Mixing Up Beverage-To-Go Programs

For a pulse on what’s happening in the world of cocktails, host
Barbara Castiglia spoke with Nicole Quist, Beverage Director for
bartaco, known for its fresh take on tacos and spirits. Quist
fell in love with the restaurant industry while in college and
has been charting a course in beverage management ever since.


Explaining the vision of bartaco’s cocktails, Quist said, “We
want to speak to what the guest wants. Drinks are simple but
well-executed with freshly squeezed juices and bold, vibrant
flavors.”


Things at bartaco changed when COVID-19 became reality. “We
wanted to reimagine what our at-home guests were looking for, and
as our CEO says, ‘Hospitality is safety’.”


So, could to-go cocktails work? Quist revamped the menu and
researched the laws in the states in which they operate. Not all
states allowed for to-go, so they improvised. “In Connecticut, we
partnered with a local distillery to bottle spirits together. We
were able to get registered in the state and put some people back
to work.”


Where legal, the restaurant makes to-go cocktails. The attention
to detail and freshness is still the guiding light of the new
venture. “We’re still juicing by hand and don’t batch make. We
pared down the menu, and the managers have a great system to
ensure drinks are fresh,” Quist said.


In areas where they can’t sell to-go spirits, they have a new
margarita mix called the bonfire margarita. In the change to
deliver experiences outside the restaurant, Quist and other
leaders in the company began to focus on the to-go packaging.
“We’re using eco-friendly packaging and wanted the design to
match our brand. It’s so much more important now,” she added.


Quist is optimistic about bar culture’s future, believing that
the atmosphere and experience of freshly prepared cocktails will
never be replaceable.