Restaurant Start-Up | KRG Hospitality

Elote or street corn-style dish on a table

March 26, 2024by David Klemt David Klemt No Comments

Put Your Finger on the Culinary TrendPulse

Put Your Finger on the Culinary TrendPulse

by David Klemt

An informative and engaging culinary trend report from Campbell’s Foodservice provides compelling insight that will help operators refresh their menus.

Recently, Campbell’s dropped their Culinary TrendPulse 2024 report. To download your own copy, click here.

Executive chef Gerald Drummond and senior chef Greg Boggs have identified four culinary trends for 2024. The chefs analyzed data provided by Campbell’s Foodservice and the company’s partners.

As has become commonplace, Campbell’s also took note of food and flavor social media mentions and conversations. This makes sense; if people are talking about it on social media, it’s probably growing in demand.

Now, I’m going to share each of the trends below. However, I’m going to laser in on one in particular. My reasoning is simple: It’s a compelling take on segment that has been experiencing growth, along with the accompanying growing pains.

To start, though, a brief look at three of the 2024 culinary trends identified by Chefs Drummond and Boggs.

TrendPulse 2024: Trends 1, 3 and 4

To put it bluntly, I think the first trend in this report is here to stay. It’s safe to say it has reached the proliferation stage.

So, when I see “global cuisine” in reports, I don’t really consider it a trend. What I want to see is specific cuisines, dishes or flavors identified as trending.

Fortunately, Chefs Drummond and Boggs have identified three global cuisines on the rise. Per the chefs and Campbell’s, Mexican, Asian, and North African cuisines are on an upward trend in the US.

In particular, operators should be aware of the following:

Asian cuisine: Korean, Souteast Asian, and Thai food are on the rise.
Mexican cuisine: birria, quesabirria, birriamen, chamoy, and street corn mentions have grown in menu mentions and social discussions.
North African cuisine is projected to grow by more than 12 percent on menus, year over year. Currently, operators should look at harissa, tagine, and peri-peri (a.k.a. piri-piri, or peli-peli).

Another trend from this report is “new nostalgia.” As the term suggests, consumers are showing interest in creative spins on well-known comfort foods.

Likely driven at least in part by global cuisines, heat is also on the rise. I mean that figuratively and literally.

Per a Tastewise data point cited in the Campbell’s report, sweet and spicy mentions—known as “swicy”—have grown nearly 50 percent over the past year.

TrendPulse 2024: Trend 2

Alright, so here’s the trend that stands out to me.

According to Chefs Drummond and Boggs, consumers are still very much interested in plant-based cuisine. However, they want actual plants to be the stars.

Or, as Campbell’s puts it in their report, one of their top trends is “putting plants back in plant-based.” Interestingly, this trend fits with the first one in the Campbell’s report: global cuisine.

Per a Technomic report cited by Campbell’s, 41 percent of consumers eat a vegetarian or vegan dish at least once per week. However, it seems that these same consumers are showing a preference for actual plants.

Most plant-based meat alternatives are processed foods. In fact, some sources designate them “ultra-processed foods.” Today’s consumer is more educated on processed foods and seeks to avoid them.

So, operators should menu more dishes that feature plants. There’s a place for plant-based meat alternatives but their highly processed nature may be putting off a not-insignificant number of consumers.

In their report, Campbell’s suggests offering dishes featuring the following proteins: beans, legumes, and pulses.

Look, trend predictions are guesses. In this case, they’re data-driven and educated, but they’re still guesses. When considering menu changes, operators need to make choices that make sense for their business, guests, and market.

If you’re like me, you’ve noticed that all four of these trends pair well with one another. Operators should encourage their kitchen teams to get creative and craft new dishes that leverage two or more of the above trends.

Image: Aleisha Kalina on Unsplash

A cheeseburger with chicken patties, pizza, and steak on it

March 25, 2024by David Klemt David Klemt No Comments

Which Chains are America’s Favorites?

NRN & Technomic Identify America’s Favorite Chains

by David Klemt

Alright, which one of you maniacs out there is going to make this AI-generated chicken-patty-pizza-steak burger a reality and put it on your menu?

Toward the beginning of 2024, Nation’s Restaurant News collaborated with Technomic to identify America’s favorite restaurant chains.

To my understanding, this is the first such partnership between the independent foodservice publication and the foodservice intelligence platform.

Providing more than just a glimpse into America’s favorite chains, the rankings span several categories. For instance, the partnership between NRN and Technomic reveals the top QSRs, along with the country’s favorite fast-casual, family-style, and miscale restaurants.

However, the top three chains across more granular categories are also identified. Examples include America’s favorite chicken, pizza, burger, and Mexican restaurants.

In fact, I’m going to kick things off with the more specific, specialized categories. Then, I’ll move into the broader segments.

That said, I encourage you to review NRN‘s article revealing America’s favorite midscale, casual, QSR, etc. restaurants for yourself. Written by Joanna Fantozzi, the piece is full of valuable insights beyond simple rankings.

Further, you may find it interesting to compare these rankings to the results of BrandVue’s Most Loved Eating Out Brands 2023 report, which we reviewed here.

Cheers to NRN and Technomic! Here’s to hoping that this becomes an annual release.

