Wholesale Glassware from Paykoc

The glassware you choose for your restaurant, tavern or club will go a long way toward helping to establish its ambiance, reinforce its theme and bring the various design motifs together into a cohesive whole. Paykoc Imports has a vast array of premium glassware items with a distinctive flair that will help put your establishment on the map. Whether shot glasses, tumblers, water glasses, wine glasses or beer steins wholesale glassware from Paykoc is as durable as it is affordable. And keep in mind too that any of our premium glassware items can also be fully customized with the name of your establishment, the logo or any other information or imagery you choose.

The company is the world’s best wholesale glass beer mugs supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.

Things to Consider When Purchasing Glassware Wholesale from Paykoc

Everyone knows you need to put a lot of thought into the plates and bowls you choose for your restaurant or tavern. They need to reinforce the brand, complement the food and be durable at the same time. Well, the same considerations go into choosing glassware to accompany your plates and bowls. Here are some of the things to keep in mind whenever you buy wholesale glassware from Paykoc or anywhere else:

• Your Budget - A successful business is one that delivers value while keeping costs down. With that in mind you need to establish a realistic budget for your wholesale glassware before you start shopping. While glassware is available in a variety of prices, high quality glassware for commercial establishments will typically cost a bit more than glassware intended for domestic use. The key then is to identify exactly what you need and buy in bulk.
• Design- If yours is a more traditional establishment you’ll want to select glassware that reflects traditional design motifs. If your tavern, restaurant or club has a more 21st century feel to it you’ll want clean lines with little embellishment. Another great way to reinforce the design motifs and ambiance of any establishment is to have the glassware laser etched with the name and some old school or cutting edge graphic touches. You might lose a few over time to opportunistic patrons with sticky fingers but wherever you glass winds up it will be free advertising.
• Durability- Restaurants taverns and clubs are hard on glassware. Which is why you need to make sure you purchase durable, high quality pieces like those at Paykoc. Whereas a beer glass might be used once a month at home, in your restaurant it might be used by multiple patrons every single night. It needs to be able to stand up to the wear and tear. Durable glassware products that don’t break easily also reduce the chance of a patron accidentally breaking a glass and getting cut.
• What about Plastic? - Plastic drinking glasses certainly have some advantages. Primary among them is that they don’t break, they last a long time and they’re cheap. Of course the disadvantage of buying anything plastic for your bar, club or restaurant is that they A) look and feel cheap B) they look and feel cheap and C) they look and feel cheap. Get the idea? The bottom line is that if you’re opening a fast food joint or a restaurant that caters to toddlers then by all means go plastic. If on the other hand you’re opening an establishment that will cater to adults leave the plastic on the shelf and pick up some glassware wholesale from Paykoc.

Choosing Specific Types of Glassware

• Wine Glasses - We have a wide selection of wholesale wine glasses so you’re bound to find a style that matches your needs. The rules for selecting wine glasses aren’t etched in stone but they go something like this:
• For red wines you’ll want wine glasses with slightly larger bowls.
• For white wines with more delicate bouquets the glass should be a bit narrower and a bit taller.
• Champagne calls for a tall flute style glass because this does the best job displaying the sparkling bubbles that make champagne such a distinctive beverage.
• Beer Glasses - While there are always some hardcore beer lovers who prefer to drink straight from the bottle most want to decant their brew into some form of glass before drinking it. Beer glasses can take any number of shapes but in the US most bars, taverns and clubs serve it in either a glass mug or a pilsner glass that expands outward slightly as it rises to the rim. Pint glasses are another favorite. Particularly if you serve draft beer.
• Shot Glasses - You’re not going to find shot glasses in many restaurants but they’re the stock and trade of any bar or tavern worthy of the title. At Paykoc we have a wide assortment of wholesale shot glasses available in a variety of sizes.
• Cocktail Glasses - Like shot glasses cocktail glasses are more the concern of bars and clubs than restaurants. That’s because restaurants don’t want customers tying up a table for hours sipping on mixed drinks.

Peerless Wholesale Glassware from Paykoc

Choosing just the right glassware for your new eating or drinking venue isn’t rocket science but you do need to be mindful of the above considerations. When it’s time to select glassware for your new restaurant, tavern or club purchasing high quality glassware wholesale from Paykoc is the common sense way to go. Keep in mind too that any of your glassware purchases can be fully customized by our laser engravers who will turn them into distinctive wholesale glassware that will reinforce your brand while enhancing the ambiance of your establishment.

