Hotel Operations | KRG Hospitality

May 6, 2024by David Klemt David Klemt No Comments

Be the RTD You Want to See in the World

Juan, Please: Be the RTD You Want to See in the World

by David Klemt

Pete Flores, the founder of brand-new ready-to-drink cocktail brand Juan, Please, is on a mission to bring the TLT to the world.

And what is a TLT? It’s Tequila, Lemonade, Tea, the first expression in the Juan, Please RTD portfolio.

You may be familiar with a different name for this particular cocktail. Like the John Daly is a vodka-spiked version of the iconic Arnold Palmer, a Juan Daly is an Arnold Palmer made with tequila.

As it turns out, the Arnold Palmer is Flores’ favorite alcohol-free beverage. He explains on an upcoming episode of the Bar Hacks podcast, Flores added tequila to an AriZona Arnold Palmer several years ago.

You’ll learn on his episode that Flores assumed someone would surely bring a Juan Daly RTD to market. However, after a couple of years of waiting, he realized he and his business partners were going to be those someones.

In fact, by the time you read this, Flores and his team will be fresh off the official Juan, Please launch party that took place in Hoboken, New Jersey. And really, what day could’ve been better than Cinco de Mayo to launch this brand?

View this post on Instagram

A post shared by Juan, Please (@drinkjuanplease)

For now, Juan, Please is available only in New Jersey. However, New York is next, possibly as early as June 1 of this year. With any luck (and interest by you and other operators and bar professionals), major markets throughout the US will follow before year’s end.

Keep your ears out for our upcoming chat with Flores, and keep an eye out for your opportunity to taste Juan, Please.

Cheers!

Introducing Juan, Please Set to Disrupt the Canned Cocktail Market with Tequila-Infused Innovations

Juan Please is poised to redefine the category with its inaugural product: the T.L.T.—Tequila, Lemonade, and Tea Launching May 5th, 2024, in New Jersey.

New York, NY – April 23, 2024 – Today marks the unveiling of Juan, Please, a bold new player in the world of Ready-to-Drink cocktails, set to make waves with its unique lineup of tequila-based beverages launching on Cinco de Mayo in New Jersey. Juan, Please is poised to redefine the category with its inaugural product: the T.L.T. – Tequila, Lemonade, Tea, a non-carbonated drink with only Juan gram of sugar and 7% ABV.

The inspiration for Juan, Please struck when founder Peter Flores, a tequila enthusiast and fan of Arnold Palmers, noticed a glaring gap in the market for tequila-based canned cocktails. After years of waiting for someone to introduce this concept, Peter decided to take matters into his own hands, building a team with like-minded colleagues to embark on this spirited venture.

“Flores emphasizes that ‘Juan, Please’ embodies the essence of joy—laughter, dancing, and life—sealed within each can, reflecting his life’s cherished moments.” “As we embark on the brand’s journey in our home state of New Jersey, it feels like all of the friends we grew up with are on the ride with us.”

Since its soft launch in early 2024, Juan, Please has already gained traction in select venues across New Jersey, including notable Mexican restaurants and prestigious country clubs. The brand is now gearing up for its official launch on Cinco de Mayo, May 5th, 2024, at Pier 13 in Hoboken, promising attendees a taste of innovation and celebration.

Peter Flores, the visionary behind Juan, Please, brings over two decades of experience in hospitality, entertainment, and advertising. His mission is clear: to encapsulate the essence of good times, laughter, and joy into every can of Juan, Please.

“The T.L.T marks the pioneering spirit of our venture. Our upcoming expansion into New York City in June 2024 will debut two exciting new flavors: a Mezcal Old Fashioned and a Tequila Reposado Espresso Martini. ‘Juan, Please’ is positioned to establish itself as the premier choice for those seeking innovative twists on classic cocktails, marking just the beginning of our flavorful story. Says Flores”

The launch event will take place on May 5th, Cinco de Mayo, on Pier 13 in Hoboken from 1:00 to 5:00 PM. There will be a Juan on Juan Challenge (game with a giveaway), drink specials, and Juan will be in attendance in the costume for pictures. Attendees will experience the excitement and flavor that Juan, Please brings to the market. Juan, Please is set to carve out its niche as the go-to choice for those seeking a fresh take on classic cocktails.

About Juan, Please

Juan, Please is a dynamic alcohol startup brand reshaping the Ready-to-Drink cocktail market with its innovative lineup of tequila-infused beverages. Founded by Peter Flores, Juan, Please offers a range of premium canned cocktails designed to deliver exceptional flavor and convenience. The flagship product, the T.L.T. Tequila, Lemonade, Tea, is a non-carbonated drink with only Juan gram of sugar and 7% ABV. Juan, Please embodies our commitment to crafting unique combinations that capture the spirit of celebration. Inspired by Peter’s passion for tequila and classic cocktails, Juan, Please introduces a fresh take on familiar favorites, promising unforgettable experiences with every sip. Join us as we redefine the art of cocktail culture, one can at a time.

Image: Juan, Please

May 3, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: May 2024

5 Books to Read this Month: May 2024

by David Klemt

Our inspiring and informative May book selections will help you improve your life and outlook, get a handle on operations, and build your leadership team.

To review the book recommendations from April 2024, click here.

Let’s jump in!

Now That I have Your Attention: 7 Lessons in Leading a Life Bigger Than They Expect

This book is listed as a pre-order but I was able to purchase mine a while back, and it arrived a couple of weeks ago. Nicolas Hamilton has overcome a lot in his life, to put it mildly. He has gone from being told he’d never walk to defying that expectation and driving in the British Touring Car Championship. In Now That I Have Your Attention, you’ll learn lessons, like rebelling against the rulebook, always walking the hardest path, and seeing rock bottom and never going back.

From Amazon: “Now That I Have Your Attention follows Nicolas’s remarkable journey and shares the valuable, tough, and often surprising lessons learned throughout his life.

“Nicolas’s journey has at times been hostile and has forced him to navigate periods of anger and resentment, but by building his mental strength and pushing himself beyond the physical limits of what anyone had ever expected of him, Nicolas has changed his life – and believes you can too.”

Pre-order your copy today.

Creativity, Inc. (The Expanded Edition): Overcoming the Unseen Forces That Stand in the Way of True Inspiration

Among other lessons, Creativity, Inc. drives home the importance of building an incredible team. However, that also includes building a culture of support and development.

From Amazon: “The co-founder and longtime president of Pixar updates and expands his 2014 New York Times bestseller on creative leadership, reflecting on the management principles that built Pixar’s singularly successful culture, and on all he learned during the past nine years that allowed Pixar to retain its creative culture while continuing to evolve.”

Purchase here.

The Cocktail Parlor: How Women Brought the Cocktail Home

On the surface, this is a recipe book. There are 40 “main” cocktail recipes along with 100 variants. But when we really dive in we see that The Cocktail Parlor is about giving women credit for shaping the past and present of cocktail culture.

From Amazon: “Journeying through the decades, this book profiles a diverse array of influential hostesses. With each historic era comes iconic recipes, featuring a total of 40 main cocktails and more than 100 variations that readers can make at home. Whether its happy hour punch à la Martha Washington or a Harlem Renaissance–inspired Green Skirt, readers will find that many of the ingredients and drinks they’re familiar with today wouldn’t be here without the hostesses who served them first.”

Pick it up today!

The E-Myth Revisited: Why Most Small Businesses Don’t Work and What to Do About It

Do you feel like you’re working at your business but not on your business? If you have a sense that you feel more like you’ve created a job for yourself than a business, this book may just help you turn things around as an entrepreneur.

From Amazon: “An instant classic, this revised and updated edition of the phenomenal bestseller dispels the myths about starting your own business. Small business consultant and author Michael E. Gerber, with sharp insight gained from years of experience, points out how common assumptions, expectations, and even technical expertise can get in the way of running a successful business.”

Order here.

Traction: Get a Grip on Your Business

As Doug Radkey, founder and president of KRG Hospitality says, a leader in this space needs strategic clarity. This book can provide insights into how to achieve that clarity, improve processes, and build a leadership team that can actually lead others.

From Amazon: “In Traction, you’ll learn the secrets of strengthening the six key components of your business. You’ll discover simple yet powerful ways to run your company that will give you and your leadership team more focus, more growth, and more enjoyment. Successful companies are applying Traction every day to run profitable, frustration-free businesses—and you can too.”

Buy it today.

Image: Mikołaj on Unsplash

"Think about things differently" neon sign

May 1, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: May 2024

Program for Unique Holidays: May 2024

by David Klemt

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

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 April 2024 holidays list, click here.

