THINK ATKINS AT THE BAR, TOO
Like it not, "low-carb" is the hottest addition to today's
foodspeak. You might have added Atkins-friendly
entrees to your menu, but be sure to keep low-carb in
mind on the cocktail pages, too.

Think vodka. Vodka contains zero carbs. And with the
proliferation of flavored vodkas (and a surge in no- or
low-carb mixers), there are now myriad ways to make
vodka more interesting than simply mixing it with soda.

While a twelve-ounce glass of regular beer contains
almost thirteen grams of carbohydrate, an entire
vodka martini contains only 0.2 grams. A bloody
Mary contains less than five. To keep carb content low,
use juice as a splash rather than as a major drink
component; while vodka with cranberry juice is a dieter's
no-no, a cosmopolitan, which only has a splash of
juice, contains less than nine grams.

Source: Vodka magazine, April/May 2004

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KIDS IN CONTROL
Foodservice and Hospitality magazine reports in its April
2004 issue that children exert a surprising amount of
influence over where the family dines -- and not only at
quick serve restaurants. With this realization comes
an intriguing marketing shift: Work to attract the
children, and you attract the families.

Some of these strategies? Revamp the kids' menu so that
it's brighter and more visually engaging (kids choose
their meal with their eyes, not by reading descriptions).
Offer give-aways. Some restaurants send coupons on their
younger customers' birthdays. And don't forget variety;
while offering junior-sized calamari might be excessive,
kids are now reaching beyond hamburgers and fries. You
might offer salads, or pasta dishes.

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MOJITOS ARE GAINING GROUND
While Margaritas still tend to be the top sellers from
Latin and Hispanic bar menus, a Cuban drink called the
Mojito is quickly becoming its closest rival.

Patrick McElroy, director of communications for the
Distilled Spirits Council in Washington D.C., says in
Salud! magazine that Mojitos (made from rum, mint,
ice, sugar, and crushed lime) are versatile, tasty, colorful,
and go well with food.

"There are now dedicated Mojito bars in cities on the
East Coast and West Coast, and now it's actually
permeated into Middle America at an extremely rapid
rate," says McElroy.

Also increasingly popular are the Caipirinha (a drink
similar to the Mojito but without the lime) and Sangria.

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A BETTER CUP OF JOE
Today's diners expect more choice in coffee than regular
or decaf. With Starbucks leading the way, more and more
casual dining restaurants (and even quick serve establishments,
like Dunkin Donuts) are offering lattes, cappuccinos, and
other espresso-based beverages.

The best coffee suppliers will provide not only beans and
equipment, but training as well. Your employees will need
to know enough about the drinks to explain them to
customers, as well as to pitch specials. Training for drink
preparation need not be extensive, however. One touch of
a button on many modern brewing machines grinds and
measures the coffee, tamps it, and extracts the perfect shot
of espresso.

Be creative. In addition to offering the standards (latte,
cappuccino, mocha), flavored syrups and alcohol make a
huge array of drinks possible. Add eggnog syrup and ginger
spice syrup for a spiced eggnog latte. Or make it Irish with
Bailey's and hazelnut liqueur.