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The American Mixologist Online is a FREE weekly email newletter and is still published by industry expert and bartending guru Robert Plotkin. It's the best in beverage management - trends, recipes, reviews and management tips, as well as market trends, drink trends, tricks of the trade, promotion ideas, bar trivia and more. A must read for the successful on-premise operator and manager.
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Management |
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| One proven method for increasing sales is offer your clientele creative, great tasting drinks that are unlike anything that your competition has. We've got your ticket. In each issue we'll review an aspect of mixology and provide you with scores of creative and highly marketable ideas on how to jump-start your beverage program. |
Managing a busy bar is a challenging task, doing it such that the operation runs at a profit can elude even the most experienced of professionals. We can help. This department will offer nuts and bolts solutions to every day problems. We'll help you increase sales, decrease costs and maintain a consistent level of profits and professionalism. |
The most expensive seat in the house is the empty one, and nothing empties a room faster than poor service. Rendering quality, hospitable service is not an innate ability; it's a learned skill perfected through experience. Well, we've been there and have worked more than our fair share of busy shifts and dealt with a lifetime of difficult guests. We can help you get your bartenders and servers to better understand the importance of their role in your establishment's success. |
A new addition to our AMO departments. This department is a catch all of information that we thought you should know, but that didn't fit into any of our other departments. |
Click here to see the
Drink Archives |
Click here to see the Management Archives |
Click here to see the
Service Archives |
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Backbar
Affordable Luxury- Extra Anejo Tequilas Set a New Standard
The first sniff, sip and swallow will quickly reveal why 100% blue agave tequilas are so tremendously popular. Ounce for ounce, these ultra-premium tequilas are comparable in quality and allure to vintage malts and well-aged cognac. Their extraordinary characters are so remarkably rich and vibrant that you’re left with the unmistakable conclusion that this is how tequila is meant to taste. . . .
Management
Hire The Best the First Time
 Amassing a qualified bartending staff requires time and a good deal of effort. Losing someone from your staff is often a two-edged problem — you lose the experience and expertise of the bartender leaving and you have to start-up the hiring process one more time. . . .
Drinks
You Too Can Yuzu in Cocktails
Ladies and gentlemen, please put your hands together and help us welcome the newest citrus sensation from the Orient, the yuzu. It is a hybrid between the sour mandarin and the Ichang Lemon, a hardy, slow-growing variety native to East Asia. In today’s cocktail culture where innovation is king and a premium is placed on incorporating cutting edge flavors, the yuzu is money in the bank. . . .
Service
Advice for the Rookie Bartender
What advice would you give a bartender working your bar for the first time? Sure you’ll give the person an employee handbook, and while important, it’s largely full of policies and procedures—rigid, formally worded directives.
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