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Three clear vodka or gin cocktails
by David Klemt David Klemt No Comments

Hang On: That Drink Probably Isn’t Russian

Hang On: That Drink Probably Isn’t Russian

by David Klemt

Three clear vodka or gin cocktails

In response to the invasion of Ukraine, some restaurants and bars are pouring out spirits or renaming cocktails they believe are Russian.

Doing so is one way some operators are showing support for Ukraine.

However, people may want to do some research before they pour out a bottle or rewrite their menus. The reason is simple: That bottle or drink may not be Russian.

White or Black Russian

This classic cocktail has zero Russian roots. It was created by a Belgian bartender. Further, the bartender, Gustave Tops, created the drink at a hotel in Brussels.

Unfortunately, that hotel operated for 125 years before closing in 2020.

According to cocktail historians, the drink only has “Russian” in the name because it’s made with vodka.

In fact, people have created riffs on the White/Black Russian just by replacing a single ingredient. Variants include the White Belgian, White Cuban, and White Canadian.

Moscow Mule

The Moscow Mule is 81 years old. And it was born in…Santa Monica. One of the most notable things about Santa Monica is that it’s located in California, which is in America.

As the story goes, a salesman representing Smirnoff strolled into the Cock ‘n Bull Pub. The owner of the pub had purchased a bunch of ginger beer he was having trouble moving.

In the 1940s, supposedly, it was difficult to sell vodka or ginger beer. But what about vodka and ginger beer? According to legend, the two men created the Moscow Mule in a mutually beneficial sales move. The rest is cocktail history.

Obviously, the name has Russian roots. Smirnoff vodka was at one time a Russian vodka (more on that below). But no, the cocktail isn’t a Russian cocktail in so far as it was invented in America.

There are companies that have made copyright claims but they’ve largely gone nowhere.

Smirnoff Vodka

Pouring out bottles of Smirnoff isn’t going to stick it to any Russians. The brand is now owned by Diageo, a British company.

The vodka itself is produced in several countries, including Canada, Ireland, and the US. Not a drop is made in Russia.

Originally, the vodka was produced in Moscow. Pyotr Arsenyevitch Smirnov founded the distillery in 1864. However, Smirnov had to sell the brand in 1904 after Tsar Nicholas II nationalized the Russian vodka industry.

Smirnov and his family fled Russia in 1917 in response to the October Revolution.

In reality, with the exception of very specialized bars and off-premise shops, it’s not common to come across authentic Russian vodka. Beluga, Jewel of Russia, Mamont, Russian Standard, and Zyr are some of the few people may come across at a restaurant, bar, or liquor store.

The Problem

It may seem like a middle finger to Russian president Vladimir Putin to erase the country from menus. Renaming cocktails or removing Russian brands feels like a show of solidarity, on the surface.

In reality, doing so is dangerous. It’s a vilification of all Russian people, even if it doesn’t feel like it. Pulling certain brands may put a dent in someone’s bottom line. However, “sanitizing” a menu by removing everything Russian may send an irresponsible, unintended message: Russian people are bad.

We don’t have to look far back into history at all to see what can happen when we vilify an entire group of people. Violence, harassment, discrimination… In these tense, divisive times, it’s all too easy for people to become desensitized and even engage in truly horrible behavior.

I’m appalled by what’s happening in Ukraine. Everyone at KRG Hospitality is horrified by Putin’s invasion. A single drop of blood spilled is too much; Putin’s hands are covered in innocent blood.

But I’m not going to show my support by declaring or otherwise acting like all Russians are bad people. One person—and his complicit inner circle—is responsible for the ongoing attack on Ukraine.

Let’s not forget that, and let’s not forget that words and actions have consequences. It’s all too easy for people to take things too far and for innocent people to get hurt.

Image: Vinicius “amnx” Amano on Unsplash

United States Capitol Building at night, black and white
by David Klemt David Klemt No Comments

Congress is Abandoning Us

Congress is Abandoning Us

by David Klemt

United States Capitol Building at night, black and white

The Biden Administration and Congress have elected to turn their backs on tens of thousands of restaurants and bars.

