Reducing costs is the least complicated way for you to see results quickly. It also is the potential “slippery slope” that will cut into your existing sales if you go about it recklessly.More>>

A new edition of Clement Ojugo's book "Practical Food & Beverage Cost Control" is now available.More>>

Reducing costs is the least complicated way to see results quickly. It also could cut into your existing sales and customer base if you go about it recklessly.More>>

More than 70 percent of patrons do not know the alcohol beverage they will order before they enter a bar, restaurant or nightclub, according to a survey.More>>

The 1900-member upstate NY based Dining Alliance has most recently begun member service operations in the Baltimore MD and Washington DC metro areas.More>>

The Board of Supervisors passed a law making it illegal to loiter but added new amendments to give the Commission more teeth to go after venues who aren't creating safe environments.More>>

In Las Vegas, where pools take on a nightlife — or daylife, rather — of their own, the parties started as early as mid-March.More>>

Product information on Bacardi Classic Cocktail Raspberry Mojito, Bärenjäger Honey Liqueur, Shmaltz’s Rejewvenator Beer, Vinum Conservator VC-R1 and LEDme Light Bars.More>>

Los Angeles' Laurel Tavern can accommodate about 100 people, and it is indeed friendly, cheerful and inviting.More>>

Harvard Business School released the first case study conducted on the business of nightlife on New York City’s ultra-popular Marquee Nightclub.More>>