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Cameron Mitchell Restaurants, based in Columbus, Ohio, operates a dozen restaurants in that city, as well as 13 Ocean Prime steak-and-seafood locations across the country.
Ryan Valentine, director of beverage and operating partner, and Andrea Hoover, beverage operations manager, recently discussed the evolution of the company's cocktail, wine and beer programs, as well as the changing demands of its customers.
Let's talk about Millennials and beverages. Are they still enjoying sweet wine?
Ryan Valentine: We are still selling a lot of Moscato [a sweet varietal], but rose is the one that's all over everybody's restaurant. Watch out for rose Champagne: People love bubbles, and the roses are more interesting [than white Champagnes].
I never thought Moscatos would get as big as they did, but what I love about Millennials is that there's no pattern to what they do or how they think. So it's fun.
People my age, we find brands or varietals and spirits that we like, and we have this life allegiance to them. What I like about [Millennials] is that if you work really hard on different parts of your beverage program, they'll come in and appreciate all of it. They'll come in and drink beer one night, then they'll come in and drink cocktails, and the next night they'll drink wine. And they'll bounce around between real inexpensive wine and then they might buy some expensive [wine].
Does Millennials' willingness to try new things make it easier or harder to guide them to try new things?
Valentine: I think it's more meeting their interests. They're coming in and looking for things both on the food side and the beverage side. So it's an opportunity to make a point of differentiation.
If two places have a great steak, maybe one place's sangria or margarita is so good [that it makes them choose that restaurant...