Putting Class in the Glass

How has this idea enhanced your club's operation, etc.?

Take a beautiful cart, add a beautiful list of impossible-to-buy products, and add a rotating cast of well-informed staff members and the next thing you know, the pours go from table to table in a spark of fellowship that only comes from engaged hospitality.

Our beverage sales exceeded every expectation (and budget projection) from the moment we implemented use, and the staff is extremely proud to share these flavors with membership. Additionally, we have seen an increase in multi-course visits since beginning this program, and members have asked for specific new products, which excites our vendors as well. It has been nothing short of a win-win-WIN!

How was this idea implemented, and what have been the club members' reactions?

We load the cart up and bring it around any night when our reservation list shows a group of keen bourbon aficionados, or anyone we know is looking to impress that evening. Not only did we quickly sell out of items we had been holding for a while, but non-bourbon drinkers have been much more daring, and we have regular requests for more action from the concept. It is not uncommon to have a packed dining room rubberneck when it turns the corner.