Accommodation

Bar or restaurant worker on phone in alleyway with graffiti
by David Klemt David Klemt No Comments

Hey, Bartenders: Tales Wants Your Input

Hey, Bartenders: Tales of the Cocktail Wants Your Input

by David Klemt

Bar or restaurant worker on phone in alleyway with graffiti

The Tales of the Cocktail Foundation and the IWSR would like bartenders around the world to complete a survey for a research project.

Attendees of the 2023 event in New Orleans may be familiar with this initiative. Entering into what TOTCF would like to be a long-term partnership, the IWSR, Drinks Market Analysis is collaborating on the project.

As a refresher, the IWSR is known throughout the global industry as the standard in beverage alcohol data collection and research. For an idea of the insights the industry intelligence agency can provide, check out their 2024 beverage trends e-book.

So, what does this have to do with bartenders? Well, it’s simple, really.

At its core, Tales of the Cocktail is about a key relationship within the hospitality industry. Namely, bartenders and beverage brands. Traditionally, that has meant spirits brands. However, this relationship now certainly includes zero-proof brands alongside their alcoholic spirits, beer, and wine counterparts.

Given how important this inextricable connection is to the industry as a whole, it’s logical that the TOTCF is interested in understanding it on a deeper level. This is where bartenders (and bar and restaurant staff) enter into the TOTCF-IWSR partnership.

All Tales needs from bartenders across the globe is five to ten minutes of their time. That’s as long as it should take for bartenders to complete a survey hosted by the IWSR.

Anyone interested in participating—and it’s not a huge ask, in my opinion—should click this link to learn more. However, for those who require a bit more incentive than just helping Tales, there are two $100 Amazon gift cards up for grabs.

Spend a few minutes, maybe win a prize. Sounds good to me.

Additional Details

The main focus of Tales has leaned toward bartenders. But, as stated above, this survey isn’t exclusive to that role.

As the rules state, other bar and restaurant team members may participate and take the survey as well.

Bear in mind, however, that this survey closes soon. Anyone who wants to contribute to this research project has only until April 8 to do so.

Further, the findings of this survey will be shared at this year’s Tales of the Cocktail, which takes place from July 21 to July 26. Tickets go on sale on Monday, May 13, also known as World Cocktail Day. Mark your calendars!

Per the IWSR’s survey page, the survey is anonymous; answers aren’t tied to a participant’s personal information. Further, the IWSR’s analysis of answers will be at the group level, not individual.

If this all sounds good, please follow this link to participate: https://talesofthecocktail.org/iwsr-drinks-market-analysis/

Cheers!

Image: Gina Santangelo on Unsplash

Bar Nightclub Pub Brewery Winery Staff Talent Consulting

by David Klemt David Klemt No Comments

BRE Reveals 2024 Award Winners

BRE Reveals 2024 Award Winners

by David Klemt

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

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

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

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

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

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

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

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

Industry Impact Award

  • Derek Brown (Positive Damage, Inc.)

Industry Excellence Awards

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

Supplier Awards

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

Image: Mathias Reding on Pexels

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Elote or street corn-style dish on a table
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Put Your Finger on the Culinary TrendPulse

Put Your Finger on the Culinary TrendPulse

by David Klemt

Elote or street corn-style dish on a table

An informative and engaging culinary trend report from Campbell’s Foodservice provides compelling insight that will help operators refresh their menus.

Recently, Campbell’s dropped their Culinary TrendPulse 2024 report. To download your own copy, click here.

Executive chef Gerald Drummond and senior chef Greg Boggs have identified four culinary trends for 2024. The chefs analyzed data provided by Campbell’s Foodservice and the company’s partners.

As has become commonplace, Campbell’s also took note of food and flavor social media mentions and conversations. This makes sense; if people are talking about it on social media, it’s probably growing in demand.

Now, I’m going to share each of the trends below. However, I’m going to laser in on one in particular. My reasoning is simple: It’s a compelling take on segment that has been experiencing growth, along with the accompanying growing pains.

To start, though, a brief look at three of the 2024 culinary trends identified by Chefs Drummond and Boggs.

TrendPulse 2024: Trends 1, 3 and 4

To put it bluntly, I think the first trend in this report is here to stay. It’s safe to say it has reached the proliferation stage.

So, when I see “global cuisine” in reports, I don’t really consider it a trend. What I want to see is specific cuisines, dishes or flavors identified as trending.

Fortunately, Chefs Drummond and Boggs have identified three global cuisines on the rise. Per the chefs and Campbell’s, Mexican, Asian, and North African cuisines are on an upward trend in the US.

In particular, operators should be aware of the following:

  • Asian cuisine: Korean, Souteast Asian, and Thai food are on the rise.
  • Mexican cuisine: birria, quesabirria, birriamen, chamoy, and street corn mentions have grown in menu mentions and social discussions.
  • North African cuisine is projected to grow by more than 12 percent on menus, year over year. Currently, operators should look at harissa, tagine, and peri-peri (a.k.a. piri-piri, or peli-peli).

Another trend from this report is “new nostalgia.” As the term suggests, consumers are showing interest in creative spins on well-known comfort foods.

Likely driven at least in part by global cuisines, heat is also on the rise. I mean that figuratively and literally.

Per a Tastewise data point cited in the Campbell’s report, sweet and spicy mentions—known as “swicy”—have grown nearly 50 percent over the past year.

TrendPulse 2024: Trend 2

Alright, so here’s the trend that stands out to me.

According to Chefs Drummond and Boggs, consumers are still very much interested in plant-based cuisine. However, they want actual plants to be the stars.

Or, as Campbell’s puts it in their report, one of their top trends is “putting plants back in plant-based.” Interestingly, this trend fits with the first one in the Campbell’s report: global cuisine.

Per a Technomic report cited by Campbell’s, 41 percent of consumers eat a vegetarian or vegan dish at least once per week. However, it seems that these same consumers are showing a preference for actual plants.

Most plant-based meat alternatives are processed foods. In fact, some sources designate them “ultra-processed foods.” Today’s consumer is more educated on processed foods and seeks to avoid them.

So, operators should menu more dishes that feature plants. There’s a place for plant-based meat alternatives but their highly processed nature may be putting off a not-insignificant number of consumers.

In their report, Campbell’s suggests offering dishes featuring the following proteins: beans, legumes, and pulses.

Look, trend predictions are guesses. In this case, they’re data-driven and educated, but they’re still guesses. When considering menu changes, operators need to make choices that make sense for their business, guests, and market.

If you’re like me, you’ve noticed that all four of these trends pair well with one another. Operators should encourage their kitchen teams to get creative and craft new dishes that leverage two or more of the above trends.

Image: Aleisha Kalina on Unsplash

A cheeseburger with chicken patties, pizza, and steak on it
by David Klemt David Klemt No Comments

Which Chains are America’s Favorites?

NRN & Technomic Identify America’s Favorite Chains

by David Klemt

A cheeseburger with chicken patties, pizza, and steak on it

Alright, which one of you maniacs out there is going to make this AI-generated chicken-patty-pizza-steak burger a reality and put it on your menu?

Toward the beginning of 2024, Nation’s Restaurant News collaborated with Technomic to identify America’s favorite restaurant chains.

To my understanding, this is the first such partnership between the independent foodservice publication and the foodservice intelligence platform.

Providing more than just a glimpse into America’s favorite chains, the rankings span several categories. For instance, the partnership between NRN and Technomic reveals the top QSRs, along with the country’s favorite fast-casual, family-style, and miscale restaurants.

However, the top three chains across more granular categories are also identified. Examples include America’s favorite chicken, pizza, burger, and Mexican restaurants.

In fact, I’m going to kick things off with the more specific, specialized categories. Then, I’ll move into the broader segments.

That said, I encourage you to review NRN‘s article revealing America’s favorite midscale, casual, QSR, etc. restaurants for yourself. Written by Joanna Fantozzi, the piece is full of valuable insights beyond simple rankings.

Further, you may find it interesting to compare these rankings to the results of BrandVue’s Most Loved Eating Out Brands 2023 report, which we reviewed here.

Cheers to NRN and Technomic! Here’s to hoping that this becomes an annual release.

Beverage or Snack

  1. Tropical Smoothie Cafe
  2. Smoothie King
  3. Jamba

Burger

  1. Culver’s
  2. In-N-Out
  3. Freddy’s Frozen Custard & Steakburger

Chicken

  1. Chick-fil-A
  2. Jollibee
  3. Raising Cane’s

Italian (FSR)

  1. Carrabba’s Italian Grill
  2. Maggiano’s Little Italy
  3. Mellow Mushroom

Mexican

  1. Chuy’s Tex-Mex
  2. Torchy’s Tacos
  3. Moe’s Southwest Grill

Pizza

  1. Papa Murphy’s
  2. Marco’s Pizza
  3. Cici’s Pizza

Sandwich

  1. Jersey Mike’s Subs
  2. Newk’s Eatery
  3. Jason’s Deli

Steak

  1. Ruth’s Chris Steak House
  2. Fleming’s Prime Steakhouse
  3. Longhorn Steakhouse

Varied Menu

  1. Seasons 52
  2. Bahama Breeze Island Grille
  3. Cooper’s Hawk

QSR

  1. Dutch Bros Coffee
  2. Topical Smoothie Cafe
  3. Smoothie King
  4. Cold Stone Creamery
  5. Chik-fil-A

Fast Casual

  1. Jersey Mike’s Subs
  2. Newk’s Eatery
  3. Jason’s Deli
  4. McAlister’s Deli
  5. Sweetgreen

Family Style

  1. First Watch
  2. Cracker Barrel
  3. Golden Corral

Casual

  1. Seasons 52
  2. Bahama Breeze Island Grille
  3. Bonefish Grill
  4. Longhorn Steakhouse
  5. Cooper’s Hawk

Midscale

  1. First Watch
  2. Cracker Barrel
  3. Golden Corral
  4. Shoney’s
  5. Black Bear Diner

Favorite Chains: Overall

  1. Ruth’s Chris Steak House
  2. Season 52
  3. Dutch Bros Coffee
  4. Fleming’s Prime Steakhouse
  5. Bahama Breeze Island Grille
  6. Longhorn Steakhouse
  7. Cooper’s Hawk
  8. Tropical Smoothie Cafe
  9. The Capital Grille
  10. Smoothie King

When it comes to this list of the top-ten favorite chain restaurants, Technomic data scores a number of crucial insights.

