Despite an overall decline in spirits sales in the US on-trade, high-end whisky is expected to grow, according to a new report.
Technomic’s Adult Beverage Insights Group recently published a report showing that overall alcohol volumes decreased 1.3% in restaurants and bars in the US throughout 2013, compared to a 0.7% decline in the off-trade.
However, Technomic’s research director Eric Schmidt predicts there will be continued growth in whisky as well as craft beer and table wine in the on-trade in this year. Continue reading
We’re bellying-up to the bar less — and bars and restaurants are feeling the pinch more.
Last year, consumers at bars and restaurants cut back on their orders of alcoholic beverages by 1.3%, and that trend continues into 2014, according to a just-released study by Technomic, a food-service industry research firm.
“Consumers pulled back on drink occasions at restaurants and bars,” says David Henkes, vice president at Technomic. Continue reading
The week brought a mix of marginally good and bad news for full-service restaurants.
First, the good news: Signs indicate the trend toward eating more meals at home has leveled off, according to NPD Group. At least that’s what the research firm is concluding from data showing that Americans prepared about 80 percent of their meals at home in November 2013—the same as in November 2012. The home-cooking trend had been creeping up every year before that, beginning with the 2008 global recession. Continue reading
It’s no surprise that alcohol consumption and watching pro sports go hand in hand. But that’s especially true for the Chicago Blackhawks.
Two Stanley Cups in four years and a stronghold on the city’s sports consciousness have bolstered the team’s official bar program, which has more than doubled in size to 217 locations since its launch in 2009.
Originally designed to reinforce the Hawks brand with young fans in the city, the network of watering holes now stretches beyond the six-county area to 61 bars downstate. Continue reading
Hotel happy hours used to bring in the hordes to drink and eat as much as they could at cheap prices. Now it seems that the pendulum is swinging the other way as more bar managers are developing premium priced signature drinks to lure in guests as well as local customers.
A December report by the consulting firm Technomic showed hotel operators forecast 4.4 percent growth in their food and beverage sales in 2014. “Of the segments we track, hotel operators are among the most optimistic,” said Donna Hood Crecca, the senior director for the adult beverage resource group at Technomic.
“A number of hotel and lodging operations such as Fairmont, Marriott and Kimpton now offer unique drink menus including signature cocktails along with extensive spirits, wine and beer selections. It’s clear some hotels are prioritizing adult beverages as a way to differentiate their properties and drive traffic and sales,” added Hood Crecca.
“Hotel operators see opportunity in adult beverages,” observes her colleague David Henkes, Vice President at Technomic and leader of its Adult Beverage Practice. “A creative and operationally-sound drink program executed across the various outlets of a hotel property can add both value and enhanced experience elements for guests, as well as high-profit sales, all of which are particularly important in this challenging environment.”
Return to a by-gone era?
Before Prohibition, the hot spots for cocktail innovation were at the big-city hotels, such as the original Waldorf, The Plaza, the Hoffman House and the Knickerbocker. After Prohibition, the alcohol industry was run by the gangsters and all those bartender craft skills were lost.
View the full article on ehotelier.com
Filed under Bar, Dave Henkes, Hotels, Liquor, lounge, Marketing, Millenials, Press Release, Skinny, Spirits, Wine
Six San Diego nightclubs — one fewer than Los Angeles — have made it onto a list of last year’s top money-making night spots in the U.S.
While San Diego had seven clubs on the list a year earlier, the latest ranking bested the city’s showing in 2010 when there were just four top-ranked venues. Dropping off from the current list is Whisky Girl, which had previously squeaked in at No. 97.
The top 100 roster is a joint effort of Technomic, a market research firm, and Nightclub & Bar, an industry trade group, who used both primary and secondary research to help compile the list. In addition, an online survey was conducted late last year of more than 1,400 nightclub, bar and lounge locations. Continue reading
Whether it’s the ambiance, celebrity sightings, exclusivity, cocktails or a combination of all of the above that attract consumers to nightclubs, it’s clear that the “cool factor” is a must-have for success. And one of the best ways to market a nightclub’s “cool factor” is via word-of-mouth, says David Henkes, vice president of Technomic Inc., Chicago. To do so, many operators are using guerilla marketing strategies such as boosting chatter on social media, which has become quite effective, he says. Online coupon sites such as Groupon and Living Social also can be used to attract consumers, though at smaller numbers than social media sites, says Adam Rogers, senior analyst for The Beverage Information Group, Norwalk, Conn. Continue reading
Filed under Alcohol, Bar, Beer, Dave Henkes, Hotels, Liquor, lounge, Marketing, nightclub, Spirits, Wine