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Less waste, more taste: Building cocktail menus that increase excitement and revenue!
In an era of rising costs and changing consumer habits, how can venues create cocktails that customers love without overcomplicating operations? This session will explore what makes a cocktail truly successful, balancing great ingredients, service style and visual appeal with commercial viability. This panel, led by Manjeet Griffiths from Bar Magazine, will explore how simple, well-executed drinks can drive revenue without stretching budgets. From understanding consumer trends and choosing the right serves for your clientele, to sustainable practices such as upcycling ingredients and keeping garnishes minimal, speakers will share practical, easy-to-implement advice that works in today’s challenging trading environment.
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