This document provides guidelines and procedures for beverage operations, including equipment requirements, drink measurement, dress code, customer relations, essential spirits and mixers to stock, garnishing, cleaning procedures, drink knowledge, menu items, pricing, receiving/storing wines, selling/serving wines and wine pairing with food. It also discusses trends like mixologists, vermouth, orange liqueurs, designer ice, coconut water, beer cocktails and the growth of wine consumption in China.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
The Can Man conducted a recent survey [Nov 2014] on Packaging Types in the UK alcohol industry (mainly concentrating on Craft Beer).
This presentation shows the key statistics from the survey as well as discussing the different packaging types.
We also look at Cans and the benefits they offer the UK craft beer industry.
Light Barrier Management in PET Packaging ApplicationsHans Werink
This presentation is part of the marking activities around the introduction of Holcomer UHT White, an extremely opaque white colourant for PET bottles containing light sensitive dairy drinks.
Glass Bottles for Beer, Beer Bottles, Glass Bottle Packaging, Glass Packaging, Beverage packaging Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
The beer category largely determines the fortunes of glass packaging within this industry, accounting for a 74% unit volume share. Added to this, estimated growth rate in glass bottle end use industry i.e., Beer industry in India, will further boost the sales and increase market share in the APAC region. Glass bottles are preferred over plastic bottles because of its chemical inertness towards the alcohol and thus, can be substituted.Factors like increasing disposable incomes, growing acceptability of alcohol consumption are mainly driving the market in APAC region. Glass bottles are the preferred source of packaging for Beer products. Majority of beer volume was sold in glass bottles while the other substitute being plastic bottles.
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Aluminum Cans Production. Profitable Manufacturing Business of Aluminum Bever...Ajjay Kumar Gupta
Aluminum cans provide long-term food quality preservation benefits. Aluminum cans deliver 100 percent protection against oxygen, light, moisture and other contaminants. The first generation of aluminum cans weighed approximately 3 ounces per unit. Today’s cans weigh less than half an ounce. Aluminum cans bring packaging benefits as well. They are easily formed, resist corrosion and will not rust. Cans made from aluminum easily support the carbonation pressure required to package soda and withstand pressures of up to 90 pounds per square inch.
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An ISO 9001:2015 Company
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New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
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Aluminum Beverage Can, Aluminum Can Production, Process of Making Aluminum Cans, Manufacturing of Aluminium Cans, How Aluminum Cans are Made, Making of Aluminum Beverage Can, Manufacturing Process of Aluminum Can, Beverage Aluminum Can Production Project, Beverage Cans Manufacturing Process, Beverage Can Production, Can Manufacturing, How Cans are Made, Aluminium Can Manufacturing Plant, Aluminum Beverage Cans Production Process, Aluminum Can Manufacture, Process for Production of Aluminum Cans, Aluminium Beverage Can Factory, Beverage Packaging, Aluminum Cans Factory, Aluminum Beverage Can Manufacturing Process, Beverage Can Manufacturing Process, Can Making Process, Manufacturing Process of Aluminium Beverage Cans, Beverage Can Manufacturing Process, Secret to Making Money by Starting Small Business, Small Business Ideas with Small Capital, Top Best Small Business Ideas for Beginners 2017, Small Business But Big Profit in India, Best Low Cost Business Ideas, Small Business Ideas that are Easy to Start, How to Start Business in India, Top Small Business Ideas in India for Starting Your Own Business, Top Easy Small Business Ideas in India, Small Investment Big Returns, Top Best Small Business Ideas in India, Business Ideas With Low Investment, How to Get Rich?, Low Cost Business Ideas, Simple Low Cost Business Ideas, Top Small Business Ideas Low Invest Big Profit in India Smart Business Ideas, Very Low Budget Best Business Ideas, Low Investment High Profit Business, Small Business Ideas to Make Money, Top Profitable Small Business Ideas in India, Best Business Ideas for Rural Areas in India & World Top Best Small Business Idea, Invest Low, Aluminum Can Production project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Aluminum Can Production Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Aluminum Can Production Industry in India, Aluminum Beverage Can Production Projects,
Zoren Hops India Micro Brewery Presentation .Shrikant Tyagi
Zoren Hops India Pvt. Ltd. specializes in the production, research and development of high end machinery. The organization is professionally managed and run by technocrats to help you decide, procure and maintain your capital equipment requirements for Micro Brewery. We at Zoren Hops India Pvt. Ltd. also help you to arrange suitable raw material, brewer and complete consultancy and marketing tie ups.
