Highlight Local Beers on Your Print Menu

Highlight Local Beers on Your Print Menu

Beer on Your Print Menu

At Tuesday’s fantastic San Diego Craft Beer Hospitality & Tourism Economic Summit many calls were made to the audience by the speakers and panelists to do whatever is within their power to help promote local craft beer. One of the examples that Greg Koch threw out really struck a chord with us here at Evergreen: for bars or restaurants to highlight local beers on their printed beer list.

We want to ensure that we are doing everything in our power to promote local craft beer. After all our local San Diego brewers’ sales topped $781 million last year. For a full economic analysis of the San Diego Craft Beer Workforce published by the National University System Institute for Policy Research click here.

Since print menus are just one of the many things the Evergreen platform powers for over 100 San Diego bars and restaurants and hundreds of others across the US, we saw a way for us to make an immediate impact by empowering local businesses to heed the call with simply the click of a button.

So yesterday we launched the “highlight local beers” option for our printed tap and bottle menus. Our customers can select from one of 6 different ways they want local beers to be featured, save their settings, and print; our system handles the rest.

Evergreen Dashboard - Print Your Menu

Looking to create an even bigger distinction between local beers and the rest of your lineup? Just use our custom categories to push the local beers to the top. Here’s an example of how Sublime Alehouse is doing just that on their printed menus.

sublime.pdf

So go forth and highlight those local offerings. Your customers will try more local beer and that means everybody; the customer, the businesses, and the local community; will win.

Sign your bar up for Evergreen todayGET A FREE TRIAL 

Need an Excuse to Drink Beer on Valentines Day?

Need an Excuse to Drink Beer on Valentines Day?

Valentine’s Day has always been the perfect excuse to ignore those New Year’s resolutions and eat lots of chocolate. But why not make it the perfect excuse to drink beer as well?

With this “Best Beer and Chocolate Pairings List” you can do just that. And who doesn’t love a good excuse to drink beer?

These pairings were discovered by Jeff Mendel, a craft beer veteran, and published in his article “Beer and Chocolate’s Not-So-Secret Love Affair.” For the full article click here.

Best Beer and Chocolate Pairings

  • Left Hand Milk Stout Nitro | Left Hand Milk Stout Chocolate Mousse Cupcake

 

  • Avery Hog Heaven Barleywine | Pecan Tart

 

  • Left Hand Good Juju Ginger Ale | Honey Lemon Tart

 

  • West Flanders Woodshed Smoked Porter | 64% Dark Chocolate Liquid Salted Caramel Truffle

 

  • Sierra Nevada Kellerweiss | Lemon Tart

 

  • Avery Tweak Espresso Imperial Stout | Hazelnut Espresso Shortbread topped with a Hazelnut Ganache

 

  • Upslope Foreign Style Stout | an Espresso Truffle

 

Thanks Jeff! We will all enjoy testing these pairings out for ourselves on Valentine’s Day!

Tips to Create a More Profitable Bar and Beer Program

Tips to Create a More Profitable Bar and Beer Program

Read these 5 quick tips on how to create a more profitable bar and beer program!

1. Sell More Craft Beer

While craft beer may have a higher acquisition cost than traditional macro beer, the profit margins are considerably higher. Craft beer typically sells for $2-3 more per pint than mass market beer. With roughly 120 pints per 15.5 gallon keg, you can make an additional $200-300 per keg.

2. Save Time and Money

In our experience, as well as the bar managers we have spoken to, you can spend upwards of 3-5 hours per week updating your beer lists. Between updating print menus, your website, and social media, that time really adds up. If you could save 50-75% of that time, why wouldn’t you?

3. Educate

With the additional time savings, you can more effectively educate your staff and customer base about the finer points of craft beer. A staff that can describe different beers and their styles properly will sell more beer. A customer base that understands the differences between mass market beer and craft will drink better (and more profitable) beer.

4. Craft Beer-Focused Promotions

Focus on promoting your craft beer program: tap takeovers, beer dinners, and meet the local brewer events will all drive consumers into your location. Local brewers and distributors are more than willing to invest their time to help you sell more product.

