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Thomas Henry Strenk

Articles by
Thomas Henry Strenk

Page 2
Beverage

How to keep alcohol flowing at fast casuals

Many fast-casual operators are experimenting with different strategies to sell these beverages in a counter-service environment, most often without a dedicated bar. Several operators are discovering that profitable sweet spot between fast and casual.

Beverage

How 3 restaurants let customers craft their own cocktails

The new drink trend is toward “build-your-own” cocktails where the guest is presented with the option of choosing drink ingredients from several categories.

Beverage

Batch drink production speeds service

Many operators are cutting cocktail wait times by batching cocktails and either bottling, barrel-aging or kegging them to serve on tap for speedy service.

Beverage

Mixologists warm to cold-weather cocktails

Today’s vibrant cocktail culture has given rise to inventive icy drinks, but for the most part, hot alcoholic beverages have lagged behind in creativity.

Beverage

Mixologists shine up retro drinks with craft techniques

Now that Manhattans, sidecars and other classic drinks from the early 20th century are on cocktail lists, bartenders are mining the oldies for inspiration.

Beverage

Local ciders turn a major profit

Three in 10 consumers look for local craft beers and ciders at restaurants, finds Chicago researcher Technomic, and operators are expanding their selection.

Beverage

Tackling tiki

While early tiki concepts used concentrates and canned juices, today, it’s all about fresh juices and quality ingredients, says Rob Goldberg.

Beverage

Tapping the craft-beer craving

Although operators do have customers who are loyal to the beer they drank in college, there is increasing demand for smaller-batch beers, seasonal brews and those with a local pedigree.

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Thirsty for throughput

Delays that pile up over a service period not only diminish the guest experience, they can result in lost profits. Savvy operators are taking steps to pick up the pace.

Beverage

Pulling up a stool at Danny Meyer’s first bar

When guests sidle up to the bar at New York City’s Porchlight, the first stand-alone bar from Danny Meyer’s Union Square Hospitality Group, they will find a Southern influence and a craft-cocktail focus.

Beverage

Less is more

When it comes to wine lists, bigger is not always better.

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Modernizing mixers

To keep cocktail lists current, progressive mixologists are looking to the past, resurrecting old-fashioned mixers and modifiers with modern twists.

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