The Lucrative Possibilities of Cocktails on Tap
By: Nicole Duncan
Publsihed: April 2021
“There’s a renaissance of drinking—it’s great. And we just happened to be pretty well-positioned from the inception. The founder always thought that brunch without alcohol was just a sad breakfast,” says Jason Knoll, vice president of culinary at Another Broken Egg. At first, alcoholic beverages represented only about 3 percent of sales for the brand, but over the years it grew to upwards of 13 percent. And then, in 2020, alcohol sales grew to account for a quarter of all sales.
The Florida-based chain hasn’t implemented a draft system yet, but Knoll says it’s exploring the possibility of Champagne on tap. Even when taking the cost of specialty equipment into account, it’s a sound investment. “We’ve worked on the calculations; we’ll hit ROI the first year,” he says.
Read the full article at: www.fsrmagazine.com