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NCB Author

Jenny Adams

Contributing Editor


Jenny Adams

Jenny Adams worked for three years on staff as the associate editor of Nightclub & Bar magazine. Currently, she resides in Birmingham, AL, working as a contributing editor for NCB and The Southern Beverage Journals, and as a contributing writer for a number of other publications.


DJ Article
Not Your Father's DJ   August 5, 2009
By: Jenny Adams

From the turntables to the tabloids, celebrity DJs are hot. What’s the spin on fees?

Article
Greening Your Bar   July 6, 2009
By: Jenny Adams

Can stocking organic options and touting green practices please patrons and profits?

Harrah's Article
The Heart of Harrah's New Orleans   July 6, 2009
By: Jenny Adams

For its commitment and creativity, Harrah's New Orleans shines.

Mixitup Article
Are You Fit to Be Tied?   July 1, 2009
By: Jenny Adams

While keeping regular clientele happy is a surefire way to drive your business, reaching out to the community through on- and off-site events are vital to a bar’s success.

Article
FEATURED ARTICLE | Tasteful Trend   May 19, 2009
By: Jenny Adams

Flavored spirits have morphed from super sweet, syrup-based ones aimed at saving time to one of fresh ingredients and painstaking processes.

Article
Harnessing Star Power   May 5, 2009
By: Jenny Adams

Ensuring celebrity appearances drive business into your club without driving you crazy.

Article
Star Power   May 1, 2009
By: Jenny Adams

How to ensure celebrity appearances drive business into your club without driving you crazy.

Article
Shooting for the High End   April 14, 2009
By: Jenny Adams

As the industry and the bar patron navigate back to the classics and incorporate the freshest of ingredients, shots can and should move in a similar direction.

Article
Book ‘Em   April 1, 2009
By: Jenny Adams

If you are a club owner looking to improve your game in booking talent, it pays to put a bit of thought into how to manage the process, the relationships and the events.

Article
Sales in Flight   March 1, 2009
By: Jenny Adams

History paints it as a miscreant muse to be sure, but drink pros are all pleased and proud of how far the tequila category has come.



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