It’s been a long day, and your customers are heading into your bar for a nice cold beer. But when the bartender pulls the pint, what's supposed to be a refreshing beverage pours as a glass filled with foam. The reason is because the beer line is running too warm, and the negative effects are numerous. As we get into the heart of summer, warmer temperatures can impact not only your customers’ experience, but also your bottom line. While most 16 ounce beers should have about 2.25 ounces of head, any more than that will leave your customers feeling cheated.

From speed rails to beer towers, keeping a bar productive and efficient will keep the profits pouring. Installers of bar equipment need that same efficiency when installing equipment like ice chests, sinks, and faucets. Nothing can derail a bar or foodservice operation like downtime needed to install new underbar equipment. It negatively affects both the installer's and the bar operator's time. And in the bar industry, time is money.

Many holidays have an iconic character associated with them. Christmas has Santa Claus. Valentine’s Day has Cupid. Cinco de Mayo has the bartender. Much like St. Patrick’s Day, Cinco de Mayo is both a cultural celebration and sales enhancer for bars and restaurants. We know what we do on Cinco de Mayo, but why exactly are we celebrating?

Ever walk into a bar or restaurant, glance upon the massive beer tap list covering hundreds of ales and lagers, and after an hour of studying, decide on that same Irish Stout you always order? There’s an inexact science to curating a beer menu that not only meets the demands of your customers, but maximizes the profitability of your bar. But can there be such a thing as too many beer taps in your bar?

Miller Park announced this week that the renovations to their concessions area is now complete and ready to go for opening day, April 3. Miller Park's new food and beverage program includes 24 draft beers, all brewed in Wisconsin, and flowing from Perlick taps. Beer selections include Citrus Happy, Lo-Gii and Outboard from Milwaukee Brewing Co., Happy Place and Upward Spiral from Third Space Brewing, 5th Element from One Barrel Brewing Company, and more.

In today’s digital age, what was “hip” a week ago is likely old news by now. Trends and tastes are changing faster than ever, and nowhere is that more prevalent than with bar and beverage selections. The group with both the influence and the buying power spearheading these changes are Millennials. For restaurants, bars, and nightclubs, it’s important to offer bar and beverage selections that reflect this generation’s tastes. But before you offer the newest craft cocktail, you want to first understand what quenches the thirst of this demographic.

Over the past several weeks, we've looked back at the last century to see how far we've come in the world of bar and beverage. From the 1917 wine vintages in Europe to cocktail trends through the decades, it's been fun reminiscing about what bars were serving 100 years ago. But now we'd like to take a look at why Perlick is here and the reasons we're still in business after all these years. Let's take a look back at 100 years of bar and beverage equipment innovations.

As the entire country gathers around the television on Super Bowl Sunday, we’ll all have our rooting interests. Some will be pulling for their favorite team and others will be rooting for the host to announce, “The wings are ready!” However, a good number of us will have far more interest in the commercials than the football game itself. Ask someone about their favorite play in the Big Game or their favorite commercial and we bet they’ll recite the advertisement first!

If there's one thing we recall from high school science class, it could be that every action has an equal and opposite reaction. What Newton was basically saying was that nature has a way of balancing itself out, but what he might not have realized was the same goes for an effective beer system. Everything you do, every change you make, has an impact to the system as a whole.

On Tuesday, April 24th, Tobin Ellis participated in a Restaurant Development + Design webinar on Bar Evolution. Moderated by Joe Carbonara and attended by fellow panelist, Peter Vestinos, the event recapped important bar and beverage trends such as creating immersive experiences for guests, the balancing act of curating the right bar equipment packages, developing new bar and beverage concepts, and understanding what you want and what it takes to grow.

Whether you want to call it a sodium chloride infused libation, or a simple salted cocktail, the case for adding salt to your drinks is a pretty solid one. And we're not just talking about margaritas, either. Why would you add salt to a cocktail? Our palates can detect five flavors: sour, bitter, sweet, umami (glutamates), and...you guessed it, salt. Adding salt to a drink allows other flavors to more fully develop on the palate. And because we're talking about a very small dose of salt, salted cocktails won't actually have a salty flavor.

You can't judge a wine list by its cover just like you can't judge a wine refrigerator on just the glass. While making a design aesthetically pleasing is certainly important, it's not the only component of a high quality commercial wine refrigerator. Let's take a quick look at some others.

For many of us, it feels like the spring weather takes longer to arrive every year. When it does finally arrive, springtime brings with it trees blossoming, birds chirping, and crisp, refreshing beers to pour. Of the four seasons, spring is often overlooked when it comes to associating beer styles, and it can be attributed to a lack of specific seasonal flavors tied to spring.

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.