I am now writing for FSR Magazine, an industry magazine for full service restaurants. In my first feature I tackle the topic of why a head bartender is essential to a successful cocktail program.
If a drink menu is out-of-date or overly-simplistic and the bartenders can’t speak intelligently about the cocktails, I know two things about a restaurant: That there is no lead bartender in place, and that I’ll be ordering a beer.
In ths story I write about promoting-and retaining- lead bartenders. I interviewed Leo Robitschek from Eleven Madison Park and Benjamin Schiller of Chicago's Boka Restaurant Group.
Read the story here.
And if you're working in the full service restaurant business, you can get a free subscription here.