Food & Beverage

A bottle of ITALICUS Rosolio di Bergamotto and two cocktails, resting on a ledge overlooking the ocean.
by David Klemt David Klemt No Comments

A Brand-New Day: Celebrating ITALICUS

A Brand-New Day: Celebrating ITALICUS

by David Klemt

A bottle of ITALICUS Rosolio di Bergamotto and two cocktails, resting on a ledge overlooking the ocean.

I want to go to there, and drink that.

Operators, bar teams, and guests have the opportunity to partake in the first-ever National Rosolio Day, launched by ITALICUS Rosolio di Bergamotto.

The brand, known in part for its elegant and instantly recognizable bottle, is celebrating its eighth anniversary. To acknowledge their growth and mark this milestone, ITALICUS is launching the inaugural National Rosolio Day this coming Sunday, September 1.

I have to give the brand an approving nod here. They could be launching National ITALICUS Day. Instead, they’re celebrating the liqueur category that Giuseppe Gallo and the ITALICUS team have (re)introduced to modern cocktail lovers: rosolio.

I’ll get into the category in a moment. For now, there’s an interesting detail about the brand, the bottle, and the bar holiday launching on September 1.

Traditionally, eighth anniversaries are marked with gifts of bronze and pottery. Looking at the alluring, turquoise bottle, the label and stopper, one can argue, look bronze. Focusing on the stopper, there’s a relief of Bacchus, which looks like it could be porcelain, a form of pottery.

It’s almost like the team and bottle designer were prescient, and set the stage for this new bar holiday before the first case was ever shipped.

Global Celebration

Bars in France, Hong Kong, Hungary, Italy, New Zealand, the UK, the US, and Switzerland are participating via an exclusive cocktail menu.

One bartender recognizable the world over is LP O’Brien. Fans of the Netflix show Drink Masters know that O’Brien won the first season.

LP O'Brien, the winner of the Netflix show Drink Masters, holding an ITALICUS book, surrounded by ITALICUS bottles.

I need that book, and that back bar.

Her part in the National Rosolio Day celebration includes a series that will educate people on ITALICUS and aperitivo culture. I’m certainly looking forward to learning more about the brand, rosoli, and apertivos from one of the best bartenders and mixologists in the business.

Of course, there’s no reason operators reading this can’t show their support for National Rosolio Day by introducing their guests to ITALICUS and aperitivo culture.

As this will become an annual celebration, bars can plan to participate officially in 2025 and beyond.

Cheers!

Roso-what-now?

So, you likely know what a liqueur is. And I’m willing to go out on a limb and assume you’re familiar with aperitivos.

But what, you may be wondering, is a rosolio?

This drinks category is a low-ABV Italian liqueur that, according to multiple sources, predates amaro, bitters, and vermouth. This ancient liqueur was, of course, homemade, so the botanicals varied wildly depending on region and who was creating a particular batch.

ITALICUS, for example, is crafted using Bergamot oranges from Calabria (considered by many to be the finest citrus in the world), citrons from Sicily, chamomile sourced from Lazio, and several Northern Italian herbs, including gentian, lavender, lemon balm, and yellow roses.

Clearly, these flavors are perfect for summer sipping. Of course, with a bit of creativity, creating cocktails that appeal to guests every season is quite an easy feat to accomplish.

Given its name, you may be curious about the use of rose petals in the production of rosolio. Well, while there are rosoli made with rose petals as an ingredient, rosolio translates to “morning dew,” or “dew of the sun.”

Operators and bar teams interested in implementing an Aperitivo Hour rather than (or in addition to) a standard happy hour have the perfect opportunity this coming Sunday. National Rosolio Day is ideal for leveraging the growing popularity of low-ABV drinks. This new holiday is also one of the best times to introduce guests to relaxing, socializing, and starting their evening with an aperitivo.

So, this weekend (and throughout the month of September), raise a glass to ITALICUS and the brand’s eighth anniversary.

For more details, check out the press release below.

ITALICUS CELEBRATES 8 YEARS WITH THE INAUGURAL NATIONAL ROSOLIO DAY ON SEPTEMBER 1st AND A MONTH DEDICATED TO THE APERITIVO

ITALICUS and mixologist LP O’Brien partner to celebrate the Italian Aperitivo culture across the world in honor of the brand’s 8th anniversary

NEW YORK, NEW YORK (August 28, 2024)—ITALICUS Rosolio di Bergamotto announces the first ever National Rosolio Day on September 1st in honor of the brand’s 8th anniversary. During the month of September, the brand will celebrate the aperitivo around the world with 8 countries taking part to host week-long events featuring special cocktails created with ITALICUS to allow consumers to discover the Rosolio di Bergamotto through its drinks, story and innovation.

Founded in 2016 by Giuseppe Gallo, ITALICUS Rosolio di Bergamotto was created to bring back the forgotten Rosolio category. Made using the finest Italian ingredients, ITALICUS’ bottle design embodies the history and heritage of Italy’s distinctive regions, while telling the story of Rosolio’s traditional drinking occasion of aperitivo and its culture.

September 1st is officially recognized as National Rosolio Day thanks to ITALICUS. For this recurring holiday, ITALICUS has partnered with LP, Lauren O’Brien – renowned mixologist and winner of the Netflix series Drink Masters in 2023 – who will present a mini-series campaign to educate consumers about the brand, aperitivo category and culture. To further explore the best ways to enjoy ITALICUS, LP will be promoting ITALICUS through the art of mixology to demonstrate how you can drink ITALICUS and which easy-ingredient aperitivo cocktails can be replicated at home.

The 8 countries that are a part of the anniversary campaign include: Italy, France, Hong Kong, Hungary, New Zealand, The United Kingdom, The United States and Switzerland. Additionally, the bars that are a part of the initiative will be launching week-long activations whereby consumers can try delicious ITALICUS cocktails from an exclusive menu. The list of bars can be found through the website: https://rosolioitalicus.com/the-art-of-italicus/rosolio-day.

Along with these bars, ITALICUS can also be tasted and explored in some of the world’s 50 best bars including: Connaught Bar in London, Sips in Barcelona, Freni e Frizioni in Rome, Double Chicken Please in New York, Bar Leone in Hong Kong, Maybe Sammy in Sydney, Cafe La Trova in Miami and BKK Social Club in Bangkok.

“The aperitivo is a global trend started in Italy,” comments Giuseppe Gallo, founder of ITALICUS. “Now having a trendy moment around the world, the aperitivo blends tradition and innovation in its story and is served in many cocktails at the best global bars. For this campaign, we are extremely excited to partner with LP O’Brien – one of the most creative minds in the international mixology scene – to inaugurate Rosolio Day on September 1st.”

“Being part of the anniversary and ITALICUS’s launch of Rosolio Day is a tremendous honor,” explains LP. “I’m incredibly grateful to be associated with a brand that demonstrates such thoughtfulness in every aspect – from crafting the liquid to designing the bottle and creating a captivating story. Giuseppe, with his extensive experience in the beverage industry, has created something truly special with ITALICUS.” 

National Rosolio Day is dedicated to celebrating the history of the liqueur. Dating back to the Renaissance period, Rosolio is an Italian liqueur that was originally crafted in convents and monasteries as a medicinal tonic. Rosolio, meaning “dew of the sun,” is traditionally made from a base of alcohol, unrefined sugar, water and infused with botanicals, herbs, and fruits – with the most common flavors using spices or citrus fruits. Its preparation was a family traditional craft which was passed on from generation to generation. This liqueur was often used as a welcome drink (or “Cordiale” in Italian) at home.

Despite a decline in the 19th century, Rosolio has experienced a modern revival, driven by the craft cocktail movement and a renewed appreciation for conventional spirits. Today, Rosolio is enjoyed as an aperitif or digestif and brands like ITALICUS have revitalized the category by combining historic methods with contemporary flavors like the bergamot citrus orange – bringing the liqueur to a new generation of enthusiasts.

ITALICUS Rosolio di Bergamotto is sold in 700ml bottles at 20% ABV and is available at select retailers including Curiada and Total Wine for $39.99.

About ITALICUS® Rosolio Di Bergamotto

ITALICUS was created by the authority in Italian spirits, Giuseppe Gallo, to bring back the forgotten Rosolio category. With key notes of Calabrian bergamot, ITALICUS is made using the finest Italian ingredients to create a sip of Italy. The striking bottle design embodies the history and heritage of Italy’s distinctive regions, whilst telling the story of Rosolio’s time-honored traditional drinking occasion of Aperitivo.

