#2023

by David Klemt David Klemt No Comments

2023 KRG Recap: Top 10 Articles

2023 KRG Recap: Top 10 Articles

by David Klemt

The roman numeral for the number 10 on a clock

Here it is! The final roundup of 2023, a collection of the top ten articles spanning all categories, including news, operations, and F&B.

Unlike our previous three year-end roundups, some of these articles aren’t from 2023. As an example, one of our most-read articles is from 2022, and it’s about the happiest provinces in Canada.

We’re humbled and grateful that you continue to view us as a trustworthy source of hospitality industry analysis, advice, and news. We look forward to serving you further in 2024.

Cheers!

Three hands holding up three pineapples

Raise the Bar: The 3 Ps of Hospitality

Nightlife, bar, and cocktail experts Mia Mastroianni, Phil Wills, and Art Sutley want operators to focus on what they call “the Three Ps.”

The engaging trio shared their trio of Ps recently in Las Vegas at the 2023 Bar & Restaurant Expo.

So, what are the Three Ps of hospitality? People, Place, and Product. Operators who pull the threads tighter on each of these crucial elements will be well on their way to improving operations and the guest experience.

People

Remember all the way back to a week ago when I shared Mastroianni, Wills, and Sutley’s thoughts on service versus hospitality? Consider the first P a deeper dive into that topic.

Operators need to focus on two categories of people who help their businesses succeed: their teams and their guests.

Addressing the former, the trio feels that operators are centering a disproportionate amount of their attention on guests in comparison to staff.

“We’re not lacking for people who want to work in the business and are outperforming other industries, but we’re not focusing on staff like we focus on guests,” says Wills. “Treat everyone with respect, including through the hiring process. If you don’t engage your staff, you won’t retain them. You need to show them they can grow in your business.”

According to Sutley, 89 percent of operators say that labor costs present a “significant challenge.” It follows, then, that committing to treating staff with respect and nurturing their careers isn’t just the right thing to do, it’s smart business.

Look for people with passion, those you can motivate to go above and beyond so you’re not stuck with a team full of space-fillers who are just after a paycheck, suggests Mastroianni.

Of course, operators and their teams must also focus on providing exceptional service and experiences to guests.

“Treat ever guest like a pearl in an oyster,” advises Wills. “They’re the pearl, we’re the oyster. We need to ‘protect’ them.” Anything less, cautions Sutley, and guests won’t return.

For the rest of the Three Ps, click here.

Tortilla with beans, cotija cheese and egg

Canadian Trends 2023: Technomic

Restaurant, bar, and hotel operators will find this year’s data-driven trend predictions from Technomic for 2023 insightful.

Interestingly but perhaps not surprisingly, some operators may be looking beyond North America for inspiration.

Per Technomic, Central and South American cuisines could influence menus in Canada this year. Other food trends that might take hold are “retro” health items, and all manner of pickled foods.

Of course, not every Canadian trend prediction involves F&B. According to Technomic, tech and the guest experience will play important roles.

To review last year’s Technomic predictions, click here. Now, let’s jump into Technomic’s 2023 predictions.

Guest Experience

Certainly, the guest experience should always be top of mind for operators, their leadership teams, and their staff.

In this instance, Technomic isn’t suggesting that the guest experience in general will be a trend. Obviously, with as important as it is to the success of any business, it’s a cornerstone.

Rather, Technomic predicts that guests will continue to feel the need to rein in their spending due to ricing costs and prices. However, the foodservice research firm also believes there’s still heavy desire for social interaction.

So, both those financial and social influences translate to the following: overdelivery.

Operators and their teams must ensure they position their brands well; make guests feel special every visit; and really dial in the guest experience. Specifically, Technomic suggests focusing on younger generations and menus with at least a couple specialty items that aren’t easy for a guest to replicate at home.

In other words, do whatever it takes to entice guests with memorable experience and quality menu items, and keep them coming back for more.

Follow this link to continue reading.

Server carrying two plates with one hand

Just.Safe.Food. and More Alternatives to ServSafe

ServSafe, the National Restaurant Association‘s food safety training program, isn’t the only food handler training game in town.

Certainly, the program is the most well known in our industry. However, it’s fair to say that ServSafe is closer to infamous than just ubiquitous due to a New York Times article from January.

While it’s the most recognizable of the food safety programs, it’s not the only one. Although, ServSafe’s omnipresence likely gives many the impression that it’s ServSafe or nothing.

There are, however, alternatives to ServSafe. In fact, one challenger was announced a day after the explosive New York Times article that thrust ServSafe into a spotlight the NRA probably isn’t enjoying. (After all, one result of that article was a letter from six US senators demanding answers from the NRA about ServSafe by March 3.)

At any rate, the newest alternative to ServSafe comes from One Fair Wage. The program is Just.Safe.Food. and costs just $10. (As a reminder, ServSafe costs $15.)

For that $10, Just.Safe.Food. gives an individual three attempts to pass their exam and unlimited access to training materials. Additionally, One Fair Wage (OFW) says profits they raise from the program will go toward advocating for restaurant workers.

OFW, as many in the industry know, is owned and operated by restaurant workers. Two cornerstones of the organization’s mission are increasing the minimum wage, and ending the tip credit. OFW is also attempting to convince lawmakers to stop accepting donations from the NRA.

Basically, OFW and the NRA are—and it appears always have been—at odds with with one another.

To learn more, click here.

Newfoundland and Labrador during daytime

These are the Happiest Provinces in Canada

If you’re wondering which province in Canada is the happiest, Statistics Canada has the answer—and the happiest may surprise you.

Of course, those who live and work in the happiest province won’t find it shocking. After all, they’re largely happy to be there.

However, if you expect the happiest province to be the home of Toronto, Vancouver, Montreal or Canada… Well, you’re in for a surprise.

Earlier this week we took a look at the happiest cities and states in America. Congratulations Fremont, California, and Hawaii, respectively. To learn where 181 other cities and 49 states rank, please click here.

The Happiness Survey

Or more accurately, the “life satisfaction” survey. For this survey, that’s what Statistics Canada reveals: life satisfaction.

Interestingly, the survey is very simple. Apparently, Statistics Canada simply asked participants to rate the satisfaction of living in their province, zero through ten. For this survey, zero is least satisfied, ten is most.

Ages 15 through 75 (and older) were able to participate. The survey was also broken down to gauge the satisfaction of men and women.

Before we jump into the breakdown of province satisfaction or happiness, some good news. Reviewing the Statistics Canada data, most participants across all age groups are happy. In fact, age groups 65 to 74 and 75-plus appear to be happiest.

On the other side, ages 15 to 54 had the most people who rated their life satisfaction between zero and five. Even so, just over 20 percent of survey respondents rated their satisfaction a five or less.

So, on the whole, Canadians seem satisfied or happy with their lives, regardless of the province in which they live. Personally, I find that to be great news.

Click here to keep reading.

Glendalough Distillery Wild Gin Irish gin

8 Glendalough Distillery Cocktail Recipes

Offer your guests something different for your St. Patrick’s Day promotion with Glendalough Distillery cocktail recipes.

Without a doubt, you should have plenty of the expected Irish whiskeys on hand. However, Glendalough Distillery Double Barrel, Pot Still, Wild Gin, and Rose Gin are extraordinary Irish whiskeys and gins.

Each spirit the distillery crafts honors the art of Irish distillation, a craft that stretches back centuries. What’s more, each whiskey Glendalough crafts is single malt—there are no light-bodied blends in their lineup.

To learn more, check out episode 71 of the Bar Hacks podcast with Glendalough Distillery co-founder and national brand ambassador Donal O’Gallachoir.

Sláinte!

Glendalough Distillery Double Barrel Single Malt Irish Whiskey

The Lough Inn

This highball is made with Glendalough Double Barrel, a single-grain Irish whiskey aged in ex-bourbon barrels before being finished in Oloroso sherry casks.

  • 2 oz. Glendalough Double Barrel Single Grain Irish Whiskey
  • 1 oz. Spiced honey syrup (see note)
  • 1 oz. Fresh lemon juice
  • Soda to top
  • Lemon wheel or slice to garnish
  • Mint leaf to garnish
  • 1 cup Honey for spiced honey syrup
  • 0.5 cup Water for spiced honey syrup
  • 4 Cinnamon sticks for spiced honey syrup
  • 1 pod Star anise for spiced honey syrup

Add ice to a highball glass, then add first three ingredients. Top with soda water. Garnish with lemon wheel or slice and freshly torn mint leaf.

For spiced honey syrup: Add honey, water, cinnamon sticks, and star anise to pot. Bring to a boil, then stir. Strain into container.

For more Glendalough Distillery recipes, click here.

White Russian cocktail made with Mr. Black Coffee Liqueur

7 Coffee Liqueurs You Need to Know

Whether you and your bar team are making Espresso Martinis, riffing on classics or creating something new, consider these coffee liqueurs.

National Espresso Martini Day takes place on Tuesday, March 15. Leading up to this bar holiday, the cocktail is experiencing yet another resurgence.

In fact, this cocktail more than any other seems to maintain an enviable rate of “surging back” in popularity. Maybe it’s time to just admit that it’s a modern classic people love to hate…but still order and enjoy.

Below are seven coffee liqueurs that shine in an Espresso Martini, Old Fashioned, Negroni, Irish Coffee, or any number of rich, flavorful cocktails. Cheers!

Mr. Black

Most of the reviews out there place Mr. Black at the top when it comes to coffee liqueurs. Once you’ve sipped it neat, you understand why. The coffee flavor is outstanding, and that should come as no surprise. After all, Mr. Black is crafted in Australia, a country with a rich coffee culture.

Additionally, Mr. Black occasionally releases special batches. In the past, the brand has produced Single Origin Ethiopia, Single Origin Colombia, and collaborations with WhistlePig and St. Ali Coffee Roasters. They also have a coffee amaro available.

Grind Espresso Shot

You really can’t go wrong making an Espresso Martini with an espresso liqueur. Grind Espresso Shot gives Mr. Black a run for their money in the coffee liqueur showdown.

