Teamwork

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.

Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

TOTC Announces 2024 Agenda

Tales of the Cocktail Announces 2024 Agenda

by David Klemt

Tales of the Cocktail 2023 Jack Daniel's event with Julie Reiner

Tales of the Cocktail has revealed the 2024 agenda, and it’s absolutely loaded with incredible networking, health and wellness, and educational opportunities.

There’s an array of activations and special events lined up for this year. For example, the New Orleans Spirits Competition returns to Tales of the Cocktail for its third edition. To learn more about this event—including why people who want to participate need to line up early—listen to episode 115 of the Bar Hacks podcast. (Apple Podcasts link | Spotify link)

Of course, one of the biggest events is the 2024 Spirited Awards ceremony, taking place Thursday, July 25.

Truly, Tales is coming out swinging for 2024. For more information, please review the official press release below.

Cheers!

NOW LIVE: TALES OF THE COCKTAIL® 2024 CONFERENCE AGENDA AND TICKETS

TOTC returns to New Orleans from July 21-26 with an inspiring lineup of educational seminars, tasting and networking opportunities, wellness initiatives, awards programming, and much more

 

NEW ORLEANS, LA (May 13, 2024) — Tales of the Cocktail Foundation (TOTCF) is pleased to announce that today, on World Cocktail Day, the Tales of the Cocktail® (TOTC) 2024 conference agenda and tickets are now live via the Foundation’s website. Toasting its 22-year legacy of honoring the craft, culture, and business of the global cocktail community, TOTC returns to New Orleans from July 21-26, offering an immersive experience created to “Inspire” both industry professionals and cocktail connoisseurs alike.

Beginning today, a variety of daily and weekly passes, discounted bartender passes, individual event tickets, and the all-new $10 Wellness Week Pass are available for purchase on a first-come, first-served basis. Complete details about TOTC 2024 ticket options can be accessed on Tales’ ticketing platform.

“It’s an honor to unveil the 2024 Tales of the Cocktail agenda, and with it, invite the cocktail community to join us in New Orleans for the 22nd annual conference,” said TOTCF CEO Eileen Wayner. “Our dedicated team, along with the invaluable TOTCF Committees, Board of Directors, and partners have meticulously cultivated a conference agenda that’s brimming with educational programming, wellness and networking opportunities, tastings, awards celebrations, brand showcases, and more. The 2024 agenda guarantees an unparalleled week of discovery, connection, and above all, Inspiration, as we explore this year’s annual theme.”

TOTC has long been a love letter to New Orleans’ cocktail culture and a celebration of the rich tapestry of global cocktail traditions—both new and timeless. The 2024 conference lineup is no exception, featuring another stellar slate of curated educational seminars; Beyond the Bar activations; Brand-Hosted Events; Day of Service; Meet the Distillers; New Orleans Cocktail Tours; the annual Spirited Awards®; Tales Catalyst; and more.

Educational Seminars, Panels, Q&A Sessions, and More

Tales of the Cocktail will feature more than 65 educational sessions, including seminars, workshops, and tastings across Tales’ three educational streams—Business, Culture, and Beyond the Bar—which will be presented by 175 industry leaders. Chosen from more than 380 impressive proposals, the 2024 seminar lineup was hand-selected via a rigorous process by the Tales of the Cocktail Education Advisory Committee. This year, the TOTC seminar schedule is proudly led by over 48% women presenters, 30% BIPOC presenters, and over 33% international presenters from countries including the Netherlands, Portugal, Singapore, the UK, and more.

Highlights from this year’s seminar schedule include:

Business

  • Contemporary Employee Relations: Centering Dignity by Laura Louise Green with John B. Reyna, Andi Ryan, and Irene Shiang Li
  • More of the Same: Expanding Your Bar Concept by Meaghan Dorman with Indra Kantono, Gates Otsuji, and Laura Torres
  • Pouring Foundations: Financial Planning for Bar Upgrades and New Constructions by Matt Edgar with Hannah Cash and Johann Moonesinghe
  • Up Your Probability of Profit: Consumer Insights to Operate Smarter not Harder by Adrian Biggs with Rodrigo Leme, Nikki Hueckel, Andrew Hummel, and Simone Ventura

Culture

  • Akvavit 101 by Bex Almqvist
  • H2Know: Water in Cocktails 101 by Kate Gerwin and Martin Riese
  • Harmonies in Mixology: Exploring the Relationship between Music and Cocktails by Xavier Herit with Michael Aredes
  • In the Weeds: Wild Flavors Behind the Bar by Olivia Cerio with Danny Childs, Ektoras Binikos, and Tama Matsuoka Wong
  • What’s Cooler than Cool? Cocktails and Temperature by Jessamine McLellan with Dave Arnold, and Michael Capoferri

Beyond the Bar

  • Branding Up for Yourself: Strengthening Community and Equity in Brand Relations by Michael Holiday with Sullivan Doh, Phëlix Étienne, and Kapri Robinson
  • Flavors of Immigration by Alan Ruesga-Pelayo, Julio Cabrera, Faye Chen, Ignacio “Nacho” Jimenez, Roberto Núñez Moreno, and Eric Vanbeek
  • I’ll Have What She’s Having: The Five Cocktails Defined by Women’s Right to Booze by Nicola Nice and Greg Benson
  • Mixing Motherhood: Navigating the Cocktail of Challenges in the Drinks Industry by Vivian Pei with Paula García, Carina Soto Velasquez, and Tess Posthumus

TOTC is pleased to present the inaugural “Futures Lab” series on Tuesday, July 23, which will immerse participants in short-format, thoughtful discussions on the future of the drinks industry, and all-new, curated Networking Sessions which will take place throughout the week of TOTC.

Futures Lab

  • The Future of A.I. and Hospitality – Gary Gruver, Director of Global Beverage Operations, Marriott International
  • The Future of Drinking the Planet Better – Stephanie Jordan, Avallen Spirits & Drinking Out Loud, Founder
  • The Future of Food & Beverage – Kat Kinsman, Food and Wine, Executive Features Editor and Host of Tinfoil Swans Podcast
  • The Future of the Industry – Matt Molino, Chief Strategy Officer Partner, NVE Experience Agency
  • The Future of Ingredients – Monica Berg, Tayer + Elementary, Muyu Liqueurs, Director, Owner
  • The Future of THC Beverages – Rachel Burkons, Smoke Sip Savor, Feast & Flower, Founder

Networking Sessions

  • First-time Tales Attendees
  • Journalists and Bartenders, Presented by Stray Dog Wild Gin
  • Meet in the Middle – Lessons in Distribution for Producers and Buyers, Presented by Independent Distributor Network
  • Parenting in the Industry

Marquee Programming: Brand-Hosted Events, Meet the Distillers, New Orleans Cocktail Tours, New Orleans Spirits Competition, Pig & Punch, Speed Rack Championship, Spirited Awards®, Tales Catalyst, Toast to Tales, and TOTCF Day of Service.

  • Brand Hosted Events: TOTCF’s brand partners are back in New Orleans dazzling guests with their legendary parties and activations in venues across the city and at the host hotel, The Ritz-Carlton, New Orleans. Inviting guests to be awed and inspired by the creativity and festivity of some of the world’s leading brands, TOTC 2024 will feature more than 240 brand events across an array of Tastings, Happy Hours, Guest Shifts, Day Events, headlining Night Events, etc. Spirited Dining & Drinking events will feature partner brands immersed with New Orleans’ renowned food and beverage scene, highlighting local talent and guest bartenders.
  • Meet The Distillers: TOTCF’s signature trade show, Meet the Distillers (MTD), offers guests an up close and personal experience with their favorite spirits brands. Attendees will taste samples, meet the makers, and get a firsthand account of more than 20 distillations from across the globe. This year, MTD will be held on Thursday, July 25 from 10am-5pm, and is available to all with a Thursday Tasting Room wristband.
  • New Orleans Cocktail Tours: In collaboration with Wayne Curtis, the New Orleans Cocktail Tour series offers attendees a series of eight educational walking tours that provide a wealth of knowledge and keen insight into the city’s history and cocktail scene. Enlisting special guests to help guide the tours, Wayne (Author of And a Bottle of Rum: A History of the New World in Ten Cocktails and frequent spirits contributor for The Atlantic, Imbibe Magazine, PUNCH, The Daily Beast, and Garden & Gun) and co. will lead a series of tours, including:
    • Absinthe Tour
    • Bourbon St. & How it Got that Way
    • Hunting Down the Sazerac
    • The Big Gay Bar Tour
  • New Orleans Spirits Competition (NOSC): The New Orleans Spirits Competition, an international spirits competition bringing wider recognition to fine spirits from top-flight producers across the globe, is presented in partnership with TOTCF, with nearly three dozen prominent members of the spirits community serving as judges to determine a suite of awards categories, including Double Gold, Gold, Silver and Bronze Medals, Best of Category, Whiskey of the Year, Brandy of the Year, Gin of the Year, Baijiu of the Year, Vodka of the Year, Agave Spirit of the Year, Specialty Spirit of the Year, Liqueur of the Year, Best New Product, Best Craft Spirit, Packaging Excellence, and Distillery of the Year.
  • Pig & Punch: The 13th annual Pig & Punch presented by The Bon Vivants is thrilled to be heading back to New Orleans for a one-of-a-kind party for charity to close out Tales of the Cocktail! New Orleans holds a special place in the heart of Pig & Punch, infusing the event with its distinct brand of fun and energy. This year, TOTC is excited to bring the party to a fresh venue, The Broadside, promising an unparalleled experience. True to the spirit of Tales of the Cocktail, The Bon Vivants reaffirm their dedication to giving back. Proceeds will support New Orleans KIPP Charter Schools, The Bon Vivants Scholarship aiding first-generation college students in San Francisco, Hogs for the Cause, and the Tales of the Cocktail Foundation. This party is all about community and camaraderie!
  • Speed Rack Season 12 National Finals: In partnership with Ivy Mix and Lynnette Marrero, TOTC will host the high-speed, high-octane Speed Rack Season 12 National Finals on Sunday, July 21 from 3pm-7pm at Republic NOLA. This vibrant competition raises funds and awareness for breast cancer, all while promoting equity in the spirits industry. The finals will be a can’t-miss event as the 20 women+ semi-finalists from across the country come together to compete in a timed, tournament-style cocktail-making event. 100% of proceeds from the event are donated to national breast cancer philanthropies.
  • Spirited Awards®: Established in 2007 to honor excellence in the drinks industry, the Spirited Awards® has grown into one of the most internationally prestigious recognitions, celebrating individuals, products, establishments, media, and industry luminaries from around the world who continue to inspire the global cocktail community. Guests are invited to get dressed to the nines and celebrate the 18th annual Spirited Awards® winners at the Fillmore Theater in New Orleans on Thursday, July 25.
    • *The Top 4 Spirited Awards Nominees will be announced and Spirited Awards Ceremony tickets will go on sale on June 17.
  • Tales Catalyst: Tales Catalyst (formerly Catalyst Luncheon) will be held on Tuesday, July 23 to celebrate this year’s Tales Catalysts Honorees–a title that recognizes those who are working for the accessibility and equity of the drinks industry. This year, TOTCF transitioned the Tales Catalyst program to a presentation-format, TED-Talk-style event to give the Catalyst Honorees a unique platform to speak to an engaged audience. This ticketed event invites guests to join in celebrating the two 2024 Tales Catalyst Honorees and enjoy refreshments along with awe-inspiring speeches.
  • Toast to Tales: Join the TOTCF Board of Directors and leadership team to kickstart Tales of the Cocktail® 2024 with a toast, live brass band, and remarks from TOTCF leaders! Taking place at 10 am on Monday, July 22 in the beautiful Ritz-Carlton, New Orleans courtyard, all attendees are invited to toast to another spirited year of Tales.
  • TOTCF Day of Service: TOTCF and Edrington welcome participants to the annual Day of Service on Sunday, July 21 in partnership with Green Light New Orleans and The Water Collaborative. Participants will have the opportunity to learn about Tales of the Cocktail Foundation’s sustainability initiatives, the history of water and justice in New Orleans, and paint rain barrels that will be distributed to bars throughout the city. The TOTCF Day of Service will take place from 9am-1pm, and those who are interested in participating may sign up here. This is a free, community event that’s open to all TOTC attendees.

