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5 Tips to design the best drink menu for a restaurant

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The drinks menu is, definitely, the menu less care by the hoteliers and is usually well, a static list, unchanged in a short period of time, with wrong prices or stickers that reflect the new sale price.

Although it shows that the client looks for the full experience, This means you'll eat well, but also looking for excellent service and some surprise that we can provide you every time you attend our local. basic for the future of a bar or restaurant premises.

Thus, It is curious that the hospitality industry does not pay special attention to the drinks menu knowing that the margin is wide, even to double or tripling its cost relative to Retail price (PVP).

In addition to the wide range of benefits, It has another attraction of the most relevant, no decline, You can buy units and their service is usually fast.

go over 5 families of cold drinks with most suggestive tips to design a fresh letter, attractive and of course, profitable.

Tips for designing the drinks menu for this summer

Smoothies

Surely you've heard of them. The smoothies They are based drink plain yogurt, may be with or without sugar with fresh fruits. Sometimes, milk is added to the preparation remains more liquid.

These can be completed with various toppings, sauces, Chocolate chips, candies or cereals.

If you choose this drink, implements seasonal fruits that will be cheaper and will be full of flavor. If consumption is high throughout the year, considers freeze different fruits at its best and price.

As well, buy a creamy yogurt for perfect result. Y, takes great care presentation.

cocktails

Increasingly, They take over cocktails bars bars both restaurants and hotels. Here play a key role bar staff and you'll need to train them to implement a quality service. If you choose this, begins with a Basic menu of classic cocktails (Margarita, Dry Martini, Mojito, Manhattan, Cosmopolitan, Old Fashioned…). Later, You prunings include signature cocktails.

As for utensils, You need to buy basic: mixer, shakers, imperial spoon, gusanillo, ice tongs, cooler, glasses of all kinds (Martini, flute glasses, low glasses ...), Peeler for decorations, etc.

Although it may seem a significant investment, it is not, as you'll get faster performance if you promote. Over time, It may be your hallmark. Why not remember often a hotel or a restaurant for some particular experience?

Mocktail

Although it sounds strange, They are called mocktails, and they are fashionable. Prepare an attractive letter based cocktails fruit juices, syrups or infusions to propose a different offer beyond the classic San Francisco.

And if you still consider this family of beverages, begins to have it in mind. The cost of these drinks is low and your profit, It may be even greater than any cocktail with alcohol.

smoothies

Combined with milk with fruit, Chocolate aromatics. Definitely, popular smoothies we consume from small.

Give it a whirl and add tropical fruits, or even, ice cream creaminess to win. And playing with Syrups, There is a wide variety in the market and will bring a different flavor to each.

Natural juices

Definitely, They are the most popular and in demand in the summer months. There are countless proposals, from fruit juices to added sugar juices detox plant-based and vegetable. Among its recipes, no shortage of strawberries, pineapple, melon, the Orange, the lemon, etc.

For the preparation of juices detox You can use spinach, kale, cucumber, goji berries, lino, chia seeds, to infusions or aromatic teas.

These proposals will serve to design a very varied menu, but remember that for fixing the selling price, you will make a perfect recipe together with his I escandallo, his data sheet and one order form so that the product always keep the homogeneity.

5 Tips to design the best drink menu for a restaurant
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About the Author

Manu Balanzino

Chef, sommelier and gastronomic consultant. Management expert Food and Beverages in the hospitality industry, advises numerous brands of the food industry and restaurants in the development of cards, wines, distillates and cost control. Balanzino Manu is the founder and director of the digital newspaper, The Gourmet Journal, a referential publication of the culinary field. further, He is editor in magazines specializing in food and wine both nationally and internationally.

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