Perlick is honored to receive the 2016 Best-in-Class Underbar Fabrication awards for the 13th year in a row. The award included honors from both consultants and dealers who participated in the Foodservice Equipment and Supply Magazine annual survey. In addition, Perlick also received overall Best-in-Class Award for Underbar Fabrication, and despite winning the 12 previous years, it does not diminish the significance of winning the prestigious award again.

Fall is arguably the most flavorful of all the seasons. With it come requests for bartenders to craft a number of different concoctions for customers looking to take advantage of the season’s various spices and flavors. Fall flavored cocktails and drinks can be some of the most popular orders that guests will request this season. Remember, as the leaves change, so do people's tastes!

There's more profit poured at the bar than cooked in the kitchen. That's what Perlick Regional Sales Manager Corrinne Ward said on a recent episode of Foodable's Rock My Restaurant. The episode was filmed at the FCSI The Americas Biennial Conference and was focused on key trends that are helping drive profits in the food and beverage industry.

When it comes to back bar and underbar refrigeration, options mean everything. From color to door design to temperature control, finding the right bar refrigeration unit can increase bar efficiencies, allow for more accurate beverage storage, and ultimately increase the productivity and profitability of the bar. Essentially, your bar refrigeration needs to "fit."

The easiest way to get quick shipment on select Perlick Back Bar and Underbar equipment is through the new Perlick Express program. Perlick Express provides fast turnaround on select items, which are guaranteed to ship within 24 hours. Find out which items are included in the Perlick Express program by reading the Perlick Express Catalog.

Just over 100 years ago, Perlick was founded in a small shop on Reed Street here in Milwaukee. Over the course of the last century, we've introduced mechanical refrigeration to the industry, created the first remote beer system that can carry beer 100 feet, and have evolved into an industry leader in commercial bar and beverage equipment. And we have the Best-In-Class Awards to prove it.

The Tobin Ellis Signature Cocktail Station was recently awarded the 2015 GOOD DESIGN™ Award from the Chicago Athenaeum: Museum of Architecture and Design and The European Centre for Architecture Art Design and Urban Studies. Founded in 1950, GOOD DESIGN™ is the oldest and most recognized program for design excellence in the world. This year alone, the museum received several thousand submissions from the world's leading manufacturers from nearly 50 countries. Winners were selected in November.

Just when others have perfected straight lines and 90-degree angles, Perlick throws a curve. With unique, ergonomically designed underbar equipment like the Tobin Ellis Signature Cocktail Station and the Ice Cream Station, Perlick has been recognized as the Best-In-Class underbar equipment leader for the 12th year in a row from Foodservice Equipment & Supplies.

Summer is here, and one of America's greatest pastimes is traveling the country in search of the Great American Ballpark. Here at Perlick, we're doing the same thing, though we're not just limiting our tour to baseball. From the World's Greatest Arena to the Frozen Tundra here a little closer to home, let's take a quick look at the evolution of stadium beer and beverage service from famous arenas across the country.

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.

Instagram is a great place to get mixology inspiration from professionals and home experts alike, but there are a few cocktail bars we check in on often because of their beautiful imagery, creative recipes, and quality classics.

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.

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. The award recognizes the American bar that set the highest standards in the industry and influenced national cocktail trends over the past year. Considerations for the award include menu, bar teams, atmosphere, and cocktail quality.

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.

The modern rebirth of the speakeasy can be traced back to the 1990s, but it took the craft cocktail renaissance the last 15 years to really cement it into our everyday bar vernacular. Since then, more and more speakeasies have been established across the country, and in many cases, one of the signature features of those establishments has been the entrances.

Ben Franklin may not have been talking about cocktails when he came up with that proverbial saying, but nowhere does it ring more truly today than behind the bar. Every second is key for bartenders, and proper organization and bar setup saves them time for when they’ll need it most. The craft cocktail movement has led to more complex cocktail recipes, and consequently, warranted the need for bar setups to become more elaborate. That’s why the concept of mise en place has moved from the kitchen to the bar.