When guests step into a craft bar or restaurant, they're not just looking for a drink; they seek an experience. The ambiance sets the stage for this experience, and the choice of bar supplies plays a key role in creating the desired atmosphere. High-quality glassware, elegant cocktail shakers, and polished bar tools contribute to a sense of sophistication and luxury. Conversely, using worn-out or inferior supplies can detract from the ambiance, giving the impression of a subpar establishment. By investing in quality bar supplies, craft bars, restaurants and coffee shops can elevate their ambiance, attracting discerning guests who appreciate attention to detail and craftsmanship.
In the competitive landscape of the hospitality industry, professionalism is paramount. Quality bar supplies not only enhance the visual appeal of a craft bar but also speak volumes about its commitment to excellence. Sleek, well-maintained equipment signals professionalism and competence, instilling confidence in guests and elevating their overall experience. From gleaming stainless steel jiggers to precision speed pourers, every tool reflects the dedication to craft and attention to detail that defines a top-tier establishment. By prioritizing quality bar supplies, craft bars can bolster their professional image and differentiate themselves in a crowded market.
Perception is everything in the hospitality industry. Guests form opinions about a craft bar based on their interactions, surroundings, and the overall experience. The choice of bar supplies directly influences these perceptions, signaling the level of care and commitment invested in crafting each drink. When guests see bartenders using premium tools and serving drinks in exquisite glassware, they perceive a higher value proposition. This perception not only enhances their satisfaction but also encourages repeat visits and positive word-of-mouth recommendations. Conversely, substandard supplies can leave guests with a negative impression, undermining trust and loyalty. By selecting quality bar supplies, craft bars can shape guests' perception, fostering a positive reputation and driving business growth.
In the hospitality industry, increasing check averages is a key metric for success and profitability. Quality bar supplies play a crucial role in this equation by enhancing the perceived value of drinks and encouraging upselling opportunities. When guests are presented with expertly crafted cocktails served in premium glassware, they're more likely to indulge in additional offerings and higher-priced menu items. Moreover, the visual appeal of well-presented drinks can stimulate the appetite and prompt guests to explore new flavors and experiences. By leveraging quality bar supplies to enhance the overall drinking experience, craft bars can effectively drive revenue and maximize profitability.
In the dynamic world of craft bars and restaurants, every detail matters. From the ambiance to the drinks served, each element contributes to the overall guest experience and business success. Quality bar supplies play a pivotal role in shaping this experience, influencing guests' perception, ambiance, professional appeal, and check averages. By investing in superior bar supplies, craft bars can elevate their offerings, differentiate themselves from the competition, and cultivate a loyal customer base. From every day tools like pour spouts to significant investments such as underbar equipment, choosing quality bar supplies is not just a matter of preference but a strategic imperative for success in the competitive landscape of the hospitality industry.
]]>Plastic straws take hundreds of years to break down in the environment. It’s estimated that 500 million straws are used daily in the US. They’re used once, then end up in landfills, waterways, and elsewhere.
Having depended on cheap plastic straws for decades, switching to more sustainable or biodegradable straws is simple enough in theory but comes with significant cost concerns. Even paper straws can be as much as ten times the price of conventional plastic, which adds cost to each drink and takes a bite out of the bottom line.
But the shift needs to happen. Our planet matters, and anything we can do to reduce our footprint is a step in the right direction. So, how do you choose a sustainable product that’s both cost-effective and aligns with your brand’s look and vibe?
Sustainability, performance, aesthetics, tactile attributes (feel and taste), and cost are all concerns; luckily, there are many options out there. However, not all of them will be appropriate for your beverage program.
Today, we will take a deep dive into plastic straw alternatives to help you choose the best product for your needs. But first, let’s flesh out a few key points.
We talked a little about plastic waste, single-use plastic bans, and making more planet-friendly choices—and those are the top reasons you should move away from plastic straws. From disposable cutlery to bar supplies, every purchasing decision that you make has an impact.
Plastic straws are made from petroleum, which is unsustainable. Petroleum extraction, refining, processing, and manufacturing put 1.8 billion metric tons of greenhouse gas into the environment annually, significantly contributing to climate change and global warming.
Moving away from single-use plastics like straws may not turn the tide, but it will help. Since the food and beverage industry is a major consumer of single-use plastics, we have an opportunity to do something about it. We might not be able to save the world, but if we focus on the right things, we might move the needle in the right direction.
Choosing the right plastic straw alternative for your restaurant or bar isn’t always easy. Not all biodegradable straws are created equal.
Performance is critical. You don’t want your straws to get soggy in a drink. They also need to look good. But a paper straw you’d use in a milkshake or soft drink won’t look great in a craft cocktail.
There’s also end-of-life to consider, i.e., how you dispose of your straws. For example, compostable straws might seem like a good idea. Still, if your restaurant doesn’t have a green bin program (they require industrial composting, not the backyard variety), they’ll end up in the trash anyway and won’t be any better than plastic straws. It’s worse, actually, because they’re so much more expensive. You might as well burn your money for all the good you’re doing for the planet!
Compostable bioplastics are a fantastic innovation. They’re made from organic waste, like agave, corn, sugar beets, sugar cane, or other agricultural plant waste. They look and perform just like traditionally made plastics, but they can be broken down through industrial composting programs. Using this method, it usually takes about three to six months to break down.
Bioplastics require high heat to biodegrade, so they need industrial composting.
But that’s a key point: they must be disposed of properly, which can be an issue. For example, food service businesses selling takeout beverages will be challenged to ensure their customers throw their straws in the curbside green bin, not the trash. You’ll also need to educate your employees because, let’s face it, they are constantly multi-tasking and their first instinct will be to throw the straws in the trash. Even if 80% of your bioplastic straws end up where they’re supposed to be, 20% still goes into the landfill or somewhere equally bad.
Plus, you’ll need to ensure your takeout cup is similarly eco-friendly. There is no point in using bioplastic straws when your cups can’t be recycled or composted.
Bottom line, think about how you will manage the program before you choose a compostable product.
Bamboo is a sustainable, renewable fiber source used to make many materials, including paper. Bamboo straws are 100% biodegradable and compostable as long as they are made in an environmentally-friendly way.
If you’re making the switch to bamboo, research the manufacturer to ensure they use ethical practices. High demand for bamboo has led to overcropping and monoculture forests, which encourage disease and are generally bad for the environment.
Monocropping leads to dependency on chemical fertilizers and sprays, which can potentially leach into the water table, which will poison the soil for any future crops.
On the plus side, bamboo straws can be less expensive than paper straws. They do not conduct heat or cold, which may make them more pleasant for temperature-sensitive people. Bamboo is compostable in your curbside green bin or home compost, but it can also be tossed with the trash and will break down in a landfill.
On the downside, bamboo straws can sometimes have a plant-y taste or smell. Bamboo will also absorb liquid, causing them to get soggy. You’re also limited in style and color; most bamboo straws are earthy brown or green, which may or may not align with your branding.
Plant-based straws, such as reed or wheat stalk straws, are 100% biodegradable and cut from the stems of renewable wheat and reeds, offering a simple, sustainable, and stylish alternative to traditional plastic straws. Interestingly, this type of straw was likely the precursor to manufactured straws. Our ancestors probably enjoyed beverages sipped from wheat straws hundreds of years ago, so it’s nothing particularly new.
Wheat and reed straws perform well in hot and cold beverages and will hold their shape even when left in liquid for long periods. Wheat straws are also gluten-free as the part of the wheat stalk used does not come in contact with the seed head. They are tactile, smooth, tasteless, and won’t change the flavor of your drink.
Wheat and reed straws may break if pinched or bent and may not have a consistent diameter from batch to batch. But if you’re running a craft cocktail program where authenticity rules, this might not be a concern.
Agave straws are made from a fiber produced from waste fibers from the agave plant. Agave is farmed for tequila and mezcal production, a process that results in quite a lot of waste. Turning that waste into straws and other single-use food packaging is a great way to solve the waste problem and provide a more sustainable alternative to bioplastics.
The best thing about agave straws is that they will break down by 95% in their first six months in a landfill, so you don’t have to worry too much about disposal, either on-premise or for takeout. Agave straws are also highly durable, performing similarly to plastic straws.
On the downside, agave straws can break and pose a health and safety risk for customers due to splintering, which may present a choking hazard. There is also limited choice in colors and styles, so they might not be as versatile as you need them for your beverage program.
Paper straws are a simple choice, but they might not be the most ecological. Paper is made from wood, which means deforestation. We need trees for oxygen and to regulate temperature. This is one of the biggest concerns with climate change. The more trees we lose, the less chance we have of mitigating global warming.
Paper production also uses a ton of water. Reducing water usage is critical to be genuinely eco-friendly, so this should be a consideration. Paper straws are also highly likely to contain PFAS, a family of chemicals used as coatings that are starting to be phased out by the FDA. Research has shown that PFAS is linked to chronic diseases, obesity, thyroid disease, cancer, and infertility.
