On The Cover:
Photography by Dan Kozan
TEQUILA ROLLS ON
Operators are increasingly making space on their backbars
for upscale tequilas. The results: a south-of-the-border
boom.
By Jack Robertiello
BEER STYLE SPECTRUM
Simply stocking a host of beers is not enough: servers
must be able to describe a beer's taste. Cheers
lends a helping hand.
By William Loob
SMOOTHING THE WAY
The blender-driven fruit and fruit juice-based smoothies
are boosting health AND profits. Find out how.
By Nancy Backas
GROWTH BRANDS
What's hot? What's not? Adams Media research reveals the
beer, wine and spirits brands that are on the move.
By Richard Brandes
THE BISTRO GENERATION
The new American bistro is changing the rules of the
French restaurant tradition, and Cheers visits a
few to see how.
By Kathy Blake
WINE PRICING
How operators are attracting younger consumers with
strong wine lists and flexible pricing structures.
By Anthony Giglio
Please Note: Some pictures or diagrams are only
available through the printed media
From the April 1998 issue of
Cheers.