Under license from German & Italian collaboration our Indian subsidiary is strongly positioned to provide best of technology and unmatched price thanks to our German, Turkish and Chinese plant again under license from our German & Italian collaborators.
To serve our Indian customers Zoren Hops also plans to put up an assembly plant in India.
Our technical and trade partnerships and collaborations are carefully crafted to provide you.
Adapting beer recipes between breweries hryclikKevin Hryclik
This was a presentation I gave at the MBAC Jan 2015 Technical Conference in Toronto. I highlight which factors can influence the ability to match the same beer recipe in different breweries.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
for beginners, providing thorough training in areas such as SEO, digital communication marketing, and PPC training in Noida. After finishing the program, students receive the certifications recognised by top different universitie, setting a strong foundation for a successful career in digital marketing.
Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
Normal labor is also termed spontaneous labor, defined as the natural physiological process through which the fetus, placenta, and membranes are expelled from the uterus through the birth canal at term (37 to 42 weeks
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
4. Equipment Equipment requirements for mixing cocktails will vary from one establishment to another depending on the type of beverages and service offered. Some tools and equipments are essential to most common beverage operations: Ice Scoop Bar Spoon Blender Shaker Mixing Glass
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7. Dress & Appearance All Food & Beverage service associates must maintain an attractive and well-groomed appearance. It is essentially important for bartenders as they represent the hotel’s standards of quality in service to many guests.
8. Interaction between customers and the Bartenders is a common element and the extent of which depends on the style and class of the bar / lounge Warm and courteous attention must be afforded to each guest while maintaining a professional attitude and manner. Customer Relations
9. Smile Responsive Don’t argue Call by name Stay alert Never mention guests’ last visit Helpful Equal courtesy to all guests Service regardless of how much they spend Ladies first
10. or Bar Chef Alcohol is an important part of the F&B experience, and some of the hottest restaurant trends in 2010 is the surge in the creativity level for mixed drinks and the trend to pair food and alcohol drinks other than wine. The art of tending bar is coming back with a whole new generation of bartenders that call themselves Bar Chefs or Mixologist.
11. Mixologist is the bar equivalent of a culinary chef. A Mixologist not just pours the drink; he creates new ideas and signature cocktails by utilizing new culinary and savory concepts and knowing how to use ingredients. A Mixologist’s objective is to showcase the versatility of beverage alcohol and enhance the guest experience by creating Sophistication .
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13. Essential Spirits, Liqueurs and Mixers to Stock in the Bar Spirits: Bourbon Brandy/Cognac Whisky: Blended Scotch, single malt, Canadian, Rye, Bourbon, Irish Dark Rum Light rum Gin Tequila Vodka
14. Essential Liqueurs and Cordials Liqueurs are used in addition to the base spirits as flavoring agents that contain. These are the most common liqueurs that you should stock in the bar. Amaretto Irish Cream (i.e. Bailey's) Crème de Cacao Coffee Liqueur (i.e. Kahlua) Dry Vermouth Sweet Vermouth Extra Dry Vermouth (i.e. Noilly Prat) Orange Liqueur (i.e. Triple Sec, Cointreau, Curacao)
15. Essential Mixers Mixers are the non-alcoholic liquids that add flavor and volume to cocktails. Many mixers will keep in your bar for a long period of time, but do remember to keep checking their freshness and pay attention to expiration dates. Juices:Orange, Cranberry, Pineapple, Grapefruit And Tomato Juice Sour Mix Bitters Lime Grenadine Simple Syrup Worcestershire Sauce Tabasco Sauce Sodas: Club soda, Tonic Cola and Diet Cola Ginger Ale
16. Essential Garnishes Essential Garnishes Use fresh fruit for your garnishes. This will prepare you for most cocktails. Lemons Limes Oranges Celery Maraschino Cherries Olives Cocktail Onions Whipped Cream Salt Sugar Nutmeg
17. Cleanliness The bar and its equipments should be kept in a clean and hygienic condition to ensure top quality standard is delivered. There are different cleaning schedules for different tools or equipments. For example, beer coolers and refrigerators are wiped and cleaned twice monthly, while sinks are scoured daily.
