Bar news | KRG Hospitality

Closeup view of buttons on vintage, antique cash register

September 28, 2023by David Klemt David Klemt No Comments

SevenRooms Reveals Revenue Management Tool

SevenRooms Reveals Revenue Management Tool

by David Klemt

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

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

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

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

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

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

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

Growth Recap

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

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

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

SEVENROOMS LAUNCHES REVENUE MANAGEMENT TO HELP OPERATORS INCREASE SALES & PROFITABILITY

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

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

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

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

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

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

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

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

About SevenRooms

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

Image: Erik Mclean via Pexels

September 27, 2023by David Klemt David Klemt No Comments

Canadians Preparing for NHL Opening Week

Canadians Preparing for NHL Opening Week

by David Klemt

Now nobody can accuse me of showing any NHL teams favoritism. Go Knights Go!

As one should expect, Canadian hockey fans are preparing for the 2023-2024 NHL season opener, and those preparations include on-premise visits.

On Tuesday, October 10, three teams will face off to start the regular season.

First, the Nashville Predators take on the Tampa Bay Lightning. Then, the Chicago Blackhawks will face the Pittsburgh Penguins.

Finally, after raising their brand-new, first-ever Stanley Cup championship banner, which they won just six seasons after their founding, the fastest an expansion team has accomplished this feat, the Vegas Golden Knights will welcome the Seattle Kraken to T-Mobile Arena in Las Vegas.

According to on-premise data from CGA by NIQ, Canadian hockey fans are planning to celebrate the start of the season at bars and restaurants. That means operators have less than two weeks to finalize plans to attract these guests to their venues.

In particular, operators in four provinces need to ensure their NHL opening week plans and promotions are good to go. Per CGA’s data, consumers in Québec are showing the greatest interest in watching this season’s opening games in bars and restaurants. Following and driving on-premise interest are British Columbia, Ontario, and Alberta.

Of course, operators throughout the provinces who serve sports fans should be ready to welcome hockey fans.

For our Canadian readers, the Montréal Candiens will take on Toronto Maple Leafs on Wednesday, October 11. On that same day, the Ottawa Senators face the Carolina Hurricanes; the Edmonton Oilers face off against the Vancouver Canucks; and the Winnipeg Jets will battle the Calgary Flames.

Click here for the full opening week schedule.

Why Does this Matter?

I may catch some flack for this but technically, any bar with televisions events can be a sports bar.

Yes, I understand that’s a very simplistic view. And yes, of course that comes with the caveat that sports should be authentic to a given concept. Also, showing sports should take into account the expectations of bar or restaurant’s guests.

In other words, most bars and restaurants can benefit from sports but they’d likely be a hindrance to some high-end cocktail bars and fine-dining concepts.

With that out of the way, operators who want to establish themselves as the go-to spot for sporting events need to nail opening week. That means having all of their ducks in a row.

Do they have the proper business TV packages in place? Will promotions and programming appeal to the target audience? Are the screens and audio system high quality for the best viewing experience? Does the menu offer sports fans what they want for great value? Is the team pulling out all the spots to make viewing fun?

Regarding the menu, CGA by NIQ has a couple of valuable insights. First, beer is the top beverage alcohol category among those planning to celebrate NHL opening week on-premise. Second, among those who plan to consume spirits, tequila is the top pick. Sounds like offering beer and tequila shot pairings could perform well.

However, operators should certainly take into account their own data. What F&B items are selling the best? Which items performed the best this same time last year?

Between 15 and 16 million Canadians follow hockey. That’s a vast pool of potential customers to convert to loyal guests. The importance of becoming their sports home base, their third spot, cannot be overstated.

This coming opening week, lay the groundwork to become the go-to place for hockey fans, fantasy sports competitors, and sports bettors.

Image: cottonbro studio via Pexels

A bowl of ramen with beers in the background

September 19, 2023by David Klemt David Klemt No Comments

The Top-performing New Restaurant Type

The Top-performing New Restaurant Type

by David Klemt

According to a midyear Yelp report, one category of new restaurant is experiencing a surge in growth across the US unlike any other.

No, it’s not ramen, as the image above suggests. Instead, it’s pop-up restaurants.

We can trace the growth of this category, at least on the operator side, to cost. Sure, pop-ups were popular before 2020. However, they grew even more popular during the pandemic.

One can argue the life cycle of the pop-up is fad to trend to cost-saving adaptation to proliferation.

There are even those who transform shipping containers into mobile, pop-up restaurants and bars. With the right permits and hookups (water, electricity, etc.), an operator can test a new market or an entirely new concept before committing fully to a brick-and-mortar location.

In other words, the pop-up simply makes sense for our industry. This category of restaurant (or bar) clearly doesn’t cost anywhere as much as its permanent brick-and-mortar counterparts, for one. Secondly, a pop-up doesn’t (shouldn’t, anyway) require more than a skeleton crew. And thirdly, they do seem to enjoy pops in interest whenever they come to a new market or new address.

There are, of course, other benefits. However, the low(er) cost is the most attractive element for most operators.

Keep in mind that Double Chicken Please started life as a pop-up cocktail concept. In fact, DCP is the current Best Bar in North America according to the World’s 50 Best Bars.

Covering more than 10,000 miles and serving over 1,200 cocktails, the DCP pop-up toured the US for three years before finding a brick-and-mortar home. And what a home. The concept is now a jewel in New York’s Lower East Side F&B crown.

Top Restaurant Types by Opening

According to Yelp, the following restaurant categories are experiencing the most growth.

The numbers below represent the changes in business openings from April 2021 to March 2022 in comparison to April 2022 to March 2023.

Pop-ups: +105 percent
Ramen: +45 percent
Noodles: +40 percent
Tacos: +28 percent
Chicken shops: +28 percent
Food stands: +23 percent
Japanese: +20 percent
Breakfast and brunch: +20 percent
Sushi: +13 percent
Steakhouses: +9 percent

As the numbers above show, the growth of pop-ups far exceeds that of any of the other categories. In fact, they’re growing by nearly three times that of the second-place category, ramen restaurants.

Make a Pop-up Work for You

For a pop-up to work the concept must be realized fully. The brand and its story must be communicated clearly.

And while the menus can perhaps change more easily, signatures should be dialed in to generate buzz.

At KRG Hospitality, our view of pop-ups is a popular one. We think they’re excellent branding tools and are a viable way for new operators to test the waters.

However, we believe that a successful pop-up should be paired with a fully customized feasibility study and in-depth concept development. Both are core services offered by KRG Hospitality, and both are specialties that set us apart.

They may be mobile, they may feel niche and “temporary” or experimental, but they’re still a business.

A pop-up can only transform into a brick-and-mortar concept with a shot at longevity if the operator treats it as a roving proving ground.

Image: Diego Lozano on Unsplash

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

September 15, 2023by David Klemt David Klemt No Comments

Rémy Martin Pays Homage to Sobremesa

Rémy Martin Pays Homage to Sobremesa

by David Klemt

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

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

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

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

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

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

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A post shared by Rémy Martin US (@remymartinus)

Que Viva Rémy Sobremesa

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

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

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

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

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

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

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

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

The Mambo Mango Royale

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

#QueVivaRemySobremesa #TeamUpForExcellence

ABOUT RÉMY MARTIN

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

ABOUT HISPANIC RESTAURANT ASSOCIATION

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

ABOUT CHEF CARLOS GAYTÁN

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

ABOUT CHEF PAOLA VELEZ

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

ABOUT MIXOLOGIST JOSUÉ GONZALÉZ

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

Image: Rémy Martin

September 12, 2023by David Klemt David Klemt No Comments

Fantasy Sports, Sports Betting on the Rise

Interest in Sports Betting and Fantasy Sports Grows

by David Klemt

A recent CGA by NIQ On Premise Impact Report for August, 2023 reveals an interesting insight into consumer behavior and expectations.

To be clear, all the data on this new one-pager is useful. However, a particular revelation stands out from the rest, for me.

The CGA by NIQ US On Premise Impact Report for August 24, 2023 addresses:

total on-premise sales;
dining versus drinking occasions;
cost of living impact in the past month; and
consumer interest in fantasy sports and sports betting.

It’s that final bullet point that I find compelling. However, let’s check out the numbers for the first three points before we jump into sports.

To download your own copy, please click here.

August by the Numbers

In comparison to August 20, 2022, check value is up one percent to $50.09. Ticket count, however, is down one percent to 1,569.

As one would expect, dining occasions outweigh drinking occasions. Seventy percent of consumers have dined out in a restaurant or bar in the past two weeks.

Compared to July 2o23, that’s a two-percent increase in dining traffic.

Over the course of the same amount of time, 40 percent of consumers have gone drinking in a bar or restaurant. That’s a decrease of one percent in comparison to July 2023.

Considering that many families travel in the month of August before kids head back to school (or to drop them off at university), these numbers make sense.

Of course, cost of living may also be impacting dining and drinking occasion. Most consumers report no changes to the frequency with which they go out for drinks. Some consumers even report going out more frequently for drinks. But some are also cutting back.

For example, 28 percent of consumers have decreased how often they go out for drinks. Eleven percent are consuming lower quality drinks when they do go out, and nine percent are decreasing the “quality” of the establishments they visit.

That said, 20 percent of consumers are increasing drink quality and 21 percent are increasing establishment quality per visit. Seventeen percent are increasing how often they go out for drinks.

Fantasy Sports & Betting

This, as you may have guessed, is the statistic that I find most compelling.

Fantasy sports and sports betting has been on the rise for some time in the US. Who among us isn’t the target of sports-betting-app ads when streaming or watching sports?

Sports bar operators and operators who can position themselves as sports fans’ “third spot” will find this next number interesting.

According to CGA by NIQ’s latest report, 63 percent of consumers revealed they had plans for NFL week one. Those plans included participating in daily fantasy sports or sports betting.

So, it would be wise for operators who will air NFL games this season to ensure they’re catering to fantasy football and sports betting fans. Becoming the hub for fantasy sports groups in your area can increase traffic, sales, and loyalty. And, of course, it opens up the door to many traffic- and revenue-generating sport- and team-themed LTOs.

Again, to download this new report for yourself, please click here.

Image: Adrian Curiel on Unsplash

September 11, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: September ’23

5 Books to Read this Month: September 2023

by David Klemt

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

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

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

Let’s jump in!

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

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

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

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

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

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

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

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

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

Pick up the hardcover today.

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

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

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

Order the paperback today!

Unreasonable Hospitality

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

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

The Power of Habit

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

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

Order the paperback today!

Image: Mikołaj on Unsplash

The Price is Right wheel with arrows on ten cents

September 8, 2023by David Klemt David Klemt No Comments

Midyear Roundup: Top Articles Overall

2023 Midyear Roundup: Top 10 Articles Overall

by David Klemt

Now that summer is coming to an end and we’re moving beyond the midway point of 2023, let’s check out our top articles so far.

Our top ten articles overall in 2023 are an interesting collection spanning an array of topics. From “Big Game” recipes and cocktails from an Irish distillery to which Canadian provinces are happiest and food safety courses beyond ServSafe, you, our loyal readers, are hungry for information.

Thank you for reading! We’ll see you at the end of the year for the top ten 2023 article roundup.

Cheers!

These are the Happiest Provinces in Canada

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

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

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

Click here to read this article.

8 Glendalough Distillery Cocktail Recipes

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

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

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

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

Sláinte!

Read this article here.

Ocean Casino Resort Offers Big Game Cocktails

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

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

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

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

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

Read now!

Can ChatGPT Write Food and Drink Menus?

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

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

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

So, yes, ChatGPT can write food and drink menus. But there’s a caveat.

Follow this link to read the full article.

Canadian Trends 2023: Technomic

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

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

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

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

To review last year’s Technomic predictions, click here.

Check out this article now!

Alternatives to ServSafe

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

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

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

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

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

Click here to read this article.

Raise the Bar: The 3 Ps of Hospitality

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

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

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

Read here!

What’s up with the Restaurant Revitalization Tax Credit?

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

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

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

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

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

Click here to read.

The 50 Best Bars in North America in 2023

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

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

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

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

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

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

Read this article now!

How to Make a $3,500 Mint Julep

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.

Click here to read now.

Image: Krissia Cruz on Unsplash

September 6, 2023by David Klemt David Klemt No Comments

Midyear Roundup: Top Operations Articles

2023 Midyear Roundup: Top 10 Operations Articles

by David Klemt

Since we’re now fully into the back half of 2023, let’s take a look at the top ten operations articles from the midway point of this year.

Our top operations articles focus on a variety of topics, including empowerment; toxic mindsets; the three Ps of hospitality; and real-world menu tips from an incredible chef.

Cheers!

Alternatives to ServSafe

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

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

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

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

Click here to read this article.

Raise the Bar to the 3 Ps of Hospitality

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

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

Read here!

The 50 Best Bars in North America

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

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

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

Read this article now!

Raise the Bar: Service vs. Hospitality

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

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

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

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

Read here.

Do Super Bowl Ads Work on Consumers?

Brands spent hundreds of millions of dollars to advertise during Super Bowl LVII, but do their ads actually translate to demand for their products?

A week ago we shared our ten favorite beverage-focused Big Game ads. Along with those ads we shared some numbers.

One of those numbers was $7 million, the cost of a 30-second Super Bowl ad on Fox. Other numbers? $500 million and $700 million, the range of revenue it’s estimated that Fox generated this year from Super Bowl ads.

At this point, these ads and the Halftime Show have essentially become their own entities. Some people watch the Big Game for the ads, some for the show halfway through. It stands to reason that brands are well aware of this development. So, they try to create the most impactful ad possible in the hopes of generating consumer demand.

In other words, these brands aren’t spending all this money just so they’re commercial can be deemed cool. Sure, brands want that buzz. But they also want an ROI on the millions they spend.

The big question is, then, are they seeing a return? Well, it just so happens that behavioral insight platform Veylinx has a data-driven answer to that question.

Follow this link to continue reading.

Real-world Menu Tips from Chef Brian Duffy

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

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

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

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

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

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

Continue reading here.

The Importance of Sticking to Your Standards

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

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

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

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

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

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

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

Click here to keep reading.

Empower Your Team to Make Decisions

Written by Kim Richardson

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

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

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

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

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

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

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

Keep reading via this link.

Yes, We Finally Spoke with Google Bard

Come on, now—you must know that after speaking with ChatGPT and Bing AI and sharing those chats our conversation with Google Bard is next.

Perhaps because its launch is more recent, Bard is slower to answer than ChatGPT. I can’t know for certain but it’s reasonable to assume eager users are overwhelming Bard.

As far as the user experience, I like that Google includes a disclaimer about interacting with Bard. Unsurprisingly, Google warns that Bard can provide inaccurate, misleading, or false information. Interestingly, the company also recommends people “Google it” if they’re unsure about the answers Bard offers.

Click here now!

5 Toxic Mindsets that Hinder the Success of Your Business

Written by Jennifer Radkey

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

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

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

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

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

Read here.

Image: Tomaz Barcellos on Pexels

Floor or section number 10 in a parking garage

September 5, 2023by David Klemt David Klemt No Comments

Midyear Roundup: Top F&B Articles

2023 Midyear Roundup: Top 10 F&B Articles

by David Klemt

There’s always a lot going on with food and beverage in our industry, and the variety of topics amongst our top ten F&B articles midway through 2023 shows that.

As you’ll see by scrolling through the top ten articles below, we’ve covered cocktail recipes; American, Canadian, and global F&B trends; the classic “mother” sauces; plant-based foods; and more.

Cheers!

8 Glendalough Distillery Cocktail Recipes

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

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

Sláinte!

Read this article here.

Ocean Casino Resort Offers Big Game Cocktails

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

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

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

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

Read now!

Can ChatGPT Write Food and Drink Menus?

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

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

So, yes, ChatGPT can write food and drink menus. But there’s a caveat.

Follow this link to read the full article.

Canadian Trends 2023: Technomic

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

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

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

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

To review last year’s Technomic predictions, click here.

Check out this article now!

How to Make a $3,500 Mint Julep

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.

Click here to read now.

The New Wave of Plant-based Foods

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

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

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

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

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

Read more here!

Datassential: The Flavors and Menu Items of 2023

Food and beverage market research agency Datassential has some data-driven thoughts on the flavors and menu items that will define 2023.

Featured in their latest Foodbytes report are 20 items for operators to consider this year. There are ten food items, drinks, and ingredients Datassential predicts will be on basically every menu.

And there are another ten food items, drinks, and ingredients the agency feels could suddenly hit in 2023.

For you own copy of Datassential’s 2023 Food Trends, click here.

Click here to continue reading.

American Trends 2023: Technomic

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

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

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

Keep reading here.

Global Trends 2023: Technomic

Not content to focus solely on North America, foodservice research firm Technomic is predicting foodservice trends that will span the globe in 2023.

As the firm points out themselves, making predictions is a best-guess proposition. Many of Technomic’s 2022 predictions for Canada, the USA, and the globe have proven true. However, a handful of their trend predictions have yet to manifest.

Further, not all trends will work for all operators and their concepts. Chasing every passing fad or trend is great if you like to watch your costs spiral. Doing so is also an excellent way to confuse guests and stress staff.

So, when considering any trend, make sure it works with your concept, has some staying power, and will resonate with your guests. Speaking to that last point, this is one reason it’s crucial to collect guest data. Making important menu and guest-impacting operational decisions without data just doesn’t make sense.

Click here now!

Say Hi to Your Mother Sauces for Me

Written by Nathen Dubé

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

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

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

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

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

Continue reading here.

Image: Claudio Schwarz on Unsplash

The number 10 painted on a blue netball court

September 4, 2023by David Klemt David Klemt No Comments

Midyear Roundup: Top News Articles

2023 Midyear Roundup: Top 10 News Articles

by David Klemt

We’re kicking off our 2023 midyear article roundup with our top ten articles that focus on restaurant, bar, hotel, and hospitality news stories.

Interestingly, almost half of our top news stories (so far) feature SevenRooms. That’s a testament to the growth of that reservation and guest retention platform in 2023 alone.

You, our loyal readers, have also shown great interest in two tax credit bills; alternatives to ServSafe; HD Awards finalists; and the Cointreau MargaRight campaign.

Cheers!

What’s up with the Restaurant Revitalization Tax Credit?

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

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

Click here to read.

EHI and Danny Meyer Invest in SevenRooms

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

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

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

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

Chef José Andrés
Chef Thomas Keller
Jeremy King
Chef Michael Mina
Chef Wolfgang Puck

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

Continue reading—click here!

A Group of Senators has Questions About ServSafe

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

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

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

Keep reading.

Credit Card Competition Act, Take Three

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

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

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

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

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

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

Click here to continue reading this article.

Cointreau Wants to Know: Are You Making MargaRights?

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

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

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

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

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

Margarita mix? Anger. No Cointreau? Fury.

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

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The 2023 HD Award Finalists and Winners

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

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

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

Keep reading here.

SevenRooms Introduces New Tool: Pre-Shift

A new tool from SevenRooms will help operators and their teams make the most of pre-shift meetings to deliver exceptional service.

Aptly named, Pre-Shift provides a real-time, data-driven picture of a given shift’s reservations. Operators and their leadership team members will no longer need to hit the office, navigate to the day’s reservations, and print out guest data—assuming they have such valuable information.

Further, this new feature is accessible via the venue’s devices (tablets, phones, etc.). Pre-Shift, then, offers a real-time view of reservations and robust guest data. Well ahead of arrivals, staff will know a guest’s seating preference, relationship with the venue, reviews they’ve left, allergies, and much more.

Intriguingly, Spago has been testing Pre-Shift ahead of SevenRooms’ announcement and launch. Per Steve Scott Springer, the GM of Spago of Beverly Hills, this new tool is a game-changer for restaurants.

Continue reading via this link.

Chief Marketing Officer Joins SevenRooms

Just weeks after revealing a new partnership to start 2023, SevenRooms is now announcing their first-ever chief marketing officer.

Today, the guest retention platform takes another massive step in their march toward continuous growth. Josh Todd, former CMO of Mindbody, will serve as CMO of SevenRooms moving forward.

“Over the past year, I was able to get to know Joel and the SevenRooms team and see the differences they are making across the hospitality industry through data and insights,” says Todd. “Throughout my career, I have been passionate about deepening the human connections and experiences within the industries I’ve worked in, and I immediately recognized that SevenRooms truly embodies the operator-first mentality, making this a natural move for me. I’m honored to join the team and look forward to bringing my expertise and storytelling to the table.”

