Bar operations | KRG Hospitality

June 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: June 2024

5 Books to Read this Month: June 2024

by David Klemt

Our inspiring June book selections will give you a new perspective on goal-setting and teamwork, develop leadership skills, and improve your F&B program.

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

Let’s jump in!

Love & Whiskey: The Remarkable True Story of Jack Daniel, His Master Distiller Nearest Green, and the Improbable Rise of Uncle Nearest

I first had the opportunity to hear Fawn Weaver tell her story, the story of Uncle Nearest, and boldly proclaim the superiority of Tennessee whiskey to Kentucky bourbon six or seven years ago at Tales of the Cocktail. Her presentation, literally kneeling on a bar for nearly an hour so everyone in the room could see and hear her, blew me away. I’ve been a huge fan every since. If you ever get the chance to hear Weaver speak, don’t think about it, just do it. And make sure to pre-order this book today because this story is incredible.

From Amazon: “Embark on a captivating journey with Love & Whiskey. New York Times bestselling author Fawn Weaver unveils the hidden narrative behind one of America’s most iconic whiskey brands. This book is a vibrant exploration set in the present day, delving into the life and legacy of Nearest Green, the African American distilling genius who played a pivotal role in the creation of the whiskey that bears Jack Daniel’s name.”

Pre-order this book here!

A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood

I can’t imagine that Lynnette Marrero and Ivy Mix need introductions at this point in their careers. Both are icons of the industry, and both have dedicated themselves to not only the crafts of bartending and hospitality but also giving back. Not only will you find more than 100 cocktail recipes in A Quick Drink, a portion of the proceeds are going to breast cancer charities.

From Amazon: “Award-winning mixologists Ivy Mix and Lynnette Marrero co-founded Speed Rack, a global all-women bartending competition where competitors show off their talents making both classic and original drinks as quickly as their arms can shake and stir—all in the name of raising money for breast cancer charities… Shining a spotlight on the most influential women behind the bar today and their inventive drinks, this hot pink celebration of the incredible Speed Rack community is an unconventional, inspiring resource for home bartenders and professionals alike.”

Order your copy today!

Open Wide: A Cookbook for Friends

Benny Blanco wears a lot of hats—artist, actor, music producer, and now author—and now he’s adding an apron to the mix. This cookbook is irreverent and informative, and I learned about it from a mention on Matty Matheson’s Instagram. If Matheson digs it, that’s all the endorsement I need to pick up a copy.

From Amazon: “I’ve been told some of the finest stories over meals. I’ve laughed so hard I thought I was going to actually die. I’ve fallen in love—sometimes with the food, sometimes with the person across the table. I’ve cried in good ways, and I’ve cried in bad ways. I hope you’ve been lucky enough to have all these same memories and then some. But if you haven’t, I can make you a promise. If you follow these three simple steps, it will all become a reality: Open this book. Open your heart. And open wide, baby.”

Pick it up now.

How to Lead with Purpose: Lessons in Life and Work from the Gloves-off Mentor

Look, you’re going to make mistakes as a leader. We all do, and we’ll continue to make them as life goes on. However, we can avoid some mistakes by learning from others’ experiences. Similarly, we can mitigate the damage when we make those same mistakes by, again, learning from others. Moreover, great leaders can make the world a better place by making a positive impact on the people they lead.

From Amazon: “Liam Black has been supporting social entrepreneurs and purpose-driven leaders for decades, and he understands what it takes to do work that goes beyond the bottom line – and what it can take out of you, too.

“In this no-bullshit, woo-woo-free book, he reveals how to align purpose and leadership, how to deal with uncertainty, imposter syndrome, anxiety and loneliness along the way, how to exercise authority (even in the face of endemic sexism), and when it’s right to walk away.”

Place your order or download it here.

Start Less, Finish More: Building Strategic Agility with Objectives and Key Results

As an entrepreneur or member of a leadership team, you’re likely familiar with the abbreviation “KPI.” However, the abbreviation “OKR” may be new to you. Whereas the former means, “key performance indicators,” the latter stands for, “objectives and key results.” To provide a quick explanation, the OKR approach usually consists of stating a huge goal, then creating a strategy around the measurable metrics that will help an organization know if they’re on track to achieving said goal. There are some people who prefer KPI to OKR. I think both can be implemented by different members within the leadership team.

From Amazon: “Written with senior leaders in mind, Start Less Finish More is an accessible and to-the-point manual that will give you practical, step-by-step tools for implementing OKRs in your organization. OKR leadership begins with the development of a lean, engaging, adaptive strategy that is translated into short term—typically 90-120 day—stretch goals. Leading OKRs is a transparent, engaging process that aligns the whole organization to your strategy, building collaboration, commitment and accountability at all levels.”

Get yours today!

Image: Mikołaj on Unsplash

"Think about things differently" neon sign

June 3, 2024by krghospitality krghospitality No Comments

Program for Unique Holidays: June 2024

Program for Unique Holidays: June 2024

by David Klemt

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

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 May 2024 holidays list, click here.

June 6: National Gardening Exercise Day

Does your bar, restaurant, or hotel have an herb garden? If so, this is an excellent day to let your guests know about it, and highlight which drinks and dishes feature ingredients from said garden.

June 8: National Rosé Day

Your first instinct may be to feature your still and sparkling rosé wines on this day. However, there are also rosé spirits out there, like vodka and gin. Use this day to make your guests aware of your rosé program. Oh, and June 8 also happens to be World Gin Day, another reason to offer an LTO menu that features rosé gin.

However, you don’t have to stop the festivities on June 8. The next day is Day of La Rioja, and this Spanish province is world-renowned for its winemaking. In fact, there are more than 600 wineries in La Rioja, and some produce rosado or rosato, a.k.a. rosé.

June 10: National Herbs & Spices Day

If your kitchen makes its own spice blends, shout about them to the rooftop on June 10. And if you don’t yet make your own blends but would like to, here’s a tip from Chef Brian Duffy: make ten pounds of it, not just a quart, and store it in a clearly labeled flat tray. You’ll go through it faster than you anticipate if it’s a hit.

June 15: World Tapas Day

Really, who doesn’t love a small plate and sharing with friends? I know I’ve built a meal out of tapas on more than one occasion. Review your menu, get creative, and build your own brand-authentic and concept-specific tapas menu for June 15.

June 16: Turkey Lovers’ Day

This day lands close to the midway point leading to Thanksgiving. So, create a turkey-heavy LTO menu. Turkey tacos, turkey barbacoa burrito bowls, a full-on turkey dinner, turkey breasts…

June 16: World Sustainable Gastronomy Day

I tend to avoid doubling up on holidays but this one is important, so I’m breaking my own “rule.” Leading up to June 16, review your menu and operations to identify what you’re doing that’s producing sustainable dishes. Taking this a step farther, find out where you can improve to be more sustainable, and implement those initiatives by June 16.

June 21: National Take Back the Lunch Break Day

Do you offer pickup or delivery? And are you open for lunch? How fast are your kitchen times? These are all important operational elements to consider, particularly if you want to attract the lunch crowd. Should you feel that your lunch daypart operations are dialed in, lure in guests with intriguing lunch-time promotions.

June 22: National Onion Ring Day

Not only is this the perfect day to boast about your onion rings, it’s an excellent excuse to review their presentation and come up with something impactful and memorable. Consider an array of accompaniments, size and height, and playing with your batter.

June 27: International Pineapple Day

Ah, the pineapple, the international symbol of hospitality. If there was ever a day to go absolutely bonkers with a pineapple-forward F&B LTO menu, this is it!

June 29: National Waffle Iron Day

Who doesn’t love a waffle, particularly a build-your-own waffle? I think you know what to do on this holiday.

Image: Ivan Bertolazzi on Pexels

Interior of Saint Peter restaurant in Sydney, Australia

May 29, 2024by David Klemt David Klemt No Comments

’24 World’s 50 Best Restaurants: 51 to 100

2024 World’s 50 Best Restaurants: 51 to 100

by David Klemt

Saint Peter restaurant in Sydney, New South Wales, Australia, number 98 on the 2024 World’s 50 Best Restaurants list, numbers 51 through 100.

