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100 Best Restaurant Practices

Whether you find these innovations inspirational or aspirational, they represent ideas and practices on the rise. Some are already moving into mainstream settings—applicable for operators with one location or hundreds, in casual to fine dining.

Hard Rock Names Winner of Global Bartending Competition

Hard Rock International announced Hard Rock Cafe Busan’s Edgar Sung as the winner of its global BARocker Competition. Sung served up some major mixology skills and blew away the judges during the final bartending challenge at Hard Rock’s Global Conference in Panama City, Panama.

Beverage Trends Restaurants Need to Follow

36. Mead: Served solo or as a beer topper, this Old World staple is a new-day charmer.37. Amaro, which is Italian for bitter, is having sweet success on restaurant menus—and not just in the after-dinner category.

Mead Rising: Inside The Next Big Craft Movement

Craft beer is exploding across the country, with bars and restaurants exceedingly adding to their selections as brewers revive old styles and get creative with recipes.As beer’s growth continues, other alcoholic beverages are joining the ride, expanding consumer palates with new flavors and ingredients.

A NYC Restaurant That Brings Healthy Drinking to Life

When opening up a vegan restaurant in the Washington Heights neighborhood of New York City, one must consider how it would fit into the area steeped in cultural history and diverse cuisine. Home to a large percentage of Dominicans, the neighborhood’s restaurants have exhibited this culture—from bakeries and chicken joints to roadside stands and carts offering everything from sliced mangoes to chicharrones.

Rusty Bucket Launches Latest Exclusive Bourbon Blend

Recently, Rusty Bucket Restaurant and Tavern announced the launch of Gary’s Blend No. 10 and Ginger Citrus Bourbon at all restaurant locations.Gary Callicoat’s love and appreciation for the craft of bourbon led him to a partnership with Woodford Reserve’s Master Distiller to custom blend bourbon barrels for special bourbon blends exclusively served at Rusty Bucket locations.

Exploring the Top Beverage Flavor Trends For 2017

The flavor forecast for 2017 is shaping up to be all about seeking healthy and clean, oldies but goodies and will also explore a bit of the exotic. Turmeric, the herb and kitchen staple known for both its distinctive flavor that is mildly aromatic with a sense of orange and ginger and health benefits is the top trending flavor for 2017.

Reading into a Rare Wine Collection

For years, Chicago-based Gibsons Restaurant Group has been lauded for its portfolio of concepts, serving everything from high-caliber steaks and seafood to Neapolitan-style pizza. So when Lawrence Kobesky joined the team to head its beverage program about a year ago, he looked for opportunities that would complement an already winning formula.

The Evolution of After-Dinner Cocktails

Amor y Amargo is a tiny space, a cozy New York City bar that only has room for an equally petite-sized crowd. Yet imbibers flock here, undeterred by the lack of seating, because the cocktails—bitter tipples like the Black Rock Chiller (Suze, Branca Menta, resposado tequila) and 8 Amaro Sazerac—are exactly what they want to sip after a filling, three-course dinner elsewhere in the neighborhood.

Winter Beers Find Their Season

The word hibernate comes from the Latin hibernare: to spend the winter. That’s the root for the French word meaning to wish for winter, hiver. Hence, the French Canadian brewery Brasserie Dieu du Ciel releases its winter saison, Solstice d’Hiver, around the winter solstice.

Evans Brewing Opens First Restaurant and Tasting Room

Evans Brewing Company, Inc., the oldest brewery in Orange County, just opened their first restaurant and tasting room, The Public House by Evans Brewing Co., in the SOCO District of Downtown Fullerton, California.

Pairing Wine with Asian Cuisine

Eating my way around Taiwan for a week in August—from bustling Taipei to serene Sun Moon Lake—I couldn’t ignore that something was missing. Baskets of steamed dumplings and buns, exotic mushrooms, and dishes with green onions woven in were placed in front of me several times each day, all delicious and well thought out.

8 Tips For Serving High-Volume But World-Class Cocktails

The ‘experts’ say you have to choose between either high standards or high sales volume, but I’m here to tell you can have the best of both worlds if you’re willing to put in the preparation (and pre-preparation), work hard, delegate well, and embrace technology—all without letting the Yelps of the world get you down.

The Amazon of Online Beverage Options

Beverage Director Emily Molinari had two months to build the wine lists at six dining venues (plus a wine bar) inside Eataly’s second New York City location. Time was not on her side.“You end up trusting your gut,” Molinari says, of the rapid-fire decisions she had to make before the August 11 opening date of Eataly Downtown in the Westfield World Trade Center.