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  1. How Bar Equipment Design Reduces Stress and Injuries for Bartenders

    Bumped, bruised, scratched, and scraped. That should be the description of a prizefighter after twelve rounds, not a bartender after an eight hour shift. But bartending can be a demanding job that is both physically and mentally draining. Luckily, there are ways to reduce stress and injuries for bartenders, and one solution is through bar equipment design.

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  2. Increase the Visibility of Your Wine List with a Small Footprint Wine Display

    When you can't build out, build up. That's the basic idea behind the new Wine Column Refrigeration from Perlick. And because these units provide maximum visibility with a small footprint wine display, they're ideal for restaurants and foodservice operations that don't have an ideal space for increasing the visibility of wines but are looking to increase wine sales.

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  3. A Close Look at Cider Consumption in the United States

    From fine dining restaurants to your local sports pub, even a quick survey of America's beverage programs will show the growing presence of cider. And because the cider market segment is so versatile, it requires greater consideration than most areas of the bar.

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  4. How to Serve Pumpkin Beer The Right Way

    Pumpkin beer comes in many forms, and as we near the Thanksgiving holiday, the varieties of pumpkin beer get better and better. From cinnamon and sugar rims to pumpkin spice stouts served with dessert, you know what to serve WITH your beer, but are you serving it the right way?

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  5. How to Showcase Premium Wines with Wine Column Refrigeration

    Flavor and aroma will make or break the reputation of any wine. But we’d be remiss not to include visual appeal in a list of factors that can impact a guests’ purchasing decision. There are two pillars to a profitable wine program: storage and display. The latter should not be overlooked, as the visual impact of a wine display is quite often the first impression for dining guests. And when a restaurant or bar wants to showcase premium wines, the equipment makes all the difference.

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  6. Everything You Need to Know About the Great American Beer Festival

    The Guinness Book of World Records claims there is no other place on earth where a beer aficionado can find more beers on tap. It’s been named one of the top 1,000 places in the country to visit before you die. For us, the Great American Beer Festival sounds like paradise. 

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  7. A Look at 2017's Best Cocktail Bar in America

    From sea to shining sea, the United States is filled with high quality cocktail bars as part of the great cocktail revolution. But at the recent Tales of the Cocktail in New Orleans, the Columbia Room in Washington, D.C. took the Spirited Awards honor as Best American Cocktail Bar.

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  8. How Wine Column Refrigeration Takes Wine Preservation to New Heights

    For any restaurant’s wine program, successful wine preservation hinges on two major factors: storage and display. Proper wine storage is key to maintaining flavor profiles and quality. Just as important, however, are the conditions in which the wine is displayed. Is your wine program profitable? If not, you’re likely not addressing these pillars of wine preservation.

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  9. Essential Tips for a Profitable Cocktail Bar

    Whether it's in a hotel lobby, a new trendy restaurant, or a speakeasy, a cocktail bar is often the most profitable location in any food and beverage operation. Because it represents so much potential, it's even more important to consider best practices to help maximize the profitability of this space. Let's take a look at five essential tips for a profitable cocktail bar.

    Try to implement zero-step bartending.

    What is zero-step bartending? It's giving bartenders the ability to create everything in a single space without stepping around behind the bar. If everything is at arm's length, bartenders can create cocktails quicker, and the more cocktails a bartender can create in a given amount of time, the more profitable that space will be.

    Keep your bar organized.

    Mise en place, which is a common French phrase that means "to

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  10. 100 Years of Baseball and Beer

    Two simple words are like music to a baseball fan’s ears. No, not “Play ball!”

    “Beer here!”

    Baseball and drinking beer. These two American pastimes have gone hand-in-hand over the last 100 years. But the relationship between baseball and beer has had its ups and downs. In the late 1800s, the National League kicked teams out of the league for selling beer. Today, you can’t go one pitch without seeing beer advertisements. 

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