Teamwork

Flipping through an open book
by 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

Flipping through an open book

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

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

Lynn House making Old Fashioned cocktails for Elijah Craig
by 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 Fashioned cocktails for Elijah Craig

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

KRG Hospitality Beverage Programming

Novo Fogo Organic Cachaça Drinkee passion fruit cachaça
by David Klemt David Klemt No Comments

Drinkee: Novo Fogo x SOFI TUKKER

Introducing Drinkee, Novo Fogo x SOFI TUKKER

by David Klemt

Novo Fogo Organic Cachaça Drinkee passion fruit cachaça

A month after announcing the reformulation of their award-winning cachaça-forward RTDs, Novo Fogo is proud to announce the launch of Drinkee.

Drinkee, the first Brazilian passion fruit cachaça made for the American market, is a direct result of a new partnership.

Listeners of our Bar Hacks podcast will recall that Novo Fogo founder and CEO Dragos Axinte was our guest for episode 97. It’s on this episode that Axinte discusses Novo Fogo’s partnership with Sophie Hawley-Weld and Tucker Halpern, known globally as SOFI TUKKER.

Axinte shares his thoughts on partnerships and collaboration when talking about teaming up with Hawley-Weld and Halpern. While the partnership “felt right to both sides,” the parties still went through a “complex, long negotiation” before finalizing their deal. The Novo Fogo and SOFI TUKKER teams may have known deep down that the partnership was right but they took the time to prove that feeling was good for business and a long-term relationship.

In addition to SOFI TUKKER serving as global ambassadors for Novo Fogo, Hawley-Weld and Halpern are also co-owners of the Brazilian brand. The dance music duo was heavily involved in the development and launch of Drinkee.

 

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A post shared by SOFI TUKKER (@sofitukker)

The newest addition to the Novo Fogo lineup is essentially Brazil in a bottle. Start with Novo Fogo Silver, infuse it with authentic Brazilian flavors, and you get Drinkee. This new expression is named for SOFI TUKKER’s debut song of the same name, and delivers notes of Brazilian passion fruit, orange peel, vanilla, pure cane sugar, and oak.

To learn more about Novo Fogo Drinkee, please read the press release below. While we’re eager to spend time with this new bottle, we’re excited for more collaborative Novo Fogo x SOFI TUKKER products to enter the market.

Cheers!

NOVO FOGO ANNOUNCES A PASSION FRUIT CACHAÇA NAMED DRINKEE

Developed with SOFI TUKKER, Drinkee is the first Brazilian Passion Fruit Cachaça made for the American market

SEATTLE, WA (Aug. 21, 2023) – Novo Fogo announces a new product to their lineup of USDA-certified organic Brazilian cachaças: Novo Fogo Passion Fruit Cachaça, fancifully named after SOFI TUKKER’s hit song, “Drinkee.” A first for the American market, this all-natural sugarcane spirit culminates months of product development among the Novo Fogo distillery team in Morretes, Brazil, and the multi-Grammy-nominated dance music superstars SOFI TUKKER, who are co-owners and global brand ambassadors of Novo Fogo.

The partners’ ambition was to share the beloved flavors of Brazil in a bottled, full-proof spirit that drops a beat of fresh tropical flavor into any cocktail. To achieve this, they experimented with various infusions of tropical ingredients to harmoniously complement the rainforest flavors of Novo Fogo Silver Cachaça. The resulting spirit amplifies the beloved notes of Brazilian passion fruit and fresh cane distillate, supported by background rhythms of orange peel, vanilla, pure cane sugar, and oak. Drinkee stands proudly when sipped neat or on the rocks, but it really starts to dance in cocktails of all kinds. Few things match the perfection of a Caipirinha made with the pulp of a fresh passion fruit, sipped under a backdrop of tropical birdsong and Brazilian rainforest, but a Caipirinha simply shaken with Passion Fruit Cachaça, lime, and sugar is a close second, wherever you enjoy it.

Tucker Halpern, half of the eponymous duo SOFI TUKKER, says of this cachaça: “I am beyond proud of where this product ended up. It feels surreal to have been in the Atlantic Rainforest in Brazil testing the different ingredient combinations to make the perfect Passion Fruit Cachaça. It truly tastes the way our song ‘Drinkee’ sounds, and the way Brazil makes us feel. We’re so excited for everyone to try it!” 

Novo Fogo Passion Fruit Cachaça was created to be as inclusive as SOFI TUKKER’s music: it is an approachable introduction to cachaça newcomers, and simultaneously an elegant base spirit for bartenders and enthusiasts to supercharge their cocktails with bold tropical flavors. Drinkee will pair perfectly with another upcoming Novo Fogo x SOFI TUKKER collaboration named after their song “Energia.” That future product is inspired by Sophie Hawley-Weld, who enjoys alcohol-free drinks and is passionate about Brazil’s rainforest environment and the plant-based beverages that grow therein. 

Like all Novo Fogo’s handcrafted Brazilian spirits, Passion Fruit Cachaça is an emissary of Brazilian culture and rainforest conservation, and a symbol for the shared values that connected Novo Fogo and SOFI TUKKER in the first place. The duo says of the partnership: “We have a lot in common with Novo Fogo – we share a core love of Brazil, fun, and environmentalism. Cachaça is Tuck’s favorite drink and Soph doesn’t drink alcohol, but she’s still at the same party… both having the best time. This partnership works because Novo Fogo is so much more than cachaça and spirits; they are a powerful rainforest preservation steward, and we’re enthusiastic participants in the reforestation project The Un-Endangered Forest™. So if you do decide to drink, we hope you’ll drink Novo Fogo because you’ll be planting trees in the Brazilian rainforest at the same time! We’re excited to help introduce this classic Brazilian drink to more people around the world.”

Novo Fogo Passion Fruit Cachaça is sold to distributors nationwide by 375 Park Avenue Spirits. It is now available for pre-order on www.novofogo.com.

About Novo Fogo

A passionate advocate for sustainable practices in the spirits industry, Novo Fogo is a carbon-negative company that produces USDA-certified 100% organic cachaças at its zero-waste distillery in the heart of Brazil’s Atlantic Rainforest. Its production methods prioritize human and environmental sustainability; the company is proud of its all-female distiller team and its legacy reforestation project, The Un-Endangered Forest™, which seeks to restore 44 species of threatened native trees. Extending this ethos to its cocktail audience, Novo Fogo has been a trailblazer for sponsoring health and wellness initiatives for spirit industry members. The company’s product line intersects traditional Brazilian culture with modern cocktail trends of healthier drinking, such as low carbs, low ABV, and low calories. Seeking to build a business that can last 100 years, Novo Fogo has partnered with multi-Grammy-nominated global dance music duo SOFI TUKKER to foster increased awareness towards its brand of conscientious capitalism. Find Your Own Brazilian Zen™ by visiting https://www.novofogo.com.

