of Parings Power The At Bardenay grilled shrimp salad is paired with a Whiskey Sour, made with Jim Beam. Unique food and drink
offerings attract customers and boost the bottom line. By Michael Granberry
W 42 | APRIL 2011
hen it comes to pairings, Hollywood icon Mae West had it right. “One and one is two,” West said, “and two and two is four, and fi ve will get you ten if you know
how to work it.” T e on-premise industry has reached a point where its comprehension of Mae’s mantra has never been more fully understood. Drink and food pairings are the trend of the moment, one that continues to prove profi table for operators in an uncertain economy. Suggested pairings off er a host of advantages, says Matt
Gunderson, bar manager at the single-location T irsty Bear Brewery in San Francisco. “It’s a great way to attract new business and to showcase your place. You can draw people in who might not otherwise come in.” At the T irsty Bear, Gunderson couples his drinks with more than food; he often also off ers them in fl ights that cross reference beer and spirits.
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