Expert Advice on Hospitality Topics

Exploring the Best Liquor Brands Through 5 New Cocktail Creations

Posted by Nick Kaoukis on Fri, Jul, 12, 2024 @ 16:07 PM

Discover how top-shelf brands are shaking up the cocktail scene with innovative mixes that promise to elevate your spirits.

The Art of Selecting the Right Liquor for Your Cocktail

When it comes to creating the perfect cocktail, selecting the right liquor is crucial. The type of liquor you choose will greatly impact the flavor and overall experience of the drink. Whether you're looking to create a refreshing summer cocktail or a rich and flavorful winter drink, understanding the qualities of different liquors will help you make the best choice.

One important factor to consider when selecting liquor for your cocktail is the base spirit. Vodka, rum, gin, tequila, and whiskey are all popular choices for creating a wide range of cocktails. Each spirit has its own unique characteristics that can enhance the taste and aroma of your drink.Liquor Drink Mixology

Another aspect to consider is the flavor profile of the liquor. Some liquors have a smooth and mellow taste, while others are bold and intense. Depending on the flavor you want to achieve, you can choose a liquor that complements or contrasts with the other ingredients in your cocktail.

Lastly, don't forget to take into account the quality of the liquor. Premium brands often use high-quality ingredients and employ precise distilling techniques, resulting in a smoother and more refined taste. Investing in top-shelf liquor will elevate the quality of your cocktails and impress your guests.

By understanding the art of selecting the right liquor for your cocktail, you can create drinks that are perfectly balanced and bursting with flavor. Experiment with different spirits and brands to discover your favorite combinations and elevate your mixology skills.

Signature Mixes: Crafting Cocktails with Premium Brands

Crafting cocktails with premium brands is a surefire way to impress your guests and elevate your home bartending game. By using top-shelf liquors, you can create signature mixes that are both sophisticated and delicious.

One popular signature mix is the classic Martini, made with premium vodka or gin. The smoothness of the high-quality liquor is enhanced by a touch of vermouth, resulting in a timeless and elegant cocktail. Another signature mix is the Old Fashioned, which features premium bourbon or rye whiskey, a hint of sugar, and a few dashes of bitters. This cocktail is a true testament to the rich flavors of top-shelf liquors.

For those who prefer tropical flavors, a signature mix like the Mai Tai is a must-try. Made with premium rum, lime juice, orange liqueur, and a splash of grenadine, this cocktail is refreshing and exotic. Another tropical signature mix is the Piña Colada, which combines premium rum, pineapple juice, coconut cream, and crushed ice for a taste of paradise.

By crafting cocktails with premium brands, you can indulge in the finest flavors and elevate your cocktail experience. Experiment with different ingredients and techniques to create your own signature mixes that showcase the best liquor brands.

Tropical Temptations: Exotic Cocktails to Try This Season

If you're looking to transport yourself to a tropical paradise, exotic cocktails are the way to go. These tantalizing drinks are packed with flavors that will make you feel like you're lounging on a sandy beach with a gentle breeze.

One exotic cocktail to try this season is the Mojito. Made with rum, fresh mint leaves, lime juice, sugar, and soda water, this refreshing drink is perfect for hot summer days. Another tropical temptation is the Margarita, a classic cocktail made with tequila, lime juice, and triple sec. The combination of tangy citrus and tequila's unique flavor creates a drink that is both sweet and tart.

For those who prefer fruity flavors, the Bahama Mama is a must-try. This cocktail combines rum, pineapple juice, orange juice, grenadine, and coconut rum for a tropical explosion of flavors. Another fruity temptation is the Sex on the Beach, made with vodka, peach schnapps, orange juice, and cranberry juice. This cocktail is as vibrant and colorful as a tropical sunset.

Indulge in these exotic cocktails to satisfy your wanderlust and bring a taste of the tropics to your home bar. With their vibrant colors and refreshing flavors, they are sure to transport you to a paradise of your own.

Classic Cocktails Reimagined with Top Liquor Labels

Classic cocktails are timeless for a reason. They have stood the test of time and continue to be beloved by cocktail enthusiasts around the world. However, that doesn't mean they can't be reinvented with the help of top liquor labels.

Take the Negroni, for example. This classic cocktail traditionally consists of equal parts gin, Campari, and sweet vermouth. By using premium gin and vermouth, you can elevate the flavors and create a Negroni that is even more sophisticated and refined.

Another classic cocktail that can be reimagined with top liquor labels is the Moscow Mule. Traditionally made with vodka, ginger beer, and lime juice, this cocktail can be taken to new heights by using premium vodka. The smoothness and quality of the liquor will shine through, enhancing the overall taste of the drink.

By reimagining classic cocktails with top liquor labels, you can bring a modern twist to beloved recipes and elevate your cocktail game. Experiment with different brands and flavors to find the perfect combination that suits your taste and preferences.

Tips for Building Your Home Bar with the Best Brands

Building a home bar is an exciting endeavor, and selecting the best brands is key to creating a well-stocked and impressive collection. Here are some tips to help you build your home bar with the best liquor brands.

