The VinePair Podcast: Are Craft Cocktail Programs Helping or Hurting Bars and Restaurants?
Last week, Full Book published a piece arguing that craft cocktails, while they might be sexy for guests, are killing bar operators. These programs are expensive, with things like craft ice, house infusions, and endless prep time all contributing to a cocktail with a lofty sticker price. Further increasing the cost of that drink is consumer demand for high-end, premium liquor — which might be a necessity if a cocktail retails for over $25. Is all of this pomp and circumstance necessary to keep a bar afloat? Or is it causing operators to take on unnecessary water?
Today on the “VinePair Podcast,” Adam, Joanna, and Zach react to a recent piece stating that craft cocktail programs are killing bars. Are the hidden labor and ingredient costs too much for most bars and restaurants to offset? Does the need for highly skilled and well-trained bartenders make aspiring to cutting-edge cocktail programs too big a lift for most establishments? If so, what is actually reasonable to expect from most bars and restaurants? Tune in for more.
Zach is reading: Early-Bird Diners Have Disrupted the Way Bars Do Business
Joanna is reading: Can We Stop Overthinking the Highball?
Adam is reading: THC Beverages’ Biggest Enemies Are Going for the Kill
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