Bar IQ
Houlihan's margarita Article
Skinny Margaritas -- When Less is More   March 15, 2011

Modifying the modifiers in a Margarita results in a slimmed down version of the classic favorite. Here's how. More>>

Martini Article
Innovative Control System Yields Greater Profits   March 15, 2011

Real-time information means really exacting inventory control at the bar. More>>

Bartender Article
The Profitable Side of Morale   March 15, 2011

Positive bartender and staff morale means greater profits, so here are tips for keeping smiles on their faces and dollars flowing. More>>

Toby Cecchini Article
Toby Cecchini, the Most Educated Man to Work the Stick   March 15, 2011

Proud to call himself a bartender (vs. a mixologist), the creator of the Cosmo waxes on the bar scene and his next venture (hopefully). More>>

Article
Free Advice: NCB Smart Bar Launches   March 7, 2011

Sign up for NCB Smart Bar, the newest e-newsletter from Nightclub & Bar, premiering this month by Robert Plotkin.More>>

Donna Hood Crecca Article
Be a Smart Bar!   March 1, 2011

Nightclub & Bar launches NCB Smart Bar, edited by Robert Plotkin and full of the Secrets of a Well Run Bar. More>>

Bartender Article
The High Cost of Bartender Turnover   March 1, 2011

Turnover is expensive. When an experienced bartender leaves a staff, the departure invariably weakens the business. Here's how to reduce bartender turnover. More>>

Robert Plotkin Article
Can you Spot the Onset of Intoxication?   March 1, 2011

Early detection of intoxication is crucial but challenging. Train servers and bartenders to see the signs and handle with tact. More>>

Martini Article
Is your Pour Cost Too High?    March 1, 2011

Pour cost is the standard measure of profitability behind the bar. Even staff who aren’t sure what it is, know their managers always think pour cost is too darn high. But is it really? More>>

Jeffrey Morgenthaler Article
Jeffrey Morgenthaler, Professor of Drinks at Clyde Common   March 1, 2011

Jeffrey Morgenthaler offers pearls of wisdom about staying true to form, sharing bartending knowledge and aging batched cocktails in bourbon barrels.More>>



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