The restaurant recession continues, and when patrons do venture out of the house to drink they are drinking less. This has spawned pricing incentives from restaurants and bar operators alike in an effort to get customers in the door. However, while price promotions have been the most frequently used strategy to drive guest traffic, more robust flavors with craft beer and cocktails have sparked interest among consumers. What was old is new again, and historical classics are back in beverages and venues alike.
This report details the latest trends and factors impacting what and where people drink, including:
- What price promotions are being most implemented and where there is additional opportunity to battle the recession - The demographics that are most likely to spend money and what they are most likely to spend it on - How food influences alcoholic beverages and vice versa and how to kick it up a notch - How brands are emphasized as a part of drink menus and how drink menus and staff guidance can be used to get patrons away from “the usual” - Types of drinks that are “must haves” on every drink list and where there are gaps
