One of our unique specialties is our Culinary and Mixology acumen. We have five in-house mixologists and two in-house culinary specialists. Our in-house mixology and culinary staff also participate in the photo shoot process to ensure accurate look, build and color of every cocktail and plated recipe.
The origin of the French 75 is steeped in myth and legend. Join us for a closer look at the history of this classic cocktail.
Menu engineering & analysis are quite the hot topics these days and ICS is here to help.
Ignite recently completed a series of food & beverage photo shoots for Roy’s Restaurants to help spice up the visual appeal of their tasty offerings.
No winter woes here! While it can be difficult to take the time for a tropical getaway, Ignite seized the opportunity and put together a program for The Briad Group® TGI Friday’s® that brings the tropical vibe to you.
Diageo has become the latest brand to partner with Deliveroo to deliver its own brands on-demand to consumers.
Use these easy tips to make your brand stand out.
Off-the-beaten-path meats. “Root-to-leaf” dishes that feature vegetables in their entirety. “Fat-washed” cocktails that add flavor and viscosity.
These are the hot trends that will lead us into 2017, according to the culinary and beverage team at Kimpton Hotels & Restaurants, which just released its annual trend report.
From smoke that billows over booze to flavorful foams that ooze, over the last decade or so, molecular mixology methods have become firmly entrenched on the cocktail menus of the world.
Steven Grasse, the unorthodox ad man who created Sailor Jerry rum and Hendrick’s gin, is about to get into the hard soda business with liquor giant Diageo. And Mr. Grasse is so bullish on the product that he is putting his agency’s name on it.