ITALICUS is one of the top awarded aperitivo brands globally. ITALICUS Rosolio di Bergamotto was awarded Best New Spirit 2017 at the prestigious Tales of the Cocktail Spirited Awards, and Top Trending Liqueur Brand by Drinks International in the years from 2019 to 2024.

Additional awards include: DOUBLE GOLD – World Wine Spirits Trophy 2021; Italian Aperitif of the year GOLD MEDAL – NYISC 2021 and 2016; Tasting GOLD medal 2018, 2019 – Women & Wine and spirits awards; Best New European Spirit at the Mixology Awards 2017 in Berlin; Best Product at FIBAR 2017; Packaging awards GOLD MEDAL 2017 and Contemporary Awards TROPHY – International Wine & Spirits Competition 2017; Packaging Trophy – Harpers Design 2017; Gold Medal – San Francisco World Spirits Competition 2017; Platinum Best of Luxury – Pentawards 2017; Best New Product – Bar Awards 2016; EXCEPTIONAL quality certificate – Difford’s Guide 2016.

About Giuseppe Gallo

Giuseppe Gallo is one of the world’s most respected bartenders and drinks-industry innovators, with an unrivaled passion for the drinks business and an inimitable source of knowledge and insight into the world of aperitivo. Hailing from the Amalfi Coast, his passion for mixology stems from his strong Italian heritage. Giuseppe is widely considered a vermouth expert and he has spent over 15 years traveling the world and educating consumers and professionals on the category. This work has culminated in winning ‘International Ambassador of the Year’ at the prestigious awards in the drinks industry, Tales Of The Cocktail’s Spirited Awards in 2014. In September 2016 he created Italicus Rosolio di Bergamotto which reinvigorated a forgotten aperitivo category, which has won countless industry awards since its launch. In 2019, Giuseppe launched the Roma Bar Show, the first-ever international cocktail festival in the country.

About LP

LP O’Brien is an Afro-Boricua trailblazer in the world of mixology, research and development, renowned for her innovative approach and expertise in crafting exceptional beverages. She gained widespread recognition as the inaugural winner of the Netflix competition series Drink Master, where her creativity and skill set her apart from a field of talented competitors. Despite being sober for a little over a year, LP has continued to excel in her craft, demonstrating that a passion for mixology doesn’t require consuming alcohol. Her unique perspective and commitment to understanding the art of drink-making have made her a leading figure in the industry.

LP’s impressive portfolio includes collaborations with major corporations and celebrities. She has worked with Disney, Food & Wine, American Express, and has created bespoke beverage experiences for high-profile clients such as Christy Carlson Romano and Vanessa Hudgens, along with crafting the signature non-alcoholic beverage for the 2023 Primetime Emmy Awards. Her ability to blend flavors and create memorable drink experiences has earned her a reputation as a top-tier celebrity mixologist.

Images: ITALICUS

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A chef in a commercial kitchen, using a set of combi-ovens.
by David Klemt David Klemt No Comments

The Comprehensive Guide to Combi Ovens

The Comprehensive Guide to Combi Ovens: Efficiency, Versatility, and Performance

by Nathen Dubé

A chef in a commercial kitchen, using a set of combi-ovens.

That’s some impressive AI-generated commercial kitchen equipment.

The versatility of combi ovens stems from their ability to combine multiple cooking methods into a single unit, making them a must-have for any professional kitchen.

These appliances have revolutionized the way we cook in the dynamic realm of modern kitchens.

In this comprehensive guide, we’ll explore the efficiency, versatility, and performance of combi ovens, helping you understand why they’re essential for contemporary culinary success.

What is a Combi Oven?

Definition and Basic Functionality

A combi oven is a kitchen powerhouse that combines convection, steam, and a mix of both cooking methods.

This multipurpose bit of kitchen kit can bake, roast, grill, steam, and even sous-vide. With such incredible functionality and versatility, combi ovens are indispensable for any culinary operation.

History and Evolution

Introduced in the 1970s, the combi oven has come a long way from its humble beginnings.

Early models were basic convection ovens with a simple steam function. Today, they boast advanced features like programmable settings, precise temperature and humidity controls, and smart technology integration.

The evolution of combi ovens has been marked by several key innovations. Initially, combi ovens were large, cumbersome units that required significant space and manual operation. However, as technology advanced, these ovens became more compact, efficient, and user-friendly. The introduction of digital controls, touchscreens, and programmable settings has made it easier for chefs to achieve precise cooking results with minimal effort.

Key Components and Features

Modern combi ovens are equipped with several advanced components.

  • Fan and Motor: Ensures even heat distribution. The fan circulates hot air around the food, allowing for uniform cooking and browning.
  • Steam Generator: Produces steam for moist cooking. This feature is essential for steaming vegetables, fish, and other delicate items without drying them out.
  • Touchscreen Interface: For easy programming and monitoring. Chefs can set specific cooking times, temperatures, and humidity levels with just a few taps on the screen.
  • Temperature and Humidity Sensors: For precise control over cooking conditions. These sensors ensure that the oven maintains the desired environment, leading to consistent results.

The Versatility of Combi Ovens

Range of Cooking Methods

Combi ovens excel in offering diverse cooking methods, including those below.

  • Steaming: Perfect for vegetables, seafood, and delicate items. Steaming helps retain nutrients and natural flavors while ensuring even cooking.
  • Baking: Ideal for bread, pastries, and desserts. The convection function provides even heat distribution, resulting in perfectly baked goods.
  • Roasting: Achieves a crispy exterior while keeping the interior moist. This method is great for meats, poultry, and root vegetables.
  • Grilling: Adds a charred flavor to meats and vegetables. The high heat of the grill function sears the outside, creating a delicious crust.
  • Sous-Vide: Ensures precise temperature control for slow cooking. This method involves cooking food in a vacuum-sealed bag in a water bath, resulting in tender and flavorful dishes.

Examples of Dishes

Combi ovens can handle a variety of dishes, demonstrating their versatility.

  • Roast Chicken: Achieve a golden, crispy skin while keeping the meat juicy and tender.
  • Steamed Fish: Cook delicate fish fillets to perfection, preserving their texture and flavor.
  • Croissants and Baguettes: Bake flaky, golden pastries with consistent results.
  • Grilled Vegetables: Enhance the natural flavors of vegetables with a slight char.
  • Sous-Vide Steaks: Cook steaks to the perfect level of doneness with precise temperature control.

Combi Oven Benefits

Combi ovens are versatile enough to benefit various culinary environments.

  • Restaurants: Handle high-volume orders efficiently. Chefs can prepare multiple dishes simultaneously, reducing wait times, and improving service.
  • Catering: Provide versatility for diverse menus. Caterers can offer a wide range of dishes without needing multiple appliances.
  • Hotels: Ensure consistent quality for large-scale food service. Hotel kitchens can maintain high standards across various meal services, from breakfast buffets to fine dining.

Comparison to Traditional Cooking Equipment

Compared to traditional ovens and steamers, combi ovens are more energy-efficient and cost-effective. They reduce the need for multiple appliances by combining cooking methods into one.

This consolidation leads to lower energy consumption, and reduced operational costs.

How Combi Ovens Save Energy

Combi ovens save energy through several mechanisms.

  • Reduced Cooking Time: Faster cooking with combined methods. The combination of convection and steam accelerates the cooking process, reducing overall energy use.
  • Efficient Heat Distribution: Even cooking reduces energy waste. The fan and motor ensure that heat is distributed evenly, eliminating hot spots and undercooked areas.
  • Programmable Settings: Optimize energy use for different recipes. Chefs can program the oven to use the most efficient cooking method for each dish, minimizing energy consumption.

Impact on Food Waste Reduction and Sustainability

Combi ovens contribute to sustainability in several ways.

  • Reducing Food Waste: Precise cooking reduces overcooking and waste. The ability to control temperature and humidity accurately ensures that food is cooked to perfection, minimizing leftovers and discarded items.
  • Lower Utility Costs: Efficient energy use lowers bills. The reduced cooking time and optimized energy consumption lead to significant savings on utility bills.
  • Sustainable Cooking Practices: Support eco-friendly kitchen operations. By using less energy and reducing food waste, combi ovens help kitchens operate more sustainably.

Maintenance Tips and Best Practices

Daily and Weekly Maintenance Routines

Regular maintenance ensures optimal performance and longevity.

  • Daily: Clean the interior and exterior surfaces, empty the drip tray, and check the door seals. Wipe down the touchscreen interface to keep it responsive.
  • Weekly: Descale the steam generator, clean the fan and motor, and inspect all components for wear and tear. This routine helps prevent buildup, and ensures the oven operates efficiently.

