Hospitality | KRG Hospitality

February 8, 2023by David Klemt David Klemt No Comments

Can ChatGPT Write Food and Drink Menus?

Can ChatGPT Write Food and Drink Menus?

by David Klemt

After my “conversation” last month with ChatGPT about AI, I had another conversation during which I asked it to write me four menus.

Of course, I did this to prove a point. And upon reviewing the ChatGPT menus, you’ll likely reach the same conclusion.

Curious about how creative the AI-powered chatbot could be, I asked for four specific menus. As you’ll see, two are cocktail specific, one focuses on food, and one is a 20-item F&B menu for a specific event.

So, yes, ChatGPT can write food and drink menus. But there’s a caveat. I could leave you in suspense but that’s not very nice. Let’s jump in.

Write me a cocktail menu using the most popular cocktails from 2022.

Cocktail Menu

Aperol Spritz – Aperol, Prosecco, and soda water, garnished with an orange slice
Old Fashioned – Bourbon, sugar, bitters, and a citrus peel
Margarita – Tequila, triple sec, lime juice, and salt rim
Daiquiri – Rum, lime juice, and simple syrup
Moscow Mule – Vodka, ginger beer, and lime juice
Paloma – Tequila, grapefruit juice, lime juice, and soda water
Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish
Whiskey Sour – Bourbon, lemon juice, and simple syrup
French 75 – Gin, Champagne, lemon juice, and simple syrup
Mai Tai – Rum, orange liqueur, lime juice, and orgeat syrup

*All cocktails are served over ice, unless otherwise requested.

Write me a cocktail menu using the most popular spirits and alcohol types of 2022.

Cocktail Menu

Gin and Tonic – Gin, tonic water, and a lime wedge
Vodka Martini – Vodka, dry vermouth, and an olive garnish
Bourbon Manhattan – Bourbon, sweet vermouth, and bitters
Tequila Sunrise – Tequila, orange juice, and grenadine syrup
Rum Runner – Rum, blackberry liqueur, orange juice, pineapple juice, and grenadine
Whiskey Sour – Bourbon, lemon juice, and simple syrup
Margarita – Tequila, triple sec, lime juice, and salt rim
Daiquiri – Rum, lime juice, and simple syrup
Long Island Iced Tea – Vodka, gin, rum, tequila, triple sec, lemon juice, and cola
Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish

*All cocktails are served over ice, unless otherwise requested.

Write me an appetizer and tapas menu that includes food items from an array of cuisines.

Appetizer and Tapas Menu

Bruschetta – Grilled bread topped with fresh tomatoes, basil, and balsamic glaze
Hummus Platter – Chickpea dip served with pita bread and fresh veggies
Spring Rolls – Fried wonton wrappers filled with veggies and served with sweet chili sauce
Spinach and Artichoke Dip – Creamy dip made with spinach, artichokes, and melted cheese, served with tortilla chips
Stuffed Jalapeños – Jalapeño peppers stuffed with cream cheese and bacon
Fried Calamari – Lightly battered and fried squid rings served with marinara sauce
Baked Brie – Warm, gooey brie cheese topped with fruit preserves and served with crackers
Fried Rice Balls – Rice mixed with veggies and spices, rolled into balls and fried, served with sweet and sour sauce
Chorizo Sliders – Mini sliders made with spicy chorizo sausage and topped with avocado crema
Samosas – Triangular-shaped pastries filled with spiced potatoes and peas, served with mint chutney.

*Please let us know of any dietary restrictions, and we will do our best to accommodate your needs.

Write me a food and beverage menu for the 2023 [Big Game] with ten food items and ten drinks.

[Big Game] 2023 Food and Beverage Menu

Food:

Buffalo Wings – Crispy wings tossed in spicy Buffalo sauce
Sliders – Mini burgers with various toppings, such as bacon and cheddar, mushroom and Swiss, and BBQ pulled pork
Nachos – Tortilla chips topped with melted cheese, jalapeños, salsa, and sour cream
Chili – Hearty beef chili served with shredded cheddar cheese, onions, and crackers
Ribs – Slow-cooked BBQ ribs with a tangy sauce
Mac & Cheese Bites – Fried balls of creamy mac & cheese
Deviled Eggs – Hard-boiled eggs filled with a mixture of mayo, mustard, and spices
Pizzas – Slices of delicious pizza in various toppings such as pepperoni, mushroom, and sausage
Chips & Dip – Assorted chips served with guacamole, salsa, and queso dip
Soft Pretzels – Warm, soft pretzels served with cheese dipping sauce

Drinks:

Beer – A selection of domestic and imported beers
Margaritas – Classic margaritas made with tequila, triple sec, and lime juice
Bloody Mary – A spicy tomato and vodka-based drink with celery, olives, and other garnishes
Hard Cider – A crisp, apple-based beverage
Sodas – A variety of soft drinks, such as cola, lemon-lime, and root beer
Whiskey Sours – A mixture of whiskey, lemon juice, and simple syrup
Spiked Hot Cider – Warm apple cider with a splash of rum
Red and White Wines – A selection of red and white wines to accompany any meal
Iced Tea – Sweetened or unsweetened iced tea
Coffee – Freshly brewed coffee, hot and ready to enjoy.