First, assess your preferences and the types of cocktails you enjoy. This will guide you in selecting the essential spirits for your home bar. Whether you prefer vodka-based drinks, whiskey cocktails, or tropical mixes, make sure to have a variety of liquors that cater to your taste.

Next, do your research on popular liquor brands. Look for brands that are known for their quality and have a wide range of offerings. Read reviews, ask for recommendations, and consider trying out different brands to find your favorites.

When stocking your home bar, it's important to strike a balance between premium brands and more affordable options. While premium brands are great for crafting signature cocktails and impressing guests, having some mid-range and budget-friendly options will allow you to experiment and mix up a variety of drinks without breaking the bank.

Lastly, don't forget about mixers and garnishes. Stock up on a selection of mixers like tonic water, soda water, and various fruit juices to complement your liquors. And don't forget to have a variety of garnishes on hand, such as citrus wedges, fresh herbs, and cocktail cherries.

By following these tips, you can build a home bar that showcases the best liquor brands and allows you to create a wide range of cocktails. Cheers to becoming your own home bartender!

Topics: Bar trends, Bar drinks, Bar Management, Bar products, Drink Recipes, liquor products, liquor inventory app, mixology, Best Bar Inventory app

5 Exciting Bar Trends to Look Out for in 2024

Posted by John Cammalleri on Tue, Feb, 13, 2024 @ 09:02 AM

Discover the top 5 bar trends that will shape the industry in 2024 and revolutionize the way we enjoy our drinks.

Sustainable and eco-friendly practices

In 2024, one of the top trends in bars will be the adoption of sustainable and eco-friendly practices. Bars will strive to reduce their carbon footprint by implementing practices such as using biodegradable straws, composting organic waste, and sourcing locally grown produce. Customers will appreciate the efforts of bars to contribute to a healthier planet while enjoying their favorite drinks.

Another aspect of sustainable practices that will gain popularity in 2024 is the use of renewable energy sources. Bars will invest in solar panels and energy-efficient equipment to minimize their reliance on non-renewable resources. This commitment to sustainability will not only attract environmentally conscious customers but also help bars save on energy costs in the long run.

Virtual reality experiences

Another exciting trend that will dominate the bar industry in 2024 is the integration of virtual reality experiences. Bars will offer customers the opportunity to step into immersive virtual worlds while enjoying their drinks. Whether it's exploring exotic locations, participating in virtual cocktail-making classes, or engaging in interactive games, virtual reality will provide a unique and entertaining experience for bar-goers.

Virtual reality experiences will not only enhance the entertainment factor but also allow bars to differentiate themselves from competitors. Customers will be drawn to bars that offer innovative and interactive experiences, making virtual reality a must-have trend for bars in 2024.

Artisanal and locally sourced ingredients

In 2024, bars will focus on elevating the quality of their drinks by using artisanal and locally sourced ingredients. Customers will increasingly appreciate the craftsmanship and unique flavors that come with using artisanal ingredients. From small-batch spirits to handcrafted bitters and syrups, bars will showcase the best of local and regional flavors.

By sourcing ingredients locally, bars will also support local farmers and producers, contributing to the growth of the community. This trend will not only enhance the overall taste and quality of drinks but also create a stronger connection between bars and their local surroundings.

Alcohol-free and low-alcohol options

As the demand for healthier lifestyle choices continues to grow, bars in 2024 will offer a wide range of alcohol-free and low-alcohol options. Customers who prefer to avoid or reduce alcohol consumption will have plenty of choices beyond traditional mocktails. Bars will experiment with creative and sophisticated non-alcoholic beverages that are equally enjoyable and refreshing.

Low-alcohol options, such as spritzers and session beers, will also gain popularity among customers who want to enjoy a drink without the accompanying buzz. Bars will recognize the importance of catering to diverse preferences and will ensure that everyone can find a drink that suits their taste and lifestyle.

Technology integration

The integration of technology will be a key trend in bars in 2024. Bars will leverage technology to enhance the overall customer experience, streamline operations, and provide personalized recommendations. From mobile ordering and payment systems to interactive menus and self-serve stations, technology will play a significant role in transforming the way bars operate.

Customers will be able to use their smartphones to browse the menu, place orders, and even customize their drinks. Bars will also utilize data and analytics to understand customer preferences and offer personalized recommendations based on individual tastes. This seamless integration of technology will not only improve efficiency but also create a more interactive and convenient bar experience for customers.

Topics: Bar inventory, Bar trends, Classic drinks, Bar products, Beer stock, Best Bar Inventory app, Best Liquor Inventory app, Cruise ship bar inventory

Maximizing Bar Profits Without Sacrificing Quality and Integrity

Posted by Nick Kaoukis on Tue, Oct, 09, 2012 @ 14:10 PM
By Douglas Robert Brown
Atlantic Publishing

 

Making the Most from Sales

Bar PromotionThe savvy bar manager knows how to maximize profits and get the most sales possible without sacrificing ethics or drink quality. You can do the same if you follow a few simple tips. One simple way to maximize profits is by offering promotions or discounts. The small cost factor involved in initiating these promotions make them a good promotional vehicle.