Beyond the Bar®

Tales of the Cocktail Foundation is proud to share the continued expansion of its health and wellness sector, Beyond the Bar® (BTB). Beyond the Bar® is the physical and creative space for Tales of the Cocktail Foundation’s global community to explore themes beyond traditional spirits education. Created in 2018, BTB provides a platform to address challenges and opportunities within the global drinks industry including mental and physical health, intersectionality, substance use, sexual harassment, diversity, equity, and sustainability.

Beginning this year, select BTB programming is included in the $10 Wellness Week Pass, which includes access to 20 onsite workshops, networking sessions, and fitness classes, in addition to the daily Beyond the Bar® Lounge presented by Lyre’s. Proceeds from the Wellness Week Pass will help fund year-round Beyond the Bar® programming, including grants, scholarships, policy initiatives, and education. The Wellness Week Pass is included in all ticket types or may be purchased individually.

Highlights include:

  • Beyond the Bar® Wellness Workshops
    • Career Readiness Workshop by Alex Jump
    • Promoting Wellness in the Workplace: Addressing Addiction and Supporting Employee Success Workshop by Mickey Bakst
    • Road to 2030 Sustainable Bar Workshop by Sean Finter and Ali Fitzpatrick
  • Beyond the Bar® Fitness Activations
    • Bartender Bodyshop with The Healthtender by Amie Ward
    • Longevity Behind the Stick: Breath and Mobility Workshop by Allie Phifer and Hai Nguyen

The Beyond the Bar space will host additional programming throughout the conference for attendees to enjoy, including:

  • Beyond the Bar Lounge: The Beyond the Bar Lounge presented by Lyre’s will be located in Baronne and available for attendees to sample N/A beverages, enjoy respite with the cozy lounge furniture, access phone chargers, and rest in between sessions.
  • Ben’s Friends: Ben’s Friends is a community of chefs, bartenders, line cooks, servers, sommeliers, hosts and hostesses, GMs, and owners who have found or are seeking sobriety. Their mission is to offer community, hope, and a path forward for those struggling with substance abuse and addiction. At its core, Ben’s Friends are hospitality workers who have found connection and the tools to seek and maintain sobriety while managing careers and lives in a sane and purposeful way. Ben’s Friends will host private meetings in the Beyond the Bar Space on Monday and Tuesday from 4:30 pm-6:00 pm.

A special thanks…

Tales Partners

TOTCF would like to recognize the generous partners who help bring a premier experience to New Orleans and beyond. TOTCF is pleased to present the Tales of the Cocktail Foundation 2024 Medallion and Diamond Tier Partners: Bacardi USA, Brown-Forman, Campari, Diageo, Pernod Ricard, Rémy-Cointreau, William Grant & Sons, and the TOTC2024 Official Water Partner: Perrier.

Tales Media Partners

TOTCF is proud to partner with esteemed media outlets to share the stories of our beloved cocktail community. This year, Tales is pleased to partner with Food & Wine, Forbes, Imbibe, Pre Shift, Provi, The Advocate, The Spill, and Wine Enthusiast.

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.

Image: Cory Fontenot

Bar, Pub, Nightclub, Nightlife, Feasibility Study

A cartoon fish wearing bunny ears, hovering near the world-famous "Welcome to Las Vegas" sign
by David Klemt David Klemt No Comments

BUNNYFiSH: A Lesson in Collaboration

BUNNYFiSH: A Lesson in Collaboration

by David Klemt

A cartoon fish wearing bunny ears, hovering near the world-famous "Welcome to Las Vegas" sign

Honestly, I’ve seen stranger things than a floating fish wearing bunny ears while living in Las Vegas.

Architect Craig Sean Palacios, co-founder of BUNNYFiSH studio in Las Vegas, told a compelling story about professional relationships during HD Expo 2024.

Palacios and his business partner worked closely with former Zappos CEO Tony Hsieh for a decade. Titled “Meaningful Collaboration: A Decade with Tony Hsieh,” the presentation was an interesting look into a unique client relationship.

When BUNNYFiSH studio first started, Palacios and Wichmann were working out of The Beat Coffeehouse. Interestingly, this space, located in Downtown Las Vegas, was an example of adaptive reuse architecture. The space was transformed from a quick-care medical center into a coffeehouse, with small exam rooms converted into small offices.

As Palacios recalls, he was wrapping up for the day about 14 years ago when someone popped their head into the BUNNYFiSH office. This person asked what Palacios was doing, and he answered that he was leaving for the day. Clarifying their question, the person inquired about BUNNYFiSH.

After explaining the studio’s overview and sharing some project details, Palacios was told the person would be back. Well, that person did return, and he had a few more people in tow. One of these people, as I’m sure you’ve guessed, was Hsieh.

Eventually, the group traveled from The Beat to the streets of Downtown Las Vegas, and through the doors of Hsieh’s apartment. Along with people milling about was a wall loaded with Post-It Notes. Written on these notes were words like “speakeasy” and “restaurant.” As an architect, Palacios instinctively began arranging the notes to create logical, cohesive concepts.

From there, Hsieh led Palacios to an empty lot, and asked what the architect would put there. Palacios saw a grocery store. Hsieh, a butterfly farm.

It was in that moment, said Palacios, that he began to understand Hsieh. After what was essentially an entire day with Hsieh, BUNNYFiSH studio, the Zappos CEO, and his team would go on to discuss architecture for several months.

Speaking the Same Language

During at least one conversation, Hsieh made the statement that he didn’t “speak architect.” And to this day, Palacios isn’t quite sure if that was a completely truthful claim.

However, he was told that no architect had ever really been able to make Hsieh happy up to that point. So, it appears that the two had found an effective method of communication, and Hsieh appeared happy to work with BUNNYFiSH studio.

That method did take time to develop, of course. Take, for instance, the transformation of a building in Downtown Las Vegas that Hsieh had acquired. When Palacios asked what Hsieh wanted, the latter told the former to “go to the W in Austin.”

That was the whole of the instruction.

So, with that as the entire brief, BUNNYFiSH went to the W in Austin. And, as Palacios explained, they did basically everything one could have done at the hotel at that time. Upon their return to Las Vegas, Palacios made the call to simply let Hsieh find him at The Beat when he was ready.

Sure enough, that’s what happened a few days later. Basically, Hsieh wanted BUNNYFiSH to transform his building into the W in Austin, in a way. When Inspire first opened, I visited the speakeasy—which required biometric access, I believe via a retinal scan—and I would later watch Hey, Bartender in the space’s theater/TED Talk area, hosted by Dushan Zaric, co-founder of Employees Only.

Making Things Happen

Hsieh would go on to work with BUNNYFiSH on more projects, large and small. In doing so, they would all transform the Downtown Las Vegas landscape and culture.

To provide one large-scale example, BUNNYFiSH took on the Gold Spike’s metamorphosis from old-school, outdated casino to nightlife, social, and event space. This is another concept with which I’m familiar, having hosted an event there with the Bar & Restaurant Expo team when the event was still known as Nightclub & Bar.

There was also a small downtown motel conversion. Since “nobody needs parking in Las Vegas,” the parking lot was ripped out and a six-hole putt-putt course was installed. Of course, it wasn’t that simple; each hole was a version of a world-famous counterpart.

Anyone who has spent time in Downtown Las Vegas will be familiar with another BUNNYFiSH-Hsieh collaboration: Container Park. However, it’s a dog park project that really encapsulates the real message within Palacios’ story.

Per the Las Vegas native, Hsieh was a part of most of the meetings between his team and BUNNYFiSH. From time to time, he’d pop his head into a meeting with a question or idea, but that was about it.

Well, during one meeting, Hsieh popped up and asked if it was possible to build the world’s largest functional fire hydrant. By now several years into the relationship, Palacios knew the answer: “Yes.”

As he explained, he had learned to not say no to Hsieh. That may paint the entrepreneur in a tyrannical light. That isn’t, however, what Palacios meant.

Asking Why

While some clients can accept hearing “no” after they’ve asked a question, others need more. They require a why.

Sure, that’s sometimes because a client is, to put it diplomatically, “particular.” But as Palacios learned over the course of a decade-long collaborative relationship with Hsieh, sometimes “why” is a tool.

That three-letter question can spark creativity. Creativity in getting around but not running afoul of building codes, creativity in material or site selection, creativity in bringing an idea into the physical world.

While “no” is, indeed, a complete sentence, in the context of developing a restaurant, bar, hotel, etc., it can be a project killer.

Further, once one side of a business relationship comes to understand how the other interprets a why, communication grows stronger. Instead of just a conversation-halting “no,” collaborators learn to anticipate. So, that “no” starts out as a, “No, we can’t/shouldn’t do it that way, here’s why, here’s our solution.”

That’s a far stronger and healthier way to communicate and work together.

Real-world Example

Let’s look at a BUNNYFiSH project in Reno, Nevada. Traditionally, a guest room has a desk. And, traditionally, you’d be told by a hotel executive that the desk is so guests can write letters.

Well…which guests are actually doing this? Why are hotels still putting the same desk designs in their rooms?

Those two questions led to a room design featuring a reinvented desk. The BUNNYFiSH desk design is now the standard for the hotel group.

However, that desk design update pales in comparison to another change Palacios suggested.

Why, Palacios asked, did this hotel need a conference space? And why not transform the space that would traditionally be a conference space into…a bocce bar. A very large bocce bar, at that.

As Palacios explained the moment he posed those questions to hotel executives (a.k.a. major BUNNYFiSH clients), he was first met with silence. But that silence eventually turned to belief in Palacios and BUNNYFiSH, and there is in fact a bocce bar where one would expect a conference space.

According to Palacios, the bar is generating more revenue than the client projected they’d see from the conference area.

Takeaways

Too many people forget that “relationship” is the operative word in “business relationship.”

Had BUNNYFiSH seen their burgeoning relationship with Hsieh as solely transactional, they would likely have been relegated to the same pile of architects that hadn’t managed to satisfy Hsieh.

However, all parties developed an understanding of one another. They learned how to communicate with one another, and the results were incredible.

Further, Palacios and BUNNYFiSH learned to adapt that communication style for future clients, again to wonderful results.

Hospitality is a people business. As some people like to say, most problems are people problems. Going further, people problems are often communication problems.

Learning how to communicate and collaborate can solve a multitude of problems, and help develop long-term relationships.

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

Motel Hotel Resort Boutique Concept Development

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

5 Books to Read this Month: May 2024

5 Books to Read this Month: May 2024

by David Klemt

Flipping through an open book

Our inspiring and informative May book selections will help you improve your life and outlook, get a handle on operations, and build your leadership team.

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

Let’s jump in!

Now That I have Your Attention: 7 Lessons in Leading a Life Bigger Than They Expect

This book is listed as a pre-order but I was able to purchase mine a while back, and it arrived a couple of weeks ago. Nicolas Hamilton has overcome a lot in his life, to put it mildly. He has gone from being told he’d never walk to defying that expectation and driving in the British Touring Car Championship. In Now That I Have Your Attention, you’ll learn lessons, like rebelling against the rulebook, always walking the hardest path, and seeing rock bottom and never going back.

From Amazon: “Now That I Have Your Attention follows Nicolas’s remarkable journey and shares the valuable, tough, and often surprising lessons learned throughout his life.

“Nicolas’s journey has at times been hostile and has forced him to navigate periods of anger and resentment, but by building his mental strength and pushing himself beyond the physical limits of what anyone had ever expected of him, Nicolas has changed his life – and believes you can too.”

Pre-order your copy today.

Creativity, Inc. (The Expanded Edition): Overcoming the Unseen Forces That Stand in the Way of True Inspiration

Among other lessons, Creativity, Inc. drives home the importance of building an incredible team. However, that also includes building a culture of support and development.

From Amazon: “The co-founder and longtime president of Pixar updates and expands his 2014 New York Times bestseller on creative leadership, reflecting on the management principles that built Pixar’s singularly successful culture, and on all he learned during the past nine years that allowed Pixar to retain its creative culture while continuing to evolve.”

Purchase here.

The Cocktail Parlor: How Women Brought the Cocktail Home

On the surface, this is a recipe book. There are 40 “main” cocktail recipes along with 100 variants. But when we really dive in we see that The Cocktail Parlor is about giving women credit for shaping the past and present of cocktail culture.

From Amazon: “Journeying through the decades, this book profiles a diverse array of influential hostesses. With each historic era comes iconic recipes, featuring a total of 40 main cocktails and more than 100 variations that readers can make at home. Whether its happy hour punch à la Martha Washington or a Harlem Renaissance–inspired Green Skirt, readers will find that many of the ingredients and drinks they’re familiar with today wouldn’t be here without the hostesses who served them first.”

Pick it up today!

The E-Myth Revisited: Why Most Small Businesses Don’t Work and What to Do About It

Do you feel like you’re working at your business but not on your business? If you have a sense that you feel more like you’ve created a job for yourself than a business, this book may just help you turn things around as an entrepreneur.

From Amazon: “An instant classic, this revised and updated edition of the phenomenal bestseller dispels the myths about starting your own business. Small business consultant and author Michael E. Gerber, with sharp insight gained from years of experience, points out how common assumptions, expectations, and even technical expertise can get in the way of running a successful business.”

Order here.

Traction: Get a Grip on Your Business

As Doug Radkey, founder and president of KRG Hospitality says, a leader in this space needs strategic clarity. This book can provide insights into how to achieve that clarity, improve processes, and build a leadership team that can actually lead others.

From Amazon: “In Traction, you’ll learn the secrets of strengthening the six key components of your business. You’ll discover simple yet powerful ways to run your company that will give you and your leadership team more focus, more growth, and more enjoyment. Successful companies are applying Traction every day to run profitable, frustration-free businesses—and you can too.”

Buy it today.

Image: Mikołaj on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

AI-generated image of a cocktail with an ice cube branded with the number 50, resting on a white coaster that reads "North America"
by David Klemt David Klemt No Comments

North America’s 50 Best Bars: 2024

Cheers to the 50 Best Bars in North America in 2024

by David Klemt

AI-generated image of a cocktail with an ice cube branded with the number 50, resting on a white coaster that reads "North America"

I’d drink that, and probably steal that coaster.

Cheers to the 2024 class of North America’s 50 Best Bars, freshly crowned after an evening of celebration, recognition, community, and hospitality.

Launched in 2022, this year marks the third edition of the World’s 50 Best Bars list that recognizes standout North American concepts and the teams behind their success.

For the 2024 ceremony, North America’s 50 Best Bars returned to the city of San Miguel de Allende in the state of Guanajuato, Mexico. Actor Diego Alfaro, known for The Ultimate Mixologist and The Law of the Jungle, took on host duties.

This year’s Campari One to Watch Award went to Toronto’s Simple Things. As a refresher, the One to Watch is a bar that voters believe has an excellent shot at breaking into the 50 Best Bars list.

The acclaimed Jewel of the South took the Michter’s Art of Hospitality Award home to New Orleans. Jewel of the South also grabbed spot number six on this year’s list, along with being named the Best Bar in the South in the US. Chicago’s Meadowlark earned the 2024 Siete Misterios Best Cocktail Menu Award. The bar is a new entry to the list and also clinched spot 32. A new award, the Bareksten Best Bar Design Award was presented to Avondale Bowl from Chicago.

Cheers to Claudia Cabrera, this year’s winner of the Roku Industry Icon Award. Voted by her peers, Kate Boushel earned the Altos Bartenders’ Bartender Award.

For all of you out there who have a strong sense of civic pride, New York boasts 12 entries on this year’s list, Mexico City claims nine, and Toronto is home to three. Host city San Miguel de Allende lays claim to the bar at number 27 on the list.

North America’s 50 Best Bars, 2024

  1. Atwater Cocktail Club (Montréal, Québec, Canada)
  2. The Keefer Bar (Vancouver, British Columbia, Canada)
  3. Best Intentions (Chicago, Illinois, US)
  4. Cure (New Orleans, Louisiana, US)
  5. Mírate (Los Angeles, California, US)
  6. Brujas (Mexico City, Mexico)
  7. M’lady’s (New York, New York, US)
  8. Angel’s Share (New York, New York, US)
  9. Hanky Panky (Mexico City, Mexico)
  10. Maison Premiere (New York, New York, US)
  11. Bar Mordecai (Toronto, Ontario, Canada)
  12. Cloakroom (Montréal, Québec, Canada)
  13. Pacific Cocktail Haven (San Francisco, California, US)
  14. Arca (Tulum, Quintana Roo, Mexico)
  15. Century Grand (Phoenix, Arizona, US)
  16. Library by the Sea (Grand Cayman, Greater Antilles, Caribbean)(London Essence Best New Opening Award)
  17. Selva (Oaxaca, Mexico)
  18. The Dead Rabbit (New York, New York, US)
  19. Meadowlark (Chicago, Illinois, US)
  20. Attaboy (New York, New York, US)
  21. True Laurel (San Francisco, California, US)(Ketel One Sustainable Bar Award)
  22. Bar Pompette (Toronto, Ontario, Canada)
  23. Kaito del Valle (Mexico City, Mexico)
  24. Bekeb (San Miguel de Allende, Guanajuato, Mexico)
  25. Baltra Bar (Mexico City, Mexico)
  26. Herbs & Rye (Las Vegas, Nevada, US)
  27. Botanist Bar (Vancouver, British Columbia, Canada)
  28. Allegory (Washington DC, US)
  29. Service Bar (Washington DC, US)
  30. Civil Liberties (Toronto, Ontario, Canada)(The Best Bar in Canada sponsored by Naked Malt)
  31. Dante (New York, New York, US)
  32. Kumiko (Chicago, Illinois, US)(The Best Bar in Midwest USA sponsored by Torres Brandy)
  33. La Factoría (San Juan, Puerto Rico, US)(The Best Bar in the Caribbean sponsored by Amaro Lucano)
  34. Café de Nadie (Mexico City, Mexico)
  35. Aruba Day Drink (Tijuana, Baja California, Mexico)
  36. Employees Only (New York, New York, US)
  37. El Gallo Altanero (Guadalajara, Jalisco, Mexico)
  38. Café la Trova (Miami, Florida, US)
  39. Katana Kitten (New York, New York, US)
  40. Zapote Bar (Playa del Carmen, Quintana Roo, Mexico)

The Top Ten

  1. Tlecān (Mexico City, Mexico)
  2. Licorería Limantour (Mexico City, Mexico)
  3. Thunderbolt (Los Angeles, California, US)(The Best Bar in West USA sponsored by Rémy Martin)
  4. Double Chicken Please (New York, New York, US)
  5. Jewel of the South (New Orleans, Louisiana, US)(The Best Bar in South USA sponsored by Tia Maria)
  6. Rayo (Mexico City, Mexico)
  7. Martiny’s (New York, New York, US)(Highest Climber Award sponsored by Nikka Whisky, from number 29 to 4)
  8. Overstory (New York, New York, US)
  9. Superbueno (New York, New York, US)(Highest New Entry, The Best Bar in Northeast USA sponsored by Disaronno)
  10. Handshake Speakeasy (Mexico City, Mexico)(The Best Bar in Mexico, The Best Bar in North America sponsored by Perrier)

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

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

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

TOTCF Reveals Regional Top 10 Honorees

TOTCF Reveals Regional Top 10 Honorees

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 think a Spirited Award looks like. At least the spelling is accurate.

Please join us in raising a glass of your favorite beverage—full-, low-, or no-ABV—to the 18th annual Spirited Awards Regional Top 10 Honorees.

Overall, New York City lays claim to the most honorees with a staggering 27. In second place among the American cities is Chicago, with 17 honorees. New Orleans comes in at third with 13 honorees dotted throughout the city.

That brings us to Canada. There’s a tie between Montréal, Québec, and Toronto, Ontario, for first place. Each city boasts 15 Regional Top 10 Honorees. Vancouver follows with 11 honorees. Appearing in two categories is Dartmouth, Nova Scotia’s Dear Friend Bar. There are also two honorees in Québec City, Québec.

As you can see, a handful of cities throughout North America are doing very well in terms of the bar scene. Internationally, London is home to 17 honorees, Singapore claims 15, and Mexico City boasts 12 honorees.

You’ll find the entire list of honorees below, starting with America. What can I say? I just have to be different. Cheers!

American Honorees

Best US Bar Team presented by William Grant & Sons

Best US Bar Team: US Central

  • Anna’s (New Orleans, Louisiana)
  • Beachbum Berry’s Latitude 29 (New Orleans, Louisiana)
  • Best Intentions (Chicago, Illinois)
  • DrinkWell (Austin, Texas)
  • Grey Ghost (Detroit, Michigan)
  • Jewel of the South (New Orleans, Louisiana)
  • Meteor (Minneapolis, Minnesota)
  • Nickel City (Austin, Texas)
  • Sportsman’s Club (Chicago, Illinois)
  • Three Dots and a Dash (Chicago, Illinois)

Best US Bar Team: US East

  • Allegory DC (Washington, DC)
  • Bar Belly (New York, New York)
  • Bar Goto (New York, New York)
  • Martiny’s (New York, New York)
  • Milady’s (New York, New York)
  • Mister Paradise (New York, New York)
  • Old Glory (Nashville, Tennessee)
  • Overstory (New York, New York)
  • Proof (Charleston, South Carolina)
  • Service Bar (Washington, DC)

Best US Bar Team: US West

  • Accomplice Bar (Los Angeles, California)
  • Century Grand (Phoenix, Arizona)
  • Employees Only Los Angeles (Los Angeles, California)
  • Highball Cocktail Bar (Phoenix, Arizona)
  • Navy Strength (Seattle, Washington)
  • Pacific Cocktail Haven (San Francisco, California)
  • Strong Water Anaheim (Anaheim, California)
  • Thunderbolt (Los Angeles, California)
  • True Laurel (San Francisco, California)
  • Yacht Club (Denver, Colorado)

Best US Cocktail Bar presented by Del Maguey Mezcal

Best US Cocktail Bar: US Central*

  • Adiõs Bar (Birmingham, Alabama)
  • Bar Tonique (New Orleans, Louisiana)
  • Beachbum Berry’s Latitude 29 (New Orleans, Louisiana)
  • Best Intentions (Chicago, Illinois)
  • DrinkWell (Austin, Texas)
  • Here Nor There (Austin, Texas)
  • Julep (Houston, Texas)
  • Kiesling (Detroit, Michigan)
  • Meadowlark (Chicago, Illinois)
  • MONEYGUN (Chicago, Illinois)
  • Sparrow (Chicago, Illinois)
  • Standby (Detroit, Michigan)

Best US Cocktail Bar: US East

  • Bar Belly (New York, New York)
  • Bar Goto (New York, New York)
  • barmini by José Andrés (Washington, DC)
  • Dear Irving Gramercy (New York, New York)
  • Double Chicken Please (New York, New York)
  • Martiny’s (New York, New York)
  • Milady’s (New York, New York)
  • Mister Paradise (New York, New York)
  • Overstory (New York, New York)
  • Service Bar (Washington, DC)

Best US Cocktail Bar: US West

  • Baby Gee (Long Beach, California)
  • Capri Club (Los Angeles, California)
  • Foreign National (Seattle, Washington)
  • Happy Accidents (Albuquerque, New Mexico)
  • Highball Cocktail Bar (Phoenix, Arizona)
  • The Doctor’s Office (Seattle, Washington)
  • Thunderbolt (Los Angeles, California)
  • Trick Dog (San Francisco, California)
  • True Laurel (San Francisco, California)
  • Yacht Club (Denver, Colorado)

Best US Hotel Bar presented by Grey Goose

Best US Hotel Bar: US Central

  • Catbird at Thompson Dallas Hotel (Dallas, Texas)
  • Chandelier Bar at Four Seasons Hotel New Orleans (New Orleans, Louisiana)
  • Dovetail Bar at The Schaeffer Hotel (New Orleans, Louisiana)
  • Lazy Bird at The Hoxton (Chicago, Illinois)
  • Midnight Rambler at The Joule (Dallas, Texas)
  • Milk Room at the Chicago Athletic Association Hotel (Chicago, Illinois)
  • Otoko x Watertrade at South Congress Hotel (Austin, Texas)
  • The Elysian Bar at Hotel Peter and Paul (New Orleans, Louisiana)
  • The Sazerac Bar at The Roosevelt New Orleans (New Orleans, Louisiana)
  • Vol. 39 at The Kimpton Gray Hotel (Chicago, Illinois)

Best US Hotel Bar: US East

  • 27 Restaurant at Freehand Miami (Miami Beach, Florida)
  • Allegory DC (Washington, DC)
  • Champagne Bar at Four Seasons at The Surf Club (Miami, Florida)
  • Dear Irving on Hudson at Aliz Hotel (New York, New York)
  • Frannie & The Fox at Emeline (Charleston, South Carolina)
  • Lobby Bar at The Hotel Chelsea (New York, New York)
  • MATADOR BAR at The Miami Beach EDITION (Miami Beach, Florida)
  • Nubeluz at The Ritz-Carlton New York, NoMad (New York, New York)
  • Raines Law Room at The William (New York, New York)
  • White Limozeen at The Graduate Nashville (Nashville, Tennessee)

Best US Hotel Bar: US West

  • Ardor at The West Hollywood EDITION (West Hollywood, California)
  • Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, Arizona)
  • Mountaineering Club at Graduate Seattle Hotel (Seattle, Washington)
  • Pacific Standard at KEX Portland (Portland, Oregon)
  • Pint + Jigger at the Ala Moana Hotel (Honolulu, Hawaii)
  • Rise Over Run at the LINE Hotel (San Francisco, California)
  • Rudolph’s Bar & Tea at Freehand LA (Los Angeles, California)
  • The Manor Bar at  Rosewood Miramar Beach (Montecito, California)
  • The Maybourne Bar at The Maybourne Hotel Beverly Hills (Beverly Hills, California)
  • The Ski Lodge at Superfrico at The Cosmopolitan (Las Vegas, Nevada)

Best US Restaurant Bar presented by Tales of the Cocktail Foundation

Best US Restaurant Bar: US Central*

  • Bar Pigalle (Detroit, Michigan)
  • Brennan’s Restaurant (New Orleans, Louisiana)
  • Coquette (New Orleans, Louisiana)
  • Daisies (Chicago, Illinois)
  • Espiritu Mezcaleria (New Orleans, Louisiana)
  • Grey Ghost (Detroit, Michigan)
  • Kumiko (Chicago, Illinois)
  • Maple & Ash (Chicago, Illinois)
  • Rose Mary (Chicago, Illinois)
  • Spoon and Stable (Minneapolis, Minnesota)
  • The Loyalist (Chicago, Illinois)

Best US Restaurant Bar: US East

  • Amazonia (Washington DC)
  • Blossom Bar (Brookline, Massachusetts)
  • Bresca (Washington, DC)
  • Cosme (New York, New York)
  • COTE Korean Steakhouse (New York, New York)
  • Crown Shy (New York, New York)
  • Gramercy Tavern (New York, New York)
  • Jaguar Sun (Miami, Florida)
  • Macchialina (Miami, Florida)
  • The Grey (Savannah, Georgia)

Best US Restaurant Bar: US West

  • Accomplice Bar (Los Angeles, California)
  • Bar Cecil (Palm Springs, California)
  • Cleaver — Butchered Meats, Seafood & Classic Cocktails (Las Vegas, Nevada)
  • L’Oursin (Seattle, Washington)
  • Lolo (San Francisco, California
  • Palomar (Portland, Oregon)
  • République (Los Angeles, California)
  • Strong Water Anaheim (Anaheim, California)
  • Valentine (Phoenix, Arizona)
  • Viridian (Oakland, California)

Best New US Cocktail Bar presented by Diageo Bar Academy

Best New US Cocktail Bar: US Central

  • Cobra (Columbus, Ohio)
  • daydreamer (Austin, Texas)
  • Equipment Room (Austin, Texas)
  • Good Night John Boy (Chicago, Illinois)
  • Jolie (New Orleans, Louisiana)
  • Lemon (Chicago, Illinois)
  • Murray’s Tavern (Austin, Texas)
  • Saint Valentine (Dallas, Texas)
  • The Eastman (Rochester, Michigan)
  • Wild Child (Kansas City, Missouri)