Cleaning and Descaling Tips

Proper cleaning and descaling are crucial for maintaining the combi oven’s performance.

  • Cleaning: Use non-abrasive cleaners and soft cloths. Avoid harsh chemicals that could damage the oven’s surfaces or components.
  • Descaling: Follow manufacturer instructions for descaling solutions and procedures. Regular descaling prevents mineral buildup that can affect the steam generator’s performance.

Troubleshooting Common Issues

Address common issues promptly to avoid downtime.

  • Inconsistent Cooking: Check temperature settings and fan operation. Ensure the oven is preheated properly, and that the fan is distributing heat evenly.
  • Steam Issues: Inspect the steam generator and descaling schedule. Regular descaling can prevent steam production problems.
  • Error Codes: Refer to the user manual for specific error resolutions. Most combi ovens have built-in diagnostics to help identify and resolve issues.

Importance of Regular Professional Servicing

Professional servicing ensures longevity and performance. Schedule regular check-ups with certified technicians to keep your combi oven in top condition.

These experts can identify potential issues before they become major problems, and ensure that the oven operates at peak efficiency.

Choosing the Right Combi Oven

When selecting a combi oven, consider several key factors:

  • Size and Capacity: Match the oven size to your kitchen’s needs. Smaller kitchens may benefit from compact models, while larger operations may require higher-capacity units.
  • Features: Look for advanced controls, programmability, and energy efficiency. Consider features like multi-stage cooking, recipe storage, and automatic cleaning functions.
  • Brand Reputation: Choose reputable brands known for quality and reliability. Research customer reviews and industry recommendations to find a trusted manufacturer.
  • Budget: Balance cost with the oven’s features and benefits. While high-end models may offer more advanced features, there are also budget-friendly options that provide excellent performance.

Case Studies and Expert Recommendations

Explore success stories from top chefs and kitchens to see how combi ovens have transformed their culinary operations. For example, a renowned restaurant may use a combi oven to streamline its kitchen workflow, resulting in faster service and improved dish consistency.

Insights from industry experts can guide your decision, offering tips on selecting and using the best combi oven for your needs. Interviews with chefs who have integrated combi ovens into their kitchens successfully can provide valuable perspectives on maximizing the benefits of these appliances.

Integration and Practical Tips

Smooth integration involves several steps.

  • Space Planning: Ensure adequate space for the oven and ventilation. Measure the available area, and consider the oven’s dimensions. Include any clearance needed for door opening, and maintenance access.
  • Electrical and Plumbing: Confirm compatibility with your kitchen’s infrastructure. Check that the oven’s electrical requirements match your kitchen’s power supply, and that you have the necessary plumbing connections for the steam generator.
  • Workflow Optimization: Position the oven for easy access and efficiency. Consider the flow of your kitchen operations, and place the oven where it can be reached by chefs and kitchen staff easily.

Training Staff for Optimal Use

Proper training is essential for maximizing the benefits of a combi oven.

  • Hands-On Training: Provide practical demonstrations for staff. Show them how to operate the oven, program settings, and use different cooking methods.
  • User Manuals: Ensure staff are familiar with the oven’s features and controls. Distribute user manuals, and provide training sessions to cover all aspects of the oven’s operation.
  • Ongoing Education: Update training regularly as new features or recipes are introduced. Continuous education helps staff stay proficient with the oven, and explore new cooking techniques.

Maximizing the Benefits in Daily Operations

To fully leverage a combi oven, consider the following tips.

  • Menu Planning: Design menus that utilize the oven’s versatility. Incorporate dishes that can be prepared using different cooking methods to showcase the oven’s capabilities.
  • Batch Cooking: Optimize batch sizes for efficiency. Use the oven’s capacity to cook multiple dishes at once, reducing cooking time and energy use.
  • Monitoring and Adjustments: Monitor cooking processes continually, and adjust for consistency. Check the oven’s performance regularly, and fine-tune settings to achieve the best results.

Conclusion

Combi ovens are a cornerstone of modern kitchen efficiency, offering unparalleled versatility and performance. By incorporating a combi oven into your kitchen, you can enhance creativity, improve operational efficiency, and achieve consistent, high-quality results. Explore your options and consult with experts to find the perfect combi oven for your culinary needs.

The benefits of combi ovens extend beyond just cooking versatility. Their energy efficiency, cost-effectiveness, and impact on food waste reduction make them an excellent investment for any kitchen.

With proper maintenance and staff training, a combi oven can transform your culinary operations, delivering delicious results every time. Whether you’re a restaurant, catering service, or hotel, a combi oven can elevate your kitchen’s capabilities and help you meet the demands of modern dining.

Image: Microsoft Designer

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An AI-generated image of two tourists looking at a map and smiling in a destination city
by David Klemt David Klemt No Comments

The Evolution and Impact of Tourist Traps

The Evolution and Impact of Tourist Traps

by Doug Radkey

An AI-generated image of two tourists looking at a map and smiling in a destination city

AI images are improving at an alarming rate.

For many reading this, I am sure the term “tourist trap” conjures images of overpriced souvenirs, subpar dining experiences, and crowded attractions.

I had an interesting experience with my daughter in Niagara Falls, Ontario, Canada, recently. After reflecting upon it, I thought it would be a good time to explore how tourist traps, particularly restaurants, have evolved over time.

This includes their impact on local economies, changing traveler perceptions, and strategies for developing more authentic experiences.

The Evolution of Tourist Traps

The term “tourist trap” originated as a descriptor for businesses or locations that exploit travelers by offering overpriced goods and services, often with low quality or minimal value.

The concept dates back to the early days of tourism when travelers, unfamiliar with local customs and pricing, were easy targets for less-than-scrupulous vendors. Tourist traps were characterized by their strategic placement near popular attractions, capitalizing on high foot traffic and the desire of visitors to experience something unique or memorable.

Early tourist trap restaurants were notorious for their inflated prices and subpar offerings. These establishments often lured tourists in with flashy signage, gimmicky themes, or promises of local cuisine, only to deliver mediocre food and service.

For instance, restaurants near iconic landmarks like the Eiffel Tower in Paris or Times Square in New York City became known for their exorbitant prices, poor quality meals, and lackluster service. These venues capitalized on their prime locations, knowing that many tourists were willing to pay a premium for the convenience and the experience of dining near a famous site.

Further, the evolution of tourist traps has been significantly influenced by globalization and the rise of mass tourism. As travel became more accessible and affordable, an increasing number of people from diverse backgrounds began exploring popular destinations. This surge in global tourism created a lucrative market for businesses catering to tourists, leading to the growth of tourist traps around the world.

Trap to Destination?

In response to changing consumer preferences, some tourist traps have evolved to offer more polished and refined experiences while still maintaining high price points.

Modern tourists are often more discerning today and seek authenticity, quality, and unique experiences. To cater to these demands, some tourist traps have rebranded themselves, focusing on improved aesthetics, service quality, and curated experiences.

For example, many historical tourist trap restaurants have undergone renovations to offer upscale dining experiences, complete with gourmet menus and stylish interiors. While these establishments still target tourists, they attempt to justify their premium prices by providing a more sophisticated ambiance and higher-quality offerings. In this way, they begin to evolve from tourist traps to destinations.

However, despite these improvements, the underlying business model often remains the same: capitalizing on tourists’ willingness to pay extra for convenience, and the allure of a trendy or iconic location.

As tourism continues to grow, the challenge for travelers will be to distinguish between genuinely enriching experiences and those that are merely polished traps for their money.

On the flip side, the opportunity for operators is there to curate a concept and brand that delivers on the true promise of an experience, even with higher prices, by providing perception of value and quality service.

Impact on Local Economies

Tourist traps, despite their often-negative connotation, do have a significant impact on local economies in both positive and negative ways. While they can be vital sources of revenue and employment in popular tourist destinations, they also come with drawbacks that can affect the local community and economy.

Revenue Generation

Tourist traps are frequently positioned in areas with high foot traffic, such as locations near landmarks, natural wonders, and cultural sites.

These businesses capitalize on the influx of tourists, generating substantial revenue through the sale of goods, services, and experiences. This influx of tourist dollars can be a major economic boon for regions that rely heavily on tourism, providing a steady stream of income that supports local infrastructure and public services.

Job Creation

The presence of tourist traps often leads to job creation, as these brands require staff for various roles.

This employment can be particularly valuable in regions with limited job opportunities, offering work to locals who might otherwise struggle to find employment.

Contributions to Local Tax Revenues

In many cases, the taxes generated by tourism-related businesses help maintain and develop the very attractions that draw visitors to the area, creating a symbiotic relationship between tourism and community development.

