Hoteliers can make their restaurant wine list more appealing to guests by removing complicated terminology and sorting offerings by flavor, writes Larry Mogelonsky, president and founder of LMA Communications. "The last [thing] you want is someone to stare slack-jawed at your wine list and mutter, 'I don't know.' The more options you give a person, the harder it is for them to make a choice, especially when they don't understand everything they're reading," Mogelonsky writes.

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