Throughout 2019, we’ve been introducing you to Nightclub & Bar’s Five Pillars, the five major areas of business on which operators should focus their efforts.
Food & Beverage is one of these core pillars, of course. Bars and restaurants stand out from their competitors, particularly in crowded markets, with the food and drinks they offer guests. Over the span of just a few years, consumer behavior has reshaped guest expectations: they expect top quality, sustainable programs, meat alternatives, zero-proof drinks, customization, and convenience.
The articles below are the most popular Nightclub & Bar F&B articles of 2019.
We’re about to welcome 2020, the start of a new decade. These articles and the information contained within will give you an idea of how consumer tastes are shifting so you can make informed—and profitable—F&B decisions.
Nielsen CGA used data to uncover the top cocktails in the United States. They built multiple lists using different datasets so operators can make informed menu decisions.
Did these operators and bartenders in Scotland, England and Australia nail their predictions? And will those predictions carry over to 2020?
A focus on bases and modifiers certainly makes sense when looking at your cocktail menu. But what about the actual production of those drinks? This technique can change your drink game.
It’s no longer enough to offer guests who aren’t consuming alcohol in your bar or restaurant soda from the gun, juices, coffee or water. Putting thought behind a zero-proof program can be a profitable decision for a multitude of reasons.
Missy and Kristin Koefod, the minds behind 18.21 Bitters, Drafts+Dogs and The James Room, have found great success with cocktails on tap. They share the lessons they’ve learned and tips to succeed with draft drinks.
Technomic is one of the best sources for industry predictions. Midway through 2019 they predicted the trends we should all watch not just this year but moving forward into 2020 as well.
Back in May of 2019, Chef Brian Duffy took to Instagram to read through three real-world restaurant menus to share his thoughts and advice. The insights he provided can help operators refresh their own menus.
Commit to mastering your F&B programs at the 2020 Nightclub & Bar Show in Las Vegas by visiting the F&B Innovation Center for live demos from chefs Brian Duffy, Nick Liberato, Kayla Robison, Jennifer Behm-Lazzarini, Keith Breedlove, and more. You’ll also want to plan to attend F&B-focused sessions like “Designing Award-Winning Beverage Program is not Magic” with Mark Fine of Norwegian Cruise Line, “The Anti-Waste Era: Drink Like You Give a F*ck” with Kelsey Ramage and Iain Griffiths of Trash Tiki, and “Out with the Old & In with the New: Time to Change that Menu!” with Chef Brian Duffy. Register now!