Not to be too fatalistic, paper straws have many advantages, and not all contain PFAS. They are easily disposed of and come in many sizes and colors to suit your needs. On the downside, they can be expensive, and most will not maintain their integrity when left in a drink, nor will they tolerate warm temperatures.
Biodegradable straws is a broad category encompassing many different types of straws. When an item is described as biodegradable, it means the item will decompose naturally. However, materials break down at different rates, and many have specific disposal concerns you should be aware of. The message here is that simply because a straw is biodegradable, it doesn’t mean you can toss it anywhere.
Take PHA, for example. PHA is a biodegradable thermoplastic made from various renewable plant-based fibers. PHA is probably the closest to plastic in terms of durability, performance, and style versatility, but it must be disposed of through an industrial composting program.
Paper, wheat, reed, and agave straws are also biodegradable, yet these straws can be safely tossed with the trash and require no special consideration.
All that is to say, biodegradable is a general term and should invite you to research a little further to be sure you understand what you’re buying and how you’ll need to dispose of it.
Nodax PHA is unlike other types of PHA. It’s made from canola and marine biodegradable, meaning it will break down in water (in case it ends up in waterways) and will also break down in regular compost. However, Nodax PHA won’t break down in a landfill, so even though it’s more convenient and ostensibly ‘better’ than other PHA bioplastics, you’ll still need to consider its end-of-life.
Currently, the most common brand of Nodax PHA straw is Phade®. If your brand color is teal blue, you’re in luck–because that’s the only color Phade® offers. They’re also quite a bit more expensive than other types of biodegradable straws, with some styles costing up to .16 per straw. A handful of other companies are innovating with Nodax PHA, so it’s conceivable we’ll see more variety in the coming years.
AirCarbon is going to save our planet from all plastic. At least, that’s the idea. Once it takes off, the world will never be the same. In a good way.
AirCarbon is made from PHB, resulting in a material closely resembling plastic. PHB is a biodegradable polymer that exists in nature. Trees pull CO2 out of the atmosphere to encourage leaf growth. Coral does the same with ocean water so it can replicate, regenerate, and grow. PHB is the result. A company called Newlight synthesized this process to create AirCarbon, from which they make myriad products, including luggage, clothing, sunglasses, and single-use food service items, like straws.
Since AirCarbon is made from bacteria digested by greenhouse gases, it accomplishes two things: it takes CO2 out of the environment (even during the manufacturing process), and it creates products that will naturally return to the earth. The resulting product is carbon-negative, which bodes well for the future—if they can scale production to meet demand.
As for pricing, AirCarbon straws are comparable to Phade®, but you might be challenged to find a distributor. Suffice to say, AirCarbon is the future. Now you know.
Choosing the right plastic straw alternative requires careful consideration. While cost is a significant factor, it shouldn’t be your only criterion. Many buyers are pressured to maintain cost controls, but prices can be adjusted so your choice of bar supplies doesn’t impact your bottom line.
Consumers today will often pay more for sustainable products and will go out of their way to patronize businesses that use them. Whatever you decide, be a champion for your choice. Ensure your staff can articulate the benefits of your straws so that when people ask, they can get behind it.
The coming months will see many states impose single-use plastic bans, and we’re working hard to make it easy for our customers to make the switch and choose wisely.
Other ways to reduce straw waste:
Aside from choosing a more sustainable alternative to plastic straws, here are some other creative ways to reduce waste behind the bar:
Browse our selection of bulk wheat and reed straws today, and don’t hesitate to reach out if you have any questions.
]]>Pour spouts are the small yet sturdy backbone of the bar industry. Sometimes called liquor pourers, speed pourers, or bottle pourers, they are the unsung heroes behind every cocktail. And while they’re often overlooked, they’re crucial to any bartender or barista’s success.
Here at Crew Supply Co., we take pour spouts seriously (maybe too seriously). In fact, we’re proud to consider ourselves the geek squad of this product category. Why? Well, we have over a decade of experience behind the bar in various settings. We’ve experienced the frustration of pour spouts breaking during a packed happy hour or failing during peak volume. Trust us, we’ve been there and we know what it feels like to stop everything and dig for a functional spout while thirsty customers wait impatiently.
That’s why we devised a solution to this commonly felt pain point in the bar/restaurant industry (we also considered coffee shop and food applications, such as simple syrups, juices, dairy and non-dairy products) . Pour spouts have remained virtually unchanged for decades and we knew there had to be a way to innovate this bartending essential.
Are you ready to learn everything you never knew you needed to know about pour spouts? We’re about to get knee-deep. Cheers!
Walk behind a bar and take a good look at the liquor bottles. They probably all have pour spouts on them. That’s because any bar owner or bartender worth their salt (rim) knows that pour spouts help you pour precisely, quickly, and cleanly.
How exactly do these little wonders work? The spout streamlines and directs the liquid leaving the bottle. That means faster pours, more control over where the liquid goes, and fewer spills.
When you’re trying to pour liquor into a jigger or shot glass, you want to fill it without wasting anything. The right pour spout can actually yield more cocktails per liquor bottle. Plus, quicker pours and less waste mean more profit!
Please note that although we focus on bartending uses in this blog post, pour spouts are also used in restaurants and coffee shops to serve beautifully garnished dishes and drinks.
Bars have been around in America for a long time—since 1634, to be exact. Obviously, these establishments have changed quite a bit since then. Fast forward to the 20th century. Bars in the 1950s and early 1960s weren’t crowded or busy since only half of the population could frequent them.While men and women drank together in secret during the Prohibition era, laws were passed to “protect” women from the dangers of alcohol after it was legalized once again. It took until 1973 for most drinking establishments to be co-ed.
As bars evolved, so did mixologists’ tools, including pour spouts. Today, equipping bartenders with the right pour spouts (i.e., high-quality devices with an intelligent design) can mean the difference between serving mouthwatering drinks to run a successful operation and falling behind your competitors.
Until inventor John J. Daly applied for the first pour spout patent in 1963, bartenders kept the lids on bottles. John’s pour spout was a plastic, free-flow prototype.
After this invention, pour spouts began to find their way into nearly every bar in America in the 1970s, and they continue to be used across all different types of hospitality establishments.
Pour spouts as a concept have been around for as long as civilization. In Mycenaean Greece, for example, some jars had two spouts, one functioning and one non-functioning. Called “stirrup jars,” these squat vessels were used during the Late Bronze Age to export oils. While the spouts were part of the pottery itself, they undoubtedly inspired future iterations of the tool.
As for standalone pour spouts, archeologists have found some dating back to at least Late Medieval times. For example, they have recovered several copper alloy devices with decorative elements. These spouts date to the 15th century but may have been used well into the 16th century.
Pour spouts have always been used to control the pouring of liquids. Whether built into the Ancient Greeks’ oil jars or placed inside the modern mixologist’s liquor bottles, these spouts channel the contents and regulate flow rate so pouring is cleaner, faster, and more precise.
The earliest liquor pour spouts were free-flow prototypes made of plastic, which remains a popular material for them to this day. Plastic has always been affordable, accessible, and customizable. It’s easy to mold into the perfect ergonomic shape that fits into the neck of a standard 750-milliliter bottle.
As for Daly’s first speed pourer, the design hasn’t been improved much because it was such an ingenious device from day one. The patent states that he wanted to “provide a liquid pourer particularly adapted for liquor bottles so that a desired amount of liquor is dispensed in a uniform stream upon tilting of the bottle containing the pourer.”
Precision and speed were the two founding principles that influenced the design of the original pour spout. Before these spouts became widely available, bartenders simply removed the caps of the bottles every time they needed to pour a shot. However, this practice became unsustainable as bars became popular and the many thirsty patrons warranted faster service.
Pour spouts began to find their way into nearly every bar in America in the 1970s, and they continue to be used across all different types of hospitality establishments.
Plastic pour spouts are highly affordable, making them suitable for high-volume establishments. They’re also easy to clean and dishwasher safe. However, since these devices have various applications, it’s essential to confirm that the ones you buy for your bar or restaurant are made of food-grade plastic.
Metal pour spouts typically cost more than their plastic counterparts, but they are more durable. They also have an added aesthetic element. Many mixologists think metal pour spouts look more professional, making for a sleeker bar.
Rubber pour spouts are a great compromise between plastic and metal. They’re affordable and durable, not to mention easy to clean. However, They lack the visual appeal of metal (or coated plastic), so they’re often reserved for bottles that aren’t visible from the customer’s perspective.
Glass is another high-quality material for a liquor pour spout. Like metal devices, glass spouts can elevate a bar’s appearance. They’re also easy to clean, though they’re less durable than plastic or rubber devices.
Pour spouts are used in a host of industries. Let’s take a look at some of the most common applications.
Considering they were initially designed for mixologists, pour spouts are primarily used in the food and beverage industry. In addition to making cocktails, these devices have been adapted for tasks like garnishing entrees, when precision and control are essential.