Click here to see how each of these industry leaders ranked in:

  • Service and hospitality
  • Unit appearance and ambience
  • F&B
  • Convenience and takeout
  • Value

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

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

Slice of pepperoni pizza on a plate, on top of a table
by David Klemt David Klemt No Comments

Slice Releases 2024 Report

Indie Pizzeria App Slice Releases 2024 Report

by David Klemt

Slice of pepperoni pizza on a plate, on top of a table

Still the most popular pizza topping.

It’s finally here, one of our favorite food-forward hospitality industry reports providing operators with valuable insider insights.

In keeping with tradition, Slice released their 2024 Slice of the Union report the day before National Pizza Day. Truly, this is one of the reports I most look forward to each year.

As one would expect, the fifth-annual Slice of the Union is stuffed with helpful information.

Before we dig in, a quick rundown of Slice. The platform serves all 50 states and works with more than 20,000 independent pizzerias. To put that in context, that’s a network of pizzerias in the US larger than Domino’s, Little Caesars, and Pizza Hut combined.

If you’re an independent pizzeria owner and you have yet to partner with Slice, I encourage you to look into doing so. Should a partnership with Slice be feasible, it should increase brand awareness, engagement, traffic, and revenue to a notable degree.

Seasoning

Kicking things off, Slice sprinkles a bit of trivia onto this year’s report.

Last year, consumers apparently gorged themselves on pizza. How much was eaten? Just over 29,000 tons.

Providing context, Slice says to imagine 11,572,064,136 pennies. That’s a Scrooge McDuck dive-worthy pile of coins.

However, one category of pizza experienced a drop in popularity last year. According to Slice, pizzerias saw a 5.21-percent dip in vegan pizza orders.

Now, on to toppings.

Toppings

There’s a reason I chose a photo of a single slice of pepperoni pizza for this article.

Operators who track their data probably already know what I’m about to say: According to Slice, pepperoni is the most popular pizza topping in the US.

This is followed by, in descending order of popularity, mushrooms, sausage, extra cheese, onions, bacon, and black olives. For those wondering, kale was one of the “least-loved” toppings last year.

If you read through the 2023 Slice of the Union report or read our article reviewing it, you know they made a couple of trend predictions. Last year, Slice guessed that pickle pizzas would be in demand. Well, they were right. Orders for pickle pizzas jumped by 32 percent in 2023.

So, when Slice makes a pizza-based prediction, it’s probably in your best interest to take it to heart. Oh, wait—Slice has a prediction for 2024. According to the platform, tinned fish will be a standout pizza topping this year.

Sauce

In case you’re wondering about how much data Slice has at their fingertips, here’s an interesting bit of trivia. Last year, 4,744 people ordered pizzas with anchovies, garlic, or onions on Valentine’s Day. Alrighty, then.

They also know that orders for pizza with pineapple as a topping saw an increase of nearly six percent in 2023.

Further, the 2024 Slice of the Union reveals the most and least “pizzaful” days of 2023. The former? December 1. And the latter? Thanksgiving.

Last year, Fridays accounted for the most orders, at 23.5 percent. However, only 8.7 percent of pizza orders were placed on Mondays.

For data that’s a bit more esoteric, what if Slice could reveal which Zodiac signs order the most and least pizza? Would this be useful to operators? Honestly, it could be, I suppose. Particularly for those who have loyalty programs and engage with their guests via email and text marketing.

Apparently, a Taurus (April 20 to May 20) is the most likely to order pizza. Conversely, Capricorns (December 22 to January 19) either don’t like placing food orders in general or don’t like eating pizza specifically, because they ordered the least amount last year.

By the way, if you happen to operate a pizzeria in New Jersey, you may want to search for a guest named Dominic. According to Slice, someone named Dominic in NJ placed 348 pizza orders in 2023. Sounds like Dom has earned a special perk from his favorite pizza joint.

Extra Cheese

Pizzeria owners and their teams in Hawaii, Alabama, Oregon, South Carolina, and Montana may have the happiest wallets. That’s because people who ordered pizza for delivery in those five states tipped their drivers the most.

However, people who order pizza in Washington may have slightly lighter wallets than their fellow Americans. That’s because while the average price for a large cheese pizza in the US is $18.33, that number jumps to $25.75 in the Evergreen State.

If you’d like to see the average price for a large cheese pizza in each of the 50 states, click here. As an example, the average price in Nevada (KRG Hospitality’s American HQ is in Las Vegas) is $21.09.

Speaking of price, while Dom in NJ placed the most pizza orders, Frances in New York placed the most expensive order last year: $2,867.07. Frances, I want to attend one of your pizza parties (I think).

Finally, let’s end on data that can help operators when reviewing their labor costs. On average, pizza delivery distance was 9.14 miles in 2023. And, on average, pizzerias completed the process of producing an order and delivering it in 42.5 minutes.

For more insights from the 2024 Slice of the Union, click here.

Image: Sydney Troxell on Pexels

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

by David Klemt David Klemt No Comments

USBG Announces First-ever Book

Serving Up History: USBG Announces First-ever Book

by David Klemt

Open book resting on its spine

Coming out in May, the United States Bartenders’ Guild has written a book that shares the story of the first 50 years of this crucial advocacy organization.

It’s not often that I publish a press release on its own. However, I find this announcement so important and interesting that I’m going to let the release do the talking.

I’ll be including this book in an upcoming monthly roundup. For now, please read the release below for more information.

Cheers!

LIQUID LEGACY: A TIMELESS TRIBUTE TO THE FOUNDERS OF THE UNITED STATES BARTENDERS’ GUILD TO DEBUT MAY 2024

War, Peace, James Dean, and the First 50 Years of the USBG…Through the Eyes of the Bartenders Who Started It All

LAS VEGAS, NEVADA, MARCH 14, 2024 – The United States Bartenders’ Guild (USBG) today announces the release of its first book Liquid Legacy: A Timeless Tribute to the Founders of the United States Bartenders’ Guild. The book will initially be available at the shop at usbg.org.

While plenty has been written about yesterday’s and today’s hospitality scene and the operations behind it, few have undertaken a deep dive into the role bartenders play in society and their communities. From neighborhood organizing, labor movements, and equal rights, to late nights, spirits history, and the story of the bar that served James Dean his last drink – a glass of milk, Liquid Legacy is sure to join the canon of must-have volumes for anyone interested in the hospitality industry.

Jose Acona, Co-founder, former President, and Lifetime Member of the United States Bartenders Guild, opens this historic look at the nation’s only guild for bartenders with the admission that “while the rich history of our Guild cannot be traced back in its entirety, this collection is an amazing celebration of what was accomplished in the first 50 years. If you are a bartender, you need to read this book.”

The Guild traces its roots across the Atlantic to early 20th century Europe as the hospitality industry up-ticked with new taverns and places to drink opening at a rapid pace and requiring plenty of employees to staff them. Bar staff gathered regularly to discuss professional matters, leading to the formation of the International Barkeepers Union, in Cologne, Germany, by 3 Germans and 2 Americans. After a sharp downturn over the following 35 years owing to two world wars, a drought in the US, and Prohibition, bartenders got back to legally plying their trade around 1933.

Over the next fifty years, bartenders created and rode drink trends, striving to deliver the very best experience for their guests.

After bartenders in California formed the first American offshoot chapter of the United Kingdom Bartenders’ Guild in 1948, competitions became a proving ground that hatched the next wave of cocktail trends. The book highlights the winners of the USBG’s National Competition, from Charles Berner’s 1950 win with the Bernice, a combination of vodka, Galliano, Pernod, lime and simple syrup, all the way through the 1998 winner, Conga Line, from Jose Rusieco.

The winners, and other competitors, were passionate bartenders, like Egidio “Angus” Angerosa who was a founder of the UKBG and a founding member of the California chapter.  This chapter eventually spawned the USBG and is the first US-based stepping stone that brings us to modern bartending legends like Tony Abou-Ganim, Dale DeGroff, Charles Joly, Bridget Albert, Tiffanie Barriere, Martin Cate, Jen Ackrill, Julio Cabrera, and more.

These trailblazers have their own take on historic cocktails, all of which can be found in the pages of Liquid Legacy along with the recipes of the USBG’s National Competition winners from the first 50 years of the Guild.

Follow the USBG through multiple social media channels: IG/FB/TWITTER: @usbg/@TheUSBG/@TheUSBG.

About the United States Bartenders’ Guild

Founded in 1948, the United States Bartenders’ Guild® is the national, member-led not-for-profit association of bartenders and other hospitality professionals that unites and elevates the bar industry through education, community, and advocacy. Through its network, the USBG connects members with peer-to-peer learning, expert instruction, service projects, and skills-based competition, all while fostering a fun and healthy environment and reinforcing the importance of the ‘third place’ in neighborhoods across the country.

Image: Brandi Redd on Unsplash

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

by David Klemt David Klemt No Comments

3rd Annual TAG Awards Hit Las Vegas

3rd Annual TAG Global Spirits Awards Hit Las Vegas

by David Klemt

The third annual TAG Global Spirits Awards, created by industry icon Tony Abou-Ganim, is about more than ranking spirits and handing out awards.

Clearly, the awards are the main focus. However, the multi-day happening hosts an important event: the Pink Tie Gala.

We had the honor of attending the Gala this year. Each year, the party brings industry professionals together to socialize, taste awards entrants in creative cocktails, and support the Helen David Relief Fund. You’ll find more information about the Fund below.

 

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A post shared by HENDRICK’S GIN (@hendricksgin)

One of the standout spirits we sampled at the Pink Tie Gala was Hendrick’s Gin’s latest expression. Bold but bright, Grand Cabaret is my favorite Hendrick’s to date. Along with delivering stone fruit notes, I detected complex aromas and flavors of Cabernet Sauvignon and other bold red wines.

Walking the floor, we also ran into and saw several Bar Hacks podcast guests. You’ll find descriptions and links to episodes with Tony Abou-Ganim, Lynn House, Vance Henderson, and Tim Rita toward the end of this article.

In case you’re wondering, yes, consumers can purchase tickets to attend select events, like the Pink Tie Gala. Something for people to consider for 2025.

