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Bar Management

40 Under 40: Restaurant Stars on the Rise

Chefs, owners, bartenders—some barely in their 30s—fill this year’s list of Rising Stars, the folks to watch in 2018. This list shows stars can be born anywhere, in as expected a place as under the tutelage of Eric Ripert at Le Bernardin or, quite the opposite, washing dishes in a family restaurant or taking a job bussing tables just to break into the industry.

Pairing Cocktails with Food: Everything You Need to Know

Pairing food with alcohol has a long tradition, but it’s usually mentioned when combining wine with a meal. Increasingly, however, other hard beverages like spirits are being considered for matches. As mixologists become ever more innovative, the idea of putting together cocktails that go well with the chef’s creations is intoxicating.

How Philly Brewer Dave Goldman is Building a Craft Empire

When Dave Goldman finds something he’s passionate about, his first instinct is to run with it. Take his career in the foodservice industry. After starting out at a high-end grocery store at the ripe age of 11, Goldman went on to work in pizza shops, major in hotel and restaurant management at the University of Delaware, and become a partner at Italian Bistro, a concept with a smattering of locations across the Philadelphia area—all before graduating from college.

5 Cost-Effective Ways to Upgrade Your Beverage Menu

When Cowlaboration #8 dropped last December, Luke Shimp could only smile.The owner of Red Cow, a four-unit, Minneapolis-based chain, Shimp knew the company’s latest collaboration with a local brewery—a ruby-red cranberry sour developed with nearby Indeed Brewing Company—represented the continuation of an innovative endeavor that has propelled Red Cow’s marketplace standing and performance.

Ezra Rosenberg Joins Roofers Union and Jug & Table as Wine Director

Roofers Union and sister wine bar Jug & Table announced the appointment of Ezra Rosenberg, an experienced D.C. hospitality professional, as Wine Director of the two Adams Morgan restaurants. In the coming months, guests can expect Rosenberg to continue expanding the presence of local selections in the wine programs, as well as fine-tune food and beverage pairings at Jug & Table.

Bringing Some Heat with Cocktails

There’s a lot more to hot cocktails than toddies.As mixologists become ever more creative, and customers seek more experiences, beverages that employ heat—not just temperature, but also spiciness and smokiness—are becoming more numerous.

Cantina Laredo Unveils Low-Calorie Drinks for the New Year

Cantina Laredo launched new low-calorie drinks called the Skinny Sips to start off the New Year. All cocktails are available now nationwide for a limited time.Strawberry Blood Orange Smash: SKYY Infusions Blood Orange Vodka, fresh strawberries, basil and lemon juice, topped with soda.

How Female Bartenders are Shaking Up the Cocktail World

Every year, a slew of bartenders from the U.S., Canada, and the U.K. partake in the much-buzzed, all-female competition, Speed Rack. The purpose of the suspenseful, fast-paced event that was founded by New York bartenders Ivy Mix and Lynnette Marrero is twofold: to shine a light on the talented women working behind America’s bars and to raise funds for breast cancer research, prevention, and education.

Flor de Caña Named Global Rum Producer of the Year

Flor de Caña, a premium rum brand from Nicaragua, was named Global Rum Producer of the Year by the prestigious International Wine and Spirit Competition (IWSC) in London. The IWSC is the most respected organization focused on awarding excellence to spirits worldwide, with over 400 global experts judging products from more than 90 countries.

Inside the Rise of Cold-Brew Cocktails

One of my favorite New York City hangouts is the petite Amor y Amargo in the East Village, where bracing libations starring herbaceous bitters are the house specialty. Several years ago, the bar introduced its ambitious Double Buzz series, whipping up cocktails on Sunday afternoons made with single-origin coffees from a rotating cast of craft roasters.

Champagne Charles Heidsieck Releases 'La Collection Crayères'

For the first time ever, an extensive collection of rare vintage Champagnes from Charles Heidsieck will be released directly from their oenothèque under the “La Collection Crayères” program. The House’s chalk cellars in historic Reims hold the prestigious library collection, where they have been stored since being bottled, and 2017 marks the 150th anniversary of the purchase of the unique Gallo-Roman cellars.

DC's Blue Duck Tavern Unveils New Fall Cocktails

Celebrating the spirit of the fall season, Blue Duck Lounge and Blue Duck Tavern at Park Hyatt Washington, D.C., located at 24 and M Streets, NW, 20037, are unveiling a collection of fall cocktails, each highlighting fresh ingredients from the season’s bounties.

Maggiano's Adds Barrel-Aged Cocktails to the Menu

Maggiano's Little Italy is an expert in serving chef inspired, made-from-scratch Italian-American dishes, hosting special occasions and serving a wide range of wines and handmade cocktails. Starting this month, Maggiano's is offering guests the option to further enjoy their dining experience by pairing their meal with the new Barrel-Aged Cocktail or a glass of wine using the Coravin Wine Preservation Opener available in all 52 restaurants.