Let’s set the scene: It’s Halloween night, and your bar is packed with costume-clad consumers looking to have a scary good time. “Monster Mash” is blasting through the speakers, and drinks are poured and served faster than Dracula can morph in to a bat. All the pieces are in place for a profitable and productive night for your business, as long as (knock on wood) your customers keep feeling that Halloween vibe. As one of the busiest bar nights of the year, it’s up to you to keep your customers’ tabs open instead of closed and looking for a new bar. How do you do it? Read on to find out.
No one knows the exact origins of the colloquial figment that drinking more alcohol when you’re hung-over will actually cure it, nor is it proven to be true, but what is true is, hung-over or not, people can’t get enough of cocktails in the morning. A great money maker for the usually low-cost fare of breakfast, morning libations enhance brunch options and are easy upsell items. Mimosas and Bloody Marys are standard practice, but if you’re looking to embellish your A.M. drink menu, try experimenting with corpse revivers.
Beer gardens came about in the 18th century as the result of one of life’s happiest accidents. German beer brewers began planting gardens on their rooftops because they found it to be an effective method for keeping the temperature cool enough for their brews to ferment. Soon, some of the more enterprising brewers found it profitable to begin serving beer in those gardens, and the concept has been booming ever since.
Pouring a beer involves a degree of presentation, and the method of pouring can affect the drinker’s experience. Not only that, but how a bartender pours a beer can affect the overall taste and consistency of the beer. Consider these tips for pouring the perfect draft beer.