HOW MORE WHISKEY HELPS THE ON-PREMISE
There’s an interesting article in National Restaurant News that touches on the growing influx of whiskey/whisky and its pros and cons.
As Stephen Beaumont puts it: “There was a time when the world of whiskey, or whisky, as the Scots and Canadians spell it, was simple and straightforward...The downside of the whiskey market today is that it’s more complicated, a lot more complicated. The upside is that the possibilities appear to be almost endless.”
“What all this means to a beverage manager is simple: greater profits from more specialized selections. The caveat being that, more than ever, it’s important to do your homework before placing your next whiskey, or whisky, order,” he continues.
To check it out, click here.
As Stephen Beaumont puts it: “There was a time when the world of whiskey, or whisky, as the Scots and Canadians spell it, was simple and straightforward...The downside of the whiskey market today is that it’s more complicated, a lot more complicated. The upside is that the possibilities appear to be almost endless.”
“What all this means to a beverage manager is simple: greater profits from more specialized selections. The caveat being that, more than ever, it’s important to do your homework before placing your next whiskey, or whisky, order,” he continues.
To check it out, click here.
posted at 12:32 PM
<< Home