The three-tier system: it sounds a bit like a tactic employed by some kind of pyramid schemer, and to some folks in the beer industry, it's no better. Others see it as a necessary evil and still others embrace it as a boon. Good or bad, the three-tier system almost definitely played a role in getting that six-pack to your fridge.

This is how we get our booze in America—it's the process through which most alcoholic drinks are taxed and sold in the United States. It ultimately boils down to this: with some exceptions, all beer, wine, and spirits must be sold by their supplier (say, a brewery or winery or an importer of booze) to a wholesaler (AKA a distributor), who sells those beverages to a retailer (like a bar, restaurant, or bottle shop), who then sells them to you (hi there). Those are the namesake three tiers to keep track of: (1) supplier, (2) wholesaler, (3) retailer.

"Some people credit the three tier system for the current boom in American craft beer."

Hatred for the system within the beer world seems justified, at least on the surface: the three-tier setup seems contrary to the typical flow of capitalism and it necessitates middlemen that sometimes just make beer less fresh and more expensive. But despite these frustrations, some people credit the three tier system for the current boom in American craft beer.

It all started in 1933. When Prohibition was repealed, power was given to the states to regulate the sale of alcohol within their boundaries. The three-tier system offered trifold taxation capabilities and promised to help prevent the establishment of monopolies.

You see, if breweries are allowed to own their distribution and retail outlets, it's easy for the biggest companies to wield their financial clout to stifle competition. To see what that can look like, open your history books. The beer industry in mid-20th century Britain became dominated by "tied houses"—retail establishments owned or controlled by breweries. These pubs had a tendency to serve only the beers associated with their controlling brewery (shocking, right?). Without places to sell their beer, the little guy struggled, and much of the British beer industry fell under the control of just six breweries.

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So, there's something to the idea of encouraging competition with a three-tier system. But because every state in the U.S. gets to make their own rules, each has its own quirks, exemptions, and variations.

For example, some states allow breweries to hold ownership in two of the three tiers (like owning both the brewery and a distributor or a retail shop), while most restrict breweries to beer production. Brewpubs (retail entities that make their own beer, thus representing two tiers simultaneously) are the most common exemption, but many states also allow breweries to self-distribute if they produce less than a certain volume of beer. Other states choose to run the distribution and/or retail sale of alcohol themselves, maintaining a government-run monopoly.

On some level, most of these exemptions make practical sense, while others reveal the system's weaknesses. In Tasting Beer, for example, Randy Mosher describes an exemption to Texas's three-tier system for "marine mammal attractions," at which point it should be mentioned that Anheuser-Busch InBev owned SeaWorld until 2009.

The three tier system has both costs and benefits, and its usefulness will be debated for as long as it is in place. Here's a breakdown of some of the arguments on both sides of the debate:

Pros:

• This is the big one: the three-tier system encourages competition by preventing tied houses and empowering independent distributorships. Why does this matter? Imagine if a few big brewing companies (we won't name names) were able to just buy up bars and serve only their own beers, or buy up all the distributorships in town and refuse to sell their competitor's product. Hell, imagine if they were allowed to give away keg refrigerators to bars in exchange for business. It could've been ugly. The three-tier system prevents these actions, fostering an environment that allows for the growth of smaller beer brands (like those microbrews that the kids love these days).
• By preventing tied houses, consumers enjoy a wide variety of beer options in their bars, restaurants, and bottle shops.

Cons:

• New breweries may have a difficult time landing a distribution contract without first establishing their place in the market. In states where self-distribution is not allowed, this leads to a bit of a Catch-22.
• Wholesalers are another hand that needs to get paid. This can result in higher prices to the end consumer and less profit for the producers.
• Beer is generally best consumed fresh. Requiring that beer be sold through a wholesaler ensures that more time will pass between brewery and glass.
• Some decision-making in retail establishments is dictated by "distributor politics." Retailers making decisions based on their relationships with distributors can skew the free market sale of beer.
• This one is a bit complicated. Distributors generally have an exclusivity agreement with a brewery, so only one distributor is allowed to sell that brewery's beer in each region. But it goes further than that: in most states, there are rules called franchise laws that ensure that breweries usually cannot easily end distribution contracts. These laws were instituted to keep the biggest breweries from taking advantage of the fact that a threat to take their business elsewhere could get them whatever they want from their wholesalers. That's a purpose franchise laws serve well, but there's a dark side, too. Because breweries cannot easily break their contracts with distributors, they can be stuck with poorly-performing or negligent companies that are the only ones with the right to sell the brewery's beer.

What are your thoughts on the three-tier system? Would we be better off without it? Or do you see some benefits? Could it be that this system was essential just after Prohibition, but isn't necessary now that a more diverse beer industry has been established?

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