Topic: Beverage operations
This year there’s a range of new cocktail introductions worth examining as seasonality emerges as an important beverage component.
One of the most effective methods of delivering drinks quickly is batching, and this approach to beverage and cocktail operations was discussed in-depth at the 2017 VIBE Conference in San Diego.
When the topic of high-volume cocktails and the shortcuts available to bartenders comes up, batching is usually the first approach that leaps to mind. However, there are bars and bartenders who build and serve cocktails in a high-volume environment without doing any batching at all.
The Candy Apple Café and Cocktails in Jacksonville, FL offers up cocktails with a twist. Most beverages in this venue are garnished with candy, which is befitting since the restaurant-bar is inside Sweet Pete’s candy store.
The Colada Shop beverage program is a healthy mix of the old and new, created with a goal of reviving the exciting Golden Era of the cocktail that was happening in Cuba when the United States was undergoing the Failed Experiment of Prohibition.
Ten years ago, could you have imagined fat infused into your drink or grabbing a glass of wine at your local fast food joint? These are a couple of early trends that are turning heads. Two sessions being presented by Datassential will help you bring your bar into the 21st Century.
Data drives our world, but are raw numbers enough to actually help operators shape their strategies? Datassential's recent "Next-Level Cocktail Bars" report supplements their facts and figures with the story behind their research in order to pull everything together.
Reducing water and energy usage and reducing waste can help lessen the impact a bar, nightclub or restaurant has on the Earth. The Perennial is a perfect example of a bar and restaurant doing their part to be as sustainable as possible.
Several factors influence consumer beverage selection. During the 2016 VIBE Conference in San Diego, Warren Solochek of the NPD Group addressed the obstacles operators face from the economy, DPI growth, consumer behavior and perception, and other beverage sale challenges.
Hooters, the 2016 VIBE Vista Award winner for Best Responsible Alcohol Service Program among multi-unit chain restaurants, incorporates training, retraining and total awareness of what people are drinking to keep customers from over consumption.