Todd’s appointment to CMO is yet another example of SevenRooms’ seemingly unstoppable growth. Each year, the platform strategizes, analyzes how their moves can benefit operators, and expands while streamlining.

It’s this growth that shows operators they’re here to serve the industry for the foreseeable future. And it’s this growth that should make operators confident about implementing SevenRooms in their tech stacks.

Click here to keep reading.

SevenRooms Introduces Email Marketing Integration

Today, SevenRooms announces a new marketing innovation that integrates with the platform’s Automated Email feature: Email Marketing.

This is more evidence of SevenRooms’ continued growth. The company began 2023 by adding their first-ever chief marketing officer. Just two months later, SevenRooms announced a new investor: Enlightened Hospitality Investments, spearheaded by Danny Meyer.

Additionally, offering this new tool to operators makes clear the platform’s intent to truly be an all-in-one operations solution. Email Marketing, for example, can replace third-party email services. Streamlining marketing makes it simpler for operators and their teams to ensure they keep guests engaged with their venue and brand.

And, of course, including effective tools within a single platform can lead to reduced costs and the relief of pain points. When systems are difficult to use, some operators are less inclined to want to actually use them. That’s a waste of valuable resources.

Combined with Automated Emails, SevenRooms Email Marketing gives more control over marketing to operators. Not only are emails triggered based on various tags, the emails can be customized fully. And, to ensure marketing runs smoothly for everyone, operators will have access to templates if customization isn’t necessarily in their wheelhouse.

Click here!

The Kraken Unleashes a new Monster

The Kraken, which claims to be the top-selling black spiced rum in the world, has released another monster: the Kraken Gold Spiced Rum.

This new release is a direct shot across the bow of the Captains, Sailors, and Admirals that have long commanded the spiced rum category. In other words, you know exactly which brands the Kraken is challenging with this expression.

Of course, this also gives you and your bar team a new spiced rum to introduce to guests. As it turns out, spiced rum is the most popular of the rum categories.

In June of 2020, Drizly launched BevAlc Insights by Drizly. The data-focused platform can provide operators with insights into consumer behavior and preferences. After all, if they’re ordering specific products for delivery to drink at home, they’ll expect the restaurants and bars they visit to have them on their menus.

Per BevAlc Insights, spiced rum boasted a 27-percent share in comparison to other styles in 2021. Interestingly, dark rum, according to BevAlc, held only a five-percent share. Those interested in this data can learn more reviewing BevAlc Insights’ 2021 Rum Forecast.

As far as what to expect on the nose and palate, tasting notes make mention of aromas of banana bread, caramel, vanilla, cinnamon, and oak. One reviewer on YouTube likens the nose to that of Bumbu Rum. Vanilla and oak carry through to the finish, with the top flavors being molasses, dark spice, and caramelized sugar.

For more, click this link.

Image: Mike Flamenco on Unsplash

"Think about things differently" neon sign

September 1, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: September ’23

Program for Unique Holidays: September 2023

by David Klemt

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

September 4: Eat an Extra Dessert Day

Do you know what’s better than one dessert? Okay, yes, I know that you know I’m going to say two desserts.

On this holiday, highlight your desserts and encourage your guests to indulge, treating themselves to at least two.

September 5: Be Late for Something Day

Look, none of us are perfect. We’ve all been late for something, and each of us will be late for something in the future.

There’s no reason your guests can’t be late for something on September 5, taking the time to enjoy another bite or another drink (responsibly, of course).

September 8: National Ampersand Day

Pairings. Combos. Flights. LTOs. Restaurants and bars practically run on the word “and,” or the humble ampersand. Celebrate the ampersand by creating an LTO menu of enticing pairings and combos.

September 14: National Eat a Hoagie Day

If I have to tell you what to feature on this day…just wow. One word of caution, however: Make sure you’re making authentic hoagies, not just any sandwich.

September 15: National Cheese Toast Day

Whether you and your guests call it rarebit, cheese on toast, a toasted cheese sandwich, or a grilled cheese, this is the day to put your cheese toast in the spotlight. Bonus: This is also National Grenache Day, so come up with a toasted cheese sandwich that pairs well with this wine varietal.

September 16: National Guacamole Day

Sure, you can serve a guacamole you order from your food supplier. Or you can create your own signature guacamole (or guacamoles) and prepare it table- or bar-side.

As an example, when I make guacamole I like to add a bit of orange or grapefruit juice, along with lime juice. Nothing groundbreaking, but it adds a nice bit of zip.

September 22: Car Free Day

Encourage your staff and guests—if feasible, of course—to forego their cars, trucks, and SUVs and use alternative methods of travel to your venue. Bicycles, skateboards, EVs, scooters, motorcycles (lower emissions than cars), walking…anything but a traditional automobile.

September 25: Better Breakfast Day

Do you know where the people in your community can get a better breakfast? I really hope you said, “My restaurant/bar!”

September 27: National Crush a Can Day

I’m sure you have more than just a few “crushable” or sessionable beverages on your menu. Whether beer, canned cocktail, canned wine, or other canned RTD, this is the day to make your guests aware of your crushable menu items.

September 30: National Hot Mulled Cider Day

With summer over, cold-weather drinks will be the order of the day. So, get your hot mulled cider dialed in and feature it on your menu.

Image: Ivan Bertolazzi on Pexels

Black and white image of jack-o'-lantern with smoke coming of its eyes

August 28, 2023by David Klemt David Klemt No Comments

Pumpkin Spice Everything is Already Here

Pumpkin Spice Everything is Already Here

by David Klemt

In what perhaps is an attempt to encourage people to think of cooler autumnal temperatures, pumpkin spice is descending upon us earlier than ever before.

Operators who are finalizing their pumpkin spice menu items are basically already late to the party.

Luckily, it isn’t like the brands for which fall’s most infamous LTO flavor works are too far behind. A significant percentage of consumers are drawn to pumpkin spice menu items like trick or treaters to homes handing out full-size candy bars.

So, operators still have time to put the final touches on pumpkin spice menu items…but they’ll want to get a move on.

That’s exactly what restaurant chains did this year. Their pumpkin spice-flavored onslaught began with the start of this month.

Pumpkin Spice, Now a Summer Flavor?

Spirit Halloween stores. Christmas music. And now, it appears, Pumpkin Spice.

What do these three things have in common? Well, it seems like they’re making their debuts earlier and earlier each year.

When we think of summer and seasonality, I don’t think pumpkin or even baking spices enters into most people’s minds.

Unless, however, those people are in marketing and branding.

According to Restaurant Business, Krispy Kreme went all in on pumpkin spice on August 7. On that day, the chain unveiled four donuts and a number of beverages featuring pumpkin flavors.

Interestingly, the company’s global chief brand officer, Dave Skena, states that their pumpkin spice releases came one day earlier this year. Last year, they say, pumpkin spice arrived “significantly earlier than the year before.”

7-11 may have crossed the pumpkin spice dateline first this year. Dunkin’ is already offering pumpkin spice F&B items. And Starbucks, famous for their PSL LTO, is rumored to be launching their specialty menu this Thursday.

Given these August releases, can we expect a brand to attempt to get the jump on everyone else and launch pumpkin spice LTOs in July?

Consumer Cravings

Brands wouldn’t gamble on releasing their pumpkin spice LTOs in August if they didn’t think their decision would pay off.

Considering what Krispy Kreme’s Skena says about pumpkin spice’s August arrival, consumers have already spoken. Apparently, a significant percentage of people have an interest in fall flavors midway through summer.

Of course, there are a few considerations for independent operators in terms of seasonal releases. Rolling out new menus and menu items can be a costly endeavor. Pulling the plug on one revenue-generating seasonal menu or LTO in favor of significantly different items may be harmful to the bottom line.

One approach operators could take is to plan far enough ahead to pull the trigger on LTOs when 7-11, Dunkin’, or Starbucks launch theirs. In other words, be ready, but don’t jump the gun.

This also speaks to the importance of operators knowing their core guests and listening to feedback. Are front-of-house staff hearing murmurs from guests that they’re craving new flavors? Perhaps it could be lucrative to leverage that anticipation.

Image: Colton Sturgeon on Unsplash

August 23, 2023by David Klemt David Klemt No Comments

BBQ Brawl: ‘Cue Tips from Chef Brian Duffy

BBQ Brawl: ‘Cue Tips from Chef Brian Duffy

by David Klemt

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

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

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

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

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A post shared by Chef Brian Duffy (@chefbriduff)

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

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

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

Episode 1

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

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

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

Dishes

Signature Tacos

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

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A post shared by Chef Brian Duffy (@chefbriduff)

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

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

Episode 2

One interesting bit of Chef Duffy trivia is that he has knife skills that rival John Wick’s. I’m confident in saying that they could’ve raided Chef Duffy’s impressive carbon steel knife collection to film the melee scene in John Wick: Chapter 3 – Parabellum.

Now, he does nick himself during the advantage challenge in this episode. The nick requires Chef Duffy to double-glove up. However, this is a fluke. Check out his knife skills below:

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A post shared by Chef Brian Duffy (@chefbriduff)

Dishes

Elimination Challenge:”Due West” menu (Fire delivery: Santa Maria grill. Direct-contact coal roasting)

Cast iron skillet-cooked mushroom gravy (portobello, maitake, shiitake, rosemary, garlic, butter) for Pitmaster Robert Smith’s quail.
Hot coal-roasted butternut squash topped with crispy, grilled pork belly

Episode 3

While Chef Duffy is no stranger to the pitmastery of fish, he’s always done so in a controlled environment.

Well, this competition show is much more chaotic than a standard restaurant kitchen. Of course, chaos doesn’t cramp Chef Duffy’s style too much.

In preparing his salt-crusted branzino in episode three, he chars lemons and limes, then squeezes them over the fish and creates a mixture with egg whites. After salting, Chef Duffy once again shows that patience is a key element of technique: he leaves the stuffed and salted branzinos to rest.

Chef Duffy also puts another of his specialties on full display in this episode: fried rice. Anyone who has seen Chef Duffy do a fried rice demo knows how good his preparations are.

