Breaking Ice by Ned Barker
The impressive rise in high-quality cocktails and cocktail menus in hotels is real and it’s sustainable. But all too often there’s one substandard ingredient – ice.
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Ned Barker
Ned Barker Consults for multiple hotels, hotel chains, restaurant chains. Concept development; national menu and marketing initiatives; brand standards; training programs; rebate programs; property evaluations; customized workshops; lease evaluations, negotiations. www.GrillVC.com
Stirring Up the Drinks Menu
by Ned Barker
So, if “everyone” has their own specialty drinks with fabulous pictures, mouthwatering descriptions, and clever printing formats, where do you go next? I suggest that you consider lists, themes, and (especially) collections.
It’s Time To Be Late – Ned Barker
Growing in popularity is a late-night happy hour. Various strategies are discussed.
Room Service
Knowing that your room service guests gravitate toward wine rather than beer or spirits presents a great sales opportunity. It’s like going fishing and knowing ahead of time that the fish will almost always bite at a specific type of lure or fly. So, wouldn’t you fill your tackle box with that type lure or fly?
THINK small
Apparently it’s good to think “big” as we do this a lot when we sell drinks. For example, we offer beer by the pitcher, margaritas by the pitcher, everything by the pitcher. And then there are 20-oz. or larger beers – $1.00 more for a double. Well, maybe it’s $2.00 now. We use oversized martini glasses or margarita glasses, serve wine in quarter-liter glass portions, sell large format bottles of beer, and on and on. by Ned Barker
The Purpose of Beverage-Cost Control Is Not Lower Cost
increase sales by strategic cost control
