Creative and safe cocktails from the mixologists at Charlestowne Hotels
Creativity and flexibility have continued to be the keys to drive bar revenue at hotels ever since the COVID-19 pandemic hit . “ Last year we definitely had to adjust our offerings for the reopening after the first lockdown ,” says Kurt Macher , general manager of the Shangri-La Hotel , at the Shard , London . “ Now , we are reopening for the third time .”
With lockdowns and ever-changing regulations , hoteliers have had to adjust on the spot . “ We had a very successful year , despite all the challenges ,” says Ian Pomerville , director of food and beverage at The Lodge at Spruce Peak in Vermont .
Delivering cocktails and alcoholic beverages became a key component to drive revenue for The Lodge at Spruce Peak . While local regulations closed bars and restaurants down at 10 p . m ., guests could still have their cocktails delivered to a patio or to their room , Pomerville says .
Glassware for to-go cocktails at The Lodge at Spruce Peak in Vermont
“ It not only met state mandates , but it also met guest expectations . Bars might have been shutting down earlier , but guests still wanted to hang out on the green so they ’ d call up and order a sixpack ,” he says .
The first adjustment was to create to-go programs , and choosing the right glassware , especially for to-go cocktails and high-end wines and whiskies , and it was challenging , Pomerville says . “ No one wants to drink a US $ 20 cocktail out of a plastic cup .”
To solve that program , Pomerville invested in disposable , recyclable glasses in a variety of sizes and styles . “ Tossware makes a nice four-ounce taster with a little lid that looks like a whiskey glass , and we use those to deliver flights to the rooms and also for our outdoor pavilion ,” Pomerville says . And at US $ 150 a flight , he says , the glass does matter .
For Anthony Langan , corporate director of food and beverage for Charlestowne Hotels , Charleston , South Carolina , bottled and to-go cocktail experiences were important to boost revenue . “ Ready-todrink , to-go cocktails grew about 90 % over the year , and it will continue to grow in the future ,” he says .
In London , there was also a 10 p . m . curfew , but since guests still wanted to enjoy themselves , mixologists from the Gong cocktail lounge at the Shangri-La would take a bar cart and make cocktails for guests right in their rooms . “ This was very successful ,” Macher says .
The hotel also turned some of elevators into moving bars , Macher says . “ It was a surprise , little mini bar in the guest elevator , and the mixologists would give little tasters of our cocktail menu ,” he
May / June 2021 hotelsmag . com 73