NorCalAngler
Well-Known Member
I was reading this article (which is a great article if you have a few minutes) and this quote stood out to me: "It used to be that you'd go to a really nice restaurant and the wine selection is amazing, cocktails are fantastic, and then you've got two crappy beers to choose from."
While he uses the phrase "used to be," I think that's still true with few exceptions. That got me to thinking, what is preventing restaurants from offering a more extensive beer list? Is the current marketing push by macro lager sellers to reinforce "freshness" through their best by date permeating throughout the restaurant industry? Are they afraid to maintain a beer list because they won't turn inventory over fast enough according to the macro-lager 1-2 month freshness date? As we all know many beers will stay fresh for quite a while if packaged well. I'm not talking about Applebees here because I don't expect them to have a bottled beer selection, but nicer establishments ($20+ entree) could easily offer a selection of fine craft beer. Hopefully we see restaurants start to realize beer can be profitable and compliment their menu.
While he uses the phrase "used to be," I think that's still true with few exceptions. That got me to thinking, what is preventing restaurants from offering a more extensive beer list? Is the current marketing push by macro lager sellers to reinforce "freshness" through their best by date permeating throughout the restaurant industry? Are they afraid to maintain a beer list because they won't turn inventory over fast enough according to the macro-lager 1-2 month freshness date? As we all know many beers will stay fresh for quite a while if packaged well. I'm not talking about Applebees here because I don't expect them to have a bottled beer selection, but nicer establishments ($20+ entree) could easily offer a selection of fine craft beer. Hopefully we see restaurants start to realize beer can be profitable and compliment their menu.