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  1. Advice from a Bar & Beverage Specialist: Reducing Bar Costs

    This week’s Perlick blog has several layers. We are excited to welcome Toree Gotsis of Apex Commercial Kitchen Co. as our guest blogger. Toree is a Bar & Beverage Specialist with Apex and has some great advice for our readers on how to reduce the cost of operating a bar. Perlick has worked with Apex for years, and we love collaborating with them on various projects.

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  2. Badger State Pride: Perlick Pulls Up To Liberty Station

    At Perlick, we pride ourselves on the partnerships we have with our customers. We work with large venues across the nation, bar and restaurant chains, and local bars and eateries in the U.S. and worldwide.

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  3. 3 Essential Ice Shapes for High-End Cocktails

    Bar professionals have always known that ice in a cocktail is not just for cooling, nor is its shape only about aesthetics. Ice is part of the life and soul of a drink.

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  4. Why Do We Drink Eggnog, and What Can You Mix With It?

    Eggnog is one of those controversial drinks that stirs up strong feelings of either love or hate. We're here to teach you more than you ever thought you’d need to know about this creamy concoction!

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  5. The History of Happy Hour

    Happy hour is an integral part of the American bar scene. But not a lot of us know how it started or where it originated.

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  6. The Profit Potential in Sober Curious Customers

    There's a strong trend toward low- and non-alcoholic beverages, and it's being driven by younger generations. In fact, they've created a new moniker called the Sober Curious Movement.

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  7. An Early Look at Beverage Trends for 2020

    Leaves are falling, pumpkin spice is on the brain and craft cocktail drinkers are switching from clear to dark. For many in the beverage industry, the start of fall means the kickoff of 2020 drink menu planning. While some popular trends from 2019 are expected to continue into 2020, we expect new trends to emerge in the New Year, meaning your menus could see some substantial changes in the coming months.

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  8. How to Plan for Success When Stocking Your Bar

    Bars are the profit center of many foodservice operations, but if that bar is not well stocked, the profits will likely not be as high as they could. Like the back-of-the-house, bars require a wide range of ingredients that need to be available as quickly as possible to those tending the bar. But stocking your bar involves more than just taking inventory.

    Here are some ways to plan for success when placing orders and stocking your bar:

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  9. Reimagining the Classic Daiquiri Cocktail

    Take a quick trip with us to rediscover the classic rum drink that’s been around since 1898 and carries a legacy that is still cherished today. We're talking about the daiquiri. Many of us have enjoyed this refreshing cocktail while on vacation, or at our favorite cocktail bar, but few of us know the story behind the Papa Doble...better known as the Hemingway Daiquiri.

    The great American author, Ernest Hemingway, was known to enjoy a cocktail or two. He became synonymous with the daiquiri after a chance meeting between him and a famous Cuban bartender helped shape the history of this drink.

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  10. 5 Design Elements Bars Should Consider for Enhanced Performance

    The biggest reason bar designs don't work is because those doing the designing have often never tended bar, let alone in a busy Las Vegas nightclub pumping out hundreds of drinks per hour.

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