*Please drink responsibly and always have a designated driver.

Where Do You Stand on AI?

In my opinion, there are essentially four primary camps forming around the subject of artificial intelligence.

There are the Alarmists, the Enthusiasts, the Cautious, and the Shoulder Shruggers.

As my label implies, the Alarmists are fearful of AI. This group doesn’t like the genie being let out of its bottle. On the polar opposite, there are the Enthusiasts. This group can’t wait to see how far AI can go and what it’s fully capable of.

The Shoulder Shruggers basically have no opinion. They may even throw in an eye roll when the topic of AI comes around.

Then there’s the camp I most closely identify with: the Cautious. I don’t know enough about AI to be an Alarmist or an Enthusiast. Instead, I agree with points made by both of those camps.

Conclusion

Before I had my latest conversation with ChatGPT, I happened across a few interesting articles about the chatbot specifically and AI in general. A point each article shared was this: (for now), ChatGPT isn’t creative.

And that’s the caveat I mentioned at the top of this article.

Sure, it can scour the Internet for information in the blink of an eye, contextualize it (to a degree), and present it in a manner that seems intelligent. But really, neither ChatGPT nor other AI tools are capable of creative endeavors.

Now, consider the “menus” you just read. Unless your goal is to become a boring, regional chain bereft of personality and identity, not a single one is creative. In fact, they both consist of F&B items that any bartender, bar manager, chef, cook, or kitchen manager should know how to make, off-menu or on.

Simply put, these ChatGPT menus don’t provide much, if anything, in the way of brand identity.

That’s not to say that menus with the items above are “bad.” It’s just that they’re not enticing, not inspiring, not creative. They’re the definition of derivative. Why would today’s guest be drawn to a venue with those menus?

For now, I don’t think we need to be afraid of AI. Humans still rule the creativity roost. Oh, and please don’t use those AI-generated menus.

Image: Christian Wiediger on Unsplash

February 8, 2023by David Klemt David Klemt No Comments

Rosa is Pink, Lowlands Agave is Blue

Rosa is Pink, Lowlands Agave is Blue…

by David Klemt

Código 1530 is proud to present Valentine’s Day cocktails from Travis Pentecost of Tu Madre and Abby Blanchard of Broken Shaker.

Even more relevant for Valentine’s Day, each of the tequila-forward four recipes below is made with Código 1530 Rosa Blanco. As you can tell from the bottle image above, Rosa Blanco is a rosé tequila.

This particular tequila’s characteristic comes from the aging process. As the name implies, Rosa begins life as a blanco. But after one month in uncharred Napa Valley Cabernet French White Oak wine barrels, the liquid takes on a pink hue.

Produced using lowlands Blue Weber Agave, Código 1530 is precise about Rosa Blanco’s aging time. Too short and the barrels wouldn’t influence the tequila. Longer than one month and the wine barrel flavors would overpower the agave.

Código 1530’s exacting production and aging techniques result in their signature blanco delivering soft red wine notes on the palate, and a subtly floral finish. Rosa’s aging process enhances Blanco’s rich and bright earthy, mineral, and citrus notes.

If you have guests who are tequila fans—particularly those who love blanco—Rosa Blanco is a great conversation starter and upsale.

Kisses and Roses

recipe by Travis Pentecost (Tu Madre)

1.5 oz. Código 1530 Rosa Blanco Tequila
0.5 oz. Chinola
1 oz. Fresh lime juice
0.75 oz. Orgeat
2 dashes Plum bitters
Lemon slice to garnish
Edible flower to garnish

Add all ingredients to a shaker and strain into a Collins glass. Garnish with lemon slice and edible flower.

Will You Cherry Me

recipe by Travis Pentecost (Tu Madre)

1.5 oz. Código 1530 Rosa Blanco Tequila
0.5 oz. St-Germain
1 oz. Prickly Pear liqueur
1 oz. Fresh lemon juice
2 dashes Cherry bitters
Fresh mint leaves to garnish
Lemon slice to garnish
Edible flower to garnish

Add all ingredients to a shaker and strain into a cocktail glass. Garnish with fresh mint leaf “bouquet,” lemon slice, and edible flower.

Sandia Margarita

recipe by Travis Pentecost (Tu Madre)

2 oz. Código 1530 Rosa Blanco Tequila
1 oz. Fresh watermelon juice
1 oz. Fresh lime juice
1 oz. Pina Agave
2 dashes Peach bitters
Fresh mint leaves to garnish
Orange slice to garnish
Gummy watermelon candies to garnish
Edible flower to garnish
Salt for rim

Add all ingredients to a shaker and strain into a prepared cocktail glass. Garnish with “bouquet” of fresh mint leaves, orange slice, gummy watermelon candies, and edible flower.

