment #innovation

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Loyalty programs are so important. Think about Starbucks program or this new CAVA program. I’ve had loyalty programs before where I bank rewards and then they disappear or can’t use them. Who could an emerging brand use to help create the best loyalty programs?

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I attended a superb masterclass today focused on the dynamic high quality wines from the Saint-Joseph region. Moderated by the inimitable Evan Goldstein via Master the World, Inc. Often overlooked in the shadow of more famous and loftier appellations like Hermitage and Côte Rotie, Saint-Joseph has sometimes had the unfortunate reputation of being inconsistent or unreliable due to it's size. While certainly larger than it's more famous cousins, the terroir is still excellent for Syrah, Marsanne and Roussane. The white wines are particularly overlooked. Especially for lovers of richer styled white wines like Chardonnay. The other supreme advantage is price. While I adore the wines of Côte Rotie and Hermitage, the best examples can be difficult for most people to afford. If the best examples of Saint-Joseph can stand toe to toe in a lineup with it's "big brother" appellations, then these are wines everyone should be experiencing and drinking more of.

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Tariffs are one of the biggest threats the U.S. wine market faces in 2025. Consumers could suddenly find their favorite imported wines all 10-20% more expensive. And domestic wineries could face higher costs on imported materials like bottles. While people are mobilizing to show that tariffs on wine hurt American businesses, I fear the second Trump Administration will go much bigger than the first: https://lnkd.in/g8HTUNKh

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In today's Substack chapter from "Culinary Approach to Wine in Restaurants": Sometimes the best food and wine (or saké) matches are the most unexpected. Let's talk about the sensory reasons why and how they work. #saké #saketasting #asianfood #asianfoodandwine #musashi #shojinryori #wineandfood

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"It’s hard to beat great prices and expansive selection, and Total Wine has this at scale," says Mark Ryski, Author, CEO & Founder of HeadCount Corporation. "Achieving scale is a key element of their success strategy as it will ensure that they have buying power and access to product that others can’t get. I can’t see any immediate barriers that would slow Total Wine’s continued rise other than a potential slow down in overall alcohol consumption due to health concerns since the CDC and WHO came out with strong statements declaring that no level of alcohol consumption is safe." Check out more insights from one of the retail industry’s leading experts - https://buff.ly/3qRfPx2. More great comments on this topic by RetailWire's BrainTrust experts including: Neil Saunders, Brian Numainville, Kai Clarke -L.I.O.N., Gene Detroyer, Robert Amster, Ryan Grogman, Peter Charness, David Weinand, Christopher P. Ramey, Mark Self, Gary Sankary, Dick Seesel, Cathy Hotka, Lisa Goller, MBA, and • Shep Hyken.

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I wrote about the agony and the ecstasy of chain restaurant mixology for VinePair. https://lnkd.in/dGb3G5Pi

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SIMÒ Pizza: Bringing Authentic Neapolitan Pizza to New York In a city as diverse and competitive as New York, it can be hard for a #pizza place to stand out, but SIMÒ Pizza has done just that by offering a truly authentic Neapolitan pizza experience. Located in the heart of the city, SIMÒ has carved out a niche for itself as a fast-casual pizzeria that doesn’t sacrifice quality for speed or affordability. Tradition Meets Modern Convenience SIMÒ Pizza was founded by @SimoneFalco, a lifelong friend of mine, with a clear mission: to bring the essence of traditional Neapolitan pizza to the bustling streets of New York. What sets SIMÒ apart is its commitment to maintaining the core principles of Neapolitan pizza-making while embracing a modern, fast-casual dining model. Customers can enjoy high-quality pizza served quickly, without compromising on the authenticity of the ingredients or the craftsmanship involved. SIMÒ’s concept revolves around simplicity. The menu is straightforward, featuring classic pizzas like classic Margherita and more, all made with the freshest ingredients imported from Italy. The dough is crafted following traditional Neapolitan methods—fermented for 24 hours, creating a light and airy crust that’s perfectly charred in their wood-fired ovens. The Heart of SIMÒ At the core of SIMÒ’s philosophy is the use of premium ingredients. The tomatoes, mozzarella, olive oil, and flour are all sourced directly from Italy, ensuring every bite captures the true flavor of Naples. This attention to detail sets SIMÒ apart from many of the more commercialized pizza chains in New York. For SIMÒ, it’s not just about serving pizza; it’s about offering an experience that transports you to the streets of Naples, where pizza has been perfected over centuries. From the soft, pillowy dough to the vibrant tomato sauce, every element of SIMÒ’s pizza is designed to showcase the artistry of Neapolitan pizza-making. An Open Kitchen Experience The design of SIMÒ Pizza enhances the dining experience with its inviting and modern atmosphere. The space features an open kitchen that allows guests to watch the skilled pizzaioli at work, crafting pizzas with precision and care. With two wood-fired ovens, the restaurant ensures that each pizza is baked to perfection, delivering the signature char and flavor that Neapolitan pizzas are known for. SIMÒ’s ability to strike a balance between authenticity, affordability, and modern convenience has resonated with New Yorkers, making it a standout in the city’s crowded pizza scene. New Brooklyn Location With its growing success in New York, SIMÒ Pizza is expanding to Brooklyn at 629 Dean Street, Brooklyn, NY 11238. This new spot will bring the same quality and authenticity that New Yorkers have come to love from SIMÒ’s original locations. #SIMOPizza #NeapolitanPizza #AuthenticItalian #BrooklynEats #PizzaLovers #NYCRestaurants #FoodInnovation #CulinaryExperience #OpenKitchen

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The recent layoffs by Southern Glazer's Wine & Spirits follow on the heels of layoffs last year and earlier this year at Republic National Distributing Company. Together, they are further indications that if the small, craft, independent family producers and imported brands are going to stay vital, significant reforms of the Alcohol distribution system will be necessary. Those can only happen at the state level in the legislature. This round of what looks to be 1000s laid off at the wholesale tier, combined with the downturn in the wine and spirits market should spur legislative changes. Here's why:

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I recently contributed to Maze Row Wine Merchant's article on how investing in fine wine today is more accessible through companies like WineCap, offering investors the opportunity to build a diversified portfolio. Read more about how WineCap leverages data in the investment process and the available-to-all wine tracking tool here: https://lnkd.in/eqmyFGY2 #WineCap #WineInvesting #WineInvestment #WinePress #WineNews #InvestmentPortfolio #FineWines

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The 9 Best Local Specialty Coffee Roasters in Boston Whether you're new to the area or simply on the hunt for some great local coffee, this list is your perfect starting point for discovering specialty coffee roasters in Boston. If you're a newcomer or an international student, I hope this guide helps you find some of the best coffee beans the city has to offer. #localcoffeeroasters #coffeeroaster #specialtycoffee

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