Bar IQ
Bartender theft Article
Spotting the Fingerprints of Theft   May 8, 2012

Do you have a problem with theft behind the bar? Many in the bar business do. But if you’re waiting for a rise in your pour cost to alert you to a potential problem, you may be out of luck.More>>

Bartender Article
On-Premise Titans Sound Off   April 24, 2012

We asked the leading experts in the on-premise sector about the things they see other beverage operators doing that make them cringe. Here’s what H. Joseph Ehrmann, Tammy La Nasa, Adam Seger and more had to say:More>>

David Grapshi Article
David Grapshi, Tequila’s Unofficial U.S. Ambassador   April 24, 2012

Few Americans know more about the tequila industry than David Grapshi, who has helped spearhead the category’s phenomenal growth in the United States. Grapshi thinks the traditional tequila-making trend is here to stay — here's why:More>>

San Francisco Article
Inside the San Francisco World Spirits Competition   April 10, 2012

Now in its 12th year, the San Francisco World Spirits Competition is arguably the most prestigious event of its kind. As one of the few fortunate enough to serve as judge, the competition is always the highlight of my year.More>>

Robert Plotkin
Keep it Clean!   April 10, 2012

While I may be a slob, I would never hand someone his or her drink while holding the top half of the glass. Isn’t that akin to handling the tines of someone’s fork or scooping ice into a glass with your fingers?More>>

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>>



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