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Thomas Henry Strenk

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Thomas Henry Strenk

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Beverage

Cold-brew coffee can wake up cocktail sales

As cold brew makes inroads at restaurants of many types, a shot of the stuff can perk up drink sales throughout the day.

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Perks with draft wine

As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to guests today.

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Beer for delivery

As consumer demand for convenience continues to fuel growth in takeout, it’s important we continue to explore additional product offerings, like beer.

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Beyond the basic warm cocktails

Some operators are going beyond simply adding a hot toddy or boozy cider to the menu, converting today’s trends into cocktails for the winter list.

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7 cocktails that prove candy is dandy

Ranging from whimsical to pure imagination, candy-garnished cocktails are eminently Instagrammable, creating instant citizen ambassadors.

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A digital approach to draft systems

Operators are enhancing tap systems with smart high-tech features to reduce waste and spoilage, improve margins and even help drive more traffic to the bar—automatically.

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New-age frozen cocktails

Mixologists now are crafting frozen drinks with new formulas, techniques and tools. And operators are selling them beyond the hot weather season.

Beverage

How operators are upselling beer

Millennials and Gen Z drinkers prioritize quality and authenticity—characteristics that are boosting on-premise sales of imported and craft beers.

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7 frozen cocktails heating up summer bar sales

Restaurants and bars are going beyond frozen margaritas and pina coladas, concocting boozy slushies, snow cones and other frozen cocktails to lure sweaty customers.

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Drinks drive brunch business

Innovative adult beverage programs can give operators an edge on brunch—whether it’s a twist on classic cocktails or a menu of thematic signatures.

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Low alcohol, high payoff

Low-alcohol cocktails are trending on drink menus. One reason: Operators offering a shims list can dodge the huge cost of a full liquor license.

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Digitizing the wine list

As tablet-based wine lists become more accessible, operators are weighing high-tech efficiencies against high-touch service.

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