About SOFI TUKKER

SOFI TUKKER – best friends Sophie Hawley-Weld & Tucker Halpern – have a global reputation as the most vibrant, positive and community-driven dance music group out there. The duo met senior year at Brown University, where Tucker was a basketball jock and Sophie studied conflict resolution and Brazilian Portuguese. In 2015 they put out their debut single “Drinkee,” which was nominated for a GRAMMY, followed by a 2nd nomination for their debut album Treehouse. They have since earned Platinum & Gold record sales, several #1 records, over a billion streams, and campaigns for Apple (“Best Friend”), Peloton (“Purple Hat”) and Smartwater (“Wet Tennis”). 2023 saw Tucker & Sophie as the faces of colorful G-Star Raw & Baboon to the Moon collections, and the continuation of their own fashion label, WET TENNIS. Their new single “Jacaré” is a celebration of Brazil and the LGBTQ+ community, with lyrics by the Brazilian poet Chacal. SOFI TUKKER have collaborated with artists around the world, such as Amadou & Mariam, Mahmut Orhan, Bomba Estéreo & Pabllo Vittar. In the first half of 2023, the duo released “Sacrifice” with Kx5 (Kaskade & Deadmau5) and contributed two songs to the debut album from LP Giobbi. Meanwhile their versatility as a live act has them packing festival fields, selling out headline tours and returning to Vegas for their DJ residency. They debuted their immersive new live show at Coachella, followed by Governors Ball, Bonnaroo, Electric Forest, Lollapalooza, Osheaga & more. 

Image: Novo Fogo Organic Cachaça

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

Chef in commercial kitchen handling a pan on fire
by David Klemt David Klemt No Comments

Hospitality Mindset: Restaurant Edition

Hospitality Mindset: Restaurant Edition

by Jennifer Radkey

Chef in commercial kitchen handling a pan on fire

Have you ever wondered why you just can’t seem to get ahead regardless of what you do, or why you appear to be developing a negative team culture?

Maybe you wake up with a sense of dread or anxiety about what lies ahead of you each day, or maybe no matter how hard you try and how much money you pour into your restaurant it never seems to be enough to get you where you want to be.

The cause of these problems may stem from your—and your team’s—mindset.

But what is mindset exactly?

Simply stated, mindset is an individual’s usual attitude or mental state. It reflects someone’s way of thinking and motivates their actions. So, why is it important to be aware of your mindset?

Well, if your mindset dictates how you show up in your life each and every day, then it will influence all parts of your life. Your thoughts about yourself, others, your business, your opportunities, and your challenges are all influenced by your mindset.

Your mindset can either hinder or promote your overall well-being and success in life.

The good news about mindset is that you can change it – if you want to. It can also be contagious—in a positive way.

These facts led me to question if the different sectors of the hospitality industry face unique mindset challenges and what can be done to overcome them.

To find answers and gain further insight I decided to turn to our team at KRG Hospitality for their thoughts. In turn, I’ve written a series of hospitality mindset articles, including one for bar operators and one for hotel operators.

In this article I’ll explore the restaurant industry, with thoughts from chef consultant Nathen Dubé.

Let’s dive in!

The Restaurant Industry

The restaurant industry is massive, employing 12.5 million in the US and 1.2 million in Canada.

Ranging from quick service to fine dining and offering every type of cuisine imaginable, the industry is a staple in any community. And while many enjoy being guests at these establishments, the same can’t always be said for working in them.

The restaurant industry faces constant challenges, ranging from mental health issues to labor shortages and rising costs.

So, what makes a restaurant succeed despite these challenges? While there are many ingredients involved in running a successful restaurant, arguably one of the most important is a strong operator.

Successful Operators

Operating a successful restaurant takes a certain mindset. You need to be organized, open-minded to growth strategies, resilient, and responsive to the needs of your team.

Interested in what makes a restaurant operator stand out, I asked Nathen what contributes to operator success:

“The key strength for a restaurant owner, first and foremost, is resiliency. You need to stay even keeled during the good and bad times. Things will fluctuate between busy and slow. You will experience great staff, not-so-great staff, shortages, bad reviews, good reviews, equipment breaking, orders delivered late, plumbing issues, electrical issues… The list goes on and on.

“But at the end of the day, when you say you’re open at noon or 5:00 PM or whichever, you better be ready on time, every time. That can give the strongest characters stress and anxiety over the long term. I think being resilient and able to do what is in your control and let go of the rest will help an owner maintain one’s sanity.

“The second strength needed is empathy. Without empathy for your staff, your customers, the many other people in the food and alcohol chain, the risk of becoming a tyrant no one wants to work for or associate with is real, and I’ve seen it happen. Your staff are people too, who have doctor’s appointments, family gatherings, and trouble at home. Some may suffer from addiction and mental illness, and some live in borderline poverty, which is a truly sad reality for many hospitality workers.

“The third characteristic is good business sense. As much as restaurants and bars are about hospitality, engaging customers, and providing great service, if you can’t run a business properly, that is all for naught. Money management, accounting, marketing, the whole lot is important to your success and longevity.”

Operator Challenges

Operators need a positive, strategic, growth mindset to be successful in the restaurant industry. Maintaining this kind of mindset takes self-awareness and consistent cultivating. There will be challenges every day that will test you and if you aren’t checking in with your thought patterns, it can be easy to fall into a negative mindset.

When asked what specific challenges hotel operators face that may affect their mindset, Nathen shared some insights.

Financial Risk

Opening and operating a restaurant comes with inherent financial risks. Sometimes it may feel as if more money is going out than coming in.

“When dealing with perishable food items in a time-sensitive environment, there will be plenty of challenges,” says Nathen. “Some are temporary, some are constant, and some are one-offs, but they all need careful attention. There is obvious financial risk and stress that comes with that. Labor costs, food, and alcohol are the main culprits of financial strain for the back of house. The kitchen setup costs (equipment, construction, etc.) are also in this category. Money can be a great source of stress for anyone, and more so for those who are risk averse.”

The Human Element: Guests

As a restaurant operator you rely on guests. Your efforts are almost always focused on how you can get more guests through the door and how you can get them to return.

