The document discusses creating successful bar menus. It begins by introducing the author, Philip Duff, and his background in bartending. It then discusses the purpose of menus, including advertising the bar, marketing products, broadcasting the bar's personality, helping guests, and serving as a tool. Ideal menus according to Duff would have 8 drinks at 1 price, without excessive branding, and use quality and interesting ingredients. The document provides tips for writing menu descriptions and emphasizes that both physical and online menus should effectively advertise the bar.
The document provides information about Opulence Lounge, a proposed men's retail shop offering luxury apparel and services. It would include a retail shop, full-service barbershop, and lounge/bar area. The target customer is men ages 25-34 with annual incomes over $148,000 living in NYC. Opulence Lounge aims to be a one-stop shop where men can shop, get groomed, and socialize with each other. The document discusses the business concept, target market, competitors, and marketing strategies in detail over multiple pages.
Divani Wine Bar & Restaurant is rebranding a local restaurant in Grand Rapids, MI. The new minimalist logo replaces the word "Bar" with a bold rectangle above the capital "D" to signify "Bar Divani" in an alluring yet timeless and versatile manner. Guitar Center focuses on hands-on musical experiences through its approachable handwritten signature representing its mission for customers. Brandalism is a publication featuring seven street artists through biographies and perforated stencils that can be used or provide inspiration for others.
The document analyzes 7 different businesses on Saipan and compares how the author, a resident, views each store versus how a tourist might view it. Key factors that influence patronage include location, target market, product selection, cleanliness, and customer service. The grocery store Joeten Hafadai is ranked highest by both residents and tourists as it is conveniently located and offers necessities as well as souvenirs. Differences arise in other stores based on the priorities of residents versus tourists.
This document discusses the importance of incorporating wine and beverage choices into the overall design and operations of a food service business. It provides tips for how to effectively design a wine list, train staff on wine, and increase profits by focusing on beverage selections that match the menu and clientele. The document emphasizes that neglecting wine and beverage options can negatively impact customers' expectations and satisfaction, and it encourages consultants to help clients recognize wine as a key part of the customer experience and business success.
This document provides suggestions for how a retail store called Chefwear can improve customer engagement and increase sales. It recommends focusing on quality products, customer service, and special promotions to attract both in-store and online customers. Specific tactics include social media posts, newspaper ads, loyalty programs, email marketing, and holiday/seasonal sales. The goal is to position Chefwear as a knowledgeable source for high-quality chef apparel.
Scent marketing in retail stores can boost sales and improve the customer experience. Adding scents has been shown to increase sales by up to 20%, encourage longer shopping visits, and lead customers to perceive products and stores more positively. The olfactory system is directly linked to emotions and memory in the brain, so scents can create strong emotional and memorable associations for brands. Various scientific studies have demonstrated that ambient scents in stores can change consumer behavior in beneficial ways for retailers such as higher spending and increased intent to return.
Krupa Consulting is a public relations and marketing firm founded in 2010 and headquartered in Los Angeles. The firm specializes in brand identity, exposure, and alliances. Founder Rachel Krupa has over a decade of experience in event planning and public relations for high-profile clients in various industries. Krupa Consulting offers services in public relations, branding, communications, events, and strategic partnerships.
The document provides information about Opulence Lounge, a proposed men's retail shop offering luxury apparel and services. It would include a retail shop, full-service barbershop, and lounge/bar area. The target customer is men ages 25-34 with annual incomes over $148,000 living in NYC. Opulence Lounge aims to be a one-stop shop where men can shop, get groomed, and socialize with each other. The document discusses the business concept, target market, competitors, and marketing strategies in detail over multiple pages.
Divani Wine Bar & Restaurant is rebranding a local restaurant in Grand Rapids, MI. The new minimalist logo replaces the word "Bar" with a bold rectangle above the capital "D" to signify "Bar Divani" in an alluring yet timeless and versatile manner. Guitar Center focuses on hands-on musical experiences through its approachable handwritten signature representing its mission for customers. Brandalism is a publication featuring seven street artists through biographies and perforated stencils that can be used or provide inspiration for others.
The document analyzes 7 different businesses on Saipan and compares how the author, a resident, views each store versus how a tourist might view it. Key factors that influence patronage include location, target market, product selection, cleanliness, and customer service. The grocery store Joeten Hafadai is ranked highest by both residents and tourists as it is conveniently located and offers necessities as well as souvenirs. Differences arise in other stores based on the priorities of residents versus tourists.
This document discusses the importance of incorporating wine and beverage choices into the overall design and operations of a food service business. It provides tips for how to effectively design a wine list, train staff on wine, and increase profits by focusing on beverage selections that match the menu and clientele. The document emphasizes that neglecting wine and beverage options can negatively impact customers' expectations and satisfaction, and it encourages consultants to help clients recognize wine as a key part of the customer experience and business success.
This document provides suggestions for how a retail store called Chefwear can improve customer engagement and increase sales. It recommends focusing on quality products, customer service, and special promotions to attract both in-store and online customers. Specific tactics include social media posts, newspaper ads, loyalty programs, email marketing, and holiday/seasonal sales. The goal is to position Chefwear as a knowledgeable source for high-quality chef apparel.
