I think we can all agree that preparation is key. When it comes to foodservice, the entire staff does their part in preparation for whatever the day has in store. And everyone has the same goal in mind: to make sure everything runs like clockwork during those peak hours of business. But, that preparation doesn’t just start with the people working hard to make sure things run accordingly. It starts with giving those people who are working hard to make sure things run accordingly the proper blueprint to do so. This month, we're going to be talking bar design and what it takes to create a functional, and profitable, bar.
Whether we’re talking about trendy craft cocktails at the hippest downtown bar, your local coffee shop pouring nitro-infused cold brew on tap, or blending up the freshest health smoothies and juices - it’s no secret that beverages are the real moneymakers in your operation. And don’t think that the profits are only seen in alcoholic beverages. David Henkes, senior principal at Technomic, revealed in a recently published article by the company that non-alcoholic beverages “…account for $1 out of every $5 consumers spend away from home.” The proof is in the pudding (or the glass in this case). But that doesn’t mean you shouldn’t put any thought into your beverage offerings with the mindset that people will buy them no matter what.
As with any industry in existence, times change and the need to evolve becomes inevitable. We have seen and experienced so much evolution in the foodservice and commercial kitchen equipment industry recently; whether it be the equipment and technology itself or how users are utilizing and interacting with their equipment, here at Apex, we take a deep appreciation of the consumer experience by paying attention to what is being talked about, not only in the industry as a whole, but out in the field. The biggest advantage sales reps have in helping to provide the right solutions for our customers is being out in the field and asking questions.