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From ON TAP The Editor Bar Convent Brooklyn a Success

Truly Good Foods sells more than 60 snack mixes along with buffalo nuts.

Selling Snacks


veryone loves to nosh on something while they drink, but that doesn’t mean your bar needs to build out a full kitchen with an extensive food menu. Curbing your patrons’ appetites while adding to your bottom line may be as simple as serving up some snacks. “Adding snacks to a bar program will increase drink sales,” says Chad Hartman, Director of Marketing, Truly Good Foods, which is certified in the Women’s Business Enterprise Council and the WomenOwned Small Business Program. “Pairing the right drinks with the right snacks will make your program successful. Take the edge off a hoppy IPA by serving a snack with a little sweetness, compliment the sweet of a specialty mixed drink with a bold spicy snack mix, or give your patrons a great tasting mix that will compliment any beverage.” Truly Good Foods sources the highest quality ingredients and sells more than 60 types of snack mixes along with buffalo nuts. Hartman recommends keeping a variety of snack mixes on rotation—a salty and spicy mix, a sweet and spicy

mix, and a traditional trail mix. “Offering a variety will increase sales and keep patrons drinking,” he says. “If you are giving away a snack with each beer, patrons do not want to see the same snack every time they come in. If you are selling the snack by the scoop or bag, a variety is your best bet.” Selling snacks by the scoop offers the ideal profitability scenario. “Buy snacks in bulk, present your patrons with a snack menu, and sell the snack by the scoop. Offering 10-12 snacks on a menu and serving them in a three-bowl display is a great set up,” says Hartman. “Make sure to be aware of your price per pound and the amount the bowl holds. In most cases, you will be able to sell a threebowl display for $2.99 to $4.99 and keep half as profit.” It’s easy to get snackin’ as bars can buy one-pound bags, 10-pound bulk boxes, or opt for wholesale for larger purchases.

Adding snacks to a bar program will increase drink sales.


Bar Business Magazine

ar Convent Brooklyn, an extension of Bar Convent Berlin, saw over 3,100 attendees from across the world and beverage industry come through the doors during June 12-13, 2018 at the Brooklyn Expo Center. Attendees took advantage of seminars and tasting demonstrations from leading experts, sampled 250,000 drinks and spirits from 155 exhibitors, and saw 78 new products make their official debut. A whopping 6,000 bottles of mixers from Q Drinks, Thomas Henry, and Fever Tree were used to create 40,000 cocktails. A number of trends from both the domestic and international markets emerged at Bar Convent Brooklyn, including a return to Tiki cocktails as well as pared down, simplistic but flavorful cocktails. There was also a strong demand for sustainability and environmentally friendly products and practices with larger brands beginning to address the demand for transparency. The growth of craft spirits continues and has pushed larger brands to produce smaller batch productions and special limited editions. International spirits are also making a push into the US market, and American producers are even giving a nod to Italy with spirits made in the style of Italian aperitivo (vermouth, amari, etc). Bookings for Bar Convent Brooklyn 2019 are underway, and the show wants to capitalize on this year’s success. “Our sights are set on 2019 and the expansion of this trade show,” said Paula November, Vice President of Reed Exhibitions, in a press release. “Our increased presence in 2019 at the Greenpoint Terminal will allow Bar Convent to incorporate additional exhibitors, more seminar panels and speakers, and new experiential spaces and lounges.”;

August 2018

Photos (left to right): Truly Good Foods; Bar Convent Brooklyn.


Profile for Bar Business Magazine

Bar Business August 2018