"Happy hour," for example, a period of time when drink prices are generally reduced, can be an effective means of increasing bar sales. However, to be substantiated, it must draw a large volume of customers. "Happy hour" is most often run prior to opening the dining room, usually between 4 and 6 p.m. Drinks are sold at half-price or at a substantial discount. Hors d'oeuvres and salty snacks are often served, which will induce the customer's thirst.

In order to offset the enormous increase in the cost of sales due to the lower drink prices, total liquor sales must be increased substantially. A restaurant that lowers all drink prices by 50 percent during "happy hour" will be simul­taneously doubling its cost of sales. When analyzing the feasibility of a "happy hour," you must also consider the additional cost of labor during a non-operating period; the food cost of hors d'oeuvres and other snacks; and any variable costs, such as the use of additional utilities.

The gross profit margin during any "happy hour" is small, though it can be substantiated with sufficient sales. An increase in revenue, small as it may be, will be created where none had previously existed.

There are other possible benefits from initiating a "happy hour." Lounge customers will be exposed to the restaurant and may wish to return at a later date to try the dining room. Customers may stay past the "happy hour" period and purchase cocktails at the full price or remain for dinner.

Employees will also benefit from a "happy hour" by an increase in income through increased hours and tips. This point is an important consideration, as employees may become discouraged during periods of slow or seasonal business. A "happy hour" that may not provide the restaurant with the desired profit may be deemed worthwhile for increasing employee morale and decreasing job turnover, eliminating the costly expenditure of rehiring and retraining new personnel.

Bar Tabs

Bar TabsAnother way to maximize spending, and your bar's profits, is with bar tabs. Bar tabs make it easier for customers to spend without hassle, encouraging multiple orders of drinks. To allow bar tabs or not is a policy that can be debated from both sides with sound reasoning. Many bars and restaurants have been victimized by customers who walk out and do not pay their tabs. A policy of no bar tabs will alleviate the initial problem, but it will certainly be inconvenient—and possibly insulting—to some customers.

A bar tab should always be run if a customer so desires. The lounge is a place where the customer may relax and enjoy a cocktail before dinner. He should not be inconvenienced by paying for each drink order as he goes along. Drinks should also be automatically added to the dinner bill unless the customer wishes otherwise.

 

 

This article is an excerpt from the The Professional Bar & Beverage Managers Handbook: How to Open and Operate a Financially Successful Bar, Tavern and Nightclub, authored by Douglas Robert Brown, published by Atlantic Publishing Group. This excerpt has been reprinted with permission of the publisher. To purchase this book go to:

Atlantic Publishing Company
Amazon.com

Topics: bar profitability, NightClub Management, bar business, Bar Management, Bar products, Increasing Profits, Bar Promotion, liquor products

Bar Management Tips: Fill a Local Need

Posted by Nick Kaoukis on Mon, Aug, 27, 2012 @ 08:08 AM
By Douglas Robert Brown
Atlantic Publishing
 

busy barThere are many bars that go out of business each year. This is because the market for new bars is a challenging one. If you are in an area that has new bars opening all the time and a clientele who is always seeking the latest thrill, you need to work extra hard to ensure that your establishment stays exciting enough. There are many small details that can mean the difference between a bar that is merely surviving and one that is prospering beautifully. In this chapter, you will learn the small details that can push your success higher than ever. Not all of these tips are expensive. Many take only ingenuity and some effort, but the results can be spectacular!

Distinguishing Your Bar from Others

One of the first steps to ensuring that your bar is a success for a long time to come is to look around and make sure that you are offering value in the local area. Most of your business will be from people who can easily drive, walk, take a cab, or ride a bus to your bar. These same patrons will have the choice of many other bars in the area. There are a few ways to make sure that they select your bar:

Research the competition. Take the time to sit in every competing bar. After you order your drink, take notes: Who frequents these bars? Older patrons? Younger patrons? Yuppies? Tradespeople? What sort of bar is it? How much do they charge? What does the bar look like? What are the drinks and food offered? What are the promotions? What kind of entertainment is offered? How busy are they and on which night are they busiest? What are they doing wrong? What are they doing right?

Consider lower prices. If your competitors' prices are high, consider lowering yours. It will often get people to try your establishment for the first time. Your service and the quality of your bar will decide whether
they return.

Service. If your bar is known as the friendliest bar in town while your competitors tend to slack on service, you will make a profit. If your competition is already offering great service, you have to make your service stellar in order to compete.

Focus on what the competition is doing wrong. If you notice something that the competition is doing wrong, make sure that your bar is doing that same thing right. It will encourage patrons to see your bar as the local establishment that offers more.

Set your hours to take advantage of times when your competition is not available. If the competition stops food service early, think about extending your food service hours. Being able to provide something that the competition cannot or is not willing to provide is a great way to make sure that you lure in new regulars.

Do you know what the local patrons want? If you do not ask them and conduct regular market research, you have little hope of knowing the very things that will draw patrons to your bar.

Look at the bars that are succeeding elsewhere. What works in other cities and towns may work in yours. Pay special attention to the types of bars that are doing well in areas similar to your own (in towns or cities with the same demographics). These bars may have hit on an idea that may work well in your area as well.

