It might be a good sign that your handcrafted cocktails are well made when a guest orders one the next night—at a different restaurant altogether.
“Because we have the different outlets, someone will come down and join us Friday night, and then Saturday afternoon they’ll go to the pool or up to [upstairs venue] Stonewalls Tavern, and they’ll say, ‘Oh, can we have that Moscow Mule they make downstairs?’” says Spenser McKenna, manager of On the Potomac at Lansdowne Resort in Leesburg, Virginia, a property managed by Benchmark Hospitality International. (click to read more)
