Post #774105 by Prikli Pear on Thu, Mar 16, 2017 8:14 PM

Okay, I'm going to risk ostracism here because I know this is going to be heresy in some quarters. But I'm a relative newcomer to tiki culture, so maybe I can get away with it as I offer a newcomer's perspective. :lol:

Part of the issue here is training the uninitiated guests to the bar that quality tiki cocktails are something special to be savored. The trouble is, many will balk at the comparatively higher prices (like I did a Pilikia) and if that high end cocktail doesn't blow them away (mine was okay, but mostly ice), they're gone. It's all or nothing with little to offer the neophyte who is intimidated by the daunting classic drinks. How to bridge that gap, financially?

Beer is an obvious necessity. Local craft beers are preferable to the Budweisers and Millers of the world, but even beyond that there is opportunity. Kona Brewing Company has a nice line of beers that fit nicely within the tiki theme. The Caribbean isn't tiki, but it is tropical and Red Stripe is fairly well known. Corona isn't a particularly good beer, but it's very popular and associated with tropical relaxation. The idea is escapism, right? Tropical beers can be thought of as escapism with training wheels. Availability through local distribution would be the biggest hurdle here.

Next are the tropical drinks everyone is familiar with that make tiki purists recoil: Daiquiris, pina coladas, margaritas, hurricanes, etc. The general public recognizes them, and knows what they're getting. They're safe, non-intimidating, and can be a significant revenue stream early on. Look, when The Wife and I first started getting into wine, we were pretty ignorant. Suffice to say, we drank a lot of white zinfandel. The bolder, more complex wines turned us off. Our palates simply weren't ready for them. But we haven't bought zinfandel--white or otherwise--in more than a decade. Our palates matured, but we had to start somewhere and white zin was the gateway. Those fruity drinks can be a lifeline to newcomers, and are a perfect opportunity for the bartender to say, "You like that? Have you ever had an octopus? Oh, I think you'll love it!" And even these tropical drinks can be tiered--the low-budget house liquors, and the premium stuff. Here in Texas where margaritas rule, almost every restaurant or bar has 3-4 different options on that one, and that doesn't even get into the frozen or on-the-rocks options.

A local pizza chain, Double Dave's, once specialized in exotic beers from all over the world. They had 90 or so in stock at any given time. That was a draw, but also terribly intimidating. So they sweetened the pot by offering a "Global Beer Expert" program. Once a patron had sampled every beer offered (they issued a punch card to keep track) one was designated an "Expert" and got their name added to a plaque on the wall with all the other Experts' names. There were also Master and PhD levels for those who repeated the feat (they discontinued the program whilst I was halfway through my Masters). It was a lot of fun, and introduced me to many beers I never would've even heard of otherwise. Something similar could be developed for the True Tiki Drinks, those that cost more and are intimidating to the tiki bar novice. Call them a "Master Cocktail Explorer" or somesuch and award them a custom tiki mug, or a mini tiki shot glass, or whatever with that designation (cost/benefit dependent, of course). Sure, it's gimmicky, but it's also fun. Some people just respond to a challenge. Others just want to win the "free" prize.

I guess the whole point of this long-winded post is that the bar needs to be welcoming to the non-tiki newcomers beyond even the training of the bar staff. Staff training, as others have pointed out, is super-important. Critical even. But even then, there are going to be guests that come in on busy nights that escape the notice of the staff. The look at the menu quietly, see nothing they recognize and prices higher than the dive down the street, get intimidated and leave without speaking to anyone. If there's a Kona Castaway IPA there, well, they like IPAs and this is one they've never tried. They order it, and this gives the wait staff an opportunity to engage them that might not have existed before.

Maybe I'm way off base, but I would think attracting the general public and having an opportunity to educate them and cultivate their taste in cocktails is a necessity for survival.

[ Edited by: Prikli Pear 2017-03-16 20:15 ]

[ Edited by: Prikli Pear 2017-03-16 20:20 ]