Employees Only: How to go Fresh Fast

Yesterday, I posted an article dealing with some facts and figures on launching a fresh cocktail program, compared to using pre-mixed, sugary substitutes. You can read the article here.

While at Tales of the Cocktail this year, I was very fortunate to sit in on a seminar led by Philip Duff (door 74, Amsterdam) and Dushan Zaric (Employees Only, New York City) titled “The Fine Art of Banging Out Drinks Like a Maniac” which illustrated how two of the top bars in the world deal with making quality cocktails quickly.

Launching a fresh cocktail program? In case you missed it, here’s an awesome video of the daily prep Employees Only goes through to sell more than 237,000 quality drinks per year.

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