Aaron Kiel

2 weeks ago | barandrestaurant.com | Aaron Kiel

Kim Jensen-Pitts, chief marketing officer at Cowboy Chicken—a Dallas-based, casual restaurant chain that specializes in real wood-fired rotisserie chicken—said limited-time offerings (LTOs) or limited-time menus are a great way for restaurants and bars to create excitement and news around the brand, especially for those with a limited marketing budget. LTOs are also a good tactic for exploring and testing new menu items, according to Jensen-Pitts.

1 month ago | barandrestaurant.com | Aaron Kiel

Téa Ivanovic, co-founder and chief operating officer of Immigrant Food, based in Washington, D.C., believes that the word “critical” is not strong enough to describe the importance of immigrants in the United States, especially in the food chain. “Immigrants are at the very heart of the U.S. bar, restaurant, and hospitality industry,” said Ivanovic.

2 months ago | barandrestaurant.com | Aaron Kiel

Brunch cocktails – especially “exceptional” ones – are gaining popularity. In fact, they’re a great way to boost revenue at a restaurant, according to Matt Jacquinot, national brand specialist for Holladay Distillery in Weston, Mo., one of the oldest distilleries in the United States. Jacquinot noted that the profit margins with brunch cocktails can be significant, so it’s worth it for restaurant owners and operators to explore the possibilities.

2 months ago | barandrestaurant.com | Aaron Kiel

For award-winning mixologist LP O'Brien, diversity, equity, and inclusion (DE&I) isn’t just a talking point; it’s the foundation of a strong, sustainable, and forward-thinking hospitality industry. O’Brien, who’s Afro-Boricua, is the founder of LP Drinks, CEO of Focus on Health, winner of Netflix's Drink Masters (2022), and one of the owners of Siponey Spritz Co. “For me, DE&I means more than representation, it means access,” said O’Brien.

Feb 6, 2025 | barandrestaurant.com | Aaron Kiel

Daniel Azarkman, owner and operator of El Lopo—a sherry, vermouth, wine, and Spanish-inspired bar in San Francisco—said his appetite for eating well at home and elsewhere led to his career in the bar, restaurant, and hospitality industry. In fact, that early passion steered Azarkman into being the person who cooked at gatherings and the one who persuaded friends into trying every new restaurant. “From there, I came to recognize that I couldn’t get my ‘fix’ from just having a good meal,” he shared.