article thumbnail

Walk-On’s Shoots to Score With Menu Revamp

Cheers

We have an ambitious goal to increase beverage sales within our restaurants, and to achieve this, its crucial that we have the right mix of products and cocktails that appeal to our guests, says John Hagen, Walk-Ons senior director of culinary, who oversees beverage. The revamp includes a new bar program and cocktail menu.

article thumbnail

Review: Copper Fox Amaro y Arroyo

Drinkhacker

Virginia’s Copper Fox Distillery has been mixing up impressive craft cocktails at both their Sperryville and Williamsburg locations since the state loosened restrictions on on-site beverage sales (which still aren’t loose enough, if you ask most Virginia distillers). Let’s check it out.

professionals

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

BevX 2023: Lumière Lights Up LA

Cheers

Instagram Worthy Cocktails The restaurant added a new “#BrunchDrinking” small but impactful selection of cocktails to the breakfast, brunch and lunch menus, increasing beverage sales before Happy Hour and dinner time. The French Spritz is the most popular cocktail on the menu. Featuring Grey Goose peach vodka with basil essence and St.

article thumbnail

Beyond the Can: Why THC Beverage Boosters Are a Format to Watch

Dry Atlas

And while they may look niche at first glance, this format could become one of the most strategic growth plays in the infused beverage space. The Market is Heating Up The global cannabis beverages market was valued at around $1.2 billion in 2023. By 2030, that number is expected to more than triple, reaching $3.8

article thumbnail

Hydrosol Martinis and Vacuum Distillation With Miles Macquarrie of Kimball House

VinePair

An infinite amount of work can go into crafting a high-quality cocktail, from the basics of using fresh juice and good ice to the painstaking complexities of things like house-made infusions, clarification, and force carbonation. Credit: Scott Semler Miles is nowhere near done experimenting with hydrosols.

Vodka 109
article thumbnail

What It Takes to Run a World-Class Non-Alcoholic Beverage Program

VinePair

I was the bar director for New York’s Momofuku until 2018 and when we added non-alcoholic drinks to our beverage programs we saw beverage sales increase overall. And my own experience validates this trend as well. Don’t Be a Dick About It People ordering non-alcoholic drinks can face less-than-hospitable reactions from staff.

Alcohol 95
article thumbnail

Brewing Profits: Crafting a High-Revenue Coffee Cocktail Menu

Mixologists

Quantifiable Data: According to a study by the National Restaurant Association, bars that effectively integrate coffee cocktails into their menus see an average 18% increase in beverage sales. This translates to significant revenue growth, especially when combined with strategic pricing and upselling.