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by David Klemt David Klemt No Comments

Dave Portnoy, Other Celebrities Provide Financial Support for Restaurants and Other Small Businesses

Dave Portnoy, Other Celebrities Provide Financial Support for Restaurants and Other Small Businesses

by David Klemt

Famous chefs and restaurateurs aren’t the only people lending their celebrity to raise money for struggling businesses and the workers they employ.

Well, notoriety may be a better descriptor for Dave Portnoy‘s influence than celebrity. He may not be an operator but he is one of the most prolific pizza reviewers and influencers on the planet. And there’s no denying he’s been in the corner of restaurants, criticizing how officials and their responses have dealt lethal blows to the industry.

The Barstool Sports founder was challenged to put his money where his mouth is by Marcus Lemonis after “ranting” about the plight of Covid-19-ravaged restaurants and bars. Rising to the challenge, Portnoy seeded the Barstool Fund with a personal donation of $500,000, which Lemonis matched.

That half-million dollars isn’t the only donation Lemonis has made to help small businesses. The entrepreneur, philanthropist and television show host launched the Nashville 30 Day Fund by putting in $500,000 of his own money just days after December 25, 2020. This particular fund provides small businesses and individuals that operate or reside within a half-mile radius of the Christmas Day bombing site in Nashville with forgivable loans up to $100,000

Back to the Barstool Fund. Bolstered by celebrity backing and support from more than 175,000 donors and counting, the fund has raised more than $22 million in less than a month and helped more than 100 businesses.

Guy Fieri, who helped grow the Restaurant Employee Relief Fund to well over $20 million, has donated money to the Barstool Fund. So have Aaron Rodgers (who reportedly pitched in $500,000), Tom Brady, Dana White, and Kid Rock.

One crucial element for small businesses applying to the Barstool Fund is that they must still be paying their employees. There are no regional restrictions, but applicants do need to explain the intended use for whatever funds they may receive. According to a Newsweek article, checks will be given to businesses selected for Barstool Fund support on a month-t0-month basis.

Below you’ll find the restaurants, bars, pubs, taverns and even a soda shop that have received Barstool Fund grants as of yesterday afternoon, January 11. To apply for funds, please click here. If you can afford to contribute, please follow this link and click “Contribute to the Fund.”

Northeast

Gaetano’s Tavern on Main (Wallingford, CT), Laskara (Wallingford, CT),  Piggy’s Cafe (Hartford, CT), Red Rock Tavern (Hartford, CT), Abbey Burger Bistro (Baltimore, MD), Claddagh Pub (Baltimore, MD), Don’t Know Tavern (Baltimore, MD), Dough Boy Fresh Pretzel Company (Dundalk, MD), Atlas Pub & Kitchen (Chicopee, MA), Casa Mia (Marblehead, MA), Jalapeno’s Mexican Grill (Walpole, MA), Jimmy’s Pub & Restaurant (Mansfield, MA), The Park Lunch (Newburyport, MA), The Village Trestle (Goffstown, NH), Hoboken Beer & Soda Outlet (Hoboken, NJ), Jack’s Cafe (Verona, NJ), Marandola’s (Bradley Beach, NJ), Mia Restaurant (Oceanport, NJ), Nanni Ristorante (Rochelle Park, NJ), Tim Kerwin’s Tavern (Middlesex, NJ), The Underdog Bar & Grill (Haledon, NJ), Acquista Trattoria (Fresh Meadows, NY), Bayview Tavern (Seaford, NY), Borrelli’s (East Meadow, NY), The Café (Long Beach, NY), Chadwick’s Restaurant (Brooklyn, NY), Durf’s Family Restaurant (Fairport, NY), The Eagle House (Williamsville, NY), Holbrooks Backporch (Holbrook, NY), Johny’s Luncheonette (New York, NY), Kabooz’s Bar and Grill (New York, NY), Kirvens (Bronx, NY),La Conca D’Oro (Catskill, NY), Mama Mia 44 SW (New York, NY), Mary Ann’s Mexican Restaurant (Port Chester, NY), Mulligan’s Fireside Pub (Bronx, NY), Portobello Restaurant (Staten Island, NY), Roomers Bar (Lake Placid, NY), San Martino Ristorante (Yonkers, NY), Squire’s Tap Room (Tonawanda, NY), Trattoria L’incontro (Queens, NY), Flanigan’s Boathouse (Conshohocken, PA), Jack’s Spot Tavern (Pitman, PA), Kelly’s Seafood (Philadelphia, PA), La Collina (Bala Cynwyd, PA)

Midwest

Manny’s Cafeteria & Delicatessen (Chicago, IL), Ken’s Diner (Skokie, IL), Que Rico (Chicago, IL), The Rathskeller (Indianapolis, IN), Special Dogs & More (Columbus, IN), The Bomber Restaurant (Ypsilanti, MI), Champ’s Pub (Brighton, MI), Kennedy’s Irish Pub (Waterford, MI), Mac’s Acadian Seafood Shack (Saline, MI), Water Street Tavern (Kent, OH), Dairy Land Family Restaurant (Madison, WI), Gray Brewing Company (Janesville, WI), J&B’s Bar & Blue Ribbon Tap Room (Milwaukee, WI)

Rocky Mountains

Durango Diner (Durango, CO)