There are many scenarios in laboratory settings in which spill-free pouring is necessary. For example, researchers must be able to dispense hazardous chemicals with total accuracy when conducting experiments. Depending on the liquids in question, getting devices with additional features, like neck sealing rings, tempered glass, or PTFE coatings, may be necessary.
The industrial applications of pour spouts are limitless. From manufacturing to mechanics, there’s no shortage of scenarios in which small and precise amounts of liquid must be dispensed with total control. Like devices used in lab settings, those for industrial applications may demand features unique from the ones you’d find in food-grade pour spouts.
Pour spouts allow mixologists to measure liquids accurately while they work. Their consistent flow rate ensures the perfect ratio of ingredients every time.
With calibrated spouts, bartenders can streamline their processes. Since they can pour and measure simultaneously, they can create more cocktails in less time.
It’s virtually impossible to pour liquor from a standard bottle without spilling some. At the very least, the bartender will have to wipe up the dribble that runs down the neck of the bottle after it’s flipped upright again, no matter how steady their hand is. With help from a pour spout, on the other hand, you can create craft cocktails without wasting a single drop.
Pour spouts make it easy to maintain a squeaky-clean bar environment. When installed properly, they prevent spills and mitigate the growth of bacteria. Furthermore, they can be tossed in the dishwasher or a sanitizing solution at the end of every shift so the spouts remain clean.
Generally speaking, it’s wise to remove pour spouts at the end of the night. Pourers that have no caps subject the alcohol to oxidation, which reduces its shelf life and degrades its flavor. The tiny bit of liquid left in the spout can also attract insects because of its sugar content. For these reasons, it’s best to remove the spouts every night and recap the bottles while they’re being cleaned before replacing them at the start of the next shift. Since this will add to your team’s workload of opening/closing tasks, it’s arguably a drawback.
Pour spouts can limit the creative control of the bar staff. Craft cocktails call for specific measurements—a quarter ounce here, a half an ounce there—making the measured pourer a hindrance in a cocktail environment. Not to mention the acclaimed "dealer's choice" in which a guest gives their bartender carte blanche to create a custom drink.
Several different kinds of pour spouts are available today, and though each style is unique, there are commonalities. For example, every design takes these components into consideration in a unique way.
Nearly all pour spouts have a flexible fin system that adapts to fit different bottle neck diameters. Pour spout designs need to accommodate a wide variety of bottle neck sizes on the market.
By nature, pour spouts must have an air tube system that exchanges liquid for air when a liquid is being poured. An air hole sits outside the spout to take in the air. When you pour a liquid, the gurgling sound you hear is this exchange of fluid for air. This system plays a huge part in preventing leakage and maintaining air circulation inside and outside the bottle. If this hole is blocked, the flow of the liquor becomes slower.
And, of course, they all have some type of tapered spout to channel the flow. A pour spout has a small tube that runs inside the pour spout to release the liquid.
SHOP POUR SPOUTS
You might be wondering, what’s the best type of pour spout? Well, there’s no one-size-fits-all answer to that question, as it depends on the kind of setting and the goals of the business. For example, an intimate cocktail bar and a nightclub will have different operational needs and preferences when it comes to pour spouts.
Generally speaking, here are the five most common types of pour spouts, each with different pour speeds, precision, and durability. They all have advantages and disadvantages.
Free flow pourers are a busy bartender’s best friend. While other spouts have ball bearings or systems to control the flow of liquid, a free flow pourer lets the liquid flow smoothly and quickly, so you can get those cocktails to your thirsty patrons as fast as possible! However, with this type of pour spout, bartenders don’t have a precise way to measure the liquid that goes into a drink, so they must eyeball it. And if they continue to overpour, it can lead to a financial loss, as well as a potential liability concern about intoxicated patrons.
The angled pourer is also known as a tapered spout. It has a long, slim spout that helps bartenders pour liquor precisely and quickly. The tapered pour spout is accurate and allows consistent, high-flow rate pours. It’s easy to clean, but the open spout means this style is susceptible to fruit flies and other such nuisances. To make a drink, you have to have your bottle pointed in one direction and angle. You can also invert bottles completely. It’s an ergonomically limited pourer.
Are you worried about fruit flies and no-see-ums getting drunk on your dime? A screened pourer can help with these pesky critters, so it’s a must-have for outdoor bars. However, they’re not good for creamy, high-viscosity liquids. The screen slows the flow rate, which makes it take longer to pour a drink. And imagine pouring a creamy liquid like Bailey’s or syrup through this type of pourer—it’s even slower than other less viscous fluids. They’re not a good option for fast-paced environments. Plus, they’re quite difficult to clean due to the tiny holes.
Measured pourers are engineered with a mechanical ball-bearing system to control consistency, prevent over-pouring and keep bartenders honest. These pourers work like a valve: they open to allow a certain amount of alcohol to pass through based on their set capacity and then shut off to prevent over-pouring. Measured pourers are popular in ultra-high-volume venues (think nightclubs and sports stadiums) where consistent pouring and profit margins are vital.
A downside to these measured pourers is that since they come in set sizes, it’s up to the bartender to know which one to grab, which can be a challenge on a busy night.
The plastic, one-piece pourer is just that. It’s a common pour spout for bars, as it’s a durable piece with just one part. Bartenders can freely pour alcohol, which is good for fast-paced environments. On the other hand, free-flowing pour spouts can lead to over-pouring, resulting in a financial loss and potential liability. These pour spouts don’t have any protection, so they’re susceptible to bugs.
Bars have been around in America for a long time—since 1634, to be exact. Obviously, bars have changed quite a bit since then. Fast forward to the 20th century. Bars in the 1950s and early 1960s weren’t crowded or busy since only half of the population could frequent them. While men and women drank together in secret during the Prohibition era, after alcohol was legalized once again, laws were passed to “protect” women from the dangers of alcohol. It took until 1973 for most drinking establishments to be co-ed.
There really hasn’t been any innovation in pour spouts since the measured pourer. Until now. Here at Crew Supply Co., we have first-hand experience with the challenges that bartenders face. With over a decade of craft bartending experience under our belts, we understand customer pain-points, and we can relate deeply to the problems that cause headaches for busy bartenders. We’ve dealt with cheap, disposable bar supplies that fell apart. We’ve felt the pressure as the bar starts to fill up, and we can’t find the right liquor bottle. And we’ve felt the lack of innovation and drive to help us create a better solution.
So, we set out to build a better pour spout ourselves. At Crew Supply Co., we worked with hundreds of bartenders to create, develop and test pour spouts. And input from our customers says we’ve nailed it.
Our Pour Boy® Pour Spout was developed by industry-leading bartenders to strike the perfect balance between form and function. It’s the most modern and innovative pour spout on the market, and it takes John Daly’s design to the ultimate level.
So, what sets our Pour Boy® Pour Spout apart from the rest? Read on to learn more.
Until inventor John J. Daly applied for the first pour spout patent in 1963, bartenders simply kept the lids on bottles. John’s pour spout was a plastic, free-flow prototype.
After this invention, pour spouts began to find their way into nearly every bar in America in the 1970s, and they continue to be used across all different types of hospitality establishments.
Since the original use of pour spouts in bars, many other types have come on the market. You can opt for plastic or metal, and many spouts have two or three ball bearings inside the pourer to regulate liquid flow. In addition, they’re frequently used for liquids that are non-alcoholic, such as for syrups and juices in coffee shops and for liquids like salad dressings in restaurants.
The last major innovation in pour spouts was when the ball-bearing mechanism came along. As we described previously, this mechanism functions as a valve, which causes the flow to stop after a certain amount of alcohol passes through. The goal was to prevent over-pouring, resulting in a profit loss. It also was trying to limit potential liability, as heavy pours can lead to intoxication.
The design had good intentions; it has its limitations though. Bartenders can overcome the limit by simply turning over the bottle again to make a stronger drink, leading to both things that the design was trying to achieve. One of the current trends in bartending is craft cocktails, in which bartenders need more flexibility with each pour due to recipes calling for as little as ¼ oz of a liquor. So a measured pourer is basically useless in a craft bar environment, which is in virtually all bars now.
We think there’s been a lack of innovation for a few reasons. The pour spouts on the market today are inexpensive, so many bar owners/operators continue to just buy more and don’t think about the longer-term impacts of these purchasing decisions.
Also, as in many jobs, bartenders tend to have to make do with the tools that they have, and they aren’t asked to seek out ways to improve workflow and efficiency.
Here at Crew, we view things differently. We look at bar tools through the eyes of the industry professional. We’ve been there. We know what kind of tools we wished that we’d had. So we decided to do something about it. Read on to learn more.
Taking a liquor pour spout out of a snug or sticky bottleneck can be a pain. Literally. And the last thing you want to do is fight with a pour spout and take care of a wound when you have customers waiting. Our competitors have a 2-component design consisting of polymer and steel elements, which aren’t securely attached to each other. When a bartender goes to remove this type of design, the steel element can separate from the polymer element, rendering the product virtually useless. This is a huge pain point for bartenders.
Our liquor pour spout has an over-molded design, which is one unit, so the pour spout won’t come apart when you remove it from a bottleneck. This design is more comfortable for bartenders’ grips, as their fingers/thumbs aren’t exposed to sharp steel. So they’re safer and more hearty, resulting in fewer injuries and replacements. And, you’ll see long-term savings since you don’t have to replace them as often.
Don’t worry about your Pour Boy falling apart when you remove it from the bottle. The Pour Boy spout is ultra-durable and can handle even the toughest wear and tear.
If you've ever worked as a bartender on a busy shift, you know that the environment can be chaotic.
Picture this all-too-common situation. It's 9:30 pm on a Friday night, and the bar is in full swing. Drink orders are flying in faster than you can field them. The music is loud, servers are waiting for drinks and guests are growing increasingly impatient. You are—as we say in the industry—in the weeds.
Now, if you were pouring shots and beers, this wouldn't be too much of a challenge. But these guests want craft cocktails—Gimlets, Sidecars, Juleps and house cocktails (remember the one YOU created with egg whites?). Not only do you need to craft these cocktails with speed and precision, but you must also do it with a smile on your face all while maintaining eye contact with your customers and fielding additional orders. At this point, if you're not organized, things can go from bad to worse in a hurry.
Our color-coded organization/pour spout system allows bartenders to instantly identify ingredients from a birds' eye view. Craft bar programs use Pour Boys® to create a "cockpit" feel in their prep stations so that bartenders always feel organized and efficient. To make your organization complete, we also have leak-proof syrup and juice bottles that match our colorful collection of pour spouts. Think an orange Pour Boy and durable Craft Tech® Glass bottle for your OJ, a red Pour Boy and bottle for tomato juice, and so on. You can create an organization that fits best for the way your business works.
Let's face it, there will always be chaotic moments in bartending. But by creating an organized, color-coded labeling system, bartenders can increase efficiency and feel more confident behind the stick. As a result, you’ll have happy customers, resulting in more sales and repeat customers.
The greatest pour spout in the world won’t help you if it doesn’t fit your bottles. And given the array of bottles on the market, there’s no such thing as a “one size fits all” solution.
That being said, our adaptable fin system was developed by seasoned bartenders to create the most ubiquitous design on the market. We worked with hundreds of different bottleneck sizes to determine the most universal dimensions for the Pour Boy® Pour Spout. The Pour Boy® Pour Spout works in most standard liquor bottles and fits more bottle sizes than any of our competitors.
When you’re working behind a bar, nothing is more important than maintaining a squeaky-clean environment. Bar tools should always be well-groomed, especially those that come in direct contact with drink ingredients. That’s why we incorporated an innovative over-molded design, which prevents bacteria from building up in small cracks and crevices.
And when it comes time to clean our pour spouts, simply toss them in the dishwasher or a sanitizing solution overnight, and then reapply them the next day. Good as new.
Not to brag, but we really nailed this one. To arrive at our design, we spent years comparing and contrasting the flow rate of existing pourers to determine the ideal speed for precision pouring in a high-volume environment. And “we” means seasoned bartenders who tested and tweaked it until we got the perfect flow rate for high-volume craft cocktail bartending. The result is a high-quality speed pourer that industry professionals love.
The last major innovation in pour spouts was when the ball-bearing mechanism came along. This mechanism functions as a valve, which causes the flow to stop after a certain amount of alcohol passes through. The goal was to prevent over-pouring, resulting in a profit loss. It also was trying to limit potential liability, as heavy pours can lead to intoxication.
The design had good intentions, but it has its limitations. Bartenders can overcome the limit by simply turning over the bottle again to make a stronger drink, leading to both things that the design was trying to achieve. One of the current trends in bartending is craft cocktails, in which bartenders need more flexibility with each pour due to recipes calling for as little as ¼ oz of a liquor. So, a measured pourer is basically useless in a craft bar environment, which is in virtually all bars now.
Since the original use of pour spouts in bars, many other types have come on the market. You can opt for plastic or metal, and many spouts have two or three ball bearings inside the pourer to regulate liquid flow. In addition, they’re frequently used for liquids that are non-alcoholic, such as for syrups and juices in coffee shops and for liquids like salad dressings in restaurants.
Pour spouts allow bars and restaurants to operate in a more sustainable way. By eliminating waste, they decrease the amount of inventory these establishments must order. This, in turn, reduces the number of deliveries that vendors have to make, shrinking the industry’s carbon footprint in the process. When you consider the ripple effects that deploying pour spouts can have, it becomes clear just how eco-friendly they are.
Because of their precision and accuracy, high-quality pour spouts are one of the most important tools for making complicated craft cocktails. And because they’re available to everyone, it’s never been easier for mixology to go mainstream. Once people realized they could make mouthwatering cocktails at home as long as they had the right tools, there was no going back. The availability of pour spouts from businesses like us and not just restaurant suppliers proliferated this trend.
The pandemic definitely spurred a home mixology movement, and it’s since become clear that it’s here to stay. Regardless of whether you’re a longtime hobbyist or you only just started getting creative with cocktails, though, you can stock up on all the essential tools for your own bar on our Crew Home website.
Pour spouts are a great tool for those who want to get creative in the kitchen, as well. They can be used to make infused liquids for coffee beverages and desserts, for example, or to dispense olive oil for dipping fresh-baked bread or making salad dressing. Whatever your need for pour spouts, consider getting the 850ml leak-proof durable glass bottle, as well, for mixing, storing, and pouring all your favorite liquids.
Pour Spouts have revolutionized mixology, and their functionality has made them irreplaceable in many other applications, as well. There’s no better tool to use when you have to dispense liquid with control and accuracy.
While the kinds of devices available today are incredibly versatile—there is a spout for every job—there’s no doubt that they will keep evolving as their applications expand. You can be sure Crew Supply Co. will be at the forefront of the evolution!
We hope you’ve enjoyed reading our pour spouts as much as we enjoyed writing about them! And yes, we’re proud to be the unofficial nerds of the pour spout world! Check out our entire Pour Boy Pour Spout collection, as well as our juice bottles and other bartending tools. If you have any questions, please reach out to us at support@crewsupplyco.com.
A pour spout is a small device that is attached to the neck of a bottle to control the flow of liquid. Pour spouts are often used in bars and restaurants to help bartenders pour drinks quickly and accurately. They can also be found in labs and industrial settings.
There are several benefits to using a pour spout. Pour spouts can help to:
Several different types of pour spouts are available, each with its advantages and disadvantages. Some of the most common styles include free flow pourers, angled pourers, screened pourers, and measured pourers.
Pour spouts should be cleaned regularly to prevent the buildup of dirt, bacteria, and mold. To clean a pour spout, simply remove it from the bottle and wash it with soap and water, soak it in a restaurant-friendly sanitizing solution, or toss it in the dishwasher.
When dealing with liquids that will be consumed, like alcohol and simple syrup, it’s best to remove the pour spouts periodically and wash them. Many bars do this at the end of every night. This will keep insects at bay and prevent bacteria from accumulating in the dispenser. Recapping the bottles after each shift can also extend the shelf-life of the liquids they contain.
Pride Month is celebrated in many ways around the world to champion equal justice and equal opportunity within the LBGTQ+ community. Pride is a way to remember and honor those who bravely fought for full equality and against discrimination. From parades to workshops to concerts, there are many ways to get involved with Pride.
Fortunately, much work has been done over the years to make workplaces more supportive and inclusive. Today companies are becoming much more inclusive by creating non-discrimination policies, transgender-inclusive health insurance coverage and equitable benefits for LQBTQ+ workers. And while companies in the Food & Beverage industry have come a long way, there’s still plenty of work to be done.
Here at Crew Supply Co., an industry leader in barware sets and bar supplies, we’re proud to be an active supporter and champion of LGBTQ+ affirming spaces in the Food & Beverage industry. We believe that inclusivity isn’t just a social imperative; it’s better for business. So for Pride Month, we created a #PourWithPride campaign to raise awareness of the importance of inclusivity in the Food & Beverage industry, help connect business owners and individuals with tools and resources to cultivate inclusive environments, and hosting the first of many events that platform LBGTQ+ community members in the industry. In addition, we created a Pride Pin so you and others can show your support, and we’re featuring our Pride Pack barware set this month. Read on to learn more.
Creating inclusive spaces improves staff morale, team culture and business operations. According to Cheyenne Serene, a bar manager in New Orleans, “Inclusive spaces affirm customers that they are seen, supported and will be accommodated, which attracts both new and repeat customers.”
Companies that have inclusivity programs, and not just hiring practices but in every detail of their environments, improve business operations. According to McKinsey, 2015, diverse, inclusive companies are 35% more likely to outperform the least ethnically diverse companies. Per Bershin, 2019, they have a 2.3X higher cash flow per employee. It’s a win-win.
