Arena | KRG Hospitality

April 25, 2023by David Klemt David Klemt No Comments

TOTCF Names 2023 Spirited Award Honorees

TOTCF Names 2023 Spirited Award Honorees

by David Klemt

The Tales of the Cocktail Foundation has announced the 17th annual Spirited Awards honorees, organized into several regions.

Unless otherwise noted, each award category recognizes ten honorees. Categories include best cocktail bar, best restaurant bar, best hotel bar, best new bar, and best bar team.

Additionally, I have to say that I’m impressed by how the TOTCF further recognized several global regions. There’s the United States, of course, separated into three regions of its own. Then there’s Asia Pacific, Canada, Europe, Latin America and the Caribbean, and Middle East and Africa.

I’m focusing on three specific regions for this article: the US, Canada, and Latin America and the Caribbean. This decision comes from that fact those are KRG Hospitality’s three main areas of operation. But don’t worry, Asia Pacific, Europe, and Middle East and Africa: we’re coming for you, too.

To review the list in its entirety, please click here.

Unsurprisingly, Austin, Chicago, Las Vegas (our US headquarters), Nashville, New Orleans, New York, Phoenix, San Francisco, and Washington, DC are well represented. However, it’s refreshing to see other markets recognized, such as Portland, Maine, and Brookline, Massachusetts. Montreal, Toronto (our Canadian headquarters), Vancouver do Canada proud, of course.

Congratulations to this year’s honorees! Cheers!

Best US Cocktail Bar: US Central

Bordel (Chicago, Illinois)
DrinkWell (Austin, Texas)
Estereo (Chicago, Illinois)
Julep (Houston, Texas)
Kiesling (Detroit, Michigan)
Manolito (New Orleans, Louisiana)
Nickel City (Austin, Texas)
Sparrow (Chicago, Illinois)
Sportsman’s Club (Chicago, Illinois)
The Roosevelt Room (Austin, Texas)

Best US Cocktail Bar: US East

Bar Goto (New York, New York)
barmini by José Andrés (Washington, DC)
Dear Irving Gramercy (New York, New York)
Double Chicken Please (New York, New York)
Old Glory (Nashville, Tennessee)
Overstory (New York, New York)
Pearl Diver (Nashville, Tennessee)
Portland Hunt + Alpine Club (Portland, Maine)
Serenata (Washington, DC)
Service Bar (Washington, DC)
Sunken Harbor Club (Brooklyn, New York)

Best U.S. Cocktail Bar: US West

Bitter & Twisted Cocktail Parlour (Phoenix, Arizona)
Century Grand (Phoenix, Arizona)
Foreign National (Seattle, Washington)
Navy Strength (Seattle, Washington)
Raised by Wolves (San Diego, California)
Rum Club (Portland, Oregon)
Thunderbolt (Los Angeles, California)
Trick Dog (San Francisco, California)
True Laurel (San Francisco, California)
Wildhawk (San Francisco, California)
Yacht Club (Denver, Colorado)

Best US Restaurant Bar: US Central

Arnaud’s French 75 Bar (New Orleans, Louisiana)
Bakery Bar (New Orleans, Louisiana)
Grey Ghost (Detroit, Michigan)
Kumiko (Chicago, Illinois)
Lengua Madre (New Orleans, Louisiana)
Maple and Ash (Chicago, Illinois)
Margot’s (New Orleans, Louisiana)
Mister Mao (New Orleans, Louisiana)
Monteverde (Chicago, Illinois)
Spoon and Stable (Minneapolis, Minnesota)
The Hope Farm (Fairhope, Alabama)
The Lounge at MARCH (Houston, Texas)

Best US Restaurant Bar: US East

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

Best US Restaurant Bar: US West

Accomplice Bar (Los Angeles, California)
Bar Agricole (San Francisco, California)
Bicyclette (Los Angeles, California)
Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, Nevada)
L’Oursin (Seattle, Washington)
Lolo (San Francisco, California)
Palomar (Portland, Oregon)
Redbird (Las Vegas, Nevada)
Valentine (Phoenix, Arizona)
Viridian (Oakland, California)

Best US Hotel Bar: US Central

Bar Marilou at the Maison de la Luz (New Orleans, Louisiana)
Catbird at the Thompson Hotel (Dallas, Texas)
Chandelier Bar at the Four Seasons New Orleans (New Orleans, Louisiana)
Hot Tin at the Pontchartrain Hotel (New Orleans, Louisiana)
Lazy Bird at The Hoxton (Chicago, Illinois)
loa at the International House (New Orleans, Louisiana)
Midnight Rambler at The Joule (Dallas, Texas)
The Bar at Hotel Zachary (Chicago, Illinois)
The Elysian Bar at the Hotel Peter and Paul (New Orleans, Louisiana)
Vol. 39 at The Kimpton Gray Hotel (Chicago, Illinois)

Best US Hotel Bar: US East

Allegory at the Eaton Hotel (Washington, DC)
Champagne Bar at The Surf Club Miami (Miami, Florida)
Dear Irving on Hudson at the Aliz Hotel (New York, New York)
El Quijote at Hotel Chelsea (New York, New York)
Minibar at The Meridian Hotel (Miami, Florida)
Orilla Bar & Grill at the Urbanica the Euclid Hotel (Miami Beach, Florida)
Panorama Room at Graduate Hotel Roosevelt Island (New York, New York)
Raines Law Room at the William (New York, New York)
White Limozeen at The Graduate (Nashville, Tennessee)
Zou Zou’s at the Pendry Manhattan West (New York, New York)

Best US Hotel Bar: US West

Anasazi Bar and Lounge at the Rosewood Inn of the Anasazi (Santa Fe, New Mexico)
ARDOR at The West Hollywood EDITION (West Hollywood, California)
Del Rey at Villa Royale (Palm Springs, California)
Hey Love at The Jupiter (Portland, Oregon)
Legacy Club at Circa (Las Vegas, Nevada)
Libertine Social at the Mandalay Bay (Las Vegas, Nevada)
Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, Arizona)
Mountaineering Club at the Graduate Seattle Hotel (Seattle, Washington)
Overlook Lounge, Aperitifs & Spirits at the Wynn (Las Vegas, Nevada)
Ski Lodge at The Cosmopolitan (Las Vegas, Nevada)

Best New US Cocktail Bar: US Central

Adiós Bar (Birmingham, Alabama)
Bandista at the Four Seasons (Houston, Texas)
Dovetail Bar at the Schaeffer Hotel (New Orleans, Louisiana)
EZ’s Liquor Lounge (Houston, Texas)
In Plain Sight (Austin, Texas)
Nine Bar (Chicago, Illinois)
Penny Drip (Fort Wayne, Indiana)
Refuge (Houston, Texas)
The Elm (Bloomington, Indiana)
The Meadowlark (Chicago, Illinois)

Best New US Cocktail Bar: US East

Amazonia (Washington DC)
Chez Zou (New York, New York)
Church (Baltimore, Maryland)
Lobby Bar at The Hotel Chelsea (New York, New York)
Martiny’s (New York, New York)
Marygold’s Brasserie at the Arlo Wynwood (Miami, Florida)
Milady’s (New York, New York)
Nubeluz at The Ritz-Carlton New York, NoMad (New York, New York)
Swan Room at Nine Orchard (New York, New York)
The Danforth (Portland, Maine)
The Gibson Room (Miami, Florida)