Cheers!

TAG Global Spirits Awards

While these awards are the brainchild of Tony Abou-Ganim, he doesn’t go it alone. Julio Bermejo, David Graphsi, and Sean Ludford help execute TAG each year, along with a panel of judges.

Speaking of judges, they included Dale DeGroff, Lynn House, Charlotte Voisey, and Francesco Lafranconi this year.

 

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A post shared by Tony Abou Ganim (@mdrnmixologist)

It’s no small feat to be a TAG judge, as they’re tasked with evaluating entrants across more than 100 spirits categories. Luckily, the judges are up to the challenge.

Interestingly, they have some assistance in the form of specialized glassware. TAG has partnered with Steelite International and RONA to create the Ultimate Universal Spirits Glass. Not only is the glass exclusive to TAG, its usage ensures fair judging for every entrant.

Helen David Relief Fund

TAG Global Spirits Awards Pink Tie Gala ice sculpture

If any party needs an ice sculpture…

Named for Abou-Ganim’s cousin, the Helen David Relief Fund pays homage to its namesake while serving bartenders who need help.

Helen and her mother opened the Brass Rail in Port Huron, Michigan, in the 1930s. As women owning and operating a bar in the ’30s, the duo were true pioneers in the industry. Abou-Ganim credits Helen with teaching him the spirit of hospitality.

To celebrate Helen and give back to the industry, Abou-Ganim created the HDRF. The Fund provides assistance via grants to bartenders fighting breast cancer, or other forms of cancer.

In just the first two years of operation, the TAG Global Spirits Awards and its partners have raised tens of thousands of dollars for the HDRF. To learn more about the Fund, donate, or apply for a grant, click here.

Episode 47 with Tony Abou-Ganim

The legend, the icon, the one and only Tony Abou-Ganim stops by Bar Hacks to chat with co-host David Klemt. The two discuss this year’s Helen David Relief Fund at the USBG Foundation fundraising events, Helen David and the Brass Rail’s legacy, current drink trends, and more. On September 13, Bally’s Atlantic City is hosting a 25-mile bike ride to benefit the Helen David Relief Fund that culminates in a complimentary Team Negroni Lunch and happy hour at Bally’s Beach Bar.

Spotify link

Apple Podcasts link

Episode 52 with Lynn House

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

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

Spotify link

Apple Podcasts link

Episode 28 with Tim Rita

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

Spotify link

Apple Podcasts link

Episode 20 with Vance Henderson

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

Spotify link

Apple Podcasts link

Images provided by CURICH|WEISS

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The Rémy Sidecar cocktail in landscape orientation
by David Klemt David Klemt No Comments

6 Sips for National Cocktail Day

6 Sophisticated Sips for National Cocktail Day

by David Klemt

The Rémy Sidecar cocktail in landscape orientation

Our friends at Cointreau, Mount Gay, Rémy Martin, St-Rémy Signature, Belle de Brillet, and METAXA want us to share some recipes with you.

And why do these purveyors of fine spirits want you to have these drink recipes? To inspire you and your team to craft a sophisticated National Cocktail Day menu, of course.

Now, you and your team are likely very familiar with Cointreau, Mount Gay, and Rémy Martin. After all, each are among the most well-known liqueurs, rums, and Cognacs on the planet.

However, you may be less familiar with some of the other spirits below. So, I’m going to provide a brief overview. Naturally, I’ll also encourage you to contact your reps so they can taste you and your team on each.

Let’s kick things of with METAXA. If your guests like brandy, they’re probably going to love METAXA. In particular, METAXA 7 Star is a Greek spirit that consists of Muscat wine, wine distillates, and Mediterranean aromatics and botanicals, aged in oak barrels. This is a truly unique spirit; your guests have likely never tasted anything quite like it.

Now, let’s look at Belle de Brillet. This is a French liqueur made with fine Brillet Cognac eau-de-vie and Poire Williams (Williams pears). Really, this is an elegant way to enjoy terroir via two fruits: pears and grapes. From what I can find, it takes 20 Williams pears to produce each bottle of Belle de Brillet.

That brings us to St-Rémy Signature. Also from France, St-Rémy Signature is the marriage of tradition and modern production techniques. For example, Signature undergoes a double-maturation process, unlike many fine brandies. When it comes to terroir, Signature takes people on a tour, as it’s made with dozens of grapes from all over France.

Whether you decide to create an LTO menu with the recipes below or put your spins on these drinks, your guests will thank you for helping them celebrate National Cocktail Day.

Cheers!

The Rémy Sidecar cocktail

The Rémy Sidecar

Fill a shaker with ice, then add first three ingredients. Shake well. Strain into a coupette, and garnish with a lemon peel.

The Original Margarita by Cointreau

The Original Margarita by Cointreau

  • 1 oz. Cointreau
  • 2 oz. Blanco tequila
  • 1 oz. Fresh lime juice
  • Lime wheel to garnish

Prepare a glass by rimming it with salt. Add all ingredients except for garnish to a shaker filled with ice. Shake well, then strain into the prepared glass. Garnish with lime wheel.

Mount Gay Orange Eclipse cocktail

Mount Gay Orange Eclipse

  • 2 oz. Mount Gay Eclipse
  • 1 oz. Fresh blood orange juice
  • 0.6 oz. Sweet vermouth
  • 4 dashes of Angostura Bitters
  • Orange peel to garnish

Prepare a coupe by filling it with ice and setting it aside. Alternatively, keep some coupes in a fridge to have chilled glassware on hand. Fill a shaker with ice, then add first four ingredients. Shake until well chilled, then strain into prepared coupe. Garnish with orange peel.

METAXA Greek Spritz cocktail

METAXA Greek Spritz

  • 1.4 oz METAXA 7 Stars
  • 1.4 oz Prosecco (or other sparkling wine)
  • 0.7 oz Splash of tonic
  • 3 Dashes of peach bitters or fresh peach juice
  • Peach wedge to garnish

Pour METAXA 7 Stars into a wine glass. Add ice, tonic, and bitters or juice to glass, then stir. Top with Prosecco or other sparkling wine. Garnish with peach wedge.

Belle de Brillet Belle Pamplemousse cocktail

Belle de Brillet Belle Pamplemousse

  • 1.75 oz. Belle de Brillet
  • 0.5 oz. Fresh lemon juice (optional)
  • 3.5 oz. Grapefruit soda
  • 1 oz. Prosecco
  • Slice of grapefruit to garnish

Add ice to a glass, then add all liquid ingredients. Stir, then garnish with grapefruit slice.

St-Rémy Signature Rose cocktail

St-Rémy Signature Rose

  • 1 oz. St-Rémy Signature
  • 0.7 oz. Fresh lemon juice
  • 0.3 oz. Grenadine syrup
  • 0.3 oz. Hibiscus syrup
  • 1 Egg white
  • Edible flower to garnish

Add ice and first five ingredients to a shaker. Shake well, then strain into a stemmed or footed glass. Garnish with an edible flower.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Images provided by LaFORCE

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by David Klemt David Klemt No Comments

What are You Changing in 2024?

What are You Changing in Your Restaurant or Bar in 2024?

by David Klemt

Restaurant owner reviewing their menu

More fun with AI-generated images. That’s quite the busy bar setup.

Toward the end of last year, Nation’s Restaurant News identified what changes operators chose to make after analyzing their operational data.

The publication surveyed hundreds of operators about how data drove their decisions. This survey was an element of their year-end report, Market Leader Report: The Data-driven Restaurant.

As one would imagine, this report focuses on data collection, analysis, and usage. However, NRN‘s report doesn’t just address the importance of data collection in the F&B space. Rather, they seek to understand if operators are collecting the “right” data; whether they can optimize the data they collect; what metrics they’re tracking; and how they’re acting on all that data.

Simply put, it’s an important report addressing a topic crucial to today’s restaurant and bar operations. Those who want their own copy of The Data-driven Restaurant can download it free here.

While entire report is valuable, the focus of this article is one question and the answers provided. Below, to provide context, is a breakdown of the survey respondents.

The Who

Most of the respondents identified as independent restaurant operators.

  • Indie: 37 percent
  • Chain (franchisee): 21 percent
  • Chain (company owned): 18 percent
  • Multi-concept: 15 percent
  • Single-site operator: 6 percent
  • HQ or brand level of foodservice company: 3 percent

By a slim margin, most survey respondents categorized their restaurants as full service or casual dining.

Perhaps unsurprisingly, the fewest respondents operate in the upscale or fine dining category.

  • Full service / casual dining: 30 percent
  • Fast casual: 28 percent
  • Quick service: 20 percent
  • Midscale / family dining: 15 percent
  • Upscale / fine dining: 7 percent

The What

So, what question caught our attention at KRG Hospitality?

“In the past 12 months, which initiatives did your organization undertake after analyzing data?”

NRN conducted this survey in November 2023. Not surprisingly, respondents mostly made changes to their menus after reviewing their data. Streamlining menus and adjusting prices were two of the biggest operational trends last year, as many operators are no doubt well aware.

That theory is supported by the survey results. Below, the top four answers to the question above.

  • Changed menu prices (48 percent)
  • Removed items from or added items to our menu (47 percent)
  • Improved the way we trained our staff (26 percent)
  • Adjusted our loyalty program’s rewards and/or incentives (24 percent)

Honestly, it’s heartening to see that training is among the top-three data-driven actions operators took last year. And, of course, it’s not shocking that the menu was the focus of the most attention. Streamlining is an effective way to reduce food and labor costs. Further, pricing is always (please excuse the pun) on the menu.

Our question is: What changes, if any, do you plan to implement this year now that we’re headed into Q3?

The What: The Sequel

If the menu received the most attention after operators reviewed their data, what received the least?

Well, it appears marketing fell to the wayside, along with the kitchen. The following are the bottom four answers to the question in the section above:

  • A/B tested marketing campaigns and increased ROI (6 percent)
  • Changed specs on our kitchen equipment or technology (10 percent)
  • Identified lapsed customers and marketed to them (11 percent)
  • Increased throughput in our kitchen during peak periods (13 percent)

Now, I’ll concede that one marketing action found itself in the middle of the pack when it came to this survey question. Upon analyzing their data, 18 percent of respondents identified new potential guests and marketed to those people.

Still, in comparison to making changes to menus, the fewest respondents took marketing action or made changes to the kitchen directly.

