“Whoa. That’s Instagram-worthy.” In today’s digital age, there’s no higher compliment. That’s especially true in bars or restaurants. When a colossal-sized cheeseburger, an artistically presented slice of cheesecake, or a glowing craft cocktail arrives in front of us, our first instinct might be to reach for our phones and share these creations with the world.

Keeping wine at ideal temperatures is obviously a critical element to success for any operations featuring a wine list. That being said, there are different ways to refrigerate wine, and this requires refrigerant. Refrigerant is a substance used to lower temperatures, but there are a range of options to consider. Some are more efficient and eco-friendly than others.

Square footage. It's hard to come by no matter where the operation. Even restaurants in suburban or rural locations have to deal with the challenges of doing more with less in their attempts to maximize profits. Bar and beverage. For many restaurants, it's hard to imagine a menu segment that brings in more revenue, and wine is an important part of this, especially as more and more Americans consume wine.

"We've noticed the non-drinker has evolved," said award-winning bartender and founder of London's Dandylyan said in a recent article in Forbes. "It means you have people not drinking for a multitude of reasons, but they still want to socialize." This is a statement on the non-alcoholic or low-alcohol beverage trend that is gaining in popularity both at home and abroad. Consumers who choose not to imbibe have more than just the basic teetotaling options of decades past, and operators who understand this and are willing to step out of their comfort zones stand to attract a new type of customer.

Eat. Drink. Shine. That's the way life is in Boulder, Colorado, where one of the most established groups in the local food and beverage industry has developed their latest legacy... potions.

If you stop and think about it, you can probably come up with a few cocktails that incorporate vegetables -- Bloody Mary's, Mojitos made with cucumber, or even a jalapeño-infused Margarita. And while fruits are still far more popular than vegetables when it comes to cocktail flavors, don't count out the veggies just yet.

Summer is here, and one of America's greatest pastimes is traveling the country in search of the Great American Ballpark. Here at Perlick, we're doing the same thing, though we're not just limiting our tour to baseball. From the World's Greatest Arena to the Frozen Tundra here a little closer to home, let's take a quick look at the evolution of stadium beer and beverage service from famous arenas across the country.

If there's one thing we recall from high school science class, it could be that every action has an equal and opposite reaction. What Newton was basically saying was that nature has a way of balancing itself out, but what he might not have realized was the same goes for an effective beer system. Everything you do, every change you make, has an impact to the system as a whole.