Best New US Cocktail Bar: US West

Baby Gee (Long Beach, California)
Capri Club (Los Angeles, California)
Dalva (San Francisco, California)
For The Record (San Francisco, California)
Here Today Brewery & Kitchen (Seattle, Washington)
Khla (Phoenix, Arizona)
Pacific Standard + The Sunset Room at the KEX Portland (Portland, Oregon)
The Butterscotch Den (Sacramento, California)
The Let’s Go Disco and Cocktail Club (Los Angeles, California)
UnderTow (Gilbert, Arizona)

Best International Cocktail Bar: Canada

Atwater Cocktail Club (Montreal, Québec)
Bar Mordecai (Toronto, Ontario)
Bar Pompette (Toronto, Ontario)
Civil Liberties (Toronto, Ontario)
Cry Baby Gallery (Toronto, Ontario)
El Pequeño Bar (Montreal, Québec)
Milky Way Cocktail Bar (Montreal, Québec)
Mother Cocktail Bar (Toronto, Ontario)
The Cloakroom Bar (Montreal, Québec)
The Keefer Bar (Vancouver, British Columbia)

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

ALQUÍMICO (Cartagena, Colombia)
Baltra Bar (Mexico City, Mexico)
Café de Nadie (Mexico City, Mexico)
Chintoneria (Buenos Aires, Argentina)
El Barón Cafe & Cocktail Bar (Cartagena, Colombia)
El Gallo Altanero (Guadalajara, Mexico)
Handshake Speakeasy (Mexico City, Mexico)
Las Brujas (Mexico City, Mexico)
Pocket (San Jose, Costa Rica)
Tres Monos (Buenos Aires, Argentina)

Best International Restaurant Bar: Canada

Aloette (Toronto, Ontario)
Bar Kismet (Halifax, Nova Scotia)
Highwayman Restaurant & Bar (Halifax, Nova Scotia)
Honō Izakaya (Québec City, Québec)
Kissa Tanto (Vancouver, British Columbia)
Le Majestique (Montreal, Québec)
Le Swan French Diner (Toronto, Ontario)
Published on Main (Vancouver, British Columbia)
The Ostrich Club (Halifax, Nova Scotia)
Wind Cries Mary (Victoria, British Columbia)

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

ARCA Tulum (Tulum, Mexico)
Aruba Day Drinking Bar (Tijuana, Mexico)
Casa Prunes (Mexico City, Mexico)
COCHINCHINA (Buenos Aires, Argentina)
Huset Cocina de Campo (Mexico City, Mexico)
Lady Bee (Lima, Peru)
La Sala de Laura (Bogotá, Colombia)
Mesa Franca (Bogotá, Colombia)
SubAstor (São Paolo, Brazil)
Tan Tan (São Paolo, Brazil)

Best International Hotel Bar: Canada

1927 Lobby Lounge at the Rosewood Hotel Georgia (Vancouver, British Columbia)
Bar Artéfact at Auberge Saint-Antoine Hotel (Québec City, Québec)
Botanist at the Fairmont Pacific Rim Hotel (Vancouver, British Columbia)
Clive’s Classic Lounge at the Chateau Victoria Hotel (Victoria, British Columbia)
Clockwork Champagne & Cocktails at the Fairmont Royal York Hotel (Toronto, Ontario)
Library Bar at the Fairmont Royal York (Toronto, Ontario)
Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia)
Marcus Restaurant + Terrace at the Four Seasons Hotel (Montreal, Québec)
Rundle Bar at the Fairmont Banff Springs (Banff, Alberta)
The Courtney Room at the Magnolia Hotel (Victoria, British Columbia)

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

BEKEB at the Hotel Casa Hoyos (San Miguel de Allende, Mexico)
Celajes Lounge Bar at Hotel Belmar (Monteverde, Costa Rica)
Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
Hotel B Relais & Châteaux (Lima, Peru)
Mi Amor Bar at the Mi Amor Hotel (Tulum, Mexico)
Mezcaleria Gota Gorda at the Boutique Hotel Soiree (Playa Zipolite, Mexico)
Mulberry Project at La Zebra Hotel (Tulum, Mexico)
Nobu at the Nobu Hotel Los Cabos (Cabo San Lucas, Mexico)
Rum Room at Rosewood Little Dix Bay (British Virgin Islands)
Zapote Bar at the Rosewood Mayakoba (Playa del Carmen, Mexico)

Best New International Cocktail Bar: Canada*

Bagheera (Vancouver, British Columbia)
Bar Banane (Toronto, Ontario)
Friendlies Bar (Vancouver, British Columbia)
Mount Pleasant Vintage & Provision (Vancouver, British Columbia)
Sidecar (Ottawa, Ontario)
Simpl Things (Toronto, Ontario)
Stolen Goods (Ottawa, Ontario)
The Stock Room (Vancouver, British Columbia)

**8 nominees due to the number of nominations received.*

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

CATA Agave Bar (Tamarindo, Costa Rica)
Comeré (Oaxaca, Mexico)
Door No.4 (Georgetown, Cayman Islands)
Jardín Tragos y Pasteles (Bogotá, Colombia)
Juliana (Guayaquil, Ecuador)
Library by the Sea at The Kimpton Seafire Resort (Seven Mile Beach, Cayman Islands)
Mamba Negra (Medellín, Colombia)
Mulberry Project at Tribu Hostel (Holbox, Mexico)
Rayo Cocktail Bar (Mexico City, Mexico)
Sastreria Martinez (Lima, Peru)

Best US Bar Team: US Central

Arnaud’s French 75 Bar (New Orleans, Louisiana)
DrinkWell (Austin, Texas)
Grey Ghost (Detroit, Michigan)
Half Step (Austin, Texas)
Lazy Bird at The Hoxton (Chicago, Illinois)
Nickel City (Austin, Texas)
Porco Lounge & Tiki Bar (Cleveland, Ohio)
Standby (Detroit, Michigan)
The Roosevelt Room (Austin, Texas)
Three Dots and a Dash & The Bamboo Room (Chicago, Illinois)

Best US Bar Team: US East

Allegory at the Eaton Hotel (Washington, DC)
Attaboy Nashville (Nashville, Tennessee)
Bar Belly (New York, New York)
Clover Club (Brooklyn, New York)
Double Chicken Please (New York, New York)
Hawksmoor (New York, New York)
LPM Restaurant & Bar Miami (Miami, Florida)
Overstory (New York, New York)
Service Bar (Washington, DC)
The Fox Bar & Cocktail Club (Nashville, Tennessee)

Best US Bar Team: US West

Century Grand (Phoenix, Arizona)
Happy Accidents (Albuquerque, New Mexico)
Highball Cocktail Bar (Phoenix, Arizona)
Pacific Cocktail Haven (San Francisco, California)
Paper Plane (San Jose, California)
The Snug (Sacramento, California)
True Laurel (San Francisco, California)
UnderTow (Phoenix, Arizona)
Viridian Bar (Oakland, California)
Williams & Graham (Denver, Colorado)
Yacht Club (Denver, Colorado)

Best International Bar Team: Canada

Atwater Cocktail Club (Montreal, Québec)
BarChef (Toronto, Ontario)
Civil Liberties (Toronto, Ontario)
Clive’s Classic Lounge at the Chateau Victoria Hotel (Victoria, British Columbia)
Dear Friend Bar (Dartmouth, Nova Scotia)
Laowai (Vancouver, British Columbia)
Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia)
Published on Main (Vancouver, British Columbia)
The Cloakroom Bar (Montreal, Québec)
The Keefer Bar (Vancouver, British Columbia)

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

ALQUÍMICO (Cartagena, Colombia)
Café de Nadie (Mexico City, Mexico)
Chintoneria (Buenos Aires, Argentina)
El Barón Cafe & Cocktail Bar (Cartagena, Colombia)
Handshake Speakeasy (Mexico City, Mexico)
Hanky Panky (Mexico City, Mexico)
Las Brujas (Mexico City, Mexico)
La Factoria (San Juan, Puerto Rico)
La Uat (Buenos Aires, Argentina)
Tres Monos (Buenos Aires, Argentina)

Image: Luciann Photography on Pexels

Classic Cointreau Margarita in landscape orientation

April 24, 2023by David Klemt David Klemt No Comments

Celebrate 75 Years of the Margarita

Celebrate 75 Years of the Margarita

by David Klemt

Cointreau is inviting you and your guests to celebrate the 75th anniversary of one of the most iconic cocktails on the planet: the Margarita.

That’s not hyperbole, by the way. While the cocktail is famously number one in the US, it’s also the top tipple in a number of other countries.

Focusing on the US, the Margarita certainly sees challenges to the cocktail throne. The Manhattan, Moscow Mule, and Martini have all taken shots at wearing the crown. In fact, the Martini is, as of 2022, sitting in the number two position.

So, there’s an excellent chance that right now, none of what I’ve written underneath the first sentence has registered with a certain type of reader. Declaring that 2023 is the 75th anniversary of the Margarita may have some people apoplectic right now.

Why’s that? Well, it’s because I’m implying that the origin of the Margarita is settled history. This is something that I love about cocktails: the origin stories of the classic cocktails. With few exceptions and modern cocktails, most cocktail origins are shrouded in mystery. Personally, I enjoy the fact that a single drink can give us so many stories and so much to argue about.

Cointreau believes the Margarita can be traced back to Acapulco. The story goes that Margarita Sames, a Dallas socialite, either requested a signature cocktail or created one herself for a party at her vacation home in Mexico. It’s said that her favorite spirits were tequila and Cointreau. As legend has it, Tommy Hilton was partaking in the festivities in Acapulco and enjoyed the cocktail. He added it to the menus at Hilton properties and there you have it—the Margarita started its journey toward securing the cocktail throne.

75 Years

We celebrate the Margarita on February 22 each year. However, the opportunity to showcase your Margarita(s) doesn’t end there.

One of these opportunities is coming up: Cinco de Mayo. This year, May 5 falls on a Friday. That gives you an entire weekend (or week leading up to the weekend of May 5) to feature an LTO menu of Margaritas.

Celebrating the Margarita also gives you and your teams the chance to upsell guests via premium, super-premium, and ultra-premium tequila options.

However, you and your guests can start celebrating this classic today via the Cointreau Margarita Pledge. Simply point guests who order a Margarita made with Cointreau to this website and they’ll have the chance to win a portion of $75,000. Each winner will be awarded $20 by Cointreau to help them celebrate Cinco de Mayo with a Margarita.

Of course, your front-of-house team should also encourage guests to snap a photo of their Margaritas and tag your restaurant or bar (and Cointreau) when posting to social media.

Below, you’ll find three Margarita recipes from Cointreau, along with an alcohol-free recipe. Cheers!

The Original Margarita

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

Combine all ingredients in a shaker and add ice. Shake and strain into a salt-rimmed rocks glass. Garnish with a lime wheel.

The Spicy Margarita

2 oz. Blanco tequila
1 oz. Cointreau
0.75 oz. Fresh lime juice
2 Slices of jalapeño
2 Sprigs of fresh cilantro
Jalapeño to garnish
Lime wheel to garnish

Combine all ingredients in a cocktail shaker. Add ice and shake until well-chilled. Strain into a chilled Old Fashioned glass. Garnish with jalapeño pepper. Garnish with a lime wheel.

The Frozen Margarita

1 oz. Cointreau
2 oz. Blanco tequila
1 oz. Fresh lime juice
0.25 oz. Simple syrup
Lime wheel to garnish

Add all ingredients to a high-powered blender and blend to combine. Pour into salt-rimmed Margarita glass. Garnish with lime wheel.

Alcohol-free Classic Margarita

There are a couple non-alcohol brands that make adding a zero-proof Margarita to your menu simple. One such brand is Lyre’s, the Australian brand projected to one day be worth one billion dollars.

Not only does Lyre’s produce two tequila alternatives, they also make an alcohol-free triple sec. So, it really doesn’t get any easier to offer a premium non-alcohol Margarita that can justify a premium price.

An important note: Lyre’s is not an affiliate or portfolio-mate of Cointreau. I’m mentioning them here so that guests who aren’t consuming alcohol for any reason can still partake in celebrating the Margarita.

1.5 oz. Lyre’s Agave Blanco Spirit or Lyre’s Agave Reserva Spirit
0.5 oz. Lyre’s Orange Sec
1 oz. Fresh lime juice
0.25 oz. White sugar syrup (1:1)
1 Dash orange bitters (optional)
Lime wedge to garnish

Shake briefly with ice. Fine strain into glass. Half salt-rimmed cocktail coupette. Garnish with lime wedge.

Cointreau images courtesy of Cointreau. Alcohol-free Classic Margarita image: Lyre’s.

April 21, 2023by David Klemt David Klemt No Comments

We ask Bard to Write Cocktail Menus

We ask Bard to Write Cocktail Menus

by David Klemt

Asking Google’s Bard chatbot to write a couple cocktail menus—including recipes and prices—delivers some interesting results.

To be honest, by “interesting” I mean “shrug-inducing.” None of the menus are what I would deem creative.

Think about the basic cocktails you expect to see on any menu and you’ll have an idea of what to expect below.

Are you able to help restaurant and bar operators create their menus?

Yes, I can help restaurant and bar operators create their menus. I can access and process information from the real world through Google Search and keep my response consistent with search results. For example, if you ask me to create a menu for a restaurant that serves Italian food, I can research popular Italian dishes and ingredients, and then create a menu that incorporates those dishes and ingredients. I can also help you to price your menu, and to create marketing materials for your menu.

Here are some tips for creating a menu that is both appealing and profitable:

Choose a theme or concept for your menu. This will help you to narrow down your choices and to create a menu that is cohesive.
Research popular dishes and ingredients. What are people eating in other restaurants? What are the latest trends?
Create a menu that is both affordable and profitable. You want to make sure that you are charging enough to cover your costs, but you also want to make sure that your prices are not too high.
Use high-quality ingredients. This will help to ensure that your food tastes good and that your customers come back for more.
Be creative and innovative. Don’t be afraid to experiment with new dishes and ingredients.
Promote your menu. Use social media, print advertising, and other marketing channels to get the word out about your menu.