You Up?

recipe by Abby Blanchard (Broken Shaker)

2 oz. Código 1530 Rosa Blanco Tequila
1 oz. Fresh lime juice
0.75 oz. Simple Syrup
3 Raspberries, muddled
Raspberries to garnish
Raspberry gummy candy to garnish (optional)
Edible flower to garnish (optional)

Add all ingredients to a shaker and strain into a cocktail glass. Garnish with raspberries. Optional garnishes: addition of raspberry gummy candy and/or edible flower

Images: Código 1530

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, from Volley or any other entity in exchange for this post.

Group of Big Game cocktails at Ocean Casino Resort

February 7, 2023by David Klemt David Klemt No Comments

Ocean Casino Resort’s Big Game Cocktails

Ocean Casino Resort Offers Big Game Cocktails

by David Klemt

Ocean Casino Resort, Atlantic City’s award-winning oceanfront casino and resort, is ready for the Big Game with four cocktails that team with the theme.

Now, by “Big Game,” we all know what I’m talking about. We know the sport, we the know the league, and we know precisely which game is under discussion.

However, due to very “enthusiastic” attorneys, we also have to talk like we’re spies or actors in a mob movie. We wouldn’t want to tempt anyone to file a lawsuit now, would we?

And I’m going to encourage you to continue following this childish way of speaking about the Big Game. When you’re promoting your Sunday, February 12 event, don’t use any trademarked terms, logos, images, etc.

Alright, the Big Game legalese is out of the way. Let’s talk themed cocktails!

Big Game Cocktail Inspiration

Midway through last year, Ocean Casino Resort showed us all their marketing prowess. When news of the Choco Taco’s demise made headlines, Ocean created a cocktail homage: the Chocotini.

To ensure the LTO could be enjoyed by most guests, the cocktail was available at four venues on the property.

Now, Ocean Casino Resort is tackling the Big Game. (Note: I’m legally required to include sports puns when writing about any major game.)

Guests have four specialty LTO cocktails from which to choose. Two representing the team from Philadelphia, two for the team in Kansas City. Each drink is available at venues throughout the casino resort, including their Topgolf Swing Suite (largest in America), Nola’s Bar & Lounge, and the Gallery Bar Book & Games.

In news that should appeal to you and your bar team, these drinks are quick to make. That’s a relief when you plan to be slammed on a particular day.

Of course, you don’t have to attempt to replicate these cocktails. They serve as excellent inspiration to motivate you and your team to come up with your own liquid homages and LTOs.

In case you’re wondering what to charge, Ocean is charging $14 each for the Brotherly Love, Hurts So Good, and Big Red cocktails. The Arrowhead carries a price tag of $15.

Philadelphia

Brotherly Love

1 oz. Vodka
1 oz. Midori
0.5 oz. Lemon juice
0.5 oz. Lime juice
Club soda to top
Lime wedge or wheel to garnish

You and your bar team can build this cocktail in a rocks glass. Add ice, then add the first four ingredients. Top with club soda and garnish with a lime wedge or lime wheel.

Hurts So Good

2 oz. Dark rum
4 oz. Ginger beer
Lime to garnish

Another simple cocktail that you can make in the glass. Grab a Collins glass and add ice. Add the dark rum, then add and top with ginger beer. Garnish with a lime wedge and lime wheel, then serve. If this sounds like a Dark ‘n’ Stormy, that’s because it is one. And like the Big Game’s actual trademark name, be careful using that drink name for legal reasons.

Kansas City

Big Red

1 oz. Fresh lime juice
2 oz. Silver tequila
2 oz. Pomegranate juice
0.75 oz. Triple sec
0.75 oz. Simple syrup
Lime to garnish
Cherry to garnish
Salt, cinnamon blend, or spicy salt blend to rim (get creative!)

Prepare a Martini or cocktail glass by adding a rim. This can be a simple salt rim, a cinnamon blend rim, a spicy salt mixture, or even a barbecue seasoning-style rim. Opt for chilling these glasses ahead of time if you prefer. Add ice and then the first five ingredients to a shaker. Shake until well chilled, then strain into the prepared glass. Garnish with a lime wedge or lime wheel, plus a cherry.

The Arrowhead

1.5 oz. Rye whiskey
4 oz. Ginger beer
4 dashes Angostura bitters
1 squeeze of Lemon juice
Lemon wedge or wheel to garnish

Prepare a Collins glass by adding ice. Add each ingredient, garnish with lemon wedge or wheel, and serve.

Images courtesy of Oceans Casino Resort

"Think about things differently" neon sign

February 3, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: February 2023

Program for Unique Holidays: February 2023

by David Klemt

Do you want to stand out from from other restaurants and bars in your area? Change how you think about holiday promotions.

Several holidays are set against every date on the calendar, and February is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our January 2023 holidays list, click here.

February 6: Pride In Foodservice Week

I’m not gonna lie: This is the first I’ve heard of this week-long celebration of foodservice. That’s fairly embarrassing given that this holiday dates back to 1991.

As you’re probably assuming, Pride in Foodservice Week celebrates foodservice professionals. So, highlight your team on social media (with their approval, of course); do something special to show your team you appreciate them; and find a way to celebrate the foodservice pros that visit your restaurant, bar, or hotel this week.

February 7: National Fettuccine Alfredo Day

Is this holiday unusual? No. Is Fettuccine Alfredo in any way bizarre? Of course not.

