Nearly every bar owner wants to find ways improve profitability while maintaining or improving beverage quality. Pre-shift cocktail batching is one answer that bars have been turning to for decades.

The challenge with batching drinks is the waste that comes with the unsold product at the end of the shift. But in recent years, the cocktail world has been figuring out how to extend shelf life and drink quality to cash in on this systemic approach to high-volume hospitality.

The answer they came up with, no surprise, is kegged cocktails.

Kegged cocktails have shown up as one of the hottest drink trends of the last four years with their potential just barely tapped into. In many cases, bars are offering multiple draft cocktail options to their guests because kegged cocktails extend shelf life, lower costs, increase throughput, and increase consistency.

Several new concepts have flourished all over the world that focus solely on serving draft cocktails. Draft cocktails even reduce a bar’s waste/carbon footprint. Cocktails on tap seems like the perfect solution.

Despite the adversity the lodging industry faces with home sharing services like Airbnb and VRBO, there’s also an enormous opportunity for properties to attract and cash in with food and beverage.

In a recent edition of Foodservice Equipment & Supplies, our own VP of commercial sales, Jim Koelbl, sat down to discuss the current beverage trends in the hospitality industry, and the conversation was enlightening.

For starters, to ignore the threats facing the hospitality industry is impossible, but it’s also hard to ignore the opportunities. Millennials, especially, are looking for more variety when it comes to food offerings, and that’s where the industry is heading.

“While there are still true full-service hotels, these aren’t as prevalent as the mid-grade types that are seeking more versatility with barista-style coffee in the morning and alcoholic beverages in the afternoon and evening,” Koelbl said.

This comes down to one thing. Maximizing space. As designs and operations trend more toward multi-use opportunities, so too come the potential to increase onsite revenues.

Of course the challenge then becomes, what kind of equipment can we utilize to give us the ability to serve multiple meals and different types of beverages depending on the time of day?

“One challenge for many hotel brands that have traditional or mid-grade hotel bars is that these areas are open in the lobby. This presents a challenge in securing liquor, which needs to be easily locked up during off hours to prevent theft.”

Perlick has helped solve this challenge with a locking speed rail cover that stores beneath the speed rail when not in use. When needed, it is then placed on top and is secured with two padlocks.

While multi-use spaces can certainly impact a property’s bottom line, so, too, can embracing trends. The craft cocktail movement is a great example, and in many cases, an hotel that creates a high-quality, reputable bar will often be a destination even for those who don’t stay in the hotel. Some of the hottest New York City cocktail bars, for example, can be found in hotels.

“Perlick has partnered with renowned mixologist Tobin Ellis to create the Tobin Ellis Signature Cocktail Station,” Koelbl said. “This gives craft mixologists all the tools needed to create craft cocktails. This provides high volume in a small footprint.”

Bumped, bruised, scratched, and scraped. That should be the description of a prizefighter after twelve rounds, not a bartender after an eight hour shift. But bartending can be a demanding job that is both physically and mentally draining. Luckily, there are ways to reduce stress and injuries for bartenders, and one solution is through bar equipment design.

In a recent report, U.S. News & World Reports listed bartending as one of the 22 most stressful jobs of 2017. To put that into context, paramedics, police officers, and construction workers also made the list.

And that makes sense.

Bartenders spend a majority of their work hours on their feet, dealing with, at times, not so forgiving customers, with limited opportunities to relax. In most bars, bartenders are restricted to a small, confined space where they do most of their work taking orders and crafting drinks. The constant bending, reaching, and walking can have long term effects on their backs, hips, and knees. Tobin Ellis, designer of the Tobin Ellis Cocktail Station, put it best in a recent interview with NBC News:

“Career bartenders know that at some point they will probably be dealing with a host of repetitive stress injuries including chronic back problems, rotator cuff injuries, carpal tunnel and lateral epicondylitis. Most bars are designed by architects or designers, who are usually unaware of the unique physical challenges a bartender faces. Add to that that most bar equipment has not been redesigned since the 1950s and you have a recipe for bruises, scrapes, and sore feet, backs and legs. This is the opposite of what the Occupational Safety and Health Administration recommends in what they call a ‘neutral work position.’”

When Tobin Ellis and Perlick teamed up to create the award-winning Tobin Ellis Cocktail Station, it was with a bartender’s well-being in mind. After all, shouldn’t bar equipment be designed for bartenders?

[SEE ALSO: What bartenders and operators are saying about the Tobin Ellis Cocktail Station from Perlick and how it’s changing their business for the better.]

The Tobin Ellis Cocktail Station’s ergonomically designed features help to eliminate common pain points for bartenders. Everything a bartender needs to be efficient is within arm’s reach.

