Who Said A Cocktail Had To Have A Kick To Be Something Special
The food and beverage operation of any curling facility in this country has undergone significant changes in the past decade. These changes have been caused by circumstances of two major trends beyond the control of managers and board of directors. Or are they?
The first, of course, is a societal change where drinking and driving is no longer tolerated in our country. The problem for our clubs however, has been devastating financially. In the past, many operations relied heavily on the profits from the bar to break even or even to make a profit and to the point of discounting membership fees or other usage fees because “we’d get the bar”.
The second trend impacting bar sales is found in the choice Canadians are making when it comes to choosing a beverage. As a nation, we have become more health conscious and curling rinks are finding that out that a rye and Pepsi is being replaced by fruit juice and domestic beer often plays second fiddle to carb-free beer or specialty draughts.
Because of these trends, our buildings can no longer count on bar sales to subsidize operations (finding new revenue streams is a story for another day), however it is important that we look at ways to guarantee after-game sales from all of our customers. While volume may be down and sales may never be where they once were, profit is still available while making a very positive impression on your customers!
Let’s look at preparing and serving alcohol-free drinks to our customers and we know they will appreciate the diversity of choice and the special attention paid to them.
I recently found a really neat book titled The Original Guide to Alcohol-Free Beverages and Drinks by Robert Plotkin, Copyright 2002 BarMedia (available at Chapters Indigo). In the introduction, Mr. Plotkin makes three great points and I quote:
- “…who said a cocktail had to have a kick to be something special.”
- “The demographics of alcohol-free drinkers include literally everyone.”
- “Consider also that alcohol-free beverages and drinks are loaded with profit.”
- Salt the rim with celery salt.
- Serve in a tall, good looking glass (12 – 16 oz) over ice (glass half full of ice)
- Add Tabasco®, Worcestershire, salt & pepper to taste.
- Fill with good clamato juice (shake well before serving)
- Garnish with a lemon wheel and a stalk of celery
- Other options: garnish with a cucumber wheel; substitute asparagus for celery or even a pepperette!
- Tall highball glass half filled with ice
- One ounce of Torani Peach syrup
- Nearly fill with orange juice
- Splash of club soda (or soda water)
- An orange wheel garnish and a straw!
- Tall highball glass half filled with ice
- Four (4) ounces of cranberry cocktail
- Two (2) ounces of Torani Pink Grapefruit syrup
- Fill with club soda (or soda water)
- Something green for garnish and a straw!
- Tall highball glass half filled with ice
- Nearly fill with club soda (or soda water)
- Add ¾ ounce of Torani Passion Fruit Syrup
- Add ¾ ounce of Torani Watermelon Syrup
- Float one (1) ounce of half & half cream
- Garnish with a strawberry, add a straw and stir when ready to drink!
- Coffee mug or coffee glass
- Add one (1) ounce of Torani Chocolate Mint Syrup
- Nearly fill with fresh, hot coffee.
- Add whipped cream, powdered cocoa as garnish and coffee spoon
- Coffee mug or coffee glass
- Add three (3) ounces of milk
- Add one (1) ounce of chocolate syrup
- Add one (1) ounce of coffee syrup
- Nearly fill with cold coffee.
- Add whipped cream, powdered chocolate as garnish and coffee spoon