But you can certainly tap your kitchen team to do something unexpected with this classic dish. Stuff bao buns or dumplings with Fettuccine Alfredo. Create deep-fried Fettuccine Alfredo bites. Find a way to serve it on a stick. Just get creative and own this food holiday.

February 8: Kite Flying Day

Now, I’m not expecting you to somehow create a promotion around actually flying kites. Although, if you have the space and resources, go for it.

Instead, consider focusing on a particular cocktail, like the Plastic Kite or Paper Plane. Is a paper plane a kite? It can be if it’s designed as one, so the cocktail should be fair game on this holiday.

February 10: National Umbrella Day

North America has been slammed by freezing weather and brutal storms. Your guests can probably use an escape from the cold temperatures.

One excellent way for them to transport themselves elsewhere (at least in their minds) is tropical drinks. And tropical drinks tend to be served with the iconic cocktail umbrella. You know what to do: Perfect your tiki or nautical cocktail recipes, create an LTO menu, and draw in your guests.

February 15: National Flag of Canada Day

There’s nothing weird about the Canadian Flag. In fact, it’s one of the most iconic and instantly recognizable flags on the planet.

So, this is your day to celebrate Canadian spirits, beer, and food whether you operate in Canada or anywhere else. Tap your reps, get your hands on Canadian spirits and beer, focus on a few Canadian delicacies, and put together a mouth-watering LTO F&B menu.

February 18: National Crab Stuffed Flounder Day

To be clear, I’m including this holiday because it’s so specific. Obviously, this calls for an LTO or special based on one dish. I’ll give you one guess which dish it is.

February 20: Hoodie Hoo Day

If you’re somewhere it won’t bother too many people, I want you to do me a favor. I want you to yell, “Hoodie hoo!” Did you do it? Did it put a smile on your face?

It’s basically impossible to yell those two little words and not be happy afterward. Well, that’s the whole point of this holiday: happiness. We could all use a dose of happy these days, and this holiday can certainly provide it.

February 25: World Sword Swallowers Day

There are a couple ways to celebrate World Sword Swallowers Day. But for the love of your bottom line, don’t let any of your guests attempt to swallow any swords, cocktail or otherwise!

Instead, dig into the recipe books and find some classics just look right with garnishes skewered by cocktail swords. Or, serve up the Swinging Sword cocktail by Buchanan’s:

1.5 oz. Buchanan’s 18-Year-Old Special Reserve Blended Scotch
0.75 oz. Fresh squeezed orange juice
0.5 oz. Fresh squeezed lemon juice
0.5 oz. Grenadine
Fresh mint sprig for garnish

Add ice and all liquid ingredients to a shaker. Shake well, strain into a coupe, garnish, and serve.

February 27: Telecommuter Appreciation Week

This is another week-long holiday I didn’t know existed. And again, it’s not new—this holiday was first celebrated in 1993.

However, I think it’s more relevant than ever. Rather than encouraging people to work from home on this holiday, celebrate your WFH guests. If your WiFi can handle it, encourage your guests to work from your restaurant, bar, or hotel. And make sure to create LTO food and drink menus to incentivize to do so.

Image: Ivan Bertolazzi on Pexels

Guests enjoying an array of dishes at a restaurant

February 1, 2023by David Klemt David Klemt No Comments

4 Takeaways from Resy’s State of Dining

4 Takeaways from Resy’s State of Dining Report

by David Klemt

The State of Dining and What’s To Come in 2023 from Resy is an informative report that highlights several key developments to watch this year.

In fact, Resy’s report shines a light on ten trends and predictions for operators to consider. However, I’m going to address the four that stand out the most (to me).

For those who may be unfamiliar with Resy, the company is an online reservation platform. While Resy mostly serves major American cities, it does have a presence in Toronto, Canada, and London, UK.

Most importantly, the platform has a unique view of the industry. Resy looks at the industry through the lens of reservations, meaning they collect data concerning consumer behavior in real time.

So, let’s start with some compelling revelations based on reservation data. To view this report in its entirety, visit Resy via this link.

1. 5:00 PM

According to Resy, one reservation time is standing out from the rest. In comparison to 2019 and 2021, 5:00 PM reservations grew by two percent in 2022.

Now, two percent may seem like insignificant growth. However, given Resy’s reach and the platform’s number of active users, the opposite is true.

A two percent increase equates to hundreds of thousands of reservations.

Now, think about your restaurant or bar and consider your reservation distribution. Do you know which hour sees the most reservations? Not an assumption—do you have the data and therefore know the time?

If not, that’s information you need. Not only is this important for scheduling and controlling costs, it’s the benchmark you need to know if you have any chance of tracking change.

2. The Return of In-person Dining

This is one prediction that multiple industry (and even non-industry) publications are making for 2023. It’s the same for hospitality industry platforms: Companies see 2023 as the year restaurants and bars really come roaring back.

But when Resy makes this prediction, they’re using their reservation data to back it up.

First, last summer represents the single busiest season in the platform’s nine-year history. Second, a specific event, a dinner with chef-operator Massimo Bottura, sold out via Resy in a minute.

