During the second day of the annual Cheers Beverage Conference in Dallas, presenters shared their insights, knowledge, and experience with attendees. Here are just a few of the highlights from day two:
“We get crystals in the head of our beer because we pour it reliably at 29 degrees every time from the tap. If you’re a craft beer nerd that’s horrifying, but for our audience that’s very attractive.”
-Randy Dewitt, Front Burner Brands
“Recognition is really driving our mixologists. If I pick up a recipe a bartender created nationally, they get a plaque with the drink and where it’s being sold. They love the plaques – we used to give $500 for a recipe submission, but they like the plaque better a lot of the time. They want the recognition.”
-Mike Hanley, Tavistock Restaurants
“Every operation needs a bar manager accountable for costs. Give them parameters and criteria for how they can get there, like what to order, how to price, or how to schedule and manage staff. Tell them ‘I can give you the tools, but you need to use them effectively.’ ”
-George Barton, gBartonInnovations
“We pour test before every shift and they get pulled off the shift if they can’t pour correctly. We want our managers to be able to tell what a correct pour is as well. We hold hourly team members and managers accountable for costs.”
-Kip Snider, Yard House
“The chains that are successful list beer style, taste, country of origin…they provide more information right on the menus. Don’t just list beer on the last page because Millennials especially want more information about the beer they’re drinking.”
-Chester Kwasniewski, Boston Beer
“Every one of our properties has to have three local craft beers on the menu, and each property’s list is unique. That experience is what Millennials are looking for.”
-Mac Gregory, Starwood Hotels
“We don’t have marketing dollars or a huge staff, so we educate our distributors and bartender groups. The servers need to know what a product is to explain it to the customers. It’s excrutiatingly hands on.”
-Melkon Khosrovian, Greenbar
“Millennials know what kind of glass drinks, especially beer, should be served in. Small chains already have multiple sets of glasses. The customers know the difference between a pilsner and a stout and what they should be poured in, and they expect you to serve them that way.”
-Deborah Barrash, Revenue Management Solutions
“A standalone drink menu by itself or listing drinks on the food menu only are not enough by themselves. You need to do a mix of both.”
-Mike Ginley, Next Level Marketing
“You won’t see a Harpoon billboard, but we’re found at the finish line of many charity races. We get involved locally.”
-Corey Johnson, Harpoon