May 1: Motorcycle Safety Awareness Month

If your concept is one that attracts motorcyclists already, or one that can handle motorcyclists to show up en masse without alienating other guests, your venue can celebrate Motorcycle Safety Awareness Month any or every day in May.

Encourage your guests to ride safely, look out for motorcycles when they’re driving, and organize group rides that stop by your bar or restaurant. Responsibly, of course.

May 4: Beer Pong Day

Let’s face it—beer pong is a classic bar game. Importantly, it’s a classic bar game that anyone can learn to play (to varying degrees of skill), and it’s simple to organize a tournament.

Should your bar or restaurant have the room and the following to support a beer pong tournament, this holiday could do very well for you and your team.

May 6: National Beverage Day

I mean…look how open-ended this holiday is. Is your bar or restaurant known for a particular drink? More than one particular drink? Perfect! Now’s the time to really brag about that and bring people through your doors.

May 11: National Stamp Out Hunger Food Drive Day

Part of being a great operator is being an excellent neighbor and member of the community. One selfless act you and your team can participate in is to organize a food drive, acting as the central hub for donations and partnering with a food pantry, shelter, or other charitable organization.

May 17: National Pizza Party Day

Sure, the pizza party has become a corporate trope. That doesn’t mean that if you operate a pizzeria your business shouldn’t be the one that companies, families, and groups of friends call when it’s pizza party time.

May 19: World Baking Day

How are your kitchen team’s baking skills? This is the holiday to shine a light on them and create a baked well LTO.

May 20: World Bee Day

Not only are there some interesting cocktails with the word “bee” in their name, there are also plenty that call for honey as an ingredient.

However, as I pointed out on Earth Day, there are also vegan honey alternatives that can be used for F&B items. So, this could be the day to use those and make your guests aware of them.

May 21: International Tea Day

Tea is, obviously, an excellent drink on its own. However, tea can really shine as the base or mixer for an array of cocktails. Try creating an LTO menu of full-, low-, and no-ABV cocktails for your guests to try.

May 22: National Craft Distillery Day

Do you have a craft distillery in your market? In your state? This holiday is the perfect time to work on developing a relationship with them and crafting an LTO menu with their products.

May 30: National Mint Julep Day

Ah, the Mint Julep. It’s not just for the Kentucky Derby. It’s a classic for a reason, and one of those reasons is how refreshing it is on a hot day. Plus, there are several variants you can adjust to create an LTO menu.

Image: Ivan Bertolazzi on Pexels

A bottle of Revivalist Garden Gin next to a cocktail, surrounded by flowers and lemon wedges

April 29, 2024by David Klemt David Klemt No Comments

Reinvigorate Your Menu with Revivalist Gin

Reinvigorate Your Menu with Revivalist Garden Gin

by David Klemt

Earth Day may be over but we’re still celebrating Earth Month, so I want to put the intriguing Revivalist Garden Gin on your radar.

Created by Brendan Bartley, bar director and general manager at the acclaimed Baththub Gin in New York City, this gin brand is focused heavily on responsible and sustainable production methods.

View this post on Instagram

A post shared by Bathtub Gin NYC | 1920s Speakeasy (@bathtubginnyc)

Notably, Revivalist Garden Gin uses water recycling during the distillation process. According to the brand, this innovation saves around 30,000 gallons monthly.

Further sustainable practices include giving spent grains to farmers to feed their cattle and hogs, reducing waste.

However, the sourcing of the botanicals used to craft this super-premium gin deserve praise.

If the term “ethnobotany” is new to you, you’re not alone. Bartley and the Revivalist team are committed to using only ethically sourced national and international ingredients. Moreover, the ingredients are selected to craft an authentic flavor profile free of additives, artificial flavors, preservatives, or doses of sugar.

Compellingly, the brand goes deeper. Ethnobotany’s practitioners seek cultural understanding when considering the relationship between humans and plants. So, rather than simply creating a flavor profile and then sourcing the ingredients in the most affordable and convenient way, the Revivalist team approaches the selection of each botanical with purpose.

On the palate, citrus comes from lemon verbena leaf, while an earthy counterpoint is introduced via ashwagandha. Rose hips and plum add floral and sweet notes, respectively, further balancing this enticing gin. In what may prove to be an unexpected twist for some drinkers, hemp adds a nutty note that guarantees Revivalist will stand out from its peers.

Below, six cocktails featuring this Earth-friendly, carefully considered gin. Cheers!

Negroni

1.5 oz. Revivaist Garden Gin
0.75 oz. Aperol
0.75 oz. Dolin Sweet Vermouth
Grapefruit twist to garnish

Add Revivalist, Aperol, and sweet vermouth to a mixing glass, and stir. Pour into a rocks glass over ice, and garnish.

Garden Punch

2 oz. Revivalist Garden Gin
0.75 oz. Fresh lemon juice
0.75 oz. Simple syrup
1–2 oz. Chamomile tea
Lemon wheel to garnish
Mint sprig to garnish (optional)
Lavender sprig to garnish (optional)

Prepare a rocks glass by adding a large ice cube or sphere. Add all liquid ingredients to a shaker with ice, and shake well. Strain into the prepared rocks glass, then garnish.

Easy Beesy

2 oz. Revivalist Garden Gin
1.0 oz. Fresh lemon juice
0.75 oz. Honey ginger syrup
2 Small sprigs of rosemary to garnish (optional)
Lemon twist to garnish (optional)

Combine ice and the first three ingredients to a cocktail shaker. Shake hard for about 10 seconds, then double strain into a coupe. Garnish with rosemary sprigs or a lemon twist.

Chester County Breakfast

1.5 oz. Revivalist Garden Gin
0.5 oz. Grand Marnier
0.75 oz. Fresh lemon juice
1 bar spoon Strawberry jam
1 bar spoon Simple syrup
Strawberry slice or raspberries to garnish

Add all ingredients except for garnish to a shaker. You may need to break up the jam with a quick stir with a bar spoon. Next, add ice to the shaker, and shake well. Double strain into a coupe, then garnish.

The Full Monty

1.25 oz. Revivalist Garden Gin
0.75 oz. Triple sec
0.75 oz. Aperol
0.75 oz. Dry vermouth
Expressed orange peel to garnish

Fill a mixing glass three-quarters of the way with ice, then add all four liquid ingredients. Stir for one minute, then double strain into a Nick & Nora glass. Garnish with an expressed orange peel.

Flower Bed

1 oz. Revivalist Garden Gin
0.5 oz. Fresh lemon juice
0.5 oz. Elderflower syrup
4 oz. Chilled Champagne
Lemon twist to garnish

Add the gin, lemon juice, syrup, and ice to a shaker, and shake hard. Next, double strain into a chilled Champagne flute. Finally, garnish and serve.

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

Images: Revivalist Garden Gin

Surfside ready-to-drink canned vodka cocktails 2024 lineup

April 24, 2024by David Klemt David Klemt No Comments

Surf Into Summer with These RTDs

Surf into Summer with These RTDs

by David Klemt

There’s big news coming out of Philadelphia’s Stateside Vodka, the team that crafts the Surfside line of popular vodka-lemonade and vodka-tea RTDs.

In preparation for summer, Surfside is making two huge strides to establish itself in the RTD space.

The brand, which describes itself as “Sunshine in a Can,” launched in 2022. Interestingly, and possibly surprisingly for some, Surfside RTDs don’t feature carbonation. Moreover, they boast just 100 calories, 2 grams of sugar, and are sessionable at just 4.5-percent ABV.

Currently, there are four variations for consumers to enjoy: Iced Tea + Vodka, Peach Tea + Vodka, Half & Half + Vodka and Lemonade + Vodka.

However, that’s about to change…

Spectacular Growth

Since the brand’s launch, Surfside has racked up accolades and achievements. For example, Market Watch bestowed its “2023 Hot Brand Award” upon the RTD lineup last year.

Of particular note is the brand’s sales growth. With distribution in a mere 17 states, Surfside hit the 1.3-million-case mark by the end of last year. That achievement speaks to one of the brand’s announcements directly: Starting this summer, Surfside will be available in 48 US states.

And the second announcement? A lineup expansion in addition to the distribution expansion. Five new flavors will join the lineup: Green Tea + Vodka, Raspberry Tea + Vodka, Raspberry Lemonade + Vodka, Strawberry Lemonade + Vodka, and Black Cherry + Lemonade.

Driving visibility and brand awareness are partnerships with Minor and Major League Baseball. In fact, the Atlanta Braves, Baltimore Orioles, Cleveland Guardians, and the Pittsburgh Pirates are on board with Surfside.

