Category Archives: restaurant beverage strategy

How To Increase Profits From Your Restaurant Bar

By Jeffrey Manno

It seems like every week presents another obstacle for restaurateurs in order to make a profit. This year alone, the industry has been confronted with a rising minimum wage, increasing costs of food, and a rapid climb in rent prices, all of which cut deeply into an already slim profit margin. Despite all of these challenges, smart operators continue to not only profit, but to grow. One key way of achieving such success is by developing a highly appealing, profitable beverage program that doesn’t just compliment the food, but creates a destination.

Read on here: There’s Money in those Bottles: Drive Restaurant Profits with a Profitable Bar

The Art of Using Ice in Cocktails

What makes a great cocktail?  Fresh ingredients, balanced flavors, beautiful presentation, and a knowledgeable bartender probably come to mind.  However, have you ever considered the ice used to chill your drink?

Certain cocktails are best served with specific types of ice and many bars recognize this and are implementing ice programs.  Dilution rates play a big part in determining the best type of ice to use.  Large, dense ice cubes melt slowly and keep drinks lightly chilled without watering them down, ideal when drinking a premium spirit.  However, other drinks need to be quickly chilled and benefit from the dilution provided by small ice nuggets.

Learn more: A Look at Artisan Ice in Cocktails

Tea is Quickly Gaining the Spotlight

After decades of being overshadowed by coffee, tea has finally begun to emerge to own the spotlight. Tea expert David DeCandia from Coffee Bean & Tea Leaf says the tea industry is “going straight up” and will “at some point…reach the level of coffee”. Domestic sales of tea at restaurants, grocery stores, and shops have increased by 32% in the last 5 years and is still expected to grow to over $18B in the next two years. Compared to coffee, tea has actually been growing faster year over year in the last decade.

Read the entire article here: Tea: The New Coffee