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Bar Management

Chicago to Welcome Culinary-Focused Moody Tongue Brewing Company

Chicago’s new culinary-focused brewery, Moody Tongue Brewing Company, is coming this winter to The Glass Factory at 2136 S. Peoria Street.The brewery will showcase seasonal, culinary-inspired beers created by Jared Rouben, the former brewmaster of Goose Island Brewpubs and a graduate of the Culinary Institute of America in New York.

Changes in Distribution Drive Market Share in Beer Category

According to GuestMetrics, changes in distribution are a critical factor driving the share gains and losses in the beer category in the on-premise space over the course of the past two years. “In analyzing the over 10,000 unique beer brands sold in our system since the beginning of 2012, changes in distribution coverage across full-service restaurants and bars is one of the most important factors determining success and failure in the beer category,” says Bill Pecoriello, CEO of GuestMetrics.

Boston’s Restaurant & Sports Bar Signs 5-Unit Deal in Mexico

Boston’s Restaurant & Sports Bar, a casual-plus dining concept that combines a family-friendly restaurant and separate sports bar under one roof, announced the signing of an international franchise agreement that will bring five new restaurants to Mexico.

Chef Daniel Boulud’s db bistro moderne Announces Complete Renovation

New York City’s acclaimed db bistro moderne, Chef Daniel Boulud’s contemporary interpretation of a Parisian bistro, will celebrate its twelfth anniversary with a complete renovation including a dining room re-designed by Jeffrey Beers and a handsome cocktail bar, along with a newly-crafted menu in collaboration with recently appointed executive chef, Jim Burke.

Study Reveals Latino Food Purchases Driven By Functional and Emotional Values

Every 30 seconds, a Hispanic turns 18 years old in the U.S., amplifying the influence of the country's fastest growing ethnic minority. A new study called The Multi-Cultural Latino Consumer finds that though Latinos are far from homogenous, diverse segments overall stay true to significant commonalities when it comes to food, in particular their preference for fresh, local and whole ingredients and traditional dishes that help preserve their connection to their family and country of origin.

Food Industry Welcomes New Guidelines Promoting Food Safety

Health and Human Services Secretary Kathleen Sebelius and Agriculture Secretary Tom Vilsack commended the Council to Improve Foodborne Outbreak Response (CIFOR) for the new CIFOR Foodborne Illness Response Guidelines for Owners, Operators, and Managers of Food Establishments.

Chef Tony Maws Opens New Restaurant

In August 2013, the James Beard Award-Winning Chef Tony Maws opens The Kirkland Tap & Trotter, his second Boston-area restaurant, touting a menu of rustic, hearty fare combining phenomenal ingredients and unexpected flavors that you would find Maws cooking at home for family and friends.

Schedulefly Launches Restaurant Owners Uncorked Web Site

Schedulefly, a company that provides web-based restaurant staff scheduling software to over 3,000 restaurants, just launched the Restaurant Owners Uncorked (ROU) web site, which focuses on the company's popular video series and books.

Good Earth’s Debuts Gluten Sensitive Menu

Good Earth restaurants on Monday, July 22, 2013 introduced what might be the Twin Cities’ most comprehensive Gluten Sensitive Menu.“For guests with Celiac disease and gluten sensitivity, knowing what to order can be a real challenge,” says Donna Fahs, Parasole Restaurant Holdings’ divisional vice president.

The Botany of the Bar

The cocktail craze has mixologists vying to see who can craft the most memorable beverage—one that will inspire guests to share the latest and greatest bar buzz with all their friends. But concocting a cocktail that captures the right amount of conversation takes more than innovative ingredients—it takes a great story.

Glass Acts That Impress

Nothing beats a beautiful glass of beer. It can set a good tone for an entire guest visit, and it shows your customers you care about all the little details that add up to a wonderful dining experience.

Wine-Flight Wonders

Admittedly, I make snap judgments on a restaurant’s wine menu based on the number of wines—and the global breadth—available for a small pour. If I have to plunk down a few twenties to try a wine that’s only sold by the bottle, it narrows the chance my palate leaves satisfied.