This blend of Caribbean rum, espresso, coffee, and coffee extract that shines in just about any cocktail.

Click here for more coffee liqueurs to consider adding to your inventory.

Group of Big Game cocktails at Ocean Casino Resort

Ocean Casino Resort Offers Big Game Cocktails

Ocean Casino Resort, Atlantic City’s award-winning oceanfront casino and resort, is ready for the Big Game with four cocktails that team with the theme.

Now, by “Big Game,” we all know what I’m talking about. We know the sport, we the know the league, and we know precisely which game is under discussion.

However, due to very “enthusiastic” attorneys, we also have to talk like we’re spies or actors in a mob movie. We wouldn’t want to tempt anyone to file a lawsuit now, would we?

And I’m going to encourage you to continue following this childish way of speaking about the Big Game. When you’re promoting your Sunday, February 12 event, don’t use any trademarked terms, logos, images, etc.

Alright, the Big Game legalese is out of the way. Let’s talk themed cocktails!

Big Game Cocktail Inspiration

Midway through last year, Ocean Casino Resort showed us all their marketing prowess. When news of the Choco Taco’s demise made headlines, Ocean created a cocktail homage: the Chocotini.

To ensure the LTO could be enjoyed by most guests, the cocktail was available at four venues on the property.

Now, Ocean Casino Resort is tackling the Big Game. (Note: I’m legally required to include sports puns when writing about any major game.)

Guests have four specialty LTO cocktails from which to choose. Two representing the team from Philadelphia, two for the team in Kansas City. Each drink is available at venues throughout the casino resort, including their Topgolf Swing Suite (largest in America), Nola’s Bar & Lounge, and the Gallery Bar Book & Games.

In news that should appeal to you and your bar team, these drinks are quick to make. That’s a relief when you plan to be slammed on a particular day.

Of course, you don’t have to attempt to replicate these cocktails. They serve as excellent inspiration to motivate you and your team to come up with your own liquid homages and LTOs.

In case you’re wondering what to charge, Ocean is charging $14 each for the Brotherly Love, Hurts So Good, and Big Red cocktails. The Arrowhead carries a price tag of $15.

Click here to continue reading.

Closeup of keyboard

Can ChatGPT Write Food and Drink Menus?

After my “conversation” last month with ChatGPT about AI, I had another conversation during which I asked it to write me four menus.

Of course, I did this to prove a point. And upon reviewing the ChatGPT menus, you’ll likely reach the same conclusion.

Curious about how creative the AI-powered chatbot could be, I asked for four specific menus. As you’ll see, two are cocktail specific, one focuses on food, and one is a 20-item F&B menu for a specific event.

So, yes, ChatGPT can write food and drink menus. But there’s a caveat. I could leave you in suspense but that’s not very nice. Let’s jump in.

Write me a cocktail menu using the most popular cocktails from 2022.

Cocktail Menu

  1. Aperol Spritz – Aperol, Prosecco, and soda water, garnished with an orange slice
  2. Old Fashioned – Bourbon, sugar, bitters, and a citrus peel
  3. Margarita – Tequila, triple sec, lime juice, and salt rim
  4. Daiquiri – Rum, lime juice, and simple syrup
  5. Moscow Mule – Vodka, ginger beer, and lime juice
  6. Paloma – Tequila, grapefruit juice, lime juice, and soda water
  7. Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish
  8. Whiskey Sour – Bourbon, lemon juice, and simple syrup
  9. French 75 – Gin, Champagne, lemon juice, and simple syrup
  10. Mai Tai – Rum, orange liqueur, lime juice, and orgeat syrup

*All cocktails are served over ice, unless otherwise requested.

Write me a cocktail menu using the most popular spirits and alcohol types of 2022.

Cocktail Menu

  1. Gin and Tonic – Gin, tonic water, and a lime wedge
  2. Vodka Martini – Vodka, dry vermouth, and an olive garnish
  3. Bourbon Manhattan – Bourbon, sweet vermouth, and bitters
  4. Tequila Sunrise – Tequila, orange juice, and grenadine syrup
  5. Rum Runner – Rum, blackberry liqueur, orange juice, pineapple juice, and grenadine
  6. Whiskey Sour – Bourbon, lemon juice, and simple syrup
  7. Margarita – Tequila, triple sec, lime juice, and salt rim
  8. Daiquiri – Rum, lime juice, and simple syrup
  9. Long Island Iced Tea – Vodka, gin, rum, tequila, triple sec, lemon juice, and cola
  10. Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish

*All cocktails are served over ice, unless otherwise requested.

Click here to keep reading.

Developing a Bar Concept w/ Sensory Experiences

Once your idea has been researched and the market, location, technical, business, and financial viability of the idea has passed a series of reviews throughout a feasibility study, a concept development plan can then be started.

Remember, outside of being scalable, you want to build a concept that is sustainable, profitable, memorable, and consistent.

Bar concepts over the years have gone from being tame (or lame) or overplayed, like tiki bars or sports bars, to concepts that push the boundaries of what a bar can be. One of the best ways to build a customer base is to go off the beaten path to create a bold and fresh new bar concept.

A concept plan will focus on ‘chapters’ and visual storyboards that include an overall:

  • Concept Summary (a one page summarization similar to that of an Executive Summary)
  • Statement Overview (Value, Vision, Mission, Culture)
  • Architectural Design (characteristics, features, costs)
  • Bar/Kitchen Production (your equipment specs)
  • Entertainment & Guest Experience Summary
  • Menu Design Attributes (food & beverage)

Owning a bar is a dream for most that must be met with the right research, planning, and mind-set.

One’s market will, and must, define the concept. To be successful, you must be open to building a venue the market both wants and needs.

Concept development is giving your ‘idea’, both soul and character. A bar’s concept is the lifeline of its brand and longevity in the market. It makes your venue stand apart from the competition, and it’s ultimately your bar’s unique selling proposition.

Have you ever walked into a bar and been confused about its identity? The interior doesn’t match the beverage offerings, the social media experience doesn’t reflect the actual experience, and even the music doesn’t seem to match the vibe of the bar.

This is what happens when there isn’t a clear and detailed concept development plan in place, and it is a sure fire way to be just average at best.

Continue reading here.

How to Address Temporary Restaurant and Bar Closures: 5 Social Media Examples

Repeated restaurant and bar closures have, tragically, become a hallmark of 2020.

Operators have had to learn how to communicate closures to potential indoor guests, as well as delivery and takeout guests.

For most operators, the possibility of closing their doors—temporarily or otherwise—has moved well past “if” territory. At this point, it’s not even a question of when a restaurant or bar will have to close, it’s a matter of when it will happen again.

There are a few reasons a F&B business will have to close due to the Covid-19 outbreak: official mandate, reduced indoor and outdoor dining capacities, and voluntary temporary closures.

Mandated closures are, on the surface, straightforward. Government officials decree that certain types of businesses must close their doors by a specific date and time, and owners are expected to comply.

Closures induced by capacity restrictions are less straightforward. It has become woefully apparent that most lawmakers don’t understand (or don’t care) that at a certain threshold, reducing indoor and outdoor dining capacities is as good as forcing a restaurant or bar to close; the value proposition of remaining open simply isn’t there.

A voluntary temporary closure can come about because of capacity limitations, but they can also be the result of other factors. A significant workforce reduction, lack of traffic, rising costs of goods, or an internal Covid infection.

The stark reality is that the likelihood today’s operators are going to have to craft social media posts and emails announcing temporary (and possibly extended) closures is anything but slim.

Click here to keep reading.

Image: Anne Nygård on Unsplash

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

by David Klemt David Klemt No Comments

2023 KRG Recap: Top 8 Ops Articles

2023 KRG Recap: Top 8 Operations Articles

by David Klemt

Close-up shot of a white neon "8" sign

The third installment in our annual article roundup is a collection of our readers’ favorite operations and service articles of 2023.

Below, articles about a multitude of topics: food safety, pricing, menu programming, leadership, setting your non-negotiable standards, and much more.

If you’re looking to really dial in your operations and service for 2024, these articles are an excellent place to start for tips and inspiration.

Cheers!

Server carrying two plates with one hand

Just.Safe.Food. and More Alternatives to ServSafe

ServSafe, the National Restaurant Association‘s food safety training program, isn’t the only food handler training game in town.

Certainly, the program is the most well known in our industry. However, it’s fair to say that ServSafe is closer to infamous than just ubiquitous due to a New York Times article from January.

While it’s the most recognizable of the food safety programs, it’s not the only one. Although, ServSafe’s omnipresence likely gives many the impression that it’s ServSafe or nothing.

There are, however, alternatives to ServSafe. In fact, one challenger was announced a day after the explosive New York Times article that thrust ServSafe into a spotlight the NRA probably isn’t enjoying. (After all, one result of that article was a letter from six US senators demanding answers from the NRA about ServSafe by March 3.)

At any rate, the newest alternative to ServSafe comes from One Fair Wage. The program is Just.Safe.Food. and costs just $10. (As a reminder, ServSafe costs $15.)

For that $10, Just.Safe.Food. gives an individual three attempts to pass their exam and unlimited access to training materials. Additionally, One Fair Wage (OFW) says profits they raise from the program will go toward advocating for restaurant workers.

OFW, as many in the industry know, is owned and operated by restaurant workers. Two cornerstones of the organization’s mission are increasing the minimum wage, and ending the tip credit. OFW is also attempting to convince lawmakers to stop accepting donations from the NRA.

Basically, OFW and the NRA are—and it appears always have been—at odds with with one another.

To learn more, click here.

Three hands holding up three pineapples

Raise the Bar: The 3 Ps of Hospitality

Nightlife, bar, and cocktail experts Mia Mastroianni, Phil Wills, and Art Sutley want operators to focus on what they call “the Three Ps.”

The engaging trio shared their trio of Ps recently in Las Vegas at the 2023 Bar & Restaurant Expo.

So, what are the Three Ps of hospitality? People, Place, and Product. Operators who pull the threads tighter on each of these crucial elements will be well on their way to improving operations and the guest experience.

People

Remember all the way back to a week ago when I shared Mastroianni, Wills, and Sutley’s thoughts on service versus hospitality? Consider the first P a deeper dive into that topic.

Operators need to focus on two categories of people who help their businesses succeed: their teams and their guests.

Addressing the former, the trio feels that operators are centering a disproportionate amount of their attention on guests in comparison to staff.

“We’re not lacking for people who want to work in the business and are outperforming other industries, but we’re not focusing on staff like we focus on guests,” says Wills. “Treat everyone with respect, including through the hiring process. If you don’t engage your staff, you won’t retain them. You need to show them they can grow in your business.”

According to Sutley, 89 percent of operators say that labor costs present a “significant challenge.” It follows, then, that committing to treating staff with respect and nurturing their careers isn’t just the right thing to do, it’s smart business.

Look for people with passion, those you can motivate to go above and beyond so you’re not stuck with a team full of space-fillers who are just after a paycheck, suggests Mastroianni.

Of course, operators and their teams must also focus on providing exceptional service and experiences to guests.

“Treat ever guest like a pearl in an oyster,” advises Wills. “They’re the pearl, we’re the oyster. We need to ‘protect’ them.” Anything less, cautions Sutley, and guests won’t return.

For the rest of the Three Ps, click here.

"Be optimistic" sign on black door

5 Toxic Mindsets that Hinder the Success of Your Business

Your frame of mind matters, and if you want a team and business that’s thriving and growing, it’s time to examine your own mindset.

How you show up day to day in your business and in your life will either hinder or promote your success. Like the popular phrase goes, “It starts from the top.”

You can set the tone for the day with the energy you bring. As Anese Cavanaugh, author of the book Contagious You, states, “Whatever we put out there and whatever we take on affects our ability to influence, lead, and create the impact we want.”

A positive mindset is contagious: it can inspire, motivate, and make others feel good. A toxic mindset is equally as contagious: it can halt growth, increase unhappiness, and lower productivity.

Here’s a list of five toxic thoughts that lead to a negative mindset and can hinder success.

Blame Game

Always looking for someone else to lay the blame on when things go wrong is a surefire way to a toxic team environment. If you’re quick to blame others when things go wrong, perhaps it’s time to take a step back and examine why something went wrong in the first place.

Was there inadequate training provided? Are there no clear systems to follow? Do you have an environment that’s hostile to asking for help? Fault rarely lies in one person only; there are typically several factors in play.

A positive mindset will examine facts, look at all potential causes, and then come up with solutions. Blame never enters the picture.

Second Guessing

Not being confident in the choices you make hinders growth. Uncertainty in your decision making leads others to question or doubt your role as leader.

If you don’t have the utmost confidence in making decisions, and it’s your business, how can you expect your team to have confidence in you or the work that they do?

This doesn’t mean that you have to make snap decisions without thinking them over. Planning and deliberating over the right move to make is critical to success. But once the decision is made…it’s made. If it doesn’t work out you can then problem solve to get back on the right path.

Second guessing your decisions along the entire way is only going to slow you and your business down.

Click here to continue reading.

Several spray paint cans next to one another

Raise the Bar: Service vs. Hospitality

During the 2023 Bar & Restaurant Expo in Las Vegas, Mia Mastroianni, Art Sutley, and Phil Wills addressed what separates service from hospitality.

For the sake of those who are unfamiliar, a brief summary of each member of this informative panel. Art Sutley is a nightlife and hospitality expert recognized by Forbes, the Wall Street Journal, and Thrillist (among other publications).

Phil Wills and Mia Mastroianni should be recognizable to anyone who has watched Bar Rescue. Wills co-founded Spirits in Motion, a beverage consulting agency. He’s also a bartender’s bartender who’s passionate about hospitality. Mastroianni, equally as passionate about the art of hospitality, is a seriously talented bar professional and hospitality expert who doesn’t take herself too seriously.

It’s difficult to imagine a more qualified trio when it comes to discussing the differences between service and hospitality.

What is Service?

Before they all dove in, Sutley shared a simple but impactful take on the guest experience.

“It’s checking boxes,” said Sutley. “We want each guest to check every box, and a few extra.”

That description helps draw a line between service and hospitality. Per Sutley, Mastroianni, and Wills, service is a transaction and meeting expectations. Reinforcing this idea, Wills said, “Service is black and white; it’s simple.”

Operators and their leadership teams, after developing their steps of service, can literally or figuratively track the service transaction. Training staff—from onboarding to pre-shifts—on the steps of service and an operator’s non-negotiable standards ensures the guest experience transaction is delivered as expected.

Worryingly, Mastroianni expressed her concern that the quality of service appears to be dropping. If that’s true, however, that provides an opportunity.

Per Sutley, the industry is getting more difficult. There are more competitors out there, and guest expectations are becoming increasingly stringent. So, if Mastroianni is correct and more concepts are failing to deliver on the expected service transaction, operators who commit to building and training teams that deliver high-level service will stand out.

Keep reading here.

Two restaurant food menus

Real-world Menu Tips from Chef Brian Duffy

Call it an education session, call it a workshop, one of the best features of the Bar & Restaurant Expo is live menu feedback from Chef Brian Duffy.

This is certainly true of the 2023 Bar & Restaurant Expo. During this year’s BRE (formerly Nightclub & Bar Show, or NCB), Chef Duffy delivered well over two hours of real-world menu feedback.

To be sure, BRE educational programming is always beneficial. Attendees who take the time to plan their schedules to include education sessions will take invaluable tips back to their businesses.

However, watching in real time as Chef Duffy critiques real menus submitted by BRE attendees provides insight that will impact the guest experience and success of a restaurant or bar immediately.

When delivering his feedback, Chef Duffy is unacquainted with the menus. He’s also unfiltered. So, attendees of these sessions are provided a window to Chef Duffy’s professional opinions, on the fly, in real time.

Take, for example, this blunt statement: “If you serve tilapia in your restaurant, you suck.” Before anyone has a conniption, Chef Duffy is referring to unethically farm-raised tilapia that’s often exposed to waste.

Technical Difficulties

Due to unforeseen AV issues, Chef Duffy was unable to use the large screens in the room to review menus for 30 to 40 minutes.

Now, some speakers may be shaken when encountering such a technical difficulty. This isn’t the case for Chef Duffy. In fact, all in attendance from the start of his session were lucky enough to gain insights beyond menu design because of the AV issues.

First, we all gained some insight into Chef Duffy’s consulting process. When engaged for restaurant consultation, he watches an evening service. Next day, he’s in your kitchen at 10:00 AM. What he sees in your kitchen tells him what’s happening throughout your restaurant. By the way, if he encounters just two spelling errors on your menu, he’s done reviewing it—you need a fresh start.

Second, inventory. Chef Duffy assumes you keep eleven percent of your overall revenue on your shelves. So, if you’re generating $100,000 each month, your shelves hold $11,000 of product. When reviewing your financial situation, take a look at that number for your own restaurant or bar.

Third, executive chefs versus head chefs. Chef Duffy has been on the ground for more than 100 restaurant openings. He has interviewed countless chefs. Have you ever wondered about the difference between an executive chef and a head chef? Knowledge of the financial aspects of running a kitchen. Without it, someone’s not an executive chef—they’re a head chef. Executive chefs know (and in theory can be trusted with) finances; head chefs make sure the brigade comes to work on time.

Finally, a cost-reduction tip. When you speak with your food reps, ask about DWO items: “Discontinued When Out.” You may be able to get your hands on some great items for a fraction of the cost.

Follow this link for more tips from Chef Brian Duffy.

Person writing down notes

The Importance of Sticking to Your Standards

One crucial task for all restaurant, bar, nightclub, and hotel operators is to set the acceptable standards and commit to maintaining them.

Hospitality operations are subject to an interesting paradox. We’re all told to prepare for things to go sideways during any given shift. We’re also told that adhering to our standards of service will help us weather a storm of challenges. Oftentimes, however, the first thing to slip at the first sign of trouble is: our standards.

When a client signs on with KRG Hospitality, they are given the task of identifying their core values. There’s an exercise for this key development step; it’s part of our standards.

Your core values inform your standards (and so much more): leadership team standards; front- and back-of-house team member standards; and standards of service. Additionally, you should spell out these standards during the onboarding process, utilizing an employee manual—which new hires must sign and date—and practical training.

It’s absolutely crucial that you and your team commit to your standards fully. They’re inviolable, what both KRG president Doug Radkey and Chef Brian Duffy call your “non-negotiables” during speaking engagements and when working with clients.

Are people going to make mistakes, including you? Yes. On occasion, a standard is going to slip. The key is understanding that maintaining standards helps reduce these occasions; panicking and allowing them to slip just drops us deeper into quicksand.

Someone on the team is going to miss a service step. Something will occur during a shift that’s not up to standards. What’s important in those moments is the ability for the team to recognize the slip quickly and correct course immediately.

Setting Standards

There are different ways for operators to select their standards. The example I provide at the top of this article is one approach KRG implements.

Michael Tipps, co-founder of Invictus Hospitality and friend of KRG Hospitality, has an intriguing approach of his own. He shared this during the 2023 Bar & Restaurant Expo in Las Vegas.

“Standards separate operators and their teams,” says Tipps. While he doesn’t encourage operators to look at every other operator in their market as competition, he does advocate for differentiation.

Tipps shared a three-step approach to standards. (Step two, by the way, is the one I find intriguing.)

  1. Create your standards. Again, there are different approaches.
  2. Pick your committee. I’m going to explain this further.
  3. Set standards against the grandest vision of your venue.

So, what does it mean to “pick your committee”? Well, it means surrounding yourself with people you respect…real or imagined. As Tipps explained during BRE, he has people in his life that he considers his committee. The real-life members of this committee are a sounding board for any number of ideas, questions, challenges, and even mistakes.

And yes, his committee also includes “imaginary” members, such as Michael Jordan and Phil Jackson. These are people that he doesn’t know personally but are known to have incredibly high standards. They’re high achievers and, of course, many have biographies and we can know their standards. Tipps has “asked” these committee members, “How should I handle X?”

This creative approach isn’t for everyone but every operator should at least give it a shot. When we step that far out of our comfort zones the results can be incredible.

Gain more insights via this link.

Chess pieces on chess board in grayscale

Do You Empower Your Team to Make Decisions?

Empowerment is about so much more than trusting someone to follow clearly defined rules; you must learn to trust your team’s judgement.

Yes, even when things don’t go according to plan. If you’re only training your team on the “rules,” you’re doing a disservice to them and yourself. So, let’s have a little chat about empowerment. What does it mean to you? What are your expectations of your team when you tell them they are empowered?

Looking back throughout your own work history, have you ever had a job where your boss told you that you were empowered to make decisions, but you didn’t actually know what to do or how to make decisions? Did anyone ever explain “the how” of decision making to you?

Now, look at yourself as a leader. Have you ever had employees that you’ve told are empowered to make decisions, yet they get a manager every time someone needs something out of the ordinary? Are you explaining to your staff “the how” of decision making, along with your expectations?

It’s frustrating to feel like the house might fall down when you’re not in it. That’s no way to operate a business. We all want our staff to be able to make educated decisions when we’re not around. We shouldn’t have to hold their hands and be part of every single decision.

Still, there are times when, left to their own devices, a team member doesn’t make the decision you’d want them to make. This makes owners and leadership team members feel as though they must be at work every second.

So, how do you move away from micromanagement and learn to trust your team’s decision making?

Leverage Teachable Moments

You’ll never be able to give an example of every possible situation that may arise. Therefore, you’ll never be able to train your team on everything that they’ll encounter on any shift.

How do you tell someone how to handle situations when you’re not around? You don’t, and I don’t suggest you even try. Instead, you need to instill a sense of empowerment in your team.

However, “empowerment” is just a word if you’re not educating your team. You need to teach staff how to make good decisions. And how do you even start to do that? Cash in on all the teachable moments that happen throughout the day!

Once upon a time we were all new to this industry. I’m sure you have a few stories of some mistakes you’ve made along the way. I know I certainly do.

Think back to those situations. Did someone explain to you why you made a mistake? More importantly, did they then help you understand what to do next time? Or did they just get mad and make you feel like a failure?

I’ve had the privilege of working with some amazing people over the years. There are several people that really put effort into teaching me. The different things they taught me helped me to understand the ins and outs of decision making, even in situations I know very little about.

Keep reading here.

White "Reserved" sign in wooden block on table

Why You Need to Use Direct Bookings

A new report from guest retention platform SevenRooms shows that like delivery, guests prefer to support restaurants directly when it comes to reservations.

Similar to their awareness of third-party delivery platform fees, today’s guest appears to be aware that third-party marketplaces cost restaurants and bars too much.

Let’s consider the guest discovery journey. According to their 2023 Dining Discovery & Booking Report, SevenRooms says most guests discover new restaurants via word of mouth. In fact, 61 percent of people rely on family, friends, and co-workers to find new restaurants. A third of diners use Google (33 percent), and nearly as many use social media (29 percent).

So, what role do third-party marketplaces play in restaurant and bar discovery? Per SevenRooms, not even ten percent of people who discover new places to grab a bite or a drink use such platforms.

Their research shows that just nine percent of diners use OpenTable to find new restaurants. However, that’s three times the number of diners that Resy (three percent) is seeing use their platform for discovery.

Okay, so what does this mean to you, the operator? It means that you should be leveraging a direct-booking feature. Guests are telling us how they want to experience restaurants and bars. They’ve let us know they prefer direct delivery. Now, they’re letting us know they prefer direct booking.

In other words, give them what they want: user-friendly ways to support your business. Make it easy to find you on social. Ensure your website is functional and easy to navigate. And give delivery and booking buttons prime real estate on your website so guests can find them quickly.

I also recommend communicating that you offer direct bookings, and thanking those who use that functionality for supporting your business directly. This can, of course, be done via automated marketing emails.

Click here to continue reading.

Image: Maximalfocus on Unsplash

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

by David Klemt David Klemt No Comments

2023 KRG Recap: Top 8 F&B Articles

2023 KRG Recap: Top 8 F&B Articles

by David Klemt

Closeup of eight ball on pool table

For the second entry into our annual year-in-review article roundup we’re revealing the top eight food, beverage, and menu development articles of 2023.

From ChatGPT and advice from Chef Brian Duffy to articles from KRG Hospitality chef-consultant Nathen Dubé and mindset coach Jennifer Radkey, the articles below cover a wide range of F&B topics.

There’s even a look at Chef Duffy’s time on Food Network’s show BBQ Brawl with barbecue tips from our favorite pit master. It’s one of our favorite articles of the year, as well.

Cheers!

Closeup of keyboard

Can ChatGPT Write Food and Drink Menus?

After my “conversation” last month with ChatGPT about AI, I had another conversation during which I asked it to write me four menus.

Of course, I did this to prove a point. And upon reviewing the ChatGPT menus, you’ll likely reach the same conclusion.

Curious about how creative the AI-powered chatbot could be, I asked for four specific menus. As you’ll see, two are cocktail specific, one focuses on food, and one is a 20-item F&B menu for a specific event.

So, yes, ChatGPT can write food and drink menus. But there’s a caveat. I could leave you in suspense but that’s not very nice. Let’s jump in.

Write me a cocktail menu using the most popular cocktails from 2022.

Cocktail Menu

  1. Aperol Spritz – Aperol, Prosecco, and soda water, garnished with an orange slice
  2. Old Fashioned – Bourbon, sugar, bitters, and a citrus peel
  3. Margarita – Tequila, triple sec, lime juice, and salt rim
  4. Daiquiri – Rum, lime juice, and simple syrup
  5. Moscow Mule – Vodka, ginger beer, and lime juice
  6. Paloma – Tequila, grapefruit juice, lime juice, and soda water
  7. Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish
  8. Whiskey Sour – Bourbon, lemon juice, and simple syrup
  9. French 75 – Gin, Champagne, lemon juice, and simple syrup
  10. Mai Tai – Rum, orange liqueur, lime juice, and orgeat syrup

*All cocktails are served over ice, unless otherwise requested.

Write me a cocktail menu using the most popular spirits and alcohol types of 2022.

Cocktail Menu

  1. Gin and Tonic – Gin, tonic water, and a lime wedge
  2. Vodka Martini – Vodka, dry vermouth, and an olive garnish
  3. Bourbon Manhattan – Bourbon, sweet vermouth, and bitters
  4. Tequila Sunrise – Tequila, orange juice, and grenadine syrup
  5. Rum Runner – Rum, blackberry liqueur, orange juice, pineapple juice, and grenadine
  6. Whiskey Sour – Bourbon, lemon juice, and simple syrup
  7. Margarita – Tequila, triple sec, lime juice, and salt rim
  8. Daiquiri – Rum, lime juice, and simple syrup
  9. Long Island Iced Tea – Vodka, gin, rum, tequila, triple sec, lemon juice, and cola
  10. Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish

*All cocktails are served over ice, unless otherwise requested.

Click here to keep reading.

Lynn House making Old Fashioned cocktails for Elijah Craig

Prepare Now for 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.

Continue reading here.

Tortilla with beans, cotija cheese and egg

Canadian Trends 2023: Technomic

Restaurant, bar, and hotel operators will find this year’s data-driven trend predictions from Technomic for 2023 insightful.

Interestingly but perhaps not surprisingly, some operators may be looking beyond North America for inspiration.

Per Technomic, Central and South American cuisines could influence menus in Canada this year. Other food trends that might take hold are “retro” health items, and all manner of pickled foods.

Of course, not every Canadian trend prediction involves F&B. According to Technomic, tech and the guest experience will play important roles.

To review last year’s Technomic predictions, click here. Now, let’s jump into Technomic’s 2023 predictions.

Guest Experience

Certainly, the guest experience should always be top of mind for operators, their leadership teams, and their staff.

In this instance, Technomic isn’t suggesting that the guest experience in general will be a trend. Obviously, with as important as it is to the success of any business, it’s a cornerstone.

Rather, Technomic predicts that guests will continue to feel the need to rein in their spending due to ricing costs and prices. However, the foodservice research firm also believes there’s still heavy desire for social interaction.

So, both those financial and social influences translate to the following: overdelivery.

Operators and their teams must ensure they position their brands well; make guests feel special every visit; and really dial in the guest experience. Specifically, Technomic suggests focusing on younger generations and menus with at least a couple specialty items that aren’t easy for a guest to replicate at home.

In other words, do whatever it takes to entice guests with memorable experience and quality menu items, and keep them coming back for more.

Follow this link to continue reading.

Carrots, celery and onions

Kitchen Doctrine: The Holy Trinity

To some, the Holy Trinity refers to the Christian doctrine of the Father, the Son, and the Holy Spirit. But what’s the Cajun Holy Trinity?

Well, that’s a whole different story with which some people may not be as familiar. However, it carries equal weight in certain kitchens of the world.

Lending its name from religious credo, the Cajun Holy Trinity was developed in the state of Louisiana in the southern United States. Chef Paul Prudhomme gets the credit for introducing the term in 1981, along its popularization.

Cajun or Creole cuisine evolved from French, Spanish, and West African immigrants. French traditions blended into a melting pot of West African, Spanish, and Native American cuisines. The French and the Acadians (French colonists deported from Acadia in what is now Nova Scotia, Canada) both influenced Louisiana’s cuisine. The Acadians became known as Cajuns to English speakers, and thus Cajun cooking grew out of necessity in Louisiana.

Mirepoix 101

The French contributed two staples directly to Cajun and Creole cooking: roux-based cooking and the trinity of mirepoix, or onions, celery, and carrots. In Louisiana, however, carrots didn’t grow as easily as bell peppers. So, bell peppers, typically the more bitter green version, replaced them.

Some cooks were so bold as to add garlic to the Holy Trinity, referring to it as the Pope. Other variants use garlic, parsley, or shallots in addition to the three Trinity ingredients. Unlike the elaborate French dishes using mirepoix, the Holy Trinity is more symbolic of rustic, family-style meals.

