Craft sodas are bubblinginto restaurant beverage programs, and innovative drink masters are concocting compelling beverages that actually focus attention on non-alcoholic offerings and, in particular, sodas.
Intellicheck Mobilisa, Inc. a global leader in identity solutions and wireless security systems has officially launched Version 2.0 of barZapp, an ID-checking mobile app that allows a user’s smartphone to check an ID card.
World-famous chef and restaurateur Daniel Boulud inspired 37 new graduates of The Culinary Institute of America (CIA), Singapore who are preparing to embark on exciting careers in the restaurant and hospitality world.
The 2013 national winner of Bombay Sapphire & USBG Most Imaginative Bartender competition - Miami’s Julio Cabrera (Regent Cocktail Club and Fifty Lounge at Viceroy Hotel) was announced as the winner earlier this month in Las Vegas! After earning the regional title in Miami last month, Julio advanced to the national finals this past weekend in Vegas – competing against 51 of the nation’s most talented mixologists.
According to GuestMetrics, food & beverage trends at table service restaurants and bars through early September 2013 deteriorated from the already weak levels through mid-August, and with 3Q13 nearly 80 percent complete, the quarter is likely to be the weakest for on-premise thus far in 2013.
Bar Louie announced the opening of their newest location on Brookline Avenue in Fenway. When Bar Louie opens its doors on September 21st, it will be the third New England location for the Texas based brand with neighboring locations in Patriot Place and Providence.
Based on data from GuestMetrics, spirits sales increased from 32.1 percent in 2011 to 32.6 percent in 2012 and has accelerated to 33.8 percent in 1Q13—with liquor sales generating larger and larger percentages of revenue, can you afford to lose your liquor license? If you’re serving alcohol to minors, that’s a risk you’re taking.
On many restaurant menus, after-dinner drinks are also an after-thought. But as the cocktail renaissance continues, bartenders are rethinking the dessert and digestif menus from the ground up. Some are pairing cocktails with desserts so that the drinks are better integrated into the overall dining experience.
What’s a wine or cocktail lover to do on this beer-soaked holiday? That’s the question propelling many wine directors, sommeliers, and bartenders to beef up wine and spirits programs in time for Oktoberfest celebrations, which run from late September to early October and are generally considered prime time for beer.
Chefs influencing sips behind the rail, while sommeliers and mixologists slip into the kitchen, are increasingly common practices—especially among restaurants that are recognized for giving diners outstanding culinary experiences.
Not all mistakes are created equal—just ask the Wild Turkey Bourbon Distillery crew who unwittingly mingled very rare, high-proof Rye with perfectly aged Bourbon. The result is Wild Turkey Forgiven, the first nationally available, 91-proof, small-batch Bourbon and Rye whiskey that will mesmerize those lucky enough to snag a bottle before limited quantities run dry.
Even a chef admired the world over can discover new talents. In the midst of a landmark year, Chef Daniel Boulud discusses the 20th anniversary of New York’s iconic restaurant Daniel, the renovation and reopening this month of Midtown’s elegant French-American bistro—db bistro moderne, next month’s release of his new cookbook—Daniel: My French Cuisine, and his unique partnership with The Dalmore Distillery, which resulted in the first bespoke Single Malt Scotch Whisky created in collaboration with a Michelin-starred chef.