Taken the together, these announcements show that Surfside is poised to be the RTD of the summer. That means operators and their teams need to keep an ear out for guests asking if their bar or restaurant carries Surfside. Given the brand’s growth, it’s likely that consumers across the US will try it, like it, and expect to find it on-premise.

Or, put more simply: Guests are going to expect to be able to order Surfside when they’re out at bars, restaurants, dayclubs, and nightclubs.

Will this be the brand to challenge White Claw and Truly for RTD dominance? Only time will tell, but 2024 may just prove to be the Summer of Surfside.

You’ll find the official press release below. Cheers!

SURFSIDE KICKS OFF THE SUMMER SEASON WITH FIVE NEW FLAVORS, NATIONWIDE EXPANSION AND MLB + MiLB PARTNERSHIPS

Premium Canned Cocktail Brand Announces New Fruit-Forward Flavors and Availability in 48 States for Summer as Sales Continue to Skyrocket

PHILADELPHIA, PA (April 24, 2024) – Surfside, the spirits-based iced tea and lemonade ready-to-drink category leader, proudly announces national expansion and the launch of five new flavors just in time for summer: Raspberry Lemonade, Strawberry Lemonade, Black Cherry Lemonade, Raspberry Iced Tea and Green Tea. These fruit-forward flavor innovations along with a new Lemonade Variety 8-Pack are a highly anticipated next step for the independently-owned brand to further fuel its meteoric rise in popularity.

Founded by Philadelphia natives and brothers Matt and Bryan Quigley, and Clement and Zach Pappas, Surfside achieved 1.3 million cases sold in 2023, growing +563% versus a year ago. Remarkably, the brand achieved that volume despite only being distributed in seven states at the beginning of 2023. Surfside was also the highest velocity selling spirits-based RTD per retail outlet in 2023,* averaging at about 2.5 cases sold per minute.

Over the course of 2023 and 2024, Surfside has expanded distribution nationwide to 48 states. With the national expansion, Surfside is also reimagining the baseball experience as the official RTD Vodka Iced Tea and Vodka Lemonade of Minor League Baseball. This partnership is a natural evolution since becoming the #1 selling spirits-brand at Citizens Bank Park in 2023 with the Philadelphia Phillies.** Additional MLB partnerships kick off this season with the Atlanta Braves, Baltimore Orioles, Cleveland Guardians and the Pittsburgh Pirates.

“This is an incredibly exciting time for us as our mission from day one has been to build Surfside into a true national brand,” said Surfside CEO Clement Pappas. “The addition of the three new lemonade flavors, two new iced teas and the Lemonade Variety 8-pack were highly requested by our fans and is our way of showing love and appreciation for those who have helped us get here. We look forward to taking Surfside across the country and introducing to more new fans this upcoming summer season.”

In addition to the new flavors, the Surfside portfolio includes the classic Iced Tea, Peach Tea, Half and Half and Lemonade. Surfside is made with premium vodka, real tea, and has only 100 calories, 2g of sugar and 0 bubbles. “We take enormous pride in crafting the best-tasting ready-to-drink products in the industry. All of our Surfside Iced Tea and Lemonade flavors have been developed in-house with our team, from the formulation to the branding and packaging,” adds Surfside President Matt Quigley. “Everything fun about the summer is even better with a Surfside in hand.”

The new flavors joining the existing portfolio include the following varieties:

Surfside Raspberry Lemonade + Vodka (4.5% ABV): A quintessentially summer combination of natural raspberry flavors and lemonade.
Surfside Strawberry Lemonade + Vodka (4.5% ABV): A summer staple for enjoyment at any time, Strawberry Lemonade + Vodka brings the good vibes.
Surfside Black Cherry Lemonade + Vodka (4.5% ABV): Natural black cherry flavor and Lemonade, the Surfside way.
Surfside Raspberry Tea + Vodka (4.5% ABV): A fruit-forward flavor of the Iced Tea + Vodka that put Surfside on the map.
Surfside Green Tea + Vodka (4.5% ABV): Made with premium vodka and real green tea with notes of honey and ginseng, this summer sipper will keep you cool all season.

Fans existing and new can continue to enjoy the original portfolio varieties:

Surfside Iced Tea + Vodka (4.5% ABV): Crafted with premium vodka and real black tea, for high-quality taste and enjoyment.
Surfside Peach Iced Tea + Vodka (4.5% ABV): The first flavored tea from the brand giving the same taste we know and love with a big ol’ punch of peach.
Surfside Half & Half + Vodka (4.5% ABV): A refreshing twist on the classic, half iced tea and half lemonade.
Surfside Lemonade + Vodka (4.5% ABV): A delicious summer staple made with natural lemon flavors and premium vodka.

The complete Surfside portfolio is available direct-to-consumer in Pennsylvania and in-stores across the United States. Surfside is line priced with an SRP $9.99 for a 4-pack of cans and an SRP of $19.99 for the Variety 8-pack (available in Starter Pack and Lemonade Pack). With Surfside’s national expansion also comes a new website and Instagram handle: visit www.drinksurfside.com for more information and follow along on Instagram @drinksurfside.

*Source: Circana MULO+C L26W ending 11.12.23

**Source: Aramark data, 2023

About Surfside

Surfside is a line of premium iced tea + vodka and lemonade + vodka canned cocktails recognized for its delicious full flavor taste and sunset stripes on the can for good vibes ahead. Founded by two sets of Philadephia-native brothers, Matt and Bryan Quigley and Clement and Zach Pappas, this group of entrepreneurs is also the brains behind the award-winning, independently owned Stateside Vodka (Beverage Testing Institute Gold Medal 2024). Since launching in 2022, Surfside grew from a beloved Philly cocktail to a ready-to-drink brand achieving triple-digit growth within two years, rocketing the category forward nationwide. It has received beverage industry recognition as a 2023 “Hot Brand” in Shanken’s IMPACT Magazine and a 2022 “Rising Star Award ” in Brewbound.

At 4.5% ABV, Surfside is made with premium vodka and real tea with just 2g of sugar, 100 calories and 0 bubbles. Varieties of this “Sunshine in a Can” include Iced Tea + Vodka, Peach Tea + Vodka, Half & Half + Vodka and Lemonade + Vodka. In Summer 2024, the brand will expand to include Raspberry Tea + Vodka, Raspberry Lemonade + Vodka, Strawberry Lemonade + Vodka, Black Cherry Lemonade + Vodka and Green Tea + Vodka. Available in 4-packs (SRP: $10.99) and an 8-can variety pack (SRP: $19.99), Surfside is perfect for a boat day, concert, baseball game or a relaxing day on the beach. To learn more, visit www.drinksurfside.com and follow along on Instagram @drinksurfside.

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

Image: Cole Quiqley

AI-generated image of a cocktail with an ice cube branded with the number 50, resting on a white coaster that reads "North America"

April 24, 2024by David Klemt David Klemt No Comments

North America’s 50 Best Bars: 2024

Cheers to the 50 Best Bars in North America in 2024

by David Klemt

I’d drink that, and probably steal that coaster.

Cheers to the 2024 class of North America’s 50 Best Bars, freshly crowned after an evening of celebration, recognition, community, and hospitality.

Launched in 2022, this year marks the third edition of the World’s 50 Best Bars list that recognizes standout North American concepts and the teams behind their success.

For the 2024 ceremony, North America’s 50 Best Bars returned to the city of San Miguel de Allende in the state of Guanajuato, Mexico. Actor Diego Alfaro, known for The Ultimate Mixologist and The Law of the Jungle, took on host duties.

This year’s Campari One to Watch Award went to Toronto’s Simple Things. As a refresher, the One to Watch is a bar that voters believe has an excellent shot at breaking into the 50 Best Bars list.

The acclaimed Jewel of the South took the Michter’s Art of Hospitality Award home to New Orleans. Jewel of the South also grabbed spot number six on this year’s list, along with being named the Best Bar in the South in the US. Chicago’s Meadowlark earned the 2024 Siete Misterios Best Cocktail Menu Award. The bar is a new entry to the list and also clinched spot 32. A new award, the Bareksten Best Bar Design Award was presented to Avondale Bowl from Chicago.

Cheers to Claudia Cabrera, this year’s winner of the Roku Industry Icon Award. Voted by her peers, Kate Boushel earned the Altos Bartenders’ Bartender Award.

For all of you out there who have a strong sense of civic pride, New York boasts 12 entries on this year’s list, Mexico City claims nine, and Toronto is home to three. Host city San Miguel de Allende lays claim to the bar at number 27 on the list.

