Food & Beverage | KRG Hospitality

Diplomático Rum launches Single Vintage 2013, a limited-edition bottle

June 13, 2025by David Klemt David Klemt No Comments

We Tasted Diplomático’s Latest Release

We Tasted Diplomático’s Latest Release

by David Klemt

I had the opportunity to attend a guided tasting of the latest release from Diplomático Rum, hosted by national brand ambassador Jose Luis Ballesteros.

During this guided tasting, those of us lucky enough to attend tasted Diplomático Reserva Exclusiva against the newest expression: Single Vintage 2013.

It’s odd to refer to a super-premium Venezuelan rum as “standard,” but Reserva Exclusiva is the entry point into Diplomático’s Traditional Range. It’s not up on the website currently, but Single Vintage 2013 will take its place in the Prestige Range.

In my experience, sharing tasting notes can hinder the experience for others. Someone who doesn’t detect the same notes as somebody else may think there’s something wrong with their palate. So, I’ll share the top-line notes from my tasting, with the caveat that “your mileage may very,” as it were.

When I sip Reserva Exclusiva, I pick up brown sugar, toffee, coffee, and dark chocolate. Personally, I pick up subtle orange peel notes, and also get a bit of licorice on the back end. As far as a lineup’s defining standard, Reserva Exclusiva is sophisticated sipper.

If I were limited to a single word to describe Single Vintage 2013, it would be “rich.” Overall, it’s a richer, deeper drinking experience in comparison to Reserva Exclusiva.

Along with a warm hug of brown sugar, I detect vanilla, dark chocolate, and, interestingly, a touch of smoke and mint.

Limited Allocation

For anyone who has yet to be introduced to Jose Juis Ballesteros, he’s uniquely qualified for the role as Diplomático’s national brand ambassador.

He happens to represent the fourth generation of the family that founded the company.

In addition to guiding us as we tasted the benchmark expression versus the latest one, Ballesteros shared some compelling insights and tips.

Interestingly, there are less than 18,000 bottles of Single Vintage 2013 worldwide. Roughly 6,000 are allocated for the US, making this a rather exclusive rum for 2025.

So unique is Single Vintage 2013, Ballesteros is uncertain Diplomático will ever replicate its specific profile. In other words, if you find yourself with the opportunity to taste it, do it.

And, once you’ve tasted it, consider doing what it takes to add it to your bar, restaurant, or nightclub’s inventory.

Switch it Up

It’s natural, perhaps, to compare rum to whiskey. Seems like a no-brainer, right? Tasting notes, production, cocktail creation… They seem rather similar.

In fact, it’s not uncommon at all for bartenders and educators to use whiskey as entry point for people who say they’re not rum drinkers.

However, Ballesteros feels the better comparison is tequila. So, take a look at your inventory, and taste your premium and super-premium rums against tequilas in similar categories.

When it comes to making cocktails, tequila educators have steered me toward orange rather than lime over the past year or two. Now, I can add using oranges when tasting rum.

To taste like Ballesteros, take an orange slice, cover it in cocoa powder, and take a bite. Then, taste the rum. I can’t say yet if this works for all rums or mainly Diplomático, but give it a whirl.

Final Pour

When I asked Ballesteros about a good evening out—thing pre-meal, meal, and afterward—he said the following:

He suggests starting with a Daiquiri, moving to a Rum Negroni made with Exclusiva Reserva, then ending with a Single Vintage.

Staying on the topic of cocktails, Ballesteros noted that he used to agree with the belief that adding high-quality rum to a simple cocktail like a Rum & Coke was foolish. However, he has shifted that mindset.

Now, he enjoys playing around, learning how a premium or super-premium rum’s profile can change with the addition of just one or two ingredients.

Finally, on the subject of pushback from people who say they don’t like rum, he had this to say: “Everyone has a palate for one style.”

There are so many styles, countries of origin, and expressions that there’s something for everyone. It’s the bartender’s job to help guide guests to their perfect match.

Cheers!

INTRODUCING DIPLOMÁTICO SINGLE VINTAGE 2013: A RUM TEN YEARS IN THE MAKING

NEW YORK, NY (JUNE, 2025) – Diplomático Rum, the award-winning super-premium rum from Venezuela, proudly announces the launch of Single Vintage 2013, a limited-edition release that showcases the brand’s passion for craftsmanship, innovation and precision in rum-making.

Single Vintage 2013 marks a first for Diplomático – a pioneering blend of the three types of Diplomático´s light distillates before ageing (standard column, batch kettle, and barbet column). Crafted from reserves distilled in 2013 and matured for 10 years in ex-bourbon and ex-whiskey casks, the result is a rum as rich in complexity as it is in character.

This distinctive rum opens with notes of toffee, fudge and toasted almonds, evolving into a layered palate of dark chocolate, cherry, pear, dates and raisin, finishing with a smooth blend of brown sugar, vanilla, and mint chocolate.

“The 2013 vintage is a tribute to the art of rum-making and the depth of our reserves,” said Jose Luis Ballesteros, National Brand Ambassador, Diplomático Rum. “It reflects our pursuit of excellence and the remarkable flavor that emerges when innovation meets patience.”

Diplomático Single Vintage 2013 will be available in limited quantities at select premium retailers across the U.S. for a suggested retail price (SRP) of $120. Featuring a redesigned bottle and packaging, the release brings modern elegance to the prestige range while honoring the timeless spirit within. For more information about Diplomático Rum and its full portfolio, visit www.rondiplomatico.com.

Learn More

PR Contact: KLG Public Relations | diplomatico@klgpr.com

About Diplomático:

Diplomático Rum, distributed in more than 100 countries, is a super-premium rum from Venezuela and one of the most awarded spirits around the world. Diplomático honors the rum’s signature flavor and the art in its blending over any other thing. The product range consists of the Tradition Range: Planas, Mantuano, and flagship Reserva Exclusiva, the Prestige Range: Single Vintage and Ambassador. Learn more: www.rondiplomatico.com.

ENJOY DIPLOMÁTICO WITH MODERATION.

Diplomático Rum, 40-47% ALC/VOL, Imported by Brown-Forman, Louisville, KY. DIPLOMÁTICO is a registered trademark of Diplomatico Branding, Unipessoal LDA.

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

Image provided by Diplomático Rum

AI-generated image of a pile of chicken nuggets on a plate in a restaurant, wtih a red flag jutting out of them

June 6, 2025by David Klemt David Klemt No Comments

Chicken Tenders with a Side of Red Flag

Chicken Tenders with a Side of Red Flag

by David Klemt

Red flag! AI-generated image.

Chef Brian Duffy doesn’t mince words, and when it comes to restaurant menus, he has zero patience for mediocrity and the absence of creativity.

During his latest live menu read at Bar & Restaurant Expo 2025, Chef Duffy once again shared his unfiltered thoughts and tips in real time.

