Issue 27

Industry

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Portrait of a Bartender: Linda Lichtenwalter

I sat down with Linda Lichtenwalter for this issue’s bartender portrait. Linda has written for Food & Spirits Magazine in the past, mostly in her capacity as a pastry chef for Modern Love, but she can turn an outstanding cocktail

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Bar Managers Get with the Program

I hate the term ‘bar program’. It is meaningless. You either have a bar, or you don’t. You either have a bar manager, or you don’t. The addition of the word ‘program’ simply communicates that your bar is a specific

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Sous Vide, Not Paleo but Prehistoric

Sous-vide, or just unhyphenated sous vide cooking is cooking under vacuum. Say, “soo-veed.” Don’t pronounce the terminal S or the final E and you’ll be square with any waiter. Rhyme the first word with grouse and say, “souse viday” and

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Love on the Rocks: Percentage Markup and Bar Ownership

Quality, or quantity? That is the question. Recently, I have spent a lot of time analyzing the profitability of ‘percentage markup’ vs. ‘profit margin’ models in our industry. The bar biz love affair with percentage markup is undeniable; it poses

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Food Caddie Delivers Dozens of Omaha’s Top Restaurants

We’ve all been there: Unable to find the time to make dinner, not wanting to leave the house due to weather, simply too tired to muster up the energy to cook anything or perhaps wanting to order lunch for the

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Facebooking Reality: The responsibility we all share

In 1992, Madonna wrote the original Fifty Shades of Grey, entitled Sex. There was an uproar (as expected) from the conservative community regarding the dark and explicit nature of the book. In a television interview regarding the negative response from

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Portrait of a Bartender: Benton Alexander

One of the things I’ve learned over the past several years, ever since I started my journey in bartending, to be honest, is that bartenders come in all shapes and sizes. They all have different areas of focus, knowledge, attitudes,

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Good Training is Hard to Find

Social media outlets and pop culture trends are creating a new breed of consumer that is more product-educated and less responsive to marketing gimmicks. They are challenging our industry to up its game as they demand an elevated food and

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Making the Grade: A Day with Nebraska’s Imperial Wagyu Beef

It was a Japanese military leader who predicted that Wagyu beef would power soldiers through war, and give them vital energy to fight for hours. An animal that once was utilized to tend rice fields and serve as an agricultural

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Diving into the Future: What lies ahead for the American dive bar

I recently read an article suggesting that the existence of the American dive bar is being threatened by the onset of craft cocktail culture. The article was critical of a particular market where even iconic dive bars are closing their

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