Booze & Bites

Cater to the Kids

Mike Fernandez — Tue, 03 May 2022 14:53:28 +0000

Cater to the Kids

Since summer can be a slow season for centers in some parts of the country, it’s important to do everything in your power to get the most value during operating hours. And one of the best ways to do that is by ramping up your menu’s appeal to the 18 and under crowd.

Mike Fernandez Tue, 05/03/2022 - 10:53

We’re swimming into the wake of summer, which includes children’s summer camps, junior leagues, and teens with too much time on their hands!

What does this mean for your food business?

Since summer can be a slow season for centers in some parts of the country, it’s important to do everything in your power to get the most value during operating hours. And one of the best ways to do that is ramping up your menu’s appeal to the 18 and under crowd.

Surveys from Datassential tell us that 57% of teenagers agree with the statement, ‘Food gets me excited.’ So, what are you doing to get them excited?

This young market may have a small cash budget on their own, but they have consistent access to the golden goose budget known as ‘mom and dad’s.’ Parents are notoriously opening their wallets on the regular to feed and water their hungry crew while trying to occupy the endless needs of summer break.

What foods are bringing the gang together?

The National Restaurant Association’s What’s Hot list has breakfast dishes topping the charts for over three years in a row. Mention of breakfast on kids’ menus have been growing 17.5% year after year. If you can get your hands on grandma’s secret waffle recipe, now is the time. In case you missed IBI’s March story on brunch and bowl, you might want to take a quick look to dive deeper into this sector of business. Nat – get QR code ready

In an odd twist, second in line behind blueberry waffles for dinner, is kids requesting superfoods! In 2018, 71.8% of kids in the country participated in playing sports. To stay competitive on the field and in the classroom, students are far more aware of the importance of a healthy diet than they were before. High protein and high carbs provide everything youths need to grow muscle and stay energized. Mexican bowls using cauliflower rice are among the top picks, as are turkey BLT sandwiches, and literally anything else with an avocado in it!

Current Hottest Trends That Kids Want:

· All day breakfasts

· Healthful kids’ meals have hit the charts on the National Restaurant Association’s What’s Hot list for the past three years in a row

· Mentions of breakfast dishes on kids’ menus have grown 17.5% year after year

· 78% of parents say that their kids enjoyed trying new foods

· 57% of teenagers agree with the statement, ‘Food gets me excited’ from Datassential

Shake It Up

Kids like to party too! While they don’t have access to dirty martinis, the sweet flavors of a milkshake work even better for them. Milkshakes are easy to make, provide a solid markup, and create a chain reaction among kids in your center.

All you need to do is add ice cream and milk to a blender, and blend on smooth. The important thing is to make sure it’s colorful and eye appealing, even sprinkles with a cherry on top is enough to get the younger crowd jumping.

If you want to increase your markup even more, consider adding things like chocolate bars, fruits, toffee crunch, or Oreos on top!

Top 5 Popular Milkshake Options:

Vanilla Special

Chocolate Fudge

Cool Mint

Strawberry Marshmallow

Blueberry Cheesecake

Revenue

Booze & Bites

Brunch and Bowl

Mike Fernandez — Tue, 15 Mar 2022 19:39:18 +0000

Brunch and Bowl

Brunch Business is Booming

Mike Fernandez Tue, 03/15/2022 - 15:39

Spring is around the corner, which means brunch is back in business!

The idea of brunch has gained an enormous following around the country since 2005. Let’s face it, brunch has become less of a trend and more of a culture. On Saturdays and Sundays, it gives college students a reason to start the party early, women a route for freedom from children and husbands on the weekend, and men an excuse to eat a nice juicy steak earlier in the day.

Over the last decade, brunch quickly overtook breakfast, lunch, and dinner as the most exciting meal of the day. While the trend is already peaking in coastal cities and college towns, popularity in the Midwest is catching on and gaining momentum. Let’s look at some relevant numbers:

71% of Americans wish restaurants served breakfast all-day.
38% of diners between 18 and 34 enjoy eating breakfast foods that are associated with lunch or dinner.
87% of millennials say they will splurge on a nice meal even when funds are low.

Brunch by design is an extremely social event. It’s a fantastic way to catch up with family and friends in a cheerful environment and wash the stress and cobwebs of last week away with a mimosa. Additionally, brunch outings generally extend out a generous social media presence. Between the large groups and free advertising, it’s the perfect recurring event to add to your center’s repertoire.

Breakfast foods are by far the most profitable in the food industry. By combining breakfast and lunch into one meal, customers expect to pay more for larger plates by breakfast standards. There’s a huge markup on knowing how to properly prepare eggs and waffles. There’s no need for a bouquet of fruits and flowers surrounding every plate, although the aesthetic is a plus.

Coffee: A $3-$4 cup of coffee can have up to a 2,900% markup, but you might already know that one.
Mimosas: A glass of mimosa might only have one ounce of champagne or prosecco, and a cheap bottle of Andre (25 ounces) means that you’re looking at around $0.12 a glass (plus OJ).
Eggs: Consumers pay five to ten times the cost of a retail egg, not accounting for wholesale discounts.
Pancakes/Waffles: A box of pancake mix costs ~$3, makes about 30 pancakes per box. Take a look at IHOP’s prices!
Avocado Toast: This infamous plate has a nationwide average price of $10, making it a no-brainer for a slice of toast, half an avocado, and everything bagel seasoning.
Steak and Eggs: My personal favorite is usually the most expensive on the brunch menu. You don’t need A5 Wagyu; most restaurants sell their lower-cost steaks at higher prices for brunch.

There’s money to be made in the breakfast biz, and customers are just waiting on you to offer it!

Brunchin’, Bowlin’

Remember, one of the big drivers that brings brunch mainstream is the fun, social aspect of it. Combining this with bowling is an easy recipe for success, especially when using deals that bring the two events together.

As an outline, most places with a basic brunch menu offer all-you-can-drink (AYCD) mimosas, bellinis, or Bloody Marys for $10-$20. There’s also a caveat that you must also order something off the brunch menu to get the AYCD. Also, AYCD is usually limited to two hours, this way customers don’t over-pour themselves, and you can make room for the next round of patrons.

Most places don’t have bowling facilities to further expand their business. Consider offering discounted shoes to those who order off the brunch menu or discounted lanes when the entire party orders off the menu.

Another great route is to offer coupons to everyone that participates in your Brunch N’ Bowl, so they get a deal if they come back during a weekday. Offering karaoke or fun music to liven the atmosphere will also help convert the brunchers to bowlers.

Brunch and Booze - The Big Three

Mimosas, bellinis, and Bloody Marys are the life energy that fuels most brunches. They’re all extremely low cost, bring any table bubbling to life, and a bit filling.

The mimosa needs no introduction. My recommendation is to utilize low-cost champagne or prosecco but spend a little more on your favorite local orange juice. If servers can’t keep up with all the refill requests, the actual bottle of champagne and a pitcher of OJ is enough to keep larger parties at bay for a while.

Bloody Marys are a favorite to the hangover crowd. Aside from vodka and tomato juice, the best recipes are going to vary greatly by region. Throw a pickle or stick of celery in there for color, and for a higher price offer a single special Bloody Mary with more of the ‘exotic’ additions, full of both meat and veggies!

Bellinis are courtesy of Italy and just a small twist on mimosas. These cocktails are made with prosecco and peach puree or nectar. Adding the puree and a strawberry to the bottom of the glass gives the drink a nice sunset color scheme, reminding guests that they’re on vacation today.

Revenue

Booze & Bites

Fresh Takes On A Fresh New Year

Mike Fernandez — Sun, 09 Jan 2022 17:20:48 +0000

Fresh Takes On A Fresh New Year Mike Fernandez Sun, 01/09/2022 - 12:20

It’s 2022! Along with the new year is a tsunami of resolutions, with many being health-conscious or wellness-related. With endless dietary trends and fitness fads, it’s good advice for any business to get their slice of the ever-changing food market. Certainly, in the beginning of the year, when consumers are more strict with their diets, you may want to consider tweaking your menu to test out how a few new items sell and offer some creative options.

It might sound difficult catering to all the diets that come around with the new year, such as low carb, low fat, vegetarian or paleo. No need to worry, as many recipes offer substitutions catering to a variety of dietary demands, and you may have most of them in your center already!

Offering lettuce wrap versions of your current wrap or sandwich is a great way to include a whole new market. Pre-bought, stuffed mushrooms can be easily thrown in the oven and make the whole table happy. Hummus is also trending, which only needs to be served with pita chips and sliced vegetables, such as carrots and celery.

Appetizing Alternatives

There’s more to being healthy than a diet of beans, lettuce and dips. The International Food Information Council found that a whopping two in three Americans report eating plant-based alternatives to meat, and two in five report eating them daily or weekly. This provides a whole new angle to take on many of our favorite meals.

If you haven’t had plant-based meat in a while, you might be thinking there’s not a big enough market for something that just doesn’t have the right taste. As a carnivorous person myself, I can attest that over the past few years, there has been amazing progress and improvements to the meatless category. What was before an obvious difference is now an extremely close call when it comes to everything from faux burgers to chicken nuggets.

Meat alternatives have also expanded immensely.

Alongside tofu and bean burgers, we now have jackfruit, soy chorizo, tempeh, and seitan (the main protein found in meat). With all these available, you’ll surely find something that hits taste buds just right and can be substituted in your kitchen for an upscale price.

Currently, the alternative food market share is about $5 billion annually, and expected to double by 2028. If you’re a bit more of a T-Bone person yourself, remember that you don’t need to love meat substitutes to respect the crowd, grab a part of the market share, and cook up higher profits from the health-conscious customer.

Revenue

Booze & Bites

Mocktail Hour

Mike Fernandez — Sat, 08 Jan 2022 17:31:45 +0000

Mocktail Hour

Alcohol is so 2021- for some!

Mike Fernandez Sat, 01/08/2022 - 12:31

The pandemic was tough on the liver! Reports from the Institute of Social Welfare (ISWR) indicate that 52% of Americans surveyed are looking to reduce their alcohol consumption. Online searches, including the word ‘mocktail,’ are up 42% over the last year, and ‘non-alcoholic’ searches are up 82% globally.

The interest in mocktails isn’t derived from big companies pushing particular products, instead it’s the result of good old-fashioned, consumer-driven behavior, and at the very least is a trend that should be watched.

There’s no need for bartenders to fear the inevitable ‘Dry January’ and similar New Year’s resolutions. As with most big changes in socio economics, the new wave of zero-proof followers are being deemed ‘Sober Curious.’ Abstaining completely from alcohol isn’t the idea, it’s more of reducing consumption and avoiding full benders for a more sober experience. Most consumers looking for zero-proof drinks aren’t completely cutting out alcohol, just limiting amounts throughout the night.

It’s up to bars and restaurants to decide if they want to offer mocktails and cater to the sober curious crowd. Offering Virgin Mary’s and Watermelon Nojitos at a premium is a fantastic way to keep customers sipping more interesting beverages than sodas or lemonade and comes with an elevated price tag to boot. Even Gordon Ramsay’s Hell’s Kitchen at Caesar’s Palace in Las Vegas provides a mocktail menu, and I figure if Vegas has a zero-proof market, then you might too.

Mocktail Menu

Orange Mango Crush

Using a blender, blend orange juice and sorbet until combined. Add mango and soda water, top with orange mixture.

Watermelon Nojito

Muddle watermelon chunks with lime and sugar, stir in mint leaves, vanilla extract, and top with ginger ale.

Brazilian Lemonade

Wash and quarter limes, add them to blender with sugar, water, and sweetened condensed milk. Pulse until limes are chopped, then pour mix through a strainer to remove peel and pulp.

Seltzer Fever

Demand remains strong for this low alcohol, low calorie canned delight

Not everyone wants to go zero-proof. The past few years have shown us a big swing toward spiked seltzers. As Americans continue to pursue healthier lifestyles, the ISWR reports that the market for alternatives to beer and cocktails have experienced more than 30% growth in the last year. ISWR also reports an expected 31% increase in sales of no/low alcoholic beverages by 2024.

This trend shows no signs of slowing down. Seltzer in the category’s impressive expansion is also due to seltzer brands going all-in on their social media presence, working with influencers to promote their products. In fact, Bank of America research reports six times more conversations about hard seltzers on Instagram in January of 2020 compared to January of 2019.

The appeal of seltzers stems from the idea of a low-sugar, low-calorie, low-alcohol alternative. Things are just getting started as low alcohol alternatives have evolved to more than just carbonated, flavored water. Some brands have taken the initiative to use organic flavoring from real fruit, appealing to more health-conscious dietary trends. Others have taken a different approach, and offer low-alcohol, canned versions of popular cocktails like mojitos, margaritas, pina coladas, and even wine!

There’s more to the industry than White Claws and Trulys; here are some fan favorites to add to your repertoire:

Spindrift SPIKED’s Organic Seltzers
Crook & Markers’s Organic Cocktails
Vista Bay Hard Seltzers
Cool Cat’s Wine Spritzers

Revenue

Booze & Bites

Getting Ghosted Never Tasted So Good

Mike Fernandez — Fri, 10 Dec 2021 20:36:15 +0000

Getting Ghosted Never Tasted So Good

Adding a delivery-only ghost kitchen to your business can increase revenues.

Mike Fernandez Fri, 12/10/2021 - 15:36

Ghost kitchens are the newest trend circling the restaurant industry.

What is a ghost kitchen, you ask? The answer is simple: A ghost kitchen is a professional cooking facility that shows up exclusively on food delivery apps such as Uber Eats or Postmates, under a different name.

They do not include a storefront or indoor seating, and they usually work within existing brick-and-mortar restaurants.

Here's how it works:

I'm hungry and have a hankering for a juicy cheeseburger and fries. I head to my favorite food delivery app to see what's available. Once I find the “restaurant” I want to order from, I place my order and pay. At that very minute, the ghost kitchen/restaurant receives my order, makes the grub, and waits for a food delivery driver to come by and pick it up. Shortly after that, my mouthwatering burger is delivered to my doorstep. I'm happy, the ghost kitchen/restaurant is happy, and I'm pretty sure my delivery driver is happy too because I gave him a good tip.

This is a fast-growing trend considering 60% of Americans order delivery food once a week. Your bowling center's kitchen can become a ghost kitchen with just a few simple steps, bringing in a new wave of revenue.

Maybe you've seen a Chuck E. Cheese recently. Yes, they are still around, but many of them look like the doors are locked shut. How did they survive two years of social distancing? Well, if you've ordered delivery from Pasqually's Pizza and Wings, there's your answer. Chuck E. Cheese survived the pandemic by turning their kitchens into ghost kitchens, available only at your own doorstep.

Applebee's also famously became a chicken wing ghost kitchen at night, under the name Cosmic Wings. Applebee's might not be your first pick if you wanted wings for a party tonight, but telling people you've ordered Cosmic Wings might pique their interest.

This is an entirely new way for restaurants to optimize their dollar per square foot. When the front-of-house starts to slow down, the back-of-house is still turning up deliveries. There's no need for a full kitchen staff because you only need to offer a couple of dishes that travel well.

Many ghost kitchens specialize in just one type of food, like burgers or pizza, for example. The kicker is that your kitchen can run under the name of several different brands at once!

This might seem like a lot to undertake, but companies like Cloudkitchen and Lunchbox do all the hard work for you. They provide education on the most helpful tips and tricks, set your brands upon the delivery apps to track orders, and can even help you find staff if you need them.

How deep does this trend go? I decided to investigate! After ordering at a local fried chicken sandwich shop, Fuku, several times, I was curious how my food showed up in a matter of minutes each time. My girlfriend and I couldn't imagine where on earth this place could be. What we found was just a mile from our own home, on a secluded lot; there were two food trucks, each with a few familiar delivery brand names on the front. One truck focused on chicken sandwiches, burgers, and subs, and the other focused on different Italian foods like pasta and pizza. Who knew?!

Hats off to the creative genius' who employ this tactic and are cooking up an extra stream of revenue for their businesses.

Espresso Martinis: A comeback story

Espresso martinis are a simple blend: vodka, coffee liquor (usually Kahlua), an ounce of espresso, simple syrup, and finally garnished with a few coffee beans on top.

The first espresso martini on record was created by Dick Bradsell in the 80s when at a club in London, an up-and-coming model approached the bar and asked him for something that would, ‘Wake me up, and then mess me up.' The bar had espresso machines scattered throughout the building for its morning clients, and a legacy was born.

A beautiful mix with a bitter base, creamy richness, salty and savory notes followed by a jolt of energy to bring you back after a nice dinner — what's not to love?

They were a massive hit for a decade, then died off as just another fad. However, it's no surprise that in an era of life hacks and time management, data analysts from Yelp reported an increase of espresso martini searches by 300% in the first six months of 2021. Younger generations see this drink very clearly as a more classy, upscale mix to the Vodka Redbull that took over the 2010s.

Did we forget to mention that these drinks go for a premium? By adding just a few ingredients behind your bar to garnish and upscale your espresso martinis, you'll have lively patrons ordering these at an (increasingly fast) pace!

Revenue

Booze & Bites

Games Day Bites and Beer Flights

Mike Fernandez — Tue, 09 Nov 2021 15:22:27 +0000

Games Day Bites and Beer Flights Mike Fernandez Tue, 11/09/2021 - 10:22

Fall is officially in full swing, and you know what that means - football season is back! While your center might already offer great game day deals, taking your food and drink operations to the next level will have people naming your bar as the game day hub.

In 2019, the average viewership for any regular-season NFL game was nearly 15 million. To top it off, college football brought in an average of 10 million viewers per game, while many more headed straight to the stadium.

Americans spend about $56 billion (about $170 per person in the U.S.) each year on attending sporting events. There are more than just chicken wings when it comes to businesses tackling their slice of the game day pie. The deals are huge, the beer is cold, the food is never-ending, and the experience is more important than ever. While watch parties at a friend's place have always been popular, fan-goers are eager to get back out and socialize on game day.

A big way to start building the game day experience at your center is by adding to the theme. One that always strikes a chord with me (I'm not a breakfast guy, but I am a bacon guy!) is to start frying up the pigskin. Pigskin pizza, pigskin potatoes, pigskin nachos. Not only does bacon add a premium, but due to the curing process, it is inherently salty. This means that it is paired perfectly with a thirst-quenching beer deal.

During games, not everyone is looking for a hefty meal. Currently, there are many popular small plates making their way to bars around the country that are easily stored and prepared. Currently, one fan favorite is fried mac and cheese balls, which can be bought frozen and quickly thrown in the fryer. They are affordable to keep on the menu and can be sold at a higher price by simply adding a side of your center's “secret sauce.”

While we are talking about cheese, a steaming hot plate of nachos is still as big a hit as ever, and some restaurants are elevating the game with a profitable success. The only thing better than a plate of nachos is a tower of nachos that feeds the whole table! You can get creative by adding any topping or sauce to your favorite cheese, from barbecued pork to buffalo chicken — just make sure you stack them high to have fans showing their friends their game day feast!

There's big money in the big game, so do not leave money on the table — leave food!

Football gives you plenty of ways to leverage coupons. Designate certain types of pizza at 30% off when the home team wins or providing a 10% discount on a certain beer for every touchdown. A little more fun than conventional game-day discounts.

Take Flight

We all know Americans drink a lot of beer, and in 2018 that number was 6.3 billion gallons. Sometimes you want to try something new, but do not want to throw your beer cash on a pint you might not like. Beer flights are showing up on bar menus all over the country, and they are a huge hit for those that consider brewing an art form.

The concept is simple: the guest orders a beer tasting flight, four 3- to 4.5-ounce samples of the customer's choice that add up to about a pint (give or take a few sips). The delivery is important too; while a paddleboard is most popular, many establishments customize flight boards to match the style or atmosphere of their location.

Ideally, the beers should be in order from light to dark beers; starting with darker beers that have more serious tones could overwhelm the lighter beers. A big part of this concept is having a great bartender who knows ale and can accurately describe to customers what the best options are for their personal taste.

Not only do flights bring in the booze bucks, but when everyone at a table orders their own flight, it is sure to attract more customers when they see servers delivering a mix of brilliant amber and gold glasses of suds.

Revenue

Booze & Bites

Pizza: New Twists On An Old Favorite

Mike Fernandez — Thu, 07 Oct 2021 17:07:12 +0000

Pizza: New Twists On An Old Favorite

Dough Is On The Rise

Mike Fernandez Thu, 10/07/2021 - 13:07

Unique pizza flavors are on the rise! Current consumers are looking further than typical cheese, pepperoni, or even supreme flavors of toppings. In this pizza market, having stand-out topping combinations can add a whole new dimension to your center. Your center might already be a big topic of entertainment in your area, and unique pies may have consumers driving the extra mile just for a slice.

It's no surprise pizza is such a big hit- it's in our DNA. Humans are drawn to foods that are fatty, sweet, rich and complex. Pizza hits all these right on the nose. Cheese is fatty, meat toppings tend to be rich, and the sauce is sweet.

In 2013, research firm Technomic reported that 40% of Americans eat pizza at least once a week. That statistic has continued to grow according to a 2018 study which shows that 43% of us eat it at least once a week and 83% eat this doughy goodness at least once a month. After that much pizza, people start looking at new and creative ways to get a slice of the good stuff. While some of us may stick to long time favorites such as pepperoni or margarita, today's pizza market has many connoisseurs looking for more. Flavors like buffalo chicken, a la vodka, and hot honey are making waves across the country.

This leaves a huge opportunity for bar and food providers to go above and beyond with their menus, and the best part for bowling centers is that many of the ingredients are inexpensive and have a long shelf life. On average, a single pizza topping can add around $2 to the price of a pie, but cost pennies on the dollar to the kitchen. The current market tells that people are happily willing to pay good premiums for the right pizza combinations — especially if they can get a good picture to show others.

Recently I visited Pizza Craft Pizzeria in South Florida, a newer spot that has managed to shine among the many pizzerias in the area. Pizza Craft may not have a long list of pizzas combinations but has absolutely perfected the ones they offer. After trying the a la vodka pie and spicy soppressata (which uses the new fad of spicy honey), we asked to speak to their executive chef Jasiel Tejedas, and had some tips for the bowling centers around the country. “The dough we use is high quality. Everything is fresh. All our ingredients from sauce to toppings are fresh. It makes a difference. There are rules you have to follow, and if you follow them, then you got it.”

If you're looking for an affordable way to attract new customers and have the regulars promote you even more, the key is simple — turn your crust into a canvas!

'Foodies' has become a popular buzzword in the past decade. What was once a small hobby for some, has become a way of life for many. Trying and tasting refreshing takes on classic foods has consumers flocking around the nation, filling their stomachs, and making sure everyone knows what their top recommendations are.

Not all pizza combinations have so many fans; the president of Iceland was recently caught in media controversy after casually mentioning that pineapple pizza should be banned in his country, but said 'he is glad he does not hold so much power'.

Trendy And Unique Pizza Flavors That Are Easy To Add To Your Menu:

Sauce: Ranch dressing
Cheese: Sharp cheddar
Toppings
- Shredded chicken tossed in buffalo sauce
- Green onions
- Bleu cheese
Drizzle
- Buffalo sauce
- Ranch dressing

Sauce: Spicy Marinara
Cheese: Mozzarella & Gorgonzola
Toppings
- Capicola ham
- Mediterranean seasoning
- Red Chili Honey, or Mike’s Hot Honey

Sauce: Olive oil and garlic
Cheese: Shredded mozzarella and Feta cheese
Toppings
- Artichokes
- Chopped spinach
- Kalamata olives
- Sun-dried tomatoes
- Fresh oregano
- Optional: add meat
Drizzle
- Buffalo sauce
- Ranch dressing

Sauce: Vodka sauce
Cheese: Shredded mozzarella
Toppings
- Shallots
- Smoked pancetta
- Optional: add meat

Sauce: Pesto
Cheese: Shredded mozzarella and Pecorino Romano
Toppings
- Chopped chicken
- Thinly sliced tomatoes
- Thinly sliced red onion

Sauce: Garlic and olive oil
Cheese: Ricotta, mozzarella, and Pecorino Romano
Toppings
- Freshly chopped oregano
- Freshly chopped thyme
- Crushed red pepper flakes

Sides of ranch and garlic butter are popular for dipping, charge a small fee for that (.50 to $1)

Booze Section

Featured Beer: Sam Adams Oktoberfest, German Lager	Cocktail: Pumpkin Spice White Russian

Sam Adams OctoberFest is an easy-to-drink brew. Its appearance is a pleasant amber color with some carbonation. OctoberFest has a caramel malt taste, low bitterness, and some tartness; its aroma has a sweet and nutty caramel smell that is not overwhelming. It is a perfect seasonal brew that is very enjoyable to drink!	For the drink, add vodka, pumpkin spice creamer, and coffee liqueur (Kahlua) into a cocktail shaker filled with ice. Shake to combine. It’s easy to make this drink picture perfect, if needed. For the rim, mix pumpkin pie spice, sugar, and crushed graham crackers on a plate. Dip the rim of your glasses in water and then into the graham cracker mix to coat.

Featured Beer: Sam Adams Oktoberfest, German Lager

Cocktail: Pumpkin Spice White Russian

Sam Adams OctoberFest is an easy-to-drink brew. Its appearance is a pleasant amber color with some carbonation. OctoberFest has a caramel malt taste, low bitterness, and some tartness; its aroma has a sweet and nutty caramel smell that is not overwhelming. It is a perfect seasonal brew that is very enjoyable to drink!

For the drink, add vodka, pumpkin spice creamer, and coffee liqueur (Kahlua) into a cocktail shaker filled with ice. Shake to combine.

It’s easy to make this drink picture perfect, if needed. For the rim, mix pumpkin pie spice, sugar, and crushed graham crackers on a plate. Dip the rim of your glasses in water and then into the graham cracker mix to coat.

Revenue

Booze & Bites