Reviewing menus submitted prior to his live menu read, Chef Duffy went after tired ingredients, uninteresting items, pricing, and menus that scream “I was designed by a supplier!”

For those who have yet to witness a Duffified live menu read, the process is simple. A call for menus is sent out, people send over their menus, and they’re put up on a large screen at the Bar & Restaurant Expo’s F&B Innovation Center or in a classroom.

A key element is that Chef Duffy doesn’t see the menus ahead of time; his thoughts are off the cuff and in the moment.

It’s important to note that not every menu is eviscerated. Chef Duffy points out strengths, and offers suggestions to make good menus great. And, without fail, attendees paying attention will walk away with a pile of helpful tips.

Oh, look, chicken tenders. Yay.

Which came first, the chicken tenders or the apathy?

“If chicken tenders are on your menu, you’re bastardizing your brand.”

That line alone set the tone for the session. Chef Duffy’s point? If you’re trying to build a unique, memorable food program—and you should be—then you can’t fall back on the same tired menu items as everyone else.

If your reports show that chicken tenders are at the top of your sales, that’s a justification for keeping them. However, at least consider getting creative with accompanying sauces, presentations, and enhancements so you stand out from the competition.

Chicken tenders may be “safe,” but safe isn’t what guests remember, photograph, post about, or come back for specifically. Not to slander big brands, but chicken tenders are what people expect from full-service national and global chain restaurants.

Meet with your culinary team, get creative, stand out.

Your first five items reveal everything.

Chef Duffy says he can tell, just from scanning the first five menu items, whether your menu was designed by you or handed down by the food purveyor.

The latter is a problem.

“Your menu is your brand,” Chef Duffy reminded the F&B Innovation Center. “It tells your story, your values, your creativity—or your lack of all three.”

As he has said before, your menu is also your billboard.

That means you need to ditch generic descriptions, rethink your item layout, and stop outsourcing identity to third-party salespeople.

“Everybody has the same shit on their menu,” Chef Duffy said just a year ago. “We’ve been told what to put on our menu buy our purveyors.”

Being honest with yourself, is your menu actually yours, or have you ceded control of your brand to your suppliers?

Pricing should be as intentional as plating.

“I’m all for a funky number, my friends,” Duffy said.

This statement was in response to a menu with less-standard pricing. Whole numbers ending in 0 or 5? Not exactly blowing anyone’s hair back. Rational numbers ending in a 5 or 9? Been done, haven’t they?

Chef Duffy’s reasoning is psychological: Funky numbers can create curiosity. Perhaps more importantly, nontraditional numbers communicate that the pricing wasn’t slapped on from a cost spreadsheet; it was considered.

Of course, you don’t have to pour nonstandard numbers all over your menu. There’s nothing wrong with sprinkling them around instead.

Just be sure that you’ve costed your items down to the temp picks in your burgers, and bev-naps that accompany your drinks, when pricing your menu.

Retire the balsamic.

If your go-to vinaigrette is still balsamic, it’s time to move on.

“It was cool in 1986,” Duffy quipped.

If that statement offends or surprises you, it may be time to check out some flavor trend news and reports. Also, ask your culinary team what they think about the dressings accompanying the salads and other items leaving the kitchen. Anything but enthusiasm should tell you that they have some ideas for more on-trend accompaniments. (Note: A disinterested kitchen is a disengaged kitchen. Get your team excited!)

I’m not saying, and Chef Duffy wasn’t suggesting, that tradition should be tossed in the trash. However, adhering strictly to decades-old tradition in the culinary world puts you, your menu, and your brand at risk of obsolescence.

You have a responsibility to embrace flavors that reflect today’s culinary trends and consumer palates if you work in F&B.

The same goes for buzzword-laden menus and what he calls “culinary white noise”—ingredients and terms that sound impressive but say nothing.

A box, a name, and a story.

When it comes to designing your menu, Chef Duffy likes to see creative item names, detailed but punchy descriptions, and a visual cue—like a box—surrounding (and therefore calling out) featured items.

Why?

Because you’re not just listing food, and that mindset needs a seismic shift.

Restaurant operators, their culinary and bar teams, and their service staff are curating a guest experience. The layout of your menu should help guide the guest journey, telling and reinforcing your brand’s story.

There’s limited real estate on a menu—including digital versions—so every millimeter requires careful consideration to maximize the results.

There’s no room for confusion.

Okay, this next one baffled not only Chef Duffy but every person who attended his live menu read. Honestly, if you have any idea what this meant, please email me with your thoughts.

One menu—remember, this is real life—that Chef Duffy reviewed included the phrase “choice of meat bar bbq” (written here exactly as it was on the menu). And where was this listed? Under the chicken wings.

Seriously, what does that even mean? If a room full of F&B professionals can’t figure it out, something has gone terribly wrong.

Put simply, ambiguity kills confidence. If a guest has to guess what they’re ordering—or worse, ask a server who also doesn’t know—you’ve very likely lost their return visit.

There’s nothing wrong with building mystery. Plenty of chefs, bartenders, and operators come up with item names and descriptions intended to pique guest curiosity.

But here’s the thing: That’s an intentional, curated choice. These items and descriptions are meant to provoke a response. It’s part of the experience, and each server and bartender can answer questions about such items confidently.

Put more simply, there’s a difference between, “Ooo, what’s that?” and, “Um, what’s that?”

Final Bite

Your menu is your voice, so make it count.

Chef Duffy’s latest live menu read was less a menu critique and more a rallying cry this year.

Stop giving up control of your inventory, menu, and brand to your purveyors. If you’re going to have the same dishes as other operators, at least get creative with the ingredients, sauces, and other accompanying items. Revisit your pricing strategy. And, hey, while you’re at it, revisit your dressings and other items, and determine if they’re still adding value.

Whether it’s weird pricing, boxed features, or creative naming conventions, every detail matters. Your menu doesn’t just feed your guests—it frames their expectations, defines your concept, and tells the world your brand story.

And if all else fails, just remember: Lose the chicken tenders and balsamic vinaigrette.

Image: Canva

AI-generated image of a male consultant leaning on a bar

May 30, 2025by David Klemt David Klemt No Comments

Privilege of Being a Coach & Consultant

The Privilege of Being a Coach & Consultant in the Hospitality Industry

by Doug Radkey

AI seems to think hospitality consultants have quite veiny arms.

I say this with gratitude and clarity: It’s not a right, it’s a privilege to be a coach and consultant in the hospitality industry.

And I don’t say that lightly.

To be trusted with someone’s vision—their dream of building a bar, restaurant, or hotel—is one of the greatest responsibilities I’ve ever carried. I’m not just strategizing, asking the right questions, or giving advice; I’m helping people make decisions that affect their livelihood, their families, their futures, and their legacy.

Every time a client says, “We want to work with you,” they’re inviting us into their world.

And that comes with an expectation to lead with clarity, honesty, and purpose.

It Isn’t Just Telling People What to Do

There’s a massive misconception about consulting. People think we saunter into a business, point out their flaws, hand over a plan, and walk away.

That’s not what we do. At least, that’s not what we do at KRG Hospitality.

We believe the most impactful results come from a hybrid approach, where coaching and consulting work together. Consulting gives you the strategy, the systems, the roadmaps. Coaching gives you the mindset, the accountability, the clarity to actually execute.

One without the other leaves a gap. That’s why we don’t just hand over a playbook and walk away, we look to walk alongside our clients, challenging their thinking while guiding their actions.

It’s not about telling people what to do; it’s about helping them become the kind of leaders who can start, stabilize, and scale truly remarkable hospitality businesses.

That balance is where transformation lives.

The Weight of Trust

When someone hires you as a consultant, they’re not just hiring your expertise. They’re hiring your integrity, your leadership, and your judgment.

They’re saying, “I’m willing to put my future in your hands.”

That’s not something I ever take for granted. Because with that trust comes an unspoken contract: To show up, be real, and deliver results.

The truth is, I’ve seen what happens when consultants don’t take that seriously. Cookie-cutter solutions. Generic strategies. Vague advice. And clients left more confused than when they started.

That’s not coaching or consulting; that’s just collecting a check. If you’re in this industry just to sell services, you’re in the wrong business.

But if you’re here to guide transformation, you understand the privilege this role holds.

The Real Role

Hospitality is different. We’re not selling widgets or other products. We’re creating experiences. More often than not, we’re building human connections.

And in this industry, every decision, from the lighting in the hallway to the type of salt on the rim of the glass, it all matters more than you think.

As a coach and consultant, our job is to:

Develop the strategies and details others overlook.
Ask the questions others are afraid to ask.
Challenge assumptions at the status quo.
Reinforce the standards of excellence.
Inspire bold, consistent, and strategic action.

This is where our playbooks come in. The eight playbooks we talk about all the time, they’re not just frameworks—they’re tools for clarity, accountability, and execution.

But the truth is, those playbooks are only as effective as the leadership behind them. And that’s what coaching is really about: bringing those plans to life with you. Because strategy without execution is just theory.

This is where our coaching framework activates the plan, through a combination of project task force support plus mindset and operational coaching. We step in as partners, not just planners, to help our clients start strong, stabilize with confidence, and scale with intention.

Whether it’s managing timelines, building culture, navigating change, or staying focused when things get hard, coaching ensures the strategy doesn’t just live on paper. Instead, it lives in the daily actions that drive real, measurable results.

This is where vision turns into reality. This is where momentum is built.

A Front-Row Seat to Transformation

One of the most rewarding parts of this work? Seeing the transformation happen in real time.

Watching a client go from idea to opening their doors. To go from stuck to clear. From chaotic to systematized. From dreaming to doing.

I remember working with a restaurant owner who came to us with a vague idea. She had heart but no direction. Through clarity sessions, a series of strategic playbooks, and post-open coaching, she found her confidence. She built a brand. She hired a team. She opened on time and on budget. And now, she’s highly profitable, and mentoring others within her community.

That’s building a legacy. That’s creating impact. That’s transformational.

The Humbling Truth

Here’s the humbling truth though: I don’t have all the answers. No one does.

But what I do have is perspective, experience, and a relentless commitment to seeing clients succeed. And that’s why we do the work. Not because it’s easy, but because it matters.

Being a coach and consultant in hospitality isn’t just about business. It’s about belief. It’s about believing in people’s ability to create something meaningful and by giving them the tools and support to do it.

So to every operator, entrepreneur, and leader who’s trusted us along the way, I have two words: Thank you. Thank you for giving us a front-row seat to your story.

And to every coach and consultant reading this: Never forget the privilege of what we get to do. Lead with clarity. Listen with empathy. Execute with excellence.

Because in this industry, the impact we make goes far beyond the glass, plate, or the check-in desk.

We help shape what hospitality looks and feels like for generations to come. And that right there is an absolute privilege.

Image: Microsoft Designer

AI-generated image of a clean, well-equipped restaurant kitchen

May 29, 2025by David Klemt David Klemt No Comments

Who Really Owns the Kitchen?

Who Really Owns the Kitchen?

by David Klemt

AI-generated image.

Who owns the kitchen? One of our favorites, Chef Brian Duffy, has some thoughts, and they boil down to taking ownership of the systems.

His 2025 Bar & Restaurant Expo session title, “Owners & Chefs: Who Owns the Kitchen?” sounded like Chef Duffy was teeing up a showdown: chef versus operator. But he had something else in mind.

During his session, Chef Duffy addressed ownership not as a title, but as an operating philosophy.

If you ask him who really owns the kitchen, his answer will be simple: Whoever takes responsibility for its systems.

Chef Duffy isn’t just theorizing from the pass. The chef and operator has opened more than 100 venues, and actively oversees ten restaurants each week. His experience and position in the business have helped him develop a uniquely sharp eye for what separates kitchen chaos from culinary consistency.

Spoiler alert: It’s not talent. It’s not even creativity.

What matters is taking ownership of systems, communication, and accountability. Are talent and creativity important in the kitchen? Absolutely. Will a restaurant survive (and thrive) without the development and strict adherence to effective systems? I think we all know the answer to that question.

Assumption Leads to Dysfunction

If you’ve ever attended a Duffified education session or demo, you know he jumps straight in. He’s passionate about this business. He loves talking about it, sharing his knowledge, sharing new ideas, and collaborating on ways to move the industry forward.

So, while I wasn’t fully expecting Chef Duffy’s opening provocation, it didn’t entirely surprise me that he kicked off his session with it: Restaurant owners are expecting too much without saying anything at all.

“They assume chefs and kitchen managers just know what to do,” he said. “Daily, weekly, monthly.”

That assumption is where dysfunction takes root.

Duffy plans six weeks out because that’s what it takes to run a kitchen like a business. With that proactive approach to lead time, he can lock in pricing with suppliers, ensure the products he needs are available, give teams time to plan events, schedule staff fairly and effectively, and control costs with precision.

When you don’t plan ahead (or don’t plan far enough ahead), your kitchen becomes reactive. Simply put, reactive kitchens are expensive.

Worse, they’re chaotic. And chaos burns people out.

Daily: Predictable Results

Chef Duffy doesn’t do ambiguity. Anyone who has spoken or worked with him can attest to this truth.

It should come as no surprise, then, that his expectations are decidedly unambiguous. They’re detailed, repeatable, and focused on communication, clarity, and control.

