Hotel Operations | 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 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

An AI-generated image of a vintage, spherical restaurant or pub sign emblazoned with a script-style letter "L."

May 23, 2025by David Klemt David Klemt No Comments

Cultivating a Legacy Mindset

Cultivating a Legacy Mindset

by David Klemt

The letter “L” is for building a long-lasting, lucrative legacy. (AI-generated image)

We talk about legacy in restaurant, bar, and hotel brands like it’s something that happens once the awards start rolling in.

But at this year’s Bar & Restaurant Expo, a standout panel turned that idea on its head.

Legacy isn’t something we leave behind; we live our legacy in real time. Every hiring decision. Every shift meeting. Each and every moment we’re engaging with the public, representing our brand. Every awkward moment when a team member calls us out, and we choose whether to get defensive or get better.

And as Gen Z makes up more of our workforce—and, increasingly, our leadership—this mindset isn’t just good culture. A legacy mindset is great business.

Last week, I hypothesized that a growth mindset will help operators set themselves up for success from the outset. This theory is grounded on a few points made by Dave Kaplan about nontraditional capital raises, as well as being prepared to expand even if that never becomes part of the plan.

Part and parcel with a growth mindset is a legacy mindset.

As it happens, a panel of hospitality, operations, beverage, guest experience, artificial intelligence, and space tourism experts assembled during BRE 2025.

This powerhouse blend of operators and innovators included:

Meaghan Dorman: The Raines Law Room, and Dear Irving
Beth Hussey: Shifty, and Hazel’s
Dave Kaplan: Death & Co., and Gin & Luck
Colleen McLeod Garner: Paragon Space Development Corp., and Cecilia.AI

Each offered a different perspective on the idea of legacy, coming together to lay out a roadmap for what lasting leadership looks like now.

Legacy is Culture That Lives Beyond You

For Meaghan Dorman, legacy starts with perspective.

Not ego. Not personal mythology. Perspective.

“Legacy is building a shared perspective that can leave your concept and live on its own,” she said.

Take a moment to digest Dorman’s viewpoint.

An operator isn’t just building a concept they control. What they’re creating is a concept others carry forward because they believe in it. The team an operator builds and the guests they work to transform into brand evangelists believe in the brand and the mission.

At least, that’s what operators should do. Ultimately, success depends on whether team members and guests believe in the operator themself.

I take this to be a founder’s versus owner’s mentality. Anyone who can afford to do so can purchase equity in a business, and take a stake in ownership. A founder, however, takes ownership of the brand, mission, innovation…the entire business. That means owning the strategy, successes and failures, and responsibility for driving team members and the business forward.

This is exactly the shift in mindset needed to engage a generation that values transparency, inclusivity, and authenticity.

If the culture can’t thrive without the operator in the room, they’re an owner, not a leader. And if they’re not a leader, they’re not building a legacy.

In fact, what they’ve built is a leash, and they’ve strapped and padlocked it to their leg.

Staff Serves Guests. Management Serves Staff.

Beth Hussey doesn’t pull her punches. She’s refreshingly straightforward with her perspectives on, and passion for, hospitality.

For her, legacy is hospitality at its most fundamental: A value that lives on in others.

Expressing those values and their importance happens through modeling: small, consistent actions that communicate the message, “I’m here for you.”

Hussey takes the radical step of flipping the power dynamic.

“Management serves employees like they serve their guests,” she said.

That one sentence reframes everything. It forces leaders to examine how they show up, particularly when it’s inconvenient.

She also challenged operators to consider whether their training programs are as guest-friendly as they expect their team members to be.

Hussey encouraged the operators and leaders in the room to stop and think about their training processes as if they had just thrown their guests into the same experience. The majority who took the time to consider how they train their staff “probably wouldn’t like it,” she opined.

That’s a gut-check moment for anyone who’s watched new hires get thrown to the wolves. And if many people reading this are being honest with themselves, they’ve done exactly that to new team members at some point in their careers.

The Suggestion Box Question

Hussey doesn’t just talk about feedback. Instead, she builds in real, actionable systems for it

Two weeks before team meetings, Hussey puts out a suggestion box, open to any team member. Before the meeting, she and her leadership team sit down, go through each suggestion, and address them during the meeting.

This doesn’t mean the team always gets their way; not every suggestion gets implemented by leadership. However, the suggestion, good or bad, yay or nay, is addressed. A reason is provided, in front of the team member who suggested it, for the suggestion being embraced or rejected. That’s a powerful message of leadership, teamwork, and valuing the team’s input.

Shifty, interestingly, features a truly anonymous suggestion box. This is a real, anonymous channel that can be reviewed ahead of a team meeting.

However, Hussey has noticed something alarming about this feature.

“Operators have asked us to turn it off, even though it has never once been used for evil,” Hussey noted, to laughter throughout the room. “Why don’t you want honest feedback from employees?”

That question says it all, really. If an operator or member of the leadership team fears their team’s honesty, the problem isn’t the team.

Codifying Culture at Scale Without Killing It

Dave Kaplan knows what it means to build a brand that people believe in—and sometimes, walk away from.

During the panel discussion, he revealed an internal saying about the brand: “Everyone quits Death & Co. at least once.”

That may sound like a negative. However, the key insight is this: Everyone comes back.

That’s legacy in action.

Operating multiple concepts in multiple cities, Kaplan has learned how important it is to codify culture without strangling it. His company’s five core values aren’t just decorative, they’re operational.

These values are applied to hiring, recognition, and even when it’s time to let someone go.

Scaling that culture requires infrastructure. Kaplan shared how they’re developing a company-wide learning management system (LMS), and investing in a tight tech stack to align operations across markets.

That said, tools alone don’t build trust. For that, a leader needs transparency.

When a major operational change is proposed at Death & Co., they open a two-week feedback window. If necessary, they even hold a town hall. This process isn’t just good policy, it’s a direct response to something Kaplan once heard from a long-time team member.

Ronald Fucking McDonald

Kaplan told the story of being a bit surprised—and somewhat frustrated—by the reactions to him visiting a Death & Co. outpost.

To paraphrase the response from a long-term (I believe original) Death & Co. team member addressing Kaplan’s frustration: “You haven’t been around much. You may as well be Ronald Fucking McDonald.”

Brutal, but honest. And exactly the kind of wake-up call too many owners brush off. To his credit, Kaplan took that blunt feedback on board.

He could’ve flexed his title as Dave Fucking Kaplan, if he were that type of person. And he could’ve taken out his frustration on the team members he felt had slighted or at least ignored him. Instead, Kaplan used that reality check as fuel to double down on being present, accountable, and humble.

There it is again: the founder’s mindset.

Here’s the unspoken truth about legacy: It doesn’t care about your title. Legacy cares about how a leader shows up, and how often.

Reverse Mentoring, AI, and the End of Top-Down Leadership

Anyone still asking whether artificial intelligence has a place in hospitality (and building a legacy), Colleen McLeod Garner has a message for you: “Pandora’s Box is already open.”

In other words, AI is taking its place in hospitality, regardless of who agrees with it doing so. Operators can either determine the best ways to implement and succeed with the AI solutions best suited to their operations, or they can fall behind, ultimately finding themselves passed by.

McLeod Garner doesn’t support replacing people with tech. If she did, we at KRG Hospitality wouldn’t agree with her on AI, and I would say so.

Her approach is to enhance human connection through strategic automation. By streamlining ops and freeing up staff from menial tasks, AI empowers staff to spend more time doing what matters: serving guests, supporting each other, and representing the brand.

But McLeod Garner’s real breakthrough insight about leadership? Reverse mentoring.

Flip it, and Reverse It

“Age does not dictate knowledge or leadership,” she said.

In a world where Gen Z employees bring digital fluency and cultural insight to the table, the smartest thing a senior leader can do is listen. That means inviting younger team members into leadership discussions, not as silent observers, but as active participants.

An operator adding reverse mentorship to their leadership toolbox sends a powerful message: “You matter. What you do here matters. Your ideas matter.”

McLeod Garner challenged leaders to ask questions, then shut up and listen—literally.

Ask open-ended questions. Let people until they’ve exhausted the issue on their own. This isn’t done to prove a point about what a great leader an operator is; this simple action shows team members that an operator respects them enough to listen fully, and give their insights careful consideration.

