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Seasonal Menu Launch Checklist for Bars Introducing New Cocktails (Featuring Pandan & Asian Flavors)

UUnknown

2026-02-24

9 min read

A step-by-step checklist to launch a pandan-forward seasonal cocktail menu: sourcing, staff tasting, pricing, menu design, and vertical video launch.

Pain point: You know your bar needs a fresh seasonal list, but staff are busy, suppliers are inconsistent, and social videos vanish in the feed. This checklist walks you through every step — from sourcing pandan to the vertical video launch — so your new Asian-flavored cocktails open smoothly and convert customers.

The big-picture checklist (overview)

Concept & recipe development
Supplier sourcing & inventory plan
Staff tasting, training & yield control
Pricing & profit targets
Menu card design — printable + digital templates
Pre-launch soft opening & feedback loop
Social launch with vertical video campaign
Post-launch measurement & iteration

1. Concept & recipe development — make the pandan story sing

By 2026 diners expect seasonal menus to tell a story. Your pandan or Asian-inspired lineup should be rooted in flavor, provenance and clear execution. Use one anchor ingredient (pandan) across the menu to unify visuals and back-bar inventory.

Actionable steps

Choose 4–8 cocktails: 1 spirit-forward signature (e.g., pandan negroni), 1 low-ABV spritz, 1 stirred/boozy option, 1 high-margin house creation, 1 mocktail.
Standardize recipes with weights/volumes, equipment, and prep time. Include infusion recipes (pandan-infused rice gin), syrup ratios, and garnish instructions.
Document provenance: note where pandan is sourced and why (fresh leaves vs extract). This powers menu copy and staff storytelling.
Keep one seasonal riff flexible for late additions or supplier surprises.

"Pandan leaf brings fragrant southern Asian sweetness to a mix of rice gin, white vermouth and green chartreuse." — Bun House Disco’s pandan negroni (inspiration for a signature)

2. Supplier sourcing — secure pandan & Asian ingredients without last-minute panic

2025–26 supply chains still fluctuate. Locking down reliable suppliers for fresh pandan, pandan extract, rice gin, Asian liqueurs and specialty syrups is essential.

Where to source

Local Asian markets: Best for fresh pandan leaves (short shelf life). Establish relationships and set a par stock.
Specialty distributors: Importers who carry pandan extract, rice gin, yuzu, tamarind, palm sugar syrups, and canned Asian botanicals.
Direct from producers: For house-made pandan extract or house-infused rice gin — negotiate lead times and minimums.
Backup options: Dried pandan powder, concentrated extract, or frozen pandan purée (longer shelf life).

Supplier checklist

Request samples and full specs (shelf life, storage temp, allergens).
Confirm lead time and minimum order quantities (MOQs).
Negotiate a contingency plan for shortages — can you switch to extract mid-season?
Set up a bi-weekly order cadence for perishables and monthly for shelf-stable items.

Practical tip:

Fresh pandan is aromatic but perishable. If you can’t guarantee steady supply, opt for a stabilized pandan extract for consistent color and flavor — then promote the house infusion for a premium special.

3. Staff tasting & training — convert curiosity into confident pours

A sloppy staff launch kills momentum. Use tasting sessions to align flavor, speed and storytelling.

Staff tasting session plan

Schedule 2–3 tasting sessions: recipe sign-off, speed test, and guest-facing rehearsal.
Use a scoring sheet: aroma, balance, visual appeal, garnish, speed, up-sell potential (1–5 scale).
Pair cocktails with small bites (if applicable) so floor staff can recommend pairings.
Run a 5-minute speed drill: bartender prepares a cocktail to service standard while other staff note timing and errors.

Training pack (must-haves)

Standardized recipe cards (laminated) with weights, doses, glassware and garnish photos.
Yield control guide (how many 25ml shots per 750ml bottle, portioning tips).
Allergen & dietary note sheet: vegan, nut-free, gluten concerns and substitution options.
Elevator pitch lines for each drink (10–15 words for floor staff).

4. Pricing & profit targets — simple math for competitive menus

In 2026, customers expect fair prices and transparency. Use a clear pricing formula so your bar meets margin goals without overpricing creativity.

Target beverage cost

For cocktails, aim for a beverage cost of 18–22% depending on concept. Higher-end cocktail bars can push to 20–25% if storytelling and labor justify it.

Pricing formula (actionable)

Calculate ingredient cost per drink (include garnishes and waste). Example: pandan-infused gin portion cost $1.20; vermouth $0.40; chartreuse $0.80; garnish $0.10 = $2.50 total.
Set target cost % (example 20%). Price = ingredient cost / target cost. $2.50 / 0.20 = $12.50.
Round to customer-friendly price point (e.g., $12.50 -> $12.75 or $13), and factor local taxes and service models.
Monitor weekly margins in POS and adjust pours if cost creeps over target.

Real-world control

Use measured pours (jiggers or calibrated speed pourers).
Track weekly inventory against sales (use your POS report to flag high variance).
Offer one high-margin “bar special” to anchor average ticket up by $2–3.

Your menu must work twice: as a printed table card and as a mobile-first digital asset. Guests will often scan a QR first; vertical video will drive traffic to a mobile landing page.

