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.
Over the last 100 years, Perlick has given us a full range of bar and beverage solutions to help operators maximize the potential of their beer, wine, and cocktail programs. From the Tobin Ellis Signature Cocktail Station to draught wine equipment, Perlick equipment is designed to help operators make money, and it's designed to last. One of the latest units from Perlick provides a new way to store and display wine.
Apex is committed to bringing our clients the best in food and beverage equipment. It's no surprise, then, that Perlick underbar equipment was recently awarded the Best-in-Class Award from Foodservice Equipment and Supply Magazine for the 13th year in a row.
The Manhattan is one America's iconic cocktails. There are a wide range of stories and myths to where and how the cocktail first became famous, but no matter what your origin of choice, there's no mistaking the Manhattan as one of bar-goers' favorite drinks of choice.
For our team at Apex, NAFEM15 was one of the greatest shows in recent memory. The level of excitement and enthusiasm was off the charts. Of all the booths we visited, a few stand out for their innovative product offerings and their entertaining presentations. Perlick was one of those booths.
From items like the new wall-mount tower and the Tobin Ellis Signature Cocktail Station to the innovative ArcticPour technology, we were impressed by Perlick's dedication to everything bar and bartender. Efficiency and increasing beverage program profitability are the names of the game. But as great as it was to see their equipment in the booth, there's nothing like seeing where it's needed inside an actual foodservice operation.