Refrigerated storage for garnishes are easily accessible without leaving the work area. A narrower ice bin brings bartenders closer to the customers without having to stretch across the bar to deliver cocktails. The expertly designed tool caddy has a place for every piece of a bartender’s arsenal, removing the need for digging and wasting valuable time. The curved rail design for liquor bottles surround the bartender, reducing steps and increasing output.

This “zero-step bartending” approach means less wear and tear on a bartender’s body. This allows them to perform at an optimal speed and efficiency. And that leads to more a profitable bar operation.

When you can’t build out, build up. That’s the basic idea behind the new Wine Column Refrigeration from Perlick. And because these units provide maximum visibility with a small footprint wine display, they’re ideal for restaurants and foodservice operations that don’t have an ideal space for increasing the visibility of wines but are looking to increase wine sales.

With a footprint of only two feet by two feet and a height of 84 inches, Wine Column Refrigeration can hold as many as 99 bottles of wine, both red and white, while still providing optimum visibility.

The reality is, wine displays are eye candy for diners. And the more people looking at aesthetically pleasing wine displays, the greater the interest in purchasing those wines. Premium wines are like trophies, so restaurants should display them like trophies to help drive wine sales.

But fine dining restaurants aren’t the only types of establishments where a refrigerated wine display can have an impact. Wine drinkers, especially the younger demographics, are finding more and more occasions to drink wine in different types of locations.

This means restaurants that were designed and built without wine displays in mind should now consider wine displays as a way to increase revenue. Of course, those very establishments are also likely hindered by space.

And that’s where the new Wine Column Refrigeration can help. With dual zone capabilities for both red and white wines, a variety of display options to feature premium wines, and a small footprint capable of displaying a high volume of wine bottles, these units might be the right solution for restaurants looking to increase wine sales.

MAKE YOUR WINE PROGRAM’S FIRST IMPRESSION A LASTING IMPRESSION WITH WINE COLUMN REFRIGERATION. TO LEARN MORE ABOUT THE FEATURES AND BENEFITS...

Whether it’s in a hotel lobby, a new trendy restaurant, or a speakeasy, a cocktail bar is often the most profitable location in any food and beverage operation. Because it represents so much potential, it’s even more important to consider best practices to help maximize the profitability of this space. Let’s take a look at five essential tips for a profitable cocktail bar.

TRY TO IMPLEMENT ZERO-STEP BARTENDING.

What is zero-step bartending? It’s giving bartenders the ability to create everything in a single space without stepping around behind the bar. If everything is at arm’s length, bartenders can create cocktails quicker, and the more cocktails a bartender can create in a given amount of time, the more profitable that space will be.

KEEP YOUR BAR ORGANIZED. Mise en place, which is a common French phrase that means “to put in place,” is common in just about every commercial kitchen around the world. It entails setting up ingredients before cooking to make the process easier. This isn’t just exclusive to the back-of-the-house, though.

Bartenders who keep an organized bar area will be prepared to make just about any type of concoction in a shorter period of time while also being able to work with their heads up, reading the room, and connecting with guests like all veteran bartenders should. Every time a bartender has to look down to fumble for a tool or turn her back on the room to get an ingredient from a backbar refrigerator, she is missing out on all the hospitality opportunities in front of her. This causes bartenders to lose their natural flow of service.

KEEP YOUR BAR CLEAN.

Unsanitary conditions can mean cross contamination and dirty drinks as a best case scenario, expensive health code violations and even closure at its worst. When drinks are prepared with bar spoons or cocktail strainers that haven’t been properly cleaned, the next drink won’t taste like it should. When cleaning equipment like glass rinsers are installed outside of health codes, fines or closure may occur. Either way, keep your bar clean to keep your customers coming back and health inspectors from coming back.

STORE INGREDIENTS THE RIGHT WAY.

In many ways, cocktails are only as good as the ingredients that go into them. If you’re making a classic negroni or Manhattan, your vermouth is extremely important. Treat it that way, and refrigerate it. After all, it’s wine. If you’re making a mojito or a caipirinha, mint will be key to your cocktails. Garnishes like herbs need to be stored the right ways so they don’t wilt behind the bar.

UTILIZE THE LATEST TECHNOLOGIES AND EQUIPMENT.

Whether you’re figuring out a new way to display your wine list on a iPad or tablet or are using the latest point-of-sale software system, equipment can make things easier and enhance the guest experience. With new underbar equipment like Perlick’s Tobin Ellis Signature Cocktail Station, bartenders can create high quality cocktails in higher volumes, all while providing a better experience for guests.

