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McDonald's French fries close up in package
by David Klemt David Klemt No Comments

Extend Your Reach with a Loyalty Program

Extend Your Reach with a Loyalty Program

by David Klemt

McDonald's French fries close up in package

It’s increasingly important to stay top of mind with your guests. Now more than ever, that means finding yourself on their screens.

For likely the one-billionth time, allow me to point out something we should all know by now: We’re all on our phones and tablets all the time.

From texts and emails to app notifications and social scrolling, there’s always a reason to check screens.

So, how can operators invade people’s devices? By collecting guest data via a loyalty program.

Fluctuating Support

Not so long ago, industry experts bristled against the mention of rewards and discounts.

Guests, the thought was, had zero interest in signing up for loyalty programs. People would soon frantically seek out “unsubscribe” links after receiving one too many marketing emails.

However, people are quickly thawing, warming to the idea of loyalty programs. Once thought of as too invasive, now marketing experts believe “too intrusive” doesn’t exist.

After all, businesses need to ensure they’re highly visible. Operators must meet guests where they are. Where are they? Their devices.

Rewarding Loyalty

Your staff aren’t the only people engaging with the incentive economy.

Today, it appears that a guest liking your brand isn’t good enough to ensure their loyalty. They want rewards beyond experience, consistency, and delicious food and beverage.

With so many brands competing for your guests’ dollars, you have to stand out to keep them coming back.

Now, there are still industry experts and operators who will tell you to avoid discounting at all costs. Offering a discount, they argue, starts you down the road of devaluing your brand.

Well, the great news is that when creating your own loyalty program, you can offer whatever you see fit. If you fall into the Never Discount camp, none of your rewards have to be discounts.

Free is Better than a Discount

So, let’s remain in the Never Discount realm. What else will encourage guests to sign up for your loyalty program—and actually engage with it?

We can use the loyalty program launched in July by a global fast-food juggernaut as a great example.

Over the summer, McDonald’s launched MyMcDonald’s Rewards. How successful was the launch? More than 12 million people opted into the program.

In exchange for signing up, agreeing to receive alerts, and handing over their data, guests received a free medium French fry.

McDonald’s selected 66 loyalty program members to receive one million MyMcDonald’s Rewards points. One lucky member also received free French fries for life.

Create Your Program

“But David,” I hear some of you arguing, “isn’t free even worse than a discount?”

The short answer is no. A discount can devalue a brand because guests get used to paying less for select items or entire visits. Over time, they perceive the lower price as the standard price. Soon, they’ll wonder when the next discount is coming. You’ll have to either further discount your food and beverage or work harder to re-engage your guests some other way.

If a rewards program is structured correctly, members will have paid for any free item they earn several times over. Most commonly, guests receive points in exchange for dollars spent. They can then exchange those points for a free menu item. This doesn’t devalue the brand, it incentivizes program members to become loyal, repeat guests.

Operators not quite ready to build their own apps can utilize text messages and emails. Of course, the former is the most intrusive (in a good way). Texts can inform members of promotions and encourage them to visit or place an order online. Emails can let members know their current balance and what incentive their close to earning.

Additionally, be generous. Don’t exclude your guests’ favorite items from the program. Why would a loyalty program member remain loyal if they can’t exchange their points for “the good stuff”?

Structure your program correctly and you’ll increase visits per guest and spends per visit. Couple your guest data collection with a platform like SevenRooms and you’ll truly supercharge your revenue.

Image: Brett Jordan on Unsplash

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

5 Books to Read this Month: November

5 Books to Read this Month: November

by David Klemt

Flipping through an open book

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills this November.

To review October’s book recommendations, click here.

Let’s dive in!

Cook as You Are

The Great British Baking Show contestant Ruby Tandoh is a food writer with a half-dozen books to her name. Her latest will likely change how you look at food and its preparation. In particular, the “mini” version of Cook as You Are aims to be as inclusive as possible. The free download makes it easier for people who learn differently or require assistance in the kitchen to enjoy cooking. Cook as You Are features 100 original recipes created by Tandoh that don’t require hours of preparation or professional-grade kitchen equipment to execute.

