7 Strategies for Building a More Effective Beverage Program

7 Strategies for Building a More Effective Beverage Program

Every drop counts! Beverages arguably play a larger role in the industry today than they ever did before! 

You could try and make everyone happy by offering dozens of options at your restaurant, cafe, or bar, but we all know that’s likely not going to happen. An establishment needs to carefully consider their beverage menu, whether alcohol-focused or not, and offer one that is balanced, targeted, and one that fits their concept.

Many operators continue to face a challenge, however, when it comes to developing an effective beverage strategy. As with its food counter-part, consumers are more educated today about beer, cocktails, wine, coffees, sodas, and even a variety of waters. They understand retail prices and flavor profiles because they’ve become (or think they’ve become) a barista, mixologist, and/or wine & beer connoisseur at home. When they’re dining out or visiting a bar now, they crave something that’s ‘differentiated.’ 

How can restaurants, cafes, and bars take advantage of this segment and develop a memorable, consistent, and profitable beverage strategy that creates differentiation? Here are some tips to review when creating or re-engineering your next beverage menu. 

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Tequila Recipes: Ultra-Premium Craft Tequila Cocktails Revive the Spirit

Tequila Recipes: Ultra-Premium Craft Tequila Cocktails Revive the Spirit
  • Foodable Mixologist creates Premium Artisanal Tequila Cocktail Recipes

  • Embajador shares their Ultra-Premium Craft Tequila

Today, Foodable unveils our brand new Smart Bar with our Master Mixologist, Oscar Castaneda. For such a momentous occasion, what else could we christen the set with than Tequila! Oscar introduces us to Embajador Tequila in 3 ways. Ever had sipping tequila? Well my culinarians, you’ll want to try this one.

Embajador Tequila produces premium 100% Blue Agave tequilas, offering incredible value to patrons.

For his first beverage, Oscar pairs the Platinum tequila with fresh mixes to match the quality of the spirit. Using a strong beet puree, homemade cilantro syrup, and a homemade jalapeno syrup (both using coconut sugar), he balances the tequila for a sweet and savory taste. Then in true Tequila form, he adds a lemon-lime sweet and sour mix giving a beautiful layered effect.

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Bartenders Are Elevating Moonshine on Cocktail Menus

Bartenders Are Elevating Moonshine on Cocktail Menus

By Natalie Migliarini, Foodable Contributor

Moonshine cocktails are making there way mainstream, with bartenders elevating the once historic spirit into craft cocktails. Many bars across the country are using white whiskey and/or moonshine on their menus and customers are responding positively to remakes on classics and modern concoctions. Atlanta, New York City, and Dallas are heating up this trend with a variety of different moonshine cocktails for customers to enjoy. 

History of Moonshine

For starters, moonshine got its name from English settlers as a broad-spectrum category describing nefarious activities being carried out at night. This happened around the same time it was being introduced to the Appalachian area around the late 18th century when settlers from Northern Ireland showed others how to distill their uisce beatha “water of life.” 

Moonshine primarily built its infamous reputation after the Revolutionary War when the government decided to put an exorbitant tax on spirits. From this, the illicit production and distribution of unaged whiskey mixed with years of gun skirmishes and high-speed bootlegging.

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