Behind the Bar: The Benefits of Wine On Tap
A bar should be an inviting place where people want to spend their time. However, there are a lot of things restaurant and bar owners can do: offer Wi-Fi, add flat screen TV’s mounted on the walls, or even upgrade to tablets for ordering. But with all these upgrades for your patrons and their ever-increasing portable technology, why not try doing something that most of your competition isn’t doing? It’s exactly the sort of thing that will get people talking and bring in more business.
There’s a way to modernize your bar and make it business friendly, you can have wine on tap. What is wine on tap? Well, read on to find out.
Is Food Truck Culture Right For Your Restaurant?
Why are food trucks so popular these days? The novelty of food trucks means that many local governments have yet to invest much time and effort into proper regulation. The newness of food trucks can mean even more fees, inspections and red tape than usual.
The advantage of having a mobile platform to make food can also be a disadvantage when it comes to supplies. Restaurants lower costs by buying in bulk and storing food in refrigeration. Cold storage space is limited on a truck, so the best ingredients are the ones that don’t require much, if any, time in a freezer. The truck can resupply, of course, but that’s time and fuel spent running back to base. Give careful consideration to the menu items you’re considering for your food truck and how they balance against the ingredients needed to make them a reality.
Everything You Need to Know About Spicy Beer
Calling all zesty food fans out there! Spicy beer is here and packed with kickin’ chili pepper flavors you’ll love! First inspired by the classic Mexican drink, the michelada, spicy beer is a cold and refreshing beverage with a distinctive heat. Craft beer drinkers all over rave about the spicy beer’s intense essence and rare […]
Nitro or Cask Beer: What’s the Difference?
Nitrobrews are making beer better through science. The idea of crafting beer using nitrogen instead of carbon dioxide was first advanced by Guinness with their dark stouts giving Guinness its signature foamy head. Bottles of Guinness made using nitrogen in the process first came out in the 1960s, while cans didn’t arrive until the 1980s.
For many years, Guinness was the only nitro beer on the market, using nitrogen as a way to give its stouts their unique, creamy texture and taste. Then, Left Hand Brewing started a marketing campaign a few years ago claiming to be America’s Stout. Since then, other microbreweries have turned “nitrobrews” into a rapidly expanding category. Left Hand Brewing is even holding a Nitro Fest to highlight over 35 breweries that took inspiration from its creations.
