Hitchin Post

Why I Don’t Drink Budweiser…and Why I’m Not Alone

Budweiser has always been far more about marketing than beer. The founder of Anheuser Busch, Adolphus Busch, refused to drink his own brew, calling it “that slop” (he was German, of cou…

10 Things You Should Definitely Not to Do in a Bar

Bartenders weigh in on all the ways you're pissing them off.

Why we will no longer be a welcoming church

We’ve decided to quit being a welcoming church. No kidding. We’re giving it up. Like so many congregations, we’ve sunk an amazing amount of time and energy into becoming a welcoming church. We changed worship styles, trained greeters and ushers, wore name tags, brewed coffee, went to workshops on hospitality and put our friendliest people …

What Does Your Choice Of Whiskey Say About You?

How to Drink Wine Like an Expert in 10 Easy Steps

How to drink wine like an expert in 10 easy steps:

10 Reasons to Have a Beer Right Now

Is Beer a Better Painkiller Than Tylenol?

Four critical factors that drive brand loyalty for casual dining restaurants

We've defined the top retention strategies 50 winning restaurants count on to drive loyalty.

Hospitality Trends: Take Note From These 6 SoCal Restaurants & Bars

The restaurant industry is very competitive. In order to be successful, it is crucial to find creative and unique ways to brand your business. Learn how six SoCal restaurants & bars have created their own hospitality trends that stand out from the rest.

You'll Never Guess Which Casual Dining Restaurant Is Everyone's Favorite

Diners may be having a love affair with fast-casual chains, but in the casual-dining realm, this experience still ranks at the top.

FreshFry Reinventing How America’s Restaurants Fry

Science and passion have often been at the forefront of modernization in the food industry. An exciting new innovation has come from a chemical engineer who has developed a product to introduce a change in the way restaurants fry that makes a big environmental impact...

4 Tips to Help You Run Your Restaurant Bar Successfully

It's time to tap into your bar's full potential. Raise the bar with these four business tips.

How to Build Your Restaurant Bar Inventory

Managing a restaurant bar can be daunting. Every concern, responsibility, and task you have for your food inventory is now doubled by introducing liquor to the mix. Twice as many distributors. Twice as many menus. More employees. More upfront expense. But if you’re successful, your bar can also generate more patrons and higher revenue. There’s

What You Need to Set Up Your Restaurant Bar

Some liquor, refrigeration, and other equipment needs are must-haves when you're starting a restaurant bar. This list covers all the basics.

How to Manage Your Restaurant Bar Inventory for Better Profits

Filling out your restaurant stock control spreadsheet? Check out these tips on managing your restaurant bar inventory and boosting profit.

How food trucks are adding a fresh twist to casual dining

As the appetite for new foods grows and consumers seek out new dining experiences, the traditional lines between restaurants and street food are blurring.

What Casual Dining Can Learn from Wineries

There’s a difference between all levels of dining, whether you’re going on a date or if you’re just eating out with friends and family. Still, as a whole, each level…Read MoreWhat Casual Dining Can Learn from Wineries

The Downfall of Romano’s and How Casual Dining Can Be Saved

By  Jessica Bryant , Managing Editor With the rise in consumer demand for fast casual concepts, some troubled casual chains, no matter how once successful, are dipping their toes into fast casual waters. But are these so-called wannabes just wasting their time? Or do these hybrids have a

Top 5 tech trends to watch for casual dining

Digital Waitlists, Car Ordering, Voice-activated devices, Facebook and 2.0 Tablets.

How Tech Is Changing the Casual Dining Industry

Going out to eat has morphed from a social event into an experiential one.