How Bars Can Tap into the Tiny Cocktail Trend
Mini cocktails are having a moment among consumers, but bar professionals need to get strategic in order to make the economics work as well—here’s how
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The Complicated World of Selling THC Beverages Behind the Bar
As more states pave the way for cannabis drinks to be served on-premise, bars and restaurants tackle the new challenges it brings, from compliance to consumer education
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The Beverage Director’s Guide to Financial Fundamentals
Being a beverage director is more than selecting great drinks—success requires a deep understanding of P&L statements, COGS, gross margins, and more
Breaking Down the Cost of a Cocktail in Today’s Economy
The sticker price of a cocktail reveals more than just the rising cost of ingredients—it includes insurance, labor, garnishes, and other invisible markers of a changing economy
Are Cocktails To Go Still Worth It?
Cocktails to go aren’t the lifeline they were during the height of the pandemic, but five years later, some creative programs are still paying off for restaurants and bars
Why More Resorts Are Investing in High-End Beverage Programs
With food and drink now a top priority for tourists, resorts are recruiting top beverage directors to elevate their cocktail menus and attract new visitors
