Industry experts give tips to improve beverage menus and help bars shine in a competitive market
From creating signature sodas to taking a chainsaw to ice, seminars at the 2011 Tales of the Cocktail conference in New Orleans touched on a variety of topics to give beverage programs an innovative upper hand. The professional series of seminars geared towards those who work in the foodservice industry provided insights for operators and beverage program managers who want to push their beverage program. The following are highlights from some of the seminars: How to build a cutting-edge ice ...
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