During this episode, he prepares fried rice in a wok on a Santa Maria grill. For this element of his dish he chooses basmati, in part for its fragrance. Along with carrots and green beans, Chef Duffy’s BBQ Brawl fried rice includes onion, garlic, and bacon. He then hits it with ponzu and soy sauces.

You may think the bacon is the star of this fried rice, but that isn’t the case. The real standout is freshly prepared salt-cured eggs. For this element of the dish, Chef Duff places yolks directly onto a bed of salt.

“What that does is it pulls the moisture out of that yolk,” explains Chef Duffy, “so that you have a little bit more of a firm yolk.”

To complete the salt-cured egg preparation, the salt is rinsed off just before serving the rice.

Dishes

Elimination Challenge: “Sea-Food and Eat It” menu (Fire delivery: Santa Maria grill, smoker)

Bacon and basmati fried rice with salmon, topped with salt-cured egg
Smoked, salt-crusted branzino

Episode 4

Chef Duffy hates crispy bacon. The reasoning behind this hatred is simple: flavor.

If bacon is cooked too crisply—or more accurately, burnt—it won’t impart much, if any, flavor. You may get ash flavor but you really won’t get bacon.

When stunned team leader Chef Sunny Anderson questions Chef Duffy about his opinion of crispy bacon, he explains his position succinctly: “Because it’s useless.”

It’s fair to say he’d rather switch teams than allow someone to prepare crispy bacon for any of his dishes.

“I want you to know I like your fire,” responds Chef Anderson. “But crispy bacon is life, okay?”

Dishes

Signature Chicken Wings (Fire delivery: Cast aluminum kamado grill)

Butter poached fried and grilled wings with habanero, Aleppo, and ghost peppers

Elimination Challenge: “Hometown Heat” menu (Fire delivery: Smoker, cast aluminum kamado grill, cast iron skillet, Big Green Egg)

Manzano and Fresno peppers stuffed with spicy pork sausage
Irish soda bread stuffed with caramelized onion and bacon, topped with citrus-cream cheese glaze (prepared in collaboration with Chef Anderson)

Episode 5

To enhance the experience of a mac and cheese made with creamy béchamel sauce, try this tip from Chef Duffy. Instead of using only all-purpose flour, also use cassava flour.

Doing so will add some impressive stretchiness to the sauce, and the proof will be in the cheese pull. Also, cassava flour delivers a silky texture a traditional roux just can’t match.

Dishes

Elimination Challenge: “Brazilian BBQ Fusion Feast” menu (Smoker, charcoal grill, cast aluminum kamado grill, cast iron skillets)

Skillet mac and cheese made with cotija, smoked gouda, sharp Cheddar, and gruyère topped with farofa (prepared in a skillet on top of a grill)
Brazilian-spiced and smoked spatchcock citrus chicken

Episode 6

On this episode,the teams prepare whole suckling pig via live-fire cooking methods. Due to the ranking of the teams in episode five, Team Bobby chooses their method first, followed by Team Anne. Team Sunny doesn’t get to choose; they have to take whatever the other two teams don’t select.

Team Bobby selects the cinder block smoker, and Team Anne chooses the hand-crank rotisserie spit. Team Sunny has to cook via an incredibly rustic method: a bed of hot embers.

Chefs Duffy and Chuck Matto decide to wrap their suckling pig in banana leaves before then wrapping the entire animal in foil. As Chef Matto explains, banana leaf acts as an insulator. The pig is placed directly on the hot embers, additional stones are placed around it, more coals are added, and then the team adds a layer of burlap.

To ensure an even cook without any burning, Chef Duffy explains that they’ll check temperatures every 20 to 30 minutes, rotating the pig each time.

When cooking pig, Chef Duffy notes there are certain things to check to ensure it’s cooked fully. There’s temperature, of course, but he also shares this tip: note how easily the thermometer goes into the meat when checking temp.

Dishes

Advantage Challenge: Banana Leaf Challenge (Fire delivery: Santa Maria grill)

Southern-inspired, Caribbean spiced and seasoned catfish (prepared with banana-leaf wrap)

Elimination Challenge: “Campfire Whole Hog” menu (Fire delivery: Bed of hot embers, Santa Maria grill, cast aluminum kamado grill)

Campfire whole hog with California/Kansas City barbecue sauces (in collaboration with Chef Matto), with special attention paid to honoring the animal’s head
Four-pork chili
Potato salad

Episode 7

Chef Duffy swings for the fences on this episode and decides to grill octopus. However, it takes hours to cook octopus properly and ensure it’s tender enough to eat.

Of course, Chef Duffy has a plan, and it includes using three cooking methods in a five-step process. First, he throws it on a charcoal grill to impart flavors. Next, he boils the octopus. After that, the octopus goes back to the grill. Then, Chef Duff sous vides the octopus at 185 degrees Fahrenheit. Finally, the octopus goes back to the grill.

Or, to describe the process more simply, Chef Duffy goes grill, water, grill, sous-vide, grill.

Dishes

Elimination Challenge: (Fire delivery: Charcoal grill, Big Green Egg

Grilled octopus over a white bean and sweet corn purée
Grilled watermelon, feta, and pickled cucumber salad (cold-pickled cucumbers for acid and flavor)

Image: Chef Brian Duffy

Novo Fogo Organic Cachaça Drinkee passion fruit cachaça

August 22, 2023by David Klemt David Klemt No Comments

Drinkee: Novo Fogo x SOFI TUKKER

Introducing Drinkee, Novo Fogo x SOFI TUKKER

by David Klemt

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

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

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

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

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

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A post shared by SOFI TUKKER (@sofitukker)

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

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

Cheers!

NOVO FOGO ANNOUNCES A PASSION FRUIT CACHAÇA NAMED DRINKEE

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

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

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

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

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

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

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

About Novo Fogo

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

About SOFI TUKKER

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

Image: Novo Fogo Organic Cachaça

August 21, 2023by David Klemt David Klemt No Comments

Maker’s Mark Debuts Age-stated Bourbon

Maker’s Mark Debuts Age-stated Bourbon

by David Klemt

The team at Maker’s Mark, one of the most iconic and respected names in bourbon, is proud to introduce their oldest-ever expression.

Maker’s Mark Cellar Aged is making its introduction to the world in time to celebrate National Bourbon Heritage Month. As a quick reminder, we honor America’s native spirit in September.

This innovative expression is, in my opinion, an exercise in restraint. As decadent a whiskey as Cellar Aged may be for one’s senses, this bourbon shows that the team at Star Hill Farm is disciplined and deliberate.

While many other whiskey producers have been using age statements to pull focus from competitors, grab headlines, make splashes among collectors, and otherwise use aging to move cases, Maker’s Mark has stayed their course.

That is to say, Maker’s Mark takes their time when implementing a new process. If the team can’t figure out how to do something in a distinctly Maker’s way, they don’t do it.

Take, as an example, their limestone cellar, introduced in 2016. This maturation environment is Star Hill Farm’s approach to aging. The team doesn’t have an interest in simply stacking on years—age must adhere to Maker’s Mark flavor vision and leverage terroir.

Inaugural Annual Release

The 2023 release of Cellar Aged is a blend of 11- and 12-year-old Maker’s Mark. The percentage breakdown is 13 percent of the former and 87 percent of the latter.

The liquid that will eventually become Cellar Aged is first aged for six years in the Maker’s Mark warehouse before being moved to the maturation cellar.

For those wondering, this innovative expression will be an annual release. In fact, it appears Maker’s Mark plans to mark each National Bourbon Heritage Month going forward with Cellar Aged.

This year’s expression is bottled at cask strength—115.7 proof—and comes with a SRP of $150. Sources state that there are 30,000 bottles of the 2023 release, and more may be produced each year.

And for those curious about when they can wrap their gums around a dram, the wait shouldn’t be long. In response to a comment underneath an Instagram post, Maker’s Mark says the following:

“Thanks for asking! Cellar Aged will leave Star Hill Farm in the next few weeks and start making its way across the country!”

View this post on Instagram

A post shared by Maker’s Mark (@makersmark)

So, be on the lookout and let your Maker’s rep know you need this bottle on your back bar.

Tasting Notes

The KRG Hospitality team has yet to taste Maker’s Mark Cellar Aged. Therefore, the tasting notes below are from the Maker’s website.

Aroma: Dark stone fruit, caramelized sugar, toasted oak

Taste: Balanced with big oak, dark vanilla and fruit

Finish: Velvety texture, long and complex with caramelized barrel notes and baking spices

For more information, please review the official Maker’s Mark Cellar Aged press release below.

Introducing Maker’s Mark® Cellar Aged, an Inspired New Take on Older American Whiskey

Matured in a Limestone Whisky Cellar, Maker’s Mark Cellar Aged is Aged to Taste, Not Time

LORETTO, Ky., Aug. 16, 2023 /PRNewswire/ — Maker’s Mark^® is proud to debut Maker’s Mark^® Cellar Aged Bourbon, an annual, global limited-release expression that proves whisky aging is about more than just a number. Featuring a marriage of 11- and 12-year-old bourbon, Maker’s Mark Cellar Aged delivers the distillery’s highly anticipated oldest release, stemming from the question: What if age isn’t just about time, but instead about how you use that time to evolve, develop and mature?

Since its founding in 1953, Maker’s Mark has aged its whisky to taste – not time – to achieve the vision set by its founders: bourbon without the bite that’s always smooth, soft and creamy. Maker’s Mark Cellar Aged stays true to this philosophy, delivering a richer, deeper and more complex older bourbon, free from the harsher tannic effects commonly found in extra-aged American whiskies, as a result of our innovative maturation process that starts in traditional Kentucky warehouses and finishes in the distillery’s one-of-a-kind limestone whisky cellar.

“For more than 65 years, aging our whisky for a decade-plus wasn’t something we did,” said Rob Samuels, 8th generation whisky maker and grandson of the founders at Maker’s Mark. “It’s not that we didn’t believe in it; we simply hadn’t found a way to do it that didn’t compromise on our taste vision – until now. Cellar Aged embodies an older whisky that’s distinctly Maker’s Mark. One rooted in challenging convention, delivering new flavor experiences from the environment that surrounds us, and building on a taste vision that’s been generations in the making.”