Here’s his daily checklist:

POS Counts: Know what you have. Open the line of communication with front-of-house.
Tasting: Everyone tastes the specials, cocktails, wines, and even a core menu item daily.
Pre-meal: Shift briefings with intention. Share what to sell, what’s 86ed, any kitchen concerns, etc.
Prep List: Created at the end of the shift, while everything’s fresh so nothing is missed.
Protein Counts: Same timing as the prep list to eliminate guessing on inventory.
Daily Recap: Communicate staffing, equipment, prep issues, and anything else those working the next shift should know.

You’ll notice none of these are flashy, and that’s the point: These rituals are how kitchens run efficiently, end of.

Chef Duffy’s clearly communicated expectations are how you reduce waste, avoid surprises, and build team alignment.

Crucially, he has tracked the results of his approach, and says a system like this can shave one to two percent off your costs. That’s a lot of dollars over the course of a year.

Know and Sell

One of Chef Duffy’s biggest irritants? Hearing a server say, “Let me go ask the chef.”

“If a guest asks if they can have a menu item without a certain ingredient, and the server doesn’t know the answer, it means the chef never had that conversation,” he said.

It’s a trust issue, an unforced service error. And it’s preventable.

Chef Duffy makes tasting part of the daily ritual. His teams rotate through core menu items so everyone understands the food. Therefore, they can talk about it like they believe in it.

The result? More confident service, better upsells, and fewer avoidable mistakes.

Let staff know the menu, and then step back and let them sell it.

Start with a Stretch, Not a Spiral

Culture isn’t built by luck or happenstance, it’s modeled. In some cases, it’s modeled physically.

Case in point: Chef Duffy uses pre-meal to reset the tone of the shift, not just brief the team. That includes a moment of breathing, and even light stretching.

“Don’t take last night’s negativity into today’s service,” he says when breathing and stretching with a team.

In high-stress environments, leaders don’t just direct traffic, they set the emotional baseline. That moment of reset might sound small, but it says something big: We show up intentionally.

Weekly: Breathing Room

Chef Duffy doesn’t stop at sharing day-to-day expectations.

Weekly deliverables create space for the kitchen to operate with their team, not against them.

Specials: Planned one to two weeks out.
Schedules: Also one to two weeks out. Give people time to plan and live their lives.
Inventory: Always on Mondays. It’s the cleanest window between Sunday close and Monday service.
Management Meeting: Review the past week, preview the next, and talk specials, events, holidays, and team concerns.

Chef Duffy also uses scheduling software that empowers the team to submit availability and day-off requests. Why? Because quality of life matters.

“Give your team a life,” he said.

People stay where they’re respected, and that absolutely, inarguably, non-negotiably includes considering their time.

Contests and Creativity

One of Duffy’s favorite ways to build buy-in? A little friendly competition.

He and I have talked about this on the Bar Hacks podcast, and I’ve shared this competitive approach of his in previous articles.

Like I said earlier, creativity is important; it just has its time and place.

“Go into the walk-in, come up with a special,” he’ll say to the kitchen team.

He’ll cost the special, price it out, and then add a dollar. For every special that sells (usually over a 30-day period), Chef Duffy gives that added dollar to the creator of the menu item.

It’s brilliant in its simplicity: The culinary team engages their creativity, the restaurant gets a low-risk special, and staff are rewarded directly.

That kind of engagement isn’t just fun, it’s a culture builder.

Monthly: Big Picture

Monthly meetings bring the business lens into focus.

For Chef Duffy, that includes:

Owner/Leadership Meetings: Discuss sales, budget, events, catering, and marketing.
Food & Labor Cost Reviews: Not just reporting numbers, but talking about them to ensure everyone understands the situation.
Marketing Roundtables: Let’s not forget that the kitchen is a core element of the brand experience.

There’s no mystery to what’s discussed. Everyone at the table knows what they’re accountable for, and what needs improvement.

Importantly, everyone must also be given the tools to improve. Otherwise, these big-picture sessions are essentially just performative.

The Common Thread

Chef Duffy flies more than 140,000 miles a year checking in on restaurant operations.

So, what’s the most persistent problem he encounters across his travels?

“Operators don’t talk to their teams,” he says.

That’s it. Not bad food (though that’s certainly a problem). Not weak concepts and uninspired menus (also issues, industry-wide). It’s poor communication.

To be honest, that’s such a mundane problem to have, and too many operators are letting it spiral out of control. Want to improve operations? Be clear about their expectations, and transparent about the business.

Communication fixes everything.

Clear communication is also a cost-controlling measure. Put yourself in the shoes of a back- or front-of-house team member. Which do you think inspires more confidence and buy-in, knowing exactly what’s expected of you every day, or having to figure things out as you go without direction? Clear communication is an effective retention tool.

It’s also a core element of consistency.

To that point, this is why Chef Duffy insists on daily, not weekly, prep lists. When lists are weekly, people feel like they’ve got time, and their urgency disappears. Tasks get pushed, and accountability drops.

Whenever a new chef joins one of his kitchens, Chef Duffy requires a manager to sign off on their prep tasks. This isn’t done to just check a box. Instead, this requirement confirms the food is tested, tasted, and good to go.

That’s ownership not in title but in action.

Heed Warning Signs

This is one of the quotes from Chef Duffy’s session that most resonated with me:

“If your head chef or kitchen manager has a problem with over-communication, that’s not your person.’

Too many operators ignore early warning signs in leadership. They tolerate resistance to systems, and avoid hard conversations.

To be blunt, that’s unacceptable. This is, at the end of the day, business. True leaders don’t run away from difficult discussions, they stride confidently toward them; it’s the job.

Red flags don’t get less red if they’re ignored; they start to glow. When left unaddressed, red flags just get more expensive.

Identifying issues is a leadership skill. Having the courage to address them immediately is a leadership skill. Taking ownership of systems is a leadership skill.

Last Bite: Ownership Is a Verb

This wasn’t a session about chefs versus owners; this session was about chefs and owners working together to own their restaurant’s systems.

It was a call to action for anyone leading a kitchen, hiring a chef, or trying to build a better back-of-house culture.

Ownership isn’t about who’s in charge, it’s about who’s committed to clarity, systems, and communication. Ownership is about who shows up consistently for the business: the team, the guests, and the bottom line.

Want to own your kitchen? Take ownership of your systems.

Image: Canva

An AI-generated image of a sign onstage that reads "5-cent City"

May 7, 2025by David Klemt David Klemt No Comments

Travis Tober: Entertain Like You Mean It

Why Travis Tober Says to Toss the QR Codes and Entertain Like You Mean It

by David Klemt

This was a fun AI-generated image to create.

If you ever get the chance to hear Travis Tober speak, do it. You’ll leave with a notebook full of quotables, and strategic clarity.

You’ll get a much-needed reminder that the hospitality industry isn’t about perfection; it’s about presence.