Scent marketing in retail stores can boost sales and improve the customer experience. Adding scents has been shown to increase sales by up to 20%, encourage longer shopping visits, and lead customers to perceive products and stores more positively. The olfactory system is directly linked to emotions and memory in the brain, so scents can create strong emotional and memorable associations for brands. Various scientific studies have demonstrated that ambient scents in stores can change consumer behavior in beneficial ways for retailers such as higher spending and increased intent to return.
Krupa Consulting is a public relations and marketing firm founded in 2010 and headquartered in Los Angeles. The firm specializes in brand identity, exposure, and alliances. Founder Rachel Krupa has over a decade of experience in event planning and public relations for high-profile clients in various industries. Krupa Consulting offers services in public relations, branding, communications, events, and strategic partnerships.
This document discusses metrics for evaluating entrepreneurial ecosystems. It addresses major themes like policy formulation, networking and collaboration, communication, and governance/leadership. For each theme, it poses questions to determine whether an ecosystem supports opportunities and entrepreneurs in emerging. Key questions include whether institutions collaborate effectively; whether networks and connectors are supported; the role of government in strategic planning, outreach and leadership; and how well communication flows within the entrepreneurial community.
Quibb is a service that generates personalized daily newsletters for professionals by curating content shared by colleagues and influencers in their industries. It aims to connect professionals over business news and commentary in every industry. The daily Quibb newsletter has an open rate of 40% and click-through rate of 50%. Customer testimonials praise Quibb for delivering high quality industry discussions and being one of the best sources of professional information.
The Secrets to Building a Dominant Media Property - Confab MN Central 2014Joe Pulizzi
Joe Pulizzi's presentation on how the Content Marketing Institute evolved and built it's media platform into the leading training and education destination for content marketing. Includes the editorial mission statement, leveraging collaborative publishing, a defined influencer strategy and focusing on the revenue goals.
iBeggar.com is a website devoted to helping people present with personal plea for funds or help through Cyberbegging. iBeggar is a way to ask for monetary help for many diverse reasons whether it be for personal needs or to crowd fund an idea or business start up. The best thing about cyber begging is that no one knows who you are and there is no embarrassment allied with standing up in front of strangers. At iBeggar.com, you can not only beg but also find begging tips for better outcomes.
Basic Planning Principles Of Assyrian, Egyptian, Roman and Greek CitiesRajat Katarne
The document discusses cities and settlements during three ancient periods - Assyrian, Egyptian, and Roman.
For the Assyrian period, the emergence of Neo-Assyrians led to territorial expansion and new levels of urban development. Cities fell into three categories - continuously existing, re-founded, and new foundations. Regional planning shifted north for access to agricultural land and water supply. Cities featured a citadel with a temple-palace unit separated from the rest of the settlement.
During the Egyptian period, the city of Amarna was built as the new capital by Akhenaten for his Aten religion. It was laid out with residential and administrative areas, temples, and a workmen's village.
News Analysis - Is HP getting lean or falling apart?Holger Mueller
Holger Mueller of Constellation Research is chiming in with his top 3 takeaways of the recent HPE 'spin merge' of most software assets with Microsfocus.
Este documento define el adjetivo y describe sus diferentes tipos y usos. Explica que un adjetivo es una palabra que complementa y califica un sustantivo, expresando sus características. Luego enumera y da ejemplos de los diferentes tipos de adjetivos, incluyendo demostrativos, posesivos, numerales, indefinidos, exclamativos/interrogativos, explicativos, especificativos y relacionales. También cubre los grados del adjetivo: positivo, comparativo y superlativo.
A partir del 2006, Wave es el estudio más grande sobre el impacto de los medios sociales en el mercado global de hoy en día. Cubriendo 62 países y el 43% de la población de Internet en todo el mundo, Wave 6 – The Business of Social' - es el estudio más ambicioso y sofisticado hasta la fecha. Ofrece una valiosa idea en cuanto a cómo los anunciantes pueden aportar un valor comercial a su negocio a través de estrategias de comunicación social.
This document outlines Lothian's joint mental health and wellbeing strategy from 2011-2016. It defines mental health as a state of well-being where one can cope with stress, work productively, and contribute to their community. The strategy aims to promote mental well-being, prevent mental health problems, and improve quality of life for those diagnosed. Key goals included building social connections and capital through activities like social prescribing, community gardens, and reducing stigma. The strategy also sought to embed recovery principles, address inequalities, and improve integration of physical and mental healthcare services.
Váš život je jako zahrada, Zlepšete si svůj život sami, Naše přednášky v Městské knihovně v Praze, bydlení: Proměňte domov v úrodnou zahradu, TAO - pět fází proměny (pět elementů), byznys: Maget na zákazníky, Energie dní na týden od 19.9., Nová kniha: Poznej své pravé já
Este documento proporciona los resultados de pruebas realizadas en una mezcla de concreto para una cisterna en Lima en marzo. Incluye los tamaños de agregado, las proporciones de cemento, agua y aditivos, así como los pesos y volúmenes de las muestras sometidas a prueba. La resistencia característica del concreto es de 240 kg/cm2.
