A look at the daypart-busting coffee/cocktail concept hybrids
April 5, 2018
More and more restaurants don’t fit into typical dining segments, and coffee shop-cocktail bar hybrids are a growing example.
These restaurants are seeing benefits by serving beverages during different dayparts and to different types of customers. And they’re tapping into patrons’ passion for the nuanced flavor profiles found in both coffee and cocktails.
They’re also creating a dual revenue stream that keeps traffic flowing from day to night. Here’s a look at five concepts that blend coffee service with craft cocktails.
Contact Gloria Dawson at [email protected]
Follow her on Twitter: @gloriadawson
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