#BarHacks | KRG Hospitality

March 19, 2024by David Klemt David Klemt No Comments

3rd Annual TAG Awards Hit Las Vegas

3rd Annual TAG Global Spirits Awards Hit Las Vegas

by David Klemt

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

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

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

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

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

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

Cheers!

TAG Global Spirits Awards

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

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

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A post shared by Tony Abou Ganim (@mdrnmixologist)

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

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

Helen David Relief Fund

TAG Global Spirits Awards Pink Tie Gala ice sculpture

If any party needs an ice sculpture…

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

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

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

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

Episode 47 with Tony Abou-Ganim

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

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Episode 52 with Lynn House

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

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

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Episode 28 with Tim Rita

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

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Episode 20 with Vance Henderson

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

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Images provided by CURICH|WEISS

February 27, 2024by David Klemt David Klemt No Comments

The Fourth Member of Your Team

The Fourth Member of Your Team

by David Klemt

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

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

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

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

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

Menu Streamlining

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

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

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

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

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

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

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

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

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

Your Vision

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

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

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

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

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

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

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

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

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

Adaptation

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

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

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

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

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

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

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

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

Image: Edge2Edge Media on Unsplash

February 20, 2024by David Klemt David Klemt No Comments

Bar Hacks Celebrates World Bartender Day

35 Bar Hacks Podcast Episodes for World Bartender Day

by David Klemt

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

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

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

Cheers!

Episode 109 with Colin Asare-Appiah

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

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

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Episode 107 with Anne Becerra

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

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

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Episode 106 with Matthias Ingelmann

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

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

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Episode 104 with Simone Caporale

Simone Caporale, an internationally renowned bartender and operator, swings by the Bar Hacks podcast to talk spirits, branding, the guest experience, and operations.

Noticing a gap in the industry and seeing a way to lend his expertise to help grow spirits brands, Simone and Luca Missagli founded Cocktail Concierge, a brand-building agency focusing on craft spirits brands. One of the most recent brands Cocktail Concierge has helped introduce to the world is Amaro Santoni.

Of course, Simone is also one of forces behind SIPS Drinkery House, number three on the World’s 50 Best Bars list, and the World’s Best Bar according to Tales of the Cocktail. Simone shares his thoughts on what he thinks makes SIPS so successful, why he views service as a privilege, three tips operators can implement today to plant the seeds for long-term success, and more!

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

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

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

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

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

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Episode 95 with Bob Peters

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

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

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Episode 93 with Adrián Michalčík

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

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

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

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Episode 91 with Charles Joly

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

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

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Episode 84 with Roberta Mariani

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

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

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

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

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Episode 25 with Megan Breier

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

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

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Cheers to the bartenders across the world!

Image: Los Muertos Crew on Pexels

February 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: February 2024

5 Books to Read this Month: February 2024

by David Klemt

Our inspiring and informative February book selections will help you and your team transform your operations, business acumen, and F&B programming.

This month, we look at books covering an array of topics: design; learning to negotiate better; learning cocktail balance and build techniques; and finding your inner chef.

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

Let’s jump in!

Biophilic Design: The Theory, Science and Practice of Bringing Buildings to Life

This book was co-authored by the late Stephen R. Kellert, one of the developers of the biophilic design methodology. To learn more about biophilic design, click here. Then, pick up this book.

From Amazon: “This book offers a paradigm shift in how we design and build our buildings and our communities, one that recognizes that the positive experience of natural systems and processes in our buildings and constructed landscapes is critical to human health, performance, and well-being. Biophilic design is about humanity’s place in nature and the natural world’s place in human society, where mutuality, respect, and enriching relationships can and should exist at all levels and should emerge as the norm rather than the exception.”

The Cocktail Balance

Written by Stanislav Harcinik, The Cocktail Balance is about more than building cocktails. Readers will learn about the role senses play in cocktails and balance, along with presentation and service.

From thecocktailbalance.com: “My work isn’t focused solely on experienced bartenders, students are part of the target group. By including potential new bartenders, this book wishes to push the upcoming students into a broader, more creative mindset. The book itself is divided into 3 main sections – theory, practical part and legacy from the best bartenders in Slovakia. Theory, contains the basics and building blocks that allow the development of a professional approach, it also focuses on how to present yourself and how to take care of guests. Whereas in the practical section, readers will be able to learn to price a cocktail and to effectively go through a structured creative process. Other chapters also include gastrophysics and neurogastronomy. In other words how an aroma, a physical characteristics, a sound as well as visual stimulation affect the final flavour of a cocktail, and create a comprehensive and unforgettable experience for guests.”

Pick up your copy today.

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Some bar professionals and guests like to understand the “why” behind what they consume. Why does this taste good? Why and how do certain processes affect spirits? Kevin Liu’s book answers these questions, and more. On top of that, there are 65 recipes to try.

From Amazon: “In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails. Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture? These questions and more, answered inside.”

Order the paperback here.

The Forgotten Chef

Simply put, this book is intended to inspire younger generations to pursue cooking as a career. If you know someone who has an interest in cooking but hasn’t taken steps to become a chef, this is the book you should gift them.

From Amazon: “The book moves quickly through food stories, tips and techniques to inspire and ignite the passion of its targeted reader. Through anecdotal food related stories, the book covers important topics such as the right mindset for cooking success, quality over quantity, kitchen organization (mise en place), kitchen tools (the Dirty Thirty), the celebrity chef conundrum (why people get discouraged in their cooking journey), introduction to knife skills/care, cookbook basics, food preservation and safety and other fun chapters such as saving Grandma’s recipes from extinction, the lost art of sharing (food), and the new-old method of cooking, sous vide.”

Click here to order the paperback.

Getting to Yes: Negotiating Agreement Without Giving In

Everyone needs to know how to negotiate. It’s a valuable skill not just for business but for life in general. Getting to Yes is a how-to manual that teaches you the art of negotiation, a skill you’ll need to develop if you’re an entrepreneur, aspiring business owner, or professional looking to progress in their career. And, as I’ve already said, it will help you in situations you’ll find yourself in outside of business.

From Amazon: “Getting to Yes offers a proven, step-by-step strategy for coming to mutually acceptable agreements in every sort of conflict. Thoroughly updated and revised, it offers readers a straight- forward, universally applicable method for negotiating personal and professional disputes without getting angry-or getting taken.”

Get it today.

Image: Mikołaj on Unsplash

7-Year-Old Single Malt Mizunara Finish in Wicklow, Ireland

January 23, 2024by David Klemt David Klemt No Comments

Irish Distilleries You Need to Know

Irish Distilleries You Need to Know in 2024

by David Klemt

On Thursday, January 25, we honor a simple but delicious cocktail that can trace its roots back to Europe and the middle of the 19th century.

A bartender can serve this drink hot, chilled, or iced. And until somewhat recently, a bartender usually makes this cocktail with a spirit from one of just a few producers.

I’m talking about the venerable Irish Coffee.

Now, this could make for an interesting Drink Donnybrook. However, I’m going to focus on shining a spotlight on some Irish distilleries and labels you and your bar team should have on your radar.

Of course, there’s nothing wrong with making an Irish Coffee with one of the usual suspects. Indeed, it’s perfectly acceptable—traditional, even—to make yours with Jameson, Bushmills, Tullamore Dew, Redbreast, or Powers.

But while there’s nothing wrong with playing to expectations, making the choice to offer something different can set you, your team, and your venue apart.

As our buddy Chef Brian Duffy says, operators can charge premium menu prices only if they innovate. Pairing a lesser-known Irish whiskey with a local coffee roaster’s coffee would be an innovation that falls in line with Chef Duffy’s approach to pricing.

There are other ways to build an Irish Coffee as a premium cocktail. The quality of the whipped cream, for instance, is a consideration. For example, whipping the cream in front of guests is a premium touch.

Not the Usual Suspects

A lot is going on with Irish distilleries. We have more choice than we’ve had in several decades.

Check these Irish distilleries out today:

Ballykeefe Distillery (County Kilkenny)
Blackwater Distillery (County Waterford): Dirtgrain Irish Whisky, Velvet Cap Irish Whiskey
Clonakilty Distillery (County Cork)
Connacht Whiskey Company (County Mayo): Ballyhoo, Spade & Bushel
Dingle Distillery (County Kerry)
Dublin Liberties Distillery (County Dublin): The Dead Rabbit Irish Whiskey, Dubliner Irish Whiskey
Glendalough Distillery (County Wicklow)
Method and Madness (County Cork)
Pearse Lyons Distillery (County Dublin): Pearse Irish Whiskey
Powerscourt Distillery (County Wicklow): Fercullen Irish Whiskey
Rademon Estate Distillery (County Down): Shortcross Irish Whiskey
Roe & Co. (County Dublin)
Royal Oak Distillery (County Carlow): The Busker Irish Whiskey
The Shed Distillery (County Leitrim): Drumshanbo Single Pot Still Irish Whiskey
Slane Irish Whiskey (County Meath)
Sliabh Liag Distillers (County Donegal): Ardara Single Malt Irish Whiskey, Silkie Irish Whiskey, Sliabh Liag Single Malt Irish Whiskey
Teeling Distillery (County Dublin)
Tipperary Boutique Distillery (County Tipperary)
Waterford Distillery (County Waterford)
West Cork Distillers (County Cork)

Several of these distilleries also produce other spirits, such as gin and vodka. And, of course, not every distillery produces spirits that are available to the US and Canada, currently.