Here at Crew, we’re known as an innovative barware company, but we’re also fierce advocates for inclusivity in business practices. To help get the conversation going, we created a thoughtful, evidence-based resource to share with business leaders so they can think about how to implement positive changes. Download our free "Pour with Pride" PDF to share with your crew!
For Pride Month and beyond, we wanted to do something for our fellow industry friends to put their values on proud display. So, we collaborated with Love & Victory to develop a Pride Pin so people can show their pride and support for the community. Love & Victory took our concept, and together with their knowledge of our products, they designed what we think is a pretty unique and snazzy pin.
Even if you’re not in the Food & Beverage industry, you may know someone who is or is an LBGTQ+ supporter and would enjoy wearing a pin.
Not only will people get to share their pride, but proceeds from the sale of each pin will support the development of educational resources and events supporting equality in the Food & Beverage industry. It’s a win-win! Learn more about and purchase a Pride Pin here. You can also subscribe to our newsletter to get in on the fun campaign.
At Crew, we believe in high-quality, efficient barware for the busiest of restaurants and bars to the most upscale or novice home bar. That’s why we spent years perfecting our barware. One of our top-selling products is the Pride Pack, which includes a mix of our barware together in a perfect pack:
We think you’ll agree that one of the best parts about our Pride Pack is that they come in six different colors, so for you organizers out there, this may be a dream come true! You can arrange your liquids, oils and craft cocktail liquids in whichever way makes sense for your restaurant or home bar. And if you find that your color organization needs more or different colors, you can purchase additional bottles as we have several other colors.
We were so excited to sponsor our first Pour with Pride event on June 14, 2021, at the Buckeye Bourbon House in Columbus, Ohio! The event featured a pop-up bar promoting inclusivity in the Food & Beverage industry. Nine local bartenders in the LBGTQ+ community served amazing drinks to the over 700 attendees, and we had tons of Pride swag for attendees! The event generated $3500 for Mosiac Ohio, a wellness program and community space for transgender, gender non-conforming and non-binary people. Twelve local brands participated as co-sponsors.
Although the Food & Beverage industry has come a long way to support the LGBTQ+ community, there’s still progress to be made. Here are just a few ideas of ways you can help:
We’re proud to be supporters of the LBGTQ+ community by taking action within the Food & Beverage industry. Check out our website to learn more about bartending sets and kits.
Do you know a business that cultivates a positive LGBTQ+ environment? If so, reach out to us at support@crewsupplyco.com so we can connect with forward-thinking groups in the industry. #PourWithPride
As it turns out, not all glass is created equal. Our patented Craft Tech® Glass consists mostly of borosilicate – commonly found in lab equipment, coffee carafes and bakeware – making our barware safer to use and more sustainable. With the world’s focus on both public health and reducing waste, Crew products truly symbolize the barware of the future.
Outfitting a speed rail or cocktail station with Craft Tech Glass products won't alleviate the stress of a busy bar shift, but it can reduce the likelihood of an accident.
Craft Tech is ideal for industry professionals because it’s both lightweight and shatter-resistant. Unlike soda-lime glass (e.g., a wine bottle or beer glass), Craft Tech is strengthened with boron trioxide for improved safety.
Because Craft Tech is engineered using more durable raw materials, it can also be molded into dishwasher-safe designs (i.e., a removable base).
Whether you’re serving a packed house or friends at home, nothing is more important than the health and safety of your guests. The fact is – proper cleaning of F&B equipment requires temperatures that far exceed what our skin (washing by hand) can tolerate. (The FDA suggests 171-176°F (77-80°C).) Those who take cleanliness seriously understand that the only way to clean tools effectively is in a high-speed dishwasher. (Plus, handwashing just sucks.)
In addition to a remarkably high structural integrity, Craft Tech also has a very low coefficient of thermal expansion. In simpler terms, products made from Craft Tech Glass are resistant to thermal shock and capable of withstanding much greater changes in temperature – advantages that make a big difference in the workplace.
Let’s say you’re using very hot water to create simple syrup. You can’t use cheap glass or plastic products directly because they will either fracture or melt. Craft Tech is designed to take the heat and keep coming back for more. Sleek, sensible, and oh so modern.
Increased durability and functionality mean that Craft Tech products are built to last. Sure, there is a greater initial investment, but how often do you purchase plastic containers on the cheap that become discolored and are discarded after only a few uses?
Cut costs without cutting corners with reusable products that communicate your establishment's core values to its customers.
Whether you’re creating cocktails at home or cruising through a busy shift behind the bar, our patented Craft Tech Glass products make it simple to serve delicious drinks and feel great about doing it. Not only are they safer from the standpoints of sanitation and shatter resistance, but they can also be used over and over again, transitioning easily from a batch of Bloody Marys one day to an herb-infused olive oil the next. Forward-thinking bar managers know that the direction the industry is headed is toward safer, sturdier barware. With Craft Tech® Glass products, you’re already there.
]]>The journey that spirits take from fermentation to filling your bar supplies is a time-honored design that enables you to enjoy each and every bottle of the good stuff. Distribution systems are key to making sure you’ve got access to every delicious drop. Think of it as the road that even the most carefully crafted and gracefully aged liquors must tread, be it to your living room couch or most cherished bar stool.
Liquor distribution navigates a complex chain of physical and legal logistics — taming many beasts — to deliver our soothing grogs. It falls into three tiers: producers, distributors, and retailers. It didn’t happen overnight, and the reasons for it lie in some astonishing history.
Back in the good old days, for example, you could only get your favorite brand of beer in salons and retailers, which were either sponsored by a brewery or even owned by them. Want a Schlitz? Before distribution laws, the only way to get a Schlitz was in a place that was allowed to sell only Schlitz. Imagine — no Heineken, no Corona, no Budweiser. Those you had to get elsewhere. With producers owning stakes in bars, competition was stifled, and consumer choice went down the drain.
After prohibition ended with the 21st Amendment, issues like anti-trust practices, consumer safety, and a tax collection structure were left for the states to establish. Here, then, was the birth of the three-tiered system. It works like this:
All of this maintains a system of checks and balances, which keeps the chain healthy and whole. State and federal tax collections go to public works and services that benefit everybody. Manufacturers all have a fair shot at the market, while retailers can choose which products they want to sell.
And that means more choices — whether you’re bellying up to your favorite watering hole or putting together home bar supplies to inspire your inner mixologist. Beyond satisfying your palate, it can also give you the option of demanding a better quality product that doesn’t impact your personal ethical standards, such as unsafe labor practices.
After all of this distribution talk, you might feel like you need a drink! But over time, this system has yielded market efficiencies and solid companies that make sure you get the booze you are looking for every single day.
Consider companies like Anheuser-Busch. Besides owning such diverse brands as Budweiser and Shock Top, they have a multitude of distributors in their portfolio.
On the wine and spirits side, Southern Glazer’s is on top of the game in the United States. Representing over 5,000 brands, you can be pretty sure that something they moved from production made it to your glass at some point in time. Serving up spirits in 44 states means they got everything from Absinthe to Zinfandel to a cocktail kit near you one way or another!
Several trade groups keep an eye on liquor distribution, balancing industry interests with consumer protections. The National Alcohol Beverage Control Association has been assisting distributors since 1938 by keeping up on regulations while acting as liaison with the federal government. Alcohol policy is deeply impacted by their research, including how a product safely makes it to market.
Whether you’re a wine shop, a pub, or a bar supply store, how the regulatory landscape of liquor distribution works — and how it will work in the future — has a direct effect on your business planning. One of the major concerns is the effects of massive consolidation in the industry, which seems to threaten the independence of small-batch distillers and craft brewers. And yet, it may provide openings for new players as well.
Meanwhile, the future for the consumer is just as uncertain. As the COVID-19 crisis has proven, businesses of all kinds face unpredictability. Sales at bars and restaurants are down due to closures and safety restrictions. But then again, people sure seem to be drinking more at home if social media posts hold any truth to them!
While the current three-tiered distribution system may face challenges, the alcohol industry as a whole has proven resilient. Whether you’re looking to score a dram from a local tasting or stocking up on home bar supplies, the infrastructure in place remains sound, adroit, and ready to keep on pouring.
]]>This fact is especially important in the CBD beverage niche, and it has profound and lucrative implications for bar culture throughout the United States. Read along to understand the recent history of CBD, the legalities of CBD, and what the future holds for CBD-infused cocktails.
The past wasn’t favorable to anything cannabis-related. It was in 1937 that all forms of cannabis, including hemp, were declared prohibited under the Marihuana Tax Act.[1]
Prior to this law, all cannabis derivatives were slowly but steadily being criminalized. Regardless of THC content, lawmakers decided that all species within Cannabaceae were no longer beneficial, and instead, they were harmful to the general public.
It wasn’t until the early 90s that cannabis came back into fashion, however, under a medical banner. Finally, 2012 was a landmark moment in which cannabis was recreationally legal in Washington and Colorado.
Since then, over 30 states have legalized cannabis in one form or another - whether medically or recreationally.