Southeast

Play Louisville (Louisville, KY), Steak Street (High Point, NC), Freddie’s Beach Bar (Arlington, VA), Wonju Korean Restaurant (Roanoke, VA)

Southwest

Al J’s Tavern (Tucson, AZ), Coney Island Hot Weiners (Tulsa, OK), Mack’s Tenders (Houston, TX)

Pacific

Anaheim White House (Anaheim, CA), Cactus Cantina (Riverside, CA), Dessert’D Organic Bake Shop (Mammoth Lakes, CA), Locale Farm to Table Eatery (Bakersfield, CA), Mexican Riviera (Torrance, CA), Mitla Cafe (San Bernardino, CA), Rubi’s Frosty Freeze (Whittier, CA), Tadich Grill (San Francisco, CA), Vincenzo’s Terrazza (West Covina, CA), Banks Billiards (Banks, OR), Mayan Mexican Family Restaurants (Lacey, WA)

For the full list of Barstool Fund recipients, click here.

Image: Vladimir Solomyani on Unsplash

Viennetta ice cream dessert
by David Klemt David Klemt No Comments

Serve Up a Slice of Nostalgia: Viennetta Returns

Have a Slice of Nostalgia: The Return of Viennetta

by David Klemt

A British confection launched in the ’80s is headed back to the United States.

Wall’s brought what’s considered by some the first-ever branded ice cream dessert—Viennetta—to the world almost 40 years ago. The British frozen dessert and ice cream producer, owned by Unilever, launched the legendary treat in 1982.

Viennetta is said to be based on a multi-layered pastry known as mille-feuille. The original Wall’s product consists of layers of vanilla ice cream and compound chocolate that create the dessert’s signature wavy top.

Viennetta ice cream dessert

While Viennetta was a product of Wall’s in Europe, it came to America under Unilever’s Breyers label. At one point in the ’90s, the product disappeared from the United States, though it maintained a presence throughout Europe, Australia, New Zealand, and elsewhere.

As an ’80s kid, I remember seeing Viennetta commercials late in the decade,  or perhaps I saw them in the early ’90s. Either way, the images of what passed for elegance and sophistication back then informed me that Viennetta must be a “fancy” dessert. I mean, c’mon—it was served on a silver platter!

Alas, I never had the opportunity to taste what I could only assume back then was an opulent dessert before it was so cruelly whisked out of the country. But that will change this year.

Unilever is bringing at least the original vanilla flavor back to the States in 2021 under their Good Humor brand. Back in the ’80s, Viennetta wasn’t available solely at supermarkets—it was also sold at KFCs and Pizza Huts. I’ve found no announcements from Unilever or Good Humor that Viennetta will be available through a partnership at any restaurants this year, but it would make sense.

Can you experience nostalgia if you’ve never actually owned, enjoyed or consumed a product in the past personally? Apparently the answer is yes, because when I saw Viennetta was returning to America my first thought was, “Finally—I’ll have my chance,” followed by a flood of images from my childhood and early teen years.

Should I be ashamed? Maybe. But I’m not. And I know I’m not alone. And I know something else: Operators looking to leverage nostalgia, particularly if they’re ’80s- or ’90s-themed or feature programming around those decades, should be excited about this news.

Image: Wikimedia Commons

by David Klemt David Klemt No Comments

Operators Remain Caught in Vortex of Open-Close-Open Cycle

Operators Remain Caught in Vortex of Open-Close-Open Cycle

by David Klemt

Another week, another round of changes for restaurant and bar operators in different states.

It has become all too familiar for those in the hospitality industry: Orders governing capacities, party sizes, bar seating, capacities, and operating hours are issued, and within weeks or days, new orders are issued.

The result is a costly high-wire act forcing restaurant, bar and nightclub owners, operators, managers and workers to deal with an inordinate amount of stress. Every cost-incurring change threatens the longevity of each affected business and the livelihoods of those they employ.

That includes reopening. What officials likely view in a positive light isn’t that cut and dry for the business owners. Whether its ignorance or indifference, governors and other officials don’t seem to realize that permitting people to resume operation isn’t as simple as turning on lights and unlocking doors. Even a small bar is a machine with many moving parts.

As anyone who has been involved in mandated close-reopen cycles knows, there are myriad operational elements that must be aligned before throwing open the doors once again. Product must be secured, a workforce must be contacted and assembled, equipment must be checked, required health and safety protocols must be reviewed and shared with staff, the word must go out to potential guests… Those challenges and more must be overcome quickly while the threat of another closure or more restrictions loom not far in the distance.

Just a week ago, we shared the story of a Minnesota operator facing a five-year liquor license suspension for defying the order issued in November of last year that banned indoor dining. On Monday, January 11, Governor Tim Walz announced restaurants and bars will be able to open again—with restrictions, of course. Indoor event and entertainment venues will also be permitted to open.

Gov. Walz’s order allows restaurants and bars to resume indoor service at 50-percent capacity, with overall capacity maxed out at 150 people. Reservations will be required, parties may not exceed six guests and must be socially distanced six feet from other parties, bar seating will be restricted to parties of two, and dine-in service must cease at by 10:00 PM.

