Pros and Cons of Cocktails on Tap

Cocktails on tap continue to be one of the biggest and most talked about industry trends. Innovators of the approach claim there are several clear benefits, from saving time and money to improvement of the cocktails as the product is aged.  However, with the high demand for more complicated multi-ingredient fresh and craft cocktails comes the reality of struggles with consistency, timing and execution.

Cocktails on Tap for Restaurants and Bars

Here we’ll update you on how this trend has grown in the past year with key insight on the pros, cons and implementation of cocktails on tap from this past years VIBE Conference panel of experts including Kathy Casey & Danny Ronen of Kathy Casey Liquid Kitchen, Matthew Meidinger of Kimpton Hotel & Restaurant Group, and Brandon Wise of Imperial & Portland Penny Diner.


-          High speed of service
-          Ability to use and retain quality, fresh ingredients under pressure
-          Lower staffing requirements
-          Ease of training new staff
-          Higher profitability due to faster service of a higher profit margin product
-          Reduces mise en place
-          Flexibility to offer tastings/different pour sizes


-          Requires manual agitation
-          Minor separation issues
-          Ker replacement parts
-          Over-pouring, tastings, theft
-          Batching mistakes are very costly
-          Cost of start-up equipment
-          Perception of cool trend vs. cheating


Once you’ve decided to incorporate ona

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