However, one of the most substantial moments in cannabis history occurred with the passing of the 2018 Farm Bill.[2] Although THC-rich cannabis crops are still viewed by the federal government as illegal - the Farm Bill officially reclassified hemp as an industrial crop.
This meant that hemp, along with its derivatives, is legal to produce, transport, sell and consume as long as the THC content remains below 0.3%.[3]
Currently, CBD is not approved by the FDA (Food and Drug Administration). However, that doesn’t mean CBD-based products are not allowed to be produced, sold, or consumed. It means that manufacturers and retailers are not allowed to make substantial medical claims, but rather, advertise it as a supplement or as an additive.
The sudden popularity of cannabidiol has given rise to a plethora of CBD-infused products that can be found from specialty stores to local grocery chains.
There’s a reason why we’ve singled out the cannabis and CBD beverage niche, and it’s because it’s poised for explosive growth, according to market analysts.
According to Market Watch, the CBD beverage sector was worth $2 million in 2018. However, the rising trend of infused CBD drinks is primed to push the CBD-infused beverage industry past the $11 million mark by 2025.[4]
This means that the nascent CBD beverage industry is only beginning to show what it’s currently capable of.
Furthermore, for those bar owners and operators in recreationally legal states - the increasing demand for cannabis-infused beverages is skyrocketing. According to Grand View Research, the overall global cannabis beverage market is on track to be worth $2.8 billion by 2025. This is significantly higher than where it was in 2018, which hovered near $900 million.[5]
So, does this mean it’s time to fine-tune your current drink list to include cannabis-infused cocktails or CBD beers? The answer lies within the laws of your current state and what the cannabis industry deems as the “grey zone.”
Although everyone seems to be doing it - it’s at your own discretion. Even if your CBD cocktails don’t contain over 0.3% THC, the department of health of your jurisdiction may have the final word.
As a beverage director or bar owner, it’s essential that you clearly understand the laws regarding CBD, THC, and alcoholic beverages in your specific region. Each state operates by different laws, which is why it’s imperative that you consult with local guidelines before dropping CBD into a customers’ Moscow Mule.
However, the green light on cannabis-infused cocktails and CBD cocktails by the passing of the 2018 Farm Bill has only increased the sale of bar supplies and barware as many bar owners are preparing for a new phase of drinking.
This new stage of cannabis use is seen through the nation’s first cannabis cafe, which opened in West Hollywood in 2019. The Lowell Cafe made history by being the first public institution that allows the consumption of cannabis-based food and drink.
It was from this moment on that a new precedent was met, which is the fact that cocktail enthusiasts and foodies can publicly enjoy a cannabis-cocktail - or two.
Now, many bars and restaurants are eagerly hoping to allow cannabis-infused beverages - not just CBD cocktails. However, until cannabis bars and cannabis cafes become commonplace, patrons will only have access to CBD-infused alcohol.
Unless you’ve scored a coveted license to allow the sale and consumption of THC-rich cannabis cocktails at your bar - you’ll have to settle for CBD. However, it appears that most consumers prefer CBD as an additive to their cocktail because of the relaxing effects brought on by cannabidiol.
Many cocktail enthusiasts and casual drinkers are becoming highly interested in CBD cocktails because research shows that CBD actually reduces alcohol-related brain and liver damage. Furthermore, CBD-infused cocktails may offer those who drink too much a helping hand by reducing their dependence on alcohol.
These surprising and beneficial results show that CBD does compliment alcohol in more ways than acting as a relaxing additive to your latest iteration of a Vodka Martini.
If you’re ready to lead the charge of CBD cocktails and CBD beer, then there’s no better time than now. As long as you’ve checked with local regulators, cocktail and beer enthusiasts nationwide are ready and willing to try a CBD infusion.
In general, 3-5mg (a few drops) of organic CBD oil is enough to produce a relaxing experience while consuming an Old Fashioned. Luckily for you, you won’t need to invest in new barware or bar supplies since the CBD oil can be placed during the mixing process.
CBD-infused cocktails allow your bartenders to get creative in creating a new version of the Stoney Negroni or a Rolled Fashion, and you’ll find that patrons are chomping at the bit to experience the effects that CBD has to offer.
by THC Confidential
[1] https://www.cbp.gov/about/history/did-you-know/marijuana
[2] https://www.farmers.gov/manage/hemp
[3] https://www.brookings.edu/blog/fixgov/2018/12/14/the-farm-bill-hemp-and-cbd-explainer/
[4] https://www.prnewswire.com/news-releases/cannabis-beverages-market-size-worth-2-8-billion-by-2025--cagr-17-8-grand-view-research-inc-300986317.html
]]>Fresh ingredients have been a token of bespoke bar programs for decades. But as the demand for craft cocktails continues to rise, bargoers expect the gamut of bars and restaurants to deliver high-quality provisions; not just the esoteric and artisanal. That’s right, gone are the days of sour mix and Coco Lopez (though we must confess an affinity for the latter). Today’s consumers anticipate balanced cocktails – carefully crafted from premium spirits, fresh-squeezed juices, and house-made ingredients – regardless of their destination.
What many customers (and some operators) fail to realize is that the production of fresh juice can be costly, time-consuming, and oftentimes wasteful. How can modern bar programs maximize profitability, appease modern palates, and keep sustainability in-check? Let’s explore a few eco-friendly strategies today's establishments can easily implement.
Juicing every day helps to maximum freshness and mitigate potential waste. A daily juicing routine not only ensures that you're serving the freshest, most-flavorful version of your cocktails; it helps to keep pars under control. (“Par” levels simply refer to the amount of ingredients, such as juices, syrups, spirits, etc., that a bar program projects to use during a given shift.) Daily juicing keeps your staff in-tune with par levels, thus reducing the likelihood of over-juicing (a wasteful habit which continues to permeate the industry).
Citrus fruits are generally stored in a cooler to preserve their freshness, however, colder temperatures can hinder maximum juice extraction. Remove your fruit from the refrigerator a day before juicing to maximize the output. This may sound counterintuitive, but the results are conclusive: room-temperature citrus yields 5-10% more juice than refrigerated fruit 9 times out of 10.
Juicing can either be done manually or by using an electric juicer. Electric juicing is certainly more efficient; enabling the production of a large amount of juice in a relatively short amount of time. Most electric juicers can produce around 2 gallons of lime juice in about 45 minutes, equating to roughly a 200-count case of limes in an hour. If you go this route (which we recommend you do) Sunkist’s Commercial Series Juicer J-1 is an industry-favorite model for good reasons. Depending on your budget, self-service commercial juicers like the Zumex® Essential Pro are a game-changer for high-volume programs. They come with a hefty price-tag, but their high-output can provide a significant ROI for the bars that use them.
Manual juice presses are another option for small or specialty programs. In terms of output, manual presses pale in comparison to their electrical counterparts. There is a but, which is that electric juicers tear into the fruits; damaging the inside of the pith and extracting bitter flavors. Though the difference in flavor may only be perceived by discerning palates, over-extraction will reduce the lifespan of your citrus. There’s also a therapeutic element to manual juicing (to which many seasoned bar workers can attest), but we digress.
Lastly, choosing appropriate storage containers can affect the shelf-life of your fresh ingredients. Storing fresh juice in unkempt containers or dirty “cheater” bottles can increase the rate of spoilage due to bacterial growth. While these may not make the health department checklist, over time this gradual decay of inventory can amount to significant variance (again, fresh produce is expensive). Investing in hygienic barware to protect your ingredients and reduce waste via spoilage will pay in dividends.
Garnishes play an important role in the presentation, aromatics, and overall aesthetics of a well-made cocktail. That said, they often end up untouched, unappreciated, and bound for the bin. Most bars use a superfluous amount of garnishes. Creating #instaworthy cocktails can certainly enhance the guest experience, but we urge you to reduce your output by utilizing one style of garnish for multiple cocktails.
Encourage your staff to ask guests about their garnish preferences. Given the option, you may find that many patrons opt-out of garnishes altogether. This simple step can reduce cost of goods, increase speed of service, and mitigate potential waste. This goes for beers too. (Mexican lagers and Belgian style witbiers, we’re looking at you!)
Communicate these conservative efforts to your guest by listing them on your cocktail menu. Some guests may be ambivalent, but most are generally receptive to these types of eco-friendly initiatives.
Juicing leaves you with a ton of leftover husks, especially if you’re a high-volume location. Despite common assumptions, these husks have an abundance of latent potential. Here are two ways you can get even more from your citrus fruits:
Any program serving classic cocktails is likely to garnish martinis, negronis, mules, and the like. Zesting (aka peeling) your citrus before juicing allows you to utilize every part of the fruit. This process can be easily incorporated into any prep routine. Not only can zests be repurposed for garnishing, but they can also be used in a kitchen or to infuse liquors such as limoncello. Zests quickly lose their oils once removed from the fruit, so use them before peeling more fruit specifically for dressing drinks.
