Bar & Restaurant Expo

09/10/2026

🥕 Local sourcing is still important.

But today's most successful operators know it can't be their only strategy.

As food costs remain elevated and supply chains grow more complex, restaurants are turning to hybrid sourcing, digital traceability, and AI-powered insights to make smarter purchasing decisions.

Read how technology and transparency are reshaping ingredient sourcing: https://www.barandrestaurant.com/operations/how-tech-and-transparency-are-driving-restaurant-industry-forward

Part 1 of this series on ingredient sourcing reviewed opt | The restaurant industry is evolving based on a myriad of circumstances that involve, economics, the environment and global geopolitical tremors.

09/08/2026

There's nothing more powerful than operators learning from operators.

💡 The Bar & Restaurant Expo stage is where industry leaders share the strategies, lessons, and real-world insights helping independent bars and restaurants thrive.

Come connect, learn, and grow alongside thousands of your peers who are passionate about building better businesses.

📍 Las Vegas, March 22-24, 2027.

Sign up for event updates: www.barandrestaurantexpo.com/

09/04/2026

"Much like whiskey enthusiasts, tequila aficionados increasingly seek out niche labels, valuing provenance, production methods and perceived authenticity to justify premium price points." - Michael Ray, Massachusetts on-premise area manager for Proximo Spirits.

Premium tequila is more than a trend. It's an opportunity for independent operators to enhance their beverage programs, attract curious guests, and increase profitability.

🍹Read the full article here: https://www.barandrestaurant.com/ahf-50/tequilas-next-chapter-premiumization-behind-bar

Salt or no salt? Fruity or spicy? Blanco, reposado or añejo? Today's tequila drinker has more choices than ever and that's exactly what's fueling the category's remarkable staying power. | Tequila's growth is being fueled by premiumization, staff education and innovative cocktail programs that keep...

09/02/2026

A single tasting could spark your next best-selling cocktail. 🍹

At Bar & Restaurant Expo, you'll discover new products, meet innovative suppliers, and explore ideas that can help drive profits and elevate the guest experience.

Join thousands of independent bar and restaurant operators in Las Vegas, March 22-24, 2027.

Sign up for event updates: www.barandrestaurantexpo.com

08/26/2026

Behind every great dish is a smart operation.

From menu innovation and kitchen efficiency to profitability strategies and guest retention, discover what's working for today's independent restaurants and bars at Bar & Restaurant Expo.

📍 Las Vegas | March 22–24, 2027

Sign up for event updates: https://www.barandrestaurantexpo.com/

08/25/2026

Tequila is far more than shots and margaritas. From premium sipping expressions and additive-free offerings to spicy cocktails and curated agave programs, operators are finding new ways to drive guest engagement and revenue. Discover what's fueling tequila's next chapter behind the bar. 🍹🌵

Salt or no salt? Fruity or spicy? Blanco, reposado or añejo? Today's tequila drinker has more choices than ever and that's exactly what's fueling the category's remarkable staying power. | Tequila's growth is being fueled by premiumization, staff education and innovative cocktail programs that keep...

08/24/2026

Sustainable sourcing is no longer just a brand value. It's becoming a key strategy for managing costs, strengthening supply chains and meeting evolving guest expectations. Here's how bar and restaurant operators are rethinking where and how they source food, beverages and supplies. 🌱🍽️

This article is part one of a two-part series on ingredient sourcing. Stay tuned for part two later this week. | For restaurants, ingredient sourcing has become a critical business function.

08/21/2026

Who decides what your restaurant should feel like: Your team or the loudest guest in the room?

Setting clear expectations and giving employees the language and authority to address disruptive behavior can help protect the experience for everyone, writes Patrick Yearout, director of innovation, recruitment and training for Ivar’s Restaurants in Bar & Restaurant News' new Council of Hotel and Restaurant Trainers (CHART) column.

The guest experience in a restaurant or bar is usually planned down to details most people will never consciously notice. | Clear expectations and staff training can help restaurants manage disruptive behavior and protect the experience for every guest.

08/20/2026

"Staff training is integral to the customer experience because it fosters confidence with the server, and that confidence is felt by the guest." — Alpana Singh, Owner of Alpana

From onboarding to ongoing development, a culture of learning helps employees thrive and guests return. The result? Better service, happier teams, and healthier bottom lines.

🔗 Read the full article here: https://www.barandrestaurant.com/operations/training-sticks-how-build-teams-guests-trust

A corked bottle of wine. The wrong entrée delivered to a particularly ornery guest. A group that's had one too many cocktails. | Engaging education builds confident teams, stronger sales and lasting loyalty.

08/18/2026

"Repeat visits run on trust. Customers want to know they will get the same experience every time." — Jon Jacobs, president of SilverChef U.S

Learn why consistency has become one of the restaurant industry's biggest competitive advantages: https://www.barandrestaurant.com/operations/why-consistency-new-competitive-advantage-dining

For restaurant operators, the challenge isn’t simply getting guests through the door—it’s giving them a compelling reason to come back. | SilverChef U.S. President Jon Jacobs explains how restaurants can win value-conscious diners through consistency, efficiency and experience.