Special promotions. Avoid using your best ideas and resources trying to compete on someone else's strongest night. Offer special promotions and discounts on nights when other bars are not offering anything. It will help lure in customers looking for something great on a slower night.

Remember, if you can offer something special, you are more likely to get more customers. It pays to make the extra effort to find out what is needed in your area—and then supply that need. Customers will flock to you.

 

 

This article is an excerpt from the The Professional Bar & Beverage Managers Handbook: How to Open and Operate a Financially Successful Bar, Tavern and Nightclub, authored by Douglas Robert Brown, published by Atlantic Publishing Group. This excerpt has been reprinted with permission of the publisher. To purchase this book go to:

Atlantic Publishing Company
Amazon.com

Topics: nightclubs, NightClub Management, bar business, Bar Management, Bar products, Nightclub trends, opening a bar, Increasing Profits, bar location, Bar Promotion

Myths About Managing a Bar That Could Hurt Your Business

Posted by Nick Kaoukis on Thu, Aug, 02, 2012 @ 16:08 PM
By Douglas Robert Brown
Atlantic Publishing
 

Myth: Bartending School Is Vital for a Bartender

FalseMany of the best bartenders learn most of their useful trade while at work. This is because bartending schools vary widely in quality. Some emphasize the preparation of rarely requested drinks without stressing useful skills such as bar management, customer satisfaction, and customer safety. If you are hiring a bartender, you should consider the school he or she has attended, but testing practical skills will give the best clue of how many useful skills the person has for waiting on your bar. If you are considering attending a bartending school, investigate the school to make sure that you will be taught skills such as organization and techniques of serving. A good bartending school or course will emphasize dealing with customers. Be wary of a bartending school that is more of a "drink mix" school, stressing mixing many types of drinks without teaching anything besides drink preparation. There are many of these sorts of schools out there, which claim that a bartender's greatest asset is knowing how to mix an endless variety of drinks. Learning to mix the latest drink is relatively simple once one looks up the recipe, and most patrons will order the most popular drink of the moment rather than some obscure mix. A bartender with a good grasp of people and basic bartending techniques is usually more useful than the bartender who only knows how to mix hundreds of drinks from memory but has few skills besides. In some cases, an employee with a hospitality degree is better able to handle the bar job than someone who has attended a bartender school.

 

Myth: If You Hire Experienced Employees, There Is No Need to Train Them

 You still need to train your employees to ensure that they understand what you want them to do. In cases where an employee has worked at another establishment for a while, you may actually need to provide additional training to allow the employee to get used to the way you want things done versus how they did things at their previous job.

 

Myth: Hiring Younger Serving Staff Is Best

Many bar managers mistakenly believe that hiring young female servers will help ensure a high customer loyalty. This is based on the belief that middle-aged men are the main patrons of bars, which is no longer the case. When hiring servers or other staff, you should consider experience and skill over age or physical appearance. In most states, hiring based on age or appearance is discriminatory and can lead to lawsuits.

 

Myth: The Customer Is Always Right

Bar managers want the customer to be happy enough to return and satisfied enough to recommend the establishment to others. It is never wise to argue with a customer, and if the difference of opinion is something quite small, it is better to humor the customer in order to avoid making him or her feel embarrassed. On the other hand, if the customer insists that he or she is not intoxicated and can drink more, for example, then they should be refused further drinks.

 

Myth: Security Staff Is Vital in Today's Bar

Security does add a certain peace of mind, but at many establishments, it is still the bartender who acts primarily as the security force of the bar. Where your security comes from depends on your location and bar. If you decide you do not need a separate security staff, however, make sure that the bartender or some other personnel are willing to help customers in case of an incident.

 

Myth: To Run a Successful Bar, Just Serve Great Drinks

While quality drinks are a key to bar success, many people go to bars to spend time with others. If you serve good drinks but offer exceptional atmosphere and service, you are likely to do well. In today's competitive world, great drinks alone are not enough. Bar managers need to have good financial planning and careful advertising and marketing and offer great customer service in order to be a success.

 

Myth: You Can Cut Corners to Increase Profits

Reducing costs or cutting corners (reducing the size of drinks or firing staff) is unlikely to help. Customers expect more from bars than ever before. Offering them less is unlikely to bring you the results you want. If you are just starting out, it may take months to see a profit. If you have been in business for a while, increasing customers and getting more from each customer by encouraging spending and lingering are far better strategies than downsizing in order to make a profit.

 

Myth: You Must Keep Expanding in Order to Make a Profit

Many bar managers think that in order to make a large profit, they need to dabble in everything. For this reason, many bars spend large amounts of money setting up dance floors, live acts, larger establishments, and restaurants. When you are just starting out, though, it is often best to keep things simple. Do not expand randomly, assuming that spending more money will bring in more money. Only expand after careful research and weighing the potential risks and benefits. You do not want to get into debt for a venture that is unlikely to work for your bar.

