By Thomas Smith
As many restaurants and bars struggle to survive the COVID-19 pandemic, some are finding new streams of revenue by serving to-go beverages. Just like quality to-go food, drinks crafted in-house taste just as good when consumed from the comfort of your own house.
A pre-pandemic shift in consumer behavior saw to-go service grow increasingly profitable—60 percent of all foodservice transactions were done off-premises in October of 2019 according to a National Restaurant Association survey.
“The possibilities for creativity are endless,” said Quaker Steak & Lube Corporate Beverage Manager Shannon Salupo, “and for us will be a long-term initiative. If states are saying ‘let's do this,’ and restaurants are not, they are leaving money on the table.”
With state laws changing, restaurants and bars have been finding innovative solutions to meet demand for this trend. Alabama has not lifted any restrictions on to-go cocktails, so esteemed Birmingham bar Queen’s Park pivoted its business model to sell alcohol in its original packaging with all the ingredients needed to assemble tasty drinks at home. Meanwhile, Seattle’s hotel-based restaurant Ben Paris adjusted by offering pre-mixed boozy beverages for two with brunch food. To-go cocktails are legal for the first time in Philadelphia, and The Sidecar Bar & Grille has capitalized by serving quart-sized cocktails mixed in-house.
Salupo said it was a no-brainer for Quaker Steak & Lube to bring back their branded Trash Can cocktail vessel after its successful debut last summer. From glass bottles to plastic drink pouches to one-of-a-kind cups that customers can keep, a beverage’s vessel can go a long way in giving patrons a memorable service experience without even setting foot inside.
The Spirits in Motion recommends adding take-away drinks to any menu. Serving a beverage to-go minimizes touchpoints between bartender and customer, and these drinks are consistently delicious. When done right, to-go service simplifies operations and saves on labor. And, some restaurants and bars are further increasing safety and maximizing profits by using simple recipes and large-scale batching techniques, and even putting to-go beverages on tap.
“We know customers are concerned about safety,” Spirits in Motion co-founder Tony Pereyra said, “which is why a plan for to-go beverages is part of our comprehensive Refresh, Reset, and Rebuild package aimed at helping the bar and restaurant industry adapt.”