Respect. Empathy. Trust. Those aren’t soft skills, they’re business survival skills. And for Gen Z, and therefore future-proofed businesses and brands, they’re non-negotiable from this point on.

The New Metrics of Leadership

What makes this conversation urgent isn’t just generational turnover. While our industry is facing that issue, what we’re all facing is cultural transformation.

Gen Z, speaking generally, doesn’t tolerate hypocrisy from employers. These team members, admittedly generalizing again, are quick to hold leadership accountable. They’re not impressed by surface-level perks or “cool culture” branding.

They want authenticity, action, and alignment.

Legacy, then, isn’t about what leaders build for themselves. It’s about what they build with, and leave for, their teams.

This commitment to legacy includes:

Transparent hiring and promotion processes.
Feedback mechanisms that actually lead to change.
Recognition systems rooted in core values.
Tech that improves but, crucially, doesn’t remove people from the human experience.
Intergenerational learning that flows both ways.

None of this is easy. It takes hard work, humility, and long-term commitment. As Kaplan has put it, practicing relentless pursuit until it’s a key component of your everyday life.

As each panelist explained in their own way, the payoff for all the hard work in developing a legacy mindset is real: improved staff and guest retention, stronger culture, and a business that stands for something more than a bottom line.

Last Call: Build a Brand That Outlives You

Legacy doesn’t just mean being remembered. At least, not to me. Legacy means an operator’s impact, and that of their brand, is being repeated.

If team members carry a former employer’s values into their next job, or share an operator’s leadership principles with someone else, or feel changed for the better because they worked with a given operator, that’s a legacy.

Achieving that type of legacy doesn’t take ten or 20 or 30 years. In fact, there’s no set timeline that determines a legacy has been developed. Building a legacy requires presence and perspective. It demands the courage to be the kind of leader a team actually wants to follow.

And if Gen Z in particular has anything to say about legacy in hospitality—and they do—that’s exactly the kind of leadership that will last.

Image: Canva

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May 14, 2025by David Klemt David Klemt No Comments

Relentless Pursuit: Future-Proof Your Bar

Relentless Pursuit: Future-Proof Your Business

by David Klemt

This image will make sense when finish the article, I promise. AI-generated image.

“This business is wildly rewarding but also wildly capital intensive.”

That’s a hard truth that anyone in hospitality learns sooner or later. It’s also a quote from Dave Kaplan, from one of a trio of presentations and panels he hosted or co-hosted during Bar & Restaurant Expo 2025.

In this case, Kaplan was addressing an important topic: raising capital, including via non-traditional avenues, to expand or future-proof your business.

It stands to reason that the topic of capital conjures thoughts of opening a hospitality business’ doors for the first time. However, it relates just as much to scaling an existing bar or restaurant.

One has only to look at how Gin & Luck has leveraged a series of capital raises to expand Death & Co. for proof.

Do You Want to Scale?

This is an honest question. Do you want to put yourself through the grueling process of expanding your business? Or do you think it’s what’s expected of you once your business is profitable, so you’re going through the motions?

The rewards, of course, are real: Building a brand and an empire from scratch, satisfying a creative itch and putting a different spin on your existing concept, the energy of the process, boosting revenue for longevity (and potentially a lucrative exit).

Equally real, however, are the demands of scaling your business: Longer hours, new and possibly unanticipated pivots, higher stakes (like a new location failing to catch), and higher costs, to name a few.

So, again, I ask you: Do you even want to scale your business? If you do, do any partners or investors you have want to come with you on the expansion journey? Does your leadership team want to come along on this adventure?

Relentless Pursuit

How do you scale in this industry without losing your soul or shirt?

In two words, relentless pursuit. That’s how Kaplan describes his approach to business. [And that of his business partners, presumably; I don’t want to put words in their mouths.]

In this context, that means, as Kaplan explains, waking up each day “and doing hard shit.” Systematize operations. Have difficult conversations rather than avoid them. Tackle challenging, mundane, and unappealing tasks instead of procrastinating. Learn every day how to lead with intention.

Implement and adhere to relentless pursuit so that the list of hard things shrinks for tomorrow. It’s about compounding effort, not chasing a quick win.

Kaplan isn’t shy or coy about his mindset. In fact, he’s more than willing to share what he’s learned about hospitality, business, and himself.

