The Hotel Bar, Transformed
How creative operators are reinventing wine programs, finding new revenue streams, and mastering cocktails-to-go
Tag: Bars
LATEST
The Resilience of Gay Bars
As Pride bounces back, Betsy Andrews revisits iconic gay bars, the sites of LGBTQ+ community activism from the 1969 Stonewall Uprising to the anti-gun violence movement
How Bars Are Embracing the Low- and No-Alcohol Trend
Bartenders share their approach to the rising demand for low-octane drinks and mindful drinking spaces—and even the “sober bar”
How to Profitably Turn Over Old Stock
From offering holiday specials to training bartenders to hand-sell bottles, wine buyers share their best strategies for closing out inventory
5 Tactics for Turning New Bartenders Into Long-Term Employees
From sharing P&L reports to establishing rigorous apprentice structures—how top bar operators assemble teams as the cocktail industry grows
4 Unorthodox Practices of Successful Bars
From operating in hard-to-find locales to serving zero alcohol, here’s how some bars are bucking convention—and thriving
How AR Is Reinventing Drinks Marketing
Interactive augmented reality apps and multisensory experiences create new opportunities for engaging with consumers
5 Ways to Crush Happy Hour Sales
Strategies for attracting a diverse and loyal happy hour crowd—and boosting profits
The Evolution of Draft Cocktail Programs
Emerging turnkey draft solutions are helping more venues expand their drink menus and improve profitability
Minimalism Comes to the Cocktail Bar
Why some venues are choosing to offer a limited drinks program
6 Ways to Upsell Craft Beer at Restaurants
Bar managers’ best practices for server education, customer engagement, and creating interesting beer lists
Calculating the ROI of Pop-up Bars
From maximizing sales to avoiding oversaturation, experts discuss tips for boosting revenue and increasing brand awareness
The Rise of Reserve Cocktail Lists
Best practices for running a reserve cocktail program—from procuring vintage spirits to pricing rare ingredients
6 Ways to Upsell at the Bar
Bartenders share tactics for promoting premium spirits in cocktails, selling rare pours, and more
Bartenders Spill on Their Nights from Hell
Cracked bottles and skulls aren’t the worst of it—bartenders share their most unbelievable nights on the job
20 Wines That Crush It by the Glass
Sommeliers reveal their top-selling BTG pours—from a Savoie sparkler to a crowd-pleasing Rioja
Analyzing the Global Cocktail Trends That Shaped 2018
Takeaways from 347 drinks served at the world’s most cutting-edge bars
The Pop-up Deadshot Becomes a Permanent Fixture
In Portland, Oregon, a new cocktail bar hits its mark
Scaling Up a Bar Program to Multiple Locations
From inventory to training, what you need to know about opening your second—or fifth—bar
Strategies for Selling More Cider by the Bottle
Going beyond glass pours and cans to bring cider to the table
What Minimum Wage Increases Mean for Bar Businesses
A month into San Francisco’s $15 an hour ordinance, here’s what operators have to say
6 Ways to Care for Your Feet in the Service Industry
From a somm’s holy-grail footwear to podiatrist-recommended insoles, experts share their tips
The One Tool Alexis Brown Never Goes to Work Without
The Chicago bartender and educator shares her secret weapon for polished drinks
Using Technology to Engage with Guests at the Bar
Direct messaging and augmented reality give venues a new way to interact
