Operating a bar requires maintaining a significant capital investment in liquor inventory, liquid assets that are especially vulnerable to internal theft and can siphoned off at an alarming rate. Regardless of whether bartenders over-pour liquor, give it away, sell it and pocket the cash, or drink...More>>

The growing trend to return Irish to its pre-Prohibition standing as the country’s favorite imported whiskey continues. However, despite the surge, Irish pales in comparison, in sales, interest and, usually, hue, to American whiskies. More>>

It should come as no surprise to industry observers that tequila sales are red-hot. It continues to be the fastest growing category of spirits. So, here’s our take on the top contenders.More>>

When the wind howls and temperatures dip below freezing, few things reinvigorate the spirit than a drink made with brandy. The following classic recipes are guaranteed to please and provide a creative blueprint for beverage success.More>>

In the Windy City, Eric Hay is the man to see about getting a really great drink. As a veritable fixture in the city’s nightlife for the better part of two decades, Hay knows a lot of folks.More>>

Catch up on what's happening around the mixology and bartending scene this week including information on bartending competitions, cocktail insights and holiday drinks! More>>

Wine-based cocktails rarely get real respect, but at NYC Chef Kurt Gutenbrunner's The Upholstery Room wine bar, a well-crafted list created by wine & beverage director Leo Schneemann features an array of drinks relying on wine as the heart of the concept. Schneemann shares the secrets behind the...More>>

If you haven't already devised your winter warmers, at least a couple, you'll find some menu inspiration here, as well as a speakeasy with great provenance, and some ambitious tackling of holiday menus.More>>

What distinguishes an effective manager from one who is ineffective, or worse, counterproductive? Identifying the attributes you’re looking for in a manager, likely none outweigh someone being “centered.”More>>

Successful bar and restaurant business depends in no small measure to knowing exactly what products you have on-premise, where they are, how many there are and how much they cost.More>>