Ponysaurus Brewing Co. to Open Second Location in Wilmington, North Carolina
Durham's Ponysaurus Brewing Co. has announced plans to open a second location in Wilmington, North Carolina. The building, located at 214 Market St.
Bar Management
Is the Hard Seltzer Craze Worth Paying Attention To?
The meteoric rise of hard seltzers has been undeniable. Five years ago, the burgeoning beverage category accounted for $41 million in total revenue, according to market research firm T4. ...
Eureka! Launches Whiskey Club Membership Program
Santa Clara's newest all-American restaurant Eureka! launches a curated Whiskey Club membership program created for craft spirit lovers.
Can Your Restaurant Have Too Many Taps?
The craft beer movement may have been founded on a renewed push for quality, but it has been sustained by novelty.
The Beer Institute Names Danelle Kosmal VP of Research
The Beer Institute—a national trade association representing brewers, beer importers, and beer industry suppliers—announced it named Danelle Kosmal as vice president of research.
Wine Service for Restaurants in a Post-COVID World
Few elements of the fine-dining experience are as intimate as the interaction between guest and server—and in many cases, wine steward.
Expanding To-Go Beverage Service Permanently: What to Know
After COVID-19 changed the world, stay at home orders and safety precautions decimated the restaurant industry.
How Restaurants Can Promote a More Diverse and Inclusive Wine Industry
The world of wine is storied and vast but also very much steeped in an old-guard mentality that has led to systematic issues, with organizations like the Court of Master Sommeliers currently under ...
Stella Artois Introduces Bottle to Support Restaurants
Known for encouraging everyone to savor time with the people who matter most, often over delicious food and drinks out, Stella Artois has championed the restaurant industry through the ongoing heal ...
The Lucrative Possibilities of Cocktails on Tap
Last year, restaurants focused their beverage programs around off-premises adaptations out of sheer necessity.
