Cocktails on tap continue to be one of the biggest and most talked about industry trends. Innovators of the approach claim there are several clear benefits, from saving time and money to improvement of the cocktails as the product is aged. However, with the high demand for more complicated multi-ingredient fresh and craft cocktails comes the reality of struggles with consistency, timing and execution.
Here we’ll update you on how this trend has grown in the past year with key insight on the pros, cons and implementation of cocktails on tap from this past years VIBE Conference panel of experts including Kathy Casey & Danny Ronen of Kathy Casey Liquid Kitchen, Matthew Meidinger of Kimpton Hotel & Restaurant Group, and Brandon Wise of Imperial & Portland Penny Diner.
- High speed of service
- Requires manual agitation
Once you’ve decided to incorporate ona