To become Maker’s Mark Cellar Aged, barrels of the distillery’s classic distillate first spend approximately six years aging in traditional bourbon warehouses, where they endure the Kentucky climate and its temperature swings season after season until they reach full maturity and can be called “Maker’s Mark.” Barrels are then moved into the distillery’s proprietary whisky cellar for an additional five to six years of aging before being blended to taste and bottled. Built into the natural limestone shelf of the Kentucky hills, the cellar’s consistently cool environment slows down the tannic impact that occurs during maturation, while allowing the bourbon to develop a deeper, darker flavor with hidden depths, but no bitterness.

This innovative and taste-led approach in pursuit of an older Maker’s Mark expression continues the boundary-pushing mindset that has shaped the brand since the beginning. Founders Bill and Margie Samuels challenged category norms when they burned their 170-year-old family recipe, choosing to use red winter wheat instead of rye in their mashbill for a softer, smoother bourbon. This spirit of asking “what if?” was present in the introduction of Maker’s Mark 46, which is crafted using a proprietary wood-stave finishing technique, and in Maker’s Mark Private Selection, which became the industry’s first custom barrel program upon its launch in 2016.

Cellar Aged will be an annual, limited release available in specific markets around the world. The unique maturation approach of Cellar Aged will be consistent every year, but the specific blend of aged bourbon will vary based on which barrels are ready, by taste. The inaugural release of Cellar Aged is a marriage of 12-year-old and 11-year-old whisky – 87% and 13%, respectively – bottled at cask strength (115.7 proof). Cellar Aged will be available for a suggested retail price of USD $150.00 in the United States in September 2023; in London, Munich and select Global Travel Retail accounts in October 2023; and in Tokyo and Singapore in early 2024.

For more information about Maker’s Mark Cellar Aged, please visit www.MakersMark.com.

Image: Maker’s Mark

Bib & Tucker Double Char bourbon bottle and cocktail

August 16, 2023by David Klemt David Klemt No Comments

Double Char Bourbon Launches Nationwide

Bib & Tucker Double Char Bourbon Launches Nationwide

by David Klemt

A smoky bourbon that draws inspiration from the savory side of the culinary world is finally, mercifully available throughout the US.

We’ve been waiting patiently, having shared the news of this new release back in June. We’re excited to be able to update that story: Everyone can finally get their hands on this unique small-batch bourbon.

Double Char is an innovative Tennessee bourbon rested for six years in new white American oak barrels that weighs in at 88 proof. And whether people to choose to snap bottles up online or off-premise, this smoky sipper from Bib & Tucker Small Batch Bourbon is ready for action.

What this means for operators and bar teams, of course, is that the bourbon lovers and bourbon-curious among guests will expect to find Double Char on bar menus across the country.

This is great news for bar and restaurant operators who encourage collaboration between front- and back-of-house teams. Double Char has been described as “a smoky sweet BBQ in a bottle.” This culinary inspiration will allow bartenders and chefs to work together to wow guests with specialty cocktails that pair incredible well with all manner of rich, savory, smoky dishes.

I, for one, foresee mouthwatering LTO cocktails and specialty prix fixe experiences centered on Double Char on the horizon.

To learn more about Bib & Tucker Double Char, click here or review the press release below. And to learn more about Bib & Tucker, click here to listen to episode 59 of the Bar Hacks podcast.

Cheers!

Bib & Tucker Small Batch Bourbon Announces Double Char Innovation

New Savory, Smoky Bourbon Inspired by the Flavor of Food Smoked on the Open Flame

STAMFORD, Conn., May 31, 2023 /PRNewswire/—Bib & Tucker Small Batch Bourbon is proudly announcing the release of Bib & Tucker Double Char Bourbon.

Inspired by the turn of the century, when food was cooked on the open flame, this new bourbon is aged twice to create savory smoky notes and an exceptionally smooth finish. Bib & Tucker Double Char is first aged for six years in the rolling hills of Tennessee in new white American oak, followed by a minimum of five months in a second heavily charred and smoked new barrel. This unique fire-forged double char aging method creates the rich and deep flavor of Bib & Tucker Double Char.

“I can’t wait for consumers to try this delicious expression,” said Tom Steffanci, President of Deutsch Family Wine & Spirits. “Double Char spends just the right amount of time in the second heavily charred barrel, creating a savory, smoky character that adds a whole new dimension to the bourbon.”

As a Tennessee bourbon, Bib & Tucker follows the Lincoln County process unique to the state, meaning the bourbon is filtered through sugar maple charcoal before going into the barrel for aging.

For Double Char, to pay homage to the Lincoln County process, the second barrel is smoked with sugar maple before being filled with the brand’s 6-year aged bourbon. The perfect amount of time in the barrels, the char, and the sugar maple barrel smoking process delivers a bourbon with an inviting savory white smoke flavor not found in any other whiskey on the market.

Bib & Tucker Double Char Tasting Notes:

Nose: A touch of smoke with immediate notes of toasted oak and dulce de leche, background notes of cinnamon and clove
Palate: Vanilla and sugar maple surrounded with white smoke, hints of sweet corn and toasted cinnamon
Finish: Medium to long finish with oak, white smoke and vanilla
Color: Deep rich mahogany with copper undertones

The lineup of Bib & Tucker Small Batch Bourbon includes:

The Classic Six: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 92 proof/46% ABV
Double Char: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 88 proof/44% ABV
10-Year-Old Small Batch Bourbon Whiskey – SRP: $89.99; 92 proof/46% ABV

Bib & Tucker Double Char will be available nationally, in-store and online, beginning August 2023.

Image: Bib & Tucker

Barbecue chicken wings, chili peppers, and chili flakes

August 15, 2023by David Klemt David Klemt No Comments

Top-performing Menu Items in the US

Top-performing Menu Items in the US (So Far)

by David Klemt

Thanks to a recent mid-year report from F&B intelligence platform Datassential, we now know the top-performing menu items in the US.

For the low, low price of filling out a handful of fields, you can download a copy of Datassential’s “Foodbytes: 2023 Midyear Trend Report” for yourself.

There’s plenty of useful data packed into this short report. You may find some of the top food items a bit surprising.

But First…

Datassential does more than just list the top mid-year menu performers in their latest report. There are also a couple of interesting datapoints for operators to consider.

The first piece of information is an alarming statistic: 54 percent of consumers are of the belief that “tipping culture has gotten out of control.”

As we’ve reported earlier, it’s likely that a major driver of “tip fatigue” comes from retail. The expectation for consumers to tip at a restaurant, bar or nightclub is ingrained deeply in American culture.

However, consumers throughout America are being prompted to tip after just about every transaction they’re attempting to complete. In fact, it’s not just retail that has been encouraging (in some cases, guilting) people to tip. Some contractors are also adding tip lines when handing over tablets to clients so they can pay their invoices.

One result is that servers and bartenders are reporting lower tips; guests are so over tipping that they’re pushing back against the practice in venues where they’d traditionally have no problem doing so.

Of course, tip fatigue isn’t the only reason consumers are pushing back against tipping. Many people feel that operators should increase what they pay staff. Indeed, some people feel that operators are asking them to subsidize their employee pay. Whether they’d be happy to pay higher prices remains to be seen.

Fads Aren’t Bad?

Whenever we cover trends or discuss them with clients, we caution against chasing too many (or the “wrong” trends). And fads? It can be even riskier to hop on the bandwagon of something that may never even reach the trend stage of its lifecycle.

However, likely due to the ubiquity of TikTok, consumers expect restaurants to embrace fads. According to Datassential, 67 percent of consumers overall “want to see more fads at restaurants and retail.”

That number jumps to 74 percent when focusing on Millennials and Gen Z.

So, while we still caution operators about jumping on fads (or “micro trends”) and trends, that doesn’t mean be too cautious. If a fad or trend works with your brand and won’t cost much to feature, at least give it consideration.

Not sure you’re great at identifying fads that will work for your business? Ask your staff which fads and trends are hot at the moment.

Speaking of Hot…

Alright, let’s take a look at the F&B items Datassential identifies as popular at the midway point of 2023.

Again, I encourage you to download the report in its entirety. You can do just that by clicking here.

But for those who want instant gratification, check out these menu items:

Super Duper: Let’s kick things off with the hottest chain LTO, the Denny’s Super Slam. Per Datassential, restaurant chains have already featured in excess of 2,000 LTOs in 2023. The F&B intel agency tests them all, and the Super Slam is wearing the LTO crown at the moment.
Chef Chatbot: Datassential tapped ChatGPT to create a burger recipe and had Midjourney create an image for the resulting Caprese Avocado Burger. More than half of consumers surveyed—57 percent—want to try it at a restaurant.
Big Winner: Datassential asked consumers a simple question: Which would you rather eat for the rest of your life, a hamburger or a hot dog? A staggering 87 percent chose hamburgers, meaning just 13 percent of consumers would choose a hot dog over it’s burger buddy.
What a Pickle: Back in March we checked out Slice’s Slice of the Union report, and it predicted pickle pizzas would be a hot trend this year. Well, Datassential has crunched the numbers and says 40 percent of consumers are aware of this pizza style already. Looks like Slice may be proven right by the end of the year.
Speed Demon: Curious about the fastest-growing menu item on the US? Well, wonder no more: Datassential says it’s the barbecue chicken wing. Over the past year, they’ve grown 373 percent on menus across the States. Datassential posits the overall growth of chicken and the embracing of flavor trends like Carolina gold barbecue sauce are contributing factors.

There’s a lot to unpack here, so I’ll leave you to it. Just remember that when it comes to fads and trends, there’s a fine line between what’s hot, what’s not, and jumping on the wrong one. Good luck!

Image: Ahmed Bhutta on Pexels

Person with tattoos pouring coffee from French press

August 14, 2023by David Klemt David Klemt No Comments

Should You Offer Your Guests Brunch?

Should You Offer Your Guests Brunch?

by David Klemt

Is brunch on its way to becoming a lucrative daypart that can grow traffic, increase revenue, boost guest engagement, and promote loyalty?

If a report from Square is anything to go off, yes.

Owing in part to changes in consumer behavior from 2019 to now, brunch appears to be a solid traffic and revenue generator. The number of people working from home is impacting daypart spending, which makes sense. Traditional office workers will often pop into a QSR or cafe for coffee and breakfast on their way in to work. And when lunch rolls around, they tend to head out to restaurants nearby for their break.

Now, the data support the belief that more people are staying home on weekdays and unleashing pent-up demand for socializing and dining out on the weekends. And apparently that demand is rather voracious, because brunch appears to be on the rise.