Besides the stress of keeping them happy, sharing, and returning, guests can create another level of stress.

“Dealing with customer feedback can affect well-being,” Nathen says. “Not everyone who comes into your establishment will love everything. There will be complaints, there will be disagreements, poor online reviews, and there will be outright rude guests. This causes stress to staff, as well as the owner’s state of mind. Keeping staff motivated, calm, and on the same page when dealing with these guests and reviews is a lot of emotional work. It takes a strong-willed individual to let it roll off their back while still learning from it.”

The Human Element: Staff

Without your team there would be no restaurant. Your team is key to your success and can also be a cause of stress to your overall well-being.

“Issues can and will arise in dealing with the human element of labor,” explains Nathen. “Concern and care for staff is a full-time job in itself, and that’s in a best-case scenario. In a worst-case scenario you can experience shortages, theft, drama, and the like that will need to be dealt with or it can drag down a good establishment and create an exodus of good staff. Not to create a bleak picture, but management can take a toll.”

Employee Challenges

Your team experiences their own unique set of challenges that can affect their well-being and mindset as well. Being aware of these challenges is important if you are hoping to create a culture of respect, collaboration, and trust.

When asked what specific challenges restaurant staff face, Nathen had some insights:

“It’s well documented that working in a professional kitchen is difficult work when things go perfectly well. Long hours standing, hot kitchens, short time constraints, and difficult customers can be draining on a person. Mix in stress, poor health habits, and skipped meals, you get the perfect recipe for very hard work. Managing stress and employee wellness within the kitchen team is important to an overall successful business. Not paying attention or implementing ways to help will lead to a difficulty hiring and retaining staff.”

A Living Wage and Safe Environment

The restaurant industry has faced criticism for low pay, unsafe working environments, and an unsupportive culture.

While this is not the case in all establishments, it occurs enough in the industry to make potential employees wary.

“Pay in the industry is notoriously low for entry level positions,” Nathen says. “There is typically limited room to grow on the pay grade, and a lack of insurance, health, and dental care can compound the issues.

“Workplace standards including safety and culture are another common pain point for restaurants. Dirty, unsafe conditions create a dangerous work environment. It will also make it difficult to pass health inspections. Allowing a toxic culture to develop creates an environment that no good staff wants to work at. All of these issues can drain the pride from a good, well run, happy environment that employees want to stay and thrive at.”

Harmful Beliefs in the Restaurant Industry

Your belief system directly impacts your mindset. If you have negative beliefs regarding your team, your guests, or your community, it’s time to sit down and recognize where those beliefs are coming from and how to change them.

The restaurant industry has a few specific common, harmful beliefs that are prevalent in many establishments. Being aware and knowing how to acknowledge and combat these beliefs is crucial to creating a more positive work environment.

Stigma

When I asked Nathen what one of the most prevalent harmful beliefs operators have about their team, he discussed the stigma restaurant employees often face:

“Unfortunately, there is still a stigma around restaurant staff being uneducated, working in this industry only because they can’t do anything else in society. Often, they are seen as doing this job until something better comes along. Why should they invest in their staff’s well-being if they will vanish in a moment’s notice?

“The next stigma is that all workers are just lazy drunks, addicts, and thieves out for a paycheque to drink away at the bar. While there is a prevalent issue of substance abuse in the industry, it can be a tough challenge to address, and unfair if everyone is painted with the same brush.”

Selfish/Uncaring

Operators are not the only people in the industry who harbor negative or false beliefs.

Staff can do so as well. One primary negative belief is that management and/or ownership doesn’t care about them.

“In terms of ownership, kitchen staff can feel ripped off, or that they are doing all the work while the owner gets rich,” explains Nathen. “Staff will make accusations behind closed doors that they do all the work while the owner does nothing.”

To overcome negative beliefs, says Nathen, “[a]n engaged owner can eliminate the walls between staff, customers, community, and themselves. Talking to those in your business circle and including everyone squashes resentment, misunderstandings, and most complaints will be solved immediately, eliminating potentially bad situations.”

Toxic Culture

The last thing that any hospitality business needs is a toxic culture. A toxic workplace culture encourages and breeds negative mindsets on all levels.

I asked Nathen what creates toxic culture in a restaurant and he shared his thoughts and experiences:

“It starts with ownership. Defining a clear set of core values and standards in the workplace—and adhering to them from the hiring process all the way to daily operations—will dictate the type of people you hire and attract. Toxic environments can be created by just one employee. My experience with toxic kitchens was based on there being no consequences; there wasn’t even a lack of standards enforcement because there were no standards to begin with.

“Things like bullying, harassment, poor attitudes, low morale, lack of leadership, and poor working conditions—whether physical, emotional or both—are the typical causes of toxic culture. To blame is also the negative actions of others, and equally the lack of action from management. Bad eggs are left to rot and quickly poison the whole omelet, so to speak.

“Define a concept clearly, every step of the way, and then find the people to fit that vision. But also deal with problem employees immediately; there is nothing worse than losing good employees to bad ones.”

Moving Forward

Understanding the challenges that operators and staff are currently facing, and acknowledging the importance of growth mindset and the need for change, I asked Nathen what positive changes have been occurring in the industry as a whole?

“Restaurant work environments have improved over the last few decades but still have a long way to go. When I started in the mid ‘90s, belittling, yelling, and screaming—general abusive treatment of anyone and everyone—was commonplace. There was no compassion for the environment that staff worked in. The culture, the workload, pay… Literally everything was just ‘take it or leave it.’ ‘If you don’t like it, leave,’ was repeated everywhere to any staff who raised concerns.

“Over time, a stand has been made in response to a mass exodus, tales of burnout, and at the worst end of the spectrum, severe addiction, and even suicide. It was time to look from within at where the actual problems were, and what could be changed. The veil of toughness finally came down, and an honest conversation has led to slow changes.

“One of the more prevalent changes is an overall less-abusive environment. No longer is it tolerated to show anything less than human decency to staff and guests. Genuine care for staff well-being is starting to be seen almost everywhere. It’s leading to a new excitement among hospitality professionals and can hopefully attract new individuals to the field.”

Room for Improvement

Although awareness of the well-being of those working in this industry is increasing, there are still changes that need to happen.

Nathen believes that improvement lies in focusing on balance and respect:

“There is no way around the fact that cooking and serving is hard, long work, regardless of concept. This is unfortunately the entry point for all those who claim to want to change the industry or make it better. In my opinion, this is the wrong approach. Enhancing the whole experience of the employee, leadership team, and guest will make everyone happier and, hopefully, healthier.

