Drink menus a growing necessity

November 6, 4:45 PMUpstate NY Restaurant ExaminerBill Dowd

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As a longtime restaurant critic, as well as a Joe Average consumer, one of my standing pet peeves about restaurants is the drink service.

Not always with the options available, I must note, but with the fact that many independent and chain establishments rush customers so much at the beginning of their visit to select a drink that you don't get a chance to see if they have anything but run-of-the-mill stuff.

Restaurateurs in Upstate New York and elswehere who pay attention to competitive trends may be rethinking that sort of service along with exactly what it is they're offering.

Restaurants & Institutions magazine has a report on its website about some of the more innovative beverage moves being made around the country. A few examples:

• Province, a Latin-influenced restaurant in Chicago, has increased the number of locally-brewed beers, rising star South American wines, and unique cocktails such as the Smart Money, a combination of pear-infused bourbon, mint and apple brandy.

• The Subway sandwich chain introduced fresh-brewed, vitamin-enhanced iced tea in its nearly 22,500 U.S. stores in July. 

The story also notes that (a) Americans take a pass on alcoholic options on most dining-out occasions, (b) diet colas take the lead, (c) root beer is growing in popularity, and (d) higher income households order wine more often when dining out.