Every drop counts! On-premise beverage programs arguably play a larger role in the industry today than they ever did before! 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. Consumers are driving off-premise delivery sales resulting in both operator & consumer – missing out on unique on-premise experiences.
Furthermore, as with its food counter-part, consumers are more educated today about different beer, cocktails, wine, coffees, sodas, and even a variety of waters available on the market. 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 do decide to dine out or visit a bar instead of ordering in, they crave something that’s ‘differentiated.’
How can bars and restaurants navigate these challenges and take advantage of this segment to develop a memorable, consistent, and profitable beverage strategy that creates differentiation? No matter your concept, there are strategic ways to maximize your beverage potential and this session will walk you through the development of such an epic program.
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President, Lead Consultant & Author