How Are Restaurants Pairing Up Food And Drinks In Their Menu?

Can you give something to someone which they already have? Very rarely. And if you can, will it be appreciated? Rarer. That’s what smoothies are about. There is no magic formula, there is no secret ingredient and there is no master distiller. It's all natural. And it’s available all around us. It’s just that most people care to invest in other forms of sweetened and aerated drinks. But ease of availability is an issue as no one, these days, has the time to buy the ingredients and make something healthy. Not ‘no one’, but surely ‘most people’. So that’s why the world needs more smoothie bars. There is enough coffee flying around anyway. So what do you need to start one? Here is some guidance on how to set up a smoothie bar.

Supply

The most difficult thing about smoothies is getting the raw material at the right time and fresh. We are not dealing with syrups or beans or anything which can be stored for a long time. We are dealing with ingredients which can’t last over a week. Understanding and securing the supply and logistics is the primary and most important thing to be fixed. With seasons changing, the prices and the quality of fruits fluctuating, we will need to be on top of our game to make it work right. At the end of the day, if a customer is choosing to have your smoothie over an aerated drink or a syrup based milkshake, we better give him the best we can.

Kitchen 

Now that you have the ingredients, what do you do with them? Blending is an art, not all fruits blend seamlessly. We will need to understand their body types and keep them in their place. All of these can be done and tested before we actually start the smoothie bar, but we need to have an able beast to take care of the blending. Your blender is the master and never compromise on that. It’s like the engine of a car, no matter how it looks, it matters how it runs. Vitamix ‘quite one’ is a good choice, and Blendtec also has some interesting options. Apart from that, the kitchen is pretty simple. Keep it clean and simple, all stainless steel, make sure all placements are planned appropriately. Every second matter. Maybe not to us, but the customer is not so easy.

Ambience 

How you package, what you sell matters. You are fighting against the giants of marketing. If aerated drinks can sell, why not you? A bad product which has awesome marketing can rule the world, but imagine what is a good product having the right marketing can do? It can disrupt the world. That’s what smoothies can do. So make sure we are in the right space. Those who love you and understand you already do, but those who don’t, require something more than just the product. And if coffee can romanticize itself, why not smoothies, they are more colourful and have more texture, in short, more character. So let the space speak for the product and for being naturally high. Space, where the customers come, should not feel like a café it needs to feel like home.

Now talking about technical requirements, the electrical, the plumbing and other mechanical aspects take care of itself. We are not building a full-fledged kitchen. You really don’t need an architect or a professional, all you need is some time to study the way to build it up and some consultancy at the max. It would not take you more than ten days to figure out everything you need to if you are really at it. 

Other Aspects

Make sure you have all the licenses. The formalities change from state to state but the basic requirements remain the same. Stay on the right side of the law, it always helps.

Again remember that you are giving something to the customers that they can get themselves and we have no secret. But these days common sense is not so common, and so are smoothies. It’s a good business to be in.

About the Author

Headquartered in Hyderabad, Drunken Monkey was founded by Samrat Reddy in 2016. It has grown exponentially since its launch and the consistent success and growth of the brand can be gauged from its growth from four smoothie bars in Hyderabad in the first year to 64 outlets in 19 Indian cities in 2018.

Mixologist Rohan Matmary was, recently, crowned the winner of the third edition of Brown- Forman American Whiskey Legacy Cocktail Challenge 2019. The Bengaluru-based bartender wowed the judges with his creations “Lillianaire” and “Aztec Mule” in the annual competition featuring the top 17 mixologists from across the country.

Rohan Matmary is also the assistant general manager and mixologist at Byg Brewski.

In an interview with Restaurant India, Mixologist Rohan Matmary says, “millennials look for intriguing flavours.”

Making conscious resolution towards the art of mixology

I started my career as a trainee bartender in Trident, Gurugram. I agreed to join because The Oberoi Group was always the dream for every IHM graduate. In the very first week, I found myself to be very impressed with the senior bartender - the attitude, the finesse and the sheer passion towards the art of mixing drinks. Somewhere, that day was the first day of my conscious resolution towards mixology.

