Convention suggests one ought to uncork only crisp white wines between Memorial Day and Labor Day, in part to cope with humid outdoor temperatures.Yet a savvy wine drinker knows this does not always hold true.
Stella Artois, the best-selling Belgian beer in the world, is introducing Stella Artois Cidre to the surging U.S. cider market.Stella Artois Cidre is a crisp, distinctive European-style cider made with apples hand-picked from wine-growing regions.
Technomic, a fact-based consulting and research firm serving the food industry, and Share Our Strength®, a national initiative to end childhood hunger in America, announce a partnership to support Share Our Strength’s Dine Out For No Kid Hungry™ campaign.
Even if you’ve never been to Rhodes North Tavern in Sloatsburg, New York, you probably know a place like it: a bustling local restaurant and bar that serves a hodgepodge of well-made comfort foods and has live music on the weekends.
Solage Calistoga is pleased to announce Scott Turnbull has joined the Solbar team in the role of sommelier and beverage manager. In his new role, Turnbull will work alongside executive chef Brandon Sharp at Solbar, a four-time Michelin-starred restaurant that serves seasonally-inspired California soul food.
If a drink menu is out-of-date or overly-simplistic and the bartenders can’t speak intelligently about the cocktails, I know two things about a restaurant: That there is no lead bartender in place, and that I’ll be ordering a beer.
According to GuestMetrics, based on its database of POS sales in restaurants and bars, the most expensive tier of craft beer brands are responsible for the majority of the growth in the craft beer segment.
Today’s craft beer drinkers have some characteristics that should definitely interest you. They are increasing in number; they are young (more than half are in the 21–44-year-old bracket); more than three-quarters of them earn more than $50,000 a year; and almost half have a college degree.
“Bar shrink,” an industry term for losing revenue on liquid assets due to bad practices—either inadvertent or deliberate—has been a perennial problem for restaurant operators.“The bar business is a cash business.
On one hand, Utah presents like the proverbial promise land for enterprising restaurant operations. Surging population figures, a deep labor force, and the National Restaurant Association’s forecast of a 4.
If a cocktail looks like a ’60s lava lamp, can it be described as upscale? It can at Manhattan’s wd~50, a renowned mecca of molecular gastronomy, where bar manager Kevin Denton cleverly uses flavored oils to add interesting mouthfeel, emulsify ingredients, and deliver a one-two-three punch of flavor to his spirited creations.
A brand new VooDoo BBQ and Grill is opening soon on the Westbank in New Orleans. The award-winning New Orleans-style BBQ restaurant’s new location will open in Harvey at 1901 Manhattan Boulevard in the Fountain Park Center in early February.
While keeping customers happy is a perpetual challenge in the restaurant industry, some operators have learned that success may come from making a few guests unhappy.Operators who pride themselves on hospitality advise establishing clear rules on guest behavior and empowering staff to enforce them.
Having endured four months in bankruptcy, Bugaboo Creek Steak House is back with new ownership, new food, décor and marketing.Christopher Campbell took over as president in April 2011, and is now ready to let consumers know that the chain’s 13 locations—known as lodges—are not only open for business, but for better business.
What’s InsideGiving guests popFresh food and drinksFruity eye appealInfusion DrinksA special twist on fruity drinksSeasonal foods will be splashed across menus in abundance for the next six months, but what about beverages?Restaurants are now putting them in their drinks, bringing fresh, exciting flavors, unusual combinations, and even a little nutrition to their guests.