Still, it’s good to be aware of these distilleries and their brands so we can encourage suppliers to bring them to North America and beyond.

To learn more about Glendalough Distillery in particular, please listen to the Bar Hacks podcast episode below:

Hot Coffee

Let’s assume you’re going to with piping hot coffee, not serve your Irish Coffee on ice or frozen.

You’re going to want to ensure your glassware is heat resistant, of course. Let’s not burn the hands of our guests.

To that heat-resistant glassware, add one-and-a-half to two ounces of Irish whiskey. Next, add two to four teaspoons of sugar, or a half- to two-thirds-ounce of demerara syrup. Add three to four ounces of hot coffee, then top with quality whipped cream. When I say add the cream, I mean an inch or so, not just a wee bit.

You’ll notice that I’m using ranges of measurements. This is because you’re going to want to play around with your Irish Coffee to make it one of your signatures. That includes selecting your sweetener, whether that translates to brown sugar, syrup, or something else.

Now, if you’re after something different, check out the Frozen Irish Coffee from Erin Rose in New Orleans, or the recipe for the Dead Rabbit‘s Irish Coffee.

Cheers!

Image: Glendalough Distillery

January 3, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: January 2024

5 Books to Read this Month: January 2024

by David Klemt

Our inspiring and informative January book selections will help you and your team transform your operations and F&B programming.

This month, we look at books covering an array of topics: becoming a great boss; gaining perspective when analyzing your business; and more.

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

Let’s jump in!

Single AF Cocktails: Drinks for Bad B*tches

You may roll your eyes at the title of this cocktail book but there’s no denying it has your attention. In that way, it’s much like a well-curated, themed cocktail menu split into cleverly named sections. In fact, this book is separated into sections that match its overall theme. For example, Honeymoon Phase, Betrayal, Devastation, and Resilience. If you have reality show fans among your guests, they’ll likely know author Ariana Madix from Vanderpump Rules and Dancing with the Stars. So, they’ll probably dig these drinks.

From Amazon: “The newly solo Ariana serves up her own recipes and perspective in a unique exploration of the stages of a doomed relationship. In her own words, Ariana takes back the narrative of her very public breakup while inspiring others to find inner strength in their own troubles. Each drink tells part of the story from her point of view, from when she first met her ex, through the insidious affair and its painful aftermath, and to her present state, coming out the other side, stronger than before.”

Grab it today!

How to Be a Great Boss

Entrepreneurs, when working with a team, need to be leaders. That means being a great boss. However, that doesn’t mean being a tyrant. If you want to earn buy-in from your team, if you want to get the most out of each person, you need to get them excited and engaged.

From Amazon: “Studies have repeatedly shown that the majority of employees are disengaged at work. But it doesn’t have to be this way. Often, the difference between a group of indifferent employees and a fully engaged team comes down to one simple thing: a great boss.

“In How to Be a Great Boss, Gino Wickman and René Boer present a straightforward, practical approach to help bosses at all levels of an organization get the most from their people. They share time-tested tools that have worked for more than 30,000 bosses in every industry. You can learn to be a great bossand dramatically improve both your organization’s performance and your team’s excitement about their work.”

Pick up the hardcover today.

Same as Ever: A Guide to What Never Changes

As a business owner, it’s smart to see what’s changing. However, it’s also crucial to identify what’s not changing to gain perspective and understand the whole picture.

From Amazon: “With his usual elan, Morgan Housel presents a master class on optimizing risk, seizing opportunity, and living your best life. Through a sequence of engaging stories and pithy examples, he shows how we can use our newfound grasp of the unchanging to see around corners, not by squinting harder through the uncertain landscape of the future, but by looking backwards, being more broad-sighted, and focusing instead on what is permanently true.

“By doing so, we may better anticipate the big stuff, and achieve the greatest success, not merely financial comforts, but most importantly, a life well lived.”

