Page 19 - ORA A La Carte Issue 2

BEVERAGE ALCOHOL EVOLUTIONS
The one consistent thing about the alcohol industry is the constant influx of something new. The number of beverage alcohol options consumers have today is immense and the trends change very quickly. Right now, Seltzers couldn’t be hotter, with new ones coming out almost every day. New Zealand Sauvignon Blancs, sparkling wines, and Rose have come on strong in the past few years. And IPAs of all styles have become the preferred beer of choice for so many. Low Alcohol, No Alcohol, and “Better
for You” adult beverages are the newest cycle of styles that are becoming a trend. One thing we have found after our 80 years in business a good practice has been to consider the trendy wine, beer, spirit, rtd ... but always make sure we don’t lose sight of the time-tested favorites.
We have learned through helping our restaurant partners across Ohio and Kentucky in developing their own beverage programs, that focusing on
some familiarity and then adding in a little bit of the "new" or not well-known will add some interest to their program. Consumers, especially some of the younger demographics, often want to experiment and try new things when
it comes to beverage alcohol, and in
the bars and restaurants that is often where they experiment. The practice of incorporating wineries, breweries, and distillers with familiarity allows customers to feel comfortable in what they are ordering, and in the same program can also give some credibility to those “new” items that are offered.
Heidelberg Distributing is proudly the largest family-owned distributor in Ohio. If you are interested in learning about something new, we would love to talk. And we will also be happy to help you rediscover some of your old favorites along the way.
Learn more at ohiorestaurant.org/distributors
Matt Smith
Nick Gates
SERVE US
Telehealth may help reduce the high turnover rate among restaurant workers, which can be anywhere from about $2,000 to replace a frontline server or dishwasher to $10,000 for a manager. Even with the challenges COVID-19 brought to the restaurant industry, employee recruitment and retention continues to be a major challenge for operators, with over four million fewer people (especially those ages 16 to 34)
in the labor force to fill open positions.
And as older adults’ representation
in the restaurant workforce grows, so
will overall healthcare needs. Adding healthcare benefits—delivered through convenient, easy-to-use technologies that fit members’ lives—is key to attracting and retaining top talent and helping keep people at the top of their game while at work.
Look for this and
more health solutions at ohiorestaurant.org/unitedhealthcare
SERVE THE HEALTHCARE
NEEDS OF PEOPLE WHO
à la carte | Summer 2021 19
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