“Balancing the workload for everyone, finding creative ways to increase pay, and offering benefits leads to a strong sense of job safety. Rotating schedules, for example: four nine-hour days; or two on, three off; or something away from the traditional 10-, 12-, or 14-hour days and five- to six-day work weeks, reduces burnout, gives employees a chance at a social and family life, and still allows everyone to earn enough income to live. Throw in benefits and some sort of bonus pay, and you will have a brand everyone wants to work for.

“Another big contributor to improving the industry—and we have made big strides already—is the respect for people and creating an environment or culture void of bullying, harassment, intimidation, and general mistreatment of the people who make this the best industry to work in.”

Final Thoughts

In a highly competitive industry facing consistent challenges and harmful beliefs, it will come down to developing and maintaining the right mindset to truly succeed both professionally and personally. It starts from the top with a positive, resilient, growth mindset.

I’ll leave you with a few last words of wisdom from Nathen:

“Hopefully, there is a sense of urgency in the fight to change the industry for the better. It’s important to recognize and praise positive contributions and not just positive people because everyone needs encouragement. It’s equally important to handle negative contributions quickly and correctly.

“A positive attitude can go a long way toward creating a strong team player who can make the best of stressful times and have a coachable attitude. A positive person can help change the culture of a workplace and pick up other teammates who may need a boost. They share their optimism and passion for the job and can make management’s life easier.

“A negative person will contribute to a toxic environment. Resentment begins to build on both sides as a negative person sees things not being done their way, contributes less to the success of the kitchen, and spreads their toxic beliefs to other employees who may start to feel similarly.

“I recently heard a saying, and I don’t recall by who so I can’t quote it, but it goes, ‘It’s important to get the right people on the bus, but it’s just as important to get them in the right seats.’”

Cheers to personal and professional well-being!

Image: Helmy Zairy on Pexels

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

Bartender pouring Negroni into glass
by David Klemt David Klemt No Comments

Celebrate the Negroni, Support Slow Food

Celebrate the Negroni and Support Slow Food

by David Klemt

Bartender pouring Negroni into glass

This month, operators will have the opportunity to sign their bars up to take part in the tenth-anniversary celebration of Negroni Week.

For 2023, Negroni Week hosts Imbibe Magazine and Campari are raising funds for Slow Food. Sponsors also include Cinzano, Bulldog Gin, Bols Genever, and Coopers’ Craft Bourbon.

 

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Negroni Week will take place from September 18 through September 24. Registration is now live and operators can sign up their bars via this link.

So, we’re helping spread the word early and giving operators and their teams plenty of time to prepare to participate this year.

Negroni Week 2023

After first launching in 2013, Negroni Week is celebrating their decennial year.

Over the course of ten years, Imbibe and Campari have seen tremendous growth and results. In its inaugural year (or perhaps inaugural week is more accurate), a little over 100 venues participated. In its second year, 1,300 venues registered for Negroni Week.

Now, thousands of venues sign up every year, helping to raise money for worthy causes. To date, Negroni Week boasts more than $4 million in funds for charitable organizations.

Participation really couldn’t be any simpler: register, make a donation of at least $25, serve Negronis and/or variations of Negronis, and donate proceeds from your Negroni Week LTO menu.

After completing registration and making at least the minimum donation, an operator’s venue will gain placement on the Negroni Week website. The listings are searchable by state and city. Venues that donate $250 or more will carry a Premium Donor designation.

Those looking for inspiration for their charity LTO menus can click here to sift through Negroni Week’s recipe database.

Slow Food

Simply put, Slow Food’s mission is to help everyone access food that’s good for them, good the people who grow it, and good the planet as a whole.

An even more succinct description comes from the Slow Food website: access to food that’s “good, clean, and fair for all.”

Further, Slow Food seeks to prevent the loss local food cultures, along with food traditions. The organization was founded in 1989 and is now active in more than 160 countries.

In the US, Slow Food operates as a 501(c)(3) organization and has been active in Canada for several years. The charitable organization has had a strong presence in the provinces of British Columbia, Calgary, Montréal, and Ontario.

Get Ready

With just three ingredients in a 1:1:1 ratio, any bar team should be able to handle putting delicious Negronis across the bar.

So, operators should ensure their team can craft a traditional Negroni while encouraging them to work on some creative variations.

We’ll see in a little over a month to celebrate Negroni Week!

Image: Jonathan Borba on Unsplash

KRG Hospitality Complete Bar Menu Audit

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

5 Books to Read this Month: August 2023

5 Books to Read this Month: August 2023

by David Klemt

Flipping through an open book

Our inspiring and informative August 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 Cocktail or Bartending Book 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 July 2023, click here.

Let’s jump in!

The Bartender’s Manifesto: How to Think, Drink, and Create Cocktails Like a Pro

First up, this book from June 2022 by Toby Maloney with Emma Janzen. Not only has this book won a James Beard Award, it took home this year’s Spirited Award for Best New Cocktail or Bartending Book.

From Amazon: “Take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist Toby Maloney and the team from The Violet Hour. When the pioneering cocktail bar opened in Chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote.”

Pick up the hardcover here.

Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails with 60 Recipes

Next, Mindful Mixology by Derek Brown, with a foreword by Julia Bainbridge. As all operators should know by now, low- and no-ABV cocktails are here to stay. From aperitivo hour and zero-alcohol to simply drinking less but better, consumers are changing their relationships with cocktails. This book will help operators and their teams navigate the moderation movement.

From Amazon: “Creating these drinks isn’t as simple as removing the alcohol. No- and low-proof cocktails still have to be balanced and still have to be delicious, but they don’t operate exactly like cocktails with alcohol. The drinks Brown presents in this book are meticulously choreographed around taste, texture, body, and piquancy to result in surprisingly complex ‘adult beverages’ minus the booze.”

Grab the hardcover today.

Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drinks

Robert Simonson is also a James Beard Award-winning author up for a 2023 Spirited Award. Not only are there more than 60 cocktail recipes in Simonson’s book, he explores what it means for someone to create a modern classic cocktail. No, your bar team can’t simply “invent” a new drink and declare it a modern classic—there are actual considerations, like public opinion, that make it so.

From Amazon: “What elevates a modern cocktail into the echelon of a modern classic? A host of reasons, all delineated by Simonson in these pages. But, above all, a modern classic cocktail must be popular. People have to order it, not just during its initial heyday, but for years afterward. Tommy’s Margarita, invented in the 1990s, is still beloved, and the Porn Star Martini is the most popular cocktail in the United Kingdom, twenty years after its creation.”

Make sure to get your hardcover copy today.

The New York Times Essential Book of Cocktails (Second Edition): Over 400 Classic Drink Recipes With Great Writing from The New York Times

If you want hundreds of cocktail recipes and amazing writing, this is the book for you. There are more than 400 recipes in this book, from classics to modern craft drinks. Oh, and there are essays from an array of fantastic writers, including Rebekah Peppler, David Wondrich, Robert Simonson, and Jim Meehan. There are also interviews with icons like Ivy Mix and Sother Teague.

Truly, this is one of the most comprehensive cocktail books every printed.

Pick up this book in hardcover format now.

Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones

A couple of weeks back, we had a KRG Hospitality team meeting about habits. Habits we’re proud to have developed, habits we’d like to focus on developing, and habits we’d like to work on losing. This book, from James Clear, is one of the resources we talked about.

From Amazon: “Clear is known for his ability to distill complex topics into simple behaviors that can be easily applied to daily life and work. Here, he draws on the most proven ideas from biology, psychology, and neuroscience to create an easy-to-understand guide for making good habits inevitable and bad habits impossible. Along the way, listeners will be inspired and entertained with true stories from Olympic gold medalists, award-winning artists, business leaders, life-saving physicians, and star comedians who have used the science of small habits to master their craft and vault to the top of their field.”

Order the paperback today.

Image: Mikołaj on Unsplash

KRG Hospitality Mindset Coaching

"Think about things differently" neon sign
by David Klemt David Klemt No Comments

Program for Unique Holidays: August 2023

Program for Unique Holidays: August 2023

by David Klemt

"Think about things differently" neon sign

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your August 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 July 2023 holidays list, click here.

August 4: International Beer Day

In and of itself, International Beer Day isn’t a unique or obscure holiday. However, with the vast array of brewers, beer styles, and beers on offer around the world, it can be a day to highlight unique and obscure beers.

This is one of the best holidays for you to make your guests aware of your more exclusive or lesser-known beer selections.

August 5: National Jamaican Patty Day

If your kitchen has the capability to make delicious pastries, this is a fantastic holiday. A Jamaican patty consists of layered, flaky crust wrapped around jerk chicken, beef, pork, or vegetables mixed with spices. These are delicious, great with a refreshing drink, and perfect for sharing. Oh, and you and your kitchen can decide how hot or mild to make the spices. Just make sure the flavors are authentic and that you honor the culture.

August 7: British Columbia Day, Heritage Day, Natal Day, New Brunswick Day, Ontario Civic Holiday, Saskatchewan Day, and Terry Fox Day

In order, these are holidays celebrated in the provinces of British Columbia, Alberta, Nova Scotia, New Brunswick, Ontario, Saskatchewan, and Manitoba. Depending on the province, this is either a  guaranteed three-day holiday or a Monday that businesses can choose to give their employees off. That means for the most part, there’s plenty of opportunity to leverage a long weekend in seven provinces throughout Canada, perfect for highlighting food and drink promotions.

This also means that operators across America can feature F&B specials that celebrate their neighbors to the north. Get creative!

August 11: Play in the Sand Day

Should you be a beach- or lakefront property or otherwise located on sand, this is your time to shine. Set up games like cornhole, giant Jenga, and giant Connect Four, create an LTO menu that encourages groups to come socialize at your bar or restaurant, and celebrate in the sand.

August 16: National Rum Day

Again, this isn’t an unknown holiday. However, you can ensure you stand out on National Rum Day by getting your hands on unique bottles, such as funky rum styles and high-age-stagement expressions.

August 17: National Nonprofit Day

Do you, your guests, and your team support any nonprofits? If so, this is an excellent way to bring people together and raise some money for worthy causes. Further, National Nonprofit Day provides you with an opportunity to show your community that you care and give back.

August 22: National Bao Day

Much like National Jamaican Patty Day, National Bao Day gives you and your kitchen the opportunity to create fun foods that will excite and delight your guests. Just ensure your kitchen staff is up to the task of creating these delicious, steamed buns.

August 27: National Just Because Day

Have an idea for a promotion that doesn’t quite fit with anything on the calendar? This is the perfect day to let it rip!

August 29: National Lemon Juice Day

Lemon juice is a key ingredient for an incredible number of cocktails. So, shine a light on all the heavy lifting this citrus does in drinks! One way to accomplish this is by creating an LTO of your guests’ favorite drinks that feature lemon juice.

August 31: Eat Outside Day

Have outside seating? Have the capability of bringing food trucks into your parking lot or just outside your business? I think you know where I’m going with this, and what to do.

Image: Ivan Bertolazzi on Pexels

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

Bartender presenting cocktail
by David Klemt David Klemt No Comments

Cheers to the Spirited Awards Winners!

Cheers to the 2023 Spirited Awards Winners!

by David Klemt

Bartender presenting cocktail

A toast to the nominees and winners!

Cheers to each of the winning bars, teams, and individuals taking home awards from the 17th annual Spirited Awards at Tales of the Cocktail 2023 in New Orleans!

Spirits educator, advocate, and bartender’s bartender Tiffanie Barriere earned the well-deserved Tales Visionary Award. Master Distiller Desmond Payne, MBE, took home the Helen David Lifetime Achievement Award.

Compellingly, a number of so-called secondary and tertiary markets are taking awards back to their home cities. These include Albuquerque, Phoenix, and Portland. Nothing against primary markets like New York City and Los Angeles, but it’s wonderful to see other cities grab the spotlight and shine, make their marks, and let everyone know, “We’ve arrived—don’t sleep on us!”

Unfortunately, Canada didn’t take home any international awards from Tales this year, nor did Las Vegas. Next year, hopefully.

Barcelona, however, can boast that it’s the home of the Spirited Award winner for the World’s Best Bar.

As far as our little experiment with artificial intelligence attempting to predict Spirited Awards winners, the chatbot we selected didn’t do very well. That said, it did accurately guess six out of the 24 awards we presented to the bot for a 25-percent success rate: Best US Brand Ambassador; International Bartender of the Year; Best International Bar Mentor; Best International Restaurant Bar; Best Broadcast, Podcast, or Online Video Series; and Best Cocktail & Spirits Writing.

Raise a glass and toast this year’s Spirited Awards winners. Cheers!