This document discusses the importance of independent outsourcing assurance for outsourcing success. It recommends establishing an independent assurance function to provide oversight across various phases of outsourcing including foundations, transitions, transformations, and contract terminations. Continuous assurance approaches are also suggested to monitor control effectiveness and ensure contractual obligations are met. Using independent assurance can help minimize risks, select the right suppliers, ensure quality deliverables, and increase the likelihood of achieving outsourcing objectives.
Hospitality Seminar Golden State of Cocktails 2014dzaric
The document discusses creating a successful culture in hospitality businesses. It outlines that location, concept, and service are key factors, but that the most important element is having a clear ethos or purpose. The presenter argues that hospitality businesses should focus on building a family-like culture and team where employees are passionate about the same beliefs. Successful bars cited as examples all seem to excel at developing a strong sense of community and shared vision among staff.
A Mahalo Grille brand license provides the opportunity for hospitality brands to feature the award-winning Mahalo Grille tropical fusion cuisine concept within their establishments. It allows licensees to decrease food costs and increase revenues compared to their existing food service operations. The Mahalo Grille brand has been recognized with numerous awards and appeals to a wide demographic. A license provides benefits such as improved margins, expanded events sales, and energized staff. Licensing is available for qualified hotels and establishments in regions across the US and Hawaii.
This document discusses metrics for evaluating entrepreneurial ecosystems. It addresses major themes like policy formulation, networking and collaboration, communication, and governance/leadership. For each theme, it poses questions to determine whether an ecosystem supports opportunities and entrepreneurs in emerging. Key questions include whether institutions collaborate effectively; whether networks and connectors are supported; the role of government in strategic planning, outreach and leadership; and how well communication flows within the entrepreneurial community.
Quibb is a service that generates personalized daily newsletters for professionals by curating content shared by colleagues and influencers in their industries. It aims to connect professionals over business news and commentary in every industry. The daily Quibb newsletter has an open rate of 40% and click-through rate of 50%. Customer testimonials praise Quibb for delivering high quality industry discussions and being one of the best sources of professional information.
The Secrets to Building a Dominant Media Property - Confab MN Central 2014Joe Pulizzi
Joe Pulizzi's presentation on how the Content Marketing Institute evolved and built it's media platform into the leading training and education destination for content marketing. Includes the editorial mission statement, leveraging collaborative publishing, a defined influencer strategy and focusing on the revenue goals.
iBeggar.com is a website devoted to helping people present with personal plea for funds or help through Cyberbegging. iBeggar is a way to ask for monetary help for many diverse reasons whether it be for personal needs or to crowd fund an idea or business start up. The best thing about cyber begging is that no one knows who you are and there is no embarrassment allied with standing up in front of strangers. At iBeggar.com, you can not only beg but also find begging tips for better outcomes.
Basic Planning Principles Of Assyrian, Egyptian, Roman and Greek CitiesRajat Katarne
The document discusses cities and settlements during three ancient periods - Assyrian, Egyptian, and Roman.
For the Assyrian period, the emergence of Neo-Assyrians led to territorial expansion and new levels of urban development. Cities fell into three categories - continuously existing, re-founded, and new foundations. Regional planning shifted north for access to agricultural land and water supply. Cities featured a citadel with a temple-palace unit separated from the rest of the settlement.
During the Egyptian period, the city of Amarna was built as the new capital by Akhenaten for his Aten religion. It was laid out with residential and administrative areas, temples, and a workmen's village.
News Analysis - Is HP getting lean or falling apart?Holger Mueller
Holger Mueller of Constellation Research is chiming in with his top 3 takeaways of the recent HPE 'spin merge' of most software assets with Microsfocus.
Este documento define el adjetivo y describe sus diferentes tipos y usos. Explica que un adjetivo es una palabra que complementa y califica un sustantivo, expresando sus características. Luego enumera y da ejemplos de los diferentes tipos de adjetivos, incluyendo demostrativos, posesivos, numerales, indefinidos, exclamativos/interrogativos, explicativos, especificativos y relacionales. También cubre los grados del adjetivo: positivo, comparativo y superlativo.
A partir del 2006, Wave es el estudio más grande sobre el impacto de los medios sociales en el mercado global de hoy en día. Cubriendo 62 países y el 43% de la población de Internet en todo el mundo, Wave 6 – The Business of Social' - es el estudio más ambicioso y sofisticado hasta la fecha. Ofrece una valiosa idea en cuanto a cómo los anunciantes pueden aportar un valor comercial a su negocio a través de estrategias de comunicación social.
This document outlines Lothian's joint mental health and wellbeing strategy from 2011-2016. It defines mental health as a state of well-being where one can cope with stress, work productively, and contribute to their community. The strategy aims to promote mental well-being, prevent mental health problems, and improve quality of life for those diagnosed. Key goals included building social connections and capital through activities like social prescribing, community gardens, and reducing stigma. The strategy also sought to embed recovery principles, address inequalities, and improve integration of physical and mental healthcare services.
Váš život je jako zahrada, Zlepšete si svůj život sami, Naše přednášky v Městské knihovně v Praze, bydlení: Proměňte domov v úrodnou zahradu, TAO - pět fází proměny (pět elementů), byznys: Maget na zákazníky, Energie dní na týden od 19.9., Nová kniha: Poznej své pravé já
Este documento proporciona los resultados de pruebas realizadas en una mezcla de concreto para una cisterna en Lima en marzo. Incluye los tamaños de agregado, las proporciones de cemento, agua y aditivos, así como los pesos y volúmenes de las muestras sometidas a prueba. La resistencia característica del concreto es de 240 kg/cm2.
This document discusses the importance of independent outsourcing assurance for outsourcing success. It recommends establishing an independent assurance function to provide oversight across various phases of outsourcing including foundations, transitions, transformations, and contract terminations. Continuous assurance approaches are also suggested to monitor control effectiveness and ensure contractual obligations are met. Using independent assurance can help minimize risks, select the right suppliers, ensure quality deliverables, and increase the likelihood of achieving outsourcing objectives.
Hospitality Seminar Golden State of Cocktails 2014dzaric
The document discusses creating a successful culture in hospitality businesses. It outlines that location, concept, and service are key factors, but that the most important element is having a clear ethos or purpose. The presenter argues that hospitality businesses should focus on building a family-like culture and team where employees are passionate about the same beliefs. Successful bars cited as examples all seem to excel at developing a strong sense of community and shared vision among staff.
A Mahalo Grille brand license provides the opportunity for hospitality brands to feature the award-winning Mahalo Grille tropical fusion cuisine concept within their establishments. It allows licensees to decrease food costs and increase revenues compared to their existing food service operations. The Mahalo Grille brand has been recognized with numerous awards and appeals to a wide demographic. A license provides benefits such as improved margins, expanded events sales, and energized staff. Licensing is available for qualified hotels and establishments in regions across the US and Hawaii.
This document discusses how to build a successful bar or restaurant by focusing on location, concept, and service, and treating employees like family. It emphasizes that the key to long-term success is having a clear purpose or "why" that goes beyond just food and drinks. Successful establishments discussed create a sense of community and ethos by hiring people who believe in the same vision, and practice hospitality by truly listening to and understanding customers.
A Closer Look at Communications - student projectDave Aquino
Student Project
The Problem: Create and present design solutions for a local BC organization.
The Solution: Design recommendations were created and presented. The goal is to improve the current communication strategy for Potluck Cafe, a social enterprise in the Downtown Eastside of Vancouver.
Made by Mavis is a locally based jam and jelly company in Kentucky. To increase awareness and sales of its Jam of the Month Club, the document recommends partnering with a local brewery, Rhinegeist. It suggests targeting millennial craft beer drinkers and holding tasting events to introduce flavors and encourage signups for a Beer and Jam of the Month Club. The club would provide educational pairings of jams, jellies and beers at the brewery each month to build loyalty and repeat customers. The document outlines objectives, strategies and metrics to measure the success of the partnership and club.
How to Increase Your Restaurant's RevenueRMagazine
Designed and Written By: Steve Ngo
Learn the tips and tricks on ramping up your restaurant's revenue and increase your bottom line.
For more information and related content, please visit us at http://www.rmagazine.com
The document outlines plans for Seabear Oyster Bar, an oyster bar in Athens, Georgia. It introduces the team working on the plans and describes the brand, current problems of low awareness, and communication goals of increasing awareness of the name, what the brand is, and its persona. Various creative tactics are described, including flyers, stickers, keychains, a flip book for tables, and social media strategies. Relationships with local organizations are discussed to bring in potential customers. Measures of success so far include doubling social media presence, selling out of bottle shuckers and most stickers, and distributing flip books in the restaurant.
This document outlines the storyboard for a Publix wine website. It includes pages for the home screen, information on the healthiness of wines, red wines, white wines, an FAQ page, and a contact page. Each page is described in terms of its fonts, colors, images, and content. Navigation links are provided to allow easy movement between the different pages.
The Team Equation San Antonio Cocktail Conferencedzaric
This document discusses how to build a successful bar or restaurant by focusing on building a team or "family" with a shared ethos or purpose, rather than just hiring staff. It notes that while about 30% of restaurants succeed in 10 years, some bars have found success by prioritizing their why - their purpose and beliefs - and hiring people who share this vision. When employees feel part of a family working towards common goals, they will be fully invested in the business's success.
This document provides an overview of Palmia, a new beer and lemon drink concept. It describes the origin and branding of Palmia which is inspired by a Spanish drink called Clara. It outlines Palmia's target market as millennial men and women, and opportunities to capture share from categories like flavored beers, cocktails, and craft beers. The document discusses Palmia's initial test launch in San Francisco and plans for product refinement, team building, and regional rollouts beginning in 2017.
