Category: HOMEPAGE PLACEMENT
Crafting a Standout Signature Cocktail
Creating a drink that reflects a location’s style, specialty, and sensibility doesn’t need to be difficult. There are many ways to incorporate a unique signature drink into your drinks menu–both for independents and chain operators.
The 2013 Cheers Beverage Conference
Beverage industry executives were drawn to Dallas in February for the 16th annual Cheers Beverage Conference. The event delivered targeted programming packed with actionable information on improving profits, incorporating trends and implementing best practices, among other topics geared to beverage management.
Cheers Tasting: A Sip of Cider
Ciders, perries (fermented from pears), and fermented fruit blends of all kinds are proving popular with consumers. No longer relegated to applejacks and scrumpy of yore, today’s ciders are sometimes spiked with liqueurs or herbal extracts, or fermented with wild yeasts, or barrel-aged and blended. At the Cider Summit in Chicago, more than 30 cider producers poured an assortment of artisanal and farmhouse ciders. Here are a few ciders to consider.
Online Exclusive – Keep Tequila Staff Training Simple
With so much to know about tequila, “staff has to be continually trained—it’s ongoing,” says Adam Weber, beverage manager/partner at Chicago’s Takito Kitchen, a just-opened modern taqueria featuring Mexican-inspired cuisine.
Climate Change and Wine Production
The Proceedings of the National Academy of Sciences released a study that analyzed teh impacts of climate change on wine production and conservation. It also includes a map that outlines suitable areas for winemaking around the globe.
A Look at Izakayas
The informal Japanese restaurants have been opening around the country, but most Americans haven’t figured them out yet.
Become the Best Bartender at Drinkskool
New from the Beverage Alcohol Resource (B.A.R.) is an online, at-home, immersive teaching program called Drinkskool. The class involves ten lessons that can be learned at the student’s own pace, allowing home bartenders and cocktail aficionados to take the course in their free time.
Calif’s 4 a.m. Last Call Bill Already Fuels Debate
The last call for drinks is 2 a.m. in California, but one lawmaker believes that’s just too early to set down the shot glasses and beer steins.
Cheers 2013 Growth Brands
While the U.S. economy appears to be in a modest recovery mode, the wine and spirits industry continues to pick up steam. Overall wine and spirits sales volume saw healthy growth in 2012, according to the latest statistics, just released in the Handbook Advance 2013, published by the Beverage Information Group.
Business of Craft Beer Brewing
The Portland State University School of Business has created a brewing certificate program called “The Business of Craft Brewing.” The online program includes business models for distilleries and cider facilities, as well as other information designed for people with an interest in craft brewing.