Bar Management for Restaurants | Food Newsfeed

Bar Management

Mattie Beason to Host TxotxFest at Black Twig Cider House in November

Mattie Beason, cider expert and owner of Black Twig Cider House, will host TxotxFest November 18, from noon to 4 p.m. TxotxFest returns for a second year, offering award-winning regional and national ciders with North Carolina cuisine, and features the txotx—a traditional Spanish cider barrel recently featured in Food & Wine Magazine in praise of Beason’s cider experience at Black Twig Cider House: “The Txotx Is The Most Fun You Can Have Pouring A Drink.

High Tech Meets Honky-Tonk at Nashville's Famous Saloon

The business of running a restaurant is tricky enough, but when the establishment in question encompasses three floors and some 23,000 square feet, the challenges start to compound. Located in downtown Nashville, Tennessee’s bustling Lower Broadway neighborhood, the Famous Saloon is a 10-month-old “honky-tonk” featuring a restaurant, multiple bars with lounge spaces, a new rooftop terrace, and a stage for live musical performances.

Black Restaurant Group Partners with Republic Restoratives

As a committed supporter of homegrown businesses, Black Restaurant Group will launch a unique partnership with Republic Restoratives Distillery, located in Ivy City, by placing cocktails crafted with CIVIC Vodka on every beverage menu.

Lessons in Wine Blending

“We wanted to try something different,” explains Vern Lakusta about a new offering to wine-enthused guests at The Royce, a steakhouse inside The Langham Huntington in Pasadena, California. The first wine-blending seminar was held in mid-July, a new angle to its monthly wine dinners.

Why Pumpkin Beers Should Disappear Forever

"Winter, spring, summer, or fall, all you’ve gotta do is call,” James Taylor crooned, and—paraphrasing just a skosh—“Yeah, yeah, yeah, you’ve got a beer.” Winter’s got robust dark ales that are sometimes embellished with spices like cinnamon, nutmeg, and vanilla beans (as well as bone-warming imperial IPAs).

TGI Fridays to Test Alcohol Delivery in November

Starting in November, TGI Fridays will step into uncharted territory. The casual dining chain will start delivering alcohol along with food in Texas, becoming the first restaurant chain to ever send spirits to a patron’s door.

Punch Bowl Social's Connoisseurs Cup Punch

2 cups Breckenridge Gin1/2 cup Dolin Blanc Vermouth—needs to be Dolin Blanc, do not substitute another dry vermouth.If Dolin Blanc is unavailable, source Lillet Blanc, which is a little easier to acquire.

The Immeasurable Value of Zero-Waste Cocktails

At Providence, the upscale seafood restaurant in Los Angeles, Chef Michael Cimarusti imaginatively pairs abalone with avocado and tortilla, and white seabass with artichoke and buttermilk. It’s a thoughtful menu—not only in terms of its creativity, but also in the products it highlights.

Bevinco Unveils Mobile App to Streamline Inventory Management

Did you know that restaurants and bars lose, on average, $1,500 each week just from inaccurate inventories and accountability? That’s equivalent to an average of $78,000 per year in lost profits.Sculpture Hospitality has created an innovative mobile app that will fix the problem while reducing inventory time by more than half.

Miami based Menin Hospitality Appoints New Beverage Director

Miami based Menin Hospitality has just appointed their new Beverage Director Benjamin Ryan who will oversee all of hospitality group's beverage programs at their restaurants, bars and hotels including:Shelborne South BeachMondrian South BeachBodega Taqueria y TequilaRicky's South BeachBakehouse BrasserieRadio BarWith over 10 years in the industry Ben is a seasoned mixologist and began his career in Chicago at bars including the Double Door, The Aviary and Kingston Mines before landing jobs around the globe in Barbados, Australia, New Zealand and Bangkok.

Taking a Lesson in Beer Dinners from Pelican Brewing

An ocean breeze strums past Haystack Rock, a monolith that juts out of the sea, over the Cape Kiwanda shore pines that stand towering over the sea cliff, past the 240-foot-high sand dune that marks its outer edge, and over the relaxed, happy beer drinkers who sit and sip al fresco on Pelican Brewing’s back patio.

These Premium Mixers Will Be Your Bar's Secret Weapon

On a recent morning, I walked into one of the coffee shops where I usually kick off a day of writing over an iced Americano and a Swedish cardamom bun. It was unusually warm out, so I sprang for an especially quenching, effervescent espresso tonic, one of their seasonal specialties.