No funds will be included in the proposed spending bill to replenish the Restaurant Revitalization Fund.

Congress is expected to vote on the massive spending bill this Friday. As has been reported, the RRF Replenishment Act will not be part of this bill.

“Today’s news that Congress is walking away from the RRF is a gut punch to the 177,000 restaurants who now have some incredibly difficult decisions ahead of them,” said Sean Kennedy, executive vice president of the National Restaurant Association.

This abandoning of the industry by Congress doesn’t just affect 177,000 venues.

Generally speaking, the average restaurant in America has less than 50 employees. Cut that number in half to be conservative and 177,000 restaurants employ nearly 4.5 million people.

Essentially, Congress and the current administration have said that well over four million lives simply do. not. matter.

This is to say nothing of the other jobs in other industries lost when restaurants, bars, and other hospitality industry businesses struggle or close.

Currently, Democrats are laying this failure at the feet of GOP leadership. It’s convenient, I suppose, to claim one party objected to the inclusion of the RRF in this omnibus bill.

However, I view this as a failure of every member of Congress. We were promised a vote on the RRF Replenishment Act. That “promise” has proven to be as empty as the supposed support our politicians have been expressing for the industry.

To say I’m unhappy is painfully inadequate.

Should We Be Surprised?

The $1.7 trillion Build Back Better Act was passed by the House last November. Of course, the bill didn’t include the RRF Replenishment Act, either.

It’s clear now that that failure was a harbinger of this latest one. Therefore, it’s clear we’re on our own and must respond at the polls.

Congress has had ten months to replenish the RRF. The closest they came was a unanimous consent motion shot down last August by Sen. Rand Paul (R-KY).

Politicians are already backpedaling, attempting to mitigate fallout, and once again offering meaningless words. Sen. Benjamin Cardin (D-MD) reportedly said the following in response to this news:

“I’ve talked to Senator Schumer already. If we can bring it to the floor as a separate bill, we might do that. We’re not giving up.”

Please. They gave up on us and our industry months ago. As one Twitter user put it succinctly, “Will not happen if it doesn’t go into the omnibus.”

Personally, I don’t see how I can possibly vote for any of Nevada’s current members of Congress. They’ll likely never read this, and if they do they likely won’t care, but these are the people who lost my votes yesterday:

  • Rep. Mark Amodei (R)
  • Rep. Steven Horsford (D)
  • Rep. Susie Lee (D)
  • Rep. Dina Titus (D)
  • Sen. Catherine Cortez Masto (D)
  • Sen. Jacky Rosen (D)

We Go it Alone

As usual, we’re left to look out for ourselves and each other. The problem with constant praise for being resilient, resourceful, and scrappy is that people assume this industry never needs help. Worse, many believe we don’t deserve the help other industries receive.

Well, I think I speak for a lot of the industry when I say we’re tired of being resilient. In fact, I believe Eileen Wayner, CEO of Tales of the Cocktail, said that to me last year before we recorded an episode of Bar Hacks.

Yes, we’re resilient. We’re tough, scrappy, resourceful, adaptable… All of that is true. It’s also true that this industry has endured—and continues to endure and feel the ramifications of—an unprecedented two years. We’re tired and we need help.

It’s clear that help, at best, “might” come. After ten months of waiting, I see that “might” translates from political speak to plain English as, “You’re all on your own.”

Image: MIKE STOLL on Unsplash

Broadway-style McDonald's sign in Chicago, Illinois
by David Klemt David Klemt No Comments

A Lesson in Guest Perception

A Lesson in Guest Perception

by David Klemt

Broadway-style McDonald's sign in Chicago, Illinois

At this point, it’s becoming more of a surprise to not be told that the ice cream machine isn’t working at a McDonald’s restaurant.

Per a report from earlier this year, 25 percent of their machines are broken at any time. In fact, the brand made a joke about it in 2020.

Interestingly, with all the road trips and flights I’ve taken, I had never encountered a nonfunctional ice cream at a McDonald’s. Until last week.

