Eric Stewart’s Post

Craft the perfect cocktail menu with our experts. Beyond food, a great beverage strategy elevates the experience. Schedule your free beverage consultation today. Let's build a menu that brings people together over great drinks and stories. #beveragestrategy #drinkspecials #restaurantbeverage #craftcocktails #bartending #drinksindustry #hospitalityconsultants

The rise of the drinkable dessert on restaurant menus Desserts can be a tricky sell. Guests love them and they’re highly profitable, but it’s not always easy to convince customers to invest in the extra time, money, or calories. One option is to make them drinkable. Beverage consumption in general is surging as consumers turn to menu items that are fast, portable, customizable, and satisfying, especially in the growing afternoon daypart. Restaurant companies large and small have noticed, and are responding with an array of drinkable desserts. Read more: https://lnkd.in/gTFgytXe #beverages #foodservice #consumertrends #foodandbeverageindustry

Hotel Chefs: it's time to grab your registration for Mise '24 before we sell out! Mise offers you a chance to connect with top food, beverage and equipment suppliers hand selected for their relevance to lodging. Connect with companies to help make your life easier! Want to learn how to get more from your RATIONAL oven? Find out where to source specific ingredients that are trending? Drive more profitability with beverage? Meet leading fermentation Chef Jeremy Umansky, author of Koji Alchemy? Mise has you covered.   Want a peek at the agenda? Click below! And we’ll see you there! https://lnkd.in/evhFNa7

What to drink when you don't want to drink? With the #NoLo trend, drinking habits are changing for the worse, and winemakers, chefs, and trendy bars are rising to the challenge with a wide choice of tempting beverages. Industry professionals embark on an alcohol-free journey steeped in French tradition on Business France's Food & Beverage marketplace 👉 https://lnkd.in/euvTcx-K #NoLoTrend

Wine pairings have been associated with fine dining for decades (if not centuries). And while wine still certainly has its place at the dinner table, beer is revolutionizing both the drinking and the dining scenes. No longer just for the taverns, beer is being paired with foods from French fries to filets. And like with wine, it’s not just about drinking what you like: it’s about finding a beer that enhances the flavors of the food you’re eating and brings out the best in both the beverage and the nosh. https://lnkd.in/gc7qz7y2

The usual food and beverage serving is the easiest and simplest way to serve your guests and attendees. But we all know you want to make most things extraordinary. So, here are some ways to serve your food and drinks at your event. Food DIY Food Stations: Let guests customize their dishes. Mini Treats: Serve bite-sized versions of dishes for variety. Drinks Cocktail Bar: Offer artisanal cocktails. Beverage Pairing Stations: Match drinks with food for enhanced flavors. More creative ways? Drop ‘MORE’ in the comments or add your ideas below! #AttendeeExpectations #EventDetailing #EventManagementTips #EnhancedAttendeeExperience #EventTechnology #AttendeeJourney #EventProductionTips #UniqueEventExperiences #AttendeeCentric #eventplanningpro

What a menu should include? A well-structured menu for a restaurant typically includes the following elements. Categories: Organize items into logical categories such as appetizers, soups, salads, main courses, desserts, beverages, etc. Names: Clear and descriptive names for each dish that convey the ingredients or style of preparation. Prices: List the price of each dish to inform customers of the cost. Portions or Sizes: Specify portion sizes or options if applicable (e.g., small, regular, large). Images: High-quality images of select dishes can enhance visual appeal and help customers make decisions. #Restaurant #Categories #Prices #Images

Standard markup for a bottle of wine in a restaurant is typically 2 - 2.5 times the retail price if purchasing at a store for yourself. But why? The margins with food are so tiny that it is the beverage program that makes up for that and saves most restaurants. Cocktails are typically 5 times what ingredients add up to but its the expertise that goes into making the cocktail and people are typically not, “oh I can make that at home for less.” Wine is no different. There is expertise in selecting the right bottles for the wine list that pairs with their food and slecting the perfect glass to serve the wine in (which are frequently broken and needing to be replaced). There is also expertise and training in how the wine is stored, presented, opened and poured. Hope this helps Cheers

🍹 Crathco I-Pro Series: Precision-engineered for high-volume beverage service Busy bar? Packed restaurant? High-traffic operation? Meet Crathco’s I-Pro Frozen Dispensers, built to handle peak service rushes and maintain consistent drink quality whether you're churning out #frozencocktails, serving up #slushies or crafting premium #shakes. Key features that matter to you: • 🔧 Versatile configurations: Choose up to 3 bowls, with mechanical or electronic controls to match your operation's needs • 🌡️ Our patented I-Tank™ technology boosts cooling efficiency + slashes energy costs • 💡 Visual appeal: LED-lit bowls and consistency controls draw the eye: your drinks look as good as they taste! • 🔄 Multi-product flexibility: Seamlessly switch between slushies, frozen cocktails, shakes, and cold beverages in a single unit. From classic frozen #margaritas to trending frosé, nitro cold brew to premium shakes – Crathco’s I-Pro Frozen Dispensers deliver batch-to-batch consistency that turns first-time sippers into regulars! 🌟 #Crathco #CrathcoBeverageSolutions #ColdAndFrozenDrinks

Red wine served at too warm of a temperature is one of the least refreshing beverages imaginable. It pains me to say this as red has long been my preferred choice. However, my preference has been changing lately, especially during heatwaves and when dining out. I'm often hesitant to order red wine because I’m unsure if it will be served at an enjoyable temperature. It seems logical serving temperature could be a bigger factor in the ongoing decline of red wines market share than it's being given credit. Wine on tap could certainly help, with dual-zone refrigeration for whites/rosés/sparklings (34-50F) and reds (50-60F) being more affordable and accessible than ever before. Hope to see many more red wines on tap as the world continues to experience more extreme temperatures. Otherwise, I fear the challenges of temperature & oxidization, will make it so we hardly see reds at all on restaurant by-the-glass menus. Photo Cred: Micro Matic - Beverage Dispensing