It's great that bartenders have started paying more attention to the freshness and quality of their garnishes, but something's missing — great house-preserved fruits and vegetables.More>>

Are there substantive differences between bartenders and mixologists? With cocktail culture firmly in the limelight, the word “mixologist” is bandied about so loosely that distinctions between the two have become obscured. More>>

Even in the age of tough anti-alcohol measures and faddish bottled cocktails, bartenders need to be as adept at making low-calorie and zero proof drinks as they are at Flips, Shrubs and Tikis.More>>

Facebook can be a valuable marketing tool, but only if you are posting at the right time and with the right type of message. Check out these six steps to effective posts. More>>

Jon Taffer delivered his signature straightforward take on successful bar operations at the first stop on the Rescue Tour, part of Nightclub & Bar University. More>>

Americans prefer their drinks cold, but the arrival of hot punches is a sign that just because old-style hot drinks aren’t en vogue doesn’t mean there aren’t customers looking for temperature variety in their beverages. More>>

Jon Taffer and "Bar Rescue" showed the bad and the ugly of bar operations. Did you see yourself or your bar on TV? More>>

Are we at the tipping point of the cocktail renaissance, and what does it mean when a brand name associated with biscuits starts sharing Sangria recipes?More>>

Karoshi. It’s the Japanese word for working oneself to death. Whether you realize it or not, some of your bartenders may be committing karoshi on a nightly basis. There are a number of things you can do to help alleviate the stress affecting your bartending staff:More>>

Vodka gets plenty of scorn among the cocktail know-it-alls, even though its sales numbers keep virtually every operation afloat. Is there a way to bridge the gap? Maybe... More>>