Indoor event venues such as bowling alleys are also limited to a maximum capacity of 150 people but are restricted to 25 percent capacity. Foodservice is required to stop by 10:00 PM if the venue serves food. Gov. Walz’s orders are, reportedly, a response to infection rates falling from 13 percent to six percent.

In another (partial) reversal, bars that don’t serve food have been ordered to close in some counties in Texas. The state’s 254 counties have been separated into 22 Trauma Service Areas (TSA). Per an order from Gov. Greg Abbott, if a TSA’s hospital capacity consists of 15 percent or more of Covid-19 patients for seven consecutive days, specific restrictions are triggered. Those restrictions are only lifted when the TSA falls beneath the 15-percent threshold for seven days straight.

TSA Q, which includes Houston, restaurants are now required to restrict capacity from 75 percent to 50 percent. Bars—businesses with gross sales of alcohol of 51 percent or greater—must close. A judge overseeing Coryell County has reportedly defended the three bars in his county, stating that he sees “no reason why our three establishments should be penalized.” Judge Roger Miller doesn’t think the bars have contributed significantly to increased infections in the county and is said to be asking for an exemption so they can remain open.

For bar owners unable or unwilling to make the transition to restaurant designation, the restriction is a lethal blow. Facing reduced traffic and rising costs, even a week-long closure can spell disaster. It’s no wonder more than 3,000 Texas bars have maneuvered to offer food and increase food sales in order to be categorized as restaurants—it’s a viable means of survival. At least restaurants in Texas are able to operate 50-percent capacity rather than the 25 percent other states have mandated should they operate in a TSA that triggers Gov. Abbott’s enhanced restrictions.

The ever-shifting rules and regulations operators face across the country make it more important than ever that they receive significant, targeted aid. Yes, vaccines have been approved. Yes, foodservice workers have been recommended for the third stage of vaccine rollout. That’s not enough. A new meeting of Congress was sworn in January 3 and the pressure campaign to demand the passage and signing into law of the RESTAURANTS Act or a similar bill must continue.

This is not meant in any way to diminish the appalling chaos and terroristic violence visited upon our Capitol Building two days ago. That reprehensible act of insurrection was an attack on us all and our elected officials must reckon with that appalling assault.

However, what occurred on January 6, a date that will certainly live on in infamy throughout our great nation’s history, does not absolve Congress from their duty to save our industry and the millions of workers it employs. If anything, it highlights their responsibility to help rather than harm all Americans.

Image: Nick Fewings on Unsplash

by David Klemt David Klemt No Comments

These are the Drinking Trends to Watch in 2021

These are the Drinking Trends to Watch in 2021

by David Klemt

It was so much fun reviewing 2021 food trend predictions that we felt compelled to do the same for drinks.

We checked out Liquor.com, VinePair, Wine Enthusiast, SmartBrief and Forbes to see what they had to say about how and what people will be drinking in 2021. As we predicted, a number of the predictions were identical or at least similar, lending them even more weight.

Let’s get into the top trends for 2021!

To-Go Cocktails are Here to Stay

What was once a defining characteristic of partying in New Orleans and Las Vegas quickly became a necessity for operators throughout the United States. To-go drinks provided operators with a way to generate some revenue during the pandemic (to varying degrees of success, of course). VinePair and Wine Enthuisast have both predicted this trend will swing more toward a stand element of operations through at least 2021. Similarly, SmartBrief and VinePair predict that alcohol delivery also isn’t going anywhere anytime soon. Also here to stay? Contactless/touchless menus. Guests have gotten used to them, and that’s unlikely to change.

When building out their cocktails-to-go menu sections, operators should consider another Wine Enthusiast trend prediction: the growth of low- and no-alcohol drinks. This trend has been growing for at least the past two years, so it’s worth noting and leveraging.

Cans, Hard Seltzer & RTDs Continue Their Rise

Canned wines, canned cocktails, hard lemonades, hard seltzers growing in the on-premise space… VinePair, Forbes, SmartBrief, and Wine Enthusiast all made similar predictions. Wine Enthusiast went a step further and more specifically suggested that the popularity of canned cocktails may be strongest in the first half of 2021. It stands to reason that what consumers make popular off-premise will be in demand on-premise sooner or later. Operators should probably assume they’ll be selling buckets of hard seltzers, hard lemonades and canned cocktails once people can resume dining and drinking in person like they did pre-pandemic.

Responsible, Ethical & Transparent Businesses are the Future

And the near future, at that. This shouldn’t come as a surprise—people vote with their dollars and today’s consumer wants to know they’re supporting restaurants, bars, hotels, resorts, and other businesses that align with their values. Wine Enthusiast and Forbes predict that consumers will seek out businesses that operate ethically and that brands, cognizant of this expectation, will work harder to be more sustainable and responsible.

Connection Becomes Even More Important

The statement that humans are social creatures by nature isn’t exactly a hot take—we all know this. Having been largely deprived of the ability to socialize, people are starving for interaction. SmartBrief predicts that consumers will look to connect more with the brands they support. This is largely down to people becoming accustomed to engaging with brands and people via Zoom and other platforms—they’re going to want to continue this engagement in person. Bars, restaurants and brands that have hosted tasting, cooking, home bartending and other events online should capitalize by hosting them in person when it becomes safe to do so.