So I started working in the dispense section, and I still love that part of the bar. When there are few guests on weekdays, there is ample time to experiment and to master a cocktail.

Interesting findings of the beverage industry

Beverage industry will never go out of fashion. There is no end to learning in this industry. So it becomes important to find the right team, mentor and leader who enable your growth.

Consumption patterns of alcohol among Indian consumers

As a collective, bartenders only cater to 10% of the country's total alcohol consumption. Although I believe, we have seen a drastic change in the style of drinking. In the past two years, we have seen white spirits consumption grow exponentially and also drop. Brown spirits taking the sidecar for a while and now picking up with tall cocktails coming into the picture.

When it comes to cocktails that have created a niche for themselves with awards and recognition, it is more about distinct flavours.

Today, consumers are well travelled, which encourages bartenders to match international standards and expectations. It had initiated a palate for liqueurs but it needs far more development. 

Click To Read: Home-Grown Concepts Impress Consumers, Says Fruzzante Founder Priyanka Save

What alcoholic beverage millennials love most?

Millennials prefer Gin and Modern whiskeys as the base to their cocktails. They look for intriguing flavours and things which create a buzz on Social Media. Although, there is also a small space of millennials who know their booze and prefer to stick to it.

Experimenting with Unusual Ingredients

I don't consider anything unusual because every ingredient has a distinct quality. Some ingredients that excite me are chicken stock, 24 karat gold flakes, butterfly pea flowers, acids and salts.

Pro-tips for aspiring mixologists

Find the right boss. Do the right thing, at the right time. Never take hasty decisions (they always show you a downfall), Search for Cognition and Recognition shall follow. 

Mixology trends in India

2019, I believe, will be focused on non-alcoholic drinks to a certain level, due to the sheer ignorance that the segment has suffered in the past. Colours and nostalgia will also be the focus. Sustainability will play a major role in bar designs and menu designs.

We may even explore fermented drinks like Kombucha. When we talk about cocktails - multi-sensory experiences, usage of bitters and Amari come into the picture. Unexpected ingredient pairings must be what we are looking forward to. And, as always, Instagram-friendly cocktails will rise.

Also Read: How Wine Consumption is Growing in India

Five tips to appreciate alcoholic drinks

If you are ordering a top-shelf spirit, go neat or on the rocks. Do not spoil the journey the dream will take you through by adding juices and sodas.

Take 5 minutes to read the menu or listen to the bartender before you decide what you would like to order. Most of the cocktail complaints happen due to this misunderstanding.

Know the differences between different liquids. This is very important to understand because every ingredient used in a cocktail leaves a distinct change in the flavour. And if the consumer doesn't understand this, he will never appreciate a cocktail.

Patience is the key. Every craft cocktail is the bloodshed tears of a mixologist who has worked night and day to master his menu. Take it slow.

Avoid smoking during or before tasting good spirits to feel the flavours and aromas from the bottle.

Also Read: Mixologist Yangdup Lama Shares Tips On How To Appreciate Alcoholic Drinks

Yangdup Lama is a mixologist and an entrepreneur who heads Cocktails & Dreams/Thirsty Three Hospitality – a bar service and beverage consultancy company along - with two commercial bars (Cocktails & Dreams, Speakeasy, Gurugram and Sidecar, an artisanal cocktail bar in Delhi). With over 22 years of experience in the beverage industry, Yangdup Lama extended bar and beverage consultancy services/mobile bartending services and training to beverage professionals, liquor companies and consumers on different forms of alcoholic beverages, appreciation and usage.

He was appointed American Whiskey Ambassador India 2017 by the Distilled Spirits Council of the United States (DISCUS). Yangdup was also appointed India Attache by Tales of Cocktails New Orleans for 2017-18. Winner of several awards, he was adjudged Indian Bartender of the Year in 1996 and received the Asia-Pacific 30 under 30 Award in 1997.