Economic Leakage

One of the major criticisms of tourist traps, however, is economic leakage, from which a significant portion of the money spent by tourists leaves the local economy.

This often occurs when tourist trap businesses are owned by large corporations or non-local entities. This leakage can be particularly detrimental in areas where the local economy is heavily dependent on tourism.

Driving Up Prices

As businesses target tourists who may be willing to pay premium prices, the cost of living in popular tourist areas can increase.

This phenomenon, often referred to as “tourist inflation,” can make it difficult for the local residents to access affordable housing, groceries, and other essential goods.

Crowding-Out Effect

As tourists flock to well-known attractions and establishments, smaller, locally-owned businesses may struggle to compete.

This can result in a loss of cultural diversity and authenticity, as traditional shops, restaurants, and artisans on the outskirts of the tourist area are pushed out in favor of more commercially successful (and convenient) tourist traps.

Changing Perceptions of Travelers

The traditional appeal of tourist traps—often characterized by easily accessible, heavily marketed attractions with high prices and standardized experiences—has waned in recent years.

Modern travelers are increasingly seeking authenticity and immersion, favoring genuine connections with local culture and experiences rather than conventional tourist offerings. This shift has led to a growing demand for unique and meaningful experiences that go beyond the superficial allure of traditional tourist traps.

Rather than flocking to the most popular attractions, they are more inclined to explore local neighborhoods, dine at lesser-known eateries, and participate in cultural activities that provide a more genuine understanding of the place they are visiting.

This trend reflects a broader desire for meaningful travel, where the journey is not just about sightseeing but also personal growth and cultural exchange.

The preference for immersive experiences has also led to an increased interest in activities such as cooking classes, guided cultural tours, and community-based tourism initiatives. These experiences often provide travelers with hands-on opportunities to learn, and participate in local traditions, offering a deeper connection to the destination.

Experiential Travel

The shift in traveler preferences over the past few years has given rise to travel companies that specialize in experiences that are off the beaten path. These experiential companies curate unique itineraries that focus on lesser-known attractions, local interactions, and culturally enriching activities.

For example, companies like Airbnb Experiences and G Adventures offer travelers the chance to explore hidden gems and participate in local customs, far removed from the typical tourist circuit. These experiences cater to travelers who want to avoid the crowds and discover the authentic essence of a place.

Travelers are becoming more conscious of their impact on the destinations they visit. An understanding of cultural sensitivity and sustainable tourism have also gained prominence. Modern tourists are increasingly aware of the negative consequences of mass tourism, such as environmental degradation, cultural commodification, and the displacement of local communities.

As a result, they seek out travel experiences that align with their values, emphasizing respect for local customs and traditions, as well as environmental stewardship.

The shift in traveler perceptions has redefined the concept of tourist traps, and reshaped the tourism industry. Growing demand for authentic and immersive experiences has led to a decline in the appeal of traditional tourist traps, and a rise in alternative forms of travel.

This evolution presents an opportunity for destinations to reimagine their tourism offerings, moving away from the superficial and towards the authentic and transformative.

Personal Experience: Niagara Falls Tourist Trap Restaurant

What inspired this article? On a recent trip to Niagara Falls, a notorious hotspot for tourist traps, my daughter insisted on visiting a well-known restaurant famous for its jungle-like atmosphere.

Despite knowing it was a classic tourist trap, I decided to indulge her curiosity and give it a try. The restaurant’s marketing promises an immersive experience with animatronic animals and lush decor, creating an exciting adventure for families.

However, the reality of the experience fell far short of these expectations.

Upon arrival, we were seated at the furthest table from the main animatronics, which are one of the primary attractions of the restaurant. This placement diminished the ambiance and excitement we were hoping to experience.

The food itself was another disappointment. We ordered a standard burger and fries, as well as fish and chips, both presented in basic diner baskets with checkered liners.

Despite the underwhelming presentation and quality, the bill came to over $68 before beverages, taxes, and gratuity—an exorbitant price for what was essentially fast food.

To top it all off, we waited 22 minutes to pay our bill, further detracting from the overall experience.

Perception vs. Reality

The marketed image of an exciting, immersive dining experience was a stark contrast to what we actually encountered. The atmosphere, which was supposed to be a highlight, was underwhelming due to our seating arrangement. The food, while edible, was overpriced and lacking in both quality and perception of value.

A $32 traditional burger with lettuce, tomato, and onion could at least be presented on a wood board, and $36 fish and chips could at least use fresh fish versus the obvious frozen alternative.

While I understand the seasonality of the tourist area and the need to pay bills in the off season, running what I can estimate as five- to eight-percent food costs is pushing the limit.

Additionally, the long wait to settle the bill only added to the frustration, leaving a disappointed look in my daughters’ eyes. If only there was technology available to book a table near the animatronics, and tech available to allow guests to pay their bills more quickly…

Key Takeaways

This experience highlighted several key issues that often plague tourist traps. The disparity between the marketed image and the actual experience can lead to significant disappointment for guests.

It’s crucial for bars, restaurants, and hotels to set realistic expectations and deliver on their promises, whether in an area with high tourist traffic or not. Marketing should align with the actual experience to avoid misleading guests and creating negative impressions.

Furthermore, providing a high level of hospitality and a perception of value is arguably more crucial these days than ever before, regardless of the location or nature of the concept. Being in a tourist-heavy area does not justify subpar deliverables.

Even if a business is catering to tourists, it should strive to offer quality service, perception of value, and a memorable experience.

Tourist destinations may draw the crowds, but delivering consistent quality and service is key to leaving a lasting, positive impression that will ensure they not only return, but showcase a business on their social channels in a glowing light.

From a traveler’s perspective, while someone may want to make their kids happy like I did, it would be wise to look for more locally-owned restaurants, shops, activities, and boutique hotels that offer a true taste of the area’s culture and community. Engage with locals, ask for recommendations, and be open to the unexpected.

I invite you to share your own experiences with tourist traps with me on Instagram and Linkedin. What tips do you have for finding authentic experiences, both in high-traffic areas and off the beaten path?

Share your stories and insights with me—I’d love to hear from you and continue the conversation about mindful travel, cultural exploration, and providing impeccable hospitality.

Image: DALL-E

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

An AI-generated image of an anthropomorphic bee wearing a suit, drinking a cocktail at a cocktail bar
by David Klemt David Klemt No Comments

Drink Donnybrook: Bee’s Knees

Drink Donnybrook: Bee’s Knees

by David Klemt

An AI-generated image of an anthropomorphic bee wearing a suit, drinking a cocktail at a cocktail bar

That is one dapper bee, my friends.

The subject of our latest Drink Donnybrook deep dive is the Bee’s Knees, a classic that has very likely already enjoyed its centennial birthday.

If that sounds a bit uncertain, welcome to your first Drink Donnybrook article. I tend to cover cocktails with origins that are, shall we say, less than definitive.

In the case of the Bee’s Knees, we simply don’t know without a doubt the drink’s creator. Nor do we know exactly which year the cocktail came into being.

One compelling piece of evidence that ties the Bee’s Knees to the 1920s is the name itself. The term “the bee’s knees” became part of the American lexicon in that decade. To this day, if someone calls something or someone “the bee’s knees,” they’re saying it’s excellent

Another piece of evidence is Prohibition in America. So-called (let’s face it, largely aptly named) “bathtub gin” became ubiquitous during this time. As the story goes, honey was an ingredient that could cover up the smell of cheap (and likely dangerous) alcohol, like bathtub gin.

Well, the Bee’s Knees is a gin cocktail with honey and lemon juice among the ingredients. Honey and lemon juice can certainly make a poor-quality potable more palatable.

Alright, so those are two solid clues that support the belief that the cocktail is from the 1920s. The drink could be a bit over 100 years old, turning 100 this year, or a few years away from reaching the hundred-year milestone.

Accepting the time period, who do we give credit for creating the Bee’s Knees?

A French Connection

There are two strong candidates for the title of “Creator of the Bee’s Knees.”

One is Frank Meier, who became the head bartender at the Ritz Hotel in Paris in 1921. Click here for a bit of information tying Meier to the Mimosa.

Meier was, undoubtedly, a prolific cocktail craftsman. One need simply sift through his 1936 recipe book, The Artistry of Mixing Drinks, to see the breadth of his work with spirits.

There’s an important detail on the pages of that book that lend support to the theory that Meier created the Bee’s Knees. If you clicked the link a few sentences above, you’ll know what I’m talking about.

