-
Recent Posts
Archives
- September 2019 (1)
- August 2019 (4)
- July 2019 (6)
- June 2019 (5)
- May 2019 (6)
- April 2019 (15)
- March 2019 (11)
- February 2019 (4)
- January 2019 (1)
- November 2018 (1)
- September 2018 (2)
- August 2018 (3)
- July 2018 (3)
- April 2018 (1)
- December 2017 (1)
- October 2016 (2)
- January 2016 (1)
- July 2015 (5)
- June 2015 (1)
- January 2014 (3)
- December 2013 (5)
- November 2013 (11)
- October 2013 (11)
- September 2013 (7)
- August 2013 (11)
- May 2012 (1)
- October 2011 (4)
- September 2011 (3)
- August 2011 (4)
- July 2011 (2)
- June 2011 (6)
- May 2011 (1)
- April 2011 (14)
- March 2011 (2)
- February 2011 (3)
- January 2011 (4)
- December 2010 (8)
- November 2010 (4)
- October 2010 (2)
- September 2010 (3)
- August 2010 (7)
- July 2010 (10)
- April 2010 (1)
- March 2010 (1)
- February 2010 (1)
- January 2010 (4)
- December 2009 (6)
- November 2009 (6)
- October 2009 (1)
Tags
bar Bartender Bartender One Bartenderone Bartender Training Bartending Bartending Competition Bartending Competitions bartending school Bartending School Toronto Bitters Classic Cocktails cocktail Cocktail Bitters Cocktails Cocktail Synergy flair Flair Bartending flairing Flare Fresh Cocktails garnish Gavin MacMillan How to Video IBC International Cocktail Experience Learn to Bartend Legends of bartending Margarita mix Mixologist Mixology Mixology Mondays Molecular Mixology Money Drinks Proper Service Rob Montgomery Scott McMaster tea cocktails TFL toronto bartending school Toronto Bartending Schools Toronto Flair League Whisky Sour World's Best Bars
Turning Your Bar Green.
Fresh ingredients blow powdered mix out of the water!
While the environmental movement is at the forefront of public conscience, more and more bars are making an effort to go green with their daily business practices. I’m sure you’ve heard all the popular catch phases: renewable energy, carbon neutral footprint and the uber-popular green is the new black.
What does this have to do with operating my restaurant or bar you ask?
First of all, it’s important to identify the difference between a green cocktail and the absurdity of the healthy cocktail. Ordering up a martini made with pomegranate liqueur is not going to earn you any points in the antioxidant cup. Cocktails are supposed to be a little bit naughty anyways…
It starts with the understanding that operating a sustainable bar or restaurant is easier than you think, not to mention the opportunities to save money and increase margins. Making each business decision with the environment in mind is rewarding in many ways: socially, economically and environmentally.
Read More »