Bar Operations | KRG Hospitality

White and red neon restaurant sign that reads "Kitchen Open"

February 4, 2022by David Klemt David Klemt No Comments

Independent Operators are Making Changes

Despite Challenges, Independent Operators are Making Changes for the Better

by David Klemt

Independent Restaurant Coalition survey results show our industry is still struggling but some operators are making positive changes.

The hospitality industry absolutely needs and deserves help. The Restaurant Revitalization Fund absolutely needs replenishing.

However, hospitality continues to prove its resiliency, adaptability, and innovation.

It must be said, though, that it’s exhausting for owners, operators, and workers to have to constantly be resilient. Sometimes, the industry needs help. It’s past time for help to come.

But, I digress. Back to the IRC and their recently released survey results.

Still Overwhelmed

The IRC surveyed close to 1,200 respondents who are part of the restaurant and bar community. Survey participants represented all 50 states in the US.

Some respondents received RRF grants, some did not. Of course, receiving a grant wasn’t a silver bullet for surviving the pandemic.

However, the grants certainly helped:

Nineteen percent of grant recipients took out personal loans since February 2020. In comparison, that number more than doubles to 41 percent for those who didn’t receive grants.
Since the beginning of the pandemic, five percent of grant recipients took on additional investors. Again, that number more than doubles for operators who received no RRF grants. Eleven percent took on more investors to survive.
Due to the omicron variant of Covid-19, grant recipients had to reduce staff by 21 percent on average. Their counterparts had to decrease staff, on average, by 30 percent.
When it comes to selling off a personal asset to help their business survive the pandemic, ten percent of grant recipients did so. For those who didn’t receive an RRF grant, that number increases more than two-and-a-half times to 26 percent.

The challenges—an inadequate word, truly—have led to industry-wide changes. Per the IRC’s survey:

Hiring challenges have impacted 91 percent of independent restaurants and bars.
Menu prices were hiked up by 89 percent of independent businesses.
Nearly half—42 percent—reported to the IRC that they had pivoted to alternate business models after ceasing indoor and outdoor service.
Six percent of independent restaurants and bars pivoted to offering outdoor dining only.

Progress Being Made

Operators have been facing hiring challenges for several months now. In response, some operators offer various incentives.

As examples: meals for honoring scheduled interviews; cash for showing up to interviews; large cash bonuses for remaining in position for 90 or more days.

However, none of the above really address longstanding, widespread issues hospitality workers have given as reasons for quitting jobs (and the industry entirely).

To name just two, livable wages and benefits. Despite the challenges operators are facing, they have made positive changes. We’re not talking a small percentage, either.

Per the IRC, independent businesses reported the following changes:

84 percent of restaurants increased wages.
37 percent of restaurants, bars and other independent hospitality businesses added paid sick leave to the benefits they provide.
21 percent of employers have added paid vacation to their benefits.

These changes (and others) are a promising start, showing that operators are listening to workers. Bringing traffic and revenue back to pre-pandemic levels—and beyond—is a great goal. But how will the industry get there?

One answer is for operators to listen to the hospitality professionals they rely on for their businesses to thrive. Listening, and then acting in meaningful ways.

Image: Patrick Tomasso on Unsplash

February 2, 2022by David Klemt David Klemt No Comments

5 Books to Read this Month: February ’22

5 Books to Read this Month: February ’22

by David Klemt

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills throughout 2022.

To review January’s book recommendations, click here.

Let’s jump in!

Greenlights

Published originally in 2020, Matthew McConaughey’s Greenlights is already experiencing a resurgence. McConaughey has been writing in diaries for decades and sat down with them to write this memoir that shares lessons he’s learned, stories about what he has experienced over the course of more than 40 years, and more. In his own words, Greenlights addresses how to be fair, have less stress, have fun, hurt people less, get hurt less, be a good person, have meaning in life, and how to be more yourself.

“It’s also a guide to catching more greenlights—and to realizing that the yellows and reds eventually turn green too.”

Setting the Table

Danny Meyer’s modern classic Setting the Table was published nearly 15 years ago. It’s an award-winning masterpiece and considered by some to be the best restaurant business book ever written. On episode 64 of the Bar Hacks podcast, CEO and Master Blender Neil grosscup of Tanteo Tequila mentions this book. So, I decided it was time to revisit Setting the Table and encourage those who haven’t yet to read it.

