Chain Beverage Buzz: Jan. 24, 2011
Glazer’s Distributors hired Ray Bessinger as Vice President of Supplier Performance, where he’ll be responsible for Beam Global’s portfolio at Glazer’s, as well as the overall business relationship between the two; Glazer handles distribution of Beam Global’s brand in Arkansas, Kansas, Louisiana, Ohio and Texas.
Dave & Buster’s named Dolfe Berle as President and Chief Operating Officer. Berle takes over for Starlette Johnson, who left the company last October, and he comes to the company from ClubCorp, where he served as the Executive Vice President of Hospitality.
Republic National Distributing Company announced Greg Bowdish as Vice President, National Accounts and Marketing. Bowdish will lead three sales groups: National Accounts, Retail; National Accounts, On-Premise; and Multicultural Marketing. In other news, Joe Gardner was hired as the newly-created role of Vice President, Fine Wine-RNDC-USA, where Gardner will work with wine suppliers.
Aveníu Brands appoints Mitchell Clark to National Sales Manager and Cory Sibley as VP, Northeast Division. Both joined the company this year and will be supported by the Aveníu management team.
Domaine Select Wine Estates appoints Jay Harkins as Vice President of Sales for the Classic & Vintage Artisanal Spirits Collection. This newly created role means he will work with founders Allison & Paolo Domeneghetti and continue portfolio development and national sales growth.
The Cheesecake Factory is introducing skinny cocktails to its beverage menu, made with half the calories. The skinny cocktails include reduced portions of Margaritas and Mojitos made with Splenda or natural sweeteners, which cut calories from 300 to 150.
The health-craze is also on the radar at Bonefish Grill, awarded “Top Healthy Options” in 2010 Zagat Survey. Amongst healthy food items, Bonefish Grill also serves up its Skinny Rita-Tini, made with Sauza Hornitos Tequila, fresh lime and agave nectar. The use of healthier ingredients is part of Bonefish Grill ongoing strategy to offer guest’s healthy and delicious food and drinks.
Served at Bonefish Grill restaurants.
2 ounces Sauza Hornitos Tequila
¾ ounce organic agave nectar
1 ½ to 2 ounces of fresh lime juice
Combine all ingredients in a shaker tin and shake vigoriously. Then strain into Martini glass as preferred.