Feeling nostalgic, I drove to a McDonald’s near my home for a Shamrock Shake. Growing up, my father always enjoyed the Shamrock Shake LTO. I’ve had maybe one or two in my entire life.

So, I drove over, got in line, and confidently asked for a Shamrock Shake and a Mint Oreo Shamrock McFlurry. And then I heard the words I’d never heard before:

“I’m so sorry, our machine isn’t working.”

Devastated, I did what any well-adjusted adult would do: I ordered a double cheeseburger and a 10-piece Chicken McNuggets combo. Same thing as a shake and McFlurry, right?

Guest Perception

I won’t dive too far into the minutiae of the longstanding McDonald’s ice cream machine saga. By now, we’re all familiar:

  • These machines break so often there’s a website dedicated to the problem. McBroken shows people where ice cream machines are working and where they’re broken. (If only I had used that before my ill-fated visit…)
  • The machines reportedly take four hours per day to clean.
  • There are claims that Taylor, the manufacturer of the machines, makes 25 percent of their revenue from performing repairs.
  • Outlets have reported the FTC is investigating the situatithe machine’s manufacturer, Taylor.
  • The latest news is that Kytch is suing McDonald’s for $900 million.

I’m not a McDonald’s board member, nor am I a franchisee. So, I’m not privy to any discussions swirling around the ice cream machines in use currently.

However, I do find it surprising that a brand as massive as McDonald’s would allow this issue to continue. For a brand that claims nothing is more important than delivering a high-standard of quality food, this joke is no longer funny.

What’s more, the issue is an opening for their competitors.

Leave an Opening and a Competitor will Take it

Jack in the Box has roasted McDonald’s for their ice cream machines in the past. This month, however, they’ve amped up their trolling.

Now that the Shamrock Shake has returned, Jack in the Box has pounced.

It would’ve been enough for Jack to mock McDonald’s on Twitter during Shamrock Shake season. But nope—Jack is dragging McDonald’s even harder.

Head over to McBroken and you’ll see a huge banner that reads, “DON’T GET McSHAMMED.” You’ll notice that the map is now also populated with Jack in the Box locations.

Click the aforementioned banner and you’ll find yourself on the Jack in the Box website. More specifically, it’s a page promoting their mobile app.

Taking it further, there’s currently a promotion encouraging the download: using the code “McSHAMMED” scores the user a $2 shake.

Since we’re in Shamrock Shake season, Jack is offering their new Oreo Cookie Mint Shake. And yes, it’s green.

Innovation and Problem Solving are Crucial

Look, I’m in no position to tell McDonald’s how to run their business. If they’re comfortable with negative guest perception and experiences, that’s on them.

It’s also on them if they want to show their guests and competitors a failure to innovate, solve problems, and be agile.

The ice cream machine debacle should be a lesson for all operators. Leave an opening and your competition will take it, slamming it shut behind them.

At best, maybe you’ll be able to adapt and overcome. At worst, they’ll be social media and marketing savvy, and roast you publicly. Once a brand’s perception slips, it can be incredibly difficult to get it back to where it once was.

As an operator, you’re an entrepreneur. Entrepreneurs innovate and solve problems.

Image: Joshua Austin on Unsplash

"What Now?" graffiti in black spray paint on wall
by David Klemt David Klemt No Comments

What Current CDC Guidelines Mean

What Current CDC Guidelines Mean for Restaurants and Bars

"What Now?" graffiti in black spray paint on wall

Less than two weeks ago, the U.S. Centers for Disease Control and Prevention once again updated the agency’s Covid-19 guidance.

For many in America the updates simply led to more confusion. Others see the changes to CDC guidance as another blow to the agency’s credibility.

The reality of the situation appears to be rather easy to understand. Business owners are most likely ignoring the CDC and just following state and local requirements.

And who can blame operators and their teams for doing so? After all, the guests they serve are likely more concerned about local guidelines than CDC guidance.

States Make First Moves

At this point, it appears the CDC is following rather than leading the way. Several states moved to rescind Covid-19 mandates around two weeks before the CDC changed its guidance.

For example, Nevada Governor Steve Sisolak lifted the state’s mask mandate on Thursday, February 10. Unlike in other states, the mandate was rescinded regardless of vaccination status.