Does this mean that menu changes have the greatest impact on guests and ROI? Well, that’s possible. However, I think something else is at play.

Personally, I think collecting data is the easy part. At this point, most platforms serving our industry are collecting data for operators.

But tracking the correct metrics, analyzing the associated data, and knowing what to do after analyzing said data? That’s difficult. It can be overwhelming, which is why it’s so important to build and implement the proper tech stack for a specific concept. This is why one of the services we offer our clients is tech-stack development.

Further, the tech stack needs to be built around an operator and their leadership team. If nobody knows how to use it or what to do with the data they’re collecting, it’s useless.

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

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Black and white photo of hotel sign hanging vertically on hotel exterior
by David Klemt David Klemt No Comments

Good News from the AHLAF and Lightcast

Good News from the AHLAF and Lightcast

by David Klemt

Black and white photo of hotel sign hanging vertically on hotel exterior

A new report from Lightcast, in collaboration with the AHLAF, reveals positive news about the strength of the hotel and lodging industry.

To clarify for those new to or outside of the hotel industry, the AHLAF stands for the American Hotel and Lodging Association Foundation. Drilling down, the Foundation is the charitable branch of the AHLA.

Representing the entirety of the hotel and lodging industry in the USA, the AHLA is the largest association in the business. Through advocacy, industry resources and reports, and other initiatives, the AHLA supports B&Bs to major hotel groups.

Their charitable arm, the AHLAF, “aim[s] to support the recruitment, retention and advancement of employees throughout the industry.” The branch seeks to accomplish this goal through career development, education, scholarships, and empowerment.

In an effort to better understand the state of the hotel industry, the AHLAF commissioned Lightcast for a report. Projections from the global leader in labor market analytics show the industry in a positive light.

The full report can be accessed via a link in the press release below. However, I’ll share Lightcast’s top finding: Demand for jobs in the hotel industry should be, according to the analytics firm, in serious demand.

In fact, Lightcast finds that demand for hotel jobs will be up to 50 percent higher than the national average over the next five years. This is excellent news for the hotel industry, hotel operators, and anyone seeking a career in the hotel space.

Report: Hospitality Careers Are in Demand, Outpacing National Projected Growth

Over the next five years, demand for hotel industry jobs projected to be 50% higher than national average 

WASHINGTON (March 11, 2024) – Recent research commissioned by AHLA Foundation, the charitable arm of the American Hotel and Lodging Association (AHLA), projects robust demand for hotel industry jobs over the next five years, outpacing overall market job growth. 

The AHLA Foundation asked Lightcast, a leading labor market analytic firm, for data on demographic and growth trends that would help identify and map career pathways in the hotel and lodging industry. In addition to a report, the result of the research is a dynamic, interactive dashboard that allows job seekers to explore and compare roles, requirements, and compensation across a range of hospitality careers. 

The hotel industry currently employs 1.8 million workers in the United States. The AHLA Foundation report projects job growth of 12% in the hotel industry over the next five years, compared to 8.0% for the nation overall. A large share of this demand is at the entry level or in roles that don’t require college degrees, validating the hotel industry’s potential as an engine for mobility. The full report is available at https://www.ahlafoundation.org/funded-research/.

“It’s an attractive time to enter the hotel industry,” said Anna Blue, President of AHLA Foundation. “A key part of our work at AHLA Foundation is supporting the recruitment, retention, and advancement of people in our industry. Understanding the entry points where careers begin, where they lead, and what paths they take is a critical step to helping find their home in hospitality.” 

Lightcast used its real-time, proprietary databases and industry parsing to create the interactive dashboard for understanding career pathways in the hotel and lodging industry from 2010 – 2023. The interactive dashboard is available here.  

About The AHLA Foundation 

The AHLA Foundation, the charitable arm of the American Hotel & Lodging Association, works to support the hotel and lodging industry’s greatest asset – our people. By connecting employees, employers, and their communities, we seek to continuously nurture a culture of professional growth and belonging. When the people who work in our industry thrive, the industry thrives along with them. The Foundation is funded by grants and charitable contributions from generous individuals and organizations who want to support individuals seeking opportunities to thrive in the hotel and lodging industry. Learn more at www.ahlafoundation.org. 

Image: Roman Ska on Pexels

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An Alpine Ibex, also known as a Steinbock, in the mountains
by David Klemt David Klemt No Comments

Celebrating the Goat of Beer Styles

Celebrating the Goat of Beer Styles

by David Klemt

An Alpine Ibex, also known as a Steinbock, in the mountains

On Wednesday, March 20, operators and their teams have the opportunity to celebrate the “goat” of beer styles with their guests.

I’m talking about Bock Beer Day, the day we raise a glass to a several-centuries-old beer style. Just like I did with Baltic Porter Day last year, I’m going to do a bit of a deep dive into this diverse brew.

Now, please note that I say Bock is the goat, not the GOAT. I’m not claiming that Bock is the greatest beer of all time. (Although, this style does make a compelling case for the GOAT title.)

Rather, the German word bock translates to “goat” in English. And why would Germans name a beer after the hollow-horned relatives of sheep? Well, it all comes down to accents.

Beer experts and historians agree that we can trace the first brewing of Bock beer to Einbeck, a town in Germany, in the 14th century. As the story goes, people in Germany pronounced the Einbeck as ein bock, which translates to “a goat.” Hence, goat, not GOAT.

However, as I said, this style of beer does have a realistic claim to the beer throne. It’s a wide-ranging style that has many variants. Of course, Bock itself is related to another style: Lager. In particular, brewers tend to view it as a “cousin” of Amber Lager.

Over time, Bocks have evolved a bit. Once considered a “strong” Lager high in alcohol content, the style is much more varied now. A Bock can be low-ABV (I found one that’s just 3.5% ABV) to high test. It can be pale or dark, and every shade in between.

One thing Bocks do have in common, however, is a sweet, malty note on the palate.

Styles of Bock

There are several styles within this style of beer. Savvy operators will realize that positions Bock well for flights, pairings, and tastings.

In fact, Bocks are excellent for multi-course dining events. That can mean three courses (starter, main, dessert) to four or more.

Oh, and for those wondering, Bock pairs well with Asiago, Parmesan, and Cheddar cheeses.

Some styles operators and their bar teams will want to consider are:

  • Doppelbock
  • Dunkels Bock, a.k.a. Traditional Bock
  • Eisbock
  • Helles Bock, a.k.a. Maibock
  • Texas Bock
  • Triple Bock
  • Weizenbock

American Bock Beers

Kicking off the list below is Shiner Bock. When it comes to American Bock beer, this Texas brew is likely the most well known.

Interestingly, there are people deeply entrenched in the beer world that believe Texas is the epicenter of Bock beer in the US.

Of course, there are craft brewers all over the country producing Bock beers. With that in mind, I encourage operators to look into breweries in their state to learn who’s crafting this style of beer.

A word of warning: Many breweries produce Bock seasonally or in limited runs, so they can be difficult to find.

  • Shiner Bock (Shiner, Texas)
  • New Glarus Uff-da Bock (New Glarus, Wisconsin)
  • Rogue Dead Guy Ale (Newport, Oregon)
  • Genesee Spring Bock (Rochester, New York)
  • Community Beer Co. Texas-style Bock (Dallas, Texas)

Candian Bock Beers

Similarly to the US, it takes a fair bit of research to find Bock beers in Canada.

However, I think operators who put in the effort will find it rewarding. It’s smart business to find out who can supply Bocks (and other craft beers) so operators can support local brewers.

Below is a short list of brewers in BC and Ontario who produce Bock beers.

  • Howl Brewing Winterbock (Victoria, British Columbia)
  • Hoyne Brewing Co. Weizenbock (Victoria, British Columbia)
  • Vancouver Island Brewing Hermannator Ice Bock (Victoria, British Columbia)
  • Pacific Western Brewing Co. Schwarzbock (Prince George, British Columbia)
  • Blackburn Brew House General Bock (Niagara Falls, Ontario)

Image: Cédric Streit on Unsplash

Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

Loud Luxuries: Martinis and Caviar

Loud Luxuries: Opulent Martinis & Caviar Bumps

by David Klemt

Taking a look at what’s going down in the bar and restaurant world, it appears that luxury sips and bites are the latest darlings in the F&B space.

In particular, I’m talking about the stories going around about $40 Martinis. Oh, and the interest consumers are showing in caviar. Specifically, caviar bumps, though people seem to be craving this luxury bite any way they can get it.

At the risk of coming across as snobby or hipster-ish, Las Vegas has been offering guests caviar bumps at parties and restaurants for several years now. A close friend of mine has hired a caviar bump service for private business events and personal parties on more than one occasion.

To explain, a caviar bump is a much less formal way of consuming salt-cured roe. One takes a small spoon, dabs a bit of caviar in the area of their hand between their thumb and index finger, and licks it off. Contrary to what some people think (probably only once), the caviar isn’t snorted. Although, I’m not here to police how people choose to consume their food.

Interestingly, there are plant-based “caviar” brands on the market. So, vegetarian and vegan guests can get in on the caviar bump fun.

Now, back to the $40 Martinis. If that makes some operators and bartenders raise an eyebrow, their jaws will likely drop when they read what’s next. It’s not difficult to find Martinis that cost well in excess of $100.

This trend is belongs to the “loud luxury” movement. As one can infer reasonably, the phrase describes spending a lot of money on an item or experience because it’s expensive. Engaging in ostentatious spending is the point.

Given the state of many people’s finances these days, such flashy displays are justifiably viewed as vulgar by some. However, if recent stories are to be believed, 2024 is the year of loud luxury.

Get Loud

Or, more accurately, operators should encourage their guests to get loud.

That is, of course, if loud luxury matches the concept and market. Although, having a $40 Martini on a dive bar menu is only silly if it costs an operator money. There’s nothing wrong with putting such a drink on a menu if it doesn’t offend a venue’s base of loyal guests and run them off.

So, what’s in a $40-plus Martini? Pricey booze, put simply. These luxe libations aren’t made with $20 or $30 gins or vodkas. Rather, these spendy sips feature spirits that cost $100 or more.

Further, these trendy, tony tipples pair quite well with caviar bumps. There’s no reason an operator can’t leverage both of these extravagant trends simultaneously. Depending on which caviar is on offer, bumps can command upsell costs of $10 to $20 (or more).