 

 

This article is an excerpt from the The Professional Bar & Beverage Managers Handbook: How to Open and Operate a Financially Successful Bar, Tavern and Nightclub, authored by Douglas Robert Brown, published by Atlantic Publishing Group. This excerpt has been reprinted with permission of the publisher. To purchase this book go to:

Atlantic Publishing Company
Amazon.com

Topics: Bar staff, bar profitability, NightClub Management, bartenders you can trust, bar business, Bar drinks, Liquor cost, Bar products, drink recipe, liquor products

BAR MANAGEMENT: TRENDS TO LOOK FOR AND EXPLOIT

Posted by John Cammalleri on Thu, Apr, 26, 2012 @ 13:04 PM

The nightclub business can be a rough. With a plentitude of competing venues, and with customer tastes in constant flux, the average half-life of a bar or nightclub is all too brief. Survival can depend on your ability to stay ahead of the curve and be in tune with your customers’ ever-changing demands. In short, you need to be constantly aware of what’s in  and what’s not in order to remain vital. Here is a brief compendium, in three parts, of some of the emerging and continuing trends in the industry, just a few things to look out for in 2012 and beyond:

Part 3 of 3: STORE CONCEPTS

mixologistSimplicity over pretention. While bars that employ top-notch mixologists offering creative drinks will continue to attract more and more customers, you can also expect a trend towards simplicity. As David Wondrich put it in Nation’s Restaurant News, “The biggest trend I see is bringing mixology down to the fun/dive-bar level.” Expect to find well-made, “sophisticated” drinks in friendlier, “less sophisticated” surroundings.

Live music and entertainment. Live acts are in. More and more bar patrons are looking to be entertained while they enjoy a drink or a bite. While live entertainment has always been a good  way to drive traffic to your store, drinkers and diners—particularly the over thirty crowd—are starting to look for it more and more. Thanks to the Internet, booking these acts—whether a local band, a jazz singer or comedian--is easier than ever before. What’s more, social media sites like Facebook and Myspace allow you to gauge the kind of following these acts have, giving you some idea of the level of traffic you might expect.

Bottle Service. With economic recovery on the horizon, expect bottle service to once again gain popularity. While it never really went away—at least not in the VIP lounges of the latest hotspots—bottle-service popularity did wane a bit during the recent economic meltdown. Look for a comeback.

“Daylife”. Daylife has begun to rival nightlife in bars and clubs across the country, especially during summertime. Rooftop bars and hotel pool areas are natural “hotspots” on sunny days. But patrons’ willingness to partake in daytime drinking shouldn’t be ignored, even if your store lacks a rooftop, pool or courtyard area. A weekend brunch bash or an early happy hour on weekdays can be just as profitable. Expect more and more bars to begin taking advantage of customers’ gameness for early revelry.

Larger Nightclubs. Expect to see larger—20,000+ square-foot—venues opening up in major cities. Also expect some of these new mega clubs to be segmented into distinct areas within. Instead of roped off VIP areas, you’ll begin to see entirely separate enclaves, or mini-clubs, within the larger store.

Multi-use spaces. Hand in hand with the (re-)emergence of larger nightclubs is the trend toward multi-use venues. Instead of putting all their eggs in one basket, drinking establishments will increasingly employ versatile-design  elements (such as colored glass walls that can be turned into projection TV’s) to start to cater to different clienteles. Expect to see multi-use spaces  that can be turned into dance clubs, live-music venues and sports bars.

brewtruc

Cocktail trucks. Where not prohibited by law, expect to see cocktail trucks peddling alcoholic concoctions. You may have noticed food trucks on street corners of major U.S. cities. Often run by talented chefs and would-be restaurateurs (who may lack the requisite capital to establish a more permanent store), these trucks offer a various, often high-quality, fare. This trend is now being extended to potables. In San Francisco, BrewTrucs can be seen  roving the streets hawking coctails and beer to thirsty pedestrians. Moreover, cocktail trucks have become a tool for liquor manufacturers nation-wide to build brand recognition. While legal issues will limit the growth of these bars on wheels, you may well see more and more of these trucks at parties and campus events.

Topics: Bar trends, NightClub Management, bar business, Bar drinks, Bar Management, Bar products, Nightclub trends, opening a bar, bar design, Bar Promotion

BAR MANAGEMENT: TRENDS TO LOOK FOR AND EXPLOIT

Posted by John Cammalleri on Thu, Mar, 15, 2012 @ 13:03 PM

The nightclub business can be a rough. With a plentitude of competing venues, and with customer tastes in constant flux, the average half-life of a bar or nightclub is all too brief. Survival can depend on your ability to stay ahead of the curve and be in tune with your customers’ ever-changing demands. In short, you need to be constantly aware of what’s in  and what’s not in order to remain vital. Here is a brief compendium, in three parts, of some of the emerging and continuing trends in the industry, just a few things to look out for in 2012 and beyond:

Part 1 of 3: DRINKS

Cocktails and Spirits

infused spiritsHerb-infused spirits. Whether they be whiskies, vodkas or gins are gaining herb-infused drinks are gaining in popularity. Expect gin, especially, to continue to make a splash as both large producers such as Bombay and a slew of new micro distilleries continue infuse this old stalwart with fresh and interesting botanicals.