The World’s 50 Best Restaurants is excited to announce numbers 51 through 100 on this year’s list ahead of the awards ceremony in Las Vegas on June 5.

Those who are curious or in need of a refresher can click here for last year’s 51 through 100. Our coverage on numbers 1 through 50 from 2023 is here.

More than 1,000 independent voters—consisting of chefs, journalists, and foodies on the go—helped to form this year’s list. These same experts cast their votes to create the 2024 World’s 50 Best Restaurant ranking, numbers one through fifty.

But let’s get back to restaurants 51 through 100. Twelve of the extended list are new entries to the list. That means that a quarter of the back 50 restaurant are new to the World’s 50 Best Restaurants.

Along those lines, three are re-entries. These restaurants are Mil in Cusco, Peru; Willem Hiele in Oudenburg, West Flanders, Belgium; and Indian Accent in New Delhi, India.

Just three of the restaurants on the extended list are in the US, with one in Chicago and two in New York City. Unfortunately, none are located in Canada. Hopefully, at least one restaurant in the Great White North will find itself ranked somewhere among the top fifty.

Now, I don’t often defer to a press release to provide you with more information. However, everything you could want to know about not just this half of the list but also the awards ceremony on June 5 in Las Vegas is included in the official press release below. This includes how to watch the awards live as each restaurant and their position is revealed.

Congratulations to restaurants 51 through 100 for 2024! And cheers and good luck to numbers one through fifty!

THE WORLD’S 50 BEST RESTAURANTS ANNOUNCES THE 51-100 LIST FOR 2024

The extended list is unveiled ahead of The World’s 50 Best Restaurants 2024 awards ceremony in Las Vegas on 5 June

22 May 2024 – The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, today reveals the list of restaurants ranked from No.51 to No.100, ahead of this year’s awards ceremony, which takes place in Las Vegas on 5 June. The extended 51-100 list features restaurants across six continents and is compiled from the votes of 1,080 independent experts from the world of gastronomy, from food journalists and globally renowned chefs to travelling gastronomes. Each has contributed their votes to The World’s 50 Best Restaurants 2024, with the full list to be revealed two weeks from today, live on stage.

The 51-100 List in Numbers

The 51-100 list includes 12 new entries from 11 different cities, ranging from Berlin and Mumbai to Seoul and Sydney
The 51-100 list includes restaurants in 23 territories across six continents
13 entries are from Asia, 23 from Europe, six from North America, five from South America, one from the Middle East, one from Africa and one from Oceania
The highest new entry in the 51-100 list is Atelier Moessmer Norbert Niederkofler in Brunico, Italy, at No.52

Europe gains six new entries to the list this year, including Atelier Moessmer Norbert Niederkofler (No.52) in Brunico; Coda (No.62) in Berlin; Bozar (No.63) in Brussels; Le Doyenné (No.70) in Saint-Vrain; Restaurant Jan (No.84) in Munich and Mountain (No.94) in London.

France leads the way with four further restaurants, including: Flocons de Sel (No.76) in Megève; La Grenouillère (No.77) in La Madelaine-sous-Montreuil; Alléno Paris Au Pavillon Ledoyen (No.79) in Paris and Ceto (No.85) in Roquebrune-Cap-Martin also represented. Four further restaurants in the UK are represented on the extended list, with Brat (No.65), The Clove Club (No.80), Lyle’s (No.87) and Core by Clare Smyth (No.97) all claiming a spot.

Germany boasts a total of four entries in the ranking, with Ernst (No.75) in Berlin and Tantris (No.88) in Munich, also placing. Three restaurants from Spain are voted into the extended list: Enigma
(No.59) in Barcelona, Aponiente (No.72) in El Puerto de Santa María and Mugaritz (No.81) in San Sebastián. Italy is also represented by Le Calandre (No.51) in Rubano, while Belgium’s Willem Hiele, in Oudenburg, returns to the list at No.83. One restaurant from Denmark and Turkey each place in the ranking, in the form of Kadeau (No.54) in Copenhagen and Neolokal (No.91) in Istanbul, respectively.

Asia welcomes new entries from Masque in Mumbai (No.78), as well as Mosu (No.86) and Onjium (No.96), both in Seoul, alongside a return for New Delhi’s Indian Accent (No.89). Three Japanese
restaurants feature on the list: Narisawa, Tokyo (No.56), La Cime, Osaka (No.66) and Sazenka, Tokyo (No.93). Mainland China is represented by Fu He Hui, Shanghai at No.69, while Singapore has three placements, including Burnt Ends at No.68, Labyrinth at No.92 and Meta at No.95. Two Thai restaurants place in the ranking with Potong at No.57 and Nusara at No.74, both located in Bangkok.

The World’s 50 Best Restaurants continues to recognise North America’s flourishing gastronomy with new entries Smyth, in Chicago, at No.90 and Fauna, in Valle de Guadalupe, Mexico, at No.100. Two further restaurants from Mexico feature: Guadalajara’s Alcalde at No.67 and Mexico City’s Sud 777 at No.82. From the US, Le Bernadin in New York is at No.71 while Cosme, also in New York, is at No.99.

South America claims five entries on the extended list. Bogotá’s Leo – from The World’s Best Female Chef 2022, Leonor Espinosa – places at No.53. Mérito, Lima comes in at No.55, while Cusco’s Mil is at No.73. Lasai in Rio de Janeiro is at No.58 and Nuema, Quito – home to The World’s Best Pastry Chef 2023, Pía Salazar – is voted No.61.

Cape Town’s Fyn, winner of the Sustainable Restaurant Award 2023, places at No.60, while Dubai’s Orfali Bros Bistro is at No.64. Australia is represented in the extended ranking by Sydney’s Saint Peter, led by chef Josh Niland, which places at No.98.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “This year’s extended list is a true representation of global gastronomy. With restaurants located across six
continents, we’re thrilled to see so many new entries from exciting names that are making their mark on the dining world. Huge congratulations to all the restaurants and teams on this year’s
extended list; we look forward to celebrating their successes together at next month’s awards ceremony in Las Vegas.”

The Voting Process

The World’s 50 Best Restaurants 2024 list is voted for by 1,080 international restaurant industry experts and well-travelled gourmets who make up The World’s 50 Best Restaurants Academy. The
gender-balanced Academy comprises 27 separate regions around the world, each of which has 40 members including a chairperson. No sponsor from the event has any influence over the voting process.

Professional services consultancy Deloitte independently adjudicates The World’s 50 Best Restaurants list, including the ranking from 51-100. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected.

Results

The awards ceremony for The World’s 50 Best Restaurants 2024 is being held in Las Vegas on Wednesday 5 June and will also be streamed live on the 50 Best Facebook channel via the link here
and the YouTube channel via the link here. The announcement of the list and individual awards can be followed via the 50 Best social media channels, with the livestream beginning at 20:25 (Las Vegas time) and 04:25 UK time.

50 Best Social Media

Follow on Instagram: @TheWorlds50Best #Worlds50Best

Follow on X: @TheWorlds50Best

Like on Facebook: https://www.facebook.com/50BestRestaurants

Subscribe to the YouTube channel: 50 Best Restaurants TV

About The World’s 50 Best Restaurants

Since 2002, The World’s 50 Best Restaurants has reflected the diversity of the world’s culinary landscape. The annual list of the world’s most prestigious restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for and a pioneer of global gastronomic trends. The 50 Best family also includes Latin America’s 50 Best Restaurants, Asia’s 50 Best Restaurants, Middle East & North Africa’s 50 Best Restaurants, The World’s 50 Best Hotels, The World’s 50 Best Bars, Asia’s 50 Best Bars, North America’s 50 Best Bars, 50 Best Discovery and the #50BestTalks series, all of which are owned and run by William Reed. 50 Best aims to bring together communities across the hospitality sector to foster collaboration,
inclusivity, diversity and discovery and help drive positive change.

