Caffeine Makes the World Go Round
As the Energy Drink Craze Escalates, Getting Creative Will Snag
Further Sales

In this month’s Buzztime Report, we looked at one of the hardest working product categories in the industry. Energy drinks sales seem as awake as the patrons consuming the actual product these days. But beyond simply cracking a can, what do patrons desire on the side?

Just
Creativity and Cost Control Drive Timpano Chophouse & Martini Bar’s Profit Spikes

Imagination in drink conception and promotion, teamed with practical and basic cost-control measures, has given one smaller chain a focused and highly profitable improvement in its beverage program.

The Cash Cow in the Corner
Fast Cash From On-Site ATMs Makes for Fluid Sales

The principle is pretty simple: Put a machine in your bar, attract some customers, pay a few fees and increase your cash profit. There are some companies, however, that are revolutionizing the ATM business and making life easier for bar owners and event planners.

8 Days of Profit
Love Is In the Air and In Your Register This February

There's more to February than Valentine’s Day. Sure, the 14th should be a good day for sales if your bar is a Valentine’s destination. But then again, all those cooing couples might go for an expensive dinner in a restaurant and leave you high and dry. So, make sure you maximize opportunities in February to capture revenue. Here are a few ideas.

Gourmet Selections Are Becoming Regulars On Some American Bar Menus

That special sauce or slice of artisan cheese simply isn’t enough in today’s bar food sales for many independent operators with a high-end bent. The plate has evolved to parade a higher set of standards much as the glass is now the goblet of spirits hailed as “premium” and even “super premium.”

Old School New
Exploring Bourbon and Whiskey Cocktail Paradigms
 

Some believe whiskey to be on the forefront of the cocktail revolution. In the United Kingdom, this is perhaps true, but here in the United States, where sweet and fruity is king, whisk(e)y cocktails often are still just a niche item.

Break the Barrier
Are you Prepared for Spring Break Success?

Every year an event occurs that shakes the foundation of the nightlife industry. Books are dropped, bags are packed and for a few weeks in spring, students flee the classrooms and flood cities, beaches and ski resorts to take part in the Spring Break festivities that occur around the country. Party-starved patrons with pockets full of money shake off the shackles of everyday responsibility to partake in the revelry.

Year of the Beer
2007 Is Shaping Up to Be A Comeback Year for The Beer Segment

Solid consumption figures bode well for beer in 2007, says Craig Purser, CAE, president and CEO of the National Beer Whole-salers Association.

Good Vibrations
There’s Never Been a Better Time To Do Dance Floors Right 

In one way or another, dance floors have always been at the very heart of successful nightclub operations by virtue of their special function as modern-day maypoles where patrons gather and entertain themselves with all the good vibrations of the here and now moment.

Serving Smart
Sticking to the Standard of Care to Limit Liability

Many bars and restaurants are settling liquor liability claims during litigation, and many are losing at trial. Liquor licensees should be prepared to get a loan, bankrupt their businesses or empty their savings account when they lose in court.

Giving the Glass a Push
Martinis are the Consummate Cocktails for Upselling

The name Martini has become an all-encompassing appellation. Stretched to include a rainbow assortment of liqueurs, mixers, spirits and garnishes, it blankets the cocktail category –– when oftentimes the concoction is simply a drink in a specialized glass. This is not likely to change, so marketing Martinis has become something every bartender, operator and owner must do daily.

Theme is the Thing
Creative Environments Helps Concepts Stay Fresh

“What we’re finding is that the key element in designing a space is the theme,” says Ken Ranucci, president of Creative Environments, based in Boynton Beach, Fla. Ranucci says many operators he talks to do not have a theme in mind up front, and that’s a mistake.

Mercury Lounge in Athens, Ga., is One Couple’s Dream And One City’s New Favorite Bar

In life, the words “respect for one’s elders” and “learning from your elders” echo true in the business world just as aptly as they do when coupled with the moral teachings of society. In this industry, there are giants among us who can recount tales of meager beginnings and exciting acquisitions, of failed ventures and bounced checks.

Tony Abou-Ganim and Dale DeGroff Return To The Roots of Mixology

In the last few years, as cocktail creation has become more of an art form, the level of education and dedication behind the bar has led to the advent of “mixologists,” whose craft and competence are pushing success in this industry to new heights.

Creatures of the Night
An Update on the Nightly Events at ‘The Show’ This Year

Doing business and getting an eyeful of innovations in the Exhibit Hall and absorbing wisdom in the Educational Program do not “The Show” fully make. The third element in this famous trade show trinity is, of course, the nightly networking events.
TAO.     

Why No Ambitious Chef Should Miss the Las Vegas Culinary Challenge

Competing in the Las Vegas Culinary Challenge has bigger results than simply setting the table with amazing dishes. It also can help place chefs with killer jobs.

Crillon Importers Ltd. Identifies Demand Before it Even Exists

He introduced Americans to some of the biggest spirit brands in history. And yet strangely our story truly begins at his retirement.

An eye and palate for quality. An ability to marry a handful of ingredients to create a fabulous result. The courage to put these skills to the ultimate test.