Setting Up a Beer System
Beer is popular and it's profitable, but when it's done incorrectly, it can also be expensive. It all depends on the beer system. It's important for beer to be well organized in the keg room, to be kept at proper temperature from the walk-in to the tap, and make it to the customers glass with quality -- and without a lot of foam. The reality is foam equals wasted profits, and when you configure your beer system the right way, you can help eliminate foamy beer.
Chosing Ice and Selecting an Ice Machine
Ice is one of the most versatile tools in any type of foodservice operation. Yes, it can be used to store and display food, but let's be honest. We really look to ice to enhance our beverages, to make them colder, or give them a visual appeal. Ice can also be complicated. First, you must determine which type of ice is the most desirable for your application, and then you have to determine which machine can create that type of ice efficiently and reliably.
Designing a Craft Cocktail Program
Craft cocktails are an experience. Watching them being made is part of the process, and you certainly can't argue about the quality. From clear ice to draft cocktails, there are many small details that can help make a craft cocktail program more successful -- and more profitable. Let's take a look at a few important topics here.
The Popularity of Zero Proof and Non-Alcoholic
More consumers are turning to non-alcoholic beverage options. In fact, it's one of the fastest growing segments in beverages. The proof is in the major investments in N/A made by traditional beer-makers. From N/A beer to zero proof cocktails and even beverages like kombucha, look for major growth in the non-alcoholic beverage segment across Florida.
What You Need to Serve Coffee and Tea
Behind water, tea is the second most-consumed beverage in the world, in large part because so many parts of the world have embraced it. Coffee, while not quite as popular globally, is a growing market segment in the United States, particularly amongst younger demographics. Serving both coffee and tea is a great way to attract customers and increase profitability.
Storing and Serving Wine
Wine is one of the fastest-growing segments in bar and beverage. Though profitable, it does come with its own unique set of challenges. The good news is there are new trends emerging that make wine storage and serving wine easier, which also tends to make it more profitable for Florida's restaurants, hotels, and other types of operations
Bar and Beverage Equipment Basics
The reality is bar and beverage equipment are just as important as the foodservice equipment you find in the back of the house. From refrigeration to keg racks to the beer lines, when you assemble beverage equipment in the right ways, it can lead to greater profitability.
More Florida Beverage Trends
Florida has no shortage of bar and beverage hot spots. From Duval Street to South Beach, University Avenue to Tennessee Street, wherever you go in the Sunshine State, you'll find people following and setting trends in the beverage world.