[Side note: If you ever get to hear Tober speak on a panel with Nectaly Mendoza and/or Eric Castro, do whatever it takes to not miss that golden opportunity.]

Tober, the force behind 13 bars and restaurants across Texas (and now expanding into Chicago, Hawaii, and Florida), stood on stage and did what few multi-unit operators can do: He told the truth about scale, struggle, and how to actually make money in this business, while hopefully avoiding burnout.

He opened his first venue in 2017. Eight years and more than a dozen properties later, 2025 is the first year he’s been able to take off for a weekend. That alone tells you plenty.

The real insights, however, came from how he views operations, branding, and the guest experience. That is to say, not as a checklist, but as a form of entertainment.

“Guys, we’re in the entertainment business, not the bar business,” noted Tober after asking how many people in the room thought they were in the drinks business.

So, let’s start there.

Bartender at Heart, Operator by Design

Tober doesn’t pretend to be the best bartender in the room. In fact, he said half the people attending were probably better bartenders than he.

But, as he made clear, “I can tend bar better than you.”

What he meant was simple: he knows how to read the guest in front of him. Guest-facing hospitality pros, that’s the job. It’s not just pouring the drink, dropping food, and touching tables; it’s knowing when to be the party, and when to shut it down.

Tober trains his teams not just to serve, but to entertain.

I’ve enjoyed the privilege of attending several sessions and panels hosted by Tober. One point he made years ago has stood out to me ever since: He views recruitment and hiring, at least in part, like casting a film or TV show.

He wants the super-dialed-in bartender who’s almost too serious about their job. He wants the young gun who thinks they can tend bar better than anyone else, neophyte or world-traveled veteran. Tober himself often steps into the role of old-school bartender who can put that young gun in their place in a single shift.

The smartass, the surly lifer, everyone’s best friend, the bubbly and energetic one…he wants a full cast capable of entertaining the guests at any one of his bars.

That full cast, by the way, also means there’s a personality that appeals to (just about) any guest. This bartender and that guest aren’t connecting? Let another bartender step in, see if they can recover the guest experience, and turn around that guest’s visit.

Consistency, Not Complexity

At his Nickel City locations, a bartender in Fort Worth can walk into the Houston bar and get to work immediately; the bar stations are identical. That’s not just convenience, that’s operational intelligence and strategic clarity in action.

The same goes for the drinks: Tober tracks what sells across the portfolio. Every LTO gets tested. If a cocktail moves, it stays. If not, it goes. There are 250 drinks in the system, and the data tells him what hits.

“McDonald’s tastes like shit here [Las Vegas], and it tastes like shit in every other city. There’s a reason they’re the most-successful restaurant brand in the world.”

Consistency wins. Period.

And yet, consistency isn’t boring. His menus are a design language. He works with a designer who gets his colors, paper stock preferences, layout…everything. Every menu is a training tool for guests, and a brand story rolled into one. The goal is clarity, not clutter.

That’s why you won’t find a bloated 30-drink cocktail list at his spots. Eight to 12 is the sweet spot now, and it has been for several years. Give guests a clear path. Include some quality alcohol-free options (otherwise, you’re leaving money on the table).

When met with a guest uncertain about stepping outside of their beverage comfort zone, train your staff to redirect: “You might not like that, but you might like this.”

Paper Menus, With a Twist

Speaking of menus, Tober doesn’t mince words, nor would I ever expect him to pull his punch: “Fuck QR codes.”

He wants guests to feel something. Literally.

Tober wants guests to hold the menu in their hands. And why is that? Because he wants to hold the menu in his hands. And if he wants something specific from the bar experience, why wouldn’t he deliver it to his own guests?

However, Tober’s not a purist. In fact, he acknowledges that a paper menu with a QR code for large wine or spirits inventories could be the right blend of physical and digital. The key? Use tech to complement, not replace, the tactile experience.

Further, not everything has to be on the menu. Discovery is part of the magic of any guest experience. So, you and your team need be in the habit of asking the right questions, offering the right off-menu item that will resonate with a guest and convert them to a regular.

Let the guest feel like they just unlocked something special. Do that, and they’ll want friends and family to experience the same thing.

Make Money, Not Passion Projects

This might’ve been one of his most grounded takes of the day: “I want to make money. I want to make sure my people are making money, I’m making money, my investors are making money.”

There’s room for passion, but it better be profitable. Tober recounted a conversation with a bar owner who’d never taken inventory. Eight years of running a bar…and no inventory or costing system in place.

That’s not just risky—that’s irresponsible. And let’s be clear: That irresponsible approach to operations, if it can be deemed an approach, affects more than just the bottom line. People’s jobs are at risk when an operator doesn’t put in the work to learn and nail the fundamentals. The community will be worse off if a third place with the potential to bring people together has to close due to incompetence.

If you don’t know what your drinks cost, you don’t know what you’re making. And if your team doesn’t know how to negotiate with suppliers or ask for items that are perfect for traffic-boosting, revenue-generating LTOs, like closeout wines, you’re leaving thousands on the table.

Your Menu Is Your Mission

Tober said it best, so I won’t even try to paraphrase him: “That menu is your whole journey.”

He wants a diverse menu for a diverse crowd. The business professional, the ironworker, the sorority girl, the guest with just $20 in their pocket, all should feel comfortable, respected, and relevant when gathering at and enjoying the same bar.

While that’s building a brand and vibe, it’s also smart business: curated chaos, energy, memorable stories, and, yes, entertainment.

Final Pour

Tober didn’t get here by accident. He got here by obsessing over the stuff that many owners ignore: station layout, menu flow, vendor strategy, staff training, drink tracking, and yes, whether or not the paper stock feels right.

Further, one of the things I admire about Tober the most is his dedication to knowing his numbers. He’ll readily admit that he’s loud, and can come across as a bar owner who’s just in it for a fun time. Honestly, I think just about anyone would want to have a beer and a shot with Tober.

And while, yes, Tober knows how to have fun, and sometimes he’ll share his opinions loudly, he’ll also probably run circles around the average bartender. Most importantly, he doesn’t just know his business intimately, he knows the business inside and out.

I’ve said it before and I’ll say it again now: If I didn’t believe Tober’s approach to operations was one to emulate, or that it didn’t align with ours at KRG Hospitality, I wouldn’t share what I learned after attending one of his education sessions. In fact, I wouldn’t even attend in the first place.

If there’s one takeaway from his session, it’s this: Run your bar like a business. Even better, run it like an entertainment business.

Make your bar look like a fully realized brand, and make it feel like a show. You’re not just serving drinks, you’re entertaining and producing experiences.

And maybe, just maybe, you’ll attain a goal we at KRG Hospitality aim for all of our clients to achieve: taking an entire week off work.

