to go cocktails

On today's episode of All in the Industry®, Shari Bayer's guest is Laura Lashley, the National On-Premise Manager for Diageo Non-Alc, where she leads the brand’s training and advocacy programs in the US. Laura began her career in drinks working in NYC bars, notably as the Head Bartender and Bar Manager at Avroko’s Madam Geneva, as well as Bar Manager at The Breslin and Ace Hotel Lobby Bar. She has been ‘sowing the seeds’ with the Seedlip team in the States for nearly four years, and enjoys using her bartending experience and love of the industry to bring the non-alcoholic category to the forefront. She is always on the move, but currently calls sunny LA home. Today's show also features Shari's PR tip to embrace zero proof; Speed Round; Industry News Discussion on NYC's new food rules for to-go cocktails; and Solo Dining experience at Fiorella Pasta, chef Marc Vetri's intimate pasta bar in a restored space in Philly's historic district.

Photo Courtesy of Laura Lashley.

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Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again and host dinner parties. It’s exciting to go back to some of our favorite activities, but it can also be nerve-wracking. There might even be some pandemic-era changes that are worth keeping around.

This week on Meat and Three we bring you a survival guide for re-entering society. We offer dinner parties tips, look at what reopening restaurants might mean for communities, examine the abrupt end of to-go cocktails in New York, and consider the importance of continued support for local agriculture.

Further Reading and Listening:

Listen to Michael Davenport’s 1970’s tips for being a great host from the moment guests arrive to when you’re left with the clean up on episode 26 of The Shameless Chef. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

On episode 35 of The Big Food Question Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants. Subscribe so you never miss an episode.  (Apple Podcasts | Stitcher | Spotify | RSS).

Host Lisa Held talks to farmer Becky Fullam—of Old Ford Farm in New York’s Hudson Valley—about the past year and why she’s hoping customers continue to support small farms on episode 418 of The Farm Report. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

Sother Teague runs the Manhattan cocktail bar Amor Y Amargo and is the host of HRN’s The Speakeasy. Subscribe so you never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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The Speakeasy’s back and the world’s still a mess! We’re all juggling reduced capacity, outdoor dining and to-go cocktails and today Matt Davidson of Botanist House in Portland chimes in to talk about what’s happened, what’s next and who on the podcast hates heat lamps. 

#HRN10Years #DrinkingOnTheRadio

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🔥🔥Join us each week as industry leaders, Damon Boelte and Sother Teague, sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. 

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