The Bullhearted Brand

Expert Joseph Szala explains why operators should view branding as a strategic endeavor. Branding is more than a clever name, eye-catching logo, and slick tagline. Szala, as he explains, “lay(s) out the foundational elements and details about creating and scaling restaurant brands” in The Bullhearted Brand, drawing from years of real-world experiences.

Bourbon’s Backroads

Bourbon is one of the few spirits that America can truly claim as its own. Myths and legend abound, such as the claim that whiskey can only be called bourbon if it’s produced in Bourbon County. Karl Raitz conducted extensive research to uncover the full history of bourbon in the United States for Bourbon’s Backroads.

Gilded Age Cocktails

Author Cecilia Tichi takes readers on a cocktail journey spanning three decades. The Gilded Age, which took place between 1870 and the early 1900s, is known as the Golden Age for cocktails. Readers will be able to learn the stories of not only classic Golden Age cocktails to pass on to others, but also the stories of their creators. Gilded Age Cocktails transports us back to the pre-Prohibition Era, a time when bartenders first became famous and helped us all drink better.

Hacking the New Normal

Doug Radkey, president of KRG Hospitality, author of Bar Hacks and Hacking the New Normal, makes the case for making meaningful, impactful change in order for the hospitality industry to survive and thrive moving forward. As he explains during bonus episodes of the Bar Hacks podcast, as have multiple podcast guests like Chef Brian Duffy, the industry won’t truly recover unless we change our mindsets and the way restaurants, bars, hotels, resorts, entertainment venues, and arenas operate and treat staff.

Image: Mikołaj on Unsplash

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

Stand Out with Weird Holidays: November

Stand Out with Weird Holidays: November

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 November is no exception. These holidays range from mainstream—Thanksgiving Eve and Thanksgiving, anyone?—to food-centric 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 October’s list, click here.

November 1: World Vegan Day

Obviously, this holiday isn’t weird for vegans or vegetarians. There are, however, those who still find this particular diet odd. Well, this is the perfect holiday to learn more about vegan cooking and eating. Pass on that knowledge by adding delicious vegan dishes to your menu.

November 4: National Candy Day

Do you have a surplus of candy now that Halloween is over? Trying to fight the temptation to eat it all yourself? Various candies perform well as garnishes for cocktails. There’s also another way to approach this holiday, like featuring starters such as candied bacon.

November 6: National Nacho Day

So, this holiday is more fun than weird, really. However, you can probably see the potential to deviate from the standard nacho builds. Instead, ask your kitchen staff to get creative and come up with intriguing takes on nachos that will grab the attention of your guests.

November 9: National Scrapple Day

One of the best ways to cut back on food waste in restaurants, bars, and hotels is to utilize as much of a given ingredient as possible. Scrapple, of which our Philadelphia audience will no doubt be very well aware, consists of pork scraps. Guests outside of Pennsylvania may have never tried scrapple before, so this holiday is the perfect time to tempt them with a new taste sensation.

November 12: National Pizza with the Works Except Anchovies Day

It’s not this pizza that’s weird, of course. It’s the very specific pizza this holiday is celebrating. I’m guessing that you know exactly what to do to celebrate this holiday with your guests.

November 14: Pickle Day

The (in)famous Pickleback. Bloody Mary made with pickle juice. A Dill Pickle Martini. Pickle appetizers and starters. If you’ve got pickles and some degree of creativity, it’s pretty clear what needs to be done on November 14.

National 15: National Spicy Hermit Cookie Day

This is another very specific holiday. This cookie, the Spicy Hermit, features flavors that couldn’t be any more perfect for fall: cinnamon, clove, allspice, and nutmeg. You can Google a recipe, of course, but we found this one and it seems delicious.

