Two Ways to Rejuvenate Your Beverage Program for Spring

Two Ways to Rejuvenate Your Beverage Program for Spring

By Brian Murphy, Foodable Industry Expert

Spring is an exciting season in the industry as establishments emerge from the slower, colder season and reestablish themselves in preparation for the busier days ahead. Guests react to social and calendar-driven cues, while businesses need to be more proactive. Spring offers the world a fresh start, why not embrace it and follow suit? The spring menu often offers more changes than menu changes throughout the rest of the year, and the quality and point in the growing season drives those changes. The beverage program needs to make similar changes, but often this is forgotten and save for the change of a tap handle or two, the offerings from the bar don’t change too much. 

It’s time to change. Guests are increasingly more aware of what a change in seasons brings with it, and what it means for the world of ingredients. Don’t insult the bar patron or diner seeking an alcoholic beverage by simply offering a discount on a wheat beer with citrus. Two ways to make a big splash with the beverage program this spring include looking to the past for inspiration, and using fresh produce in clever ways.

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