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>>

Is Big Soda slow? Or is the modern American cocktail movement simply too small for them to notice? Many bartenders have made it clear that the standard Big Soda offerings simply don’t cut it.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>>

Coming to New York for the Manhattan Cocktail Classic? Get off the bus, and visit some NYC classic and unusual bars where cocktails don't necessarily rule.More>>

Should bar, nightclub and restaurant owners and operators begin using this new social-media channel called Pinterest? It’s too early to tell, but one thing is certain: Its popularity has grown faster than that of almost any other social-media site in history.More>>

Online marketing is based on objectives, strategies and tactics. Knowing these tactics and how things are put together are instrumental for your venue’s online marketing success.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>>

I am what is referred to as a business traveler. One of the downsides of traveling is having to dine alone. So why is it that from the moment I enter a restaurant alone, I’m treated like some pathetic excuse of a human being?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>>

I recently mentioned my skepticism about traveling bartenders — those who hop around the country for guest shots and work in multiple bars. My main complaint was on behalf of the customer, but following are two interesting twists to the trend that might soften me up: More>>