US Categories

US Bartender of the Year presented by Pernod Ricard USA

Christine Wiseman, Marygold’s Brasserie / Broken Shaker (Miami, Florida)

Best US Bar Mentor presented BarSmarts

Chris Patino

Best US Brand Ambassador presented Libbey

Vance Henderson (Hendrick’s Gin)*

Best US Bar Team presented by William Grant & Sons

Happy Accidents (Albuquerque, New Mexico)

Best US Cocktail Bar presented by Absolut Vodka

Century Grand (Phoenix, Arizona)

Best US Hotel Bar presented by Grey Goose

Hey Love at The Jupiter (Portland, Oregon)

Best US Restaurant Bar presented by Amaro Montenegro and Select Aperitivo

Café La Trova (Miami, Florida)

Best New US Cocktail Bar presented by Diageo Bar Academy

Martiny’s (New York, New York)

Timeless US Award

Tiki-Ti (Los Angeles, California)

International Categories

International Bartender of the Year presented by The Busker

Giorgio Bargiani, Connaught Bar (London, England, United Kingdom)*

Best International Bar Mentor presented by Tales of the Cocktail Foundation

Agostino Perrone*

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

Nicola Riske (The Macallan)

Best International Bar Team presented by Angostura Caribbean Rum

ALQUÍMICO (Cartagena, Colombia)

Best International Cocktail Bar presented by Patr​​ón Tequila

SIPS (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

Jigger & Pony at the Amara Hotel (Singapore)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

Analogue Initiative (Singapore)*

Best New International Cocktail Bar presented by Diageo Bar Academy

Line Athens (Athens, Greece)

Timeless International Award

Long Bar at the Raffles Hotel (Singapore)

Global Categories

Tales Visionary Award

Tiffanie Barriere

Helen David Lifetime Achievement Award

Desmond Payne, MBE

World’s Best Bar

SIPS (Barcelona, Spain)

Best New Spirit or Cocktail Ingredient presented by Lyre’s Non-Alcoholic

Martini & Rossi Floreale Non Alcoholic Aperitivo

World’s Best Cocktail Menu presented by Diageo Bar Academy

Double Chicken Please (New York, New York)

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

Raised by Wolves (San Diego, California)

Writing & Media Categories

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

Punch

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

The Speakeasy Podcast*

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

“The Great Mezcal Heist” by Emma Janzen, for Eater*

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

The Bartender’s Manifesto by Toby Maloney with Emma Janzen

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

Modern Caribbean Rum: A Contemporary Reference to the Region’s Essential Spirit by Matt Pietrek and Carrie Smith

Congratulations to each of the venues, teams, and individual winners! Cheers!

Bar Hacks Guests

The following Spirited Awards presenters, winners, and TOTC team have appeared on the Bar Hacks podcast. Give these episodes a listen to learn more about these amazing people!

Vance Henderson (episode 20)

Episode 48, Episode 65, and the Hurricane Ida Emergency Episode with Eileen Wayner

Lynn House (episode 52)

Kellie Thorn and Lola Thomas (episode 72)

Roberta Mariani (episode 84)

* Denotes an accurate prediction by DeepAI‘s AI Chat chatbot.

Image: Christian Fridell on Pexels

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

Bartender presenting cocktail in upscale setting
by David Klemt David Klemt No Comments

The 50 Best Bars in Asia in 2023

The 50 Best Bars in Asia in 2023

by David Klemt

Bartender presenting cocktail in upscale setting

2023 Asia’s 50 Best Bars Bartenders’ Feast.

Join us in congratulating each of the bars and their teams earning placements on the 2023 Asia’s 50 Best Bars list by the World’s 50 Best Bars.

As is often the case, Hong Kong and Singapore claim an exceptional number of bars. I fully expect to see a handful of the bars on the list below on the World’s 50 Best Bars list this year.

Speaking of which, that ceremony, the 15th edition of the list, will take place on October 17 in Singapore. Again, I expect the host city to claim multiple spots.

Cheers to Asia’s 50 Best Bars for 2023!

To review the 2023 Asia’s 50 Best Bars, 51 to 100 list, please click here.

By the Numbers

While Singapore doesn’t claim the number one spot this year, the island country does boast 11 entrants. Further, three of Singapore’s bars hold spots in the top ten.

Hong Kong is home to eight bars on this year’s Asia’s 50 Best Bars list. Like Singapore, three bars in Hong Kong are among the top ten.

There are seven bars in Japan (five in Tokyo), one earning a top-ten slot. Six of the bars on the 2023 list are in Seoul, South Korea.

Thailand and India both have four bars on the list. The former boasts two bars in the top ten.

There are three bars in Taiwan among the fifty.

Malaysia and Indonesia each have two bars among Asia’s 50 Best Bars in 2023. Both of Malaysia’s bars in Kuala Lumpur, and both of Indonesia’s are in Jakarta.

Mainland China, the Philippines, and Sri Lanka each have a bar on this year’s list.

100 Incredible Bars

When we take the back half of this list into account, Singapore continues its domination, with 19 bars earning placement.

Hong Kong boosts its number of bars to 13, and Japan adds seven bars to bump its total to an even dozen. Seoul, South Korea, claims eight bars total.

Thailand, counting both lists, has eight amazing bars, as does Taiwan. In total, there are nine bars in India. Six bars in Kuala Lumpur, Malaysia, and there are a total of four bars in China.

The Philippines have one bar on the one to 50 list, and one on the 51 to 100 list, for a total of two bars among Asia’s 100 best.

The Best Bar In:

Hong Kong: Coa

India: Sidecar

Japan: Bar Benfiddich

Korea: Zest

Mainland China: Hope & Sesame

Malaysia: Bar Trigona

Philippines: The Curator

Singapore: Jigger & Pony

Sri Lanka: Smoke & Bitters

Taiwan: Indulge Experimental Bistro

Thailand: BKK Social Club

See the list below for the Best Bar in Asia.

