Teamwork

The Zest bar team, led by Dohyung "Demie" Kim, in Seoul, South Korea
by David Klemt David Klemt No Comments

Asia’s 50 Best Bars 2024 Reveals 51 to 100

Asia’s 50 Best Bars 2024 Reveals 51 to 100

by David Klemt

The Zest bar team, led by Dohyung "Demie" Kim, in Seoul, South Korea

The bar team at Zest (No. 5, Asia’s 50 Best Bars 2023) in Seoul, South Korea, led by Dohyung “Demie” Kim.

As we near the ceremony for the ninth edition of Asia’s 50 Best Bars, taking place in Hong Kong on July 16, we can congratulate numbers 51 to 100.

Clearly one of the hottest bar markets in the world, Singapore dominates the 51 to 100 list this year. Unsurprisingly, the city-state also featured the most bars on the Asia’s 50 Best Bars 2023 51 to 100 list. Interestingly, Singapore boasted eight bars on the list last year, and the same in 2024.

In second place on the expanded list in terms of number of bars is Bangkok. The legendary nightlife city claims six spots on the 2024 51 to 100 ranking.

Seoul, South Korea, is not only home to three bars—including number 51—the city is also the home to Zest. This is noteworthy in part because Dohyung “Demie” Kim is the winner of the Altos Bartenders’ Bartender Award 2024, one of two awards announced ahead of the Asia’s 50 Best Bars 2024 ceremony.

Kim is the co-founder of Zest, which took home the fifth spot on the Asia’s 50 Best Bars 2023 list. With that ranking, the bar also claimed the title of the Best Bar in Korea. Further, Zest earned number 18 on the World’s 50 Best Bars 2023 list.

On another note, it appears that the we should keep an eye on Tainan City, Taiwan; Ho Chi Minh City, Vietnam; and Nara, Japan. Each of these cities holds two spots on the 2024 expanded list, a 100-percent increase over 2023. Last year, Lamp Bar, located in Nara, earned spot number 23 on Asia’s 50 Best Bars list. It’ll be interesting to see if these cities are represented on the one to 50 list for this year.

On that note, we’ll find out which bars are ranked one to 50 on July 16. Mark your calendars. Cheers!

Asia’s 50 Best Bars 2024: 100 to 51

  1. Moonrock (Tainan City, Taiwan)
  2. Drinking & Healing (Ho Chi Minh City, Vietnam)
  3. Dry Wave Cocktail Studio (Bangkok, Thailand)
  4. Tell Camellia (Hong Kong, China)
  5. Home (New Delhi, India)
  6. Charles H (Seoul, South Korea)
  7. Wu (Nothingness) (Taipei, Taiwan)
  8. Last Word (Singapore)
  9. Sober Company (Shanghai, China)
  10. The Bamboo Bar (Bangkok, Thailand)
  11. Asia Today (Bangkok, Thailand)
  12. Gong Gan (Seoul, South Korea)
  13. The St. Regis Bar (Jakarta) (Jakarta, Indonesia)
  14. High Five (Tokyo, Japan)
  15. Bulgari Ginza Bar (Tokyo, Japan)
  16. The Sailing Bar (Nara, Japan)
  17. Sidecar (New Delhi, India)
  18. Firefly (Bangkok, Thailand)
  19. Southbank Cafe + Lounge (Muntinlupa City, Philippines)
  20. The Hudson Rooms (Hanoi, Vietnam)
  21. Junglebird (Kuala Lumpur, Malaysia)
  22. The Han-jia (Tainan City, Taiwan)
  23. 28 HongKong Street (Singapore)
  24. Cat Bite Club (Singapore)
  25. Gold Bar (Tokyo, Japan)
  26. Bee’s Knees (Kyoto, Japan)
  27. Folklore (Tokyo, Japan)
  28. Opium (Bangkok, Thailand)
  29. Under Lab (Taipei, Taiwan)
  30. The Old Man (Hong Kong, China)
  31. Coley (Kuala Lumpur, Malaysia)
  32. Manhattan (Singapore)
  33. Lair (New Delhi, India)
  34. Honky Tonks Tavern (Hong Kong, China)
  35. Mizunara: The Library (Honh Kong, China)
  36. The Elephant Room (Singapore)
  37. Yakoboku (Kumamoto, Japan)
  38. Stay Gold Flamingo (Singapore)
  39. Tropic City (Bangkok, Thailand)
  40. To Infinity & Beyond (Taipei, Taiwan)
  41. No Sleep Club (Singapore)
  42. The Bombay Canteen (Mumbai, India)
  43. Stir (Ho Chi Minh City, Vietnam)
  44. Republic (Singapore)
  45. Three X Co (Kuala Lumpur, Malaysia)
  46. Lamp Bar (Nara, Japan)
  47. Epic (Shanghai, China)
  48. Tokyo Confidential (Tokyo, Japan)
  49. Backdoor Bodega (Penang, Malaysia)
  50. Soko (Seoul, South Korea)

ASIA’S 50 BEST BARS UNVEILS THE ESTABLISHMENTS VOTED ONTO THE EXTENDED 51-100 LIST FOR 2024

The fourth edition of this prestigious list announces 15 new entries across Asia, with bars from Singapore, Bangkok and Tokyo leading the region

9 July 2024 – Shining the spotlight on an extended collection of bars across the region, Asia’s 50 Best Bars, sponsored by Perrier, releases the prestigious 51st to 100th list for the fourth year running. The ranking is revealed one week ahead of its live awards ceremony in Hong Kong and is created from the overall Asia’s 50 Best Bars voting process, which sees its 265-member strong Academy – consisting of a gender-balanced group of bartenders, bar owners, drinks writers and cocktail aficionados – place independent and anonymous votes for what they believe constitutes a “best bar experience”.

The 51-100 list: A Snapshot

  • This year’s 51-100 list includes 15 new entries from across the region
  • The list comprises bars spanning 19 different cities across Asia
  • Singapore leads with 8 bars on the extended list, among which Cat Bite Club at No.77 is a new entrant
  • Bangkok is represented by 6 bars, while Tokyo follows with 5 places on the list
  • A bar from Muntinlupa City debuts on the list with Southbank Cafe + Lounge at82

For the full 51-100 list, please refer to the accompanying graphic or scroll to the bottom of this release.

Bars from Singapore command eight places on the 51-100 list, with Republic leading the pack at No.57. This ultra-luxe drinking den at the Ritz-Carlton is inspired by the swinging sixties, with a cocktail menu focused on art, cinema, fashion and music. It is followed by No Sleep Club at No.60, which has moved up fourteen places from last year, Stay Gold Flamingo (No.63), The Elephant Room (No.65), and Manhattan (No.69). At No.77, specialising in rice and agave spirits, Cat Bite Club, is a new entrant, while 28 HongKong Street at No.78 and Last Word at No.93 round off Singapore’s showing.

Bangkok follows with six spots on the list, led by Tropic City at No.62 and Opium at No.73. New entrant Firefly, at No.83, is the Sindhorn Kempinski’s lavish lobby bar where whimsical cocktails and live jazz are complemented by a cigar parlour, followed by Asia Today at No.90 and The Bamboo Bar at No.91. Closing Bangkok’s showing at No.98 is another new entrant, Dry Wave Cocktail Studio, which runs a stellar beverage programme of classic and creative libations led by veteran bartender-owner Supawit ‘Palm’ Muttarattana, who formerly helmed Vesper (No.12 on Asia’s 50 Best Bars 2023 and No.55 on The World’s 50 Best Bars 2023).

Tokyo maintains a strong showing with five bars on the extended list, starting with new entrants Tokyo Confidential (No.53) and Folklore (No.74). The former is an edgy rooftop craft cocktail bar, while Folklore, a modern minimalist space, spotlights avant-garde sake and shochu cocktails. Gold Bar comes in at No.76, followed by another new entrant, Bulgari Ginza Bar at No.86, which promises an Italian aperitivo experience within Tokyo’s iconic Ginza Tower. High Five (No.87) rounds off Tokyo’s representation on the list.

In Hong Kong, Mizunara: The Library has moved up twenty places to No.66, alongside three other bars on the list: Honky Tonks Tavern, which climbs thirty-one places to No.67; The Old Man at No.71; and Tell Camellia at No.97. Topping the 51-100 list is Seoul’s Soko at No.51, followed by new entrant Gong Gan at No.89, a bar housed in a traditional Korean home reimagined with modern design elements and a focus on upcycling. At No.95, Charles H from Seoul rounds off the city’s representation.

Kuala Lumpur, New Delhi and Taipei boast three spots each on the list. From Kuala Lumpur, Three X Co ascends twenty-one places to No.56 and is followed by Coley (No.70) and Junglebird (No.80). While in New Delhi, the modern speakeasy Lair (No.68) is a new entrant, followed by regulars on the list Sidecar (No.84) and Home (No.96). To Infinity & Beyond leads Taipei’s representation at No.61, followed by two new entries, the laboratory-like cocktail den, Under Lab at No.72 and the offbeat, ‘classic cocktails only’ Wu (Nothingness) at No.94.

Ho Chi Minh City, Nara, Shanghai, and Tainan each occupy two spots on the extended list. From the Vietnamese capital, Stir rises twenty-four places to No.58, followed by Drinking & Healing at No.99, a new entrant boasting ‘industrial chic’ interiors and cocktails with local ingredients. Nara is represented by Lamp Bar (No.55) and The Sailing Bar (No.85), which has ascended three places. In Shanghai, Epic moves up sixteen places to No.54, followed by Sober Company, re-entering the rankings at No.92. The Han-jia from Tainan is a new entrant at No.79, offering a luxurious space with industrial design elements, a global whisky selection, and inventive cocktails; and Moonrock rounds off the list at No.100.

Several destinations are represented on the extended list with one bar each. From Penang, Backdoor Bodega re-enters the rankings at No.52, while The Bombay Canteen from Mumbai comes in at No.59. Kumamoto’s Yakoboku ascends twenty places to No.64; Kyoto’s Bee’s Knees is at No.75, and The Hudson Rooms – the 1920s-inspired oyster and cocktail den on the rooftop of The Capella in Hanoi – is a new addition at No.81. In Indonesia, a new entrant from Jakarta, The St. Regis Bar (No.88) enters the list for its New York-inspired signature cocktails paired with a live jazz band and ultra-luxe interiors.

Marking its debut on the rankings is Muntinlupa City in the Philippines, with Southbank Cafe + Lounge (No.82) – a self-proclaimed ‘drinking room’ that focuses on technique-heavy cocktails within a Melbourne-inspired space.

Emma Sleight, Head of Content for Asia’s 50 Best Bars, says: “We are thrilled to welcome this diverse cohort of bars on the 51-100 list as part of this year’s 50 Best rankings. Since introducing the extended list in 2021, we have been consistently impressed by the innovative drinking experiences Asia has to offer, and it is beyond exciting to see the large number of new entries and new destinations that have made the list this year. With this recognition, we are hopeful that more bar talent will step forward annually, creating fresh and dynamic cocktail experiences for enthusiasts across the region.”

