The Green Chicago Restaurant Coalition (GCRC) and Green Seal announce the launch of the Green Seal Pilot Standard for Sustainable Chicago Restaurants and Food Services. More>>

Don’t let their simplicity fool you. Bottled mineral waters comprise one of the fastest growing segments of the beverage industry, and simplicity perhaps best explains their ever-expanding popularity.More>>

As the largest coffee-consuming nation, it was only a matter of time before this obsession led Americans directly to the satisfyingly rich flavor of Cappuccinos. Its popularity has never been higher and is a trend not likely to run out of steam.More>>

H. Joseph Ehrmann is a leading cocktail authority and the owner/operator of one of San Francisco’s popular landmarks, Elixir. What many people don’t know is in 2005 Elixir became one of the first 50 businesses in San Francisco to become a Certified Green Business. More>>

Andrew Wells is exactly who you’d like to have working at your bar. Gregarious, talented and knowledgeable about the craft, Wells has what it takes to anchor any bartending staff.More>>

Jason Brown, bar manager at the San Francisco restaurant Txoko was born and raised in Louisville, Kentucky where he began bartending at the rightful age of 21. More>>

No time to double strain? Can't handle special ice, or six ingredient drinks? There are still many ways to upgrade your bar program - here are five of them that will establish that you really do care about your craft.More>>

Catch up on what's happening around the mixology and bartending scene this week including information on upcoming competitions and recent bartending challenge winners! More>>

Beverage menus change based on season and taste, but crucial to establishing a niche is the selection of quality spirits. This time, we look at some new expressions worth considering for your next backbar upgrade.More>>

What Ernest Hemingway drank may at first seem mainly interesting to fans, but in Phil Greene's "To Have and Have Another - A Hemingway Cocktail Companion," we're reminded that what and how he drank reflected and created trends in the first part of the 20th century. More>>