Cheers

Cheers Jan/Feb 2017

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.

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www.cheersonline.com 22 • January/February 2017 COCKTAILS FROM SCRATCH The bar represents over 10% of Cheddars' overall sales, Pesch says. For a chain centered on scratch cooking, it makes sense that the beverage program focuses on craft cocktails. A typical location's bar has its own space with 16 to 22 seats. "It serves as the fi rst impression for many of our guests," Pesch says. Since most locations have lines for tables on busy nights, the bar becomes a key business area where people have drinks while they're waiting. That means the bartenders—two to three behind the bar on busy nights—must be effi cient and get drinks to waiting guests quickly. The cocktails are naturally made from scratch, but Cheddar's does not serve many intricate concotions that require extensive preparation, or call for more than a few ingredients. "Any cocktail we develop, we have to be conscientious of about the number of steps and ingredients that go into it," Pesch says. "We have to think about that fi rst." The top-selling cocktail is the Painkiller ($6.99); Cheddar's sells millions of them each year, Pesch notes. The Painkiller is made with Pusser's rum, cream of coconut, pineapple juice and orange juice. Part of the appeal is the Painkiller's appearance. A toasted coconut rim, dusting of nutmeg on top and a fresh pineapple wedge garnish gives the cocktail a decadent look that attracts attention and generates me-too orders, Pesch says. He is planning to offer a seasonal Watermelon Margarita, served with a giant piece of watermelon, for warmer weather. "These drinks have the look and feel of something made from scratch," says Pesch. Sharing garnishes also helps effi ciency. For instance, the Cheddar's Pina Colada, made with Appleton Estate Signature Blend rum, fruit puree, a splash of sweet and sour, topped with Myers's Original Dark rum, uses the same pineapple and toasted coconut rim garnish as The Painkiller. Another popular cocktail is the Texas Frozen Swirl ($4.79). This is a chilled version of the brand's Texas Margarita, made with gold tequila and liqueur and swirled with a guest's choice of strawberry or Sangria. "The swirl aspect allows us to make different drinks to different orders," Pesch says. Many of Cheddar's drinks are Margaritas, which helps bartenders deal with the restaurants' high-volume pace. "You take a platform like the Margarita, and you can go many different ways from there," explains Pesch. One offshoot is the Skinny Margarita ($4.99). Made with Sauza Gold tequila and Cheddar's Skinny Agave Sour, it weighs in at 195 calories. The calorie count is listed on all Cheddar's menu items, highlighting the health benefi ts of fresh ingredients. This past fall Cheddar's added the Presidente Sangria cocktail, with strawberries, lemons, limes and oranges shaken with Beso del Sol sangria, Presidente brandy and sweet- and-sour mix. EYE ON STAFF EDUCATION Because service is a key part of the Cheddar's experience, the chain asks a lot of its employees. Servers and bartenders go through extensive and continuous training. All bartenders must be fully trained and certifi ed in all aspects of the front of the house before they can work behind the bar, Pesch says. Training for bartenders takes several weeks and includes a thorough course focused on the basics of the beverage menu. Just as when new chefs learn how dishes should look and taste, Cheddar's bartenders study the fl avors and designs of all the cocktails. The program also emphasizes speed and effi ciency, along with accuracy to ensure drink consistency. "ANY COCKTAIL WE DEVELOP, WE HAVE TO BE CONSCIENTIOUS OF ABOUT THE NUMBER OF STEPS AND INGREDIENTS THAT GO INTO IT." — chef Robert Pesch, vice president of culinary research and development

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