Third, October 2022. Why is this month worth pointing out in particular? By October, more Resy users had visited restaurants in 2022 than they had during the entirety of 2021.

Clearly, Resy expects this trend to continue and strengthen in 2023. Given their access to reservation data, this seems like a well-informed prediction.

3. Miami

In December of last year we checked out the best states in America for starting a business. Pennsylvania stood out to us for obvious reasons: our Northeastern office is in Philadelphia, with Kim Richardson at the helm.

Overall, Pennsylvania holds the number four spot on the Forbes list. For comparison, Florida slots in at number 45.

However, Miami appears to be an outlier for restaurant and bar entrepreneurs when it comes to Florida.

Per Resy, the restaurant footprint in Miami grew fourfold from 2017 to 2022. Moreover, Resy is seeing continuous growth in Miami. Going even further, this growth is coming from local and outside operators.

In fact, Resy describes South Florida as “white hot for high-profile sequels.” An operator has a top-tier concept? They’re likely to expand into Miami.

4. TikTok

Last week I addressed Datassential weighing in on photos versus videos. According to the F&B research firm, video is now dominating social media engagement.

And also last week, I explained the importance of discovery functionality. Operators who are considering adding a platform to their tech stack should consider whether it will help people discover their restaurant, bar, or hotel.

Resy is a platform that doesn’t just offer discoverability, it’s a core feature. So, when they say that TikTok appears to be a powerful discovery tool for restaurants and bars, that’s likely true.

Now, a poll Resy cites in their report reveals that traditional word of mouth is the top method of discovery. However, the same poll cites that TikTok is the top discovery platform for 43 percent of Gen Zers. Or, in other words, video, or digital word of mouth.

Should operators jump on TikTok? That’s something only individuals can determine is good for their business.

But if they’re courting Gen Z, well…they may need to add TikTok to their social media toolbox.

Image: Meredith Jenks for Resy

January 31, 2023by David Klemt David Klemt No Comments

Chief Marketing Officer Joins SevenRooms

Chief Marketing Officer Joins SevenRooms

by David Klemt

Just weeks after revealing a new partnership to start 2023, SevenRooms is now announcing their first-ever chief marketing officer.

Today, the guest retention platform takes another massive step in their march toward continuous growth. Josh Todd, former CMO of Mindbody, will serve as CMO of SevenRooms moving forward.

“Over the past year, I was able to get to know Joel and the SevenRooms team and see the differences they are making across the hospitality industry through data and insights,” says Todd. “Throughout my career, I have been passionate about deepening the human connections and experiences within the industries I’ve worked in, and I immediately recognized that SevenRooms truly embodies the operator-first mentality, making this a natural move for me. I’m honored to join the team and look forward to bringing my expertise and storytelling to the table.”

Todd’s appointment to CMO is yet another example of SevenRooms’ seemingly unstoppable growth. Each year, the platform strategizes, analyzes how their moves can benefit operators, and expands while streamlining.

It’s this growth that shows operators they’re here to serve the industry for the foreseeable future. And it’s this growth that should make operators confident about implementing SevenRooms in their tech stacks.

“As we head towards the next growth stage for SevenRooms, we are thrilled to welcome an experienced, proven leader in Josh to the team,” says Joel Montaniel, CEO and co-founder of SevenRooms. “Josh is a true full-stack marketer, highly analytical, and brings a strong point of view on what drives successful marketing organizations… With a background rooted in doing what’s best for operators and a true passion for bringing incredible experiences to life, we know his customer-centric approach will help propel us into the future.”

Continual Growth

In March 2021, SevenRooms appointed Pamela Martinez as the company’s chief financial officer.

By September of the same year, the platform had entered into a multi-year partnership with TheFork. This was significant news for operators throughout Europe and Australia. Additionally, this partnership illustrated how SevenRooms is pursuing global growth.

A month later, in October of 2021, the company formed a partnership with Olo. With this move, SevenRooms ensured clients who also use Olo were able to capture a key group’s data: off-premise customers. Using that information, profiles for those customers are created automatically. That means operators can learn more about—and effectively market to—customers who engage with them via online orders.

Then in December 2021, SevenRooms and ThinkFoodGroup—the hospitality company behind Chef José Andrés’ portfolio of restaurants—publicized their partnership. Interestingly, this partnership also saw ThinkFoodGroup joining SevenRooms in an advisory role.

To kick things off in 2022, the platform announced the hiring of a chief revenue officer, Brent-Stig Kraus.

Oh, and just weeks ago, to ring in 2023, SevenRooms entered into a partnership with Competitive Social Ventures.

Of course, not all of SevenRooms’ growth over the past few years involves crucial C-suite roles and entering into partnerships. While those moves benefit operators and our industry, there are other developments worth noting.

Along with hiring Martinez as CFO, the platform launched Direct Delivery in March 2021. This online ordering solution makes it easier for operators eliminate third-party fees; maintain control of the guest data they collect; and fulfill the guest desire to order from restaurants directly and effortlessly.