November 17: National Take a Hike Day

We’re big fans of encouraging guests and staff to get outside. There are thousands of trails throughout the United States and Canada, ranging from the easy-peasy to the truly treacherous, so the sky’s the limit. Encourage guests to take a hike and grab a bite and drink at your establishment to rest and recover. Have them tag your spot and their meal, of course.

November 28: Red Planet Day

It seems like billionaires and millionaires can’t get enough of Mars. Over the past few years, space travel has focused almost exclusively on the idea of reaching the Red Planet and figuring out how to live on it. So, if you’ve got dishes and drinks that are predominantly red in color, put them at the forefront on November 28.

Image: Dan Parlante on Unsplash

Close up of calculator buttons
by David Klemt David Klemt No Comments

Sales Jump Shows Guests Will Pay More

Chipotle Sales Jump Shows Guests Will Pay More

by David Klemt

Close up of calculator buttons

Chipotle’s latest earnings report may show that guests are willing to pay more at their favorite restaurants.

In Q3, the fast-casual giant’s net sales grew by nearly 22 percent. Per reports, same-store sales rose by just over 15 percent.

Is it possible that Chipotle’s earnings—which exceeded Wall Street estimates—indicate that guests will tolerate price hikes?

Rising Costs

No, it’s not a “hot take” to state the obvious: Everything is more expensive.

All operators and managers are aware that costs are rising across the board. Beef, chicken wings, cooking oils… Prices are increasing and the trend is expected to continue.

Not that any of us need a real-world example, but Chef Brian Duffy shared on episode 53 of the Bar Hacks episode that he now has to price a pound of chicken wings at $13.

One reason that Chipotle made the choice to raise prices comes down to rising beef prices. Another is increased freight costs.

As every armchair economist knows, when a business’ costs rise that increase falls on its customers.

The reason is fairly simple: If prices remain the same while costs rise, the situation becomes untenable, the business doesn’t generate enough revenue, and doors close.

So, Chipotle’s decision was simple. The fast-casual chain announced in June that menu prices would increase by about four percent to defray rising costs.

Rising Wages

Chipotle’s June announcement followed one the company made in May.

Six months ago, Chipotle announced the hourly wage for their restaurant workers would increase to $15 by June.

How did the company afford to raise hourly wages, offset ingredient costs, and deal with rising freight rates? The aforementioned menu price hike.

Now, Wall Street didn’t seem to anticipate backlash toward Chipotle for increasing their prices. However, plenty of other people have said—and still say—that customers won’t support restaurants or bars that raise prices.

It appears that a significant percentage of brand-loyal customers will remain loyal and continue to support the businesses they like even through price hikes.

Is This the Way?

I’ll address a crucial detail: Chipotle is a fast-casual brand valued at close to $52 billion.

They’ve got incredible brand recognition and tremendous purchasing power. Reportedly, there are 2,857 Chipotle locations in the United States. In fact, the company announced in February of this year that it planned to open 200 more locations this year.

So, no, there’s not a direct comparison to be made between Chipotle and an independent restaurant or bar.

However, that doesn’t mean there’s no lesson to be learned here.

Chipotle was transparent about the reasons for their price hikes. The Great Resignation has shined a spotlight on wages, and Chipotle addressed that concern.

The pandemic has also unleashed havoc on supply chains. Again, Chipotle was forthcoming about the challenges the company was facing.

Moving forward, it may be wise for restaurant and bar owners to address menu price increases. There does seem to be some level of understanding among the more rational guests out there that if they support increased wages for hospitality workers; understand supply chain challenges; and know costs are up for everything, they’re going to see price hikes.

You very likely need to raise at least some of your prices. When you do so, consider telling your guests why. You may be surprised by the support you receive.

Image: fancycrave1 from Pixabay

Everyone is Welcome sign painted on wall
by David Klemt David Klemt No Comments

Resources for Keeping Guests Safe

Resources for Keeping Guests and Staff Safe

by David Klemt

Everyone is Welcome sign painted on wall

One of the non-negotiable responsibilities of operators and their team members is ensuring the safety of every guest they serve.