Design checklist

Portrait-first layout: Design a vertical version (1080x1920 px) for mobile, plus a printable A5/A4 portrait for table display.
Clear sections: Highlight seasonal cocktails, mocktails, and classics. Limit seasonal list to 4–8 items to reduce kitchen/backbar load.
Visual cues: Use a pandan-inspired color (soft green) for accents, a single hero photo, and simple icons for vegan, low ABV, and spicy.
Copy: 1-line descriptor + 3 ingredient highlights (avoid full recipes). Add a micro-story line for the pandan origin.
Accessibility: High-contrast text, 16px+ readable size on mobile, and alt text on digital images.
Files: Deliver PDFs for print, PNG/JPEG for web, and portrait MP4/GIF hero assets for social embeds.

Template tips

Provide a downloadable PDF menu and a mobile-optimized HTML landing page for ordering/reservations.
Embed a short vertical loop (6–12s) showing the pandan negroni pour; looped video increases engagement on menus and digital signage.
Include a QR code linking to the ordering page and vertical video playlist.

6. Pre-launch: soft opening, feedback loops & pricing trials

Run a 2–4 day soft launch: staff-only preview night, friends & family, then a paying soft-open. Use feedback to refine mechanics and pricing.

Soft launch checklist

Collect structured feedback: 3 questions — does it taste balanced? price fair? would you order again?
Measure speed: time-to-serve, waste, and ticket uplift.
Adjust portioning or garnish to reduce prep bottlenecks before full launch.

Short-form vertical video remains the top driver for food and drink discovery in 2026. Platforms have matured (more competition, specialized vertical apps) and new AI editing tools cut production time dramatically.

Why vertical video matters now (2026 context)

Investors doubled down on vertical platforms in early 2026, expanding mobile-first discovery (see recent funding for vertical video platforms that scale episodic content).
AI editing tools now create multiple vertical edits automatically — save production time and produce platform-native cuts.
Short, snackable content (6–30s) gets priority in feeds and drives immediate discovery and saves, which correlate to in-bar visits.

Vertical video launch plan (14-day timeline)

Day 0–3: Teaser clips (3–6s) — color pop, pandan macro, slow pour.
Day 4–7: Signature recipe spotlight (15s) — bartender POV, ingredient callouts, price and QR overlay.
Day 8–10: Staff tasting reactions & quick pairings (10–15s), UGC request for fans to dupe at home.
Day 11–14: Influencer and local creator posts + a cross-platform push to TikTok, Reels, YouTube Shorts and niche vertical platforms.

Production & tools

Shoot vertical at 1080x1920, 60fps for slow motion; keep lighting consistent for color accuracy.
Use AI-assisted editors to auto-generate 3:4, 9:16, and 1:1 versions plus caption overlays.
Include captions and large on-screen text (many watch on mute). Add a persistent QR overlay to the last 3 seconds linking to the menu/order page.
Seed content with staff and micro-influencers; offer a complimentary tasting for authentic UGC.

Metrics to track

Views, watch-through rate (WT%), saves, shares, and click-throughs to your menu/ordering landing page.
Footfall uplift during campaign windows and redemption of any video-only deal codes.
Incremental sales for seasonal cocktails vs baseline.

8. Post-launch measurement & iteration

After weeks 1, 3 and 6, evaluate both operational and marketing KPIs.

Checklist for iteration

Operational: Variance >8%? Re-train pours and review par levels.
Menu: Remove any item not selling in the first 3 weeks or promote it with a spotlight video.
Supply: If fresh pandan is inconsistent, swap to extract and call it a “house infusion” to preserve narrative.
Marketing: Double down on top-performing video formats and creators; re-edit underperforming clips with different hooks.

Compliance, labeling & responsible service

Make sure ABV, allergens and serving sizes comply with local laws. Train staff to handle high-ABV cocktails and know when to refuse service.

Quick-reference printable checklists

2-month rollout timeline (condensed)

Week 1-2: Recipe development, sample supplier orders, design brief for menu templates.
Week 3-4: Staff tasting rounds, build-lab testing, finalize pricing.
Week 5: Print menus, create digital assets, schedule social calendar.
Week 6: Soft launch, measure, tweak.
Week 7-8: Full launch with vertical video campaign and influencer seeding.

Staff tasting scoring sheet (one-liner template)

Aroma: 1–5
Balance (sweet/sour/booze): 1–5
Visual appeal: 1–5
Speed to prepare: seconds
Guest pitch line approved? (Y/N)

Real-world example & inspiration

Use Bun House Disco’s pandan negroni as creative inspiration: pandan-infused rice gin paired with white vermouth and green Chartreuse creates an aromatic, green-hued signature that tells a clear provenance story. Adapt the infusion technique (blitz pandan with gin, strain through muslin) for consistent color and aroma across service.

Final actionable takeaways

Standardize early: Recipe cards + yield control prevent margin leakage.
Lock suppliers: Secure a primary and backup for fresh pandan or choose extract for stability.
Train fast: Three short tasting sessions beat one long cram session.
Design for mobile-first: Portrait menus and short loops increase engagement and orders.
Make vertical video central: Short teasers, bartender POVs, and influencer seeding drive discovery in 2026.

Next step — templates & tools

Want a ready-to-use seasonal cocktail menu pack? Download our printable & digital menu templates (portrait and print-ready), tasting score sheets, and a 14-day vertical video content calendar — built for bars launching pandan and Asian-flavored seasonal menus.

Call to action: Download the free Seasonal Cocktail Menu Launch Pack and vertical video scripts now — get your team tasting, your suppliers locked, and your social launch scheduled in 48 hours.

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