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Issue link: https://read.dmtmag.com/i/504798
www.cheersonline.com 33 May 2015 • T here are more than 3,464 breweries in the U.S.—as of March—now producing an ever- growing number of individual beers. Add that to increasing import portfolios, and building a balanced beer selection can seem a Herculean task. Whether you are improving upon an existing lineup or just getting started, consider the following suggestions as you lay the foundation for a competitive beer program. 1) SOLICIT—AND USE—CONSUMER INPUT With so many beers available, external input from knowledgeable customers can be an asset. City Tavern in Culver City, CA, provides a bustling meeting place for some of Hollywood's biggest film and TV studios; it's also a destination bar for craft beer lovers. And general manager Ryan Hughes often heeds customer suggestions. "As long as it is something that we believe is a good beer, I would absolutely take requests into consideration." Pay it forward by letting your clients know about special beers. "We have some of our regulars on speed-dial for when certain beers come up, and we shoot them a text so they don't miss it," Hughes says. "Usually they are here within the hour." At Eastern Standard Kitchen and Drinks, an upscale American restaurant and lounge in Boston's Kenmore Square, you can find a modern beverage program set in Old World ambience. The establishment prides itself on a drinks selection that extends from classic cocktails and unique wine varietals to a beer list with something for everyone. Bar manager Naomi Levy also appreciates guest input when it comes to beer. "There have been times a beer aficionado opens your eyes to something you've never heard before," Levy says. "But mostly you have to let your program be your program, or it won't have a solid voice." BUILDING A BALANCED B E E R S E L E C T I O N 9 Tips to make your brew program more competitive I I I I I I I I I I I I I I I