In 2019, just over eight percent of all dining dollars were spent on Saturdays during traditional brunch hours. That has grown to just over ten percent this year.

In terms of engagement and bringing more brand awareness, the term itself is growing on social media platforms.

Along with revisiting hours of operation, it may be wise for operators to consider offering Saturday or Sunday brunch.

Bristory

Yes, that’s a brunch-style portmanteau of “brunch” and “history.” No, I’m not proud of myself but I’m leaving it in.

The portmanteau “brunch” is believed to have first been coined by a British writer named Guy Beringer in 1895. He included the word in an article he wrote for Hunter’s Weekly. Beringer was making the case for noontime meal that combined breakfast and lunch.

In arguing for what may be the world’s first hybrid meal, Beringer wrote that, “the arguments in favor of Brunch are incontestable. In the first place it renders early rising not only unnecessary but ridiculous. You get up when the world is warm, or at least, when it is not so cold. You are, therefore, able to prolong your Saturday nights…”

The word would appear a year later in a Pennsylvanian publication called the New Oxford. More than 30 years later, brunch was on its way to becoming “a thing” in the US.

Oh, and there are arguments that an American reporter, Frank Ward O’Malley, who should credit for the word “brunch.” Those who believe this is the case say O’Malley created the portmanteau some time between 1906 and 1919. As is the case with many classic cocktails, the origin of brunch is at least somewhat hazy.

By the 1970s, the stigma that once came with brunch—that drinking publicly during the day could harm one’s reputation—began to dissipate.

Brunch by the Numbers

According to Square, brunch is appealing for several reasons.

Let’s take a look at this infamous daypart by the numbers.

9.8 percent: Growth in the number of restaurants in the US offering breakfast and brunch in 2022 alone.
10 percent: Amount of overall spending in restaurants on Saturdays between the hours of 8:00 AM and 1:00 PM in 2023.
35 million: Number of #brunch Instagram posts, and the number is growing.
4.5 billion: Number of TikTok views of posts with #brunch.
71 percent: Number of Americans who wish restaurants in the US would serve breakfast items all day.

To me, the most striking statistic is that brunch spending now accounts for ten percent of all restaurant spending.

That spend is logical when we think about who tends to enjoy brunch: people with time and money to spend on a leisurely, all-day meal.

As professor Farha Ternikar, author of Brunch: A History, has said, “Brunch continues to grow anywhere there is disposable income or time.”

So, operators who are considering offering brunch for the time or investing more into brunch have some questions to answer: Who is my target audience? What’s the population density of my market? Who has disposable income and time? Should I offer brunch on Saturday, Sunday, or both days? Does brunch work for my concept? Which venues near me are already offering brunch?

Answer those questions and speak with your staff before jumping feet first into this potentially lucrative daypart.

Image: Helena Lopes on Pexels

Taco Bell Doritos Locos Taco and sauce packet

August 11, 2023by David Klemt David Klemt No Comments

Taco Bell Celebrates Taco Tuesday Win

Taco Bell Celebrates Taco Tuesday Win

by David Klemt

Taco Bell, fresh off their victory in petitioning for the cancellation of the “Taco Tuesday” mark, will open a $5 million taco tab on September 12.

There’s no arguing that over at least the past few years Taco Bell has become the master of LTOs and attention-grabbing, loyalty-strengthening, and headline-generating promotions.

This campaign further solidifies the brand’s status as king of the fast-food campaigns.

“Taco T**sday” to “Taco Tuesday”

It’s highly unlikely that consumers and operators alike are unaware of the company’s “Taco T**sday” ads. The campaign, while playful, put a spotlight on the fact that, until recently, “Taco Tuesday” was a registered trademark.

Rather than spend millions of dollars to fight Taco Bell, Taco John’s, who previously had the rights to the mark, opted to relinquish the rights to the mark. Taco Bell’s argument was that nobody should be permitted to mark a common phrase.

“We’ve always prided ourselves on being the home of Taco Tuesday, but paying millions of dollars to lawyers to defend our mark just doesn’t feel like the right thing to do,” said Jim Creel, Taco John’s CEO. “As we’ve said before, we’re lovers, not fighters, at Taco John’s. So in that spirit, we have decided to begin sharing Taco Tuesday with a pledge to contribute $100 per location in our system to restaurant employees with children who are battling a health crisis, death or natural disaster. And we’re challenging our litigious competitors and other taco-loving brands to join us in supporting the people who serve our favorite food to guests across the nation.”

In fact, Creel fired a shot across the bow at Taco Bell at other rivals. After announcing their pledge to CORE, the CEO challenged other brands that want to use “Taco Tuesday” to do the same. The result would be quite the donation, considering that Taco John’s operates 400 restaurants in 21 states and Taco Bell alone operates more than 7,200 in the US. Look overseas and that number jumps up by about 1,000 locations in 30 countries.

Taco John’s has reportedly made good on their pledge, donating $40,000 to CORE, Children of Restaurant Employees.

What’s in a Mark?

Fast-food chain Taco John’s trademarked the phrase back in 1989. However, back in 1984, a California-based restaurant, Tortilla Flats, registered the trademark. According to some sources, the mark lapsed and Taco John’s snapped it up. That said, Tortilla Flats has sued other California restaurants for using the phrase throughout the years.

Interestingly, Taco John’s only had rights to the mark in 49 states. The exception is New Jersey, where Gregory’s owns the trademark. In fact, anyone who visits their site (as of the publication of this article) will see the phrase “Home of the Original Taco Tuesday!” right at the top.

However, it may surprise some to learn that a celebrity who appeared in Taco Bell’s “Taco T**sday” ads attempted to trademark the phrase in 2019. That celebrity? None other than Lebron James.

Clearly, this seemingly simple two-word phrase is a valuable trademark. It’s also likely that plenty of restaurants across the US have been surreptitiously using the phrase to drive traffic to their venues on Tuesdays for years.

The fact that Lebron James showed interest in the trademark and Taco Bell likely spent millions of dollars in ad revenue to have Taco John’s mark canceled shows the value. Time will tell how many millions of dollars the phrase will be worth to Taco Bell and other restaurant brands across the US.

Taco Tab

Some will see Taco Bell’s campaign as a massive brand bullying a smaller rival. Others will agree that it’s unfair for anyone to own the rights to such a common phrase.

In terms of exposure, I think this battle will help Taco John’s experience further growth. Last year was a banner year for growth for the franchise, and the brand was seeing growth back in 2021 as well.

After doing some digging, I learned that seven Taco John’s locations are owned by corporate; the plan for 2023 is to go from 375 stores to 400; and another 20 to 25 locations are planned for 2024. Per the Taco John’s website, initial layout for a franchise is between $942,000 and $1.4 for a single unit. A single franchise location generates annual revenue of around $1.2 million, on average.

Regarding Taco Bell, the brand is celebrating their victory—framed as a victory for all restaurants—with another of their famous and effective LTOs. On August 15, August 22, August 29, and September 5, Taco Bell guests can score a free Doritos Locos Taco. But the big celebration comes on September 12.

For that upcoming Taco Tuesday, Taco Bell will open a $5 million tab with DoorDash across the United States, with the exception of New Jersey. Again, Gregory’s owns the rights to the “Taco Tuesday” mark in the Garden State.

On September 12, Taco Bell will cover a portion of orders placed through the third-party delivery app to participating restaurants that offer Mexican cuisine. This does help the fast-food titan make the case that they fought this battle not just for themselves but all foodservice brands that wish to use the phrase “Taco Tuesday” without fear of legal action.

For further information, read the official Taco Bell press release below.

TACO BELL WILL HELP PAY FOR YOUR TACO TUESDAY CELEBRATION — EVEN IF IT’S NOT AT TACO BELL

Irvine, Calif. (August 8, 2023) – To celebrate the liberation of the Taco Tuesday trademark registration in 49 states, and to support and spotlight restaurants who now have the right to freely use Taco Tuesday, Taco Bell has announced that on Tuesday, September 12, Taco Tuesday fans (nearly) everywhere* can celebrate Taco Tuesday (nearly) anywhere – and Taco Bell will help pay for it.

On Taco Tuesday, September 12, Taco Bell, in partnership with DoorDash, is opening a $5 million taco tab to cover a portion of taco fans’ orders from any participating vendor selling Mexican cuisine. Because now that Taco Tuesday is free* – your tacos should be, too.

Leading up to the September 12 celebration, all Taco Bell locations will be offering a free Doritos® Locos Taco every Tuesday, no purchase necessary, on 8/15, 8/22, 8/29 and 9/5**.

“Taco Tuesday belongs to all who make, sell, eat and celebrate tacos, and this Free-For-All will not only thank taco fans who supported the cause, but will also spotlight local restaurants and vendors who can now embrace Taco Tuesdays without fear of legal action,” said Taco Bell U.S. Chief Marketing Officer, Taylor Montgomery. “When tacos win, we all win. We all win when Taco John’s decides to release its trademark registration, we all win when taco vendors everywhere are free to join the movement, and we all win when taco fans can freely celebrate and support Taco Tuesdays at Taco Bell or anywhere else.”

The Road to Freeing Taco Tuesday

In May 2023, Taco Bell took a bold step on behalf of taco lovers nationwide by filing legal petitions to cancel the two Taco Tuesday trademark registrations. The aim was simple: to free the phrase for restaurants nationwide. The message was clear: Taco Tuesday belongs to everyone, from Taco Bell to Taco John’s to your favorite local taco spot.

In late July, Taco John’s courageously decided to abandon its Taco Tuesday trademark registration. Not only did Taco John’s act benefit thousands of businesses across 49 states by making the term Taco Tuesday more freely available, Taco John’s also made a meaningful donation to Children of Restaurant Employees (CORE) for $40,000, which the Taco Bell Foundation has matched.

Supporting The Taco Community

Taco Bell has also committed to donating $1 million in partnership with the Taco Bell Foundation to support young people who make, sell, eat and celebrate tacos. Donations made by Rounding Up at checkout on Tuesdays will be matched up to $1 million. These donations will continue to fund the Taco Bell Foundation’s Community Grants and the Live Más Scholarship for fans and team members.

*The Taco Tuesday trademark registration has been canceled in all states except New Jersey. Therefore, the DoorDash offer will be limited to the 49 states where Taco Tuesday has been freed.