50 Best works with professional services consultancy Deloitte as its official independent adjudication partner to help protect the integrity and authenticity of the voting process and the resulting list of Asia’s 50 Best Bars 2024. See more details on the Asia’s 50 Best Bars voting process here.

The ninth edition of Asia’s 50 Best Bars, sponsored by Perrier, will be announced at a live awards ceremony in Hong Kong on 16 July 2024 and is hosted in collaboration with destination partner Hong Kong Tourism Board. The awards ceremony will also be streamed live on the 50 Best Facebook channel via the link here and the YouTube channel via the link here. The announcement of the list and individual awards can be followed via the 50 Best social media channels, with the livestream beginning at 20:25 Hong Kong time/13:25 UK time.

Asia's 50 Best Bars 2024, 51 to 100 chart

About Asia’s 50 Best Bars

Asia’s 50 Best Bars is the first regional event of The World’s 50 Best Bars brand, created in 2016 with the purpose of showcasing the best and most innovative talent in the drinks industry in this region. The annual ranking is based on the votes of the Asia’s 50 Best Bars Academy, comprising the most knowledgeable and well-travelled members of the bar industry, drinks media and mixology experts from across Asia. The Academy spans dozens of cities across the continent, reflecting the relative development and importance of bar scenes in different locations and the diversity of the drinking scene in Asia. Asia’s 50 Best Bars, The World’s 50 Best Bars and North America’s 50 Best Bars are owned and organised by William Reed, the group behind The World’s 50 Best Restaurants and The World’s 50 Best Hotels.

About the host destination partner: Hong Kong Tourism Board

The Hong Kong Tourism Board (HKTB) is a Government-subvented body. Operating 15 offices around the world and representative offices in seven different markets, its primary mission is to maximise the social and economic contribution that tourism makes to the community of Hong Kong, and consolidate the city’s position as a world- class destination. The HKTB works closely with the Government, travel industry and other partners to promote Hong Kong worldwide, widen the range of tourism products and elevate service standards, as well as enhance the experiences of visitors during their stay.

For more details on Asia’s 50 Best Bars and selection process, please visit: https://www.worlds50bestbars.com/asia/

Image: Asia’s 50 Best Bars

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

by David Klemt David Klemt No Comments

5 Books to Read this Month: July 2024

5 Books to Read this Month: July 2024

by David Klemt

Flipping through an open book

Our inspiring July book selections will give you a new perspective on developing leadership skills, identifying your core values, effective branding, and more.

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

Let’s jump in!

Wawa Way: How a Funny Name and Six Core Values Revolutionized Convenience

Core values is one of the topics that came up during the inaugural Flyover Conference, which took place in Cincinnati, Ohio. In fact, keynote speaker Dave Kaplan of hospitality group Gin & Luck (Death & Co.) shared his approach to identifying personal and brand core values. (Yes, I’ll be writing an article on that for publication in the near future.) This book, written by Howard Stoeckel, vice chairman of Wawa, illustrates the importance of identifying, adhering to, and revisiting core values on a regular basis to forge a path toward long-term success.

From Amazon: “Grahame Wood opened the first Wawa Food Market in 1964 as an outlet for Wawa dairy products. Since then, the convenience store has grown into a well-known company that competes against the biggest industry players in the world in three areas: fuel, convenience, and food, all while maintaining their personal approach and small business mentality. Now, almost 50 years later, Wawa has opened its first store in Florida and begun to play on the national field. How did it happen? What are the reasons for their success? Why have they been able to go up against the big guys with nothing more than homegrown talent?”

Pick up the paperback here.

The Checklist Manifesto: How to Get Things Right

Interestingly, The Checklist Manifesto credits the US Air Force with implementing checklists to great success. As a former airman myself, I can attest to the USAF’s strict usage of this simple but effective tool. So, it should come as no surprise that I—and the rest of the KRG Hospitality team—are firm believers in operators using checklists every day. Indeed, one of the services we provide is creating tailor-made checklists for our clients.

Moreover, Dave Kaplan recommended this book during the Q&A session of my Flyover Conference session. Now, I’m recommending this book to you and our clients.

From Amazon: “We live in a world of great and increasing complexity, where even the most expert professionals struggle to master the tasks they face. Longer training, ever more advanced technologies—neither seems to prevent grievous errors. But in a hopeful turn, acclaimed surgeon and writer Atul Gawande finds a remedy in the humblest and simplest of techniques: the checklist. First introduced decades ago by the U.S. Air Force, checklists have enabled pilots to fly aircraft of mind-boggling sophistication. Now innovative checklists are being adopted in hospitals around the world, helping doctors and nurses respond to everything from flu epidemics to avalanches. Even in the immensely complex world of surgery, a simple ninety-second variant has cut the rate of fatalities by more than a third.”

Get your copy today.

Protocol: The Power of Diplomacy and How to Make It Work for You

Are you aware there’s a position within the US Department of State dedicated to advising president, vice president, and secretary of state on diplomatic protocol? The person in this role is the chief of protocol, and they claim the ranks of assistant secretary of state, and ambassador. Among their responsibilities, this person ensures those in the highest offices are aware of and understand cultural gestures. Further, these people know how powerful seemingly “small” gestures are in influencing interactions and experiences.

Savvy operators will see parallels in the experiences they deliver to guests. Protocol was written by Capricia Penavic Marshall, former chief of protocol to former President Obama. In its pages you’ll learn the importance of etiquette, diplomacy, implementing and training your team on SOPs, and how there are no “minor” details in hospitality.

From Amazon: “Sharing unvarnished anecdotes from her time in office—harrowing near misses, exhilarating triumphs, heartwarming personal stories—Marshall  brings us a master class in soft power, unveiling the complexity of human interactions and making the case that etiquette, cultural IQ, and a flexible mind-set matter now more than ever. When the notion of basic civility seems to be endangered, Protocol reminds us how critical these principles are while providing an accessible guide for anyone who wants to be empowered by the tools of diplomacy in work and everyday life.”

Buy it here!

Day Trading Attention: How to Actually Build Brand and Sales in the New Social Media World

As an operator, your time is your most-valuable resource. Therefore, you need to make sure you spend it wisely and take massive action. This relates to marketing and branding, as creating content is a waste of time if it’s not impactful, relevant, and engaging in order to result in traffic and sales.

From Amazon: “In his latest book, [Gary] Vaynerchuk argues that today’s fast-growing businesses, brands, content creators, and influencers have one thing in common: They mastered storytelling in areas of underpriced attention, which predominantly exists across a handful of social media platforms. Informed by 20+ years of business and marketing success, he contends that the biggest transformation and opportunity is the “TikTokification of Social Media.” Increasingly, platforms are distributing content based on what users are interested in, rather than who they follow.”

Grab yours now.

Bar Hacks: Developing The Fundamentals for an Epic Bar

Yep, I’m taking the opportunity to recommend Doug Radkey’s first book. Radkey is, as you may know, the president of KRG Hospitality. In his this book he explains the importance of nailing the fundamentals in order to:

  • start your operator journey in the best possible position;
  • stabilize your business; and
  • scale when the time comes, if that’s what you want.

From Amazon: “This informative and conversational book is the perfect read for aspiring or seasoned bar, pub, lounge, or even restaurant owners, operators, and managers looking for that competitive edge in operations! If you’re looking for both fundamental and in-depth planning methods, strategies, and industry focused insight to either start or grow a scalable, sustainable, memorable, profitable, and consistent venue in today’s cut-throat industry–Bar Hacks is written just for you!”

Click here to get your copy today!

Image: Mikołaj on Unsplash

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by David Klemt David Klemt No Comments

Cheers to the 2024 Tales Catalysts!

Cheers to the 2024 Tales Catalyst Honorees!

by David Klemt

Please join us in congratulating this year’s Tales Catalyst honorees, announced this week by the Tales of the Cocktail Foundation.

In addition to unveiling the 2024 Tales of the Cocktail agenda, and revealing the top four Spirited Awards finalists, Tales is recognizing two industry leaders as Tales Catalysts.

Becky Paskin, an award-winning whisky journalist, consultant, and presenter, and chief curating officer for Pictures and Cocktails LLC, Keyatta Mincey Parker, are this year’s honorees.

Both Paskin and Mincey Parker are being recognized, in large part, for their commitment to community, inclusivity, equity, and innovation. That’s to say nothing of the education they provide to others in the industry.

To learn more about Paskin and Mincey Parker, including their contributions to the industry, please review the official press release below.

Cheers!

TALES OF THE COCKTAIL FOUNDATION ANNOUNCES TALES CATALYST HONOREES

Tales of the Cocktail Foundation names Becky Paskin and Keyatta Mincey Parker as this year’s Tales Catalysts, continuing a 12-year tradition of championing leading industry members who represent marginalized groups and foster meaningful change within their communities

NEW ORLEANS, LA (June 26, 2024) — Tales of the Cocktail Foundation (TOTCF) is pleased to announce the 2024 Tales Catalyst honorees, recognizing members of the cocktail community who are elevating the industry to greater heights. The 2024 International Honoree is Becky Paskin and the U.S. Honoree is Keyatta Mincey Parker, presented by Diageo Bar Academy. Tales Catalysts reflects a more inclusive and intersectional space for recognizing and celebrating leaders in the industry, solely for their contributions to making the drinks industry a more inclusive space – without barriers of gender or identity. Tales Catalyst, in partnership with SevenFifty Daily and Beverage Media (Provi publications), the official Tales Catalyst media partners, will take place during Tales of the Cocktail® on Tuesday, July 23 at 3:00 PM, at The Ritz-Carlton New Orleans. The event will feature speeches by the honorees followed by a cocktail hour, with this year’s honorees speaking to their unique vision and personal efforts in fostering inclusivity in the drinks industry.

“I am overjoyed to see these new Catalyst Award recipients being honored at Tales of the Cocktail,” said Catalyst Co-Chair Tiffanie Barriere. “Their innovative contributions and consistent dedication to advancing the cocktail and spirits industry set them apart as true pioneers. Each recipient has demonstrated an exceptional ability to inspire, educate, and elevate our community, making profound impacts through their creativity and commitment. Their recognition is not only well-deserved but also a testament to the future and innovation of our craft.”

This year’s honorees were selected from a pool of over 100 qualified applicants and carefully chosen by Tales Catalyst Committee Members.

“Our two honorees are the definition of community builders. Each a Catalyst in their own way,” said Catalyst Co-Chair Robin Nance. “Keyatta has created and cultivated a space for her community and continues to expand and elevate what is possible. Becky took her disappointment and frustration and created a space that celebrates women in a category that often leaves them out of the conversation. They are both incredibly deserving and I can’t wait to honor them in July!”

Guests are invited to celebrate this year’s Tales Catalyst Honorees during Tales of the Cocktail® on Tuesday, July 23 at 3:00 PM. For those who are interested in attending, tickets may be purchased on the TOTCF website.