Beverage or Snack

Tropical Smoothie Cafe
Smoothie King
Jamba

Burger

Culver’s
In-N-Out
Freddy’s Frozen Custard & Steakburger

Chicken

Chick-fil-A
Jollibee
Raising Cane’s

Italian (FSR)

Carrabba’s Italian Grill
Maggiano’s Little Italy
Mellow Mushroom

Mexican

Chuy’s Tex-Mex
Torchy’s Tacos
Moe’s Southwest Grill

Pizza

Papa Murphy’s
Marco’s Pizza
Cici’s Pizza

Sandwich

Jersey Mike’s Subs
Newk’s Eatery
Jason’s Deli

Steak

Ruth’s Chris Steak House
Fleming’s Prime Steakhouse
Longhorn Steakhouse

Varied Menu

Seasons 52
Bahama Breeze Island Grille
Cooper’s Hawk

QSR

Dutch Bros Coffee
Topical Smoothie Cafe
Smoothie King
Cold Stone Creamery
Chik-fil-A

Fast Casual

Jersey Mike’s Subs
Newk’s Eatery
Jason’s Deli
McAlister’s Deli
Sweetgreen

Family Style

First Watch
Cracker Barrel
Golden Corral

Casual

Seasons 52
Bahama Breeze Island Grille
Bonefish Grill
Longhorn Steakhouse
Cooper’s Hawk

Midscale

First Watch
Cracker Barrel
Golden Corral
Shoney’s
Black Bear Diner

Favorite Chains: Overall

Ruth’s Chris Steak House
Season 52
Dutch Bros Coffee
Fleming’s Prime Steakhouse
Bahama Breeze Island Grille
Longhorn Steakhouse
Cooper’s Hawk
Tropical Smoothie Cafe
The Capital Grille
Smoothie King

When it comes to this list of the top-ten favorite chain restaurants, Technomic data scores a number of crucial insights.

Click here to see how each of these industry leaders ranked in:

Service and hospitality
Unit appearance and ambience
F&B
Convenience and takeout
Value

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

Slice of pepperoni pizza on a plate, on top of a table

March 22, 2024by David Klemt David Klemt No Comments

Slice Releases 2024 Report

Indie Pizzeria App Slice Releases 2024 Report

by David Klemt

Still the most popular pizza topping.

It’s finally here, one of our favorite food-forward hospitality industry reports providing operators with valuable insider insights.

In keeping with tradition, Slice released their 2024 Slice of the Union report the day before National Pizza Day. Truly, this is one of the reports I most look forward to each year.

As one would expect, the fifth-annual Slice of the Union is stuffed with helpful information.

Before we dig in, a quick rundown of Slice. The platform serves all 50 states and works with more than 20,000 independent pizzerias. To put that in context, that’s a network of pizzerias in the US larger than Domino’s, Little Caesars, and Pizza Hut combined.

If you’re an independent pizzeria owner and you have yet to partner with Slice, I encourage you to look into doing so. Should a partnership with Slice be feasible, it should increase brand awareness, engagement, traffic, and revenue to a notable degree.

Seasoning

Kicking things off, Slice sprinkles a bit of trivia onto this year’s report.

Last year, consumers apparently gorged themselves on pizza. How much was eaten? Just over 29,000 tons.

Providing context, Slice says to imagine 11,572,064,136 pennies. That’s a Scrooge McDuck dive-worthy pile of coins.

However, one category of pizza experienced a drop in popularity last year. According to Slice, pizzerias saw a 5.21-percent dip in vegan pizza orders.

Now, on to toppings.

Toppings

There’s a reason I chose a photo of a single slice of pepperoni pizza for this article.

Operators who track their data probably already know what I’m about to say: According to Slice, pepperoni is the most popular pizza topping in the US.

This is followed by, in descending order of popularity, mushrooms, sausage, extra cheese, onions, bacon, and black olives. For those wondering, kale was one of the “least-loved” toppings last year.

If you read through the 2023 Slice of the Union report or read our article reviewing it, you know they made a couple of trend predictions. Last year, Slice guessed that pickle pizzas would be in demand. Well, they were right. Orders for pickle pizzas jumped by 32 percent in 2023.

So, when Slice makes a pizza-based prediction, it’s probably in your best interest to take it to heart. Oh, wait—Slice has a prediction for 2024. According to the platform, tinned fish will be a standout pizza topping this year.

Sauce

In case you’re wondering about how much data Slice has at their fingertips, here’s an interesting bit of trivia. Last year, 4,744 people ordered pizzas with anchovies, garlic, or onions on Valentine’s Day. Alrighty, then.

They also know that orders for pizza with pineapple as a topping saw an increase of nearly six percent in 2023.

Further, the 2024 Slice of the Union reveals the most and least “pizzaful” days of 2023. The former? December 1. And the latter? Thanksgiving.

Last year, Fridays accounted for the most orders, at 23.5 percent. However, only 8.7 percent of pizza orders were placed on Mondays.

For data that’s a bit more esoteric, what if Slice could reveal which Zodiac signs order the most and least pizza? Would this be useful to operators? Honestly, it could be, I suppose. Particularly for those who have loyalty programs and engage with their guests via email and text marketing.

Apparently, a Taurus (April 20 to May 20) is the most likely to order pizza. Conversely, Capricorns (December 22 to January 19) either don’t like placing food orders in general or don’t like eating pizza specifically, because they ordered the least amount last year.

