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After midnight: surviving and thriving on the late night scene requires more than a trendy drink gimmick and posse of celebrities
Call it the late hours of the night or the wee hours of the morning--these hours have always held a mystique. Film noir celebrates it as the time...
Cheers, 10/01/07 by Nancy Backas · More from publication -
The new happy hour: quality—of drinks, food and experience—trumps quantity during today's happy hour
In the 1980s, when one headed to the local watering hole for happy hour, let's face it, it was about overindulging. The idea was to drink as much...
Cheers, 07/01/07 by Nancy Backas · More from publication -
Morning rush: beverages—both traditional and new—bring excitement to brunch
When people go out for brunch, they expect to linger. Brunch is therefore an unrushed meal occasion often accompanied by musical entertainment and...
Cheers, 06/01/07 by Nancy Backas · More from publication -
Boosting midday beverage sales: knowing your guests' needs and smart merchandising builds lunchtime drink business
Lunch beverage business will probably never be what it was in the halcyon days of the two-Martini lunch of decades ago. Operators today are...
Cheers, 01/01/07 by Nancy Backas · More from publication -
Wine as entertainment: creating excitement for today's sophisticated wine customer takes imagination, training and a bit of pizzazz
Since last summer's Gallup poll revealed that more Americans now say they prefer wine over beer, restaurateurs have recognized this as both an...
Cheers, 07/01/06 by Nancy Backas · More from publication -
Raise your glass: operators looking to upgrade their glassware offerings need not sacrifice durability for high design anymore
Eye-catching colors. Intriguing shapes. Textured surfaces. Twisted stems. Classic and custom designs. Glassware is a crucial element in...
Cheers, 06/01/06 by Nancy Backas · More from publication -
High-brow brews: upping the ante—and the profits—in coffee and tea service requires the right products and procedures, plus a little panache
Coffeehouses and tea cafes have bought Americans to a new level of sophistication in coffee and tea, but restaurants appear slower on the uptake....
Cheers, 03/01/06 by Nancy Backas · More from publication -
Classy glasses: wine-by-the-glass programs give guests plenty of options to try wines new to them while boosting sales
Wine-by-the-glass programs are thriving all over the country. Why? An oversupply of wine worldwide, low domestic price points and younger...
Cheers, 07/01/05 by Nancy Backas · More from publication -
Springing up! Menus lighten up & classics get a twist
Just as the weather gets warm and blossoms begin to appear, it's time to enliven cocktail menus and set the stage for the summer ahead. Flavors get...
Cheers, 03/01/05 by Nancy Backas · More from publication -
Classical education: cocktails from the golden era get freshened up
MANY OF US GREW UP Watching classic movies with stars sipping cocktails in sophisticated settings, wearing elegant clothes and saying witty things....
Cheers, 09/01/04 by Nancy Backas · More from publication