Asia’s 50 Best Bars: 50 to 1

  1. Penrose (Kuala Lumpur, Malaysia)*
  2. The Bellwood (Tokyo, Japan)*
  3. The Living Room (Mumbai, India)*
  4. The Old Man (Hong Kong)**
  5. Soko (Seoul, South Korea)*
  6. High Five (Tokyo, Japan)**
  7. Bee’s Knees (Kyoto, Japan)
  8. The Public House (Taipei, Taiwan)*
  9. Native (Singapore)**
  10. Vender (Taichung, Taiwan)*
  11. Smoke & Bitters (Hiriketiya, Sri Lanka)(The Best Bar in Sri Lanka)
  12. Hope & Sesame (Guangzhou, China)(The Best Bar in Mainland China)
  13. Copitas (Bengaluru, India)
  14. Southside Parlor (Seoul, South Korea)*
  15. Bar Trigona (Kuala Lumpur, Malaysia)(The Best Bar in Malaysia)
  16. The Bombay Canteen (Mumbai, India)*
  17. The Curator (Manila, Philippines)(The Best Bar in the Philippines)**
  18. Mostly Harmless (Hong Kong)*
  19. Stay Gold Flamingo (Singapore)*
  20. Quinary (Hong Kong)
  21. Employees Only (Singapore)**
  22. Pantja (Jakarta, Indonesia)*
  23. Alice (Seoul, South Korea)
  24. Atlas (Singapore)
  25. Penicillin (Hong Kong)
  26. Le Chamber (Seoul, South Korea)
  27. 28 HongKong Street (Singapore)
  28. Lamp Bar (Nara, Japan)
  29. Mahaniyom Cocktail Bar (Bangkok, Thailand)(London Essence Best New Opening)*
  30. Manhattan (Singapore)
  31. Virtù (Tokyo, Japan)(Disaronno Highest New Entry)
  32. The Cocktail Club (Jakarta, Indonesia)(Siete Misterios Best Cocktail Menu, the Best Bar in Indonesia)
  33. Sidecar (New Delhi, India)(The Best Bar in India)
  34. The Aubrey (Hong Kong)
  35. Republic (Singapore)
  36. Analogue Initiative (Singapore)(Ketel One Sustainable Bar)
  37. The SG Club (Tokyo, Japan)
  38. Cham Bar (Seoul, South Korea)
  39. Vesper (Bangkok, Thailand)
  40. Indulge Experimental Bistro (Taipei, Taiwan)(The Best Bar in Taiwan)
  41. Sago House (Singapore)(Michter’s Art of Hospitality)
  42. Darkside (Hong Kong)
  43. Argo (Hong Kong)
  44. Nutmeg & Clove (Singapore)
  45. Tropic City (Bangkok, Thailand)
  46. Zest (Seoul, South Korea)(Nikka Highest Climber, the Best Bar in Korea)
  47. Bar Benfiddich (Tokyo, Japan)(The Best Bar in Japan)
  48. BKK Social Club (Bangkok, Thailand)(The Best Bar in Thailand)
  49. Jigger & Pony (Singapore)(Rémy Martin Legend of the List, the Best Bar in Singapore)
  50. Coa (Hong Kong)(The Best Bar in Asia, the Best Bar in Hong Kong)

Congratulations to each of the operators and bar teams above! Cheers!

* Denotes new entry, ** denotes re-entry.

Image: The World’s 50 Best Bars

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

Red neon "hotel" sign in Copenhagen
by David Klemt David Klemt No Comments

Hospitality Mindset: Hotel Edition

Hospitality Mindset: Hotel Edition

by Jennifer Radkey

Red neon "hotel" sign in Copenhagen

Mindset can dictate one’s level of happiness but what some people don’t realize is that it also impacts their business and everyone in it.

Moods like happiness or hostility. Growth or fixed worldviews. Positivity versus negativity. For operators and leadership team members, mindset doesn’t exist in a vacuum. Rather, one’s attitude affects and influences staff, guests, and others.

So what is mindset exactly?

Simply stated, mindset is an individual’s usual attitude or mental state. It reflects someone’s way of thinking and motivates their actions. So, why is it important to be aware of your mindset?

Well, if your mindset dictates how you show up in your life each and every day, it will influence all parts of your life.

Your thoughts about yourself, others, your business, your opportunities and your challenges… All influenced by your mindset. Your mindset can either hinder or promote your overall well-being and success in life.

The interesting thing about mindset is that it has the ability to change—if you want. It can also be influenced by your environment and those around you. These facts led me to question if the different sectors of the hospitality industry face unique mindset challenges.

To find answers and gain further insight I decided to turn to our team at KRG Hospitality for their thoughts. In turn, I’ve written a series of hospitality mindset articles. To read the first entry in this series, the Bar Edition, please click here.

In this article I’ll explore the hotel industry, with thoughts from hospitality consultant Kim Richardson. Follow the series as I explore mindset in restaurants, hotels, bars, and start-up operations.

Let’s dive in!

The Hotel Industry

The hotel industry is vast and can be segmented into different sectors. These sectors include: lodging and accommodation, food and beverage, travel and tourism, entertainment and recreation, and timeshare and meetings.

Not only is the industry vast in its sectors, there are an array of categories. There are motels, inns and resorts, and independent, boutique and global brands. Budget, midscale, and luxury properties, and everything in between.

Different types of hotels will vary slightly in their management styles and success challenges, but most will share common mindset themes.

Successful Operators

Operating a successful hotel takes a certain mindset. You need to be organized, open-minded to growth strategies, mindful of your sectors and how they interact with each other, and responsive to the needs of your teams.

Curious about what makes one hotel stand above another, I asked Kim what contributes to a successful operator. She responded with the perspective of a general manager of a large hotel, and then from the perspective of an owner of a small boutique hotel.

“One thing that really sets the hotel world aside from the rest of the hospitality industry is the multiple facets of the different departments,” says Kim. “You’re essentially running several businesses inside of one business. All of these different departments’ successes and failures impact the other departments. I think it’s important for operators and general managers to truly have a pulse on what’s going on throughout the building and, more importantly, when a department has a success or failure, how the other departments contributed to that.”

When it comes to smaller boutique hotels or inns, Kim believes that “the ability to wear many hats and jump in as needed” is a crucial success skill for owners as they often work with a much smaller team and may need to be more hands on. Hand in hand with the ability to multi-task and wear many hats is having excellent time management skills.

Whether you are the GM of a large hotel or an owner of a small boutique hotel, it is essential to constantly “have a pulse on the business coming in the door.”

Operator Challenges

Operators need a positive, strategic, growth mindset to be successful in the hotel industry. This is a mindset that needs to be consistently cultivated, as there are challenges that will affect your daily thoughts, beliefs, and attitudes.

When asked what specific challenges hotel operators face that may affect their mindset, Kim shared her thoughts, again from the perspectives of a large hotel GM and that of a smaller boutique hotel owner.

Accountability

Being responsible for and held accountable to all levels of positions in your establishment can be exhausting, stressful, and frustrating.

“A general manager of a hotel has a lot of people to answer to. They have people above them in corporate making demands of them on a daily basis (budgets, goals, etc.). They have staff that they employ and need to keep happy. They have guests they need to keep happy,” Kim says. “With this many responsibilities, time management alone can be stressful. Finding a happy medium is close to impossible. Not every decision you make is going to please all three parties. This position can suffer from burnout just as much as the rest of their team.”