Wine Enthusiast, in a similar fashion, predicts that people will be seeking out unique cocktail experiences, as does SmartBrief. Whereas VinePair predicts a return to classic cocktails, Wine Enthusiast thinks guests will seek out opportunities to try complex and esoteric drinks. Savvy operators may be able to save time and headaches by batching complex cocktails (at least in part), a trend Liquor.com predicts for 2021.

Operators can leverage the Liquor.com prediction that pop-up bars will grow in popularity this year. These types of experiences became more common in 2020 and bar and restaurant guests have spoken: they love them. Bar takeovers, partnerships with restaurants and food trucks… Operators have the chance to get creative with these events and attract guests craving new experiences.

Speaking of the importance of connection, Liquor.com fears the nation may lose a significant number of local distillers. The pandemic took a serious toll on distillers as tasting rooms were ordered to shutter or suffered from slow to no traffic due to the pandemic. This is an opportunity for operators and distillers: As consumers seek to connect with brands, operators can leverage the drive toward supporting local by featuring local distillers on their menus and back bars. It’s win-win-win.

Tiki is Out

This prediction speaks to responsible and ethical business practices and connection. Wine Enthusiast and Liquor.com, pointing to the colonialist roots of tiki culture and the appropriation Indigenous cultures. Liquor.com goes so far as to say tiki bars “are fast on their way to extinction,” using the example of Lost Lake in Chicago removing the word “tiki” from the bar’s lexicon. Instead, the words “tropical” and “nautical” are in favor, and the designs of such bars are eschewing the use of Indigenous images, symbols, stereotypes and language.

Honorable Mentions

Other predictions made by the publications and websites we reviewed ranged from the standard to the esoteric. For instance, Wine Enthusiast predicts that Cognac, tequila, mezcal and whiskey will continue their notable growth through 2021, with Irish whiskey in particular performing well while blended Scotch whiskey will be an exception. The publication also predicted, as at least on source does each year, that rum may finally have its moment in the United States.

Forbes thinks we’ll see rosé expressions of Champagne and Prosecco will have “a moment,” as will orange wines. Liquor.com predicts spirits will embrace and promote their individual terroir, and that “sophisticated” Jell-O shots will rise in popularity. The site, pointing to consumer concerns about health and safety, will reject shared cocktails like Scorpion Bowls for obvious reasons.

Two of the most unique predictions come from VinePair and SmartBrief. The former predicts more alcohol producers will make suspect health benefit claims, while the latter says we may see a demand for drinks infused with cannabis or psychedelic properties.

Image: Louis Hansel @shotsoflouis on Unsplash

by David Klemt David Klemt No Comments

0.0 to 0.5 Beers to Know for Dry January and Beyond

0.0 to 0.5 Beers to Know for Dry January and Beyond

by David Klemt

As consumers become more conscious of their drinking habits, alcohol-free beer options are becoming more appealing.

Interest in NA beers grows during Dry January, but shifting consumer habits show that it’s wise to offer alcohol-free options year-round.

Putting both quality non-alcohol and true-zero beers on your menu as part of everyday operations is just good business. Doing so makes guests who have given up alcohol permanently or temporarily will feel included and they’ll remember that your business offered them a complete and enjoyable experience.

Below are several options that will help you develop the NA portion of your menu thoughtfully, split into two categories: 0.5 or lower and true zero.

0.5 or Lower Beers

Mikkeller: The world-famous, revered Danish brewer prepared for Dry January by curating a bundle of five 0.0 to 0.3 beers. Mikkeller Limbo Riesling and Drink’in the Sun are 0.3, and Kinder Series Xtra Grapefruit, Weird Weather and Limbo Raspberry complete the five-pack.

BrewDog: The manifesto for this awesome brewer states that BrewDog is “determined to make a stand for independence, a stand for quality and stand for craft.” This extends to their alcohol-free beers. There are six BrewDog alcohol-free beers, one of which, Ghost Walker, is a collaboration with metal band Lamb of God.

Partake Brewing: Founder and CEO Ted Fleming created Partake Brewing in response to the lack of quality, drinkable alcohol-free beers on the market. Fleming gave up alcohol more than ten years ago but missed drinking a good beer. The Canadian craft brewer has been making inroads into the United States, providing Americans with a high-quality NA beer choice. There are five styles in the Partake Brewing portfolio: Blonde, Pale, IPA, Red, and Stout.

Athletic Brewing Co.: Bill Shufelt, the founder of Athletic Brewing, explains on the Connecticut company’s website that he chose to lead an alcohol-free lifestyle but still enjoyed going out to bars and restaurants. What he didn’t enjoy were the subpar alcohol-free beers that were the only options at most places he visited. So, he filled that void with Athletic Brewing, which currently offers six non-alcohol brews.

Surreal Brewing Company: Husband and wife team Tammer Zein-El-Abedein and Donna Hockey, who live an alcohol-free lifestyle, felt excluded by the lack of quality beer choices available. So, they did something about it: they created their own craft NA beer company operating in California. There are currently seven brews in the Surreal Brewing Company portfolio: Natural Bridges Kolsch, Creatives IPA, Juicy Mavs Hazy IPA, Milkshake IPA, Chandelier Red IPA, 17 Mile Porter, and Pastry Porter.

