You should make bold moves and test out new drinks and beverages on customers. It gives your bartenders space to be creative and invested in their work — these pros know what’s hot and they should be given the space to flex their chops. See what works, then 86 those drinks that flopped.
It’s equally important to keep those crowd-pleasing money-makers up front on your menu. Consistency is key to making regular customers happy and a great way to win over some new ones.
Switching up and optimizing your drinks menu should be ongoing — this goes for cocktails, beer, wine, and everything in between.
Join our go-to team of food and bev experts Cheryl Stanley and Doug Miller, both faculty at the Cornell Nolan School of Hotel Administration, for a spirited conversation and critical menu advice on how to get your drinks menu dialed in!
Whether you’re a bar manager, mixologist, server, or just a thirsty enthusiast, pull up a stool and let’s get creative. We’re excited to hear what’s working for you out there, as well.