There’s a symbol—a diamond with “FM” inside of it—next to certain drinks. As page 20 of the book explains, a drink that has this symbol beside it was created by Meier. The Bee’s Knees is marked with that symbol, while the Mimosa is not.

However, there’s another French connection that may have created this gin-based classic.

If you’re familiar with your Titanic history, the name “the unsinkable Molly Brown” may ring a bell. In 1912, Margaret Tobin Brown was one of the 712 people who survived the sinking of the Titanic.

It’s said that Brown, a wealthy widow and socialite, spent time traveling. Often times, these journeys and adventures found in her Paris. An article published in The Standard Union in 1929 addressed the topic of “women-only bars.” That same article claimed that Brown invented the Bee’s Knees while visiting these drinking establishments.

Personally, I find the story that Meier created the Bee’s Knees to be the most probably. But I’d love to learn that a Titanic survivor gifted us with a classic that has stood the test of the time.

Cheers!

Bee’s Knees

  • 2 oz. London Dry gin
  • 0.75 oz. Fresh-squeezed lemon juice
  • 0.5 oz. Honey syrup
  • Lemon twist to garnish

This is an easy one, once you have your honey syrup sorted. On that topic, different honeys will imbue this cocktail with vastly different flavor profiles. So, you’ll want to experiment with honeys to come up with your signature. I recommend starting with something local. Of course, the same can be said for gin, so this one needs plenty of testing.

In a shaker, add the first three ingredients and ice. Shake well, strain into a chilled cocktail glass, and garnish.

There are variants, which will likely come as no surprise. There’s a version from 1948 that calls for a splash of orange juice. Swap out the London Dry gin for light rum to make a Honeysuckle. Substitute Jamaican rum and you’ve got a Honey Bee. And if the drink is made with Old Tom gin rather than London Dry, it’s a Cat’s Whiskers.

Image: Microsoft Designer

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

Elote en vaso, or vaso de elote, also known as street corn in a cup, on a bar
by David Klemt David Klemt No Comments

Soup Season: Transforming Comfort Classics

Soup Season: Transforming Comfort Classics

by David Klemt

Elote en vaso, or vaso de elote, also known as street corn in a cup, on a bar

Elote en vaso or vaso de elote, also known as “street corn in a cup.”

The latest and greatest from Campbell’s Foodservice is all about operators making the most of cooler weather by maximizing soup season.

If you read KRG Hospitality articles regularly, you’re likely aware that we like the helpful information Campbell’s makes available. For example, I’ve written articles that share their tips for leveraging nostalgia, crushing it with LTOs, and 2024 culinary trends.

Their newest tips aim to help operators succeed with soup. Further, much of Campbell’s Foodservice’s tips are in direct response to Datassential and Technomic data. In fact, Campbell’s references Technomic’s Soup & Salad Consumer Trend Report directly.

To be sure, the first bit of advice that Campbell’s shares is the most obvious: Leverage seasonal flavors. In this case, we’re talking fall and winter flavors.

You may already see stores where you live and operate unleashing Halloween decorations. I know I have; it may be 105 degrees in Las Vegas as I write this, but people are getting into an autumnal mood.

Of course, when you take advantage of seasonality for LTOs or menu updates, it’s important to let your guests know.

“Calling out seasonal items on your menu demonstrates the operator is being relevant and using ingredients that are in season,” says Campbell’s Foodservice Executive Chef Gerald Drummond. “From a consumer standpoint, that’s something that they really look towards.”

We agree wholeheartedly. Going deeper, we recommend working with local suppliers to procure seasonal ingredients, and calling that out as well.

Another tip comes from Datassential and Technomic insights. Three in ten younger consumers would like to see soups that feature plant-based proteins. And around half want at least one vegetarian-friendly soup on a menu.

The Standout Tip

When you’re through reading this article, I encourage you to scroll back to the top, click the “soup season” link, and read this Campbell’s Foodservice report for yourself.

That way, you’ll see all of their latest tips for getting the most out of seasonal soups.

However, I’m going to share the tip that stood out the most to me: transforming comfort food dishes into soups. Hence, the image at the top of this article: vaso de elote, or elote en vaso. That dish translates to “street corn in a cup” from Spanish.

Now, elote or street corn is undeniably a comforting street food. If I see it on a menu, I’m going to order it. Were I to see street corn in a cup, particularly if it came with the presentation at the top of this article, I’m going to order it.

So, if a culinary team were to transform street corn in a cup into street corn in a cup of soup, I’m all in.

Think about your concept, the approach to cuisine, and the community you serve. Then, think about the comfort dishes that work well with your concept and resonate with your guests.

In their report, Campbell’s Foodservice recommends beer cheese soup, of which I’m a fan. They also suggest lasagna soup (I’d try it), and chicken pot pie soup (again, I’m down).

Real-Word, Professional Advice

I asked our chef consultant Nathen Dubé for a couple of quick tips for transforming a comforting food dish into a soup. (By the way, you can book a call with him to discuss your menu or kitchen here.)

“I would look at the overall profile of the dish, and then decide if you’re going to combine everything into a puree or a broth,” says Nathen.

Then, the kitchen team needs to decide “which ingredients would be incorporated, and which could be left whole afterwards for texture, and stronger stand-out flavours.” As he explained to me, some ingredients definitely translate better to slow cooking versus finishing towards the end of the process.

With that advice given, take a look at your menu. Do you have some comfort foods that would be intriguing to guests in soup form? What about some of your signature dishes?

Once you’ve determined which dishes to transform into seasonal, LTO soups, engage your kitchen team. They’ll likely be excited to do something new, and show off their culinary talent.

Some people may harbor the misconception that soup isn’t exciting. I think creative operators and culinary teams can disabuse skeptical guests of this notion. Cheers!

Image: Jarritos Mexican Soda on Unsplash

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

Experimental gastronomy method of food spherification.
by David Klemt David Klemt No Comments

The Rise of Experimental Gastronomy

The Rise of Experimental Gastronomy

by Nathen Dubé

Experimental gastronomy method of food spherification.

Yes, that’s food. This is an example of spherification, a discipline within the experimental gastronomy movement.

The culinary world has always been a playground for creativity and innovation, but a new wave of chefs has pushed the boundaries even further in recent years.

This movement, known as experimental gastronomy, is revolutionizing the way we think about food.

From molecular gastronomy to avant-garde cooking techniques, experimental gastronomy blends science and artistry to create unforgettable dining experiences.

The Essence of Experimental Gastronomy

At its core, experimental gastronomy is about challenging traditional culinary norms, and exploring new possibilities. Chefs in this field use cutting-edge techniques and unconventional ingredients to create dishes that surprise and delight the senses.

Employing unique techniques allows chefs and their teams to create experiences that go beyond taste alone. These include using liquid nitrogen to freeze herbs instantly, or employing spherification to turn liquids into spheres that burst in your mouth.

Innovative Techniques and Ingredients

One of the hallmarks of experimental gastronomy is the use of innovative techniques that transform familiar ingredients into something entirely new.

For instance, sous-vide cooking allows chefs to cook food at precise temperatures, resulting in perfect textures and flavors.

Another technique, fermentation, is used to develop complex flavors in unexpected ways. Ingredients like edible flowers, seaweed, and insects are also being explored for their unique flavors and nutritional benefits.

  • Sous-vide cooking: This method involves cooking food sealed in airtight bags in a water bath at controlled temperatures. It ensures even cooking, and enhances the food’s natural flavors and textures.
  • Fermentation: Used to develop complex flavors, this technique leverages the transformative power of microbes. Foods like kimchi, kombucha, and miso are products of fermentation.
  • Spherification: This technique, popularized by molecular gastronomy, turns liquids into small, caviar-like spheres, providing a burst of flavor.

The Role of Creativity and Science

Creativity and science are the driving forces behind experimental gastronomy. Chefs often collaborate with scientists and food technologists to develop new methods and ingredients.

This fusion of disciplines has led to groundbreaking discoveries, such as the creation of edible foams and gels. It also encourages chefs to think outside the box, combining flavors and textures in ways that defy convention.

Driving Factors Behind Experimental Gastronomy

Several factors are driving the rise of experimental gastronomy.

  • Unique dining experiences: In a competitive culinary landscape, restaurants strive to offer unique and memorable experiences that go beyond traditional dining.
  • Advancements in food technology: Modern tools and techniques enable chefs to experiment with new cooking methods and ingredients.
  • Sustainability and ethical dining: There is a growing interest in sustainable practices and ethical dining, prompting chefs to explore alternative ingredients and methods that minimize waste and environmental impact.