These ingredients are the first to go into the pot or skillet, creating a flavorful foundation for gumbo, jambalaya, crawfish étouffée, and more. Often, by adding a bit of flour and whisking, a roux is built right on top of these sweet and colorful aromatics to form a thicker base.

The ratio is also overturned from the traditional mirepoix of two parts onion, one part celery, one part carrot, with three parts onions to two parts celery to one part bell pepper.

To learn more, click here.

Aubrey Plaza holding a Margarita made with Cointreau

Cointreau Wants to Know: Are You Making MargaRights?

Temperatures are rising and people are socializing, so Cointreau wants to make sure you and your team make Margaritas right.

In fact, they’re so serious about Margarita specs that they’re partnering with Aubrey Plaza educate the public. To celebrate the 75th anniversary of the Margarita, the iconic brand is launching the MargaRight campaign.

Challengers come and go but so far, the Margarita is the top cocktail in the US. This has been the case for many, many years. Of course, it’s also a popular cocktail around the world and has been number one in other countries as well.

Now that we’re a week away from the “official” start of summer, it’s paramount to make sure your Margaritas are MargaRight. For one thing, it’s the perfect summer sipper. For another, people are eager to socialize in restaurants and bars, and the Margarita is sure to join groups of friends as they hang out together.

But there’s another reason to ensure your Margs are on point: The wrath of Aubrey Plaza. More accurately, avoiding incurring Plaza’s wrath for putting MargaWrongs across your bar.

Margarita mix? Anger. No Cointreau? Fury.

To borrow a refrain from fanatics of another classic cocktail, it’s safe to say that Plaza would agree with, “No Margarita without Cointreau.”

The Original Margarita

Some, including Cointreau, support the belief that the Margarita’s creation traces back to 1948. For this origin story, Dallas socialite Margarita Sames is either the inventor of the Margarita or asked for a signature cocktail for a party she was hosting at her Acapulco home. Going further, another claim is that Tommy Hilton was a party guest and brought the recipe to Hilton properties, helping to make it famous.

Another claim is that the Margarita is simply a logical evolution of the Daisy. The mid-1800s tipple has a cocktail family named after it, and the Margarita, Sidecar, Cosmopolitan, and Daiquiri sprang forth from it.

Regardless of what origin story you choose to believe, Cointreau champions the original recipe: Cointreau, blanco tequila, fresh lime juice, and a lime wheel to garnish. It’s this classic recipe that Cointreau and Plaza are adamant about for the MargaRight campaign.

Click here to keep reading.

Chef Brian Duffy biting into a sandwich

BBQ Brawl: ‘Cue Tips from Chef Brian Duffy

Friend of the Bar Hacks podcast and KRG Hospitality Chef Brian Duffy is rocking it on season four of Food Network‘s BBQ Brawl.

And he’s dropping barbecue and cooking jewels while killing it on multiple styles of grill.

When we meet Chef Duffy on episode one of BBQ Brawl, he’s introduced as “The Renowned Restaurateur.” This makes sense given the fact that he has helped open more than 100 restaurants throughout his career.

Regarding grilling and barbecuing, Chef Duffy will use elements of whatever style he thinks will work best for a given situation. As he explains it, his barbecue “isn’t bound by the rules of any one style.”

I also want to point out that there’s what appears to be a 1950s-era Dodge Power Wagon, perhaps a Series 1 or Series 2 model, on Star Hill Farm, where this show was filmed. This isn’t relevant in any way to cooking, grilling, or barbecue. I’m just a Car and Motorcyle Guy® and I noticed the Power Wagon immediately.

Also, be sure to check out episode 33 and episode 53 of the Bar Hacks podcast to hear from the chef himself.

Alright, let’s check out some tips and tricks from Chef Duffy that he has shared on season four of BBQ Brawl. Like he said to the camera in the first moments of episode one, “Students, meet your pit master.”

Episode 1

If you want your food to be charred, you need to commit.

“You’ve gotta let it sit. Don’t move it,” says Chef Duffy. “Let that char happen.”

It’s just that simple. Patience is a cooking technique.

Dishes

Signature Tacos

  • Mulita, a Mexican street taco made by dipping a tortilla in birria broth.
  • Togorashi- and ancho-chili-smoked red Snapper taco with “a fun little slaw.”

Team Challenge: “California Smoke” menu (Fire delivery: Santa Maria grill)

  • Cabbage, kale, Swiss chard medley with beans
  • Scallops and smoked crab salad with preserved lemon gremolata and avocado (collaboration with Chef Larissa Da Costa; Chef Duffy prepared the smoked crab salad)

For much more, keep reading here.

Chef Brian Duffy holding a plate with a plant-based shrimp po' boy sandwich on it

The New Wave of Plant-based Foods

A key takeaway from the 2023 National Restaurant Association Show is this: a new wave of plant-based foods has made landfall.

In fact, given how many booths had plant-based items on offer, more waves will be crashing ashore. Plant-based items had a presence inside every building at McCormick Place in Chicago. For those who haven’t attended to show, McCormick Place has well more than two-million square feet in exhibit space.

There were, of course, the plant-based standards to which we’ve all grown accustomed. Burger patties, breakfast sausages, “chicken” nuggets, “pepperoni” pizzas… However, we now know there’s more innovation on the way.

Years ago, F&B experts declared seafood alternatives as the “holy grail” of plant-based foods. The race has been on to “crack the code” and offer seafood alternatives that look, cook, and taste like their animal counterparts.

One brand that appears to have reached their goal? New Wave Foods. And their staunchest culinary supporter? The revered and iconic Chef Brian Duffy.

Seismic but Sensible Shift

Those who are familiar with Chef Duffy know he’s unafraid to share his views on all things culinary, service, operations, and hospitality. The same people also know that he’s demanding when it comes to ingredients, distributors, and partners.

I say that to say this: Some people are shocked Chef Duffy is championing a plant-based food. However, I don’t share that reaction. Chef Duffy has never been anti-plant-based—he has been waiting for plant-based items to rise to his high standards.

During his 2023 NRA Show demo, the acclaimed and in-demand chef made shrimp-fried rice. Of course, he replaced shrimp with a plant-based alternative produced using mung bean and seaweed. That product is New Wave Foods Shrimp.

The demo proved so engaging that Chef Duffy was asked to repeat it on the final day of the show. I, for one, am not surprised—Chef Duffy is an incredible speaker and chef.

This seismic shift—not just in Chef Duffy’s embrace of plant-based foods but also throughout the industry—is sensible when you consider something said during the demo.

Boiling it down to the basics, Chef Duffy asked why operators wouldn’t want to offer high-quality plant-based items to their guests. It’s simple: Increasingly, this is what guests want. So…give it to them.

Continue reading here.

Chef pouring espagnole or brown sauce

Say Hi to Your Mother Sauces for Me

A well-crafted sauce can elevate a dish, tying all the elements together, adding richness, texture, and colour to almost any recipe.

French cuisine in particular is renowned for its liberal use of flavorful sauces. Developed in the 19th century by French chef Auguste Escoffier, the five mother sauces are basic recipes that serve as the foundation for any number of secondary sauce variations. Each mother sauce is categorized primarily according to its unique base and thickener.

The five French mother sauces are: béchamel, velouté, espagnole, hollandaise, and tomato. Historically, Chef Escoffier originally designated only four mother sauces, and mayonnaise as a cold mother sauce, with Hollandaise below that.

Interestingly, when his book was translated to English, mayonnaise was forgotten or omitted; Hollandaise was listed as the fifth mother sauce.

Beginning culinary students and experienced cooks alike commit these five sauces to memory. They learn that by tweaking their basic formulas, all manner of great sauces can be crafted.

Please meet the five mother sauces below. I explain: how each is made; their basic uses; and some secondary sauces you can make from them.

1. Béchamel

Béchamel, or white sauce, is a simple milk-based sauce made from butter, flour, and milk.

You know béchamel as the white sauce that gives chicken pot pie its texture, or as the vehicle of cheesy goodness and binding agent in delicious mac ‘n’ cheese creations. The sauce can be found in everything from scalloped potatoes and lasagne to gravy iterations.

In classical cuisine, béchamel was poured over fish, eggs, or steamed chicken. While béchamel has a generally neutral taste on its own, the classic mother sauce adds a unique creamy texture that is both hearty and comforting.

My personal favorite base recipe is Joel Robuchon’s equation of one liter of milk, 60 grams of butter, and 60 grams of flour. It works perfectly every time.

To make béchamel, start by cooking butter and flour in a saucepan until it forms a substance called a roux. The roux is responsible for thickening the sauce. To remove the floury taste, cook the roux over medium heat for a few minutes.

When the roux is ready, slowly whisk in warm milk and simmer until it forms a creamy sauce. Strain the liquid after it thickens to get rid of any sediment, then add salt and pepper. (You can add other ingredients as well, such as bay leaves, nutmeg, onion, clove, or even cheese.)

With the addition of a few extra seasonings like salt, pepper, and cloves, béchamel is complete — though it may be used as a base for many other sauces.

Béchamel sauces include:

  • Mornay: onion, cloves, Gruyère, and Parmesan cheese
  • Alfredo: garlic with heavy cream
  • Soubise: butter and caramelized onions
  • Cheddar sauce (used for mac ‘n’ cheese or nacho-style sauces): whole milk and cheddar cheese

For more sauces and insights, click here.

Image: Alex Lion on Unsplash

Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

2023 KRG Recap: Top 8 News Articles

2023 KRG Recap: Top 8 News Articles

by David Klemt

Eight ball floating against black background

We’re kicking off our annual year-in-review article roundup by gathering the top eight news articles of 2023, which address an array of noteworthy developments.

For example, you’ll find a “Big Game” cocktail promotion, SevenRooms innovations, award winners, and legislation affecting our industry.

We look forward to sharing hospitality news with you as it breaks in 2024.

Cheers!

Group of Big Game cocktails at Ocean Casino Resort

Ocean Casino Resort Offers Big Game Cocktails

Ocean Casino Resort, Atlantic City’s award-winning oceanfront casino and resort, is ready for the Big Game with four cocktails that team with the theme.

Now, by “Big Game,” we all know what I’m talking about. We know the sport, we the know the league, and we know precisely which game is under discussion.

However, due to very “enthusiastic” attorneys, we also have to talk like we’re spies or actors in a mob movie. We wouldn’t want to tempt anyone to file a lawsuit now, would we?

And I’m going to encourage you to continue following this childish way of speaking about the Big Game. When you’re promoting your Sunday, February 12 event, don’t use any trademarked terms, logos, images, etc.

Alright, the Big Game legalese is out of the way. Let’s talk themed cocktails!

Big Game Cocktail Inspiration

Midway through last year, Ocean Casino Resort showed us all their marketing prowess. When news of the Choco Taco’s demise made headlines, Ocean created a cocktail homage: the Chocotini.

To ensure the LTO could be enjoyed by most guests, the cocktail was available at four venues on the property.

Now, Ocean Casino Resort is tackling the Big Game. (Note: I’m legally required to include sports puns when writing about any major game.)

Guests have four specialty LTO cocktails from which to choose. Two representing the team from Philadelphia, two for the team in Kansas City. Each drink is available at venues throughout the casino resort, including their Topgolf Swing Suite (largest in America), Nola’s Bar & Lounge, and the Gallery Bar Book & Games.

In news that should appeal to you and your bar team, these drinks are quick to make. That’s a relief when you plan to be slammed on a particular day.

Of course, you don’t have to attempt to replicate these cocktails. They serve as excellent inspiration to motivate you and your team to come up with your own liquid homages and LTOs.

In case you’re wondering what to charge, Ocean is charging $14 each for the Brotherly Love, Hurts So Good, and Big Red cocktails. The Arrowhead carries a price tag of $15.

Click here to continue reading.

Abraham Lincoln's face on $5 bill

What’s up with the Restaurant Revitalization Tax Credit?

If you’re wondering what’s going on with the Restaurant Revitalization Tax Credit bills in the House and Senate, you’re probably not alone.

And if you find yourself wondering about them, that’s likely because there isn’t much news about the bills. Unfortunately, it appears that no meaningful progress has been made on HR 9574 or S.5219.

A quick check shows that both bills share the same status: Introduced. As for the House bill, HR 9574, that was introduced on December 15, 2022 by Representative Earl Blumenauer (D-OR). The Senate bill, S.5219, was introduced by Senator Benjamin Cardin (D-MD) on December 8, 2022.

It’s important to note that Sens. Cardin, Patty Murray (D-A), and Sherrod Brown (D-OH) reintroduced S.5219 in January of this year. However, that apparently didn’t mean much as the Congress.gov trackers show no progress.

Last year, some opined that neither bill would receive a vote until January 2023 at the earliest. That “prediction” has proven true, of course—it’s now the end of March.

Restaurant Revitalization Tax Credit Act Summary

Let’s take a quick look at HR 9574 and S.5219.

Both bills propose a $25,000 payroll offset for restaurants. Eligibility requirements are also identical: applicants must have applied for but not awarded a Restaurant Revitalization Fund grant.

Additional, eligible applicants are:

  • restaurants with operating losses of at least 30 percent in 2020 and 2021 in comparison to 2019; or
  • restaurants with losses of at least 50 percent in either 2020 or 2021 in comparison to 2019.

So, those are elements that both the Senate and House bills share. What about the differences between the two bills?

Mainly, differences come down to the number of employees. For S.5219, restaurants with ten employees or fewer could be eligible for the maximum payroll tax credit. That credit, as a reminder, is up to $25,000 for 2023. For every employee over ten, the refund cap drops by $2,500.

Now, HR 9574. Restaurants with ten or fewer employees would receive the full $25,000 payroll tax offset. For restaurants with between 11 and 20 employees, the offset would be “partially refundable.”

Keep reading here.

Front of house staff member using SevenRooms

EHI and Danny Meyer Invest in SevenRooms

EHI and Danny Meyer Invest in SevenRooms

SevenRooms is showing no signs of resting on their laurels, announcing a major new investor: Enlightened Hospitality Investments.

EHI, a private-equity fund, traces its launch back to 2016. The fund, launched by and affiliated with Union Square Hospitality Group, typically makes investments in the $10-25 million range. Generally speaking, EHI makes non-control investments.

As you’re likely well aware, USHG’s founder and executive chairman is none other than restaurateur Danny Meyer. The Shake Shack chairman is also the managing partner of EHI.

Investment in SevenRooms by EHI—and by extension Danny Meyer—is huge news. Meyer now joins other high-profile chef and restaurateur investors in SevenRooms:

“At EHI, we always pay close attention to transformative tech that advances high touch,” says Meyer. “Far more than a reservations platform, SevenRooms provides abundant tools to create highly customized guest experiences and equips both restaurant and hotel teams to do what they do best—deliver truly memorable hospitality.”

Gloved hand pressing down on cheeseburger

A Group of Senators has Questions About ServSafe

The National Restaurant Association and the ServSafe program are now in the crosshairs of a group of Democratic senators.

I doubt any organization or individual wants to learn that lawmakers have questions for them. For those who may not know, ServSafe isn’t just in a partnership with the National Restaurant Association—the NRA owns the program.

That’s part of why six senators, led by Sen. Elizabeth Warren (D-MA), have sent a letter to the NRA. To describe the tone of this letter in one word, I think “aggressive” is accurate.

For more, including the text of the letter, click here.

Double Chicken Please cocktail bar interior

The 50 Best Bars in North America in 2023

The buildup toward this year’s World’s 50 Best Bars is growing with the recent announcement of North America’s 50 Best Bars.

Mexico City, the 2023 North America’s 50 Best Bars host city, is home to several of this year’s rankings. A true cocktail destination loaded with extraordinary bars, Mexico City boasts eight entries. Overall, 14 of the 50 bars on the 2023 list are in Mexico.

Of course, New York City also claims an impressive number of bars earning spots on the list. In fact, NYC boasts 12 of the 50 best bars in North America. More than half of the bars—28—are in the US.

Not that anyone asked, two of the bars on the 2023 list are in the city where I was born, Chicago: Kumiko and Milk Room. And I’m going to give a special nod to Herbs & Rye, number 27 and located in my hometown of Las Vegas (and the US headquarters of KRG Hospitality).

Of the 50 best bars in North America, Canada is home to seven. Four of these are in Toronto (where KRG Hospitality’s global headquarters are located), two are in Montreal, and one is in Vancouver.

Just one bar in the Caribbean makes the 2023 North America’s 50 Best Bars list. But what a bar: La Factoría is number 24.

Below you’ll find this year’s rankings; destination awards; and individual awards. Speaking of, congratulations to Julio Cabrera and Christine Wiseman! You’ll see why as you scroll. To review last year’s list, please click here.

Congratulations to all the bars and their bar teams representing the best of North America in 2023!

You can review the list here.

The lobby of ACE Hotel Sydney

The 2023 HD Award Finalists and Winners

As one would expect, the finalists and winners of the 2023 Hospitality Design Awards are a stunning collection of brands from which operators should pull inspiration.

Anyone looking for cutting-edge hospitality design would do well to look into each of the winners and finalists below.

The full list of award finalists and winners, and the architecture, interior design, and purchasing firms (along with owners and operators) can be found on the Hospitality Design website. Just click this link for the full details.

For our past coverage of the HD Expo, please click here.

Lifestyle Hotel

Winner

Ace Hotel Sydney (Sydney, New South Wales, Australia)

  • Architecture Firm: Bates Smart, Melbourne
  • Interior Design Firm: Flack Studio (hotel), Melbourne
  • Owner: Golden Age Group
  • Operator: Ace Hotel Group
  • Purchasing Firm: Marques Interior Services

Finalists

Canoe Place Inn & Cottages (Hampton Bays, New York)

Our Habitas San Miguel (San Miguel de Allende, Guanajuato, Mexico)

Sisan·Shuanglang Hotel (DaLi, YunNan, China)

Fan Woods Hotel (Zhangjiakou City, Hebei Province, China)

Lifestyle Hotel Public Space

Winner

The Tampa EDITION

  • Architecture and Interior Design Firms: Morris Adjmi Architects, and ISC Design Studio, New York
  • Owner: Strategic Property Partners
  • Operator: Marriott International
  • Purchasing Firm: The Parker Company

Finalists

Ace Hotel Sydney (Sydney, New South Wales, Australia)

The Standard (Hua Hin, Thailand)

Luxury Hotel

Winner

The Londoner (London, England) United Kingdom)

  • Architecture Firm: Woods Bagot, London
  • Interior Design Firm: Yabu Pushelberg, New York and Toronto
  • Owner and Operator: Edwardian Hotels London

Finalists

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Kimpton Bamboo Grove Suzhou (Suzhou, Jiangsu, China)

Luxury Hotel Public Space

Winner

The Madrona (Healdsburg, California)

  • Architecture Firm: Strening Architects, Santa Rosa, California
  • Interior Design Firm: Jay Jeffers, San Francisco
  • Owners: Jay Jeffers, Kyle Jeffers, and investors
  • Operator: Mosaic Hotel Group
  • Purchasing Firm: Summa International

Finalists

The Madrid EDITION (Madrid, Spain)

Pillows Maurits at the Park (Amsterdam, Netherlands)

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Click here for the full list of finalists and winners.

Hand holding several credit cards

Credit Card Competition Act, Take Three

Here we go again: Bipartisan lawmakers in the House and Senate are taking another shot at the Credit Card Competition Act.

After the incredibly underwhelming progress of the Credit Card Competition Act of 2022, lawmakers are making another move. Now, a bipartisan effort is coalescing around the Credit Card Competition Act of…2023.

The “new” bill was introduced on June 7. On the Senate side, Senators Dick Durbin (D-IL) and Roger Marshall (R-KS) are trying to push the bill forward. In the House, Representatives Lance Gooden (R-TX) and Zoe Lofgren (D-CA) are driving the effort.

Roughly eight months ago it was revealed that 1,802 merchants drafted, signed, and sent a letter to the House and Senate. To summarize quickly, the merchants were pushing for the bill to become law. Another supporter of the CCCA? The National Restaurant Association, claiming that the bill could save merchants $11 billion a year in fees.

Of course, a lot is going on since the introduction of the CCCA of 2022. For one, it’s being widely reported that House Republicans are “revolting,” blocking bills and effectively paralyzing the chamber. There’s also the matter of the second indictment of a former president.

However, reporters who know far more than I about the inner workings of Congress seem optimistic. While there’s drama in the lower chamber, there are articles circulating that seem to think the CCCA of 2023 has enough bipartisan support to pass.

Continue reading here.

The Pontiac bar in Hong Kong

Asia’s 50 Best Bars 2023 Revealed: 51 to 100

One week from the ceremony revealing bars one through 50 of Asia’s 50 Best Bars, the World’s 50 Best Bars announces venues 51 to 100.

Sponsored by Perrier, the World’s 50 Best Bars will announce the top 50 bars in Asia on Tuesday, July 18. This year’s ceremony will take place in Hong Kong at 20:25 local time.

However, we now know which bars have earned placement on the back half of this year’s list. As Mark Sansom, director of content for the World’s 50 Best points out on episode 82 of Bar Hacks, an expansion for their lists is necessary. There are simply too many outstanding operators and teams to not honor an additional 50 venues.

To that end, the list below represents the third edition of Asia’s 50 Best Bars, 51 to 100. In my opinion, and I think the World’s 50 Best and bar professionals across the world agree, this list is every bit as prestigious as one through 50. Let’s not downplay the fact that these are 50 of the best bars in all of Asia. It’s no small feat to earn a spot on this list.

If you’re interested in finding more amazing venues throughout Asia (and around the world), click here to learn about the World’s 50 Best Discovery tool.

By the Numbers

As you’ll see below, Singapore dominates this year’s 51 to 100 list with eight bars. I expect Singapore pick up even more spots next week.

Japan boasts seven bars on the list, with Osaka, Okinawa, and Kumamoto making debuts. Hong Kong, Taiwan, and India each have claim five slots. Bangkok and Kuala Lumpur are also well represented with four bars each.

Vietnam and China each have three bars among this year’s 51 to 100. Two bars in Seoul, South Korea, earned placement as well.

However, it’s Kathmandu, Nepal, with two bars that stands out the most to me. Numbers 100 and 70 belong to Kathmandu, and are both new to the list.

To review the list on the World’s 50 Best website, please click here.

Keep reading here.

Image: Mediocre Studio on Unsplash

by David Klemt David Klemt No Comments

2023 KRG Recap: Top Bar Hacks Episodes

2023 KRG Recap: Top Bar Hacks Episodes

by David Klemt

Gold number 10 on a teal or aqua background

For your listening pleasure and convenience we’ve rounded up the top ten Bar Hacks episodes of 2023, also known as season four of the podcast.

Every year we reflect on the caliber of the guests who take time out of their busy lives to come onto the podcast. And every year we’re grateful for the honor of helping to share their stories and insights.

Below are the top ten Bar Hacks episodes of 2023. We’re presenting them in numeric order—no playing favorites here! To make it easy to enjoy these conversations, we’ve embedded the Spotify version of each episode.

And if you’re curious, these ten only just edge out the rest of this year’s episodes. We thank our loyal listeners for giving all of our guests and episodes a listen.

Cheers!

Episode 89 with Doug Radkey

Doug Radkey, co-founder and president of KRG Hospitality, stops by the Bar Hacks podcast. Not only is Doug the co-founder and president of KRG, he’s also the author of the book Bar Hacks and its followup Hacking the New Normal, and the creator of the Bar Hacks podcast.

During his visit, Doug and David talk about their expectations for 2023, what KRG is working on in the new year so far, the importance of technology in hospitality, and dynamic pricing versus dynamic menus. Doug also shares his thoughts on what operators can work on starting today to position themselves for success in 2023 and beyond.

Episode 90 with Mark Sansom

Mark Sansom, content director for the World’s 50 Best Bars, drops by the Bar Hacks podcast to share some big news. After years of dialing in the process and waiting out the pandemic, the World’s 50 Best Hotels will be revealed at a ceremony in September 2023! If you haven’t watched or attended a World’s 50 Best Bars ceremony, they truly take great pains to ensure they’re the Oscars of bar awards. So, we expect the World’s 50 Best Hotel awards ceremony to blow us out of the water.

This list and its accompanying specialty awards completes the hospitality and travel puzzle. Restaurants and bars, after all, are inextricably intertwined with hotels and resorts. Mark shares the details of the World’s 50 Best Hotels Academy Chairs, voting panel, and voting process in this episode. As a bonus, you’ll also get to hear host David Klemt try and fail to say “inaugural awards” without any issue!

Episode 93 with Adrián Michalčík

In September 2022, Adrián Michalčík earned the title of Diageo World Class Global Bartender of the Year. Colloquially, this achievement is known as the Best Bartender in the World. That’s a bold and weighty mantle but as you’ll learn during this conversation, Adrián is humble and focused on his team and guests.

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

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

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

Episode 95 with Bob Peters

We know it’s been a few weeks. Between client projects and trade shows we had to take a little break. But we’re back!

And to make our absence up to you, our loyal listeners, we’re bringing you a great chat with an awesome guest. Bob Peters returns to the Bar Hacks podcast for episode 95!

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

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

Episode 97 with Dragos Axinte

Dragos Axinte, the founder of Novo Fogo Organic Cachaça, returns to the Bar Hacks podcast. Axinte and Novo Fogo have been very busy since, his first appearance on the pod.

On this episode, Axinte shares the details and stories behind three important Novo Fogo initiatives and partnerships: Tree-keeper, with Seattle Sounders goalkeeper Stefan Frei, the Un-endangered Forest, and the brand’s new Chief Alegrias Officers (ChAOs), Sophie Hawley-Weld and Tucker Halpern, also known as SOFI TUKKER.

The two also discuss Axinte’s approach to partnerships—a philosophy that will serve operators and entrepreneurs very well—as well as distillers “discovering” amburana wood finishing. And, of course, Axinte shares product news and insights. If you’re headed to Tales of the Cocktail this year, you’re in for some incredible news. This conversation spans several topics and Axinte always imparts wisdom when he speaks in approachable and helpful ways.

Episode 99 with Michele Mariotti

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

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

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

Episode 101 with Ryan Chetiyawardana a.k.a. Mr. Lyan

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

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

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

Episode 102 with Jordan Bushell

Thank you for being patient during our summer hiatus. We’re back with a great conversation with an awesome guest.

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

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

Episode 104 with Simone Caporale

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

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

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

Episode 107 with Anne Becerra

When it comes to curating a beer program, creating a complementary cocktail program, and delivering an incredible beer program, we can’t think of anyone better than Anne Becerra. And lucky for us, she stopped by the Bar Hacks podcast!

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

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

Image: Miguel Á. Padriñán on Pexels

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

by David Klemt David Klemt No Comments

Program for Unique Holidays: February 2023

Program for Unique Holidays: February 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 holiday promotions.

Several holidays are set against every date on the calendar, and February 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 January 2023 holidays list, click here.

February 6: Pride In Foodservice Week

I’m not gonna lie: This is the first I’ve heard of this week-long celebration of foodservice. That’s fairly embarrassing given that this holiday dates back to 1991.

As you’re probably assuming, Pride in Foodservice Week celebrates foodservice professionals. So, highlight your team on social media (with their approval, of course); do something special to show your team you appreciate them; and find a way to celebrate the foodservice pros that visit your restaurant, bar, or hotel this week.

February 7: National Fettuccine Alfredo Day

Is this holiday unusual? No. Is Fettuccine Alfredo in any way bizarre? Of course not.

But you can certainly tap your kitchen team to do something unexpected with this classic dish. Stuff bao buns or dumplings with Fettuccine Alfredo. Create deep-fried Fettuccine Alfredo bites. Find a way to serve it on a stick. Just get creative and own this food holiday.

February 8: Kite Flying Day

Now, I’m not expecting you to somehow create a promotion around actually flying kites. Although, if you have the space and resources, go for it.

Instead, consider focusing on a particular cocktail, like the Plastic Kite or Paper Plane. Is a paper plane a kite? It can be if it’s designed as one, so the cocktail should be fair game on this holiday.

February 10: National Umbrella Day

North America has been slammed by freezing weather and brutal storms. Your guests can probably use an escape from the cold temperatures.

One excellent way for them to transport themselves elsewhere (at least in their minds) is tropical drinks. And tropical drinks tend to be served with the iconic cocktail umbrella. You know what to do: Perfect your tiki or nautical cocktail recipes, create an LTO menu, and draw in your guests.

February 15: National Flag of Canada Day

There’s nothing weird about the Canadian Flag. In fact, it’s one of the most iconic and instantly recognizable flags on the planet.

So, this is your day to celebrate Canadian spirits, beer, and food whether you operate in Canada or anywhere else. Tap your reps, get your hands on Canadian spirits and beer, focus on a few Canadian delicacies, and put together a mouth-watering LTO F&B menu.

February 18: National Crab Stuffed Flounder Day

To be clear, I’m including this holiday because it’s so specific. Obviously, this calls for an LTO or special based on one dish. I’ll give you one guess which dish it is.

February 20: Hoodie Hoo Day

If you’re somewhere it won’t bother too many people, I want you to do me a favor. I want you to yell, “Hoodie hoo!” Did you do it? Did it put a smile on your face?

It’s basically impossible to yell those two little words and not be happy afterward. Well, that’s the whole point of this holiday: happiness. We could all use a dose of happy these days, and this holiday can certainly provide it.

February 25: World Sword Swallowers Day

There are a couple ways to celebrate World Sword Swallowers Day. But for the love of your bottom line, don’t let any of your guests attempt to swallow any swords, cocktail or otherwise!

Instead, dig into the recipe books and find some classics just look right with garnishes skewered by cocktail swords. Or, serve up the Swinging Sword cocktail by Buchanan’s:

  • 1.5 oz. Buchanan’s 18-Year-Old Special Reserve Blended Scotch
  • 0.75 oz. Fresh squeezed orange juice
  • 0.5 oz. Fresh squeezed lemon juice
  • 0.5 oz. Grenadine
  • Fresh mint sprig for garnish

Add ice and all liquid ingredients to a shaker. Shake well, strain into a coupe, garnish, and serve.

