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Drink in the Possibilities with a Local Beverage Program

While hands-on hoteliers understand the ins and outs of running their properties, food and beverage operations often fall into uncharted territory. Understanding the business...

Seven Tips to Improve Bar Business

Michael Green has more than 25 years experience as a food and beverage expert and television personality. A frequent speaker at industry events, Green...

How Hotel Bars Can Capitalize on the Gin Revival

As a college student, Aaron Knoll first became acquainted with gin at 3:45 in the morning in a bar in Buffalo, N.Y., when a...

The Gordon Bar Opens at Sixty SoHo

NEW YORK CITY—Jason Pomeranc (co-founder of Sixty Hotels) and Steven Eckler (formerly of Wolfgang Puck and Union Square Hospitality) have partnered to open The...

Guests Set Bar High for Premium Spirits, Craft Cocktails

There was a time when hotel cocktail lounges conjured up visions of business travelers sitting at dimly lit tables, sipping scotch and soda with...
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