WellBeing Brewing: This Missouri-based brewer has a singular focus—brewing craft alcohol-free beer. Founder Jeff Stevens, similar to other founders and CEOs of brewers who gave up drinking alcohol, still liked going out to bars and live-music venues. He also ran into a similar problem: NA beers that didn’t offer an enjoyable experience. WellBeing Brewing currently offers five non-alcohol beers, three of which are vegan and therefore work for Veganuary: Heavenly Body Golden Wheat, Hellraiser Dark Amber, and WellBeing Victory Wheat Sports Brew (with electrolytes). Intentional IPA and Intrepid Traveler Coffee Cream Stout round out the portfolio.

Clausthaler: German brewer Clausthaler claims the title of most-awarded non-alcohol beer brewer. Clausthaler offers five alcohol-free options that taste, smell and look like beer: Original, Unfiltered, Dry Hopped, Lemon, and Grapefruit.

Lagunitas IPNA: A 0.5 beer, Lagunitas IPNA is brewed with Citra, Mosaic & CTZ (Columbus, Tomahawk, Zeus) hops so the alcohol-free offering is still as hoppy and full-bodied as its traditional counterparts.

Coors: Launched toward the end of 2019, Coors Edge replaced Coors Non-alcoholic and is intended to taste like Coors Banquet.

0.0 Beers

Budweiser 0.0: Brewed with two-row and six-row barley malt, Budweiser Zero achieves true zero-alcohol status and weighs in at just 50 calories and 11.5 grams of carbs.

Heineken 0.0: It took years, according to Heineken, to get the recipe for Heineken 0.0 just right, which uses the brewer’s famous A-Yeast.

Bitburger Drive: A completely alcohol-free brew from a brewer that adheres German Beer Purity Laws, Bitburger Drive is 0.0 pilsner.

Image: Alex Knight from Pexels

by David Klemt David Klemt No Comments

86 Restaurant Struggle Campaign a Quarter of the Way to Million-dollar Goal

86 Restaurant Struggle Campaign a Quarter of the Way to Million-dollar Goal

by David Klemt

It’s a new year and we could all use a lift and some great news.

I think a grassroots campaign to provide financial assistance to struggling restaurant workers should restore a bit of faith in humanity.

Chef Andrew Gruel, CEO and executive chef of the Slapfish chain of seafood restaurants, along with wife Lauren Gruel and Slapfish vice president of operations Brad Hall, launched the 86 Restaurant Struggle campaign on GoFundMe in December 2020. The goal is to raise $1 million for restaurant workers enduring hardship.

This news gets better and better:

  • 86 Restaurant Struggle has raised over $228,000 of the $1 million goal.
  • More than 2,100 people have donated to the GoFundMe campaign.
  • So far, half of the donations fall within the $5-100 range, meaning that even during these incredibly difficult times, people are coming together to give whatever they can afford to share.
  • The funds are being dispersed immediately to restaurant workers in need.
  • Turnaround time for 86 Restaurant Struggle fund applicants to be screened and receive their funds is, so far, less than two days.
  • As of two days ago, the campaign has managed to quickly disperse more than $100,000 of the funds raised.

The campaign is inspiring, even if the reason for its existence is the maddening failure of government to provide meaningful assistance to the hospitality industry and the millions of hard-working people it employs. This industry is made up of people who don’t leave others behind and who won’t wait for the government to decide anyone’s fate if they can help it.

Hey, we may not all like one another but we have each other’s backs. It’s important for our mental and emotional health to keep that in mind, as difficult as that may be sometimes.

To learn more about 86 Restaurant Struggle, please click here. To apply for assistance, click here. To follow Chef Gruel and track the progress of 86 Restaurant Struggle, click here.

by David Klemt David Klemt No Comments

Defiance of Sweeping Restaurant and Bar Restrictions is Growing

Defiance of Sweeping Restaurant and Bar Restrictions is Growing

by David Klemt

Defiance of Covid-19-related bar and restaurant restrictions is growing.

Operators across the United States are showing their willingness to refuse to comply with orders they feel are unjust. From being restricted to delivery and takeout only to crippling capacity limits, restaurant and bar owners are making it clear they have no intention to quietly let their employees and businesses suffer.

The pushback has taken various forms so far, from civil disobedience to organized, peaceful protests.

There’s the #OPENSAFE movement in Orange County, California, to which several dozen operators have committed. These business owners have pledged to operate safely and responsibly but have refused to comply with Governor Gavin Newsom’s orders that banned in-person dining.

86 Politicians, a grassroots movement coming out of Los Angeles County in California, was created as a response to the sweeping orders kneecapping the hospitality industry. If politicians are going to hurt rather than help operators and their employees, 86 Politicians supports recalling and removing them from office.

In New York City, the Latino Restaurant Bar and Lounge Association of New York State and New York City Hospitality Alliance organized a peaceful protest just over two weeks ago. Several hundred restaurant and bar owners, operators and workers gathered and marched against Governor Andrew Cuomo’s ban on indoor dining. Gov. Cuomo’s order was itself defiant: it defied logic and went against the state’s own contact-tracing data.

Now, an operator in Minnesota is facing a five-year suspension of her bar and bistro’s liquor license for defying orders. Lisa Hanson, owner of the Interchange Wine and Coffee Bistro in Albert Lea, roughly 90 minutes south of Minneapolis-Saint Paul, refuses to comply with Governor Tim Walz’s executive order banning indoor service. Hanson has been engaged in this fight since at least December of last year.

