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| Bar Beverage Trends and Tips Improve Service and Profitability | |
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INDIANAPOLIS, February 6, 2008 -- Bar beverage service offers foodservice establishments an opportunity to add a number of high profit items to their menus. Whether the location is a full-service bar, or simply a small section within a restaurant, using a few new trends and tips can improve service and increase profits. The Product Consultants at Central Restaurant Products, an Indianapolis-based restaurant equipment and supplies dealer, have put together a list of trends and tips that will add customer interest and improve efficiency in any bar service. Some of the most simple additions to a bar service include adding new drink recipes to the menu. Product Consultant Greg Otterman suggests trying some of the new flavor-infused vodkas and rums. Flavors include orange, strawberry, cherry, citrus and many, many more. The flavored alcohols are great to serve as shots, or are great to mix in other cocktails for an added blast of flavor. Product Consultant Kate Nolan, a Certified Foodservice Professional (CFSP), adds that flavored alcohols can be used to make specialty martinis. A spin on traditional martinis, specialty martinis blend new flavors to create cocktails that taste like desserts, fruits or other tasty treats. Popular specialty martinis include green apple martinis, chocolatinis, cosmopolitans and blue raspberry martinis. Product Consultant Mike Rush says that another popular option in drink recipes is offering drinks with energy drinks as mixers. Perhaps the most common is the Jäger Bomb, which mixes Jägermeister with Red Bull energy drink. Other popular offerings include vodka, beer and whiskeys mixed with energy drinks. While adding new drink options is a quick, simple and inexpensive way to add to profits, spending a little bit more money on new equipment and supplies can result in much larger profits. Product Consultant Scott Ebbert (CFSP) says that portion control is essential to any bar service. Spilling a drop or two of alcohol here and there doesn't seem like much. However, over the course of a few weeks those drops can add up to be the equivalent of an entire bottle of alcohol. Implementing a measured pouring system can help to cut down on wasted alcohol, which results in greater profits. Product Consultant Chris Monico (CFSP) suggests using back bar storage units that feature glass doors to increase profits. He says that back bar refrigerated equipment is now available in a variety of sizes to fit in existing bar areas. The glass doors show off bottles of wine, champagne, wine coolers and other specialty beers that are not available on tap. Customers sitting at the bar will take notice of the showcased items and will create impulse sales. Product Consultant Rick Arenstein (CFSP) says that a new trend in the foodservice industry is the use of beer transport systems. These systems allow for operators to keep beer kegs stored in walk-in coolers, while PVC pipes transfer the beer to taps in the bar. The system cuts down on labor costs because the kegs do not have to be carried in to the bar area or carried out when empty. Arenstein also suggests using undercounter glasswashers in the bar area. Having a glasswasher at the bar means that glassware is cleaned and available faster since the unit is within close reach of the bartenders. In addition, glasswashers at the bar help to reduce the amount of broken glassware because the fragile pieces do not have to be carried far distances for cleaning.
For more information on bar refrigeration equipment, including how bar refrigeration equipment can improve efficiency and profits within the bar area, visit Central Restaurant Products. |
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| Central Restaurant Products 7750 Georgetown Rd • Indianapolis, IN 46268 |
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