Getting into the Art of Mixology

I began my career with the Hyatt Regency, New Delhi, after which a life of mobile bartending beckoned.  It was way back in 1995 when I was assigned to work at the Bar (polo lounge) at the Hyatt Regency Delhi. My journey into bartending started then.

I have been the consultant beverage trainer for top hotel chains in India (Taj Luxury, ITC, Oberoi, Park) and the master trainer for various Bartender programs (Johnnie Walker Bartenders Club, Bacardi Bar League, Diageo Bartender Academy) and have covered extensive training with senior and junior beverage service employees across all major Indian cities in India. I was involved with United Spirits India (flavour development and activation for Vladivar), PepsiCo India (designing drinks for their existing brand portfolio, Tropicana, CSD range and Key Accounts) and Angostura Aromatic Bitters (Cocktail training for Bartenders).

Click To Read: Home-Grown Concepts Impress Consumers, Says Fruzzante Founder Priyanka Save

I have been involved with Pernod Ricard, India, since 2008 and have been managing bars for all the brand parties (Chivas Studio, Absolut Art) and undertaking training programs for bartenders of key accounts and help develop signature cocktails for all their focus brands.

I authored my first cocktail book “Cocktails & Dreams” by Wisdom Tree in 2014 that features 50 cocktails including 25 of my signature cocktails with regional flavours. Originally from Darjeeling, I prefer the second flush from the region to any other brew.

The World of Cocktails has Evolved With the Classics

It's a very experimental journey. Every day is a new experience. We meet people from all walks of life and most importantly people become more humane when they are perfectly tipsy.

Alcohol is so closely linked with each human culture and its evolvement. Creating various forms of alcohol and utilizing the resources - all are the basic need and not a desire.

The world of cocktails is like an open blue sky. It has evolved with the classics and, today, it has no boundaries. It is completely based on one’s imagination and is not guided by any parameters. If it is balanced to the liking of the customer it is a great cocktail.

Indians are Driven towards Whiskey

Indians are still driven towards dark spirits (mostly whiskey) but the new-age consumers have become more experimental with different forms of alcohol beverage and cocktails. Craft gin and beers seem like the new big thing in India in the near future.

Unusual Ingredients in the Cocktails

Some of the most unusual ingredients are fermented millets, Sichuan pepper, lizzat papad and at times the chicken tikka masala.

Pro-Tips for Aspiring Mixologists

Be disciplined always.

The most important aspect of being a true professional is good discipline apart from knowledge, creativity and conversation skills.

Mixology Trends in 2019

New techniques, unusual ingredients and presentation will form the mixology trend. Also, the ancient practices of fermentation and dehydration of various flavours and ingredients will be seen. In-house recipes and more craft in the cocktails. 

Tips on How to Appreciate Alcoholic Drinks

- Use of right glassware.

- Experiment initially and see what appeals to your palate. That’s your choice of spirit. Price is not the differentiator.

- Most spirits with character and flavour are supposed to be enjoyed neat or with a little water. If you have invested in a sipping spirit, try and enjoy the way it was before mixing. Appreciation is the key to every different style of alcohol.

- Good quality ice. Ice can make or break a drink, hence, please use good quality hard ice.

- Lastly, don't drink to get drunk. Drink to experience the journey of fine alcohol.

The saying 'New year, new food' certainly proves to be right. Healthy food is one trend which is on the rise this year. People have started demanding for healthy food packed with nutrition. Healthy food is certainly a roadmap towards future wellness and personal growth.

Eating healthy has become a new style statement for many people. Even many restaurants are coming up offering varieties of food products filled with healthy ingredients. Restaurateurs are now well aware and running with the trend happening around them. "Initially people were not so aware about consuming healthy food. But the things have changed since the past one year or so. We can see restaurants and people coming up with the desire towards catering and consuming healthy," shares Aaditya Pancharya, owner, TGIH.

