For the last seven years, Mercy has strived to be the best at what we do and it’s finally paying off. Our team is consistently working very hard, to take the extra step, to be the best and because of that, Mercy Wine Bar is having its greatest year ever !
We have been very blessed this year by being showered with awards and recognition by our peers and industry professionals and they keep pouring in. Our most recent recognition ~ Voted Best Wine bar in Dallas by “D Magazine”. The first sentence says it all “Mercy is a true wine experience” which has been our goal since day one. We don’t want to provide just food or wine; we want to be known for providing an experience for everyone. Nothing makes us feel better then to see a guest exiting Mercy with smile of satisfaction on their face.
We have also recently received, for the seventh year in a row, a Wine Spectator Award of Excellence, which every year has been an honor to receive this from an industry publication that is read around the entire world.
We want to thank every one of our staff members, from our management team, servers and bartenders, bus staff and our kitchen staff for working very hard in making Mercy Wine Bar a well oiled machine. More importantly we want to thank our guests. Without you, none of these awards would be possible. We will continue to work vigorously to provide the best experience for everyone who comes to our establishment.
Thank you and see you at Mercy!
Craig Brazeal
Bar Manager
Monday, July 26, 2010
Friday, July 9, 2010
Thank you to all that voted
Over the last 7 years we have been very fortunate to have received some great recognition throughout the US. Our industry has voted us one of the top 4 wine bars in the country for a couple of years and several lifestyle websites have recognized Mercy as a unique wine bar concept.
While we love being recognized by our peers and critics, the most satisfying recognition comes from you, our guests. This week Mercy received Best Place to Sip Wine and Best Lounge from Addison Corridor Magazine. Over a period of several months, this prestigious magazine solicited feedback from the public for their “Favorites” in multiple categories. You honored us with two awards this year. Of all of the awards we have received over the years, these are the ones that mean the most to us, those coming from our guests.
Guest feedback is a critical part of our business. Some of you may not be aware, when your server asks if you wouldn’t mind filling out a comment card, what happens to those. As a management team, we all review the feedback and discuss everything on every single one of them. We then take appropriate action to strengthen and reinforce those things we do well and improve in those areas that need bolstering.
As a management team we are constantly challenging our staff to improve their wine knowledge and service skills. Training is a regular part of our business model and we believe that the bar of excellence needs to be continually raised to provide the best guest experience possible.
We very much appreciate your vote of confidence and will continue to work hard to earn your praise. It is our goal to make your time at Mercy the very best part of your day.
Glen
Owner
While we love being recognized by our peers and critics, the most satisfying recognition comes from you, our guests. This week Mercy received Best Place to Sip Wine and Best Lounge from Addison Corridor Magazine. Over a period of several months, this prestigious magazine solicited feedback from the public for their “Favorites” in multiple categories. You honored us with two awards this year. Of all of the awards we have received over the years, these are the ones that mean the most to us, those coming from our guests.
Guest feedback is a critical part of our business. Some of you may not be aware, when your server asks if you wouldn’t mind filling out a comment card, what happens to those. As a management team, we all review the feedback and discuss everything on every single one of them. We then take appropriate action to strengthen and reinforce those things we do well and improve in those areas that need bolstering.
As a management team we are constantly challenging our staff to improve their wine knowledge and service skills. Training is a regular part of our business model and we believe that the bar of excellence needs to be continually raised to provide the best guest experience possible.
We very much appreciate your vote of confidence and will continue to work hard to earn your praise. It is our goal to make your time at Mercy the very best part of your day.
Glen
Owner
Monday, July 5, 2010
Planning for an Event
Entertaining in your home and planning for a large gathering can be a real daunting task for the novice event planner. Now, while I don't consider myself an expert by any means,I will share some thoughts on the events that I put together for groups at Mercy.
Are you working with a theme ? We have hosted several customer events with a theme in mind: Argentine or Chilean wines, Reds of Napa, or the beer tasting event that we did several years ago, come to mind.
How much wine to buy ? Two factors to help you choose. How long do you anticipate the event lasting, two or three hours ? How many guests will be drinking wine or beer ? Here is a formula to help you decide how many bottles to purchase. Take the number of guests drinking wine multiplied by the length in hours of your event and divide it by 6. The number 6 represents an approximate number of glasses you will get per bottle of wine. So if you expect 24 guests for a 3 hour event .... 24 x 3 (hours) / 6 = 12 bottles of wine. Beer planning is a little more difficult since beer drinkers can be so varied in their pace. Assume that your guests will drink at a comfortable pace of 1 beer every 30 minutes so that means 2 beers per beer drinker per hour. If you have 12 beer drinkers for this 3 hour event 12 x 2 x 3 / 24 = 3 cases of beer (24 per case).
What to serve for food ? I always recommend an assortment of cheeses and seasonal fruit for a couple of reasons, primarily among them is that they will stay fresh and inviting throughout your event and will be available to keep your guests munching on something. A variety of hot and cold appetizers or small sandwiches cut into bite sized portions are best. Select items that can be served hot for immediately passing amongst your guests and other selections which can served at room temperature that you can set out and allow you to get out of the kitchen to be a host to your guests.
Of course, the best option of all is to contact me at Mercy and let us take care of all the assorted details for you. We love what we do and we would enjoy introducing Mercy to your guests as well.
Mike Castagne
Operations Manager
Are you working with a theme ? We have hosted several customer events with a theme in mind: Argentine or Chilean wines, Reds of Napa, or the beer tasting event that we did several years ago, come to mind.
How much wine to buy ? Two factors to help you choose. How long do you anticipate the event lasting, two or three hours ? How many guests will be drinking wine or beer ? Here is a formula to help you decide how many bottles to purchase. Take the number of guests drinking wine multiplied by the length in hours of your event and divide it by 6. The number 6 represents an approximate number of glasses you will get per bottle of wine. So if you expect 24 guests for a 3 hour event .... 24 x 3 (hours) / 6 = 12 bottles of wine. Beer planning is a little more difficult since beer drinkers can be so varied in their pace. Assume that your guests will drink at a comfortable pace of 1 beer every 30 minutes so that means 2 beers per beer drinker per hour. If you have 12 beer drinkers for this 3 hour event 12 x 2 x 3 / 24 = 3 cases of beer (24 per case).
What to serve for food ? I always recommend an assortment of cheeses and seasonal fruit for a couple of reasons, primarily among them is that they will stay fresh and inviting throughout your event and will be available to keep your guests munching on something. A variety of hot and cold appetizers or small sandwiches cut into bite sized portions are best. Select items that can be served hot for immediately passing amongst your guests and other selections which can served at room temperature that you can set out and allow you to get out of the kitchen to be a host to your guests.
Of course, the best option of all is to contact me at Mercy and let us take care of all the assorted details for you. We love what we do and we would enjoy introducing Mercy to your guests as well.
Mike Castagne
Operations Manager
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