Best New US Cocktail Bar: US East

  • Bartley Dunne’s (New York, New York)
  • Curean (Greenville, South Carolina)
  • Equal Measure (Boston, Massachusetts)
  • Jac’s On Bond (New York, New York)
  • Medium Cool (Miami Beach, Florida)
  • Papi Portland (Portland, Maine)
  • Paradise Lost (New York, New York)
  • Pretty Decent (Louisville, Kentucky)
  • Superbueno (New York, New York)
  • The Portrait Bar at The Fifth Avenue Hotel (New York, New York)

Best New US Cocktail Bar: US West

  • Aphotic (San Francisco, California)
  • Bar Next Door (Los Angeles, California)
  • Cavaña at LUMA Hotel (San Francisco, California)
  • Dark Room (Seattle, Washington)
  • Dirty Pretty (Portland, Oregon)
  • Donna’s (Los Angeles, California)
  • FYPM (Phoenix, Arizona)
  • Hey Kiddo (Denver, Colorado)
  • Ok Yeah (Denver, Colorado)
  • STOA (San Francisco, California)

International Honorees

Best International Bar Team presented by Tales of the Cocktail Foundation

Best International Bar Team: Asia Pacific (APAC)

  • ARGO at Four Seasons Hotel Hong Kong (Hong Kong, China)
  • ATLAS (Singapore)
  • Caretaker’s Cottage (Melbourne, Victoria, Australia)
  • Dean & Nancy on 22 at the A by Adina Hotel (Sydney, New South Wales, Australia)
  • Double Deuce Lounge (Sydney, New South Wales, Australia)
  • Hope & Sesame Guangzhou (Guangzhou, Guangdong Province, China)
  • Jigger & Pony at the Amara Hotel (Singapore)
  • Native (Singapore)
  • Night Hawk (Singapore)
  • Nutmeg & Clove (Singapore)

Best International Bar Team: Canada*

  • Atwater Cocktail Club (Montréal, Québec, Canada)
  • Botanist at Fairmont Pacific Rim Hotel (Vancouver, British Columbia, Canada)
  • Civil Liberties (Toronto, Ontario, Canada)
  • Cry Baby Gallery (Toronto, Ontario, Canada)
  • Dear Friend Bar (Dartmouth, Nova Scotia, Canada)
  • Laowai (Vancouver, British Columbia, Canada)
  • Library Bar at Fairmont Royal York (Toronto, Ontario, Canada)
  • Published on Main (Vancouver, British Columbia, Canada)
  • The Cloakroom Bar (Montréal, Québec, Canada)
  • The Coldroom (Montréal, Québec, Canada)
  • The Keefer Bar (Vancouver, British Columbia, Canada)

Best International Bar Team: Europe

  • 1930 Cocktail Bar (Milan, Italy)
  • Bar 1661 (Dublin, Ireland)
  • Cinquanta Spirito Italiano (Pagani, Italy)
  • Mirror Cocktail Bar at Radisson Blu Carlton Hotel (Bratislava, Slovakia)
  • Panda & Sons (Edinburgh, Scotland, UK)
  • Paradiso (Barcelona, Spain)
  • Satan’s Whiskers (London, England, UK)
  • Tayēr + Elementary (London, England, UK)
  • The Cambridge Public House (Paris, Île-de-France, France)
  • The Clumsies (Athens, Greece)

Best International Bar Team: Latin America & Caribbean (LATAM&C)

  • Café de Nadie (Mexico City, Mexico)
  • CoChinChina (Buenos Aires, Argentina)
  • El Gallo Altanero (Guadalajara, Jalisco, Mexico)
  • Handshake Speakeasy (Mexico City, Mexico)
  • Hanky Panky (Mexico City, Mexico)
  • La Factoría (San Juan, Puerto Rico)
  • La Uat (Buenos Aires, Argentina)
  • Rayo Cocktail Bar (Mexico City, Mexico)
  • Tres Monos (Buenos Aires, Argentina)
  • Zapote Bar at Rosewood Mayakoba (Playa del Carmen, Quintana Roo, Mexico)

Best International Bar Team: Middle East & Africa (MEA)

  • COYA Dubai (Dubai, UAE)
  • fable (Cape Town, Western Cape, South Africa)
  • Front/Back Accra (Accra, Ghana)
  • Lost + Found Drinkery (Nicosia, Cyprus)
  • LPM Restaurant & Bar Dubai (Dubai, UAE)
  • Mimi Kakushi (Dubai, UAE)
  • Salmon Guru Dubai (Dubai, UAE)
  • Sin + Tax (Johannesburg, Gauteng, South Africa)
  • The Drinkery (Cape Town, Western Cape, South Africa)
  • Zuma Dubai (Dubai, UAE)

Best International Cocktail Bar presented by Patrón Tequila

Best International Cocktail Bar: Asia Pacific (APAC)

  • Above Board (Melbourne, Victoria, Australia)
  • BYRDI (Melbourne, Victoria, Australia)
  • Caretaker’s Cottage (Melbourne, Victoria, Australia)
  • COA (Hong Kong, China)
  • Hope & Sesame Guangzhou (Guangzhou, Guangdong Province, China)
  • Maybe Sammy (Sydney, New South Wales, Australia)
  • Nutmeg & Clove (Singapore)
  • The Bellwood (Tokyo, Honshu, Japan)
  • The Cocktail Club (Jakarta, Javo, Indonesia)
  • ZEST (Seoul, South Korea)

Best International Cocktail Bar: Canada*

  • Atwater Cocktail Club (Montréal, Québec, Canada)
  • Bar Mordecai (Toronto, Ontario, Canada)
  • Bar Pompette (Toronto, Ontario, Canada)
  • Civil Liberties (Toronto, Ontario, Canada)
  • Cocktail Bar (Toronto, Ontario, Canada)
  • Dear Friend Bar (Dartmouth, Nova Scotia, Canada)
  • Laowai (Vancouver, British Columbia, Canada)
  • Milky Way Cocktail Bar (Montréal, Québec, Canada)
  • The Cloakroom Bar (Montréal, Québec, Canada)
  • The Keefer Bar (Vancouver, British Columbia, Canada)
  • The Raven Room (Whistler, British Columbia, Canada)

Best International Cocktail Bar: Europe

  • 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
  • Drink Kong (Rome, Lazio, Italy)
  • HIMKOK (Oslo, Østlandet, Norway)
  • Kwãnt (London, UK)
  • Line Athens (Athens, Greece)
  • Panda & Sons (Edinburgh, Scotland, UK)
  • Paradiso (Barcelona, Spain)
  • Röda Huset (Stockholm, Södermanland and Uppland, Sweden)
  • Satan’s Whiskers (London, England, UK)
  • Three Sheets Bar (London, England, UK)

Best International Cocktail Bar: Latin America & Caribbean (LATAM&C)*

  • ALQUÍMICO (Cartagena des Indias, Bolívar, Colombia)
  • Bon Vivants (Nassau, New Providence, Bahamas)
  • Carnaval Bar (Lima, Peru)
  • El Barón Cafe & Cocktail Bar (Cartagena des Indias, Bolívar, Colombia)
  • Handshake Speakeasy (Mexico City, Mexico)
  • La Factoría (San Juan, Puerto Rico)
  • La Uat (Buenos Aires, Argentina)
  • Oh No! Lulu (Buenos Aires, Argentina)
  • Rayo Cocktail Bar (Mexico City, Mexico)
  • The Liquor Store (São Paulo, Brazil)
  • Tres Monos (Buenos Aires, Argentina)

Best International Cocktail Bar: Middle East & Africa (MEA)

  • CAUSE | EFFECT Cocktail Kitchen (Cape Town, Western Cape, South Africa)
  • Dead End Paradise (Beirut, Lebanon)
  • Front/Back Accra (Accra, Ghana)
  • Galaxy Bar (Dubai, UAE)
  • Honeycomb Hi-Fi (Dubai, UAE)
  • Salmon Guru Dubai (Dubai, UAE)
  • Shinkō (Cairo, Egypt)
  • Sin + Tax (Johannesburg, Gauteng, South Africa)
  • The Drinkery (Cape Town, Western Cape, South Africa)
  • The House of Machines (Cape Town, Western Cape, South Africa)

Best International Hotel Bar presented by Ford’s Gin

Best International Hotel Bar: Asia Pacific (APAC)

  • ARGO at Four Seasons Hotel Hong Kong (Hong Kong, China)
  • Bar Trigona at Four Seasons Hotel Kuala Lumpur (Kuala Lumpur, Malaysia)
  • BKK Social Club at Four Seasons Hotel Bangkok (Bangkok, Thailand)
  • Charles H. at Four Seasons Hotel Seoul (Seoul, South Korea)
  • DarkSide at Rosewood Hong Kong (Hong Kong, China)
  • Dean & Nancy on 22 at the A by Adina Hotel (Sydney, New South Wales, Australia)
  • Origin Bar at the Shangri-La Hotel (Singapore)
  • The Bamboo Bar at the Mandarin Oriental (Bangkok, Thailand)
  • VIRTÙ at Four Seasons Hotel Tokyo Otemachi (Tokyo, Honshu, Japan)
  • Writers Bar at Raffles Singapore Hotel (Singapore)

Best International Hotel Bar: Canada

  • Bar 1608 at Fairmont Le Château Frontenac (Québec City, Québec, Canada)
  • Bar George at Le Mount Stephen Hotel (Montréal, Québec, Canada)
  • Botanist at Fairmont Pacific Rim Hotel (Vancouver, British Columbia, Canada)
  • Clive’s Classic Lounge at Chateau Victoria Hotel & Suites (Victoria, British Columbia, Canada)
  • Clockwork Champagne & Cocktails at Fairmont Royal York Hotel (Toronto, Ontario, Canada)
  • Library Bar at Fairmont Royal York (Toronto, Ontario, Canada)
  • Marcus Lounge and Bar at Four Seasons Hotel Montréal (Montréal, Québec, Canada)
  • Nacarat at Fairmont Queen Elizabeth (Montréal, Québec, Canada)
  • The Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia, Canada)
  • Writers Room Bar at Park Hyatt (Toronto, Ontario, Canada)

Best International Hotel Bar: Europe*

  • Atrium Bar at Four Seasons Hotel Firenze (Florence, Tuscany, Italy)
  • Avra Bar at Four Seasons Astir Palace Hotel Athens (Athens, Greece)
  • Bar Les Ambassadeurs at Hôtel de Crillon (Paris, Île-de-France, France)
  • Mirror Cocktail Bar at Radisson Blu Carlton Hotel (Bratislava, Slovakia)
  • Punch Room at The Madrid EDITION (Madrid, Spain)
  • Seed Library at One Hundred Shoreditch Hotel (London, England, UK)
  • Side Hustle at The NoMad Hotel London (London, England, UK)
  • Super Lyan at Kimpton De Witt (Amsterdam, North Holland, Netherlands)
  • The Court at Palazzo Manfredi (Rome, Lazio, Italy)
  • The Donovan Bar at Brown’s Hotel (London, England, UK)
  • Velvet by Salvatore Calabrese at Corinthia London (London, England, UK)

Best International Hotel Bar: Latin America & Caribbean (LATAM&C)

  • BEKEB at Hotel Casa Hoyos (San Miguel de Allende, Guanajuato, Mexico)
  • Carlotta Reforma at The Ritz-Carlton, Mexico City (Mexico City, Mexico)
  • Fifty Mils at  Four Seasons Hotel Mexico City (Mexico City, Mexico)
  • Hotel B at Relais & Châteaux (Lima, Peru)
  • King Cole Bar at The St. Regis Mexico City (Mexico City, Mexico)
  • La Botica at Las Ventanas al Paraiso (Los Cabos, Baja California Sur, Mexico)
  • Library by the Sea at Kimpton Seafire Resort (Seven Mile Beach, Grand Cayman, Cayman Islands)
  • NKIRU Bar at 45 by Director Hotel (Santiago, Chile)
  • Rabo di Galo at Rosewood São Paulo (São Paulo, Brazil)
  • Zapote Bar at Rosewood Mayakoba (Playa del Carmen, Quintana Roo, Mexico)

Best International Hotel Bar: Middle East & Africa (MEA)*

  • Blind Tiger at Jumeirah Al Naseem (Dubai, UAE)
  • Electric Pawn Shop at the Dubai Hotel (Dubai, UAE)
  • Flashback Speakeasy Bar & Lounge at Paramount Hotel Dubai (Dubai, UAE)
  • Gigi Rooftop Restaurant & Bar at the Gorgeous George Hotel (Cape Town, Western Cape, South Africa)
  • HERO at Trademark Hotel (Nairobi, Kenya)
  • Jiko Restaurant at Tribe Hotel (Nairobi, Kenya)
  • Library Bar at The Abu Dhabi EDITION (Abu Dhabi, UAE)
  • Monkey Bar at 25hours Hotel (Dubai, UAE)
  • Smoke & Mirrors at SLS Dubai (Dubai, UAE)
  • The Bulgari Bar at the The Bulgari Resort Dubai (Dubai, UAE)
  • The Leopard Bar at the Twelve Apostles Hotel (Cape Town, Western Cape, South Africa)

Best International Restaurant Bar presented by Gin Mare

Best International Restaurant Bar: Asia Pacific (APAC)

  • Alba Bar & Deli (Brisbane, Queensland, Australia)
  • Burnt Ends (Singapore)
  • Caffe Fernet (Singapore)
  • Gimlet at Cavendish House (Melbourne, Victoria, Australia)
  • Neon Pigeon (Singapore)
  • PANTJA (Jakarta, Javo, Indonesia)
  • Ralph’s Bar (Chengdu, Sichuan, China)
  • SG Low (Tokyo, Honshu, Japan)
  • Sugarhall (Singapore)
  • Vender Bar (Taichung City, Taiwan)

Best International Restaurant Bar: Canada

  • Bar Kismet (Halifax, Nova Scotia, Canada)
  • Honō Izakaya (Québec City, Québec, Canada)
  • Le Majestique (Montréal, Québec, Canada)
  • Major Tom (Calgary, Alberta, Canada)
  • Mount Pleasant Vintage & Provision (Vancouver, British Columbia, Canada)
  • Published on Main (Vancouver, British Columbia, Canada)
  • Quetzal (Toronto, Ontario, Canada)
  • Restaurant Pompette (Toronto, Ontario, Canada)
  • Rouge Gorge (Montréal, Québec, Canada)
  • SUYO (Vancouver, British Columbia, Canada)

Best International Restaurant Bar: Europe

  • Angelita (Madrid, Spain)
  • Bar Lupo (Zürich, Switzerland)
  • Carico Milano (Milan, Lombardy, Italy)
  • Danico (Paris, Île-de-France, France)
  • Galileo (Barcelona, Spain)
  • Gucci Giardino 25 (Florence, Tuscany, Italy)
  • Hakkasan (London, England, UK)
  • Le Mary Celeste (Paris, Île-de-France, France)
  • Locale Firenze (Florence, Tuscany, Italy)
  • Sins of Sal (Amsterdam, North Holland, Netherlands)

Best International Restaurant Bar: Latin America & Caribbean (LATAM&C)

  • ARCA Tulum (Tulum, Quintana Roo, Mexico)
  • Aruba Day Drink Bar (Tijuana, Baja California, Mexico)
  • Bar Carmen Medellín (Medellín, Aburrá Valley, Colombia)
  • Casa Prunes (Mexico City, Mexico)
  • CoChinChina (Buenos Aires, Argentina)
  • Jardín Tragos y Pasteles (Bogotá, Colombia)
  • Lady Bee (Lima, Peru)
  • Mamba Negra (Medellín, Aburrá Valley, Colombia)
  • Niño Gordo (Buenos Aires, Argentina)
  • Tan Tan (São Paulo, Brazil)

Best International Restaurant Bar: Middle East & Africa (MEA)

  • Amelia Restaurant & Lounge (Dubai, UAE)
  • Asoka (Cape Town, Western Cape, South Africa)
  • Bôndai Restaurant & Bar (Accra, Ghana)
  • COYA Dubai (Dubai, UAE)
  • Funky Monkey (Diani Beach, Kwale County, Kenya)
  • LPM Restaurant & Bar Dubai (Dubai, UAE)
  • Mimi Kakushi (Dubai, UAE)
  • Roka Dubai (Dubai, UAE)
  • Upper Union (Cape Town, Western Cape, South Africa)
  • Zuma Dubai (Dubai, UAE)

Best New International Cocktail Bar presented by Diageo Bar Academy

Best New International Cocktail Bar: Asia Pacific (APAC)

  • Apollo Inn (Melbourne, Victoria, Australia)
  • Bar Leone (Hong Kong, China)
  • Bar Us (Bangkok, Thailand)
  • Cat Bite Club (Singapore)
  • El Primo Sanchez (Sydney, New South Wales, Australia)
  • Fura (Singapore)
  • Puffy Bois Pizza (Singapore)
  • The Savory Project (Hong Kong, China)
  • The Waratah (Sydney, New South Wales, Australia)
  • Tokyo Confidential (Tokyo, Honshu, Japan)

Best New International Cocktail Bar: Canada

  • Bar Bello (Montréal, Québec, Canada)
  • Bar Bisou Bisou (Montréal, Québec, Canada)
  • Bar Dominion (Montréal, Québec, Canada)
  • Bon Délire (Montréal, Québec, Canada)
  • Charlie’s Watch Repair (Calgary, Alberta, Canada)
  • Electric Bill Bar (Toronto, Ontario, Canada)
  • Humboldt Bar at DoubleTree by Hilton Hotel & Suites (Victoria, British Columbia, Canada)
  • LE TIGRE (Toronto, Ontario, Canada)
  • Must be the Place (Winnipeg, Manitoba, Canada)
  • Overpressure Club (Toronto, Ontario, Canada)

Best New International Cocktail Bar: Europe*

  • Abstract Bistrot (Lyon, Auvergne-Rhône-Alpes, France)
  • Bar Llama (Madrid, Spain)
  • Bar Nouveau (Paris, Île-de-France, France)
  • Dram Bar (London, England, UK)
  • Equal Parts (London, England, UK)
  • Groovy Fluids (Amsterdam, North Holland, Netherlands)
  • Rumore (Milan, Lombardy, Italy)
  • Savoy Brasserie & Bar at Mandarin Oriental Savoy (Zürich, Switzerland)
  • The Honey Moon (Paris, Île-de-France, France)
  • Twice Shy (London, England, UK)
  • Vesper Bar at The Dorchester (London, England, UK)
  • Viajante87 (London, England, UK)
  • Wacky Wombat (London, England, UK)

Best New International Cocktail Bar: Latin America & Caribbean (LATAM&C)

  • 1929 Cocktail Bar (Juana Díaz, Puerto Rico)
  • Alofah Tiki Bar (Mexico City, Mexico)
  • Bijou Drinkery Room (Mexico City, Mexico)
  • Booze The Bar Room (Lima, Peru)
  • Cielo Bar (La Paz, Pedro Domingo Murillo, Bolivia)
  • Cocktail & Bites (Bayamón, Puerto Rico)
  • Hoja Santa (Aguascalientes, Mexico)
  • SOFÁ – un bar (Buenos Aires, Argentina)
  • The Dilly Club (Nassau, New Providence, Bahamas)
  • The M Bar at Nobu Hotel Los Cabos (Cabo San Lucas, Baja California Sur, Mexico)

Best New International Cocktail Bar: Middle East & Africa (MEA)

  • 7 Tales at Grosvenor House (Dubai, UAE)
  • Kōzo Kigali (Kigali, Rwanda)
  • Ling Ling at Atlantis The Royal (Dubai, UAE)
  • Mii-Yao (Beirut, Lebanon)
  • Moonshine (Dubai, UAE)
  • No.19 Accra (Accra, Ghana)
  • SOON Izakaya (Dubai, UAE)
  • Soul Kitchen Dubai (Dubai, UAE)
  • The Smiths (Lagos, Nigeria)
  • Uchi DIFC (Dubai, UAE)

Note: An asterisk denotes a category with more than 10 honorees due to a tie.

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

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

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

5 Books to Read this Month: April 2024

5 Books to Read this Month: April 2024

by David Klemt

Flipping through an open book

Our inspiring and informative April book selections will help you improve operations, refresh and streamline F&B programming, and learn more about coffee.

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

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

Let’s jump in!

Roundbuilding

Perhaps unsurprisingly, it seems like most cocktail books target home bartenders. In a refreshing change of pace, Roundbuilding is specifically for working bartenders. In case the name doesn’t give it away, this book is about crafting and serving consistent rounds of cocktails and ensuring a high standard of service.

From Amazon: “Roundbuiding is a practical guide to mixing cocktails, aimed at the working bartender. This is a book about ensuring that, for every round you serve, every drink is made to a consistently high standard, and that first sip always makes an impression. It’s the nuts and bolts of mixing drinks.”

Buy it today!

The World Atlas of Coffee (2nd Edition)

This bestseller enjoys a 4.8-star rating on Amazon with nearly 4,000 reviews on the platform. The World Atlas of Coffee also boasts a score of 4.4 on Goodreads.

Written by World Barista Champion James Hoffman (who’s also the co-founder of a successful coffee roaster operating out of London), this book will provide the reader with just about everything they need to know about coffee. The rise in popularity of cocktails like the Carajillo and the near-constant chatter about the Espresso Martini got me thinking: I should probably include a coffee book in one of these roundups.

From Amazon: “Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.”

Pick your copy up now.

The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling

This book isn’t even a year old but has already made waves. In fact, it was listed as one of Chef Eric Ripert‘s (Le Bernardin in New York City) books of the month just a couple of months after publication.

From Amazon: “The Complete Recipe Writing Guide shows you how to create professional recipe content from development to publication. Raeanne Sarazen, a registered dietitian and chef, shares her expertise from over 20 years of working with recipes as a test kitchen professional, recipe developer, food writer, and editor, along with insider tips from top industry professionals. Like a master class on recipes, this comprehensive resource guides you through the variety of skills needed to create and share successful recipes.”

Get your copy here.

Bar Hacks: Developing The Fundamentals for an Epic Bar

This informative and conversational book written by KRG Hospitality president Doug Radkey 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.

Pick up the paperback from Amazon today!

Hacking the New Normal: Hitting the Reset Button on the Hospitality Industry

Doug’s followup book to Bar Hacks! The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

Pick up KRG Hospitality president Doug Radkey’s second book today! Click here.

Image: Mikołaj on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

by David Klemt David Klemt No Comments

BRE Reveals 2024 Award Winners

BRE Reveals 2024 Award Winners

by David Klemt

Join us in toasting the fourteen recipients of the 2024 Bar & Restaurant Expo industry awards, which span three separate categories.

As you’ll see below, the BRE award categories are as follows:

  • One individual receives the Industry Impact Award. From BRE: “This award recognizes an individual who has displayed an immense passion for their craft and has helped make significant advancements in the field.”
  • Seven individuals or venues receive one of the Industry Excellence Awards. These awards focus on independent bars and restaurants.
  • Six brands take home on of the Supplier Awards. This category is new to BRE in 2024. Further, BRE attendees choose the winners after suppliers submit products for consideration.

Interestingly, Austin, Texas, and Atlanta, Georgia, take home the most Industry Excellence Awards this year. In fact, Austin is home to three of the seven Industry Excellence Award winners.

WATERTRADE is the winner of Best Cocktail Program, OTOKO is Restaurant of the Year, and Iliana de la Vega is Chef of the Year.

One individual and one venue in Atlanta claim Industry Excellence Awards as well. Best Hospitality Training Program goes to Your 3rd Spot, while the Ebony Austin of Nouveau Bar & Grill wins the Community Leadership Award.

There are, of course, two outliers. For 2024, Dominique Jackson of Realm of the 52 Remedies in San Diego, California, is Bartender of the Year. And Happy Accidents in Albuquerque, New Mexico, is Bar of the Year. This awesome bar is the 2023 winner of the Spirited Award for Best US Bar Team.

Congratulations to this year’s Bar & Restaurant Expo award winners! You can see the full list of winners below, organized by category. To learn more about the awards, please click here.

Industry Impact Award

  • Derek Brown (Positive Damage, Inc.)

Industry Excellence Awards

  • Bar of the Year: Happy Accidents (Albuquerque, New Mexico)
  • Best Cocktail Program: WATERTRADE (Austin, Texas)
  • Bartender of the Year: Dominique Jackson, Realm of 52 Remedies (San Diego, California)
  • Restaurant of the Year: OTOKO (Austin, Texas)
  • Chef of the Year: Iliana de la Vega, El Naranjo (Austin, Texas)
  • Best Hospitality Training Program: Your 3rd Spot (Atlanta, Georgia)
  • Community Leadership Award: Ebony Austin, Nouveau Bar & Grill (Atlanta, Georgia)

Supplier Awards

  • Best Alcoholic Beverage: Don Julio Alma Miel Joven Tequila
  • Best Non-alcoholic Product or Mixer: Ritual Zero Proof Spirits
  • Best Food Product/Producer: Oh Snap! Dilly Bites
  • Best Equipment, Tool, or Bar Supply: True Manufacturing
  • Best Technology Product: Draft Top PRO
  • Best Entertainment Product: Team Trivia

Image: Mathias Reding on Pexels

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

Black puzzle piece slotting into illuminated puzzle
by David Klemt David Klemt No Comments

The Fourth Member of Your Team

The Fourth Member of Your Team

by David Klemt

Black puzzle piece slotting into illuminated puzzle

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

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

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

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

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

Menu Streamlining

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

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

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

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

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

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

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

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

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

Your Vision

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

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

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

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

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

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

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

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

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

Adaptation

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

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

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

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

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

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

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

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

Image: Edge2Edge Media on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

by David Klemt David Klemt No Comments

Bar Hacks Celebrates World Bartender Day

35 Bar Hacks Podcast Episodes for World Bartender Day

by David Klemt

Black microphone and pop filter with purple light

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

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

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

Cheers!

Episode 109 with Colin Asare-Appiah

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

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

Spotify link

Apple Podcasts link

Episode 107 with Anne Becerra

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

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

Spotify link

Apple Podcasts link

Episode 106 with Matthias Ingelmann

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

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

Spotify link

Apple Podcasts link

Episode 104 with Simone Caporale

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

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

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

Spotify link

Apple Podcasts link

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

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

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

Spotify link

Apple Podcasts link

Episode 102 with Jordan Bushell

Global Hennessy brand ambassador Jordan Bushell returns to the Bar Hacks podcast. While Jordan may know people with more Cognac knowledge, we don’t know anyone who knows more about this spirit category. More importantly, he’s as generous with his time as he is knowledgeable about Cognac. If you have a question about the spirit of Hennessy you can reach out to him and he’ll answer you.

On this episode of Bar Hacks, Jordan talks about special Hennessy releases, initiatives, collaborations, and what sets the maison apart from others in the Cognac region of France. He also talks about how operators can introduce guests to Cognac and Hennessy, including paying attention how they price their menus. Cheers!

Spotify link

Apple Podcasts link

Episode 101 with Ryan Chetiyawardana, aka Mr. Lyan

Ryan Chetiyawardana, also known as Mr. Lyan, is one of the bar world’s true visionaries. He opened his first bar, White Lyan, in 2013 and the venue immediately achieved its intended purpose. Beyond being an award-winning bar and one of London’s best places to grab a drink, White Lyan started a much-needed conversation about sustainability in the industry.

Dandelyan, Lyaness, Super Lyan, Cub, and Silver Lyan would follow shortly after, making an even bigger splash not only in London but also Amsterdam and Washington, DC. All Mr. Lyan venues, while showcasing incredible innovation, accomplish something just as important: each bar is a place people to want to spend their time and money, and where professionals want to work.

During this fantastic conversation, Ryan shares insights into the menu programming processes at each venue; discusses seasonality; provides a look into hiring and engaging each team; the reissue of his book and his foray into the RTD cocktail space; and much more.

Spotify link

Apple Podcasts link

Episode 99 with Michele Mariotti

Bartender Michele Mariotti leads an illustrious career. He has worked behind the bars at some of the best hotels around the world, including the Savoy in London and Mandarin Oriental in Singapore.

As of 2020, Michele has held the title head of bars at the Gleneagles Hotel in Perthshire, Scotland. In this role, he heads the programs at 11 F&B venues on the property, overseeing dozens of bar professionals.

On this episode, Michele and Bar Hacks podcast host David Klemt talk about mentorship, interviewing potential bartenders, menu development, using a flavor map when assigning new cocktail builds to bar team members, finding inspiration, interesting hotel guests, bespoke glassware, investing in platforms and programs that boost staff retention, and more.

Spotify link

Apple Podcasts link

Episode 96 with Lynnette Marrero

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

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

Spotify link

Apple Podcasts link

Episode 95 with Bob Peters

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

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

Spotify link

Apple Podcasts link

Episode 93 with Adrián Michalčík

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

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

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

Spotify link

Apple Podcasts link

Episode 91 with Charles Joly

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

The conversation also touches on spirits categories that appear to be dominating or otherwise seeing a big lift; advice for aspiring career bartenders; and advice for operators who want to succeed in today’s restaurant and bar world.

Spotify link

Apple Podcasts link

Episode 84 with Roberta Mariani

Bar Hacks host David Klemt sits down with Roberta Mariani, Global Brand Ambassador for MARTINI. The two discuss a range of topics, including Roberta’s journey through hospitality, lessons learned working at some of the best hotels in London and opening Bar Tremini in Soho, the guest experience, aperitivo culture, and more. Roberta and David also discuss why now might be the best time to introduce guests to Aperitivo Hour as an alternative to Happy Hour, the Negroni Sbagliato “controversy,” MARTINI’s Non-Alcoholic range, and the cocktails need to put on their menus to bring aperitivo culture into their restaurants, bars, and hotels.

Spotify link

Apple Podcasts link

Episode 81 with Paul Mathew

Paul Mathew, bartender, bar owner, and founder of Everleaf, sits down with Bar Hacks podcast co-host David Klemt. In this fun and informative episode, Paul shares his journey through bartending and bar ownership, and his entry into the drinks business. Non-alcoholic aperitif brand Everleaf is the culmination of Paul’s many years as a conservationist botanist, knowledge of plants, and nearly 30 years in the bar business.

Spotify link

Apple Podcasts link

Episode 59 with Theo Rutherford

Whiskey expert, spirits judge, and sommelier Theo Rutherford stops by the Bar Hacks podcast to talk about Bib & Tucker Small Batch Bourbon, a prominent addition to the Deutsch Family of wine and spirits. Theo shares the Bib & Tucker brand story, what sets the brand apart from other bourbons, and why the 6 Year expression appeals to all categories of whiskey drinkers. He also shares tips for tasting bourbon, including how easily Bib & Tucker wins over non-whiskey drinkers. Listen now to learn why Theo wants you to smell everything and stop swirling your whiskey at tastings.

Spotify link

Apple Podcasts link

Episode 58 with Ivy Mix and Conor McKee

Ivy Mix returns to the Bar Hacks podcast with Conor McKee, a partner in her off-premise endeavor FIASCO Wine and Spirits. Mix, McKee and third partner Piper Kristensen signed FIASCO’s lease a month before the pandemic halted life as we knew it in its tracks. So, they spent the next several months doing demolition and renovation. This conversation highlights the importance of partnering with the right people, even if that means having different partners for different projects; setting aside ego to ask partners who may know more about your new business than you; and leveraging your shared experience to deliver the best service possible to your clientele. If you’ve wondered about taking your on-premise experience to the off-premise space, this is a can’t-miss episode!

Spotify link

Apple Podcasts link

Episode 57 with Collin De Laval

Código 1530 not only has an intriguing story, the brand values authenticity and heritage. Company mixologist Collin De Laval stops by the Bar Hacks podcast to share the Código 1530 story with co-host David Klemt. The two discuss Código’s notable past, handmade approach to their entire production process, innovative products, unique foray into mezcal, shooting high-end spirits, and more.

Spotify link

Apple Podcasts link

Episode 54 with Ivy Mix and Lynnette Marrero

Speed Rack co-founders Ivy Mix and Lynnette Marrero come on the podcast to talk about breast cancer awareness and the role the all-female high-speed bartending competition plays in raising money for breast cancer research. Mix and Marrero also share their thoughts on nurturing work cultures that promote women, creating venues that are safe for female guests and staff, how to approach mentorship, their favorite spirits, and more.

Spotify link

Apple Podcasts link

Episode 52 with Lynn House

Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill, drops by Bar Hacks to speak with host David Klemt about the second annual Old Fashioned Week. Elijah Craig is seeking to raise at least $100,000 for the Restaurant Workers’ Community Foundation, an advocacy and action nonprofit created by and for restaurant workers.

Lynn and David also discuss bourbon, rye, hospitality, building balanced cocktails, and how trust plays a role in educating guests so you and your team can introduce them to new drinks and experiences.

Spotify link

Apple Podcasts link

Episode 50 with Travis Tober

Episode 50! The only way to celebrate such a big milestone is with an incredible guest. We’re excited to bring you Travis Tober of Nickel City and Old Pal. Travis and his partners opened the first Nickel City in Austin in 2017. The Forth Worth location opened its doors during the pandemic in October 2020. Travis then opened Old Pal in Lockhart, TX, just a few months ago.

In our 50th episode, Travis explains the difference between a dive bar and a neighborhood bar, and notes that both Nickel City locations are “anytime bars” that welcome everyone. He also shares his hospitality journey, which saw him go from Buffalo, NY, to Florida, Las Vegas, and ultimately Texas; tips for staying on brand; hiring and retaining team members; how the hospitality industry is the entertainment industry; supporting the community during a crazy winter storm; location scouting; how there’s no better time to open a bar or restaurant than right now; and much more.

Spotify link

Apple Podcasts link

Episode 47 with Tony Abou-Ganim

The legend, the icon, the one and only Tony Abou-Ganim stops by Bar Hacks to chat with co-host David Klemt. The two discuss this year’s Helen David Relief Fund at the USBG Foundation fundraising events, Helen David and the Brass Rail’s legacy, current drink trends, and more.

Spotify link

Apple Podcasts link

Episode 45 with Bob Peters

Revered bar pro Bob Peters swings by the Bar Hacks podcast to chat with co-host David Klemt about a wide array of topics: his love-hate relationship with the words “pivot” and “layered”; lessons learned over more than two decades behind the bar; hiring and training bar staff; how he always seems to have the coolest new bar equipment, including the new Ripples 2.0 and Stündenglass gravity smoker; Bob’s current go-to cocktail, spirit, beer and wine; and so much more. You’ll also learn about Bob’s exciting new endeavor, CocktailClass.com. You don’t want to miss this episode. Strap in—this is a fun one!

Spotify link

Apple Podcasts link

Episode 40 with Trevor Schneider

We’re excited to present episode 40! For the big four-oh we speak with Trevor Schneider, the United States Reyka Vodka brand ambassador. Trevor shares what sets Reyka apart from other vodkas and brands, lessons learned during a career in which he worked at several types of bars throughout New York City, surviving the weeds with the Bartender Ballet, his preferred Espresso Martini recipe, vodka infusions, and more!

Spotify link

Apple Podcasts link

Episode 39 with Anthony “Terry” Bohlinger

Anthony “Terry” Bohlinger, national brand ambassador for new William Grant & Sons whiskey brand Fistful of Bourbon, drops by Bar Hacks. Terry talks with podcast co-host David Klemt about launching a brand during a pandemic, representing an irreverent brand that doesn’t take itself too seriously, the hilarious videos Fistful of Bourbon created to introduce the brand, lessons learned during his journey in hospitality, and more.

Spotify link

Apple Podcasts link

Episode 36 with Jordan Bushell

Global Ambassador and engaging educator for storied brand Hennessy, Jordan Bushell, swings by Bar Hacks to chat with host David Klemt. When he attended a bartending class with a buddy he had no idea it would lead to celebrating three major Hennessy milestones over the course of a decade. The two talk about Master Blender’s Selection No. 4, how to share Cognac knowledge with bar teams and consumers, menu tricks, and much, much more.

Spotify link

Apple Podcasts link

Episode 32 with Michael Toscano

Woodford Reserve brand ambassador Michael Toscano stops by to talk about the Kentucky Derby, crafting the perfect Mint Julep, maximizing the operator-brand-rep relationship, and more.

Spotify link

Apple Podcasts link

Episode 28 with Tim Rita

Lyre’s Spirits crafts alcohol-free spirits that masterfully mimic their full-proof counterparts. Host David Klemt sits down with Lyre’s brand ambassador, bartender and buddy Tim Rita to chat about the brand. In this episode you’ll learn about one of the fastest-growing brands in one of the fastest-growing beverage categories.

Spotify link

Apple Podcasts link

Episode 27 with Armon Noori

It’s tax season and hospitality industry professionals have unique needs. Luckily, we have unique industry friends! Host David Klemt speaks with Armon Noori, an incredible Las Vegas bartender who also has a finance degree and an entrepreneurial spirit. Armon opened a tax preparation and financial services company called Industry Financial Services this with the mission of helping his fellow industry peers.

Spotify link

Apple Podcasts link

Episode 26 with Katie Stryjewski a.k.a. Garnish Girl

The Garnish Girl herself, Katie Stryjewski, dropped by the Bar Hacks podcast to talk with host David Klemt. Katie talks about her new book Cocktails, Mocktails, and Garnishes from the Garden, available today! This book is loaded with delicious recipes along with helpful information to elevate your drinks and grow your own ingredients and garnishes. Katie shares some of her favorite drinks, photography and social media tips, edible flowers, and more!

Spotify link

Apple Podcasts link

Episode 25 with Megan Breier

Happy International Women’s Day! One of our favorite people in the industry—and in life in general—popped by to speak with Bar Hacks host David Klemt. Megan Breier is one of the most engaging, entertaining and knowledgeable educators in the hospitality and spirits industries. In this episode, Megan explains what sets Maker’s Mark apart from other bourbons, some of the amazing activations she’s executed, Private Selection, Maker’s 101, Margie Samuels’ contributions to the brand and industry, and more.

Spotify link

Apple Podcasts link

Episode 20 with Vance Henderson

Host David Klemt kicks back and talks with Vance Henderson, national brand ambassador for Hendrick’s Gin. Before joining William Grant & Sons, Vance tended, managed and operated bars for several years. He proved himself at WG&S with Drambuie and then moved to Monkey Shoulder before taking on his role at Hendrick’s. He shares details of the brand-new Hendrick’s Lunar, his thoughts on branding, his best tips for hiring, and much more.

Spotify link

Apple Podcasts link

Episode 17 with 86 Politicians, part 2

Part two of host David Klemt’s talk with bar operator Yan Agaev and bartender Holly Tripp, founders of 86 Politicians.

Spotify link

Apple Podcasts link

Episode 16 with 86 Politicians, part 1

Part one of host David Klemt’s conversation with bar operator Yan Agaev and bartender Holly Tripp. Yan, fed up with how elected officials have continually damaged the hospitality industry throughout the Covid-19 pandemic, posted a video shot and edited by Holly that spread across social media like wildfire. The duo founded 86 Politicians, a peaceful grassroots movement intended to hold politicians accountable for the harm they’ve caused the industry and their inaction on targeted financial relief.

Spotify link

Apple Podcasts link

Episode 14 with Joann Spiegel

In this episode, host David Klemt speaks with Joann Spiegel to dive deep into the global phenomenon that is Miracle, the annual Christmas-themed cocktail pop-up event. Back in 2014, nobody predicted how successful or expansive this event would become. Miracle has transformed into a juggernaut that involves months of careful planning, cocktail creation, logistics, partner liaisons, and much more behind-the-scenes preparation. The end result is a profitable and memorable pop-up that runs for 35 to 40 days.

Spotify link

Apple Podcasts link

Episode 12 with Jared Boller

The new host of the Bar Hacks podcast chats with Jared Boller, Canadian National Whiskey Ambassador at Proximo Spirits. Tending bar gave him the opportunity to live, work and travel around the world. Currently, he represents brands like Bushmills and Proper No. Twelve at Proximo Spirits in Canada. Jared discusses his journey through the world of hospitality and how operators can benefit more from working with brand ambassadors.

Spotify link

Apple Podcasts link

Cheers to the bartenders across the world!

Image: Los Muertos Crew on Pexels

Bar Nightclub Pub Brewery Winery Staff Talent Consulting

Top