**NO PURCHASE NECESSARY. Offer valid on Tuesdays 8/15, 8/22, 8/29, and 9/5 only during local store operating hours while supplies last. Limit one (1) regular Free Seasoned Beef Nacho Cheese Doritos®

Locos Tacos per person, per offer day, available at participating U.S. Taco Bell® locations only. Not available with delivery orders unless placed directly on the Taco Bell app (delivery fees, taxes and tip apply). App and web orders require inputting offer code and customer must add a DLT to their cart. Not valid with any other offer. No substitutions. No cash value. Void where prohibited. Terms: ta.co/terms.

About Taco Bell Corp.

For more information about Taco Bell, visit our website at www.TacoBell.com, our Newsroom at www.TacoBell.com/news or www.TacoBell.com/popular-links. You can also stay up to date on all things Taco Bell by following us on LinkedIn, TikTok, Twitter, Instagram, Facebook and subscribing to our YouTube channel.

Images: Taco Bell

Flight of beers offering different styles

August 9, 2023by David Klemt David Klemt No Comments

Cheers to the 2023 World Beer Cup Winners

Cheers to the 2023 World Beer Cup Winners

by David Klemt

Raise a glass or hoist a stein in celebration of the 2023 World Beer Cup winners, a collection of some of the most incredible brews on the planet.

Since 1996, the World Beer Cup has established itself as “the Olympics of Beer” and is hosted by the Brewers Association. This year, 272 judges from 26 countries ranked submissions from 2,376 brewers across 103 categories. A staggering 10,213 beers were entered in the 2023 World Beer Cup.

On average, 99 beers are submitted for each category. Of note, no category is guaranteed to have three medalists. In theory, the judges assessing a given category may award only a silver or bronze medal, determining that there is no outstanding entrant deserving of gold.

While the average per category is 99 entrants, some styles have hundreds. The first five categories below boasted the most entrants in 2023.

For our coverage of the 2022 World Beer Cup winners, click here.

American-style India Pale Ale

412 entrants

Gold: Head Hunter (Fat Head’s Brewery & Saloon; North Olmsted, Ohio, USA)
Silver: Applied Science (Sunriver Brewing Co.; Sunriver, Oregon, USA)
Bronze: Old West (Craft Coast Beer & Tacos; Oceanside, California, USA)

Juicy or Hazy India Pale Ale

374 entrants

Gold: Wherever You Go (Green Cheek Beer Co.; Costa Mesa, California, USA)
Silver: Nectaronus Prime (Moksa Brewing Co.; Rocklin, California, USA)
Bronze: Nelson Hazy IPA (Prison Pals Brewing Co.; Doral, Florida, USA)

German-style Pilsener

233 entrants

Gold: Pils (Von Ebert Brewing, Pearl District; Portland, Oregon, USA)
Silver: Dollar Pils Y’all (Holler Brewing Co.; Houston, Texas, USA)
Bronze: Bibo (Creature Comforts Brewing Co., Southern Mills; Athens, Georgia, USA)

International Light Lager

220 entrants

Gold: Anne Bonny (Le Corsaire – Microbrasserie Pirate; Lévis, Québec, Canada)
Silver: 3Speed (Amsterdam Brewing Co.; Toronto, Ontario, Canada)
Bronze: Ultra Secret Enigma (Liability Brewing Co.; Greenville, South Carolina, USA)

Wood- and Barrel-aged Strong Stout

202 entrants

Gold: Big Mistake (11 Below Brewing Co.; Houston, Texas, USA)
Silver: BA Sexual Chocolate (Foothills Brewing; Winston-Salem, North Carolina, USA)
Bronze: Vladislav (Diebolt Brewing Co., Denver, Colorado, USA)

I selected another dozen categories, which you’ll find below. These include American Wheat Beer, Non-alcohol Beer, and Pumpkin Beer.

For the full list of 2023 World Beer Cup winners, please click here. Cheers!

Session India Pale Ale

Gold: Wild Gravity (Bend Brewing Co.; Bend, Oregon, USA)
Silver: Trump Hands (Cannonball Creek Brewing Co.; Golden, Colorado, USA)
Bronze: Summatime (603 Brewery; Londonberry, New Hampshire, USA)

American Wheat Beer

Gold: Taildragger 5G (Saddle Mountain Brewing Co.; Goodyear, Arizona, USA)
Silver: Meister (Eppig Brewing; Vista, California, USA)
Bronze: Miner’s Gold (Lewis & Clark Brewing Co.; Helena, Montana, USA)

Belgian Fruit Beer

Gold: Central City Brewing Framboise (Central City Brewers and Distillers; Surrey, British Columbia, Canada)
Silver: Vieux Bois Lambic Inspired Ale w/ Cranberry & Raspberry (Bozeman Brewing Co.; Bozeman, Montana, USA)
Bronze: Turtle Kriek (Peticolas Brewing Co.; Dallas, Texas, USA)

Belgian-style Sour Ale

Gold: Vintage 2022 (New Glarus Brewing Co.; New Glarus, Wisconsin, USA)
Silver: Chance, Luck and Magic 2020 (Garage Project; Wellington, New Zealand)
Bronze: Borealis (Lamplighter Brewing Co.; Cambridge, Massachusetts, USA)

English-style Brown Ale

Gold: Shhhhhh…This Is Ryan’s Award Winning Brown Ale (Green Cheek Beer Co., Costa Mesa; Costa Mesa, California, USA)
Silver: Black Cats (Streetside Brewery; Cincinnati, Ohio, USA)
Bronze: Brown Ale (Grid City Beer Works; Salt Lake City, Utah, USA)

South German-style Hefeweizen

Gold: Altstadt Hefe (Altstadt Brewery; Fredericksburg, Texas, USA)
Silver: Flying W Hefeweizen (Little Dry Creek Brewery; Greenwood Village, Colorado, USA)
Bronze: Fujizakura Kogen Beer Weizen (Fujizakura Heights Beer; Minamitsuru-gun, Yamanashi Prefecture, Japan)

Classic Saison

Gold: Saaz Dryhopped Saison (33 Brewing Experiment; Vancouver, British Columbia, Canada)
Silver: Juilletistes (Bruery Terreux; Placentia, California, USA)
Bronze: Valor (Tooth and Nail Brewing Co.; Ottawa, Ontario, Canada)

Pumpkin Beer

Gold: Pumpkin Ale (Backpocket Brewing; Coralville, Iowa, USA)
Silver: Pumpkinator (Saint Arnold Brewing Co.; Houston, Texas, USA)
Bronze: Jack O’Lantern Ale (Bond’s Brewing Co.; Laramie, Wyoming, USA)

Chili Beer

Gold: Yellow Fever (Comrade Brewing Co.; Denver, Colorado, USA)
Silver: Kimchi Sour (Dokkaebier; Oakland, California, USA)
Bronze: Oaxaca Choca Mexican Chocolate Stout (New Realm Brewing Co., Charleston; Charleston, South Carolina, USA)

Smoke Beer

Gold: Unearthing the Orb (Resolute Brewing Co.; Centennial, Colorado, USA)
Silver: Smokehaus Bock (Devils Backbone Basecamp Brewpub & Meadows; Roseland, Virginia, USA)
Bronze: Colossal 2 (Port City Brewing Co.; Alexandria, Virginia, USA)

Gluten-free Wheat Beer

Gold: Ghostfish 8th Anniversary Beer (Ghostfish Brewing Co.; Seattle, Washington, USA)
Silver: Seven Spice Anniversary Saison (Holidaily Brewing Co.; Golden, Colorado, USA)
Bronze: Ripped Jeans and Wolf Shirts (ALT Brew; Madison, Wisconsin, USA)

Non-alcohol Beer

Gold: Superb-Owl (Uiltje Brewing Co.; Haarlem, North Holland, Netherlands)
Silver: Just the Haze (Boston Beer Co., Samuel Adams Brewing Co.; Boston, Massachusetts, USA)
Bronze: Galactic Extra Dark (Big Drop Brewing Co.; Wilmington, Delaware, USA)

Image: Daniel Lee on Unsplash

August 8, 2023by David Klemt David Klemt No Comments

Celebrate the Negroni, Support Slow Food

Celebrate the Negroni and Support Slow Food

by David Klemt

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

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

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

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

Negroni Week 2023

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

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

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

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

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

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

Slow Food

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

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

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

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

Get Ready

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

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

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

Image: Jonathan Borba on Unsplash

August 4, 2023by David Klemt David Klemt No Comments

iPourIt Releases Their 2023 Pour Report

iPourIt Releases Their 2023 Pour Report

by David Klemt

Interactive self-serve beer experience platform iPourIt‘s latest report, the 2023 Pour Report, is now available for download and review.

iPourIt is a pioneer in the self-serve beverage space. While it may seem counter-intuitive to some, many guests have shown time and again that they enjoy using self-serve walls. For these guests, a not in any way insignificant number, iPourIt installations enhance the guest experience, increase loyalty, and boost revenue.

And while many people associate iPourIt and self-serve programs with beer, these systems can also pour wine, cocktails on tap, spirits, non-alcohol beverages, and soft drinks.

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Another benefit from iPourIt? Transparency and sharing of data. The company doesn’t limit providing valuable guest behavior insight to their clients. Rather, they make the data they collect available to anyone. Simply head to their website, fill out a few fields, and gain important beverage insights.

Anyone curious can choose between a standard report and a “pro” version. Both are free to download and peruse. People can also read our article that dives into their fourth-annual report via this link.

Below you’ll find key takeaways from their 2023 report. I strongly urge operators to download and review either report.

The Who

We agree that demographics are a metric that people and businesses often misuse. Valuegraphics can be far more effective for businesses looking to build loyalty and boost revenue.

Still, demographics can provide beneficial insights.

First, let’s look at how men and women used iPourIt systems in 2022. Men poured 20,477,288 ounces last year, whereas women poured 10,848,435 ounces. The average per pour for men was 6.4 ounces in comparison to 5.3 ounces per pour from women. On average, men spent $14.72 per visit to an iPourIt-equipped location; women spent $12.24.

