The art of creating cocktail programs

It often happens that restaurants serve amazing food, but the drinks are not so rosy. How to make the bar and kitchen complementary? Should you create an extensive cocktail menu? Focus on the wine list? Rely on the range of beers? Are cocktails even necessary?

The beauty of cocktail programs is their brightness, but how do you know what is right for your establishment?

Experience the restaurant as yourself

Ask yourself the question: “What is the look of the restaurant?” Once you answer it, you will understand in which direction you should move next - serve martinis, offer unusual cocktails, pour the best craft beer in the city, or throw all your energy into expanding the wine list.

Photo taken from farmhousetg.com

Be extraordinary

Creating an extraordinary bar requires dedication, knowledge, skill and attention. But what's really good is the bar, which is exceptional in some way.

Many establishments have cocktails on the menu because it’s fashionable: just take a few bitters, a couple of syrups and liqueurs - and the cocktail program is ready. However, this approach is not entirely correct. A cocktail program - from concept to staff training - requires an investment of money and time, in addition, high-quality alcohol and the services of creative and capable bartenders are expensive. If you strive for perfection, then the important thing is not what the budget will generally be enough for, but what you can do perfectly without going beyond it.

For example, running an incredible craft bar with knowledgeable bartenders, delicious food and sports screens that is fully seated every night and no one is upset about not finding seasonal cocktails on the menu.

In the photo: Libbey Mug-Jar, 488 ml.

Nothing lasts forever

Growth is important. If you are launching a new restaurant, you can open with 3-4 cocktails on the menu and see how things go. Everything is fine? Expand your range little by little. And if not? This is also a result. Your job is to understand what your visitors want and provide it to them. Do what you need to do and do it well.

In the photo: Chef&Sommelier glasses from the Sublym series

Grow and develop

You can start with four cocktails and eventually reach 10 - it's a gradual process. The same goes for training: it’s better to focus on basic cocktails so that both waiters and bartenders know and understand what they’re serving. Then you can invite experienced bartenders to provide training and help develop a cocktail program that would pair with the dishes you serve.

In the photo: Stölzle Lausitz Revolution series glasses.

The Art of Compromise

If you cut back on your cocktail program, sales may decline: Many people don't like wine and beer. Of course, a list of 20 cocktails is not necessary - 3-4 very simple drinks are enough. The principle is the same as with non-alcoholic beer: the lack of cocktails is a missed opportunity.

When adding a cocktail list to your wine and beer lists, choose something from the classics: such cocktails are easy to prepare and are perfectly balanced. Your guests will definitely like it: friends who prefer different drinks will be able to meet in the establishment. And their evening in pleasant company will help you pay the rent.

Another important point is setting the right prices: the menu should be balanced in this regard too. Therefore, rely on professionals - the head of the beverage department, the bartender and the cook.

In the photo: Old Fashioned Libbey Carats and Libbey Hobstar

Build professionalism

Think Bigger: Many restaurateurs fall into the trap of buying what they like, not what their guests like. Avoid a typical industry mistake by introducing not only your favorite beers and wines to the menu, but also your usual selection of drinks. By offering variety, you will increase the chances of pleasing your visitors. However, your employees must be able to correctly present the bar menu to guests and understand what the guest really wants - again, these skills can be developed. Be interested in your employees by giving them the opportunity to learn new things and grow professionally with you.

In the photo: two-stage Pulltex narzannik.

Read the original article in English at talesofthecocktail.com.