It’s easy for hotel F&B directors to feel overwhelmed with the variety of glassware required for a higher-quality bar.

In the beverage alcohol distribution channel, “Small Is the New Big” is about industry veterans who are shedding their corporate selves and jumping into the world of the independent broker.

With the renaissance of interest in rum and rhum agricole, there’s a greater need than ever for education, lest both bartenders and customers be surprised by unexpected tastes in rhum agricole-based cocktails. While both spirits share a common history, the same plant source and other production elements, rhum agricole is a very distinctive product representing only 3% of all rums.

A look back to one of the most controversial times in this nation’s history that produced the infamous gangsters and decreased social morality – especially in women.

It’s no secret that engaging content is the most important component of hospitality education, and nothing impacts this more than the delivery method.

You may be very pleasantly surprised! I am convinced that almost all wine and food matching occurs in the fertile imagination of usually well-meaning and earnest wine and food enthusiasts and professionals.

Using social media. By Elizabeth A. DeConti. Esq of GrayRobinson, P.A.

“What should I do about the current Health and Wellness movement affecting our country and our industry?”

With more selections on the wine list comes more inventory, more logistics headaches, and more intimidation for your staff and guests. So what is the perfect number of wines for a list, and how do you determine what that number should be for your list?

It seems as if most of the cocktail world has been focused more on spirits and bitters than on the category of liqueurs. This is unfortunate, as liqueurs are not only such a key flavoring and balancing ingredient in so many cocktails but they can be such a key component in a customer’s experience, whether served as a cordial or as an ingredient in culinary dishes or desserts.

Full story on beverage trends by Dress the Drink and insider info from David Wondrich, Doug Frost, Christine Sismondo and many more. Plus common hangover remedies and prevention – fact or fiction?

The impressive rise in high-quality cocktails and cocktail menus in hotels is real and it’s sustainable. But all too often there’s one substandard ingredient – ice.