The document outlines plans for marketing the Seabear Oyster Bar in Athens, Georgia. Key goals included increasing brand awareness as many were unaware of Seabear. Tactics included designing flyers, stickers, bottle opener keychains, and a table flip book to educate customers. Social media engagement was increased organically by interacting with posts. Strategic partnerships with organizations like hotels and food tours were established to promote Seabear. Measures of success included doubling social media followers and selling out of all promotional products within months.
This document discusses craft bartenders and craft bars. It defines craft bartenders as professional bartenders whose work is inspired by heritage, lineage, apprenticeship, and high-quality ingredients. It provides examples of craft bars around the world and notes they are organized like professional kitchens, with roles like maitre d'bar, bar manager, and principal bartender. When deciding on spirit lists, craft bars consider whether the spirit performs as intended, the production process is transparent, packaging is bartender friendly, and price. They dislike marketing claims. To serve craft bars, suppliers should provide detailed product information, offer education, and develop personal relationships.
This document summarizes the launch and growth of Flaviar, a European subscription-based alcohol brand. It discusses trends in online alcohol sales and subscription services. It outlines Flaviar's target consumer groups and producer partners. The document reviews Flaviar's growth in registered users and subscribers across Europe. It discusses lessons learned around customer engagement, measurement, social aspects, and partnerships. The future sections envision expanding content about different flavors to continue growing the brand.
Samy Harford has over 5 years of experience as a graphic designer at Boutique Coffee Brands LTD. He has led the creative process for numerous branding and design projects including The Caffeine Club, Barista Brothers, The Americano Coffee House, and American Fruity. His roles have included concept creation, branding, packaging, print, and motion graphic design.
The document contains multiple articles on various topics related to cooking, food catering, and the hospitality industry. The main topics discussed include tips for healthy cooking, choosing a food caterer, party halls, the growth of the hospitality industry, career opportunities, cooking classes, and recipes.
- The document presents a creative brief for an advertising campaign for Black Apple Crossing, a cidery located in Springdale, Arkansas.
- The campaign aims to increase awareness of Black Apple Crossing's variety of ciders and unique atmosphere among health-conscious generations Y and Z in Northwest Arkansas.
- The proposed campaign would utilize social media, blogs, and positive imagery to portray Black Apple Crossing's nostalgic brand and appeal to outdoorsy customers interested in trying new things.
The document provides details on the proposed Spice Bar restaurant concept, including the mission statement, team members, location, target market, menu items, website prototype, milestones, and results of a market survey. The concept is for a health-conscious upscale restaurant catering to women ages 20-35 that will offer innovative menu items using high-quality ingredients at reasonable price points. Market research found that customers prioritize food type, quality and cost and are willing to pay up to $50 for healthy meals between 300-550 calories with nutritional information.
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenues without increasing the number of customers by raising the average guest check total. It distinguishes up-selling from cross-selling and suggestive selling. The document recommends that servers understand customer psychology, know the menu thoroughly, and express recommendations professionally and ethically to prioritize customer satisfaction over short-term sales goals. The goal of up-selling, it stresses, is to develop long-term, loyal customer relationships.
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenues without increasing the number of customers by raising the average guest check total. It distinguishes up-selling from cross-selling and suggestive selling. The document recommends that servers understand customer psychology, know the menu thoroughly, and express recommendations professionally and ethically to prioritize customer satisfaction over short-term sales goals. The goal of up-selling, it stresses, is to develop long-term, loyal customer relationships.
Similar to Bar Menus Copenhagen Spirits & Cocktailsv2 (20)
Seminar originally taught by Philip Duff at Tales of the Cocktail 2019. "Everything you always wanted to know about the national spirit of the Low Countries, the original ingredient of the Collins and the Martinez, and maybe the spirit that makes for the tastiest boilermaker on the planet! Join fluent Dutch speaker (and 17-year Holland resident) Philip Duff, the world's most respected English-language genever expert, to learn the history, rules, high times and low depths of genever, the spirit that is the unchanged ancestor of whisky. (And no, it ain't gin)."
UPDATED The Cinchona Chronicles with Philip Duff, v2, Feb 2020 LondonPhilip Duff
The document summarizes the history of Ferro China Amaro, a bitter herbal spirit drink containing cinchona bark and iron citrate. It traces the drink's origins to 19th century Italy, when it was created by Dr. Ernesto Baliva in 1894 and became popular for its purported health benefits. Production expanded internationally but declined in the 20th century as tastes changed. Today only one brand, Ferro China Baliva, remains in production in Italy.
UPDATED Pallini Limoncello Confidential v3, London, Feb 2020Philip Duff
This document discusses the history and production of limoncello, an Italian lemon liqueur. It outlines the EU definition which requires a minimum of 100g of sugar per liter and 15% alcohol content. Production of limoncello takes place primarily in the Amalfi Coast region of Italy, using sfusato amalfitano lemons. The document provides a recipe and cost breakdown for making limoncello at home versus buying a commercially produced bottle from Pallini. It concludes by highlighting Pallini's family ownership, use of organic lemons, and artisanal production process.