“I do not wake up thinking, ‘I’m going to be the best cocktail bar in the world.’ I wake up thinking about how I’m going to drive value for my brand, my team, and my investors.”

That mindset shift is powerful. It’s less about ego and more about legacy, and legacy starts not with your concept, but with you.

Start with Self

Before you define your brand, define yourself.

What are your values? What’s your mission as a human, not just as a founder?

Identifying core values, developing brand pillars, and crafting mission statements isn’t something we here at KRG do with our clients just for fun. The most impactful hospitality brands are extensions of the people behind them. That means that if you’re fuzzy about what’s driving you, that lack of clarity will impact your business.

If your team doesn’t know your core values or understand your mission statement, they won’t buy in and take a degree of ownership. That impacts the guest experience directly and affects their perception of your brand negatively.

With strategic clarity in place, everything else starts to lock in: your brand DNA, your aesthetic, your hiring philosophy, your service style…clarity coupled with relentless pursuit ties everything together.

And here’s the part too many operators skip, in our experience: documentation. Not just for investors. Not just for the employee handbook, onboarding process, and SOPs. Do it to plan ahead to scale the business in the future, even if you decide never to expand.

Why? Because scaling without structure is chaos. Creativity actually thrives when boundaries are defined. Documentation creates accountability, culture, and clarity. You’ll need all three just to lead your first business to success, never mind when you undergo the process of opening your second, third, or tenth location.

Who, Not How

Another game-changing mindset shift: Stop asking how and start asking who.

Scaling is about building a team of people who are smarter, more capable, and more experienced in their areas of expertise than you. That means you’re going to have to set aside your ego if you want to build a legacy. It also means putting your trust in others, and building a team you don’t feel the need to micromanage.

Who can you add to your team who won’t add to your workload? Who can you trust to stay on mission while you’re away? Have you built, or are you building, a team of people who help you work on your business, not in it?

Another way to look at it: Are you building a business, or have you just given yourself a job?

One of our goals is to help our clients eventually make themselves less essential to daily operations while remaining essential to the mission. We want every one of our clients to be able to step away from the business for a week at a time without chaos ensuing. That means not feeling the need to check emails, P&Ls, taking work calls, or answering work texts while away from the business.

Actual, real, unplugged vacations.

Trusting people does mean there will be failures. People you trust will make mistakes. You’ll make mistakes. Standards will slip.

But as Kaplan put it, “If you’re not falling, you’re not trying hard enough.”

He views the difference between hospitality and other businesses to the difference between wakesurfing and skateboarding. When someone falls on water instead of concrete, it tends to hurt much less, and recovery often takes less time.

Likewise, when you fall in hospitality, it can be easier to get back up. In Kaplan’s experience, this business forgives the ones who keep going.

Revenue Streams and Resilience

When we talk about scaling, it’s tempting to immediately think of square footage. But sustainable scaling often starts by thinking beyond your four walls.

Are you able to envision opportunities that exist outside your doors?

Can your brand live in e-commerce?
Are events like pop-up and takeovers authentic to your brand?
Is licensing a realistic option?
Can guests experience your brand outside of your venue?

Going further, new revenue streams should mean more than just generating more revenue. Rather, they should make your brand more resilient. They’re a means to drive brand awareness, and to not just convert first-time guests to regulars but transform them into brand evangelists.

However, it’s important to ensure that a new revenue stream isn’t a distraction from your core offering, but an extension of it.

If your systems are dialed in, your brand values are intact, and your team is empowered, scaling isn’t about copying and pasting—it’s about evolving with purpose.

Last Call

Here’s the truth we don’t hear nearly enough from people who speak at trade shows and conferences: They also fail.

Refreshingly, Kaplan had zero qualms about admitting that during his final presentation of BRE 2025.

“We still fail consistently, and we’re good with that.” As he pointed out, not a single speaker has done anything perfectly, and nobody ever will.

The difference appears to be that Kaplan, his partners, and his team have learned to fail, recover, and move forward.

Scaling a hospitality business with purpose means knowing your “why,” surrounding yourself with the right “who,” and never letting perfection get in the way of pursuing your vision.

You may never feel the urge to scale. However, developing and implementing the systems and teams to do so will only benefit your business.

