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Posted by on in November 2017 Editions

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Text by W. R. Tish & Marlena Hoffman   ⊗   Photographs by Samuel Bristow


It’s November; You are already well on your way to having your store in shape for the holidays. Decisions regarding staffing, displays, floor plan, signage, publicity, social media and in-store tastings have been made or are in the works. And with the calendar ticking, big inventory decisions loom. Time to clear out and stock up.

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Posted by on in November 2017 Editions

The Most Rewarding Type of Champagne is also the Most Reliable & Plentiful

By Ed McCarthy


It has been a year now since Prosecco passed Champagne in sales volume in the U.S. Price is the biggest factor: the average Prosecco costs about $12 to $18; Non-Vintage Brut Champagnes sell for about three times as much.

But Champagne sales are not suffering. Au contraire, Champagne sales have increased gradually almost every year for 20 years—in the U.S. and internationally. The 2016 estimate is about 318 million bottles of Champagne sold, up from 312 million bottles in 2015 and 307 million bottles in 2014, despite the competition from Prosecco.

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In 2007, some didn't give much of a chance to Ranazul -- a then-new eatery in the then- new Maple Lawn mixed-use development near Fulton, Md.  First, there was the name.  Ranazul?  It sounded like an ancient demon the Ghostbusters might have once fought off to save Manhattan.  Then, people who didn't speak Spanish found out what the name meant.  Blue frog.  Blue frog?!  It didn't exactly have the same ring as, say, the Capital Grille.

Then, folks took notice of the full name.  Ranazul Tapas and Wine Bistro.  The place started coming together in the potentially hot location just off of Routes 216 and 29 in Howard County.  And, finally, Ranazul opened its doors, and customers were quickly wowed by the small plates menu and the outstanding selection of wine and cocktails.

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Garret Hadel personifies perseverance and shows optimism and drive in the face of adversity. Two years removed from an injury that would encourage most to change jobs or industries, Garret consistently shows why every hurdle serves as a step toward future success.

After studying graphics and print communications, Garret began working at Jimmy's Famous Seafood in June of 2012. He started bartending at tailgate events for Ravens and Orioles games, as well as other tailgate events, and has continued to do so for over three years now.

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Posted by on in November 2017 Editions

Points to consider when adding seasonal staff

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Each year, the news trumpets seasonal hiring—such as “Target to add 100,000 part-time employees for the holidays….” Which is all fine and good for a company that can afford to handle the holiday rush by throwing money at it.

But what if you’re a small wine, beer and spirits retailer facing the same sort of problem? It’s your busiest time of the year, too, but you don’t have massively deep pockets. It’s all about planning.

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