Random Spottings: Good night, Irene
A hurricane is disruptive whenever it hits, but as the full force of Irene swept the East coast over the weekend—the most lucrative days for restaurants—industry folks had to instantly come up with their own disaster plans. And they had to let their customers know pretty quickly. Alerts sent out through Facebook, Twitter, texts and blogs ranged from the serious to the quirky.
Sweet turns sour
Syrup, a thick viscous liquid, is made by dissolving sugar in water or by reducing cane or sugar beet juice. Simple syrup is often used to sweeten beverages because granulated sugar doesn’t dissolve easily in cold liquids; syrup also balances acidity in drinks like coffee, lemonade or citrusy cocktails.
Traditional is meeting contemporary, as beverages are revamped for a changing palate, pocketbook and generation of consumers. Benchmark Hospitality International’s “Top 10 Beverage Trends for 2010” shows how the beverage industry is embracing change and satisfying consumers—whether it’s rediscovering retro cocktails or welcoming new wine varietals.