Liquid Assets Expand the mind-set beyond markup and pricing. Think what can be merchandised. Give the customers an experience, not just a deal. Create matches between beverages and food. Senior Editor Maximizing the beverage side of the menu is a juggling act, asking for a careful hand that can adroitly manage to foster a perception of value, stay on top of cost control and think beyond the week's performance.
Success pads profits, often making a critical difference to overall performance.
Whether for soft drinks or spirits, wine or water, winning beverage strategies can be implemented at any type of operation. They may be as simple as displaying a colorful array of cordials on a trolley or selling a variety of sparkling and still waters by brand name. Install an espresso machine at the bar and its gleaming, hissing presence sparks suggestion and sales. It's similar for imported waters. Flexibility is key to Bristol's pricing policy.