The End Times might actually be here… but only if you’re a cocktail. That’s because a new trend, the Vapor Spirit, is starting to catch on. The Vapor Spirit is an invention that boils your favorite spirit so that you can literally inhale the alcohol through a straw. The Vapor Spirits product claims to make drinking “as easy as breathing,” and it promises enhanced flavor and smooth “drinking,” all while reducing your chances for a hangover. We’re kind of worried. Here are the details on what the Vapor Spirit is and how to use it, as well as three reasons why it might just kill the cocktail.
In the 1940s, Gose disappeared, but this thousand-year-old salty beer from Germany is making a comeback—and it just might be a great fit for your restaurant. Not only does this beer have a unique taste, it also features a comeback story that will get your customers wanting to try it out. Here’s why Gose just might be the unique drink you’ve been looking to add to your restaurant beer menu.
Let’s face it: restaurant staffing is a pain in the butt. How many times in the last year did you put aside business strategizing to instead focus on dealing with trudging through yet another pile of resumes and applications? Wouldn’t it be great if you could just keep the employees you have, improve their knowledge of your cuisine and operations, and inspire them to improve all the time? Today’s post focuses on the top three ways that you can reduce the time you spend on staffing issues—and increase the time you have to grow your restaurant.
Did your restaurant staff have a high turnover rate in 2014? Not only do constantly shifting employees spread your restaurant secrets, the time that you spend advertising, interviewing, and training new servers to replace them is time that you don’t spend growing your restaurant. I’m sure your New Years resolution this year is to improve your restaurant… but how can you do that when you keep having to resolve staff issues? Let 2015 be the year that you stop stressing out about hiring and start building a loyal, dedicated staff that your customers love. Parts 1 and 2 of this article contain the top six tips (in reverse order) that will get you started on the right path for you to retain staff in 2015.
It’s that time of the year again! Chicago Restaurant Week is almost here, and it’s time to make your reservations for the best food Chicago has to offer. Restaurant week spans from January 30-Feb 12 this year, and with over 250 participating restaurants with lunch for $22 and dinner for $33-$44, I hope that you’ll be starting the week hungry.
Because there were so many restaurants and because all the menus were making me drool, I decided to focus this year’s picks on items that were truly bizarre. From the last dinners of people executed in Chicago (!!!) to raw squash and alligator, I present the Uncorkd list of Chicago Restaurant Week 2015 picks. Read more
Looking for a new menu addition? Try amaro. Although bartenders have known about amari (the plural of amaro) for many years, they’ve mostly been keeping the secret to themselves, or using amari solely as drink additives to kick up their cocktails. This means that most of your customers don’t know what this exciting “new” drink is. Here’s everything you need to know to add amaro to your beverage menu.
It’s the end of the year, and everyone is making their drink predictions. Last year, I made food predictions, of which one-third came true… which is enough to have merited me the title of a prophet back in the day. While I still think kumquats are due for their time in the spotlight (man, I love those things), I’m ready to get even more right this year with the eight top spirits predictions for 2015. Read more