New drinks have increased the quest for the perfect serve, while presentation proves that it's not just what's on the inside that counts.

From the round bowl of a wine glass to the frothy head of a beer, the garnish in a cocktail to the bubbles in a soft drink, the drinking experience doesn't start with glass to lips, but on first sight.

Appearance and presentation is influential on desire and enjoyment and as customers choose more and more with their eyes it's important that every element of the drink is carefully created inside and out and kept to a consistent standard.

Pristine Clean: Just as an enjoyable experience can promote a restaurant, a poor one can do quite a bit of damage. We all know how evidence of previous usage on a glass is a big no-no, but with 56% of diners claiming they wouldn't return to an establishment after being served a dirty glass, the reality is that operators could lose over half their business with lazy cleaning and hygiene.

To avoid dirty glasses, operators should invest in quality equipment that offers a range of programmes that can be tailored to deal with specific loads and degrees of soiling.

Operators that are considering changing or adding to their current glassware, or in fact purchasing a new glasswasher, should check that the former fits inside the latter.

"Remember to check the height of your tallest glasses," says DC Warewashing & Icemaking Systems director Bob Wood. "It sounds like common sense, but this is often overlooked or miscalculated when choosing the most suitable model of glasswasher for your operation. For less breakages and improved cleaning you should also consider the different types of basket available and which ones best support the variations in the types and heights of glasses that you use", Wood adds.

Read full article in Casual Dining Sept issue ...