Teamwork | KRG Hospitality

August 30, 2022by David Klemt David Klemt No Comments

Discover the World’s 50 Best

Discover the World’s 50 Best with this Helpful Tool

by David Klemt

You may be familiar with the World’s 50 Best Bars and the World’s 50 Best Restaurants rankings, but do you know about their Discovery tool?

On episode 82 of the Bar Hacks podcast, Mark Sansom mentions this powerful and helpful tool. Sansom, for those who have yet to listen to the episode, is the content director for the World’s 50 Best Bars.

Put plainly, the World’s 50 Best rankings are powerful and influential. As Sansom says, when the organization shouts, people listen. Making the 100 to 51 or 50 to one list can change a restaurant or bar’s business. Exposure, traffic, revenue, status, longevity… The restaurant and bar lists are game changers for those who work hard enough to earn a spot.

However, the World’s 50 Best, as the name suggests, ranks just a few hundred restaurants and bars:

The World’s 50 Best Restaurants, 50 to one
The World’s 50 Best Restaurants, 100 to 51
Latin America’s 50 Best Restaurants
Asia’s 50 Best Restaurants
North America’s 50 Best Bars
Asia’s 50 Best Bars

So, the organization put their heads together. What if they could increase the chances that thousands of venues could find themselves on the radar of millions of people across the world? What could that do for a much larger swathe of deserving restaurants and bars?

50 Best Discovery

Enter, the 50 Best Discovery database.

“That’s the more egalitarian face of 50 Best, and that’s where we’re really excited about moving in the future,” says Sansom.

According to Sansom, there are more than 2,500 restaurants and bars just waiting for, well, discovery. It is, as he says, “the world’s most authoritative database on restaurants and bars anywhere.”

Compellingly, this is more than just a lonely input field chilling out on a webpage. Rather, there’s also a slideshow of 50 Best editor’s picks to scroll through. In using the tool for this article I discovered the following venues without even scrolling:

Franklin Barbecue in Austin, Texas
Cal Pep in Barcelona, Spain
Amass in Copenhagen, Denmark
Fyn Restaurant in Cape Town, South Africa

In other words, this tool is aptly named: The mission is discovery, and I’d say that mission is well on its way to achievement.

North America Results

Given the potential of the 50 Best Discovery database, I of course took it for a spin. You can do the same by clicking here.

Below, my results. In the interest of full transparency, it appears some cities in North America could use some work.

However, I feel confident that the 50 Best Discovery database will improve over time. After all, this is a new tool. Remember, the North America 50 Best Bars list is also brand new. As the organization recognizes more regions and venues, they’ll develop their database further.

Calgary, Alberta, Canada

Proof

Toronto, Ontario, Canada

Bar Raval
BarChef
The Shameful Tiki Room

Vancouver, British Columbia, Canada

Botanist
Boulevard Kitchen & Oyster Bar
The Keefer Bar

Las Vegas, Nevada, USA

Greene St. Kitchen
Herbs & Rye
Wing Lei

Nashville, Tennessee, USA

Bastion
The Catbird Seat
Pearl Diver

Philadelphia, Pennsylvania, USA

Vedge
Zahav

Image: Marcus Loke on Unsplash

August 24, 2022by David Klemt David Klemt No Comments

Are You Surveying Your Team?

Are You Surveying Your Team?

by David Klemt

Successful recruitment is only one element of overcoming the current labor shortage—retention is another crucial element.

In fact, employee turnover can be incredibly costly. According to the Center for Hospitality Research at Cornell, employee turnover costs nearly $6,000 per hourly team member.

Now, consider what it costs to hire a single employee. On average, it costs $3,500 to hire that worker in the first place. So, the math is simple: Losing an employee costs an operator more than hiring one.

Unsurprisingly, turnover cost more than doubles—nearly $14,000—for a restaurant manager. In short, employee retention is arguably more important than recruitment and hiring.

Labor Shortage

Per Datassential, 33 percent of 801 survey respondents say the labor shortage is their greatest challenge in 2022. More than 70 percent of those respondents are independent operators.

However, independent, chain, and franchise operators appear to agree on one particular element of the challenge. Across segments, hiring hourly back-of-house employees is the most difficult.

In fact, Datassential’s latest FoodBytes report states that restaurants are coming up short in the kitchen. Two-thirds of restaurants are struggling to fill open hourly cook positions.

So, what’s the solution? Higher starting wages? Bonuses for remaining in role for 90 days? Benefits like health insurance and a 401K?

Each of those does work—for recruitment and hiring. What keeps a new hire from leaving after 90 days with their bonus cash, heading down the road to the next restaurant or bar?

It’s commonly agreed that the first 90 days of a new hire’s employment are the most crucial. Wages and benefits keep them in role for roughly three months. During that time, they’re deciding if their role and the employer’s culture are for them.

Employee Engagement

If you’re an owner, operator, or member of the leadership team, you know the importance of data. In fact, you should be obsessed with data collection and analysis.

Truly, the best way to make decisions that will impact the business is with information. Guesswork just doesn’t cut it. Yes, you should pay close attention to your “gut.” However, you should avoid acting on gut instincts before analysing the relevant data.

Wisely, many operators encourage their guests to complete satisfaction surveys. After all, their feedback is crucial to the success of any business. But what about employee surveys? Your team is equally as important as your guests.

Unhappy team members, unhappy guests. Unhappy guests, reduction in traffic. Team members fleeing your business? Your guests pick up on turnover. Eventually, you won’t have a business.

Now, you can assume your team is happy. You can feel like your leadership team is ensuring employee satisfaction and engagement. Or, you can know.

How do you know? You ask.

Satisfaction Surveys

Call it a satisfaction survey, call it a happiness survey… Either way, you’re asking your team members how happy they are with you and their role.

Operators will likely want to keep these surveys anonymous. Several sources that address employee surveys claim most employees prefer anonymity. Unfortunately, this is due to a fear of retribution from ownership or the leadership team.

Even with a healthy workplace culture, anonymity is probably the best for these surveys. Of course, if you’re implementing a 90-day happiness survey for new hires, anonymity doesn’t make much sense.

As far as company-wide survey frequency, there are several options. Once per year is obviously the bare minimum. Therefore, it’s not very effective. Every six months is better but is checking in on your team’s happiness twice per year enough?

The sweet spot appears to be quarterly surveys. More than that—monthly or bi-monthly—will likely get annoying.

Survey Questions

Below are a few questions to consider for your surveys. You’ll have to decide if you want to use multiple-choice, yes or no, matrix, or open-ended questions, or a mix of each type.

Another consideration is how your team will access the survey. The process needs to be as painless as possible. So, consider pushing a link via your scheduling platform, text, or QR code.