Image: Canva

March 4, 2025by David Klemt David Klemt No Comments

5 Books to Read this Month: March 2025

5 Books to Read this Month: March 2025

by David Klemt

Our March book selections focus on outdoor cooking, miniaturized cocktails, restaurant design, hotel design, and prioritizing the right things.

To review the book recommendations from February 2025, click here.

Let’s jump in!

Tiny Cocktails: The Art of Miniature Mixology

Several years ago, Tales of the Cocktail featured an event highlighting Mar-tiny’s, miniature serves of an array of Martinis. Over the years, I’ve come across mini drinks at bars and pop-up events, and people have always seemed to find the concept compelling. Couple this interesting way of serving with today’s apparent preference for imbibing less alcohol and we have a recipe for successful drinks.

From Amazon: “Tiny Cocktails offers a unique and creative approach to mixology for those who want to savor delicious cocktails without overindulging. The recipes showcase smaller drinks with big flavors—an ideal way to explore new flavors and refine your mixology skills without making a full-drink commitment. Each drink comes in around 3-6 ounces, with about half the alcoholic punch of a full-sized cocktail.”

Order your copy here!

Symon’s Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking

Funnily enough, this also reminds me of an awesome, engaging Tales of the Cocktail event. Not too many TOTCs ago, Kimpton Hotels hosted an event during which every food item (save for a couple of cheese boards) was prepared outside, over fire. The result was a fantastic dinner that showcased how the simplest form of cooking, when coupled with creativity, can produce something spectacular.

From Amazon: “In Symon’s Dinners Cooking Out, Michael Symon offers 100 recipes for outdoor cooking including desserts and drinks too. Featuring fan-favorite recipes from his popular Food Network show, Symon’s Dinners Cooking Out, and brand new recipes, this cookbook is sure to excite budding and expert grillers alike. From live-fire classics like Bacon-Cheddar Smash Burgers to unexpected dishes like Fettuccine with Smoked Tomato Sauce, cooks who take it outside will find all kinds of creative ways to use their grills year-round.”

Pick yours up today!

Tasteful: New Interiors for Restaurants and Cafés

I’ve had the opportunity to speak to multiple hospitality-focused interior designers on the KRG Hospitality-produced Bar Hacks podcast. In each case, I’ve asked about their process for helping clients share their vision for a restaurant, bar, or other concept and transform it into a tangible design.

To that end, I present Tasteful, which I hope will help spark creativity in anyone considering the interior design of their own concept, and explain what they’re visualizing to others.

From Amazon: “The ever-evolving landscape of the gastronomic industry never fails to surprise with new ideas and trends—and Tasteful is a testament to that. A follow-up on the earlier gestalten title Appetizer, this book is a curated selection of the most eye-catching interiors of new restaurants, cafes, bars and all kinds of food places. Featuring a variety styles from a host of diverse locations around the planet, Tasteful serves as both a travel guide for intrepid foodies and an inspiration for those passionate about design.”

Grab a copy now!

Design: The Leading Hotels of the World

On the most-recent episode of the Bar Hacks episode I speak with Michael Suomi, an award-winning architect and interior designer who specializes in unique and complex hotel projects (along with restaurant and bar designs). That episode, and this book, should inspire those opening a hotel to knock their design out of the ballpark, and create a narrative for their property.

From Amazon: “Embark on a stunning visual journey through The Leading Hotels of the World, a collection of the world’s most exclusive independent luxury hotels, which consistently dominates prestigious awards, securing top honors in Travel + Leisure’s World’s Best Awards and Condé Nast Traveler’s Readers’ Choice Awards.”

Click here to order your copy!

Undoing Urgency: Reclaim Your Time for the Things that Matter Most

One of our goals for KRG Hospitality clients sounds simple on the surface: spend less time on their business. Imagine having the ability to step away for multiple weeks throughout the year, to actually unplug and not even think about your bar, restaurant, cafe, nightclub, or hotel. We want that for all of our guests, because while we can help make brands, brick-and-mortar businesses, and menus, and make operations run more smoothly, none of us can make more time.

Undoing Urgency, likewise, is about time, and what we do with it.

From Amazon: “Undoing Urgency…details the GAME Plan (Goals, Actions, Metrics, and Execution), which turns core values into high-priority goals and minimum effective dose actions for maximum impact. The GAME Plan works for all goals, having been used at the highest levels in business, health, life, and the most personal ambitions. It takes readers on a journey of personal discovery to identify what brings them value and joy. Ultimately, Reynolds wants to help people break free of urgency and start living a value-driven life dedicated to what is most important to them.”

Buy it now!

Image: Mikołaj on Unsplash

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

February 28, 2025by David Klemt David Klemt No Comments

Program for Unique Holidays: March 2025

Program for Unique Holidays: March 2025

by David Klemt

AI-generated image.

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your March 2025 holiday programming.

Several holidays are set against every date on the calendar, and this month 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?

To provide a handful of examples, March boasts National Cold Cuts Day, Mario Day, and Make Up Your Own Holiday Day. Those are all things you can get creative and program around, and celebrate with your guests.

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 February 2025 holidays list, click here.

March 3: National Cold Cuts Day

If you’re a deli, are partners with a deli, or otherwise serve menu items featuring cold cuts, this holiday should certainly be on your radar.

Whether you choose to feature all the cold cuts available, focus on one specifically, or offer LTO sandwiches or other items, this is a holiday worth building a promotion around.

March 5: National Absinthe Day

Some people choose to celebrate “Cinco de Marcho” on this day, “training” their kidneys for St. Patrick’s Day. Well, allow me to propose an alternative: National Absinthe Day.

While there are also clear versions, absinthe is usually green. It’s interesting, and loaded with lore. And this holiday doesn’t necessarily encourage dangerous levels of alcohol consumption.

March 7: National Cereal Day

From breakfast shots to breakfast cereal-flavored shots and cocktails, this is a simple holiday for programming beverage promotions.

And on the food side, think about how much fun your culinary team can have reimagining famous cereals as new menu items.

March 10: Mario Day

People tend to associate Mario with a few powerups: Super Mushrooms, Fire Flowers, Super Leaves, and Starman stars. So, if we extrapolate and apply these powerups to F&B, operators and their teams can craft food and drinks that feature mushrooms, edible flowers, leaves, and star shapes.

And that’s to say nothing of the suits Mario can don, enemies he bests, and other associations with Mario.

March 13: World Kidney Day

I mention kidneys toward the top of this holiday roundup. Well, operators can celebrate World Kidney Day by offering healthy, zero-alcohol beverages. Going further, they can highlight food items that are free of ultra-processed ingredients, and low in sodium, potassium, and phosphorous. Instead, promote dishes that feature lean proteins and healthy fats.

March 15: National Corn Dog Day

On its own, a standard corn dog, one can argue, isn’t that unique. So…let’s change that. If you have corn dogs on your menu, or you have the capability of adding them as an LTO, think about how far you and your culinary team can go with it.

