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NCB Author

Robert Plotkin

Contributing Editor


Robert Plotkin

A judge at the San Francisco World Spirits Competition, Robert Plotkin recently authored his 16th book, Secrets Revealed of America’s Greatest Cocktails. See his site at www.BarMedia.com.


Martini Article
Innovative Control System Yields Greater Profits   March 15, 2011
By: Robert Plotkin

Real-time information means really exacting inventory control at the bar.

Bartender Article
The Profitable Side of Morale   March 15, 2011
By: Robert Plotkin

Positive bartender and staff morale means greater profits, so here are tips for keeping smiles on their faces and dollars flowing.

Toby Cecchini Article
Toby Cecchini, the Most Educated Man to Work the Stick   March 15, 2011
By: Robert Plotkin

Proud to call himself a bartender (vs. a mixologist), the creator of the Cosmo waxes on the bar scene and his next venture (hopefully).

Muddler Article
Muddling for Fresh Profits   March 7, 2011
By: Robert Plotkin

In a time when success is often determined one drink at a time, mixologists and bar chefs are increasingly reaching for the bar muddler when looking to elevate their cocktails to fresh, new heights. Invariably, the move pays off.

NCB Awards 2011 Article
Raise Your Glass!   March 7, 2011
By: Nightclub & Bar,Robert Plotkin

Which bars, clubs, bartenders and promotions took top honors this year in the Nightclub & Bar Awards? Check out the best of the best!We present the Finalists and the Winners of the 2011 Nightclub & Bar Awards.

Bartender Article
The High Cost of Bartender Turnover   March 1, 2011
By: Robert Plotkin

Turnover is expensive. When an experienced bartender leaves a staff, the departure invariably weakens the business. Here's how to reduce bartender turnover.

Robert Plotkin Article
Can you Spot the Onset of Intoxication?   March 1, 2011
By: Robert Plotkin

Early detection of intoxication is crucial but challenging. Train servers and bartenders to see the signs and handle with tact.

Martini Article
Is your Pour Cost Too High?    March 1, 2011
By: Robert Plotkin

Pour cost is the standard measure of profitability behind the bar. Even staff who aren’t sure what it is, know their managers always think pour cost is too darn high. But is it really?

Jeffrey Morgenthaler Article
Jeffrey Morgenthaler, Professor of Drinks at Clyde Common   March 1, 2011
By: Robert Plotkin

Jeffrey Morgenthaler offers pearls of wisdom about staying true to form, sharing bartending knowledge and aging batched cocktails in bourbon barrels.

Article
Bar Resolutions 2011   February 8, 2011
By: Robert Plotkin

Here are a few New Year’s resolutions to help make 2011 a profitable year.



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