Flavored tonics. Tonic  water is a simplest mixer  there  is, and an obvious staple to anyone serving drinks. A variety of new tonics are hitting the market, however, which can transform the most basic of mixers into something more sublime. Look for new tonics to elevate simple drinks like gin and tonic into something for more interesting and complex.

Cask-aged cocktails. Drink mixes aged in wooden barrels for added nuance continue to gain popularity in major urban centers from New York to San Francisco.

Cocktails on tap. Cask-aged or not, expect mixed drinks to come out of a tap. For speed and consistency, many bars are starting to produce a selection of well-crafted cocktails in large

Solid summer cocktails. Remember the Jello shot? Expect to see it re-emerge, as mixologists exercise their creativity to concoct artistically-layered versions of an old party favorite. With the use of lecithins and other ingredients—which can alter the consistency and texture of fluids--becoming more widespread, expect solid-form cocktails to gain traction. You can also expect to see more and more cocktails turned into sorbets and popsicles when summer rolls around.

Super-premium beverages. Spirit enthusiasts and wine aficionados seem prepared to pay top dollar for a small taste of luxury potables. While they may not be willing to spend $300-$1,000 for a bottle of top-top-shelf cognac or premier-cru, more and more enthusiasts are showing a willingness to pay a premium for an ounce or two.

Smoked spirits. Flash smoking is making a move from the chef’s kitchen to the bar top. Still a relatively new phenomenon, bar-top smokers—used to infuse spirits with, you guessed it, a mild smokiness—are beginning to be found in a number of popular bars in most major cities.

Combination drinks. More and more bar owners are discovering the benefits of marrying two drinks and selling them together in order to boost sales. Whether it’s the classic shot with a beer chaser, or a more inspired combination of two cocktails with complementing flavors, double-hitters promise to become a hit among bar patrons.

Return to the classics.Cocktail menus have become chockfull of creative concoctions and signature drinks. More and more drinkers, however, are starting to embrace some of the

classics. It may be a good time to make room on the menu for the old standards—Daiquiris, the Manhattan, the Sidecar….

Skinny drinks. Expect cocktail menus to offer more and more low-cal beverages—whether lighter versions of standard fare or entirely new concoctions. Popular among the ladies and health-conscious patrons wanting to limit the number of “empty calories” they consume, skinny cocktails are a good way for drinking establishments to cater to this growing segment of their clientele.

Ingredient Trends:

Bitters—celery, whisky, lemon

Zwack, an herbal liqueur from Hungary made with a secret blend of 40 herbs and spices

Rye Whiskey

Honey Liquor

Beer

Vintage beers. A variety of aged, vintage beers are becoming available. The Modern in New York for instance offers a 1999 J.W. Lees Harvest Ale to drinkers wanting a taste of the past. Meanwhile many microbreweries are offering a variety of interesting, higher-alcohol beers meant mellow with age.

Lower-alcohol beers. While higher-alcohol beers continue to be popular, expect a rise in demand for flavorful, lower alcohol beers. Rather than nurse a pint of high-gravity, high-alcohol beer, many patrons will opt instead for high-flavor, lower-alcohol beers that they can drink in greater in quantities. Patrons’ taste for quality, low-alcohol beers is good news for bar owners, as they present an opportunity for increased sales.

flavored beerSeasonal and flavored beers. While nothing new, seasonal and/or flavored beers are starting to gain traction.

Wine

Local Wines.The movement towards locally-grown wines—from a variety of regions, including New York, Michigan, Texas, Virginia, Ohio, Ontario—c ontinues and is expected to accelerate in 2012.

Lower Alcohol Content. The popularity of big, fruit-bomb wines with high alcohol content is waning, while more classic –style wines—e eegant and more structurally balanced, with alcohol levels below 13% or 14%--are beginning to gain favor.

Burgundy Wines. With Bordeaux wines commanding huge prices, consumers are more and more turning their attention to the more affordable Burgundy region.  As reason wine auctions have shown have shown Burgundy wines are rising stars.

Organic Wines. The movement towards organic products has extended to the wine  world, where more and more wine makers are beginning to explore natural wine-making techniques. Expect consumers to start embracing these “sustainable” wines in coming years.

ProsecoValue. After several years of economic recession, consumers have acquired a taste for value wines. They are seeking bang for the buck—not cheap inferior wines, but good, well-balanced, flavorful wines at an affordable price. With many of these wines coming from Spain and South America, expect Spanish, Chilean and Argentinian wines to continue to grow in popularity.

Alternatives to Champagne. In keeping with consumers’ growing thirst for value, high-quality sparkling wines from regions other than Champagne are gaining popularity.  Sparkling wines from Germany, Austria, Portugal, the U.S. and Italy are expected to gain ground. Consumers are discovering that a nice, quality Prosecco can be just as enjoyable as a Champagne, often at a fraction of the price.

Non-alcoholic Drinks

Coconut water.  Already popular in cities like New York and L.A., coconut water will continue to gain popularity. With strong celebrity backing, and with major investments from the likes of Coca Cola, we should begin to see coconut water available everywhere, including the nation’s bars and nightclubs.