5. Get Evergreen

With a database of over 40,000 craft beers, 115,000 downloads of our app, and 65,000 monthly visitors to our website, our reach can really help you promote to the craft beer fans out there. Our easy-to-use platform can combine your web menus, print menus, on deck list, Facebook and Twitter updates into a simple, easy to use, all-in-one solution.

In addition, we also can help you design and implement digital beer boards using your existing TVs. Don’t just take my word for it, see what our clients say.

Barrel Aged: Our First Barrel Aged Cocktails

Barrel Aged: Our First Barrel Aged Cocktails

barrel aged

More and more bars are seeing the value in offering “house made” ingredients in their cocktails, from syrups, bitters and tinctures to fresh juices. Barrel aging can be another way to customize your ingredients and make your cocktails unique to your bar.

You can age full cocktails right in the barrel or create new base spirits that you can use in a handful of different drinks. Thanks to our friends over at Deep South Barrels our team has been experimenting with “office aged” cocktails.

Here’s the results of our first 3 batches.

Manhattan

A classic cocktail with a new spin. We’d heard of a few places that have done a barrel aged Manhattan, including our neighbor Grant Grill at the US Grant Hotel, so this was a no-brainer first choice.

Recipe
– 3 parts bourbon
– 1 part sweet vermouth
– bitters to taste
Aged 75 days.

Results
The oak softens and rounds out the edges of the drink. Vanilla from the wood plays nicely with the spiciness of the bitters.

A bit of oxidation from the vermouth is present but isn’t off-putting. Overall this is a crowd pleaser.

Tequila with Coffee and Vanilla Bean

We started with silver tequila and added a fresh split vanilla bean and a small handful of crushed dark roast coffee beans. The goal here was a spirit that could be sipped like an añejo or used as a base for fall cocktails.

Recipe
– silver tequila
– split vanilla bean
– 5 crushed dark roast coffee beans
Aged 3 months

Results
The clear spirit picked up lots of color from the barrel and is now closer to reposado or añejo. Tons of vanilla on the nose.

Lots of oak and vanilla taste with a quick coffee hit on the back end. Nice for sipping but would be great in a Mexican hot chocolate, in a cocktail version of a horchata, or in a hot spiced apple cider with cinnamon.

“Bootlegged” Mark’s Bourbon Whiskey

Deep South Barrels has what they call “Bootleggers” which are additives that are meant to be mixed with a neutral grain spirit and then aged to create similar flavor profiles to big well known spirit brands. Can we make something that tastes like a certain bourbon brand out of cheap vodka? Let’s find out!

Recipe
– 100% grain neutral spirit (cheap vodka)
– Mark’s Bourbon Whiskey Essence
Aged 3 months…so far

Results
Based on side by side tasting results the bootlegger doesn’t have the body or mouthfeel of the bourbon. The bootlegger also still has a significantly hotter alcohol burn and sharpness. This bad boy still needs time to settle down. We’re going to leave it in the barrel and see what more time does to this one.

Overall we’ve had a blast doing our first batch of barrel aging and we’ve already got a new batch of ideas mellowing on oak right now. We highly recommend picking up a few barrels for your bar or home and experimenting on your own.

Top 5 Ways to Save Time and Sell More [WEBINAR]

Top 5 Ways to Save Time and Sell More [WEBINAR]

Top 5 Ways to Save Time and Sell More [WEBINAR]

We all know that time is money. And we’ve heard that time is the most precious (and most wasted) commodity there is. Can we put a dollar value on our time? Even if we can’t monetize the value of time, we can all agree that, like money, time is something that can and should be saved.

Here are five easy hacks to save time, save money and make your bar or restaurant more efficient = SELL MORE!

[Webinar] Bar & Restaurant Hacks to Save You Time & Money

Our experts cover the top hacks busy bar and restaurant owners can use to save time and make more money.