North America’s 50 Best Bars, 2024

Atwater Cocktail Club (Montréal, Québec, Canada)
The Keefer Bar (Vancouver, British Columbia, Canada)
Best Intentions (Chicago, Illinois, US)
Cure (New Orleans, Louisiana, US)
Mírate (Los Angeles, California, US)
Brujas (Mexico City, Mexico)
M’lady’s (New York, New York, US)
Angel’s Share (New York, New York, US)
Hanky Panky (Mexico City, Mexico)
Maison Premiere (New York, New York, US)
Bar Mordecai (Toronto, Ontario, Canada)
Cloakroom (Montréal, Québec, Canada)
Pacific Cocktail Haven (San Francisco, California, US)
Arca (Tulum, Quintana Roo, Mexico)
Century Grand (Phoenix, Arizona, US)
Library by the Sea (Grand Cayman, Greater Antilles, Caribbean)(London Essence Best New Opening Award)
Selva (Oaxaca, Mexico)
The Dead Rabbit (New York, New York, US)
Meadowlark (Chicago, Illinois, US)
Attaboy (New York, New York, US)
True Laurel (San Francisco, California, US)(Ketel One Sustainable Bar Award)
Bar Pompette (Toronto, Ontario, Canada)
Kaito del Valle (Mexico City, Mexico)
Bekeb (San Miguel de Allende, Guanajuato, Mexico)
Baltra Bar (Mexico City, Mexico)
Herbs & Rye (Las Vegas, Nevada, US)
Botanist Bar (Vancouver, British Columbia, Canada)
Allegory (Washington DC, US)
Service Bar (Washington DC, US)
Civil Liberties (Toronto, Ontario, Canada)(The Best Bar in Canada sponsored by Naked Malt)
Dante (New York, New York, US)
Kumiko (Chicago, Illinois, US)(The Best Bar in Midwest USA sponsored by Torres Brandy)
La Factoría (San Juan, Puerto Rico, US)(The Best Bar in the Caribbean sponsored by Amaro Lucano)
Café de Nadie (Mexico City, Mexico)
Aruba Day Drink (Tijuana, Baja California, Mexico)
Employees Only (New York, New York, US)
El Gallo Altanero (Guadalajara, Jalisco, Mexico)
Café la Trova (Miami, Florida, US)
Katana Kitten (New York, New York, US)
Zapote Bar (Playa del Carmen, Quintana Roo, Mexico)

The Top Ten

Tlecān (Mexico City, Mexico)
Licorería Limantour (Mexico City, Mexico)
Thunderbolt (Los Angeles, California, US)(The Best Bar in West USA sponsored by Rémy Martin)
Double Chicken Please (New York, New York, US)
Jewel of the South (New Orleans, Louisiana, US)(The Best Bar in South USA sponsored by Tia Maria)
Rayo (Mexico City, Mexico)
Martiny’s (New York, New York, US)(Highest Climber Award sponsored by Nikka Whisky, from number 29 to 4)
Overstory (New York, New York, US)
Superbueno (New York, New York, US)(Highest New Entry, The Best Bar in Northeast USA sponsored by Disaronno)
Handshake Speakeasy (Mexico City, Mexico)(The Best Bar in Mexico, The Best Bar in North America sponsored by Perrier)

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) platform.

AI-generated image of the Tales of the Cocktail Spirited Award on top of a bar, next to a cocktail

April 23, 2024by David Klemt David Klemt No Comments

TOTCF Reveals Regional Top 10 Honorees

TOTCF Reveals Regional Top 10 Honorees

by David Klemt

This is what Shutterstock’s AI think a Spirited Award looks like. At least the spelling is accurate.

Please join us in raising a glass of your favorite beverage—full-, low-, or no-ABV—to the 18th annual Spirited Awards Regional Top 10 Honorees.

Overall, New York City lays claim to the most honorees with a staggering 27. In second place among the American cities is Chicago, with 17 honorees. New Orleans comes in at third with 13 honorees dotted throughout the city.

That brings us to Canada. There’s a tie between Montréal, Québec, and Toronto, Ontario, for first place. Each city boasts 15 Regional Top 10 Honorees. Vancouver follows with 11 honorees. Appearing in two categories is Dartmouth, Nova Scotia’s Dear Friend Bar. There are also two honorees in Québec City, Québec.

As you can see, a handful of cities throughout North America are doing very well in terms of the bar scene. Internationally, London is home to 17 honorees, Singapore claims 15, and Mexico City boasts 12 honorees.

You’ll find the entire list of honorees below, starting with America. What can I say? I just have to be different. Cheers!

American Honorees

Best US Bar Team presented by William Grant & Sons

Best US Bar Team: US Central

Anna’s (New Orleans, Louisiana)
Beachbum Berry’s Latitude 29 (New Orleans, Louisiana)
Best Intentions (Chicago, Illinois)
DrinkWell (Austin, Texas)
Grey Ghost (Detroit, Michigan)
Jewel of the South (New Orleans, Louisiana)
Meteor (Minneapolis, Minnesota)
Nickel City (Austin, Texas)
Sportsman’s Club (Chicago, Illinois)
Three Dots and a Dash (Chicago, Illinois)

Best US Bar Team: US East

Allegory DC (Washington, DC)
Bar Belly (New York, New York)
Bar Goto (New York, New York)
Martiny’s (New York, New York)
Milady’s (New York, New York)
Mister Paradise (New York, New York)
Old Glory (Nashville, Tennessee)
Overstory (New York, New York)
Proof (Charleston, South Carolina)
Service Bar (Washington, DC)

Best US Bar Team: US West

Accomplice Bar (Los Angeles, California)
Century Grand (Phoenix, Arizona)
Employees Only Los Angeles (Los Angeles, California)
Highball Cocktail Bar (Phoenix, Arizona)
Navy Strength (Seattle, Washington)
Pacific Cocktail Haven (San Francisco, California)
Strong Water Anaheim (Anaheim, California)
Thunderbolt (Los Angeles, California)
True Laurel (San Francisco, California)
Yacht Club (Denver, Colorado)

Best US Cocktail Bar presented by Del Maguey Mezcal

Best US Cocktail Bar: US Central*

Adiõs Bar (Birmingham, Alabama)
Bar Tonique (New Orleans, Louisiana)
Beachbum Berry’s Latitude 29 (New Orleans, Louisiana)
Best Intentions (Chicago, Illinois)
DrinkWell (Austin, Texas)
Here Nor There (Austin, Texas)
Julep (Houston, Texas)
Kiesling (Detroit, Michigan)
Meadowlark (Chicago, Illinois)
MONEYGUN (Chicago, Illinois)
Sparrow (Chicago, Illinois)
Standby (Detroit, Michigan)

Best US Cocktail Bar: US East

Bar Belly (New York, New York)
Bar Goto (New York, New York)
barmini by José Andrés (Washington, DC)
Dear Irving Gramercy (New York, New York)
Double Chicken Please (New York, New York)
Martiny’s (New York, New York)
Milady’s (New York, New York)
Mister Paradise (New York, New York)
Overstory (New York, New York)
Service Bar (Washington, DC)

Best US Cocktail Bar: US West

Baby Gee (Long Beach, California)
Capri Club (Los Angeles, California)
Foreign National (Seattle, Washington)
Happy Accidents (Albuquerque, New Mexico)
Highball Cocktail Bar (Phoenix, Arizona)
The Doctor’s Office (Seattle, Washington)
Thunderbolt (Los Angeles, California)
Trick Dog (San Francisco, California)
True Laurel (San Francisco, California)
Yacht Club (Denver, Colorado)

Best US Hotel Bar presented by Grey Goose

Best US Hotel Bar: US Central

Catbird at Thompson Dallas Hotel (Dallas, Texas)
Chandelier Bar at Four Seasons Hotel New Orleans (New Orleans, Louisiana)
Dovetail Bar at The Schaeffer Hotel (New Orleans, Louisiana)
Lazy Bird at The Hoxton (Chicago, Illinois)
Midnight Rambler at The Joule (Dallas, Texas)
Milk Room at the Chicago Athletic Association Hotel (Chicago, Illinois)
Otoko x Watertrade at South Congress Hotel (Austin, Texas)
The Elysian Bar at Hotel Peter and Paul (New Orleans, Louisiana)
The Sazerac Bar at The Roosevelt New Orleans (New Orleans, Louisiana)
Vol. 39 at The Kimpton Gray Hotel (Chicago, Illinois)