 

Topics: liquor inventory, Bar inventory, wine inventory, bar, alcohol, beer inventory, Bar trends, NightClub Management, bar business, Bar drinks, Bar Management, Bar products, Nightclub trends, blends

Outfitting Your Bar to Achieve Maximum Profitability

Posted by John Cammalleri on Tue, Dec, 06, 2011 @ 11:12 AM
By Chris Parry
Atlantic Publishing
 

Part 3 of 3: Streamlining Service Areas

underbar layoutWhen you design your service area, it's important to realize that every step a bartender takes in the serving of a drink is costing you money and making your customers impatient. Where does your staff need to walk to get a clean glass? How far from there to the ice bins and then to the spirit dispenser? And where are your soda guns in relation to the bottles? Is the cash register yet another trip away from the customer? Even if your bartender has to take only four or five steps between each of these posts, consider how far that means your bartender has to walk in the course of serving 500 drinks a night! This is bad enough for a solo bartender, but when two or three people are working behind the same bar and sharing facilities, it can be an unproductive nightmare.

  • Most bartenders are right-handed. With this in mind, your bar setup should allow your staff to pick up glasses with their left hands and bottles with their right, so that the drink creation process is at its most productive. If your bottles are on the left and glasses on the right, your people will do a lot of crisscrossing back and forth, resulting in more time taken to prepare a drink - and a lot more breakage and spillage.
  • Consider your customers. If they're lined up three deep to get a drink, and the bar staff need to take extra steps for every drink, each of those customers doesn't just wait longer for his or her own order, but for every order ahead as well. These people are lining up to give your business money - the last thing you should do is make it difficult for them to do so.
  • Low-cost equipment. If you can't afford to equip your bar with brand-new reach-in refriger­ators, there is another low-cost alternative. Consider keeping a sink full of ice directly beneath the bar top. Have three or four dozen high-turnover bottled beers in the sink at all times. Your staff can refill the "Bud bins" from refrigerated stock whenever there's a slowdown in customer traffic, thereby saving dozens of unnecessary trips to the fridge every hour, not to mention giving your customers faster service.
  • Pre-made mixes. To save time during their busiest periods, many bars pre-make cocktail mixes. While this is a good plan, be sure not to have these pre-made mixes sitting out in plain view. Ensure your staff don't refill them in the public eye. If your bottom line dictates that you have to use tequila from Peoria, it's best not to advertise the fact when you're charging eight bucks a drink.

The Under-Bar

Your under-bar is the engine of your bar area. If it's designed well, your staff can get from order to delivery in seconds. If it's poorly designed and dys­functional, your customers and staff could spend a good portion of the night stuck in bar traffic.

  • Focus on the customer. Employee interaction is the key. The under-bar area should contain everything your staff needs to fill 80 percent of their drink orders without moving a step away from the customer. If your staff aren't able to engage your customers in steady conversation as they're filling their orders, you're not only putting your staff through more work than they need, but you're also making your customers wait too long.
  • Bar layout. If your staff can work more effectively within a smaller area of the bar, you will be able to fit more staff behind that bar during peak periods, ensuring faster service and higher productivity. Take a fresh look at the bar area and consider what changes you can make to improve productivity.
  • Streamline your workstation. Many bar-fitting companies sell sink units that include speed racks, jockey boxes, ice sinks and more. They can also replace aged fittings with a minimum of fuss and expense. This will give your staff a compact, efficient workstation from which to maximize their time and effort. Prices vary, but when you consider the time, labor and customer tolerance savings, it's a purchase that will pay for itself many times over. BigTray (www.bigtray.com) can sell you this kind of equipment online or over the phone at 1-800-BIG-TRAY

 

 

This article is an excerpt from the Food Service Professional Guide to Bar & Beverage Operation, authored by Chris Parry, published by Atlantic Publishing Company. This excerpt has been reprinted with permission of the publisher. To purchase this book go to:

Atlantic Publishing Company 
Amazon.com


Topics: Bar inventory, Bar staff, bar efficiency, bar profitability, bar, NightClub Management, bar supplies, bar business, Bar Management, Bar products, opening a bar, bar design, Increasing Profits

Outfitting Your Bar to Achieve Maximum Profitability

Posted by John Cammalleri on Thu, Oct, 27, 2011 @ 17:10 PM
By Chris Parry
Atlantic Publishing
 

Part 2 of 3: Design Your Bar With the Customer in Mind

 Consider Customer Comfort

Bar DesignHave you ever sat under a blue neon light for an hour? While neon decor might look great when a bar is packed to capacity and the music is pumping, when business is slow it's like a power drill closing in on the center of your forehead. Certainly your customers should be impressed by your decor, but will the very look that draws them in end up driving them away early? Consider the following:

  • Invest in comfortable seating. Wooden barstools may look fine, and are usually very cheap to purchase and maintain, but are they likely to give your patrons buttock cramps after an hour? Try padded seating. Make sure the customers can move their seats to suit with a minimum of fuss - never have barstools and tables bolted to the floor.
  • Consider installing booths. Replace those cheap tables. If you want your customers to stay all night, give them the kind of seats that will make them too comfortable to leave. Customers tend to settle into booths, especially if a venue is crowded. If your drink servers are attentive and food is available, a group in a booth is all the more likely to settle in until closing. Remember, a shaky table is very easy to walk away from.
  • A comfortable bar surface keeps your clientele happy. Make sure your customers can lean on the bar and get comfy without getting cold elbows. This is much more likely if your bar surface is wood than if it's stainless steel or marble.
  • Lighting. Your lighting does more than just keep people from bumping into one another - it sets a mood. If you've inherited a system of overhead fluorescent lights or neon, consider getting a lighting specialist to give you suggestions on potential improvements. It won't cost as much as you think. Generally a quote is free.

