+Cheers: Cheers April 2011
Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.
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1-10 of 17
“ Cover”
REINVENTING THE CLASSICS BEER SOMMELIERS ITALIAN BY THE GLASS VALUES OPERATIONS THAT SPECIALIZE M2MEDIA360 ® THE BEVERAGE BUSINESS MAGAZINE FOR FULL-SERVICE RESTAURANTS AND BARS WWW.CHEERSONLINE.COM APRIL 2011 Tequila Tempts
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“ Table of Contents” (page 2)
CONTENTS April 2011 Vol. 22 No. 3 32 22 FEATURES 22 Agave Brings its A-Game 26 Beer Sommeliers 32 Spin Doctors 26 ON THE COVER: Tequila on its own and with all the fi xings for Margaritas remains popular. Photography by Pat Mazzera. www.cheersonline.com New twists on the classics. By Kelly Magyar...
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“ First Sip ” (page 5)
FIRST SIP ® It is (Really) All About Service a disappointment, no mater what it costs, when the food is not up to par. However, I think for many of us in the business, it all comes down to service. If I can’t get another glass of water or fresh pepper, it is not going to be a fun evening. I just ...
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“ Drink Culture” (page 7)
DRINK CULTURE InstantNightlife Helps Operators Fill Clubs Deal sites like Groupon and LivingSocial, that offer on-premise discounts, have exploded over the past year. But since customers typically have several months to a year to redeem a deal, it doesn’t necessarily help operators who have an im...
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“ Drinks” (page 11)
DRINKS Tequila Trends Tequila lends itself to a range of savory and spicy preparations, as a handful of mixologists demonstrate with these recipes. SPICY ROSE T is drink was created by Julian Uribe, assistant manager of food and beverage at 1500 in Miami’s Eden Roc Hotel. 1 ½ oz. Platinum tequila...
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“ Marketing Matters” (page 12)
MARKETING MATTERS By Andrew Freeman However, before deciding to be the next best Bourbon bar it’s important to lay the groundwork with a well thought out action plan: establishing your concept, building the framework and marketing it to consumers and the media. Pick your poison carefully. Just be...
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“ Scene Taste” (page 14)
SCENE By Ligaya Figueras The Unusual Negroni, which is barrel aged, is often served with appetizers. fl anked by exposed brick and crimson- colored textured wallpaper, is duskily lit from naked bulbs that hang from a wood ceiling and tea light candles on the tables and at the 11-seat bar. Altneth...
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“ Scene Cogtogna” (page 17)
SCENE By Amy Sherman The kitchen at Cotogna focuses on rotisserie items. Cotogna: Trattoria Redux Two siblings share a name and a concept. W 18 hen chef and owner Michael Lusk of Michelin-starred Quince wanted to expand his operations, he opened up a more casual dining venue, right next door. Ove...
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“ Agave Brings its A-Game” (page 21)
Agave In dressy Margaritas and diverse tasting flights, tequila is being taken more seriously. By Thomas Henry Strenk L ike a barrel-matured añejo, the tequila market in the U.S. is coming of age. A confl uence of factors is driving this maturation: greater availability of high-quality blue agave...
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“ Beer Sommeliers” (page 25)
Jimmy’s hosts various beer dinners and tastings. professionals prefer more accessible titles such as wine director or even wine guy. So for the even more relaxed arena of the beer on-premise, the description can seem pretentious. However educating staff and increasing training, in any part Beer S...
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