At the end of the day, this business doesn’t reward perfection; it rewards the people who show up, fall down, get back up, and stay relentlessly on mission.

Image: Microsoft Designer

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May 9, 2025by David Klemt David Klemt No Comments

Superhuman Hospitality: A New Era

Superhuman Hospitality: Where People and AI Build the Future Together

by Doug Radkey

AI is here. We can adapt and learn to leverage it, or we can be left behind.

Let’s get one thing straight: artificial intelligence is not here to replace humans in hospitality, it’s here to make us better.

And let’s be honest, that’s not a bad thing.

We’re entering an era I like to call Superhuman Hospitality. This is where the fusion of artificial intelligence and human empathy creates something far more powerful than either could do alone.

The question can no longer be, “Does AI belong in this industry?” The question is, “How do we integrate AI with intention, without losing the heart and soul of hospitality?”

As we tell our clients, the brands that figure out the answer to the latter question? They’re going to be the ones leading the pack.

The Misconception: Humans vs. AI

There’s this myth floating around that AI will take away hospitality jobs (and jobs in many other industries as well). That it’s all about automation, chatbots, and robots replacing real people.

Let’s be clear. Hospitality is, and always will be, a people-first industry. I think we learned that lesson once again during the pandemic when a majority of people (not, however, the team here at KRG Hospitality) were screaming from the hills that ghost kitchens were the future of restaurants.

That didn’t quite pan out, now did it?

You can’t automate warmth, social community, and engagement.

But what you can do is leverage AI to eliminate friction points, streamline your operations, and free your people to focus on what they do best: creating memorable experiences.

This isn’t about choosing sides; this is about building a hybrid model of intelligence, where AI supports the brain, and humans lead with the heart.

What is Superhuman Hospitality?

Superhuman Hospitality is about building systems that are tech-enhanced, not tech-dependent.

There is a major difference between the two. It’s about amplifying human potential through technology.

Think about it like this:

AI can analyze thousands of data points to recommend menu pricing adjustments.
But your bartender still needs to remember a regular’s name and favorite drink.
AI can forecast booking trends based on seasonal data.
But your front desk still needs to offer a warm smile and solve problems in real time.
AI can power your CRM and tailor marketing messages.
But your server still needs to read a table’s mood, and deliver genuine hospitality.

It’s not about doing less human work; it’s about freeing humans up to do the most human work possible.

Where AI Can Shine (and Should Be Used)

We’ve come to learn that there are areas where AI absolutely dominates. Ignoring those opportunities means you’re leaving money and efficiency on the table.

Predictive Analytics & Forecasting: AI can analyze past data to predict sales, foot traffic, and labor needs. This enables smarter scheduling, inventory ordering, and dynamic pricing.
Smart Inventory Management: AI-driven systems can track usage patterns, expiry dates, and cost fluctuations in real time, reducing waste and theft.
CRM & Guest Personalization: AI helps build personalized guest profiles, automating follow-ups, birthday messages, loyalty rewards, and upselling strategies.
Marketing Automation: From email flows to social ad targeting, AI ensures you reach the right audience with the right message at the right time.
Dynamic Menu & Room Pricing: Based on demand, time of day, weather, or major events, AI can help you optimize pricing for profitability.
AI Assistants & Chatbots: Useful for basic inquiries, reservation confirmations, and upsells, particularly during off-hours.

And that’s just scraping the surface of the potential.

Where Humans Must Lead

AI however, can’t replace empathy, intuition, adaptability, or real-time judgment.

Hospitality thrives on emotional intelligence. You still need:

People who know how to defuse a tense moment.
Leaders who can motivate a struggling team.
Servers who sense when a table wants privacy or a little extra attention.
Front desk agents who turn a mistake into a positive, memorable moment.

No algorithm will ever replace that. That’s the core of Superhuman Hospitality: AI provides the information, and humans provide the impact.

Use Case: The Superhuman Hotel

Imagine checking into a hotel where:

Your room temperature, lighting, and playlist are set to your preferences automatically, and there is a bottle of your favorite red wine sitting on the table with a hand-written note addressed to you personally.
You’re greeted by name because AI flagged your repeat visit.
You then get a text offering a curated spa or dinner recommendation based on your past behavior.
A staff member (not a bot) walks you to your room, answers questions, and builds rapport.

