Restaurant Bar Management

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Tips and tools for bar management from bartending professionals throughout the hospitality industry—from fine-dining restaurants to sports bars, casual-dining chains to gastro pubs, hotel restaurants to neighborhood taverns.


How to Find—and Sell—America's Best Beers

For restaurants, locating the winners from The Great American Beer Festival isn't always easy, which makes marketing and showcasing those brews even more imperative than usual.

Craft Beer Enjoys Another Stellar Year in Sales, Growth

Reflecting on the significant impact of small and independent craft breweries in 2016, the Brewers Association—the not-for-profit trade association dedicated to small and independent American
Barbarian Bar Tools

The 2017 Buyer’s Guide—Bar & Beverage

From tea time to toasting the midnight hour, all these little details contribute to decisions that can impact and improve beverage service.
Industry Resource

On the Border's New Margarita Comes with Bottle of Prosecco

The holidays just got a lot more toast-worthy at On the Border Mexican Grill & Cantina thanks to the recently released Celeb'Rita cocktail—a festive take on the restaurant's popul

Wine Inventory Heads into the Digital Age

Guillaume Bienaime, owner of Zola in Palo Alto, California, has always been leery of technology in restaurants, but when he was approached about InVine, he decided to give it a test run.

Cuba Libre Restaurant & Rum Bar Releases Drink for Fidel Castro's Death

In recognition of Fidel Castro's death, Cuba Libre Restaurant & Rum Bar is offering a complimentary “Original” Cuba Libre, Don Q Añejo Rum, Coca-Cola, and lime to guests who men

Wine and Brunch are the Perfect Pairing

Wines with brunch are perhaps the most delicate and delicious pairings with that daypart’s lighter fare.

NOLA's Annunciation Unveils Renovated Bar and Bar Program

Located in a beautifully restored turn of the century building in New Orleans’ Warehouse District, Annunciation restaurant opened in 2012 to rave reviews and accolades including a “Best

The Sweet Side of Sour Beers

Patrick Rue, who gave up a career in litigation to pursue his brewing dreams, is changing the way Americans look at sour beers.

Foraging for Cocktail Ingredients

Richard Woods hasn’t nixed many ingredients for use in his cocktails at the Duck & Waffle restaurant in London, England, but he drew the line at ants. At least initially: “I said.