Food as Art

In the realm of experimental gastronomy, food is not merely sustenance but a form of art. Chefs act as artists, using their creativity to craft dishes that are visually stunning and emotionally evocative.

The presentation of food becomes a crucial element, with each plate designed meticulously to tell a story or evoke a specific emotion. This artistic approach transforms dining into a multi-sensory experience, engaging not just the taste buds but all the senses.

Case Studies of Innovative Dishes

Experimental gastronomy has produced some truly memorable dishes that challenge our perceptions of food.

Below, a handful examples of innovative dishes.

  • Forest Floor: This dish uses dehydrated mushrooms, edible soil, and moss to evoke the experience of walking through a forest.
  • Fermented Seaweed Salad: This dish showcases the complex umami flavors developed through fermentation, highlighting the potential of seaweed as a sustainable ingredient.
  • Edible Balloons: Made from flavored gelatin, these balloons are filled with helium, and can be eaten after inhalation, adding a playful element to the dining experience.

Insights into the Future of Culinary Experimentation

As experimental gastronomy continues to evolve, the future looks promising. With advancements in food technology and a growing interest in sustainable and ethical dining, chefs are exploring new ways to innovate.

The possibilities include:

  • Lab-grown meats: These are developed from animal cells in a lab, offering a sustainable alternative to traditional meat production.
  • Plant-based substitutes: Ingredients derived from plants that mimic the texture and flavor of meat, appealing to both vegetarians and meat-eaters.
  • Pop-up restaurants: Temporary dining establishments that offer unique and immersive culinary experiences, allowing chefs to experiment with new concepts without long-term commitments.

Moreover, the rise of immersive dining experiences, where the environment and presentation are as important as the food itself, suggests that the demand for experimental cuisine is only growing. Restaurants are increasingly using technology such as virtual reality and interactive elements to enhance the dining experience.

Experimental gastronomy represents the cutting edge of culinary innovation, pushing the boundaries of what is possible in the kitchen. Combining creativity, science, and a willingness to take risks helps chefs in this field redefine the dining experience.

As we look to the future, it’s clear that experimental gastronomy will continue to inspire and challenge us, offering new and exciting ways to experience food.

Image: Chef Rudakova on Unsplash

KRG Hospitality menu development. Restaurant. Bar. Cafe. Lounge. Hotel. Resort. Food. Drinks.

An AI-generated image of a green grasshopper and dark scorpion facing off over a bottle of creme de menthe
by David Klemt David Klemt No Comments

Drink Donnybrook: Grasshopper & Stinger

Drink Donnybrook: Grasshopper & Stinger

by David Klemt

An AI-generated image of a green grasshopper and dark scorpion facing off over a bottle of creme de menthe

You won’t believe this…but this isn’t a photo, it’s an AI image *gasp*

The Grasshopper and Stinger are two classic cocktails that seem worlds apart from one another, but they share a common ingredient.

That ingredient is crème de menthe. Like many of the cocktails I break down in Drink Donnybrook features, this legendary liqueur’s origins are up for debate.

So, this Donnybrook goes beyond the well-known twofer; it’s a threefer. Crème de menthe and it’s two best-known cocktail appearances—the Grasshopper and Stinger—each have nebulous geneses.

Really, though, this Donnybrook is about crème de menthe. And why am I focusing on this liqueur? To give operators and their bar teams time to prepare LTO menus for Sunday, September 15, which is National Crème de Menthe Day.

Cheers!

Mint Cream

Despite the crème in its name, this liqueur doesn’t contain any dairy. In fact, “mint cream” is said to be vegan by some sources: it contains no animal products unless otherwise specified.

The term “crème” on French labels indicates that there’s a lot of sugar in a product.

All you need to make crème de menthe is grain alcohol, mint or peppermint, and sugar. One simply steeps the mint in the alcohol for several days, adds sugar, and can opt to age the liquid (usually about a month).

This sweet, minty liqueur tends to weigh in at 15- to 20-percent ABV. However, there are 30-percent ABV versions on the market. So, this seemingly harmless drink can pack quite a wallop.

Producing crème de menthe may be simple, but nailing down its origin story? Not quite as easy.

It’s possible that one of this liqueur’s ancestors dates as far back as the early 1500s. A book from 1512 about distillation, written by a German botanist and surgeon, touches on a water infused with “red mint.” If one could time travel to Boston in 1712, they’d be able to visit a tavern that sold a drink made of rum and water infused with mint.

That time traveler could then jump ahead 63 years, heading to France in 1775. It’s at this time that a pharmacist created what could possibly be the first known recipe for crème de menthe. However, another recipe, one that we could consider a “commercial” version, became available in France in 1796.

Nearly a century later, Emile Giffard would bring his crème de menthe to market. If that name sounds familiar, there’s good reason: he’s the namesake of La Maison Giffard. The brand has been making liqueurs and syrups for generations.

The Stinger

Alright, now that we’ve basically settled nothing regarding the origins of crème de menthe (other than Emile Giffard getting most of the credit for its creation as we know it today), let’s dive into cocktails.

Two classics are perhaps best-known for the inclusion of crème de menthe in their recipes. One of these is the Stinger.

I’m starting with the Stinger because it predates the other famous crème de menthe cocktail by five years. Or maybe 16 years. Or maybe even longer. We think.

We can choose to believe Stinger was first crafted in 1914. That would require us to accept as evidence that the recipe was first published that year in the book Drinks. Possible, but the recipe could’ve been floating around before that book came out.

Another option is to give Reginald Vanderbilt—father of Gloria Vanderbilt, and grandfather to Anderson Cooper—credit as the creator. David Wondrich, cocktail historian extraordinaire, has mentioned that Reginald helped make the Stinger famous. It’s said that he would serve what was apparently his favorite tipple to guests.

Going further, an Ohio newspaper supposedly named Reginald as the drink’s inventor in the 1920s.

What I can say is this: the Stinger may date back to the 1890s, and nobody can tell us definitively who deserves the credit for creating the recipe.

The Grasshopper

It’s possible that the Grasshopper was invented in New Orleans in 1918.

Tujague’s Restaurant, located in the French Quarter, first opened its doors in 1856. Around 1914, the restaurant was sold to Philip Guichet, Sr. To this day, Tujague’s gives credit to Guichet for inventing the Grasshopper.

Anyone who has read previous Drink Donnybrooks probably isn’t surprised to learn that we aren’t sure who actually invented the Grasshopper. By the way, Tujague’s also appears to take credit for creating the Whiskey Punch.

What drink historians do appear to agree on is that it took around four decades for the Grasshopper to become popular. And when it did, the American South appeared to lead the charge.

The original recipe—possibly from Philip Guichet, Sr.—calls for three ingredients in equal parts: green crème de menthe, white crème de cacao, and heavy cream. (Oh, did I mention that crème de menthe comes in either colorless or green versions? Well, now I have done.)

However, bartenders have been playing around with Grasshopper build specs for many years.

One simple variant comes from Dale DeGroff. Shake one part green crème de menthe, one part white crème de cacao, and two parts heavy cream with ice. Strain into a chilled glass, then dust with grated nutmeg.

Original (maybe?) Stinger

  • 3 parts Brandy
  • 1 part White/Colorless crème de menthe

Add ingredients and ice to a mixing glass, and stir. Strain into a rocks glass, as the original was served neat before Prohibition. After Prohibition, serving Stingers over cracked ice became common practice. Further, modern bartenders tend to use Fine Cognac, premium crème de menthe (like Giffard’s), and serve Stingers over large ice cubes.

Original (could be?) Grasshopper

Add equal parts of green crème de menthe, crème de cacao, and heavy cream to a shaker with ice. Shake well, then strain into a glass.

Image: Microsoft Designer

Bar Nightclub Pub Brewery Menu Development Drinks Food

A black-and-white image of a vintage Farmall tractor in a field on a farm
by David Klemt David Klemt No Comments

Cultivating Your Food Program

Cultivating Your Food Program: From Farm to Table

by Nathen Dubé

A black-and-white image of a vintage Farmall tractor in a field on a farm

When I think of farms, I think of vintage tractors.

The farm-to-table concept has become a cornerstone of modern cuisine, emphasizing the importance of sustainability, local sourcing, and community support.

Developing a sustainable food program that embodies these principles not only enhances the quality of your offerings but also fosters a deeper connection with your community and the environment.

Come along with me as I explore the steps to create a successful farm-to-table food program, the benefits it brings, and how to overcome common challenges along the way.

Understanding the Farm-to-Table Concept

The farm-to-table movement is rooted in the idea of sourcing food directly from local farms and producers, minimizing the distance food travels from harvest to plate. This approach prioritizes freshness, sustainability, and supporting local economies.

