There are standards in place that are the basis of all professions, whether it’s rocket science, history, or culinary arts. Bartending has standards that are kept a secret. Yes bartending schools exist, but they are not typically started and run by those who have a pedigree that is well respected...More>>

Bartenders and beverage managers struggle to balance the needs of their bars, the demands of their customers and the flood of new products that may or may not catch fire or supply a much-needed tweak to a bar program. Among the latest: an agave liqueur, a new version of Cherry Marnier, and...More>>

By interviewing 1,064 consumers as well as 425 restaurant owners and operators earlier this year the National Restaurant Association and LivingSocial set out to find out how your customers like their news from you?More>>

Or, why white whiskey, barrel-aged cocktails may get your bar attention, but they seem to be deconstruction gone bad to some.More>>

I eat out a lot! I travel a lot! Therefore, I get the opportunity to experience all areas of the service industry. I have recently noticed a very odd trend that seems to be taking place all over the country…bartenders are no longer taking food orders.More>>

I was grabbing lunch at a local restaurant, consuming what can only be labeled as an “excessive amount of diet pop” (or soda, for the rest of you). So it’s only fitting that I was about to address New York City Mayor Michael Bloomberg’s recently introduced plan to ban large sugary beverages...More>>

What does a customer see first when he/she walks through your front door? If the brightest and most interesting items are refrigeration coolers and video games then you are missing an opportunity to advertise your most important products – beverages.More>>

A few days in a very hot place reminds me that there are few things as disappointing as a bar program that doesn’t go beyond the obvious when thinking about the joys of summer drinking. More>>

Do you find it difficult to post quality content on Facebook or Twitter? Whether you delegate postings or do it yourself, quality and timely social media content will increase fan followers, drive traffic to your website and increase profits.More>>

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>>