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19. The Beverage Menu A good beverage menu can help an operation’s profits considerably if: Service personnel are suffiently knowlegable about the menu content and can promote the sales of drinks that suit the food menu choices Procedures are established to control costs and proper inventory levels are maintained The menu includes choices that complement the food menu, the venue ambience and meet patron expectations Competitive pricing is applied Menus can and should change seasonally and according to market trends
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21. The same princible regarding the planning, pricing, and analysis of food menus is also applied to beverage menus, with some differences. Alcoholic beverage prices are based on a higher markup than food prices. Alcoholic beverages are often an accompaniment to food, and so more emphasis must be given to merchandising and selling. Control procedures must be tighter in the handling of alcoholic beverage and income obtained from it.
22. Recipes Recipes will be created for each mixed beverage. These recipes will be compiled and recorded by the Beverage Manager/Assistant Food & Beverage Manager after product tasting is approved. Then costed and inputted into the POS system with cost and selling price
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30. Cocktails and food pair beautifully and already many trend setting restaurants and bars see cocktails as an inspired way to pair alcohol with foods and not just an apertif. Cocktail and Food Pairing
31. 1.Approach a cocktail pairing as you would a wine paring: Detect the flavor profiles and create a complementary drink. 2. Avoid cocktails that are overly sweet, especially when paired with a sweet dish. 3. Bring an ingredient forward in a dish by using it in a cocktail pairing. 4. Don’t be afraid to push the envelope and coax guests out of their comfort zones. 5. Use fresh,quality ingredients in cocktails, as you would in dishes. 6. If compiling an entire cocktail pairing menu, keep the cocktail portions small. 7. Control the alcohol content to prevent burnt taste buds. Tips for Pairing Cocktails and Food
32. Cocktail and Food Pairing Aperitif & Amuse Bouche Food: fresh peeky toe crab, with small grapefruit pieces Drink: house-made forelle pear spirit, clove grapefruit sour 1st Course &Cocktail Food: Hamachi with yellow tail tuna, hearts of palm puree and pineapple relish Drink: “Gin No. 6” jasmine-lemon sour, champagne, with a flamed tangerine peel garnish Entree Food: Crispy skin moulard duck breast, with cabbage, apples and calvados emulsion Drink: Calvados, vermouth, orange juice and duck jus Dessert Food: buttermilk chocolate cake with milk chocolate mousse, bittersweet pave and meringue buttercream Drink: “Coffee Cocktail” cognac, port, sugar & a whole egg
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34. Monk-made Liqueurs Chartreuse The 'quintessential' medicinal elixir, turned into liqueur and unlike Benedictine, Chartreuse is still made by monks - of the 'Carthusian order' Bijou ( invented in the 1890's) ¾ shot gin ¾ shot sweet vermouth ¾ shot green Chartreuse 1 dash orange bitters Stir well with ice and strain in to a cocktail glass. Garnish with a cherry and squeeze of lemon peel.
35. O range-flavored liqueurs Cointreau, Grand Marnier, and even Combier are making a comeback. Orange flavored liqueurs are being reached for more often than almost any other mixer these days. MORNING GLORY ROYALE 15 ml mlcognac 15 mlrye 7 ml Combier Liqueur D’Orange dash simple syrup (for texture) dash Angostura stir and strain into rinsed cocktail glass top with splash of Champagne lemon twist or cherry garnish
36. The Ice Age Designer ice is the newest buzz in the world of craft cocktails. Different varieties, compositions, and shapes of ice is an essential ingredient in the new cocktail trend and w ith the help of such new innovations as Macallan's ice ball machine the ice age is back .
37. The Come back of Vermouth Vermouth –has been staging a comeback for a while now and any bar worths its name will stock not only the old stand byes Martini & Rossi but also Dolin dry for gin Martinis, Carpano Antica Formula for Manhattans, Dubbonet, Vya Dry or Sweet, Carpano Punt e Mes and Noilly Prat, arguably the world’s best vermouth,
38. The latest health drink craze from the Caribbean and Latin America, into the world of the “in-the-know” hipster crowd is Coconut water. You know it’s big when the world’s largest food and beverage companies have decided to dive in. Coca Cola Inc bought a stake into the Hermosa Beach, coconut water company Zico PepsiCo bought Amacoco, the largest coconut water company in Brazil, and is marketing O.N.E. coconut water. Coconut water
39. A cold beer on a hot summer day! It's hard to imagine a beer tasting better. But it seems the idea of beer cocktails is catching on. Michelada A refreshing cocktail, originally from Mexico, made with beer, lime juice, and hot sauce, served in a salt-rimmed glass over ice. The Classic Shandy: a mixture of beer and ginger beer, ginger ale or lemonade. The Cure Light beer with a splash of juice and ginger liqueur. Black Velvet: Mix stout and champagne, half and half. Red Eye: Add a shot of tomato juice to any ale or lager and a splash of Tabasco Skip and go naked: Combine beer, lemon juice and gin, with a dash of grenadine.