Historically, farm-to-table practices were the norm before the rise of industrial agriculture. The resurgence of this movement reflects a growing awareness of the environmental and health benefits of local sourcing.

My journey into the farm-to-table approach began with a profound appreciation for the origins of food.

Growing up in northern Canada, where hunting, fishing, and visiting family farms were common, I developed an early respect for the land and the bounty it provides. This background fueled my passion for integrating farm-to-table principles into my culinary practices.

Steps to Develop a Farm-to-Table Food Program

Research and Planning

The first step in developing a farm-to-table program is thorough research and planning.

Identifying local farms and suppliers who align with your values is crucial. Building relationships with these producers ensures a reliable and sustainable supply chain.

When I start any farm-to-table program, I spend considerable time visiting local farms, understanding their practices, and establishing partnerships.

Developing a personal connection with producers not only ensures the quality of ingredients but also builds a network of trust and collaboration.

Menu Design and Ingredient Sourcing

Creating a seasonal menu that focuses on available produce is central to the farm-to-table philosophy. This approach celebrates the natural cycles of the land, and offers diners the freshest ingredients.

Incorporating local ingredients into your dishes requires creativity and flexibility. Designing a menu around what is seasonally available can lead to innovative dishes that highlight the best of what each season has to offer.

For instance, one summer, I crafted a menu featuring heirloom tomatoes, fresh herbs, and locally caught fish, creating dishes that were vibrant and full of flavor.

Logistics and Supply Chain Management

Setting up an efficient supply chain for fresh produce involves addressing logistical challenges such as delivery schedules and storage. Maintaining the integrity of fresh ingredients requires careful planning and coordination with your suppliers.

One logistical challenge I’ve faced is the coordination of delivery schedules with multiple local farms. One viable solution has been to establish a central drop-off point, working closely with suppliers to streamline the process. This has helped ensure that kitchens receive fresh produce without compromising quality.

Staff Training and Involvement

Educating your team about the farm-to-table philosophy is essential for the success of the program. Training staff on how to handle and prepare local ingredients enhances their skills and instills a sense of pride and ownership in the program.

During a training session focused on the farm-to-table approach, we invited local farmers to speak about their produce and farming practices. This firsthand interaction helped our team understand the importance of sustainability, and the effort behind each ingredient, fostering a deeper connection to our mission.

Benefits of a Farm-to-Table Program

Quality and Freshness

The most immediate benefit of a farm-to-table program is the enhanced flavor and nutritional value of fresh, local produce. Ingredients that are harvested at peak ripeness and delivered quickly retain their natural flavors and nutrients, elevating the quality of your dishes.

Feedback from guests often highlights the noticeable difference in taste and freshness.

I recall one diner remarking that a summer salad—made with just-picked greens, fresh herbs, and vine-ripened tomatoes—was the best they had ever tasted, attributing the quality to the farm-to-table approach.

Community and Economic Impact

Supporting local farmers and the local economy is another significant benefit of the farm-to-table movement. By sourcing locally, you contribute to the sustainability of small farms, and foster a sense of community.

One program we developed impacted local producers positively by providing them with a stable and reliable market for their products. One farmer shared that our partnership allowed them to expand their operations and invest in sustainable farming practices, demonstrating the broader economic benefits of local sourcing.

Environmental Sustainability

The reduction of a carbon footprint through local sourcing, along with the promotion of sustainable farming practices, are crucial aspects of the farm-to-table movement.

Shortening the supply chain reduces transportation emissions, and supporting farms that use sustainable practices helps protect the environment.

Our commitment to sustainability has not only reduced our environmental impact but also resonates with guests. Many of our patrons appreciate knowing that their dining choices support eco-friendly practices, adding another layer of value to their experience.

Case Studies and Success Stories

Successful Farm-to-Table Programs

Several well-known restaurants excel in farm-to-table practices, setting a benchmark for others to follow.

For example, Chez Panisse in Berkeley, California, is renowned for its dedication to local sourcing and seasonal menus, serving as an inspiration for many chefs. Another example is Blue Hill at Stone Barns in New York, where the farm and restaurant work in tandem to create a closed-loop system that exemplifies sustainability.

These establishments highlight the potential for farm-to-table programs to succeed on both large and small scales.

Personal Successes

Implementing our own farm-to-table programs has been a journey of learning and growth.

One of our notable successes was the introduction of a seasonal tasting menu that not only showcased local produce but also told a story of the region’s agricultural heritage. This menu became a favorite among our guests, and earned positive reviews for its creativity and quality.

Challenges and How to Overcome Them

Seasonal Variability and Availability

Adapting to changes in seasonal produce can be challenging. However, embracing this variability allows for creativity and innovation in menu design.

Strategies for menu flexibility include preserving ingredients when they are in peak season, and incorporating preserved items into the menu during off-seasons.

For instance, during the winter months in the past, I have used preserved tomatoes and pickled vegetables from summer harvests. This has ensured that kitchen teams I’ve worked on in the past continued to offer vibrant and flavorful dishes, even when fresh produce was more difficult to find.

Cost Management

Balancing cost with quality and sustainability is a common challenge in farm-to-table programs. Finding cost-effective solutions without compromising on principles requires careful planning and negotiation with suppliers.

KRG Hospitality’s approach to cost management involves working closely with farmers to plan our purchasing around their production cycles, allowing us to secure better prices for bulk orders.

Additionally, minimizing waste through efficient use of ingredients helps control costs while maintaining high standards.

Conclusion

Developing a farm-to-table food program involves careful planning, dedication, and a commitment to sustainability.

The steps outlined above—research and planning, menu design, logistics, and staff training—are essential for creating a successful program. Enhanced quality, community support, environmental sustainability, and other benefits far outweigh the challenges.

I encourage you to embark on your own farm-to-table journey. By sharing your experiences and joining the movement, you can contribute to a more sustainable and connected culinary world.

The rewarding aspects of farm-to-table practices extend beyond the kitchen. They foster a deeper connection to the food we prepare and serve, enhance our relationships with local producers, and contribute to a more sustainable future.

As we continue to embrace these principles, we can look forward to a future where sustainable dining is not just an option but a standard. Let’s continue to cultivate our food programs with care, passion, and a commitment to excellence.

Image: Sean Stratton on Unsplash

KRG Hospitality menu development. Restaurant. Bar. Cafe. Lounge. Hotel. Resort. Food. Drinks.

A chef holding a meeting with the kitchen team inside a restaurant
by David Klemt David Klemt No Comments

Building a Cohesive Culinary Team

Connected in the Kitchen: Building a Cohesive Culinary Team

by Nathen Dubé

A chef holding a meeting with the kitchen team inside a restaurant

Microsoft Designer seems to think all chefs have beards.

The connections we build within our teams, with our purveyors, and, ultimately, with our guests, shape every aspect of the dining experience.

In the culinary world, teamwork is not just a concept; it’s the foundation of success. Over my 25 years in the hospitality industry, I’ve seen firsthand how crucial these relationships are.

Join me as I delve into the crucial role of teamwork in the kitchen, and how it influences every aspect of the culinary journey.

The Importance of Teamwork in the Kitchen

A cohesive team is essential in a kitchen. When everyone works together seamlessly, efficiency improves, and food quality reaches new heights.

The synergy within the team impacts the dining experience directly, creating a sense of unity that customers can sense in every bite.

A busy kitchen’s energy can be chaotic, but a strong team turns that chaos into a symphony of coordinated efforts. When each member understands their role and executes it well, the result is a smooth, efficient operation that consistently delivers high-quality dishes to diners.

Take, for example, the dynamics of a typical dinner rush. The kitchen is busy with activity, with chefs, line cooks, and servers all working together to meet the demands of a packed dining room. Each movement is choreographed to ensure that dishes are prepared to perfection, and delivered quickly.

This level of efficiency is only possible when there is a deep sense of teamwork and mutual understanding among all members of the kitchen brigade.

Strategies for Fostering Collaboration

Effective Communication

Communication is the backbone of a well-functioning kitchen. Clear and open channels of communication ensure that everyone is on the same page, preventing misunderstandings and mistakes. Regular briefings and feedback sessions create a transparent environment where issues can be addressed proactively.

However, effective communication goes beyond daily briefings. It involves creating a culture where team members feel comfortable voicing their concerns and suggestions. This openness fosters a collaborative atmosphere in which everyone contributes to the kitchen’s success.

For instance, a simple pre-service briefing can highlight the evening’s menu, identify potential challenges, and assign specific tasks, ensuring that everyone knows what to expect. Such briefings not only prevent problems but also allow for real-time feedback, enabling continuous improvement.