By the way, if you happen to operate a pizzeria in New Jersey, you may want to search for a guest named Dominic. According to Slice, someone named Dominic in NJ placed 348 pizza orders in 2023. Sounds like Dom has earned a special perk from his favorite pizza joint.

Extra Cheese

Pizzeria owners and their teams in Hawaii, Alabama, Oregon, South Carolina, and Montana may have the happiest wallets. That’s because people who ordered pizza for delivery in those five states tipped their drivers the most.

However, people who order pizza in Washington may have slightly lighter wallets than their fellow Americans. That’s because while the average price for a large cheese pizza in the US is $18.33, that number jumps to $25.75 in the Evergreen State.

If you’d like to see the average price for a large cheese pizza in each of the 50 states, click here. As an example, the average price in Nevada (KRG Hospitality’s American HQ is in Las Vegas) is $21.09.

Speaking of price, while Dom in NJ placed the most pizza orders, Frances in New York placed the most expensive order last year: $2,867.07. Frances, I want to attend one of your pizza parties (I think).

Finally, let’s end on data that can help operators when reviewing their labor costs. On average, pizza delivery distance was 9.14 miles in 2023. And, on average, pizzerias completed the process of producing an order and delivering it in 42.5 minutes.

For more insights from the 2024 Slice of the Union, click here.

Image: Sydney Troxell on Pexels

The Rémy Sidecar cocktail in landscape orientation

March 18, 2024by David Klemt David Klemt No Comments

6 Sips for National Cocktail Day

6 Sophisticated Sips for National Cocktail Day

by David Klemt

Our friends at Cointreau, Mount Gay, Rémy Martin, St-Rémy Signature, Belle de Brillet, and METAXA want us to share some recipes with you.

And why do these purveyors of fine spirits want you to have these drink recipes? To inspire you and your team to craft a sophisticated National Cocktail Day menu, of course.

Now, you and your team are likely very familiar with Cointreau, Mount Gay, and Rémy Martin. After all, each are among the most well-known liqueurs, rums, and Cognacs on the planet.

However, you may be less familiar with some of the other spirits below. So, I’m going to provide a brief overview. Naturally, I’ll also encourage you to contact your reps so they can taste you and your team on each.

Let’s kick things of with METAXA. If your guests like brandy, they’re probably going to love METAXA. In particular, METAXA 7 Star is a Greek spirit that consists of Muscat wine, wine distillates, and Mediterranean aromatics and botanicals, aged in oak barrels. This is a truly unique spirit; your guests have likely never tasted anything quite like it.

Now, let’s look at Belle de Brillet. This is a French liqueur made with fine Brillet Cognac eau-de-vie and Poire Williams (Williams pears). Really, this is an elegant way to enjoy terroir via two fruits: pears and grapes. From what I can find, it takes 20 Williams pears to produce each bottle of Belle de Brillet.

That brings us to St-Rémy Signature. Also from France, St-Rémy Signature is the marriage of tradition and modern production techniques. For example, Signature undergoes a double-maturation process, unlike many fine brandies. When it comes to terroir, Signature takes people on a tour, as it’s made with dozens of grapes from all over France.

Whether you decide to create an LTO menu with the recipes below or put your spins on these drinks, your guests will thank you for helping them celebrate National Cocktail Day.

Cheers!

The Rémy Sidecar

2 oz. Rémy Martin 1738 Accord Royal
0.75 oz. Cointreau
0.75 oz. Fresh lemon juice
Lemon peel to garnish

Fill a shaker with ice, then add first three ingredients. Shake well. Strain into a coupette, and garnish with a lemon peel.

The Original Margarita by Cointreau

1 oz. Cointreau
2 oz. Blanco tequila
1 oz. Fresh lime juice
Lime wheel to garnish

Prepare a glass by rimming it with salt. Add all ingredients except for garnish to a shaker filled with ice. Shake well, then strain into the prepared glass. Garnish with lime wheel.

Mount Gay Orange Eclipse

2 oz. Mount Gay Eclipse
1 oz. Fresh blood orange juice
0.6 oz. Sweet vermouth
4 dashes of Angostura Bitters
Orange peel to garnish

Prepare a coupe by filling it with ice and setting it aside. Alternatively, keep some coupes in a fridge to have chilled glassware on hand. Fill a shaker with ice, then add first four ingredients. Shake until well chilled, then strain into prepared coupe. Garnish with orange peel.

METAXA Greek Spritz

1.4 oz METAXA 7 Stars
1.4 oz Prosecco (or other sparkling wine)
0.7 oz Splash of tonic
3 Dashes of peach bitters or fresh peach juice
Peach wedge to garnish

Pour METAXA 7 Stars into a wine glass. Add ice, tonic, and bitters or juice to glass, then stir. Top with Prosecco or other sparkling wine. Garnish with peach wedge.

Belle de Brillet Belle Pamplemousse

1.75 oz. Belle de Brillet
0.5 oz. Fresh lemon juice (optional)
3.5 oz. Grapefruit soda
1 oz. Prosecco
Slice of grapefruit to garnish

Add ice to a glass, then add all liquid ingredients. Stir, then garnish with grapefruit slice.

St-Rémy Signature Rose

1 oz. St-Rémy Signature
0.7 oz. Fresh lemon juice
0.3 oz. Grenadine syrup
0.3 oz. Hibiscus syrup
1 Egg white
Edible flower to garnish

Add ice and first five ingredients to a shaker. Shake well, then strain into a stemmed or footed glass. Garnish with an edible flower.

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

Images provided by LaFORCE

March 15, 2024by David Klemt David Klemt No Comments

What are You Changing in 2024?

What are You Changing in Your Restaurant or Bar in 2024?

by David Klemt

More fun with AI-generated images. That’s quite the busy bar setup.

Toward the end of last year, Nation’s Restaurant News identified what changes operators chose to make after analyzing their operational data.

The publication surveyed hundreds of operators about how data drove their decisions. This survey was an element of their year-end report, Market Leader Report: The Data-driven Restaurant.

As one would imagine, this report focuses on data collection, analysis, and usage. However, NRN‘s report doesn’t just address the importance of data collection in the F&B space. Rather, they seek to understand if operators are collecting the “right” data; whether they can optimize the data they collect; what metrics they’re tracking; and how they’re acting on all that data.

Simply put, it’s an important report addressing a topic crucial to today’s restaurant and bar operations. Those who want their own copy of The Data-driven Restaurant can download it free here.

While entire report is valuable, the focus of this article is one question and the answers provided. Below, to provide context, is a breakdown of the survey respondents.

The Who

Most of the respondents identified as independent restaurant operators.

Indie: 37 percent
Chain (franchisee): 21 percent
Chain (company owned): 18 percent
Multi-concept: 15 percent
Single-site operator: 6 percent
HQ or brand level of foodservice company: 3 percent

By a slim margin, most survey respondents categorized their restaurants as full service or casual dining.

Perhaps unsurprisingly, the fewest respondents operate in the upscale or fine dining category.

Full service / casual dining: 30 percent
Fast casual: 28 percent
Quick service: 20 percent
Midscale / family dining: 15 percent
Upscale / fine dining: 7 percent

The What

So, what question caught our attention at KRG Hospitality?

“In the past 12 months, which initiatives did your organization undertake after analyzing data?”

NRN conducted this survey in November 2023. Not surprisingly, respondents mostly made changes to their menus after reviewing their data. Streamlining menus and adjusting prices were two of the biggest operational trends last year, as many operators are no doubt well aware.

That theory is supported by the survey results. Below, the top four answers to the question above.

Changed menu prices (48 percent)
Removed items from or added items to our menu (47 percent)
Improved the way we trained our staff (26 percent)
Adjusted our loyalty program’s rewards and/or incentives (24 percent)

Honestly, it’s heartening to see that training is among the top-three data-driven actions operators took last year. And, of course, it’s not shocking that the menu was the focus of the most attention. Streamlining is an effective way to reduce food and labor costs. Further, pricing is always (please excuse the pun) on the menu.

Our question is: What changes, if any, do you plan to implement this year now that we’re headed into Q3?

The What: The Sequel

If the menu received the most attention after operators reviewed their data, what received the least?

Well, it appears marketing fell to the wayside, along with the kitchen. The following are the bottom four answers to the question in the section above:

A/B tested marketing campaigns and increased ROI (6 percent)
Changed specs on our kitchen equipment or technology (10 percent)
Identified lapsed customers and marketed to them (11 percent)
Increased throughput in our kitchen during peak periods (13 percent)

Now, I’ll concede that one marketing action found itself in the middle of the pack when it came to this survey question. Upon analyzing their data, 18 percent of respondents identified new potential guests and marketed to those people.

Still, in comparison to making changes to menus, the fewest respondents took marketing action or made changes to the kitchen directly.

Does this mean that menu changes have the greatest impact on guests and ROI? Well, that’s possible. However, I think something else is at play.

Personally, I think collecting data is the easy part. At this point, most platforms serving our industry are collecting data for operators.

But tracking the correct metrics, analyzing the associated data, and knowing what to do after analyzing said data? That’s difficult. It can be overwhelming, which is why it’s so important to build and implement the proper tech stack for a specific concept. This is why one of the services we offer our clients is tech-stack development.

Further, the tech stack needs to be built around an operator and their leadership team. If nobody knows how to use it or what to do with the data they’re collecting, it’s useless.

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

March 4, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: March 2024

5 Books to Read this Month: March 2024

by David Klemt

Our inspiring and informative March book selections will help you improve operations, refresh F&B programming, and consider a design update.

This month, we look at books covering an array of topics: overcoming dysfunctions within teams; stepping outside of comfort zones; cocktail and Irish dish recipes; and repurposing existing buildings.

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

Let’s jump in!

The Five Dysfunctions of a Team: A Leadership Fable

In a departure from most business books, the author of The Five Dysfunctions of a Team presents useful lessons in the style of a fictional tale. This approach makes this book—which has more than 13,000 reviews on Amazon—a compelling read.

From Amazon: “Equal parts leadership fable and business handbook, this definitive source on teamwork by Patrick Lencioni reveals the five behavioral tendencies that go to the heart of why even the best teams struggle. He offers a powerful model and step-by-step guide for overcoming those dysfunctions and getting every one rowing in the same direction.”

Pick up your copy today.

The Complete Irish Pub Cookbook

I doubt you need a reminder but just in case, St. Patrick’s is just two weeks away. So, what better time to pick up this best-selling cookbook featuring Irish classic and modern fare? Flip through this book, check out some interesting recipes, and put your own spin on them so they fit with your concept.

From Amazon: “Pubs in Ireland are the cornerstone of their communities, relaxed places where locals and visitors can experience the best of traditional Irish hospitality. Many pubs have also become the place to go for a great meal, with a choice of both traditional and contemporary dishes. In recent years Irish cooking has been transformed, with skillful cooks making the most of wonderful fresh local produce to create delicious new dishes and giving a twist to many classics. This tasty cookbook includes the best of both worlds – with best-loved favorites s Irish Stew, Corned Beef and Split Pea and Ham Soup and newer recipes, like Scallop Chowder or Oatmeal and Raspberry Cream to set your taste buds tingling.”

Order The Complete Irish Pub Cookbook now!

Drink: Featuring Over 1,100 Cocktail, Wine, and Spirits Recipes

This is a seriously big book. After all, it really does contain more than 1,100 recipes. KRG Hospitality president Doug Radkey recently picked up this book and flipped through its many, many pages.

Along with well over a thousand recipes organized by spirit, Drink looks at bar tools, housemade ingredients, and ice. Further, it includes interviews with bartenders. If you’re looking for a recipe book that will inspire a drink menu refresh, this is the one you want.

Grab this tome today.

Cool is Everywhere: New and Adaptive Design Across America

Last month, we dove into the biophilic design methodology. This book, Cool is Everywhere, is a photo-driven look into the adaptive reuse design movement. Very briefly summarized, this is a design movement that focuses on repurposing existing architecture rather than knocking down buildings and putting up new construction. This approach tends to be eco-friendly, and as you’ll see from the photos in this book, it also creates cool buildings.

From Amazon: “Cool Is Everywhere highlights remarkable designs that have transformed ordinary buildings into works of art. From North Adams, Massachusetts, to Oakland, California, join Michel as he explores the skyscrapers and quaint neighborhoods that led him to believe that cool is, in fact, everywhere.”

Pick up this book now.

The Comfort Crisis: Embrace Discomfort To Reclaim Your Wild, Happy, Healthy Self

This book from author Michael Easter asks a fairly simple question: What if the modern world’s conveniences are making our lives more difficult? When we look deeper into our lives, we may find that our health is being impacted negatively by building and remaining in our comfort zones. Certainly, entrepreneurs can find that refusing to step outside of their comfort is hurting the business side of their lives.

From Amazon: “In many ways, we’re more comfortable than ever before. But could our sheltered, temperature-controlled, overfed, underchallenged lives actually be the leading cause of many our most urgent physical and mental health issues? In this gripping investigation, award-winning journalist Michael Easter seeks out off-the-grid visionaries, disruptive genius researchers, and mind-body conditioning trailblazers who are unlocking the life-enhancing secrets of a counterintuitive solution: discomfort.”

Order it today!

Image: Mikołaj on Unsplash

"Think about things differently" neon sign

March 1, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: March 2024

Program for Unique Holidays: March 2024

by David Klemt

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your March holiday promotions.

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our February 2024 holidays list, click here.

March 5: Cinco de Marcho

Supposedly, this holiday is meant to “train the livers” of people planning on getting slightly wild on March 17. They have 12 days to get ready to party.

Well, we at KRG Hospitality think this sounds a bit irresponsible. We don’t want any operators or their teams to run into any legal trouble. So, I recommend offering a spin on the Coronarita as a nearly two-week-long LTO.

Build a Margarita with Irish whiskey, Cointreau, fresh lime juice, and agave syrup. Serve it in a salt-rimmed pint glass, schooner, or mason jar. Invert a Harp Lager, Smithwick’s Pale Ale, or Guinness Blonde Lager in the glass.

March 7: National Crown Roast of Pork Day

Here’s a fun one based on a culinary classic. Put simply, a crown roast is anywhere from a dozen to nearly two dozen pork rib chops. When arranged in a circle, they look like a crown.

It’s old school, and it’s certainly a shareable dish. Dress this LTO up with a wine pairing, or dress it down with a bucket of beers.

March 8: National Proofreading Day

Your menu is a billboard. It’s a crucial marketing and branding tool. So, it can be embarrassing when there are typos and other issues on your menu.

If you don’t want to proofread it yourself, or you just want to engage your guests, put a “bounty” on misspellings and grammatical errors on your menu. Watch how quickly any mistakes are found, if any exist.

March 14: National Potato Chip Day

Housemade potato chips are among the best appetizers and sides. If your kitchen team is up for it, consider housemade chips as an LTO side. Think about making them a permanent (or semi-permanent) addition to your menu if all goes well.

March 18: National Sloppy Joe Day

So, it’s March 18. Some people may have gotten after it pretty hard for St. Patrick’s Day. They need comfort food.

If your kitchen team can make delicious Sloppy Joe’s from scratch (maybe served with housemade potato chips), they may be just what the doctor ordered.

March 19: National Poultry Day

Does your restaurant or bar serve dishes featuring poultry? Guess what you should do on this day…

March 21: World Vermouth Day

The days of low-quality vermouth are gone. For a few years not at least, people have discovered that premium vermouth makes a great cocktail base. This holds particularly true for low-ABV drinks, like reverse cocktails.

March 22: National Goof Off Day

This year, National Goof Off Day falls on a Friday. Really, that timing couldn’t be much better.

Encourage your guests to set aside their responsibilities—as long as it won’t get them fired—and goof off at your bar.

March 29: Smoke and Mirrors Day

When a cocktail is served with smoke, people take notice. Often times, when one is served, people watching the show want one of their own.

This is the perfect holiday to show off your smoking cocktails. To really embrace the holiday, smoke and serve them in a glass and chrome smoker box. By the way, these boxes work well when it comes to smoking food items, too.

March 31: National Tater Day

Much like poultry day, I bet you can figure out what to do on National Tater Day. Celebrate the potato! Tater tot nachos? Done. Sriracha French fries? Awesome. Fully loaded potato skins and baked potatoes? Classics.

Get creative. The humble potato is a fantastic canvas for enticing dishes.

Image: Ivan Bertolazzi on Pexels

February 28, 2024by David Klemt David Klemt No Comments

Questions Future Operators Need to Ask

Questions Future Operators Need to Ask Before Opening

by Jennifer Radkey

Taking your dream bar or restaurant from vision to reality can be an exciting journey but too many people get ahead of themselves during the process.

What are some of the first actions a future operator takes when deciding to open a new restaurant or bar? Well, many will dive right into deciding on a concept, looking at locations, or figuring out costs. Some may take the time to wisely invest in feasibility, concept, and business plans.

Very few will ask themselves the crucial questions that will help them figure out if they are truly ready to take on this huge endeavor—and be successful at it.

Before designing menus, hiring a real estate agent, or looking for investments, you need to sit down and gain a clear understanding of the state of your mindset. Successfully opening a restaurant or bar can be mentally and physically exhausting. Well before you open your doors you need to have acquired a mindset that is built on resilience, growth, leadership, and positivity.

Below are several questions to consider—and answer truthfully—before diving in.

Mindset Questions

What is the purpose behind wanting to open a restaurant or bar? Why is this goal significant to you?
How do you currently stay motivated and do you have a system in place to turn to when you lose motivation?
Do you feel capable of handling the day to day pressures of starting and operating a business? Why or why not?
Have you been in a leadership position before? On a scale of one to 10 (one being not successful at all and 10 being very successful), how successful of a leader were you?
What kind of leader do you want to be and Is there someone in a leadership position you admire and can learn from?
If you feel that you can not be the leader your business needs to succeed is there a partner you can rely on for this?
Are you currently in a good position to be able to devote the time, energy, resources, and focus needed to undertake this endeavor?
What non-negotiables do you have in your life? What are you willing to sacrifice for this dream and what are you not?
How comfortable are you with meeting people and being open to others’ ideas?
What are three key strengths you possess? How will they help you succeed?
What are three weaknesses you possess? How might they hinder your success?
Are you comfortable with delegating to others when you are not the best person for a task?
Do you have a strong support system in place of people you can turn to when needed?
Why are you choosing to open a business in the hospitality industry? How do you plan to leave your mark in it?
Do you possess the knowledge to run the day to day operations of a restaurant or bar? If not, how do you plan to gain that knowledge?
How open are you to continuous education and learning for yourself and your future team?
How will you balance opening a new restaurant/bar with your personal life?
Are you willing to adapt and pivot when needed, even if it means an entirely new concept?
How do you currently deal with failure?
How will opening a restaurant/bar impact other areas of your life?

Once you have answered these questions you will have a better understanding of where your mindset stands right now, what areas you may need to improve upon, and if you are truly ready to open your own restaurant or bar. There is a saying that knowledge is power, and self-knowledge is the most powerful kind!

Cheers to professional and personal well-being!

Image: Laurin Steffens on Unsplash

February 27, 2024by David Klemt David Klemt No Comments

The Fourth Member of Your Team

The Fourth Member of Your Team

by David Klemt

When looking at your organization, it’s crucial to realize ownership, leadership, and staff aren’t the only members of the team.

There’s another key member, and their input is among the most valuable. And you rely on them for the success of your business. They’re your guests.

It may seem painfully obvious that your guests are integral to the success of your business. After all, your registers won’t ring without guests coming through your doors, placing orders online or via phone, and spending their money at your venue.

When they become regulars—particularly vocal regulars who tell others about your great business—they transform into unofficial brand ambassadors. That’s fantastic marketing that tends to cost you nothing.

However, their importance goes beyond the monetary. Further, it’s more than just free marketing.

Menu Streamlining

Do your guests provide you with feedback? Actually, scratch that; let’s start again.

Do you provide your guests with a simple, convenient way to give you feedback? And do you seek more than a thumbs up or thumbs down for their experience at your restaurant or bar?

It can be difficult to streamline your menu, particularly if you’re unable to look at every item objectively. There are operators and chefs out there who get attached to their personal favorite menu items. That’s fine, until it’s not.

Perhaps a dish took a long time and a lot of work to get just right. Maybe it was a family thing and you’re proud of it.

But if you’re too proud of it and it’s not selling, it’s just costing you money. Keeping it on the menu hoping it will become a hit is bad for business.

A while back, when Bar & Restaurant Expo was Nightclub & Bar, Chef Brian Duffy shared a simple method for streamlining a menu. You run a product mix report, then separate them into three categories: rock stars, solid performers, and dogs.

