Pumpkin Beer and Fried Chicken Everywhere

Pumpkin Beer and Fried Chicken Everywhere
Photo:  “Updating Facebook” by Angelo DeSantis| License CC

When I’m writing blog posts, I make it a point to research different web sites and see what’s happening in the Hospitality and Food Service industry so that I can stay as up to date as possible about the latest trends and products. In this post I’ve put together topics featuring some of my latest “interesting reads” I found on the inter-webs, including some links that highlight points I made in previous posts here at ServeBartendCook.com.

 

A Little Bit More about Craft Beer, Wine Sales, and Upselling

One of the major trends in craft brewing and craft beer sales is Seasonal Brewing. The fall is perhaps where the seasonal brews make their biggest impact—through pumpkin beers! Trying all of the different pumpkin beers in one of my favorite things to do, and it turns out there a lot of people who think like me. An article published by Craft Brewing Business points out that searches for pumpkin beer on Google outnumber the searches for all other seasonal beers COMBINED.  Additionally, CraftBeer.com has a list of all of the pumpkin and fall seasonal beers.

Check out Pumpking and Warlock by Southern Tier—they’re my favorites!

FSR Magazine recently put out an article analyzing the factors motivating customers who order wine. Getting to know the reasons why people choose the wines they do will help you continue to improve your wine service. You can also use that knowledge to help upsell your guests, either by ordering a bottle or a more expensive wine. Speaking of upselling—an article I read on Restaurant Hospitality highlighted the importance of mentioning dessert, including the point that 31% of restaurant guests in a recent survey said they thought about desert BEFORE they ordered the main course. And based upon this post on Buzztime.com, customers are spending more time per meal dining out than they were 10 years ago—because of smartphones! So upselling is even more important due to the length of time your guests stay at your tables.

 

The Return of Fried Chicken

Now I love fried chicken almost as much as the next guy, but I have to say that there are some new developments regarding this rather delicious menu item that I think everyone needs to hear about. According to the good people at Restaurant Business, several market trends, including rising beef prices and the growth in popularity of southern comfort foods, have caused the popularity of fried chicken to soar to new heights recently. They feel that this trend is going to continue due to the universal implementation of fried chicken on restaurant menus, from new quick service or food truck operations right on up to fine-dining offerings. The article also features a quick shout-out from John Rivers of Orlando’s own 4 Rivers Smokehouse. Rivers talks about his motivations for opening The Coop. And, if you haven’t had enough fried chicken news, Heather McPherson recently featured the 10 best places to get fried chicken in the Orlando area (her list features The Coop). I think after writing that last sentence, I’m going to need some chicken and waffles…

 

Let’s Keep it Local

In staying with the local theme, I feel that after spending all of that time on fried chicken, beef may need some airplay—particularly burgers. There are two big burger competitions/fests coming up in the next two months in the Orlando area. Burgers in the Garden at Leu Gardens on September 13 will feature burgers from many different local restaurants as well as craft beer, music—you know, all the usual accompaniments. And if you can’t get enough of burger competitions, Barks and Burgers is on October 11 in Orlando Festival Park and this time you can bring your K-9 friend along for all the fun. Finally, this past weekend BBQ Bar closed it doors. Although I paid my respects and lament the passing of our old friend, there will be new bars operated by the Social and the Beacham opening up soon.

 

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Patrick James
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Patrick James

Contributing Editor at ServeBartendCook.com
Patrick James has over 10 years of experience in the hospitality industry, including frontline service, training, leadership development and management. He has also earned a Masters Degree in Hospitality Management, researching and writing on both theoretical topics and industry “best practices.” In addition, he readily admits to spending way too much of his time AND money in restaurants and hotels.
Patrick James
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