In the Pink with Rose Bubbly

With the christening of Black Friday, which I am sure will eventually become a recognized national holiday, and Internet Monday, when everyone within reach of a laptop supposedly shops online, it´s only fair that the restaurant industry take claim to a special day between Thanksgiving and New Year´s. The day should be a celebration of the season.

In year´s gone by, I was always working on a new restaurant project during the holidays. And, aside from dealing with a full catering and Christmas party schedule, I was usually juggling a few more balls than I probably should have been. Whether negotiating leases, raising capital, or attempting to get plans drawn, changed or implemented December is not a friendly month to do much else other than run your restaurant. Americans, although constantly snickering at the ways of the French, who take eight weeks a year and relax, seem to forget that December is the month focused on gifting and celebrating while most other segments of society slowly come to a halt.

It is time we captured a day and promote it for public celebration. It should be a Christmas Party kick-off event similar to the arrival of Nuevo Beaujolais. The drink of choice should be Rose Champagne.

Don´t laugh or snicker at the French this time. Rose Champagne is as hot this season as the Louis Vuitton Monogram Groom coin purse. The difference, Rose Champagne has been around since 1800 and is experiencing new glory.

The nose turner´s probably remember the days when pink wine was a choice between Lancers, Mateus or Strawberry Hill. Today, however, Rose Champagne is carving a place in the market and its star is rising.

Most houses of bubbly now produce a Rose and its popularity is reaching new heights. It is the drink of the season and although it fades in and out of fashion like an American Beauty in one´s back yard, it appears to be here to stay.

Investigate the Rose Champagnes available to you and consider promoting a holiday special on the bubbly. It´s the season to sell champagne. Once you place it on your menu, as a special, you will find it is a great profit center. Don´t limit yourself to bottle sales. Promote use it as a by-the-glass special and you will increase profit percentage with each sip.

The benefit of increasing champagne inventory during the holidays is that if you don´t clear the product by New Year´s Day, Valentine´s Day is just around the corner.

Plus, you will need a full cellar l Rose Champagne once whoever acknowledges holidays acknowledges one for restaurateurs so we can kick off this bubbly season.