*Incorporating “scarred” fruit (fruit peeled for garnishing during a shift) into your juicing regimen is a must. This seems obvious, but many programs continue to throw away scarred fruit at the end of a shift.
Take your spent citrus husks and boil them to extract their oils. Add some citric acid and a little fresh juice, and voila! You've got a citrus stock that you can use to enhance various cocktails (sometimes as a substitute for the juice itself). Here’s a citrus stock recipe we love from the sustainability-focused cocktailing duo called Trash Tiki.
Finally, we’d like to debunk the myth that citrus peels are not compostable. Citrus peels might not be a worm’s favorite meal, but they won’t harm the friendly critters that live in your compost pile.
Some locations aren’t able to effectively scale a fresh juicing program due to food safety concerns, size, volume, labor costs, or a myriad of restrictive operational factors. For these programs, we recommend a cold-pressed juice like Twisted Alchemy’s Bag-in-Box. Fresh-squeezed without the use of preservatives or damaging heat pasteurization, Twisted Alchemy uses state-of-the-art technology to produce an array of delicious juices with a refrigerated shelf life up to 120 days and no labor costs. Their cold-pressing technique utilizes High-Pressure Processing with the utmost food-safety standards.
Proper planning is crucial to maximizing the efficacy of any fresh juice program. Perform frequent audits and assess opportunities for improvement. Implement SOP’s to increase operational efficiency, cut costs, and reduce your footprint. Include these tips on your journey to developing a more successful and sustainable citrus program in your bar or restaurant.
Got a tip on how to incorporate sustainability into a craft cocktail program? Drop us a line at partnerships@crewbottleco.com. We’d love to hear from you!
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As the demand for mobile bartending services rises, the supply of mobile bars is increasing proportionately. Event planners are shifting budgets toward non-traditional spaces (think fields, parks, barns, etc.) for parties, celebrations, and private events.
In addition to the demand for more authentic and interesting venues, people are seeking high-quality, craft beverages; opposed to buckets of beer, cheap wine or whatever the rental location has on-hand. Mobile bars can go anywhere, and because they’re not tied down to a specific draft system or spirit lineup, the guest experience is highly customizable. The owners of these services are usually accomplished bartenders who can produce unique cocktails for any occasion.
The owner of a mobile bartending service often wears all of the hats; from promoter to bartender, from repairman to procurement manager. If you think you’re up to this, then the next (and probably largest) hurdle is the logistics of the business: i.e. paperwork, licenses, inspections, etc. Depending on your location, the legalities and requirements for mobile bartending service can vary drastically (as can the associated costs).
The other major challenge of a mobile bartending service is establishing a reputation. If you've built a great reputation as a bartender in your locality, then you're off to a great start! But owning a mobile bar means that you have to work extra hard to cultivate and maintain relationships in the events industry that you’ve just entered. It can take years for an events service provider to build up a steady stream of clients — and even then they’ve got to continue to advertise to find new customers.
Located in the UK, The Bug Bar company has been around since 2013 and now has a full fleet of Bug Bars and DiscoBugs! They cater to all types of events and will gladly help you out with any special requests if they can. If you haven’t guessed it already, their bars and DJ booths are built into retro VW Bugs! These bugs are actually fiberglass replicas built by Dub Box USA in Oregon, and retrofitted by The Bug Bar.
The Maverick Bar Company is a 1967 French Citroen H van lovingly restored and professionally converted into a mobile bar. They work with award-winning craft producers to serve a variety of great quality drinks with great service.
The bar has two gas lines, an onboard fridge, ice machine, ice well and speed rails which means that their trained mixologists serve great-tasting drinks at speed.
No matter what event, they work with the client to develop the perfect menu and combination of drinks to make sure the offering is truly unique.
Located in Tampa Bay, Florida, The Tipsy Trotter is owned and operated by an accomplished hospitality professional: Krysten Strauser. “Willow” is the Trotters’ first mobile bar, built inside a refurbished horsebox. Willow's farmhouse chic design makes it quite the charmer and The Tipsy Trotter is able to tailor their offerings to meet their clients’ specific needs. They even offer a vast array of yard games.
What more could you ask for?
Though mobile bartending has been around for a while, the market is far from saturated. With more people looking for unique, inexpensive venues for events, parties, and celebrations, the demand for mobile bartending is definitely growing. There is little diversity in the options currently available and plenty of room for new entrants.
Much like opening a brick-and-mortar location, there's lots to consider when starting a mobile bartending service. Here’s a run-down of some important considerations when looking to start a mobile bar service:
Ready to go all-in? Take a page out of the Get Cozy book and consider a vintage vehicle like their Piaggio Ape’s that have been converted into mobile prosecco vans and craft beer bars. Small enough to drive through a set of double doors, this bar is just as comfortable inside or out. They have up to seven taps to pour perfectly chilled prosecco, craft beer, cocktails, and non-alcoholic selections at a special event.
Dustin Van Ells, founder of the Van Plan has more than 100 van builds and updates under his toolbelt. He recommends the following considerations for the conversion itself:
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We’ve all built drinks around ‘good enough’ well spirits, and it makes sense. With profit margins as slim as they are, well drinks seem to be a natural solution to the constant struggle of making a profitable bar program. But, as consumer taste levels seem to endlessly rise, it’s becoming increasingly difficult to justify the incorporation of the workhorse spirits that are often relegated unceremoniously to “well” status. And while we do hate to be the bearer of bad news, cheap spirits come at not-so-cheap prices, especially when we start to look at the big picture.
The reality is that cheap spirits don’t suddenly become cheap when they get bottled. Producing inexpensive, well-friendly spirits requires that every piece of the production line be optimized with money in mind. This profit-driven supply chain creates side effects that can drastically -- and sometimes devastatingly -- affect everyone from the end consumer to the farmer.
Over the past several years, premiumization has hit the tequila market in a whirlwind of top-shelf agave-based spirits. This has meant that the prices of raw agave have skyrocketed, much to the benefit of agave farmers everywhere. But, what about the cheap stuff -- the well tequila? How does that fit in?
Manufacturers of cheap tequila have turned to alternative sweeteners -- often high fructose corn syrup -- to keep production costs low. They mix these sweeteners with their agave during distillation to keep their prices down. From there, they also fill the bottle with colorings, flavorings, and other non-agave products, further diluting the tequila. In Mexico, tequila made this way (with anything less than 100% Agave) is labeled “Mixto”. However, America has no such distinction, meaning that this corn-syrup tequila-ish liquor is sold right alongside true agave tequila. So, that well tequila in your Palomas? Chances are, it’s more corn syrup than agave.
Elsewhere, the effects of cheap booze are more devastating.
Flor de Caña is a popular well rum from Nicaragua, loved by bartenders for its price tag and its ‘good enough’ flavor. Unfortunately, this amicably-priced rum comes at a cost that most bartenders will never see.
The rum is produced in Chichigalpa, Nicaragua, a poverty-stricken town of about 60,000. Aside from the abject economic depression that plagues the town, Chichigalpa is afflicted by a deadly epidemic of CKD (Chronic Kidney Disease) at a rate that is 6 times higher than the national average. Those afflicted by CKD are usually men and almost exclusively work in as laborers in the sugarcane fields. These men often don’t live beyond the age of 40: In Chichigalpa, CKD is the cause for 75 percent of the deaths in men aged 35 to 55.
A 2015 study conclusively linked Chichigalpa’s CKD outbreak to inhumane working conditions in the sugarcane fields like those used by Flor De Caña. The study noted that long hours exposed to the sun without sufficient shade, rest, or water caused workers’ kidneys to decline in function, and subsequently fail entirely. It is estimated that there were between 2800 and 3200 CKD deaths between 1995 and 2015.
That’s a tall price to pay for a cheaper daiquiri, and it’s extremely hard to imagine Flor De Caña being the only spirits producer cutting costs at the labor level of their supply chain.
By contrast, expensive alcohol is expensive for a reason. From responsible sourcing of ingredients to livable wages for employees, high-end spirits can offer a lot of value -- before they even go into the bottle.
Aside from the ethical dilemmas involved in cheap spirits, taste is surely something to be accounted for. In an increasingly culinary cocktail world, it’s becoming harder to argue for a ‘one spirit fits all’ approach. Perhaps the robust flavor of a peated whisky can take your Irish coffee to new heights, while being less appropriate for a good ol’ Whiskey Smash. Today, consumers expect this level of attention to detail when it comes to drink-making and are making a concerted effort to educated themselves by attending tastings and reading whisky reviews. ‘Any-old-gin’ just doesn’t cut it for a G&T anymore.
Well spirits are an easy way to make a few bucks, sure. Business is business and profit margins are slim. But, in a globalized economy with a fast-changing consumer zeitgeist, we have to think -- perhaps its high time to move on from well drinks.
By Michael Claisse
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Good hospitality from a bartender is selective listening and server-guest confidentiality. If you hear someone is getting pretty slurry, maybe it’s time to slow them down. If you hear someone is celebrating an anniversary, good or bad, maybe you help set the mood for the occasion. It’s okay for the bartender to be in the know. However, when Seat 1 can hear Seat 7 & 8’s entire conversation about their experience with digestive tract irritation while trying to enjoy their meal, it can become a burden to pick up all those stray signals.
