It’s natural to long for the old days way back in February, but we all need to recognize that we’re in a new era.
SILVER DINING PLAYBOOK: DON’T FORGET TO OVER-TIP YOUR SERVER
Drinks
MEZ DISPENSER: DELICATE COCKTAILS TO HELP THE SUMMER SUCK LESS
It’s clear and lacks the aged hue some may be accustomed to, but as a substitute there’s lots of citrus zest and light smoke.
SHIPPING UP TO FROZEN: MAYDAY! SERVES SWEET COCKTAILS OUT OF GIANT CONTAINER
“Yes, this is a piña colada, but it’s not the piña colada you get at Chili’s. It’s the piña colada we make.”
SILVER DINING PLAYBOOK: HOW TEXAS IS LEADING ON RESTAURANT WORKER SAFETY
When it comes to keeping restaurant employees safe and paid over the long term, Texas may have answers
BOTTLED COCKTAILS, CLASSES: DISTILLERS CHART NEW PATHS DURING PANDEMIC
With their tasting rooms closed and the state refusing to allow restaurants and bars to offer cocktails for takeout and delivery, Massachusetts distilleries are struggling to support staff and connect with customers. But a few local makers have found innovative—and safe—ways to furnish locals with drinks and behind-the-bar education.
SILVER DINING PLAYBOOK: #PROJECTPAULIE DELIVERS PASTA & BEER TO HOSPITALITY WORKERS
#ProjectPaulie was first conjured as a plan to feed furloughed bartender friends, but quickly morphed into a multi-pronged project to reach as many unemployed hospitality-industry workers as possible.
MASS CRAFT DISTILLERS PETITION FOR “FIGHTING CHANCE” IN COVID ECONOMY
The petition asks officials to consider: excise tax relief for the alcohol used to make hand sanitizer; the ability to sell and ship products directly to consumers within the state; and the ability for bars and restaurants to sell cocktails with takeout food orders.
BOSTON’S SERVICE INDUSTRY NAVIGATES CRISIS. HERE’S HOW YOU CAN HELP.
"We’re all in this together, and we’ve got to all stay afloat in order to end up alright on the other side."
KITCHEN CONSEQUENTIAL: RESTAURANTS AND THE WAR AGAINST DISPOSABLES
Owning and operating a restaurant is hard enough as it is, with high-stress work environments often yielding razor-thin margins. Aside from some feel-good green PR, are there any real, tangible incentives for restaurant owners to invest the necessary time and energy?
HOW INEVITABLE IS THE BLACK MARKET FOR CANNABIS DRINKS IN THE COMMONWEALTH?
Because of the current state law, such beverages can’t be sold at rec dispensaries, and won’t be available any time soon.
