A panel of seasoned beverage-alcohol leaders shared their best practices yesterday on generating beverage-alcohol profits in restaurants. The speakers’ operations — T.G.I. Friday’s, O’Charley’s and Darden Restaurants — together represent more than $1 billion a year in beverage-alcohol sales.
The Improve Your Beverage Margins education session is one of several free seminars at the International Wine, Spirits & Beer Event, which concludes today. The IWSB Event is part of the NRA Show.
David Commer of Commer Beverage moderated while industry heavyweights George Barton, vice president of beverage and bar, T.G.I. Friday’s, Stuart Melia, corporate beverage director, O’Charley’s Inc. and Doug Jackson, senior director of beverage development, Darden Restaurants, presented strategies for increasing beverage margins. Together, the panelists have more than 100 years of industry experience.