About the host city: The Las Vegas Convention and Visitors Authority (LVCVA)

The Las Vegas Convention and Visitors Authority (LVCVA) is charged with marketing Southern Nevada as a tourism and convention destination worldwide and with operating the 4.6 million square-foot Las Vegas Convention Center (LVCC). With nearly 155,000 hotel rooms and more than 15 million square feet of meeting and exhibit space in Las Vegas alone, the LVCVA’s mission centres on attracting leisure and business visitors to the area. The LVCVA also owns the Las Vegas Convention Center Loop designed and operated by The Boring Company, and also owns the Las Vegas Monorail, an elevated 3.9-mile system with seven stops throughout the resort corridor. For more information, go to www.lvcva.com, www.visitlasvegas.com or www.vegasmeansbusiness.com.

About the main sponsor: S.Pellegrino & Acqua Panna

S.Pellegrino and Acqua Panna are the main partners of The World’s 50 Best Restaurants. S.Pellegrino and Acqua Panna are the leading natural mineral waters in the fine dining world. Together they interpret Italian style worldwide as a synthesis of excellence, pleasure and well-being.

Our partners:

The Las Vegas Convention and Visitor Authority (LVCVA) – Official Host City
Wynn Las Vegas – Official Host Hotel Partner
S.Pellegrino & Acqua Panna – Main Partner & Official Water Partner; sponsor of The World’s Best Restaurant Award
Estrella Damm – Official Beer Partner; sponsor of the Estrella Damm Chefs’ Choice Award
Resy & American Express – Official Booking Platform and Credit Card Partner; sponsor of Resy One To Watch Award; presenting partner of 50 Best Signature Sessions
Gin Mare – Official Gin Partner; sponsor of Gin Mare Art of Hospitality Award
Woodford Reserve – Official American Whiskey Partner, sponsor of the Woodford Reserve Icon Award
Sosa – Official Ingredients Partner; sponsor of The World’s Best Pastry Chef Award
Beronia – Official Wine Partner; sponsor of the Beronia World’s Best Sommelier Award
Aspire Lifestyles – Official Concierge Partner
Lee Kum Kee – Official Sauce and Condiment Partner
Dassai Sake – Official Sake Partner
Kaviari – Official Caviar Partner
Hwayo – Official Soju Partner
illycaffè – Official Coffee Partner
Champagne Nicolas Feuillatte – Official Champagne Partner
Tequila Ocho – Official Tequila Partner
The Craft Irish Whiskey Co. – Official Whiskey of the World Partner
Cinco Jotas – Official Iberico Ham Partner
Ancho Reyes Chile Liqueur – Official Mexican Liqueur Partner
Three Cents – Official Mixers Partner
Highstreet World – Official Metaverse Partner, sponsor of the Highest Climber Award
Nude Glass – Official Glassware Partner
Jaén Selección – Official Olive Oil Partner
Resorts World Las Vegas – Official Welcome Dinner & Closing Party Partner
The Venetian Resort Las Vegas – Official Partner

Image: Saint Peter in Sydney, NSW, Australia

Street art-style, AI-generated image of a chef holding a color-coded recipe sheet

May 28, 2024by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Balance

Chef Duffy x NRA Show: Balance

by David Klemt

Those would be some pretty rad sleeves in real life.

I’m not done with the invaluable menu tips and tricks shared by Chef Brian Duffy during his 2024 National Restaurant Association Show live menu reads.

The KRG Hospitality team attends and speaks at multiple hospitality industry trade shows, conferences, and expos each year. When reviewing the education on offer, I always search for Chef Duffy’s name to see if he’s doing live menu reads.

And why have I developed this habit? Simple: The amount of insights one can take back to their business and implement immediately. Consider the impact one of Chef Duffy’s asides can have just on the guest experience.

As an example, when addressing the burger section of an anonymous operator’s menu, he casually mentioned that he always adds two slices of cheese to a cheeseburger to fill the top out more.

There’s also his tip for housemade, signature seasoning blends. Don’t make a quart, make ten pounds and store the blend in a flat tray, labeled clearly. Chef Duffy’s reads aren’t a breakdown of tips that only the operator who submitted the menu will find beneficial; everyone who pays attention will walk away with valuable advice.

At this year’s NRA Show, Chef Duffy had only enough time to get through three menu reads. However, he still packed his session with helpful advice. So, after reviewing all the notes I took, I decided I’d need to write two articles.

Let’s go!

Achieving Balance: Food Costs

In yesterday’s article, available here, I touched on one of Chef Duffy’s key points: achieving balance.

He made this point in response to a sports bar menu that had a couple pricing issues. One involved add-ons, with two slices of bacon costing $3.50 while a chicken breast was six dollars. And then there were the daily specials: two Chicago-style hotdogs cost more than a burger.

However, there’s more to balancing a menu—and the kitchen—than ensuring pricing makes sense to guests.

By now, we’ve all heard and read ad nauseam that costs are rising. In fact, we’ve all experienced these increases. Streamlining the menu, including production, can help mitigate this issue.

As Chef Duffy said during his menu reads, he’d rather execute 25 items perfectly than produce 50 items that suck. I can say that we wholeheartedly agree with this sentiment.

In part, we agree because we favor smaller menus. Offering fewer menu items made perfectly—consistently so—with cross-utilized ingredients as often as possible reduces food costs. There’s also that pesky paradox of choice inherent to a bloated menu.

But there’s another benefit: kitchen team satisfaction and retention. An overwhelmed kitchen team is an unhappy kitchen team, and an unhappy kitchen team will look for the exits. Losing a single team member costs an operator thousands of dollars, let alone an entire team.

Achieving Balance: Labor Costs

This is probably my favorite tip from this round of live menu reads: Chef Duffy color codes his recipes and menus in the development stage.

An operator can realize multiple benefits from this approach to menu programming. Among these is a visual representation of how many dishes are being prepped and produced by each station.

Color-coding the recipes and menu allows an operator, their leadership team, and kitchen team to avoid, as Chef Duffy put it, hammering a specific station. I’ll also opine that this technique can help identify any labor or skill gaps (or redundancies).

Chef Duffy’s method of menu development also helps operators balance their menus before they ever reach their guests’ hands. Case in point: One menu Chef Duffy reviewed in Chicago listed a single item underneath its own menu section. That’s not great balance.

I think every restaurant and bar operator can benefit from this tip, whether a visual, auditory, reading, or kinesthetic learner.

Achieving Balance: All Hands

A restaurant or bar doesn’t achieve success due to the efforts of a single person. So, why do so many concepts maintain silos?

When Chef Duffy prices a menu, he doesn’t do so alone. Rather, he involves the owner (or owners) of the business, the kitchen manager, and the head chef.

The word “culture” is thrown around a lot these days, nearly to the point that the word has lost its meaning. An operator who truly wants to build a positive work and brand culture needs buy-in from their team. A great way to not achieve that is to avoid transparency.

So, share numbers with the appropriate parties. A head chef needs to know the kitchen’s numbers if they ever hope to achieve the title “executive chef.” The leader who oversees the kitchen team can’t do their job effectively if they don’t know what the kitchen costs the business and what revenue it generates.

And a team that doesn’t feel trusted or appreciated—and that there’s no opportunity to develop as a hospitality professional to grow in this industry—is one that won’t hesitate to leave for better employment.

To that end, Chef Duffy strongly recommends that operators spend an hour per week with each kitchen team member. After all, as Chef Duffy pointed out, if an operator’s vision isn’t being executed, they have only themselves to blame.

An operator can’t expect to achieve consistency without working to achieve balance. Without consistency, a sustainable, scalable business is unachievable.

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

Graffiti of crossed chef's knives underneath a baseball cap that reads, "D.E.G."

May 27, 2024by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Live Menu Read

Chef Duffy x NRA Show: Live Menu Read

by David Klemt

Chef Brian Duffy crushed it in Chicago at the 2024 National Restaurant Association Show.

