What separates a Mixologist from a Bartender? Or a Cook from a Chef? Not all bartenders possess the intricate knowledge required to be referred to as mixologists and there are two things that make a chef: professional preparation and a degree.
Women are now running distilleries and producing some of the finest spirits in the world. Women are disrupting the spirits industry with their diverse voices.
Repurposing herbs, fruit and produce for sustainable cocktails.
Crafting the right content gives life to promoting a spirit or cocktail. The teetotalling truth how a storyline can improve your sales. Innovation in a libation is half the battle. The science behind brand history and engaging guests even before the first sip.
Being successful in cooking with spirits means using your senses like eyes as well as your taste buds when choosing pairings.
Sea & Smoke pairs five incredible Scotches with five exceptional Oysters. Each have unique characteristics from the regions where they were born, and all pair beautifully with these Oyster choices.
Menu designers use the lessons of behavioral economics to persuade consumers into ordering what the brand wants. Certain real estate on a menu is strategically used to protect profit while other sections are used to encourage impulse buying.
Kim and Celia wrangle beverage legalities during the Tool Box Session at Hospitality Executive Exchange East.
Menu engineering & analysis are quite the hot topics these days and ICS is here to help.
What a year for tech. For every hack, exploding smartphone or imploding startup, there were just as many memorable highlights.