Please write me a cocktail menu with ten creative drinks for a modern steakhouse—including prices—located in Toronto, Ontario, Canada.

Sure, here is a cocktail menu with ten creative drinks for a modern steakhouse located in Toronto, Ontario, Canada, with prices:

1. The Old Fashioned

A classic American cocktail made with whiskey, sugar, and bitters.

2 oz. Canadian Whiskey
1/2 oz. simple syrup
4 dashes bitters
Garnish: orange twist
Price: $15

2. The Manhattan

A classic American cocktail made with whiskey, sweet vermouth, and bitters.

2 oz. Canadian Whiskey
1 oz. sweet vermouth
2 dashes bitters
Garnish: cherry
Price: $18

3. The Margarita

A classic Mexican cocktail made with tequila, lime juice, and triple sec.

2 oz. Canadian Tequila
1 oz. lime juice
1 oz. triple sec
Garnish: lime wedge
Price: $14

4. The Daiquiri

A classic Cuban cocktail made with rum, lime juice, and simple syrup.

2 oz. Canadian Rum
1 oz. lime juice
1/2 oz. simple syrup
Garnish: lime wedge
Price: $16

5. The Cosmopolitan

A refreshing and flavorful cocktail made with vodka, cranberry juice, Cointreau, and lime juice.

2 oz. Canadian Vodka
2 oz. cranberry juice
1 oz. Cointreau
1 oz. lime juice
Garnish: lime wedge
Price: $17

6. The Sex on the Beach

A fruity and refreshing cocktail made with vodka, peach schnapps, cranberry juice, and orange juice.

2 oz. Canadian Vodka
1 oz. peach schnapps
2 oz. cranberry juice
2 oz. orange juice
Garnish: orange slice
Price: $18

7. The Bellini

A refreshing and flavorful cocktail made with prosecco, peach puree, and simple syrup.

4 oz. prosecco
2 oz. peach puree
1 oz. simple syrup
Garnish: peach slice
Price: $19

8. The Kir Royal

A refreshing and flavorful cocktail made with prosecco and crème de cassis.

4 oz. prosecco
1 oz. crème de cassis
Garnish: lemon twist
Price: $20

9. The Mimosa

A refreshing and flavorful cocktail made with champagne and orange juice.

4 oz. champagne
4 oz. orange juice
Garnish: orange slice
Price: $21

10. The Bloody Mary

A spicy and flavorful cocktail made with vodka, tomato juice, and spices.

2 oz. Canadian Vodka
4 oz. tomato juice
1 oz. Worcestershire sauce
1 oz. lemon juice
1 oz. hot sauce
Garnish: celery stalk
Price: $22

These cocktails are sure to please your guests and add a touch of sophistication to your steakhouse.

Please write me a cocktail menu with ten creative drinks for a modern Italian restaurant—including prices—located in Las Vegas, Nevada, off the Strip.

Here is a cocktail menu with ten creative drinks for a modern Italian restaurant located in Las Vegas, Nevada, off the Strip:

1. The Gondolier

A refreshing and flavorful cocktail made with prosecco, Aperol, and lemon juice.

2 oz. prosecco
1 oz. Aperol
1/2 oz. lemon juice
1/4 oz. simple syrup
Club soda
Garnish: lemon twist
Price: $15

2. The Martini

A classic Italian cocktail made with gin and dry vermouth.

2 oz. gin
1 oz. dry vermouth
Garnish: lemon twist
Price: $17

3. The Negroni

A bitter and refreshing cocktail made with gin, Campari, and sweet vermouth.

2 oz. gin
1 oz. Campari
1 oz. sweet vermouth
Garnish: orange twist
Price: $19

4. The Spritz

A refreshing and light cocktail made with prosecco, Aperol, and club soda.

3 oz. prosecco
1 oz. Aperol
4 oz. club soda
Garnish: orange twist
Price: $15

5. The Americano

A refreshing and light cocktail made with Campari, sweet vermouth, and club soda.

2 oz. Campari
1 oz. sweet vermouth
4 oz. club soda
Garnish: orange twist
Price: $17

6. The Limoncello

A sweet and refreshing cocktail made with limoncello, prosecco, and club soda.

2 oz. limoncello
3 oz. prosecco
4 oz. club soda
Garnish: lemon twist
Price: $15

7. The Margarita

A classic Mexican cocktail made with tequila, lime juice, and triple sec.

2 oz. tequila
1 oz. lime juice
1 oz. triple sec
Garnish: lime wedge
Price: $19

8. The Daiquiri

A classic Cuban cocktail made with rum, lime juice, and simple syrup.

2 oz. rum
1 oz. lime juice
1/2 oz. simple syrup
Garnish: lime wedge
Price: $21

9. The Old Fashioned

A classic American cocktail made with whiskey, sugar, and bitters.

2 oz. whiskey
1/2 oz. simple syrup
4 dashes bitters
Garnish: orange twist
Price: $23

10. The Manhattan

A classic American cocktail made with whiskey, sweet vermouth, and bitters.

2 oz. whiskey
1 oz. sweet vermouth
2 dashes bitters
Garnish: cherry

Takeaways

The first thing I’ll say is that these menus are…fine. There’s nothing wrong with populating a cocktail menu with classics. After all, classics are the go-to for a large portion of guests.

However, I wouldn’t call any of the recipes above creative. And I certainly don’t think they’d blow anyone’s mind. I also call into question some of the specs. For example, a Negroni “should be” a 1:1:1 ratio.

Then there’s the Bloody Mary for a Toronto steakhouse. I’m not trying to speak for an entire population but that should be a Caesar. Additionally, this family of drinks should come with an array of add-ons for customization and personalization.

And what about that $18 Sex on the Beach? I don’t think I’d ever recommend that for an upscale steakhouse. If anything, I’d suggest a Porn Star Martini instead.

I don’t know what Bard would recommend for pricing the Manhattan since the chatbot didn’t include that detail. I’m guessing somewhere between $20 and $23.

Speaking of pricing, it’s fair to assume that Bard aggregated menu prices, averaged them, and spat out the results of its calculations. That may seem helpful but operators should bear a few things in mind when determining pricing:

ingredient costs;
labor costs;
target margins;
what specific markets and target guests will tolerate and sustain; and
dynamic menu pricing to address fluctuating costs.

Going back to the drinks themselves, it’s important for operators to consider the trends toward premiumization and luxury; signature cocktails; “owning” a specific drink or family of drinks; and speed, consistency, and presentation.

Artificial intelligence can tell you what’s trending online. But can it create real-world cocktail menus that will attract guests, drive traffic, and generate revenue? In my opinion, no—that’s still the realm of experienced and creative bar professionals.

Image: Timothé Durand on Unsplash

April 18, 2023by David Klemt David Klemt No Comments

Sticking to Your Standards

The Importance of Sticking to Your Standards

by David Klemt

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

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

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

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

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

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

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

Setting Standards

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

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

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

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

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

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

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

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

The Cheat Code

On the specific topic of service standards, Tipps has a cheat code for operators: hotels. “The hotel mindset is a hospitality cheat code,” says Tipps.