Seminar on shochu by Philip Duff, Dev Johnson & Don Lee at the residence of the Japanese Ambassador to the USA, 4 February 2020, on behalf of the Japan Sake & Shochu Makers' Association.
Seminar by Philip Duff at Barometer Bar Show, Kiev, 28 September 2019.
From medicine to whiskey to neutral alcohol to million-case brands; join juniper aficionado, genever brand-owner, marketing graduate and Gin Guild Rectifier Philip Duff at Barometer to trace the social, technical and commercial evolution of juniper spirits, from 1269 to 2019.
This brand-new seminar, never before presented, unifies research from the dawn of time and across the globe, revealing the shifts in preference, technology and marketing that brought spirits from the medicine cabinet to the drinks trolley — and juniper from Europe to the world.
Learn why genever is whisky’s grandparent as well as gin’s, how one million-case gin brand only got greenlighted because a CEO was retiring, how one of the world’s best-selling gins is barrel-aged (but they’re not allowed to say that), and how (and where) one gin brand outsells the rest of the entire global gin category“.
Seminar by Philip Duff & Dave Arnold, Tales of the Cocktail, 2015, New Orleans.
Once the sole province of the most technologically advanced mixologists on the planet, decades of abuse by chain-bars making soulless drinks killed the blender's appeal to modern cocktailians. Slushie machines never even got a look in.
But then tiki bars made a comeback as respectable temples of mixology. And then slushie machines began becoming fixtures at trend-setting bars like The Artesian (London), Mother's Ruin (New York) and the Erin Rose (New Orleans). With all this, plus brand-new research from mixological mad scientist Dave Arnold's ground-breaking book “Liquid Intelligence”, it's time to, ahem, let it goooooooooooo!
Together with award-winning presenter, spirits educator (and ex-blender slave at TGI Fridays) Philip Duff, Dave will explain and demonstrate when to blend and when to slush, how you can make slushies without having to buy a slushie machine, the mathematics of frozen drinks, pitfalls to avoid when embarking on a frozen drinks program, the importance of sugar (and salt, come to that), how to translate a stirred recipe into a frozen one, and why your blender is a heater as well as a cooler, all featuring original research underwritten by Pallini, creators of the world's best-selling premium limoncello.
There can't be a city in the world with more frozen-drinks machines per square foot than New Orleans, so come on down to a room full of more different blenders and slushie machines than you can shake a stick at for stories of pull capacity, Chocolate Monkeys, and sugar-to-acid ratios.
(Oh - and the best frozen drinks you've ever had!)
Industry Trends And Their Roots - Philip Duff - Barometer Bar Show 2019Philip Duff
The document discusses 7 trends in the alcohol industry: 1) Startenders, freelance bartenders, 2) Canned/bottled cocktails, 3) Word of mouth marketing becoming more influential than traditional advertising, 4) Bartender activism and influence on politics from the 1800s to today, 5) A focus on sustainability in ingredients and operations, 6) Both complexity in cocktail design and recipes and a return to simplicity with classic cocktails, 7) Growth of non-alcoholic drink options.
This document provides a timeline and overview of the history and production of genever, a Dutch juniper-flavored spirit. Some key points:
- Genever predates gin and is considered a grandparent to whisky, with written mentions dating back to the 13th century.
- Its production involved distilling maltwine, a grain-based distillate, and infusing it with juniper and other botanicals.
- Over time, the style of genever changed from being based primarily on maltwine to incorporating more neutral grain spirits.
- Current legal definitions separate genever into categories based on minimum maltwine percentage and other factors like sugar content.
Super Taste 101: Super Charge Your PalatePhilip Duff
Seminar taught by Marie Wright and Philip Duff at the 2019 Tales of the Cocktail festival, sponsored by Beluga Vodka. "Nosing and tasting is difficult at the best of times - are we using the right words? Nosing the right things? Plus, vodka is the most demanding spirit in the world to taste, as its subtle flavour requires a very discerning palate. It’s natural food pairing, caviar, can be difficult to get to know, as most of us sadly don’t eat enough different types of caviar - or regularly enough - to develop a palate for it! Join Philip Duff, Marie Wright and a leading caviar expert to change all that. Marie is the vice-president and Global Flavorist for ADM Nutrition, and has developed many of the foods in your kitchen, not to mention half the contents of your fragrance shelf; she'll share how aroma and flavour work both psychologically and physically. Renowned vodka lover, bar owner and spirits educator Philip Duff will take you through the history of vodka while fine-tuning your palate on a flight of Russia’s best-selling luxury vodka, Beluga Vodka, while our caviar expert will guide you through a pairing with an assortment of environmentally sustainable sturgeon caviars. You’ll leave with a new appreciation for the worlds best-selling grain spirit, a palate that can taste in HD, and mad bragging rights with your newfound caviar knowledge!."
Back To The Future: Pivoting Historical Liquor BrandsPhilip Duff
Seminar given by Philip Duff, David Ferguson and Tim Master at the Tales of the Cocktail 2019 festival, sponsored by Knappogue Castle Irish Single Malt Whiskey.