Best US Hotel Bar: US East

27 Restaurant at Freehand Miami (Miami Beach, Florida)
Allegory DC (Washington, DC)
Champagne Bar at Four Seasons at The Surf Club (Miami, Florida)
Dear Irving on Hudson at Aliz Hotel (New York, New York)
Frannie & The Fox at Emeline (Charleston, South Carolina)
Lobby Bar at The Hotel Chelsea (New York, New York)
MATADOR BAR at The Miami Beach EDITION (Miami Beach, Florida)
Nubeluz at The Ritz-Carlton New York, NoMad (New York, New York)
Raines Law Room at The William (New York, New York)
White Limozeen at The Graduate Nashville (Nashville, Tennessee)

Best US Hotel Bar: US West

Ardor at The West Hollywood EDITION (West Hollywood, California)
Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, Arizona)
Mountaineering Club at Graduate Seattle Hotel (Seattle, Washington)
Pacific Standard at KEX Portland (Portland, Oregon)
Pint + Jigger at the Ala Moana Hotel (Honolulu, Hawaii)
Rise Over Run at the LINE Hotel (San Francisco, California)
Rudolph’s Bar & Tea at Freehand LA (Los Angeles, California)
The Manor Bar at Rosewood Miramar Beach (Montecito, California)
The Maybourne Bar at The Maybourne Hotel Beverly Hills (Beverly Hills, California)
The Ski Lodge at Superfrico at The Cosmopolitan (Las Vegas, Nevada)

Best US Restaurant Bar presented by Tales of the Cocktail Foundation

Best US Restaurant Bar: US Central*

Bar Pigalle (Detroit, Michigan)
Brennan’s Restaurant (New Orleans, Louisiana)
Coquette (New Orleans, Louisiana)
Daisies (Chicago, Illinois)
Espiritu Mezcaleria (New Orleans, Louisiana)
Grey Ghost (Detroit, Michigan)
Kumiko (Chicago, Illinois)
Maple & Ash (Chicago, Illinois)
Rose Mary (Chicago, Illinois)
Spoon and Stable (Minneapolis, Minnesota)
The Loyalist (Chicago, Illinois)

Best US Restaurant Bar: US East

Amazonia (Washington DC)
Blossom Bar (Brookline, Massachusetts)
Bresca (Washington, DC)
Cosme (New York, New York)
COTE Korean Steakhouse (New York, New York)
Crown Shy (New York, New York)
Gramercy Tavern (New York, New York)
Jaguar Sun (Miami, Florida)
Macchialina (Miami, Florida)
The Grey (Savannah, Georgia)

Best US Restaurant Bar: US West

Accomplice Bar (Los Angeles, California)
Bar Cecil (Palm Springs, California)
Cleaver — Butchered Meats, Seafood & Classic Cocktails (Las Vegas, Nevada)
L’Oursin (Seattle, Washington)
Lolo (San Francisco, California
Palomar (Portland, Oregon)
République (Los Angeles, California)
Strong Water Anaheim (Anaheim, California)
Valentine (Phoenix, Arizona)
Viridian (Oakland, California)

Best New US Cocktail Bar presented by Diageo Bar Academy

Best New US Cocktail Bar: US Central

Cobra (Columbus, Ohio)
daydreamer (Austin, Texas)
Equipment Room (Austin, Texas)
Good Night John Boy (Chicago, Illinois)
Jolie (New Orleans, Louisiana)
Lemon (Chicago, Illinois)
Murray’s Tavern (Austin, Texas)
Saint Valentine (Dallas, Texas)
The Eastman (Rochester, Michigan)
Wild Child (Kansas City, Missouri)

Best New US Cocktail Bar: US East

Bartley Dunne’s (New York, New York)
Curean (Greenville, South Carolina)
Equal Measure (Boston, Massachusetts)
Jac’s On Bond (New York, New York)
Medium Cool (Miami Beach, Florida)
Papi Portland (Portland, Maine)
Paradise Lost (New York, New York)
Pretty Decent (Louisville, Kentucky)
Superbueno (New York, New York)
The Portrait Bar at The Fifth Avenue Hotel (New York, New York)

Best New US Cocktail Bar: US West

Aphotic (San Francisco, California)
Bar Next Door (Los Angeles, California)
Cavaña at LUMA Hotel (San Francisco, California)
Dark Room (Seattle, Washington)
Dirty Pretty (Portland, Oregon)
Donna’s (Los Angeles, California)
FYPM (Phoenix, Arizona)
Hey Kiddo (Denver, Colorado)
Ok Yeah (Denver, Colorado)
STOA (San Francisco, California)

International Honorees

Best International Bar Team presented by Tales of the Cocktail Foundation

Best International Bar Team: Asia Pacific (APAC)

ARGO at Four Seasons Hotel Hong Kong (Hong Kong, China)
ATLAS (Singapore)
Caretaker’s Cottage (Melbourne, Victoria, Australia)
Dean & Nancy on 22 at the A by Adina Hotel (Sydney, New South Wales, Australia)
Double Deuce Lounge (Sydney, New South Wales, Australia)
Hope & Sesame Guangzhou (Guangzhou, Guangdong Province, China)
Jigger & Pony at the Amara Hotel (Singapore)
Native (Singapore)
Night Hawk (Singapore)
Nutmeg & Clove (Singapore)

Best International Bar Team: Canada*

Atwater Cocktail Club (Montréal, Québec, Canada)
Botanist at Fairmont Pacific Rim Hotel (Vancouver, British Columbia, Canada)
Civil Liberties (Toronto, Ontario, Canada)
Cry Baby Gallery (Toronto, Ontario, Canada)
Dear Friend Bar (Dartmouth, Nova Scotia, Canada)
Laowai (Vancouver, British Columbia, Canada)
Library Bar at Fairmont Royal York (Toronto, Ontario, Canada)
Published on Main (Vancouver, British Columbia, Canada)
The Cloakroom Bar (Montréal, Québec, Canada)
The Coldroom (Montréal, Québec, Canada)
The Keefer Bar (Vancouver, British Columbia, Canada)

Best International Bar Team: Europe

1930 Cocktail Bar (Milan, Italy)
Bar 1661 (Dublin, Ireland)
Cinquanta Spirito Italiano (Pagani, Italy)
Mirror Cocktail Bar at Radisson Blu Carlton Hotel (Bratislava, Slovakia)
Panda & Sons (Edinburgh, Scotland, UK)
Paradiso (Barcelona, Spain)
Satan’s Whiskers (London, England, UK)
Tayēr + Elementary (London, England, UK)
The Cambridge Public House (Paris, Île-de-France, France)
The Clumsies (Athens, Greece)

Best International Bar Team: Latin America & Caribbean (LATAM&C)

Café de Nadie (Mexico City, Mexico)
CoChinChina (Buenos Aires, Argentina)
El Gallo Altanero (Guadalajara, Jalisco, Mexico)
Handshake Speakeasy (Mexico City, Mexico)
Hanky Panky (Mexico City, Mexico)
La Factoría (San Juan, Puerto Rico)
La Uat (Buenos Aires, Argentina)
Rayo Cocktail Bar (Mexico City, Mexico)
Tres Monos (Buenos Aires, Argentina)
Zapote Bar at Rosewood Mayakoba (Playa del Carmen, Quintana Roo, Mexico)

Best International Bar Team: Middle East & Africa (MEA)

COYA Dubai (Dubai, UAE)
fable (Cape Town, Western Cape, South Africa)
Front/Back Accra (Accra, Ghana)
Lost + Found Drinkery (Nicosia, Cyprus)
LPM Restaurant & Bar Dubai (Dubai, UAE)
Mimi Kakushi (Dubai, UAE)
Salmon Guru Dubai (Dubai, UAE)
Sin + Tax (Johannesburg, Gauteng, South Africa)
The Drinkery (Cape Town, Western Cape, South Africa)
Zuma Dubai (Dubai, UAE)

Best International Cocktail Bar presented by Patrón Tequila

Best International Cocktail Bar: Asia Pacific (APAC)

Above Board (Melbourne, Victoria, Australia)
BYRDI (Melbourne, Victoria, Australia)
Caretaker’s Cottage (Melbourne, Victoria, Australia)
COA (Hong Kong, China)
Hope & Sesame Guangzhou (Guangzhou, Guangdong Province, China)
Maybe Sammy (Sydney, New South Wales, Australia)
Nutmeg & Clove (Singapore)
The Bellwood (Tokyo, Honshu, Japan)
The Cocktail Club (Jakarta, Javo, Indonesia)
ZEST (Seoul, South Korea)