Five days later, California lifted its indoor mask mandate for the vaccinated. The unvaccinated, as of February 16, are still required to mask indoors.

However, the requirement for businesses to check for proof of vaccination was also rescinded. Of course, businesses can still require masks and proof of vaccination if they so choose.

So, Now What?

The CDC and many state health officials are encouraging caution. Another surge in infections is expected.

In fact, the CDC points out that Covid-19 has not yet reached its endemic stage. Some predict the pandemic won’t become endemic until some time in 2023.

For now, the CDC is using three designations to identify different areas throughout the country: low risk, medium alert, and high alert.

Per the agency’s website, 90 percent of the US population is in a low-risk or medium-alert area. People can check their community’s current CDC designation via their new map here.

Low, Medium, High

The three CDC designations each carry specific guidance:

  • Low Risk: People should stay current with their vaccinations. If someone has symptoms, they should get tested.
  • Medium Alert: In addition to Low Risk guidance, people who at high risk of serious illness if infected should ask their healthcare providers if they should wear masks indoors and/or take other Covid-19 precautions.
  • High Alert: Wear a mask indoors, stay current with vaccinations, and get tested if symptoms are felt.

Endless CDC guidance revisions have mainly resulted in confusion and an unfortunate lack of faith in the agency. So, these recommendations really don’t mean much for operators.

Rather, business owners should make they’re in compliance with state and local requirements while taking steps to ensure workers, guests, and their community are safe.

Image: Tim Mossholder on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: March 2022

5 Books to Read this Month: March 2022

by David Klemt

Flipping through an open book

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

To review February’s book recommendations, click here.

Let’s jump in!

We Are All the Same Age Now: Valuegraphics, The End of Demographic Stereotypes

David Allison, founder of the Valuegraphics Project and author of this book, has been a guest on the Bar Hacks podcast twice. First, on episode 46, and again on episode 67. During both appearances, David explained the power of understanding people based on their values. What people have in common is far more powerful and effective than focusing on what divides us. Rather than continuing to point to harmful demographic stereotypes, the Valuegraphics Project focuses on values, psychographics, and standard demographics.

Pick up We Are All the Same Age Now to learn more and change your mindset.

Rodney Scott’s World of BBQ

When I visited South Carolina last year, I had a short list of restaurants I wanted to visit. Bar Hacks guest Brooks Quinn recommended pitmaster Rodney Scott’s Whole Hog BBQ in Charleston so I could try South Carolina barbecue. I’m glad I asked Brooks because the food was incredible. So incredible, in fact, that I overate and had to to do my best to walk off my resulting food coma.

Those who want to learn the art of South Carolina barbecue—or just great barbecue in general—need Rodney Scott’s World of BBQ book in their lives.

Smoked Cocktails

Beyond imparting wonderful flavor, we all know one of the greatest benefits of smoking a cocktail: Everyone who sees and smells the process is going to want to order one. While Smoked Cocktails is aimed at the home bartender, there’s plenty of useful information for operators, managers, and bar staff. Author Frank Marino shares the steps for smoking cocktails; identifies “cocktail families”; details more than 100 recipes; and more.

Everyone’s Table: Global Recipes for Modern Health

Chef Gregory Gourdet is the chef/owner behind Kann, a restaurant in Portland, OR, set to open its doors this year. The live-fire concept marries Haitian cuisine, ingredients sourced in Oregon, seasonality, and sustainability. When the Top Chef finalist went sober, he sought a healthier lifestyle. As a chef, he pursued that lifestyle in part through cooking. Everyone’s Table focuses on global cuisine that feature superfoods and high nutrient density while delivering delicious, decadent flavors. The 200 recipes in this book may not contain gluten, dairy, soy, legumes or grains but they’re still mouthwatering.

Rum Curious: The Indispensable Tasting Guide to the World’s Spirit

For the past several years now, several spirits experts and rum aficionados have made the same hopeful claim: This will be rum’s year. Finally, they say, rum will get the respect its due and topple vodka, tequila, and whiskey to grab the top spot. However, that has yet to happen. Well, yet to happen in North America, anyway.

