Fall is finally in full swing, and consumers are already revving up for holiday beverages. Your beverage selection allows for creativity, and sprucing up your fall craft beverages is necessary in today’s restaurant business.
Many fine dining establishments or casual dining restaurants choose to serve alcohol in addition to their regular menu items. This gives guests bigger beverage selections and opens up your restaurant for boosts in beverage sales as well.
Pina Coladas, Daiquiris, Margaritas...these blended cocktails are all essential to a liquor lineup for any commercial bar. Even frozen coffees with a touch of alcohol can make a splash at your bar! But the common link that ties these together in terms of your equipment is your bar blender. Choosing a bar blender may seem easy at first, but any veteran bartender will tell you that there are certain features to a blender that make it better - or worse - for a commercial operation. Here are some tips to help you wade through the mix.
We’ve stressed before the importance of a great beverage lineup. It holds a huge potential for profits, and customers actually care about their beverage selections (contrary to popular belief). While many attempt to mediate this situation by upping the ante with their alcoholic drinks, those who choose non-alcoholic beverages are still many times left in the dust.
While regular maintenance can help extend the life of your beverage dispenser, the fact of the matter is that everything, in due time, will wear and tear and become either too costly to repair or too outdated to fit in with your evolving commercial kitchen. Here are some signs that could signify that it’s time to replace your beverage dispenser.
When you’re searching for ways to maximize profits, many people tend to leave beverages out of the equation. They’re typically looked upon as a standard accessory to any meal - and an accessory that rarely brings in a substantial profit. In order to maximize your profits, any seasoned veteran of the restaurant business will tell you that they key is in diversity, and this includes your beverage selection! Frozen drink machines are a valuable component when maximizing your profits.
Restaurants who offer catering of any type will need to invest in the proper equipment in order to transport food and beverages to venues. One supply that all caterers will want to consider is the purchase of beverage containers and carriers.
Hot summer weather brings with it customers looking for frozen treats. Relief comes in many forms; from ice cream to frozen yogurts, many of the classics are a sure-fire hit to pleasing guests. One such frozen treat is shaved ice, and while it’s easy to make and versatile enough to create a wide variety of dessert products, the addition of an ice shaver is often overlooked.
Although the name has Germanic roots, beer, one of the oldest human-created beverages, has been around for at least 7000 years, dating back to ancient Egypt and Mesopotamia. It then spread all across the world, including to Europe, where beer has been brewed for the past 5000 years. After a production boost from the Industrial Revolution, beer has moved from a domestic beverage to a global industry, with billions of gallons sold annually.
How do you like to end your evening meals? Try shaking things up a bit with a delicious cup of Irish coffee. This is a favorite for many people and can double as a delectable dessert. Serving this at your home or restaurant is a great way to keep them coming back for more!
If your restaurant serves cocktails, then having a well-rounded selection of classic favorites and trendy mixes is the key to increasing your margin of profit and boosting sales. For the perfect cocktail, it requires a skilled bartender and knowledgeable creator. Restaurant Hospitality has selected their 29 favorites from 2014, and the list is interesting, creative, and delicious!