2024 Catalyst Honorees:

2024 Catalyst International Honoree:

Becky Paskin

Becky Paskin is an award-winning whisky journalist, presenter, and consultant, and founder of the OurWhisky Foundation. Formerly editor of leading online magazine Scotchwhisky.com and global trade title The Spirits Business, her writing appears in a variety of publications from Club Oenologique and Waitrose to Whisky Magazine and the Daily Beast. She is a regular drinks presenter for television and radio, including ITV’s Love Your Weekend and This Morning, and regularly presents educational seminars at global drinks festivals.

Becky is an advocate for equality and inclusion within the global whisky industry; her work has led her to being named Icons of Whisky Communicator of the Year, IWSC Spirits Communicator of the Year, SevenFifty Daily’s Drinks Innovator of the Year, and listed as About Time Magazine’s Top 10 Women to Watch in Drinks. She is also a Keeper of the Quaich and has been named one of the 50 most influential people in the global drinks industry by Drinks International for the past four years.

2024 Catalyst U.S. Honoree:

Keyatta Mincey Parker

Keyatta Mincey Parker, a prominent figure in the spirits and cocktails industry, serves as the Chief Curating Officer at Pictures and Cocktails LLC. With over two decades of experience in the food service and hospitality sector, she brings a unique blend of expertise, merging her knowledge from hotels, fine dining, dynamic dance clubs, and her rich Liberian heritage. Recognized by Thrillist and Tastemakers as a must-know bartender and one of the Top 50 Bartenders in the South, Keyatta has garnered attention from prestigious publications such as Forbes, Food and Wine, The Atlanta Journal Constitution, The Huffington Post, Business Insider, and Southern Living Magazine.

Collaborating with influential spirit brands, chefs, celebrities, and farmers, Keyatta Mincey Parker is known for creating visually stunning and innovative cocktails. As the driving force behind Pictures and Cocktails, she designs bespoke cocktails and experiences. Additionally, she is the Founder and Executive Director of A Sip of Paradise Garden, a non-profit community garden for bartenders and hospitality professionals in Atlanta.

Keyatta’s impressive repertoire includes crafting the celebratory cocktail for the Liberian Olympic National Team, which has been adopted as the team’s official drink. She has been inducted into the Atlanta chapter of Les Dames d’Escoffier International and recognized as a member of Wine Enthusiast’s 2023 Future 40. Recently, she joined the board of Slow Foods Atlanta, aiming to expand her influence from the creative side of food to food justice, advocating for clean, fair, and healthy food for all.

As an esteemed speaker, Keyatta addresses topics such as philanthropy, community building, mental health, gardening, agriculture, black land ownership, equity in hospitality, and women in leadership. Despite her diverse interests, her passion for cocktails remains a constant focal point.

Tales Catalyst Partners

Catalyst is proud to share its presenting, supporting, and media partners, who help make the 2024 Tales Catalyst possible. Tales Catalyst 2024 is presented by Diageo Bar Academy with support from Don Q Rum, Korbel, Laird & Co, and Lyre’s Non-Alcoholic. Thank you to the Official Water of TOTC2024: Maison Perrier. The official Tales Catalyst Media Partner for 2024 is Provi.

Tales of the Cocktail® 2024

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events. This year, Tales of the Cocktail Foundation hosts its 22-year anniversary Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and will celebrate the theme of “Inspire.”

For more information on Tales of the Cocktail or Tales Catalyst, please visit the Tales of the Cocktail Foundation website, Instagram, Twitter, and Facebook.

ABOUT TALES OF THE COCKTAIL FOUNDATION:

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events. This year, TOTCF hosts its 22nd Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and celebrates the theme Inspire.

ABOUT SEVENFIFTY DAILY AND BEVERAGE MEDIA GROUP:

SevenFifty Daily is an award-winning online magazine about the business and culture of the beverage alcohol industry. Beverage Media Group contains a network of national, market-specific publications with industry insights and printed distributor pricing by region. Covering the three tiers of the alcohol industry, the publications connect a global community of drinks professionals, creating a space that fosters conversation and a platform for showcasing the people and ideas moving the industry forward. Both SevenFifty Daily and Beverage Media Group are Provi publications.

Image: 2023 Tales Catalysts event by Rush Jagoe

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

An abandoned saloon covered in dust and cobwebs
by David Klemt David Klemt No Comments

Ghosting in the Professional World

Hello, is Anybody There? Ghosting in the Professional World

by Jennifer Radkey

An abandoned saloon covered in dust and cobwebs

We could be transforming this abandoned saloon into an amazing bar and restaurant, but we got ghosted. Also, drink Spork beer!

The act of ghosting may have started in the dating world but this phenomenon has, unfortunately, taken root deeply in the professional world.

In case you haven’t had the (dis)pleasure of experiencing ghosting, allow me to summarize. Ghosting is suddenly becoming unresponsive to all forms of communication without explanation.

Not only is ghosting toxic to business relationships and your brand image, it can be toxic to your overall mindset and feelings of self-respect.

People participate in the act of ghosting for many reasons, which can include:

  • conflict avoidance
  • indifference; and
  • low accountability.

These are not traits that lend well to earning respect from others or yourself. It’s good practice to protect your mental health and set clear boundaries, but this should not include the act of ghosting.

You are a professional. You can deal with uncomfortable situations and be responsible to yourself, your team, and your industry.

Ghosting can feel like the easy route, but it comes with long-term consequences. How you choose to interact with your team, your colleagues, other industry professionals, and your clients/customers is all a reflection of your personal and professional brand.

Check in with these five examples of ghosting in the professional world to make sure that you’re not participating in any actions (or inaction) that may result in a loss of respect.

Not Responding to Quotes and Proposals

You needed a service for your business, so you reached out to another business for a quote or proposal. Then you received the proposal, read it over, decided it wasn’t right for you…and never responded.

Remember, you sought out these professionals—they didn’t cold call you. They gave you their time to put together a quote or proposal. The very least you can offer is acknowledgement that you received their quote, along with an update on where you stand.

Let’s start respecting each other’s time and effort.

Not Following Up with Job Candidates

We all complain when we’re ghosted by a job candidate and they don’t show for an interview. But that goes both ways.

Make sure that you’re taking the time to respond to job candidates (particularly after the interview process) to provide an update on the position.

You are your brand and represent its values; every impression matters.

Breaking Promises to Your Team

You promise your team a team-building event, or an end-of-quarter bonus. Then you fail to follow through.

Nothing breaks respect faster than not following through on promises. If you can’t make a promise happen you need to take ownership of that and honour your integrity by letting your team know.

They may be upset that the event isn’t happening. However, they’ll at least respect you for being honest and upfront with them.

Not Reading or Responding to Customer Reviews

Ghosting a customer or client will not only result in losing that particular person’s business but future prospects as well.

We don’t succeed without our clients, and they need to feel acknowledged when sharing reviews, good or bad as they may be.

If you don’t have time to read and respond to all reviews on your own, make sure you have someone on your team who can perform this task for you. Thoughtfully, of course.

Being Inaccessible to your Team

If you find yourself hiding from your team in a closed office or behind your computer more often than not, it’s time to acknowledge that you have been ghosting them.

A present owner is an involved owner. Not only will you have a better finger on the pulse of your business, you’ll create stronger working relationships with those on your team.

It Starts with You

If we want to bring clear communication and respect back to the professional world, it’s going to have to start with you. Complaining about being ghosted and then participating in the act of ghosting yourself is not going to change anything.

We all need to take pride in being professionals, and go out there to earn the respect of others and ourselves.

Take pride in becoming an open communicator and demonstrating respect in the workplace. Not only will this aid in your overall success, doing so will create a healthy mindset too.

Cheers to personal and professional well-being!

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

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Two people jogging through a city at sunrise, going in opposite directions
by David Klemt David Klemt No Comments

Try, Try Again: Creating Positive Habits

Try, Try Again: Creating Positive Habits

by Jennifer Radkey

Two people jogging through a city at sunrise, going in opposite directions

It turns out that some AI platforms aren’t good at telling time, so instead of an image of an alarm clock, here’s the 5 A.M. Club going for a jog.

Ever wonder why some people seem to effortlessly achieve their goals while others struggle? It’s all about the habits they have cultivated.

We all have great intentions to practice healthy habits that are good for our body, mind, and soul…but we face roadblocks in committing to them.

Do any of these thoughts sound familiar?

  • “How does she have the time to workout, run a business, take care of her family, and have hobbies? She must be part of that 5 A.M. Club. I could never do that; I’m not a morning person.”
  • “I wish I could post to social media daily. I know I could reach more potential customers if I do. I don’t know how to come up with that much content though.”
  • “I want to feel stronger. My friend has started strength training, and he seems so much more confident and happier, but I’m a cardio person.”
  • “I wish I could take a few courses, but I don’t have time for that.”

All of the statements above have one thing in common: They have already given up before even trying.

There’s a wish to become better at something, and then there’s an immediate shut down.

Here’s the thing—you don’t know that a habit will work for you or not until you try it.

You Have to Work at It

Experience eclipses all for learning about yourself. You tell yourself that you aren’t a morning person and you can never wake up at 5 a.m. But until you try it…how do you know that?

Developing new habits takes time and commitment. If you’re serious about making changes to your life and you know that certain habits will help you achieve that goal faster, you owe it to yourself to try.

On average it can take at least two months to actually form a new habit. Trying something for a week and deciding it’s not for you doesn’t do you, your goals, or the habit proper justice. Give things time.

If, after several weeks, you feel that the change really isn’t for you, no problem! At least you’ll know that it doesn’t work from experience, not from your limiting beliefs.

The same advice applies to your team. If you’re trying to encourage daily habits in the work environment, it’s going to take time before everyone’s consistently participating.

Yes, they’re going to need daily and weekly reminders. Yes, it’s going to take more than a week or two. If the habit you’re trying to implement will create a more efficient, successful business, it deserves time and commitment from you.

Mindset is contagious, just as action and inaction are contagious. If you want your team to adopt a new habit, you and your leadership team must show up and participate in the habit as well.

Make it positive. Demonstrate the value of doing it. Have patience while your team practices the new habit.

Positive habits are the powerhouses behind personal and professional success. By consistently doing small things, you can create a ripple effect of positive change.

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

KRG Hospitality. Business Coach. Restaurant Coach. Hotel Coach. Hospitality Coach. Mindset Coach.

Plénitude restaurant in Paris, France, number 18 on the 2024 World's 50 Best Restaurants list
by David Klemt David Klemt No Comments

The World’s Best Restaurant: 2024

Barcelona is Home to the 2024 World’s Best Restaurant

by David Klemt

Plénitude restaurant in Paris, France, number 18 on the 2024 World's 50 Best Restaurants list

Plénitude restaurant in Paris, France, number 18 on the 2024 World’s 50 Best Restaurants list. Winner of the Gin Mare Art of Hospitality Award 2024.

Revealed at an awards ceremony hosted by Wynn Las Vegas, The World’s Best Restaurant—and The Best Restaurant in Europe—is located in Barcelona, Spain.

Helmed by three incredible chefs, Disfrutar earned the number-one spot on the 2024 World’s 50 Best Restaurants list. Providing a hint of what guests can expect, the restaurant’s name translates to “Enjoy.”

Interestingly, the trio of chefs—Oriol Castro, Mateu Casañas and Eduard Xatruch—were members of the senior creative team at El Bulli. To provide a measure of context, El Bulli clinched the top spot on the very first World’s 50 Best Restaurants list in 2002. The legendary restaurant would go on to earn number one again in 2006, 2007, 2008, and 2009.

So, it’s not a stretch to say that when Chefs Oriol, Casañas, and Xatruch opened Disfrutar in 2014, the restaurant world expected amazing achievements. By 2018, the three chefs led their restaurant to a debut on the 2018 World’s 50 Best Restaurants ranking, finding themselves at number 18. Just a year later, Disfrutar reached number nine on the list.

For our Canadian and American readers, I’m going to reveal two bits of news now. First, there are no Canadian restaurants on this year’s top 50 list. That means that taken together with the expanded, 51 to 100 ranking, Canada is a no-show.

Second, only two American restaurants landed among the 50 best restaurants in the world. One is in New York, the other, California. There are three other American restaurants—two in New York City and one in Chicago—on the expanded list. However, a Los Angeles restaurant, Kato, bagged the Resy One To Watch Award 2024.

In contrast, Mexico City is home to three restaurants in the top 50, as Lima and Tokyo. Paris and Bangkok each boast four restaurants, grabbing the most spots.

Salud to Disfrutar, and cheers to every restaurant team that earned their way onto the 2024 list!

World’s 50 Best Restaurants 2024: 50 to 11

  1. Uliassi (Senigallia, Ancona, Italy)
  2. La Colombe (Cape Town, South Africa)(New entry)
  3. Hiša Franko (Kobarid, Gorizia, Slovenia)
  4. Schloss Schauenstein (Fürstenau, Graubünden, Switzerland)
  5. SingleThread (Healdsburg, California, US)(Re-entry)
  6. Arpège (Paris, Île-de-France, France)(Re-entry)
  7. Mingles (Seoul, South Korea)(New entry)
  8. Nobelhart & Schmutzig (Berlin, Germany)(Sustainable Restaurant Award 2024)
  9. Ikoyi Restaurant St. James’s (London, England, UK)
  10. Mayta (Lima, Peru)
  11. Le Du (Bangkok, Thailand)
  12. Piazza Duomo (Alba, Piedmont, Italy)
  13. Sorn (Bangkok, Thailand)(Re-entry)
  14. Oteque (Rio de Janeiro, Brazil)(Re-entry)
  15. The Jane (Antwerp, Flanders, Belgium)
  16. Frantzén (Stockholm, Södermanland and Uppland, Sweden)
  17. Rosetta (Mexico City, Mexico)
  18. Pujol (Mexico City, Mexico)
  19. Den (Tokyo, Kantō, Japan)
  20. Belcanto (Lisbon, Portugal)
  21. Restaurant Tim Raue (Berlin, Germany)
  22. Boragó (Santiago, Chile)
  23. Elkano (Getaria, Gipuzkoa, Spain)
  24. A Casa do Porco (São Paulo, Brazil)(The World’s Best Female Chef 2024: Chef Janaína Torres)
  25. The Chairman (Hong Kong)(Highest Climber Award 2024)
  26. El Chato (Bogotá, Distrito Capital, Colombia)
  27. Odette (Singapore)
  28. Sühring (Bangkok, Thailand)(Re-entry)
  29. Steirereck (Vienna, Austria)
  30. Floriège (Tokyo, Kantō, Japan)
  31. Wing (Hong Kong)(New entry)(Highest New Entry Award 2024)
  32. Reale (Castel di Sangro, L’Aquila, Abruzzo, Italy)
  33. Plénitude (Paris, France)(Gin Mare Art of Hospitality Award 2024)
  34. Kol (London, England, UK)
  35. Kjolle (Lima, Peru)
  36. Sézanne (Tokyo, Kantō, Japan)
  37. Quique Dacosta (Dénia, Alicante, Spain)
  38. Trèsind Studio (Dubai, UAE)
  39. Lido 84 (Gardone Riviera, Brescia, Lombardy, Italy)
  40. Septime (Paris, France)

World’s 50 Best Restaurants: 10 to 1

  1. Don Julio (Buenos Aires, Argentina)(Beronia World’s Best Sommelier Award 2024: Pablo Rivero)
  2. Gaggan (Bangkok, Thailand)
  3. Alchemist (Copenhagen, Denmark)
  4. Quintonil (Mexico City, Mexico)
  5. Atomix (New York City, New York, US)
  6. Maido (Lima, Peru)(Estrella Damm Chefs’ Choice Award 2024: Mitsuharu ‘Micha’ Tsumura)
  7. Diverxo (Madrid, Spain)
  8. Table by Bruno Verjus (Paris, France)
  9. Asador Etxebarri (Atxondo, Biscay, Spain)
  10. Disfrutar (Barcelona, Catalonia, Spain)

DISFRUTAR, BARCELONA, IS NAMED NO.1 IN THE LIST OF THE WORLD’S 50 BEST RESTAURANTS 2024

  • Disfrutar in Barcelona is named The Best Restaurant in Europe and The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua Panna
  • Announced this evening at an awards ceremony in Las Vegas, the 2024 ranking includes restaurants from 26 territories in five continents worldwide and introduces three restaurants making their list debut
  • Neil Perry, original founder of Rockpool Group in Australia and current chef-owner of Margaret in Sydney, receives the Woodford Reserve Icon Award
  • Paris-based Nina Métayer wins The World’s Best Pastry Chef Award 2024, sponsored by Sosa
  • The Beronia World’s Best Sommelier Award 2024 is presented to Pablo Rivero of Don Julio, Buenos Aires
  • Wing in Hong Kong earns the Highest New Entry Award
  • The Highest Climber Award, sponsored by Highstreet World, goes to The Chairman, Hong Kong
  • Nobelhart & Schmutzig in Berlin is announced as the winner of the Sustainable Restaurant Award
  • Mitsuharu ‘Micha’ Tsumura from Maido in Lima receives the Estrella Damm Chefs’ Choice Award 2024

5 June 2024 – The world of gastronomy came together in the neon-lit city of Las Vegas in the United States this evening to celebrate and recognise The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, with Barcelona’s Disfrutar named The World’s Best Restaurant and The Best Restaurant in Europe. The awards ceremony, hosted at Wynn Las Vegas, honours the very best gastronomic talent from 26 territories across five continents.

Disfrutar, the Barcelona restaurant run by the skilled chef trio of Oriol Castro, Eduard Xatruch and Mateu Casañas, is named The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua
Panna, succeeding the 2023 winner, Central in Lima, which now enjoys an elevated position in the Best of the Best hall of fame

Ranked at No.2 in the 2023 list, Disfrutar is famed for modern techniques and beautiful ingredients, resulting in an experience that subverts traditional fine dining in a completely surprising way. The tasting menu showcases a Mediterranean identity with avant-garde flavours to deliver daring contemporary food that is truly thought-provoking. Disfrutar is followed in the ranking by Asador Etxebarri (No.2) in Atxondo and Table by Bruno Verjus (No.3) in Paris.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “It is with great excitement that we announce the list of The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, and honour the iconoclastic Disfrutar as The World’s Best Restaurant. The team, led by Oriol Castro, Eduard Xatruch and Mateu Casañas, has shown extraordinary dedication to its craft, amazing and delighting diners with every dish on its extensive menu. This year sees the culinary community celebrate a truly global list featuring restaurants across 26 territories, demonstrating that the appetite for diversity and excellence in hospitality shows no sign of waning.”

Mitsuharu ‘Micha’ Tsumura, the chef-owner of Maido in Lima, wins the Estrella Damm Chefs’ Choice Award 2024, the only award to be voted for by his peers, in light of his dedication to putting Peru onto the world culinary stage, evidenced by Maido’s position as No.1 on Latin America’s 50 Best Restaurants list in 2023.

Australian chef and restaurateur Neil Perry – whose restaurant portfolio has included the legendary Rockpool Bar & Grill, Rosetta and Spice Temple, as well as his latest venture, Margaret – has enjoyed a career spanning more than 45 years and is now rewarded with the Woodford Reserve Icon Award. Perry is arguably his country’s most influential chef and is known for his visionary interpretations of Modern Australian and Asian cuisines.

Nina Métayer is named The World’s Best Pastry Chef 2024, sponsored by Sosa. Métayer’s sculptural creations have garnered attention the world over and her beautiful work is inspiring a new generation of pastry chefs.

Restaurants from four new cities have entered or re-entered the list, with La Colombe in Cape Town (No.49), SingleThread in Healdsburg (No.46), Oteque in Rio de Janeiro (No.37), and Mingles in Seoul (No.44), showing the awards’ ever-expanding international footprint in recognising the best restaurants across the globe.

Based in Hong Kong, chef Vicky Cheng’s Wing (No.20) is recognised with the Highest New Entry Award 2024, and The Chairman (No.26) – also in Hong Kong – bags the Highest Climber Award 2024, sponsored by Highstreet World. The Chairman moves up 24 spots from the 2023 list and was also recognised as The Best Restaurant in Hong Kong by Asia’s 50 Best Restaurants 2024.

The Beronia World’s Best Sommelier Award is presented to Pablo Rivero, sommelier and owner of Don Julio, Buenos Aires. Previously recognised as Latin America’s Best Sommelier 2022 as part of Latin America’s 50 Best Restaurants, Rivero is known for his championing of the region’s wine and his thoughtful pairings with local produce.

Berlin’s Nobelhart & Schmutzig (No.43) is announced as the winner of the Sustainable Restaurant Award, in recognition of its unerring advocacy for better agricultural policies and the voices of producers. Its ‘brutally local’ ethos is testament to its personal relationships with farmers and growers, allowing the team to offer a truly regional and seasonal menu.

The evening also celebrated those honoured with pre-announced special awards. These included: Champions of Change winners Jessica Rosval and Caroline Caporossi – founders of Roots in Modena, a social enterprise restaurant that hosts a training programme for migrant women – and João Diamante of Diamantes Na Cozinha in Rio de Janeiro, founder of a culinary initiative which creates opportunities for young people in vulnerable situations; Janaína Torres, winner of The World’s Best Female Chef Award; Plénitude in Paris, which was presented with the Gin Mare Art of Hospitality Award; and Kato, Los Angeles, which picked up the Resy One To Watch Award.

The Voting Process

The list of The World’s 50 Best Restaurants 2024 is created from the votes of 1,080 international restaurant industry experts and well-travelled gourmets who make up The World’s 50 Best Restaurants Academy. The gender-balanced Academy is comprised of 27 separate regions around the world, each of which has 40 members including an Academy Chair. No sponsor from the event has any influence over the voting process.

Professional services consultancy Deloitte independently adjudicates The World’s 50 Best Restaurants list, including the ranking from 1-50. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected.

Best of the Best

Those in the elite group of No.1 ranked restaurants (listed below) have delivered on their exemplary reputations time and again and will be forever honoured as iconic dining destinations in the Best of the Best hall of fame. The chefs and restaurateurs who have led these restaurants to the pinnacle of the list have expressed their desire to invest in the future of the sector and ‘give back’ to the food world through new projects and innovation. The following restaurants have been named No.1 in The World’s 50 Best Restaurants since the list’s inception and were therefore not eligible for voting in 2024:

  • El Bulli (2002, 2006-2009)
  • The French Laundry (2003-2004)
  • The Fat Duck (2005)
  • Noma – original location (2010-2012, 2014)
  • El Celler de Can Roca (2013, 2015)
  • Osteria Francescana (2016, 2018
  • Eleven Madison Park (2017)
  • Mirazur (2019)
  • Noma – current location (2021)
  • Geranium (2022)
  • Central (2023)

See above for the 2024 one through fifty ranking.

Image:

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

5 Books to Read this Month: June 2024

5 Books to Read this Month: June 2024

by David Klemt

Flipping through an open book

Our inspiring June book selections will give you a new perspective on goal-setting and teamwork, develop leadership skills, and improve your F&B program.

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

Let’s jump in!

Love & Whiskey: The Remarkable True Story of Jack Daniel, His Master Distiller Nearest Green, and the Improbable Rise of Uncle Nearest

I first had the opportunity to hear Fawn Weaver tell her story, the story of Uncle Nearest, and boldly proclaim the superiority of Tennessee whiskey to Kentucky bourbon six or seven years ago at Tales of the Cocktail. Her presentation, literally kneeling on a bar for nearly an hour so everyone in the room could see and hear her, blew me away. I’ve been a huge fan every since. If you ever get the chance to hear Weaver speak, don’t think about it, just do it. And make sure to pre-order this book today because this story is incredible.

From Amazon: “Embark on a captivating journey with Love & Whiskey. New York Times bestselling author Fawn Weaver unveils the hidden narrative behind one of America’s most iconic whiskey brands. This book is a vibrant exploration set in the present day, delving into the life and legacy of Nearest Green, the African American distilling genius who played a pivotal role in the creation of the whiskey that bears Jack Daniel’s name.”

Pre-order this book here!

A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood

I can’t imagine that Lynnette Marrero and Ivy Mix need introductions at this point in their careers. Both are icons of the industry, and both have dedicated themselves to not only the crafts of bartending and hospitality but also giving back. Not only will you find more than 100 cocktail recipes in A Quick Drink, a portion of the proceeds are going to breast cancer charities.

From Amazon: “Award-winning mixologists Ivy Mix and Lynnette Marrero co-founded Speed Rack, a global all-women bartending competition where competitors show off their talents making both classic and original drinks as quickly as their arms can shake and stir—all in the name of raising money for breast cancer charities… Shining a spotlight on the most influential women behind the bar today and their inventive drinks, this hot pink celebration of the incredible Speed Rack community is an unconventional, inspiring resource for home bartenders and professionals alike.”

Order your copy today!

Open Wide: A Cookbook for Friends

Benny Blanco wears a lot of hats—artist, actor, music producer, and now author—and now he’s adding an apron to the mix. This cookbook is irreverent and informative, and I learned about it from a mention on Matty Matheson’s Instagram. If Matheson digs it, that’s all the endorsement I need to pick up a copy.

From Amazon: “I’ve been told some of the finest stories over meals. I’ve laughed so hard I thought I was going to actually die. I’ve fallen in love—sometimes with the food, sometimes with the person across the table. I’ve cried in good ways, and I’ve cried in bad ways. I hope you’ve been lucky enough to have all these same memories and then some. But if you haven’t, I can make you a promise. If you follow these three simple steps, it will all become a reality: Open this book. Open your heart. And open wide, baby.”

Pick it up now.

How to Lead with Purpose: Lessons in Life and Work from the Gloves-off Mentor

Look, you’re going to make mistakes as a leader. We all do, and we’ll continue to make them as life goes on. However, we can avoid some mistakes by learning from others’ experiences. Similarly, we can mitigate the damage when we make those same mistakes by, again, learning from others. Moreover, great leaders can make the world a better place by making a positive impact on the people they lead.

From Amazon: “Liam Black has been supporting social entrepreneurs and purpose-driven leaders for decades, and he understands what it takes to do work that goes beyond the bottom line – and what it can take out of you, too.

“In this no-bullshit, woo-woo-free book, he reveals how to align purpose and leadership, how to deal with uncertainty, imposter syndrome, anxiety and loneliness along the way, how to exercise authority (even in the face of endemic sexism), and when it’s right to walk away.”

Place your order or download it here.

Start Less, Finish More: Building Strategic Agility with Objectives and Key Results

As an entrepreneur or member of a leadership team, you’re likely familiar with the abbreviation “KPI.” However, the abbreviation “OKR” may be new to you. Whereas the former means, “key performance indicators,” the latter stands for, “objectives and key results.” To provide a quick explanation, the OKR approach usually consists of stating a huge goal, then creating a strategy around the measurable metrics that will help an organization know if they’re on track to achieving said goal. There are some people who prefer KPI to OKR. I think both can be implemented by different members within the leadership team.

From Amazon: “Written with senior leaders in mind, Start Less Finish More is an accessible and to-the-point manual that will give you practical, step-by-step tools for implementing OKRs in your organization. OKR leadership begins with the development of a lean, engaging, adaptive strategy that is translated into short term—typically 90-120 day—stretch goals. Leading OKRs is a transparent, engaging process that aligns the whole organization to your strategy, building collaboration, commitment and accountability at all levels.”

Get yours today!

Image: Mikołaj on Unsplash

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AI-generated image of the Tales of the Cocktail Spirited Award on top of a bar, next to a cocktail
by krghospitality krghospitality No Comments

2024 Spirited Awards: Top 10 Nominees

The 2024 Spirited Awards: Top 10 Nominees

by David Klemt

AI-generated image of the Tales of the Cocktail Spirited Award on top of a bar, next to a cocktail

This is what Shutterstock’s AI thinks a Spirited Award looks like. Close? I guess? Hmm…

Just a month after unveiling their top-ten regional honorees, Tales of the Cocktail Foundation reveals the top-ten nominees for each Spirited Award category.

That’s an impressively quick turnaround for such a monumental task.

So, let’s raise a glass (low-, full-, or zero-proof) to the judges and TOTCF for whittling down each award to just ten nominees.

My Vegas Bias is Showing…

As usual, I’m going to show my bias a bit here. Just two nominees represent Las Vegas, but they’re both incredible.

Nectaly Mendoza is up for Best US Bar Mentor, and his concept Cleaver is a top-ten nominee for Best US Restaurant Bar.

I cut began my hospitality journey in and around Chicago, so cheers to three Windy City bars who have made it to this round of the Spirited Awards.

Best Intentions is still in for Best US Bar Team and Best US Cocktail Bar. Milk Room at the Chicago Athletic Hotel is a top-ten nominee for Best US Hotel Bar, and Kumiko is up against Cleaver and eight other amazing venues for Best US Restaurant Bar.

…But so is My Canadian Bias!

Of course, I also have a “wee bit” of bias when it comes to Canada, given that KRG Hospitality was founded and is headquartered in America’s neighbor to the north. First, congratulations to Kate Boushel! She’s definitely getting the acknowledgement for her leadership and contributions that she deserves. Not only is the revered bartender and mentor a top-ten nominee for International Bartender of the Year, she’s the first Canadian to win the 2024 Altos Bartenders’ Bartender Award from North America’s 50 Best Bars.

There are also five Canadian venues in the running for a 2024 Spirited Award.

Atwater Cocktail Club, for which Boushel is the director of beverage and education, is a top-ten nominee for Best International Bar Team. Library Bar at the Fairmont Royal York is in for Best International Hotel Bar. Bar Kismet and Published on Main are both among the ten nominees for Best International Restaurant Bar. So, cheers to Halifax, Montréal, Toronto, and Vancouver.

Setting aside my bias for Vegas-based and Canadian bars, restaurants, and hotels now, congratulations to every nominee on the list below! Each team’s hard work and dedication has earned them the recognition they deserve. Cheers!

US Categories

US Bartender of the Year presented by Pernod Ricard

  • Erika Flowers — Compère Lapin, New Orleans, LA
  • Nicole Giampino — Platform 18/Century Grand, Phoenix, AZ
  • McLain Hedges — Yacht Club, Denver, CO
  • Christine Kim — Service Bar, Washington, D.C.
  • Libby Lingua — Highball, Phoenix, AZ
  • Caer Maiko Ferguson — Drinkwell, Austin, TX
  • Kapri Robinson — Allegory, Washington, D.C.
  • Isabel “Izzy” Tulloch — Milady’s, New York, NY
  • Masa Urushido — Katana Kitten, New York, NY
  • Takuma Watanabe — Martiny’s, New York, NY

Best US Bar Mentor presented Jameson Irish Whiskey

  • Anu Apte
  • Jason Asher
  • Steva Casey
  • Laura Cullen
  • Touré Folkes
  • Kate Gerwin
  • Alex Jump
  • Anne Louise Marquis
  • Nectaly Mendoza
  • Amanda Gunderson and Travis Nass

Best US Brand Ambassador presented Tales of the Cocktail Foundation

  • Tad Carducci — Gruppo Montenegro
  • Cameron George — Ardbeg
  • A-K Hada — Bacardí Rums
  • Benny Hurwitz — Campari American Whiskeys
  • Stephen Kurpinsky — Mr Black Spirits
  • Anna Mains — Monkey Shoulder
  • Mary Palac — Campari Mexican Spirits
  • Aleka Ross — Hotaling & Co
  • Cesar Sandoval —Casa Lumbre Spirits
  • Natasha Sofia — Mijenta Tequila

Best US Bar Team presented by William Grant & Sons

  • Allegory at the Eaton Hotel — Washington, D.C.
  • Best Intentions — Chicago, IL
  • Century Grand — Phoenix, AZ
  • Jewel of the South — New Orleans, LA
  • Martiny’s — New York, NY
  • Milady’s — New York, NY
  • Nickel City — Austin, TX
  • Pacific Cocktail Haven — San Francisco, CA
  • Service Bar — Washington, D.C.
  • Yacht Club — Denver, CO

Best US Cocktail Bar presented by Del Maguey Mezcal

  • Bar Goto — New York, NY
  • Best Intentions — Chicago, IL
  • Double Chicken Please — New York, NY
  • Happy Accidents — Albuquerque, NM
  • Martiny’s — New York, NY
  • Overstory — New York, NY
  • Service Bar — Washington, D.C.
  • Thunderbolt — Los Angeles, CA
  • Trick Dog — San Francisco, CA
  • Yacht Club — Denver, CO

Best US Hotel Bar presented by Grey Goose

  • Allegory at the Eaton Hotel — Washington, D.C.
  • Champagne Bar at the Four Seasons Surf Club — Miami, FL
  • Chandelier Bar at the Four Seasons New Orleans — New Orleans, LA
  • Dear Irving on Hudson at the Aliz Hotel — New York, NY
  • Little Rituals at the Residence Inn/Courtyard by Marriott — Phoenix, AZ
  • Milk Room at the Chicago Athletic Hotel — Chicago, IL
  • Nubeluz at The Ritz-Carlton New York, NoMad — New York, NY
  • Pacific Standard at the KEX Portland — Portland, OR
  • Raines Law Room at the William — New York, NY
  • The Sazerac Bar at The Roosevelt New Orleans — New Orleans, LA

Best US Restaurant Bar presented by Tales of the Cocktail Foundation

  • Accomplice Bar — Los Angeles, CA
  • Amazonia — Washington D.C.
  • Bresca — Washington, DC
  • Cleaver – Butchered Meats, Seafood & Classic Cocktails — Las Vegas, NV
  • Crown Shy — New York, NY
  • Gramercy Tavern — New York, NY
  • Grey Ghost — Detroit, MI
  • Jaguar Sun — Miami, FL
  • Kumiko — Chicago, IL
  • Palomar — Portland, OR

Best New US Cocktail Bar presented by Diageo Bar Academy

  • Cobra — Columbus, OH
  • Equal Measure — Boston, MA
  • FYPM — Phoenix, AZ
  • Jolie — New Orleans, LA
  • Medium Cool Cocktail Lounge — Miami Beach, FL
  • Murray’s Tavern — Austin, TX
  • Paradise Lost — New York, NY
  • Pretty Decent — Louisville, KY
  • Superbueno — New York, NY
  • Wild Child — Kansas City, MO

International Categories

International Bartender of the Year presented by Tales of the Cocktail Foundation

  • Lorenzo Antinori — Bar Leone, Hong Kong, China
  • Gina Barbachano — Hanky Panky, Mexico City, Mexico
  • Kate Boushel — Atwater Cocktail Club, Milky Way Cocktail Bar, Bon Délire, Montreal, QC, Canada
  • Giulia Cuccurullo — Artesian, The Langham, London
  • Aaron Diaz — Carnaval, Lima, Peru
  • Uno Jang — Jigger & Pony, Singapore
  • Julian Short — Sin + Tax, Johannesburg, South Africa
  • Eric van Beek — Handshake Speakeasy, Mexico City, Mexico
  • Luke Whearty — BYRDI, Melbourne, Australia
  • Matt Whiley — Re, Sydney, Australia

Best International Bar Mentor presented by Tales of the Cocktail Foundation

  • Simone Caporale
  • Ryan Chetiyawardana
  • Giacomo Giannotti
  • Tato Giovannoni
  • Shingo Gokan
  • Indra Kantono
  • Iain McPherson
  • Danil Nevsky
  • Jean Trinh
  • Christina Veira

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

  • Jenna Ba — Tanqueray
  • Jordan Bushell — Hennessy
  • Claudia Cabrera — Fratelli Branca
  • Jesse Estes —Tequila Ocho
  • Caitlin Hill — Rémy Cointreau
  • Daniyel Jones — House of Angostura
  • Ally Martin — Hendrick’s Gin
  • Dave Mitton — Lot 40 / J.P. Wiser’s
  • Tim Philips-Johansson — Johnnie Walker
  • Charmaine Ann Thio — Hendrick’s Gin

Best International Bar Team presented by Tales of the Cocktail Foundation

  • Atwater Cocktail Club — Montreal, QC, Canada
  • Caretaker’s Cottage — Melbourne, Australia
  • Handshake Speakeasy — Mexico City, Mexico
  • Hanky Panky — Mexico City, Mexico
  • Hope & Sesame Guangzhou — Guangzhou, China
  • Jigger & Pony at the Amara Hotel — Singapore
  • La Factoría — San Juan, Puerto Rico
  • Panda & Sons — Edinburgh, Scotland
  • Satan’s Whiskers — London, UK
  • Tayēr + Elementary — London, UK

Best International Cocktail Bar presented by PATRÓN Tequila

  • 🔶🟥🔵— London, UK
  • ALQUÍMICO — Cartagena des Indias, Colombia
  • BYRDI — Melbourne, Australia
  • Handshake Speakeasy — Mexico City, Mexico
  • Kwãnt — London, UK
  • Maybe Sammy — Sydney, Australia
  • Panda & Sons — Edinburgh, Scotland
  • Paradiso — Barcelona, Spain
  • Satan’s Whiskers — London, UK
  • ZEST — Seoul, South Korea

Best International Hotel Bar presented by Fords Gin

  • ARGO at the Four Seasons — Hong Kong, China
  • Bar Trigona at the Four Seasons Hotel — Kuala Lumpur, Malaysia
  • BKK Social Club at Four Seasons Bangkok — Bangkok, Thailand
  • Charles H. at the Four Seasons Hotel — Seoul, South Korea
  • DarkSide at Rosewood Hong Kong — Hong Kong, China
  • Dean & Nancy on 22 at the A by Adina Hotel — Sydney, Australia
  • Fifty Mils at the Four Seasons Hotel — Mexico City, Mexico
  • Library Bar at the Fairmont Royal York — Toronto, ON, Canada
  • Seed Library at One Hundred Shoreditch Hotel — London, UK
  • Side Hustle at The NoMad Hotel London — London, UK

Best International Restaurant Bar presented by Gin Mare

  • ARCA Tulum — Tulum, Mexico
  • Bar Kismet — Halifax, NS, Canada
  • Burnt Ends Bar — Singapore
  • Carico Milano — Milan, Italy
  • Casa Prunes — Mexico City, Mexico
  • CoChinChina— Buenos Aires, Argentina
  • COYA Dubai — Dubai, UAE
  • Danico — Paris, France
  • Published on Main — Vancouver, BC, Canada
  • Zuma Dubai — Dubai, UAE

Best New International Cocktail Bar presented by Diageo Bar Academy

  • Bar Leone — Hong Kong, China
  • Bar Nouveau — Paris, France
  • Bar Us — Bangkok, Thailand
  • Bijou Drinkery Room — Mexico City, Mexico
  • Cat Bite Club — Singapore
  • Dram — London, UK
  • El Primo Sanchez — Sydney, Australia
  • Equal Parts — London, UK
  • FURA — Singapore
  • Tokyo Confidential — Tokyo, Japan

Global Categories

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

  • DeGroff Bitter Aperitivo
  • Don Fulano 20th Anniversary Añejo
  • Ferrand Dry Curaçao Yuzu Late Harvest
  • J. Rieger & Co. Monogram Whiskey 2023 Kansas City Whiskey – Solera Reserve
  • Joseph Cartron Bergamote
  • La Escondida Sotol Blanco
  • Powers Irish Rye
  • Ten To One Rum Black History Month Artist Edition
  • Worthy Park 109
  • YUZUCO Yuzu Super Juice

World’s Best Cocktail Menu presented by Diageo Bar Academy

  • Allegory at the Eaton Hotel — Washington, D.C.
  • ALQUÍMICO — Cartagena des Indias, Colombia
  • Angelita — Madrid, Spain
  • Bitter & Twisted Cocktail Parlour — Phoenix, AZ
  • Danico — Paris, France
  • Handshake Speakeasy — Mexico City, Mexico
  • Hope & Sesame — Guangzhou, China
  • Jigger & Pony at the Amara Hotel — Singapore
  • Maybe Sammy — Sydney, Australia
  • Paradiso — Barcelona, Spain

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

  • Baba Au Rum — Athens, Greece
  • Eleven Madison Park — New York, NY
  • KOL Mezcaleria — London, UK
  • Multnomah Whisk{e}y Library — Portland, OR
  • Origin Bar at the Shangri-La Hotel — Singapore
  • Rumba — Seattle, WA
  • Salón de Agave at Casa Prunes — Mexico City, Mexico
  • Sexy Fish — London, UK
  • The Baxter Inn — Sydney, Australia
  • Tlecān — Mexico City, Mexico

Writing & Media Categories

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

  • Boothby
  • Candra Drinks
  • CLASS magazine
  • Club Oenologique
  • Difford’s Guide
  • Guest Check
  • InsideHook
  • SevenFifty Daily
  • The Cocktail Lovers
  • The Spirits Business

Best Broadcast, Podcast, or Online Video Series presented by Tales of the Cocktail Foundation

  • Bartender At Large
  • Freepour
  • Like•a•ble Cocktails by Kaitlyn
  • no proof with Joshua Gandee
  • Perspectives by Campari Academy
  • Radio Imbibe
  • Served Up the Podcast
  • Shōshin Art Club
  • The Blackbird Podcast by Josh Lindley of Bartender Atlas
  • The Modern Bar Cart Podcast

Best Cocktail & Spirits Writing presented by Tales of the Cocktail Foundation

  • “A New Spirit Confronts the Consequences of Colonialism,” by Adaorah Oduah, for Punch
  • “Facing Rum’s Problematic Past Is Allowing Producers to Embrace the Spirit’s Future,” by Christine Sismondo, for Imbibe
  • “Family Matters: The Mezcal Boom and the Lives of the Families who Make It,” by Noah Arenstein, for Imbibe
  • “Indigenous Women Working in Mezcal Are Ready to Be Recognized for Their Work,” by Shayna Conde, for Wine Enthusiast
  • “Meet the People Keeping Queer Bars Safe,” by Rax Will, for Punch
  • “Mexican Spirits, Philly Energy,” by Craig LaBan, for the Philadelphia Inquirer
  • “Sotol and the Making of the Next Big Drink,” by Rachel Monroe, for The New Yorker
  • “The Ghostly Outline of a Shadow — Tracing the Footsteps of Whiskey Near-Legend of Jokichi Takamine,” by Kara Newman, for Good Beer Hunting
  • “The Martini Whisperer,” by Robert Simonson, for Grub Street
  • “Why Has the Modern Cocktail Movement Ignored the LGBTQ+ Community?” by Brad Japhe, for VinePair

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

  • How to Make Better Cocktails: Cocktail Techniques, Pro-Tips and Recipes by Sebastian Hamilton-Mudge, Natalia Garcia Bourke and Andy Shannon
  • Mr Lyan’s Cocktails at Home: Good Things to Drink with Friends by Ryan Chetiyawardana
  • Saved by the Bellini & Other 90s-Inspired Cocktails by John deBary
  • Signature Cocktails by Amanda Schuster
  • Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More by Danny Childs
  • Strong, Sweet & Bitter by Cara Devine
  • The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails by Michael Ruhlman
  • The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts by Camper English
  • TROPICAL STANDARD: Cocktail Techniques and Reinvented Recipes by Garret Richard & Ben Schaffer
  • Wild Drinks: The New Old World of Small-Batch Brews, Ferments and Infusions by Sharon Flynn

Best New Book on Drinks Culture, History, or Spirits presented by Tales of the Cocktail Foundation

  • A Field Guide to Tequila by Clayton Szczech
  • A Passion for Whisky: How the tiny Scottish island of Islay creates malts that captivate the world by Ian Wisniewsk
  • Hospitality DNA by Dave Nitzel and Dave Domzalski
  • How to Taste: A Guide to Discovering Flavor and Savoring Life by Mandy Naglich
  • ICE: From Mixed Drinks to Skating Rinks–a Cool History of a Hot Commodity by Amy Brady
  • Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin
  • The Absinthe Frappé by Marielle Songy
  • The Encyclopedia of Cocktails by Robert Simonson
  • The Essential Tequila & Mezcal Companion by Tess Rose Lampert
  • The Maison Premiere Almanac Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur: A Cocktail Recipe Book by Joshua Boissy, Krystof Zizka, Jordan Mackay, William Eilliott

TALES OF THE COCKTAIL FOUNDATION ANNOUNCES TOP 10 NOMINEES FOR THE 2024 SPIRITED AWARDS®

The 18th annual Spirited Awards® celebrates global excellence in the drinks industry and recognizes professionals, organizations, and establishments shaping the cocktail community
NEW ORLEANS, LA (May 29, 2024) — Tales of the Cocktail Foundation (TOTCF) is honored to announce the Top 10 Nominees for the 18th annual Spirited Awards®. Since its founding in 2007, the Spirited Awards® has become one of the industry’s most sought-after awards, recognizing beverage professionals, products, and establishments across every facet of the spirits and cocktail community on a global scale. In partnership with Forbes–the Spirited Awards® official media partner–TOTCF will honor recipients during the Tales of the Cocktail® (TOTC) conference, which is celebrating its 22nd year in New Orleans, July 21-26, 2024.
The Spirited Awards® are comprised of industry accolades, both domestic and international; writing and media awards; and overall awards that transcend regionality, including World’s Best Cocktail Bar and World’s Best Cocktail Menu.
“Once again we are in awe of the impeccable global talent coming out of our industry, and this year’s Spirited Awards shortlist is no exception,” said Charlotte Voisey, Spirited Awards Overall and International Chair. “We are so impressed by these nominees, their hard work and dedication to creating innovative and exceptional cocktails, and to improving the industry on a global level to provide extraordinary experiences and unmatched hospitality.”
In that spirit, the Foundation is proud to announce the Top 10 Nominees, broken into  International, U.S., Media & Writing, and Global categories.
Note: Please see above, with each category’s finalists listed in alphabetical order, as per Tales of the Cocktail. The categories are in a different order than that of the press release: US Categories, International Categories, Global Categories, and then Writing & Media Categories.

Spirited Awards® 2024

Spirited Awards Top 4 Finalists and the recipients for the Helen David Lifetime Achievement Award presented by William Grant & Sons, Visionary Award presented by Johnnie Walker, & International/U.S. Timeless Awards presented by Tales of the Cocktail Foundation will be named on June 17. All winners will be celebrated on July 25 at the 18th Annual Spirited Awards® Ceremony at the Fillmore New Orleans. Spirited Awards® Ceremony tickets will be available via the TOTCF website on June 17.

Spirited Awards® Judges

Below is a list of Spirited Awards® Chairs, responsible for overseeing the judging process this year:

  • Spirited Awards® Overall Chair
    • Charlotte Voisey
  • Asia Pacific Co-Chairs
    • Sam Bygrave
    • Andrew Ho
    • Symphony Loo
    • Charmaine Thio
  • Canada Co-Chairs
    • Kate Boushel
    • Jonathan Smolensky
  • Europe Co-Chairs
    • Stephanie Jordan
    • Roberta Mariani
  • Latin America & Caribbean Co-Chairs
    • Carlos Aguinsky
    • Georgina Barbachano García
  • Middle East & Africa Co-Chairs
    • Stephen “KOJO” Aidoo
    • Caitlin Hill
    • Nana Sechere
  • U.S. Central Co-Chairs
    • Joshua Gandee
    • Lynn M. House
  • U.S. East Co-Chairs
    • Jackson Cannon
    • Jaymee Mandeville
  • U.S. West Co-Chairs
    • Jason Asher
    • Erin Schaeferle
  • Timeless Co-Chairs
    • Jared Brown
    • Anistatia Miller
  • Writing & Media Co-Chairs
    • Ryan Chetiyawardana
    • Emma Janzen
    • Sandrae Lawrence
Spirited Awards® judges are a collection of respected bartenders, bar owners, educators, and writers from across the globe entrusted with this critical calling. Drawing on their years of experience and their knowledge of the current work being done locally, nationally, and internationally, together the judges can evaluate nominees from far and wide to ensure that the Spirited Awards® represents the breadth and diversity of the global drinks industry.
Tales of the Cocktail Foundation’s Spirited Awards® Committee is dedicated to valuing the inclusion of the communities the foundation serves, by ensuring that our judging panel reflects their incredible diversity in terms of race, gender, ethnicity, and sexuality. Recognizing that inclusion is key to a well-represented committee, TOTCF strives to ensure that we have an equitable representation of gender across the judging panel. The Spirited Awards® are not based on popular vote and all nominations are evaluated by their respective judging committees.

Spirited Awards® Directory

Tales of the Cocktail is pleased to share the Spirited Awards® Directory Giving discerning imbibers a comprehensive compendium of all Spirited Awards® winners and nominees from the past 18 years. This resource is updated annually, making it a go-to guide for planning the perfect drinking and dining itinerary. Access Spirited Awards® Directory to explore award-winning bars.

A Special Thanks: Spirited Awards® Sponsors

Tales of the Cocktail Foundation would like to thank all of its Spirited Awards® sponsors: Del Maguey Mezcal, Diageo Bar Academy, Fords Gin, G. H. Mumm Champagne, Gin Mare, Grey Goose, Jameson Irish Whiskey, Johnnie Walker, Lyre’s Non-Alcoholic, PATRÓN Tequila, Pernod Ricard, and William Grant & Sons.
To follow along for additional information on the Tales of the Cocktail Foundation, please visit the website, Instagram, Twitter, and Facebook.

About Tales of the Cocktail Foundation:

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events.

About Forbes

Forbes champions success by celebrating those who have made it, and those who aspire to make it. Forbes convenes and curates the most influential leaders and entrepreneurs who are driving change, transforming business and making a significant impact on the world. The Forbes brand today reaches more than 140 million people worldwide through its trusted journalism, signature LIVE and Forbes Virtual events, custom marketing programs and 42 licensed local editions in 68 countries. Forbes Media’s brand extensions include real estate, education and financial services license agreements.

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

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

Interior of Saint Peter restaurant in Sydney, Australia
by David Klemt David Klemt No Comments

’24 World’s 50 Best Restaurants: 51 to 100

2024 World’s 50 Best Restaurants: 51 to 100

by David Klemt

Interior of Saint Peter restaurant in Sydney, Australia

Saint Peter restaurant in Sydney, New South Wales, Australia, number 98 on the 2024 World’s 50 Best Restaurants list, numbers 51 through 100.

The World’s 50 Best Restaurants is excited to announce numbers 51 through 100 on this year’s list ahead of the awards ceremony in Las Vegas on June 5.

Those who are curious or in need of a refresher can click here for last year’s 51 through 100. Our coverage on numbers 1 through 50 from 2023 is here.

More than 1,000 independent voters—consisting of chefs, journalists, and foodies on the go—helped to form this year’s list. These same experts cast their votes to create the 2024 World’s 50 Best Restaurant ranking, numbers one through fifty.

But let’s get back to restaurants 51 through 100. Twelve of the extended list are new entries to the list. That means that a quarter of the back 50 restaurant are new to the World’s 50 Best Restaurants.

Along those lines, three are re-entries. These restaurants are Mil in Cusco, Peru; Willem Hiele in Oudenburg, West Flanders, Belgium; and Indian Accent in New Delhi, India.

Just three of the restaurants on the extended list are in the US, with one in Chicago and two in New York City. Unfortunately, none are located in Canada. Hopefully, at least one restaurant in the Great White North will find itself ranked somewhere among the top fifty.

Now, I don’t often defer to a press release to provide you with more information. However, everything you could want to know about not just this half of the list but also the awards ceremony on June 5 in Las Vegas is included in the official press release below. This includes how to watch the awards live as each restaurant and their position is revealed.

Congratulations to restaurants 51 through 100 for 2024! And cheers and good luck to numbers one through fifty!

A landscape-orientation chart of the 2024 World's 50 Best Restaurants, numbers 51 through 100

THE WORLD’S 50 BEST RESTAURANTS ANNOUNCES THE 51-100 LIST FOR 2024

The extended list is unveiled ahead of The World’s 50 Best Restaurants 2024 awards ceremony in Las Vegas on 5 June

22 May 2024 – The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, today reveals the list of restaurants ranked from No.51 to No.100, ahead of this year’s awards ceremony, which takes place in Las Vegas on 5 June. The extended 51-100 list features restaurants across six continents and is compiled from the votes of 1,080 independent experts from the world of gastronomy, from food journalists and globally renowned chefs to travelling gastronomes. Each has contributed their votes to The World’s 50 Best Restaurants 2024, with the full list to be revealed two weeks from today, live on stage.

The 51-100 List in Numbers

  • The 51-100 list includes 12 new entries from 11 different cities, ranging from Berlin and Mumbai to Seoul and Sydney
  • The 51-100 list includes restaurants in 23 territories across six continents
  • 13 entries are from Asia, 23 from Europe, six from North America, five from South America, one from the Middle East, one from Africa and one from Oceania
  • The highest new entry in the 51-100 list is Atelier Moessmer Norbert Niederkofler in Brunico, Italy, at No.52

Europe gains six new entries to the list this year, including Atelier Moessmer Norbert Niederkofler (No.52) in Brunico; Coda (No.62) in Berlin; Bozar (No.63) in Brussels; Le Doyenné (No.70) in Saint-Vrain; Restaurant Jan (No.84) in Munich and Mountain (No.94) in London.

France leads the way with four further restaurants, including: Flocons de Sel (No.76) in Megève; La Grenouillère (No.77) in La Madelaine-sous-Montreuil; Alléno Paris Au Pavillon Ledoyen (No.79) in Paris and Ceto (No.85) in Roquebrune-Cap-Martin also represented. Four further restaurants in the UK are represented on the extended list, with Brat (No.65), The Clove Club (No.80), Lyle’s (No.87) and Core by Clare Smyth (No.97) all claiming a spot.

Germany boasts a total of four entries in the ranking, with Ernst (No.75) in Berlin and Tantris (No.88) in Munich, also placing. Three restaurants from Spain are voted into the extended list: Enigma
(No.59) in Barcelona, Aponiente (No.72) in El Puerto de Santa María and Mugaritz (No.81) in San Sebastián. Italy is also represented by Le Calandre (No.51) in Rubano, while Belgium’s Willem Hiele, in Oudenburg, returns to the list at No.83. One restaurant from Denmark and Turkey each place in the ranking, in the form of Kadeau (No.54) in Copenhagen and Neolokal (No.91) in Istanbul, respectively.

Asia welcomes new entries from Masque in Mumbai (No.78), as well as Mosu (No.86) and Onjium (No.96), both in Seoul, alongside a return for New Delhi’s Indian Accent (No.89). Three Japanese
restaurants feature on the list: Narisawa, Tokyo (No.56), La Cime, Osaka (No.66) and Sazenka, Tokyo (No.93). Mainland China is represented by Fu He Hui, Shanghai at No.69, while Singapore has three placements, including Burnt Ends at No.68, Labyrinth at No.92 and Meta at No.95. Two Thai restaurants place in the ranking with Potong at No.57 and Nusara at No.74, both located in Bangkok.

The World’s 50 Best Restaurants continues to recognise North America’s flourishing gastronomy with new entries Smyth, in Chicago, at No.90 and Fauna, in Valle de Guadalupe, Mexico, at No.100. Two further restaurants from Mexico feature: Guadalajara’s Alcalde at No.67 and Mexico City’s Sud 777 at No.82. From the US, Le Bernadin in New York is at No.71 while Cosme, also in New York, is at No.99.

South America claims five entries on the extended list. Bogotá’s Leo – from The World’s Best Female Chef 2022, Leonor Espinosa – places at No.53. Mérito, Lima comes in at No.55, while Cusco’s Mil is at No.73. Lasai in Rio de Janeiro is at No.58 and Nuema, Quito – home to The World’s Best Pastry Chef 2023, Pía Salazar – is voted No.61.

Cape Town’s Fyn, winner of the Sustainable Restaurant Award 2023, places at No.60, while Dubai’s Orfali Bros Bistro is at No.64. Australia is represented in the extended ranking by Sydney’s Saint Peter, led by chef Josh Niland, which places at No.98.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “This year’s extended list is a true representation of global gastronomy. With restaurants located across six
continents, we’re thrilled to see so many new entries from exciting names that are making their mark on the dining world. Huge congratulations to all the restaurants and teams on this year’s
extended list; we look forward to celebrating their successes together at next month’s awards ceremony in Las Vegas.”

The Voting Process

The World’s 50 Best Restaurants 2024 list is voted for by 1,080 international restaurant industry experts and well-travelled gourmets who make up The World’s 50 Best Restaurants Academy. The
gender-balanced Academy comprises 27 separate regions around the world, each of which has 40 members including a chairperson. No sponsor from the event has any influence over the voting process.

Professional services consultancy Deloitte independently adjudicates The World’s 50 Best Restaurants list, including the ranking from 51-100. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected.

Results

The awards ceremony for The World’s 50 Best Restaurants 2024 is being held in Las Vegas on Wednesday 5 June and will also be streamed live on the 50 Best Facebook channel via the link here
and the YouTube channel via the link here. The announcement of the list and individual awards can be followed via the 50 Best social media channels, with the livestream beginning at 20:25 (Las Vegas time) and 04:25 UK time.

50 Best Social Media

Follow on Instagram: @TheWorlds50Best #Worlds50Best

Follow on X: @TheWorlds50Best

Like on Facebook: https://www.facebook.com/50BestRestaurants

Subscribe to the YouTube channel: 50 Best Restaurants TV

About The World’s 50 Best Restaurants

Since 2002, The World’s 50 Best Restaurants has reflected the diversity of the world’s culinary landscape. The annual list of the world’s most prestigious restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for and a pioneer of global gastronomic trends. The 50 Best family also includes Latin America’s 50 Best Restaurants, Asia’s 50 Best Restaurants, Middle East & North Africa’s 50 Best Restaurants, The World’s 50 Best Hotels, The World’s 50 Best Bars, Asia’s 50 Best Bars, North America’s 50 Best Bars, 50 Best Discovery and the #50BestTalks series, all of which are owned and run by William Reed. 50 Best aims to bring together communities across the hospitality sector to foster collaboration,
inclusivity, diversity and discovery and help drive positive change.

About the host city: The Las Vegas Convention and Visitors Authority (LVCVA)

The Las Vegas Convention and Visitors Authority (LVCVA) is charged with marketing Southern Nevada as a tourism and convention destination worldwide and with operating the 4.6 million square-foot Las Vegas Convention Center (LVCC). With nearly 155,000 hotel rooms and more than 15 million square feet of meeting and exhibit space in Las Vegas alone, the LVCVA’s mission centres on attracting leisure and business visitors to the area. The LVCVA also owns the Las Vegas Convention Center Loop designed and operated by The Boring Company, and also owns the Las Vegas Monorail, an elevated 3.9-mile system with seven stops throughout the resort corridor. For more information, go to www.lvcva.com, www.visitlasvegas.com or www.vegasmeansbusiness.com.

About the main sponsor: S.Pellegrino & Acqua Panna

S.Pellegrino and Acqua Panna are the main partners of The World’s 50 Best Restaurants. S.Pellegrino and Acqua Panna are the leading natural mineral waters in the fine dining world. Together they interpret Italian style worldwide as a synthesis of excellence, pleasure and well-being.

Our partners:

  • The Las Vegas Convention and Visitor Authority (LVCVA) – Official Host City
  • Wynn Las Vegas – Official Host Hotel Partner
  • S.Pellegrino & Acqua Panna – Main Partner & Official Water Partner; sponsor of The World’s Best Restaurant Award
  • Estrella Damm – Official Beer Partner; sponsor of the Estrella Damm Chefs’ Choice Award
  • Resy & American Express – Official Booking Platform and Credit Card Partner; sponsor of Resy One To Watch Award; presenting partner of 50 Best Signature Sessions
  • Gin Mare – Official Gin Partner; sponsor of Gin Mare Art of Hospitality Award
  • Woodford Reserve – Official American Whiskey Partner, sponsor of the Woodford Reserve Icon Award
  • Sosa – Official Ingredients Partner; sponsor of The World’s Best Pastry Chef Award
  • Beronia – Official Wine Partner; sponsor of the Beronia World’s Best Sommelier Award
  • Aspire Lifestyles – Official Concierge Partner
  • Lee Kum Kee – Official Sauce and Condiment Partner
  • Dassai Sake – Official Sake Partner
  • Kaviari – Official Caviar Partner
  • Hwayo – Official Soju Partner
  • illycaffè – Official Coffee Partner
  • Champagne Nicolas Feuillatte – Official Champagne Partner
  • Tequila Ocho – Official Tequila Partner
  • The Craft Irish Whiskey Co. – Official Whiskey of the World Partner
  • Cinco Jotas – Official Iberico Ham Partner
  • Ancho Reyes Chile Liqueur – Official Mexican Liqueur Partner
  • Three Cents – Official Mixers Partner
  • Highstreet World – Official Metaverse Partner, sponsor of the Highest Climber Award
  • Nude Glass – Official Glassware Partner
  • Jaén Selección – Official Olive Oil Partner
  • Resorts World Las Vegas – Official Welcome Dinner & Closing Party Partner
  • The Venetian Resort Las Vegas – Official Partner

Image: Saint Peter in Sydney, NSW, Australia

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

Street art-style, AI-generated image of a chef holding a color-coded recipe sheet
by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Balance

Chef Duffy x NRA Show: Balance

by David Klemt

Street art-style, AI-generated image of a chef holding a color-coded recipe sheet

Those would be some pretty rad sleeves in real life.

I’m not done with the invaluable menu tips and tricks shared by Chef Brian Duffy during his 2024 National Restaurant Association Show live menu reads.

The KRG Hospitality team attends and speaks at multiple hospitality industry trade shows, conferences, and expos each year. When reviewing the education on offer, I always search for Chef Duffy’s name to see if he’s doing live menu reads.

And why have I developed this habit? Simple: The amount of insights one can take back to their business and implement immediately. Consider the impact one of Chef Duffy’s asides can have just on the guest experience.

As an example, when addressing the burger section of an anonymous operator’s menu, he casually mentioned that he always adds two slices of cheese to a cheeseburger to fill the top out more.

There’s also his tip for housemade, signature seasoning blends. Don’t make a quart, make ten pounds and store the blend in a flat tray, labeled clearly. Chef Duffy’s reads aren’t a breakdown of tips that only the operator who submitted the menu will find beneficial; everyone who pays attention will walk away with valuable advice.

At this year’s NRA Show, Chef Duffy had only enough time to get through three menu reads. However, he still packed his session with helpful advice. So, after reviewing all the notes I took, I decided I’d need to write two articles.

Let’s go!

Achieving Balance: Food Costs

In yesterday’s article, available here, I touched on one of Chef Duffy’s key points: achieving balance.

He made this point in response to a sports bar menu that had a couple pricing issues. One involved add-ons, with two slices of bacon costing $3.50 while a chicken breast was six dollars. And then there were the daily specials: two Chicago-style hotdogs cost more than a burger.

However, there’s more to balancing a menu—and the kitchen—than ensuring pricing makes sense to guests.

By now, we’ve all heard and read ad nauseam that costs are rising. In fact, we’ve all experienced these increases. Streamlining the menu, including production, can help mitigate this issue.

As Chef Duffy said during his menu reads, he’d rather execute 25 items perfectly than produce 50 items that suck. I can say that we wholeheartedly agree with this sentiment.

In part, we agree because we favor smaller menus. Offering fewer menu items made perfectly—consistently so—with cross-utilized ingredients as often as possible reduces food costs. There’s also that pesky paradox of choice inherent to a bloated menu.

But there’s another benefit: kitchen team satisfaction and retention. An overwhelmed kitchen team is an unhappy kitchen team, and an unhappy kitchen team will look for the exits. Losing a single team member costs an operator thousands of dollars, let alone an entire team.

Achieving Balance: Labor Costs

This is probably my favorite tip from this round of live menu reads: Chef Duffy color codes his recipes and menus in the development stage.

An operator can realize multiple benefits from this approach to menu programming. Among these is a visual representation of how many dishes are being prepped and produced by each station.

Color-coding the recipes and menu allows an operator, their leadership team, and kitchen team to avoid, as Chef Duffy put it, hammering a specific station. I’ll also opine that this technique can help identify any labor or skill gaps (or redundancies).

Chef Duffy’s method of menu development also helps operators balance their menus before they ever reach their guests’ hands. Case in point: One menu Chef Duffy reviewed in Chicago listed a single item underneath its own menu section. That’s not great balance.

I think every restaurant and bar operator can benefit from this tip, whether a visual, auditory, reading, or kinesthetic learner.

Achieving Balance: All Hands

A restaurant or bar doesn’t achieve success due to the efforts of a single person. So, why do so many concepts maintain silos?

When Chef Duffy prices a menu, he doesn’t do so alone. Rather, he involves the owner (or owners) of the business, the kitchen manager, and the head chef.

The word “culture” is thrown around a lot these days, nearly to the point that the word has lost its meaning. An operator who truly wants to build a positive work and brand culture needs buy-in from their team. A great way to not achieve that is to avoid transparency.

So, share numbers with the appropriate parties. A head chef needs to know the kitchen’s numbers if they ever hope to achieve the title “executive chef.” The leader who oversees the kitchen team can’t do their job effectively if they don’t know what the kitchen costs the business and what revenue it generates.

And a team that doesn’t feel trusted or appreciated—and that there’s no opportunity to develop as a hospitality professional to grow in this industry—is one that won’t hesitate to leave for better employment.

To that end, Chef Duffy strongly recommends that operators spend an hour per week with each kitchen team member. After all, as Chef Duffy pointed out, if an operator’s vision isn’t being executed, they have only themselves to blame.

An operator can’t expect to achieve consistency without working to achieve balance. Without consistency, a sustainable, scalable business is unachievable.

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

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