Elote treatment to the exterior? Awesome. Panko or cornflake crust? Yes, please. Going sweet and savory with a dusting of sugar, and accompanied with ketchup and mustard? I’ll try it.

March 21: National Countdown Day

For several reasons, a lot of people seem to like a countdown. Operators can leverage this by creating a countdown that ends later on National Countdown Day.

A special food item, unique drink, or LTO menu revealed when the countdown reaches zero are just a few ideas.

March 22: National Goof Off Day

I’m always a fan of giving guests an “excuse” to blow off work, errands, and other responsibilities. Not every day, of course, but once in a while.

This year, National Goof Off Day falls on a Saturday, so it shouldn’t be too difficult to encourage guests to goof off at your restaurant or bar.

March 26: Make Up Your Own Holiday Day

Hey, have you ever thought about a holiday celebrating your business? National [insert your bar, restaurant, cafe, nightclub, hotel] Day? Well, this is the perfect time to launch just such a holiday, or anything else you can dream up.

March 30: National Virtual Vacation Day

If National Goof Off Day doesn’t work with you, your brand, and your guests, perhaps this holiday does. While one way to celebrate this day is to use VR for a “vacation,” another is to simply embrace a holiday mindset. With nearly a month to plan, I’m sure you can come up with a promotion that helps transport guests to a vacation destination via your business.

Image: Microsoft Designer

A trio of protein shake bowls on a wooden plank, resting on a bar top

February 21, 2025by David Klemt David Klemt No Comments

Are Snacks Right for Your Menu?

Are Snacks Right for Your Menu?

by David Klemt

Wow, AI-generated food that actually looks like food!

The latest “-ification” to take root in food and beverage centers around people favoring consuming several meals throughout the day.

The “snackification” of F&B menus across the industry is joining “gamification” in moving from trend to standard.

So, what is snackification, and is it right for your concept, brand, and menus?

Let’s start by tackling the first part of that question.

What is Snackification?

Looking at this word from the consumer side, snackification is the replacement of full-size meals with multiple snacks.

There are several factors to which one can point to explain how this behavior went from trend to mainstay. One prevailing theory posits that people snacked more often throughout the day during the pandemic. That particular behavior simply hasn’t fallen to the wayside.

Another driver may be cost. A percentage of consumers perceive “traditional” daypart dining as more expensive than opting for smaller items whenever they feel hungry. Whether true, false, or somewhere in between, this perception exists, and it’s strengthening snacks as a viable menu category.

Of course, there’s also the treat factor. Some people simply like to treat themselves, and a snack several times a week helps them fulfill this desire.

On the operator side, snackification is the embracing of snacks as a revenue generator.

Several restaurants have created snack sections on their F&B menus. Indeed, more than a mere handful of quick-service and fast-casual concepts are leaning into snacks.

However, the creation of QSR brands that focus on snacks truly illustrates the strength of snackification.

Should You Snackify Your Menu?

Making changes to your concept and menu requires careful consideration.

Jumping on any trend should also be done with caution; the same goes for changing an element of operations to embrace a new standard.

There are several questions that need answers before deciding to snackify your menu.

What items will you offer as snacks? With the rise in usage of GLP-1 drugs, protein-rich snacks are growing in popularity. A focus on wellness is also motivating consumers to seek out snacks that are lower in sugar and calories. However, sweet treats are still sought after. Again, careful consideration is key.
How well do you know your guests? Using data, can you say with confidence that you can leverage snacks successfully? Do you know what types of snacks will resonate with guests? Are the snacks you’re considering in alignment with your brand and concept, or will the change confuse guests?
Will offering snacks increase your costs? You need to know know with certainty how snack items will affect labor and food costs.
Will the change to snacking impact other dayparts? It’s possible the shift can cannibalize dayparts, which will affect your costs, traffic, and revenue.
Can you transform items already on your menu into snacks? Doing so could keep your costs under control, and help you make the shift quickly. What on your menu is high in protein, craveable, and able to be produced in smaller portions easily?

It’s quite likely that snacks will resonate with your guests. However, you need to know, not guess. What does your data tell you about traffic, item sales, and guest preferences?

As I’ve said before, success in this business comes down to math, not magic.

Image: Microsoft Designer

February 13, 2025by David Klemt David Klemt No Comments

Go Orange this Valentine’s Day

Go Orange this Valentine’s Day (and Beyond)

by David Klemt

There’s a new, exciting aperitivo from the House of SAVOIA, and it’s flavor profile and color are perfect for celebrating Valentine’s Day.

In fact, SAVOIA Orancio is ideal for celebrating life on any day. Slowing down to appreciate and enjoy is the purpose, after all, of aperitivos and aperitivo culture.

I had the opportunity to chat with Giuseppe Gallo, founder of CASA-SAVOIA (and ITALICUS), about the new Orancio expression, and more on the Bar Hacks podcast.

The orange hue comes from this aperitivo’s base: natural orange wine. This wine is combined with Italian white wine, and spices that pay tribute to the famed Silk Road. These include cinnamon, ginger, and saffron.

Regular readers of KRG Hospitality articles, and listeners of our Bar Hacks podcast, are aware that I’m a strong proponent of bar programs executing an aperitivo hour in place of a traditional happy hour (if it meshes with the concept, of course).

Aperitivos aren’t simply a drink; they’re an integral element of socializing, and Italian drinking culture. Whereas a happy hour is often perceived by some guests as a window in which to visit a bar for discounted drinks and dishes, an aperitivo hour centers largely around bringing people together.

Whether friends or strangers, the key difference is that rather than focusing on downing many “cheaper” drinks before time runs out, the focus is on slowing down, letting go of the stress of the workday, gathering, and preparing for dinner.

To learn more about SAVOIA Orancio and aperitivo culture, listen to Bar Hacks episode 130 on Spotify, Apple Podcasts, or wherever you listen to podcasts. Cheers!

Orancio Spritz

We can trace the origins of the Spritz to 1800s Veneto, one of the 20 regions that comprises Italy. The Spritz evolved in the 1920s, adding bitters, soda, and ice. In the 1970s, as the story goes, the cocktail evolved again, calling for Prosecco rather than still wine.

2 parts SAVOIA Orancio
2 parts Prosecco
3 Green and red grapes to garnish

Add ice to a wine or balloon glass, then add equal parts SAVOIA Orancio and Prosecco. Garnish with the grapes, and serve.

Orancio & Soda a.k.a. L’Americano

Proof that some of the best, most-refreshing cocktails are the simplest. The Americano is described as the link between Italian aperitivo drinking culture and American cocktail culture.

Fun fact: We’ve all come to understand that James Bond has an affinity for Vodka Martinis (as well as other Martinis). However, the first drink 007 ever orders in the first-ever James Bond novel is an Americano.

2 parts SAVOIA Orancio
2 parts Soda water
3 Green and red grapes to garnish

Fill a highball glass with ice, and then add SAVOIA Orancio and soda water. Garnish with grapes, then serve.

Orancio Negroni

Yes, I’m aware that a traditional Negroni is an equal parts combination of Campari, London dry gin, and sweet vermouth. Trust me—and more importantly, trust Giuseppe Gallo—that this Negroni version is worthy of the name.

2 parts SAVOIA Orancio
1 part London dry gin
3 Green and red grapes to garnish
Garnish alternative: Orange wedge or peel

Add ice cubes (or one large cube or sphere) to an Old Fashioned glass. Then, add SAVOIA Orancio and gin, and stir. Alternatively, add the two liquid ingredients and ice to a mixing glass for a more traditional preparation. Stir, and strain into a prepped Old Fashioned glass. Garnish with grapes, or with an orange peel to more closely resemble a Negroni. Alternatively, set an orange wedge on top for more of a Sbagliato presentation.

Orancio Margarita

Looking to offer your guests something a bit different? The Orancio Margarita is an Italian twist on one of the most-iconic cocktails ever created.

1 part SAVOIA Orancio
1 part Tequila blanco
Half-part fresh-squeezed lime juice
1 barspoon Agave nectar
Lime wheel to garnish

Prepare a rocks glass by adding ice. (I also suggest experimenting with a salt rim.) Add ice and all liquid ingredients to a shaker, and shake well. Strain into the prepped rocks glass, and garnish with a lime wheel.

Image provided by SAVOIA

Note: Neither the author nor any representative of KRG Hospitality received compensation, monetary or otherwise, in exchange for this article.

February 7, 2025by David Klemt David Klemt No Comments

5 Books to Read this Month: February 2025

5 Books to Read this Month: February 2025

by David Klemt

Our February book selections focus on bartender techniques and cocktail balance, mushrooms, fusion, leadership, and mastering the fundamentals.

To review the book recommendations from January 2025, click here.

Let’s jump in!

Mushroom Gastronomy: The Art of Cooking with Mushrooms

On a recent episode of the Bar Hacks podcast, the topic of mushrooms in cocktails came up briefly. While mushrooms are somewhat divisive in the beverage space, they remain an important culinary staple. To that end, we want to put Mushroom Gastronomy on your radar.

Authored by culinary writer and mushroom specialist (seriously, don’t try foraging without expertise; consuming or serving the wrong mushrooms can severely, permanently harm or kill your, your team, and your guests) Krista Towns, this book shares just about everything you could hope to know about more than a dozen edible mushrooms, and features more than 100 recipes, along with fantastic photos.

From Amazon: “The book explores 25 of the most popular edible and delicious mushrooms. Stunning photographs introduce each variety, including their unique nutritional values, ideal cooking methods, culinary tips, and flavor pairings, making this book a go-to resource for anyone interested in cooking with mushrooms.”

Grab the hardcover today.

The Cocktail Balance 2.0

As the title of this book suggests, this is the followup to The Cocktail Balance, written by Stanislav Harcinik. The Cocktail Balance 2.0 dives even deeper into bartending and mixology, focusing on theory, practice (including infusion and carbonation), inspiration, and, of course, recipes. Nearly 300 pages are packed with knowledge, recipes, and beautiful photography. The first batch of books sold out quickly, but pre-orders are open for April of this year.

From the website: “Divided into three sections—theoretical, practical, and inspirational—the book provides in-depth knowledge on various aspects of bartending. The theoretical section includes detailed Excel sheets covering margins, cocktail costs, inventory management, and profitability, giving insights into the financial aspects of bartending. It also delves into advanced mixology techniques such as carbonation, clarification, and the use of enzymes, which have recently become more popular in bars.”

Pre-order yours here!

Give and Take: Why Helping Others Drives Our Success

We’ve recommended multiple books written by professor and researcher Adam Grant, including Think Again and Originals. Give and Take may be just over ten years old, but it’s lessons and message or no less relevant than they were in 2014.

From Amazon: “For generations, we have focused on the individual drivers of success: passion, hard work, talent, and luck. But in today’s dramatically reconfigured world, success is increasingly dependent on how we interact with others. In Give and Take, Adam Grant, an award-winning researcher and Wharton’s highest-rated professor, examines the surprising forces that shape why some people rise to the top of the success ladder while others sink to the bottom. Praised by social scientists, business theorists, and corporate leaders, Give and Take opens up an approach to work, interactions, and productivity that is nothing short of revolutionary.”

Order the paperback here.

Cutting Up in the Kitchen: Food and Fun from Southern National’s Chef Duane Nutter

I don’t usually include more than one pre-order in a monthly roundup. In fact, I try to avoid including them too often. However, this book came up on my radar, and I want to share it with you.

Cutting Up in the Kitchen is written by Chef Duane Nutter, known for fusing Southern food with other cuisines and flavors, whether regional or international. Further, Chef Nutter isn’t afraid to infuse his writing with humor. Those looking for culinary innovation and inspiration should pre-order this book today.

From Amazon: “This cookbook, full of sophisticated yet approachable recipes, is organized like a comedy act with chapter titles such as The Set Up (Cocktails), Stock Material (Sauces and Condiments), Open-Mikers (Appetizers, Salads, and Soups); Bit Parts (Side Dishes); The Hook (Fish and Seafood Main Courses); Headliners (Main Courses), and Curtain Calls (Desserts). You will find recipes for Spiced Rum Iced Coffee and Coconut Negroni to whet your whistle; Smoked Paprika Compound Butter and Mustard Green Chimichurri to flavor dishes; Arugula Salad with Golden Beets, Pickled Grapes, and Spiced Pecans along with Pimento Cheese Deviled Eggs to start the meal; Sautéed Royal Red Shrimp with Bourbon Maque Choux or Lamb Burger Helper for a main course, and Buttermilk and Honey Ice Cream, Citrus Bread Pudding, or Cheesecake Flan to close the show. A good time will be had by all!”

Pre-order here!

Bar Hacks: Developing The Fundamentals for an Epic Bar

If you haven’t read Bar Hacks yet, this is KRG president and principal consultant Doug Radkey’s first book. In his this book he explains the importance of nailing the fundamentals in order to:

start your operator journey in the best possible position;
stabilize your business; and
scale when the time comes, if that’s what you want.

From Amazon: “This informative and conversational book is the perfect read for aspiring or seasoned bar, pub, lounge, or even restaurant owners, operators, and managers looking for that competitive edge in operations! If you’re looking for both fundamental and in-depth planning methods, strategies, and industry focused insight to either start or grow a scalable, sustainable, memorable, profitable, and consistent venue in today’s cut-throat industry–Bar Hacks is written just for you!”

Click here to get your copy today!

Image: Mikołaj on Unsplash