Category: Operations
DC Bar Five to One Ditches the Garnish
by: Kelly Magyarics
When Trevor Frye was working at different cocktail bars in Washington, D.C., he could never get over how many discarded ingredients there were–especially garnishes like citrus …
7 Site Selection Tips for Leasing Bar/Restaurant Space
by: Dale Willerton and Jeff Grandfield
Location is key in any real estate deal, but there’s a lot more to commercial site selection than you might think. The space you choose to …
How Brian Van Flandern Revamped Cocktails Aboard Seabourn Luxury Cruises
by: Kyle Swartz
Impressing luxury clientele isn’t easy. Catering to this crowd means finding new ways to provide unique experiences. That’s why the high-end cruise line Seabourn in March …
5 Tips for More-profitable Bar and Restaurant Promotions
by: Melissa Dowling
There are two critical elements in a successful bar or restaurant promotions, according to consultant Nick Fosberg, president of Bar Success. First is a market for …
Five Tips for Seasonal Drink Menus
by: Melissa Dowling
Cocktail-savvy consumers have come to expect to see drinks lists that reflect the season. But coming up with fresh ideas and changing menus frequently can be …
Omni Taps Into Maple Madness for Summer Pool Menu
by: Melissa Dowling
Omni Hotels & Resorts is adding a unique flavor to its annual “Art of Water” poolside menu. The luxury hotelier has partnered with the International Maple …
Mixologists Discover Butterfly Pea Powder for Making Blue Drinks
by: Melissa Dowling
Blue cocktails are festive, eye-catching and perfect for Instagram-worthy photos. Most bartenders have relied heavily on Blue Curaçao to turn their drinks the right hue of …
Tips For Boosting Business With Brunch
by: Melissa Dowling
Do you serve brunch at your establishment? If you don’t, you’re missing out on a major revenue-generating opportunity, according to Sam Marvin, owner of Echo & …
7 Tips to Teach Your Staff About Wine
by: Dwight Furrow
Do your servers lack confidence in their wine knowledge? If so, they may be reluctant to even ask guests if they’d like a wine with dinner, …
Cheers Q&A: Priscilla Young, beverage director, Travelle Kitchen + Bar in Chicago
by: The Staff
Chicago’s Travelle Kitchen + Bar in The Langham hotel in December launched a “Stay in, Stay Warm, Drink Hot” menu. These beverages, which are individually hand-brewed …
