FSR December 2022

Liquid Intelligence

TRENDS AND CREATIVE APPROACHES TO SPIRITS, WINE, AND BEER. MENTIONED IN THIS STORY BAR VEGAN • • • STOVE & TAP • • •

GOOD BAD & UGLY

UNLIKE SISTER BRAND EGGSLUT, THE MENU AT BAR VEGAN FEATURES AN ARRAY OF CRAFT COCKTAILS, LIKE THE TEXAS MARGARITA.

Embracing Bar THE

COURTESY OF MADELYNNE ROSS

IN EXPANDING their on-premises busi ness, restaurants typically go one of two routes: They open more loca tions of the same concept, eventu ally becoming a micro-chain, or they pack their portfolio with new concepts.

And then some brands take a varied approach on the latter path. Instead of creating new restaurants, they build bar-forward establishments and differ entiate themselves from the pack by serving a niche—and sometimes

BY NICOLE DUNCAN Why restaurants are opening beverage-focused spin-offs.

DECEMBER 2022 23

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