“Whoa. That’s Instagram-worthy.”
In today’s digital age, there’s no higher compliment. That’s especially true in bars or restaurants. When a colossal-sized cheeseburger, an artistically presented slice of cheesecake, or a glowing craft cocktail arrives in front of us, our first instinct might be to reach for our phones and share these creations with the world.
Keeping wine at ideal temperatures is obviously a critical element to success for any operations featuring a wine list. That being said, there are different ways to refrigerate wine, and this requires refrigerant.
Square footage. It's hard to come by no matter where the operation. Even restaurants in suburban or rural locations have to deal with the challenges of doing more with less in their attempts to maximize profits.
Bar and beverage. For many restaurants, it's hard to imagine a menu segment that brings in more revenue, and wine is an important part of this, especially as more and more Americans consume wine.
Taking these two ideas together, the challenge then becomes, how can we offer a wider range of wines in a smaller space.
"We've noticed the non-drinker has evolved," said award-winning bartender and founder of London's Dandylyan said in a recent article in Forbes. "It means you have people not drinking for a multitude of reasons, but they still want to socialize."
Eat. Drink. Shine. That's the way life is in Boulder, Colorado, where one of the most established groups in the local food and beverage industry has developed their latest legacy... potions.
What is a potion?
If you stop and think about it, you can probably come up with a few cocktails that incorporate vegetables -- Bloody Mary's, Mojitos made with cucumber, or even a jalapeño-infused Margarita. And while fruits are still far more popular than vegetables when it comes to cocktail flavors, don't count out the veggies just yet.
Summer is here, and one of America's greatest pastimes is traveling the country in search of the Great American Ballpark.
If there's one thing we recall from high school science class, it could be that every action has an equal and opposite reaction. What Newton was basically saying was that nature has a way of balancing itself out, but what he might not have realized was the same goes for an effective beer system. Everything you do, every change you make, has an impact to the system as a whole.
On Tuesday, April 24th, Tobin Ellis participated in a Restaurant Development + Design webinar on Bar Evolution.
Moderated by Joe Carbonara and attended by fellow panelist, Peter Vestinos, the event recapped important bar and beverage trends such as creating immersive experiences for guests, the balancing act of curating the right bar equipment packages, developing new bar and beverage concepts, and understanding what you want and what it takes to grow.
If you missed this enlightening event, there's a replay of the audio-only version below, or you can watch the entire recap including slide presentations by visiting the RD+D page where you can register for the event and also receive CEU credit by virtue of viewing.
Whether you want to call it a sodium chloride infused libation, or a simple salted cocktail, the case for adding salt to your drinks is a pretty solid one. And we're not just talking about margaritas, either.