Respecting others, instilling trust in guests and the community, and awareness are core tenets of hospitality.

Further, those three tenets are also crucial for the safety of guests, team members, and the community.

We in the hospitality industry like to think we deliver selfless service, putting guest needs above our own. The phrase “all are welcome” is supposedly a hospitality mantra.

But if operators aren’t providing the tools and empowerment staff need to ensure every guest is safe, is everyone really welcome?

Safety as a Core Value

Look, I know it can be uncomfortable to address the uglier elements of this industry. However, we can’t effect change to severely reduce the impact or outright eliminate those elements if we don’t face them.

On today’s Bar Hacks podcast, episode 54 with Ivy Mix and Lynnette Marrero, our guests address keeping women safe in bars and restaurants. That goes for guests and staff.

When we’re honest with ourselves, we know that our industry, operating at its best, is welcoming, accepting, supportive of the communities they serve, and a pillar of society. But we also know we have widespread issues concerning the harassment, violence, and inequality affecting women and other minorities.

Two things can be true at the same time. However, we can work toward wiping out that second truth.

During today’s podcast, Ivy Mix shares two key resources for building safer hospitality venues and work environments: Safe Bars and Green Dot.

Safe Bars

This organization seeks to improve the safety and culture of any venue that serves alcohol. Restaurant, bar, nightclub, brewery, hotel… If alcohol is a major component of service, Safe Bars wants to help.

Through three Safe Bars programs, operators can make their businesses safer:

  • Active Bystander Skills. Teachers operators, leadership team, and staff how to recognize unwanted sexual aggression and opting for the best intervention solution. (Learn more here.)
  • Self-defense and Empowerment. Strategies an owner, operator, member of the leadership team, or a staff member can implement should they be the one targeted for aggression or other unwanted attention. (Click here to learn more.)
  • De-escalation for Hospitality Professionals. The tactics necessary to keep one’s self and others safe should they encounter an aggressive, angry or threatening guest. (More information here.)

Unfortunately, most hospitality professionals have at least one story involving unwanted aggressive or threatening behavior from a guest. Programs like those on offer by Safe Bars can help bystanders intervene to protect others and themselves.

Green Dot

I’ve written about Green Dot Bystander Intervention education before.

Specifically, I shared Green Dot’s Five Ds of Bystander Intervention:

  • Distract
  • Delegate
  • Document
  • Delay
  • Direct

Programs like those from Green Dot and Safe Bars can help operators and leadership assess their bystander intervention capabilities.

The time is now to have an open and frank discussion to assess each team member’s comfort level regarding intervention. That can provide a baseline and guide operators towards which programs they should pursue. From there, operators and leadership can create policies and procedures for intervening, and keep guests and staff safe.

Addressing safety rather than hoping nothing will happen and these issues will somehow solve themselves pays immense dividends. Here are just a few examples:

  • Greater staff confidence.
  • A better relationship with the community, along with increased traffic.
  • A reduction in staff turnover.

Service is about more than food, beverage, and entertainment—it’s also about safety.

Image: Katie Moum on Unsplash

Array of craft beers arranged on a wooden board for sampling
by David Klemt David Klemt No Comments

Here Comes National American Beer Day!

Raise a Glass to National American Beer Day!

by David Klemt

Array of craft beers arranged on a wooden board for sampling

American beer drinkers, rejoice! National American Beer Day arrives on Thursday, October 27.

Celebrating America beer on this holiday, as you’re likely guessing, is fairly simple.

After all, the most important element of National America Beer Day is enjoying—*gasp!*—American beer. This is the holiday your beer program has been waiting for!

However, that begs an important question: Does America brew its own styles of beer?

German Beer Styles

People tend to most closely associate beer styles with Germany. And why shouldn’t they?

Just look at the beers Germany pioneered or otherwise made famous, not to mention Oktoberfest and German beer purity law:

  • Altbiers
  • Berliner Weisses
  • Bocks
  • Dunkels
  • Dunkelweizens
  • German Pilsners (It’s widely accepted that the Czech Republic invented Pilsner, also known as Bohemian Pilsner. German Pilsner is normally more bitter than Czech/Bohemian Pilsner, and a bit lighter-bodied. Also, remember that all Pilsners are Lagers.)
  • Goses
  • Hefeweizens
  • Kölsches
  • Lager (This is the most popular style of beer in the world. Depending on who you talk to, Britain, Bavaria, Germany or Austria invented the first lager.)
  • Märzens
  • Schwarzbiers
  • Weizenbocks

That’s a whole lotta beer styles, and that’s not even every style of beer credited to Germany. Therefore, it wouldn’t have been right to simply jump into American beer styles.

American Beer Styles

So, did German brewers leave anything for Americans to invent or make their own?

Of course they did! Americans have taken to beer brewing like macaroni takes to cheese (what? just go with it):

  • American Adjunct Lagers
  • American Amber Ales
  • American Blonde Ales, aka Golden Ales
  • American Brown Ales
  • American Hefeweizens, aka American Pale Wheat Ales
  • American Pale Ales, aka APAs
  • American Red Ales
  • American Stout
  • Cream Ales
  • Imperial Pilsners
  • Imperial Porter
  • India Pale Ales (Before you aim your pitchfork at me, I know the first IPAs were brewed in Britain. However, there’s no denying that the American craft beer scene has put their fingerprints all over this style with a vast array of substyles.)
  • Session IPAs
  • Steam Beers, aka California Commons (Of all styles, this is considered a wholly American creation.)

Now, before the beer snobs say that brewers in the US can’t just put “American” in front of an established beer style and claim it as their own, that’s really not what’s happening.

American brewers find inspiration in the “original” beer styles. That’s undeniable. That doesn’t mean they don’t innovate; American brewers have made some styles even more famous.

As stated above, a perfect example is the IPA. American IPA is a distinct style, differentiating itself from the original style. Additionally, it has been joined by Black IPA, Double IPA, White IPA, and other creative variations.

Celebrate National American Beer Day

Unlike debating who first brewed what beers, which countries should get to claim which beer styles, and what constitutes a unique beer style (should triple and quadruple IPAs be seen as actual styles?), celebrating National American Beer Day is simple.

At this restaurant and bar holiday’s core, all you have to do is showcase the American beers you have on offer.

If you want to go deeper, highlight the village, town, city or state each beer calls home.

And if you’d like to really go hard, pair them with uniquely American fare. Truly go HAM by pairing select beers with their hometown delicacies.

Make sure your draft lines and glasses are beer-clean and beer-ready, tap your guest database to send out marketing emails and texts, promote your celebration on social media, and let the beer flow.

Image: Meritt Thomas on Unsplash

Roadmap showing United States of America, Canada, and Mexico borders
by David Klemt David Klemt No Comments

US Opening Border to Vaccinated Travelers

US Opening Border to Vaccinated Travelers

by David Klemt

Roadmap showing United States of America, Canada, and Mexico borders

There will be more good news for the hospitality, travel, lodging, and tourism industries on Monday, November 8.

That’s the day that the US will open its borders to international travelers.

Guidance to enter the country applies to travelers arriving by land and air.

Neighbors to the North and South

This welcome news comes nearly three months after Canada opened its border to the US.

And like that border reopening, international travelers will have to prove their vaccination status. In fact, while not all the details are yet known, only fully vaccinated travelers will be permitted to cross American borders. The borders will remain closed to unvaccinated travelers.

The details for non-US travelers seeking to enter the country are as follows:

  • Non-essential travel is permitted.
  • Those entering via air travel will have to show proof of full vaccination before boarding their flight. They will also need to show proof of a “recent” negative Covid-19 test.
  • Travelers entering via Canadian or Mexican land borders will need to show proof of full vaccination. The negative test requirement is not, as of yet, required.
  • For now, Americans and non-US travelers will not have to quarantine after crossing a border.

Initial reporting stated that travel restrictions would be implemented via a phased approach. Land borders would be opened on November. However, air travel would remain restricted until the start of January 2022.

That doesn’t, at this moment, appear to be accurate.

Dozens of Countries Gain Access to US

Foreign travelers from the following countries who meet US requirements for entry will be able to enter:

  • Austria
  • Belgium
  • Brazil
  • Canada
  • China
  • Czech Republic
  • Denmark
  • England
  • Estonia
  • Finland
  • France
  • Germany
  • Greece
  • Hungary
  • Iceland
  • India
  • Iran
  • Italy
  • Latvia
  • Liechtenstein
  • Lithuania
  • Luxembourg
  • Malta
  • Mexico
  • Netherlands
  • Northern Ireland
  • Norway
  • Poland
  • Portugal
  • Scotland
  • Slovakia
  • Slovenia
  • South Africa
  • Spain
  • Sweden
  • Switzerland
  • Wales

Of course, this list is subject to updating, additions, and other changes.

Great News

Obviously, the US opening its borders to dozens of countries is great news for operators in several industries. Additionally, opening borders to economic partner countries should have a positive impact.

If it’s great for tourism, it’s great for hospitality, travel, and lodging and accommodation businesses. In turn, it should be a boon for the US economy.

Airlines should see a spike in travel, much of which will be tourism-based. That means hotels, restaurants, bars, lounges, nightclubs, breweries, distilleries, wineries, entertainment venues, stadiums, and more will benefit.

Operators will need to plan and execute to attract international travelers to leverage demand and increase revenue. Moving forward, forming partnerships with supportive partners (local restaurant with boutique hotel, for example) and working with domestic marketing organizations (DMOs) could pay dividends for savvy operators.

Image: REVOLT on Unsplash

Time has run out hourglass, black and white
by David Klemt David Klemt No Comments

Months Pass, RRF Still not Replenished

Months Pass, RRF Replenishment Remains Uncertain

by David Klemt

Time has run out hourglass, black and white

If you’re wondering if the RRF Replenishment Act of 2021 or ENTREE Acts are making progress, you’re not alone.

Unfortunately, it appears far too many politicians on all sides are focusing on anything but our industry.

Indeed, it’s apparently more important that they score political “points” for sniping at each other on social media; engage in hyperbole and histrionics; and overall engage in brinksmanship instead of doing anything meaningful for their constituents.

Meanwhile, the industry has lost more than $300 billion in revenue over 19 months. Additionally, we’re short at least one million jobs.

So, it’s not hyperbolic to state this: It’s no longer time for Congress to act, time has very much run out.

It’s up for owners and operators, their teams, and their teams’ families.

Replenish RRF Act

As people familiar with the Restaurant Revitalization Fund will recall, the fund launched with $28.6 billion. Obviously, that was nowhere near enough funding to meet the demand for grants.

The National Restaurant Association estimates that 177,000 grant applicants are still waiting for assistance. Those applications total more than $43 billion.

Essentially, $60 billion would be printed to replenish the RRF. That’s according to the language in the RRF Replenishment Act bill.

In June, Sens. Kyrsten Sinema (D-AZ) and Roger Wicker (R-MS), and Reps. Earl Blumenauer (D-PA) and Brian Fitzpatrick (R-PA) introduced the bill.

It’s now the middle of October.

ENTREE Act

Toward the end of July, Rep. Blaine Luetkemeyer (R-MO) introduced an alternative bill.

A ranking member of the House Committee on Small Business, Rep. Luetkemeyer proposed the Entrepreneurs Need Timely Replenishment for Eating Establishments Act on July 20.

Again, that was in July and it’s now October 25.

Known as the ENTREE Act (acronyms are fun, eh?), this bill wouldn’t just create $60 billion out of thin air.

Instead, per the text of the bill, the ENTREE Act would use unspent funds from the American Rescue Plan and Economic Injury Disaster Loans.

Now What?

In early August, there was an attempt made to replenish the RRF with $48 billion of emergency funding.

Sen. Ben Cardin (D-MD), along with a bipartisan group of senators, sought unanimous consent to authorize the funds.

Unfortunately, Sen. Rand Paul (R-KY) objected to the unanimous consent motion. The measure was blocked due to Sen. Paul’s objection and the RRF didn’t receive any emergency funds.

So, now what? In August, political insiders expressed their opinion that the ENTREE Act wasn’t likely to be passed.

Meanwhile, the RRF Replenishment Act hasn’t made significant progress since it was first introduced in June.

Most recently, members of the Independent Restaurant Coalition held a press conference with Rep. Blumenauer and Rep. Dean Phillips (D-MN). During the press conference, it was pointed out that Congress was voting on infrastructure bills that didn’t contain the RRF Replenishment or ENTREE Acts.

The most that can be said currently about any “progress” is that House Speaker Nancy Pelosi has made a promise that relief for the industry is coming, somehow, during some unknown timeframe.

Great. In the meantime, you, your family members, your friends, and your guests can contact their reps to put more pressure on them to replenish the RRF. You can also click here for more ideas from the IRC on how to get the message across that our representatives need to act now.

Perhaps reminders that every House seat and 34 Senate seats are up for re-election next year will help spur some action.

Image: Eduin Escobar from Pixabay

Old Fashioned Cocktail on bar
by David Klemt David Klemt No Comments

Get Ready for Old Fashioned Week

Get Ready for Old Fashioned Week

by David Klemt

Old Fashioned Cocktail on bar

Old Fashioned Week is returning for its second year to raise money for the Restaurant Workers’ Community Foundation.

The RWCF is a non-profit restaurant and bar worker advocacy and action organization.

In its inaugural year, Old Fashioned Week set and met a goal of raising $100,000. This year, the goal and mission are the same: Raise $100,000 to help hospitality workers financially.

How to Participate

Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill, shares the details of Old Fashioned Week on episode 52 of the Bar Hacks podcast.

Over the course of nine days, October 15 through 24, Elijah Craig is celebrating the bourbon cocktail they feel best showcases America’s native spirit.

Old Fashioned Week is another win-win-win restaurant and bar promotion. Operators can drive in-person and to-go (where legal) traffic, consumers enjoy an iconic cocktail while supporting the industry, and struggling hospitality workers can receive financial assistance.

Luckily, participating in this philanthropic campaign is simple. First, operators can use their social media channels and guest database to let people know they’re celebrating Old Fashioned Week. Publish posts, send emails, and send out marketing texts.

Second, operators can use the “contact us” form on the Old Fashioned week website. From there, they can ask to have their venue included in the ZIP code search function.

Third, anyone can post pictures of their Old Fashioned to social media. Simply include #OldFashionedWeek and tag Elijah Craig. The brand will donate $5 to the RWCF for every properly hashtagged and tagged photo.

Like I said, it’s simple to participate and raise money for those in need.

Elijah Craig Old Fashioned

Hey, you can make your Old Fashioned however you want. However, if you want to make the signature Elijah Craig Old Fashioned, see below:

Elijah Craig signature Old Fashioned cocktail

Add bitters, simple syrup, Elijah Craig Small Batch, and ice to a mixing glass. Stir—do not shake!—until well chilled. Strain cocktail over a large ice cube in a double old-fashioned glass. Garnish with a swath of orange and a brandied cherry.

If you’d like to make this classic how Lynn House does, add four dashes of bitters instead of three. Two dashes of Angostura bitters, two dashes of Regan’s orange bitters.

Image: Paige Ledford on Unsplash

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