Two simple words are like music to a baseball fan’s ears. No, not “Play ball!”

“Beer here!”

Baseball and drinking beer. These two American pastimes have gone hand-in-hand over the last 100 years. But the relationship between baseball and beer has had its ups and downs. In the late 1800s, the National League kicked teams out of the league for selling beer. Today, you can’t go one pitch without seeing beer advertisements.

The game, and the beer, has certainly changed over time. But from the designated hitter to the designated driver, the history of baseball and beer is longer than a stadium beer line during the 7th inning stretch.

As Perlick celebrates 100 years of bar and beverage innovation, let’s take a look at how beer and baseball have impacted one another over the last century.

[See how baseball stadiums are using Perlick Beer Systems]

1920

Beer was one of the earliest, and most popular concession items. Until 1920. The 18th Amendment was enacted prohibiting the production and sale of alcohol. Prohibition left ballparks all over the country dry and empty of beer, which, next to hot dogs, was the lifeblood of concession stands. Baseball stadiums would eventually gain a reputation as a speakeasy of sorts, with law enforcement keeping a stern eye on fans. A “walking speak-easy” or a man with a harness full of highballs, even sold drinks near the Polo Grounds on game day.

1933

Right around baseball’s Opening Day, on April 7, 1933, Prohibition was repealed and everyone from baseball fans to baseball players rejoiced. Coincidentally, Major League Baseball’s first All-Star Game was this year, a celebration that would certainly be accompanied by beer. The decade-plus apart only made beer and baseball’s relationship stronger. The 1930s were also an important time for Perlick, as the first Direct Draw Beer System was rolled out.

1940s

Beer sponsorships of local baseball broadcasts ramped up. Falstaff Brewing Company sponsored former MLB pitcher Dizzy Dean’s St. Louis Browns broadcast. Falstaff would follow suit decades later with Harry Caray’s 1970s broadcasts. Home run calls would be sponsored by a local beer company. Mel Allen would call a New York Yankee home run a “Ballantine Blast” after Ballantine Beer. The movement from radio to television would solidify baseball’s relationship with beer for years to come.

1950s & 1960s

Baseball television broadcasts were heavy on beer advertisements, both during the game and during commercial breaks. Many local brewing companies in these major cities set aside a great deal of marketing dollars towards baseball advertising, a trend that would continue for decades. A few notable sponsor-team relationships included the Boston Red Sox and Narragansett Beer, the Minnesota Twins and Hamm’s Beer, and the Milwaukee Brewers and Miller Brewing.

The 1960s were a turning point in beer systems for large crowds. In 1962, Perlick unveiled the Century Beer System, the first glycol beer system that could transport beer up to 100 feet. It solved draught beer issues at sports stadiums across the country.

1974

One of beer’s ugliest incidents with baseball occurred on June 4, 1974 at Cleveland Stadium in a game between the Cleveland Indians and Texas Rangers, known as “Ten Cent Beer Night.” The promotion allowed fans to purchase up to six beers at a time, for ten cents apiece. Tensions were high and 25,000 rowdy fans saw streakers take the field, and threw objects at Rangers players. The Indians would rally to tie the game 5-5 in the bottom of the ninth.

It was then that a young man ran onto the field to try and steal a Ranger’s hat. Texas players thought he was attacked, and rushed the field with bats, followed by a stream of fans armed with knives, chains, and bottles. Even the Indians, trying to protect their baseball brethren, attacked their own fans. The riot resulted in 9 arrests and a forfeit.

The next 10-cent beer night was July 18, and went off without a hitch.

1982

The memorable 1982 World Series, known also as the “Suds Series,” saw the St. Louis Cardinals beat the Milwaukee Brewers in seven games. St. Louis’ affiliation with Anheuser-Busch, and Milwaukee’s relationship with Miller Brewing, made this World Series a beer-centric affair.

2017

DISCOVER HOW STADIUMS AROUND THE COUNTRY ARE MAXIMIZING THEIR FOOD AND BEVERAGE OPERATIONS. TAKE A LOOK AT SOME GREAT EXAMPLES AND BEST PRACTICES OF LARGE VOLUME BEER SERVICE BY LOOKING AT THE PERLICK GUIDE TO LARGE VENUE BAR AND BEVERAGE SYSTEMS.

The Tobin Ellis Signature Cocktail Station from Perlick is one of the only pieces of underbar equipment in the industry designed by a bartender for bartenders. Often referred to as the “Bartender’s Cockpit,” the Tobin Ellis Signature Cocktail Station features many thoughtfully designed and ergonomically created features that help eliminate typical bartender pain points.

