Cheers

Cheers April/May 2018

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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www.cheersonline.com 12 • April/May 2018 DRINK CULTURE A NEW WAY TO PERSONALIZE YOUR PINTS Any way that you can make your beverage stand out in the age of Instagram can boost your exposure, but it's not easy for operators to make a visual splash with a draft beer. A new system called Beer Ripples enables bars, restaurants and clubs to customize beer by printing a personal message, selfi e or image into the head—similar to the designs in coffee foam. The process uses patented 3D printer mechanics and inkjet printing technologies to print any image that's sent to the device through its mobile app into a brew. The malt-based ink produces beer-based shades and maintains the natural beer experience, the company says. The WiFi-connected, counter-top-sized device has an intui- tive, touchscreen system that creates images in the beer foam in 11 seconds. Launched in March, Beer Ripples is the brainchild of Rockville, MD-based Ripples, a hospitality content marketing platform that helps clients such as Hilton, Lavazza and Four Seasons personalize foam-topped drinks. Beer Ripples is now available in the U.S. and Canada for $3,000 with an annual subscription fee of $1,500. The fee includes all consumables for up to 6,000 prints, customer service support and advice on best content practices. COURTYARD BY MARRIOTT UNVEILS BISTRO BAR To offer business travelers a better dining and socializing experience, Courtyard by Marriott on March 1 unveiled the Bistro Bar. This evening edition of the hotel brand's Bistro includes classic American menu items with a twist, with fresh ingredients and sea- sonal fl avors as well as craft cocktails. The initial contemporary classic cocktails included the Black Cherry Old Fashioned (Maker's Mark, Demerera syrup, cherry bit- ters, brandied cherries; Southside (Tanqueray gin Powell & Mahoney sour mix, spear- mint leaves); and a seasonal Winter Spiced Margarita (Patron silver tequila, blood orange syrup, fresh lime juice garnished with a mal- don salt rim and blood orange wheel). Drink prices average $10 depending on location. Bistro Bar food menu highlights include petit skillet meatballs with pomodoro, ricot- ta, parmesan and artisan toast; spicy chorizo and goat cheese fl atbread; and the Bistro Burger with gruyere, garlic aioli on a brioche bun. The Bistro Bar offers guests an on-property option for elevated fare, as well as the opportunity to connect with other travelers, according to Janis Milham, senior vice president of Marriott International Classic Select Brands. The Bistro Bar "is something you typically wouldn't fi nd at a brand in this tier," she noted at the launch party in New York. Courtyard was the fi rst hotel built for business travelers when it launched more than 35 years ago. With more than 900 Courtyard loca- tions in the U.S., the Bistro is one of the largest casual-dining outlets. The Black Cherry Old Fashioned (Maker's Mark, Demerera syrup, cherry bitters, brandied cherries). An herb wall at the New York Bistro Bar.

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