Cheers-Nov-Dec 2016

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

Issue link:

Contents of this Issue


Page 16 of 63 17 November/December 2016 • Part of the Next Chapter has been refreshing the CPK decor for a warmer, rustic and local feel. Another key aspect is revamping the menus with fresher and healthier options. "We talked with guests and asked them what they most liked about CPK, and they responded with 'seasonal' and 'fresh'," says Ashley Ceraolo, senior vice president marketing and beverage. "So we put this into our beverage program, and that means moving away a little bit from beer and wine, and more towards puree-based cocktails, fresh juices and drinks with fresh ingredients." SWEET AS AGAVE CPK's original beverage menu focused on wines and beer. The chain expanded into cocktails in the 1990s, offering its take on popular drinks of the time, including a classic Margarita, Mai Tai, Apple Martini and Long Island Iced Tea. With more consumers focused on pure ingredients, CPK began reimagining its cocktail recipes about three years ago. As a result, it started using fresh-pressed agave juice as a sweetener in all locations. The fresh agave juice goes into CPK's new Moscow Mule, made with Grey Goose vodka, ginger beer, fresh ginger and agave sour; the Coconut Blossom, with Hangar 1 Mandarin Blossom vodka, Casamigos tequila blanco, fresh agave sour, Perfect Purée coconut and fresh pineapple; and the CPK California Roots cocktail with Svedka vodka, fresh avocado, mint, fresh agave sour and a fennel salt rim. Cocktail prices at CPK average $9.99. The chain uses a special wine press to extract the juice from agave and then ships the liquid with the produce orders that arrive at restaurants about every other day. "We use it in a lot of our cocktails, and its shelf life is pretty good," says Ceraolo explains. SANGRIA TIME CPK's best-selling drinks have long been its red and white sangrias. About two years ago, the beverage staff believed that they could build a better sangria. So they experimented with different ingredients and recipes and came up with a honey version. Called the Beehive Sangria ($8.99), it's a blend of white wine, Cointreau, Monin 17 17 "WE TALKED WITH GUESTS AND ASKED THEM WHAT THEY MOST LIKED ABOUT CPK, AND THEY RESPONDED WITH 'SEASONAL' AND 'FRESH'." — Ashley Ceraolo, senior vice president marketing and beverage, California Pizza Kitchen CPK's Beehive Sangria is a sweet blend of white wine, Cointreau, Monin Lavender, Perfect Purée Strawberry and honey.

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers-Nov-Dec 2016