2018 seems to be the year which is going to prove a healthy year for both the restaurateurs as well as the customers. Lots of health-conscious food trends are already prevailing in the market which is being loved by many people. People now want their food to be healthy along being tasty at the same time. The mentality has certainly changed where they are ready to pay a bit more for getting delicious yummy food.

Some health food trends

Plant-based dishes

Indian vegetarians and health freaks have certainly welcomed this trend enjoying the pleasure from the food they are getting. Zoodles and Zucchini pastas are here in the market and are doing really well catering to health-conscious people. 2018 is expected to welcome more plant-based dishes to satisfy the health-conscious customers.

Mushrooms

Mushroom has always been an important healthy ingredient. The world has certainly accepted this fact as the use of mushrooms in local food has certainly increased. From providing immunity to many other benefits, mushrooms are versatile as they are packed with nutrition.

Poke bowl    

Japanese cuisine has certainly found its market in the Indian food industry. Poke bowl is one product coming from the Japanese concept which is extremely balanced in terms of nutrition and taste. They are already here in India and it is expected to see them in various menus of restaurants.

Regional cuisines

Many renowned chefs travel across the country trying and experimenting to put forth something new from the regional ingredients. Our regional cuisines have always been considered as very healthy and now the chefs are using them in order to produce healthy cuisines.

There are various ventures which are coming up with just providing healthy cuisines. Having a large menu, these places are becoming heaven for health freaks of the country. The entire idea is to provide people with cuisines which are healthy as well as tasty at the same time. The number of both the restaurant and customer is expected to rise by 22% in the year 2018.

"What you eat today is going to shape you tomorrow," shares Kunal Kotecha, Owner of Nutty world. He further says, the future will depend on how young generations are eating today. I believe that healthy today is a healthy tomorrow and people should start shifting towards healthy cuisines if they haven’t done till yet.”

With so many new healthy trends and foods coming up now and then in the market, Indian food industry is expected to get more hygienic and healthy in the upcoming time. Restaurants have started adding many items going with the concept so that they can meet up to customer's expectation.    

“In order to succeed, we must first believe that we can” Nikos Kazantzakis

Taking the above quote into consideration, many individuals, organisations and entities set their future professional voyage on one single aspect ‘Belief’.Under the food and hospitality sector, numerous brands toil hard enough in order to gain customer loyalty and fame. Motivation is one of the key drivers that refuels these brands time to time. The Indian Restaurant Awards 2016, sponsored by Cremica, took an opportunity to recognise the persistent hard work of brands co-existing under the hospitality sector. The flamboyant event was held on the evening of August 2016 to acknowledge the contribution of market leaders and innovators from the Restaurant fraternity. Organised by Franchise India and judged by leading business experts including Ms. Ritu Marya, Editor-in-Chief of the group, these awards were the perfect opportunity to showcase awardees’ outstanding success in the industry, as they received national recognition and widespread media coverage with the partners.

In the last five years, Indian Restaurant Congress and Awards has become the authority and the final word when it comes to food and beverages in the country. This event was attended by top names of the industry. Some of the top most attendees spotted at the IRC awards included, Celebrity Chef Harpal Singh Sokhi, AD Singh, MD, Olive Bar & Kitchen, Leena Singh of Ashima Leena, Sahil Malik, MD, Da Milano and Priyank Sukhija, who has become one of the most talked restaurateur in Delhi. The prestigious brands that were a part of the evening included Burger King, Mrs. Bector’s Food Specialties Ltd., Jubilant FoodWorks Ltd., K Hospitality Corp., Select CityWalk, Lazeez Affaire Groups amongst other.

“When it comes to PAN India, you need to be traditional with that WOW thing” Harpal Singh Sokhi, Celebrity Chef

“We are overwhelmed by the response from the industry and take this opportunity to congratulate the top awardees” Ritu Marya, Franchise India

The list of categories and awardees are as follows: