Want to know how somms are working to decolonize wine? What it’s like to lead the dining program at a working farm? Work a shift as a bouncer at a Detroit dive? Or maybe how bars and restaurants are tackling delivery apps and AI, or what a labor-intensive cocktail really costs to make? Stay tuned for the latest industry trends, intel, and first-person accounts from the floor, the line, and behind the bar.
Your biweekly cheat sheet to the industry intel that matters right now.
Silver Iocovozzi says creating diversity both on
the menu and on staff can’t be done alone.
Bobby Heugel advocates for accessible, transparently priced drinks.
Blake Cole shares best practices her bar team uses to champion queer community.
Pricing a Cocktail Is About More Than Margins
Queer Hospitality Is Just Good Hospitality
Representation in Restaurants
Shouldn’t Be a Solo Sport
Recent Sends
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Recent Sends
Silver Iocovozzi says creating diversity both on
the menu and on staff can’t be done alone.
Representation in Restaurants
Shouldn’t Be a Solo Sport
READ MORE
Bobby Heugel advocates for accessible, transparently priced drinks.
Pricing a Cocktail Is About
More Than Margins
READ MORE
Blake Cole shares best practices her bar
team uses to champion queer community.
Queer Hospitality Is Just
Good Hospitality
READ MORE