탭 음료 운동이 미팅의 수준을 향상하는 방법

메리어트 인터내셔널의 레스토랑, 바 및 이벤트 운영 부사장인 Lou Trope가 탭 운동에 대해 설명해 드립니다.

Meeting and event planners are constantly looking for ways to make food and beverages more delicious and service more efficient, innovative and cost-effective.” Luckily, the tap-beverage movement, which includes wine and cocktails along with beer, fulfills all of those goals and offers guests both quality and variety.

We spoke to Marriott International’s vice president of restaurant, bars and events operations, Lou Trope, who noted that the tap movement is “really just starting to catch fire.”

The efficiency and variety that come with tapped beverages are a perfect fit for large event spaces.

“We’re testing some units in San Diego right now where we can set up a six-tap system at one bar,” says Trope. “We can designate two red wines, two whites and two cocktails on tap—all tapped fresh, cold, with fresh juices, high-quality products and with fast service.”

Learn more about what’s trending within each segment of the tap movement, straight from Marriott’s resident beverage expert:

Lou Trope on Tap Wine

“A lot of wineries are putting wine in canisters, which hold about 26 bottles. And it’s coming straight from the barrel into the canister, so its aging is controlled, and you’re getting a very fresh, young wine. You can roll this into a banquet situation, and these wines are bright; they’re tasty; they’re as the winemaker intended it for the guests.”

Lou Trope on Tap Cocktails

“Tap cocktails are where you will have a great cocktail recipe [and] you’ll mix it in a canister—sometimes you can infuse it with CO2 to have a carbonated beverage, sometimes not. You have a great signature cocktail that is truly crafted that is now out of a tap system. It’s consistent and fast and gives your guests a new experience.”

Lou Trope on Tap Beer

“And in the beer segment we’re seeing suppliers like Heineken and Stella Artois coming up with a tabletop version of a keg, so you can get a great, fresh tap beer that’s … 5 liters. You also have smaller, 3-liter [canisters] where you can have a local or regional beer. So all these things are bringing freshness and variety to the events, which weren’t available even two years ago. Pretty exciting stuff.”

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