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Cocktail Trends

Information on trends in on-premise cocktails


New Menu Development for Chain Restaurants Article
Strategies for New Menu Rollouts   July 21, 2014

Rolling out a new menu can present many challenges that should be addressed early and consistently throughout the process. Implementation is relatively easy. Integration is not so easy.More>>

Hyatt Hotels Creates Customizable Beverage Menu Across the Chain's Multiple Brands Article
Hyatt Creates Customizable Beverage Menu   July 21, 2014

How do you keep beverage menus fresh and local in units located in many major and minor markets? Let them do it themselves, and that approach won Hyatt Hotels and Resorts the 2014 VIBE Vista Award for best menu program. More>>

Wine Cocktail Recipes Article
An Adventure on the Vine   July 15, 2014

In order to breath new life into restaurant, bar an party menus, this list of wines and wine-based recipes won't coax the fun out of wine. More>>

Classic Caipirinha Cocktail from Brazil
Sell Many World Cup Cachaça Cocktails?   July 8, 2014

Cachaça makers had hoped all the attention on Brazil would boost the country's favorite spirit in the U.S. How much did you manage to sell?More>>

Sales-Driving Beverage Strategies News
Executives Reveal Sales-Driving Beverage Strategies   July 7, 2014

Officials from top foodservice companies shared successful approaches at the Beverage Innovations Roundtable, produced by the Penton Restaurant Group with Smucker’s Foodservice.More>>

Le Fous Brew Walt dDsney World Article
A Non-Alcohol Affair   July 7, 2014

Walt Disney Parks & Resorts took home the 2014 VIBE Vista Award for best non-alcohol program among its peers because they went the extra mile to satisfy today's family needs for many non-alcohol options.More>>

Minus5  Frozen Cocktails Article
Frozen Fun For Summer    July 1, 2014

As the weather gets warmer all thoughts are turning more to frozen beverages for bar and nightclub operators. Rolling out frozen drinks, both classic and updated, using top of the line equipment and products is a must. More>>

biologically aged cocktails News
“Biologically Aged” Cocktails: Bartenders Take on Fermentation   June 25, 2014

On different sides of the world, two bartenders are using everything from champagne yeast to koji, a mold used in the production of miso and sake, to ferment cocktail ingredients. Carey Jones on how microbes are finding their way into your cocktail glass.More>>

Beverage Trends
Casual Dining Beverage Trends   June 23, 2014

The landscape continues to evolve with new and exciting products each year in beer, wine and spirits. It’s important as a chain operator to capture the excitement that comes from the variety of new products, styles and trends driving beverage segments.More>>

Carolina Ale House Article
Carolina Ale House Makes Menus Work   June 9, 2014

Winner of the 2014 VIBE Vista award for best menu, the regional chain boosted sales through concise and savvy redesign.More>>



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