Overwhelm

Operators of boutique hotels and inns fall into danger of taking on too much themselves while feeling the success of their venue lies entirely on their shoulders.

Burnout, fear, and exhaustion are all possibilities in this situation.

“In a small boutique hotel, the owner and operator wears many hats,” says Kim. “They are often having to jump in and run many departments. If you’re short staffed in one area, you’re going to have to jump in. This can create a situation where you’re spending so much time working in the business that you struggle to work on growing the business. The overall stress of the success of the business is much more when you own your own hotel. Competing against big hotels with larger marketing budgets and known names can be a challenge.” 

Employee Challenges

Your team also experiences their own unique set of challenges that can affect their well-being and mindset.

Being aware of these challenges is important if you hope to create a culture of respect, collaboration, and trust.

When asked what specific challenges hotel staff face, Kim had some insights.

On Demand

It’s no secret that the hotels operate in a 24-hour industry. No matter what time of day or night, a hotel never truly “sleeps.” This on-demand atmosphere can be stressful for your team.

“Since the building is open 24 hours, guests tend to think you are also available 24 hours,” Kim says. “There is always the possibility that you could get a call at any time when you’re not working. Not only does the guest perceive you as always available, some managers expect the same from you, too.”

Broken Telephone

Working in a 24-hour environment means that you may not always be working with the same people every shift. In establishments with several departments, you may never have direct interaction with a lot of your team.

This can all lead toward miscommunication, frustration, and blame.

“Communication can fall short,” explains Kim. “There can be people who work in other departments that you are never in the building with at the same time. There are typically many procedures in place to communicate between departments, but things still get missed.”

Harmful Beliefs in the Hotel Industry

How you feel about the people you work with and/or work for can have major impacts on your overall mindset.

If your daily thoughts regarding your team are negative, it suddenly becomes very challenging to create a successful hotel. Why would they be excited to come to work and proud of your hotel if their efforts are only ever met with negativity?

The hotel industry has a few specific, common harmful beliefs that are prevalent in many establishments. Being aware and knowing how to acknowledge and combat these beliefs is crucial to creating a more positive work environment.

Assumptions

When I asked Kim what one of the most prevalent harmful beliefs operators harbor about their teams, she discussed the assumptions that are often made.

“I think proprietors sometimes think that what they’re asking is easy and doable,” posits Kim. “When a business is not doing well they tend to look at the quality of their staff versus quality of the processes.”

Assumptions without clarity or reason can be extremely harmful to your workplace culture. Not only are operators holding assumptions about their team, but their team holds assumptions about leadership.

Staff often feel that operators and members of the leadership team are out of touch with the reality of their market, and that they place unrealistic expectations on them. There are assumptions made that leadership does not want them to succeed personally.

“Revenue goals are increased just because they want more money but haven’t put thought into whether or not it’s attainable to make the money,” says Kim. “Operators don’t want to see people get bonuses, so in turn they raise goals. Doing well one year will only hurt you in the next year because all goals will be raised. Staff feel overworked and underpaid, leading them to believe that ownership is cheap and always giving a two-person job to one person.”

Toxic Culture

The last thing that any hospitality business needs is a toxic culture. A toxic workplace culture encourages and breeds negative mindsets on all levels.

How can you be successful if your team dreads coming in for their daily shift?

I asked Kim what can create toxic culture in a hotel, and she shared her thoughts and experiences.

“One of the biggest challenges that I always felt in hotels is the divide amongst departments. It’s very similar to the front-of-house, back-of-house animosity that often exists in restaurants,” shares Kim. “One department always feels that another department was not mindful of how their decisions impact their department. What I came to realize is sometimes that’s true and sometimes it’s not.  There’s always going to be that person who decided to make the decision that was best for their day or made them look good in accomplishing their own job.”

“However, I don’t think that is the intention of most people,” continues Kim. “With so many different types of roles in a hotel, you will never understand all of the inner workings of another department. Each department has to make the decision that best accomplishes their goal for the guest and their department. When the communication breaks down between departments and there is no understanding of how they impact each other, animosity is created.”

Moving Forward

Understanding the challenges that operators and staff are currently facing and acknowledging the importance of a growth mindset and the need for change, what positive changes have been occurring in the industry as a whole?

“Some hotels have increased wages. Some have been more open to hybrid positions of remote and on-property work since the pandemic,” Kim says. “However, there are some that are now trying to do away with those. Also, there are only a few departments in the hotel that can benefit from this as many of them need to be on property to do their jobs.”

“Overall, I haven’t seen a ton of change. There are still so many people struggling with work-life balance in the hospitality industry,” Kim continues. “I just talked to a friend the other day who has told me for years that she’s a lifer in hotels and she’s never going anywhere. She is the last person I thought I’d hear this from, but she’s feeling burnout and is not sure how much longer she can last. This is someone who is excellent at their job. Really understands the business, is a hard worker, team player, willing to go the extra mile. How many people do we find like that, that we are throwing away by putting unachievable standards on?”

Room for Improvement

Although some operators are becoming more aware of the well-being of those working in this industry, there are still many changes that need to happen. Kim believes that there are three simple changes that need to happen.

“We need to stop losing people that want to be lifers over things like burnout and lack of work-life balance. Genuine gratitude and respect from superiors goes a long way. Better communication and accountability are a must,” says Kim.

Final Thoughts

Hotels are a complex entity with many moving parts. It takes a strategic and positive mindset to ensure success and a happy work environment.

The reality is that there will always be challenges that will affect your thoughts and behaviors. You will have bad days but that is all they are: bad days.

It is the leader who can recognize these setbacks as temporary and use them to fuel their mindset towards making positive change who will come out on top.

I’ll leave you with a few last words of wisdom from KRG Hospitality hotel and restaurant consultant Kim Richardson.

“When guests come to stay at a hotel, it is their home for the duration they are there. They are there much longer than grabbing a cup of coffee or a night out to dinner. They can feel the demeanor of the staff,” says Kim. “Positive work environments exude happiness for the guests. When the employees are unhappy, the guests leave unhappy. Mindset can be contagious, and while the internal feelings trickle down to the guests, it starts way before that. If a positive energy is being given off from the leaders in the building, it can have a great impact on the staff, which then impacts the guests.

Cheers to personal and professional well-being!

Image: Marten Bjork on Unsplash

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