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Issue link: https://read.dmtmag.com/i/51774
Sake, a Dark & Spicy cocktail and tea (left to right, above left) are all part of the drinks lineup. In Irvine CA (right above), the restaurant's wine collection is partially stored on the fl oor of the restaurant. it was a good idea: Not only is the technology environmentally friendly, but it's also less expensive to package, a savings that is passed along to guests. Available by the glass and half carafe ($7 and $14, respectively), the private-label Vineyard 518 white and red wines are produced from sustainably grown and harvested grapes. Th e boxes, made from recycled and recyclable materials, were custom-designed one-bottle wide and four deep to fi t neatly in the bistros' wine coolers. "It's quality wine at a better price—and we're helping save the environment, what could be better?" exclaims Melton. P.F. Chang's has off ered guests premium value well spirits for some time and now puts a modern twist on classic cocktails, like Bert's Gin & Tonic that adds an Asian accent with star anise and comes with a bottle of premium Fever Tree Tonic. Th ere are over a dozen cocktails on the list, priced $8 to $12. FRESH AND VARIED A focus on fresh products and fi ne-tuned lists also defi nes the chain. "We got excited by the whole fresh movement, started juicing our lemons and limes, and moving from there," notes Melton. "We're doing as much fresh and in-house as we can and we tap into the chefs for inspiration." Last year, chefs began to concoct a mix of fresh ginger, lemon and simple syrup. Th e mix is used in the non-alcoholic Ginger Beer ($3) and is also the component of several specialty cocktails, such as the Yuzu Ginger Mojito. Th at drink is made with the fresh ginger mix, Ty- www.cheersonline.com Ku Liqueur and Living Jewel sake. "Th e drink is 'skinny,' under 200 calories, gluten-free and Mojitos are very trendy. We feel like it's a home run." Many of the cocktails, as well as selected wines, and beer are promoted during Triple Happiness Happy Hours, which has generated increased business. Running daily from 3 to 6 p.m., the happy hour features Asian street fare. Rolled out last summer, Triple Happiness is now the most successful day part for the chain as a whole. "Th e promotion does really well," comments Melton. "People like small bites, they love street food." Although every China Bistro carries Asian brews Tsingtao and Kirin, the rest of the beer list is unique to every location to refl ect local preferences. "We want the market to drive which beers they serve their guests," points out the beverage director. Some P.F. Chang's restaurants are located in craft- beer hotbeds and those lists are dominated by artisanal brews. "Th ose restaurants may change their beer lists every couple of weeks because they are always fi nding something new," reports Melton. Other locations are having success with imported beer, and are adding more premium selections. Lists also include large-format bottles. Th e company is seeing a shift to higher-priced and quality items due to the value involved. Th e result of these changes is an increase of over one percent in dollars spent per guest dining in the restaurant. In keeping with its Asian heritage, warm sake is served JANUARY/FEBRUARY 2012 | 19