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April 9, 2024by David Klemt David Klemt No Comments

Triple Threat: A Bar Owner Master Class

Triple Threat: A Bar Owner Master Class

by David Klemt

Three of the most respected bartender-operators formed like Voltron in Las Vegas during the 2024 Bar & Restaurant Expo to impart invaluable wisdom.

In an attempt to prevent the trio from roasting one another, I’ll organize them alphabetically, by surname: Erick Castro, Nectaly Mendoza, and Travis Tober. And yes, I’m aware they’re still going to roast each other.

This triumvirate came together to co-present “Bartender Masterclass: Building Bars that Change the Game Yet Make Money.” An aptly named education session as it was certainly a masterclass.

Importantly, this wasn’t a how-to class on tracking costs. The trio didn’t pop P&Ls up on a screen and explain how to read them. Rather, they delivered the naked truth about becoming a bar owner and chasing success.

Bluntly, the reality is that Castro, Mendoza, and Tober are noticing disturbing trends in bar ownership. People going against their instincts. Hopeful owners accepting terrible deals in a bid to live their dreams. Setting the stage for failure with excuses. No talent as the new talent. A lack of understanding of the fundamentals.

Speaking of fundamentals…

With the jokes out of the way—these three won’t hesitate to spit a bit of good-natured venom at one another—this panel got right to delivering the truth.

Almost immediately, Castro addressed a grim reality. A lot of the panel’s friends and peers own and operate bars that are busy and winning awards. And they’re not not making any money.

When he asks to see their costs, he often hears that the owner doesn’t know that information. That doesn’t work for anyone among this trio.

“You need to follow the fundamentals to make money,” explained Castro.

Adding to that, Mendoza explained the situation succinctly. A lot of the flashy markers of success some bartenders and bar owners flaunt on social media and in their real lives are bullshit.

I can tell you with certainty that Castro, Mendoza, and Tober know their numbers. It’s obvious they have the fundamentals down, and they don’t take them for granted. The same can be said for the teams they build. Nobody’s career is long for any of their businesses if they don’t learn to respect and embrace the fundamentals.

At KRG Hospitality, we also drive home that the fundamentals are keys to success. There’s a reason KRG president Doug Radkey’s first book is subtitled Developing the Fundamentals for an Epic Bar.

There’s no room for excuses.

There’s more than enough on any owner or operator’s plate; there’s no room on it for excuses.

Yet, these three are noticing that many new bar owners seem to be piling their plates high with justifications for impending failure.

“For some reason, no talent is the new talent,” said Mendoza.

Justifications for refusing to learn the business like, “I don’t know accounting,” or, “I don’t know restaurants,” are excuses that lead to two things: more excuses, and the closing of bars.

If you’ve never had the opportunity to hear Mendoza speak, I’ll tell you this: He doesn’t sugarcoat anything. He’s a fun person, he’ll make you laugh, and he wants to see people succeed. Mendoza loves hospitality. However, when it comes to business, the jokes stop.

Let’s not forget that owning and operating a bar is a business. Bars need to make money to stay open. Bar ownership isn’t a reality show, sitcom or movie—it’s stressful. Operating at a high level doesn’t remove stress completely, but it certainly mitigates much of it.

Crucially, embracing the fundamentals and rejecting the impulse to excuse mistakes large and small allows a bar owner to step away from their business eventually. Imagine being able to take actual week-long vacations—plural—as the owner of a bar, without worry. That should be among every bar owner’s goals.

So, when Mendoza says bar owners need to have the guts to learn everything about the business, that’s not hyperbole. And when Castro, who now co-owns the recently opened Gilly’s House of Cocktails, states that someone needs to be genuinely curious about the business to succeed, you can take that to the bank.

Bet on yourself.

“I bet on myself,” said Tober during this panel. He meant that in both the past and present tense, by the way.

When Tober opened the first Nickel City in 2017, it cost nearly a half-million dollars. The goal was to make $800,000 with the bar in its first year. To say that Nickel City surpassed projections is a bit of an understatement.

It did $2.4 million. The bar now generates $3 million per year on average. The latest Nickel City outpost in Houston cost $1.3 million. On average, Tober and his tight-knit group pay back investors in 18 months.

On episode 50 of our Bar Hacks podcast, Tober “jokes” that he wants a Nickel City in every major city throughout the US. If you want to listen this conversation, here’s the Spotify link, and here’s the Apple Podcasts link.

Given how quickly he and his team lead bars to success, I won’t be surprised if a fourth Nickel City location opens by the start or middle of 2026. Further, I won’t be shocked at all if it’s the first Nickel City outside of Texas.

Again, his success is the direct byproduct of his belief in himself, and an understanding of bar operations that few can match.

It’s not the drinks.

Successful bar operators, embodied by the three who hosted this panel, know that they’re not in the business of selling drinks.

“We’re all in a relationship business,” said Tober. “It’s not about the cocktails.”

This is coming from an operator whose team puts more than 20,000 Frozen Irish Coffees across their bars each year. They’re the second-highest seller of Tullamore DEW.

And you know what else? Tober will give you that recipe. In fact, he’ll tell you that all you have to do is visit the Erin Rose in New Orleans and modify their recipe.

Tober will give you that recipe—all of his recipes, if I had to guess—because you could open a bar across from one of his and having his drinks won’t make your venue a threat.

That’s betting on yourself.

Someone may be a better bartender than Tober, if one were able to put stats on the role. But Tober won’t be bothered, confident in the knowledge that they won’t tend bars better.

Setting ego aside, Tober told the room at Bar & Restaurant Expo that about once every three months, he reminds his team that he’s a C student and a college dropout. People could easily write him off as just some loud bar guy.

However, he knows the bar business in general and his bars in particular at the highest level. And he knows that he’s the guy people would like to sit down with to have a beer and a shot. As he told that room in Las Vegas, he gets by on his personality. That personality bleeds into the heart and soul of his concepts and informs the level of service and hospitality that makes everyone feel welcome.

As important, Tober also feels that bar owners are in the entertainment business. He ensures that he and his team give guests a reason to want to visit and hand over their money.

Trust your instincts.

Let’s trek back all the way to the point about some of the world’s most-awarded bars not making any money.

In some instances, it’s more accurate to say that the well-known bartender-operator isn’t getting paid. Yet another way to frame such a situation is to refer to the bartender-operator as the face of the bar.

I say they’re the face because their ownership stake is likely under 25 percent. In fact, it’s probably 20 percent or lower. The controlling stake is owned by one or more investors.

So, the bartender-operator’s vision has turned to brick-and-mortar. Their hard work turning their dream to reality is resulting in traffic, media coverage, and awards. But they’re also taking on all the stress of everyday operation while most likely struggling to pay their own bills.

They haven’t attained their dream—they’ve gotten a job. Worse, it’s an incredibly stressful job, and they’re not being compensated properly.

Driving home this point was an interaction between an audience member and Mendoza.

Would you take this deal?

This future bar owner (assumedly, and hopefully) was asking about seeking funding through investors. It was revealed that the project would likely cost around $600,000.

So, illustrating how easily a person may be tempted to leap into a bad deal to have what they think is their dream, Mendoza said he could fund that project (hypothetically). However, he would want 87-percent ownership in exchange (again, this was hypothetical). Mendoza went on to guess that the audience member and his partners would take that deal—and that they absolutely shouldn’t, because it’s a terrible offer.

Rationally, most of us would know that’s a bad deal and that we should walk away. That includes the audience member who interacted with Mendoza.

But we can all be susceptible to the “lizard brain” inside us. This is the portion of our brain that causes us to act on emotions rather than logic. There’s your dream! Your heart is pumping so hard you can hear it thumping in your ears. All you have to do is sign and it’s “yours,” at the cost of 80 percent or more of its ownership.

If a deal seems off, trust your instincts, walk away, and seek the right partners.

When you do land the right deal…

“…take the fucking shot,” says Mendoza.

In this instance, “the right deal” means a bar within your budget, cautioned Castro. Buy what you can afford.

Mendoza owns and operates award-winning concepts Herbs & Rye and Cleaver — Butchered Meats, Seafood & Classic Cocktails in Las Vegas. He shared that Cleaver is the concept he envisioned first. At the time, however, he had the budget to build Herbs & Rye.

So, he built Herbs & Rye in 2009. He trusted his instincts and, like Tober and Castro, bet on himself. In 2018, he opened the doors to Cleaver.

Could he have blown his budget and built Cleaver first? Sure. And we probably wouldn’t have either bar and restaurant now had he not been pragmatic. The industry more than likely wouldn’t have Mendoza to share his wisdom and mentor future operators.

