Why Big Whiskey Makes The Best Whiskey

The whiskey revival is reverberating across the globe. All categories of the barrel-aged brown spirit have experienced continued growth in the past few years. Japanese whiskey is having its moment. Irish whiskey recently achieved the largest growth of all whiskey categories. American bourbon and Tennessee whiskey are at the forefront of the category.

The biggest players on this global stage will be quite familiar to American drinkers. Jack Daniel’s and its iconic black no. 7 label remains the world wide leader in American whiskey. Not far behind is Jim Beam. While these labels are iconic signposts in American culture, they are not the most exciting whiskeys these producers are making. Behind the support of global sales, the biggest producers are using their expertise and long history of whiskey making to create some of the best drams on the market. You may not realize it, but some of your favorite whiskeys are made by the same producers you may scoff at.  Read more

Burgers Too Expensive? Try Food Mashups on Your Bar Menu

It’s official now: Beef is too darn expensive. What started as a surprising price increase at the beginning of the year has turned into a long, drawn-out phase of disappointment for those of us who love bar food, and who especially love burgers. The price of beef is at it’s highest since 1987, and it’s high time you rethought your bar menu–before it’s too late. Here are 7 creative food mashup ideas you can use to brainstorm for what you want to add to your new bar menu.

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3 Easy Bar Menu Changes to Make More Money

Last Sunday, I went to a local, neighborhood bar, the Grafton Pub in Lincoln Square with friends. It was definitely one of those, “Hmmm, I’m bored and it’s the middle of the day” decisions, and I was hungry. I would have ordered some food, but I hadn’t ever been to this bar (which was really laid back and had a great waitstaff, by the way). My friends, who are regulars at the Grafton looked at the bar menu, complained that their favorite burger had been taken off the menu, and said “Wow, they really raised the prices on this food.” Then they snapped their shared menu shut and ordered a single beer and a single cider.

After that comment, I somehow didn’t feel inspired to order any food either.

Do you ever wonder why your regulars don’t order food anymore? Have you noticed that your bar menu just keeps getting less and less popular? It might be that your bar regulars are the type of people who want a nice side of whiskey with their, er, whiskey, or it might be that your bar menu needs to be updated. Here are some ideas to get your regulars ordering food again. Grafton, listen up. Read more