We’re sharing tips from Chef Brian Duffy‘s live menu reads at this year’s National Restaurant Association Show in Chicago.

These informative sessions are always standouts at industry trade shows and conferences. Both the operator who submits their menu anonymously and the audience gain valuable insight into menu programming and development.

In ten minutes or less, the Chef Duffy shares wisdom that’ll boost guest engagement; streamline and energize the kitchen; and help save on labor and food costs. And he won’t even Bar Rescue anyone who submits a menu. That is to say, no, he doesn’t yell at anyone while giving them tips for fixing their menu.

As Chef Duffy pointed out during his latest live menu reads, an operator’s menu has the potential to create generational wealth. However, it must be programmed properly for it to reach that potential.

So, ask yourself a question right now about your menu: Would you be proud for your menu, in its current state, to be plastered across a billboard? If not, I have another question for you: Why aren’t you taking the time to rectify that situation?

Your menu is your concept’s billboard. Treat it as such.

Oh, and one note for the NRA Show before we dive in: These sessions deserve at least two hours. One hour just isn’t enough given how impactful Chef Duffy’s live menu reads are for operators.

Menu Programming 101

There’s a logical reason why Chef Duffy is never short on menus to review. In fact, he addressed the situation directly at the 2024 NRA Show.

“Everybody has the same shit on their menu,” he stated frankly.

One explanation for why menus seem so similar makes a lot of sense.

“We’ve been told what to put on our menu buy our purveyors,” said Chef Duffy during his live menu read.

For the most part, operators are given the same product catalogs. These are circulated nationally, not regionally. So, everyone is ordering the same items. Clearly, Chef Duffy is fed up with this situation.

“We’re not here to do the same things that everyone else is,” declared Chef Duffy. “I don’t want to see that anymore.”

Menu #1: Sports Bar

This first menu featured a vibrant design that instilled a sense of patriotism. Chef Duffy theorized that he’d feel good spending time in this space, based on the menu’s appearance.

However, he wasn’t a fan of the layout of the menu. Taking up valuable real estate was a large catering ad, placed directly in the center.

In the top left were salads. “‘Add chicken to any salad,'” read Chef Duffy. “No shit. Why are we stopping at chicken? We can add anything to a salad.”

Based on his knowledge of food costs and the menu’s pricing, Chef Duffy deduced that the operator’s food costs were too high. In fact, he estimated that food costs were more than 31 percent. The burgers, he surmised, were running a 35-percent cost.

By the way, Chef Duffy always puts two slices of cheese on his burgers to fill the top out more. This delivers a more visually appealing experience, and a better bite.

On the topic of pricing, operators must maintain balance. For example, this first menu priced the addition of two slices of bacon at $3.50, but a chicken breast was six dollars. Two Chicago hotdogs cost more than a burger.

Menu #2: Breakfast Spot

Unfortunately, the operator committed one of Chef Duffy’s deadliest menu sins. There was a photo of the restaurant’s steak and eggs.

Worse, the image showed a rather large steak paired with a commodity egg. If this dish doesn’t leave the kitchen looking exactly like the picture, guests are going to be underwhelmed and unimpressed. Further, why are operators still trying to save money by buying commodity eggs?

However, there was a second deadly menu sin committed by the operator. Given the overall perception this menu delivered, the claim that at least one dish featured “wild-caught crab” didn’t ring true to Chef Duffy.

I’m confident in saying that I think lying on a menu may provoke Chef Duffy’s wrath more than a photo.

“If you lie to me on your menu, I will tear you apart,” he stated quite strongly.

That said, he did like the menu’s design (minus the photos). Even better, he recognized that there were several inventive spins on breakfast classics. Remember, “We’re not here to do the same things that everyone else is.”

Menu #3: Sports Bar

To be honest, I was expecting this type of menu. In fact, I thought it would be the first menu design encountered during this session.

Essentially, it was a collection of what everyone else has on their menus.

As an example, there were wings on the menu, and the sauces were anything but creative. Chef Duffy didn’t address it but they were also listed without commas, so they appeared to be one long, run-on sentence of a sauce.

The most glaring issues, however, were the pasta and the dessert. Both sections contained just a single item. That’s right—there was an entire section dedicated to one pasta dish. Moreover, it’s not like there were a number of modifiers one could select to personalize their pasta.

This was the item description underneath the dessert section (designated as “Closers”): “Dessert of the week – $8 Please ask your server for details.” There’s a significant issue with that description and placement, as identified by Chef Duffy.

If a menu includes desserts, the guest is likely going to forget about them after they’ve ordered their starter and entree. It’s far more effective to have a dessert tray or cart and train your servers to suggest dessert when they touch the table toward the end of the meal.

Takeaways

Chef Duffy throws in more tips during a single menu read than most people would expect.

Below are some of the takeaways that make his live menu reads so insightful:

Only list name brands if they come from a local farm. This approach shows that an operator cares about supporting local producers and is part of the community.
Use the best ingredients for the specific concept.
If a restaurant features housemade buns for burgers and/or bread for sandwiches, they should offer a version as an appetizer. Really make this idea shine by also offering housemade specialty butters.
Operators that have chips on their menus should use the crumbles and “dust” to make breading for other items. After all, the chips have been paid for already—use all of them.
It’s better and more impactful to have 25 items on a menu that are executed perfectly than 50 items that are executed poorly.
Chef Duffy doesn’t agree with omitting prices from menus. “Why? Are we negotiating? Are we negotiating before I place my order?”

Connect with Chef Duffy on Instagram, and learn more about him on the Duffified Experience Group website.

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

May 24, 2024by David Klemt David Klemt No Comments

Want to Leverage Nostalgia? Spin It

Want to Leverage Nostalgia? Put Your Spin on It

by David Klemt

A recent report from Campbell’s Foodservice—along with supporting data from external sources—supports what many operators assume about food trends.

Our dive into Campbell’s Culinary TrendPulse 2024 report is here for those who want to take a look. Anyone who wants to download a copy of the report for themselves can click here.

However, I’m referencing a fresh, quick-hit report from Campbell’s. While it only takes a handful of minutes to read, it’s chock-full of useful insights.

In particular, this latest menu trend analysis looks into succeeding with nostalgia. Citing a study from Symrise in their post, 70 to 76 percent of guests ages 22 to 65 cherish nostalgic items.

Put simply, that translates to a truth most operators know: guests of all ages like comfort foods. This really doesn’t need much explanation. Comfort foods are—insert shocked Pikachu face here—comforting. And I think we’re all seeking comfort these days.

So, yes, operators should—in an authentic manner—speak to and fill this guest desire. Authentically in this context means putting comfort foods on the menu that make sense. Doing this successfully requires menu programming that fits with the brand and within the venue’s theme. It also necessitates really knowing your guests and what they expect.

For example, will a particular restaurant’s guests find mac and cheese comforting? Will they stop scanning the menu when they come across pozole? What about cacio e pepe or beef braciole? How receptive will they be to sukiyaki?

A sharp operator should know their guests’ tastes better than just about anyone. Therefore, they should know what foods they’ll find comforting.

However, there’s another way to succeed with nostalgia and enhance the guest experience.

“New” Nostalgia

There are a couple of ways to interpret the term “new nostalgia.”

One way is to tap into what foods, generally speaking since they’re not monoliths, different generations view as comfort foods. This can be something as simple as a certain candy or beverage from their childhood.

Another way is for an operator and their kitchen team to take a nostalgic dish and put their own spin on it. Using candy as an example again, a scratch-made interpretation of a treat to create a dessert may work.

Consider, as a real-world model for this approach, the Chocotini that Oceans Resort Casino featured toward the end of August in 2022. This was a direct response to the news that Klondike had retired the Choco Taco, a nostalgic treat for millions of people spanning multiple generations.

Of course, operators can also cross-utilize items to craft new menu items that tap into the craving for nostalgic comfort foods. These dishes can be permanent additions, seasonal menu updates, or LTOs.

Take a look at the image atop this article. Mac and cheese is a classic comfort dish. Now, feature it as a topping for a signature burger. That’s a prime example of new nostalgia.