The New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist

Dale DeGroff, for those who don’t know, is credited with kicking off the modern cocktail craze. He’s a legend, an icon, and an ambassador for bartenders and the hospitality industry. Released toward the end of last year, The New Craft of the Cocktail is an update of DeGroff’s 2002 book The Craft of the Cocktail. Inside are new photographs, updates to the history of the cocktail, and 100 new drink recipes.

The Unofficial Disney Parks Drink Recipe Book

Look, it has been an overwhelming two years. And we’re still in that overwhelming situation. That is to say, we can all use a smile wherever we can get it. That goes for drink menus, too. Enter, The Unofficial Disney Parks Drink Recipe Book. It may be unofficial but the recipes are fantastic, offering whimsy, nostalgia, and wow factor. There are over 100 recipes in this best-selling book, including cocktails and zero-proof drinks.

The Velocity Mindset

If you want to become a better leader, you need to change your mindset. That may sound drastic but developing simple habits like visualizing a specific outcome can improve your leadership skills. The Velocity Mindset shares Ron Karr’s “innovative and practical strategies to differentiate yourself from the competition, increase your profits, and get to the next level of success, faster.”

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background

February 1, 2022by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: Feb. ’22

Stand Out with Weird Holidays: February ’22

by David Klemt

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and February is no exception. These holidays range from mainstream to food-centric to weird.

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

February 1: Work Naked Day

Actually, ignore this holiday. But wow, February is coming out swinging.

February 2: Play Your Ukulele Day

Does anyone on your staff play the ukulele? What about your guests? If you think you can handle it, encourage them to bring their ukuleles and throw down at your restaurant or bar. Live entertainment has never sounded so tropical.

February 7: E-Day

This holiday, contrary to what you may be thinking, isn’t about celebrating electronics, email, or vaping. Rather, E-Day is dedicated to honoring the mathematical constant e. Your Pi Day fans will likely appreciate you celebrating E-Day, which you can do by offering F&B items that begin with the letter “E.”

February 8: Laughy and Get Rich Day

If only it were that easy, eh? This holiday is all about having fun, having some laughs, and appreciating simple pleasures. If any holiday is about the pursuit of happiness and enriching our lives with fun and laughter, this is it.

February 15: National Gumdrop Day

With all the candies out there, do people still know about gumdrops? They can be traced back to the 17th century and were first written about in the 1850s. Talk about a throwback! If you can get your hands on some, they make great garnishes for the right cocktails.

February 18: National Crab Stuffed Flounder Day

Do you have flounder? Do you have crab? And do you have a kitchen staff that can stuff the latter into the former? Then you have everything you need to celebrate but this simple, seafood-focused holiday.

February 22: National Cook a Sweet Potato Day

Of course, if you’re operating a restaurant—or a bar with a kitchen—you can cook more than one sweet potato. Rich in nutrition and flavor, sweet potatoes can be the star or an incredible co-star in a wide range of dishes. Come up with a sweet potato-focused holiday menu and promote it on social media.

February 24: National Toast Day

This holiday is great for featuring breakfast all day, breakfast for dinner, toasted sandwiches… You can also plan and execute an event during which you host a group toast with a specific drink. Cheers!

February 26: National No Brainer Day

Knowing your guests and community will really help you celebrate this holiday. If there’s a food or beverage item or a local custom or event you know your guests love, this is the day to create a promotion around it.

February 28: National Floral Design Day

It’s interesting that this holiday takes place two weeks after Valentine’s Day, a holiday that has traditionally involved giving or receiving flowers. Intended to celebrate the art of floral design, you can celebrate this holiday with edible flower garnishes. Such garnishes just happen to photograph very well for social media, so your guests can help promote your venue.

Image: Dan Parlante on Unsplash

LikeMeat plant-based burgers in skillet with onions

January 31, 2022by David Klemt David Klemt No Comments

Plant-based Performance is Nuanced

Plant-based Performance is Nuanced

by David Klemt

The World Resources Institute is making the case that the success of plant-based products on-premise will require menu changes.

In particular, changes need to be made menu item descriptions. Drilling down even further, the language we use in descriptions is crucial to performance.

Simply put, just offering recognizable plant-based brands and their products isn’t enough.

