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Since its founding in 2008, the Cocktail Apprentice Program has offered rising bar professionals the opportunity to work side-by-side with hospitalitys most respected minds during the annual Tales of the Cocktail conference in New Orleans.
You’ll see an $11 Adios M *r on the menu painted on the wall next to its room-length bar, touting ingredients like overproof rum and navy-strength gin. Belly up to the bar, and you may spot a black wooden message board trumpeting the blue Powerade they have on a soda gun. It’s also OK to have fun behind the bar again.
The program offers invaluable, hands-on experience in managing and executing vast, high-volume events at the annual Tales of the Cocktail conference. Once accepted into the prestigious mentorship program, CAP participants join an outstanding community of global hospitality professionals.
But these days he can’t spend more than a few hours at a time behind the bar before needing to be relieved. His decades-long battle with chronic pain didn’t result from a freak accident or a sports injury; it’s the result of over two decades of bartending in craft cocktail bars across the country. Katz is only 42 years old.
A couple of weeks ago, the Night Time Industries Association (NTIA) launched ‘ Listen For Life ‘, a campaign designed to encourage people working in hospitality venues to understand the risk of hearing damage that comes with exposure to loud music.
Born from a vivid dream, the name Kuduowl embodies the spirit of a mythical guardian—majestic and profound—reflecting Global Cocktail Creative, Bad Birdy’s, personal journey and passion for hospitality. Kuduowl is more than just a bar; it is a vibrant tapestry woven from years of dedication to hospitality.
Founded in 2008, the TOTCF Cocktail Apprentice Program has hosted more than 540 apprentices who have gained valuable experience working and managing large-scale, high-volume events during the annual TOTC conference. We also strive to ensure this group grows into the next generation of industry leaders.
He said the practice felt inhospitable in what is supposed to be a hospitable environment — what gives? In the first scenario, if a restaurant or bar is high-volume, its sole focus is turning tables — or what some in the industry call “turn and burn.” While not all restaurants do this, a fair amount of them do.
Teremana Tequila is serving holiday cheer by the bottle while giving back to the hospitality community that shines so brilliantly, now and year-round. The skilled and down-to-earth mixologist works behind the bar at a West Indian-inspired spot on the Lower East Side in New York City. But ironically enough, tequilas are our bestsellers.
After a thorough review of applicants by the current fourth year CAP White Coats and third year CAP Black Coats, the Foundation is honored to announce and congratulate the recipients of the 2024 BAR 5-Day Program scholarships: Glenn Eldridge, Gin Portfolio Ambassador of Pernod Ricard Gulf Region, Dubai, U.A.E.
After a thorough review of applicants by the current fourth year CAP White Coats and third year CAP Black Coats, the Foundation is honored to announce and congratulate the recipients of the 2024 BAR 5-Day Program scholarships: Glenn Eldridge, Gin Portfolio Ambassador of Pernod Ricard Gulf Region, Dubai, U.A.E.
The conversation started when user LOUDCO-HD asked: “What kind of scams are fellow ‘tenders pulling at your bar?” Their inspiration: a former employee at their bar who routinely brought their own 30-racks of Bud Light to sell to customers alongside the Bud purchased by the bar.
Founded in 2008, the TOTCF Cocktail Apprentice Program has hosted more than 540 apprentices who have gained valuable experience working and managing large-scale, high-volume events during the annual TOTC conference. We also strive to ensure this group grows into the next generation of industry leaders.
This launch comes as we continue to invest into our B2B offering and particularly double down on the hospitality and retail industries as an acquirer. The post Revolut brings latest generation Terminal to disrupt POS competition ahead of busy retail season appeared first on Bar Magazine.
In January of this year, Drink, a pioneering local bar, shuttered for good. For a long while, it looked like Eastern Standard—the stylish and influential high-volumebar and restaurant near Fenway Park that opened in 2005—might also be among those casualties. His conclusion: “I crave the hospitality part of it.”
Twenty years ago, a handful of roommates and Dale DeGroff disciples bound together to turn their hospitality-forward house parties into their life’s work. Here in one place was everything the early aughts bar-goer used to need three or four different venues to experience. Employees Only (EO) came into the world on Nov.
11, the noted Queens cocktail bar Dutch Kills posted a query on its Instagram feed. So many cocktail bars have such distinct identities there is no need for them to homogenize themselves in order to suit the trends of the masses.” It was a classic cocktail bar, or a neo-speakeasy. It was a tiki/tropical bar or a haven for amaro.
Working together to prepare and execute cocktails for large-scale, high-volume events at Tales of the Cocktail in New Orleans, CAP apprentices gain invaluable experience while serving as the foundation for TOTC’s beverage programming.
Interview by Andy Ratcliff @whisky.rat If you’ve been around one of the bars on Clarence Street in Sydney over the past few years, it’s likely you’ve been served by Storm. Centro 86, Bar Planet & Cliff Dive). Q: What made you transition into dealing with grown kids in a bar? Q: How about your early days in the bar?
Working together to prepare and execute cocktails for large-scale, high-volume events at Tales of the Cocktail in New Orleans, CAP apprentices gain invaluable experience while serving as the foundation for TOTC’s beverage programming.
Kate Housers first rodeo in the hospitality industry dates back seven years ago, when she began working as a cocktail server in some high-volume craft bars located in Nashville. From that point forward, her interest in the field never stopped growing and she gradually worked her way behind the bar.
I have my go-tos like False Idol and Raised by Wolves , but it was time to explore the newer offerings, which included everything from a curated cocktail experience hidden in a Japanese cafe to a spaceship-inspired tropical bar. It’s a fun detour from the usual tropical bar theme. Walk-ins are welcome. It’s mixology magic.
I started to cut my chops behind the bar at the Boulder Theater where I worked off and on for 10 years. I always seek improvement and education so after doing highvolume for some time, I decided to pursue fine dining cocktail bartending because of the craft, added Griffith.
Four members of the Foundations Cocktail Apprentice Program (CAP) have been awarded scholarships for BAR 5-Day Spirits & Mixology Certification Program. Since starting the scholarship program, 56 former Cocktail Apprentices have participated in the BAR 5-Day Program. Im so proud to be a CAP and I cant wait to start studying!
A truly indispensable investment for any serious outdoor entertainer is a sturdy and effortlessly portable outdoor bar cart or dedicated serving station. A meticulously curated collection of essential bar tools is unequivocally non-negotiable for the aspiring cocktail aficionado.
Since its founding in 2008, the Cocktail Apprentice Program has offered rising bar professionals the opportunity to work side-by-side with hospitalitys most respected minds during the annual Tales of the Cocktail conference in New Orleans.
Their choices run the gamut, from long-term favorites to hot new arrivals, from high-volume producers to neighborhood taprooms. There is something special about sitting at the bar and talking with someone directly involved with brewing the beer you are drinking. Dimpled mugs line the bar, and beer is poured from shiny Lukr taps.
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