As a patron, when I walk into a bar and the music is so quiet that I can hear a fellow guest’s conversation more readily than picking up what song is playing, I immediately feel exposed, or perhaps feel a sense of unwanted voyeurism taking place. Music should be loud enough to obfuscate private conversations, but not so loud as to block the opportunity for public mingling.
Music doesn’t just set the scene at a bar or restaurant, it also tells the listener a lot about the social and political leanings of the host. Do you play hip hop? Do you ban hip hop from your pay-to-play juke box? Do you play a wide variety of artists? Do you only play one specific genre? This is up to the host to decide, but when I walk into a restaurant or bar and hear an Erykah Badu song before I hear a hackneyed Django Reinhardt public domain hit (sorry, Django, we love you), I am instantly inclined to stay. That’s just me, and everyone likes something different. It is immensely difficult to satisfy everyone; even impossible some might say. Therein lies the crux of why getting the music right in a hospitality setting can be such a daunting task. When you play something you signal some folks to settle in deeper, while simultaneously pushing some out of their comfort zone. You must be aware of the power of music.
Simply being aware that your music choice sends a message is the first step. Try playing Latinx music, try playing American hip hop, try playing afro-beats. You don’t have to stick to Frank Sinatra’s greatest hits or uplifting piano covers of Beatles’ standards to create a safe space for everyone. BUT, if you are going to play a variety of different styles, make sure you group them and create a transition. Nobody wants to hear a playlist with Pet Sounds and Kind of Blue on shuffle.
So, sounds like a lot of Do’s and Don’ts, yeah? Pretty overwhelmed? Fear not! This is why a little vocation has come about in the past century or so of recorded music that we call a “DJ.” This “DJ” is a real, live person who makes all these choices for you. They can even gauge the audience's response to their musical selections and correct stray vibes, keeping your guests in their seats longer, and putting more money into your till.
There are, of course, legal licensing obstacles and DJ budgets or lack thereof which affect how freely we go about playing music in our establishments. I do not wish to oversimplify the task at hand. But simply put, being aware of your music as a curation urgency and not an afterthought can be the non-verbal invitation a guest needs to feel comfortable.
by Jack Neiweem
]]>Forget about ordering delivery. A recent study revealed Americans are eating out more often than ever. Most prefer the experience of dining in more than ordering takeout. 56% eat out at least 2 or 3 times each week. 10% of people dine out at least 4 times weekly. It's great news for restaurant and bar owners, especially if you can figure out how to turn these hungry locals into foot traffic.
94% of smartphone users search for nearby restaurants and bars when they're on-the-go. 9 out of 10 potential diners click on the first results instead of scrolling through a long list of search results. If you aren't ranked toward the top of dining options in your area, you could be missing out on a lot of business.
Local Search Engine Optimization (SEO) is a set of tactics to increase your restaurant or bar's visibility and ranking in search results on Google and social media. Effective SEO in 2020 involves several marketing tactics for visibility and reputation. You can't buy your way to the top of Google or take any shortcuts. However, a few simple SEO tactics can significantly increase your foot traffic.
Claiming your presence on Google My Business is one of the most important parts of restaurant and bar SEO. Optimized Google My Business profiles are more visible in location-based search results, Google Maps, and organic search results. Google has continued to expand the number of SEO marketing features available to businesses through Google My Business.
You need to verify your bar or restaurant location to claim your Google My Business profile by receiving a confirmation code by mail. Once you've claimed your business, you can optimize visibility by filling out your profile:
· Website
You can also add deals and promotions to Google My Business, and create posts up to 300 words in length. It's important to actively monitor your Google My Business presence. Google prompts users who "know this business" to answer questions about the food and atmosphere. In rare instances, reviewers may answer a question incorrectly. This could impact accuracy until you correct your Google My Business page. Also, monitoring for negative reviews is an opportunity to respond directly and work toward a resolution.
Encourage your happiest customers and regulars to leave an online review by offering a non-cash incentive. 24% of customers report receiving a discount or coupon in exchange for an online review. Reward reviewers, but avoid unethical behavior. Paying for online reviews or leaving fake reviews can get you in trouble with sites like Yelp. A few businesses have even faced steep FTC fines for fake reviews.
Regardless of how you feel about reviews websites, they're important. Your customers are already using Yelp and TripAdvisor to make dining decisions. Taking on an active role in managing your reviews site presence can increase search visibility and foot traffic. 93% of customers use online reviews to determine whether a local business is good. A one-star increase in Yelp rating improves restaurant profitability by 9%.
Your customers care about ratings a lot, but they're not the only ones. Major search engines like Google place a lot of weight on "social signals," including reviews, to rank local businesses. Third-party review websites are prominently displayed in local search results.
Actively managing your reputation on major review websites can help you win foot traffic. Start by focusing on Yelp and Trip Adviser, which are second to Google in popularity among restaurant customers. Claim your profile, add great photography, contact information, and your hours. Respond to customer reviews directly and remember that online reviews are a great source of feedback.
Google's algorithm has shifted to provide more localized search results. Users are more likely than ever to search for a "restaurant near me" from a smartphone to unlock proximity-based results. A keyword strategy makes it much easier to optimize your website, Google My Business presence, and social media. The first step is keyword research, which is the process of figuring out which terms are driving foot traffic and search visibility for your restaurant or bar.
· Use a free tool like Keyword Explorer to discover your website ranking for key search phrases and how you stack up against competitors.
· Look at your website analytics to learn which search phrases are driving site traffic from search results.
· Next, use a keyword research tool like WordTracker to identify new key search phrases to target
An effective local keyword strategy for restaurants and bars should include a mixture of search phrases. Target search visibility for your city or neighborhood. Also, consider keywords that reflect your proximity to nearby attractions, like sports arenas or concert venues.
Your strategy should include keywords that reflect the type of cuisine you serve. It should also identify keywords to describe your restaurant or bar environment, such as casual family-friendly dining or live music. Incorporate these keywords into quality content on Google My Business and your website pages.
Google and other major search engines use hundreds of factors to determine the quality and authority of local websites for search ranking. Modern SEO is focused on website quality and user experience.
According to research by Moz, some of the most important website factors for local SEO include:
1. Link signals, including the quality and quantity of links from other websites
2. On-page signals, including clear contact info, relevant keywords, and domain authority
3. Behavioral signals, including user behavior such as click-through rate
4. Google My Business signals, including profile quality and reviews
5. Review and Social Media signals
A well-optimized bar or restaurant website should make it easy for potential customers to learn a bit more about your business, view the menu, and get in touch. Your webpage content should avoid spammy SEO techniques like keyword stuffing. Well-optimized page titles and meta descriptions can further improve your visibility in search.
82% of consumers trust recommendations from friends and family to make purchase decisions. Social media is the second-most-common way customers search for local restaurants or bars, second only to search engines. Creating a search-optimized presence on the right social media networks can increase your visibility to social media users. Optimized social media profiles can also appear in local search results.
It's likely wiser to create a strong presence on a few networks than trying to spread your time and attention across many different social media platforms. "You should prioritize your efforts based on where your audience is already asking you to engage," advises Moz. Wondering which social media networks are best? The right answer depends on your customer's social preferences and social site popularity. However, you may find that your SEO marketing efforts pay off using popular, visually-rich networks like Facebook and Instagram.
An optimized local business page includes up-to-date information on location and hours and an active posting schedule. User reviews can also improve visibility.
50% of local mobile searches are done by a customer who will visit a local business that same day. While some of your prospective customers are searching for restaurants or bars from a computer, the majority of your future foot traffic is using a smartphone to search. A mobile-optimized restaurant or bar website is a key component within a local marketing strategy.
Your social media presence and Google My Business listing are automatically optimized for smartphones. However, your website may need to undergo redesign or updates to support positive mobile user experience. A non-mobile optimized site hurts SEO and profitability. Google penalizes non-mobile sites by ranking these businesses lower in search results.
48% of customers believe companies with non-mobile websites just don't care about their business. You could lose potential foot traffic to a competitor's bar or restaurant if your customers can't easily view your site or click to call from a smartphone.
The majority of first-time visits to a restaurant or bar start the same way. A hungry customer pulls out a smartphone and begins searching for nearby businesses. Your foot traffic patterns and profitability depend on your ability to rank toward the top of results on Google, social media, and third-party review websites. Investing in a local SEO strategy is key to effectively marketing bars and restaurants.
Jasmine Henry is a Seattle-based freelance writer, with specialties in technology, analytics, software, and related fields. She holds a MS degree in Informatics & Analytics, and a Graduate Certificate in Health Care Informatics from Lipscomb University in Nashville, TN. Her work has appeared on Forbes, HP Nucleus, IBM Big Data Hub, Time, ADP Spark, Reuters, and more.
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