Tad Wilkes

Tad Wilkes has covered the hospitality and beverage industries for nine years, including roles as editor and writer for Nightclub & Bar; Restaurant Marketing; Beer, Wine & Spirits Beverage Retailer; and ¡Salud y Buen Provecho! magazines, and as vice president, publishing, for Oxford Publishing Inc. He also holds a law degree from the University of Mississippi, is licensed in Mississippi and South Carolina, and formerly practiced law in the latter.

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By Tad Wilkes:

Ice, Ice Baby

Las Vegas' Minus 5 is essentially a cave made of sculpted ice. The walls are ice. The bar is ice. The glasses are ice. Even the speed rails behind the bar are ice.

The Bucks of the Irish

Forget the luck of the Irish — it’s all about smart drink offerings on March 17. Here are some recipe ideas to bring in the green while patrons are wearing the green.

Refresh and Conquer

Here are a few cocktails suited for spring to help shake the mothballs off and get ideas flowing for your own drink offerings.

Think Outside the Bag

Beyond the four corners of your bar, the tea trend is going stronger than ever. Inside your bar, a perfectly crafted mix of tea and spirits is hard to resist.

Fiscally Sound

Space to accommodate guests is a premium asset, a fact that was top-of-mind for sound designer Lord Toussaint saw Pacha NYC for the first time in 2005.

Promotyping

Today, text-to-screen is the interactive tool that has patrons talking — or rather NOT talking — as they text anonymously.

Sake Central

One sake sommelier is working passionately to blow the category wide open as a signature, destination spirit.