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Content about Donald Knuth

June 9, 2011
Process This

Regardless of what culinary wonders a chef chooses to cook, chances are good that the right food processor is available.

April 1, 2011
What is Your Restaurant Worth?

While restaurant owners are intimately familiar with their restaurant’s ambience, they seldom ask, “What is my business worth?” Many seek an answer only when required by their attorney or accountant in connection with a divorc

February 11, 2011
Introducing New Spirits

Most bar managers need to develop a comprehensive strategy of training, promotion, pricing, and tasting---perhaps the most important factor in debuting a new product.

 

February 7, 2011
The Curious Vintner

Have you ever wondered how the great wines are made?  Eric Miller, winemaker and co-owner of Pennsylvania's Chaddsford Winery, constantly thinks about it.  So he picked up the phone and asked some of the world's best winemaker

January 26, 2011
When an N/A Drink Will Do

A little simple math should dispel that myth. If less than half of the American adult drinking-age public admits to consuming alcohol, that means that just about half would prefer to be seen drinking something without alcohol in it.

 

“You know you’re low man on the totem pole,” griped one bartender, “when you’re the guy who has to come up with the nonalcohol drink.” That’s the attitude that prevails far too commonly among hospitality professionals---that the N/A drinks are the least important part of the alcohol sales equation.

January 4, 2011
Spruce: Evergreen by Design

 

At San Francisco’s Spruce, a reverence for the past and for breaking new ground is evident from the two cocktail lists, Classic and House, to the decor. Spruce is housed in a former 1930s auto barn with a tall entrance arch to accommodate Model-T cars. On one side is a small gourmet take-out shop, Caffe at Spruce, which also houses the espresso service. Across the entrance, a smallish library room serves as a waiting area or private party lounge.