Story and Photos by Joe DiStefano
Tools of the Trade
“The Bar Loves the Kitchen” seminars recently held at the International Food & Restaurant Show (www.internationalrestaurantny.com) brought together top mixologists, bartenders, and industry experts to discuss a simple yet powerful idea: a closer relationship between the bar and the kitchen leads to cost savings and more efficient sourcing strategies all while enhancing the guest experience.
Jason Littrell Muddles It Up A Bit
“The concept behind bar loves the kitchen is really about crossover between what happens in the kitchen and the back of the house and what happens in the front of the house and the bar,” said Francine Cohen, Editor in Chief of INSIDE F&B (www.insidefandb.com), who designed and hosted the seminars. “A lot of restaurants don’t take advantage of what’s happening back in their kitchen, they don’t think about how items like oranges and lemons can be ordered just once and used in both arenas.
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