Image: Nick Fewings on Unsplash

January 30, 2023by David Klemt David Klemt No Comments

Focus: See Your Business for the Trees

Focus: See Your Business for the Trees

by Jennifer Radkey

It happens to us all: Sometimes we get so caught up in the small details of our day-to-day lives that we fail to see the bigger picture.

So common is this element of the human experience there’s a popular saying about it: “Sometimes it’s hard to see the forest through the trees.”

Today, however, I’m going to suggest that the opposite can also be true: “Sometimes it’s hard to see the trees when immersed in the forest.” In other words, when walking along the same path in a forest every day, we often stop seeing the individual trees.

Okay, forests and trees, nature and walks along paths—what does any of this have to do with operating a successful restaurant, bar, or hotel? Stick with me.

The forest is your venue. Your path is your daily routine from the minute you step into your venue until the minute you walk out the door at the end of your day.

The trees? They’re all the little details that make up your establishment: your team, the signage, tables and chairs, music playing, lighting, decor, food, drinks, website, online reviews, social media posts… These, plus many more, are the little things that add up to create your “forest.”

You walk through your venue daily and have become, for the most part, so used to your surroundings that you’re almost blind to them. This can sometimes lead to a false sense of everything being “fine.” You miss small details you need to improve, and also things that you and your team need to celebrate.

What I would like to challenge you to do is to take a step back, clear your mind, pretend you’re experiencing your venue for the very first time, and really notice the details. Walk a new path through your forest and see the trees.

How do you do that? Pretend you’re a guest visiting your establishment and follow the guest journey.

Here’s a list of five places you should stop along your path to gain a fresh perspective.

Your Online Presence

Start with your website.

When did you last update it? Are pictures fresh and eye-catching? Is the website easy to navigate on mobile devices? Is the menu easy to access? Can you make a reservation easily? What story is your website telling?

Next, scroll through your social media (if it exists).

When did you post last? What content are you sharing? Does it tell a story? Does it make you want to visit your venue? Are people engaging with your content? Are you engaging with others?

How about online reviews? See what people are saying about you.

Have you responded to reviews, good and bad? How are you responding? If you were a potential new guest would these reviews and your responses keep you away or entice you to visit?

More often than not, the first impression a guest has of your business happens long before they actually step foot inside your venue for the first time. What impression are you giving them?

Curb Appeal

The next place you want to stop on your path is right in front of your venue.

As you drive up, what do you notice? What’s the condition of your signage? Is it welcoming and attention-grabbing?

When walking up to the entrance, look for things that you may overlook but a first-time guest may not. Cleanliness of the front entrance area, proper lighting, current signage, these should all be checkpoints on your list.

Also, how does it feel to enter your venue? Is it welcoming? Exciting? Does it feel safe?

If you have stellar curb appeal with awesome signage are you celebrating and promoting it through great photos for your website and social media?

These are all things to consider when viewing your venue from the curb.

Interior

Next up on your path is the interior of your venue.

Is it clean? Are there any minor repairs that need to be done? Is the lighting just right?

Have a seat in a few different places in your venue. What’s your customer’s visual experience when they come to visit you?

You want the interior of your venue to represent your brand and its values, and you want it to appeal to your target market. Is it doing those things?

Again, if you have an amazing interior design element, are you showcasing it to its fullest in person and online? Make any notes of things you would like to change or improve upon.

One more note on the interior: Do not forget the washrooms. Nothing turns a visit into an unpleasant experience faster than an unclean washroom.

Service

As you’re viewing your venue with clarity, take a few minutes to step back and watch how your staff engages with your guests.

Whatever your brand’s values are for the guest experience, are they being conveyed through your staff’s engagement?

If you’re promoting a fun, energetic vibe, is your staff upbeat, positive, and energized when communicating with guests? Are the pillars of excellent customer service in place? When your guest leaves are they going to say, “Wow, our server was so friendly/nice/funny/knowledgeable,” etc.

Or are they going to leave saying nothing at all?

If staff appear unmotivated, what can you do to help inspire your team? If they’re stellar employees are you recognizing their incredible work?

Food and Drink

When was the last time you sat and really enjoyed a meal at your own establishment? Before you answer: As if you were a guest and not the owner.

Is food coming out in a timely manner? How does it look, smell, and, of course, taste?

Would you grab for your phone before taking the first sip or bite to snap a photo for Instagram? If you would, have you done exactly that for your own social media feeds?

As an owner you can become very attached to your menu, but pay attention to see if your guests and staff are raving about your food and drink.

Final Steps

The final steps of your path will be the same as your guest’s final steps.

Is your bill brought to the table when you’re ready to leave? Is payment easy to make? What are the final last impressions you’re left with? How is your team bidding farewell to guests? What will entice them to return?

You want your guests to feel satisfied and to tell their friends and family about what an amazing experience they had.

It can feel strange to step back from the forest and to notice the trees, but it will lead to improved clarity and perhaps even a roadmap for change and improvements to take your hospitality venue to the next level. Stepping back will also improve your overall mindset as you experience your business through the eyes of another.

So step back, clear your mind, and see what you may have been missing all this time.

Cheers to professional and personal growth!