Refrigerated Storage

The Perlick unit has refrigerated storage that is accessible. No more turning around or running to a different area of the bar to find what you need. The Tobin Ellis Signature Cocktail Station provides access to things like garnishes and vermouth (in their ideal storage conditions) without taking a single step.

Narrower Ice Bin

Bartenders who have to lean over a wide ice bin in order to make cocktail after cocktail are uncomfortable to say the least. The Tobin Ellis Signature Cocktail Station has a narrower ice bin allowing bartenders to be closer to their drinks, as well as the customers who will drink them. With the addition of a stainless steel divider, the ice bin can also be separated into different storage areas.

Prep Sink and Caddy

With the Tobin Ellis Signature Cocktail Station, there’s no more digging through a deep storage bin filled with gross water in order to find the utensil you need. The unit includes a prep sink and tool caddy that has different depth levels for holding certain pieces of equipment. It also integrates with a glass rinser and a foot-operated faucet for ease-of-use.

Sleek Speed Rail

This is the feature that truly turns the Tobin Ellis Signature Cocktail Station into the Bartender’s Cockpit. With a speed rail that is narrow in front, bartenders are literally inside the unit. Curved rails that hug the body widen to either side in order to accommodate larger bottles.

“As a bar design consultant, I was MacGyver-ing equipment out at the bar,” Tobin Ellis said in a recent article from The Tasting Panel. He took that experience to Perlick, where the original Bartender’s Cockpit was created.

In today’s digital age, what was “hip” a week ago is likely old news by now. Trends and tastes are changing faster than ever, and nowhere is that more prevalent than with bar and beverage selections. The group with both the influence and the buying power spearheading these changes are Millennials.

For restaurants, bars, and nightclubs, it’s important to offer bar and beverage selections that reflect this generation’s tastes. But before you offer the newest craft cocktail, you want to first understand what quenches the thirst of this demographic.

Who are Millennials?

First, who are Millennials? About 25% of the U.S. population falls between the ages of 21 and 35 and are considered a part of the group known as Generation Y. It’s more diverse than anywhat millennials look for in bar and beverage selections generation preceding it, but most important, Millennials have the highest spending power. It makes sense that they are a crucial target market for restaurants and bars.

In all aspects of life, Millennials value authenticity and experience. Technology plays an immense role in nearly every decision Millennials make. They are skeptical of most advertising and believe that online advertising, blogs, and tasting events are more genuine and personal experiences. Purchasing decisions stem more from social media and word of mouth, and less from television or print advertisements.

With food and drink, Millennials want a unique experience that is customizable. They prefer to discover and try new flavors and products.

What are Millennials Drinking?

Millennials are driven by trend and taste. They care about flavor profiles, ingredient sourcing, and how beer, wine, and cocktails are produced when making their bar and beverage selections. The surge of the craft movement is directly related to Millennial’s preference of craft beverages. More specifically craft beer and craft cocktails.

According to a 2016 Trend Insight Report from FONA, Millennials enjoy craft beer more than any other consumer group. They are also drinking beer in social settings like restaurants or bars far more often than other demographics. Always looking for the latest and greatest, Millennials seek out lesser known craft beers and constantly look to discover new styles and breweries.

In the same FONA report, it states that Millennials drink more varieties of spirits, like vodka, rum, tequila, and whiskey, than any other generation. Their flavor portfolios range wider and are as diverse as the group themselves. Part of this is due to this generation drinking more sophisticated beverages like wine and spirits at an earlier age.

Flavors and color play enormous roles in beverage selection. In craft beers, hoppy IPAs and seasonal fruit-infused options are popular. Flavored liquor, like cinnamon whiskey, has taken on a life of its own in recent years. Millennials tend to flock towards sweeter wines, but are open to trying newer, local offerings. Novelty cocktails are becoming more common due to the tastes and trends of Millennials.

Speaking of wine, millennials are surprisingly drinking wine earlier and more often than other age groups. In a study by the Wine Market Council in 2014, 29% of wine drinkers were between 21 and 34 years of age. Apps, wine clubs, and other technology helps wine drinkers branch out and discover all different types of wine.

Whether it’s wine, beer, or a craft cocktail, Millennials are more willing to try new, limited-edition, or concept beverages. That presents a huge opportunity for operators to tailor their bar and beverage programs to this young, influential, and profit-making generation.

IS YOUR BAR AND BEVERAGE PROGRAM EQUIPPED FOR THE TASTES OF MILLENNIALS? TO MAKE THE MOST OUT OF THE MOST PROFITABLE GENERATION, DOWNLOAD THE PERLICK BAR AND BEVERAGE PRODUCT GUIDE.