clock menu more-arrow no yes

Filed under:

Lessons From TOTC

808Totc150.jpgTwo weeks ago, bartenders from Houston traveled to New Orleans for the tenth annual Tales of the Cocktail conference. One of the lessons they learned was that customers don't like waiting for drinks, which means more bars are making drinks in large batches and keeping them fresh in kegs. [Houston Chronicle]

Sign up for the newsletter Sign up for the Eater Houston newsletter

The freshest news from the local food world