Image: Lucas Parker on Unsplash

Resy "Right this way" printed on wine key

January 27, 2023by David Klemt David Klemt No Comments

This is How Guests are Using Resy

This is How Guests are Using Resy

by David Klemt

Demand for in-person visits seems to be the big prediction of 2023, which means reservation platforms like Resy are crucial.

Of course, the value isn’t just the automation of reservations. Nor are these platforms just about simplifying waitlists.

Indeed, those are essentially the two functions such platforms must execute, and execute flawlessly. However, there’s more to modern reservation and waitlist platforms.

Today, guest-facing platforms should offer another feature to operators: discoverability.

This should go without saying but I’m going to address it anyway. With few exceptions, being discoverable is crucial for restaurants, bars, and hotels.

That means social media presence is crucial. Websites are still crucial. Operators ensuring they own their online review and travel site profiles is crucial.

In other words, if it’s online, has a search function, and makes recommendations to users, it’s crucial. It should also go without saying that operators need to meet potential guests where they are. And, again with few exceptions, they’re online.

As you may assume by now, Resy is a reservation platform that helps users discovers restaurants and bars. And if it’s helping guests discover these venues, it’s helping operators increase their reach and get discovered.

Reservation List Curation

The first feature I’m going to share is Climbing, which is what it sounds like.

When a tourist visits or someone moves to a new city, they tend to want to find their places. Which restaurants and bars will be their third spots, or the place they spend time between work and home?

Word of mouth is great, of course. But these days, reviews and comments are digital word of mouth. So, a curated list of “what’s hot” amongst restaurants in a given city is powerful for discoverability.

“Climbing on Resy is the only data-driven list powered by your reservations,” reads the Resy site. “Consider it a curated guide by locals, for locals.”

For ease of use, which is crucial for any platform, users can edit dates and party size within the Climbing tab.

The Hit List

Climbing isn’t the only list Resy curates on the platform. There’s also the Hit List.

This is a list Resy publishes each month for each major market in which they operate. It consists of ten venues that “should be on your radar.”

Using Philadelphia as an example, the city’s January Hit List per Resy is comprised of:

CO-OP Restaurant & Bar
Sor Ynez
City Winery
Condesa
Ocean Harbor
Fiore
Rittenhouse Grill
Forsythia
Second District Brewing
Vernick

The Hit List also includes the neighborhood or town where each recommendation is located. Again, not just discoverability but also ease of use.

Notify and More

Resy does more than just help people make reservations. There’s also the platform’s approach to waitlist management, Notify.

As the company describes it themselves, Notify is “a future waitlist.” Users can specify their date and time reference, and add themselves to a restaurant’s list.

On the operator side, they add the guest and an email or push notification is sent out. When a table that matches the waitlist user’s preferences opens up, they get an alert.

Users can also take advantage of Top Rated, New on Resy, and Book Tonight lists. Getting more granular, there are also other curated lists, such as:

Great Tasting Menus Under $125
Essential Cozy Locales
Splurge-worthy Dining
Where to Dine with a Crew
Date Night, Covered
Best Outdoor Dining

Additionally, Resy is in a partnership with American Express. So, eligible cardholders can use Global Dining Access by Resy for incredible experiences.

When considering their tech stack, platforms, and partnerships, operators need to consider an array of functions. More and more each day, discoverability is a function that needs to be top of mind.

Image: Resy

January 25, 2023by David Klemt David Klemt No Comments

Picture vs. Video: Datassential Weighs In

Picture vs. Video: Datassential Weighs In

by David Klemt

If you want to meet guests—both regular and new—where they are, it helps to know how they prefer to consume social media content.

However, I’m not talking about which platforms are the most popular. We’ll get to that, but I’m talking about the content itself.

It appears that two camps are emerging: Team Picture and Team Video. And yes, they appear to follow demographic delineations.

Veteran operators and front-of-house teams know the drill. It’s standard for a server to drop food off and phones to hover over dishes immediately.

Bartenders, of course, also know the routine. In fact, bartenders working behind the stick across the globe know chronically online guests will come seeking specific drinks because they’re “Instagrammable.”

Hey, I’m not above it—I’ve snapped pics at bars and restaurants known for their innovative drink presentations. The same can be said about certain dishes at particular restaurants.

But is that camera just rapid-fire snapping photos? Or is it becoming more common for the guest holding the phone to record video?

Luckily, F&B market research agency Datassential has data-driven answers to those questions.

Still Photography vs. Moving Pictures

Okay, I’ll admit that this subheading title is a bit lame. Whatever—I’m keeping it in.

At any rate, you know what I’m talking about here, pictures versus videos. Interestingly, Datassential suggests that our industry is already at least a bit behind in this debate.

As they say in their latest Foodbytes report, 2023 Food Trends, “It seems like the food industry only just figured out how to cater to the importance of photography and Instagram and now it’s all being replaced by video.”

Specifically, Datassential speaks about short-form video in this report. Essentially, the agency is saying that guests (younger generations, in particular) are “over” still or static images of F&B items.

Today, just like video killed the radio star, video is on a still photography killing spree. And as I mention above, Datassential’s data reveals what people expect regarding this topic when it comes to age groups.