Speaking to Guests

When it comes to plant-based food items, there are multiple consumer segments to consider.

For example, there are those who are all-in on plant-based. Targeting this group is easy—promote the fact that you have the products they want.

There’s also the previous group’s counterpart: uninterested in these food items. It’s likely you’re simply never going to convince them to even try plant-based menu items.

Of course, there are the consumers in between. If succeeding with plant-based menu items will translate to more guests engaging with your business, increasing traffic and revenue, speaks to your brand in an authentic way, and matters to the community you serve, these are the guests you need to win over.

But as stated above, simply putting Impossible, Beyond, LikeMeat, or other brands on your menu likely isn’t enough. This is something some fast-casual brands are experiencing. Plant-based performance, as evidence and anecdotes appears to show, is nuanced.

Announcing plant-based alternatives seems to result in a quick rise in sales. However, that initial interest doesn’t appear to last long. And when sales slow an operator either finds themselves sitting on stock, lowering prices, or both.

Again, if succeeding with plant-based items is good for your brand, you’ll need to do some work.

Language Matters

The World Resources Institute (WRI) addressed this topic last week via video presentation. Titled “Messaging that Works: Engaging Diners in Climate Action,” the nearly hour-long video states that language matters for plant-based buy-in.

A study conducted by the WRI found that “nudging” guests with the right messaging boosted plant-based sales. The institute tested ten “framing themes” with ten associated themes.

Two types of messages “came out on top by a long way,” according to presentation host Edwina Hughes:

Small change, big impact
Joining a movement

Per the WRI’s study, those two themes resulted in around double the demand for plant-based items as other themes.

The first theme speaks to a person’s personal agency, or their actions and the impact they can have on their own lives.

Joining a movement relates to social norms. In particular, suggesting something is a movement tells someone that there are like-minded people already engaged with this concept, product, lifestyle, etc.

Putting this to Use

Menu descriptions, table talkers, POS messaging, and social media can all play a role. Again, this is only if this is important to your brand and guests. If plant-based menu items aren’t authentic to your business, the “Small change, big impact” messaging may not be of interest to you.

For operators who want to succeed with plant-based items, the WRI presentation suggests a “nudge.” In relation to the first theme from above, the process would be:

Personal empowerment statement: A person can have a positive impact on the environment.
Easily attainable action: Substitute one meat-based meal for a plant-based one.
Easily understood personal outcome: A positive result that can come from their purchase.

When it comes to the movement theme, operators can use the following nudge, provided by the WRI as an example during their presentation:

“Ninety percent of Americans [size and/or relevance of group] making the change to eat less meat [group’s behavior] choose plant-based dishes that have less impact [call to action].”

Plant-based menu items aren’t really a trend anymore, but they’re also not quite mainstream. If they’re going to perform stronger in the QSR and other segments, they’ll need better messaging.

Additional Takeaway

The lessons learned from WRI’s presentation aren’t limited to the performance of plant-based menu items. Nudges can work for all manner of products in all types of concepts.

When you look at your menu with a truly critical eye, ask yourself:

Does it have attention-grabbing descriptions?
Do the descriptions accurately describe the items?
Would you be swayed by your descriptions?
Are there any calls to action?

If you can’t answer yes to most or all of those, your menu would likely benefit from revisions.

Your menu isn’t just a catalogue of food, drinks, and prices. Rather, it’s a powerful sales and marketing tool. Take the time to leverage it accordingly.

Image: LikeMeat on Unsplash

Red graffiti heart with black outline on weathered, worn wall

January 28, 2022by David Klemt David Klemt No Comments

Be Different this Valentine’s Day

Be Different this Valentine’s Day

by David Klemt

When people are considering spending time and money on a holiday two years into a pandemic, they’re seeking unique experiences.

This is particularly true of holidays that traditionally involve an evening out at a restaurant or bar.

Sure, the tried and true will still probably work. After all, the pandemic has driven comfort and comfort foods to perform well.

However, a significant percentage of guests want to experience something new when they leave their homes. Below you’ll find two Valentine’s Day drink recipes and an example of entertaining programming.

When it comes to beverage programming, most people expect bubbles or rosé wines. And of course pink wines, Champagne, Prosecco, Cava, and other sparkling wines should be on hand.

But offering a Valentine’s Day cocktail that isn’t a French 75 can help your holiday menu stand out. One recipe leverages a spirit that may knock vodka off its throne this year. The other showcases a spirt that various industry experts have been hoping claim the number one spot for years.

Kiss from a Rosa

Tequila, particularly premium and ultra-premium expressions, is crushing it as a category. This Valentine’s Day cocktail is made with Código 1530 Rosa, an ultra-premium blanco tequila.

Rested for one month in uncharred French white oak barrels formerly filled with Napa Valley Cab, this unique tequila is characterized by a rosé hue.

1.5 oz. Código 1530 Rosa tequila
0.5 oz. Cointreau
0.5 oz. Raspberry syrup
0.5 oz. Lemon juice
1 Egg white
Pink sugar or raspberries to garnish

Build it: Combine all ingredients in a cocktail shaker without ice. Shake hard for roughly 30 seconds, until the ingredients form a foam. Add ice to the shaker and shake until chilled. Strain into a rocks glass. Garnish with pink sugar or raspberries on a cocktail pick.

Bacardí Old Cuban

I’ve lost track of the number of people who have predicted (hoped is probably more accurate) that rum will “finally have its year.” With tequila projected to potentially crush vodka and Irish whiskey performing so well, it’s unlikely rum will dominate 2022.

However, the category may still experience even more growth this year. Reserva Ocho is based on the Bacardí family’s reserve rum.

The eight-year-old premium rum’s dried fruit, spice, and vanilla notes play well with Prosecco. This cocktail also features a pairing that many guests wouldn’t expect to work: rum and Prosecco.

2 oz. Bacardí Reserva Ocho Rum
2.5 oz. Martini & Rossi Prosecco
4 Mint leaves
1 oz. Simple syrup
1 oz. Lime juice
2 dashes of Bitters

Build it: Combine all the ingredients except Prosecco in a cocktail shaker with ice. Shake vigorously, then double-strain into a coupe. Top with Prosecco and garnish with a mint leaf float.

Both cocktails above can easily justify premium pricing.

Dueling Axes Las Vegas Valentine’s Day

Featured on episode 41 of Bar Hacks, Dueling Axes offers an upscale axe-throwing experience. Of course, being upscale doesn’t mean the venue is stuffy.

Rather, Dueling Axes emphasizes fun and unique experiences. Their Valentine’s Day programming is an example of balancing the familiar with the unexpected.

From February 13 through February 15, couples will be treated to two free glasses of Champagne. Groups of four or more will receive a bottle of Champagne for free.

On February 13, however, Dueling Axes is offering an attention-grabbing promotion.

Targeting Galentine’s Day guests, the venue is encouraging people to bring in photos of their exes. The staff will hang the picture on the bullseye to motivate throwers to ace their tosses.

View this post on Instagram

A post shared by Dueling Axes – Las Vegas (@duelingaxeslv)

A bit aggressive? Sure. A tad dark? Yep. Memorable? Absolutely.

The recipes and programming above illustrate that simple deviations from the expected can help your venue stand out. This Valentine’s Day, strike a balance between the expected and unique.

Image: Tengyart on Unsplash

Tanteo Tequila Jalapeño Margarita made with Tanteo Jalapeño Tequila

January 26, 2022by David Klemt David Klemt No Comments

Bring the Heat: It’s Spicy Margarita Day!

Bring the Heat: It’s Spicy Margarita Day!

by David Klemt

Today is the day to dial up the heat and deliver some fiery flavors to your guests with spicy Margaritas.

Why? Because it’s the second annual National Spicy Margarita Day!

Originally known as Founder’s Day, this bar holiday comes to us from Tanteo Tequila.

Participation is easy enough, and even easier if you have Tanteo Jalapeño, Habanero, and Chipotle bottles.

Tanteo CEO and Master Blender Neil Grosscup explains the signature cocktail holiday on the Bar Hacks podcast. During episode 64, Grosscup shares that the inaugural celebration honored late Tanteo founder Jonathan Rojewski. The holiday also highlights the brand’s mission: Crafting a tequila that makes the world’s best spicy Margarita.

However, it’s not just about promoting the brand and their favorite cocktail. Rather, Tanteo leverages this holiday to encourage people to give back.

Sustainability Initiatives

As Grosscup explains on Bar Hacks, he and the Tanteo team value three forms of sustainability:

Economic
Social
Environmental

The Tanteo distillery’s ownership spans 84 agave-farming families. Tanteo Tequila is the 85th owner. This business model—the only distillery owned by a co-op of agave farmers—is an example of economic sustainability.

There are a few reasons for this approach. One of those is that it helps the farmers weather market swings. Indeed, agave is acutely susceptible to shifts in market value. When there’s too much agave, the value of a kilo of agave can plummet quickly. Another reason for the Tanteo co-op is transparency.

About 150 bars are participating in this year’s National Spicy Margarita Day. For every spicy Margarita made with Tanteo Tequila sold at these venues through January 30, $1 will go to a variety of waterway cleanup charities:

Chattahoochee Riverkeeper
Friends of the Chicago River
Friends of the LA River
Keep the TN River Beautiful
Ohio River Foundation
Orange County Coastkeeper
San Diego River Park Foundation
Trinity River Audubon Center
Un Salto Con Destino. This organization is cleaning up the Rio Santiago. The Tanteo distillery is in Juanacatlán, Jalisco, Mexico, and the Rio Santiago is crucial the surrounding community.

How to Participate

It’s a little late to join officially as a bar partner with Tanteo. However, that doesn’t mean you shouldn’t celebrate the holiday.

Serving up spicy Margaritas is always a great idea. One simple way to leverage National Spicy Margarita Day is to create a small specialty menu. With at least three Margaritas, you can boost the heat level of each version to appeal to different guest’s spice preferences. You can alter heat levels using different Tanteo expressions, infusions, bitters, syrups, etc.

Or, you can simply perfect your restaurant or bar’s signature spicy Margarita. Either way, promote your participation on across your social platforms.

Speaking of social, snap a pic of your Margarita(s) and use the tag #NationalSpicyMargDay. Notice the spelling: the hashtag uses “Marg,” not “Margarita.” For every social media post tagged #NationalSpicyMargDay, Tanteo will donate $1.

See below for three Tanteo spicy Margarita recipes. ¡Salud!

Tanteo Jalapeño Margarita

2 oz. Tanteo Jalapeño Tequila
1 oz. Fresh lime juice
¾ oz. Agave nectar

Prepare a rocks glass by adding ice. Optionally, rim glass with Tanteo Jalapeño Salt or your signature blend. Add all ingredients to a shaker with ice. Shake well and strain into prepared rocks glass. Garnish with a lime wedge or jalapeño slice (or both).

Tanteo Habanero Margarita

2 oz. Tanteo Habanero Tequila
1 oz. Fresh Lime Juice
¾ oz. Agave Nectar

Tanteo Chipotle Margarita

2 oz. Tanteo Chipotle Tequila
1 oz. Fresh Lime Juice
1/2 oz. Agave Nectar

Prepare a rocks glass by adding ice. Add all ingredients to a shaker with ice. Shake well and strain into prepared rocks glass. Garnish with a chipotle pepper, orange slice, or lime wedge.

Image: Tanteo Tequila

United States Capitol Building beneath cloudy skies

January 25, 2022by David Klemt David Klemt No Comments

NRA Sends Survey Results to Congress

NRA Sends Economic Survey Results to Congress

by David Klemt

On the heels of the IRC’s National Day of Action to Save Restaurants, the National Restaurant Association has sent a letter to Congress.

Sent by Sean Kennedy, executive vice president of the NRA, the letter urges Congress to finally replenish the RRF.

“After two years of closures, COVID-19 variants, worker shortages, and inflationary pressure,” reads the letter, in part, “a dangerous number of restaurants are at the end of the line.”

A Critical Moment

As I’ve written several times (exhaustively, some would say), the bill meant to replenish the Restaurant Revitalization Fund was first introduced in June 2021. We’re now a week away from February 2022.

In August of last year, a unanimous consent vote to provide $43 billion in emergency funding to the industry was shot down by Senator Rand Paul (R-KY). Build Back Better passed the House in November 2021. However, it didn’t include the Restaurant Revitalization Fund Replenishment Act.

As expressed by Sean Kennedy in an email sent yesterday, we’re at a critical juncture. Kennedy points to two dates when making his point: February 18 and March 1.

All government spending expires on the former date, and President Joe Biden delivers his State of the Union Address on the latter date. Kennedy suggests that the only large-scale spending bill of 2022 will be passed between those dates.

So, it’s probable that we have mere weeks to pressure Congress into replenishing the RRF.

The Numbers

Kennedy’s letter to Congress is addressed to Nancy Pelosi (D-CA), Chuck Schumer (D-NY), Kevin McCarthy (R-CA), and Mitch McConnell (R-KY).

Citing the results of the NRA’s largest-ever economic survey, Kennedy urges action on the RRF from Congress. The NRA’s executive vice president estimates that replenishing the RRF will save over 1.6 million restaurant jobs.

Below are the survey results included in Kennedy’s letter to Congress:

88 percent of restaurants saw decline in customer demand for indoor on-premises dining due to the omicron variant.
76 percent of operators report that business conditions are worse now than they were just three months prior.
74 percent of operators say their restaurant is less profitable now than it was prior to the pandemic.
Almost 50 percent of restaurant operators who didn’t receive RRF grants feel it’s unlikely that they’ll stay in business beyond the pandemic without a grant.
94 percent of restaurant operators who applied for an RRF grant but did not receive funding said a future grant would enable them to retain or hire back employees.
96 percent of recipients said the RRF grant made it more likely that they would be able to remain in business.
92 percent of recipients said the RRF grant they received helped them pay expenses or debt that had accumulated since the beginning of the pandemic.
The initial round of grants, per the NRA, likely saved more than 900,000 restaurant jobs.

Now is not the time to relent—we need to keep up the pressure. If Kennedy and the NRA are correct, we have only weeks to receive the help our industry needs and deserves.

Image: Harold Mendoza on Unsplash

Jameson Orange Irish Whiskey bottle and cocktails

January 24, 2022by David Klemt David Klemt No Comments

Launch of the Irish: Whiskeys You Want

Launch of the Irish: Whiskeys You Want in 2022

by David Klemt

Tomorrow is National Irish Coffee Day. What better time to take a look at the Irish distilleries and releases to look out for in 2022?

From the looks of things, Ireland’s distillers are set to unleash a flood of enticing whiskeys this year. This bodes well for whiskey lovers, Irish coffee and St. Patrick’s Day fans, and your menu.

Below you’ll find ten bottles to update the Irish whiskey section of your menu. Sláinte!

Jameson Orange ($24.99 SRP)

From arguably the most recognizable name in Irish whiskey comes Jameson Orange . You can check out the bottle in the image above. With natural orange flavor, Jameson says Orange works well neat, on the rocks, and in cocktails. In particular, simple drinks like Jameson Orange and Cranberry.

Bushmills Causeway Collection 27-Year-Old Bourbon Cask ($745 SRP)

You can take two things away from this Bushmills bottle’s name. First, this ultra-premium Irish whiskey comes with hefty price tag. Second, the maturation process involves bourbon barrels. In fact, the first 21 years of maturing takes place in first-fill bourbon casks from Kentucky.

Tullamore DEW XO Caribbean Rum Cask Finish ($39.99 SRP)

Looking to switch things up with your tiki or nautical bar menu? Want to offer a new take on tropical drinks? Replace the rum with Tullamore DEW XO Caribbean Rum Cask Finish. To craft this unique expression, Tullamore DEW finishes their whiskey in former demerara rum casks, which impart notes of bananas, dates, and raisins.

Midleton Very Rare Dair Ghaelach Kylebeg Wood, Tree No. 2 ($352 SRP)

An important element of the whiskey experience—all spirits, ideally—is getting a taste of the region from which originates. With Dair Ghaelach, which translates to “Irish oak” in Irish or Scottish Gaelic, Midleton aims to deliver a taste of the heart of Ireland. They do this by finishing this expression in casks made from virgin Irish oak from, of course, Kylebeg Wood.

Method And Madness Single Malt ($95 SRP)

Micro Distillery in Midleton, Ireland, which you’ll find in County Cork, first laid this whiskey down in 2002. The liquid matures in bourbon casks before finishing in Fresnch Limousin Oak barrels. Expect cereal malt notes on the nose; barley, ice cream cone and cinnamon stick on the palate; and bon-bons on the finish.

The Pogues Single Malt ($24.99 SRP) and Blended ($28.99 SRP)

Yep—the Pogues. The Celtic band teamed up with Master Distiller Frank McHardy to craft two Irish whiskeys. Single Malt, packaged in a bold red bottle, offers a smooth sip with notes of chocolate, cinnamon, marshmallow, nougat, wood, and spice. The Pogues Blended Irish Whiskey combines grain and malt whiskeys, delivering dark chocolate, citrus, dark fruit, and spice on the nose and palate.

Roe & Co. ($29.99 SRP)

Straight out of Dublin, Roe & Co. produces creamy smooth, warm and inviting blended Irish whiskey. This bottle just may become a favorite among your guests on St. Patrick’s Day this year.

Micil Inverin Small Batch ($51.99 SRP)

This bottle comes from the first distillery to open legally in Galway, a coastal town on the west side of Ireland. Founder Pádraic Ó Griallais is a sixth-generation poitín (very generally speaking, “Irish moonshine”) distiller. The Scotch drinkers among your guests will appreciate the charred wood and peat characteristics of Iverin Small Batch. I would definitely try this in a Penicillin.

Sailor’s Home The Journey ($51.99 SRP)

Hailing from Limerick, Ireland, Sailor’s Home crafts four expressions of Irish whiskey. For this roundup, I’m sharing The Journey, a Gold Medal winner at the 2021 International Spirits Challenge. As the distillery suggests, this may become your guests’ new go-to Irish whiskey, and likely in short order. First, whiskey is aged in virgin American oak casks. The liquid is then moved to American bourbon barrels. Finally, that liquid is combined with malt Irish whiskey that was matured in American bourbon barrels and finished in Jamaican rum casks. As the distillery says, “No other Irish whiskey is made like this.”

Shanky’s Whip ($24.99 SRP)

Fine, this isn’t strictly an Irish whiskey. Shanky’s Whip is a blend of liqueur and Black Irish whiskey. Perfect for shooting, in a highball with cola, or dropped into a pint of stout.

Prices in USD. Image: Jameson

Glass of whiskey neat against black background

January 21, 2022by David Klemt David Klemt No Comments

Stories Sell: Whiskey Maturing and Aging

Stories Sell: Whiskey Maturing and Aging

The whiskey emoji in real life.

When it comes to tempting a guest out of their comfort zone or introducing someone to a new spirit, telling a compelling story is key.

Now, when we’re talking about whiskey, there are several directions the relevant stories can take.

We can focus on a distillery’s heritage and legacy. There are the histories of master distillers and master blenders. And there are innovations that pertain to maturing and aging.

Look, it’s been a heavy week. The National Day of Action to Save Restaurants took place on Tuesday. Half of this week’s KRG Hospitality were focused on that crucial campaign.

So, I think we need to end this week with something fun. Remember, when your guests are having fun at your venue, they’re more apt to order that second or third drink. Of course, a fun experience also encourages first-time guests to convert to loyal, repeat guests.

You know what’s fun? Checking out how distillers are innovating and crafting special releases. Many limited-run expressions leverage attention-grabbing maturing and aging techniques to stand out.

Below are a few unique expressions. Sometimes, short and snappy is the best sales approach. Quickly sharing how a particular bottle was matured or aged can sell a dram quickly and effectively.

Jefferson’s Ocean

This bottle, a “very small batch” blend of straight bourbon whiskeys, goes on journey before arriving in your guest’s glass.

How great a journey? According to Jefferson’s Bourbon, Jefferson’s Ocean barrels travel on the deck of a ship 25 ports across five continents. During this aging process, the barrels also cross the equator twice.

The result is a unique bourbon with hints of salted caramel popcorn, tropical fruit, and brine. In short, the salt air of the sea is captured in each barrel that takes this impressive trip.

Starward Two-Fold, Nova, and Solera

David Vitale, the founder of Starward Whisky, is the guest on episode 63 of the Bar Hacks podcast.

During his episode, Vitale explains that Starward matures in Australian wine barrels. And to make sure the Australian distillery gets the most out of these barrels, Starward sources them from wineries that are within a day’s drive.

Vitale calls Two-Fold the “Swiss Army knife of whiskies.” Working well neat, on the rocks, in cocktails (like a Two-Fold & Tonic, says Vitale), and with food. Nova, also matures in barrels once filled with Australian red wine. The result is a whisky that Vitale says makes the world’s best Manhattan.

For Solera, Starward takes a slightly different approach. The distillery utilizes the Spanish Solera method for this expression, as the name implies. However, to really deliver a dram that embodies its home, Solera is matured in former Apera barrels. Apera, an Australian fortified wine, is similar to sherry.

Starward Ginger Beer Cask

If ocean aging and wine barrel maturation doesn’t grab your attention, this bottle may at least get an eyebrow raise out of your and your guests.

Now, before I proceed, this is a highly allocated Starward expression. During his podcast interview, Vitale told me even he, the founder, only gets one of these bottles when they come up for release.

The 2022 Starward Ginger Beer Cask is the seventh bottling of this experimental expression. To craft this rare spirit, Starward brews alcoholic ginger beer (Vitale comes from the craft beer brewing world in Australia) and finishes their single malt whisky in those ex-ginger beer casks.

Expect strong, spicy, warm notes of ginger, along with candied citrus, dark chocolate, vanilla, and pineapple.

American Highway Bourbon

When country music superstar Brad Paisley went on tour in 2019, he brought along something unique. That special something? A world first: 90 barrels of whiskey inside a 53-foot trailer.

That “rolling rickhouse” traveled coast to coast across 25 states. The 90 barrels toured and aged with Brad Paisley for more than 7,300 miles.

When the tour concluded, the trailered whiskey was blended with three Kentucky bourbons to create Batch One: one three year, one 13 year, and one 15 year. American Highway Reserve, in collaboration with Bardstown Bourbon Company, was born.

Batch Two is coming in 2022. For this expression, the rolling rickhouse followed Paisley’s 2021 tour.

Each of the bottles above tell a unique, tempting story. Better yet, these stories can be told to guests quickly. Upselling is an art, and these bottles make it easier.

Image: Mathew Schwartz on Unsplash

Restaurant worker using SevenRooms on tablet

January 19, 2022by David Klemt David Klemt No Comments

SevenRooms Kicks Off 2022 with Growth

SevenRooms Kicks Off 2022 with Growth

by David Klemt

SevenRooms continues their growth by kicking off 2022 with the announcement of a new, crucial addition to the team.

Today, the hospitality technology company announces the hiring of Brent-Stig Kraus. Formerly the senior vice president of sales for ChowNow, Kraus will take on the role of chief revenue officer at SevenRooms.

As CRO, Kraus will play a crucial role in further accelerating SevenRooms’ impressive global growth. The company’s new CRO will accomplish this goal by identifying and pursuing partnership opportunities, targeting high-growth sales, and scaling sales globally.

Steady Growth

In March of last year, SevenRooms brought on Pamela Martinez as the company’s chief financial officer.

By September of 2021, the platform announced a multi-year partnership with TheFork. In particular, this was major news for operators throughout Europe and Australia. Additionally, this partnership illustrates how SevenRooms is pursuing long-term global growth.

A month later, in October of last year, the company entered into a partnership with Olo. In doing so, SevenRooms ensures clients who also use Olo can capture their off-premise customers’ information. That data then creates profiles for those customers automatically, meaning operators can learn more about and effectively market to customers who engage with them via online orders.

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

And it’s not just filling crucial C-suite roles and entering into partnerships that benefit operators and the industry that are examples of SevenRooms’ rapid growth.

Along with hiring Martinez as CFO, the platform launched Direct Delivery in March 2021. This online ordering solution helped operators eliminate third-party fees; retain control of guest data; and fulfill guest desire to order from restaurants directly and seamlessly.

Finally, the company ended 2021 by sharing their 2022 trend predictions.

Why this Matters

Tech innovations are crucial to the long-term future of the hospitality industry. Restaurateurs, bar owners, and hoteliers, were once wary of adopting new tech.

Now, they’re investing more to streamline operations; automate reservations, online ordering, and marketing campaigns; and improving customer and staff relationships.

However, without growth a platform eventually becomes outdated. When that happens, the investment made by an operator to include it in their tech stack becomes a burden and liability.

As SevenRooms continues their growth, they prove worthy of an operator’s support and investment. We continue to support SevenRooms—without receiving any compensation for doing so—in large part because of the platform’s growth.

In addition to their available tools, we’re always eager to see what they’ll release next to make life simpler for operators.

Image: SevenRooms