https://www.mixologytalk.com/151 It’s already conference season! Bar Convent Brooklyn is coming in just a few weeks, and is a great event if you’re a bartender looking to learn and grow. Join us this week as we chat with their head of education (and a man who needs no introduction), Angus Winchester.
https://www.mixologytalk.com/150 It’s a day we’ve been waiting years for - and it’s here! The A Bar Above Store is officially open for business. Listen in for the whole story, including some hints at what’s coming and a few hiccups we experienced along the way.
https://www.mixologytalk.com/149 Time to raise prices? Don’t chicken out! Here are some tips for increasing your menu prices in a way that’s good for the bottom line and doesn’t scare away your customers. (I promise!)
https://www.mixologytalk.com/148 Your regulars might call you a “super hero” all the time, but I would argue that bartenders really are modern day superheroes. Listen in for a fun episode all about the “super powers” that experienced bartenders all seem to have after a few years behind the bar.
https://www.mixologytalk.com/147 It’s great to get creative with your cocktail recipes, but how do prevent your creativity from going too far? This week we’re chatting with Camper English about keeping cocktails safe.
https://www.mixologytalk.com/146 What happens when you get 1,000 bartenders and cocktail enthusiasts in the same place to talk cocktails? Here’s a recap of our favorite debates and conversations from the last few months in our Facebook group!
https://www.mixologytalk.com/145 It’s February and it’s… quiet. Crickets at your bar. How can you use this time to stay sharp and improve your skills so you’re ready when folks show up again for St. Patrick’s Day?
MixologyTalk.com/144 What’s new in booze? We went to the Fancy Food Show in San Francisco to Find out! Here are the key trends and most interesting new products we found.
https://www.mixologytalk.com/143 That’s a wrap! Here are our key takeaways from Chris’ best interviews of 2018.
https://www.mixologytalk.com/142 Foams, spherification and pH… this week’s episode dives deep into the world of molecular gastronomy with the head chef from Modernist Pantry. It’s getting nerdy!
https://www.mixologytalk.com/141 Ever wonder what cocktail culture was really like 15 years ago? This week we’re chatting with H. Joseph Ehrmann about how the Craft Cocktail movement got its footing in San Francisco, and what he sees for the future of craft cocktails.
https://www.mixologytalk.com/140 Tea is a great way to add flavor and aroma to cocktails. This week we’re chatting with Spirit Tea’s founder to learn about making great tea and using it to make great cocktails too!
https://www.mixologytalk.com/139 Ever considered bartending for private events? Check out this interview with mobile bartending pro, Ozeal Debastos to learn how he got started and great tips for success
https://www.mixologytalk.com/138 After working behind the bar long enough, you find a few tips and tricks that help make your day easier. Here are the tools and hacks that Chris found over the years behind his bar.
https://www.mixologytalk.com/137 Who says a drink needs booze to be delicious? Join us this week for a chat with Julia Momose, one of the world’s foremost experts on alcohol free cocktails that put the word “mocktail” to shame.
https://www.mixologytalk.com/136 You may not realize it, but you use systems every day to work faster, better, and longer. Listen in for more ideas on how you can leverage systems to improve every shift!
https://www.mixologytalk.com/135 Another listener questions episode! This week we’re talking about pricing high-end spirits, what to do if a coworker takes their “Mixology” a little too seriously, and some thoughts about rekindling your love for bartending.
https://www.mixologytalk.com/134 Love the career but with you could take home more money? Check out this week’s episode for some tips for increasing your hourly rate, getting more tips, and keeping the money you make!
https://www.mixologytalk.com/133 Tired of the bartender life? There are so many great career options that leverage your bar skills - here are a few to get you started!
https://www.mixologytalk.com/132 Curious what’s new in the world of “bleeding edge” mixology? Here’s what we learned in a few great seminars this year on the topic.
https://www.mixologytalk.com/131 Everything tastes amazing in the summer! Here are some ideas for preserving those great seasonal flavors to enjoy in your cocktails year-round.
https://www.mixologytalk.com/130 Brand reps are a key part of any successful bar - but they aren’t all perfect. Here’s what to do if you’re not getting what you need from your reps.
https://www.mixologytalk.com/129 “Inventory” isn’t a bad word! Here’s how to do inventory without the frustration so you can start seeing the benefits for your bottom line!
https://www.mixologytalk.com/128 Have you used crab apples in cocktails, adjusted your citrus or tried to replicate a cocktail you had in a bar? You’ll like this episode!
https://www.mixologytalk.com/127 In an age where you can buy strawberries in Alaska in January, what’s the point of a seasonal cocktail menu? And is it right for your bar program?
www.mixologytalk.com/126 There are good and bad sides to being a cocktail bar in a smaller market. This week we’re chatting with Micah LeMon to learn about how he found success in his own small market.
https://www.mixologytalk.com/125 Ever wanted to be a Brand Ambassador? Check out our chat with Reyka Vodka ambassador Trevor Schneider to hear about what it’s really like - the good and the bad!
https://www.mixologytalk.com/124 Ever wondered what it’s like to manage a multi-site operation? Join us this week with David Sangwell to hear about his experience and tips for others doing the same.
https://www.abarabove.com/acing-the-bar-manager-interview It’s the last (and maybe hardest) step to getting your first bar manager job: The interview. Here’s how to make sure you ace it!
Part 2 of our “getting hired as a manager” series, this one’s all about finding job openings and getting the interview.
