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Bar IQ
Graph Article
Control Pour Costs and Watch Profits Rise!   April 10, 2012

Keeping a finger on your bar’s financial pulse is best accomplished through analyzing your cost percentages, or what in bar jargon is referred to as pour cost. The following eight items cause pour costs to rise:More>>

Blended Drinks Article
Cold, Fresh and Bursting With Flavor   March 27, 2012

Blended concoctions are about the most advantageous and profitable type of drink you can market. When you consider that they’re usually lower in alcohol than most other types of mixed drinks, you’re left with the unmistakable conclusion that marketing blended drinks is good for business.More>>

Sean Finter Article
Sean Finter, The Man Behind Barmetrix   March 27, 2012

There are far too many times when getting some sound advice would make all the difference in the world. Yet finding that person when you’re in need can be as challenging as the business situation you find yourself in. Enter Sean Finter. More>>

Robert Plotkin
Top 10 Things to Do During a Slow Bar Shift   March 27, 2012

Even though the occasional shift will be slow, you can still contribute to the general welfare of the business. Here’s my top 10 list of things to do behind a bar when you just can’t lean for one more minute: More>>

Citrus Article
Flavored Syrups: Doing Fresh One Better   March 13, 2012

The essential quality that all great cocktails share in common is sessionability. In response, bar chefs and master mixologists increasingly are using flavored syrups to propel their drinks into the “great” range. Low-cost and alcohol-free, syrups have become absolute necessities behind the bar.More>>

Daiquiri Article
A Sub-Tropical Classic: The Fun-in-the-Sun Daiquiri   March 13, 2012

The Daiquiri is a trend worth riding. It's easy to make well and loaded with exotic appeal. To help get you in a sub-tropical state of mind, here are the best-kept secrets behind America’s greatest Daiquiris:More>>

Spilled Drink Article
Bartending Etiquette: Avoiding Blunders and Gaffes   March 13, 2012

Let’s be honest, bad service stinks. Rankle our sensibilities, trod on our concepts of lounge etiquette and we’ll rebel. There are unwritten conventions governing professional bar conduct. You know most of them intuitively. Then why is it so many bartenders consistently step on these...More>>

blank Article
7 Truths About Pour Costs   February 14, 2012

Perhaps the single constant in the beverage business is that every operator wants his or her pour cost to be lower. Simply put, when pour cost goes up, profit goes down. Our experts have rendered their collective experiences into the following principles to keep pour costs down: More>>

Manhattan Article
The Secrets Behind Smooth Manhattans   February 14, 2012

The Manhattan’s current revival has everything to do with the drink itself. Interested in creating a drink as suave and delectable as a cocktail gets? Check out our tips to making a great Manhattan:More>>

Jeff Ruth Article
Jeff Ruth, Beverage Innovator Extraordinaire   February 14, 2012

Jeff Ruth has so many reasons to take himself seriously and yet, for some reason, he doesn’t. His accrued acumen and knowledge has made him one of the most sought-after beverage professionals in the trade. All of our futures should be so bright!More>>



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