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Is Your Winery, Wine Or Hospitality Business On Trickster, Fraudster, Scammer, Gangster Alert?

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Just how alert are you from the tricksters, fraudsters, scammers, and gangsters that are out to drain your winery, wine or hospitality business profits? These predators prey on the fact that while you’re out planting grapes, stocking the tasting room, meeting with new vendors, or maybe seeking counsel with me, you’ll be to busy to notice that your winery or hospitality business has been targeted by yet another treacherous scam.

Perhaps its an invoice for a product you didn’t order. Or maybe you’re being hounded by a debt collector seeking a past due collection on an internet service you didn’t buy. Could it be you’re being gouged for some ink you didn’t receive?

Either way, now is as good of time as any to learn how to protect your business from these predators. Take a moment now to watch this video and learn what you can do to protect your business from fraud.

Now, tricksters, fraudsters, scammers,and gangsters beware!

Pennsylvania’s Restaurant and Hospitality Industry “Happy Hours” Are Looking To Get Happier

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A legislative bill by state Rep. John Payne, R-Dauphin was unanimously approved by the state’s House Liquor Control Committee and now moves to the full House for consideration. The bill would allow the restaurant and hospitality industry in Pennsylvania happy-hourto have longer “happy hours”. The bill is aimed at giving restaurants and bars greater flexibility and would also allow them to sell more wine to patrons for off premise consumption at offsite catering events.

Currently, “happy hours” are limited to two consecutive hours per day, with a 14 hour per week limit. The proposed changes would allow establishments to hold happy hours up to 14 hours a day but still be limited to not more than 14 hours a week. The 14 hours could be divided up however the proprietor wants thus allowing for greater flexibility. Happy hours would remain prohibited after midnight.

Under current law a restaurant with a liquor license cannot serve alcohol at off site catered events. The proposed legislative change would allow a restaurant’s liquor license to be valid for off premise catering. The proposed changes would not effect dry communities. Serving alcohol in dry communities would remain prohibited.

Finally, the proposed legislation would allow a patron to buy up to three bottles of unopened wine and take it home. Albeit this can be routinely a more expensive way to buy wine, proponents of the bill believe this change allows the customer a way to buy those “hard to find” wines.

In that the proposed legislation House Bill 148 is aimed at modernizing the state’s liquor code, Payne’s proposal has the support of the Pennsylvania Tavern and Restaurant Associations.

Will Your Pennsylvania Restaurant Or Hospitality Business Be Voted Most Likely To Succeed?

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Running a successful restaurant or hospitality business can be extremely grueling.1888_vote It takes more than just your passion to succeed. You have to be well prepared to avoid making painful mistakes along the way. Because at the end of the day, diners vote with their forks. And…you want them to vote for you.

To do so, your food business enterprise will need to emerge as a success. If you currently own or plan to own your own restaurant, small chef eatery, catering business or food selling dynasty here are a few good tips that will help you avoid some unnecessary pitfalls as you grow your successful food enterprise.

Make sure you have a sound business plan. A good solid business plan will help you to focus on your location, your anticipated customer base, and what measurable goals you’ll need to make to turn a profit. While you may be an awesome chef or caterer, your ability to stay in business is also a function of your ability to control your costs. A business plan will help you to identify and track your goals and how well you are doing.

If you feel you lack an appropriate business skill set because your real love is your focus on your food, then be sure to retain the right lawyer to look over your business contracts and to conduct your contract negotiations.

You may want to create a Partnership with another individual or entity not just for and injection of money, but for sound business advice. Alternatively you may want to enlist the services of a business or restaurant consultant who specializes in the restaurant industry. This can be a good resource to develop your ideas or help you to implement a successful business strategy.

Develop good employee relations standards. Pursue a good understanding of your federal, state and local labor laws. You want to avoid unfavorable legal action taken against you by knowing how these laws affect the way you need to conduct your business on a daily basis.

Visit your local planning department in your municipality to educate yourself on applicable zoning, parking, signage, noise, sewage and other requirements that you’ll need to know to cut through the red tape necessary to operate your business.

If you plan to serve liquor in your restaurant you’ll need to protect your business investment by ensuring that you’re properly protected from suits filed by 3rd parties for damages or injuries caused by patrons imbibing in your establishment. Invest in liquor liability training procedures for you and your restaurant staff.

If you incorporate these tips into the daily operation of your business, you will be well on your way to running a successful hospitality enterprise.

Keep you eyes on the prize and remember the big picture. Success won’t just be measured in metrics alone but will be expressed with the people connections you make with your food. Now go out there and get your votes. After-all, you’re most likely to succeed.

Have You Considered “Greening” Your Pennsylvania Winery or Hospitality Business?

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Have you considered “greening” your Pennsylvania Winery or Hospitality Business? If so, you may want to follow in the footsteps of University of California, Davis. Looking to serve as a model for wineries and hospitality industries throughout the nation, UC Davis has launched the world’s “greenest” winery, brewery and foods facility. The new winery, brewery, and food processing complex was designed to serve as a “test bed” for production processes and techniques that conserve water, energy and other resources. For more information read: UC Davis Launches World’s Greenest Winery, Brewery, and Foods Facility.

Pennsylvania’s Winery Neighbors In The Garden State Are Beginning To Flourish.

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Pennsylvania’s neighbors in the Garden State of New Jersey have recently begun to emerge as wine producers. With 39 wineries and eight more waiting for licenses, wine production in the state has improved dramatically in recent years. Thus, I look forward to including more posts on New Jersey’s winery/hospitality industry and to address their future legal needs as well. Meanwhile, for a closer look at New Jersey’s growing wine industry your may enjoy reading the Press of Atlantic City’s: A Growing Industry Gets Better With Age

Do Pennsylvania Restauranteurs and Winery Owners Want To Know What’s Hot In 2010?

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Are you a “die hard foodie” who aspires to cook, or a well trained culinary arts graduate who desires to open your own restaurant or small chef eatery? Do you cheftrendsskitched-20100103-150300already own your own restaurant and are looking to keep pace with what’s trending in the food industry? If so, this may be the right moment to act on your dreams or make some well needed changes.

In 2010 the restaurant industry expects to serve over 130 million patrons who will generate economic activity that will exceed $1.5 trillion dollars. If you have a burning desire is to get your own piece of that rock and make your mark in the restaurant and hospitality business consider what’s hot in 2010 in the culinary world as viewed through the eyes of the members of the American Culinary Federation.

The American Culinary Federation is composed of 1800 professional chefs who participated in the National Restaurant Association’s “Chef Survey: What’s Hot In 2010.” Predicting culinary trends and what’s “hot” in 2010, the top 2010 “hot” chef response winners are:

1). Locally grown produce
2). Locally sourced meats and seafood
3.) Sustainability
4.) Bite-size/mini desserts
5.) Locally produced wine and beer
6.) Nutritionally balanced children dishes
7.) Half-portions/smaller portions for a smaller price
8.) Farm/estate-branded ingredients
9.) Gluten-free/food allergy conscious
10).Sustainable seafood

Did you take note that “locally produced wine” made the list of top 10 “hot trends”? Thus when you’re ready to turn your restaurant dream into a reality and begin organizing and planning your initial organizational form, franchise, business name, menu plans, and formal business plans you’ll want to be sure to include wines produced locally by Pennsylvania wineries.

As one who provides legal representation to Pennsylvania’s winery/vineyard owners, wine, restaurant and food based business owners, I believe there’s nothing that the public appreciates more than a well prepared meal with a great Pennsylvania wine!

Now go forth foodie and get your food and wine business on!

Lawmakers and Winemakers Look To Legalize Virtual Wineries

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Significant changes may be coming to the wine industry beginning with Washington State. Winemakers are looking to legalize virtual wineries which currently have no defined place within the state’s liquor legislation landscape. Like Pennsylvania, Washington State is one of 18 states to retain monopoly on liquor sales. To read more on the Washington’s potential new winery license read here: Will Washington Legalize Virtual Wineries?

