A Belgian beer emporium in Philadelphia is a special stop for America's brew-loving pilgrims.

Part 2 of the series.

As distinct restaurant categories collapse, beverage options expand.

Cleveland's Velvet Tango Room prides itself of from-scratch cocktails, professionally prepared and served.

The lazy days of summer call for coolers-pleasure packed, fun-in-the-sun slakers.

Stimulate wine sales by creating staff-friendly educational opportunities, incentives, and promotions.

Muddling unlocks the vibrant flavors of fresh fruit and herbs, yielding the best possible drink.

By promoting the sale of liquor alone (mixed drinks, cocktails, shots, etc.) you can start your restaurant down the path to greater profitability almost overnight.

Boost your bar profits with fresh promotions backed by staff education and TLC service.

Master mixologist Alex Ott has traveled all over the world, learned from the best in the industry and created cocktail lists for revered restaurants and bars around the globe. Our journey with Alex turned up some delicious insights.

Within the hospitality triangle, service trumps both salesmanship and education.

For operations that have been doing business for some time, establishing long-term relationships with regular customers is success defined. Well-honed marketing programs and employee participation produce the best results.

Do bartenders have favorite spirits? If you ask any experienced practitioner of the liquid arts, the answer probably won’t be a simple yes or no. In this piece bar chefs share their spirits of choice and the cocktails they've inspired.

Prestige beer is a popular (and profitable) alternative to wine at an Upper East Side brasserie.

As the diminutive drink gains appeal, retro glassware returns.

The cocktail renaissance spawns a need for ongoing bartender training and professional certification.

Alcohol sales are an easy way to increase profitability because the costs are lower and the gross margin is far greater for beverage than for food. However, beverage costs must be controlled if an operation is to reach maximum potential of gross profit from beverage sales.