Kathleen Furore
Ah, Spring!
Well, technically it’s only “almost” spring (as is obvious when I look out the window and see those white traces of winter lingering on the ground). But the anticipation of warm, sunny weather and outdoor patios full of margarita-sipping customers has definitely arrived in Chicago (as evidenced by the many young, shorts-clad residents who suddenly appear out and about any time the temperature hits close to 40°!).
No matter how Mother Nature is treating your part of the country right now, it’s the time of year to think about rebirth and renewal — concepts that can apply to most any aspect of your business.
Are you thinking of ways to breathe new life into your menu? Wondering how to refresh sourcing in ways that will bring new ingredients into your kitchen? Looking for ways to freshen up your cocktails? Figuring out a pricing formula that will make your bottom line blossom? We hope the stories in this issue will help you achieve those goals.
You’ll discover how to make the most of the brunch daypart; find ideas for using cocktail garnishes and rimmers in creative ways; grow your own produce to get the freshest flavor for your menu; and learn how to price cocktails to boost your bar’s bottom line.
Happy reading…and happy (almost) spring!