Jock Lindsey Makes a Splash for Disney

Image Source: Disney Parks

Jock Lindsey’s Hangar Bar, located at Disney Springs in Florida, opened  just last September and already its concept and beverage menu, based on the likable pilot Lindsey of the Indiana Jones franchise, wowed the judges enough to take home the 2016 VIBE Vista Award for Best Menu Program among hotels, cruise lines and casinos.

The innovative and immersive bar is located inside a large airplane hangar at Disney Springs, along Lake Buena Vista. The venue features seating for 150 and extensive aviation décor. The beverage menu is based on Lindsey’s travels, with a rustic look and feel and beverages that fit the bar’s fully realized theme. The attention to detail is what sets this beverage menu apart and creates a competitive differentiation from other beverage menus.

Featuring a wide variety of beverages, including signature cocktails and non-alcohol drinks, a beer list with local craft options, a wine list with selections from around the world, and locally sourced spirits, the menu promotes innovative offerings with a goal toward increasing sales. There are 8 signature cocktails served in souvenir glassware, such as the Reggie’s Revenge made with Florida Cane Vodka Orlando Orange, Midori melon liqueur, white cranberry juice and fresh lime juice; and the Cool-Headed Monkey made with Starr African Rum, Van Der Hum South African tangerine liqueur, fresh lime juice, watermelon and pineapple juice.

Furthering the concept, the menu notes that the Hovito Mojito and the Bitter Barkeep cocktails are from Jock’s travels to South America, the Aviator’s Flight and The Scottish Professor are from his European adventures, Anything Goes and Bedtime Story cocktails are from his Asian travels, and the Cool-Headed Monkey and Safari Sangria cocktails are from his African excursions. A rustic, hard-bound menu cover and colorful photography of several signature cocktails add uniqueness to the menu. Cocktail, beer, and wine glass prices range from $9 to $22 to fit every budget. The food items are also highly themed and full of flavor, all carefully crafted to inspire drink cravings for increased beverage sales.

Servers and bartenders underwent three weeks of intensive training prior to the grand opening, with a focus on Disney service standards, regulatory training and sanitation guidelines. Master Sommelier Brian Koziol and mixologist Armando Rosario conducted in-depth product education, and special mixology training was required for all bartenders. A host of beer and spirits suppliers provided additional brand education to the entire wait staff. Servers and bartenders were also tested to make sure they were menu ready, knowledgeable about the many selections, and capable of making drink recommendations to guests.

Jock Lindsey’s Hangar Bar had been open for just over a month when it began outperforming similar theme park bar programs. Beverage sales exceeded expectations and confirmed that Disney chose the right mix of drinks, with cocktail sales the strongest, followed closely by beer. Customer feedback about the beverage menu and drinks has been overwhelmingly positive.

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