Issue 26

Industry

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Becoming a Professional Bartender with the USBG

The United States Bartenders’ Guild is a non-profit organization dedicated to securing the professional future and reputation of bartenders through the provision of comprehensive education and training, incredible networking opportunities, competition platforms, healthcare benefits and more. For the past year,

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Arrivaderci Vivace

My partner, Ann, and I said goodbye to an old friend this past month and I suspect a lot of you did as well. That’s what it was like selling our business, Vivace, after 21 years. That’s about 7,700 days

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In the Business: B & G Tasty Foods, Part 2

Publisher’s Note: This column lets business owners, in their own words, tell us about the history of their place, how they came to be involved with it and what it’s like to run it. Eddie Morin, the owner of longtime

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Bites & Sips: Issue 18

MCC’s Sage Student Bistro Sage is now open during the College’s fall quarter. Lunch hours are Monday-Thursday, 11am-1:30pm, and dinner hours are Monday-Thursday 6-8pm, with last seating at 8pm. Sage operates as a customer focused classroom providing students with an

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Globally First: Whiskey Dispensing Makes Mark in Omaha

Imagine creating an appeal to a global company whose business plan is, metaphorically, carved in stone. Picture the change is accepted. The result? An exclusive bar in the middle of the Midwest, complete with a dispensary system that is unlike

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In the Business: B & G Tasty Foods

Publisher’s Note: This is the beginning of a new column called ‘In the Business’ that will let business owners, in their own words, tell us about the history of their place, how they came to be involved with it and

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Letter From the Publisher: Issue 18

Welcome to the 18th issue of Food & Spirits Magazine. As always, we’ve got some great articles and photos that you are sure to enjoy. Many of your favorite writers are back and we’ve also made a few additions to

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The Industry Choice: Provide Service or Be Servile

The professional bartender of the Pre-Prohibition era was a respected and skilled tradesman, working only with preferred spirits, hand-cut (or hand-crushed) ice, fresh ingredients, house-made tonics, syrups, and tinctures. He was a manager, a bookkeeper, a quasi-psychologist, a storyteller and

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Support Your Local USBG Chapter

For the past year, I have been working with many of my beloved industry comrades to establish the Omaha-Lincoln chapter of the Unites States Bartenders’ Guild. For those who are not familiar, the USBG is our domestic branch of the

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The Craft of the Bar

Cocktails have always been big. Maybe not as big as beer or wine, but bartenders have never been short of orders for a mixed drink, and, understand me, that is all a cocktail is: a mixed drink consisting of at

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