How Bars Are Surviving the Pandemic
Bar owners from across the country share strategies for staying in business
Tag: Coronavirus
LATEST
The Problem with Wine Terminology in the Virtual World
Bartender-turned-retailer Nat Harry makes the case for bringing back taboo descriptors like “jammy” and “smooth” to connect with customers
Retailers Confront Worsening Shortages of Major Spirit and Wine Brands
Demand surges combined with supply chain disruptions result in out-of-stocks in tequila, Cognac, and Champagne
Portland’s Alfredo Climaco Reinvents the Walk-Up Cocktail Window
Featuring Latin flavors, salsa dancing, and an iconic piña colada, Tropicale celebrates its founder’s Mexican heritage
When Wine Pros Lose Smell and Taste to COVID-19
After being temporarily robbed of career-essential senses, sommeliers and wine journalists reflect on how the experience changed them
Sommelier Luke Boland on Finding Clarity During the Pandemic
The former Crown Shy wine director reflects on his new perspective on restaurants—and recent career pivot
Wine Auctions Pivot—Quite Profitably—to the Virtual World
How the booming success of remote auctions is transforming the fine wine market
The New Strategies for Wine Retail Success
How savvy off-premise operators have adapted their approach to inventory management mid-pandemic
Essential Workers: Drink Pros Bring Hospitality to the Pandemic Front Lines
How beverage and restaurant workers are using their well-honed hospitality skills to provide transformative relief efforts
The Pandemic-Fueled Boom for Craft Lagers
Small brewers have shifted to beers with longer shelf lives and less expensive ingredients, which means more lagers and fewer IPAs
The Future of Trade Tastings
Wine fairs and portfolio tastings are canceled around the world. When will they return, how can they evolve, and—in the meantime—what can take their place?
Birmingham’s Jose Medina Camacho on Thriving Despite COVID-19 Restrictions
Jose Medina Camacho shares how Automatic Seafood & Oysters is thriving despite restrictions by pivoting with escapist cocktail kits, Sunday specials, and one killer mango cocktail recipe
Christy Frank on Finding Success as a Retailer in a Changed Era
The wine shop entrepreneur shares her retail expertise and her newfound industry activism
Small Tequila and Mezcal Producers Struggle to Survive
Largely dependent on U.S. bars and restaurants, Mexico’s craft distilleries are in trouble, and trying to find new ways to connect with consumers
A Generation of Pandemic-Inspired Beer Labels
How breweries are highlighting social distancing and stay-at-home orders with creative packaging
Krug’s Nicole Hakli on How She’s Riding Out the Pandemic
The former wine director also shares how her somm background prepared her for her current role promoting the iconic Champagne brand
How Cash-Strapped Restaurants Can Turn Their Wine Cellars into Profit
Pros’ best advice for strategizing high-end wine sales during a downturn
A Mental Health Guide for Beverage and Hospitality Professionals
Strategies for maintaining mental health in an industry already prone to anxiety, depression, and substance abuse
Coronavirus: News and Resources for Drinks Professionals
Here’s the latest on the impact of the coronavirus pandemic on the industry, and the resources that can help
How Small American Wineries are Fighting to Survive the Crisis
Winemakers talk about their new reality and the lasting mark the coronavirus pandemic could leave on producers across the country
Restaurants and Bars Learn to Sell Alcohol To Go
How restaurants, wine bars, and cocktail lounges are making the most of an interim opportunity for off-premise alcohol sales
How Restaurants and Bars Can Pivot to a Takeout and Delivery Model
Fine dining turns to takeout to save (some) jobs during the coronavirus shutdown
The Pandemic’s Painful Toll on Restaurant and Bar Workers
Operators appeal for swift government aid to save jobs—and the restaurant industry
How Retailers are Managing in the Coronavirus Era
Off-premise sales are booming, yet protocol, consumer behavior, and regulations present new challenges
