Violence in and around nightlife venues appears to be on the rise. No average clubgoer expects to be injured during his or her night on the town, and no venue owner expects it will happen on his or her property. Who is to blame for these reprehensible actions? More>>

Pour systems are used to help achieve pour consistency, which, in return, reduces costs and increases quality control. But does a pour system fit into your concept, culture and operation? Based on your volume, is the return on investment sufficient to justify a purchase or lease? More>>

To reinforce the importance of selling rather than simply serving, frame the benefits of adopting selling behaviors to your staff around how they can affect tip income drastically.More>>

Comfort food is synonymous with the nostalgia of childhood — food that transports you to simpler times and away from the realities of life, if only for a fleeting, albeit delicious, moment. The fact is, however, that not everyone grew up eating the same dishes, so definitions of comfort foods...More>>

Las Vegas boasts many a chandelier, but none is quite as uniquely appealing as The Chandelier at The Cosmopolitan in Las Vegas. More>>

Produced by 3 Ball Productions (“The Biggest Loser,” “Master Chef”), Spike TV's Bar Rescue will follow Nightclub & Bar Media Group President Jon Taffer as he takes on troubled bars throughout the country. More>>

Farm-to-glass quickly is becoming as ever-present in bars as farm-to-table is in restaurants. While natural and organic may sound complicated, some operators have detailed a few ways to make green drinks a routine.More>>

Smartphones are a must-have accessory — a constant companion for the patrons at your bar or club — and if you’re not capitalizing on all of their various abilities, your business will devolve, giving more attuned bars and clubs a distinct advantage.More>>

Tavern Month is a chance to raise awareness of the long-standing role of local bars and taverns in communities large and small across the United States.More>>

Adam Seger, general manager and sommelier at Nacional 27 in Chicago, is the genius behind the restaurant's ever-changing selection of garden-fresh cocktails.More>>