Going farther, kitchen teams can combine nostalgia with another trend to get even more creative: global flavors. Are there tacos on the menu? Maybe bulgogi tacos featuring beef short rib, Korean slaw, and soy-lime dressing would resonate with guests.

I’m not saying anyone should menu these specific items. Rather, my aim here is to get operators and their kitchen and bar teams to put their heads together and create undeniable, irresistible takes on classics.

The key, again, is an understanding of the market, community, and guests. From there, it’s about getting creative and crafting dishes that guests can’t get anywhere else.

Image: Alex Haney on Unsplash

Via Carota Craft Cocktail sparkling ready-to-pour cocktail lineup

May 21, 2024by David Klemt David Klemt No Comments

The Sbagliato Enters the RTD Space

The Negroni Sbagliato Enters the RTD Space

by David Klemt

Ideal for high-volume bars that serve guests with discerning tastes in ready-to-drink cocktails, Via Carota Craft Cocktails is launching a new line.

You may be familiar with Via Carota’s elegant bottle design and classic ready-to-pour drinks. However, if you’re new to this brand, they have a spectacular line of classic, premium RTDs (or RTPs, if you prefer):

Old Fashioned
Signature Manhattan
Signature Martini
Espresso Martini
Classic Negroni
White Negroni

Further, if the name seems familiar to you, there’s good reason. This line of cocktails is inspired by the West Village restaurant of the same name.

Featuring a new but no-less-elegant bottle design, Via Carota is introducing a sparkling range to their portfolio. Within this range are a Spritz, French 75, and Paloma. However, it’s the other two expressions in the line that have caught my eye.

You may recall that toward the end of 2022, a variant of a classic cocktail grabbed headlines at a furious pace. It seemed as though the Negroni Sbagliato was inescapable.

Well, that drink may not be spilling ink quite as much, but guests are still ordering it. So, Via Carota is serving up not just one but two Sbagliato variants. Alongside the aforementioned Spritz, French 75, and Paloma are the Negroni Sbagliato and White Negroni Sbagliato.

To learn more, review the official press release below. Salute!

Via Carota Craft Cocktails Announces New Sparkling Range

Ready-to-serve classics with fizz include Negroni Sbagliato, White Negroni Sbagliato, Spritz, Paloma and French 75

(May 14, 2024 – New York, NY) – Via Carota Craft Cocktails, the craft cocktail brand inspired by the eponymous West Village establishment, announces today a new range of single-serve, ready-to-pour sparkling cocktails.

Designed to be perfectly balanced and made for wherever life finds you, the new Sparkling Range features five refreshing, classic cocktails with lively fizz. The bubbly, bar-quality offerings are housed in stunning bespoke bottles and crafted to be enjoyed straight or served over ice – ideal for warm weather occasions, always with friends. The range includes:

Negroni Sbagliato: A bubbly riff on the classic Negroni, combining citrus and orange peel with herbaceous wine notes, for a long and fresh, effervescent finish.
White Negroni Sbagliato: A charming twist on the modern classic, this refreshing cocktail substitutes a white aperitivo in place of the traditional red, harmoniously marrying bitter and sweet for a complex cocktail.
Spritz: Vibrant in color, this bright, bittersweet, and zesty cocktail is approachable and full-flavored with complex herbal notes.
Paloma: Citrus notes and bespoke Blanco tequila combine sweet, sour and a touch of bitter for a bold cocktail with a crisp and bright finish.
French 75: A bright and complex classic with delectable notes of citrus and elderflower for a crisp and vibrant finish.

“We couldn’t be happier to share these sparkling expressions with consumers, just in time for summer,” said Chief Executive Officer, Bart Silvestro. “Via Carota Craft Cocktails was designed to elevate the at-home cocktail experience, and after the tremendous growth seen with the core range over the last year, this carefully crafted lineup pays homage to classic sparkling cocktails, with the bar-quality liquid that has become synonymous with our unique chef-to-shelf brand.”

The Via Carota Craft Cocktails Sparkling Range can be purchased as a 10-pack on DrinkViaCarota.com for $69, or as a 4-pack at select retailers for $24.99. Each 200ml bottle contains one sparkling cocktail at 11% ABV. The new Via Carota Craft Cocktails Sparkling Range joins the existing line of still, ready-to-serve cocktails launched in 2023, which includes Classic Negroni, White Negroni, Old Fashioned, Signature Manhattan, Espresso Martini and Signature Martini. For affiliate, visit ShareASale for 20% when joining in-network and/or via Skimlinks.

ABOUT VIA CAROTA CRAFT COCKTAILS

Elevated, classic recipes meet bar cart-worthy packaging to offer a cocktail experience like no other. Via Carota Craft Cocktails (VCCC) was created to bottle the warmth and relaxed elegance of the beloved West Village restaurant, allowing you to enjoy a perfectly balanced craft cocktail, wherever life finds you. VCCC’s core range of craft cocktails currently includes the following: Classic Negroni, White Negroni, Old Fashioned, Signature Manhattan, Espresso Martini and Signature Martini. The Sparkling line includes the following: Negroni Sbagliato, White Negroni Sbagliato, Spritz, Paloma and French 75, with additional cocktails and formats to come.

Image: Via Carota Craft Cocktails

Black-and-white photograph of shelves loaded with broken desktop computers and monitors

May 20, 2024by David Klemt David Klemt No Comments

Why We Offer Tech-stack Planning

Why KRG Hospitality Offers Tech-stack Planning

by David Klemt

If your hardware looks like this, it may be time to update your tech stack.

Navigating the seemingly endless restaurant, bar, and hotel technology options available to operators can feel like an overwhelmingly complex task.

This can be particularly true for brand-new operators and those with a decade or more of experience under their belts. For the former, where does one with little to no experience even begin putting together their technology stack?

And for the latter, what tech upgrades are worth implementing, and which platforms are crucial; which are nice to have; and which are unnecessary for a particular concept?

Sitting down and sifting through the platforms within just a few categories can be a significant investment of time. Learning to use each solution and training relevant team members on them also requires considerable time and effort. That’s to say nothing of the initial and monthly outlay of precious monetary resources after making selections.

Of course, there’s also the nagging feeling that maybe the platforms chosen aren’t the “right” fit, or the best in class.

Most operators, regardless of the length of time they’ve been in hospitality, are aware of a handful of tech selections they need to make. They know they need a point-of-sale system, a customer relationship management option, an online ordering platform, a reservation system.

But what about inventory, gratuity management, marketing campaign management, guest feedback, scheduling, catering, website chatbots, AI-enhanced loyalty programs, and even kitchen displays?

According to Brizo Foodmetrics, operators need to consider a dozen tech categories. At KRG Hospitality, we say there are at least that many.

Difficult Choices

Per a new report from Nation’s Restaurant News, people are excited but cautious about the tech available to the hospitality industry. Anyone interested in reviewing the 2024 Restaurant Technology Outlook report can click here to gain access.

Among the report’s insights are the identification of a number of challenges operators face when it comes to tech decisions. The most-significant barrier is still pricing, with 37 percent of NRN survey respondents saying hardware comes with high costs. Further, 30 percent think there’s not enough transparency surrounding additional fees.

There’s also an interesting perception as regards features. While 33 percent of respondents feel the systems they’ve selected are light on functionality, 18 percent say their systems have functions that they don’t even use.

Thirty-two percent of survey respondents identify a lack of knowledge of systems as a barrier to adopting new tech solutions. In some good news, just ten percent of respondents say systems are too difficult to use. Still, ten percent of our industry is a significant number.

Combined, 87 percent of those surveyed will either possibly (24%), probably (33%), or definitely (30%) invest in tech in 2024. That’s an impressive number.

However, 39 percent of respondents were “definitely” going to invest in tech in 2023. That’s a drop of nine percent.

Here to Help

When we at KRG develop a tech stack for a client, it’s with their specific project and needs in mind.

And while we do have preferred partners, we present multiple options. Moreover, each option comes with a synopsis of features and a justification for its inclusion.

If a preferred partner isn’t the best option or the client wants to choose something else, we support that decision. Tech is challenging enough already without being steered toward specific platforms for no other reason than, “We like this one.” These decisions aren’t about us, they’re about what’s best for our clients.

At the end of each tech-stack plan are estimated costs for each option. We include the onboarding fees, monthly fees, and the annual cost. Again, these are close estimates as modules, additional features and hardware like handhelds, and subscriptions can increase or reduce the overall cost.

The hospitality industry tech landscape is transforming from a barren desert to a thriving wetland. KRG Hospitality is here to help you navigate this complex terrain.

Image: z yu on Unsplash

May 16, 2024by David Klemt David Klemt No Comments

A New Empress Lays Claim to the Gin Throne

A New Empress Lays Claim to the Gin Throne

by David Klemt

The award-winning Empress 1908 Indigo Gin and Elderflower Rose Gin are welcoming a new addition to the Empress 1908 Gin portfolio, just in time for summer.

Empress 1908 Cucumber Lemon Gin is here to take a shot at the gin crown.

Inspired by afternoon tea, Cucumber Lemon pulls the flavor threads tighter, tying the portfolio together. Indigo, the first expression in the Empress 1908 lineup, is a balance between citrus and warm, earthy, herbal tones. This gin also made a splash due to its use of butterfly pea flower, not only imbuing the liquid with an enticing hue but shifting colors when interacting with different mixers.

Released last year, Elderflower Rose plays citrus against rich floral notes. On the palate, this expression also delivers subtle sweetness and spice.

That brings us to Cucumber Lemon. Whereas Indigo can be characterized as herbal and Elderflower Rose is floral, the newest expression is bright and energetic. Citrus is the star here, but cucumber, jasmine, and understated spice ensure the drinking experience is a balanced one.

Below, six cocktail recipes that showcase Empress 1908 Cucumber Lemon’s unique flavor profile. Scroll even further to learn more from the press release announcing this new expression’s release.

Cheers!

Cucumber & Tonic

2 oz. Empress 1908 Cucumber Lemon Gin
3 oz. Premium tonic water
Thyme sprigs to garnish
Lemon wheels to garnish
Cucumber slices to garnish

Fill a copa glass with ice, add Empress 1908 Cucumber Lemon Gin and premium tonic water. Garnish with cucumber and lemon slices and thyme sprigs.

Jasmine Sour

2 oz. Empress 1908 Cucumber Lemon Gin
¾ oz. Fresh lemon juice
¾ oz. Jasmine syrup
Egg white
Dried jasmine blossoms to garnish

Add all ingredients to a shaker tin and dry shake (without ice). Add ice to tin and shake again to chill. Double strain into cocktail glass and garnish with dried jasmine blossoms.

Gherkin Martini

2 oz. Empress 1908 Cucumber Lemon Gin
0.5 oz. Dry vermouth
0.5 oz. Gherkin brine
Lemon twist to garnish
Gherkin to garnish

Stir all ingredients with ice and strain into a chilled cocktail glass. Express lemon oils over the cocktail and garnish with a twist and gherkin.

Lemon Spritz

1 oz. Empress 1908 Cucumber Lemon Gin
1 oz. Limoncello
0.5 oz. Lemon juice
Dry sparkling wine to top
Soda water to top
Lemon slice to garnish

In a copa glass filled with ice, add gin, limoncello, and lemon juice, and top with sparkling wine and a splash of soda water. Give a quick stir to combine and garnish with lemon slice.

Little Saigon

1.5 oz. Empress 1908 Cucumber Lemon Gin
¾ oz. Lemongrass ginger syrup
¾ oz. Fresh lime juice
2-3 Mint and basil leaves, each
3-4 Bird’s eye chili slices (optional)
Lime yuzu soda to top
Cilantro sprig to garnish
Bird’s eye chili to garnish

Gently muddle basil and mint with syrup and lime juice in shaker tin. Add gin and chili slices, and shake over ice. Strain into Collins glass filled with ice, top with soda, and garnish.

Cantaloupe Smash

2 oz. Empress 1908 Cucumber Lemon Gin
¾ oz. Fresh lemon juice
¾ oz. Simple syrup
4 Mint leaves
3 Cantaloupe cubes
Mint sprig to garnish
Cantaloupe balls to garnish

In a shaker tin, muddle cantaloupe cubes with the liquid ingredients. Add mint leaves and lightly press to express oils. Shake over ice and strain over crushed ice. Garnish with mint sprig and cantaloupe balls.

EMPRESS 1908 GIN RELEASES CUCUMBER LEMON GIN

MAY7, 2024 (VICTORIA, B.C.)–Empress 1908 Gin, the fastest growing and #1 ranked ultra-premium gin in the U.S., today announces the U.S. launch of Empress 1908 Cucumber Lemon Gin. This premium, handcrafted gin is produced in small batches and distilled in copper-pot stills by Victoria Distillers, one of Canada’s oldest artisan distilleries.

The refreshing new expression is crafted with eight unique botanicals including juniper berries, lemon, jasmine, star anise, cucumber and fresh lemon zest. Inspired by traditional afternoon tea, Empress 1908 Cucumber Lemon Gin boasts lively citrus notes and bursts with extraordinary flavor.

The fusion of vibrant lemon zest and crisp garden cucumber beautifully complement the juniper, a subtle hint of cardamom spice and the delicate aroma of jasmine. Empress Cucumber Lemon Gin elevates the palate with its refined flavors, offering a delicate and refreshing finish.

“We always strive to create balanced, high-quality blends that inspire creativity and offer inviting flavors. Following the overwhelmingly positive reception of our Elderflower Rose Gin last year, we leveraged our Master Distillers’ extensive botanical expertise to introduce our next innovative flavor: Cucumber Lemon,” said Eric Dopkins, CEO and Chairman of Milestone Brands. “We are excited to see Empress Cucumber Lemon Gin support Empress Gin’s mission of creating the most distinctive cocktails.”

This new, ultra-premium expression joins the Empress portfolio ininviting consumers to join the Empress GINeration: The most distinctive gins, making the most distinctive cocktails. Other expressions include Empress 1908 Indigo Gin—the fastest growing and top ultra-premium gin in the U.S.*—and Empress 1908 Elderflower Rose Gin, which climbed to #4 in the ultra-premium gin category within just six months of its release. With the addition of Empress 1908 Cucumber Lemon Gin, the Empress portfolio expects to top 250,000 9L cases in North America this year.

Empress 1908 Cucumber Lemon Gin is best enjoyed in the signature Cucumber & Tonic cocktail, served with premium tonic water and garnished with a fresh cucumber slice and a lemon wheel to enhance the botanicals in the gin.

Empress 1908 Cucumber Lemon Gin is 42.5% ABV and is available nationwide in select retailers for a suggested retail price of $39.99 for a 750ml bottle. For more information on Empress 1908 Gin and its portfolio of products, visit www.empressgin.com and follow on social media @Empress1908Gin.

About Empress 1908 Gin

Handcrafted in small-batch copper-pot stills, the portfolio of award-winning Empress 1908 Gins are made by Victoria Distillers, one of Canada’s oldest small-batch spirits companies located in Victoria, British Columbia. Founded in 2017, the distillery has been recognized for its excellence by New York World Wine & Spirits Competition 2017, World Gin Awards 2018, Canadian Artisan Spirits Awards 2019 and Beverage Dynamics’ Spirits Growth Brand Awards in both 2021 and 2022. The Empress 1908 Gin spirits portfolio is crafted by Master Distiller Phil Lecours and comprises Empress 1908 Indigo Gin, Empress 1908 Elderflower Rose Gin and Empress 1908 Cucumber Lemon Gin. Empress 1908 Gin is the perfect combination of exquisite taste, delicate aroma, soft texture, and remarkable presentation that provides the perfect base for a new aesthetic of cocktail creation and enjoyment. Please visit www.empressgin.com for more information.