“Your first bar is your best work. It’s like your first album—raw and uncut,” Mendoza says.

When it’s time for a second location, create something different. Get a bit uncomfortable.

“I think there’s a big disconnect about what being a bar owner is,” says Mendoza. “Success will create the fastest path the farthest away from what brought you success in the first place.”

How many sophomore albums from artists receive critiques that they’re good, just not as good as the freshman release?

When you’ve got the fundamentals down, when you understand your business at a high level, you keep that experience and wisdom. Getting uncomfortable and taking on a new challenge isn’t as risky as it was with your first bar.

So, take the fucking shot.

Seriously, trust your instincts.

There’s an episode of Castro’s award-winning Bartender at Large podcast that every bartender and hopeful bar owner should give a listen.

On episode 320, released in October of 2022, Castro gave Moe Aljaff the opportunity to tell the story of Two Schmucks. Mere days after earning the number seven spot on the 2022 World’s 50 Best Bars list, Moe and most of the team left the bar.

The situation that affected the Two Schmucks team is more common than some would like to admit, unfortunately. It inspired the cautionary phrase, “Don’t get Schmucked.”

To listen to Aljaff’s story, follow this link to the podcast episode on Spotify. After you’ve listened to that eye-opening episode, consider giving number 236 of Bartender at Large a play. It’s a conversation between Castro and Daniel Eun, a bartender and practicing attorney. This link will take you to the podcast’s website, where this episode has been embedded.

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

April 5, 2024by David Klemt David Klemt No Comments

2024 James Beard Foundation Nominees

Cheers to the 2024 James Beard Foundation Nominees

by David Klemt

One of these days, AI platforms are going to learn to spell, and then we’re all in trouble.

If there’s any question as to whether we’re in F&B and hospitality award season, we can safely say that the answer is an emphatic “yes.”

Our look at the 2024 Bar & Restaurant Expo award winners is here. This year’s TAG Global Spirits Awards have been revealed. And, of course, we eagerly anticipate the 2024 North America’s 50 Best Bars ceremony (along with the rest of the World’s 50 Best announcements). There are also the 2024 Spirited Awards this July.

On June 10, winners of the 2024 James Beard Awards will be revealed. Below, you’ll find the nominees spanning 22 awards categories. Additionally, you’ll find the honorees of a number of awards, including Lifetime Achievement and Humanitarian of the Year.

Interestingly, the specific chefs awards are split into a dozen categories, by region: California, Great Lakes, Mid-Atlantic, Midwest, Mountain, New York State, Northeast, Northwest and Pacific, Southeast, South, Southwest, and Texas.

This is how I learned that I in fact grew up in the Great Lakes area and not, apparently, the Midwest as I’ve believed for decades. Reality, shattered.

As far as the Outstanding Bar award goes, these are the nominees:

Barr Hill Cocktail Bar, Montpelier, VT
Clavel Mezcaleria, Baltimore, MD
Jewel of the South, New Orleans, LA
Las Ramblas, Brownsville, TX
Pacific Cocktail Haven, San Francisco, CA

The nominees for Best New Restaurant are:

Bar Bacetto, Waitsburg, WA
Barbs-B-Q, Lockhart, TX
Chez Noir, Carmel-by-the-Sea, CA
Comfort Kitchen, Dorchester, MA
Dakar NOLA, New Orleans, LA
Hayward, McMinnville, OR
Kaya, Orlando, FL
Kisser, Nashville, TN
Oro by Nixta, Minneapolis, MN
Shan, Bozeman, MT

Cheers to this year’s honorees and nominees!

JAMES BEARD FOUNDATION® ANNOUNCES THE 2024 RESTAURANT AND CHEF AWARDS NOMINEES AND LEADERSHIP AWARDS, HUMANITARIAN OF THE YEAR, AND LIFETIME ACHIEVEMENT AWARD HONOREES

NEW YORK (APRIL 3, 2024) – The James Beard Foundation® announced today its 2024 Lifetime Achievement, Humanitarian of the Year, and Leadership Awards honorees, and Restaurant and Chef Awards nominees in advance of the James Beard Awards® ceremonies presented by Capital One. The full list of honorees and nominees can be found below and on the James Beard Foundation website.

The honorees and nominees were announced today during a live ceremony at Waldorf Astoria Washington DC, co-hosted by Clare Reichenbach, Chief Executive Officer, James Beard Foundation; Rich Gamble, Interim President & CEO, Choose Chicago; Kris Moon, President and Chief Operating Officer, James Beard Foundation; Dawn Padmore, Vice President of Awards, James Beard Foundation; Nina Albert, Deputy Mayor for Planning and Economic Development (DMPED); Adam Crocini, SVP and Global Head of Food & Beverage Brands, Hilton; and Monica Weaver, Head of Branded Card Partnerships and Experiences, Capital One. At the ceremony, Reichenbach made opening remarks highlighting how the Foundation is excited to celebrate outstanding achievement, while continuing to build on its mission of “Good Food for Good®” in support of the independent restaurant industry and broader food culture.

“Congratulations to all of our esteemed honorees and nominees on this remarkable achievement,” said Clare Reichenbach, CEO, James Beard Foundation. “Your vision, and continued dedication to excellence—both on and beyond the plate—make you true leaders of American culinary. Thank you for all you are doing to set a better standard for our industry and broader food system.”

“Despite so many ongoing challenges, this list is a positive reminder of the exceptional talent and dynamism of our industry—it gives me hope for the future of independent restaurants,” said Tanya
Holland, Chair of the James Beard Awards Committee and member of the James Beard Foundation Board of Trustees. “As Awards Committee Chair, I am honored to congratulate each of you
and look forward to celebrating together in Chicago this June.”

“It’s been wonderful to hear how Awards recognition has already benefited restaurants and businesses around the country. We look forward to continuing to use the Awards platform to highlight their impressive accomplishments and work in our industry.” said Dawn Padmore, VP of Awards, James Beard Foundation. “Thank you to our committee members and judges for their work, and congratulations to all honorees and nominees.”

The James Beard Awards, among the nation’s most prestigious honors in the culinary and food media industries, recognize exceptional talent as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. James Beard Awards policies and procedures can be viewed at jamesbeard.org/awards/policies.

Achievement Awards

The James Beard Awards comprise three Achievement Awards: Leadership Awards, which awards five candidates and has a dedicated subcommittee and voting body, as well as the Lifetime Achievement and Humanitarian of the Year Awards, both of which are administered by the Awards Committee.

Leadership Awards

The Leadership Awards program recognizes achievement by individuals and/or organizations who are actively working to set standards that create more equitable, just, sustainable, and economically viable food systems for producers, workers, and consumers alike.

The 2024 Leadership Awards categories were created by the James Beard Foundation, with input from the Leadership Subcommittee, as a reflection of the Foundation’s policy agenda and its impact priorities for 2023-2024.

The Leadership Awards honorees will be celebrated at an invite-only ceremony in Chicago on Sunday, June 9 and recognized on stage at the Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago.

“In recognizing the myriad challenges of the independent restaurant industry and our broader food landscape, the James Beard Leadership Awards honorees stand as a beacon and inspiration for all of us who are committed to a more equitable and sustainable future,” said Lakisha May, Chair of the Leadership Awards Subcommittee. “We are proud to recognize the diligent efforts and dedication of this year’s honorees.”

The 2024 Leadership Awards honorees are:

Sustainability

Leaders who are advancing environmental sustainability in support of a better supply chain for restaurants. Their efforts may focus on healthy soil, clean oceans, sustainable fisheries, reducing food
waste, or regenerative agriculture.

Mai Nguyen, Farmer, Farmer Mai: Mai Nguyen is a first-generation Vietnamese-American farmer who began their career as a research assistant studying the effects of carbon on the atmosphere and soil. Wanting to make more of an impact, they focused their efforts on disaster relief and water sanitation projects for refugee camps in Southeast Asia, which opened their eyes to the broader implications of food security and sustainability. The child of Vietnamese refugees, Nguyen returned to their roots in California to support the diaspora community and advocate for equitable ecological food systems through environmentally beneficial farming practices. Nguyen specializes in site-appropriate and soil-enriching approaches to growing organic heirloom grains and Southeast Asian crops in Upper Lake, California. Through their leadership as co-director of Minnow, which works to secure land tenure for California’s farmers of color and Indigenous communities, Nguyen helps facilitate democratic organization for land justice. In 2017, in response to systemic discrimination faced by farmers of color, Nguyen helped pass the Farmer Equity Act in California, which acknowledges socially disadvantaged producers within the agricultural system and has created policies to advance equity.