How so? It’s quite enlightening.

Think about your restaurant. Now, think about it as the first-floor cornerstone of an upscale hotel. Imagine that there are 250 incredible boutique hotel rooms above your restaurant. These rooms command rates of several hundred dollars per night. Now think about how you would treat each guest in these expensive rooms if they ask for a straw.

“Make the effort to care like nobody else can,” says Tipps.

Always bear in mind that hospitality is how you make people feel. Your mission should be for each and every guest to feel relevant.

Generally speaking, most people don’t want to be alone. They’re not just coming to your restaurant because they’re hungry, to your bar because they’re thirsty. In reality, as Tipps would tell you, they’re coming to be around other people. They’re using your F&B as a reason to be around other people and feel relevant.

Your mission is to ensure people feel relevant when they spend time at your venue with your team. The package you send to accomplish this mission is your standards of service.

“Self-inflicted mediocrity is the result of laziness and lack of accountability,” Tipps says.

Hold everyone accountable for enforcing your standards—including yourself—and you’ll level up in every facet.

Image: Owen Michael Grech on Unsplash

April 18, 2023by David Klemt David Klemt No Comments

Chip Klose and the ABCDEs of Marketing

Chip Klose and the ABCDEs of Marketing

by David Klemt

Marketing strategist and restaurant coach Chip Klose knows that if a process is too complex, people will abandon it. Hence, his ABCDEs of Marketing.

At this year’s Bar & Restaurant Expo, Klose broke down his marketing process. Additionally, he explained his overall approach to his marketing strategy.

First, Klose makes clear that there definitely is a right way to market. Put simply, the correct way involves taking a results-oriented approach. Ask yourself what what result you want from your marketing. Then, measure the results.

Second, people need to differentiate marketing from marketing tools. SEO, social media, table toppers, digital presence—these are tools. Marketing is how people answer a number of key questions:

What’s the product?
Who’s the product for?
How can marketing reach the target (audience)?

When people come to the understanding that marketing is maximizing the use of marketing tools, they’ll implement far more effective campaigns.

A: Audience

According to Klose, most people create a product—in the context of this article, a restaurant, bar, hotel, etc.—and then look for an audience.

That approach makes it difficult to implement an effective marketing strategy. Why? Because it makes it more difficult to understand a concept’s category. Without that understanding, it’s challenging to segment the population to identify targets.

Instead, Klose recommends looking at a market and asking the following question: Who has a problem? The standard advice entrepreneurs receive is to identify a problem, create a solution, scale, and retire on an island.

Well, owners and operators in the hospitality space are entrepreneurs. So, Klose suggests looking at what a given market is missing in terms of a restaurant, bar or hotel. So, find an audience’s pain point. This will not only help narrow down a concept, it will reveal if a solution already exists.

The next step, of course, is conducting a feasibility study, one of KRG Hospitality’s core specialties.

B: Brand

Assuming a restaurant or bar concept is the solution to an audience’s problem (proven by a feasibility study, of course), the next step is communication.

The restaurant idea isn’t “just” a restaurant, the bar not “just” a bar, the hotel concept not “just” a concept. No, the concept coming to their market is a solution to the audience’s problem.

When crafting a marketing plan, the messaging should articulate what problem the concept solves, and how.

C: Competition

There are essentially a few ways to view other businesses in this industry. They’re competition to stay ahead of; not competitors at all; or operations that serve to validate an operator’s solution to an audience’s problem.

Klose falls into the validation camp. Is another concept trying to solve the same problem? That means an operator bringing their own solution to the same market is onto something.

“Competition validates your idea and gives you a category,” says Klose.

Identifying a concept’s category provides an operator with the opportunity to stay top of mind, to dominate that category.

Once again, however, this also points to the need for a feasibility study. One or two solutions to the same problem is one thing. Entering a market saturated with the same solution is quite another. A feasibility study exposes saturation.

D: Differentiation

So, an operator has their solution to an audience’s problem. They’re confident in the completion of their due diligence. They have a brand identity and it communicates how it solves a problem. The competition is identified and the operator is moving forward with their solution confidently.

What’s next?

Whether an operator subscribes to the idea that they have no competitors, want to crush the competition, or use competitors as a yardstick, they need to differentiate themselves.

Klose says answering the questions below can help:

How does the concept stand out in a given market?
Once that concept is firmly in a category, how does it separate itself from the competition?
What are the stories only this operator and brand can tell?

That last question should be circled, underlined, italicized, and bolded. In fact, Klose asks his clients to write down 20 stories only they can tell. The results give them plenty of marketing material and helps them differentiate their concept from others.

E: Everything

Yes, “E” is for “everything.” As in, everything that makes a brand, a brand.

The brand’s logos and colors. The steps of service, food, drinks, even the pricing… These and more are the elements—the everything—that give a brand an identity.

Understanding and applying Klose’s ABCDEs will help operators maximize the use of marketing tools for their marketing strategies. There are a lot of solutions to problems out there, and even more noise. An effective marketing strategy cuts through that noise to put an operator’s specific solution directly in front of their target audience.

Be sure to follow Klose on Instagram and check out his Restaurant Strategy podcast. And make sure to check out KRG’s Bar Hacks podcast if you aren’t a regular listener already.

Image: Diomari Madulara on Unsplash

April 17, 2023by David Klemt David Klemt No Comments

Kitchen Doctrine: The Holy Trinity

Kitchen Doctrine: The Holy Trinity

by Nathen Dubé

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

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

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

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

Mirepoix 101

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

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

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

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

Practical Application

So, now that we know what it is, how do we use it?

First, the ingredients are finely diced, then sauteed in oil, fat, or butter until translucent and tender. This stage of cooking draws the water from the vegetables, concentrating their natural flavors.

You can continue cooking the ingredients down until they’re caramelized, which is to say the sugars come out and brown them in the pan. They’ll become easy to break down with the back of a spoon. There’s a further concentration of flavors but we’re approaching the law of diminishing returns.

The shorter the cooking time of the end dish, the smaller size the pieces should be. For longer times, they can be cut into larger pieces. For obvious reasons, we want our ingredients to cook evenly, as well as withstand the timeframe of the cooking. You don’t want minced vegetables in a stock that’s going to simmer for 10 hours, the same way we don’t want giant chunks in a soup that’s done in 30 minutes. Texture of the end product are also important, not just flavor.

Here are examples of some recipes that include the Cajun Holy Trinity:

Chicken and Sausage Jambalaya
Cajun Gumbo with Andouille Sausage
Chicken and Okra Gumbo

Looking at other cuisines of the world, we’ll find some interesting variations. Interestingly, however, we’ll find similarities in the use of a category of vegetables and herbs called “aromatics.” In the Western world, these are vegetables like garlic, onions, carrots, celery, and herbs like bay leaves, thyme, parsley, and peppercorns.

In Asia you’ll find green onions, ginger, garlic, and warming spices like cinnamon and clove. These mixes are usually sautéed to slowly draw out flavors that can carry a dish. Sofrito and its Italian counterpart, soffritto, literally mean to stir-fry.

French Cuisine

The term mirepoix is encountered regularly in French culinary texts by the 19th century.

