El Dorado Demerara Rum, general sponsor of this year’s TOTC, assembled together an all-star lineup, including master distiller Shaun Caleb, on hand for a now expanded to maximum capacity spirited dinner, “A True Taste of Demerara.
Imagine if servers at bars or restaurants could aim a smartphone at the barcode on the back of a driver's license to instantly read and verify the encoded information and display the results-including the bearer's name, height, weight, eye color, hair color, gender, issue date, expiration date, issuing jurisdiction and ID number.
Perlick, a leader in total package bar equipment and beverage dispensing systems, today announced the expansion of its Draft Beer Tower offering to include 115 new glycol ready options. Created from towers previously available only on a custom order basis, Perlick’s newly designed quality Draft Beer Tower options offer up to 36 faucets.
Known for its Neopolitan pizza and Southern Italian delicacies, Krescendo in Brooklyn’s Boerum Hill neighborhood also features a robust bar overseen by beverage director Darren Crawford, who splits his time between the Brooklyn restaurant and renowned cocktail destination Bourbon & Branch in San Francisco.
The FSR 50 salutes top performers whose 2012 revenues led the industry across five segments of the full-service restaurant industry: Casual Dining; Family Dining; Upscale Dining; Restaurant Groups; and Independent Operators.
In the restaurant game, there is no singular path to high revenues. This emerged as the one prevailing truth when FSR began its quest to highlight 10 of America's highest-performing, stand-alone restaurants.
Casual dining, where checks average $12 to $50 and there is some alcohol service, is still clawing out of a deep hole that saw customers trading down to quick service and fast casual. However, in 2012 this sector captured sales and unit growth, and continues to reassert itself in the American consumers' consciousness.
The nation's top 10 restaurant groups collectively managed more than $33 billion in 2012 revenues and more than 12,000 restaurants .From DineEquity's completed push to franchise 99 percent of the Applebee's system to the retirement of venerable Ruby Tuesday executive Sandy Beall, America's highest-performing restaurant groups made waves of strategic plays to bolster relevancy, heighten profitability, and attract guests.
Upscale dining, characterized primarily by dinner-focused concepts with extensive beverage programs and check averages above $50, was battered by the recession's money-saving realities. But things are finally looking up for the restaurant industry's upscale-dining stalwarts—with sales growth and unit growth in 2012 among most of the segment's major players.
Family dining—typically defined by check averages below $12 and with very limited or no alcohol service—faces an all-out battle for relevancy amid sharpening competition and shifting consumer-dining habits.
It’s a whole new era in Twin City’s cocktail culture. From bespoke oak-aged creations to boldly reinterpreted classic libations, the new cocktails at the Living Room are destined to make as big an impression on the Minneapolis lounge scene as the W Hotel itself has.
Executive chef Sebastien Archambault and chef de Cuisine John Melfi are introducing new items on Blue Duck Tavern’s menu to capture the essence of summer, while newly appointed sommelier Gene Alexeyev is at the ready to suggest delicious wine pairings.
On Sunday, June 23, Marcel’s by chef Robert Wiedmaier was honored with Wine Program of the Year at the 2013 RAMMYS Awards presented by the Restaurant Association of Metropolitan Washington. With more than 16 pages of unique and rare wine listings – as curated by Wine Director Ramon Narvaez and Sommelier Moez Ben-Achour – Marcel’s is highly regarded for its selections of globe-trotting wines, predominately from France, that pair exquisitely with Wiedmaier’s haute-French cuisine.
Cocktails on tap, punch, barrel-aged cocktails, and bottled cocktails—these are some of the hottest trends hitting the bar in recent years. None are flavor trends, but rather changes in format from standard, individual-size drinks.