Empress 1908 Gin is a part of the family of Milestone Brands LLC, a premium spirits company based in Austin, Texas, that was founded in 2016 by two local entrepreneurs and veterans of the beverage and spirits industry, Eric Dopkins, former CEO of Deep Eddy Vodka and Chad Auler, creator of Savvy Vodka and co-founder of Deep Eddy Vodka. As a national spirits supplier, acquirer, innovator and marketer of alcohol beverage brands, Milestone’s portfolio also includes Dulce Vida Spirits, Campo Bravo Tequila, Naranja Orange Liqueur, and American Born Whiskey.

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

Main image: Kyla Zanardi. Recipe images: Empress 1908 Gin

May 15, 2024by David Klemt David Klemt No Comments

TOTC Announces 2024 Agenda

Tales of the Cocktail Announces 2024 Agenda

by David Klemt

Tales of the Cocktail has revealed the 2024 agenda, and it’s absolutely loaded with incredible networking, health and wellness, and educational opportunities.

There’s an array of activations and special events lined up for this year. For example, the New Orleans Spirits Competition returns to Tales of the Cocktail for its third edition. To learn more about this event—including why people who want to participate need to line up early—listen to episode 115 of the Bar Hacks podcast. (Apple Podcasts link | Spotify link)

Of course, one of the biggest events is the 2024 Spirited Awards ceremony, taking place Thursday, July 25.

Truly, Tales is coming out swinging for 2024. For more information, please review the official press release below.

Cheers!

NOW LIVE: TALES OF THE COCKTAIL® 2024 CONFERENCE AGENDA AND TICKETS

TOTC returns to New Orleans from July 21-26 with an inspiring lineup of educational seminars, tasting and networking opportunities, wellness initiatives, awards programming, and much more

NEW ORLEANS, LA (May 13, 2024) — Tales of the Cocktail Foundation (TOTCF) is pleased to announce that today, on World Cocktail Day, the Tales of the Cocktail® (TOTC) 2024 conference agenda and tickets are now live via the Foundation’s website. Toasting its 22-year legacy of honoring the craft, culture, and business of the global cocktail community, TOTC returns to New Orleans from July 21-26, offering an immersive experience created to “Inspire” both industry professionals and cocktail connoisseurs alike.

Beginning today, a variety of daily and weekly passes, discounted bartender passes, individual event tickets, and the all-new $10 Wellness Week Pass are available for purchase on a first-come, first-served basis. Complete details about TOTC 2024 ticket options can be accessed on Tales’ ticketing platform.

“It’s an honor to unveil the 2024 Tales of the Cocktail agenda, and with it, invite the cocktail community to join us in New Orleans for the 22nd annual conference,” said TOTCF CEO Eileen Wayner. “Our dedicated team, along with the invaluable TOTCF Committees, Board of Directors, and partners have meticulously cultivated a conference agenda that’s brimming with educational programming, wellness and networking opportunities, tastings, awards celebrations, brand showcases, and more. The 2024 agenda guarantees an unparalleled week of discovery, connection, and above all, Inspiration, as we explore this year’s annual theme.”

TOTC has long been a love letter to New Orleans’ cocktail culture and a celebration of the rich tapestry of global cocktail traditions—both new and timeless. The 2024 conference lineup is no exception, featuring another stellar slate of curated educational seminars; Beyond the Bar activations; Brand-Hosted Events; Day of Service; Meet the Distillers; New Orleans Cocktail Tours; the annual Spirited Awards®; Tales Catalyst; and more.

Educational Seminars, Panels, Q&A Sessions, and More

Tales of the Cocktail will feature more than 65 educational sessions, including seminars, workshops, and tastings across Tales’ three educational streams—Business, Culture, and Beyond the Bar—which will be presented by 175 industry leaders. Chosen from more than 380 impressive proposals, the 2024 seminar lineup was hand-selected via a rigorous process by the Tales of the Cocktail Education Advisory Committee. This year, the TOTC seminar schedule is proudly led by over 48% women presenters, 30% BIPOC presenters, and over 33% international presenters from countries including the Netherlands, Portugal, Singapore, the UK, and more.

Highlights from this year’s seminar schedule include:

Business

Contemporary Employee Relations: Centering Dignity by Laura Louise Green with John B. Reyna, Andi Ryan, and Irene Shiang Li
More of the Same: Expanding Your Bar Concept by Meaghan Dorman with Indra Kantono, Gates Otsuji, and Laura Torres
Pouring Foundations: Financial Planning for Bar Upgrades and New Constructions by Matt Edgar with Hannah Cash and Johann Moonesinghe
Up Your Probability of Profit: Consumer Insights to Operate Smarter not Harder by Adrian Biggs with Rodrigo Leme, Nikki Hueckel, Andrew Hummel, and Simone Ventura

Culture

Akvavit 101 by Bex Almqvist
H2Know: Water in Cocktails 101 by Kate Gerwin and Martin Riese
Harmonies in Mixology: Exploring the Relationship between Music and Cocktails by Xavier Herit with Michael Aredes
In the Weeds: Wild Flavors Behind the Bar by Olivia Cerio with Danny Childs, Ektoras Binikos, and Tama Matsuoka Wong
What’s Cooler than Cool? Cocktails and Temperature by Jessamine McLellan with Dave Arnold, and Michael Capoferri

Beyond the Bar

Branding Up for Yourself: Strengthening Community and Equity in Brand Relations by Michael Holiday with Sullivan Doh, Phëlix Étienne, and Kapri Robinson
Flavors of Immigration by Alan Ruesga-Pelayo, Julio Cabrera, Faye Chen, Ignacio “Nacho” Jimenez, Roberto Núñez Moreno, and Eric Vanbeek
I’ll Have What She’s Having: The Five Cocktails Defined by Women’s Right to Booze by Nicola Nice and Greg Benson
Mixing Motherhood: Navigating the Cocktail of Challenges in the Drinks Industry by Vivian Pei with Paula García, Carina Soto Velasquez, and Tess Posthumus

TOTC is pleased to present the inaugural “Futures Lab” series on Tuesday, July 23, which will immerse participants in short-format, thoughtful discussions on the future of the drinks industry, and all-new, curated Networking Sessions which will take place throughout the week of TOTC.

Futures Lab

The Future of A.I. and Hospitality – Gary Gruver, Director of Global Beverage Operations, Marriott International
The Future of Drinking the Planet Better – Stephanie Jordan, Avallen Spirits & Drinking Out Loud, Founder
The Future of Food & Beverage – Kat Kinsman, Food and Wine, Executive Features Editor and Host of Tinfoil Swans Podcast
The Future of the Industry – Matt Molino, Chief Strategy Officer Partner, NVE Experience Agency
The Future of Ingredients – Monica Berg, Tayer + Elementary, Muyu Liqueurs, Director, Owner
The Future of THC Beverages – Rachel Burkons, Smoke Sip Savor, Feast & Flower, Founder

Networking Sessions

First-time Tales Attendees
Journalists and Bartenders, Presented by Stray Dog Wild Gin
Meet in the Middle – Lessons in Distribution for Producers and Buyers, Presented by Independent Distributor Network
Parenting in the Industry

Marquee Programming: Brand-Hosted Events, Meet the Distillers, New Orleans Cocktail Tours, New Orleans Spirits Competition, Pig & Punch, Speed Rack Championship, Spirited Awards®, Tales Catalyst, Toast to Tales, and TOTCF Day of Service.

