When it comes to bar and beverage equipment from Perlick, one of the most satisfying parts of our business is to see how our equipment is used. It's a true honor for us to belly up to the bar, look down behind it, and see that iconic black logo in the top corner of a front-venting refrigerator or Tobin Ellis Signature Cocktail Station.

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.

Have you ever sat down at a local tavern and ordered one of your favorite beers only to take a sip and notice it tasted stale or sour? This is a bar foul more common than people think, and it is most often caused by dirty beer lines.

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.

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.

It probably makes sense that Perlick takes beer dispensing seriously since our founders are German. But to say the Germans take beer seriously is an understatement. A serious one. In fact, there's a word in German -- bierernst -- which means "deadly serious" when converted in conversation, but the literal translation of the word is "beer serious." Yes, they're that serious.

It's been said that success comes from two things: the instinct to know what to do and the drive to do it. If it weren't for a combination of both instinct and drive, we'd never be where we are today after more than 100 years.

Customers like to get to know their bartenders, but do bartenders ever get to know their bar makers? Discover our team here at Perlick as we go behind the scenes with the people who make the magic. In this Perlick Profile, we sit down with Wayne Zelinski.

The short answer is yes, but there's a much longer story to tell.

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: