- Quick history of Fragrances
- Another drink Mr. Bond, James Bond?
- Cost Control Factors – A way to go through difficult times
- 10 Commandments for menu success.
- A little Mezcal has kept me busy
- Lacto-fermentation as a way to increase aromas
- Tutoring novice bartenders.
- The Stork Club. 28 ways to go from shady speakeasy to the “New Yorkiest” club
- Follow Compass Bar Solutions on WordPress.com
Author Archives: lucas Ranzuglia
Fragrances (and aromas) are a key element in the bar industry, not only is it present in food and drinks but also in the environment and even in the staff team. But what do we know about Fragrances? I thought … Continue reading
In 1994 Chicago based restaurant consultant Allen H. Kelson wrote an article called “The ten commandments for menu success” referring to food menus. I have kept the title of each commandment and edited the description of each so it could … Continue reading
I know I have not being updated this blog as much as I’d like to in the past couple of months. But I have a good excuse and she is called “Mezcal”. With a capital “M”. The opening of the … Continue reading
While in Mexico working with the Chef Paola Garduño at one of her restaurants I learned a technique from his innovation Chef “Beto”, whom in turn learned it while his staging at World’s best restaurant Noma, with Chef René Redzepi. … Continue reading
A few months ago I read the book Stork Club, by Ralph Blumenthal. A great book on why and how the Stork club became the best club in NY, and some insight on his owner, Mr. Billingsley, a fascinating character. … Continue reading