Menu Intel

Bartender Essentials: Classic cocktails

There are certain classic cocktails that no bar should go without, according to Henry Jeffreys, cocktail expert and award-winning author

Menu Intel

6 Mobile Applications For Your Love Of Spirits

Technology is moving at a fast pace, but we, the bartenders and mixologists, are not far behind.

Menu Intel

Tips For Getting Your Bar on a “Best Of” List

Being the best is the only market that is not crowded. Here are a few ways in which you can make it there.

Menu Intel

How To Use Food and Spirits Pairings to Boost Restaurant Profitability

What better way to increase your spirits sales than pairing them with appropriate food items on the menu.

Operations and Management

How To Promote Happy Hours For Good Sales?

Happy Hours are a hugely successful sales and marketing strategy that has thrived for a long time, here is how you can successfully implement them.

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What Bartenders Need To Know About the Pop-Up Bar Concept

This trend is quickly gaining popularity because of one simple fact, the bar goes where the customers are, here is all you need to know about Pop-up Bars.

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Why Bartenders Should Enter Cocktail Competitions

If you think your concoction is a game-changer, you should definitely try your luck in cocktail competitions, who knows where your recipe will take you.

Operations and Management

How To Build A Cocktail List That's Good For Business

The so-called ‘cocktail revolution’ continues apace with the interest from consumers and the pleasure it brings can also be good for business – provided you understand the market dynamics and follow some basic rule.

Operations and Management

Bartender Hacks You Need to Know

Working hard and working smart can sometimes be two different things, learn some hacks to work smartly during peak hours.

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10 Tips On How To Create the Perfect Cocktail Photo for Social Media

Before tasting a cocktail or even reading the recipe, it's always judged based on how it looks. That's why it is important to make your cocktail photogenic.