In 1814, Antoine Beauvillier wrote a recipe for Sauce à la Mirepoix in his book L’Art du Cuisinier. It’s a short recipe for a buttery, wine-laced stock garnished with an aromatic mixture of carrots, onions, and a bouquet garni. Marie-Antoine Carême created a similar recipe in 1816, calling it simply “Mire-poix.”

The origins are cloudy but what’s clear is the basic mirepoix ratio: two parts onions, one part celery, one part carrots by weight. These vegetables are often finely chopped and sautéed, but they can be used whole or roughly chopped in slowly simmered stocks or braises. A simple ratio for bones to mirepoix for a stock is 10:1.

When chopping, be particular about uniformity. This ensures even cooking when sweating or deeply browning them for a heartier flavor.

If cooking further, the addition of tomato purée creates a mixture called pinçage, which smells incredibly rich and transforms a braise into a near-religious experience. The addition of some chopped thyme and rosemary elevates further.

Another alternative is the mirepoix au gras (“with fat”): the addition of diced ham or pork belly.

Hands down, however, the most famous example of the power of French mirepoix is the humble chicken soup. It capitalizes on the aromatic qualities and depth of the caramelized vegetables. Similar combinations—both in and out of the French culinary repertoire—can include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger.

White mirepoix (which substitutes leeks and parsnips for the onions and carrots) is used when you want a white color in the final dish. It might be a stretch to include the French duxelles (mushrooms and often onion or shallot and herbs, reduced to a paste), but leave no stone unturned, I say.

Mirepoix Recipes to Try

Roasted meats, like turkey
Chicken Noodle Soup
Braised Short Ribs
Vegetable soups

Italian Soffritto

Referred to as battuto before it’s cooked, soffritto is the combination of onions, celery, carrots, garlic, and parsley, although there are quite a few variations on this mixture. Soffritto can also include bell peppers, fennel, and finely diced cured meats like pancetta or prosciutto.

There’s no set ratio for the ingredients. This combination forms the foundation for soups like minestrone, the base for pasta sauces such as ragù, stews, and braises throughout Italian cuisine.

While both mirepoix and soffritto serve as building blocks of flavor, there are a few subtle differences.

Mirepoix is made by sweating onions, celery, and carrots. Soffritto uses minced rather than diced vegetables. And, indicative of Italy, the use of olive oil trumps butter in the cooking process.

Soffritto recipes to try

Ragú Bolognese
Italian Wedding Soup
Pasta e Fagioli (Pasta and Bean Soup)
Braised Sausage, and Kale with Rosemary

Spanish Sofrito

While saffron and seafood are the clear stars of the classic paella, it’s sofrito—the mixture of onion, garlic, bell peppers, and tomatoes (sometimes paprika) cooked in olive oil—that sets the stage. Although it may seem ludicrous, the removal of the sofrito and not the prime seafood on top would do more damage to the final dish.

This is where we begin to see the introduction of the New World. After the 16th century, Catalonia in particular “discovered” the tomato and began using it in everything. Bell peppers, onions, and garlic are the other ingredients that make up sofrito.

The medieval recipe book Libre de Sent Sovi shows that Catalan cuisine historically used native ingredients to make sofregit. Most Old World-style dishes call for onions, leeks, carrots, and salt pork, in place of the yet to be discovered tomato, so the sofritos of the 1300s can be interpreted loosely.

From the Mexican American border to the tip of Argentina, and all of the islands in between, Latin America has taken the Spanish sofrito and adapted it to its local offerings. Cuban sofrito tends to look the closest to Chef Prudhomme’s Holy Trinity, but with more garlic, while the Ecuadorian version includes freshly toasted cumin, tomatoes, onions, garlic, and sweet cubanelle peppers.

Sofrito recipes to try

Seafood Paella
Spanish Beef Stew with Pimentón and Piquillo Peppers
Spanish Chickpea and Spinach Stew
Nicaraguan Arroz con Pollo

Puerto Rican Sofrito

In Puerto Rico, many dishes start with recaíto, the perfumed flavor of culantro, ají dulce, onions, cubanelle peppers, and garlic. Often referred to as “blessed thistle,” the long, jagged-edged, leafy culantro has a similar taste to cilantro.

For this Caribbean island’s sofrito, known as recaíto, culantro leaves are minced and added to ajíes dulces, small but essential chilies in Puerto Rican cuisine. Add onions, cubanelles, garlic, and cilantro, and you have a mild, bright-green paste that adds a fresh, herbal punch to stews and rice dishes.

In the Caribbean, sofrito refers to a wide variety of mixtures; one common type includes lard colored with annatto seeds and mixed with ingredients like chiles, bell peppers, onion, cilantro, oregano, and ham. You can find variations on this sofrito throughout Central and South America.

Suppengrün

In case the umlaut didn’t give it away, the German answer to mirepoix—suppengrün—translates to “soup greens.” The Dutch equivalent is soepgroente.

Suppengrün typically consists of carrots, celery root, and leeks in no set ratio. Sometimes onions, parsnips, and potatoes are added. It may also contain parsley, thyme, celery leaves, rutabaga (a.k.a. swede), or parsley root.

The mix depends on regional traditions. Vegetables used are cold-climate roots and bulbs with long shelf lives. Suppengrün acts like herbs and imparts hearty, strong flavors to the soup or sauce, providing a foil for other strong-tasting ingredients such as dried peas and beans, or pot roast.

Large chunks of vegetables can be slow cooked to make rich soups and stocks, and are discarded when they have given up most of their flavor. Finely chopped suppengrün are browned in fat and create the base for a finished sauce. The vegetables may be cooked long enough to fall apart and become part of the sauce or pureed.

Suppengrün recipes to try

Beef Sauerbraten with Red Cabbage and Pretzel Dumplings

Włoszczyzna

From Poland, włoszczyzna is similar to its German counterpart but with red cabbage as the main ingredient.

Włoszczyzna is the Polish word for “soup vegetables” or greens. The literal translation is “Italian stuff,” stemming from Queen Bona Sforza d’Aragona—who was Italian—who married Polish King Sigismund I the Old in 1518. The queen no doubt brought her own cooks to the Polish court and introduced this concept to Polish cuisine.

A włoszczyzna may consist of carrots, parsnips or parsley root, celery root or celeriac, leeks, and savoy or white cabbage leaves. Sometimes, cooks also use celery leaves and flat-leaf parsley. Bay leaves and allspice grains are found in certain iterations.

The most typical packaged combination is celery root, parsley root, carrots, and leeks. Włoszczyzna is usually cut to uniform size and boiled as a flavor base for soups and stews.

Włoszczyzna recipes to try

Pork, Cabbage, and Potato
Barszcz (traditional Polish borscht)

Other Variations from Around the World

The Ukrainian or Russian smazhennya or zazharka consists of onion, carrot, and beets (and sometimes celery).

Refogado is the Portuguese base is made from onions, olive oil, minced garlic, and bay leaf. There’s a variation with tomato paste instead of fresh tomato influenced by the Eastern Mediterranean and Balkans regions.

Chinese/Cantonese cooking uses a base of scallions, ginger, and garlic. In Sichuan cooking you’ll often find a mixture of chili peppers, Sichuan peppercorns, and white pepper.

