Mixing Up Beverage-To-Go Programs

February 23, 2021
Barbara Castiglia

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.

 

Every great meal needs an equally tantalizing beverage. For a pulse on what’s happening in the world of cocktails, host Barbara Castiglia spoke with Nicole Quist, Beverage Director for bartaco, known for its fresh take on tacos and spirits. Quist fell in love with the restaurant industry while in college and has been charting a course in beverage management ever since.

Explaining the vision of bartaco’s cocktails, Quist said, “We want to speak to what the guest wants. Drinks are simple but well-executed with freshly squeezed juices and bold, vibrant flavors.”

Things at bartaco changed when COVID-19 became reality. “We wanted to reimagine what our at-home guests were looking for, and as our CEO says, ‘Hospitality is safety’.”

So, could to-go cocktails work? Quist revamped the menu and researched the laws in the states in which they operate. Not all states allowed for to-go, so they improvised. “In Connecticut, we partnered with a local distillery to bottle spirits together. We were able to get registered in the state and put some people back to work.”

Where legal, the restaurant makes to-go cocktails. The attention to detail and freshness is still the guiding light of the new venture. “We’re still juicing by hand and don’t batch make. We pared down the menu, and the managers have a great system to ensure drinks are fresh,” Quist said.

In areas where they can’t sell to-go spirits, they have a new margarita mix called the bonfire margarita. In the change to deliver experiences outside the restaurant, Quist and other leaders in the company began to focus on the to-go packaging. “We’re using eco-friendly packaging and wanted the design to match our brand. It’s so much more important now,” she added.

Quist is optimistic about bar culture’s future, believing that the atmosphere and experience of freshly prepared cocktails will never be replaceable.

A New Episode is Served Up Every Tuesday and Thursday!

Follow us on social media for the latest updates in B2B!

Twitter – @MarketScale
Facebook – facebook.com/marketscale
LinkedIn – linkedin.com/company/marketscale

Recent Episodes

team dynamics in QSR
View episode

As the quick service restaurant (QSR) industry evolves, understanding the intricacies of growth, influence, and team dynamics becomes essential. This podcast episode offers a deep dive into these crucial aspects, featuring insights from Mandy Ristic, a seasoned Franchisee and Operating Partner with OM Group. In this episode of iQTalk, host Savannah Jones talks with…

grocery prices
View episode

As recent reports highlight a cooling in overall inflation rates, the grocery sector tells a different story. Over the past three years, grocery prices have surged by 21%, outpacing the general inflation rate of 18% during the same period. This divergence is particularly pronounced in certain food items, where price increases have reached as…

Aldi's massive expansion Experts Talk Roundtable
View episode

Grocery chain Aldi recently announced plans to add 800 new stores in the U.S. within five years, focusing on the Northeast, Midwest, western U.S., and Southern California, with a debut in Las Vegas. In the Southeast, Aldi’s massive expansion plans include converting a whopping 400 Winn-Dixies and Harveys locations into Aldi stores, starting with about…