Brand Hosted Events: TOTCF’s brand partners are back in New Orleans dazzling guests with their legendary parties and activations in venues across the city and at the host hotel, The Ritz-Carlton, New Orleans. Inviting guests to be awed and inspired by the creativity and festivity of some of the world’s leading brands, TOTC 2024 will feature more than 240 brand events across an array of Tastings, Happy Hours, Guest Shifts, Day Events, headlining Night Events, etc. Spirited Dining & Drinking events will feature partner brands immersed with New Orleans’ renowned food and beverage scene, highlighting local talent and guest bartenders.
Meet The Distillers: TOTCF’s signature trade show, Meet the Distillers (MTD), offers guests an up close and personal experience with their favorite spirits brands. Attendees will taste samples, meet the makers, and get a firsthand account of more than 20 distillations from across the globe. This year, MTD will be held on Thursday, July 25 from 10am-5pm, and is available to all with a Thursday Tasting Room wristband.
New Orleans Cocktail Tours: In collaboration with Wayne Curtis, the New Orleans Cocktail Tour series offers attendees a series of eight educational walking tours that provide a wealth of knowledge and keen insight into the city’s history and cocktail scene. Enlisting special guests to help guide the tours, Wayne (Author of And a Bottle of Rum: A History of the New World in Ten Cocktails and frequent spirits contributor for The Atlantic, Imbibe Magazine, PUNCH, The Daily Beast, and Garden & Gun) and co. will lead a series of tours, including:
- Absinthe Tour
- Bourbon St. & How it Got that Way
- Hunting Down the Sazerac
- The Big Gay Bar Tour
New Orleans Spirits Competition (NOSC): The New Orleans Spirits Competition, an international spirits competition bringing wider recognition to fine spirits from top-flight producers across the globe, is presented in partnership with TOTCF, with nearly three dozen prominent members of the spirits community serving as judges to determine a suite of awards categories, including Double Gold, Gold, Silver and Bronze Medals, Best of Category, Whiskey of the Year, Brandy of the Year, Gin of the Year, Baijiu of the Year, Vodka of the Year, Agave Spirit of the Year, Specialty Spirit of the Year, Liqueur of the Year, Best New Product, Best Craft Spirit, Packaging Excellence, and Distillery of the Year.
Pig & Punch: The 13th annual Pig & Punch presented by The Bon Vivants is thrilled to be heading back to New Orleans for a one-of-a-kind party for charity to close out Tales of the Cocktail! New Orleans holds a special place in the heart of Pig & Punch, infusing the event with its distinct brand of fun and energy. This year, TOTC is excited to bring the party to a fresh venue, The Broadside, promising an unparalleled experience. True to the spirit of Tales of the Cocktail, The Bon Vivants reaffirm their dedication to giving back. Proceeds will support New Orleans KIPP Charter Schools, The Bon Vivants Scholarship aiding first-generation college students in San Francisco, Hogs for the Cause, and the Tales of the Cocktail Foundation. This party is all about community and camaraderie!
Speed Rack Season 12 National Finals: In partnership with Ivy Mix and Lynnette Marrero, TOTC will host the high-speed, high-octane Speed Rack Season 12 National Finals on Sunday, July 21 from 3pm-7pm at Republic NOLA. This vibrant competition raises funds and awareness for breast cancer, all while promoting equity in the spirits industry. The finals will be a can’t-miss event as the 20 women+ semi-finalists from across the country come together to compete in a timed, tournament-style cocktail-making event. 100% of proceeds from the event are donated to national breast cancer philanthropies.
Spirited Awards®: Established in 2007 to honor excellence in the drinks industry, the Spirited Awards® has grown into one of the most internationally prestigious recognitions, celebrating individuals, products, establishments, media, and industry luminaries from around the world who continue to inspire the global cocktail community. Guests are invited to get dressed to the nines and celebrate the 18th annual Spirited Awards® winners at the Fillmore Theater in New Orleans on Thursday, July 25.
- *The Top 4 Spirited Awards Nominees will be announced and Spirited Awards Ceremony tickets will go on sale on June 17.
Tales Catalyst: Tales Catalyst (formerly Catalyst Luncheon) will be held on Tuesday, July 23 to celebrate this year’s Tales Catalysts Honorees–a title that recognizes those who are working for the accessibility and equity of the drinks industry. This year, TOTCF transitioned the Tales Catalyst program to a presentation-format, TED-Talk-style event to give the Catalyst Honorees a unique platform to speak to an engaged audience. This ticketed event invites guests to join in celebrating the two 2024 Tales Catalyst Honorees and enjoy refreshments along with awe-inspiring speeches.
Toast to Tales: Join the TOTCF Board of Directors and leadership team to kickstart Tales of the Cocktail® 2024 with a toast, live brass band, and remarks from TOTCF leaders! Taking place at 10 am on Monday, July 22 in the beautiful Ritz-Carlton, New Orleans courtyard, all attendees are invited to toast to another spirited year of Tales.
TOTCF Day of Service: TOTCF and Edrington welcome participants to the annual Day of Service on Sunday, July 21 in partnership with Green Light New Orleans and The Water Collaborative. Participants will have the opportunity to learn about Tales of the Cocktail Foundation’s sustainability initiatives, the history of water and justice in New Orleans, and paint rain barrels that will be distributed to bars throughout the city. The TOTCF Day of Service will take place from 9am-1pm, and those who are interested in participating may sign up here. This is a free, community event that’s open to all TOTC attendees.

Beyond the Bar®

Tales of the Cocktail Foundation is proud to share the continued expansion of its health and wellness sector, Beyond the Bar® (BTB). Beyond the Bar® is the physical and creative space for Tales of the Cocktail Foundation’s global community to explore themes beyond traditional spirits education. Created in 2018, BTB provides a platform to address challenges and opportunities within the global drinks industry including mental and physical health, intersectionality, substance use, sexual harassment, diversity, equity, and sustainability.

Beginning this year, select BTB programming is included in the $10 Wellness Week Pass, which includes access to 20 onsite workshops, networking sessions, and fitness classes, in addition to the daily Beyond the Bar® Lounge presented by Lyre’s. Proceeds from the Wellness Week Pass will help fund year-round Beyond the Bar® programming, including grants, scholarships, policy initiatives, and education. The Wellness Week Pass is included in all ticket types or may be purchased individually.

Highlights include:

Beyond the Bar® Wellness Workshops
- Career Readiness Workshop by Alex Jump
- Promoting Wellness in the Workplace: Addressing Addiction and Supporting Employee Success Workshop by Mickey Bakst
- Road to 2030 Sustainable Bar Workshop by Sean Finter and Ali Fitzpatrick
Beyond the Bar® Fitness Activations
- Bartender Bodyshop with The Healthtender by Amie Ward
- Longevity Behind the Stick: Breath and Mobility Workshop by Allie Phifer and Hai Nguyen

The Beyond the Bar space will host additional programming throughout the conference for attendees to enjoy, including:

Beyond the Bar Lounge: The Beyond the Bar Lounge presented by Lyre’s will be located in Baronne and available for attendees to sample N/A beverages, enjoy respite with the cozy lounge furniture, access phone chargers, and rest in between sessions.
Ben’s Friends: Ben’s Friends is a community of chefs, bartenders, line cooks, servers, sommeliers, hosts and hostesses, GMs, and owners who have found or are seeking sobriety. Their mission is to offer community, hope, and a path forward for those struggling with substance abuse and addiction. At its core, Ben’s Friends are hospitality workers who have found connection and the tools to seek and maintain sobriety while managing careers and lives in a sane and purposeful way. Ben’s Friends will host private meetings in the Beyond the Bar Space on Monday and Tuesday from 4:30 pm-6:00 pm.

A special thanks…

Tales Partners

TOTCF would like to recognize the generous partners who help bring a premier experience to New Orleans and beyond. TOTCF is pleased to present the Tales of the Cocktail Foundation 2024 Medallion and Diamond Tier Partners: Bacardi USA, Brown-Forman, Campari, Diageo, Pernod Ricard, Rémy-Cointreau, William Grant & Sons, and the TOTC2024 Official Water Partner: Perrier.

Tales Media Partners

TOTCF is proud to partner with esteemed media outlets to share the stories of our beloved cocktail community. This year, Tales is pleased to partner with Food & Wine, Forbes, Imbibe, Pre Shift, Provi, The Advocate, The Spill, and Wine Enthusiast.

ABOUT TALES OF THE COCKTAIL FOUNDATION:

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events. This year, TOTCF hosts its 22nd Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and celebrates the theme Inspire.

Image: Cory Fontenot