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Bars Carve A Niche
Next time you walk into your favorite neighborhood bar, you may not be able to order a cosmopolitan or a rum and Coke.
That’s because in the highly competitive restaurant industry, some bars are adopting a new tactic to separate themselves from the pack.
It’s all about establishing a niche – and it seems the key may be in your cocktail.
Smart barmen are taking classic run-of-the-mill cocktails off the menu in favor of unusual and innovative drink creations.
In San Francisco, where this trend has really taken off, bartenders are acting much like chefs, putting their own signature on cocktail menus that are often customized to the restaurant’s cuisine.
Photo by cx_ed.
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Jaclyn Wells on August 28th, 2009 1:13 pm
I understand bars wanting to set themselves away from the rest of the pack, but they may want to re-sonsider taking older drinks completely off of their menu’s. maybe just add the new drinks to their existing menus. I say this because when people find something they really really like, it’s hard to get them to deter away from that, they get set in their ways and get pretty upset when their favorite is no longer offered…especially a rum and coke…i mean come on…that is a drink that SO many people order all the time.
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