How happy are you working here?
How happy are you in your current role?
Would you recommend us to friends and family as a good place to work?
Does the leadership team make you feel valuable?
Do you see yourself working here a year from now?
Are we helping you succeed in your role?
Are we giving you what you need to progress in your career?

Image: Roman Kraft on Unsplash

July 27, 2022by David Klemt David Klemt No Comments

One White Wine, Two Wine Holidays

One White Wine, Two Wine Holidays

by David Klemt

In August, operators and their front- and back-of house teams can celebrate two restaurant and bar holidays with one white wine.

Obviously, that means two bites at the apple—or grape (my apologies, I’ll see myself out)—in the same week. In turn, that generates revenue and move wine inventory.

Okay, so what wine does double duty in August? Albariño, a popular white wine with origins in Portugal. In fact, there are two countries that dominate Albariño production, Portugal and Spain.

On Monday, August 1, your guests have the opportunity to celebrate International Albariño Day. Just three days later, August 4, we have National White Wine Day. How convenient!

As we know, while many of today’s guests have their favorites and stick to them, they like to try new things. This August, add Albariño to your Chardonnay, Moscato, Pinot Grigio, and Sauvignon Blanc lineup.

So, what do you need to know about Albariño? Let’s take a look at this refreshing white wine below.

The Wine Nerd Stuff

As I say above, Albariño traces its origins to Portugal. In its home country, this varietal’s name is Alvarinho.

Most people who are familiar with Albariño are familiar with bottles from Spain. So, Albariño is the same grape as Alvarinho.

Call it by either name, this white wine is an Old World wine. In fact, some of these vines are a few hundred years old. For those wondering, Old World wines come from Europe, speaking generally. And New World wines? Well, they come from anywhere not in Europe.

However, there is indeed New World Albariño. Also, if you happen to operate a restaurant or bar in North America, these New World versions can be easy to acquire.

Unsurprisingly yet conveniently, there are wineries producing Albariño in California. Of course, these California Albariños are different than their Portuguese and Spanish counterparts. California’s Central Coast wine region is warmer than Spain’s cool Galicia region.

The Flavors and Aromas

Alright, so what’s Albariño like on the nose and palate, and how does it finish? To answer these questions, let’s look at the Old World wine first.

Again, I’m speaking about this white wine in broad strokes. You and your staff will need to taste a few bottles to understand their nuances.

So, Portuguese and Spanish Albariño tends to be light-bodied and dry, with high acidity. On the nose, expect peach and citrus like grapefruit, lemon, and lime. You may also detect a hint of wet stone, owing to its minerality.

On the palate, there’s usually a touch of salinity, plenty of acid, and notes of grapefruit, honeysuckle, nectarine, honeydew, and granite. Expect a long, dry finish.

Now, since Old World versions tend to be grown in cool climates, they tend to be light-bodied. Since Californian Albariño grows in a warmer climate, its characteristics are different.

Generally speaking, California Albariño is medium-bodied in comparison to its Old World counterparts. The Californian wines tend to have both floral and tropical notes on the nose. Along with the notes one would expect from Spanish and Portuguese wines, California Albariño can also feature orange and elderberry flavors.

Don’t Forget the Food

Obviously, wine pairs well with food—that should go without saying. And it would have too, but I said it.

Anyway, maximize guest spend by including your back-of-house team for your International Albariño Day and National White Wine Day promotions.

For this varietal, think lighter foods. Seafood, freshwater fishes, chicken, tofu, salads, grilled vegetables, and fruits pair well with Albariño.

Of course, you’ll also want to consider cheese pairings. So, try your Albariños with Chèvre, Manchego, Burrata, Feta, Gruyère, and Brie.

You have time to add some crisp, delicious Albariños from multiple regions to your menu. Create two promotions that showcase these wines and lure in your guests with irresistible pairings.

Cheers!

Image: World of Wine Porto, Portugal (Hayffield L on Unsplash)

Restaurant and bar with exterior windows open

June 28, 2022by David Klemt David Klemt No Comments

What Politicians Get Wrong about Us

What Politicians Get Wrong about Our Industry

by David Klemt

It still stings that the 43 senators chose to vote against replenishing the Restaurant Revitalization Fund.

The fact that four senators didn’t vote at all on S.4008 is nearly as insulting and painful.

Now, while all the “nay” votes came from Republican senators, I’m not here to bash one party in particular. Four Republicans voted “yea,” as did two Independents.

Unfortunately, given how hostile Democrats and Republicans in Congress seem to be, it’s difficult to be objective. Right now, it appears that the RRF was left to die a slow death because many—not all, of course—Republicans in power don’t want their Democrat peers to “win” at anything.

To be used as political pawns and be left out in the cold… It’s a bitter pill to swallow.

Cornerstones

Too many politicians, it seems, view restaurants and bars as they would other types of businesses. Perhaps the perceived success of national and global brands paint the picture that independent venues and small chains don’t need any help.

More disappointingly, maybe politicians, from local lawmakers to state representatives, take our business’ role for granted.

Look at the history of restaurants and bars, of hospitality. Think about the rich history of hospitality in America alone, let alone globally.

Yes, independent restaurants and bars are small businesses. But like so many small businesses in so many towns across the country, they’re so much more.

Restaurants and bars are pillars, cornerstones of the communities they serve. These are businesses that welcome people in, treat them like family. They’re there for them as they move through their lives.

People who were seemingly at odds with another routinely found common ground over a bite and a sip. More often than not, that’s still the case.

Operators and their teams give back to their communities through food drives, quietly feeding those in need, and finding other ways to give back.

And they look out for their communities.

Lifesavers

Last week, the team at a cafe in the Bronx called the Chipper Truck helped rescue a woman from an alleged hostage situation.

Permitted by her assailant to place a food order via Grubub, the victim thought quickly and sent a life-saving note with her order:

“Please call the police… don’t make it obvious.”

A staff member read the note in the “additional instructions” section of the order and called one of the owners. Nobody at the Chipper Truck knew if the situation was real but they chose to err on the side of caution.

When the alleged assailant—who was arrested and charged with a list of serious offenses—opened the door for the Grubhub order, he was met with police officers.

A Facebook post from the cafe addressing the situation read, in part, “I’ve often heard of this happening but never thought it would happen to us. Thankfully we were open and able to help her.”

It’s terrifying that this happens enough that the cafe owners hear about it “often.” But it’s telling of the role restaurants and bars play in their communities that they’ve saved multiple lives.

This is to say nothing of the restaurants and bars that have put coded safety systems in place to help patrons who find themselves in danger.

No Such Thing as “Just” a Restaurant or Bar

There isn’t a restaurant or bar out there that’s “only” a restaurant or “only” a bar.

Every one is a source for food, for socializing, for an escape from the stresses of life. Restaurants and bars are committed to service and sacrifice.

They’re pillars of their communities, the cornerstones that play important roles in our everyday lives and the special moments as well.

Perhaps our politicians, local and otherwise, need to a reminder. Restaurants and bars play crucial roles in the lives of the people politicians are supposed to represent.

Too many politicians claim to support small businesses while their actions and votes prove otherwise. Talk, as we all know, is cheap.

Restaurants are not “just” restaurants. Bars are not “just” bars. We deserve better.

Image: Scott Webb on Unsplash

June 27, 2022by David Klemt David Klemt No Comments

WCK Shares Chefs for Ukraine Update

World Central Kitchen Shares Chef for Ukraine Update

by David Klemt

World Central Kitchen has been on the ground helping refugees since Russia first invaded the sovereign nation of Ukraine.

I mean that quite literally. In their video update, it was revealed that a WCK team arrived in Poland within hours of the invasion.

Maggie Leahy, director of donor relations at WCK, spoke with WCK CEO Nate Mook to share the details of the 501(c)3 nonprofit organization’s #ChefsForUkraine campaign.

Mook shared that the WCK activated a fast-response team which is informally referred to as the Tip of the Spear. When the team arrived at the Poland-Ukraine border, they had gotten there so quickly that they weren’t certain what they’d find.

Assessment and Coordination

In fact, WCK wasn’t certain if their humanitarian efforts would even be needed. However, as we all know now, they certainly were in demand. The United Nations, as it turns out, wasn’t even on the ground yet.

Shockingly, Mook shared that WCK hadn’t encountered a crisis at the level of Ukraine’s invasion for many, many years.

For the past 12 years, WCK has responded to crises all over the world. From natural disasters like massive floods and earthquakes to, unfortunately, shootings and warzones, the humanitarian organization has provided nourishing meals for those displaced and in need.

So, assessing the situation in Ukraine quickly was of the utmost importance. Some refugees crossing the 24-hour pedestrian border at which the first WCK team had arrived hadn’t eaten a meal in two days.

Responding as fast and efficiently as possible, the organization connected with catering companies and local restaurants in Poland to feed those fleeing Ukraine.

However, that was simply a quick fix.

Systems in Place

Mook shared the following anecdote to explain WCK’s commitment to fast responses in its humanitarian efforts.

Chef José Andrés, who co-founded World Central Kitchen his wife Patricia, says that they’re the world’s largest non-governmental organization, or NGO. Going further, Chef Andrés says this is because they have chefs and restaurants around the world WCK can activate to respond to crises…even if those chefs and restaurants don’t know it now.

Getting the refugees crossing into Poland fed quickly was just one step to providing assistance. What WCK really specializes in is coordination and setting up systems, per Mook.

Speed is just one element of WCK’s humanitarian efforts. Reliability, consistency, accountability, and efficiency are the other keys.

Without systems in place, WCK simply wouldn’t be able to do what they do, which is provide nourishment, stability, and a sense of dignity to those in crisis.

Millions of Meals

Soon after arriving and setting up in Poland, WCK teams arrived in Czechoslovakia, Hungary, Moldova, and Romania.

When refugees started heading west, WCK teams set up in Germany and Spain. And while it wasn’t clear initially if teams would be needed in Ukraine directly, WCK has indeed set up inside the war-torn country.

There are WCK teams serving and supporting people in communities hosting refugees, liberated Ukraine cities, and even cities under fire.

Currently, WCK’s mission is providing hundreds of thousands of fresh meals to those in need. The organization is also providing tens of thousands of meal kits.

WCK has provided a staggering amount of meals. As of June 22, the day Leahy and Mook provided the #ChefsForUkraine update, they’ve served more than 54 million meals in response to Ukraine’s invasion.

It’s results like that incredible amount of meals that inspire our continued support of WCK through our KRG Cares program. We encourage you to support WCK as well.

Image: Daria Volkova on Unsplash

June 21, 2022by David Klemt David Klemt No Comments

Tales Announces Top Four Awards Finalists

Tales Announces Top Four Spirited Awards Finalists

by David Klemt

It’s official: The Tales of the Cocktail Foundation announces the top four finalists in each of the 2022 Spirited Awards categories.

I don’t envy the judges who have to narrow down the top ten nominees to the top four finalists. Equally as daunting: deciding on the winner of each award in each category.

We’ll know who’s taking home each Spirited Award in just over a month. The ceremony will take place on Thursday, July 28 at the Ritz-Carlton, New Orleans. For those attending the 20th anniversary Tales of the Cocktail, the Ritz-Carlton is this year’s headquarters hotel.

Purchase Spirited Awards tickets here, and check out the digital playbill here.

See you at Tales, y’all! Cheers.

US Categories

US Bartender of the Year presented by Del Maguey

Josh Davis (16th Street Bar, Chicago, IL)
Chris Hannah (Jewel of the South, New Orleans, LA)
Masahiro “Masa” Urushido (Katana Kitten, New York, NY)
Christine Wiseman (BarLab Hospitality Group, Miami, FL)

Best US Bar Mentor presented by BarSmarts

Meaghan Dorman
Sean Kenyon
Nectaly Mendoza
Jeffrey Morgenthaler

Best US Brand Ambassador presented by Libbey Glass

Chris Cabrera (Bacardí USA)
Tad Carducci (Gruppo Montenegro)
Vance Henderson (Hendrick’s Gin)
Lynn House (Heaven Hill)

Best US Bar Team presented by William Grant & Sons

Half Step (Austin, TX)
Jewel of the South (New Orleans, LA)
Katana Kitten (New York, NY)
The Roosevelt Room (Austin, TX)

Best US Cocktail Bar presented by Absolut Vodka

Bar Goto (New York, NY)
Katana Kitten (New York, NY)
The Roosevelt Room (Austin, TX)
Thunderbolt (Los Angeles, CA)

Best US Hotel Bar presented by Grey Goose

Dear Irving on Hudson at the Aliz Hotel (New York, NY)
Hey Love at The Jupiter (Portland, OR)
Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, AZ)
Silver Lyan at the Riggs Washington DC (Washington, DC)

Best US Restaurant Bar presented by Maison Ferrand

Café La Trova (Miami, FL)
Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
Jewel of the South (New Orleans, LA)
Kumiko (Chicago, IL)

Best New US Cocktail Bar presented by Aviation Gin

Double Chicken Please (New York, NY)
Happy Accidents (Albuquerque, NM)
Temple Bar (New York, NY)
Yacht Club (Denver, CO)

International Categories

International Bartender of the Year presented by Patrón

Lorenzo Antinori (ARGO / Four Seasons Hotel & Resorts, Hong Kong, China)
Keith Motsi (Charles H. Seoul at the Four Seasons Hotel, Seoul, South Korea)
Rémy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)
Matt Whiley (RE, Sydney, Australia)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic

Monica Berg
Renato “Tato” Giovannoni
Lauren Mote
Agostino Perrone

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic

Martin Hudák (Mr. Black Spirits)
Daniyel Jones (House of Angostura)
Ricardo Nava (Bacardí Latin America)
Nicola Riske (The Macallan)

Best International Bar Team presented by House of Angostura

ALQUÍMICO (Cartagena, Colombia)
MAYBE SAMMY (Sydney, Australia)
The Clumsies (Athens, Greece)
Two Schmucks (Barcelona, Spain)

Best International Cocktail Bar presented by Tequila Fortaleza

MAYBE SAMMY (Sydney, Australia)
Satan’s Whiskers (London, UK)
Tayēr + Elementary (London, UK)
Two Schmucks (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

Charles H. Seoul at the Four Seasons Hotel (Seoul, South Korea)
Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
Lyaness at Sea Containers London (London, UK)
The American Bar at The Stafford London (London, UK)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

Danico (Paris, France)
Le Mary Celeste (Paris, France)
Pujol (Mexico City, Mexico)
Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons

🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
ARGO (Hong Kong, China)
Schofield’s Bar (Manchester, UK)
SIPS (Barcelona, Spain)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

Abasolo Ancestral Corn Whisky
Citadelle Gin Jardin d’été
Lyre’s Non-Alcoholic – Italian Orange
Nixta Licor de Elote

World’s Best Cocktail Menu presented by Diageo Bar Academy

Little Red Door (Paris, France)
Lyaness at Sea Containers London (London, UK)
Swift Soho (London, UK)
Tayēr + Elementary (London, UK)

World’s Best Spirits Selection presented by Beam Suntory

In-Situ Mezcaleria (Oaxaca City, Mexico)
Jack Rose Dining Saloon (Washington, DC)
Sexy Fish (London, UK)
Swift Soho (London, UK)

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy

CLASS magazine
Discard the Zine
VinePair
Whisky Magazine

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy

Radio Imbibe
Shōshin Art Club
The Cocktail Lovers Podcast
The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Diageo Bar Academy

“Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz, for Imbibe Magazine
“Has the Coronavirus Pandemic Destroyed American Bar Culture?” by Jeffrey Morgenthaler, for Daily Beast
“Meet the Eco-Packaging Innovations Transforming the Drinks Industry” by Betsy Andrews, for SevenFifty Daily
“The Greatest Drinking Contest in History” by David Wondrich, for Daily Beast

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic

Death & Co: Welcome Home by Alex Day, Nick Fauchald, and David Kaplan
The Cocktail Seminars by Brian D. Hoefling
The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig
The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé with Emma Janzen

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy

Bourbon: The Story of Kentucky Whiskey by Clay Risen
Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization by Edward Slingerland
Girly Drinks: A World History of Women and Alcohol by Mallory O’Meara
The Oxford Companion to Spirits and Cocktails edited by David Wondrich with Noah Rothbaum

Image: Tim Hüfner on Unsplash

June 17, 2022by David Klemt David Klemt No Comments

Viral Post Highlights Real Leadership

What a Viral Reddit Post Reveals About Leadership in Hospitality

by David Klemt

A text exchange between a restaurant manager and delivery driver posted to Reddit went viral last month.

Refreshingly, it didn’t make the rounds on news sites for the wrong reasons. Rather, the text conversation is a succinct example of emotional intelligence, empathy, and leadership.

Those interested in reading the text exchange in its entirety can follow this link. However, I’ll sum it up here.

Posted to the subreddit Kitchen Confidential, the conversation begins with the manager checking in on the driver, asking, “You doing OK?”

The driver says they’re “doing better but” is still dealing with a lot. After the manager asks if they should cover their shift that night, the driver reveals they may need to quit the job.

Instead of blowing up at the driver, trying to talk them out of their decision, or cutting the exchange short, they say, “It’s alright [sic].”

Going further, the manager says, “You’re [sic] happiness is more important.” They add that the business hopes the driver will return to the job when they’re ready.

Shall I Cover You Tonight?

Now, I tend to believe that most members of restaurant, bar, and hotel leadership teams are empathetic. I also lean toward believing that most are competent problem solvers.

However, we’ve all come across people who don’t belong in a leadership role. In some cases, a person’s lack of leadership qualifications doesn’t manifest until they’ve been in the role for some time.

My business partner Doug Radkey and I have had conversations about leaders who don’t seem to lead. At best, they’re examples of what not to do. At worst, they’re chasing away a business owner’s staff and guests.

Most recently, these conversations have centered around managers insisting that staff solve scheduling problems themselves.

Before I proceed, I acknowledge fully that we’re facing an unprecedented labor shortage. That’s no excuse for poor leadership.

What, exactly, is the leadership team doing that they can’t manage the schedule? Further, with today’s modern scheduling platforms, why is filling available roles difficult for leaders? Several scheduling apps make it a painless, automated process.

The manager in this Reddit text exchange doesn’t demand the driver find someone to cover their shift. Instead, they behave like a manager and handle it themselves.

Don’t Ever Discount Yourself

If you’re active on LinkedIn and have a sizeable hospitality-centric network, you’ve likely seen posts about how the industry needs to be more people-focused. Not in terms of guests—that’s obvious.

Rather, the consensus is that we’re not going to solve the labor problem if we don’t treat staff as well as we treat guests. Some of these posts may be a bit saccharine, but they’re not incorrect.

Let’s review the texts from this manager:

“You doing OK?”
Your “happiness is more important.”
“We love having you here.”
“You’re an awesome person.”
“Don’t ever discount yourself.”

When’s the last time you and other members of the leadership team asked a staff member if they’re okay? And if you’ve asked recently, did you get an honest answer? Did you want an honest answer?

A restaurant or bar team that doesn’t trust leadership isn’t going to bother providing an honest answer to that question—they feel like the leaders don’t care about them.

Looking at the rest of the texts above, do you and your leaders take the time to recognize and thank staff? Even the shyest team member wants recognition for a job well done.

Those in leadership roles need to develop their skills constantly. Contrary to some in those positions, leaders aren’t there simply to lord their authority over others and dish out punishments.

So, before your next team meeting, gather the leaders. Find out if every member of the team is checking on staff, valuing their health and wellness, and tackling the mundane tasks that are inherent to their roles.

The maxim is true: People don’t quit jobs, they quit people. If your leadership team isn’t leading with empathy, you can expect your labor issues to compound. No amount of excuses will turn that around.

This article by KRG Hospitality director of business development David Klemt was first published by Bar Business and can be read in its entirety by following this link.

Image: Brett Jordan on Unsplash

June 15, 2022by David Klemt David Klemt No Comments

Top 10 2022 Spirited Award Finalists

Top 10 2022 Spirited Award Finalists

by David Klemt

With just six weeks to go until the 20th anniversary of Tales of the Cocktail, the foundation announces their Spirited Award finalists.

Unsurprisingly, a number of the nominees can also be found on the North America’s 50 Best Bars list.

However, the Spirited Awards honor more than bars. The awards span four categories: US, International, Global, and Writing & Media.

Along with bar nominees, you’ll find mentors, bar teams, brand ambassadors, spirits, cocktail ingredients, books, articles, podcasts, videos, and publications in the list below.

Congratulations to the Spirited Awards’ top ten nominees! We’ll see you in New Orleans.

Cheers!

US Categories

US Bartender of the Year presented by Del Maguey

Josh Davis (16th Street Bar, Chicago, IL)
Chris Elford (Trade Winds Tavern, Navy Strength, Rob Roy, Here Today Brewing, Seattle, WA)
Chris Hannah (Jewel of the South, New Orleans, LA)
Caer Maiko Ferguson (DrinkWell, Austin, TX)
Chris McMillian (Revel Bar & Cafe, New Orleans, LA)
Shauna O’Neil (Sweet Liberty, Miami, FL)
Kapri Robinson (Allegory, Washington, DC)
Christian Suzuki-Orellana (Wildhawk, San Francisco, CA)
Masahiro “Masa” Urushido (Katana Kitten, New York, NY)
Christine Wiseman (BarLab Hospitality Group, Miami, FL)

Best US Bar Mentor presented by BarSmarts

Colin Asare-Appiah
Julio Cabrera
Kevin Diedrich
Meaghan Dorman
Alba Huerta
Alex Jump
Sean Kenyon
ms franky marshall
Nectaly Mendoza
Jeffrey Morgenthaler

Best US Brand Ambassador presented by Libbey Glass

Kiowa Bryan (Spiribam)
Chris Cabrera (Bacardí USA)
Tad Carducci (Gruppo Montenegro)
Cameron George (Ardbeg)
Vance Henderson (Hendrick’s Gin)
Lynn House (Heaven Hill)
Jenna Murray (The Glenlivet)
Natasha Sofia Velez (Davos Brands)
Ryan Wainwright (Bombay Sapphire)
Daniel Warrilow (Campari America)

Best US Bar Team presented by William Grant & Sons

Attaboy (New York, NY)
Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
Half Step (Austin, TX)
Jaguar Sun (Miami, FL)
Jewel of the South (New Orleans, LA)
Katana Kitten (New York, NY)
The Long Island Bar (Brooklyn, NY)
The Roosevelt Room (Austin, TX)
The Snug (Sacramento, CA)
Thunderbolt (Los Angeles, CA)

Best US Cocktail Bar presented by Absolut Vodka

Bar Goto (New York, NY)
Beachbum Berry’s Latitude 29 (New Orleans, LA)
Bitter & Twisted Cocktail Parlour (Phoenix, AZ)
DrinkWell (Austin, TX)
Julep (Houston, TX)
Katana Kitten (New York, NY)
Occidental (Denver, CO)
Pearl Diver (Nashville, TN)
The Roosevelt Room (Austin, TX)
Thunderbolt (Los Angeles, CA)

Best US Hotel Bar presented by Grey Goose

Bar Marilou at Maison de la Luz (New Orleans, LA)
Champagne Bar at The Surf Club Miami (Miami, FL)
Dear Irving on Hudson at the Aliz Hotel (New York, NY)
Hey Love at The Jupiter (Portland, OR)
King Cole Bar at The St. Regis New York (New York, NY)
Libertine Social at the Mandalay Bay (Las Vegas, NV)
Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, AZ)
Midnight Rambler at the Joule (Dallas, TX)
Mountaineering Club at the Graduate Seattle Hotel (Seattle, WA)
Silver Lyan at the Riggs Washington DC (Washington, DC)

Best US Restaurant Bar presented by Maison Ferrand

Café La Trova (Miami, FL
Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
Crown Shy (New York, NY)
Gramercy Tavern (New York, NY)
Jewel of the South (New Orleans, LA)
Kimball House (Decatur, GA)
Kumiko (Chicago, IL)
L’Oursin (Seattle, WA)
Republique (Los Angeles, CA)
Spoon and Stable (Minneapolis, MN)

Best New US Cocktail Bar presented by Aviation Gin

Double Chicken Please (New York, NY)
Happy Accidents (Albuquerque, NM)
Kona’s Street Market (San Francisco, CA)
Law Bird (Columbus, OH)
Overstory (New York, NY)
Palmetto (Oakland, CA)
Temple Bar (New York, NY)
Tiki Tatsu-Ya (Austin, TX)
Trade Winds Tavern (Seattle, WA)
Yacht Club (Denver, CO)

International Categories

International Bartender of the Year presented by Patrón

Moe Aljaff (Two Schmucks, Barcelona, Spain)
Lorenzo Antinori (ARGO / Four Seasons Hotel & Resorts, Hong Kong, China)
Giorgio Bargiani (The Connaught Bar, London, UK)
Kate Boushel (Atwater Cocktail Club / Milky Way Cocktail Bar, Montréal, Québec, Canada)
James Grant (Little HK, Edmonton, Canada)
Keith Motsi (Charles H. Seoul at the Four Seasons Hotel, Seoul, South Korea)
Rémy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)
Daniel Schofield (SCHOFIELD’S BAR, Manchester, UK)
Ezra Star (Mostly Harmless, Hong Kong, China)
Luke Whearty (BYRDI, Melbourne, Australia)
Matt Whiley (RE, Sydney, Australia)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic

Monica Berg
Arijit Bose
Simone Caporale
Renato “Tato” Giovannoni
Tim Etherington Judge
Trevor Kallies
Dre Masso
Lauren Mote
Danil Nevsky
Agostino Perrone
Christina Veira
Camille Vidal

*Includes 12 nominees due to a tie

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic

Jenna Ba (Diageo)
Claudia Cabrera (Fratelli Branca)
Irene Díaz (Ron Diplomático)
Martin Hudák (Mr. Black Spirits)
Daniyel Jones (House of Angostura)
Ally Martin (Hendrick’s Gin)
Dave Mitton (Lot No. 40 / JP Wiser’s)
Ricardo Nava (Bacardí Latin America)
Tim Phillips-Johansson (Johnnie Walker)
Nicola Riske (The Macallan)

Best International Bar Team presented by House of Angostura

ALQUÍMICO (Cartagena, Colombia)
Atwater Cocktail Club (Montréal, Québec, Canada)
Jigger & Pony at the Amara Hotel (Singapore)
La Factoría (San Juan, Puerto Rico)
MAYBE SAMMY (Sydney, Australia)
Salmon Guru (Madrid, Spain)
Tayēr + Elementary (London, UK)
The Clumsies (Athens, Greece)
Tres Monos (Buenos Aires, Argentina)
Two Schmucks (Barcelona, Spain)

Best International Cocktail Bar presented by Tequila Fortaleza

ALQUIMICO (Cartagena, Colombia)
Atwater Cocktail Club (Montréal, Québec, Canada)
Cause Effect Cocktail Kitchen & Cape Brandy Bar (Cape Town, South Africa)
COA (Hong Kong, China)
Florería Atlántico (Buenos Aires, Argentina)
MAYBE SAMMY (Sydney, Australia)
Paradiso (Barcelona, Spain)
Salmon Guru (Madrid, Spain)
Satan’s Whiskers (London, UK)
Tayēr + Elementary (London, UK)
Three Sheets (London, UK)
Two Schmucks (Barcelona, Spain)

*Includes 12 nominees due to a tie

Best International Hotel Bar presented by Perrier

Bar Trigona at the Four Seasons Hotel (Kuala Lumpur, Malaysia)
Botanist at the Fairmont Pacific Rim Hotel (Vancouver, BC, Canada)
Bulgari Bar at The Bvlgari Resort (Dubai, UAE)
Charles H. Seoul at the Four Seasons Hotel (Seoul, South Korea)
Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
Jigger & Pony at the Amara Hotel (Singapore)
Lyaness at Sea Containers London (London, UK)
MO BAR at the Mandarin Oriental (Singapore)
Origin Bar at The Shangri-La Hotel (Singapore)
The American Bar at The Stafford London (London, UK)
The Donovan Bar at the Brown’s Hotel (London, UK)

*Includes 11 nominees due to a tie

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

Bar Kismet (Halifax, Nova Scotia, Canada)
Caffe Fernet (Singapore)
Danico (Paris, France)
Le Mary Celeste (Paris, France)
Locale Firenze (Florence, Italy)
LPM Restaurant & Bar (Dubai, UAE)
Pujol (Mexico City, Mexico)
Sexy Fish (London, UK)
The Continental Deli (Newtown, Australia)
Tjoget (Stockholm, Sweden)
Zuma Dubai — Dubai, UAE)

*Includes 11 nominees due to a tie

Best New International Cocktail Bar presented by Stranger & Sons

🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
Amaro Bar (London, UK)
ARGO (Hong Kong, China)
Dead End Paradise (Beirut, Lebanon)
DEAN & NANCY (Sydney, Australia)
RE (Sydney, Australia)
Schofield’s Bar (Manchester, UK)
Side Hustle at the NoMad (London, UK)
SIPS (Barcelona, Spain)
Wax On (Berlin, Germany)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

Abasolo Ancestral Corn Whisky
ANGOSTURA® cocoa bitters
Citadelle Gin Jardin d’été
Del Maguey Single Village Mezcal Vida de Muertos
Equiano Light Rum
Fever-Tree Sparkling Lime & Yuzu
Fever-Tree Sparkling Pink Grapefruit
Hendrick’s Lunar Gin
Lyre’s Non-Alcoholic – Italian Orange
Nixta Licor de Elote
Lost Irish
Ojo de Tigre Mezcal Artesanal
SAVOIA Americano

*Includes 13 nominees due to a tie

World’s Best Cocktail Menu presented by Diageo Bar Academy

ALQUÍMICO (Cartagena de Indias, Colombia)
Dante NYC (New York, NY)
Himkok (Oslo, Norway)
Little Red Door (Paris, France)
Lyaness at Sea Containers London (London, UK)
Mace Bar (New York, NY)
Paradiso (Barcelona, Spain)
Scarfes Bar at the Rosewood London (London, UK)
Swift Soho (London, UK)
Tayēr + Elementary (London, UK)

World’s Best Spirits Selection presented by Beam Suntory

ATLA (New York, NY)
Brandy Library (New York, NY)
In-Situ Mezcaleria (Oaxaca City, Mexico)
Jack Rose Dining Saloon (Washington, DC)
Origin Bar at The Shangri-La Hotel (Singapore)
Rumba (Seattle, WA)
Sexy Fish (London, UK)
Swift Soho (London, UK)
The Bamboo Room at Three Dots and a Dash (Chicago, IL)
The Doctor’s Office (Seattle, WA)

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy

CLASS magazine
Difford’s Guide
Discard the Zine
DRiNK Magazine Asia
Drinks International
Liquor.com
The Cocktail Lovers magazine
The Spirits Business
VinePair
Whisky Magazine

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy

A Life In Whisky: The Dennis Malcolm Story (A documentary by Whisky Magazine)
Behind the Bar with Cara Devine
El Club de los Cantineros (Documentary)
Freepour™
Happy Hour History
Hospitality Forward Podcast by Hanna Lee Communications
Radio Imbibe
Shōshin Art Club
The Cocktail Lovers Podcast
The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Diageo Bar Academy

“Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz, for Imbibe Magazine
“Getting high from a new supply: a revolutionary flavour extraction method for cocktails is being pioneered in South Africa” by Leah van Deventer, for TheWorlds50Best.com
“Has the Coronavirus Pandemic Destroyed American Bar Culture?” by Jeffrey Morgenthaler, for Daily Beast
“Making it Through: How a Bar’s Regulars Helped During a Pandemic,” by Rebecca Cate as told to Paul Clarke, Imbibe
“Marc Farrell Wants to Change the Way You Think About Rum” by Yolanda Evans, for Food & Wine
“Meet the Eco-Packaging Innovations Transforming the Drinks Industry” by Betsy Andrews, for SevenFifty Daily
“Mexican Terroir” by Liza Weisstuch, for Whisky Magazine
“The Greatest Drinking Contest in History” by David Wondrich, for Daily Beast
“The Hard Reset – Creating a New Hospitality Culture” by Anna Sebastian, for CLASS
“Turns Out Rye Whiskey Isn’t an American Creation After All” by Lew Bryson, for Daily Beast

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic

Claridge’s The Cocktail Book by Denis Broci and Nathan McCarley-O’Neill
COCKTAIL DIVE BAR: Real Drinks, Fake History, and Questionable Advice from New Orleans’s Twelve Mile Limit by T. Cole Newton
Death & Co: Welcome Home by Alex Day, Nick Fauchald, and David Kaplan
Difford’s Guide to Cocktails Sixteenth Edition by Simon Difford
Mezcal and Tequila Cocktails by Robert Simonson
The Cocktail Seminars by Brian D. Hoefling
The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig
The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé with Emma Janzen
Tokyo Cocktails by Nicholas Coldicott
Zero Proof: 90 Non-Alcoholic Recipes for Mindful Drinking by Elva Ramirez

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy

A Good Drink: In Pursuit of Sustainable Spirits by Shanna Farrell
Bourbon: The Story of Kentucky Whiskey by Clay Risen
Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization by Edward Slingerland
Girly Drinks: A World History of Women and Alcohol by Mallory O’Meara
L’Ora dell’Americano by Mauro Mahjoub & Lucio Tucci
Something & Tonic by Nick Kokonas
The Big Book of Amaro by Matteo Zed
The New Kindred Spirits by F. Paul Pacult
The Oxford Companion to Spirits and Cocktails edited by David Wondrich with Noah Rothbaum
The Spirit of Rye by Carlo DeVito

Image: Jia Jia Shum on Unsplash

June 9, 2022by David Klemt David Klemt No Comments

2022 50 Best Bars: North America

2022 50 Best Bars: North America

by David Klemt

Probably a speakeasy.

The World’s 50 Best Bars ranking for North America is official and the bars are, of course, extraordinary.

Unsurprisingly, much of the list consists of “household” names in our industry. Now, where some people may see a list of the “cool kids,” I see something different.

In a word, consistency. Sure, the more cynical among us roll their eyes at rankings and awards.

However, I see approaches to operations, service, menu and design innovation, and guest experiences to learn from and emulate.

Would I like to see bars in markets outside of the usual suspects on these lists? Absolutely. As so-called secondary and tertiary markets develop their scenes that may start to happen more often.

So, congratulations to this year’s 50 Best Bars in North America! Cheers!

Canada

This year, the second-largest country in the world claims eight of North America’s 50 best bars. One bar is in the top ten.

As Ontario’s capital and Canada’s most-populous city, it should come as no surprise that Toronto takes four spots. Bar Mordecai is number 47, Bar Raval is 41, number 38 is Mother, and Civil Liberties is tenth.

It’s a bit surprising to see just one bar from Vancouver—number 25, The Keefer Bar—but Montréal has two venues on the list. The Cloakroom Bar is number 45 and 29 is El Pequeño Bar.

Bar Kismet, in Halifax, Nova Scotia, is sitting in the 49th spot on the 2022 North American list.

America

Impressively, the US boasts 30 of North America’s 50 Best Bars, six of which are in the top ten. Intriguingly, ten of the bars on this list were ranked on the World’s 50 Best Bars last year.

As one would assume, New York City dominates the 2022 rankings. Eleven bars are on the list, with the number one spot going to Attaboy. Congratulations to Michael McIlroy and Sam Ross, their teams, and their partners. Katana Kitten is number four, and Dante earns the eighth spot on the list.

Moving to the south, two bars on the list are in Miami: Broken Shaker (32) and Sweet Liberty (14). Heading northwest, Kumiko in Chicago is in the top ten at number five.

On the other side of the country, Los Angeles claims three spots, one in the top ten. Genever holds number 50, Death & Co. is 34, and Thunderbolt is ninth. The Bay Area has two bars on the list. ABV in San Francisco is number 39 and Oakland’s Friends and Family is in the 33 spot.

Somewhat surprisingly, Las Vegas and New Orleans each have just one bar in the rankings. One of my personal favorites, Herbs & Rye, is number 28 on the list. Jewel of the South in NOLA is in the top half of the list, holding number 24.

In San Juan, Puerto Rico, the beloved La Factoría is twelfth on the list.

Mexico

Achieving 11 spots—three in the top ten—Mexico is crushing it this year. Remarkably but not surprisingly, the three bars in the top ten are all in Mexico City.

Baltra Bar earns number nine, and Handshake Speakeasy and Licorería Limantour are second and third, respectively. Overall, Mexico City boasts six bars on this list.

Two spots are in Oaxaca: Selva, which is number 22, and Sabina Sabe, number twenty.

Arca, number 37, is in Tulum. Number 21, El Gallo Altanero, is in Guadalajara. And Zapote Bar in Playa del Carmen almost breaks the top 10, coming in eleventh.

Cuba

The legendary El Floridita grabs Cuba’s only entry on the 2022 list.

Impressively, El Floridita can trace its opening to the early 1800s. Originally, the space was La Piña de Plata. About a century later, a bartender, Constantino “Constante” Ribalaigua Vert, became the owner and changed the name.

Oh, and he just so happens to be the inventor of the frozen Daiquiri. Along with its impressive history, El Floridita also has an awesome statue with its own seat at the bar. Ernest Hemingway is immortalized in bronze.

50 Best Bars: North America

Below, the full list in ascending order.

Genever (Los Angeles, CA)
Bar Kismet (Halifax, Nova Scotia)
Teardrop Lounge (Portland, OR)
Bar Mordecai (Toronto, Ontario)
Julep (Houston, TX)
Cloakroom Bar (Montréal, Québec)
Bitter & Twisted (Phoenix, AZ)
Clover Club in (New York, NY)
Bar Leather Apron (Honolulu, HI)
Bar Raval (Toronto, Ontario)
El Floridita (Havana)
ABV (San Francisco, CA)
Mother (Toronto, Ontario)
Arca (Tulum, Quintana Roo)
Death & Co (Denver, CO)
Mace (New York, NY)
Death & Co (Los Angeles, CA)
Friends and Family (Oakland, CA)
Broken Shaker (Miami, FL)
The Dead Rabbit (New York, NY)
Employees Only (New York, NY)
El Pequeño Bar (Montréal, Québec)
Herbs & Rye (Las Vegas, NV)
Overstory (New York, NY)
Dear Irving (New York, NY)
The Keefer Bar (Vancouver, British Columbia)
Jewel of the South (New Orleans, LA)
Amor y Amargo (New York, NY)
Selva (Oaxaca de Juárez, Oaxaca)
El Gallo Altanero (Guadalajara, Jalisco)
Sabina Sabe (Oaxaca de Juárez, Oaxaca)
Raised by Wolves (San Diego, CA)
Service Bar (Washington, DC)
Double Chicken Please (New York, NY)
Hanky Panky (Ciudad de México)
Café de Nadie (Ciudad de México)
Sweet Liberty (Miami, FL)
Kaito del Valle (Ciudad de México)
La Factoría (San Juan)
Zapote Bar (Playa del Carmen, Quintana Roo)
Civil Liberties (Toronto, Ontario)
Thunderbolt (Los Angeles, CA)
Dante (New York, NY)
Baltra Bar (Ciudad de México)
Café La Trova (Miami, FL)
Kumiko (Chicago, IL)
Katana Kitten (New York, NY)
Licorería Limantour (Ciudad de México)
Handshake Speakeasy (Ciudad de México)
Attaboy (New York, NY)

Image: Hello I’m Nik on Unsplash

Tales of the Cocktail Red Coat apprentices

May 25, 2022by David Klemt David Klemt No Comments

2022 Cocktail Apprentice Program Class

TOTC Announces 2022 Cocktail Apprentice Program Class

by David Klemt

The Tales of the Cocktail Foundation has announced the 32 members of this year’s Cocktail Apprentice Program, also known as CAP.

For 2022, the CAP apprentices come from seven countries, Washington, D.C., fourteen American states, and Puerto Rico. First launched in 2008, CAP has played host to over 400 apprentices.

These bar professionals are thrown into the organized chaos that is Tales of the Cocktail each year. Well, to be fair, the event likely only feels like chaos to Tales attendees. This gathering of hospitality pros is a precision machine behind the scenes.

Of course, CAP apprentices and veterans are one of the keys to Tales’ success. These bar pros work together to prepare cocktails for for Tales seminars. They also make the many tastings possible. CAP Red and Grey Coats also batch the Dame Hall of Fame and Spirited Awards drinks.

As you’ll see while reviewing the lists below, CAP Red Coats work at some of the world’s premier bars, restaurants, hotels, distilleries, portfolios and brands, and hospitality groups. Moreover, they gain an incredible amount of experience and mentorship from industry veteran Grey, Black, and White Coats.

Valuable Experience

This is, of course, great news for attendees. Many will recognize the names and venues below. And, hey, these apprentices keep the good times flowing at Tales.

But there’s another reason this news is important.

Operators should encourage their bar team stars to apply to be TOTC CAP apprentices each year. The program is open to bartenders, barbacks, and bar managers.

Considering who they’ll meet, work with, and learn from, operators can think of CAP as an investment in their bar team.

In addition to returning to work with a wealth of knowledge and new industry contacts, they’ll be eligible to apply for the Cocktail Apprentice Scholarship Program. Since 2022 CAP Red Coats can apply when applications open next year, it’s reasonable to assume that 2023 Red Coats will be eligible to apply in 2024 for the TOTCF Cocktail Apprentice Scholarship Program.

So, operators who are serious about furthering their bar team’s careers and helping to mentor them should help them apply for the 2023 Cocktail Apprentice Program.

2022 Red Coats

Below are this year’s 32 CAP Red Coat apprentices. You’ll also find their place of work.

Patience Adjei, Twist Night Club and Level Up Lounge (Accra, Ghana, West Africa)
Gerald Akins, Hamlet and Ghost (Saratoga Springs, NY)
Israel Baròn, Casa Prunes (Mexico City, Mexico)
Tammy Bouma, Bluebird Cocktail Room (Baltimore, MD)
Dylan Brentwood, Bar Kismet (Halifax, Nova Scotia, Canada)
Napier Bulanan, Viridian (Oakland, CA)
Yosue Cordero Badillo, Fairmont El San Juan Hotel (Carolina, Puerto Rico)
Chelsea DeMark, Thompson Hotel Savannah (Savannah, GA)
Milton Deya, Melinda’s Alley (Phoenix, AZ)
Linda Douglas, Curly Bartender (Los Angeles, CA)
Kai Duarte, Pacifico on the Beach and Down The Hatch (Wailuku, HI)
Cody Dunavan, Breakthru Beverage Virginia (Richmond, VA)
Glenn Eldridge, ROKA (Dubai, United Arab Emirates)
Tim Frandsen, Jane Jane (Washington, D.C.)
John Fry, Rumba / Inside Passage (Seattle, WA)
Delena Humble-Fischer, Golden Pineapple Craft Lounge (Tempe, AZ)
Princess Johnson, Allegory (Washington, D.C.)
Maria Kim, Southside Parlor (Seoul, South Korea)
Sungjoo Koo, Midnight Rambler (Dallas, TX)
Rylen Komeiji, Here Kitty Kitty / Zouk Group (Las Vegas, NV)
Lars Lunstrum, The Black Cypress (Pullman, WA)
Jacob Mentel, Polite Provisions (San Diego, CA)
Brian “Vito” Morales, Saso Bistro (Pasadena, CA)
Julian Bella Robins, Pursuing MS in Hospitality Management at FIU (Tel Aviv, Israel)
Jomar Santos, The Peacock Lounge Savannah (Savannah, GA)
Jeremiah Simmons, Seven Three Distillery (New Orleans, LA)
Colin Simpson, The Aviary (Chicago, IL)
Taylor Sweeney, Bar Shiru (Oakland, CA)
Vivi Szalavari, Uptown Cafe (Bloomington, IN)
Irlanda Vargas, Bacal (Mexico City, Mexico)
Noor Wafai, The Eddy & Durk’s Bar-B-Q (Providence, RI)
Tim Weigel, Vegas Vickie’s (Las Vegas, NV)

2022 Grey Coats

Identifiable by their grey chef coats, Grey Coats are CAP leaders.

Hagay I. Abramovitz, Imperial Craft Cocktail Bar (Tel Aviv, Israel)
Justine Bock, Gin & Juice (Bristol, UK)
Patrick Braga, Happy Accidents (Albuquerque, NM)
Fifi Bruce, Barrel Brothers (Berlin, Germany)
Richie Delahoyde, Lyre’s Non Alcoholic Spirits (Dublin, Ireland)
Amy Dunki, Barr Hill and Caledonia Spirits (Los Angeles, CA)
Arianna Hone, High West Saloon, Post Office Place (Park City, UT)
Renson Malesi, House of Sage Cocktails (Nairobi, Kenya)
Nicholas McCaslin, The Ritz-Carlton Nomad (New York City, NY)
Allie Phifer, Cayo Coco Rum Bar and Restaurante (Birmingham, AL)
Jessi Pollak, Spoon and Stable (Minneapolis, MN)
Eric Scott, Thyme X Table (Bay Village, OH)
Britt Simons, The Eddy (Providence, RI)
Joey Smith, Chez Zou (New York City, NY)
Sarah Syman, The Dandy Crown (Chicago, IL)
Nigal Vann, The Berkshire Room (Chicago, IL)

2022 Black Coats

CAP assistant managers can be identified by their black chef coats.

Cam Brown, Self-employed (Vancouver, British Columbia, Canada)
Kaleena Goldsworthy-Warnock, The Bitter Bottle and Proof Bar and Incubator (Chattanooga, TN)
Alex Lerman, Pearl Street Hospitality (Denver, CO)
Samm McCulloch, Red Wall Distillery (Sedona, AZ)

2022 White Coats

The industry veterans are CAP managers and wear white chef coats.

Alexis Belton-Tinoco, Johnnie Walker/Proof Media Mix (Chicago, IL)
Cris Dehlavi, Diageo Hospitality Partnership (Columbus, OH)
John Deragon, Resy (Brooklyn, NY)
Trevor Kallies, Freehouse Collective (Vancouver, British Columbia, Canada)
Juyoung Kang, Zouk Group at Resorts World Las Vegas (Las Vegas, NV)

Whenever you come across a Red, Grey, Black or White Coat at Tales, be sure to thank them for all their work. Well, if they don’t have their hands incredibly full. In that case, please get out of their way—they’ve got our drinks!

Image: M.S. Meeuwesen on Unsplash