February 27: Telecommuter Appreciation Week

This is another week-long holiday I didn’t know existed. And again, it’s not new—this holiday was first celebrated in 1993.

However, I think it’s more relevant than ever. Rather than encouraging people to work from home on this holiday, celebrate your WFH guests. If your WiFi can handle it, encourage your guests to work from your restaurant, bar, or hotel. And make sure to create LTO food and drink menus to incentivize to do so.

KRG Hospitality Project Add-ons, 2023 icon

Image: Ivan Bertolazzi on Pexels

by David Klemt David Klemt No Comments

American Trends 2023: Technomic

American Trends 2023: Technomic

by David Klemt

Pink pineapple against pink background

Foodservice research firm Technomic has some interesting predictions for the hospitality industry in the United States of America this year.

On the topic of operations, Technomic foresees more negotiating power among workers. Additionally, the firm looks at both the economy and pent-up guest demand.

When it comes to food, the US and Canada have a trend prediction in common. And as the image atop this article signifies, a particular color may be a hit on menus in 2023.

Before we jump in, Technomic’s 2023 Canadian trend predictions are here. Last year’s Technomic predictions for America are here. Curious readers can review the firm’s 2023 predictions in their entirety here.

Okay, let’s go!

Think Pink

I want to address this prediction first. According to Technomic, pink is going to be the F&B color of 2023.

As they explain, the color is fun, nostalgic, and photogenic. Yes, operators must still consider the Instagram-worthiness of their menu items. That may change one day, but it’s not today.

Per Technomic, pink also signals that a food or drink may have antioxidants.

Some of the items the research firm names specifically: pink pineapple, pink salt, pink celery, cara cara oranges, and schisandra berries.

Pickle It

This is the culinary trend that, per Technomic, Canada and America will share in 2023.

Along with fermenting, pickling gives the kitchen and bar teams a unique experimentation method to explore. So, encourage these teams to get creative and add pickling and fermentation to your next menu update.

Of course, that’s not the only reason to consider putting pickling front and center. For many, these preparations indicate a healthy F&B choice. Think kombucha, as an example.

As we know, healthy choices continue to be top of mind for many guests.

One more note: Technomic suggests being transparent and identifying the pickling and fermenting processes your team leverages to produce each menu item.

Economics

For those looking for a bit of optimism in these trying times, Technomic may have what you’re looking for. This year’s report, What We Foresee for 2023, says the following about the possibility of a recession:

“There is reason for optimism in the coming year, however, as any recession is expected to be relatively mild.”

Yes, that’s just one source’s opinion. However, Technomic is known for their voraciousness when it comes to data. So, if this firm is optimistic it could be a solid sign that things are looking up in 2023.

“Pent-up consumer demand” and variations thereof have been making the rounds since 2o21. However, it’s still a relevant phrase.

As it pertains to 2023, Technomic believes on-premise dining may “bounce back” this year. In fact, the firm suggests that people want to socialize and dine in person now more than ever.

Also, delivery and pickup times appear to be growing. So, plenty of people will see in-person dining as the more appealing option in 2023.

Operations

In part due to legislation addressing minimum wage and workplace conditions, employees may have the upper hand this year.

Add the fact that many people seeking work know many operators are dealing with a labor shortage and their negotiating position looks even stronger.

So, we could finally be in for a significant change when it comes to how the industry looks at compensation. More and more workers—and the guests they serve—are taking issue with tipping. Instead, many people outside and inside of the industry want to see operators pay staff a competitive, living wage.

Of course, there are also the hospitality professionals who prefer tips to minimum wage. In 2023, the industry could experience the start of a sea change. Time will tell.

For more predictions and this Technomic report in its entirety, please click here.

Image: Alex Gruber on Unsplash

by David Klemt David Klemt No Comments

Canadian Trends 2023: Technomic

Canadian Trends 2023: Technomic

by David Klemt

Tortilla with beans, cotija cheese and egg

Restaurant, bar, and hotel operators will find this year’s data-driven trend predictions from Technomic for 2023 insightful.

Interestingly but perhaps not surprisingly, some operators may be looking beyond North America for inspiration.

Per Technomic, Central and South American cuisines could influence menus in Canada this year. Other food trends that might take hold are “retro” health items, and all manner of pickled foods.

Of course, not every Canadian trend prediction involves F&B. According to Technomic, tech and the guest experience will play important roles.

To review last year’s Technomic predictions, click here. Now, let’s jump into Technomic’s 2023 predictions.

Guest Experience

Certainly, the guest experience should always be top of mind for operators, their leadership teams, and their staff.

In this instance, Technomic isn’t suggesting that the guest experience in general will be a trend. Obviously, with as important as it is to the success of any business, it’s a cornerstone.

Rather, Technomic predicts that guests will continue to feel the need to rein in their spending due to ricing costs and prices. However, the foodservice research firm also believes there’s still heavy desire for social interaction.

So, both those financial and social influences translate to the following: overdelivery.

Operators and their teams must ensure they position their brands well; make guests feel special every visit; and really dial in the guest experience. Specifically, Technomic suggests focusing on younger generations and menus with at least a couple specialty items that aren’t easy for a guest to replicate at home.

In other words, do whatever it takes to entice guests with memorable experience and quality menu items, and keep them coming back for more.

Technology

Multiple industry sources believe that 2023 is the Year of Tech for the hospitality industry. In particular, some sources believe that POS systems will receive significant attention from operators looking to upgrade.

Compellingly, Technomic sees the situation a bit differently. In particular, they’re suggesting that QR code menus may find themselves on the sidelines. Traditional menu, according to Technomic, will make their comeback this year.

Also making a (possible) resurgence? Per Technomic, in-person ordering for carryout and in-person dining.

As far as tech innovations that Technomic expects to take off this year, they see the following as standouts:

  • loyalty programs;
  • enhanced/upgraded cooking equipment;
  • automated inventory software/platforms; and
  • digital menu boards for back of house.

Culinary

As hinted at above, Central and South American cuisines are expected to take off in Canada, per Technomic.

The research firm provides specific—and delicious—examples:

  • Honduras: Baleadas tacos
  • Dominican Republic: Wasakaka sauce
  • El Salvador: Curtido slaw or relish
  • Peru: Aji amarillo and rocoto peppers
  • Bolivia: Saltenas, similar to empanadas

Another culinary trend Technomic predicts will perform well in Canada? Pickled everything.

Okay, maybe not everything. However, Technomic expects “pickling, fermenting, dehydrating and freeze-drying” to “increasingly pop up on menus.” The firm expects that operators will offer a wide range of “unusually pickled items outside of the typical veggies, including proteins and seeds.”

So, if you’re an operator reading this, it may be time to motivate your back-of-house staff to get creative with their pickling ideas.

Finally, pandemic-driven, health-based trend foods like turmeric and ginger may start to fade in popularity. Instead, predicts Technomic, items with “classic” health descriptors such as “natural,” “real,” “free,” “reduced,” and “lower” will get attention from guests looking to eat and drink healthier.

For your own copy of this Technomic report in its entirety, click here.

Image: Roman Odintsov on Pexels

by David Klemt David Klemt No Comments

Program for Unique Holidays: January 2023

Program for Unique Holidays: January 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 holiday promotions.

Several holidays are set against every date on the calendar, and January 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 December 2022 holidays list, click here.

January 5: National Whipped Cream Day

There’s a ton you can do with whipped cream when it comes to your F&B. From garnishing shots to piling it on desserts, whipped cream is just a fun time.

This is also the perfect holiday for party spots to offer Whipshots or feature whipped cream-flavored vodkas.

January 6: National Technology Day

There are several ways to approach programming for this day. To focus on one, this would be a great day to highlight your cool bar tech. One item that comes to mind is the Ripple Maker.

For those unfamiliar, this is a device that prints images on top of frothy or foamy drinks via food-safe media. Ripple’s next-gen device, the Ripple Maker Pro II, is available now.

January 7: Old Rock Day

The purpose of this holiday is to celebrate the planet. Earth is an “old rock,” after all. Two programming ideas that come to mind are: celebrating classic rock; showcasing spirits that have been on the market for decades (or even centuries).

January 10: National Cut Your Energy Costs Day

By now we all know that sustainability and responsible business practices matter to many guests. National Cut Your Energy Costs Day is a great time highlight your own eco-friendly policies, potentially raising money for “green” causes.

January 11: Learn Your Name in Morse Code Day

If you want to have some fun with your guests, print an LTO menu with F&B item names in Morse code. Include descriptions that aren’t in Morse code that give guests an idea of what to expect from each item.

There are several Morse code translators online, like this one.

January 17: National Bootlegger’s Day

This is the holiday to celebrate brands or cocktails that:

  • survived prohibition;
  • were created during prohibition; or
  • produce or feature moonshine.

January 20: Penguin Awareness Day

Are you aware of penguins? You’re not? That’s odd.

Anyway, there’s an almost startling amount of cocktails with “penguin” in their name. So, why not create an LTO menu of “penguin” cocktails? Bonus points if some proceeds can go to a penguin-focused charity.

January 21: Squirrel Appreciation Day

Do you appreciate squirrels? Well, you should—it’s believed they plant three billion oak trees every year.

Now, I bet you can guess what I’m going to suggest: celebrating the classic Pink Squirrel. And why not? It has been around since the 1940s and is an icon, after all. If you really want to go all out, slap some foods into a Jell-O mould and get crazy.

January 29: National Puzzle Day

As with other holidays, there are a few ways to celebrate National Puzzle Day. You can provide guests some small puzzles to keep them busy (and keep them at your restaurant or bar for longer). Alternatively, get your hands on a very challenging puzzle, set it up on a card table, and encourage guests to work on it together. Or even ask guests to bring in their own puzzles.

January 31: National Backward Day

Programming for this holiday can be as simple as printing your menu backwards. Of course, you can also get much more immersive—it’s all in the details and recognizing opportunities to help guests walk away with memories.

Image: Ivan Bertolazzi on Pexels

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