The former are your top-selling items, and the middle category perform consistently. But the latter…they don’t sell. Worse, if they require ingredients that you don’t cross-utilize to make other dishes or drinks, they aren’t just stagnant, they’re costing you money.

If an item isn’t selling, that’s your guests—the fourth member of your team—letting you know they don’t want it. Removing such items is an easy way to begin the streamlining process. Some of the best bars and restaurants in the world audit their highly anticipated menu launches a few months after their release. Items that aren’t selling are refreshed or removed.

So, when you encourage your guests to give your feedback, ask them what they think about your menu. Also, ask your staff what guests are telling them about your food and drink.

Your Vision

If you’re anything like our clients (or you are one of our clients), you’ve spent a ton of time envisioning your perfect restaurant, bar, cafe, eatertainment concept, nightclub, or hotel.

With that comes a hypothetical but informed vision of the guest journey. You’ll have an idea of how your guests will use your space.

Well, what if your guests turn that idea on its head? How will you react if guests see your vision in a different way?

On today’s episode of the Bar Hacks podcast, guest James Grant says something that I have also been saying for quite some time: like me, he sees guests as an integral member of the team. They do, to a degree, have influence over your concept.

To paraphrase, Grant says guests are half of the reason people open and operate restaurants, bars, cafes, nightclubs, hotels, etc.

As an example, we have a client who saw their space a certain way. We helped develop their bar concept with their vision in mind. However, not long after opening, our client’s guests showed that they had a different perception of the bar. Our client adapted, and the bar team and guests are happy.

The brand didn’t change. Neither did the space, physically. Nor did the cocktail program. However, one key element did change, as far as the type of bar it was intended to be.

As another example, friends of mine opened a bar years back. The space was meant to be an upscale cocktail bar with a relaxed and sophisticated vibe. That vision was achieved, but influential guests added an element: the bar became a high-energy after-hours spot.

At first, my friends weren’t sure about this change or if they should encourage it. But when they saw that revenue and profits were up, well…sometimes change is a good thing.

Adaptation

You may be very proud of items you have on your menu. Along those lines, you may have a very specific vision for your F&B programs that tell the story of your brand and space.

If an item here or there doesn’t catch on, it doesn’t make you a failure. It can be disappointing if your personal favorite turns out to be a dud with guests; don’t take it personally. It’s just business. The items on your menu should earn money, not lose it.

And if a guest reads through your highly curated cocktail, beer, or wine menu and then orders something “basic,” that shouldn’t be seen as a personal affront.

Now, guests deciding your concept is something you never intended it to be is something else. If this happens, it requires looking at the experience, service, brand storytelling, and even the design with a critical eye.

That said, if none of that is “off,” and if your team is happy and profits go up because your guests see your business in a different way, it may be smart to adapt. This is particularly true if your team is making more money and the unexpected new direction is safe.

Operators have usually been creating their concepts in their minds for years. It can be a shock for guests to transform the business into something else.

But if the business is successful because of how guests decide to use it, is that a bad thing?

Only you can answer that question. It may be best for you to identify the “why” behind the possible concept disconnect and stamp it out. However, it may be best to lean into the unexpected new direction.

Image: Edge2Edge Media on Unsplash

February 20, 2024by David Klemt David Klemt No Comments

Bar Hacks Celebrates World Bartender Day

35 Bar Hacks Podcast Episodes for World Bartender Day

by David Klemt

This Saturday, February 24, we celebrate World Bartender Day, so here are 35 Bar Hacks episodes featuring some of our favorite people in the bar business.

We’ve had the honor of speaking with incredibly talented, humble, and generous bartenders. Below you’ll find the Spotify and Apple Podcasts links to nearly three-dozen of these informative and entertainment conversations.

Please join us in thanking your bartenders on Saturday. And if you’re an operator, we encourage you to come up with a way to celebrate your bar team to show them your appreciation.

Cheers!

Episode 109 with Colin Asare-Appiah

Host David Klemt had the opportunity to chat with Colin Asare-Appiah, an industry icon he’s wanted to talk to for many years. Colin is Bacardí’s trade director of multiculture and lifestyle, and the brand’s LGBTQIA+ advocate. Not only does he spread the message of diversity, equity, and inclusion, he believes (as does KRG Hospitality and Bar Hacks) that diversity is necessary for our industry to thrive.

In this episode you’ll learn about Colin Asare-Appiah’s journey through hospitality, which includes saying he’d never be a bartender to becoming a bartender and creating a bartending school; his thoughts on what makes a successful operator and team; cocktail and spirits trends for 2024; the AJABU cocktail festival coming to South Africa in March of this year, spearheaded by Colin and his partner Mark Talbot Holmes; and more.

Spotify link

Apple Podcasts link

Episode 107 with Anne Becerra

Anne Becerra is the first female Certified Cicerone in New York City and has been working in beer for more than a decade. More importantly, however, she’s as passionate as she is educated about beer. Anne’s also passionate about hospitality, which comes across in this conversation. Truly, she loves hospitality, the beverage world, and how the two pair to make people feel amazing.

On this episode Anne talks introducing guests to beer; serving beer aficionados, beer neophytes, and the beer wary; how to make guests feel comfortable in a beer-centric concept; what she’s excited about in the beer world; tips for operators who want to succeed with a beer-forward venue; and much, much more. Cheers!