Best International Cocktail Bar: Canada*

Atwater Cocktail Club (Montréal, Québec, Canada)
Bar Mordecai (Toronto, Ontario, Canada)
Bar Pompette (Toronto, Ontario, Canada)
Civil Liberties (Toronto, Ontario, Canada)
Cocktail Bar (Toronto, Ontario, Canada)
Dear Friend Bar (Dartmouth, Nova Scotia, Canada)
Laowai (Vancouver, British Columbia, Canada)
Milky Way Cocktail Bar (Montréal, Québec, Canada)
The Cloakroom Bar (Montréal, Québec, Canada)
The Keefer Bar (Vancouver, British Columbia, Canada)
The Raven Room (Whistler, British Columbia, Canada)

Best International Cocktail Bar: Europe

🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
Drink Kong (Rome, Lazio, Italy)
HIMKOK (Oslo, Østlandet, Norway)
Kwãnt (London, UK)
Line Athens (Athens, Greece)
Panda & Sons (Edinburgh, Scotland, UK)
Paradiso (Barcelona, Spain)
Röda Huset (Stockholm, Södermanland and Uppland, Sweden)
Satan’s Whiskers (London, England, UK)
Three Sheets Bar (London, England, UK)

Best International Cocktail Bar: Latin America & Caribbean (LATAM&C)*

ALQUÍMICO (Cartagena des Indias, Bolívar, Colombia)
Bon Vivants (Nassau, New Providence, Bahamas)
Carnaval Bar (Lima, Peru)
El Barón Cafe & Cocktail Bar (Cartagena des Indias, Bolívar, Colombia)
Handshake Speakeasy (Mexico City, Mexico)
La Factoría (San Juan, Puerto Rico)
La Uat (Buenos Aires, Argentina)
Oh No! Lulu (Buenos Aires, Argentina)
Rayo Cocktail Bar (Mexico City, Mexico)
The Liquor Store (São Paulo, Brazil)
Tres Monos (Buenos Aires, Argentina)

Best International Cocktail Bar: Middle East & Africa (MEA)

CAUSE | EFFECT Cocktail Kitchen (Cape Town, Western Cape, South Africa)
Dead End Paradise (Beirut, Lebanon)
Front/Back Accra (Accra, Ghana)
Galaxy Bar (Dubai, UAE)
Honeycomb Hi-Fi (Dubai, UAE)
Salmon Guru Dubai (Dubai, UAE)
Shinkō (Cairo, Egypt)
Sin + Tax (Johannesburg, Gauteng, South Africa)
The Drinkery (Cape Town, Western Cape, South Africa)
The House of Machines (Cape Town, Western Cape, South Africa)

Best International Hotel Bar presented by Ford’s Gin

Best International Hotel Bar: Asia Pacific (APAC)

ARGO at Four Seasons Hotel Hong Kong (Hong Kong, China)
Bar Trigona at Four Seasons Hotel Kuala Lumpur (Kuala Lumpur, Malaysia)
BKK Social Club at Four Seasons Hotel Bangkok (Bangkok, Thailand)
Charles H. at Four Seasons Hotel Seoul (Seoul, South Korea)
DarkSide at Rosewood Hong Kong (Hong Kong, China)
Dean & Nancy on 22 at the A by Adina Hotel (Sydney, New South Wales, Australia)
Origin Bar at the Shangri-La Hotel (Singapore)
The Bamboo Bar at the Mandarin Oriental (Bangkok, Thailand)
VIRTÙ at Four Seasons Hotel Tokyo Otemachi (Tokyo, Honshu, Japan)
Writers Bar at Raffles Singapore Hotel (Singapore)

Best International Hotel Bar: Canada

Bar 1608 at Fairmont Le Château Frontenac (Québec City, Québec, Canada)
Bar George at Le Mount Stephen Hotel (Montréal, Québec, Canada)
Botanist at Fairmont Pacific Rim Hotel (Vancouver, British Columbia, Canada)
Clive’s Classic Lounge at Chateau Victoria Hotel & Suites (Victoria, British Columbia, Canada)
Clockwork Champagne & Cocktails at Fairmont Royal York Hotel (Toronto, Ontario, Canada)
Library Bar at Fairmont Royal York (Toronto, Ontario, Canada)
Marcus Lounge and Bar at Four Seasons Hotel Montréal (Montréal, Québec, Canada)
Nacarat at Fairmont Queen Elizabeth (Montréal, Québec, Canada)
The Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia, Canada)
Writers Room Bar at Park Hyatt (Toronto, Ontario, Canada)

Best International Hotel Bar: Europe*

Atrium Bar at Four Seasons Hotel Firenze (Florence, Tuscany, Italy)
Avra Bar at Four Seasons Astir Palace Hotel Athens (Athens, Greece)
Bar Les Ambassadeurs at Hôtel de Crillon (Paris, Île-de-France, France)
Mirror Cocktail Bar at Radisson Blu Carlton Hotel (Bratislava, Slovakia)
Punch Room at The Madrid EDITION (Madrid, Spain)
Seed Library at One Hundred Shoreditch Hotel (London, England, UK)
Side Hustle at The NoMad Hotel London (London, England, UK)
Super Lyan at Kimpton De Witt (Amsterdam, North Holland, Netherlands)
The Court at Palazzo Manfredi (Rome, Lazio, Italy)
The Donovan Bar at Brown’s Hotel (London, England, UK)
Velvet by Salvatore Calabrese at Corinthia London (London, England, UK)

Best International Hotel Bar: Latin America & Caribbean (LATAM&C)

BEKEB at Hotel Casa Hoyos (San Miguel de Allende, Guanajuato, Mexico)
Carlotta Reforma at The Ritz-Carlton, Mexico City (Mexico City, Mexico)
Fifty Mils at Four Seasons Hotel Mexico City (Mexico City, Mexico)
Hotel B at Relais & Châteaux (Lima, Peru)
King Cole Bar at The St. Regis Mexico City (Mexico City, Mexico)
La Botica at Las Ventanas al Paraiso (Los Cabos, Baja California Sur, Mexico)
Library by the Sea at Kimpton Seafire Resort (Seven Mile Beach, Grand Cayman, Cayman Islands)
NKIRU Bar at 45 by Director Hotel (Santiago, Chile)
Rabo di Galo at Rosewood São Paulo (São Paulo, Brazil)
Zapote Bar at Rosewood Mayakoba (Playa del Carmen, Quintana Roo, Mexico)

Best International Hotel Bar: Middle East & Africa (MEA)*

Blind Tiger at Jumeirah Al Naseem (Dubai, UAE)
Electric Pawn Shop at the Dubai Hotel (Dubai, UAE)
Flashback Speakeasy Bar & Lounge at Paramount Hotel Dubai (Dubai, UAE)
Gigi Rooftop Restaurant & Bar at the Gorgeous George Hotel (Cape Town, Western Cape, South Africa)
HERO at Trademark Hotel (Nairobi, Kenya)
Jiko Restaurant at Tribe Hotel (Nairobi, Kenya)
Library Bar at The Abu Dhabi EDITION (Abu Dhabi, UAE)
Monkey Bar at 25hours Hotel (Dubai, UAE)
Smoke & Mirrors at SLS Dubai (Dubai, UAE)
The Bulgari Bar at the The Bulgari Resort Dubai (Dubai, UAE)
The Leopard Bar at the Twelve Apostles Hotel (Cape Town, Western Cape, South Africa)

Best International Restaurant Bar presented by Gin Mare

Best International Restaurant Bar: Asia Pacific (APAC)

Alba Bar & Deli (Brisbane, Queensland, Australia)
Burnt Ends (Singapore)
Caffe Fernet (Singapore)
Gimlet at Cavendish House (Melbourne, Victoria, Australia)
Neon Pigeon (Singapore)
PANTJA (Jakarta, Javo, Indonesia)
Ralph’s Bar (Chengdu, Sichuan, China)
SG Low (Tokyo, Honshu, Japan)
Sugarhall (Singapore)
Vender Bar (Taichung City, Taiwan)

Best International Restaurant Bar: Canada

Bar Kismet (Halifax, Nova Scotia, Canada)
Honō Izakaya (Québec City, Québec, Canada)
Le Majestique (Montréal, Québec, Canada)
Major Tom (Calgary, Alberta, Canada)
Mount Pleasant Vintage & Provision (Vancouver, British Columbia, Canada)
Published on Main (Vancouver, British Columbia, Canada)
Quetzal (Toronto, Ontario, Canada)
Restaurant Pompette (Toronto, Ontario, Canada)
Rouge Gorge (Montréal, Québec, Canada)
SUYO (Vancouver, British Columbia, Canada)

