Attracting and retaining business at your property is important any time, but especially in today’s economy. Here’s a look at some new releases that can help you keep costs down, identify up-and-coming trends and get creative when it comes to your cocktails.
Practical Food & Beverage Cost Control
By Clement Ojugo
First published in 1999, Practical Food & Beverage Cost Control addresses common financial-management problems and gives guidelines for F&B success. The new edition contains practical, step-by-step suggestions for employing cost-control concepts effectively. Oft-cited problem areas the book aims to improve include high operating expenses, inaccurately documented and costed menu items, excessive inventory, inaccurate financial reporting and inadequate cash flow. To assist with controlling costs, the book includes information and tips on menu development and budgeting, purchasing, sustainable and organic trends and their associated costs and the advantages and disadvantages of cost-control techniques.
For more information about Practical Food & Beverage Cost Control, visit: www.hospitality-tourism.delmar.com.
Sips and Apps: Classic and Contemporary Recipes for Cocktails and Appetizers
By Kathy Casey
With more than 100 recipes – 69 cocktails, 35 appetizers and an array of variations, sours and purees – Sips and Apps is a handbook that hearkens back to the glamour of cocktail hours past. The book from Kathy Casey, celebrity chef, mixologist, TV and radio personality and author, includes a thorough bar-basics section, insider tips and techniques, recipes for infused syrups, original garnishes and fresh fruit purees and more. Some cocktail creations include a Tuscan Rosemary Lemon Drop, a Cucumber Elderflower Fizz, a Peach 75 and a Dubious Manhattan, while paired food recipes include finger foods like Croque Monsieur Puffs and Fennel-Roasted Walnuts.
For more information, visit the publisher’s web site at www.chroniclebooks.com.
By F. Paul Pacult
Spirits critic, educator and author F. Paul Pacult gives his annual list of the world's top 115 distilled spirits in the June 2009 issue of the quarterly newsletter, released in May. For the ninth year in a row, Pacult named Highland Park 18 Year Old Single Malt Scotch Whisky the top spirit. The whisky is made in the Orkney Islands off Scotland’s north coast. To uncover the 115 best spirits in the world, Pacult tastes hundreds of spirits each year. The subscription-only newsletter, started in 1991 by Pacult, costs $55 per year.
For more information, visit www.spiritjournal.com.
The beerbistro Cookbook
By Stephen Beaumont & Brian Morin
Due to the growing popularity of craft and specialty brews, many people are seeing beer in a new light: as the perfect ingredient to a dinner dish. In The beerbistro Cookbook, writer Stephen Beaumont and chef Brian Morin cover a variety of topics, from basic beer knowledge and how to pour beer to recipes for seafood, grilling, meats, cheese, beer cocktails and beer pastries. Recipes include Grilled Porter-Braised Pulled Pork Quesadilla, Drunken Portobello Mushroom Sandwich, The Ultimate Frites, Apple Ale Back Ribs and Stout Brownies.
For more information, visit www.beerbistro.com.