Hanson organized a protest—a reportedly peaceful one—of around 200 people yesterday. Protestors marched and chanted from city hall to the courthouse, walking past the Interchange at one point.

The bar and bistro, which has been hit with a temporary restraining order and had its license revoked by the Minnesota Department of Health, has a sign up declaring it a “Constitutionally Compliant Business.” That sign, which appeared in a WCCO 4 News clip and bears the logo, phone number and weblink for the Constitutional Law Group, states that the Interchange doesn’t follow any government official or agency’s “orders or suggestions” for face masks or social distancing.

According to a news report, the Minnesota Department of Public Safety is moving forward with a 60-day suspension of the Interchange’s liquor license. Hanson told reporter David Schuman that she had two choices: “Either I closed permanently or I opened fully.”

Hanson chose the latter. The Interchange’s owner is entitled to a court hearing before her suspension goes into effect. A tip jar at the bar and bistro has been transformed into a legal fund collection.

Whether one agrees with Hanson’s decision to make a stand and risk her liquor license and therefore business is somewhat beside the point. The #OPENSAFE and 86 Politicians movements, the protests in New York City, the story of the Interchange (which has yet to reach its conclusion), all point to increasing tensions.

Many restaurant and bar owners and operators don’t feel as though their voices are being heard. They feel like politicians at all levels of government are targeting them, using the businesses as scapegoats. More and more, the words “arbitrary” and “unfair” are coming up in conversations about rules that are crippling—if not outright killing—the hospitality industry.

Well over 100,000 restaurants and bars in the US have closed permanently since the start of the pandemic in March of last year. Unless officials listen to operators and at least gain a cursory understanding of their needs and challenges, more closures and job losses are imminent.

To be clear, we at KRG Hospitality aren’t against logical, common sense health and safety protocols aimed halting the spread of Covid-19. One of the cornerstones of hospitality is ensuring the safety of guests and employees. However, government officials and agencies are implementing and executing orders that are, quite clearly, uninformed and severely harmful. What works for retail and other industries doesn’t work for our industry.

It’s crucial that pressure be kept on Congress and Senate to vote on the RESTAURANTS Act and ensure it’s signed into law. The 117th Congress was sworn in yesterday and we must continue to demand they do their jobs and save our industry. We’ve been targeted as scapegoats—it’s beyond time we receive targeted relief.

Politicians can expect more protests and less faith in their abilities to govern if restaurant and bar owners and professionals continue to be harmed by their orders. Perhaps the only way to persuade them to help the industry and, in turn, keep their constituents employed, is to imperil their political influence and careers. Eighty-six ignorant and harmful politicians, indeed.

Image of Minnesota State Capitol: Bao Chau on Unsplash

by David Klemt David Klemt No Comments

Dry January Will Be Different in 2021

Dry January Will Be Different in 2021

by David Klemt

Tomorrow marks the start of the first Dry January we’ve ever experienced under stay-at-home shutdowns and bar, restaurant and nightclub restrictions.

Like Veganuary—remember way back to yesterday when we wrote about it?—the movement as we’ve come to know can be traced back to the UK. People have chosen t abstain from alcohol in January for decades but Dry January really took off after the trademark was registered by a non-profit called Alcohol Change.

Understandably, many operators have taken issue with Dry January. Taking a hit to the bottom line for a month (or more) because of a reduction in alcohol sales isn’t an exciting proposition.

However, Dry January may be different this year. The convergence of a number of consumer behaviors driven by restricted access to restaurants and bars may present an opportunity.

Throughout most of 2020 we’ve been inundated with reports about unprecedented boosts in online alcohol sales. Premium and ultra-premium spirits grew at a faster rate than they had pre-pandemic. Operators have been forced to pivot, relying heavily on delivery, (somewhat) traditional takeout, and curbside pickup.

Put those all together but substitute premium spirits for premium alcohol-free options and there’s the potential for operators to generate revenue directly linked to zero-proof sales.

One of the keys to succeeding with zero-ABV drinks is presentation. Many alcohol-free brands are dedicated to elevating the category, meaning they can be treated the same as their low- and full-proof counterparts. Curated zero-proof drink kits that include quality modifiers, mixers, garnishes and drinkware can help generate sales. Post quick how-to videos to social media showing a member of the bar team building zero-proof cocktails to create interest.

Those are just two ideas. It shouldn’t be difficult for operators to pivot and offer alcohol-free options that are authentic to their brand and therefore resonate with their guests.

Operators that nail their Dry January menu programming lay the groundwork for succeeding with the alcohol-free category throughout the rest of the year. We finally live in an age where sober, sober-curious and intermittently abstinent consumers don’t feel uncomfortable visiting a bar. Make them feel welcome. Operators who alienate these guests will drive them straight to their competitors to ring their registers instead.

Seedlip is probably the best-known within the alcohol-free category but more premium brands are emerging. Operators should familiarize themselves with the following: Lyre’s (which crafts zero-proof spirits that taste like their traditional counterparts), Wilderton (which uses a distillation method that never introduces alcohol), and Shoki (which showcases African and Caribbean heritage and flavors). There are also brewers embracing the alcohol-free movement, such as Calgary’s Partake Brewing (which is beginning to cross into the US) and Lagunitas and their IPNA, an alcohol-free IPA.