How To Build Your Winery, Wine Or Hospitality Business While Avoiding Legal Pitfalls

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Nothing can replace the feeling of euphoria that comes with selling that first of bottle of wine made from grapes you crushed yourself or perhaps serving that first entree inlegalpitfalls the restaurant you worked for months to open. Yes, dreams of owning your own winery, restaurant, or hospitality business can be realized even in today’s tough economy. Why? Because a new wealth economy will come by the growth of small businesses. Much of this growth engine will be fueled by new businesses, many of which will be in the wine and hospitality industry.

But Rome wasn’t built in a day. And neither was Apple or Comcast for that matter. Succeeding at your dream of building your own restaurant or hospitality business starts by planting the seeds of good leadership and sound business infrastructure. As an owner in control of your business, you quickly come to know that everyday decisions aren’t made on guts alone. They are founded on sound decision making in order to avoid financial and legal pitfalls.

Here are a few good tips you’ll want to consider to when building your winery, wine or hospitality business that will help you avoid these pitfalls:

Prepare Your Business Plan For Your Winery Or Hospitality Business:
Rather than planning as you go, execute. Create a Business Plan that details your
business strategy to determine where your business is headed in the future. Identify
measurable goals and business tactics that will guide you.

Establish Early On The Ownership Structure Of Your Winery Or Hospitality Business:
Choose the business structure that is right for your business. Whether you’re a
Sole Proprietorship, Limited Liability Company, or Corporation, choosing the right
business structure that’s a fit for your business is key. In doing so, seek legal counsel
when necessary to assist you in making the right business choices.

Read Your Contracts:
Do not sign agreements you do not read. You may be presented with contract
agreements from your suppliers, vendors and speciality suppliers for products that
make your business unique. Consult with legal counsel to read your contracts and
advise you of the risks associated with various contractual provisions.

Maintain Good Record-Keeping:
Good record-keeping shows the quality of your company to future investors. Due
diligence is necessary to maintain good corporate formalities. Maintain policies
outlining your internal practices on check signing, accounts payable and financial
reporting.

Seek Legal Guidance When Franchising:
Many aspiring restauranteurs often look to buy a franchise when breaking into the
food and wine business. Franchising is not a guarantee of financial success. While
instant branding comes with franchising, there are also numerous costs associated
with franchising that you may not have contemplated. The U.S. Small Business
Administration provides guidance on answering common questions about franchising.
Before entering a franchise relationship, you will need to consider what opportunities
best suit your needs and interests.

Is there a winery, wine or hospitality business in your future? If so, join the new wealth economy, get your business on and watch your step!

Does Your Pennsylvania Winery, Restaurant, Or Hospitality Business Embrace The Millennials?

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Is your winery, restaurant, or hospitality business attracting the new generation of young millennial’s? If so, you’ll not want to miss marketing to this group on their own terms. Just ask them. If you don’t get on this train, it will surely leave the station without you.

Check out this new virtual sommelier aka Enomatic Wine Dispensing System. This high tech sommelier gone wild can be found at the CLO Wine Bar in New York, New York. CLO Bar has the right mix of edge and attitude to attract today’s generation of young drinkers. Its a visionary concept that may appeal to the future urban winery or trendy hot spot for the next budding restauranteur.

So just for today, I have momentarily veered away from a more serious post and have included a link for your viewing pleasure. Just between you and I…this spot has been added to my list of favorite places to visit. Perhaps I’ll see you there!

Will Pennsylvania Wine Consumers Swipe and Blow?

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plcb_kiosk
The Pennsylvania Liquor Control Board has recently introduced it’s new vending machines aka “wine kiosks” to the Commonwealth. Customers must swipe their ID, blow into a breathalyzer, and look into a security camera to buy their wine. A State employee then verifies that you are who you say you are and that you are also sober. If you pass the swipe and blow test you are approved to buy wine.

Based on the success of a recent trial run of two test kiosks, the PLCB has just announced it will be adding over 100 kiosks in grocery stores all over the Commonwealth.

A big question still outstanding is whether Pennsylvania produced wines will make it into the wine kiosks for consumer purchase. After all, if its good for Pennsylvanians to “eat local”, then why not “drink local”?

What say you?