The amount of varied flavors and spices in Indian cuisine is incredibly vast and can differ from neighbor to neighbor. However, many of these dishes begin with basic mixture of garlic, ginger, and onion.

West African cuisine is another example of a huge amount of variety, but one common flavor base is the trio of tomatoes, onions, and spicy chiles.

The Haitian Epis has African origins with similarities to sofrito which is used in Hispanic cuisine. Parsley, scallions, garlic, citrus juice, and Scotch bonnet peppers are combined to create this base. Haitian Epis is used for finishing sauces, marinating meat and fish, and flavoring rice and bean dishes, as well as soups, and stews.

Hopefully you’re now inspired to try out a new combination or two, or even make up your own Holy Trinity. The possibilities are literally endless. But first, you owe it to yourself to learn a new Cajun recipe, starting with Chef Prudhomme’s Holy Trinity.

Image: Cindy from Pixabay

2023 Woodford Reserve Secretariat Julep cups

April 14, 2023by David Klemt David Klemt No Comments

How to Make a $3,500 Mint Julep

How to Make a $3,500 Mint Julep

by David Klemt

If you want to craft an incredible $3,500 Mint Julep, the first step is to acquire one of 50 Woodford Reserve gold Secretariat Julep cups.

Now, should $3,500 seem a “bit” exorbitant, you can also opt for one of 100 silver Julep cups for $1,000.

Cup in hand, simply fill it with crushed ice and pour a refreshing Mint Julep over it. Et voilà—a delicious $3,500 or $1,000 Mint Julep!

Okay, so you’re probably wondering what I’m on about. Am I really suggesting you craft thousand-dollar-plus cocktails? I mean…if you have guests who’ll pay that much, yes, I am.

In reality, however, I’m making you aware of this year’s Woodford Reserve $1,000 Mint Julep™ charity program. This program is a longstanding Kentucky Derby tradition.

For 2023, the $1,000 Mint Julep™ will benefit the Secretariat Foundation. That makes sense given that this year marks the 50th anniversary of Secretariat winning the Derby.

The foundation, the brainchild of Secretariat’s owner Penny Chenery, is a non-profit that focuses on equine-related industry subjects, such as:

veterinary research into lameness of the horse;
Thoroughbred retirement and rehabilitation facilities;
therapeutic equestrian programs; and
general funding for related established charitable programs.

Silver and Gold

As you probably can put together yourself, there are 150 Secretariat Mint Julep cups available. One hundred are silver, 50 are gold. Respectively, they cost $1,000 and $3,500.

In keeping with this year’s theme of celebrating Secretariat and supporting the horse’s namesake charity, each features blue and white checkered silks in sapphires. The 2023 Mint Julep cups are handmade by Louisville, Kentucky jewelers From the Vault.

People who choose to support the charity via purchasing the gold cup will have their name engraved on the bottom of the cup. These cups also come with the autograph of Ron Turcotte, Secretariat’s jockey.

In addition to supporting the charity, people who buy one of the 150 cups will have access to the $1,000 Mint Julep Experience at Churchill Downs on Derby Day. (Which is also where and when buyers must pick up their cups.)

Secretariat’s Mint Julep

Alright, so let’s be more realistic. Only 150 people are going to splash out for the $1,000 or $3,500 Secretariat Mint Julep. And while supporting a charity like the Secretariat Foundation is a great thing to do, people are struggling.

So, below you’ll find the recipe for the Mint Julep variation that those attending the $1,000 Mint Julep Experience will be enjoying. It’s up to you if you want to offer it on Derby Day to raise funds for the Secretariat Foundation or a charity of your choosing. It’s perfectly reasonable to simply offer the refreshing cocktail as a Derby Day LTO.

2 oz. Woodford Reserve Kentucky Straight Bourbon Whiskey
1 oz. Housemade chestnut liqueur
1 sprig of Mint, for garnish
1 stalk of Virginia bluebells, for garnish

Pack a Julep cup with crushed ice, making sure to make a dome over the lip of the cup. Add the whiskey and liqueur to a mixing glass and stir. Pour over the prepared cup. Garnish with one sprig of mint and one stalk of Virginia bluebells.

Should you prefer a more traditional build, express the oils of a mint leaf inside the cup. Add the bourbon, chestnut liqueur, and crushed ice. Garnish with more crushed ice, mint, and Virginia bluebells, then serve.

For our most bourbon-centric Bar Hacks podcast episodes—including episode 32 with Woodford Reserve—click here.

Images: Woodford Reserve

April 11, 2023by David Klemt David Klemt No Comments

Real-world Menu Tips from Chef Brian Duffy

Real-world Menu Tips from Chef Brian Duffy

by David Klemt

I wonder what Chef Duffy would say about these menus.

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

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

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

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

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

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

Technical Difficulties

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

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

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

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

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

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

Pricing Tips

Since we’ve looked at costs, let’s take a look at pricing.

Determining pricing effectively involves more than just gathering intel about your competitors. Chef Duffy suggests looking over your entire menu and committing to a pricing hard deck.

For example, “I’ll never sell a starter for less than X dollars.” You commit to never selling a entree for lower than a certain dollar amount. If you breach that promise, you may damage your brand.

Staying on the topic of pricing, don’t take advantage of your guests. Chef Duffy absolutely believes you can charge premium prices—but only for innovation. How do you know if a menu item is innovative? If it has made its way to major chain restaurants and you’re not doing anything unique to your version, it’s not innovative.

In terms of layout and design, don’t “lead” guests to prices with dots, dashes, or solid lines. Just place the price next to the item and move on.

Menu Tips

Another crucial tip that really should go without saying but, well, here we are, is proofreading. Want to make sure your menu is correct in a fun way? Throw a proofreading party. Invite ten of your VIP guests, gather your staff, invite some friends and family if you won’t be distracted, and ask for honest feedback.

Of course, you can elevate this event by serving new menu items tapas or family style to your VIPs. Brand-new restaurant yet to open? I suggest having the proofreading party with staff, friends, and family.

Keep in mind that menu real estate is valuable. Does a section of your menu come with identical accompaniments? Explain that at the top of section rather than including them in every. single. item. separately. Yes, this happened during the live 2023 BRE reads.

Chef Duffy would like you to stop putting specials on your menu. Again, menu real estate is valuable. If you can spare the room for specials, are they really special? Instead, your servers should know the day’s specials and share them with your guests from memory. And speaking of memory, upselling really only works if your staff knows the menu backward and forward.

Oh, and Chef Duffy would love it if you’d stop doing truffle fries if you’re not going to use premium products.

Your Menu Isn’t “Just” a Menu

Obviously, I haven’t shared every one of Chef Duffy’s menu tips. However, the above should serve as more than enough to motivate you to review your own menu with a critical eye.

In fact, you should be inspired to have your leadership, BoH, and FoH teams review the menu as well.

Yes, spelling matters. Yes, grammar matters. And yes, every detail and bit of menu real estate matters. This is because, simply put, your menu is more than a list of items for sale.

As Chef Duffy says, “Your menu is your calling card, it’s just that simple.” He would also tell you that the first place people encounter your business is online after a search. So, your website is your showcase. But your menu? That’s your billboard on the freeway, as he says.

