Bar & Restaurant News

Bar & Restaurant serves as the go-to source for everything related to bars, nightlife, and the restaurant industry. Our knowledgeable and committed team equips owners, operators, and managers with essential tools to succeed in this competitive field. We focus on six main areas: Operations, Guest Experience, Staffing & People, Marketing, Food & Beverage, and Technology. Bar & Restaurant offers the insights needed for operators to launch or rebrand a venue, explore new markets, or establish a strong presence both nationally and internationally.

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Owner's Corner: A Unique Partnership Between Restaurant & Flower Shop

4 days ago | barandrestaurant.com | Kristine Hansen

Deciding to partner with another business on its latest culinary venture was a no-brainer for Michael Babin, owner/founder of Neighborhood Restaurant Group, which just debuted Junebug in New Orleans. After all, the 10,000-square-foot building in the city’s Warehouse District—only the third New Orleans concept for the Alexandria, Virginia-based group—was too enormous for just a restaurant.
How to Transform Your Instagram Strategy Beyond Pretty Pictures

2 weeks ago | barandrestaurant.com | Jill Goodwin

Social media is more than a place to post food photos. It’s where people discover new restaurants, check out menus, and decide where to eat next. With nearly 40% of social media users active on Instagram and the platform ranking as the second-most-visited in the U.S., having a strong presence can do a lot for your business. But just posting pictures isn’t enough anymore.
Operators Share How to See Success with Limited-Time Food and Beverages

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.
What's Happening with Wages & Tipping in the Hospitality Industry

2 weeks ago | barandrestaurant.com | Lesley Jacobs Solmonson

The hospitality industry experienced massive upheaval during Covid, necessitating quick pivots in order for establishments to stay in business. Many businesses were forced to close; others are still getting back on their feet. While “to go” and delivery options helped establishments stay afloat and keep some staff employed during this stressful period, the road to recovery has been dotted with challenges, including how to handle employee wages and compensation.
Spirited Stock: The Rum Renaissance

2 weeks ago | barandrestaurant.com | Lesley Jacobs Solmonson

When pirates roamed the high seas, rum put the "yo-ho-ho” in a bottle. Around 1900, it featured in the Cuba Libre—originally Bacardi rum, Coke, and lime juice. Starting in the 1930s, the Tiki craze produced multiple drinks that relied on rum for its potent kick. But, while a few specialty rums existed, the majority were mass-produced, often spiced as a gimmick, artificially flavored, and overly sweet.
One for the Road: Successful Limited-Time Offers

3 weeks ago | barandrestaurant.com | Ashley Bray

In April, we asked industry experts to weigh in on limited-time offers for One for the Road:"Tell us about an effective, limited-time offer at your venue and why it was successful.” Martinis, they say, are back. Per MarthaStewart.com, a martini renaissance is the #1 drink trend for 2025. But at OTO’s Castell Rooftop Lounge — located atop our AC Hotel Times Square in New York City — this classic cocktail never went away.
Go Tropical with Tiki Cocktail Recipes

4 weeks ago | barandrestaurant.com | Ashley Bray

Tiki cocktails, inspired by Polynesian and South Pacific cultures, have been in the bar scene since the 1930s, when Don (Donn) Beach opened the first Tiki bar in Hollywood called Don the Beachcomber. The bar, inspired by Donn's travels, featured tropical cocktails often made from rum. Today, Tiki cocktials can include fruity flavors and elaborate garnishes, and they are often served in ceramic mugs. Mai Tais, Zombies, Painkillers, and Piña Coladas can all be included in the Tiki cocktail category.
Vacant Real Estate Creates Opportunities for Bars & Restaurants

4 weeks ago | barandrestaurant.com | Jeff Wooten

One could say the restaurant industry featured a bit of Dickensian flavor last year—a “best of times, worst of times” situation, if you will. On one hand, the industry continued to grow as a whole, with the National Restaurant Association (NRA) celebrating an expected record-breaking total sales of $1.1 trillion in 2024.
Lessons from 20 Years in the Restaurant Industry

1 month ago | barandrestaurant.com | Ashley Bray

Burtons Grill & Bar, a spin on the classic American Bar & Grill, celebrated 20 years in business this past March. Over the last two decades, the brand has weathered challenges like the 2008 recession, COVID-19, and now tariffs and rising prices, but it has come out stronger. What started as a single location in Hingham, Massachusetts has grown to over 20 locations across 10 states.
Talking Cocktails with St. Martin Mixology Competition Winner

1 month ago | barandrestaurant.com | Ashley Bray

Since 2021, the island of Saint Martin has hosted La Festival de la Gastronomie de St. Martin, which is a 12-day culinary festival hosted each November by Discover Saint Martin, the tourism board of French Saint Martin. Known as the culinary capital of the Caribbean, St. Martin offers a higher level of cocktail and food options, all of which is on display during the Festival de la Gastronomie, which features seminars, workshops, dinners, parties, and a variety of competitions.