Top Five Time-Saving Tips

  1. Use your calendar. Write down what you need to do and when you need to do it. Try using a single calendar for everything, personal and professional, so you can effectively budget your personal time as well. Get an effective calendar app for your smartphone, so you can link your office, personal and mobile calendars, there’s nothing worse than trying to manage 3 different calendars. By using 1 calendar for everything, I don’t make the mistake of scheduling a teeth cleaning when I’m supposed to doing a beer pairing.
  2. Stop Procrastinating. Most often we tend to put off the little things, allowing them to become big things over time. Dealing with things when they’re small saves time now and stress later. It’s much easier to deal with an employee issue now before it becomes a major problem.
  3. Learn to love routine. Have specific places for things and always use them. If your keys are always in the same place, you won’t waste time looking for them. Not only that, block certain times of the day for certain tasks. As a bar manager, when I know that I’m seeing vendors from 8:30 – 10:00 AM and 2:00 – 4:00 PM (and sticking to it) that allows me focus on other tasks. Routine doesn’t always speed things up, but it does make it easier to find things and get things done.
  4. Reduce multitasking. According to some researchers, multitasking can reduce productivity by as much as 40%. How? By constantly switching between tasks you can easily lose focus and become more easily distracted. When you implement steps 1 and 3 you can maintain your focus on the task at hand. Set office hours for specific tasks.
  5. Eliminate repetitive tasks. Let’s use your beer program as an example. How often do you find yourself updating the same things on your website, print menus, digital menu board, Facebook, Google menu, etc.? Evergreen software lets you automate menu updates from one easy-to-use interface so you can save more time.

[LEARN MORE] HOW EVERGREEN TECH SAVES YOU TIME

Digital Beer Display – Future or Fad?

Digital Beer Display – Future or Fad?

It seems more and more restaurants, bars, taprooms and brewery tasting rooms are jumping on the digital bandwagon with large format HDTV displays featuring their daily offerings. Is this the future for the industry? Will this be the death knell for the old fashioned, hand written chalkboard?

I’ve been in many taprooms and bars with poorly or sloppily written chalkboards and I’ve been to many that have gorgeous, artistic and creative boards. Many craft beer centric pubs and restaurants have a very DIY vibe with exposed beams, old relics and vintage signage and the chalkboard seems to be part of that “charm.”

A lot of places have a hip, tech type vibe with an almost industrial feel and the digital board seems to fit right in.

While the chalkboard will never really go away, there are numerous reasons why a digital display makes sense:

  • Sleek
  • Fits in with the existing TVs behind the bar and around the restaurant/bar/tasting room
  • Crisp, easy to read fonts (when done properly)
  • No more climbing up a ladder or standing on the bar to change beers
  • No more chalk covered hands (and clothing)

Digital displays also open up a host of questions:

  • Do I have to buy new equipment?
  • Do I have to contract with an A/V company?
  • Will the TVs I already have work?
  • How do I update my content?
  • How much is it going to cost me?
  • In a world of rapidly changing technology, which solution is best for my location?

We know that every location is different and both sides have their benefits and drawbacks. Unlike an analog chalkboard, a digital solution from Evergreen combines digital menu, online menu and print menu maintenance, social media and advanced data tools all into one easy to use interface.

I’d be happy to share what we’ve learned about making the digital transition and show you some examples. For more information, drop me a line: [email protected] or check out some examples here!

Andy Coppock

Business Development // Evergreen

Evergreen Films Presents: 5 Reasons You Don’t Need Evergreen

Evergreen Films Presents: 5 Reasons You Don’t Need Evergreen

Why, yes, when we aren’t busy rescuing kittens from trees, helping elderly women cross the street and simplifying the lives of countless bar and restaurant owners we do find time to dabble in filmmaking.

Last week our very own Kristen Rosas produced a little piece starring our all-star team members, Tatiana Peavey and Andy Coppock, showcasing how much fun we have while working hard to help our customers.

Check it out now for a good laugh and share it with friends who will thank you for introducing them to Evergreen later.

Celebrate Fall at Your Bar

Celebrate Fall at Your Bar

Are you ready for Fall? Yes, the days are going to start getting shorter, but that doesn’t mean there isn’t reason for you and your customers to celebrate this Fall! You just have do your part and be creative with your promoting. Here are some ideas you can use to get people excited to come out during the autumn months:

1. Two words: Football. Season.

Sunday Funday! Not to mention the season will help you out on Monday nights and Thursday nights as well. This is the time of the year that you can go crazy with events–drink specials, tailgate food, team memorabilia everywhere- you can even organize a fantasy draft at your bar! If your bar gets a solid reputation around town as a great place to watch a game, you’ll be busy all season long.

2. Try out a new selection of Fall beers

There’s a fitting palette for every season. Fall is a good time for dark ales, Oktoberfest beers, and pumpkin flavored brews. Having a seasonal selection of beers gives your customers something new and exciting to try. Check with your local distributors for suggestions!

3. Simplify Your Life, with Friends!

The first week of August is National Simplify Your Life Week and the third week is National Friendship Week. Great way to do that? Take a load off and enjoy some relaxing, fun nights out with your friends. Isn’t August a happy month for your restaurant?

4. August 26th- National Dog Day 

Is your bar or restaurant dog friendly? It should be!

5. August 27th- Just Because Day

August 27th is Just Because Day. So, here’s a day where you can create your own ‘Just Because Special’ for your customers to show you appreciate their business!

6. September 4th- A Champagne Toast

Champagne was invented on September 4th, 1693. I’ll drink to that! If champagne isn’t really your bars style, try celebrating with a hybrid champagne beer, or Bière de Champagne- a fairly new style of bubbly beer coming out of Belgium.

7. September 5th- Be Late For Something

September 5th is National Be Late For Something Day. You can officially offer a valid excuse to anyone who stops in at your bar for a few rounds and loses track of time.

8. September 18th- Cheeeeeeeseburgers

National Cheeseburger day is September 18th. Serve up your best sliders and have a burger special this day! This is also a perfect day for a beer and burger pairing menu!

9. Celebrate Oktoberfest!

Bratwursts, pretzels, and German beers! Oktoberfest starts in mid-September so don’t think you have to hold off till October to bust out the Lederhosen! Just as the lord mayor of Munich taps the first keg to officially kick off the Oktoberfest festivities- you could hold an Oktoberfest keg tapping on September 21st!

10. October 1st- World Vegetarian Day

Vegetarian menu options are more popular than ever and promoting your vegetarian offerings on this day could help pull in customers who never knew your restaurant had plates just for them!

11. October 30th- Mischief Night

October 30th has been dubbed “mischief night.” If this isn’t the perfect reason to go out, I don’t know what is.

12. Halloween Festivities

Who said Halloween is just for kids? Halloween is one of the best days of the year to throw a themed party at your bar. Get in the spirit with festive drinks, spooky decorations and even hold a costume contest!

13. November 3rd- Daylight Savings Ends

Yes, it will be darker earlier but when we all move our clocks back on the 3rd, we gain an hour of sleep back! Hooray! Use it for an extra happy hour!

14. November 11th- Honor our Veterans

If you don’t have a Veteran’s special running year round, you definitely have to celebrate our service men and women on National Veteran’s Day on November 11th! Cheers to all they do!

15. Add some fall menu items

As it cools down, it’s a perfect time to add some seasonal plates to your menu. Dishes can be heartier than in the summer months and it’s a great time to add some warm soups to your menu.

Craft Beer Economics 2: More Cities Mixing Business with Pleasure

Craft Beer Economics 2: More Cities Mixing Business with Pleasure

Craft Beer Economics 2: More Cities Mixing Business with Pleasure

Sure, Europe’s got Munich, Prague, and Brussels, but we have, well, too many quality craft beer cities to count. Every time we turn around another one has burst onto the scene and is on its way to establishing itself as yet another craft beer destination in the U.S.

As we saw in our first Craft Beer Cities post, this industry is driving economic growth, spurring tourism, and creating thousands of jobs across the nation. A recent study found that whereas the U.S. beer industry has steadily declined over the past 5 years, the craft beer industry has continued to grow at an annual rate of 10%.

So naturally, it would be silly for cities not to jump on the craft beer train. Here’s our latest look at 3 cities that are not only enjoying quality beer but the economic boom that evidently comes along with a thriving craft beer scene.

Chicago

It’s no surprise that the home of the nation’s Craft Beer Institute is quickly becoming a mecca for craft beer. What stands out most about Chicago is the innovation its breweries are employing.

Begyle Brewing became Chicago’s first community-supported brewery, supplying beer to its members through monthly subscriptions. Begyle fundraised in the community which allowed them to purchase a counter-pressure growler filler that helps to reduce beer loss and increase the life expectancy of the growlers they fill, ensuring that their customers the highest quality beer possible.

By definition, Begyle’s model speaks for the community- that its members are willing to stand behind small, local breweries to help get their production up and running and grow this industry in their city. In return, quality community-supported breweries like Begyle are dedicated to delivering superior craft beer. Begyle’s other novel practices include using their spent grain on doggy treats and sharing their space with local Chicago artists.

Cool, right? Sounds like Chicago has a solid symbiotic craft beer community growing in its backyard that other cities can take note of. Also noteworthy about Chicago is how it’s nurturing a fairly untapped market for craft beer- women. Ginger Johnson, Founder of Women Enjoying Beer, explains “The opportunity for all beer companies, no matter how large or small they are, to market authentically, accurately and appropriately to women… is explosive.”

Chicago appears to have taken note. Lagunitas Brewing Co. just named Mary Nowak head brewer at their new Chicago location which upon opening will make it the second-largest craft brewery in the country. This year Chicago’s Craft Beer Week featured a special celebration of the women in the craft beer industry.

It is also the home base for a network of female craft beer lovers called “Barley’s Angels”. Surely, converting the other 50% of their city’s population into craft beer fans can’t be hurting the industry one bit.

Innovation is a cornerstone of any successful business and Chicago breweries are definitely getting high marks in this department, helping to usher in a new era of Chicago brewing that embraces ingenuity and diversity.

Portland

With 90 craft breweries Portland, Oregon has more than any other city in the world according to the Oregon Brewers Guild. But it’s not just about quantity- Portland is widely regarded as a world-class craft beer destination.

Its annual summer beer festival- Oregon Brewers Festival shattered attendance records in 2011 with 80,000 visitors and organizers estimate it generated about $2 million in economic activity for the region. The festival donated over $10,000 to Pints for Prostates, a worthy organization that uses beer to raise awareness amongst men about early detection and prostate cancer.

This city is so much of a craft beer destination, that Portland writer Lucy Burningham decided to publish a book about it. “Hop in the Saddle” is a complete guide to experiencing Portland’s craft beer scene by bike.

The book has been a huge hit with critics, tourists, and Portland natives alike, completing what they have described perfectly as Portland’s “book, bike, and beer empire.” It seems that the craft brewing industry was destined to become a part of Portland’s legacy and it most certainly has.

San Diego

This past weekend over 140,000 sci-fi, comic book, and popular arts fanatics descended upon this city for its annual Comic-Con International Convention which is commonly hailed as one of San Diego’s biggest economic forces.

What you may not know is that according to a study by the National University System Institute for Policy Research, the San Diego craft brewing industry’s annual economic contribution is more than double what Comic-Con brings in. Yep, that comes out to a $300 million dollar direct economic impact on San Diego County.

Unlike sports seasons, warm beaches in the summer months and annual conventions like Comic-Con, the San Diego craft beer scene has the potential to attract tourists all year round. San Diego brewers not only work hard to deliver world-class brew to what the New York Times dubbed a “beer-crazed” city, but they are truly dedicated to pushing this industry to its fullest potential for the benefit of their city.

At a recent Voice of San Diego event, Stone Brewing Co’s co-founder and CEO Greg Koch argued for San Diego to take a “beer-first approach” calling for the major venues like the airport, San Diego Zoo, Sea World, PETCO Park, and Qualcomm Stadium to stand behind local beer and help solidify its well-deserved place as part of San Diego’s tourism identity; Not that being voted by Beer Advocate readers as the #1 “All Time Top Brewery on Planet Earth” doesn’t speak enough for San Diego’s own Stone Brewing Co.

The San Diego craft beer community is united in growing its beloved industry for the greater good of San Diego and its loyal following of craft beer fans.

What’s brewing in your city’s craft beer scene?

Cheers!

Kristen Rosas