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(CS) The Secret to High Volume Cocktails: Batching, Drafting, Bottling, Freezing

Nico Martini  (Founder, Bar Draught)

Adrian Verdin  (Chief Business Development Officer, Hospitality Alliance)

Location: South Pacific E Culinary Experience

Date: Tuesday, March 10

Time: 4:15pm - 5:00pm

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass - Get your pass now!

Track: CS-Culinary, CS-On-Premise Catering

Association: CPCE

Vault Recording: TBD

Audience Level: Intermediate

Are you ready to solve your high volume cocktail problem? Here's your opportunity to sell more drinks, maintain ultimate consistency, up your quality and reduce your pour cost. Batching and prepreparing drinks will not only speed up your service but also allow you to produce at maximum yield. With prebatching, you can provide your guests with a luxurious cocktail experience, without changing your entire bar program. We will discuss methodology behind batching, cover the do's, don't and practical tips for batching, discuss how draft cocktails are changing the game, show you that frozen drinks aren't just for Bourbon Street anymore, and even examine how bottled cocktails can provide your guests with an unexpected bottle service option. Batched cocktails are your short-cut to an elevated guest experience while working at high volume, and this will show you how to make them happen.

Culinary Experience Stage Sponsored by:

American Lamb Board / Superior Farms

Barilla Foodservice

Chef Rubber

Sterno Products

Tony Chachere's Creole Foods