Policy Advocacy

Policymakers or advocates who are advancing a Farm Bill and/or federal legislation or regulations that prioritize climate change mitigation, racial and gender equity, or industry practices that foster a more sustainable and equitable restaurant industry.

Niaz Dorry, Coordinating Director, North American Marine Alliance (NAMA): Niaz Dorry has played a pivotal role in steering federal legislation towards recognizing and supporting small-scale, traditional, and Indigenous fishing communities through her leadership in the North American Marine Alliance (NAMA) and collaboration with the National Family Farm Coalition. By advocating for policies that prioritize ecological sustainability and equity, she has helped to bridge the gap between land and sea food systems, emphasizing the importance of including seafood in comprehensive food system discussions. Her efforts to raise awareness about the critical role of small-scale, values-based fisheries in mitigating climate change and advancing gender and racial equity have inspired more sustainable practices within the restaurant industry. Dorry has been recognized as a “Hero for the Planet” by Time magazine.

Industry Culture and Practices

Leaders who have made a significant impact and are acknowledged and recognized as setting industry standards, with a commitment to transforming the industry into one that is sustainable and equitable. These leaders have put in place systems and policies that prioritize the physical and mental health of employees and themselves and have proven to make for a sound financial model for staff and owners alike that foster longevity in the restaurant industry. They are modeling how to make independent restaurants more equitable both within and beyond one’s own businesses.

Muhammad Abdul-Hadi, Founder/Owner, Down North Pizza and Down North Foundation: Muhammad Abdul-Hadi is the founder of Down North Pizza, a mission-driven restaurant that
exclusively hires previously incarcerated employees. As an entrepreneur in property management, retail, and real estate development, Abdul-Hadi focuses on creating business models that offer both employment and housing to formerly incarcerated individuals. In 2015, Abdul-Hadi bought property in the Strawberry Mansion neighborhood—a predominantly Black and historically underserved area of Philadelphia marked by high recidivism rates. Abdul-Hadi’s aim was to use the property to offer subsidized housing to individuals negatively impacted by the criminal justice system but has expanded the building’s use with the opening of Down North Pizza. Abdul-Hadi’s philosophy of meeting people where they are—recognizing and valuing their
experiences and skills often overlooked in traditional hiring practices—has not only contributed to the success of Down North Pizza but has also set a precedent for future enterprises that seek to combine profit with purpose.

Food Security and Access

Leaders who have advanced nutrition security, an issue that has directly impacted many independent chefs and restaurants, most notably through SNAP and SNAP expansion, community engagement, and beyond.

Helga Garcia-Garza, Executive Director, Agri-Cultura Network: Helga Garcia-Garza is the executive director of Agri-Cultura Network—a farmer-owned cooperative providing access to local and sustainably grown produce—and of their community supported agricultural program, La Cosecha CSA. For over 50 years, Garcia-Garza has been a driving force for food justice and a dedicated community organizer, working on both sides of the U.S./Mexico border. The daughter of an activist and a member of a marginalized Native Indigenous community, Garcia-Garza’s efforts are driven by her deep commitment to building an equitable and sustainable food system, empowering communities through education, and making healthy food accessible to low-income households. After spending 20 years as an organic farmer, Garcia-Garza now advocates for farmers’ rights on environmental contamination issues. Her work has enabled hundreds of families to access fresh, local produce using SNAP funds. Beyond SNAP expansion, her efforts in community engagement and education around sustainable agriculture practices have empowered both urban and rural farmers, contributing to a more resilient and nutrition-secure food system. Garcia-Garza is based in Albuquerque, New Mexico and is currently focused on building a multi-million dollar solar-powered “Eco-Wellness” clinic that aims to bridge the gap between sustainable agricultural practices and nutritional wellbeing.

Emerging Leadership

The Leadership Committee may select an additional honoree to highlight a person or collective who is at the beginning of their career but already doing significant work.

Christa Barfield, Founder and Chief Executive Officer, FarmerJawn: Christa Barfield is the founder and chief executive officer of FarmerJawn—a 128-acre working farm providing access to regenerative organic food production through a community supported agriculture (CSA) program, storefronts, and educational programs—and Viva Leaf Tea Co., a farm-to-cup tea brand. Barfield’s initiatives are designed not just to provide organic foods in areas of food apartheid, but also to educate on the importance of sustainable agriculture and healthy eating through on-farm and in-school programming. Her latest venture, CornerJawn, is a redefined corner store experience that makes fresh produce more accessible to underserved communities. With CornerJawn, Barfield is nurturing a movement towards sustainable living and conscious eating for all. Barfield’s work is making a significant impact on Philadelphia’s food system and offering a model for urban food justice and entrepreneurship. Barfield is a Generation Change fellow, Philadelphia’s Community Wellness Leader, and is recognized as a “Food is Medicine” and nutrition security champion by the USDA.

Leadership Awards categories may vary annually. More information on the voting process for the Leadership Awards can be viewed here.

Lifetime Achievement Award

The Lifetime Achievement Award honors an individual whose life’s work has profoundly and enduringly influenced how America cooks, eats, and perceives food.

The 2024 Lifetime Achievement Award honoree is the inimitable writer, editor, novelist, and television personality Ruth Reichl. In 1971, at the age of 23, Reichl wrote her first cookbook, MMMMM: A Feastiary. This set her on a path to prominence as a “make or break” food critic for esteemed publications like the Los Angeles Times and the New York Times. In 1999, she took over as editor-in-chief of Gourmet magazine, commissioning pieces from legendary writers like David Foster Wallace. Reichl’s captivating memoirs offer an intimate glimpse into five decades of her culinary adventures. Her first memoir, Tender at the Bone, helped readers to understand “that food could be a way of making sense of the world.” Reichl’s appearances as a judge on Bravo TV’s Top Chef and Top Chef Masters endeared her to a new generation of food enthusiasts, reinforcing her reputation as a culinary and food media icon. Reichl’s impact on the food industry has been recognized with seven James Beard Awards and the Who’s Who of Food & Beverage in America award, cementing her legacy in the food world as a leading voice and trailblazer for women.

“I’m so thrilled by this honor,” said Reichl. “Looking back, I can’t help thinking how much the world has changed in my lifetime. When I started writing about food, Americans paid so little attention to what and how we eat that the very notion of honoring someone for a career like mine would have seemed absurd.” More information on the voting process for the Lifetime Achievement Award can be viewed here.

Humanitarian of the Year Award

The Humanitarian of the Year Award honors an individual or organization within the food industry who has demonstrated exceptional selflessness and unwavering dedication to improving the lives of others and society as a whole.

The 2024 Humanitarian of the Year Award honoree is The LEE Initiative, an organization that promotes diversity, equity, and empowerment for employees within the restaurant industry. Founded in 2017 by chef Edward Lee and Lindsey Ofcacek, The LEE Initiative—an acronym for Let’s Empower Employment—is responsible for creating programs that advance women, amplify Black voices, and explore sustainable policies for restaurants. Known for its relief work, The LEE Initiative has raised over $5 million in direct aid and investments for small farms, Black-owned food businesses, COVID-19 support, and more. In 2021, Ofcacek and chef Lee were honored with the Muhammad Ali Humanitarian Award for their work through The LEE Initiative.

“The Lee Initiative is honored to receive the JBF Humanitarian [of the Year] Award and we accept it on behalf of every single restaurant worker who has gone above and beyond to ensure that the best of our restaurant culture stays alive and relevant for the next generation,” said Ofcacek. “Our work is rooted in community, collaboration, and a common goal to create a kinder more equitable future for the hospitality industry. We are honored to work alongside you,” added Lee.

The Humanitarian of the Year and Lifetime Achievement Honorees will be recognized at the Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago. More information on the voting process for Lifetime Achievement and Humanitarian of the Year Awards can be viewed here.

Restaurant and Chef Awards Nominees

The James Beard Foundation’s Restaurant and Chef Awards—established in 1990 and first awarded in 1991—is one of five separate recognition programs of the Awards. This Awards program celebrates excellence across a range of experiences, from fine-dining establishments to casual gems, and emerging talents to established luminaries.

The 2024 Restaurant and Chef Awards nominees are recognized across 22 categories. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago.

“The Restaurant and Chef Awards Committee extends its heartfelt congratulations to the 2024 nominees—an exceptional list of culinary leaders and teams whose unique contributions greatly enrich
our industry and broader food culture,” said Restaurant and Chef Committee Co-Chairs, Lauren Saria and Allecia Vermillion.

The 2024 Restaurant and Chef Awards nominees are:

Outstanding Restaurateur:

A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, integrity in restaurant operations, and is making efforts to create a sustainable work culture, while contributing positively to their broader community.

Mamba Hamissi and Nadia Nijimbere, Baobab Fare, Detroit, MI
Quynh-Vy and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA
Chris Viaud, Greenleaf, Ansanm, and Pavilion, Milford and Wolfeboro, NH
Hollis Wells Silverman, Eastern Point Collective (The Duck & The Peach, La Collina, The Wells, and others), Washington, D.C.
Erika Whitaker and Kelly Whitaker, ID EST (The Wolf’s Tailor, BRUTØ, Basta, and others), Boulder, CO

Outstanding Chef presented by Hilton:

A chef who sets high culinary standards and has served as a positive example for other food professionals, while contributing positively to their broader community.

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
Dean Neff, Seabird, Wilmington, NC
Michael Rafidi, Albi, Washington, D.C.
Renee Touponce, The Port of Call, Mystic, CT
David Uygur, Lucia, Dallas, TX

Outstanding Restaurant presented by Acqua Panna® Natural Spring Water:

A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community

The Compound, Santa Fe, NM
Convenience West, Marfa, TX
Langbaan, Portland, OR
Mixtli, San Antonio, TX
Vestige, Ocean Springs, MS

Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water:

A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come, while contributing positively to their broader community.

Fariyal Abdullahi, Hav & Mar, New York, NY
Janet Becerra, Pancita, Seattle, WA
Nikko Cagalanan, Kultura, Charleston, SC
Ryan Fernandez, Southern Junction, Buffalo, NY
Masako Morishita, Perry’s, Washington, D.C.

Best New Restaurant:

A restaurant opened between October 1, 2022, through September 30, 2023, that already demonstrates excellence in cuisine, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community.

Bar Bacetto, Waitsburg, WA
Barbs-B-Q, Lockhart, TX
Chez Noir, Carmel-by-the-Sea, CA
Comfort Kitchen, Dorchester, MA
Dakar NOLA, New Orleans, LA
Hayward, McMinnville, OR
Kaya, Orlando, FL
Kisser, Nashville, TN
Oro by Nixta, Minneapolis, MN
Shan, Bozeman, MT

Outstanding Bakery:

A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.

The Burque Bakehouse, Albuquerque, NM
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Mel the Bakery, Hudson, NY
ZU Bakery, Portland, ME

Outstanding Pastry Chef or Baker:

A pastry chef or baker who makes desserts, pastries, or breads. Candidate demonstrates exceptional skills and can be affiliated with any food business and does not need a brick-and-mortar presence. Candidates contribute positively to their broader community.

Susan Bae, Moon Rabbit, Washington, D.C.
Jesus Brazon and Manuel Brazon, Caracas Bakery, Doral and Miami, FL
Atsuko Fujimoto, Norimoto Bakery, Portland, ME
Crystal Kass, Valentine, Phoenix, AZ
Anna Posey, Elske, Chicago, I

Outstanding Hospitality presented by American Airlines:

A restaurant, bar or other food and drinking establishment that fosters a sense of hospitality among its customers and staff that serves as a beacon for the community and demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.

Crawford and Son, Raleigh, NC
Gemma, Dallas, TX
Lula Cafe, Chicago, IL
Melba’s, New York, NY
Woodford Food & Beverage, Portland, ME

Outstanding Wine and Other Beverages Program:

This Award is presented to a restaurant that demonstrates exceptional care and skill in the pairing of wine and other beverages with food while contributing positively to its broader community. This includes the selection, preparation, and serving of wine, cocktails, spirits, coffee, tea, beer or any other beverage with outstanding hospitality and service that help inform and enhance a customer’s appreciation of the beverage(s). Ethical sourcing and positive contributions to the broader community will also be considered.

Lula Drake Wine Parlour, Columbia, SC
The Morris, San Francisco, CA
Strong Water Anaheim, Anaheim, CA
Tail Up Goat, Washington, D.C.
Waxlight Bar à Vin, Buffalo, NY

Outstanding Bar:

This award is presented to a wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage and that demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations while contributing positively to its broader community.

Barr Hill Cocktail Bar, Montpelier, VT
Clavel Mezcaleria, Baltimore, MD
Jewel of the South, New Orleans, LA
Las Ramblas, Brownsville, TX
Pacific Cocktail Haven, San Francisco, CA

Best Chefs presented by Capital One (by region):

Chefs who set high standards in their culinary skills and leadership abilities, and who are making efforts to help create a sustainable work culture in their respective regions while contributing positively to their broader community.

Best Chef: California

Geoff Davis, Burdell, Oakland, CA
Rogelio Garcia, Auro, Calistoga, CA
Lord Maynard Llera, Kuya Lord, Los Angeles, CA
Tara Monsod, Animae, San Diego, CA
Buu “Billy” Ngo, Kru, Sacramento, CA

Best Chef: Great Lakes (IL, IN, MI, OH)

Vinnie Cimino, Cordelia, Cleveland, OH
Jose Salazar, Mita’s, Cincinnati, OH
Sujan Sarkar, Indienne, Chicago, IL
Hajime Sato, Sozai, Clawson, MI
Jenner Tomaska, Esmé, Chicago, IL

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
Matt Kern, One Coastal, Fenwick Island, DE
Harley Peet, Bas Rouge, Easton, MD
Kevin Tien, Moon Rabbit, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Ann Ahmed, Khâluna, Minneapolis, MN
Rob Connoley, Bulrush, St. Louis, MO
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI
Christina Nguyen, Hai Hai, Minneapolis, MN
Tim Nicholson, The Boiler Room, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

Brandon Cunningham, Social Haus, Greenough, MT
Ali Sabbah, Mazza Cafe, Salt Lake City, UT
Matt Vawter, Rootstalk, Breckenridge, CO
Penelope Wong, Yuan Wonton, Denver, CO
Nick Zocco, Urban Hill, Salt Lake City, UT

Best Chef: New York State

Nasim Alikhani, Sofreh, Brooklyn, NY
Atsushi Kono, Kono, New York, NY
Chris Mauricio, Harana Market, Accord, NY
Charlie Mitchell, Clover Hill, Brooklyn, NY
Jeremy Salamon, Agi’s Counter, Brooklyn, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

Conor Dennehy, Talulla, Cambridge, MA
Maria Meza, Dolores, Providence, RI
David Standridge, The Shipwright’s Daughter, Mystic, CT
Jake Stevens, Leeward, Portland, ME
Cara Tobin, Honey Road, Burlington, VT

Best Chef: Northwest and Pacific (AK, HI, OR, WA)

Avery Adams, Matia Kitchen, Orcas Island, WA
Kristi Brown, Communion, Seattle, WA
Josh Dorcak, MÄS, Ashland, OR
Gregory Gourdet, kann, Portland, OR
Melissa Miranda, Musang, Seattle, WA

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Jamie Davis, The Hackney, Washington, NC
Rod Lassiter and Parnass Savang, Talat Market, Atlanta, GA
James London, Chubby Fish, Charleston, SC
Robbie Robinson, City Limits Barbeque, West Columbia, SC
Paul Smith, 1010 Bridge, Charleston, WV

Best Chef: South (AL, AR, FL, LA, MS, PR)

Valerie Chang, Maty’s, Miami, FL
Hunter Evans, Elvie’s, Jackson, MS
Gabriel Hernandez, Verde Mesa, San Juan, PR
Carlos Portela, Orujo, San Juan, PR
Arvinder Vilkhu, Saffron, New Orleans, LA

Best Chef: Southwest (AZ, NM, NV, OK)

Rene Andrade, Bacanora, Phoenix, AZ
Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK
Steve Kestler, Aroma Latin American Cocina, Henderson, NV
Steve Riley, Mesa Provisions, Albuquerque, NM
Eduardo Rodriguez, Zacatlán, Santa Fe, NM

Best Chef: Texas

Emmanuel Chavez, Tatemó, Houston, TX
Christopher Cullum, Cullum’s Attaboy, San Antonio, TX
Tracy Malechek-Ezekiel, Birdie’s, Austin, TX
Misti Norris, Petra & the Beast, Dallas, TX
Ana Liz Pulido, Ana Liz Taqueria, Mission, TX

*As of the 2023 Awards cycle, the Restaurant and Chef Awards defines the annual eligibility time frame as October through September (formerly January through December) to allow the voting body more time to consider businesses opening later in the calendar year.

More information on the voting process for the Restaurant and Chef Awards can be viewed here.

Upcoming Awards Announcements

April 30, 2024: James Beard Media Awards nominees are announced
The 2024 Awards ceremonies will be held in our proud host city of Chicago on the following dates:
- Saturday, June 8, 2024: Media Awards at Columbia College Chicago Student Center
- Sunday, June 9, 2024: Leadership Awards at The Dalcy
- Monday, June 10, 2024: Restaurant and Chef Awards at Lyric Opera of Chicago

Tickets for the 33rd annual James Beard Restaurant and Chef Awards in Chicago go on sale April 9 and can be purchased on the James Beard Foundation website. The Awards will be livestreamed Monday, June 10 on Eater.com.

“Our ongoing partnership with the James Beard Foundation is special in that not only does it allow us to provide our cardholders access to incredible culinary experiences, but it also gives us the chance to honor the best in the industry through the James Beard ceremonies,” said Monica Weaver, Head of Branded Card Partnerships and Experiences at Capital One. “It’s an extra special honor this year to welcome the nomination ceremony to our hometown in the Washington, D.C. area. We look forward to celebrating all of the nominees later this year and congratulate them on their contributions to the culinary industry.”

“Chicagoans know how special the restaurant scene is here, so it is an honor for the James Beard Foundation to continue to recognize that as well,” said Rich Gamble, Interim President and CEO,
Choose Chicago. “We look forward to hosting the James Beard Awards for another year in our great city with an impressive group of nominees, winners, and honorees.”

The 2024 James Beard Awards are presented by Capital One, the official credit card and banking partner of the James Beard Foundation. The James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association, and presented in association with Hilton, as well as with the following partners: Premier Sponsors: Acqua Panna® Natural Spring Water, American Airlines, the official airline of the James Beard Foundation, HEINZ, HMSHost, S.Pellegrino® Sparkling Natural Mineral Water, Stella Artois; Supporting Sponsors: HexClad Cookware, Skuna Bay Salmon; Reception Sponsors: Ecolab, Kendall College at National Louis University, Windstar Cruises, the official cruise line of the James Beard Foundation; Additional Support Sponsors: Cristaux, Paperchase, Plugrà® Premium European Style Butter, VerTerra Dinnerware. Intersport is the Official Broadcast Partner of the 2024 James Beard Awards.

For more information about the James Beard Awards, visit jamesbeard.org/awards. For up-to-the-minute news about the Awards, follow @beardfoundation on X (Twitter) and Instagram, and keep an eye out for posts using #JBFA

ABOUT THE JAMES BEARD AWARDS

The James Beard Awards recognizes exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. Established in 1990, the James Beard Awards are among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries. The Awards are overseen by the Awards Committee. Each Awards program (Books, Broadcast Media, Journalism, Leadership, and Restaurant and Chef) has its own subcommittee members who volunteer their time to oversee the policies, procedures, and selection of judges for their respective program. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. For more information, subscribe to the Awards digital newsletter.

ABOUT THE JAMES BEARD FOUNDATION

The James Beard Foundation (JBF) is a 501(c)3 nonprofit organization that celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities. By amplifying new voices, celebrating those leading the way, and supporting those on the path to do so, the Foundation is working to create a more equitable and sustainable future—what we call Good Food for Good®. JBF brings its mission to life through the annual Awards, industry and community-focused programs, advocacy, partnerships, and events across the country. For the first time in the Foundation’s history, exceptional culinary talent, industry leaders, and visitors from NYC and beyond can experience unforgettable dining and educational programming at Platform by JBF—inspiring food and beverage devotees for decades to come. Learn more at jamesbeard.org, sign up for our newsletter, and follow @beardfoundation on social media.

ABOUT CAPITAL ONE

At Capital One, we’re on a mission for our customers – bringing them best-in-class products, rewards, service, and experiences. Capital One is a diversified bank that offers products and services to
individuals, small businesses, and commercial clients. We use technology, innovation, and interaction to provide consumers with products and services to meet their needs. Through Capital One Dining and Capital One Entertainment, we provide our rewards cardholders with access to unforgettable experiences in the areas they’re passionate about, including dining, music, and sports. Learn more at capitalone.com/dining and capitalone.com/entertainment.

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

Bar or restaurant worker on phone in alleyway with graffiti

March 29, 2024by David Klemt David Klemt No Comments

Hey, Bartenders: Tales Wants Your Input

Hey, Bartenders: Tales of the Cocktail Wants Your Input

by David Klemt

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

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

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

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

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

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

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

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

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

Additional Details

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

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

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

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

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

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

Cheers!

Image: Gina Santangelo on Unsplash

March 27, 2024by David Klemt David Klemt No Comments

BRE Reveals 2024 Award Winners

BRE Reveals 2024 Award Winners

by David Klemt

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

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

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

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

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

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

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

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

Industry Impact Award

Derek Brown (Positive Damage, Inc.)

Industry Excellence Awards

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

Supplier Awards

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

Image: Mathias Reding on Pexels

February 28, 2024by David Klemt David Klemt No Comments

Questions Future Operators Need to Ask

Questions Future Operators Need to Ask Before Opening

by Jennifer Radkey

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

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

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

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

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

Mindset Questions

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

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

Cheers to professional and personal well-being!

Image: Laurin Steffens on Unsplash

Tres Monos bar in Buenos Aires, Argentina

October 17, 2023by David Klemt David Klemt No Comments

These are the 50 Best Bars of 2023

These are the 50 Best Bars of 2023

by David Klemt

Tres Monos in Buenos Aires is number 11 and the winner of the Michter’s Art of Hospitality Award.

According to the World’s 50 Best, these stunning examples of operations, service, and atmosphere from around the globe are the best bars of 2023.

For the first time, the incredible collection of bars was revealed during a ceremony in Singapore. I watched this year’s ceremony via the World’s 50 Best Bars live stream and the energy was palpable just through the screen. We’ll have to consider attending the 2024 ceremony in person.

The 50 bars that have earned placement on this list should serve as inspiration for operators and hospitality professionals throughout the world. Whether considering operations, service, building a top-performing team, menu, design, or atmosphere, these bars are reaping the rewards of hard work and a commitment to hospitality.

As we’ve had the incredible honor of speaking with a number of the bars on this year’s list for our Bar Hacks podcast, we’ve linked a few of the bars below to their episodes.

The Numbers

The 15th edition of World’s 50 Best Bars ranks bars in 28 cities from around the globe.

Among individual cities, London claims the most bars on this year’s list with five. Further, two of those bars are in the top ten.

Mexico City is home to four bars on the list, while New York boasts three, plus the winner of the Altos Bartenders’ Bartender Award. These two cocktail bar titans will go head to head for some time from what I can see, and we’re all the better for this friendly rivalry.

Overall, the UK is home to six venues on the 2023 list. Also performing well are the US and Italy, with each claiming five bars on the 2023 list. With four bars, each in Mexico City, Mexico also does very well for 2023.

This year’s host city, Singapore, boasts three bars, along with the Bar Design Award recipient. Greece also earns three spots, with one bar taking home the Legend of the List Award. There are three bars on the list in Argentina as well, all in Buenos Aires. One of these bars offers such outstanding service that it’s this year’s Michter’s Art of Hospitality Award recipient.

Another country with three bars on the list is Spain. Not only can the country now boast about being home to the bar holding the number one spot, it’s also where number four is located. Oh, and the number four bar just happens to be last year’s top bar in the world. Clearly, Barcelona is staking a claim to the Cocktail Capital of the World.

Sadly, Canada isn’t represented on this year’s list. However, Civil Liberties in Toronto does hold the number 73 spot.

Congratulations to the bars and their teams on the 2023 list, and the individual award winners! Cheers!

The World’s 50 Best Bars 2023

Galaxy Bar (Dubai, United Arab Emirates)
Jewel of the South (New Orleans, Louisiana, United States of America)
Atlas (Singapore)
The Clumsies (Athens, Greece)
Locale Firenze (Florence, Italy)
Baltra Bar (Mexico City, Mexico)
L’Antiquario (Naples, Italy)
Carnaval (Lima, Perú)
1930 (Milan, Italy)
Scarfes Bar (London, England, United Kingdom)
Mimi Kakushi (Dubai, United Arab Emirates)
Panda & Sons (Edinburgh, Scotland, United Kingdom)
The Cambridge Public House (Paris, France)
Bar Benfiddich (Tokyo, Japan)
The SG Club (Tokyo, Japan)
🔶🟥🔵 A Bar with Shapes for a Name (London, England, United Kingdom)
Argo (Hong Kong, China)
Freni e Frizioni (Rome, Italy)
Sago House (Singapore)
Röda Huset (Stockholm, Sweden)
Florería Atlántico (Buenos Aires, Argentina)
Wax On (Berlin, Germany)
Satan’s Whiskers (London, England, United Kingdom)
Katana Kitten (New York, New York, United States of America)
CoChinChina (Buenos Aires, Argentina)
Baba Au Rum (Athens, Greece)
Café La Trova (Miami, Florida, United States of America)
Caretaker’s Cottage (Melbourne, Victoria, Australia)
Hanky Panky (Mexico City, Mexico)
Drink Kong (Rome, Italy)
Coa (Hong Kong)
Mahaniyom Cocktail Bar (Bangkok, Thailand)
Zest (Seoul, South Korea)
Overstory (New York, New York, United States of America)
Salmon Guru (Madrid, Spain)
Maybe Sammy (Sydney, New South Wales, Australia)
Jigger & Pony (Singapore)
BKK Social Club (Bangkok, Thailand)
Line (Athens, Greece)
Tres Monos (Buenos Aires, Argentina)
Himkok (Oslo, Norway)
Alquímico (Cartagena, Colombia)
Tayēr + Elementary (London, England, United Kingdom)
Licorería Limantour (Mexico City, Mexico)
Little Red Door (Paris, France)
Connaught Bar (London, England, United Kingdom)
Paradiso (Barcelona, Spain)
Handshake Speakeasy (Mexico City, Mexico)
Double Chicken Please (New York, New York, United States of America)
Sips (Barcelona, Spain)

2023 Awards

Roku Industry Icon Award: Renato “Tato” Giovannoni
Rémy Martin Legend of the List: The Clumsies; Number 47 (Athens, Greece)
Best Bar in Australasia (sponsored by Naked Malt): Maybe Sammy; Number 15 (Sydney, New South Wales, Australia)
Best Bar in Asia (sponsored by Torres Brandy): BKK Social Club, Number 13 (Bangkok, Thailand)
Best Bar in Europe (sponsored by Perrier): Sips; Number 1 (Barcelona, Spain)
Best Bar in the Middle East and Africa (sponsored by Amaro Lucano): Mimi Kakushi; Number 40 (Dubai, United Arab Emirates)
Best Bar in North America (sponsored by Tia Maria): Double Chicken Please; Number 2 (New York, New York, United States of America)
Best Bar in South America (sponsored by Scrappy’s Bitters): Alquímico; Number 9 (Cartagena, Columbia)
Michter’s Art of Hospitality Award: Tres Monos; Number 11 (Buenos Aires, Argentina)
Best New Opening (sponsored by the London Essence Co.): Line; Number 12 (Athens, Greece)
Disaronno Highest New Entry: Zest; Number 18 (Seoul, South Korea)
Nikka Highest Climber: Himkok; Number 10, climbed 33 positions (Oslo, Norway)
Ketel One Sustainable Bar: Röda Huset; Number 31 (Stockholm, Sweden)
Altos Bartenders’ Bartender: GN Chan; Double Chicken, Please (New York, New York, United States of America)
Siete Misterios Best Cocktail Menu: The American Bar at Gleneagles; Book of Berries menu (Auchterarder, Scotland, United Kingdom)
Campari One to Watch: Lady Bee; Number 52 (Lima, Perú)
Bareksten Best Bar Design: Night Hawk (Singapore)
The Blend Scholarship: Apoorva Kohli (New Delhi, India) will intern at Sips (Number 1) in Barcelona and Alquímico (Number 9) in Cartagena in 2024.

Image: Tres Monos

Chef in commercial kitchen handling a pan on fire

August 18, 2023by David Klemt David Klemt No Comments

Hospitality Mindset: Restaurant Edition

Hospitality Mindset: Restaurant Edition

by Jennifer Radkey

Have you ever wondered why you just can’t seem to get ahead regardless of what you do, or why you appear to be developing a negative team culture?

Maybe you wake up with a sense of dread or anxiety about what lies ahead of you each day, or maybe no matter how hard you try and how much money you pour into your restaurant it never seems to be enough to get you where you want to be.

The cause of these problems may stem from your—and your team’s—mindset.

But what is mindset exactly?

Simply stated, mindset is an individual’s usual attitude or mental state. It reflects someone’s way of thinking and motivates their actions. So, why is it important to be aware of your mindset?

Well, if your mindset dictates how you show up in your life each and every day, then it will influence all parts of your life. Your thoughts about yourself, others, your business, your opportunities, and your challenges are all influenced by your mindset.

Your mindset can either hinder or promote your overall well-being and success in life.

The good news about mindset is that you can change it – if you want to. It can also be contagious—in a positive way.

These facts led me to question if the different sectors of the hospitality industry face unique mindset challenges and what can be done to overcome them.

To find answers and gain further insight I decided to turn to our team at KRG Hospitality for their thoughts. In turn, I’ve written a series of hospitality mindset articles, including one for bar operators and one for hotel operators.

In this article I’ll explore the restaurant industry, with thoughts from chef consultant Nathen Dubé.

Let’s dive in!

The Restaurant Industry

The restaurant industry is massive, employing 12.5 million in the US and 1.2 million in Canada.

Ranging from quick service to fine dining and offering every type of cuisine imaginable, the industry is a staple in any community. And while many enjoy being guests at these establishments, the same can’t always be said for working in them.

The restaurant industry faces constant challenges, ranging from mental health issues to labor shortages and rising costs.

So, what makes a restaurant succeed despite these challenges? While there are many ingredients involved in running a successful restaurant, arguably one of the most important is a strong operator.

Successful Operators

Operating a successful restaurant takes a certain mindset. You need to be organized, open-minded to growth strategies, resilient, and responsive to the needs of your team.

Interested in what makes a restaurant operator stand out, I asked Nathen what contributes to operator success:

“The key strength for a restaurant owner, first and foremost, is resiliency. You need to stay even keeled during the good and bad times. Things will fluctuate between busy and slow. You will experience great staff, not-so-great staff, shortages, bad reviews, good reviews, equipment breaking, orders delivered late, plumbing issues, electrical issues… The list goes on and on.

“But at the end of the day, when you say you’re open at noon or 5:00 PM or whichever, you better be ready on time, every time. That can give the strongest characters stress and anxiety over the long term. I think being resilient and able to do what is in your control and let go of the rest will help an owner maintain one’s sanity.

“The second strength needed is empathy. Without empathy for your staff, your customers, the many other people in the food and alcohol chain, the risk of becoming a tyrant no one wants to work for or associate with is real, and I’ve seen it happen. Your staff are people too, who have doctor’s appointments, family gatherings, and trouble at home. Some may suffer from addiction and mental illness, and some live in borderline poverty, which is a truly sad reality for many hospitality workers.

“The third characteristic is good business sense. As much as restaurants and bars are about hospitality, engaging customers, and providing great service, if you can’t run a business properly, that is all for naught. Money management, accounting, marketing, the whole lot is important to your success and longevity.”

Operator Challenges

Operators need a positive, strategic, growth mindset to be successful in the restaurant industry. Maintaining this kind of mindset takes self-awareness and consistent cultivating. There will be challenges every day that will test you and if you aren’t checking in with your thought patterns, it can be easy to fall into a negative mindset.

When asked what specific challenges hotel operators face that may affect their mindset, Nathen shared some insights.

Financial Risk

Opening and operating a restaurant comes with inherent financial risks. Sometimes it may feel as if more money is going out than coming in.

“When dealing with perishable food items in a time-sensitive environment, there will be plenty of challenges,” says Nathen. “Some are temporary, some are constant, and some are one-offs, but they all need careful attention. There is obvious financial risk and stress that comes with that. Labor costs, food, and alcohol are the main culprits of financial strain for the back of house. The kitchen setup costs (equipment, construction, etc.) are also in this category. Money can be a great source of stress for anyone, and more so for those who are risk averse.”

The Human Element: Guests

As a restaurant operator you rely on guests. Your efforts are almost always focused on how you can get more guests through the door and how you can get them to return.

Besides the stress of keeping them happy, sharing, and returning, guests can create another level of stress.

“Dealing with customer feedback can affect well-being,” Nathen says. “Not everyone who comes into your establishment will love everything. There will be complaints, there will be disagreements, poor online reviews, and there will be outright rude guests. This causes stress to staff, as well as the owner’s state of mind. Keeping staff motivated, calm, and on the same page when dealing with these guests and reviews is a lot of emotional work. It takes a strong-willed individual to let it roll off their back while still learning from it.”

The Human Element: Staff

Without your team there would be no restaurant. Your team is key to your success and can also be a cause of stress to your overall well-being.

“Issues can and will arise in dealing with the human element of labor,” explains Nathen. “Concern and care for staff is a full-time job in itself, and that’s in a best-case scenario. In a worst-case scenario you can experience shortages, theft, drama, and the like that will need to be dealt with or it can drag down a good establishment and create an exodus of good staff. Not to create a bleak picture, but management can take a toll.”

Employee Challenges

Your team experiences their own unique set of challenges that can affect their well-being and mindset as well. Being aware of these challenges is important if you are hoping to create a culture of respect, collaboration, and trust.

When asked what specific challenges restaurant staff face, Nathen had some insights:

“It’s well documented that working in a professional kitchen is difficult work when things go perfectly well. Long hours standing, hot kitchens, short time constraints, and difficult customers can be draining on a person. Mix in stress, poor health habits, and skipped meals, you get the perfect recipe for very hard work. Managing stress and employee wellness within the kitchen team is important to an overall successful business. Not paying attention or implementing ways to help will lead to a difficulty hiring and retaining staff.”

A Living Wage and Safe Environment

The restaurant industry has faced criticism for low pay, unsafe working environments, and an unsupportive culture.

While this is not the case in all establishments, it occurs enough in the industry to make potential employees wary.

“Pay in the industry is notoriously low for entry level positions,” Nathen says. “There is typically limited room to grow on the pay grade, and a lack of insurance, health, and dental care can compound the issues.

“Workplace standards including safety and culture are another common pain point for restaurants. Dirty, unsafe conditions create a dangerous work environment. It will also make it difficult to pass health inspections. Allowing a toxic culture to develop creates an environment that no good staff wants to work at. All of these issues can drain the pride from a good, well run, happy environment that employees want to stay and thrive at.”

Harmful Beliefs in the Restaurant Industry

Your belief system directly impacts your mindset. If you have negative beliefs regarding your team, your guests, or your community, it’s time to sit down and recognize where those beliefs are coming from and how to change them.

The restaurant industry has a few specific common, harmful beliefs that are prevalent in many establishments. Being aware and knowing how to acknowledge and combat these beliefs is crucial to creating a more positive work environment.

Stigma

When I asked Nathen what one of the most prevalent harmful beliefs operators have about their team, he discussed the stigma restaurant employees often face:

“Unfortunately, there is still a stigma around restaurant staff being uneducated, working in this industry only because they can’t do anything else in society. Often, they are seen as doing this job until something better comes along. Why should they invest in their staff’s well-being if they will vanish in a moment’s notice?

“The next stigma is that all workers are just lazy drunks, addicts, and thieves out for a paycheque to drink away at the bar. While there is a prevalent issue of substance abuse in the industry, it can be a tough challenge to address, and unfair if everyone is painted with the same brush.”

Selfish/Uncaring

Operators are not the only people in the industry who harbor negative or false beliefs.

Staff can do so as well. One primary negative belief is that management and/or ownership doesn’t care about them.

“In terms of ownership, kitchen staff can feel ripped off, or that they are doing all the work while the owner gets rich,” explains Nathen. “Staff will make accusations behind closed doors that they do all the work while the owner does nothing.”

To overcome negative beliefs, says Nathen, “[a]n engaged owner can eliminate the walls between staff, customers, community, and themselves. Talking to those in your business circle and including everyone squashes resentment, misunderstandings, and most complaints will be solved immediately, eliminating potentially bad situations.”

Toxic Culture

The last thing that any hospitality business needs is a toxic culture. A toxic workplace culture encourages and breeds negative mindsets on all levels.

I asked Nathen what creates toxic culture in a restaurant and he shared his thoughts and experiences:

“It starts with ownership. Defining a clear set of core values and standards in the workplace—and adhering to them from the hiring process all the way to daily operations—will dictate the type of people you hire and attract. Toxic environments can be created by just one employee. My experience with toxic kitchens was based on there being no consequences; there wasn’t even a lack of standards enforcement because there were no standards to begin with.

“Things like bullying, harassment, poor attitudes, low morale, lack of leadership, and poor working conditions—whether physical, emotional or both—are the typical causes of toxic culture. To blame is also the negative actions of others, and equally the lack of action from management. Bad eggs are left to rot and quickly poison the whole omelet, so to speak.

“Define a concept clearly, every step of the way, and then find the people to fit that vision. But also deal with problem employees immediately; there is nothing worse than losing good employees to bad ones.”

Moving Forward

Understanding the challenges that operators and staff are currently facing, and acknowledging the importance of growth mindset and the need for change, I asked Nathen what positive changes have been occurring in the industry as a whole?

“Restaurant work environments have improved over the last few decades but still have a long way to go. When I started in the mid ‘90s, belittling, yelling, and screaming—general abusive treatment of anyone and everyone—was commonplace. There was no compassion for the environment that staff worked in. The culture, the workload, pay… Literally everything was just ‘take it or leave it.’ ‘If you don’t like it, leave,’ was repeated everywhere to any staff who raised concerns.

“Over time, a stand has been made in response to a mass exodus, tales of burnout, and at the worst end of the spectrum, severe addiction, and even suicide. It was time to look from within at where the actual problems were, and what could be changed. The veil of toughness finally came down, and an honest conversation has led to slow changes.

“One of the more prevalent changes is an overall less-abusive environment. No longer is it tolerated to show anything less than human decency to staff and guests. Genuine care for staff well-being is starting to be seen almost everywhere. It’s leading to a new excitement among hospitality professionals and can hopefully attract new individuals to the field.”

Room for Improvement

Although awareness of the well-being of those working in this industry is increasing, there are still changes that need to happen.

Nathen believes that improvement lies in focusing on balance and respect:

“There is no way around the fact that cooking and serving is hard, long work, regardless of concept. This is unfortunately the entry point for all those who claim to want to change the industry or make it better. In my opinion, this is the wrong approach. Enhancing the whole experience of the employee, leadership team, and guest will make everyone happier and, hopefully, healthier.

“Balancing the workload for everyone, finding creative ways to increase pay, and offering benefits leads to a strong sense of job safety. Rotating schedules, for example: four nine-hour days; or two on, three off; or something away from the traditional 10-, 12-, or 14-hour days and five- to six-day work weeks, reduces burnout, gives employees a chance at a social and family life, and still allows everyone to earn enough income to live. Throw in benefits and some sort of bonus pay, and you will have a brand everyone wants to work for.

“Another big contributor to improving the industry—and we have made big strides already—is the respect for people and creating an environment or culture void of bullying, harassment, intimidation, and general mistreatment of the people who make this the best industry to work in.”

Final Thoughts

In a highly competitive industry facing consistent challenges and harmful beliefs, it will come down to developing and maintaining the right mindset to truly succeed both professionally and personally. It starts from the top with a positive, resilient, growth mindset.

I’ll leave you with a few last words of wisdom from Nathen:

“Hopefully, there is a sense of urgency in the fight to change the industry for the better. It’s important to recognize and praise positive contributions and not just positive people because everyone needs encouragement. It’s equally important to handle negative contributions quickly and correctly.

“A positive attitude can go a long way toward creating a strong team player who can make the best of stressful times and have a coachable attitude. A positive person can help change the culture of a workplace and pick up other teammates who may need a boost. They share their optimism and passion for the job and can make management’s life easier.

“A negative person will contribute to a toxic environment. Resentment begins to build on both sides as a negative person sees things not being done their way, contributes less to the success of the kitchen, and spreads their toxic beliefs to other employees who may start to feel similarly.

“I recently heard a saying, and I don’t recall by who so I can’t quote it, but it goes, ‘It’s important to get the right people on the bus, but it’s just as important to get them in the right seats.’”

Cheers to personal and professional well-being!

Image: Helmy Zairy on Pexels

Bartender presenting cocktail in upscale setting

July 19, 2023by David Klemt David Klemt No Comments

The 50 Best Bars in Asia in 2023

The 50 Best Bars in Asia in 2023

by David Klemt

2023 Asia’s 50 Best Bars Bartenders’ Feast.

Join us in congratulating each of the bars and their teams earning placements on the 2023 Asia’s 50 Best Bars list by the World’s 50 Best Bars.

As is often the case, Hong Kong and Singapore claim an exceptional number of bars. I fully expect to see a handful of the bars on the list below on the World’s 50 Best Bars list this year.

Speaking of which, that ceremony, the 15th edition of the list, will take place on October 17 in Singapore. Again, I expect the host city to claim multiple spots.

Cheers to Asia’s 50 Best Bars for 2023!

To review the 2023 Asia’s 50 Best Bars, 51 to 100 list, please click here.

By the Numbers

While Singapore doesn’t claim the number one spot this year, the island country does boast 11 entrants. Further, three of Singapore’s bars hold spots in the top ten.

Hong Kong is home to eight bars on this year’s Asia’s 50 Best Bars list. Like Singapore, three bars in Hong Kong are among the top ten.

There are seven bars in Japan (five in Tokyo), one earning a top-ten slot. Six of the bars on the 2023 list are in Seoul, South Korea.

Thailand and India both have four bars on the list. The former boasts two bars in the top ten.

