How to Write the Wrong Cocktail Menu

Ein Seminar von Julie Reiner von der Flatiron Lounge  in New York, wie man sein Karte / Menü nicht schreiben sollte! Die wichtigsten Punkte habe ich hier aufgeschrieben!

How to Write the Wrong Cocktail Menu - Step 1 

Write it in a vacuum:

• Make surre your cocktails have nothing to do with the cuisine
• Make sure every drink requires multiple ingredients specific to that cocktail.
• Require levels of complexity thtat the bar´s volume and design cannot handle.
• Assume your palate is that of the guests.
• Drinking habits can vary within the same concept depending on geography.

How to Write the Wrong Cocktail Menu - Step 2

Allow your staff to perceive your list´s brilliance for what it is:

• Assume they are as devoted to quality as you and will maintain your program.
• Assume they have the same palate and salesmanship as yours.
• And if they do, why are they working for you anyway?

Importants Points:

1. Constant Training and deputization
2. Socratic Tasting
3. Seasonal Rotations to address moribund sales
4. Smaller can be better
5. Designing within the confines of the concept
6. Using flavor profiles to balance complexity versus volume
7. "Trojan Horse" Cocktails
8. Using technology to create consistency and quality

Teil 2 folgt in Kürze........