Most beers have an ideal serving temperature. There’s a chart below outlining which styles are served at what temperature, but as a general rule the temperature at which to serve a beer is correlated to the strength of the beer. As beers go up in alcohol, they are generally drunk at a warmer temperature. This is because stronger beers often are sipped slowly, and enjoyed for their complexity of flavor and aroma while weaker beers are often consumed for refreshment. For no style is this more apparent than American macro lagers, which are generally drunk so cold that you can’t taste them. There’s a reason those big brewers want people to drink their beers at tongue-numbing temperatures. As they warm up, they don’t taste very good.
Most beers have an ideal serving temperature. There’s a chart below outlining which styles are served at what temperature, but as a general rule the temperature at which to serve a beer is correlated to the strength of the beer. As beers go up in alcohol, they are generally drunk at a warmer temperature. This is because stronger beers often are sipped slowly, and enjoyed for their complexity of flavor and aroma while weaker beers are often consumed for refreshment. For no style is this more apparent than American macro lagers, which are generally drunk so cold that you can’t taste them. There’s a reason those big brewers want people to drink their beers at tongue-numbing temperatures. As they warm up, they don’t taste very good.
Just a couple of thoughts. If you're sitting in your seat you have no idea how long the line is.
Could be a 20 min wait for food. While you're waiting to be served, another 10 mins goes by. Not knowing when you'll get the food will probably make a drunk fan irritated.
Secondly, when you're being served, that's typically service that needs to be tipped on. When you're charging $10 for concessions, adding another buck or two might stop some people from buying them.
Third, concession sales are helped by impulse buys. Kids come up to the line and try to order candy. You see something close up and you're like oh, that looks good. Ordering from your seat gives you more time to realize how much money you're spending as the bill keeps adding up.
Plus you've gotta hire more people. Worry about surge hours, and it's probably a nightmare carrying a tray of food for 4 people through rows and rows of people blocking their view of the event. If someone bumps into you, you know the food onto the row in front of you. Fights, unhappy fans and families.
Not a good idea. That's what timeouts, quarters, and halftimes are for. You can still order peanuts and beers from the guys walking around.
Just a couple of thoughts. If you're sitting in your seat you have no idea how long the line is.
Could be a 20 min wait for food. While you're waiting to be served, another 10 mins goes by. Not knowing when you'll get the food will probably make a drunk fan irritated.
Secondly, when you're being served, that's typically service that needs to be tipped on. When you're charging $10 for concessions, adding another buck or two might stop some people from buying them.
Third, concession sales are helped by impulse buys. Kids come up to the line and try to order candy. You see something close up and you're like oh, that looks good. Ordering from your seat gives you more time to realize how much money you're spending as the bill keeps adding up.
Plus you've gotta hire more people. Worry about surge hours, and it's probably a nightmare carrying a tray of food for 4 people through rows and rows of people blocking their view of the event. If someone bumps into you, you know the food onto the row in front of you. Fights, unhappy fans and families.
Not a good idea. That's what timeouts, quarters, and halftimes are for. You can still order peanuts and beers from the guys walking around.
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