It is time to apply your knowledge in creating an original beverage menu for The Local Restaurant at Centennial College. Read the following resources to help you prepare your original beverage menu: ·...

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It is time to apply your knowledge in creating an original beverage menu for The Local Restaurant at Centennial College. Read the following resources to help you prepare your original beverage menu: · Cava Bubbles Up on Beverage Menus. · Creative Beer Cocktails Add Sparkle to Beverage Menus. · High On Life: Bitters, Gins and Tonics and India-Inspired Cocktails are the Flavour of the Season at Mumbai's Bars and Resto-Lounges. · Sake's Rising Popularity Offers Myriad Opportunities on Beverage Menus Tips 1. Create a beverage menu separate from a food menu or, at least, have a separate page for beverages within a food menu. 2. Use clear Headings to organize the menu. For example: wine, beer, cocktails, sake, coffee, tea, craft soda etc. 3. Highlight your most profitable items, perhaps bringing those to the top-right corner of the menu (this is where guests look first). 4. Use tag lines that are creative, informative and not too wordy. 5. Include details about drinks’ origins and producers (today’s guests are educated). 6. Include all ingredients in the cocktail list (to help those with allergies and for those educated guests who want to know the specifics). 7. Be creative: Include some original cocktails/mocktails – Remember to give them interesting names and list ingredients. 8. Do not overwhelm your guests with too many options in each category. 9. Label drinks consistently. 10. Ask a professional to edit your menu for grammar, spelling and consistency. 11. Regarding European words with accents: Be consistent and use all of them or none of them (Gewurztraminer or Gewürztraminer / Rose or Rosé). 12. Use images/photos to help sell challenging or new drinks. 13. Keep the menu updated, especially for wine vintages. 14. Print menus on easy-to-clean material. Menu Example: Example 3. Professor's Notes: Positives: Good use of colour and images. Clear headings. Negatives: No list of ingredients on shots and cocktails. Missing any beer, cider, wine or craft soda options . Professor's Notes: Positives: This is a good menu: Easy to read with clear headings and enough space between products so it is not overwhelming. Good explanations of beer styles (Belgium, Wheat Beer) including a good amount of Craft Beers. Creative mocktail names with ingredients. No spelling errors. Negatives: Seven whiskies but only two countries: Scotland and Japan – Perhaps substituting a Canadian, American and Indian whisky for three of the Scotch would offer more variety. Missing cider and sake. YOU HAVE TO CREATE MENU AND DESIGN IT LIKE SHOWN ABOVE Reminder: You are creating this menu specifically for The Local. Be sure to refamiliarize yourself with The Local's current offerings (you will want yours to be different). Also consider who the target market is: students and faculty of Centennial College as well as the local people of Scarborough. The Local is proud to be a Restaurant and Café that is globally influenced using local ingredients. You should keep this in mind when coming up with your selections. Check out website to learn more: https://thelocalrestaurant.ca   Please see below for The Local Beverage Menu Assignment Requirements: