June 2003
CURRENTS
On-premise Sales Rise
There's
no shortage of shots being poured and Martinis being mixed
at bars, restaurants and hotels throughout the United States.
Just last year, consumers spent $67.8 billion on alcoholic
beverages consumed on-premise, a 7.7 percent increase in sales
from last year, according to the Cheers On-Premise Handbook
2003, published by the Adams Beverage Group. Within the last
decade, beverage alcohol sales gave grown more than twice the
rate of case sales and faster than at off-premise outlets.
This boom in business has much to do with consumers' growing
interest in premium and super premium spirits, wines and beers. "Consumers
are eager to pay more for the quality--and/or the status--that
top brands convey," says Robert Keane, director of publishing
services for the Adams Beverage Group.
Even the most popular drink among consumers, the Margarita, is facing competition from classic cocktails, such as the Martini, Cosmopolitan and Manhattan. Absolut, as well, known as the dominant liquor brand in restaurants and bars, is losing out to premium vodkas such as Ketel One and Grey Goose.
To keep up with the trends in beverage alcohol consumption,
check out the newly released Cheers On-Premise Handbook
2003. Call 847-885-3429 for copies.
Cheers Goes West
 Hyatt Regency Irvine in Irvine, CA  |
The dates and location are settled, and we're already furiously planning events for the 2004 Cheers Beverage Conference. Next year's conference will be held February 17-18 at the Hyatt Regency Irvine in
Irvine, CA. We've got a friend and speaker at past conferences, Steve Olson, to be our master of ceremonies, and have been lucky enough to garner Chris Sullivan, CEO of Outback, Inc., as our keynote speaker. Jimmy Skeadas and Showtenders will participate, as usual, and Doug Frost, MW and MS, will also lead a discussion. Conference highlights will also include tasting opportunities, new marketing ideas, lots of original research on adult beverage consumers, chain operator panels, and lots of networking opportunities. We'll share more with you as the conference line-up comes together, but meanwhile, operators can register until December 15 for $395. (Supplier registration is limited to sponsors.)
To Register or for more information, call the Cheers Beverage
Conference headquarters at 888-EVENT29
Winning Wine
Due to a production error, a wine rated in the March Cheers Wine Panel was placed with another wine's label. Here's the correct wine label with the evaluated wine.
88 Domaine
St. George 2000 STG Merlot (California). The STG line is a
pleasant sur prise; not only are they well made and of high
quality but they are outrageous values; a deftly crafted wine
that is plump and juicy with just the right amount of oaky
nuances; displays what can be done when careful attention is
paid in both cellar and vineyard. $12
Cruzan the Airport
We're
used to beer-themed bars at airports, but spirit-themed venues
increasingly are picking up the concept. Now there's no better
time to get stuck in Florida's Ft. Lauderdale-Hollywood International
airport, with the addition of the Cruzan Rum Bar, nestled in
the new multi-million dollar Southwest airline terminal. The
8,000- square-foot, nautical-themed bar, equipped with faux
fish tanks, marina lighting and a 30-foot mast with expansive
sails gracing the entrance, is said to be the largest airport
bar in the United States. But the bar, which can accommodate
more than 300 customers at a time, also offers food from Uno
Chicago Pizzeria and Cheeburger, Cheeburger. Cruzan has plans
to open more bars in the near future. The next destinations
are Nashville and New Orleans airports. CA One, with more than
300 foodservice and retail facilities in US airports, operates
the bar.
Eating Out Less
Given a sluggish economy, high unemployment rate, and soaring gas prices, it's no surprise that Americans have cut back on eating out. Since last February, total restaurant traffic has dropped by two percent, marking the biggest downturn for the restaurant industry since the late 70s, according to the NPD Group, Inc. "We've seen seven months of decline in an industry that has experienced growth for much of the '90s," says Harry Balzer, vice president of The NPD Group. "It's hard to know when we will see things turn around."
Not all sectors of the industry are suffering. While fast food restaurants are hurting the most, casual dining restaurants are seeing some growth. These findings, NPD says, are reflective of consumers' new appetite for higher-quality service and specialty concept restaurants. Validating this trend is an NPD study, which found that the average dining bill increased by two percent since last February. Despite the ups and downs in the industry, Balzer remains optimistic. "I don't see this downturn as the way of the future," he says. "There is no doubt that the trend in America is to find someone else to do the cooking."
