I believe the backbar — including an owner’s taste in well brands — is one of a bar’s most underutilized revenue sources. Owners should treat these bar elements as valuable real estate. More>>

Some bars' kitchens seem to have disconnected from the rest of the hospitality industry. Instead of fresh, signature dishes, the modern age is focusing on pre-packaged, pre-cooked and pre-portioned foods. How did this happen?More>>

One of the best things a bar owner can do to distinguish his or her establishment is to install what I call a “feature”: a design element that sets the bar apart from its competition and makes it stick in the mind of a first-time customer. More>>

The nation's fascination with mixology has in many ways rejuvenated the bar industry. However, the mixology community has gotten a reputation for being a bit snooty.More>>

When should you change your menu? A food menu provides revenue for your business; it has worked for you for years. By refreshing your menu, you are telling your guests that you want them to keep coming back!More>>

How do you draw attention to your business and attract new and returning customers? Unless you are billing yourself as an exclusive, members-only speakeasy, you want to be extremely visible from the road. More>>

The wine biz has to drop the pretension. The only thing worse than a snotty, pretentious bartender (I’m sorry, mixologist) is an overly stuffy, pretentious sommelier. More>>

I have heard "no" far too many times. This way of thinking actually makes me mad! We are in the service industry; it is our job to serve our guests, our duty to make our guests “raving fans” and our livelihood to provide a service to our guests.More>>

Early last week my husband, Jevon, and I packed our things and jumped in the car, bound for the Nightclub & Bar Convention and Trade Show in Las Vegas. More>>

My mentality has always been the same: The guest experience must be the most important subject in the service industry.More>>