What’s the secret behind a Perlick Backbar? A lifetime of experience.

A purpose-designed companion to the Tobin Ellis Bartender's Cockpit, this Cocktail Freezer (Dual Zone) keeps specialty ice, frozen glassware, and a refrirgerated product all within an arm's reach.

Perlick’s trusted commercial back bar refrigerator is now available in a bold, all-black finish — a modern nod to our 1940s Black Beauty. Available in 1-, 2-, 3-, and 4-door models, it delivers timeless style and proven performance.

“Whoa. That’s Instagram-worthy.” In today’s digital age, there’s no higher compliment. That’s especially true in bars or restaurants. When a colossal-sized cheeseburger, an artistically presented slice of cheesecake, or a glowing craft cocktail arrives in front of us, our first instinct might be to reach for our phones and share these creations with the world.

Keeping wine at ideal temperatures is obviously a critical element to success for any operations featuring a wine list. That being said, there are different ways to refrigerate wine, and this requires refrigerant. Refrigerant is a substance used to lower temperatures, but there are a range of options to consider. Some are more efficient and eco-friendly than others.

Square footage. It's hard to come by no matter where the operation. Even restaurants in suburban or rural locations have to deal with the challenges of doing more with less in their attempts to maximize profits. Bar and beverage. For many restaurants, it's hard to imagine a menu segment that brings in more revenue, and wine is an important part of this, especially as more and more Americans consume wine.

"We've noticed the non-drinker has evolved," said award-winning bartender and founder of London's Dandylyan said in a recent article in Forbes. "It means you have people not drinking for a multitude of reasons, but they still want to socialize." This is a statement on the non-alcoholic or low-alcohol beverage trend that is gaining in popularity both at home and abroad. Consumers who choose not to imbibe have more than just the basic teetotaling options of decades past, and operators who understand this and are willing to step out of their comfort zones stand to attract a new type of customer.

Despite the adversity the lodging industry faces with home sharing services like Airbnb and VRBO, there's also an enormous opportunity for properties to attract and cash in with food and beverage. In a recent edition of Foodservice Equipment & Supplies, our own VP of commercial sales, Jim Koelbl, sat down to discuss the current beverage trends in the hospitality industry, and the conversation was enlightening.

As we approach the country's unofficial national holiday, all the hype leading up to Super Bowl LII will certainly be around the game, the festivities, and the commercials. Inside U.S. Bank Stadium in Minneapolis, Minnesota, for those lucky enough to be in attendance, there will likely be another focus, though - enjoying the amazing experience of seeing the Super Bowl in person. And the facility is nothing short of, well, super.

Do you ever wonder where your food and beverage equipment is made? Have you ever seen state-of-the-art manufacturing in action? Would you like to see first hand what sets one beer system apart from another? Take a few minutes minutes, and join us on a short but comprehensive guided tour of the Perlick facilities in Milwaukee, Wisconsin.

As we wind down an old year and look toward a new one, we thought we'd take a few minutes to review what was a remarkable 2017 in the bar and beverage world. As more and more consumers look toward high quality beverage options, each year seems to bring a new set of opportunities and associated challenges. So let's take a look back at what some of those were in 2017.

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.

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. To understand cider, or cidre, you first have to look at who's producing it. Cider usually comes from apples but can also be made from fruits like pears. It's bottled and marketed like beer, often as a gluten free alternative. It is also bottled and marketed like wine, particularly the French varieties.

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? Let's take a look at a few important factors to consider when serving pumpkin beer.

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.