HOW TO
HOW TO: BEVWARE
TRANSPORTING TO-GO ORDERS
Photo: Shutterstock/ Oksana Mizina.
To-go changes the bevware and food packaging needs of bars.
A
s the pandemic of 2020 continues into the New Year, bars and restaurants continue to grapple with their ability to meet the takeout and outdoor dining needs of their clientele, and this includes the relatively new concept of to-go alcoholic beverages. Gina Buck, beverage director at Concord Hill, a popular Brooklynbased bar and eatery, says that once barbizmag.com
BY MAURA KELLER Concord Hill was allowed to sell alcohol to-go, they saw a massive uptick in delivery for Concord Hill’s signature cocktails. “Initially, we used coffee cups, plus pitcher-sized batches of cocktails served in quart containers. People have loved our Build Your Own Cocktail Kits that offer everything needed to make our cocktails at home,” Buck says. “I have seen mason jars become more trendy during the
pandemic. I think this is the case because the jars elevate the experience and they are also not just single use. They are very convenient and can be used for many things at home. You can also batch drinks ahead of time in mason jars and refrigerate them so they stay fresh. This was very helpful at the height of the cocktails to-go excitement when people were ordering a lot of them.” Ashley Owen, director of end-user Winter 2021
Bar Business Magazine
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