AI enabled that experience but humans delivered it. That’s what we should be building.

What This Means for Leadership

As operators, your role is to create systems that empower people with the tools to exceed expectations. You need to:

Train your team on how to use AI tools confidently, not fearfully.
Design SOPs that integrate tech without replacing the human touch.
Foster a culture that values both efficiency and empathy.

Superhuman Hospitality doesn’t happen accidentally. It requires strategy, clarity, and intentional integration.

My Final Thoughts: The Best of Both Worlds

The future of hospitality isn’t robotic. It’s not emotionless or transactional (at least, it better not be).

The future is powered by data, and then delivered with heart.

Superhuman Hospitality is about recognizing that tech is here to support us, not replace us. The brands that win will be those that embrace AI to work smarter, not colder.

So ask yourself:

Are you embracing AI with purpose?
Are your people equipped and empowered to use it?
Are your systems designed to enhance, not eliminate, the human element?

Because the goal is not to remove people from hospitality; the goal is to make them superhuman.

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 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

February 6, 2025by David Klemt David Klemt No Comments

Program for Unique Holidays: February 2025

Program for Unique Holidays: February 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 February 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.

To provide a handful of examples, February boasts National Pizza Day, National Cheddar Day, and National Retro Day. Those are all things you can get creative and program around, and celebrate with your guests.

For our January 2025 holidays list, click here.

February 7: Rose Day

Rose presents interesting flavor and scent profiles. It can also be difficult to perfect; too little and it likely won’t register, too much and it will overpower. Notably, it doesn’t take much for rose to go in either direction. However, if your kitchen and bar teams are up to the task, rose dishes and drinks can be quite intriguing for your guests.

Of course, you can also go a different direction and celebrate Rose Day as Rosé Day with all manner of wine, spirits, and beers.

February 8: National Kite Flying Day

As one would expect, there are several drinks with “kite” in the name. Cocktails (including zero-proof versions), beers, and wines. Further, there’s the similar paper airplane, so you can feature the Paper Plane, as well.

February 9: National Pizza Day

Is programming around pizza unusual, unexpected, or unique? On its face, no, of course not.

However, restaurant and bar operators can make National Pizza Day an unusual food holiday by featuring unique ingredients, and interesting pizza styles.

February 10: National Cream Cheese Brownie Day

Much like pizza, most brownies aren’t considered unique. That said, your culinary team’s interpretation can become a signature dessert (or appetizer

February 13: National Cheddar Day

Is everything better (or “beddar”) with cheddar? No, not everything. But there sure are a lot of menu items that are great with this hard cheese.

I’m confident that you and your kitchen team can find plenty of ways to feature cheddar on an LTO menu.

February 14: Start of Alzheimer’s and Dementia Care Education Week

This week is dedicated to Alzheimer’s and dementia awareness and education, along with raising funds for charitable organizations looking for a cure. If you think you can organize a charity drive, be it for one day or the entire week, go for it.

One way to execute is to donate proceeds from an LTO item or menu. If you have signature drink or dish, that item can lead the charge for raising charitable donations. This important week has a hashtag, so be sure to include it to spread the word: #AlzheimersDementiaCareEducationWeek.

February 20: National Comfy Day

Sure, operators can go for comfy dress to celebrate this holiday. It can be “cute” to have staff show up in comfy gear, or encourage guests to do so.

Or, operators can go a different direction: focusing on the comfort foods on their menus. Whether they’re traditional or creative takes on comfort classics, a comfort food LTO menu is perfect for February 20.

February 24: National Tortilla Chip Day

Who doesn’t love a tortilla chip, particularly when it’s carrying an array of delicious toppings? You know what to do: highlight your nachos (if you have them on your menu), and get creative with the presentation (we like to go sky high), proteins, and other ingredients.

February 27: National Retro Day

It seems like the phrase, “Everything old is new again,” is always relevant. National Retro Day is one of the best times to dive into vintage F&B recipe books and select classics that work with your theme and resonate with guests. Grasshoppers, anyone?

February 28: National Floral Design Day

Edible flowers are visually appealing, and can also enhance the dining and drinking experience. You know what to do!

Image: Microsoft Designer