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41. Red wine is the prefered choice of Chinese wine drinkers and is increasingly seen as a ‘status symbol’ drink among Chinese high society. 80% of wine produced and consumed in China is estimated to be red. China is now ranked seventh in the world ’ s top wine producing countries, and is predicted to produce 110 million cases of wine by 2011, up from 47.7 million cases in 2005. Much of this in joint venture partnership with foreign winemakers, a trend predicted to increase significantly in the coming years. . The Red Revolution
42. White and sparkling wine represent only 10% of imported wine consumption in China The main market for white wine is female and as more Chinese women develop a taste for wine, white wine drinking is rising and is predicted to grow by 50% in the next three years White Wine in China
43. Sales of wine in China are up 12%: 2008 (40 billion yuan) 2009 (44 billion yuan) Annual wine consumption – 0.4 liters per capita Figures in other countries: France – 50 liters per capita Australia – 25 liters per capita U.S. – 15 liters per capita Experts are predicting that China will become the world’s largest wine buying market in years to come.
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45. Pairing wines with Chinese food: Five rules for matching wine with Chinese food Avoid foods that require dipping in vinegar The acidity of vinegar can linger and change your entire taste perception. Dishes flavored with vinegar in the cooking process such as S weet and sour ribs are more easily paired with wine as the vinegar is caramelized with the sugar. A typical New World Malbec with a plummy character would hold up with this type of Chinese food. Make sure lighter flavored dishes are served first At a traditional Chinese meal three wines with distinct flavor profiles should be served. Wines have to be served from the lightest to strongest -- generally, that means white, then red so dishes have to be served in that order as well. L ikewise, start with your white wine and then move on to red Lighter flavored dishes suit lighter white wines while stronger fruity reds go with more heavily flavored foods. Moderately spiced dishes should pair with a simple fruity Riesling or a South African Pinotage. The spicier the dish, the less complex and less dry your wine should be.
46. Chinese food with Chinese wines? Yes, but select well If you venture into Chinese wine, “Try a good Chinese wine like a G race V ineyard Chardonnay -- it’s good value for money, very drinkable and would pair well with Chinese style steamed fish. There are some quite good Chinese wineries -- Grace Vineyard in Shanxi and Silver Heights in Ningxia. Choose your wine based on the preparation rather than the ingredients When it comes to Chinese food, the red wine with meat and white wine with seafood doesn’t apply. The method of cooking and flavorings determines 70-80 percent of the taste of a dish e.g. fish in a soy-based sauce matches well with a red wine. Dim sum, with an aged Burgundy, which has few tannins, or alternatively, white wine.
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48. Coffee Culture in Asia The coffee culture is firmly entrenched in the western world however; it is also interesting to note that this love of coffee is spreading to Asia with their coffee culture becoming more popular than ever! Starbucks is widely percieved in Asia as the ultimate in western coffee culture (although one could argue that Starbucks is not a good example of European coffee!) and have opened over 35 stores in Hong Kong, 376 in mainland China. Starbucks Chief Executive Howard Schultz said China is set to usurp Japan as its biggest market outside North America, as the coffee titan plans to open "thousands of stores" in China over time.
49. Even though Asia was primarily a culture that drank tea, statistically, almost 1/3 of the people in China now drink coffee at home on a regular basis or flocking to coffee shops for social gatherings. The coffee that is preferred in Asia is a lighter and sweeter version of the coffee that can be found Europe. Cappuccino is most popular in Hong Kong by 30% and only a few Asian coffee drinkers will go for an esspresso. Coffee Culture in Asia
50. This coffee culture is primarily fueled by young Asian professionals who may have studied in the United States or Europe and is becoming a sophisticated and westernized trend that is preferred to tea drinking. Two of the biggest coffee companies contributing to the coffee culture in Asia are Starbucks and Nestlé, but a growing number of companies, like Lavazza, Jamaican Blue Mountain Coffee, and Illy are gaining a foothold. The Coffee Revolution in Asia is becoming a major social phenomenon and one that our hotels must take advantage of. Coffee Culture in Asia
51. Organic Booze – The Slow Flow The organics movement is moving from the hotel kitchen to the wine cellar and t he next chic drink you serve in your hotel bar may be an organic bottle of beer or glass of wine, or even an organic vodka or scotch. . People already are looking for clean organic food, so the next step is organic alcoho l
52. Organic Booze – The Slow Flow Hip hotels around the world have already gone beyond organic food to start serving organic alcohol as well. In the short time organic liquor has expanded beyond beer, wine and vodka to tequila, gin, brandy, whisky and rum. Vino made from grapes that are grown, harvested, and processed according to the principles of organic agriculture is gaining traction with wine connoisseurs, and as a result many of the Asian chain hotel chains such as Ritz-Carlton, Marriott and Hyatt Hotels now carry organic beverages in their bars.