QR codes may have been the standard from 2020 to 2022. We all know why. But for the most part, with the exception of QSRs and LSRs, people want to hold your menu. It’s a tactile experience and true engagement.

Menu design, like your website’s design, matters. Don’t believe me? I have two framed menus on my office wall, and they’re not from client concepts.

To learn more about Chef Brian Duffy, visit his website here. And, of course, make sure to follow him on Instagram. To listen to his Bar Hacks podcast episodes, click here for episode 33 and here for episode 53.

Image: Catherine Heath on Unsplash

April 10, 2023by krghospitality krghospitality No Comments

Loneliness and the Entrepreneur

5 Steps Entrepreneurs can take to Combat Loneliness

by Jennifer Radkey

Author John Donne may have penned the quote, “No man is an island,” in the 17th century but, like many truths of human nature, it’s still relevant today.

We’re all attached to each other in some way; our humanity is intertwined. It’s when we lose sight of this that we may start to feel lonely. We may also feel as though we’re in isolation from the world around us.

Entrepreneurs often walk a lonely road. The success of your business relies on the effort you put into it daily. With a drive to succeed and a passion for what you are doing, it can often be hard to separate life as an entrepreneur from anything else.

There can be a level of pride in the entrepreneur’s journey that makes it challenging to acknowledge that there’s genuine struggle. When society paints a rosy picture of the life of the entrepreneur—setting your own schedule, doing what you love, earning your own riches, etc.—it can feel as if you aren’t doing something “right” when you’re running a successful business yet feel stress, loneliness, and gloom.

Being an entrepreneur has its perks and many would tell you they can’t imagine doing anything other than running their own business. However, this doesn’t mean that the path is easy or without its risks of social isolation, anxiety, burnout, and depression.

It’s time that we acknowledge all aspects of being an entrepreneur—the good, the bad, and the ugly—to peel back the façade of perfection. We need to allow space for honesty, connection, and self-care.

Below are five steps entrepreneurs can take to combat loneliness as an entrepreneur.

1. Find like-minded individuals who can relate.

Often, entrepreneurs may feel as if no one else understands them, no matter how well-meaning or supportive friends and family may be.

Connect with people who you can be honest with and who will listen with little judgement. This can be through a social group that connects entrepreneurs not for the purpose of business growth and networking, but to build friendships and share stories.

If a group like this does not exist, consider starting one yourself.

2. Practice mindfulness with your external relationships.

Share with loved ones when you’re feeling particularly disconnected or stressed. They may not understand life as an entrepreneur, but they have your best interest at heart and can help you find balance between your work life and personal life.

Finding time to spend with the people who care for you as a whole person is important. Doing so can remind you to acknowledge and respect all the different sides of who you are, not just the entrepreneur side.

3. Learn how to be in a healthy relationship with yourself.

Acknowledge when you need social time. Recognize when you’re not getting enough sleep. Take time to enjoy hobbies or participate in physical activity. Take time to appreciate your accomplishments and feel proud of what you achieve.

Try journaling or participating in the things you loved doing before you became an entrepreneur to create connections and feel less alone.

4. Share the burden.

As an entrepreneur you often quietly place a tremendous amount of responsibility onto your shoulders. This can lead to feeling entirely on your own—even if you have a team surrounding you.

Learn to place trust in your team and to release some of those responsibilities to others. If you are a solopreneur, perhaps look to other professionals to whom you can outsource some of your tasks ( virtual assistant, social marketer, etc.).

5. Seek professional help if needed.

If you feel alone in the process and don’t have anyone you feel you can speak to, consider seeking a professional to help.

Consider hiring a professional life coach If you’re looking to create stronger social connections; need help with work/life balance or stress management; or wish to manage external relationships better.

If you suspect a mental illness, such as an anxiety disorder or depression, reach out to a registered therapist. There’s no shame in asking for help if it means living a well-rounded life that’s successful not only professionally but personally.

Entrepreneurs are masters of paving the way for their visions to come to life. However, the road they pave doesn’t need to be a lonely one. Applying the same drive to your personal well-being as to the success of your business will only have positive outcomes!

Cheers to your personal and professional growth!

Image: Gustavo Zambelli on Unsplash

April 4, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: April 2023

5 Books to Read this Month: April 2023

by David Klemt

Our engaging and informative April book selections will help you take your bar, restaurant or hotel to higher levels, and develop your leadership skills.

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

Let’s jump in!

Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect

When Will Guidara took over the famous Eleven Madison Park, the restaurant had just two stars and he was only in his mid-twenties. Before his 40th birthday, the changes and strategies he implemented helped the restaurant earn the title of the Best Restaurant in the World.

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

Blue Ocean Strategy, Expanded Edition: How to Create Uncontested Market Space and Make the Competition Irrelevant

I’m going to address the viability of the blue ocean strategy before getting into the book. Creating a hospitality concept without competition isn’t really feasible. Go too far into “blue waters” and there won’t be any “fish” (traffic). And where, exactly, would one put their restaurant, bar, or hotel where there’s no competition but still enough traffic to generate a profit?

Those issues addressed, this book is still valuable to owners and operators. One need not eliminate competition completely to take lessons from the blue ocean strategy. Businesses must still differentiate themselves from competitors, and they must look for unique opportunities to help them stand out. Blue Ocean Strategy may not work perfectly but much is still very helpful.

Contagious Culture: Show Up, Set the Tone, and Intentionally Create an Organization that Thrives

Anese Cavanaugh’s Contagious Culture addresses a topic that we often discuss with clients, in our articles, and during speaking engagements: workplace culture. From large corporations and regional or national restaurant chains, to independent restaurants, bars, and hotels, culture will make or break an organization. Cavanaugh’s techniques will improve your workplace culture and energize your team, an undeniable key to success.

From Amazon: “This is Contagious Culture, a game-changing guide to transforming corporate culture from within, developed by the award-winning creator of The IEP Method to strengthen your ‘Intentional Energetic Presence.’ This is more than a leadership book―this is your future calling.”

Bar Hacks: Developing The Fundamentals for an Epic Bar

Doug Radkey is the founder, president, and lead strategist of KRG Hospitality. He’s also a hospitality industry speaker, educator, and author. This is his first book, Bar Hacks, which is also the name of the podcast we produce through KRG Hospitality.

Now, while the title states this book is a guide for developing and running an epic bar, the strategies carry over to restaurants, hotels, and other hospitality concepts. It’s difficult—if not impossible—to elevate one’s skills and service without first mastering the fundamentals. Whether you’re new to the industry or are a veteran who feels the need to reset and revisit the fundamentals, Bar Hacks is your guide.

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

There’s a first book, which means there must be at least one other one, right? Right! Hacking the New Normal is Doug’s second book.

This book is a direct response to the pandemic, what it did to the industry, and the issues many operators would prefer to ignore. However, the devastation is so great that ignoring the changes that should have been made decades ago isn’t a viable option. With a spotlight on hybrid business models, real estate, profit margins, technology, guest experiences, culture, diversity, and mindset, Hacking the New Normal will position you for success in our new hospitality landscape.

Image: Mikołaj on Unsplash