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April 12 2016 In this issue:
Waste Not, Want Not: Using Up Leftovers
Talking WITH - not AT - Your Customers
Aperitivo Lesson: 5 Bittersweet Bottles and How to Use Them
Fake IDs so Real, They're Frightening
Craft Beer: More Craft Brewers Joined Our Pavilion This Year
Research & Trends: Overcoming Beverage Growth Challenges
For American Beer Drinkers, it's a Great Time to be a Beer Lover
How a Garden-to-Glass Program Can Grow Your Profits
Waste Not, Want Not: Using Up Leftovers 
A commitment to reducing waste and caring for the environment are two factors driving operators to use up leftover ingredients in creative ways. Here are three venues and...
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Talking WITH - not AT - Your Customers 
Would you turn your back on a guest who was telling you in person about their good or bad experience inside your bar? We're assuming you said no, so why are you ignoring.....
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Aperitivo Lesson: 5 Bittersweet Bottles and How to Use Them 
Orange and crimson liqueurs seem to be everywhere right now. But what if you don't quite know your Campari from your Cappelletti? Here are 5 of the top classic and modern...
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Fake IDs so Real, They're Frightening 
High quality fake driver's licenses and ID cards are a clear and present danger to bars, nightclubs and lounges. Robert Smith of Nightclub Security Consultants shared the...
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Craft Beer: More Craft Brewers Joined Our Pavilion This Year 
We worked hard to bring more craft brewers to ou Expo Floor. Left Hand Brewing Company, Angel City Brewery, Odell Brewing Company are just some of the craft...
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Research & Trends: Overcoming Beverage Growth Challenges 
It's a challenging but promising time for the hospitality industry. Jobs and wages are up, unemployment and gas prices are down, but food and beverage sales growth is...
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For American Beer Drinkers, it's a Great Time to be a Beer Lover 
According to a recent Nielsen survey conducted by a Harris Poll, 88% of US beer drinkers say that now is a great time to be a beer lover. Beer has been challenged by wine and...
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How a Garden-to-Glass Program Can Grow Your Profits 
Garden-to-glass programs can do for bars what farm-to-table programs have done for eateries. Adam Seger of IPic Entertainment and Jair Bustillos of Southern Wine & Spirits...
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