--- Panel ---
Harry is joined by editors Jordan and Jenn, along with Dan Timm, the bev director at Dickey's BBQ Pit, with over 550 locations, on how to build a bev-alc program from the ground up, with vastly different types of locations and with franchisees. 

---Time-Stamped Contents ---
00:00 Intro - tech difficulties as yoosh, introducing Spooky Doo. 
03:35 Dan joins the party.
06:25 layering in assortment at stores with vastly different types of locations.
07:00 focus on the future: putting full bars in all futures Dickey's and new concepts in planning.
07:30 beer, wine, spirits lead assortment decisions. more take-out.
08:10 beer assortment rundown. 
08:48 spirits and rtds? 
10:00 only 10% of stores selling bev-alc currenty. getting more into spirits licenses.
10:25 signature cocktails not hot, major standards hitting: jack, titos, crown, fireball, etc.  
11:00 take-home beginning to track, frozen, lemon drop, in sealed milk bottles. 
14:45 seltzer success with topo chico and ranch water. 
17:30 not even truly lemonade does well in bbq space. 
18:25 heavy airport business.
19:20 interesting airport trends lately.
21:15 how price sensitive is consumer?
22:15 bev supply issues?
23:20 biggest fear going forward.
24:05 (dan takes a bathroom break)
24:30 worrying about more shutdowns, we're all in the same boat. 
25:15 from big golf venue to big bbq chain and dealing with franchisees. 
27:25 dan's reco's: pit smoked wings. 
27:35 new ghost kitchen concepts: wing boss and big deal burger. 
29:00 potato salad or cole slaw?  or both?
30:00 more about dickey's, new concepts. 

---About---
Beer Business Daily publisher Harry Schuhmacher joins his editors and other guests twice a week as they grok the industry issues of the day.  

-Text or call Harry in confidence at:‪ (262) 345-2501‬
-Audio/Video feeds at HarrysPod.com
-Articles referenced at beernet.com
-Twitter / IG / TikTok:  @beerbizdaily