Many fast casuals are looking at alcohol as a means of creating an additional menu feature and a point of differentiation, as well as to increase check averages and drive dinner daypart traffic.Although alcohol generates just a small percentage of fast-casual sales—2 to 3 percent is the norm, it has proven a boon for brands such as Chipotle, which introduced a hand-shaken premium margarita last year. In April, Taco Bell announced the launch of U.S. Taco Co. & Urban Taproom, which opens in Huntington Beach, California this summer. Plans to offer boozy milkshakes and 50 craft and bottled beers were derailed due to permit restrictions, but Taco Bell is exploring Southern California locales with less stringent alcohol laws for its next location. The rise of craft cocktails, wine, and beer may be more associated with full-service restaurants and bars, but such libations could offer a lucrative opportunity on the limited-service side, too. Offering alcohol also creates separation from the competition. Or as Gross puts it, the caliber of the libations should be on par with the food. Having wine on tap helps control inventory and boost profits. There is no spoilage, no corked wine and no oxidized open wine to deal with. Although upgraded beverage programs have become an almost expected facet of today’s restaurant experience, it can be difficult for limited-service restaurants to determine the upfront cost and whether it will be a worthwhile investment. Plus, fast casuals and quick serves must still live up to their name, meaning even fancy beverages need a quick turnaround. Some restaurants use machines that cut down on costly waste and enhance the experience. The Bottoms Up beer machine, Enomatic wine dispenser, and touch-and-pour systems make the visit fun for customers and easier on staff.
- For those who like alcohol, but don’t love it, then stray away from these prices.
- Overall, cutting down on alcohol can definitely improve your lifestyle and decisions.
- Having less alcohol in your system allows you to think more clearly and understand what is going on.
“To maintain a quick throughput, some restaurants use machines that cut down on costly waste and enhance the experience. The Bottoms Up beer machine, Enomatic wine dispenser, and touch-and-pour systems make the visit fun for customers and easier on staff. Plus, operators quickly recoup their investment.”