Additionally, adopting digital communication tools like kitchen display systems can further streamline operations by providing instant updates on orders and modifications, reducing the risk of errors and enhancing overall efficiency.

Role Clarity and Responsibilities

In a busy kitchen, knowing exactly what’s expected of you is crucial. Role clarity reduces confusion and fosters accountability, ensuring that everyone can focus on their specific tasks without overlap or conflict.

Each role must be defined clearly to maintain order during peak times. When each team member understands their responsibilities this streamlines operations, and minimizes the potential for errors.

Clear roles also enhance individual accountability, as everyone knows what their responsibilities.

Consider the different stations in a kitchen: the sauté chef, the pastry chef, the garde manger, and so on. Each role is distinct, with specific duties and responsibilities. When everyone understands their role and how it fits into the larger picture, the kitchen runs like a well-oiled machine.

This clarity is particularly important during high-pressure situations, where any ambiguity can lead to mistakes and delays.

Team Building Activities

Team-building activities tailored for kitchen staff can enhance camaraderie and teamwork significantly. These activities foster a sense of unity and create bonds that translate into better collaboration during service.

Simple activities like group cooking challenges or team outings can break the routine, and build stronger relationships. When team members understand and trust each other, they work together more effectively, creating a more harmonious and efficient kitchen environment.

One effective team-building exercise involves rotating roles for a day. This allows team members to experience different aspects of the kitchen operation, fostering empathy and understanding. Another idea is organizing off-site events, such as cooking competitions or farm visits, which can strengthen the team’s bond outside the hectic environment of the kitchen.

Additionally, hosting regular team-building workshops focused on communication skills, conflict resolution, and stress management can equip team members with the tools they need to work together more effectively under pressure.

Continuous Learning and Development

Ongoing training and skill development are vital for maintaining a culture of learning and innovation in the kitchen. Encouraging continuous learning not only enhances individual skills but also strengthens the team as a whole.

Workshops, training sessions, and even informal knowledge-sharing sessions can keep the team updated on the latest culinary techniques and trends. This culture of continuous development ensures that the team remains adaptable and innovative, ready to tackle new challenges and improve their craft.

For example, inviting guest chefs to conduct classes or arranging for team members to attend culinary festivals and exhibitions can provide valuable exposure to new ideas and techniques. These experiences not only enhance the team’s skills but also inspire creativity and innovation in the kitchen.

Consider fostering a culture of mentorship, in which experienced chefs take on the role of guiding and nurturing newer team members. Doing so can create a supportive learning environment that benefits everyone involved.

Creating a Positive Work Environment

A respectful and supportive work culture is essential for a productive kitchen. Recognizing and celebrating team achievements boosts morale and motivates everyone to perform at their best.

Creating a positive work environment involves acknowledging the efforts of each team member and celebrating successes, no matter how small. This recognition fosters a sense of pride and belonging, leading to increased job satisfaction and better performance.

One way to create a positive work environment is to establish a system for regular performance reviews and feedback. This not only helps identify areas for improvement but also provides an opportunity to recognize and reward outstanding performance.

Additionally, implementing initiatives such as employee wellness programs, flexible scheduling, and opportunities for professional development can contribute to a more supportive and fulfilling work environment.

When team members feel valued and supported, they are more likely to be engaged and motivated, leading to better overall performance.

Leadership and Its Role in Team Dynamics

Leadership plays a pivotal role in shaping team dynamics and morale. Effective kitchen leaders lead by example, show empathy, and make decisive choices that inspire confidence and respect among team members.

Good leadership is about more than just managing tasks; it’s about inspiring and guiding the team. Effective leaders create an environment where teamwork thrives, and everyone feels valued and motivated to contribute their best.

One crucial aspect of effective leadership is the ability to communicate a clear vision and set achievable goals. By providing direction and clarity, leaders can help the team stay focused and aligned with the overall objectives of the kitchen.

It’s important to foster a culture of transparency and openness. Team members should feel comfortable sharing their ideas and concerns. This will enhance trust and collaboration within the team.

Leaders who actively listen to their team members and involve them in decision-making processes create a sense of ownership and accountability that drives performance.

Finally, leading by example—demonstrating a strong work ethic, maintaining a positive attitude, and showing respect for all team members—can set the tone for the entire kitchen. When team members see their leaders embodying the values and behaviors they aspire to, they are more likely to follow suit.

Conclusion

In the culinary world, teamwork is the secret ingredient to success. From the relationships we build with food purveyors to the final dish we present to guests, every aspect of the dining experience is enhanced by a connected team.

Implementing strategies such as effective communication, role clarity, team-building activities, continuous learning, and positive leadership is essential for fostering collaboration and achieving culinary excellence.

I encourage you to implement these strategies in your kitchens and share your experiences. Together, we can create culinary masterpieces that leave a lasting impression on our guests.

Building and leading culinary teams has been a rewarding journey, filled with challenges and triumphs. The power of teamwork has not only shaped my career but also the experiences of countless diners.

As we continue to evolve in the culinary world, let’s remember that our strength lies in our connections, and through them, we can achieve extraordinary culinary excellence. The journey of building a cohesive kitchen team is ongoing, but the rewards are well worth the effort.

Let’s strive to create kitchens where teamwork, respect, and passion for food come together to create unforgettable dining experiences.

Image: Microsoft Designer

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

An AI-generated image of a person holding a stopwatch at a restaurant table while guests read the menu
by David Klemt David Klemt No Comments

Eliminate Hesitation: Streamline Your Menu

Eliminate Hesitation: Streamline Your Menu

by David Klemt

An AI-generated image of a person holding a stopwatch at a restaurant table while guests read the menu

That’s an interesting stopwatch layout. Also, we don’t recommend sitting with guests and timing them as they review your menu.

Operators should develop an understanding of the concept of the paradox of choice to understand how American guests make menu item selections.

So, allow me a crash course in this psychological concept. There are two prevailing components to the paradox of choice. One is that the more options one has, the less satisfaction they’ll feel upon making a choice. The other is that when presented with an overwhelming number of choices, also known as “choice overload,” people often just fall back to their usual choice rather than trying something new.

A quick note: The paradox of choice isn’t the same as the fallacy of choice. That concept relates to presenting someone with limited, extreme choices to drive them to ignore all of the other choices they could consider and select.

Understanding the paradox of choice will help an operator tackle a key task: streamlining their menus.

A survey from US Foods earlier this year contains quite a few intriguing revelations. Among their findings, one stands head and shoulders above the rest, at least to me: Almost 80 percent of Americans find deciding what they want to order at a restaurant difficult. Further, one factor outpaces all others when it comes to difficulty choosing.

Hence, my explanation of the paradox of choice at the top of this article.

Menus are too Big

There are two key factors making it difficult for Americans to choose what to order at a restaurant. Nearly a quarter of respondents—23 percent—indicate that they’re simply picky people. Alright, fair enough.

But the main factor, unsurprisingly, is that restaurants are presenting guests with too many options. That’s according to 54 percent of survey respondents. Quick math tells me that’s more than double the picky eaters.

Another 15 percent of US Foods survey respondents, however, say they have no trouble deciding what they want to order. Eight percent say they’re indifferent, which is an entirely different problem. A guest who’s indifferent to the restaurant and menu isn’t an engaged guest, and that’s not going to inspire loyalty and repeat visits.

Of course, no operator can please everyone, and some people aren’t going to be blown away no matter how good the food, drinks, and service can be.

So, does this mean that Americans are indecisive, facing paralysis whenever a servers asks for their order? Well…maybe. We have a lot going on, and “overwhelmed” would describe many of my fellow Americans right now.

However, the real culprit is menu size. In trying to please and retain guests, some operators are loathe to shrink their menus.

Most KRG clients can attest to the following: the president of our agency, Doug Radkey, prefers a smaller, streamlined menu. In fact, he prefers menus not pass the 25-item mark. Given his druthers, Radkey favors 12 to 15 items.

There are several reasons for this preference. Chief among these are controlling and reducing labor and food costs. (Radkey prefers to control costs rather than cut them, realistically.) Other reasons are less strain on the back of house, easier cross-utilization of ingredients, consistency, and reduced ticket times.

We can also add improving guest satisfaction to the list. On average, an American restaurant guest takes nine minutes to decide what they want to order at a restaurant. Streamline and shrink the menu, and this number should fall, while satisfaction rises.

Anyone should see that a smaller, sharper menu represents wins across the board.

AI image generator: Microsoft Designer

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