Best International Restaurant Bar: Europe

Angelita (Madrid, Spain)
Bar Lupo (Zürich, Switzerland)
Carico Milano (Milan, Lombardy, Italy)
Danico (Paris, Île-de-France, France)
Galileo (Barcelona, Spain)
Gucci Giardino 25 (Florence, Tuscany, Italy)
Hakkasan (London, England, UK)
Le Mary Celeste (Paris, Île-de-France, France)
Locale Firenze (Florence, Tuscany, Italy)
Sins of Sal (Amsterdam, North Holland, Netherlands)

Best International Restaurant Bar: Latin America & Caribbean (LATAM&C)

ARCA Tulum (Tulum, Quintana Roo, Mexico)
Aruba Day Drink Bar (Tijuana, Baja California, Mexico)
Bar Carmen Medellín (Medellín, Aburrá Valley, Colombia)
Casa Prunes (Mexico City, Mexico)
CoChinChina (Buenos Aires, Argentina)
Jardín Tragos y Pasteles (Bogotá, Colombia)
Lady Bee (Lima, Peru)
Mamba Negra (Medellín, Aburrá Valley, Colombia)
Niño Gordo (Buenos Aires, Argentina)
Tan Tan (São Paulo, Brazil)

Best International Restaurant Bar: Middle East & Africa (MEA)

Amelia Restaurant & Lounge (Dubai, UAE)
Asoka (Cape Town, Western Cape, South Africa)
Bôndai Restaurant & Bar (Accra, Ghana)
COYA Dubai (Dubai, UAE)
Funky Monkey (Diani Beach, Kwale County, Kenya)
LPM Restaurant & Bar Dubai (Dubai, UAE)
Mimi Kakushi (Dubai, UAE)
Roka Dubai (Dubai, UAE)
Upper Union (Cape Town, Western Cape, South Africa)
Zuma Dubai (Dubai, UAE)

Best New International Cocktail Bar presented by Diageo Bar Academy

Best New International Cocktail Bar: Asia Pacific (APAC)

Apollo Inn (Melbourne, Victoria, Australia)
Bar Leone (Hong Kong, China)
Bar Us (Bangkok, Thailand)
Cat Bite Club (Singapore)
El Primo Sanchez (Sydney, New South Wales, Australia)
Fura (Singapore)
Puffy Bois Pizza (Singapore)
The Savory Project (Hong Kong, China)
The Waratah (Sydney, New South Wales, Australia)
Tokyo Confidential (Tokyo, Honshu, Japan)

Best New International Cocktail Bar: Canada

Bar Bello (Montréal, Québec, Canada)
Bar Bisou Bisou (Montréal, Québec, Canada)
Bar Dominion (Montréal, Québec, Canada)
Bon Délire (Montréal, Québec, Canada)
Charlie’s Watch Repair (Calgary, Alberta, Canada)
Electric Bill Bar (Toronto, Ontario, Canada)
Humboldt Bar at DoubleTree by Hilton Hotel & Suites (Victoria, British Columbia, Canada)
LE TIGRE (Toronto, Ontario, Canada)
Must be the Place (Winnipeg, Manitoba, Canada)
Overpressure Club (Toronto, Ontario, Canada)

Best New International Cocktail Bar: Europe*

Abstract Bistrot (Lyon, Auvergne-Rhône-Alpes, France)
Bar Llama (Madrid, Spain)
Bar Nouveau (Paris, Île-de-France, France)
Dram Bar (London, England, UK)
Equal Parts (London, England, UK)
Groovy Fluids (Amsterdam, North Holland, Netherlands)
Rumore (Milan, Lombardy, Italy)
Savoy Brasserie & Bar at Mandarin Oriental Savoy (Zürich, Switzerland)
The Honey Moon (Paris, Île-de-France, France)
Twice Shy (London, England, UK)
Vesper Bar at The Dorchester (London, England, UK)
Viajante87 (London, England, UK)
Wacky Wombat (London, England, UK)

Best New International Cocktail Bar: Latin America & Caribbean (LATAM&C)

1929 Cocktail Bar (Juana Díaz, Puerto Rico)
Alofah Tiki Bar (Mexico City, Mexico)
Bijou Drinkery Room (Mexico City, Mexico)
Booze The Bar Room (Lima, Peru)
Cielo Bar (La Paz, Pedro Domingo Murillo, Bolivia)
Cocktail & Bites (Bayamón, Puerto Rico)
Hoja Santa (Aguascalientes, Mexico)
SOFÁ – un bar (Buenos Aires, Argentina)
The Dilly Club (Nassau, New Providence, Bahamas)
The M Bar at Nobu Hotel Los Cabos (Cabo San Lucas, Baja California Sur, Mexico)

Best New International Cocktail Bar: Middle East & Africa (MEA)

7 Tales at Grosvenor House (Dubai, UAE)
Kōzo Kigali (Kigali, Rwanda)
Ling Ling at Atlantis The Royal (Dubai, UAE)
Mii-Yao (Beirut, Lebanon)
Moonshine (Dubai, UAE)
No.19 Accra (Accra, Ghana)
SOON Izakaya (Dubai, UAE)
Soul Kitchen Dubai (Dubai, UAE)
The Smiths (Lagos, Nigeria)
Uchi DIFC (Dubai, UAE)

Note: An asterisk denotes a category with more than 10 honorees due to a tie.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) platform.

An AI-generated image of a bee flying over seaweed, headed toward the horizon

April 22, 2024by David Klemt David Klemt No Comments

2 Eco-friendly F&B Items for Earth Day

2 Eco-friendly F&B Items for Earth Day

by David Klemt

This bee is having the time of its AI-generated life, frolicking over the sea.

It’s April 22, also known as Earth Day, and with that in mind I would like to introduce you to two products that focus on sustainability.

One is replacement for the standard cooking oils we know and love. The other is a practical stand-in for traditional honey.

The topics of sustainability, environmental friendliness, and responsible business practices are multifaceted. There’s combating food waste, upgrading to energy-efficient equipment and items that use less water… And there’s sourcing ingredients.

In the case of the two products below, both aim to be made with responsible production methods. The first seeks to use just a fraction of the resources needed to produce its traditional analogs. The other focuses on habitat restoration and protecting our planet’s all-important pollinators.

Algae Cooking Club

Seaweed isn’t just for scaring the hell out of people swimming in lakes or oceans. Instead, it’s now a viable substitute for vegetable, olive, canola, and other cooking oils.

Since it’s Earth Day (and Earth Month, of course), I want operators to be aware of this environmentally friendly alternative to traditional cooking oils.

According to the Algae Cooking Club website, “Many cooking oils are still sourced from industrial farming methods, while climate change is radically reducing crop yields. An estimated 1.4 billion acres of new farmland will be needed to feed a growing world. Algae offers an exciting alternative. Instead of waiting entire seasons to harvest, algae has the potential to produce high-quality fats, proteins, and nutrients in a matter of days with a fraction of the land, water, and carbon needed, without sacrificing flavor and quality.”

Per Elisabeth Sherman, writing for Food & Wine, Algae Cooking Club can credibly claim that production of their algae oil produces just half the carbon emissions in comparison to avocado, canola, and olive oil. Oh, it’s also packaged in a recyclable aluminum bottle.

There are several seaweed- or algae-based cooking oils available. I’m focusing on Algae Cooking Club’s oil because one of the world’s best restaurants is reportedly using it moving forward.

That restaurant is Eleven Madison Park, helmed by owner and chef, Chef Daniel Humm. Not only is the restaurant one of the best, it was named the World’s Best Restaurant by the World’s 50 Best Restaurants in 2017. Chef Humm claims that Algae Cooking Club’s oil doesn’t overpower delicate flavors, nor does it taste off or burnt.

So, if it’s good enough for one of the best restaurants and one of the best chefs in the world, it’s going to have my attention.

Mellody

I don’t want to start a debate here, but it’s important to note that there’s a dispute over whether honey is vegetarian or vegan.

On the vegetarian side of the discussion, it’s not meat or fish. Also, most people would say that bees aren’t harmed during the production of honey.

However, on the vegan side, honey is an animal product. Further, it’s a product produced by exploiting an animal. Therefore, honey can’t be vegan. And, yes, that means vegans will try to avoid consuming it.

Well, what if there existed a product that looked, tasted, cooked, and overall behaved like honey that didn’t exploit any bees? There is.

From Mellody Foods comes Mellody Plant-based Honey. Currently, there are two expressions: Golden Clover, and Spicy Habanero. Both, according to Mellody, are 1:1 matches to honey produced by bees.

