Bar Management
Diane Silvey Article
March 2014 Bartender of the Month: Diane Silvey   March 18, 2014

In 1979 Diane Silvey moved to Lake Tahoe to work for Harrah’s Hotel and Casino as a cocktail waitress. After attending the Harrah’s Bartending School, Silvey became a bartender and worked for Harrah’s for 12 years before moving to Las Vegas in 1992. More>>

Boosty Bellows Article
Nightclub Designs Built for Success   March 18, 2014

Design needs to be functional. It also needs to set the tone for all future endeavors and branding which all occur way before the first patrons walks through the door. More>>

Pricing Article
6 Steps to Rational Pricing   March 18, 2014

It’s never been a particularly good idea to use incomplete or arbitrary methods to determine the prices you will charge for your offerings. The relatively higher cost of the quality products and expertise expected by today’s customer, and your efforts to provide what they expect, makes it an...More>>

Bottled Cocktails Article
Bottling Your Own Cocktails   March 18, 2014

At the up-coming Nightclub & Bar Show, a star-studded panel of bartenders will share the whys and wherefores of bottling your own cocktails. Here's a preview.More>>

Spring Cleaning Article
Spring Cleaning is Not Strictly Seasonal   March 18, 2014

Owner of Oceans 234, Tom Mirisola, sheds light on his venue's take on spring cleaning and explains how it should be practiced all year long and not just one season.More>>

Hispanic Consumers Article
Targeting Hispanic Consumers    March 17, 2014

The Hispanic population will fuel the vast majority of the population growth through 2020. Therefore, it’s becoming increasingly important for restaurants to connect with this valuable consumer to drive profits.More>>

Kathy Casey Article
Kathy Casey Back On Tap   March 17, 2014

Pre-batching, draft and bottled cocktails continues to offer busy operators a way to serve high quality drinks faster. Cocktail and culinary consultant Kathy Casey brings an all-star team to this month's VIBE conference on best batching practices.More>>

Line Check Article
Line Checks: Why So Important?   March 11, 2014

Food-borne illness, cross contamination and other serious infractions from your kitchens should keep us all up at night and be under constant review. Very obvious! More>>

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

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

Effective Meetings Article
How To Conduct Effective Manager Meetings   March 4, 2014

In your quest to operate a first-class and matchless restaurant operation, and deliver awesome results, think about how you communicate and inform your team with practical and beneficial information.More>>



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