INDUSTRY ONLY: A retrospective and modernist study of the menu from its conception through to the science, seasonality, and profitability studies of today. This Lab will focus on how well-executed and mindful menus impact a bar or restaurant’s success. Some of the topics covered in this session will be: The History of the Menu. A study of some classic vintage menus analyzing what made them successful and profitable from design to layout and understanding your customer. The Evolution of the Menu. How menus changed over the 20th century looking a few key examples including the advent of the multipage menus like Trader Vic's to Bern's Steakhouse in Tampa Finding your Identity. Looking at the ideation to a final design that fits the ethos/concept of the bar and how it's OK to go left field if it works. Look at some developmental stages for the designs of Trick Dog and Dead Rabbit and the pitfalls you should avoid. The Drinks and Economics. How to Deal with suppliers/distributors. How to create a menu that’s broad enough and satisfies every type of palate and makes money! Learn the Language of Design. How to talk to an external designer or agency to save time and money and get exactly what you want/need without expensive reworking and edits.

*** This educational event is open to bartenders with WSLCB MAST permits only.