53. Organic Booze – The Slow Flow Organic Liquor examples: Juniper Green Organic London Dry Gin, UK5 organic vodka Highland Harvest Organic Scotch whisky, Papagayo Organic White Rum 4 Copas 100% o rganic Tequila Anejo Square One (USA): 100% Rye vodka
54. Organic wine – The Slow Flow The $6 billion organic food industry itself is expected to grow 59 percent by 2012. Last year, organic beer sales grew 29 percent to hit $25 million and organic wine grew 13 percent to reach $80 million, according to the Organic Trade Association. .
55. Natural wine is wine made with as little intervention as possible, either in the way the grapes are grown or the way they are crafted into wine Organic v Natural Wine O rganic wines have been produced from organically grown grapes that may be subject to technical manipulation in the winemaking process . Natural wine is made from organic grapes that are harvested by hand; rushed to the winery; fermented on wild yeasts; no rape pummeling and low levels of sulfites (or none at all). This is fine winemaking at its purest, most honest form. A wine made for organic grapes can taste conventional A natural wine essentially is fermented grape juice.
57. 2010 Restaurant and Bar Design Awards // Winners Restaurant and Bar design Awards were announced in London with entries from 38 countries. The entries are judged by highly regarded panelists in the hospitality and lifestyle sectors. The following winners demonstrates the energy and innovative culture that is permeating Food and Beverage trends worldwide
58. Galvin La Chapelle , LONDON Lead designer // designLSM Category // Independent restaurant
Ensure accurate beverage measurement by continuous maintenance.
An attractive and well-groomed appearance is essential because it represents the hotel’s standards of quality in service to many guests.
Standard procedures help serve beverages in timely manner and with attention to details.
Standard procedures help serve beverages in timely manner and with attention to details. (con’t)
4 key elements involved in the price setting of a menu are Menu, Recipes, Costing and POS System.
4 key elements involved in the price setting of a menu are Menu, Recipes, Costing and POS System. (con’t)
4 key elements involved in the price setting of a menu are Menu, Recipes, Costing and POS System. (con’t)
4 key elements involved in the price setting of a menu are Menu, Recipes, Costing and POS System. (con’t)
There is a set of procedures to be followed by all beverage staff, to enable an efficient flow of receiving, storing, issuing and ordering of wines.
All five trends are predicted by Mr. Derek M. Brown, a beverage expert and a leading voice in new cocktail industry http://www.theatlantic.com/food/archive/2010/01/5-cocktail-trends-for-a-new-decade/32967/
In 2010, Combier will make a comeback as the most popular mixer among bartenders in the world.
As predicted by Mr. Derek M. Brown, there is a trend in 2010 that bartenders will mix different brands of Vermouth with drinks to add/change the flavors of cocktail, e.g. Dry Martini (bitter) Wet Martini (sweet)
Information from “China Wine Information Website” http://www.wines-info.com/en/html/2010/2/20100201110809228.html 2 nd point - according to research by global management consultants AT Kearney
Information and survey documented by domonique Debreuil, Chairwoman of Vinexpo’s overseas fair, Hong Kong
Information from “China Wine Information Website” http://www.wines-info.com/en/html/2010/2/20100201110809228.html
Information from courtesy of the experts: sommeliers Jean-Marc Nolant of Park Hyatt Shanghai and Philippe Huser of Napa Valley Wine Bar & Restaurant
Statistics provided by Lavazza official website
Information provided by Lavazza official website
All bars shown are from hotels and restaurants that competed in the 2010 Restaurant and Bar Design Awards, London. Information by: interior designer / trend scout, Mr. Costas Voyatzis. Yatzer .