There are three bars in Taiwan among the fifty.

Malaysia and Indonesia each have two bars among Asia’s 50 Best Bars in 2023. Both of Malaysia’s bars in Kuala Lumpur, and both of Indonesia’s are in Jakarta.

Mainland China, the Philippines, and Sri Lanka each have a bar on this year’s list.

100 Incredible Bars

When we take the back half of this list into account, Singapore continues its domination, with 19 bars earning placement.

Hong Kong boosts its number of bars to 13, and Japan adds seven bars to bump its total to an even dozen. Seoul, South Korea, claims eight bars total.

Thailand, counting both lists, has eight amazing bars, as does Taiwan. In total, there are nine bars in India. Six bars in Kuala Lumpur, Malaysia, and there are a total of four bars in China.

The Philippines have one bar on the one to 50 list, and one on the 51 to 100 list, for a total of two bars among Asia’s 100 best.

The Best Bar In:

Hong Kong: Coa

India: Sidecar

Japan: Bar Benfiddich

Korea: Zest

Mainland China: Hope & Sesame

Malaysia: Bar Trigona

Philippines: The Curator

Singapore: Jigger & Pony

Sri Lanka: Smoke & Bitters

Taiwan: Indulge Experimental Bistro

Thailand: BKK Social Club

See the list below for the Best Bar in Asia.

Asia’s 50 Best Bars: 50 to 1

Penrose (Kuala Lumpur, Malaysia)*
The Bellwood (Tokyo, Japan)*
The Living Room (Mumbai, India)*
The Old Man (Hong Kong)**
Soko (Seoul, South Korea)*
High Five (Tokyo, Japan)**
Bee’s Knees (Kyoto, Japan)
The Public House (Taipei, Taiwan)*
Native (Singapore)**
Vender (Taichung, Taiwan)*
Smoke & Bitters (Hiriketiya, Sri Lanka)(The Best Bar in Sri Lanka)
Hope & Sesame (Guangzhou, China)(The Best Bar in Mainland China)
Copitas (Bengaluru, India)
Southside Parlor (Seoul, South Korea)*
Bar Trigona (Kuala Lumpur, Malaysia)(The Best Bar in Malaysia)
The Bombay Canteen (Mumbai, India)*
The Curator (Manila, Philippines)(The Best Bar in the Philippines)**
Mostly Harmless (Hong Kong)*
Stay Gold Flamingo (Singapore)*
Quinary (Hong Kong)
Employees Only (Singapore)**
Pantja (Jakarta, Indonesia)*
Alice (Seoul, South Korea)
Atlas (Singapore)
Penicillin (Hong Kong)
Le Chamber (Seoul, South Korea)
28 HongKong Street (Singapore)
Lamp Bar (Nara, Japan)
Mahaniyom Cocktail Bar (Bangkok, Thailand)(London Essence Best New Opening)*
Manhattan (Singapore)
Virtù (Tokyo, Japan)(Disaronno Highest New Entry)
The Cocktail Club (Jakarta, Indonesia)(Siete Misterios Best Cocktail Menu, the Best Bar in Indonesia)
Sidecar (New Delhi, India)(The Best Bar in India)
The Aubrey (Hong Kong)
Republic (Singapore)
Analogue Initiative (Singapore)(Ketel One Sustainable Bar)
The SG Club (Tokyo, Japan)
Cham Bar (Seoul, South Korea)
Vesper (Bangkok, Thailand)
Indulge Experimental Bistro (Taipei, Taiwan)(The Best Bar in Taiwan)
Sago House (Singapore)(Michter’s Art of Hospitality)
Darkside (Hong Kong)
Argo (Hong Kong)
Nutmeg & Clove (Singapore)
Tropic City (Bangkok, Thailand)
Zest (Seoul, South Korea)(Nikka Highest Climber, the Best Bar in Korea)
Bar Benfiddich (Tokyo, Japan)(The Best Bar in Japan)
BKK Social Club (Bangkok, Thailand)(The Best Bar in Thailand)
Jigger & Pony (Singapore)(Rémy Martin Legend of the List, the Best Bar in Singapore)
Coa (Hong Kong)(The Best Bar in Asia, the Best Bar in Hong Kong)

Congratulations to each of the operators and bar teams above! Cheers!

* Denotes new entry, ** denotes re-entry.

Image: The World’s 50 Best Bars

May 2, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: May 2023

5 Books to Read this Month: May 2023

by David Klemt

Our engaging and informative May book selections will take your front and back of house to the next level, and help develop your leadership skills.

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

Let’s jump in!

Contagious You: Unlock Your Power to Influence, Lead, and Create the Impact You Want

This is one of three books KRG Hospitality’s Jennifer Radkey read in February. It’s the sequel to a book titled Contagious Culture, which we featured last month.

From Amazon: “For anyone who’s sought to create change, or felt sucked into the drama and chaos of a toxic work environment, this book will advance the notion that everyone at an organization is a leader—for good or for bad—and that leaders have tremendous power to influence those who follow their example. The quality of our leadership is based upon our intentions, energy, and presence. By emphasizing authorship, self-care, and response-ability (not responsibility) as leadership skills and therefore cultural amplifiers, Contagious You shows you how to walk the path of more effective leadership while navigating the road blocks in your way. Whether these road blocks are working with negative co-workers with secret agendas and unrealistic expectations, or just the general ‘busyness’ of life and its excessive demands, this book will take you on a journey to create more space, more courageous leadership, and stronger collaboration to influence others and create the impact you desire.”

Grab this book today: click here.

Chef’s PSA: Culinary Leadership Fundamentals

If Chef’s PSA sounds familiar, that’s probably because it’s a series of four books. We included another book in the series, How Not to be the Biggest Idiot in the Kitchen, last December in our last book roundup of 2022.

Culinary Leadership Fundamentals is intended to prepare chefs to lead a brigade. It’s one thing to know how to prepare food; it’s another to know how to be the leader in the kitchen. Of course, this book is also full of valuable information for owners and operators. After all, they should know how their chef is approaching their role.

From Amazon: “When you become a Chef for the first time you may be put in a position where you know how to cook but not how to lead and manage. This book will teach you everything you need to know to become a Chef Leader in the kitchen. From how to manage costs, build a team, market yourself and overcome adversity. This is the book every Chef needs if they want a competitive edge in running a successful kitchen.”

Pick it up today!

Southern Cooking, Global Flavors

Chef Kenny Gilbert’s journey through the culinary world is epic. By the age of seven he had shown such an interest in the art of BBQ that his father bought him his first grill, a small Weber. After high school he moved from his hometown to Cleveland to attend the Pennsylvania Culinary Institute. After graduation, Chef Gilbert entered into an apprenticeship at the Ritz-Carlton, Amelia Island, in Florida. By age 23, Chef Gilbert earned the role of Chef de Cuisine. He has also opened restaurants and led the culinary programs at restaurants and hotel properties not only throughout Florida but also Colorado, Georgia, throughout the Caribbean, France, Japan, and Spain. Oh, and there was Chef Gilbert’s Top Chef season seven appearance, plus the development of his own line of spices and rubs.

His newly released book features 100 recipes that put international spins on southern classics. Pick up Southern Cooking, Global Flavors today!

The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

We’ve addressed the need to compliment your cocktail menu with a dedicated ice program. This book, available now for pre-order, is from world-renowned cocktail and spirits writer Camper English. Not only does it include easy-to-follow instructions for you and your bar team to elevate your cocktail program, from full-proof to zero-ABV drinks. The Ice Book, then, is aptly titled—it’s everything you need to introduce a memorable drinking experience.

From Amazon: “In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You’ll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks.”

The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails

Long-time subscribers to KRG Hospitality’s newsletters and readers of our articles know that I love a controversial take on cocktails. Take, for instance, the origin of the Margarita. Well, the opening sentence from the description for The Book of Cocktail Ratios certainly got my attention.

From Amazon: “Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, ‘Would you care for a Boulevardier, perhaps, or a Negroni?’ These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on.

“As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.”

This book should provide you and your bar team with a totally different perspective when it comes to drink ratios. Pre-order your copy today!

Image: Mikołaj on Unsplash

April 10, 2023by krghospitality krghospitality No Comments

Loneliness and the Entrepreneur

5 Steps Entrepreneurs can take to Combat Loneliness

by Jennifer Radkey

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

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

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

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

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

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

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

1. Find like-minded individuals who can relate.

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

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

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

2. Practice mindfulness with your external relationships.

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

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

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

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

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

4. Share the burden.

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

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

5. Seek professional help if needed.

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

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

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

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

Cheers to your personal and professional growth!

Image: Gustavo Zambelli on Unsplash