Canned cocktails have become the buzz in the beverage industry. With consumers looking for more diversity in their beverage offerings, ready to drink (RTD) cocktails are taking the scene by storm. Hard seltzers paved the way, but pre-mixed canned cocktails are now one of the fastest growing beverage trends in America. We want to share how this beverage category can benefit both bartenders and bar operators.

The ready to drink category isn’t new

Ready to drink cocktails have been on the market for decades, but not a lot of consumers knew about them. It took the COVID-19 pandemic to help them skyrocket to fame. DISCUS President and CEO Chris Swonger, stated,

By Delaney Corson, PourMyBeer

What accounted for the staffing crisis?

892,000 workers have chosen to leave the industry amidst the pandemic. At first, it was thought to be due to industry instability, but studies have shown that it goes well beyond that. The Washington Post stated: “The industry has 1.7 million fewer jobs filled than before the pandemic, despite posting almost a million job openings in March, along with hotels, and raising pay 3.6 percent, an average of 58 cents an hour, in the first three months of 2021.” This fact shows that workers are choosing to change industries despite plenty of job openings. Let’s break down the leading causes of workers leaving the industry.

This week’s Perlick blog has several layers. We are excited to welcome Toree Gotsis of Apex Commercial Kitchen Co. as our guest blogger. Toree is a Bar & Beverage Specialist with Apex and has some great advice for our readers on how to reduce the cost of operating a bar. Perlick has worked with Apex for years, and we love collaborating with them on various projects.

At Perlick, we pride ourselves on the partnerships we have with our customers. We work with large venues across the nation, bar and restaurant chains, and local bars and eateries in the U.S. and worldwide.

Bar professionals have always known that ice in a cocktail is not just for cooling, nor is its shape only about aesthetics. Ice is part of the life and soul of a drink.

Eggnog is one of those controversial drinks that stirs up strong feelings of either love or hate. We're here to teach you more than you ever thought you’d need to know about this creamy concoction!

Happy hour is an integral part of the American bar scene. But not a lot of us know how it started or where it originated.

There's a strong trend toward low- and non-alcoholic beverages, and it's being driven by younger generations. In fact, they've created a new moniker called the Sober Curious Movement.

Leaves are falling, pumpkin spice is on the brain and craft cocktail drinkers are switching from clear to dark. For many in the beverage industry, the start of fall means the kickoff of 2020 drink menu planning. While some popular trends from 2019 are expected to continue into 2020, we expect new trends to emerge in the New Year, meaning your menus could see some substantial changes in the coming months.

Bars are the profit center of many foodservice operations, but if that bar is not well stocked, the profits will likely not be as high as they could. Like the back-of-the-house, bars require a wide range of ingredients that need to be available as quickly as possible to those tending the bar. But stocking your bar involves more than just taking inventory.

Here are some ways to plan for success when placing orders and stocking your bar: