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November 13, 2023by David Klemt David Klemt No Comments

Gen Z Shifting the Restaurant Landscape

Gen Z Shifting the Restaurant Landscape

by Nathen Dubé

I think we can admit every demographic snaps pics of their food now.

The next wave of restaurant guests is ready to be won over. Our industry is on the cusp of a monumental shift, and Generation Z is at the helm.

As they come into their own, both socially and economically, this vibrant generation is poised to redefine dining as we know it. With their digital-first mindset, staggering spending power, and penchant for loyalty, Gen Z is a demographic that no restaurant can afford to overlook.

Comprising nearly a quarter of the American economy, Gen Z is a force to be reckoned with. Born in 1993 or later, they command an awe-inspiring $250 billion in spending power.

But what’s truly remarkable is their approach to dining. Generally speaking, eating out is not an occasional indulgence for this generation; it’s a regular part of life.

In fact, the majority of Gen Zers frequent restaurants at least once a week, a statistic that’s all the more astonishing when you consider that many are not even old enough to drive.

As this generation matures and their financial standing improves, they are set to become the next wave of loyal restaurant patrons. To capture their attention and build lasting relationships, restaurants must focus on three pivotal areas: cutting-edge technology, customizable menus/personalization, and one-of-a-kind experiences.

By proactively adapting to meet the unique needs and desires of Gen Z, restaurants can not only win their business but also secure a prosperous future in an ever-evolving industry.

So, the question isn’t whether to adapt to Gen Z. Rather, the question is, how quickly can you do it?

The next generation of restaurant-goers is not just knocking at the door, they’re already here. And they’re ready to dine.

Technology

Generation Z is a digitally native cohort, seamlessly integrating smart technology into every facet of their lives—from smart cars to smartphones.

To engage with this generation of guests effectively, it’s imperative for restaurants to have a mobile-optimized online menu. Given Gen Z’s penchant for quick, easily digestible information, a streamlined, fast-loading menu is key.

Highlighting elements like flavors and health-conscious options can serve as compelling selling points.

The Digital Investment Dilemma

While the allure of digital innovation is undeniable, it comes with its own set of challenges, primarily financial.

However, there is good news.

Investing in robust digital systems is essential for ensuring a smooth guest experience. This investment often yields dividends in the form of operational efficiency and heightened customer loyalty—two factors crucial to long-term success.

Gen Z, in particular, is quick to embrace modern conveniences like alcohol delivery and digital ordering, signaling a clear trajectory for the restaurant industry’s future.

Additionally, many innovative tech solutions integrate with platforms operators use currently. Where this is the case, the new tools can enhance operations, automation, marketing campaigns, back of house, etc., which justifies the initial outlay.

Augmented Reality: A New Frontier in Dining

Augmented reality (AR) in the dining space is an emerging trend with boundless potential. Although the initial costs of integrating AR can be steep, the payoff in terms of guest engagement is substantial.

Imagine a dining scenario during which guests can use AR glasses or goggles to access nutritional information about their meal instantly. The possibilities are as limitless as they are exciting.

Staying ahead of the curve with tech ensures restaurants not only attract Gen Z but also offer an enhanced dining experience that sets them apart in a competitive market and attracts guests of all ages.

The future of dining is here, and it’s digital, customizable, and incredibly interactive. Are you ready to be a part of it?

Social Media

When it comes to capturing the attention of Gen Z, social media is a goldmine.

While Facebook may not be their platform of choice, YouTube, Instagram, and TikTok are where they’re most active.

These platforms are ideal for sharing quick, engaging six- to 15-second videos that resonate with Gen Z’s fast-paced and humorous nature. Bear in mind, video not only killed the radio star, it has surpassed static photography as the engagement format of choice.

And don’t underestimate the influence of even the youngest among them; they often have a significant say in family dining decisions.

Social Media: The Modern-Day Word-of-Mouth

In today’s digital landscape, social media isn’t just a platform—it’s a potent marketing arsenal.

Gen Z is particularly vocal about their dining experiences, often sharing them online for their followers to see. This user-generated content serves as invaluable, organic marketing that can drive both foot traffic and revenue.

In essence, social media has become the new word-of-mouth, and restaurants should actively encourage this form of authentic promotion.

The WiFi Factor

Offering free WiFi isn’t just a courtesy, it’s strategic.

By becoming a wireless hotspot, you’re also positioning yourself as a dining hotspot.

Free WiFi enables Gen Z patrons to stay connected, even while enjoying a meal with family or friends. They can easily share texts, photos, and perhaps even a glowing review, providing your restaurant with the kind of word-of-mouth advertising that money can’t buy.

By embracing these digital and social strategies, restaurants can not only attract the Gen Z audience but also create a dynamic, interactive dining environment that appeals to all.

The future of the restaurant industry is undeniably digital, and those who adapt will not just survive but thrive. Are you prepared for this exciting new chapter in dining?

Authenticity

The culinary landscape is evolving, and Gen Z is at the forefront of this transformation.

Authentic and Global Flavors: The Culinary Passport

In an era marked by globalization, Gen Z’s palate is as diverse as their worldview.

Their affinity for authentic, global flavors is more than a trend, it’s a reflection of a world where borders are increasingly blurred. As international cuisines become more accessible, they’re also becoming a staple on restaurant menus.

For restaurateurs, this provides an opportunity to diversify and enrich their culinary offerings.

Fusion: The Art of Culinary Innovation

Fusion foods are not merely a passing fad. Truly, fusion is a celebration of culinary creativity.

This trend allows chefs to push the boundaries of traditional cooking, often creating unique, high-value dishes that enhance a restaurant’s revenue potential.

In many ways, fusion embodies the inclusive and diverse spirit of Gen Z, making this culinary approach a hit among this demographic.

Experiential Dining: The Rise of the Experience Economy

The move towards experiential dining is part of a larger shift in consumer behavior, where experiences are valued over material goods.

Restaurants offering interactive experiences like cooking classes, wine tastings, or farm-to-table events are tapping into this lucrative trend.

Gen Z, in particular, is drawn to such experiential dining options, as well as to culinary fusions and fresh, natural ingredients.

A New Wave of Flavors and Dining Options

Unique flavors like yuzu, tamarind, and lemongrass are more than just exotic additions. These flavors and ingredients are becoming mainstream, particularly among Gen Z.

Educational food services, from grade schools participating in the National Restaurant Association’s Kids LiveWell program to college campuses offering “campus cuisine,” are also playing a role.

These institutions are introducing Gen Z to a wide array of international flavors and dietary options, including vegan, vegetarian, and gluten-free choices.

By understanding and embracing these trends, restaurants can position themselves as forward-thinking establishments ready to meet the diverse needs and preferences of Gen Z.

The future of dining is here, and it’s as varied, interactive, and global as the generation it serves. Are you ready to be a part of this culinary revolution?

Crafting the Ultimate Customizable Dining Experience

When it comes to dining, Gen Z values customization above all else. They want their meals tailored to their preferences, and they want them now.

While staples like burgers and pizza remain popular, it would be a mistake to pigeonhole their tastes.

According to Technomic’s The Generational Consumer Trend Report, Gen Z has a broader palate, embracing a range of global cuisines like Chinese, Mexican, and pasta at rates higher than any other generation.

A Melting Pot of Influences

This global appetite is more than just a random preference. Rather, it’s a reflection of Gen Z’s diverse background and the adventurous spirit of their Gen X parents.

But the driving force behind it all is the allure of customization.

Imagine a dining table where each person has their own uniquely crafted taco, creating a communal dining experience rich in personalization. This aligns perfectly with insights from Flavor & The Menu’s Generational Flavors report, which highlights the importance of affordability, value, and convenience to Gen Z diners.

The Customization Kings: Why Subway and Chipotle Reign Supreme

It’s no coincidence that eateries like Subway and Chipotle are among Gen Z’s favorites. These establishments have mastered the art of customization while also offering affordability and convenience—three key factors that resonate with this generation.

By recognizing and capitalizing on these trends, restaurants can craft the ultimate dining experience that not only appeals to Gen Z but also sets them apart in a highly competitive market.

The future of dining is customizable, diverse, and incredibly exciting. Are you prepared to meet the demands of this new generation of discerning diners?

Social Responsibility

A Win-Win for Brands and Consumers

For Gen Z, social responsibility isn’t just a buzzword, it’s a way of life. And this focus translates into tangible economic gains for restaurants.

Brands that actively engage in social responsibility have seen a four-percent uptick in sales. This demonstrates that doing good is also good for business.

This generation is more likely to patronize establishments that resonate with their values, making corporate social responsibility not just an ethical imperative but a savvy business strategy.

Health and Wellness: The New Currency

Gen Z’s emphasis on better-for-you options extends to their dining choices.

According to Technomic, features like recycling, sustainable food practices, and health-conscious menu items can significantly boost restaurant traffic.

But it doesn’t stop there.

This generation is willing to pay a premium for quality and health benefits, opening up lucrative revenue streams for restaurants that offer premium, health-focused menus. This is not a fleeting trend but a market shift, propelled by Gen Z’s prioritization of quality over quantity.

Sustainability: The Green Dividend

The push for sustainability is evolving from an ethical stance to an economic imperative. With government incentives encouraging eco-friendly practices and a consumer base willing to pay extra for sustainable options, going green is increasingly profitable.

This creates a virtuous cycle where businesses can contribute to environmental conservation while also boosting their bottom line.

By aligning with these core values—social responsibility, health and wellness, and sustainability—restaurants can attract the discerning Gen Z but also position themselves for long-term success in a rapidly evolving market.

The future of dining is socially responsible, health-conscious, and eco-friendly. Are you ready to embrace it?

The Social Hub

Coffee Shops as Gen Z’s Gathering Grounds

Starbucks and similar coffee shops have become social hubs for Gen Z.

Offering specialty coffee experiences in an adult-like setting, these establishments have become the go-to spots for socializing among those too young for adult beverages.

A Diverse Palette of Beverages

When it comes to drinks, Gen Z’s preferences are as diverse as their food choices.

While soda remains a popular option, this generation is also more inclined than others to opt for healthier alternatives like lemonade, bottled water, fruit juice, and smoothies.

Highlighting these better-for-you options can be a smart move for restaurants looking to cater to this health-conscious demographic.

Nutritional Transparency: A Win for All

In a world where regulatory scrutiny around food labeling is intensifying, transparency is key.

Restaurants that provide nutritional information voluntarily not only cater to the health-focused mindset of Gen Z but also position themselves as responsible businesses in the eyes of both regulators and the broader community.

In Conclusion: The Future of Dining is Here, and It’s Gen Z

As we’ve explored, Gen Z is redefining the dining landscape in numerous ways—from their penchant for customization and global flavors to their focus on social responsibility, health, and sustainability.

By understanding and adapting to these multifaceted preferences, restaurants can not only attract this influential demographic but also set themselves up for long-term success in an ever-changing industry.

The future of dining is not just about food; it’s about creating an experience that resonates with the values and lifestyles of the next generation of consumers.

Are you ready to be a part of this exciting culinary evolution?

Image: Yoav Aziz on Unsplash

November 3, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2023

5 Books to Read this Month: November 2023

by David Klemt

Our inspiring and informative November book selections will help you and your team transform your operations and F&B programming.

This month, we look at a new branding and marketing book. We also dive into agave spirits and cuisine from the Canadian Prairies.

There’s an eye-opening exploration into the topic of technology, culture, and the “alignment problem,” as well.

To review the book recommendations from October 2023, click here.

Let’s jump in!

The Restaurant Marketing Mindset: A Comprehensive Guide to Establishing Your Restaurant’s Brand, from Concept to Launch and Beyond

If you haven’t had the opportunity to hear Chip Klose speak, look into his books. His latest The Restaurant Marketing Mindset, came out in early October. As the title suggests, this book is for anyone who’s struggling with branding and marketing, or who simply wants a fresh perspective on this crucial element of operations.

From Amazon: “Restaurants boast some of the highest failure rates of any industry, yet even worse is the sheer number of concepts that struggle just to break even. In The Restaurant Marketing Mindset, Chip Klose introduces a series of mindset shifts and actionable frameworks to help owners and operators finally take control of their marketing.

With more than twenty years of operational experience—plus an MBA in food marketing—Klose has the authority, experience, and track record needed to speak confidently on the subject. Each lesson stacks one on top of the other, giving the reader a step-by-step plan to attract more diners, retain those diners, and spark word of mouth with the ones who matter most.

This book is for any chef, owner, or operator who’s ever felt overwhelmed when it comes to marketing their restaurant. Each chapter is filled with powerful insights to help you build a more profitable (and sustainable) business.”

Pick it up today!

Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies

This engaging cookbook features 1oo traditional and creative recipes highlighting Canadian Prairie cuisine. These seasonal, farm-to-table recipes are sure to impress your guests.

From Amazon: “No matter the season, the Prairies are all about preserving every ounce of food, so of course there’s also tons of helpful tips and tricks on reducing food waste. There’s even a Staples chapter with recipes for stocking your pantry to keep you cooking all year long. Both a love letter to Canada’s grandest provinces and an indispensable collection of recipes, Prairie is as inviting and bountiful as the region it celebrates.”

Agave Spirits: The Past, Present, and Future of Mezcals

The authors of this informative book visited eight Mexican states to learn all they could about mezcal. By extension, they learned not only about traditional production but also where this hugely popular spirits category is headed for the future.

From Amazon: “The result of the authors’ fieldwork and on-the-ground interviews with mezcaleros in eight Mexican states, Agave Spirits shows how traditional methods of mezcal production are inspiring a new generation of individuals, including women, both in and beyond the industry. And as they reach back into a rich, centuries-long history, Nabhan and Suro Pinera make clear that understanding the story behind a bottle of mezcal, more than any other drink, will not only reveal what lies ahead for the tradition―including its ability to adapt in the face of the climate crisis―but will also enrich the drinking experience for readers.”

The Alignment Problem: Machine Learning and Human Values

When we build automated systems, we’re placing a lot of trust in our expertise. And because humans are fallible, the systems we build are far from perfect.

From Amazon: “Today’s ‘machine-learning’ systems, trained by data, are so effective that we’ve invited them to see and hear for us—and to make decisions on our behalf. But alarm bells are ringing. Recent years have seen an eruption of concern as the field of machine learning advances. When the systems we attempt to teach will not, in the end, do what we want or what we expect, ethical and potentially existential risks emerge. Researchers call this the alignment problem.”

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

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

October 9, 2023by David Klemt David Klemt No Comments

Leisure and Hospitality Adds 96,000 Jobs

Leisure and Hospitality Adds 96,000 Jobs

by David Klemt

Update: The figure of 61,000 restaurant and bar jobs was adjusted to 48,300 after revisions.

The latest report from the US Bureau of Labor Statistics reveals that the outlook looks promising for hospitality.

Put together, leisure and hospitality added 96,000 jobs in September. However, hospitality certainly leads the way according to the most recent report.

In particular, the news is wonderful for the restaurant and bar sector. Adding 61,000 jobs in September, “food services and drinking places” are back to February 2020 levels.

Put more simply, restaurants and bars are back to pre-pandemic employment numbers. It has taken more than three years, but we can finally breathe a collective (but cautious) sign of relief.

In fact, one in five jobs created in September was in a restaurant or bar. That’s incredible growth and welcome news.

But reaching this point hasn’t been easy. Operators, along with restaurant and bar workers, have clawed their way through the past several years.

The industry has changed, and operators need to avoid the temptation of regressing. Yes, employment levels are back to where they were before the pandemic. Worker and guest expectations will not return to where they were before February 2020. The changes are here to stay.

Lodging/Accommodation

Unfortunately, not every sector of hospitality is back to pre-pandemic employment levels.

First, the positive news. Lodging (or accommodation, if you prefer) did add jobs in September. Whereas restaurants and bars rose 61,000 jobs, lodging is up 16,000.

That’s good growth and reason to be optimistic regarding that sector. That’s where the good news ends when it comes to hard employment numbers.

On the negative side, lodging hasn’t yet returned to pre-pandemic employment levels. In fact, the sector is remains down by 217,000 jobs when compared to February 2020.

Should lodging/accommodation continue to add jobs at this pace, we could see a full recovery in Q4 2024.

However, the past few years have been an eyeopener for many lodging and accommodation operators. Many hotels, for example, have reduced the sizes of their teams.

It’s possible that as long as guest feedback remains positive, hotels and resorts will continue to operate with smaller teams. Indeed, technological innovations have made it simpler for mid- and large-scale properties to pare back labor.

Takeaway

While returning to pre-pandemic employment levels in restaurants and bars is great news, we must still be cautious.

This is a delicate situation, and one month of growth isn’t enough to shout, “We’re back!” There’s reason to be optimistic, to be sure, but adding jobs is just one part of an equation that features many variables.

For example, the unemployment level in the US remains unchanged at 3.8 percent.

So, be optimistic. Allow yourself to feel some hope. But be cautious. Continue to work toward empowering your teams, increasing traffic and revenue, mastering the guest experience, and achieving short- and long-term goals.

Image: George Pagan III on Unsplash

October 4, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: October 2023

5 Books to Read this Month: October 2023

by David Klemt

Our inspiring and informative October book selections will help you and your team transform your vision for your business into a successful story.

This month, we’re taking a good look at independent hotel operations, including checking out the wonderful guest experience a rustic lodge can deliver. We also dive into operations and brand strategy.

Oh, and we get inspiration from a company founder who turned $50 into a $30 billion-per-year, globally recognized brand.

To review the book recommendations from September 2023, click here.

Let’s jump in!

INDIE HOTEL: Why Hoteliers Are Breaking Free from Chains and Choosing Independence

I picked up INDIE HOTEL just a day or two after it was released. Written by Jeremy Wells, one of the brilliant minds behind the recently opened Ozarker Lodge, this book examines the shifting hospitality landscape.

From Amazon: “The hospitality industry is exciting and always evolving. One of the most exciting shifts in recent years is the growing popularity of independent, boutique hotels. While chains are here to stay, I believe the days of franchise domination are numbered. Traveler preferences are changing, and technology, once available only to chains, is becoming more accessible. As a result, more and more hoteliers will continue to make the leap into independence—breaking free from chains and enjoying a newfound freedom.”

Order your copy today!

Lodge: An Indoorsy Tour of America’s National Parks

We’re firm believers of looking everywhere for inspiration. Lodge may not be a how-to book for hoteliers but it speaks to the importance of the guest experience. Moreover, it shows that while midscale and luxury hotels and resorts seem to popping up all over, a rustic lodge that encourages disconnecting and recharging definitely still has its place in hospitality.

From Amazon: “Max Humphrey shines a light on 10 rustic National Park lodges in all their airy, timeworn splendor. No historic photos here; the images of the architecture and interiors are as they look today, highlighting these storied places in a fresh, alluring way. Sure, the lobbies are the main stage, but Humphrey touches on grand dining rooms, guest rooms, and rustic canteens alike. He writes about the buildings themselves in terms of the historical goings-on at the time, why they were built, and the players involved, highlighting notable architectural moments and period-specific furnishings. A smattering of pop culture history adds extra bursts of levity throughout.”

Grab it today.

Future Hospitality: Impactful Brand Experiences that Drive Sustainable Growth, Happier Guests, and Inspired Staff

Since the latest Jeremy Wells book kicks off this list, let’s take a look at his first book.

Future Hospitality drives home a simple but powerful principle that KRG shares. Put simply, hospitality is a mindset. This book also explains how an operator’s brand strategy plays a significant role in embodying that important principle.

From Amazon: “The purpose of this book is to help you understand the significance of making people feel good, and how the principles of strategic brand development can dramatically influence how you go about doing it.

“Without the core foundational component of a brand strategy in place at your business, I believe that you’ll be fighting an uphill battle that you don’t need to fight. If your business means anything to you, then you need to make it mean something to others.”

Order your copy here.

Shoe Dog: A Memoir by the Creator of NIKE

Again, we don’t always have to look at the hospitality industry for inspiration or lessons. We can learn from businesses that appear to have nothing to do with our own.

There are several lessons we can learn from Phil Knight and his leadership of Nike. For example, the following quotes are attributed to Knight:

“Don’t tell people how to do things, tell them what to do and let them surprise you with their results.”
“Let everyone else call your idea crazy; just keep going. Don’t stop. Don’t even think about stopping until you get there, and don’t give much thought to where ‘there’ is. Whatever comes, just don’t stop.”

From Amazon: “In 1962, fresh out of business school, Phil Knight borrowed $50 from his father and created a company with a simple mission: import high-quality, low-cost athletic shoes from Japan. Selling the shoes from the boot of his Plymouth, Knight grossed $8000 in his first year. Today, Nike’s annual sales top $30 billion. In an age of start-ups, Nike is the ne plus ultra of all start-ups, and the swoosh has become a revolutionary, globe-spanning icon, one of the most ubiquitous and recognisable symbols in the world today.”

Pick up your copy.

Bar Hacks: Developing The Fundamentals for an Epic Bar

If you have yet to read Bar Hacks, written by KRG Hospitality president and Bar Hacks podcast creator Doug Radkey, you need to pick your copy up today.

Without an understanding and appreciation of the fundamentals, long-term success is essentially an impossibility.

Image: Mikołaj on Unsplash

"Think about things differently" neon sign

October 3, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: October 2023

Program for Unique Holidays: October 2023

by David Klemt

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

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

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

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

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

For our September 2023 holidays list, click here.

October 4: National Golf Lover’s Day

There’s a lot of focus on the growth of pickleball in the US and Canada. However, there’s another sport that has been experiencing sizable growth: golf.

Owing in part to the explosive popularity of concepts like TopGolf and Drive Shack, more people have been getting into golf. The past few years has seen “0ff-course” golfers convert to off-and-on-course golfers. If you have golf simulators, Golden Tee, or operate a sports bar or golf-focused concept, this is your holiday!

October 5: National Get Funky Day

Funky rums, funky agate spirits… If there was ever a day to introduce your guests to the funky spirits in your inventory, it’s National Get Funky Day.

October 6: Inbox Zero Day

We can all use a reason to unplug and take a personal day. Hey, the start of October is a great reason to encourage your guests to make their emails as read and spend that personal day at your restaurant or bar.

October 11: Southern Food Heritage Day

Chicken-fried steak. Biscuits and gravy. Southern barbecue. BBQ pulled pork. Fried catfish. There are a nearly endless number of incredible Southern food menu items you can showcase and put your stamp on during this holiday.

October 14: National Motorcycle Ride Day

Yes, I’m including this holiday because I’ve gotten into motorcycles over the past couple of years. However, my motives aren’t entirely selfish. Becoming a go-to spot for groups of guests on bikes can be lucrative.

Just make your menu has plenty of low- and no-alcohol options.

October 16: National Liqueur Day

Not only are there a multitude of liqueurs that pair well with fall flavors, they’re perfect for creating low-ABV sips. Reverse cocktails are a great way to appeal to guests looking for easy-drinking, sessionable sips. And they just happen to be excellent for creating LTO cocktail menus.

October 20: International Chefs Day

If there was ever a day to let your chef and his brigade show off, here it is. Let them create a seasonal prix fixe or LTO menu that shows your guests why your team is the best in the area.

October 21: Apple Day

When temperatures drop and we finally find ourselves in the fall, the pumpkin spice descends upon us. The past couple of years, those menu items haven’t even had the courtesy of waiting for summer to end before making their first appearances.

Well, pumpkin spice isn’t the only fall flavor people want when the weather gets cooler. Sure, PSLs are popular, but you should also be highlighting apple on your food and drink menus.

October 22: National Make a Dog’s Day

There are a couple of ways to make a dog’s day. You and your team can help organize an adoption event and help dogs find their forever homes. (Don’t worry, I’m not going to be “funny” and say furever homes instead.)

If your bar or restaurant has a clean outdoor area, you can also encourage guests to bring them dogs. Have plenty of water and dog-friendly treats available to make their day.

October 30: Mischief Night

Also known as Devil’s Night, particularly in Detroit, Mischief Night is all about cutting loose. Well, most bars are the perfect place for people to cut loose and unwind.

Of course, we don’t want people to vandalize the bar or set fire to anything, so make sure you’re encouraging guests to party and not be malicious toward one another or the community.

Image: Ivan Bertolazzi on Pexels

Closeup view of buttons on vintage, antique cash register

September 28, 2023by David Klemt David Klemt No Comments

SevenRooms Reveals Revenue Management Tool

SevenRooms Reveals Revenue Management Tool

by David Klemt

Just when you think SevenRooms is done launching new solutions for the year they announce a new tool that will excite operators.

That new tool is Revenue Management. Much more than “just another” plugin, SevenRooms Revenue Management is an engine.

This new engine is feature-rich and automates a number important tasks. In fact, one feature in particular has our attention: the “do-it-for-me” function.

What does that feature give operators the power to accomplish while saving time and labor costs? Below are just a handful of benefits:

party size recommendations
dining duration configurations
decrease last-minute cancellations via cancellation policy implementation
floor plan configuration recommendations

Should this automation feature prove easy to understand and use, we can see that this latest tool may become the most popular among SevenRooms users.

To learn more about Revenue Management, scroll down to the latest SevenRooms press release.

Growth Recap

Let’s take a look at just some of the growth SevenRooms has achieved over the course of just the past few years.

March 2021: SevenRooms appoints Pamela Martinez as the company’s chief financial officer.
September 2021: SevenRooms announces a multi-year partnership with TheFork. The partnership is big news for operators throughout Europe and Australia. Further, the partnership illustrates how the company is pursuing global growth.
October of 2021: The company forms a partnership with Olo. This ensures clients who also use Olo are able to capture data from a key group: off-premise customers. That data creates profiles for such customers automatically. That means operators can learn more about—and effectively market to—customers who engage with them via online orders.
December 2021: SevenRooms and ThinkFoodGroup—the hospitality company behind Chef José Andrés’ portfolio of restaurants—make their partnership public. Interestingly, this partnership also includes ThinkFoodGroup joining SevenRooms in an advisory role.
January 2022: The platform announces the hiring of a chief revenue officer, Brent-Stig Kraus.
December 2022: SevenRooms enters into a partnership with Competitive Social Ventures.
January 2023: The company announces the appointment of their first-ever chief marketing officer.
March 2023: SevenRooms announces that Danny Meyer and EHI are investors in the platform. Following that announcement, SevenRooms launches Email Marketing Integration less than two weeks later.
May 2023: The company drops their Pre-Shift tool. Two weeks after that launch, SevenRooms announces a new global partnership with Marriott.

Most platforms launch a new solution or announce new partnerships once or twice per year. Not SevenRooms. And it’s this constant growth that encourages us to recommend the platform to our clients.

SEVENROOMS LAUNCHES REVENUE MANAGEMENT TO HELP OPERATORS INCREASE SALES & PROFITABILITY

Automated revenue management solution will provide restaurants with the tools they need to optimize their operations and fill more seats, more often

NEW YORK (September 28, 2023) – SevenRooms, a guest experience and retention platform for the hospitality industry, today announced the launch of a new solution for restaurants: Revenue Management. The product serves as an engine for operators to generate more sales and profitability from the same seats, using data science to recommend how to optimize availability and increase table utilization.

To survive current economic conditions, restaurants need solutions that can save them time, reduce their labor costs and increase their sales and profits. Inspired by effective revenue management strategies long-used by the travel industry, Revenue Management extends this practice to the restaurant industry. The product automates these processes without the need for analysts, additional staff or high-priced consultants to manage changes, helping to:

Fill more seats, more often to increase sales by reducing the time seats sit empty
Save time and reduce burdensome labor costs by automating in-depth analysis, quickly making changes with a ‘do-it-for-me’ option
Provide operators with easy-to-digest insights along with ready-to-use actions that demystify proven steps taken by revenue leaders

Other systems on the market today may offer reporting on a handful of insights, but none help operators immediately action revenue-focused suggestions with a ‘do-it-for-me’ option that has an instant impact on their operations. Sample actions include recommendations on party size or dining duration configurations, when to institute cancellation policies to decrease last-minute cancellations, floor plan configuration recommendations and more. Diners also benefit, with more available reservations, a better dining experience (e.g. being sat on time and not being rushed out the door) and more unique experiences and offerings to choose from when dining out as operators have more time to focus on the guest experience.

Notably, Revenue Management also gives operators insights into how much demand was missed across booking channels by summarizing data on recent reservation attempts. This helps operators better manage these channels and optimize their books to offer more reservations across their most profitable channels.

“With Revenue Management, we are delivering on our promise to help operators make more money, providing a product that automatically executes on strategies used by the most successful hospitality brands throughout the world – without having to add team members or search out implementation experts,” said Angela DeFranco, VP of Product at SevenRooms. “This tool is both proactive and reactive, helping operators uncover untapped opportunities while simultaneously working to identify potentially harmful configuration issues that may restrict venues from maximizing sales and profitability. Today’s operators are busier than ever, and we are excited to bring Revenue Management to hospitality operators, helping them automatically fill more seats, more often while continuing to elevate their guest experiences.”

For more details on SevenRooms’ newest innovations, please visit sevenrooms.com/new.

About SevenRooms

SevenRooms is a guest experience and retention platform that helps hospitality operators create exceptional experiences that drive revenue and repeat business. Trusted by thousands of hospitality operators around the world, SevenRooms powers tens of millions of guest experiences each month across both on- and off-premises. From neighborhood restaurants and bars to international, multi-concept hospitality groups, SevenRooms is transforming the industry by empowering operators to take back control of their businesses to build direct guest relationships, deliver exceptional experiences and drive more visits and orders, more often. The full suite of products includes reservation, waitlist and table management, online ordering, mobile order & pay, review aggregation, email marketing and marketing automation. Founded in 2011 and venture-backed by Amazon, Comcast Ventures, PSG and Highgate Ventures, SevenRooms has dining, hotel F&B, nightlife and entertainment clients globally, including: Marriott International, MGM Resorts International, Mandarin Oriental Hotel Group, Wynn Resorts, Jumeirah Group, Hard Rock Hotels & Resorts, Wolfgang Puck, Michael Mina, Bloomin’ Brands, José Andrés Group, Union Square Hospitality Group, Australian Venue Company, Altamarea Group, AELTC, The Wolseley Hospitality Group, Dishoom, Live Nation and Topgolf. www.sevenrooms.com

Image: Erik Mclean via Pexels

The Passalacqua hotel on Lake Como in Italy

September 25, 2023by David Klemt David Klemt No Comments

The Best Hotel in the World is in Italy

The Best Hotel in the World is in Italy

by David Klemt

An intimate, 24-key property with extraordinary views of Lake Como holds the number-one spot on the first-ever World’s 50 Best Hotels list.

Unquestionably, every hotel on the list is incredible. Clearly, the World’s 50 Best is making their standards clear. Truly, I don’t envy the task the voters and academy chairs will face in organizing the 2024 list. (I do envy their travels and hotel stays, of course.)

Passalacqua, once a villa owned by a count, has earned the World’s 50 Best Hotels crown.

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Interestingly, a number of the hotels on the inaugural World’s 50 Best Hotels list are similar in size to Passalacqua, as far as number of keys goes. Like the number-one hotel, Aman Venice (no. 14) also has 24 keys. The Singita Lodges (no. 15) at Kruger National Park have 23 keys. Finally, Nihi Sumba (no. 18) has 27 keys, though they’re all separate villas.

Of course, Passalacqua also features separate buildings.

At the top of the property sits the Palazz, a decadent but elegant country home. Heading toward Lake Como from the Palazz, guests encounter the luxe Villa. Following are the bar, pool, fitness center, bocce court, tennis court, and acres of immaculate gardens. Overlooking the alluring waters of Lake Como is the Casa al Lago, literally “the House by the Lake.”

Through the Palazz, Villa, Casa al Lago, and seven acres of gardens, Passalacqua delivers a unique interpretation of luxury.

La Villeggiatura

I’m certain that when some people hear “best hotel” they immediately picture opulent temples built to deliver the highest level of hospitality to the elite among elite guests.

However, luxury, opulence, elegance, decadence… In the hospitality world, particularly in the five-star segment, there are multiple interpretations of those words.

On one end of the spectrum a concept can be ostentatious, pretentious. And on the other, an operator and their team can take great pains to ensure they deliver an experience that simply whispers luxury.

Passalacqua approaches luxury and indulgence with intention. There’s no question that the villa, built in the late 1780s for Count Andrea Lucini Passalacqua, is opulent. Villa Pasalacqua was put up for auction by its previous owner, an American banker, and purchased by the De Santis family in 2018. The family, who also operate the stunning, 84-key Grand Hotel Tremezzo, partnered with interior design studio BAMO for a three-year restoration. The results, of course, are breathtaking.

Breathtaking but restrained. Passalacqua’s guiding principle is to allow its guests to experience la villeggiatura. While some English speakers translate this concept to a vacation or getaway, it’s much more than that to Italians.

La villeggiatura, traditionally and to the Passalacqua team, means to leave one’s city home and travel for a stay in a country home, often for an entire season. The De Santis family delivers on this concept, adhering to their mission to ensure that Passalacqua guests feel as though their relaxing and recharging at their home in the country.

Considering what the collective at BAMO has to say about the property, the villa itself dictated that they honor la villeggiatura during the restoration of the property.

Quiet Luxury

Luxury and indulgence go beyond interior and exterior design, of course. Those elements are also about more than simply anticipating and catering to a certain level of guest’s every whim.

One of my favorite components of Passalacqua is the approach to food and beverage.

We’re talking about a property in Italy that has been ranked the best in the world; F&B must be part of the discussion.

The approach, according to Passalacqua, is to immerse guests in a feeling. That feeling is that they’re staying at their own country home or the elegant home of an Italian friend.

So, a guest may find their way to the kitchen. And that guest may find themselves chatting with the brigade, and then learning how to make pasta or tasting through wines that were just delivered.

Forget the chef’s table—this is an invitation to the chef’s home.

From what I can find, the F&B program at Passalacqua is incredible but unpretentious. It’s a carefree breakfast, an airy lunch with new friends, and an intimate yet convivial dinner with one’s favorite people.

This is quiet luxury and indulgence, and, to me, is what sets Passalacqua apart.

What World’s 50 Best Hotels Says

For further insight into why Passalacqua boasts the title of Best Hotel in the World, consider the following:

“Set within spectacular terraced gardens and unfolding over just 24 rooms in an 18th-century villa, Passalacqua is a showcase of the finest Italian craftsmanship in a sumptuous riot of ornate Baroque elegance. Ceiling carvings, original frescoes, Murano chandeliers and perfectly manicured gardens: it all comes together in a sublime retreat.

“The hotel is the creation of the De Santis family, whose history in hospitality is manifest throughout the Passalacqua operation. Each element of the hotel, from its lauded design to its formidable staff and breathtaking location, works in total symbiosis to earn the establishment the inaugural title of The World’s Best Hotel 2023.”

The World’s 50 Best Hotels continues:

“From its perch amid private grounds in Moltrasio, the hotel’s 24 rooms are spread out over three buildings: the main villa, the eight-room Palazz (housed in the former stables with giant original exposed beams) and the four-suite Casa al Lago down by the lake. Inside, Italian craftsmanship abounds with original frescoes and ceiling carvings that are further embellished with gilded mirrors, 19th-century portraits, lacquered antique tables, Murano chandeliers and Il Bronzetto light fittings. Outside, seven acres of perfectly manicured terraced gardens with olive groves, mimosa, roses and magnolia lead to the sexy pool terrace which is dotted with vibrant JJ Martin-designed parasols that add a cheeky, fashionable flair to the otherwise classic opulence.”

Congratulations to the owners and team behind Passalacqua! And congratulations to the 49 other spectacular hotels and resorts on the list.

Cheers!

Image: Stefano Anzini / Passalacqua

Josué Gonzaléz for the Rémy Martin "Que Viva Rémy Sobremesa" campaign

September 15, 2023by David Klemt David Klemt No Comments

Rémy Martin Pays Homage to Sobremesa

Rémy Martin Pays Homage to Sobremesa

by David Klemt

Mixologist Josué Gonzaléz for the Rémy Martin “Que Viva Rémy Sobremesa” campaign

Rémy Martin is teaming up with the Hispanic Restaurant Association to celebrate Hispanic Heritage Month by honoring a post-dinner tradition.

That tradition, an important element of a number of Hispanic cultures, is called “sobremesa.” Translating to “at the table” or “upon the table,” sobremesa is the period of time after a meal during which people relax, chat, and digest.

This is, of course, one of the most important elements of a great meal and gathering of friends and family. While sobremesa may fly in the face of the “turn-and-burn” approach to operation, a hallmark of a wonderful time out at a restaurant is the post-meal vibe.

Are guests lingering with smiles on their faces, ordering post-dinner drinks and chatting, giving off a good energy? That would indicate an operator and their team have delivered excellent service and a memorable guest experience.

To celebrate Hispanic Heritage Month and sobremesa, Rémy Martin is launching a new campaign: “Que Viva Rémy Sobremesa.”

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Que Viva Rémy Sobremesa

A core element of this collaboration between Rémy Martin and the Hispanic Restaurant Association is bringing food and beverage together.

To achieve this, Que Viva Rémy Sobremesa is bringing together three influential F&B professionals.

Hailing from the Bronx with a career that has brought her to Washington, DC, Chef Paola Velez is an entrepreneur, activist, and the founder of Bakers Against Racism.

A restaurateur with restaurants in Mexico and Chicago—and his sights on California’s dining scene—Chef Carlos Gaytán is the first Mexican-born chef to earn a Michelin star.

Miami native and revered bartender Josué Gonzaléz brings an understanding of the culinary to his craft, beginning his journey in hospitality as a Johnson & Wales culinary student. His résumé includes some of the best bars and restaurants in America.

This powerhouse trio has been tasked with creating cocktails and culinary pairings that feature Rémy Martin and shine a spotlight on sobremesa. Their hard work will be showcased through immersive experiences throughout the US. Click here for Chef Velez’s recipes, here for Chef Gaytán’s creations, and here for Gonzaléz’s recipes.

However, Que Viva Rémy Sobremesa doesn’t stop with the conclusion of a meal. Rémy Martin, the Hispanic Restaurant Association, and their featured chefs and bartender also seek to add a new element to sobremesa.

Rather than sobremesa representing the end of a night out, Que Viva Rémy Sobremesa aims to transform the tradition into the start. In other words, “last call” now signals “the first call of the rest of the night.” Instead of asking, “When can we do this again,” the campaign encourages friends and family to ask, “What’s next tonight?”

The Mambo Mango Royale

To provide an idea of the creations coming from the Que Viva Rémy Sobremesa collaborations, here’s a cocktail recipe from Josué Gonzaléz.

1.5 oz Rémy Martin Tercet
0.75 oz Mango Syrup
0.5 oz Lemon Juice
Bar spoon Galliano
Champagne to top
Decorative mango and edible flower to garnish

Add the first four ingredients and ice to a shaker. Shake vigorously for about ten seconds, then add a splash of Champagne. Pour into a flute or cocktail coupe, then garnish.

For more information, please read the press release below in its entirety. Cheers!

RÉMY MARTIN LAUNCHES ‘QUE VIVA RÉMY SOBREMESA’ CAMPAIGN TO CELEBRATE HISPANIC HERITAGE MONTH AND HONOR THE CHERISHED SOBREMESA TRADITION

Notable culinary and cocktail personalities come together to share custom recipes featuring Rémy Martin 1738 Accord Royal and Tercet and create lively experiences while embracing cultures of excellence and the tradition of Sobremesa

NEW YORK—To celebrate Hispanic Heritage Month, Rémy Martin is launching Que Viva Rémy Sobremesa, an homage to Sobremesa, the post-dining tradition found throughout many Hispanic cultures. The campaign brings influential culinary and mixology tastemakers together, including award-winning chefs Carlos Gaytán and Paola Velez, and renowned Mixologist Josué Gonzaléz, to create a variety of curated cocktails featuring Rémy Martin 1738 Accord Royal and Tercet along with culinary pairings showcasing how Sobremesa comes to life across different Hispanic cultures. The tastemakers and their pairings will be presented at a series of immersive events across the country.

With nearly 300 years of excellence producing Cognac Fine Champagne and symbolizing the diversity of craft and tradition, Rémy Martin continues to be at the forefront of moments that bring people together. As the kickoff to Hispanic Heritage Month, Rémy Martin is immersing cocktail connoisseurs in Sobremesa, a tradition where one finds themself lost in deep conversation – talking, sipping cocktails and spending time with those who matter most – often for hours after dining.

Getting lost in conversation and savoring the post-dinner experience is the essence of Sobremesa and with Que Viva Rémy Sobremesa, Rémy Martin will challenge the notion of “last call” by signaling Sobremesa as the start of the night ahead. After all, the most dispiriting words heard when you’re out are “last call” and “kitchen’s closed” – but with Rémy Martin the last call can now be the first call of the rest of the night.

“Rémy Martin’s passion for excellence, family values and traditions offer a moment for us all to partake in Sobremesa and we are thrilled to be teaming up with a variety of notable personalities to kick off the celebration this Hispanic Heritage Month,” said Tina Reejsinghani, Vice President of Luxury Brands at Rémy Cointreau Americas. “Enjoying classic recipes and sparking conversations around the table is at the heart of Hispanic heritage and Rémy Martin is excited to lead in the festivities of the time-honored tradition.”

As part of the campaign and the brand’s ongoing commitment to advancing the world of gastronomy, Rémy Martin is teaming up with the Hispanic Restaurant Association (HRA) and their Global Ambassador, Chef Fernando Stovell to support and further the careers of aspiring chefs, culinary entrepreneurs, restaurant managers, and industry professionals within the Hispanic community, uplifting the next generation of gastronomic excellence.

“At the Hispanic Restaurant Association, our vision is focused on fostering education and uplifting the Hispanic community across generations,” said John Jaramillo, Co-Founder and CEO of the Hispanic Restaurant Association. “As we work to elevate the culinary artistry within the Hispanic community, our partnership with Rémy Martin will play an integral part in extending our mission and vision across the country, allowing us to continue fostering a richer culinary perspective and build lasting bridges within the community.”

Throughout Hispanic Heritage Month, Rémy Martin will invite cocktail and culinary aficionados in New York and Miami to join the brand at the Rémy Martin Sobremesa Social Club. The events will feature lively entertainment alongside the unique dishes and cocktails curated by Carlos Gaytán, Paola Velez and Josué Gonzaléz, each inspired by their backgrounds. Chef Carlos, Chef Paola and Josué Gonzaléz will make appearances at the events, to showcase their creations and celebrate Sobremesa with guests. For more information and to purchase tickets for a VIP table experience, please visit Rémy Martin Sobremesa Social Club. Proceeds will benefit the Hispanic Restaurant Association.

Rémy Martin will also be capturing the essence of the Sobremesa tradition with a series of curated craft cocktails that highlight the opulent and complex flavor profiles of Rémy Martin 1738 Accord Royal and Rémy Martin Tercet. To keep the flavors going strong and accentuate each Rémy Martin expression, world-renowned chefs Carlos Gaytán and Paola Velez and Mixologist Josué Gonzaléz have created a variety of culinary and cocktail recipes representing their own cultures. From the Flamingo 1738 cocktail inspired by Josué’s childhood in Cuba and Chef Carlos’s nod to the sweet and savory elements of Mexican cooking with the Foie and Chocolate dish, to Chef Paola’s Nutmeg Pavlova recipe which combines her Dominican roots with the flavors of autumn, this campaign will take patrons on a culinary journey around the world.

The Que Viva Rémy Sobremesa campaign was developed in collaboration with creative agency FRED & FARID New York and will be featured across billboards and kiosks in Houston, TX; Los Angeles, CA; Miami, FL and New York, NY in addition to digital media and social content throughout Hispanic Heritage Month. For more information on the campaign, recipes and events, visit RemyMartin.com and follow along on social media on Instagram @RemyMartinUS | Twitter @RemyMartinUS | Facebook RemyMartinUSA

#QueVivaRemySobremesa #TeamUpForExcellence

ABOUT RÉMY MARTIN

Since 1724, the House of Rémy Martin has produced premium spirits that consistently appeal to the world’s most discerning connoisseurs. A profound love of the land, a continuity of family ownership and a passionate commitment to excellence has sustained Rémy Martin for nearly three centuries. As a result of its masterful production and generations of tradition in Cognac, the House of Rémy Martin produces award winning Cognacs Fine Champagne including Rémy Martin® XO, which was named Cognac of the Year 2022 by USA Spirits Ratings, and The Cognac Masters gold medal winning Rémy Martin® Tercet®, Rémy Martin® 1738 Accord Royal and Rémy Martin® V.S.O.P.

ABOUT HISPANIC RESTAURANT ASSOCIATION

Looking ahead, our vision is focused on fostering education and uplifting the Hispanic community across generations. We aspire to create a comprehensive impact by fostering economic growth and entrepreneurial endeavours through a range of interconnected networks, educational platforms, events, and supportive infrastructure.

ABOUT CHEF CARLOS GAYTÁN

A native of Mexico, chef and restaurateur Carlos Gaytán has made his mark in the culinary industry. From a young age, he was enamored with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother. With a seamless unification of his Mexican heritage and his love of French culinary style, Carlos became the first Mexican-born chef to earn a coveted Michelin star in 2013. Gaytán appeared on Bravo’s Top Chef in 2013 and has since been widely featured as a host and judge on numerous culinary programs. He has opened two award-winning restaurants — one in Mexico in 2017, and another in Chicago in 2019. In 2024, he will open three new restaurants in California.

ABOUT CHEF PAOLA VELEZ

Award-winning chef, entrepreneur and community activist Paola Velez is the multihyphenate for a new generation of lifestyle personalities. Growing up between the Bronx and the Dominican Republic, Velez is fluent in cultures of city and island life, bringing infectious positivity and a keen eye on the micro-trends of the moment to the table. Her unique perspective has catapulted her to the pages of Food & Wine, and garnered her a nomination for Rising Star Chef by the James Beard Foundation, “Pastry Chef of the Year” from Esquire and “Best New Chef” from Food & Wine. Most recently, Paola founded the organization Bakers Against Racism as a social community, connecting bakers and creatives all across the globe to fight against racism in all of its forms. Looking ahead, under her lifestyle brand Dōekï Dōekï, a reflection of her Afro-Latina heritage, Velez is launching a series of collaborations and pop-up dinners across the country in addition to her first cookbook in 2024.

ABOUT MIXOLOGIST JOSUÉ GONZALÉZ

Josué Gonzaléz is a Miami native with a true passion for hospitality. As a culinary student at Johnson & Wales University, he accepted a barback position at Zuma Miami to gain industry experience, setting a decorated front-of-house career into motion. Josué found a friend and mentor in renowned Miami bartender Rob Ferrara, helping both achieve great success with openings at Swine Southern Table & Bar, Lure Fishbar and The Rum Line. As an individual, Josué was named one of Zagat Miami’s 30 under 30 in 2014, and went on to win and place in the top of various cocktail competitions. As part of the opening team at Sweet Liberty Bar & Supply, Josué was integral in the venue as it was awarded Best New Cocktail Bar in America at the Tales of the Cocktail Spirited Awards. In 2018 Josué moved to Washington DC to open and manage the bar at Seven Reasons, a Latin concept, with Enrique Limardo. The restaurant was named Best New Restaurant in America 2019 by Esquire Magazine. Josué brings his talents and experience back to Miami in his work with Unfiltered Hospitality where he makes experiences better for people in every facet of the service industry.

Image: Rémy Martin

September 11, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: September ’23

5 Books to Read this Month: September 2023

by David Klemt

Our inspiring and informative September book selections will help you and your bar team take your front of house and bar program to the next level.

For this month’s list we’re showcasing the 17th annual Spirited Awards finalists in the Best New Book on Drinks Culture, History, or Spirits category. So, below you’ll find the top-four nominees in that particular category, plus an additional self-improvement book.

To review the book recommendations from August 2023, click here.

Let’s jump in!

Modern Caribbean Rum: A Contemporary Reference to the Region’s Essential Spirit

Join me in congratulating authors Matt Pietrek and Carrie Smith for earning the 2023 Spirited Award for Best New Book on Drinks Culture, History, or Spirits!

This 825-page tome is a deep dive into modern Caribbean rum—as the title clearly states—split into four distinct sections:

An overview of this spirits category, including common misconceptions;
The process of producing rum, including flavor science;
A look at the business of rum, including brands and trade organizations; and
The stories of 20 modern Caribbean rum-producing regions, including profiles of more than 70 producers.

Whether you’re a rum aficionado, rum-curious, or someone looking to learn as much as possible about the rum category, this book is a must-read. Purchase here.

A SENSE OF PLACE: A Journey Around Scotland’s Whisky

Author Dave Broom was born in Glasgow. As he says, “I am a Glaswegian who gets paid to drink spirits and then write about them. I’ve been getting away with this for over 20 years and have somehow won various awards along the way, but being Scottish I don’t go on about it.”

This book, A SENSE OF PLACE, is more than an analysis of Scotch whisky. Rather, this is a personal story, delivering on its title—this book gives the reader a sense of place.

From Amazon: “In this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir—the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky’s history and considers what whisky is now, and where it is going.”

Pick up the hardcover today.

Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails

As the historians in our industry have known for a while, cocktails were once considered medicinal. Of course, in some ways that’s still the case.

Industry author, speaker, and educator Camper English shows us how medicine and alcohol have long been connected throughout human history in Doctors and Distillers. Have you head of using wine as a dewormer? How about treating wounds with beer? Would you ever consider using spirits to heal a snakebite? Well, humans have done those things and more with booze.

Order the paperback today!

Unreasonable Hospitality

Absolutely no disrespect or offense to the authors of Modern Caribbean Rum, this is the title that I thought would take home the Spirited Award. When Will Guidara took over the famous Eleven Madison Park, the restaurant had just two stars and he was only in his mid-twenties. Before his 40th birthday, the changes and strategies he implemented helped the restaurant earn the title of the Best Restaurant in the World.

One of cornerstone’s of Guidara’s was “bespoke hospitality.” He and his team truly went above and beyond. Examples of the Eleven Madison Park team’s approach to hospitality illustrate just how over the top they went to deliver memorable guest experiences. If you’re looking for inspiration to step up your hospitality, pick up or download Unreasonable Hospitality today.

