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: http://read.dmtmag.com/i/776571
www.cheersonline.com 23 January/February 2017 • Busy staffers rely on bar instruments and technology such as jiggers, shaker tins and blenders, as they push through waves of batches of orders. "We use measuring devices for every cocktail," says Pesch. Cheddar's ensures that bar employees are remaining accurate through periodic checks during work hours, followed by retraining if necessary. The bartender education also stresses social skills. "Personality is a big piece of being a bartender," says Pesch. "How well can you make drinks while interacting with guests? " The best bartenders can maintain dialog and hospitality with guests while mixing up cocktails, which Cheddar's stresses during its training. BALANCING THE BEER LIST While Cheddar's emphasizes its craft cocktails, the chain also aims to provide options for beer drinkers. Every location has three beer taps. Two of these must be big brand beers, such as Budweiser, Bud Light, Blue Moon, etc. The other tap handle can be chosen by that location, though the corporate office has to approve the pick. This third beer is often a local craft offering, though that's not always the case. Cheddar's locations in Texas commonly serve Dos Equis on the third tap, for instance. "As big as craft beer has become, sometimes it's just good to have whatever sells best," says Pesch. Cheddar's has similar rules for beer bottles: Every location carries eight to nine options that are mandated to include the big-brand brews. After those required bottles, locations can stock three to four more of whatever they like, with corporate approval. This gives each site the ability to carry local, craft or more name-brand beers that appeal to wider audiences. AN APPROACHABLE WINE SELECTION Cheddar's maintains a small wine list with about 11 wines at each location. The menu includes recognizable varietals at good values, Pesch says, your cabernets, merlots, pinot grigios, pinot noirs, and chardonnays priced from $5.49 to $7.99 a glass. Cheddar's will offer an entry-level varietal, plus a premium option for the diner who wants to elevate their experience. Testing new products is common within the wine program. Pesch will put a new style or varietal on the menu and then gauge customer reaction. "We let the guests tell us what they want," he says. Suggested pairings include the usual suspects. When Cheddar's recently launched a new 20-oz. rib eye, the marketing team made sure to depict the steak alongside a glass of cabernet sauvignon. Severs also know to nudge guests towards this reliable red wine/heavy meat combo. Cheddar's is also in the process of launching a new program that will allow for bigger wine pours. In addition to the standard glass portion, the chain will also offer the glass-and-a-half pours that more restaurants are promoting now, Pesch says. Cheddar's is working on a broader program for recommending food and drink pairings. For now, the chain relies on the staff, who are trained to suggest beverages that will complement the meals. There are natural pairings based on sharing ingredients across the kitchen and bar. For example, Cheddar's garnishes its Pina Colada ($7.29) with the same grilled pineapple found in its Signature Chicken and Shrimp Salad, making the two items a clear match. The Sweet Heat Chicken & Shrimp ($8.99), chicken breast with grilled shrimp, glazed with mango chili sauce over ginger rice, pairs well with anything sweet and spicy. Servers often suggest pairing the dish with the Ruby Red Fusion Punch, which mixes Deep Eddy Ruby Red grapefruit vodka, X-Rated Fusion liqueur, pineapple juice, sweet-and-sour mix and a splash of grenadine. EMPHASIS ON PREMIUM INGREDIENTS Cheddar's added the Ruby Red Fusion Punch ($6.79) to the beverage menu this past fall. The name is meant to call attention to the core spirit ingredient, Deep Eddy Ruby Red grapefruit vodka. As more guests at Cheddar's seek premium beverages, the chain is purposely pointing out its top-shelf brands. Coming through the R&D pipeline is the Knob Creek Smash: a take on the classic cocktail using the popular whiskey brand. "We want to make sure we call out those brands," Pesch says. After all, guests are typically willing to pay more when they know they are getting higher-quality spirits. "The spirits industry has done such a good job of defining itself as premium, which helps us," Pesch says. (Above) The Signature Chicken and Shrimp Salad uses the same grilled pineapple found in the Cheddar's Pina Colada, making the two items a solid food pairing. (Left) The Sweet Heat Chicken & Shrimp—chicken breast with grilled shrimp, glazed with mango chili sauce over ginger rice—pairs well with the Ruby Red Fusion Punch cocktail.