Spotify link

Apple Podcasts link

Episode 106 with Matthias Ingelmann

Since opening their doors, KOL Restaurant has found its way onto the World’s 50 Best Restaurants list, and Kol Mezcaleria can be found on the World’s 50 Best Disovery tool. The upscale Mexican restaurant and bar, co-owned by Chef Santiago Lastra, celebrates Mexican culture and traditions hand in hand with British ingredients. They’re also currently participating in the 14th annual London Cocktail Week.

KOL bar manager Matthias Ingelmann dropped by the Bar Hacks podcast while he and the team prepared for service. On this episode, Matthias talks agave spirits; introducing guests to artisanal and ancestral agave spirits along with Mexican rum, gin, and whiskey; planning for seasonality and menu changes; maintaining the familiar while offering new menu items; honoring Mexican culture with this fusion concept; what he looks for in team members; and more.

Spotify link

Apple Podcasts link

Episode 104 with Simone Caporale

Simone Caporale, an internationally renowned bartender and operator, swings by the Bar Hacks podcast to talk spirits, branding, the guest experience, and operations.

Noticing a gap in the industry and seeing a way to lend his expertise to help grow spirits brands, Simone and Luca Missagli founded Cocktail Concierge, a brand-building agency focusing on craft spirits brands. One of the most recent brands Cocktail Concierge has helped introduce to the world is Amaro Santoni.

Of course, Simone is also one of forces behind SIPS Drinkery House, number three on the World’s 50 Best Bars list, and the World’s Best Bar according to Tales of the Cocktail. Simone shares his thoughts on what he thinks makes SIPS so successful, why he views service as a privilege, three tips operators can implement today to plant the seeds for long-term success, and more!

Spotify link

Apple Podcasts link

Episode 103 with Ryan Chetiyawardana, aka Mr. Lyan, part 2

Ryan Chetiyawardana, also known as Mr. Lyan, returns to the Bar Hacks podcast! Ten years ago, Ryan opened the first bar in what would become the Mr. Lyan empire, White Lyan. This innovative venue set the tone for Ryan and the team’s approach to creating bars.

On this episode of the Bar Hacks podcast, Ryan shares details of the ten-year celebrations; what it means to him to have reached the ten-year operator milestone; lessons learned over the course of more than ten years running bars; what people can expect from the re-release of his book Good Things to Drink with Mr Lyan and Friends, now with brand-new content and a new title, Mr Lyan’s Cocktails at Home: Good Things to Drink with Friends; and more!

Spotify link

Apple Podcasts link

You know about RTDs, but what about RTEs? Lynnette Marrero returns to the Bar Hacks podcast, dialing in from a very cool hybrid restaurant-work concept in Cincinnati to talk about Delola, the recently launched premium ready-to-enjoy cocktail brand.

The House of Delola was founded by Jennifer Lopez with the mission of launching premium, sophisticated RTE cocktails. The core lineup consists of three spritzes crafted in collaboration with bartending, mixology, and hospitality icon Lynnette Marrero. A truly collaborative effort, Lynnette created bold yet refreshing spritzes that resonate with JLo’s party personality, Lola.

Spotify link

Apple Podcasts link

Episode 95 with Bob Peters

Bob Peters has big news to share, and you can hear in his voice how excited he is to share it with everyone. He’s taking on the perfect role. In fact, he calls it his dream job during this episode. Cocktails and cuisine are about to get even better in North Carolina and South Carolina…

But it doesn’t stop there! Bob also shares his approach to bar training to make sure everyone is engaged; his assessment of the Charlotte dining and drinking scene; a simple step all restaurants and bars can take today to improve operations, team engagement, and the guest experience; a very cool project he’s taking on; and more.

Spotify link

Apple Podcasts link

Episode 93 with Adrián Michalčík

Adrián Michalčík is the director of mixology at the award-winning Pier 42 inside the Amerikalinjen hotel in Oslo, Norway. The bar has been recognized by the World’s 50 Best and has won Best Bar of Norway twice. In addition to taking home the title of 2022 Diageo World Class Global Bartender of the Year, Adrián has won several bartending competitions throughout the years.

He popped by the Bar Hacks podcast to chat with host David Klemt about his bartender journey. Adrián has worked in several types of bars and each helped him develop the skills that allowed him to elevate his skills behind the bar. Mentors, his endless quest for knowledge, his passion for hosting others, and his focus on empathy have informed his approach to team building, delivering top-level hospitality, and tapping into his creativity to develop Pier 42’s cocktail menus.

Adrián shares the three pillars he believes great bars are built upon, what he looks for in bar team members, transforming people from guests to friends, the importance of storytelling, and much more.

Spotify link

Apple Podcasts link

Episode 91 with Charles Joly

Industry icon, bar educator, entrepreneur, and bartender Charles Joly drops by the Bar Hacks podcast to chat with host David Klemt. The two discuss Charles’ start and his journey from the trenches to opening Chicago’s Drawing Room, and also his role at the city’s legendary Aviary. Charles also talks about Crafthouse Cocktails, the premium ready-to-serve brand, and his barware label Crafthouse by Fortessa. Interestingly, his love of bar history and vintage barware design not only informs his own designs, it manifests in Telltail Vintage, his Instagram shop. Not one to sit still for long, Charles is also involved in craft ice startup Abstract Ice.

Episode 50 with Travis Tober

Image: Los Muertos Crew on Pexels