Color Schemes Influence Buyer Behavior

Have you ever wondered why fast-food outlets almost always follow the same color scheme? The McDonald's decor and logo are yellow and red, as are those of Taco Bell and Burger King; KFC's are red and white, just like Pizza Hut, Wendy's and Jack in the Box. Coincidence? Not quite. Research has shown that certain colors promote cravings in consumers. When an establishment is decked out in reds and yellows, customers tend to experience feelings of hunger, not to mention an inability to settle down and relax. It's believed that those colors will cause a moderately hungry person to order a little more than he or she needs. They also will prompt customers to move on quickly once their money is spent. Blues and greens, on the other hand, promote relaxation, serenity and even lethargy amongst customers, which might be the better option for an establishment like a bar, where you're looking to keep your clientele seated for the long haul. How can you utilize these colors to quietly "persuade" your customers to buy, buy and buy?

  • Menus and food areas. A red and yellow color scheme on your tabletop menus or food area signage may cause your patrons to develop a stronger urge to order food, yet not be so over­ whelming as to chase them out the door.
  • Bar decor. Some hardy potted plants, maybe a few palms and a little pastel color on your walls may help your bar promote a feeling of island- like serenity in your customers, compelling them to relax a little - and stay.
  • External decor. Your signage and building front are supposed to draw people in. But does your frontage inspire the desire to party? Or does it drive people to the KFC down the street?
  • Staff uniforms. Do the colors of your employees' uniforms say to your customers, "Welcome, stay a while," or "I'm busy, what do you want?" Your staff uniforms are an important part of your overall decor. Your decisions about their design can radically change the atmosphere of your establishment.

 

 

This article is an excerpt from the Food Service Professional Guide to Bar & Beverage Operation, authored by Chris Parry, published by Atlantic Publishing Company. This excerpt has been reprinted with permission of the publisher. To purchase this book go to:

Atlantic Publishing Company 
Amazon.com


Topics: nightclubs, bar efficiency, bar, NightClub Management, bar supplies, bar business, Bar Management, Bar products, bar design

Augmenting Your Bar's Profits Through Vending Machines

Posted by Nick Kaoukis on Mon, Jul, 25, 2011 @ 11:07 AM
By Chris Parry
Atlantic Publishing
 

Vending Machines Pay!Vending Machine

Your kitchen can't stay open all night long and when it closes, it will do you well to have a means for your customers to fill a hole in their stomachs. A vending machine will not only do just that, it can also supply everything from condoms to cologne, antacids to breath mints. In fact, if there's a need for it, you can bet there's a vending machine to fill that need. Check your local yellow pages for vending suppliers near you.
  • Respond to customer requirements. People go to bars for three reasons: to drink, have fun and meet people. That last reason might make you want to consider fitting your club with a condom machine. One of these machines in the women's and men's restrooms can bring you a great source of income, especially on busy nights. Offering other bathroom essentials, like cologne, lip balm, women's essentials and aspirin, can add further profitability to your operation.
  • Snacks.A selection of snack products can be another great earner, not just inside your bar but also outside. Chocolates, candy, chips, mints, cookies, granola bars; these snacks will keep your patrons going all night long without bothering your bar staff - or tempting them to enjoy the snacks themselves. Also, if you have some machines positioned outside your venue, they will continue selling for you even when the bar is closed!
  • Water. In a nightclub, charging for glasses of water can be seen as profiteering by your customers. However, installing a bottled-water- vending machine can not only save your bartenders the time spent pouring out free water, it can also bring you in a hefty profit when patrons start to work up a sweat on the dance floor. Initiate a "bottled water only" rule when the dance floor is in operation and have your bartenders point to the vending machine whenever they're asked for water. Or have a selection of bottled waters available from the bar. You might even consider a special menu just for bottled waters. Your customers won't mind paying for it so much if they're getting the bottled product.
  • Pay phones. It seems everyone these days has a cell phone, but there's still a huge need for the good old payphone. Incorporating phone card vending machines alongside a bank of pay phones is a way to double your profits on your customers' phone habits. Have them give you quarters for local calls or ten bucks for long distance. If you give your patrons options, they'll invariably choose one.

 

This article is an excerpt from the Food Service Professional Guide to Bar & Beverage Operation, authored by Chris Parry, published by Atlantic Publishing Company. This excerpt has been reprinted with permission of the publisher. To purchase this book go to:

Atlantic Publishing Company 
Amazon.com

Topics: bar, NightClub Management, bar business, Bar Management, Bar products, Increasing Profits