Unsurprisingly to some, Gen Z is most likely to consume video content. It follows, then, that 67 percent of this group has taken video of food at a restaurant or at home.

Next up, at 54 percent, is Millennials. Forty percent of Gen X says they’ve taken video of food at a restaurant at home. Just 18 percent of Baby Boomers have done so.

Where are People Consuming Video Content?

So, that’s the “who.” Now for the “where.”

According to Datassential, these are the top platforms for video consumption:

BeReal: 11 percent
TikTok Live: 25 percent
Twitter video: 27 percent
Snapchat video: 35 percent
Instagram Reels: 38 percent
TikTok: 41 percent
Facebook Live: 41 percent
Instagram videos: 44 percent
Instagram Stories: 45 percent
Facebook Stories: 48 percent
YouTube: 77 percent

Does this mean you need to create content for each platform? Well, unless you somehow have the time or a digital marketing team, probably not.

Instead, you’ll want to pick the platforms that make the most sense for your brand and audience. There are also cross-posting tools that can save you time and simplify the process.

Takeaway

It’s up to individual operators to choose their social channels. The same is true for what they plan to post, photos or videos.

There’s a different consideration I want operators to keep top of mind. If video continues to dominate social, think about what could happen to dining rooms. It won’t be unusual for “influencers” to break out handheld lighting equipment to create videos. And I think we all know what that will do to the atmosphere in restaurants, bars, and lounges.

As strange as it may seem, operators may need to post signs banning flash photography and lighting for videos. Otherwise, the guest experience will diminish. Who pays the price for that negatively impacted experience? Not the influencer; the operator takes the hit in their reviews and traffic.

If video is here to stay, operators need to observe their dining rooms and adjust accordingly. That doesn’t just mean crafting video-worthy interiors and menu items. Now, it also means protecting the guest experience.

Image: Alexander Andrews on Unsplash

January 23, 2023by David Klemt David Klemt No Comments

Datassential: The Flavors of 2023

Datassential: The Flavors and Menu Items of 2023

by David Klemt

Food and beverage market research agency Datassential has some data-driven thoughts on the flavors and menu items that will define 2023.

Featured in their latest Foodbytes report are 20 items for operators to consider this year. There are ten food items, drinks, and ingredients Datassential predicts will be on basically every menu.

And there are another ten food items, drinks, and ingredients the agency feels could suddenly hit in 2023.

For you own copy of Datassential’s 2023 Food Trends, click here.

Prolific Performers

As Datassential refers to them in their report, these are the items “that will be everywhere” this year.

Food

Birria. This one makes sense as birria only appears to be capable of continually growing in popularity.
Mushroom. In Datassential’s opinion, we should expect more menus to feature mushroom snacks. Also, expect to see (or add yourself) lesser-known, rare, and exotic mushrooms on menus.
Salsa macha. Over the past four years, according to Datassential, salsa macha as grown a staggering 339 percent on menus.

Drink

London Fog. A compelling earl grey tea latte.
Mangonada. Salty, tart, fruity, and bold, the Mangonada is a flavorful frozen drink.
Ranch Water. Simple, timeless, and refreshing. In 2022, per Datassential, Ranch Water was the fastest-growing cocktail.
Soju. According to Datassential, soju is the third fastest-growing spirit on restaurant and bar menus.

Ingredient

Spicy maple. As the image atop this article suggests, expect spicy maple to replace or at least give hot honey a run for its money.
Ube. A striking purple yam from the Philippines.
Yuzu. Datassential predicts this citrus fruit will start showing up on many chain restaurant menus.

Promising Performers

In Datassential’s data-driven opinion, the following items need to be on every operator’s radar.

These are the items that have the potential to “hit it big” in 2023.

Food

Pickled strawberries. Interestingly, this matches up with Technomic’s trend prediction for the US, Canada…worldwide, really.
Savory granola. Not only on its own but as an element of savory, healthy bowl.
Sisig. A Filipino delicacy with pork belly, pig’s face, and chicken liver as key elements.

Drink

White coffee. As Datassential states, “there’s always room for coffee innovation on menus.”

Ingredient

Black tahini. The appearance of black tahini is quite striking, making for dramatic presentations. And as we know, striking presentations are perfect for social media marketing and engagement.
Cannabis. The legalization of recreational cannabis use in almost half of US states is leading to innovation in this space. And as more markets legalize public consumption in the form of F&B items on-premise, restaurants and bars will add cannabis-infused items to their menus.
Cherry blossom, or sakura. It seems that cherry blossoms are poised to take off in the US market.
Chestnut flower. Per Datassential, this ingredient is gaining popularity for use in winter baked goods.
MSG. For decades, restaurants proudly proclaimed “no MSG” or “MSG-free” on menus due to misconceptions. Now that consumers are better educated about ingredients, restaurants are proudly proclaiming their use of MSG.
Verjus. An ancient juice made by crushing unripened wine grapes. It can be an ingredient in a sauce, as a condiment, or to deglaze a pan.

There you have it—20 items to consider adding in your next menu update, featuring in your next LTO, or at least keeping an eye on in 2023.

Image: Scott Eckersley on Unsplash