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NCB Author

Amanda Baltazar

Contributing Writer

Amanda Baltazar

Amanda Baltazar is a Washington State-based freelance writer who’s been writing about food and beverage since 1996. Read her work online at

time off / vacation Article
Preparing Staff for Your Absence    May 20, 2014
By: Amanda Baltazar

There are many advantages to getting away but how do you get your staff and venue ready for your absence? And how much do you keep in touch once you’re gone?

Beer in Correct Glasses Blog
Serve Better Beer   April 22, 2014
By: Amanda Baltazar

The way you serve and present your brews can make a difference to how much customers enjoy them...

Ice in Cocktails Article
Cooler then Cold - Ice Does More these Days   March 10, 2014
By: Amanda Baltazar

Having a drink that transforms as you consume it sounds like either hoopla from a circus or a beverage from the future.

Wine on Tap Article
Tapping Into Wine   January 28, 2014
By: Amanda Baltazar

Kegged vino is catching on across the country, and bars are helping dispel negative perceptions

New Years Resolutions Article
New Year, New Plans, New Resolutions   December 31, 2013
By: Amanda Baltazar

The New Year is here and we all have good intentions. Many bar and nightclub operators also make resolutions—to make their business stronger, to keep their employees happier, and to delight their customers.

Dessert Cocktail Article
A Sweet Finish   December 16, 2013
By: Amanda Baltazar

As consumers’ concerns turn more towards their waistlines and operators think more of their bottom lines, there’s a product offering that fits both needs: dessert cocktails.

Avoid Crisis Article
How to Handle A Crisis   November 19, 2013
By: Amanda Baltazar

A crisis such as natural disasters, foodborne illness outbreaks and violence can happen to any bar. But there are measures that can be put in place and positive ways of dealing with crisis.

Wine Article
5 Common Wine Mistakes   September 24, 2013
By: Amanda Baltazar

High markups mean wine is a product that many nightclubs and bars seek to boost sales of. But it's easy to spoil a customer's wine experience.

Strawberry Colada Cocktail Article
Summer’s Abundance   July 30, 2013
By: Amanda Baltazar

Fruits and vegetables have been served with drinks for as long as we can remember. Think celery in a bloody mary or limes in a mojito. But many bars, nightclubs and restaurants are letting their imagination run wild with produce.

Todd English PUB beer Article
Foreign Currency — A Look at Import Beers   October 11, 2010
By: Amanda Baltazar

When it comes to beer, imports remain a healthy addition to any operator’s bottom line. Why? Because imported beer is something customers view as an affordable, interesting treat.

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