Page 49 - MENU - MARCH / APRIL

Eating Light
INDOORS VS. OUTDOORS
Share of alcohol servings consumed at snacks and meals
INDOORS
SPIRITS
22%
WINE
22%
OUTDOORS
SPIRITS
35%
WINE
16%
Cocktails Anyone?
Market share by foodservice venue:
SNACKS
BEER
51%
BEER
45%
(e.g. pretzels, nuts)
APPETIZERS LIGHT MEAL FULL MEAL
0% 10%
20%
30%
SOURCE: The Ipsos Canadian Alcohol Consumption Tracker (Ipsos, ACT Canada) has been tracking consumer alcohol trends in Canada since 2011. For further details, contact Ipsos VP John Mohler at john.mohler@ipsos.com
ness—with equal attention to quality and service. Des- ignate two or more servers, depending on the size of your patio. Avoid compromising your patio diners’ experiences by treating your patio with the same care and attention as you do your dining room. This may seem obvious, but it is a mistake made by many restaurateurs new to host- ing patio spaces. Seamless service, uninterrupted ow between the kitchen and the patio ensures diner satisfac- tion and return business. A great patio is a sure recipe for summertime success. Whether big or small, your patio menu and service are the ultimate draws; the patio can be a very lucrative addition to your operations. m
WHEN CUSTOMERS ARE SEATED OUTDOORS, THIS AFFECTS THEIR ORDERING HABITS AROUND DRINKS AND FOOD. ACCORDING TO DATA FROM IPSOS:
• Spiritstendtogainsharefrombeerandwineonthepatio(especiallyatsportsbars)
• Smallerspiritssegmentstendtogainmoreshare,suggestingyourcustomersaremoreopentoalternatives
• Redwinesloseshare,whilerosésandforti edwinesgain.Whitewinesremainrelativelystable
• Importandcraftbeersbene tfromtheoutdoors,againsuggestingmoreopennesstonew avours
• Fewerdrinksareconsumedwithafullmealoutdoors;moreareconsumedwithlightmeals,snacksand appetizers—particularly at casual restaurants
• There’salsoashiftawayfrommealsfeaturingredorwhitemeat,andtowardsmorehand-helditemslike burgers and pizza
MARCH / APRIL 2017 MENU 49