I'm giving a talk geared toward restaurant owners at next week's SF Chefs Food Wine next week, along with H. of Elixir and Duggan of Cantina.
It's a little bit freaky in this day and age to walk into a notable restaurant only to find they haven't bothered to put out a cocktail menu, or the one they hand you is filled with flavored vodka drinks written by the beverage distributor rather than a bartender.
We'll be talking about how a few simple changes to a cocktail program can make a big difference for a restaurant in terms of increasing both profit and press.
Tuesday, August 2nd
3:00 PM to 5:00 PM
The Westin St. Francis
Presented by Ecolab and Liquor.com
Specialty cocktails, fresh ingredients, punches, and creating a cocktail menu can bring your bar media attention and make it more profitable. Find out how a few easy changes can create an exciting cocktail program in any restaurant overnight. This interactive session will be presented by a panel of experts led by H. Joseph Ehrmann (Elixir), Duggan McDonnell (Cantina), and Camper English (spirits journalist, San Francisco Chronicle, Alcademics.com).
Classes are free to GGRA members and are $25 for the general public.
Ticket Price: $25
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