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Clyde Common in Portland, Oregon, became Clyde Tavern, with sanitizer and partitioned ordering menus part of the new normal. Photograph courtesy of Jeffrey Morgenthaler.

Clyde Common in Portland, Oregon, became Clyde Tavern, with sanitizer and partitioned ordering menus part of the new normal. Photograph courtesy of Jeffrey Morgenthaler.

Bar owners from across the country share strategies for staying in business

By Chall Gray


Catastrophic may risk understatement as a summary of COVID-19’s impact on the bar industry. Like restaurants, many bars have shuttered permanently; in September, the National Restaurant Association forecasted 100,000 closures in 2020, and colder weather will doubtless bring many more permanent closures as further restrictions are placed on establishments, causing revenues to dip and expenses to pile up.

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PartyTime_FRONT_Feb21.jpg

Jaskinder Gill is an American success story. After coming to this country from India, he became active in the restaurant business and worked within the industry for the next 25 years. In 2016, Neal Dicken and his father were looking to sell Party Time Liquors in Mount Rainier. Gill leapt at the opportunity.

Upon taking ownership of Party Time, Gill immediately adopted an operating philosophy that he had embraced throughout his years in hospitality, the same one shared by the previous ownership of Party Time.

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Solemn Oath in Illinois optimized its parking lot, turning it into a beer garden. Photo courtesy of Solemn Oath

Solemn Oath in Illinois optimized its parking lot, turning it into a beer garden. Photo courtesy of Solemn Oath

Breweries were forced to adapt in 2020. Which pivots are poised to become permanent fixtures on the brewing landscape?

By Joshua M. Bernstein

Confronted with shuttered taprooms and closed bars, restaurants, and stadiums, breweries made many devastating choices last year. Some were forced to dump draft beer or ship off IPAs and pilsners to distilleries that created hand sanitizer.

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Pub_Page_Feb21.jpg

For so many, 2020 was a year of fear and uncertainty as the coronavirus ravaged the country and put the on-premise side of the industry through its worst year in history. The economy came to a halt as millions of Americans sheltered in place, and businesses were forced to close indoor spaces.  The National Restaurant Association (www.restaurant.org) has gathered some interesting statistics and trends I wanted to share…

About 110,000 restaurants across the nation fell victim to dining restrictions imposed due to the pandemic, closing either temporarily or for good.

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