That can mean that an operator’s $40 Martini can become a $50 or $60 Martini-and-caviar pairing experience.

Again, offering guests such an extravagant experience requires careful consideration and execution. Operators need to make an informed decision that includes understanding how their guests will respond to these loudly luxurious menu items.

That said, if a concept and brand can deliver such an over-the-top experience without alienating their guests, it can be fun, memorable, and profitable.

Something to consider as we approach Espresso Martini Day, which takes place on March 15. Who wants to take a shot at making one that costs more than $40?

Image: Ambitious Studio* – Rick Barrett on Unsplash

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AI-generated image of a Carajillo cocktail next to an Espresso Martini
by David Klemt David Klemt No Comments

Clash of the Coffee Cocktails

Clash of the Coffee Cocktail Titans: Espresso Martini vs. Carajillo

by David Klemt

AI-generated image of a Carajillo cocktail next to an Espresso Martini

It took quite a few attempts for AI to generate a Carajillo without a lemon wedge or wheel garnish, with oddly placed ice on top of the foam.

It’s National Espresso Martini Day on Friday, March 15, the day we celebrate a cocktail that has been having “a moment” for decades.

I doubt the man behind the Bramble thought the Espresso Martini (originally the Vodka Espresso) would take on the life it has. The late, legendary Dick Bradsell created this modern classic in London in the 1980s. Oh, and he was also leading the charge for London’s cocktail scene revival at the time.

For whatever reason, the Espresso Martini (also known as the Pharmaceutical Stimulant when served on the rocks) enjoys immense popularity but also suffers widespread mockery. Hey, I’m also guilty of cracking jokes at this stalwart’s expense. Although, my issue is the annual articles saying, “Espresso Martini, so hot right now. Espresso Martini.”

The drink itself? I’ve enjoyed my fair share. And, damn it, I’ll do it again.

Now, I’m mainly writing about National Espresso Martini Day to put it on your radar. This Bradsell creation is wildly popular, and this year’s holiday falls on a Friday. So, there’s ample opportunity to engage with guests, increase traffic, boost revenue, and get creative.

However, I did use the words “clash” and “versus” in the title of this article for a reason…

Clash of the Coffee Cocktail Titans

I submit that National Espresso Day is the perfect time to make guests not in the know aware of the Carajillo.

Look, I know it’s not cool to steal someone’s thunder on their big day. We know we shouldn’t propose to our significant other at someone’s wedding reception. And it’s poor form to pull focus on someone’s birthday with big life event news.

Still, I’m going to propose that operators use National Espresso Martini Day to introduce guests to its rival.

A great rivalry tends to be beneficial for both participants, so why not stoke a friendly feud between these two coffee cocktail heavyweights? To get people’s promotional wheels turning, allow me to suggest an approach.

One way to get guests acquainted with both cocktails is to have them order them back to back. Encourage the ordering of a traditional (or signature) Espresso Martini. Then, have the guest order a Carajillo, traditional specs or otherwise. Right there, operators have gotten a guest to order the important second drink.

If an operator really wants to lean into this approach, they can even create a prix fixe cocktail menu featuring the Espresso Martini and Carajillo. A third drink could be a signature or personalized riff on whichever cocktail the guest enjoyed most.

Espresso Martini

  • 2 oz. Vodka
  • 1 oz. Fresh-brewed espresso
  • 0.5 oz. Coffee liqueur
  • 0.25 oz. Simple syrup
  • 3 Coffee beans to garnish

Add ice to a cocktail glass to chill it. Alternatively, keep some chilled cocktail glasses on hand. Add all liquid ingredients to a cocktail shaker with ice. Shake well, then strain into prepared cocktail glass. Garnish with three coffee beans.

Carajillo

  • One part Licor 43
  • One part coffee
  • 3 Coffee beans to garnish (optional)

Add equal parts Licor 43 and coffee to a cocktail shaker with ice. Shake very well to create a foamy texture, then pour into a cocktail glass.

It’s important to note that a Carajillo can be poured over ice or served up. Also, one can use any type of coffee they prefer, including cold brew. Further, some people make a Carajillo with horchata, while others serve it with a small bowl of sugar. There are also people who use cinnamon sticks and chocolate shavings for garnish.

Going even deeper, some bars serve the Carajillo as a layered, stacked, or pousse-café drink, also known as puesto style.

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

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Woodford Reserve 2024 "Adorned with Flowers" bottle
by David Klemt David Klemt No Comments

Woodford Reserve 2024 Derby Bottle

Woodford Reserve Unveils 2024 Kentucky Derby Bottle

by David Klemt

Woodford Reserve 2024 "Adorned with Flowers" bottle

Commemorating the 150th running of the iconic Kentucky Derby, Woodford Reserve’s 2024 Derby bottle is now available for purchase.

In keeping with tradition, the bottle’s label features a Kentucky artist’s work.

For 2024, Woodford Reserve collaborated with artist Wylie Caudill, who crafted the painting “Adorned with Roses.” The art is a clear nod to another tradition: adorning the winning horse with a garland consisting of hundreds of roses, the Derby’s official flower.

This should grab an operator’s attention for a few reasons. To start, some operators enjoy collecting bottles. So, they can now get their hands on this annual release.

Further, it’s time to start thinking about this year’s Derby, which takes place on May 4. Millions of people watch the Kentucky Derby every year. Operators need to ensure their Mint Juleps and riffs are dialed in, including the appropriate drinkware.

Impressively, while it has been postponed twice, it has never been cancelled.

Traditionally, the Derby is run on the first Saturday in May. The race was run in June in 1945 due to World War II. And in 2020, Covid-19 restrictions pushed the race to September. Incredibly, a world war and a pandemic couldn’t thwart the Derby.

2024’s race is the 150th running of the Kentucky Derby. It stands to reason that even more people will show an interest in watching and celebrating this year’s race. Woodford’s commemorative bottle at least be on the back bar of any venue running a Derby promotion. It would also make for a great raffle item on race day.

Finally, we celebrate International Whiskey Day this month. The more special edition whiskeys available on March 27, the better.

Learn more about this year’s Woodford Reserve Derby bottle below. Cheers!

Woodford Reserve Releases 2024 Bottle Celebrating 150th Anniversary of the Kentucky Derby

Bottle features the art of Kentuckian Wylie Caudill 

Versailles, KY (March 5, 2024) — Woodford Reserve®, the Presenting Sponsor of the Kentucky Derby®, is honoring “The Most Exciting Two Minutes in Sports®” with the release of its 2024 commemorative Derby bottle.

This year’s special release celebrates the 150th running of the Kentucky Derby® and features the artwork of Kentucky native Wylie Caudill, known for his bold, repetitive patterns, and his signature roses. His painting, “Adorned in Roses,” depicts a racing thoroughbred covered with red roses, with a background of multi-colored roses.

The one-liter bottle retails for $55 and is available for purchase globally. A special presale on ReserveBar begins March 5. It also is for sale at Woodford Reserve Distillery and in the Woodford Reserve online store starting March 5.

“Wylie’s artwork embodies the spirit of Woodford Reserve, the liveliness of Churchill Downs during race day, and the heart of Kentucky,” Woodford Reserve Master Distiller Elizabeth McCall said. “We’re thrilled to have a Kentuckian’s artwork on our bottle during this monumental year.”

Caudill grew up drawing and painting in Cynthiana, Kentucky. During college, he spent his free time creating chalk drawings, leaving his mark around campus and leading to his title ‘chalk guy’ among locals. He expanded his public street art to painting murals in Lexington after college, and many of his murals can be seen across Kentucky today. Caudill also created the Official Art of the Kentucky Derby for Churchill Downs for the 150th Derby, marking the first year that Woodford Reserve and Churchill Downs used the same artist.

“As a Kentucky native, I am honored to be a part of this milestone celebration,” Caudill said. “I have painted my signature roses many times over the years, but this one is truly special. The colorful roses symbolize the diverse Derby fans from around the world, connecting people beyond the track.”

Woodford Reserve’s Derby bottle has been an annual collector’s item anticipated by bourbon and racing fans since 1999.

About Woodford Reserve

Woodford Reserve, “Presenting Sponsor of the Kentucky Derby,” is crafted at the historic Woodford Reserve Distillery, tucked in the heart of thoroughbred country in Versailles, Kentucky. A National Historic Landmark, the Woodford Reserve Distillery represents craftsmanship with a balance of historic heritage and modern practices. Woodford Reserve is a product of the Brown-Forman Corporation, a premier producer and marketer of fine quality beverage alcohol brands including Jack Daniel’s, Finlandia, Korbel, Tequila Herradura, Old Forester, Sonoma-Cutrer and Chambord. Please enjoy your bourbon responsibly. To learn more about Woodford Reserve, visit us www.woodfordreserve.com  or check us out on Facebook at www.facebook.com/woodfordreserve.

Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., produced and bottled by the Woodford Reserve Distillery, Versailles, KY ©2024

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Image provided by Woodford Reserve

Bar Nightclub Pub Brewery Menu Development Drinks Food

Abandoned gas and service station
by David Klemt David Klemt No Comments

Creative Conversion: Adaptive Reuse

Creative Conversion: Adaptive Reuse Architecture

by David Klemt

Abandoned gas and service station

Just taking a quick glance, I see covered outdoor seating, a cool front desk, and roll-up doors for an indoor-outside space.

There are several benefits to reusing an existing space and converting it into a bar or restaurant, including sustainability, and reenergizing a community.

This approach to design is called “adaptive reuse architecture.” A design layperson would likely call it “repurposing.”

As the term implies, this design methodology focuses on using an existing building in a new, modern way. It’s a beneficial approach to design and architecture in large part because new construction is so resource heavy.

Proponents of adaptive reuse architecture point to a given project’s lower carbon footprint, energy conservation, sustainability, and lower construction costs. However, there’s more to it than just reduced costs (attractive to owners and investors) and lower impact on the environment.

There are buildings that lie dormant across the US, Canada, and other countries that hold special places in communities’ hearts. Revitalizing these spaces can do wonders for lifting people’s spirits, preserving heritage while developing culture and community in a new way.

Finally, in my eyes, it’s honorable to allow a space to once again serve the community, albeit in a different way. A space that once provided a crucial service to an area—employment, resources, a communal space, shelter—can now serve as a place to nourish the body and mind through food, drink, and social interaction.

When considering a site (which should also be accompanied by a feasibility study), operators should look at locations that can help them do what neighborhood restaurants and bars have historically done best: serve as cornerstones for their communities.

Vinsetta Garage

One of the most popular approaches to reusing spaces for restaurants is repurposing service stations.

Maybe its American nostalgia, maybe it’s America’s love for the open road. Or, maybe it’s that there are so many service stations in disrepair throughout the country.

Of course, when considering a former gas station, service station, or automotive repair shop, one must consider the costs of making the space food- and people-safe. After all, oil, fuel, and other harmful substances were present in significant amounts over the years. That said, abatement is absolutely feasible as long as a realistic budget is in place.

At any rate, one great example of service station reuse is Vinsetta Garage. This concept in particular keeps a landmark alive: the restaurant lives inside the oldest garage east of the Mississippi. The garage survived for more than 90 years before closing its doors.

Of particular note is the team behind Vinsetta Garage, Union Joints. Reuse appears to be Union Joints’ raison d’être. Along with this garage, the group has reused a fire hall, a church, and a lumber mill. They’ve even repurposed a Hooters. (We can argue whether second- or third-generation restaurant spaces are adaptive reuse some other time.)

To my knowledge, Union Joints has never repeated a concept, owing greatly to their dedication to giving landmark buildings new life.

 

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The Jane

What a transformation this space has undergone.

Once a military hospital chapel, The Jane counts among its accolades two Michelin Stars, multiple appearances on the World’s 50 Best Restaurants list, and was described as the world’s most beautiful restaurant at the 2015 Restaurants & Bar Design Awards.

The kitchen resides where the altar once stood, and themes of good and evil, and life and death, can be found throughout the space. This is truly a high-concept reuse of a space.

 

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A post shared by The Jane Antwerp (@thejaneantwerp)

Hoogan et Beaufort

When people consider adaptive reuse, many likely think of repurposing factories.

They’re normally large, and often feature impressive floor-to-ceiling heights. And, unfortunately, they can be found abandoned or otherwise unused all over many countries.

Reusing such a space can revitalize an area, removing an eyesore from a community and making it functional once again. An upscale example of a reused and reimagined factory is Hoogan et Beaufort, a restaurant in Montréal, Québec, Canada.

For nearly 100 years, the factory produced rail cars. The industrial space, with 28-foot-high ceilings, ceased production in 1992. Its doors were reopened by Chef Marc-André Jetté as a 70-seat restaurant in 2015.

HopSin Brewpub

This space is part of the Mag8 Craft Beer brewery in Colares, Portugal.

Formerly a tram station and post office, the building also houses HopSin, a brewpub.

As you can see in the post below, the flat roof of the building provides a fantastic outdoor area. Interestingly and conveniently, the tram that currently travels to Sintra stops right in front of HopSin.

 

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Trinity Place

Located in New York City, Trinity Place reuses a bank vault. However, it’s not just any bank vault.

Diners have the opportunity to grab a bite and drink in a vault tied to industrialist and philanthropist Andrew Carnegie.

In partnership with New York Realty Bank, Carnegie commissioned the bank vault at the turn of the 20th century. And 120 years ago, it was said to be “the largest and strongest bank vault in the world.” It was so big that the building, the Trinity and US Realty Building, was built around and atop the vault in 1907.

Other than restoring it to use as an actual bank vault, what could one really do with this space? Well, two creative restaurateurs, Katie Connolly and Jason O’Brian restored the vault…and turned it into a bar and restaurant—complete with a 40-foot mahogany bar—in 2006.

The Ordinary

Speaking of bank vaults, there’s a kitchen behind bank vault doors inside The Ordinary.

The team behind FIG, a James Beard Award-winning restaurant operating in Charleston, South Carolina. Also in Charleston, The Ordinary reuses a bank space.

The bank itself has quite a history. Interestingly, considering the focus of this article, the former bank stands on ground that was once a factory. However, that building was not reused; it was torn down to make way for Peoples-First National Bank, which opened for business in 1928.

Looking at that year, some of you may know what happened next. The Great Depression descended upon the world, and Peoples-First survived as best it could until closing its doors in 1933. Occupied for a time by a bakery, the building became Citizens & Southern National Bank in the 1940s, and operated as such for nearly 50 years.

Citizens & Southern National Bank became NationsBank at the start of the Nineties. Then, just before the turn of the century, the space transformed into a Bank of America branch. The bank closed in 2006.

In 2006, FIG’s owners bought the bank, reusing the space as best they could to reimagine and reopen it as a restaurant. The vault was, unfortunately, removed, but other elements of the former bank remain.

 

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Image: Jason Mitrione on Unsplash

KRG Hospitality site development. Site selection. Restaurant. Bar. Cafe. Lounge. Hotel. Resort.

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

5 Books to Read this Month: March 2024

5 Books to Read this Month: March 2024

by David Klemt

Flipping through an open book

Our inspiring and informative March book selections will help you improve operations, refresh F&B programming, and consider a design update.

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

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

Let’s jump in!

The Five Dysfunctions of a Team: A Leadership Fable

In a departure from most business books, the author of The Five Dysfunctions of a Team presents useful lessons in the style of a fictional tale. This approach makes this book—which has more than 13,000 reviews on Amazon—a compelling read.

From Amazon: “Equal parts leadership fable and business handbook, this definitive source on teamwork by Patrick Lencioni reveals the five behavioral tendencies that go to the heart of why even the best teams struggle. He offers a powerful model and step-by-step guide for overcoming those dysfunctions and getting every one rowing in the same direction.”

Pick up your copy today.

The Complete Irish Pub Cookbook

I doubt you need a reminder but just in case, St. Patrick’s is just two weeks away. So, what better time to pick up this best-selling cookbook featuring Irish classic and modern fare? Flip through this book, check out some interesting recipes, and put your own spin on them so they fit with your concept.

From Amazon: “Pubs in Ireland are the cornerstone of their communities, relaxed places where locals and visitors can experience the best of traditional Irish hospitality. Many pubs have also become the place to go for a great meal, with a choice of both traditional and contemporary dishes. In recent years Irish cooking has been transformed, with skillful cooks making the most of wonderful fresh local produce to create delicious new dishes and giving a twist to many classics. This tasty cookbook includes the best of both worlds – with best-loved favorites s Irish Stew, Corned Beef and Split Pea and Ham Soup and newer recipes, like Scallop Chowder or Oatmeal and Raspberry Cream to set your taste buds tingling.”

Order The Complete Irish Pub Cookbook now!

Drink: Featuring Over 1,100 Cocktail, Wine, and Spirits Recipes

This is a seriously big book. After all, it really does contain more than 1,100 recipes. KRG Hospitality president Doug Radkey recently picked up this book and flipped through its many, many pages.

Along with well over a thousand recipes organized by spirit, Drink looks at bar tools, housemade ingredients, and ice. Further, it includes interviews with bartenders. If you’re looking for a recipe book that will inspire a drink menu refresh, this is the one you want.

Grab this tome today.

Cool is Everywhere: New and Adaptive Design Across America

Last month, we dove into the biophilic design methodology. This book, Cool is Everywhere, is a photo-driven look into the adaptive reuse design movement. Very briefly summarized, this is a design movement that focuses on repurposing existing architecture rather than knocking down buildings and putting up new construction. This approach tends to be eco-friendly, and as you’ll see from the photos in this book, it also creates cool buildings.

From Amazon: “Cool Is Everywhere highlights remarkable designs that have transformed ordinary buildings into works of art. From North Adams, Massachusetts, to Oakland, California, join Michel as he explores the skyscrapers and quaint neighborhoods that led him to believe that cool is, in fact, everywhere.”

Pick up this book now.

The Comfort Crisis: Embrace Discomfort To Reclaim Your Wild, Happy, Healthy Self

This book from author Michael Easter asks a fairly simple question: What if the modern world’s conveniences are making our lives more difficult? When we look deeper into our lives, we may find that our health is being impacted negatively by building and remaining in our comfort zones. Certainly, entrepreneurs can find that refusing to step outside of their comfort is hurting the business side of their lives.

From Amazon: “In many ways, we’re more comfortable than ever before. But could our sheltered, temperature-controlled, overfed, underchallenged lives actually be the leading cause of many our most urgent physical and mental health issues? In this gripping investigation, award-winning journalist Michael Easter seeks out off-the-grid visionaries, disruptive genius researchers, and mind-body conditioning trailblazers who are unlocking the life-enhancing secrets of a counterintuitive solution: discomfort.”

Order it today!

Image: Mikołaj on Unsplash

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

Program for Unique Holidays: March 2024

Program for Unique Holidays: March 2024

by David Klemt

"Think about things differently" neon sign

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

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

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

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

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

For our February 2024 holidays list, click here.

March 5: Cinco de Marcho

Supposedly, this holiday is meant to “train the livers” of people planning on getting slightly wild on March 17. They have 12 days to get ready to party.

Well, we at KRG Hospitality think this sounds a bit irresponsible. We don’t want any operators or their teams to run into any legal trouble. So, I recommend offering a spin on the Coronarita as a nearly two-week-long LTO.

Build a Margarita with Irish whiskey, Cointreau, fresh lime juice, and agave syrup. Serve it in a salt-rimmed pint glass, schooner, or mason jar. Invert a Harp Lager, Smithwick’s Pale Ale, or Guinness Blonde Lager in the glass.

March 7: National Crown Roast of Pork Day

Here’s a fun one based on a culinary classic. Put simply, a crown roast is anywhere from a dozen to nearly two dozen pork rib chops. When arranged in a circle, they look like a crown.

It’s old school, and it’s certainly a shareable dish. Dress this LTO up with a wine pairing, or dress it down with a bucket of beers.

March 8: National Proofreading Day

Your menu is a billboard. It’s a crucial marketing and branding tool. So, it can be embarrassing when there are typos and other issues on your menu.

If you don’t want to proofread it yourself, or you just want to engage your guests, put a “bounty” on misspellings and grammatical errors on your menu. Watch how quickly any mistakes are found, if any exist.

March 14: National Potato Chip Day

Housemade potato chips are among the best appetizers and sides. If your kitchen team is up for it, consider housemade chips as an LTO side. Think about making them a permanent (or semi-permanent) addition to your menu if all goes well.

March 18: National Sloppy Joe Day

So, it’s March 18. Some people may have gotten after it pretty hard for St. Patrick’s Day. They need comfort food.

If your kitchen team can make delicious Sloppy Joe’s from scratch (maybe served with housemade potato chips), they may be just what the doctor ordered.

March 19: National Poultry Day

Does your restaurant or bar serve dishes featuring poultry? Guess what you should do on this day…

March 21: World Vermouth Day

The days of low-quality vermouth are gone. For a few years not at least, people have discovered that premium vermouth makes a great cocktail base. This holds particularly true for low-ABV drinks, like reverse cocktails.

March 22: National Goof Off Day

This year, National Goof Off Day falls on a Friday. Really, that timing couldn’t be much better.

Encourage your guests to set aside their responsibilities—as long as it won’t get them fired—and goof off at your bar.

March 29: Smoke and Mirrors Day

When a cocktail is served with smoke, people take notice. Often times, when one is served, people watching the show want one of their own.

This is the perfect holiday to show off your smoking cocktails. To really embrace the holiday, smoke and serve them in a glass and chrome smoker box. By the way, these boxes work well when it comes to smoking food items, too.

March 31: National Tater Day

Much like poultry day, I bet you can figure out what to do on National Tater Day. Celebrate the potato! Tater tot nachos? Done. Sriracha French fries? Awesome. Fully loaded potato skins and baked potatoes? Classics.

Get creative. The humble potato is a fantastic canvas for enticing dishes.

Image: Ivan Bertolazzi on Pexels

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Black and orange question marks
by David Klemt David Klemt No Comments

Questions Future Operators Need to Ask

Questions Future Operators Need to Ask Before Opening

by Jennifer Radkey

Black and orange question marks

Taking your dream bar or restaurant from vision to reality can be an exciting journey but too many people get ahead of themselves during the process.

What are some of the first actions a future operator takes when deciding to open a new restaurant or bar? Well, many will dive right into deciding on a concept, looking at locations, or figuring out costs. Some may take the time to wisely invest in feasibility, concept, and business plans.

Very few will ask themselves the crucial questions that will help them figure out if they are truly ready to take on this huge endeavor—and be successful at it.

Before designing menus, hiring a real estate agent, or looking for investments, you need to sit down and gain a clear understanding of the state of your mindset. Successfully opening a restaurant or bar can be mentally and physically exhausting. Well before you open your doors you need to have acquired a mindset that is built on resilience, growth, leadership, and positivity.

Below are several questions to consider—and answer truthfully—before diving in.

Mindset Questions

  1. What is the purpose behind wanting to open a restaurant or bar? Why is this goal significant to you?
  2. How do you currently stay motivated and do you have a system in place to turn to when you lose motivation?
  3. Do you feel capable of handling the day to day pressures of starting and operating a business? Why or why not?
  4. Have you been in a leadership position before? On a scale of one to 10 (one being not successful at all and 10 being very successful), how successful of a leader were you?
  5. What kind of leader do you want to be and Is there someone in a leadership position you admire and can learn from?
  6. If you feel that you can not be the leader your business needs to succeed is there a partner you can rely on for this?
  7. Are you currently in a good position to be able to devote the time, energy, resources, and focus needed to undertake this endeavor?
  8. What non-negotiables do you have in your life? What are you willing to sacrifice for this dream and what are you not?
  9. How comfortable are you with meeting people and being open to others’ ideas?
  10. What are three key strengths you possess? How will they help you succeed?
  11. What are three weaknesses you possess? How might they hinder your success?
  12. Are you comfortable with delegating to others when you are not the best person for a task?
  13. Do you have a strong support system in place of people you can turn to when needed?
  14. Why are you choosing to open a business in the hospitality industry? How do you plan to leave your mark in it?
  15. Do you possess the knowledge to run the day to day operations of a restaurant or bar? If not, how do you plan to gain that knowledge?
  16. How open are you to continuous education and learning for yourself and your future team?
  17. How will you balance opening a new restaurant/bar with your personal life?
  18. Are you willing to adapt and pivot when needed, even if it means an entirely new concept?
  19. How do you currently deal with failure?
  20. How will opening a restaurant/bar impact other areas of your life?

Once you have answered these questions you will have a better understanding of where your mindset stands right now, what areas you may need to improve upon, and if you are truly ready to open your own restaurant or bar. There is a saying that knowledge is power, and self-knowledge is the most powerful kind!

Cheers to professional and personal well-being!

Image: Laurin Steffens on Unsplash

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

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

The Fourth Member of Your Team

The Fourth Member of Your Team

by David Klemt

Black puzzle piece slotting into illuminated puzzle

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

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

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

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

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

Menu Streamlining

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

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

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

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

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

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

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

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

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

Your Vision

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

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

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

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

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

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

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

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

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

Adaptation

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

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

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

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

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

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

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

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

Image: Edge2Edge Media on Unsplash

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by David Klemt David Klemt No Comments

This Design Prediction has Our Attention

This Restaurant Design Prediction has Our Attention

by David Klemt

All of Hospitality Design‘s recently revealed 2024 restaurant design predictions are compelling but one in particular really stood out to us.

That’s not to imply that the other predictions are “less than,” of course. Each trend prediction, put forth by highly regarded designers and architects, provides insight into the direction of restaurant design.

As an example, the image atop this article references one of the trend predictions Dala Al-Fuwaires. Per the House of Form owner and principal, retro design is experiencing “a fresh transformation.” In particular, according to Al-Fuwaires, designers are giving materials such as glass brick or block and dark wood tones a modern spin.

Another trend prediction comes from Larry Traxler, the senior vice president of global design at Hilton Hotels & Resorts. Traxler has said in the past that hotels aren’t “just hotels” anymore.

For 2024, he foresees foodie tourism driving significant changes to restaurant and hotel design. Speaking with Hospitality Design, Traxler points to “connection to the outdoors, farm-to-table concepts, biodynamic farming features, biophilia, and bold uses of color and art to create a memorable environment to connect with the food and culture where these hotels are located” as growing trends.

Another trend prediction involves restaurants and kitchens. Specifically, Gulla Jónsdóttir, the owner and principal of Atelier Gulla Jónsdóttir, believes we’ll see more open kitchens in 2024. As Jónsdóttir explains, this design feature creates a more engaging dining experience.

Ed Ng, the founder of AB Concept, has a simple but exciting trend prediction: more concepts embracing secret menus.

But there’s another 2024 prediction that really captured our attention.

Pop-up Collaborations

Operators who put in the time, energy, and strategy to develop buzz around their restaurant experience several benefits.

The most obvious, of course, are increases in traffic, revenue, and profits.

There’s also the recruitment benefit. A restaurant generating local and regional buzz will likely find it much easier to recruit new team members. That is, of course, if ownership and leadership are also generating positive word of mouth in the area.

However, there’s another perhaps lesser-known benefit of developing and operating a cool concept: opportunities to collaborate.

According to Dan Mazzarini, creative director and principal at BHDM Design, hotel groups will seek to partner with local restaurants (and bars, I assume) for pop-ups. These will be on hotel property and will help to provide guests a deeper sense of place during their visits. Another benefit will be locals viewing hotels that partner with independents in the area as respectful of the community.

Most KRG Hospitality clients are indies, regional concepts, and boutique hotels. Consequently, we find Mazzarini’s prediction to be the most captivating. However, each of these trend predictions seem likely to come to fruition.

Image: Ekaterina Astakhova on Pexels

KRG Hospitality. Boutique Hotels. Resorts. Properties. Consultant. Feasibility Study. Business Plan

Contraluz Cristalino Mezcal bottle on a drinks tray
by David Klemt David Klemt No Comments

Update Your Margs with Mezcal and Sotol

Update Your Margaritas with Mezcal, Sotol, and More!

by David Klemt

Contraluz Cristalino Mezcal bottle on a drinks tray

We all know how to make a classic Margarita, so for this National Margarita Day we want to put some new recipes and ingredients on your radar.

The cocktail recipes below swap out the tequila for mezcal and sotol.

For a quick refresher, all tequila is mezcal in a technical sense. Mezcal is made with agave plants. Tequila producers use a specific agave plant, Blue Weber. Further, tequila must be produced in one of five Mexican states: Guanajuato, Jalisco, Michoacan, Nayarit, or Tamaulipas.

Then we have sotol. You may have seen sotol thrown in with agave spirits on cocktail or spirits roundups. To clarify, however, sotol is a typo of shrub known as the desert spoon, and it’s not an agave plant.

So, all tequila is mezcal, mezcal is agave, and sotol is…sotol.

Swap Out the Tequila

Being National Margarita Day, you certainly need to have a classic Margarita on your menu. It’s all the better if your bar team makes them so well and so consistently that really, your top-selling Marg is one of your signature cocktails.

That said, it’s also a good idea to play with classics to give your guests new drinks to discover. The two recipes below are two great examples of riffs on the classic Margarita that should get your and your bar team’s creative wheels turning.

Allow me to introduce you to Contraluz Cristalino Mezcal and Nocheluna Sotol, if you’re not already acquainted.

Contraluz lays claim to the title of “world’s first cristalino mezcal.” Made from 100 percent espadín agave, this is a crystal-clear, small-batch reposado mezcal. On the nose, expect aromas of agave, along with citrus and floral notes. You may also detect smoke, cedar, and honey. In terms of flavor, Contraluz delivers notes of vanilla, clove, cacao, and cooked agave, with a sweet, long finish.

The second cocktail below is made with Nocheluna Sotol, which is crafted using 100-percent wild sotol from Chihuahuan desert. This particular sotol is the result of a collaboration between a fourth-generation master vintner, and a master distiller.

A unique spirit, Nocheluna delivers a delicate balance of sweet, herbal, dried fruit, and mineral notes. These notes come through via both the aroma and taste, although you may detect oak and smoke as well. Interestingly, Nocheluna says the finish may include a taste of pecan wood, along with wet earth.

 

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A post shared by Nocheluna Sotol (@nochelunasotol)

But Wait, There’s More!

Along with Contraluz and Nocheluna, you’ll see three bottles that may be new to you below. The Light and Soul cocktail calls for Alma Finca Orange Liqueur, Nixta Licor de Elote, and HAGAVE Spiced Nectar.

The first is an orange liqueur produced by the same company that makes Montelobos Mezcal. The second liqueur, Nixta Elote, is essentially liquid elote seasoning, and it comes in a fantastic corn-shaped bottle. Finally, HAGAVE is exactly what it says on the label: a premium, spiced agave mixer.

I don’t know about you, but I definitely plan to get my hands on each of these bottles. Just imagine what you can do to engage with your guests by introducing them to a crystal-clear, artisanal mezcal, an expertly crafted sotol, and liquid elote in a corn bottle.

Cheers!

Contraluz Cristalino Mezcal, Light and Soul cocktail

Light and Soul

  • 2.0 oz. Contraluz Cristalino Mezcal
  • 0.5 oz. Alma Finca Orange Liqueur (or a triple sec or different orange liqueur if unavailable)
  • 0.5 oz. Nixta Licor de Elote
  • 1 oz. Lime cordial
  • 0.5 oz. HAGAVE Spiced Nectar

Place a large ice cube or sphere in a rocks glass. Add all liquid ingredients to a shaker filled with ice. Shake well, and strain into the prepared rocks glass. Garnish with a dehydrated lime wheel.

Nocheluna Sotol cocktail, the Sotolita

Sotolita

  • 1.5 oz. Nocheluna Sotol
  • 1.0 oz. Triple sec
  • 1.0 oz. Fresh lime juice
  • 1.5 oz. Apple juice
  • Apple slices to garnish
  • Chiltepin salt for rim (sea salt blend with chiltepin peppers)

Prepare a rocks glass by adding quality ice and rimming it with chiltepin salt. Add ice to a shaker, then add all liquid ingredients. Shake well, then strain into the prepared glass. Garnish with an apple-slice fan.

Images provided by LaFORCE

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A pint glass overflowing with beer
by David Klemt David Klemt No Comments

Did This Beer Win Super Bowl LVIII?

Did This Beer Win Super Bowl LVIII?

by David Klemt

A pint glass overflowing with beer

Now that the Super Bowl is over, behavioral insight platform Veylinx is revealing the impact on brands that advertised during this year’s big game.

If Veylinx sounds familiar to you, you may be a regular KRG Hospitality news reader. Last month we looked at their dive into alcohol-free canned cocktails. Last year, we shared a Veylinx report with a focus on whether Super Bowl ads really work on consumers. And in 2022, Veylinx wondered if the interest in zero-proof drinks was all hype or worth leveraging.

This month, Veylinx is at it again. This time, however, they’re revealing which brands—those that advertised during Super Bowl LVIII—saw the biggest ROI. For context, a 30-second spot during the big game cost approximately $7 million this year.

That’s a ton of cash to shell out in the hopes of seeing a sales increase on- and off-premise.

Speaking of on-premise, Veylinx’s findings should be of interest to operators. The beer that Veylinx says “won” the Super Bowl will likely be top of mind among your guests who watched the game and the accompanying ads.

So, it stands to reason that they’ll either expect to find that beer on a menu. Likewise, they may be swayed to order the beer if they see it when scanning a bar’s taps, menu, or fridges.

With that in mind, operators may want to watch their sales of Michelob Ultra.

Study Methodology

For their latest report, Veylinx used similar methodology to their Elixir non-alcoholic canned cocktail study.

A mix of 50 percent men and fifty percent women participated in the study. All 1,604 participants were US residents aged 21 or older. Looking deeper into the participants, the age breakdown is as follows:

  • 21 to 27: 30 percent
  • 28 to 43: 25 percent
  • 44 to 59: 25 percent
  • 60 and older: 20 percent

Like the Elixir (a fake brand invented by Veylinx) study, participants bid on products with their own money. The auction mix consisted of products that advertised during Super Bowl LVIII and those that did not advertise during the game.

Study Results

Among all viewers of Super Bowl LVIII, brands that advertised during the game saw an average lift of 16 percent.

However, those brands saw the biggest boost in demand—24 percent—among men. Gen Z followed, with demand in advertised brands growing by 11 percent. Among women, brands that advertised saw just a nine-percent boost in demand.

While Doritos Dinamita was the number-one brand among all viewers in general, and men and Gen Z in particular, Michelob Ultra is a close second. Interestingly, the beer brand was the top-performer among women in terms of demand growth.

For those wondering, no alcohol brands were among the top three performers for Gen Z.

So, operators who have noticed in uptick in Michelob Ultra sales may have Super Bowl LVIII to thank. If that’s the case, if sales of Michelob Ultra have increased in bars and restaurants since this year’s big game, it appears that yes, Super Bowl ads still work on consumers.

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Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

Bar Hacks Celebrates World Bartender Day

35 Bar Hacks Podcast Episodes for World Bartender Day

by David Klemt

Black microphone and pop filter with purple light

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

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

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

Cheers!

Episode 109 with Colin Asare-Appiah

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

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

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Episode 107 with Anne Becerra

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

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

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Episode 106 with Matthias Ingelmann

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

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

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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!

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

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

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

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Episode 102 with Jordan Bushell

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

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

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Episode 101 with Ryan Chetiyawardana, aka Mr. Lyan

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

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

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

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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.

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Episode 96 with Lynnette Marrero

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

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

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Episode 95 with Bob Peters

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

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

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Episode 93 with Adrián Michalčík

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

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

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

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Episode 91 with Charles Joly

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

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

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Episode 84 with Roberta Mariani

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

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Episode 81 with Paul Mathew

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

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Episode 59 with Theo Rutherford

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

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Episode 58 with Ivy Mix and Conor McKee

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

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Episode 57 with Collin De Laval

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

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Episode 54 with Ivy Mix and Lynnette Marrero

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

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Episode 52 with Lynn House

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

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

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Episode 50 with Travis Tober

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

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

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Episode 47 with Tony Abou-Ganim

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

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Episode 45 with Bob Peters

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

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Episode 40 with Trevor Schneider

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

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Episode 39 with Anthony “Terry” Bohlinger

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

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Episode 36 with Jordan Bushell

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

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Episode 32 with Michael Toscano

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

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Episode 28 with Tim Rita

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

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Episode 27 with Armon Noori

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

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

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

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Episode 25 with Megan Breier

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

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Episode 20 with Vance Henderson

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

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Episode 17 with 86 Politicians, part 2

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

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Episode 16 with 86 Politicians, part 1

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

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Episode 14 with Joann Spiegel

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

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Episode 12 with Jared Boller

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

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Cheers to the bartenders across the world!

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A bunch of limes and lemons
by David Klemt David Klemt No Comments

The Batching Superpower of Sūpāsawā

The Batching Superpower of Sūpāsawā

by David Klemt

A bunch of limes and lemons

One of our favorite products from WSWA’s Access LIVE 2024 event in Las Vegas can save operators and bar teams time and money.

Access LIVE, the annual Wine & Spirit Wholesalers of America (WSWA) event is always chock full of notable items. However, this one in particular stood out to me and my colleagues.

Coming out of Deluxe Distillery in Belgium, Sūpāsawā Seriously Sour Cocktail Mixer is here to make lives easier.

Of course, it’s not surprising that this mixer is so impressive. Sūpāsawā is produced alongside high-quality stablemates, after all: Blind Tiger Handcrafted Gin, Mary White Premium Vodka, and Yusibi Honey Based Aperitif.

 

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In short, this innovative mixer can replace citrus. Importantly, it’s also widely available around the world. Speaking to the core of our audience and clients, it’s available in Canada and the US. When I asked about availability in the US, I was told it’s in 30 states currently.

Operators in the UK, Europe, Australia, and many more regions should also be able to get their hands on Sūpāsawā.

So, what is this magical mixer, exactly? It’s a simple and clean stand-in for expensive and time-consuming citrus.

Deluxe’s super sour mixer is distilled water, citric acid, malic acid, tartaric acid, phosphoric acid, and succinic acid. The liquid is crystal clear, aroma-free, and an incredibly convenient substitute for lemons and limes.

Real-life Scenario

Consider the following real-life hypothetical that shines a light on Sūpāsawā’s real-life benefits.

Let’s say someone hires an operator for a catered event. Included in this event is bar service, and involves more than pouring wine and beer.

Along with a handful of calls, the client and their guests expect a signature cocktail. Well, batching a cocktail or two ahead of the event would be a smart move.

However, we all know what that means: purchasing and juicing citrus. And we also all know what else that means: labor costs for all that prep.

What if one bartender or bar back could batch a cocktail in less than five minutes? Yes, I’m talking under five minutes for the entire batching process.

That scenario is nearly identical to Deluxe Distillery’s Access LIVE 2024 situation.

Deluxe showed the convenience and superpower of Sūpāsawā at their booth via batching. According to the bartender and ambassador who prepared the standout cocktail, he added all the ingredients—including the super sour mixer—to a jug, shook it, and it was ready to go in less than five minutes.

Real-life Benefits

Does this mean you’ll never have to buy lemons and/or limes again? For the vast majority of bars, no. However, the more drinks you can make with Sūpāsawā, the more you can plan for and control the cost of citrus.

Per Deluxe, operators can expect to save 15 minutes per liter of citrus juiced. The distillery also says each bottle of Sūpāsawā represents 35 pieces of fruit an operator won’t have to purchase. On average, a single cocktail requires just 20 ml of Sūpāsawā, or 2/3 of an ounce. With each bottle coming in at 700 ml, that’s 35 individual cocktails per.

When I asked about unit cost at their Access Live 2024 booth, Deluxe said operators can expect a price of $9 per unit. People who do the math can see the benefit of getting their hands on Sūpāsawā for individual, kegged, and batched cocktails.

In terms of storage, the slim bottle can last for about two years unopened. After it’s opened, Sūpāsawā should last for up to a year. Compare that to the two- to three-day shelf life of lemon or lime juice.

Notably, using Sūpāsawā leads to consistency. Because it always tastes the same, drink consistency is improved. And, of course, using this super sour mixer leads to producing less food waste.

Click here to learn more about Sūpāsawā and what it can do for an operator’s bar program, catering, and bottom line. Oh, and click here for recipes. Cheers!

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, from Deluxe Distillery, WSWA, or any other entity in exchange for this post.

Image: Irina on Unsplash

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