Bar IQ
Robert Plotkin
Ultimate Spirits Challenge - Where Spitting in Public is Encouraged    March 29, 2011

Three days, hundreds of sips and spits -- the Ultimate Spirits Challenge judging yields recommendations from the best palates in the business on what's worth consideration for placement on your backbar. More>>

Waitress Article
A Six-pack of Money-making Ideas   March 29, 2011

Six no-cost money-making ideas to drive dollars and profits at your bar. More>>

H. Joseph Ehrmann Article
H. Joseph Ehrmann and His Elixir of Success   March 29, 2011

H. Joseph Ehrmann of Elixir in San Francisco's story reads like a Frank Capra film screenplay -- truths are faced, adversity overcome and conviction is evident. The result is a well-run bar that knows what it is and welcomes everyone. More>>

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>>



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