The Power of Habit

This New York Times Bestseller is another book that the KRG Hospitality team has discussed during our company meetings. Developing and understanding of operations and building a world-class team that you lead with empathy and empowerment are important. However, so is developing positive habits in business and in life.

From Amazon: “In The Power of Habit, award-winning business reporter Charles Duhigg takes us to the thrilling edge of scientific discoveries that explain why habits exist and how they can be changed. Distilling vast amounts of information into engrossing narratives that take us from the boardrooms of Procter & Gamble to the sidelines of the NFL to the front lines of the civil rights movement, Duhigg presents a whole new understanding of human nature and its potential. At its core, The Power of Habit contains an exhilarating argument: The key to exercising regularly, losing weight, being more productive, and achieving success is understanding how habits work. As Duhigg shows, by harnessing this new science, we can transform our businesses, our communities, and our lives.”

Order the paperback today!

Image: Mikołaj on Unsplash

Lynn House making Old Fashioned cocktails for Elijah Craig

August 29, 2023by David Klemt David Klemt No Comments

Prepare Now for Old Fashioned Week

Prepare Now for Old Fashioned Week

by David Klemt

Lynn House making Old Fashioneds for Elijah Craig Old Fashioned Week.

It may be nearly two months away but it’s not too early to register your bar and team for Elijah Craig Old Fashioned Week.

This year’s event, the fourth annual Old Fashioned Week, will take place from Friday, October 13 to Sunday, October 22.

As was the case in 2022, the Southern Smoke Foundation will be this year’s beneficiary. In 2020 and 2021, Elijah Craig Old Fashioned Week raised a combined $200,000 for the Restaurant Workers’ Community Foundation.

Just last year, to add context, Old Fashioned Week helped make it possible for Southern Smoke to provide nearly $110,000 in relief grants to food and beverage workers.

Those interested in participating this year can register their venue for free via this link. Create an Old Fashioned LTO menu—or simply make standard Old Fashioneds with Elijah Craig bourbon—and Elijah Craig will donate $1 for every Old Fashioned sold (up to $100,000).

There really couldn’t be a simpler way to deliver a fantastic, classic cocktail experience to guests while supporting a great cause.

Elijah Craig Old Fashioned Cocktail Contest

There’s more to Elijah Craig Old Fashioned Week. You and your bartenders have the opportunity to participate in a cocktail contest, too.

From now until October 31, anyone who wants to throw their hat in the ring can submit their recipe for their own signature Old Fashioned.

The winner of the Elijah Craig Old Fashioned Cocktail Contest will win $5,000. They’ll also have their winning recipe included in Elijah Craig’s 2024 cocktail recipe book.

Recipes can be submitted through this link. For contest rules and judging criteria, please click here.

To learn more about Elijah Craig and the Old Fashioned, check out episode 52 of the Bar Hacks podcast with special guest Lynn House.

Four unique takes on the Old Fashioned can be found below.

4 Day Weekend

Recipe by Stephanie Andrews

2 oz. Elijah Craig Bourbon
1/2 oz. Grilled Peach Gomme Syrup (see note)
4 dashes Lapsang Souchong Tea–Honey Mustard Bitters (see note)
BBQ Spritz (see note)
Grilled peach slice to garnish
Lemon zest to garnish

Prepare an Old Fashioned glass with a large ice sphere or cube. Add ice and first three ingredients to mixing glass. Stir, then strain into prepared glass. Mist BBQ spritz over drink, then garnish.

Note for syrup: Prepare five ripe peaches, removing pits and slicing into pieces. Grill over high heat until peach pieces have grill marks. Dissolve two tablespoons gum arabic in one quart of water in saucepan, whisking constantly. When gum arabic has dissolved fully, add four cups sugar. Again, whisk until dissolved fully. Add peach pieces and steep overnight. Strain, discard peaches, and store in airtight container in refrigerator for up to two months.

Note for bitters: Add 750ml of neutral grain spirit, two tablespoons Lapsang souchong tea leaves, and two tablespoons black tea leaves to a mason jar and shake vigorously. Next, add the peel of one lemon, one cinnamon stick, one teaspoon grains of paradise, and one tablespoon honey mustard to mason jar. Allow mixture to rest for one to two weeks, then strain into a bottle. Bitters may be stored for up to two months at room temperature.

Note for spritz: This recipe is a bit…different. Char eight high-quality beef hotdogs on a grill. Once charred, chop hotdogs into small pieces, place into a sous-vide bag with 750ml of Elijah Craig bourbon, and cook for two hours at 165 degrees Fahrenheit. Strain and pout into an atomizer or mister. The spritz can be stored for up to two months at room temperature.

Borrowed Time

Recipe by Alec Bales

1.25 oz. Elijah Craig Small Batch Bourbon
0.75 oz. St. Lucian Bounty dark rum
0.25 oz. Sorghum syrup
2 dashes Angostura bitters
2 dashes Regans’ orange bitters
Round of lemon peel to garnish

Stir all ingredients except for garnish in a rocks glass. Stir, add ice, then stir again. Express oils from lemon peel, then drop into glass to garnish.

A Swallow’s Leave

Recipe by Caer Maiko

2 oz. Butter chestnut–infused Elijah Craig bourbon (see note)
0.25 oz. Soy-caramel syrup (see note)
3 dashes Adzuki bean–Angostura bitters (see note)
Coin-shaped orange peel to garnish

As with the recipe above, add all ingredients minus garnish to an Old Fashioned glass, add ice, and stir. Flame the orange peel, then drop into glass to garnish

Note for infusion: Melt a teaspoon of unsalted butter in a saucepan over medium heat. Add eight shelled chestnuts to pan. Cook chestnuts until lightly charred and butter is lightly browned. Add a 750ml bottle of Elijah Craig bourbon and, while still warm, the contents of the saucepan to a mason jar. Leave jar in a freezer for eight hours, then fine strain back into original bottle.

Note for syrup: Simmer three ounces brown sugar, three ounces turbinado sugar, and a half-ounce soy sauce in six ounces of water in a saucepan over medium heat for ten minutes. Ensure all solids dissolve fully, then let cool and pour into appropriate container.

Note for bitters: Wash the syrup from a half-cup of canned adzuki beans. Place into a glass container with four ounces of Angostura bitters. Muddle, then cover container and leave for 12 to 24 hours before passing mixture through a strainer into another appropriate container.

Santiago’s Luck

Recipe by Jake Powell; makes 10 servings

15 oz. Elijah Craig bourbon
5 oz. Cold-brew concentrate
1.5 oz. Yellow Chartreuse
1.5 oz. Amaro Nonino
1.5 oz. Cinnamon-infused banana liqueur (preferably Tempus Fugit; see note)
0.25 oz. Orange bitters
Optional: Pinch of salt
Orange twist to garnish

Add all ingredients, minus garnish but including pinch of salt if you so choose, to a 750ml bottle. One serving is two ounces over a large ice sphere or cube in a rocks glass.

Note for infusion: Prepare a 750ml bottle of banana liqueur by adding three or four cinnamon sticks to it. Let sit for 24 hours at room temperature, then strain into either a separate 750ml bottle or into another container, then back into original bottle.

Image: Elijah Craig