Georgia Billing is one of the leading female bartenders of the London drinks scene. Here’s what she thinks of bartending and how she navigated during Covid-19.

“When this is over, people are going to want celebratory drinks, they’ll want fun cocktails. They’ll seek fanfare and excitement”. Ivy Mix, author & owner of much-loved Brooklyn bar Leyenda, believes when COVID-19 ends America will be ready to party.

Judged by bartenders, bar managers and off-premise managers for the on-premise industry, these awards are crucial for drinkers too

Get to know Jonathan Whitwell, Director of F&B at the Hotel Valencia Santana Row, California, as he shares his insights and opinions on the US On-Premise Industry.

Milano to Palo Alto, Massimo Stronati shares his decades of bartending experience exclusively for BartendersBusiness.com readers.

"A good bartender is like a good cocktail: a balance of different ingredients and technical skills, a story and inspiration behind, and a great taste" - Giorgio Bargiani.

“It was a shock, none of us could believe it. I remember thinking to myself ‘no, wait, we can't shut down, what are you talking about?’”

For Christine Wiseman, bar manager at Broken Shaker in Los Angeles, a dispiriting year has made her even more appreciative of how things were.

Only fully mature or "capón" agaves are harvested, and for every agave that El Rey Zapoteco harvests, five seedlings are planted to ensure the sustainability of future generations.

It's very important to keep your cocktails innovative and unique. These few tips can help you increase your profitability by focusing on your menu.