Rum was once the world’s spirit, and maybe this year will be its year. In Rum Curious, revered spirits author Fred Minnick shares not only the story of rum but also his tips for conducting an effective rum tasting. With guests more curious than ever, engaging rum tastings may help springboard rum to the top of the spirits list.

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: March 2022

Stand Out with Weird Holidays: March 2022

by David Klemt

Stay Weird neon sign with purple background

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

Several “holidays” are set against every date on the calendar, and March is no exception. These holidays range from mainstream—it’s almost St. Patrick’s Day!—to “weird.”

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

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

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

For last month’s list, click here.

March 2: National Old Stuff Day

There are a couple of ways to celebrate this holiday. Both require a bit of tact. On the one hand, you could showcase your big age-statement spirits. But on the other, you could lean into this holiday and try to move dead-stock spirits.

March 3: National Cold Cuts Day

People like to joke that packaged cold cuts and cheese singles make for a more “basic” form of charcuterie. This could be a great day to steer into that joke and build a simple, fun, and affordable charcuterie plate.

March 5: Cinco de Marcho

Now, we don’t support overserving. It’s not safe, it’s not responsible, and it can result in severe legal ramifications for operators and their teams. That said, Cinco de Marcho occurs just shy of two weeks before St. Patrick’s Day. The point behind the holiday is to get ready for St. Patrick’s Day. So, it could be a good idea to highlight your Irish whiskeys, gins, and beers in the lead-up to St. Patrick’s Day to leverage the interest in them for longer.

March 14: National Potato Chip Day

I really shouldn’t have to tell you what to do on this day. If you have the ability, show off your house-made potato chips. Other than that, if you sell chips by the bag, build a drink-and-chip LTO around them.

March 15: National Everything You Think is Wrong Day

Whew! That’s a bold statement, one that’s sure to get some blood boiling and arguments started. This probably isn’t the time to talk politics with guests. If you’re bold enough to tackle this holiday, maybe create a trivia night around the facts that most people tend to get wrong about different spirits, beers, and wines.

March 18: National Awkward Moments Day

Life is full of awkward moments. You probably witness quite a few each week within your four walls. For this holiday, encourage people in your area to treat themselves to a good meal and/or drink to try and forget their latest awkward moments.

March 22: (Inter)National Goof Off Day

It’s unfortunate that simply trying to have a good time is considered “goofing off.” But, that’s where we are, apparently. This is the perfect holiday to encourage your guests to enjoy an afternoon, evening or night at your place to escape their stressful lives, if only for an hour or two.

March 25: Waffle Day

You may be surprised to learn the sheer number of foods you can waffle. Well, this is the holiday for you and your kitchen team to build a specialty waffle menu to blow your guests minds. Interestingly, this is the day Sweden celebrates Waffle Day. So, if you can’t do it this year or simply want to repeat it, National Waffle Day is celebrated August 24.

March 28: National Something on a Stick Day

You can waffle a lot of foods but I’m willing to bet you can put way more foods on a stick. I smell an LTO menu…

March 31: National Tater Day

Roasted, fried, air fried, mashed, smashed, baked, twice baked, riced, totted (I dunno, I’m hungry writing this and want tater tots)… Celebrate everything a potato can do on this holiday dedicated to the humble spud.

Image: Dan Parlante on Unsplash

Ukraine flag flying against blue sky, perspective shot
by David Klemt David Klemt No Comments

How Operators Can Support Ukraine

How Operators Can Support Ukraine

by David Klemt

Ukraine flag flying against blue sky, perspective shot

It’s normal to feel like there’s not much we can do as we watch in horror as Russia invades Ukraine, but there are ways to show support.

NATO alliance countries are struggling in their responses to Russia. A country with thousands of nuclear arms invaded a sovereign nation without such weapons. The response from NATO nations must be measured and de-escalate, not provoke. Consider that Russia seemingly threatened Sweden and Finland, and put its nuclear deterrence forces on “high alert.”

So, it’s understandable that the rest of us aren’t sure how much of a difference we can make.

However, restaurants, bars, hotels, and other hospitality businesses do have the power to help.

Zirkova Vodka

John and Katherine Vellinga founded Zirkova Vodka around 2016. Initially, the brand was named Slava Vodka.

The Vellingas are Canadians. However, they consider Ukraine their home country. In fact, the two worked in Ukraine for about five years.

During their time in Ukraine, the two worked with brewers and winemakers. Over the course of those five years, John and Katherine decided to create an ultra-premium Ukrainian vodka.

It’s important to note, however, that Zirkova’s mission isn’t simply to create world-class vodka. You can read their full mission statement here.

In part, the brand’s mission statement reads: “Built in the DNA of the brand is a deep-rooted belief in the goodness of humanity, an abiding commitment to freedom and human rights for all.”

Zirkova’s foundation One+Together has raised money for human rights and humanitarian throughout Canada, Ukraine, and New York City.

Now, the brand is donating 100 percent of profits generated from sales of Zirkova at the LCBO to Ukrainian humanitarian funds.

 

View this post on Instagram

 

A post shared by ZIRKOVA VODKA (@zirkovavodka)

It should also be noted that the province of British Columbia has banned the sale and import of Russian liquor products.

Donations

On the topic of donations, operators can support a number of charities that focus on helping the people of Ukraine.

For example, World Central Kitchen. WCK has already mobilized, setting up in Poland to help Ukrainians who have had to flea their homes.

The non-profit organization also has a relief team on the way to Romania as well. Donations to WCK can be made via this link.

If you have a question about the legitimacy of a charity, look it up on a site like Charity Navigator. Unfortunately, bad actors (scumbags) latch onto crises to scam people out of their money.

Rejecting Russian Vodka

Some restaurants and bars are making more assertive statements via the products they’re now willing to sell…or no longer sell.

There are restaurants and bars emptying their inventories of Russian vodkas by dumping them out.

 

View this post on Instagram

 

A post shared by Eric Gladstone (@ecgladstone)

The above post is just one example of operators, restaurant workers, and bar teams taking a stand.

In addition, there are operators seeking to add Ukrainian products to their menus. Will these businesses ever carry Russian products again? It’s far too early to tell, of course.

Individual operators will have to decide if refusing to sell Russian products is the right decision for them. If they choose that path, they’ll need to decide if doing so quietly or publicly is the best approach.

In simplistic terms, too many politicians and leaders are beholden to corporate money and influence. Realistically, as regards Putin, the opposite seems true.

Still, impacting the bottom lines of Russian companies, millionaires and billionaires may have some impact on Putin, though that’s unlikely to lead to peace any time soon.

Interestingly, reports indicate that at least two Russian billionaires have called for peace in Ukraine.

Safe Communities

It’s alarmingly easy for strong emotions to drive just about anyone to make harmful decisions. Fear, sorrow, frustration, and anger are powerful.

We must all remember something incredibly important: The Russian people are not to blame for Russia’s invasion of Ukraine.

One person—along with his inner circle of sycophants and enablers—is to blame: Russian president Vladimir Putin.

Feeling powerless to help the Ukrainian people can lead to feelings of anger. It’s crucial that we not allow violence or harassment of Russian people in our communities.

We can support Ukraine without harming Russian people. Restaurants and bars are pillars of their communities, and keeping people safe is non-negotiable.

Some of us may react to feelings of anger, fear, and frustration by lashing out. We can’t let that lead to violence in our streets.

Do not tolerate harassment or violence in or around your business, and make it clear your business is safe for all guests. The last thing we need now is more divisiveness, harm or fear.

Image: Daria Volkova on Unsplash

Durham Distillery Navy Strength Gin in a snowbank
by David Klemt David Klemt No Comments

Durham Distillery’s Pandemic Pivot

Durham Distillery’s Pandemic Pivot

by David Klemt

Durham Distillery Navy Strength Gin in a snowbank

Distillers throughout the world are experiencing supply chain issues affecting their ability to produce and bottle their spirits.

One particular issue impacting distillers—and therefore the businesses that sell their products—is a glass bottle shortage.

Obviously, bottles are every bit as important to a brand as the liquid inside. We would all likely ace a quiz calling for us to match bottle silhouettes and brands.

Of course, other issues are also confounding producers, and the restaurants and bars that rely on them.

Labor challenges throughout the world reduced spirit, beer, and wine production. Using a particular spirit as an example, an agave shortage is impacting tequila.

However, consumption hasn’t slowed. Therefore, many distillers, brewers, and winemakers find themselves unable to meet demand.

The situation is dire enough for some retailers and even entire municipalities to ration certain products.

Pandemic Pivot

A distillery in North Carolina is turning a necessary pivot (everyone’s favorite pandemic word) into a limited-edition run for two of their products.

Durham Distillery, located in Durham, NC, produces CONNIPTION Gin. There are two core expressions, both crafted using traditional methods but with a modern approach.

CONNIPTION Gin American Dry is, of course, crafted with juniper berries. However, there’s also Angelica root, cardamom, cucumber, honeysuckle, Indian coriander, and orange peel.

Durham’s Navy Strength expression of CONNIPTION is crafted with bay leaf, caraway, cardamom, fig, Indian coriander, juniper berries, lemon, and rosemary.

Fans of these gins, along with craft spirit aficionados, are familiar with CONNIPTION’s signature bottle shape: American Dry and Navy Strength use rectangular bottles (see image above).

Faced with either slowing production due to an inability to obtain signature bottles or using a more readily available bottle, Durham Distillery chose the latter.

Durham Distillery CONNIPTION Gin Pandemic Pivot American Dry cylindrical bottle

“Given the global supply chain issues so many of our friends and colleagues here in North Carolina and beyond are currently facing, we knew we had two options: give in or lean in and make the best of the situation while keeping our focus on continuing to deliver our award-winning gin to our amazing, loyal customers throughout the state,” says Durham Distillery co-founder and CEO Melissa Katrincic. “The supply chain had an actual conniption and we’re pleased we could be nimble to pivot to solve for our needs.”

Like Durham’s Cold Distilled Cucumber Vodka, both CONNIPTION expressions are available in a cylindrical bottle. Of course, this is only for a limited time.

In fact, the labels on the round bottles read, “same delicious gin but round,” “NC Exclusive Pandemic Pivot,” and, “Temporary Due to Glass Shortage.”

Durham Distillery CONNIPTION Gin Pandemic Pivot Navy Strength cylindrical bottle

This particular pandemic pivot is deceptively simple. Altering packaging may seem like no big deal but it’s a gamble for established brands.

In the case of Durham’s CONNIPTION, this pivot seems like a fun and engaging win.

Image: Hayes Potter on Unsplash

Peace Bridge red double-helix pedestrian bridge in Calgary, Alberta, Canada
by David Klemt David Klemt No Comments

Restrictions: What’s Different in Alberta?

Restrictions: What’s Different in Alberta?

by David Klemt

Peace Bridge red double-helix pedestrian bridge in Calgary, Alberta, Canada

According to Alberta medical officers, it’s time to begin the transition away from Covid-19 mandates and restrictions.

Taking a transition approach means that some restrictions will remain in place for at least the next several days.

However, operators have reason to be cautiously optimistic regarding the lifting of “nearly all” current restrictions.

What’s Different Now?

Alberta’s chief medical officer of health, Dr. Deena Hinshaw, says Alberta is now in a transition period. The province is attempting to adjust from a pandemic response to an endemic response to Covid-19.

In other words, Alberta authorities are seeking a return to pre-pandemic normalcy. Of course, lifting mandates and adjusting to “normal” life will take time, cautions Dr. Hinshaw.

Premier Jason Kenney says that “now is the time to begin learning to live with Covid.”

Clearly, the biggest change came in the repealing of Alberta’s vaccine passport program. Also known as REP, the Restrictions Exemption Program is no longer in use.

However, a number of restrictions will remain in place until at least March 1.

Restaurant, bar, pub, nightclub, and cafe operators are subject to the following:

  • Capacity limit of 500 for venues with fire occupancy of 500 to 999.
  • Capacity limit of 50 percent for businesses with fire occupancy of 1,000 or more.
  • Liquor service must end at 11:00 PM.
  • In-person service must end at 12:30 PM.
  • Mingling between tables is prohibited.
  • Maximum party capacity per table is ten people.
  • Unfortunately, dancing, darts, billiards, and other “interactive activities” are prohibited.

In better news, both indoor and outdoor dining are permitted. Also, venues with fire occupancy under 500 are no longer subject to capacity limits.

What Else is Changing?

Currently, Alberta is in Step 1 of the province’s plan to ease Covid-19 mandates, restrictions, and measures.

Should all go well—hospitalizations trending downward—the province will enter Step 2:

  • Indoor mask requirement lifted.
  • Indoor and outdoor social gathering restrictions lifted.
  • All large venues and entertainment venues will have capacity restrictions lifted.

Of course, Step 3 will represent the greatest move toward a return to normal life in Alberta. However, there is no date set against entering Step 3.

Should the targets that will trigger the final step in the three-step plan be hit, mandatory isolation will transition from a requirement to a recommendation. In addition, Covid-19-specific continuing care measures will be removed.

Given the possibility of major restrictions lifting in just under a week, operators, their team members, and the guests they serve have reason to be optimistic.

Image: Denisse Leon on Unsplash

Granville Street in Vancouver, British Columbia, Canada, at night
by David Klemt David Klemt No Comments

Restrictions: What’s Different in BC?

Restrictions: What’s Different in British Columbia?

by David Klemt

Granville Street in Vancouver, British Columbia, Canada, at night

While face mask and proof-of-vaccine requirements remain in place throughout British Columbia, some Covid-19 restrictions are no more.

“By following the science and looking out for each other, we are now in a position to carefully ease many COVID-19 restrictions,” said BC premier John Horgan last week.

Per reports, the second-dose vaccine rate of eligible residents in BC is over 90 percent. That, along with a dip in hospitalizations, are likely contributing to this easing of restrictions.

Premier Horgan denies that the “Freedom Convoy” protests influenced BC’s decisions.

What’s Different Now?

The most relevant news pertaining to hospitality operators impacts capacity and guest behavior.

Restaurant, bar, lounge, and nightclub operators have reason to feel a sense of relief. This is due to several favorable changes to Covid-19 restrictions.

First, capacity restrictions for the venues above have been lifted. This return to 100-percent capacity is likely the most welcome change for BC operators.

Second, table limits. In short, those are also no more. No longer are parties limited to six guests or less.

The third restriction (at least the order I’m addressing them) is the return of mingling. That’s right—guests can socialize amongst other tables once again.

Fourth, there’s no longer a Covid-19-specific limit dictating liquor service hours.

Fifth, down goes the plexiglass. Operators can remove their plexi barriers. However, given the past two years of restriction whiplash, it could be smart to store and not toss our or destroy them.

Finally, and this is perhaps the greatest return to a semblance of normalcy, dancing is back. For nearly two years, the province of BC has been the town in Footloose. But as of now, guests are free to dance once again.

It’s important to note that workers will follow their employers’ Covid-19 safety plans.

What Else is Changing?

Unfortunately, what’s in the pipeline for further easing of restrictions is unknown.

Currently, masks are required in a restaurant, bar, lounge, or nightclub when a guest isn’t in their seat. Also, guests must still present the BC Vaccine Card for scanning to gain entry. Two doses of an approved vaccine are required.

BC’s Provincial Health Officer, Dr. Bonnie Henry, will “revisit” current restrictions on March 15. Dr. Henry will do so again in mid-April.

So, while there is cause for some optimism that life could return to normal in BC by April or May, we simply do not know for sure. Indeed, should another Covid-19 variant lead to a rise in infections and hospitalizations, now-lifted restrictions could conceivably return.

However, while Dr. Henry believes as we do that “hope is not a strategy,” there is room for optimism. With capacity, mingling, and dancing restrictions lifted, operators can once again offer guests a sense of normal life.

Image: Jerry Coli from Pixabay

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