The company claims that Golden Clover and Spicy Habanero tastes, drips, drizzles, and sticks like traditional honey. Each flavor is vegan, gluten- and glyphosate-free, and pollinator-friendly.

Crucially, both plant-based honeys are made using sugars, acids, and botanical extracts. Of course, Spicy Habanero includes its namesake pepper as well.

You and your culinary and bar teams can learn about Mellody here.

Takeaway

Eco-friendliness and sustainability are important values to a not-insignificant portion of the world.

It follows that a percentage of consumers seek out and want to support restaurants and bars that share their values. So, if the above products make sense for your concept, give them careful consideration.

If they’re not a fit, that’s fine. However, it’s a good idea to look into what products and practices you can embrace to become a more sustainable operator.

It’s possible you’re already greener than you think. Keep going.

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

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

April 16, 2024by David Klemt David Klemt No Comments

AI: Coming to a Loyalty Program Near You

AI: Coming to a Loyalty Program Near You

by David Klemt

In a logical step forward, artificial intelligence is now coming to restaurant loyalty programs to enhance personalization and encourage engagement.

Proponents say that AI is in a position to learn about program members and make recommendations. Most importantly, they claim that such technology learns to present offers that will motivate guests to make a purchase.

At the end of the day, that is the reason loyalty programs exist.

One international chain embracing AI tech to enhance their program is Wendy’s. As one would expect, they’re using AI to study an individual’s preferences, visit frequency, purchase history, and more.

Should this investment in AI prove successful, the Wendy’s loyalty program will further establish itself as one of the best in the industry. In addition to enhancing the gamification aspect of the app, offer uptake should increase.

It’s no secret that consumers want personalized offers. However, that doesn’t mean a marketing email with their first name in the greeting. A truly personalized offer is one that shows the company extending it understands the recipient.

For a surface-level example, let’s say a loyalty program user’s purchase history makes it clear they’re exclusively vegetarian or vegan. It’s incredibly likely that offering this person a deal on a double cheeseburger will fail. Over time, after receiving enough offers that don’t resonate, that user may decrease visits and even exit the loyalty program.

Toward the end of last year, Wendy’s said they expected sales driven by digital opportunities to reach nearly $2 billion. A key driver is, of course, their loyalty program.

It makes sense, therefore, for the QSR giant to invest in AI to enhance loyalty.

Punchh It

Wendy’s is partnering with PAR Tech to enhance their loyalty program via artificial intelligence.

In 2021, PAR Tech acquired a loyalty and guest engagement solutions provider called Punchh for $500 million. Now called PAR Punchh, the aim is to make it simpler for restaurants to leverage loyalty.

“With the Punchh acquisition, we are building a platform that enables restaurants to scale quickly, own their path to innovation, and take back their guest relationship. This eliminates the need for juggling disjointed vendors, developing cumbersome point-to-point integrations, and relying on 3^rd party dependencies. At the same time, Punchh advances our ability to provide customers with an end-to-end solution, from guest-to-kitchen, through one unified data source,” said PAR Tech CEO and president Savneet Singh back in 2021.

Per PAR Tech, there are more than 200 enterprise-level restaurant chains using Punchh currently. It stands to reason that number will grow if partnering with the platform proves lucrative for brands like Wendy’s.

Further, as AI tech reaches ubiquity and delivers more desirable results, it should become more affordable for regional chains and independents to leverage it as well.

Operators of all sizes who offer loyalty programs should keep an eye on AI-enhanced programs and the opportunities they present.

Image: Alexander Sinn on Unsplash

April 15, 2024by David Klemt David Klemt No Comments

What’s Going on with Chili Crisp?

What’s Going on with Chili Crisp?

by David Klemt

I’m not convinced that AI platforms know much about chili crisp or human hands.

UPDATE (April 15, 2024): David Chang has reportedly stated that Momofuku will no longer enforce the “Chile Crunch” trademark. He made the statement on his The Dave Chang Show podcast.

A legal battle over a chili crisp trademark is spilling into the public arena, and people are taking sides and making their feelings known on social media.

More specifically, Momofuku appears to be defending its “Chile Crunch” and “Chili Crunch” trademarks vigorously. To say some people aren’t exactly fans of this legal news is an understatement.

To provide context for the unfamiliar, Momofuku is a restaurant group first established in 2004 by David Chang. By 2019, the group had expanded, opening 20 venues. In 2020, Momofuku Goods began selling some of its culinary products in the retail space.

Among the products carrying the Momofuku name and peach logo is Chili Crunch. This is the brand’s version of chili crisp, a condiment consisting of oil, fried chili pepper, and other elements, such as garlic and onion (and other peppers).

From what I can find, it’s widely accepted that chili crisp originated in China, and has been around for centuries. How many centuries? I have no idea.

However, I can say with certainty that Momofuku has owned the “chile crunch” trademark since 2023. And I know that Momofuku acquired the rights to that trademark from Chile Colonial, LLC. That acquisition was part of a settlement.

Interestingly, Chile Colonial took action against Momofuku last year for trademark infringement for using the product name Chile Crunch. The former had been selling its Chile Crunch since 2008, and registered the trademark in 2015.

Now, it’s Momofuku, who apparently licenses the trademark to others, taking action to defend the trademark. Toward the end of last month, the company applied to trademark “chili crunch.”

Cease and Desist

As several outlets have reported, a number of chili crisp producers have received cease-and-desist letters.

Eater has reported that one producer, Homiah, received such a letter after they renamed their Crispy Sambal product to Sambal Chili Crunch.

The letter reads, in part, “Momofuku trusts that Homiah did not adopt the CHILI CRUNCH mark in bad faith or with an intent to create confusion. But because trademark law requires brand owners to police use of their trademarks—and because Momofuku is concerned that consumers may actually be confused here—we write to request Homiah’s cooperation.”

One element of the requested cooperation is that Homiah stop using the name Sambal Chili Crunch within 90 days.

It seems that it hasn’t taken long for these legal requests to find their way to the public at large. And, yes, sides have been taken.

Sifting through the comments on Eater’s Instagram post about this situation paints a vivid, albeit not entirely unexpected, picture.

View this post on Instagram

A post shared by Eater (@eater)

“This is a great way to ensure that I’ll never buy Chang’s version,” reads one comment.

“If no one owns RANCH, no one should own this,” says another Instagram user.

“No, this is absurd. Heinz didn’t trademark ketchup, they trademarked Heinz, this is so ridiculous. He can trademark momofuko and the peach logo. But this is so stupid,” is a comment with nearly 400 likes.

Finally, there’s this simple statement: “You can’t trademark culture.”

Los Angeles Times columnist Jenn Harris would agree with that last comment. Addressing Momofuku’s legal actions, she writes, “I reject the notion that someone could exclusively own something so ingrained in my culture, a food I consider an intrinsic part of my identity.” You can, and should, read her column here.

Must Defend

There’s more at play here when it comes to trademarks.

Speaking in incredibly general terms—and without providing any legal advice—once a trademark has been granted, the owner must defend it. Failing to do so, which includes filing variations and taking action against others, can result in the loss of the rights associated with the trademark.

So, on one finger on one hand, Momofuku must defend “chile crunch” and, if granted, “chili crunch,” if the company wants to retain their trademark rights. On another, does the blame lie with the United States Patent and Trademark Office (USPTO) for granting the trademark in the first place?

Going deeper, should Momofuku have negotiated different settlement terms that wouldn’t preclude others from calling their chili crisp products Chile Crunch? I’m not remotely qualified to speak on the legal dispute between Chile Colonial, LLC, and Momofuku, so I can’t even begin to form an opinion. If the settlement was “pricey,” I understand Momofuku being sensitive about other products potentially cutting into their sales.

Per reporting, Susan Hojel, the owner of Chile Colonial, has said she was “going broke” defending the Chile Crunch trademark. Many of the cease-and-desist letters were going to large companies. In that sense, Hojel saw herself in the role of David, going after corporate Goliaths.

Now, however, the public views David Chang and Momofuku as Goliath, attempting to crush noble Davids. Therefore, I have to wonder if the real issue is public perception, not legality. After all, I’ve seen the label “trademark bully” affixed not to just Momofuku but Chang as well.

Worth It?

I don’t know what the answer is for the questions swirling around this legal fight. All I can do is wonder if defending this trademark is worth the backlash.

At the moment, we’re seeing comments expressing disappointment and disdain. What happens if those comments manifest in damaged brand perception?

Put another way, there’s defending your brand…and there’s defending your brand.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.