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2 weeks ago | 
marketwatchmag.com | Sally Kral
Rae Doyle grew up in St. Louis, but she really came into her own as a hospitality professional in Des Moines, Iowa. “I started honing my bartending skills and spirits knowledge while I was general manager of the locally beloved Alba,” she says.
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3 weeks ago | 
airportxnews.com | Sally Kral
Airport spa operator Be Relax has announced the reopening of its refurbished spa in Connector D and a new spa location in Connector A at Charlotte Douglas International Airport (CLT).
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1 month ago | 
marketwatchmag.com | Sally Kral
Cesar Valdivia and his family moved from their native Mexico to Missouri in 1999 and in 2005, when he was 21, they opened a small Mexican restaurant there. “Working there was a rewarding yet challenging experience—so many lessons learned,” he says. With five years in the family business under his belt, Valdivia moved to Maryland in 2010 and worked as a bartender and part-time manager at a small restaurant on the Eastern Shore.
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Nov 19, 2024 | 
marketwatchmag.com | Meaghan Dorman |Ana Luísa Moraes |Kevin Nguyen |Sally Kral
The simple yet sophisticated Martini has never truly left the cocktail stage since its inception 100-plus years ago, notes Charles Joly, bar partner at Virgin Hotels New York. “Even before other craft cocktails saw a resurgence, you could find people sipping Martinis at steak houses across the country,” he says. “The return to a very classic Martini service came along with the modern cocktail renaissance in the 2000s.
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Nov 19, 2024 | 
marketwatchmag.com | Sally Kral
Nicole Giampino has known she wanted to be a bartender since she was 21, but when she asked her boss at the sports bar where she worked as a server about the possibility, he told her she’d never be good at it. Discouraged, she went back to college for a year—but when her mom got sick, she moved back home to Portland, Maine, and started bartending at nightclubs and dive bars. Thankfully, her mom recovered and encouraged her to explore options outside of her home state.
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Oct 23, 2024 | 
airportxnews.com | Sally Kral
Editor’s Note: The September issue of Airport Experience News includes a feature article on how luxury brands are repositioning amidst general decline in airport specialty retail. Below is an abridged version of the article. For full access to the article, please log in, subscribe, or check your printed edition of the September issue. Consumer shopping habits have changed drastically in recent years, and this is particularly clear in airports.
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Oct 16, 2024 | 
marketwatchmag.com | Maxime Daniel |Jacob Smith |Camille Ko |Sally Kral
Though the U.S. Treasury Department’s Alcohol and Tobacco Tax and Trade Bureau (TTB) has yet to render a decision on whether to recognize American single malt whiskey as a specific category with its own distinct designations, the category is growing rapidly. There are now more than 200 U.S. producers of the whiskey represented by the American Single Malt Whiskey Commission (ASMWC), the trade group that started in 2016 with just nine founding member distilleries.
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Oct 16, 2024 | 
marketwatchmag.com | Sally Kral
Izzy Tulloch has been behind the bar for over a decade, and is now leading the bar staff at Milady’s in New York City. From humble beginnings working at a pizzeria during high school to helping run a hip Manhattan cocktail bar, New Jersey native Izzy Tulloch has worked her way up the hospitality ladder. Following a post-high school barbacking stint, she landed her first bartending gig at a private dining club in 2013.
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Oct 14, 2024 | 
marketwatchmag.com | Sally Kral
Last year was just the second year in more than 25 that Irish whiskey consumption was down in the U.S., according to Impact Databank. The first year was 2020, when practically every business suffered due to the Covid-19 pandemic. Irish whiskey case depletion volume slipped 8% in 2023—but it certainly wasn’t alone in this, as every spirits category aside from Tequila and spirits-based RTDs posted volume loss last year.
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Sep 23, 2024 | 
marketwatchmag.com | Emily H. Freeman |Max Reis |Ashley Castillo |Sally Kral
Employing more sustainable practices behind the bar is a growing trend in the industry, and one born of necessity. “In my experience, the restaurant and bar industry generates a significant amount of waste, and having worked in this industry for many years, it’s become increasingly clear to me that the implementation of more sustainable practices is essential,” notes Manuel Zuluaga, head of mixology for Miami-based Riviera Dining Group.
