I have sent some ideas out to you already but I wanted to explain a couple of general concepts that continue to creep into my plan and training areas, as well as what is happening in the market in general with industry trends.
When considering what items or drinks to add to your menu listings, consider how the drink list relates to the food on your menu and / or the overall style of your restaurant. I find that the bar and the kitchen do not always coordinate when making new menu items.
This is a shame as we work in the same locations, usually with a theme or style to the restaurant, and the overall cuisine should have some relation throughout the restaurant. I am not really saying all your drinks have to be named for something in the ocean if your style is seafood, but the style and majority of ingredients of the drinks should relate somehow to what is coming out of the kitchen. If it is seafood then I want a certain percentage of my drinks to be lighter and more delicate to work in a gastronomic sense with my menu. A couple high caliber bombers on the menu is fine for those that are having steak, but the majority should feel at home and reflect the style of the location.
Coordinate your program and your guests will appreciate the complimentary aspects of your food and drink programs as a package. It also becomes easier to train staff in the coordination of food and beverage pairing when the base-line products work well together.
A 25 year drinks industry expert, Brian has worked on just about every side of the beverage business, specializing in wine & spirits education, staff training, creative consulting, and of course service. He lives and works in Connecticut, where the number of working Somm's is limited, but he hopes through the effort of this site and its related events, that will change.
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