People expect fine wine to equal gourmet cuisine. “So why shouldn’t great beer be synonymous with fabulous food? asks Susan Ralston, director of research and development at Louisville, Colo.-based Rock Bottom Restaurants Inc. “Cultivating that connection has pretty much become our mission€
Recognizing that handcrafted-beer drinkers have well-developed palates and crave more than pub grub to go with their favorite brews, Rock Bottom has been working to elevate the food side of its menu. New dishes and more-contemporary plate presentations have shown promising results. Highlighted in limited-time offers that closely link dishes with matching beers, the shift in focus helped increase comp-store sales by 3 percent to 5 percent and food sales by 3 percent to 4 percent over the last two years, says Marketing Director Marilyn Davenport.
Read the Article at Foodservice 411
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