Image: YesMore Content on Unsplash

by David Klemt David Klemt No Comments

The 2021 Food Trends to Know for Veganuary

The 2021 Food Trends to Know for Veganuary

by David Klemt

Strange or even inappropriate as it may seem, it’s time to review food trend data and predictions because we’re hurtling toward 2021.

January also plays host to two monthlong traditions that impact F&B operations: Dry January and Veganuary. For this post, we’re focusing on the latter.

Veganuary may not have claimed “tradition” status just yet, to be honest, but it appears to be well on its way. The movement began in the United Kingdom in 2014 as a social and eco-friendly campaign intended to make the transition to adopting a vegan diet as easy as possible.

The movement has been growing each year with 2018 through 2020 seeing the biggest increases in participation. In 2017, a reported 50,000 people had signed up for Veganuary. That number jumped to a reported 170,000 in 2018; 250,000 in 2019; and 400,000 in 2020. According to the Veganuary campaign, 2020’s participation represented more than one million animal lives and the CO2 equivalent of 450,000 flights.

“Research shows that health is a significant driver for so many people going vegan, especially American consumers. But the reasons to test this lifestyle and decrease consumption of animal-based products are countless, from improving health, to reducing animal suffering, and helping to preserve the planet,” said Veganuary CEO Simon Winch in 2018. “Research shows that not only are there more people curious about going vegan, but more people are sticking with the lifestyle after taking part in Veganuary, which is great news! We are thrilled with the enthusiasm and growing response from Americans taking the pledge and will continue to do our part in making it as easy as possible to try vegan, for as many people as possible.”

Participants sign up for free and are challenged to stick to a vegan diet for the entirety of January. While Covid-19 vaccines have been approved, they’re not widely available to the general public. Many markets are still restricted to outdoor dining, delivery and pickup. It’s important that operators stay current with food and consumer behavior trends to remain top of mind and continue generating revenue.

We reviewed multiple sources to find common vegan-friendly food trends for operators to leverage when programming their 2021 menus.

Plant-based (Datassential, Delish)

One big difference between plant-based and vegan is that the latter’s focus on moral and ethical reasons for choosing the diet. Regardless, plant-based is expected to grow in popularity and therefore demand across the globe.

Tofu (Food & Wine, Whole Foods Market)

The great thing about tofu, a sentence I never thought I’d type, is that the back of house can get as creative as they want with it. Tofu “scrambles” (no eggs, just peppers, onions and sweet potato cubes), fishless tacos (breaded and brined tofu), and spaghetti with tofu riffs elevate this ingredient.

Mushrooms (Food & Wine, Whole Foods Market)

Portobello mushrooms, for example, are more than capable of starring in an array of dishes, replacing animal proteins rather easily. There’s also the fact that mushrooms are being used to make to-go packaging, giving eco-minded guests another reason to support a particular restaurant.

Chickpeas (Whole Foods Market, Martha Stewart.com)

“You can chickpea anything,” says Whole Foods Market. In fact, they claim it’s the cauliflower, taking several forms, like pasta and flour.

Hyper-local (Food & Wine, MarthaStewart.com, The New York Times)

The push for restaurants to source ingredients locally and highlight them on their menus isn’t expected to slow. These publications and more are recognizing supporting local as a “trend” (it’s more a movement at this point) that will get stronger in 2021.

Meal kits (Food & Wine, Delish, MarthaStewart.com, The New York Times)

These, as several publications have stated, are here to stay. Consumers got used to these when subscription services exploded in popularity. Some restaurants offered them pre-pandemic as a response to the meal-kit subscription craze, and they’ve become more prevalent since Covid-19 ripped apart the world. They’re a hit with consumers, so operators should consider vegan-friendly meal kits during Veganuary.

Home cooking classes (Datassential, Whole Foods Market, Delish)

Many of us probably feel like our entire lives are one big Zoom meeting at this point. Well, that’s not expected to change any time soon. A great way to connect with guests staying at home is to host cooking classes—with a focus on vegan cooking in January—and follow up with curated meal kits.

Datassential also identified baby carrots and ramen among their 2021 food trend predictions (and both are vegan-friendly), and carob, chicory root, “future” produce (specialty produce varities), and honeysuckle as flavor trends to follow next year.

Two trends that are not considered vegan? Avocados and fermented honey because the reliance on bees to produce and cultivate both are considered “exploitation” by vegans. Remember the moral and ethical difference between vegan and plant-based from above? There you go.

Image: Anh Nguyen on Unsplash

by David Klemt David Klemt No Comments

You Need to Watch “Restaurant Hustle 2020: All on the Line” Now

You Need to Watch Restaurant Hustle 2020: All on the Line Now

by David Klemt

Whether you own, operate, manage, are employed by or have ever spent time at a restaurant as a guest, you need to watch Food Network’s Restaurant Hustle 2020: All on the Line.

Guy Fieri, who has helped raise $24 million (and counting) for restaurant industry workers, executive produced and co-directed the documentary, which aired last night. He tasked skeleton production crews (one would assume given the pandemic) with following four incredible chefs—Marcus Samuelsson, Maneet Chauhan (and her husband Vivek), Christian Petroni, and Antonia Lofaso—and said he wanted them to keep the cameras rolling to capture “the good, the bad and the ugly.”

When the scope of Covid-19 became clearer and the industry began to see how much devastating its impact would be on restaurants, bars and other hospitality venues, Fieri says in the documentary that he had two thoughts: “’No way can this happen,’ and, ‘Oh my god, this is gonna be worse than we ever imagined.’”

He’s angry about what’s happening to the industry and millions of people it employs and feeds.

“I was mad. I’m still mad,” says Fieri in Restaurant Hustle 2020. “Wrecked lives, wrecked families… Changed the history of the industry.”

Per the documentary, Fieri felt compelled to help his “millions of brothers and sisters” in whatever ways possible: “There was no words. It’s coming. Prepare. Stick together. What can we do?”

The documentary begins with three indisputable facts that speak volumes to the importance of the industry: The restaurant industry employs over 15 million people. That equals up to 20 percent of America’s workforce. The industry generates over $850 billion in sales.

From there, Restaurant Hustle 2020 introduces the four chefs, their restaurants, their challenges, and their collective hustle. Like so many in this industry, there’s no giving up in these people—there’s only fight.

Chef Marcus Samuelsson

Seeking community after 9/11, Chef Samuelsson opened the Harlem location of Red Rooster in 2010. That location employed 180 people—Chef Samuelsson had 30 venues located in eight countries when Covid-19 hit. Pre-pandemic, Red Rooster in Harlem would see around 1,100 guests on a Saturday night, and Chef Samuelson was just a week out from opening the doors of Red Rooster in Miami.

“It’s taken me 25 years to build this moment, but it took ten days to tear it all down. I don’t wish it on my worst enemy,” says Chef Samuelsson.

Chef Maneet Chauhan

Chef Chauhan and her husband Vivek operate four restaurants and three breweries within the Morph Hospitality Group portfolio in Nashville, Tennessee. At their peak, they served 2,500 guests over the course of a weekend. Morph employed nearly 300 people but by March they made the heart-wrenching decision to close their doors. Recalling the difficult choice, Chef Chauhan is brought to tears talking about how gracious her employees were about it.

However, Chef Chauhan and husband Vivek are willing to fight for their dreams and their employees: “The thing is, we are scrappy. We are immigrants,” she says.

Vivek focused on developing and strategizing reopening plans, and the duo fully embody the meaning of the Hindi word “jugaad,” or “a flexible approach to a problem.” While it only represented maybe a tenth of their regular sales, Morph implemented curbside pickup at three of their venues. They rotated availability offering curbside at a different location on Friday, Saturday and Sunday. This allowed them to bring back a handful of employees.

Chef Christian Petroni

There are five locations of Chef Petroni‘s Italian restaurant concept Fortina throughout New York’s tri-state area: Armonk, Brooklyn, Rye Brook, Stamford, and Yonkers. Heading into 2020, they were set to have another amazing year after doing very well in 2019.

“We were just gearing up to take over the world,” says Chef Petroni.

The first Covid-19 death in the United States was reported on February 28 in King County in Washington State. As we know, on March 16, 2020, NYC shut down around 27,000 restaurants, resulting in the loss of 225,000 jobs. Chef Petroni employed nearly 300 people but had to reduce his workforce to less than twenty. To help the communities they serve and generate some revenue, Chef Lofaso created Pies for the People so customers were able to buy pies for those in need or who needed a morale boost (such as hospital workers and EMTs).

Chef Antonia Lofaso

Over the course of a decade, Chef Lofaso has built and operated three restaurant concepts in Los Angeles, California. Her restaurants employed almost 500 people and back in February, serving 1,200 guests over the course of just two weekend evenings was common. Chef Lofaso’s biggest passion is the hospitality aspect of restaurant operation and being “the facilitator of the good time.” That good time came crashing down in March.

“It’s taken me ten years to build these three restaurants and it took a matter of a week for it all to be torn down,” says Chef Lofaso.

She admits to feeling sadness and anger, in large part because she had to lay off nearly 500 employees. Chef Lofaso says that she feels responsible to her team members because they help her build her dream. By March she was able to bring back roughly 20 workers, convert her locations into markets, and sell liquor, which allowed her to bring back 90 percent of her back-of-house employees for at least two days per week and double sales.

For the rest of the story, people will have to watch Restaurant Hustle 2020. The importance of Food Network, Guy Fieri and these chefs capturing this crucial moment in history cannot be overstated.

As Fieri says in the documentary, it’s “a historical moment in time in an industry that is so important to all of us in so many ways, shapes and forms, and these four very brave chef-restaurant owners captured it. Something you’ve never seen. Something you’ll probably never see again.”

As we move forward into 2021, it’s crucial we remember that this story is still unfolding—we don’t know what the new year holds for this or any industry. We know that without targeted aid, the lives of millions of Americans are in jeopardy. We know that even with vaccines available, we’re not out of harm’s way yet.

We don’t know what the industry will look like when the world returns to “normal,” whatever that may be. But we know this industry is made up of fighters and we look out for our own. We’ll get through this together.

Food Network is available via several streaming platforms, including Amazon Fire TV, Roku and Apple TV.

Photo by Shangyou Shi on Unsplash

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