The mocktail drink is a great way to entertain guests who are not interested in consuming alcohol for their own personal reasons. Because alcohol is not included inside of a mocktail, the host has the opportunity to customize and create a drink that is complex, rich in flavor, and equally satisfying as its cousin the cocktail. A mocktail should include fruity flavors, fruit infused syrups, fresh lime juice, aloe vera, pineapple, and many other fruits and shrubs can be blended together to create a deliciously thirst quenching drink that will keep your guests coming back to the bar for three or four rounds of mocktail fun.

Key Takeaways:

• A mocktail program allows a restaurant to sell more profitable drinks to a variety of customers.
• Since the restaurant has already invested time in creating cocktail ingredients, it makes sense to use these ingredients to serve customers that don’t drink alcohol.
• Creating a mocktail isn’t as simple as removing alcohol from a cocktail, it is important to get creative to balance the flavor of the drink.

“Ingredients for a strong mocktail program aren’t that different from those of a cocktail program.”

Read more: http://www.nrn.com/naturally-inspiring/what-makes-mocktail

Experienced drink experts in large cities write about some of the best ways to succeed in the business. They include being mentored, because it’s so hard to keep up contacts when you switch from restaurant to restaurant. Also, be a good team, educate yourself, train yourself, and be a good manager. Also, build good relationships as the whole program is a lot smaller than you think it is. Doing this things will give you a good reputation in a small industry.

Key Takeaways:

• Turnover is a major issue that should be properly managed in the restaurant industry.
• Immersing yourself in wine tastings and cooking events are great ways to remain involved in your craft.
• Mentors can make a huge difference in the restaurant and beverage industry.

“The restaurant world is a mix of seasoned professionals and those doing temporary work, and embracing this reality is key for managers.”

Read more: http://www.restaurant-hospitality.com/drink-trends/beverage-experts-share-their-biggest-career-lessons