"Join reinvented Irishman Philip Duff, together with Tim Master (Chartreuse) and David Ferguson, as they explore how to re-imagine, retool and pivot historical liquor brands so that they continue to appeal to bartenders and consumers, now and in the future. What do you keep? What do you throw away? How can you use a brand’s heritage as inspiration – but avoid it being a straitjacket? In just 32 years since its creation, Knappogue Castle successfully pivoted 3 times, from selling only the world’s oldest Irish whiskey (Knappogue Castle 1951), to selling limited-edition single-vintage whiskies from every distillery in Ireland, to the present day where it sells only age-statement Irish single malt from a single distillery, all the while keeping the brand essence intact. Chartreuse’s history dates from being medicinal in France in 1737 to recreational in the 1800s, and has switched from once being marketed in the US as “swamp water” to its current status as mixologists’ darling. How did they manage that? Across the Irish Sea in Scotland, the Isle of Arran made whiskey as long as anywhere in Scotland has made whiskey – but when the Arran Whiskey brand opened their distillery there in 1995, they were the first on Arran in 160 years. Learn with our experts how to plan for the future without forgetting the past, and how to use your brand’s history as more than just a dressing-up box"
Burn The Rule Book : Unorthodox Practises of Successful BarsPhilip Duff
Philip Duff presents unconventional practices of successful bars that break traditional rules. He discusses how limitations can spur creativity and how messiness sparks connections. Some of the practices discussed include not doing inventory or costing and focusing on cashflow over profits, personalizing service for every guest, firing some problematic guests to focus on a core "tribe", hiring ex-prisoners, and closing a bar when business is going well. Duff also suggests removing brands, the physical bar, men, and even alcohol from bars. The presentation encourages bars to think outside the box and break established rules.
Small is Beautiful: The Power of Nano Brands in 2018 with Philip Duff, Alliso...Philip Duff
Seminar at the Tales of the Cocktail festival , 20 July 2018. Most brands concentrate on getting as big as they can, as fast as they can - but not all brands. Join a trio of nano-brand owners who have successfully swum against the tide of breakneck expansion and growth at all costs: Philip Duff (Old Duff Genever), Allison Parc (Brenne whisky) and Gable Erenzo (Gardiner Liquid Mercantile). Why stay small? When should you go big? Should you go big? What's the long-term plan? Is there any money in it? What advantage do nano-brands have over their big brothers? Can a nano-brand evolve into a mega-brand? If you're doing the ordering, how can you tell the difference between a real nano-brand and a fake one from Liquor Megacorp X? Join Philip, Allison and Gable to learn the history of nano-brands, why supporting them makes sense for bartenders and consumers now more than ever, and why nano-brands might just be the future.
Seminar at the Tales of the Cocktail festival 19 July 2018, powered by Beluga Vodka.
As long as we have had the word "cocktail", it has meant "luxury" - but what does "luxury" even mean nowadays? Join that modern-day Jay Gatsby, Philip Duff, for an examination of what luxury means in 2018 and how it has evolved, from royalty to craftsmanship to Veblen goods to modern-day experiential luxury, which often comes in the form of a reservation at an exclusive bar - or in a cocktail glass. Philip is joined by award-winning bartender Tom Lasher-Walker (New York, and formerly of The American Bar at the five-star Savoy Hotel in London, World’s 50 Best Bars #1 2017), Meaghan Levy (beverage manager at the five-star Pierre Hotel, New York), and mystery guest, "X", (a publicity-shy high-net-worth individual from New Orleans who loves a good cocktail and has some great stories to tell from the customer side of the luxury bar). What IS a luxury product? Where do they come from? Who's the real target market? What does "affordable luxury" mean? Who's this Veblen guy? You'll leave with a new understanding of what luxury is in 2018 and how you can apply it to your bar to better serve ALL your guests, whether its with PBR or in the PDR, whether dive bar or five-star, daily service or special-occasion. Bonus: All attendees will enjoy, among other goodies, sponsor Beluga Vodka's luxury Gold Line vodka together with caviar – but not how you might expect it
Imbibe Live London 2018 Six Vermouths You Have To TryPhilip Duff
The document discusses regulations for vermouth production in the EU and US. It also presents Philip Duff's classification method for vermouth, which categorizes them based on sweetness, whether the wine base can be tasted, and level of manipulation. Duff identifies common examples of sweet, dry, and white/blanco vermouths that fit within each category to demonstrate the system. The document concludes by thanking the audience and providing Philip Duff's social media handles.
10. Creating Successful Bar Menus Who Invented Menus Anyway? Antoine de Beauvilliers, at La Grande Taverne du Londres , Paris in 1782
11. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Advertise Your Bar – To Market Your Products – To Broadcast Your Soul – To Help Your Guests – As A Serving Tool
23. Creating Successful Bar Menus What Is The Purpose Of A Menu? To Advertise Your Bar: Online http://neversaidaboutrestaurantwebsites.tumblr.com/page/4
24. Creating Successful Bar Menus What Is The Purpose Of A Menu? To Advertise Your Bar: Online http://neversaidaboutrestaurantwebsites.tumblr.com/page/4 “ Can you tell me where I can locate gigantic photos of prime rib, goat cheese appetizer, sweet potato fries and white truffle mousse? I can’t find your hours, address or directions, so I’m going to print out your professionally-styled stock food images and peruse them while eating my sandwich at home tonight.”
