The recent mixology and cocktail fever sweeping America can be seen as nothing but good fortune for today’s bars and restaurants. However, even good fortune can have its downsides, and the recent cocktail craze has left some in the food and beverage industry scrambling to invent new and exciting drinks to tempt their customers’ palates. Here are the three top tips that you can use to spice up your cocktail menu.
What are some of the best strategies for developing a menu of cocktail specialties to boost bar and restaurant sales? According to Restaurant Business, Jon Taffer – who is host and executive producer of Spike TV’s Bar Rescue, as well as the founder and chairman of the hospitality consulting and business services firm Taffer Dynamics – says that drinks that offer visual appeal (and that can be made quickly, using what he calls “one minute mixology”) allow for the greatest return on investment. While exotic ingredients found in cocktails served at popular establishments in New York and San Francisco (Weather Up and Bourbon and Branch, for example) appeal to many consumers, it is how a cocktail is presented (both on the table and on the menu) that matters more than factors like using premium spirits and other special ingredients. A simple but eye-catching cocktail served in an attractive glass – and with a colorful garnish – is really what allows for a higher markup. Read more