• Seven Lamps: Serving Craft Cocktails with Local Ingredients
  Seven Lamps' Drew Van Leuvan and Arianne Fielder Lead the Craft Cocktail Trend
• Sommeliers: Training and Results
  What is a true sommelier, where do they train and how do they help a restaurant?
• Collazo Beats 8 Atlanta Mixologists with Velvet Crema-Latte Recipe
  Collazo Beats 8 Atlanta Mixologists with “Velvet Crema-Latte” Recipe
• Tasting Oktoberfest
  A brief history of Oktoberfest and reviews of readily available Oktoberfest-Märzen beers.
• Inspire Guests with Your Wine and Beer List
  Ryan Turner reveals how Muss & Turner's manages beverage selection, presentation and inventory.
• Crafting Your Wine List to Match Your Menu
  A balanced wine list and educated wait staff brings the best out of your menu and builds a loyal customer base.
• Restaurant Beverages Trends - Wine and Beer
  From wine seminars to beer pairings, Georgia's restaurateurs are diving deeper into beverage trends to appeal to new buying habits and the generations to come.
• Got Local Milk?
  Despite Industry Hurdles, Many Georgia Dairies Are Looking to Sell High-Quality Milk Directly to Restaurants
• Raising the Bar
  How Restaurants Are Using Cocktails and Desserts to Increase the Bottom Line-and How You Can, Too
• Looking for Profit - Check Your Wine Glass
  An updated wine-by-the-glass program could meet your customers' needs and help with the bottom line.

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