25. Creating Successful Bar Menus What Is The Purpose Of A Menu? To Advertise Your Bar: Online http://neversaidaboutrestaurantwebsites.tumblr.com/page/4 “ I love clicking on your “Events” and “Specials” button to find that it hasn’t been updated since 2007. I was JUST asking myself, “ what was the special in March, 4 years ago?”
26.
27. Creating Successful Bar Menus What Is The Purpose Of A Menu? To Advertise Your Bar: IRL & Online
28. Creating Successful Bar Menus What Is The Purpose Of A Menu? To Advertise Your Bar: IRL & Online Martinis Martini's Mojitos Mojito's Caipirinhas Caipirinha's
29. Creating Successful Bar Menus What Is The Purpose Of A Menu? To Advertise Your Bar: IRL & Online
31. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right Product to the Right People In The Right Place At The Right Price
32. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right Product
33. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right Product
34. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right People
35. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right Place
36. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right Price: GP & NP
37. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right Price: Speed
38. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right Price: Correct Technique
39. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right Price: Anchoring
40. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Market Your Bar The Right Price: Price Differentiation
44. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Broadcast Your Soul “ No PDA in PDT. Hands on the table and tongue in your own mouth” “ Do not bring anyone unless you would leave that person alone in your home. You are responsible for the behaviour of your guests.”
45. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Broadcast Your Soul “ FOOD LOVERS. No screwing around. If you can’t/won’t eat certain things, this is probably not for you. Chef rules. This isn’t “Fear Factor” – but there will be meat, seafood, raw stuff, and occasionally something from outside the mainstream experience. Duh, that’s the point ”
47. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Help Your Guests – Prices all cocktails 12
48. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Help Your Guests – Prices – Glasses all cocktails 12
49. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Help Your Guests – Prices – Glasses – Taste “ Gin, lemon, gomme, sugar and mure”
50. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Help Your Guests – Prices – Glasses – Taste “ A hefty whack of gin with citrus and syrup, served in a glass packed with snow ice and crowned with forest berries. Tasty! ”
51. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Help Your Guests – Prices – Glasses – Taste “ Premium XYZ gin, soured and sweetened with fresh-pressed lemon juice and sugar, served short over crushed ice and drizzled with blackberry liqueur, €8 ”
52. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Help Your Guests – Prices – Glasses – Taste
53. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Help Your Guests – Prices – Glasses – Taste – Personality “ Virgin Cocktails: Mainly served to big girls' blouses, big jessies, wusses, girly-girls, hairdressers and ballet dancers. Our advice: don't travel the non-alcoholic road if you don't have to. It's just not worth it, man!”
54. Creating Successful Bar Menus What Is The Purpose Of A Menu? – To Help Your Guests – Prices – Glasses – Taste – Personality – Factoids “ 60% Pinot Noir, aged four years “sur lies” and blended with up to 35 different crus”
60. Creating Successful Bar Menus Duff's Ideal Menu 8 Drinks (7 & Dealer's Choice) 1 Price No Branding, No Excessive Brand Names
61. Creating Successful Bar Menus Duff's Ideal Menu 8 Drinks (7 & Dealer's Choice) 1 Price No Branding, No Excessive Brand Names Choices – IRL and On Menu
62. Creating Successful Bar Menus Duff's Ideal Menu 8 Drinks (7 & Dealer's Choice) 1 Price No Branding, No Excessive Brand Names Choices – IRL and On Menu Ingredients That Are Interesting and Good
63. Creating Successful Bar Menus Duff's Ideal Menu 8 Drinks (7 & Dealer's Choice) 1 Price No Branding, No Excessive Brand Names Choices – IRL and On Menu Ingredients That Are Interesting and Good Fresh Juices, Decent Ice, Correct Glassware
70. Creating Successful Bar Menus Thank you for your attention! [email_address] www.twitter.com/philipduff www.facebook.com/philipduff This presentation: www.slideshare.net/philipduff
Editor's Notes
Menus downloaed thousands of times Media, blogs, Sunday Observer, KLM inflight magazine, Tales, World Class victories
Menus downloaed thousands of times Media, blogs, Sunday Observer, KLM inflight magazine, Tales, World Class victories
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
I am chilidish and jaunty, and I think you only care about price
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
What Is Advertising? Communicating to Achieve Sales Online, offline, media (2-3 month lag), blogs, Reach out 3 x times per year, plus special occdasion drinks, plus interact with media re: drinks trends Seamless link between the menu and the experience
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary
Coordinate timing and seating of guests Guest Intercaqtion Moments Guest Seducation Moments – take menu away! No menu in a bar as unusual as a menu at a friend's house Executive Summary