Will this be THE summer of love? The Pan Pacific Hotel will host Seattle’s open casting call for The Bachelor and The Bachelorette on June 15 from noon – 4 p.m. To celebrate (and calm any pre-casting nerves), the hotel’s Lobby Bar has created a special cocktail that is perfect for Seattleites both single and taken.
According to GuestMetrics, the overall average price for spirits in full-service restaurants and bars accelerated during the first quarter of 2013, the result of consumers trading up to more expensive brands in the Bourbon, Scotch, Tequila, and Vodka categories, as well as incremental pricing being taken in the majority of the spirits categories.
Kentucky’s bourbon distilleries are struggling to keep up with demand since bourbon whiskey consumption has been on a roll. Nowhere is this more true than at Buffalo Trace Distillery, producer of brands such as Blanton’s, Buffalo Trace, and Pappy Van Winkle.
According to GuestMetrics, Cinco de Mayo experienced weaker spirits and cocktails on-premise sales this year compared to 2012 largely driven by the fact the holiday had shifted from a Saturday last year to a Sunday this year.
According to GuestMetrics, bourbons continued to display strong growth in full service restaurants and bars in the first quarter of 2013, helped by particular strength among flavored bourbons. “It appears that bourbons continued their on-premise momentum during the first quarter of 2013.
In a nationwide search among professional mixologists to show off their most creative cocktail talents, five of the six semi-finalists were selected by an International Wine, Spirits & Beer Event (IWSB) judges panel.
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If a drink menu is out-of-date or overly-simplistic and the bartenders can’t speak intelligently about the cocktails, I know two things about a restaurant: That there is no lead bartender in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.
A new menu of refreshing Brazilian-inspired cocktails is now being served at Dallas’ internationally renowned southern Brazilian Steakhouse Fogo de Chão (pronounced fo-go dèe shoun). For a creative twist on the cocktail scene, cool and fruity concoctions with a decidedly South American twist have arrived to delight the senses just in time for spring and summer dining.
Park Hyatt Washington, located at 24 and M Streets, NW, is pleased to unveil a collection of spring cocktails, each made with a different variety of fresh fruit juice or seasonal ingredients. Seven seasonal cocktails and six classics will be introduced on the menu exclusively at Blue Duck Tavern and the Blue Duck Tavern Lounge.
Maggiano's Little Italy is taking the brand's authentic Italian-American essence beyond the kitchen and into the bar with an innovative cocktail menu that will quench even the most discerning guests' palates.
Identifying the spirits, wine, and beer brands that achieved significant volume gains last year and are positioned to continue growing in 2013 and beyond, Technomic is announcing its Fast 50 Brands report.
“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.
Long before any foodservice trend goes mainstream, visionary chefs, restaurateurs, and mixologists are crafting unique offerings to entice, energize, and entertain American diners. At the point of inception, foodservice trends often gain traction at fine-dining establishments or in authentic ethnic eateries—environments where convention is more easily challenged and imagination can flourish independent of systemized operations.
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.