Next, the generational breakdown. IPA was the number-one style poured for Baby Boomers, Generation X, and Millennials. For legal-drinking-age Generation Z drinkers, IPA came in second; their top pour style was cider. Likewise, Lager claimed second place for Boomers, Gen X, and Millennials. Second was IPA for Gen Z, and Lager was third. Wheat beer was third place for Boomers, fourth for Gen X and Millennials, and fifth for Gen Z. Sour came in fifth for Gen X and Millennials fourth for Gen Z; for Boomers, the style didn’t rank among the top five. Stout clinched the fifth spot for Boomers.

Finally, in terms of traffic, men of every age group poured more ounces than their female counterparts.

The What

Below, the top 10 styles of beer poured by men:

Fruit beer
Pale Ale
Blonde
Pilsner
Stout
Sour
Wheat beer
Cider
Lager
IPA

In descending order, the top five (download the report for the top ten) products poured by men were Michelob Ultra, Bud Light, Golden Road Brewing Mango Cart, Coors Light, and Modelo Especial.

And now the top styles of beer or category of beverage poured by women:

Stout
Fruit beer
Blonde
White wine
Hard seltzer
Wheat beer
Sour
Lager
IPA
Cider

Also in descending order, the top products poured by women were Michelob Ultra, Mango Cart by Golden Road Brewing, Bud Light, Ace Pineapple Cider, and Coors Light.

The Where

The 2023 Pour Report by iPourIt breaks the US down into five regions: West, Southwest, Midwest, Southeast, and Northeast.

Because our American head office is in Las Vegas and our hotel consultant is in Pennsylvania, we’ll look at the West and Northeast.

The top-five pours for the West in 2022 were:

While the top-five pours in the Northeast were:

For the curious, Bud Light and Coors Light are categorized as American-style Light Lagers, 805 is a Blonde Ale, Mango Cart is a Wheat Ale, and Modelo Especial is a Mexican-style Pilsner. Blue Moon and Allagash White are both Belgian-style wheat beers (or Witbiers), Boom Sauce is a Double IPA, Juice Bomb is a Northeastern IPA, and Stella Artois is a Lager.

For further insights, please download this year’s iPourIt report here.

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July 27, 2023by David Klemt David Klemt No Comments

Cheers to the Spirited Awards Winners!

Cheers to the 2023 Spirited Awards Winners!

by David Klemt

A toast to the nominees and winners!

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

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

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

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

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

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

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

US Categories

Best US Bar Team presented by William Grant & Sons

Happy Accidents (Albuquerque, New Mexico)

Best US Cocktail Bar presented by Absolut Vodka

Century Grand (Phoenix, Arizona)

Best US Hotel Bar presented by Grey Goose

Hey Love at The Jupiter (Portland, Oregon)

Best US Restaurant Bar presented by Amaro Montenegro and Select Aperitivo

Café La Trova (Miami, Florida)

Best New US Cocktail Bar presented by Diageo Bar Academy

Martiny’s (New York, New York)

Timeless US Award

Tiki-Ti (Los Angeles, California)

International Categories

International Bartender of the Year presented by The Busker

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

Best International Bar Mentor presented by Tales of the Cocktail Foundation

Agostino Perrone*

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

Nicola Riske (The Macallan)

Best International Bar Team presented by Angostura Caribbean Rum

ALQUÍMICO (Cartagena, Colombia)

Best International Cocktail Bar presented by Patrón Tequila

SIPS (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

Jigger & Pony at the Amara Hotel (Singapore)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

Analogue Initiative (Singapore)*

Best New International Cocktail Bar presented by Diageo Bar Academy

Line Athens (Athens, Greece)

Timeless International Award

Long Bar at the Raffles Hotel (Singapore)

Global Categories

Tales Visionary Award

Tiffanie Barriere

Helen David Lifetime Achievement Award

Desmond Payne, MBE

World’s Best Bar

SIPS (Barcelona, Spain)

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

Martini & Rossi Floreale Non Alcoholic Aperitivo

World’s Best Cocktail Menu presented by Diageo Bar Academy

Double Chicken Please (New York, New York)

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

Raised by Wolves (San Diego, California)

Writing & Media Categories

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

Punch

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

The Speakeasy Podcast*

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

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

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

The Bartender’s Manifesto by Toby Maloney with Emma Janzen

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

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

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

Bar Hacks Guests

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

Vance Henderson (episode 20)

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

Lynn House (episode 52)

Kellie Thorn and Lola Thomas (episode 72)

Roberta Mariani (episode 84)

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

Image: Christian Fridell on Pexels

Redesigned and reformulated Novo Fogo ready-to-drink canned cocktails

July 25, 2023by David Klemt David Klemt No Comments

Novo Fogo Reformulates Brazilian RTDs

Novo Fogo Reformulates and Redesigns Brazilian RTDs

by David Klemt

Just before Tales of the Cocktail kicks off, Novo Fogo Organic Cachaça announces the reformulation of their award-winning ready-to-drink cocktail line.

As founder and CEO Dragos Axinte reveals on episode 97 of the Bar Hacks podcast, the RTD series now features key changes.

For example, the RTDs now come in 12-ounce slim cans rather than their original eight-ounce cans. As you can see, the design is also much more colorful and eye-catching.

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Of course, the changes aren’t simply cosmetic. Inside the can, each expression represents a new recipe. The last iteration of Novo Fogo RTDs was delicious and showcased their Silver Cachaça brilliantly. However, the new formulation offers even more robust flavor and drops the sweetness a bit.

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Most importantly, the new RTDs are truly a pioneering beverage. Novo Fogo’s new canned cocktails are the first RTDs made with Brazilian cachaça ever to achieve USDA Organic certification.

This means that Novo Fogo’s entire lineup, from core expressions to special releases, is USDA-certified 100-percent organic. That’s a huge win for the company, for operators who feature their products, and for operators’ guests.

Operators will be able to introduce these new 12-ounce, nine-percent ABV RTDs to their guests shortly. They’re perfect as a refreshing summer cocktail, served on ice in buckets with limes for garnish.

NOVO FOGO ANNOUNCES NEW BRAZILIAN ORGANIC COCKTAIL

RTD Line Sets Industry Standard as the First-Ever USDA-Certified Organic Canned Cocktail Made with Brazilian Cachaça

SEATTLE, WA—Novo Fogo Organic Cachaça today announces that they have completely redesigned and reformulated their popular line of award-winning Brazilian canned cocktails, offering consumers a fresh way to experience their carbonated twist on Brazil’s national cocktail, the Caipirinha. Novo Fogo Brazilian Organic Cocktails come in three tropical flavors and are USDA-certified organic.

The award-winning, sustainability-oriented cachaça producer makes handcrafted cachaça from estate-grown sugarcane in Brazil’s Atlantic Rainforest and is a pioneer in spirit-based ready-to-drink (RTD) beverages. For over six years, Novo Fogo’s canned cocktails have introduced North American drinkers to Brazilian cachaça in an approachable, convenient, and delicious format. The current product evolution represents a giant leap forward in organic ingredient certification, packaging design, and flavor.

Novo Fogo’s Brazilian Organic Cocktails highlight three traditional Brazilian flavors—Lime, Passion Fruit, and Mango—that complement the base spirit of Novo Fogo Silver Cachaça, beloved by bartenders across the globe. The 100% natural ingredients have been reformulated to create a cocktail that is now certified organic by the USDA, a first for any cachaça-based RTD and a big win for Mother Earth. This breakthrough now makes Novo Fogo’s entire product line USDA-certified organic.

The colorful design of the 12 oz sleek cans evokes Novo Fogo’s origins in the Brazilian rainforest and emerged in collaboration with multi-Grammy-nominated dance music duo, SOFI TUKKER, who became co-owners and global ambassadors of Novo Fogo in October 2022. SOFI TUKKER’s vibrant, inclusive, and global perspective on electronic music has attracted legions of adoring fans worldwide, and Novo Fogo’s Brazilian Organic Cocktails are poised to accompany SOFI TUKKER’s music as the perfect concert cocktail.

Novo Fogo Brazilian Organic Cocktails feature new recipes that are full-flavored and not too sweet, each at 9% ABV with 150 calories and 12 grams of carbohydrates per serving. The aluminum cans have grown to 12 oz in volume, with 1.8 proper cocktail servings per can. Although they are new in every way, these updated cocktails continue to combine freshness, deliciousness, and shelf stability by virtue of their organic-certified ingredients that harmonize as balanced, carbonated drinks. Drink ‘em how you like ‘em, as long as they’re cold: straight from the chilled can, over ice in a glass, and with or without an extra squeeze of lime.

Novo Fogo is an award-winning Brazilian cachaça producer that handcrafts their spirits at their zero-waste distillery at the edge of the Atlantic Forest in Brazil’s southern state of Paraná. The purest representation of USDA-certified 100% organic sugarcane, Novo Fogo’s Silver Cachaça is the result of single pot distillation in small batches to maximize the flavors of local terroir in the finished spirit. Silver Cachaça is the base spirit for all three Brazilian Organic Cocktails.

“We have always been committed to genuinely reflect Brazilian culture in our brand persona, while also observing and respecting North American consumer trends. These new organic cocktails are a natural evolution of our understanding of the world and incorporate the positive, colorful, and vivid inspiration that SOFI TUKKER brought to the brand. As with everything we do these days, our new Brazilian Organic Cocktails represent the intersection of integrity and joy,” says Novo Fogo’s founder and CEO, Dragos Axinte.

Novo Fogo Brazilian canned cocktails are sold to distributors nationwide by 375 Park Avenue Spirits and online with a suggested retail price of $3.75 per can and $14.99 for a four-pack. To learn more about Novo Fogo products, please visit www.novofogo.com.

About Novo Fogo

About 375 Park Avenue Spirits

375 Park Avenue Spirits specializes in the premium- to luxury-spirit categories and their portfolio includes numerous expressions from leading international producers. Founded as Luctor International, LLC in 1981, 375 Park Avenue Spirits joined the Sazerac Company in early 2015 to act as an independent, yet fully integrated sales and marketing affiliate. The company is known today for creating an environment of growth for supplier partners in the domestic market for renown brands like Van Gogh Vodka from Holland, Sobieski Vodka from Poland, Cutty Sark Blended Scotch, J.P. Wiser’s Canadian Whisky, Paul John Single Malt Whisky from India, Scapegrace Gin from New Zealand, Novo Fogo Cachaça and many others. For more information on 375 Park Avenue Spirits, please visit www.375park.com.

Images courtesy of Novo Fogo Organic Cachaça