Click here for the hardcover, or here for the paperback.

Bar Hacks: Developing The Fundamentals for an Epic Bar

This informative and conversational book written by KRG Hospitality president Doug Radkey is the perfect read for aspiring or seasoned bar, pub, lounge, or even restaurant owners, operators, and managers looking for that competitive edge in operations! If you’re looking for both fundamental and in-depth planning methods, strategies, and industry focused insight to either start or grow a scalable, sustainable, memorable, profitable, and consistent venue in today’s cut-throat industry, Bar Hacks is written just for you.

Pick up the paperback from Amazon today!

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

Doug’s followup book to Bar Hacks! The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

Pick up KRG Hospitality president Doug Radkey’s second book today! Click here.

Image: Mikołaj on Unsplash

Gold number 10 on a teal or aqua background

December 22, 2023by David Klemt David Klemt No Comments

2023 KRG Recap: Top Bar Hacks Episodes

2023 KRG Recap: Top Bar Hacks Episodes

by David Klemt

For your listening pleasure and convenience we’ve rounded up the top ten Bar Hacks episodes of 2023, also known as season four of the podcast.

Every year we reflect on the caliber of the guests who take time out of their busy lives to come onto the podcast. And every year we’re grateful for the honor of helping to share their stories and insights.

Below are the top ten Bar Hacks episodes of 2023. We’re presenting them in numeric order—no playing favorites here! To make it easy to enjoy these conversations, we’ve embedded the Spotify version of each episode.

And if you’re curious, these ten only just edge out the rest of this year’s episodes. We thank our loyal listeners for giving all of our guests and episodes a listen.

Cheers!

Episode 89 with Doug Radkey

Doug Radkey, co-founder and president of KRG Hospitality, stops by the Bar Hacks podcast. Not only is Doug the co-founder and president of KRG, he’s also the author of the book Bar Hacks and its followup Hacking the New Normal, and the creator of the Bar Hacks podcast.

During his visit, Doug and David talk about their expectations for 2023, what KRG is working on in the new year so far, the importance of technology in hospitality, and dynamic pricing versus dynamic menus. Doug also shares his thoughts on what operators can work on starting today to position themselves for success in 2023 and beyond.

Episode 90 with Mark Sansom

Mark Sansom, content director for the World’s 50 Best Bars, drops by the Bar Hacks podcast to share some big news. After years of dialing in the process and waiting out the pandemic, the World’s 50 Best Hotels will be revealed at a ceremony in September 2023! If you haven’t watched or attended a World’s 50 Best Bars ceremony, they truly take great pains to ensure they’re the Oscars of bar awards. So, we expect the World’s 50 Best Hotel awards ceremony to blow us out of the water.

This list and its accompanying specialty awards completes the hospitality and travel puzzle. Restaurants and bars, after all, are inextricably intertwined with hotels and resorts. Mark shares the details of the World’s 50 Best Hotels Academy Chairs, voting panel, and voting process in this episode. As a bonus, you’ll also get to hear host David Klemt try and fail to say “inaugural awards” without any issue!

Episode 93 with Adrián Michalčík

In September 2022, Adrián Michalčík earned the title of Diageo World Class Global Bartender of the Year. Colloquially, this achievement is known as the Best Bartender in the World. That’s a bold and weighty mantle but as you’ll learn during this conversation, Adrián is humble and focused on his team and guests.

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

Episode 95 with Bob Peters

We know it’s been a few weeks. Between client projects and trade shows we had to take a little break. But we’re back!

And to make our absence up to you, our loyal listeners, we’re bringing you a great chat with an awesome guest. Bob Peters returns to the Bar Hacks podcast for episode 95!

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

Episode 97 with Dragos Axinte

Dragos Axinte, the founder of Novo Fogo Organic Cachaça, returns to the Bar Hacks podcast. Axinte and Novo Fogo have been very busy since, his first appearance on the pod.

On this episode, Axinte shares the details and stories behind three important Novo Fogo initiatives and partnerships: Tree-keeper, with Seattle Sounders goalkeeper Stefan Frei, the Un-endangered Forest, and the brand’s new Chief Alegrias Officers (ChAOs), Sophie Hawley-Weld and Tucker Halpern, also known as SOFI TUKKER.

The two also discuss Axinte’s approach to partnerships—a philosophy that will serve operators and entrepreneurs very well—as well as distillers “discovering” amburana wood finishing. And, of course, Axinte shares product news and insights. If you’re headed to Tales of the Cocktail this year, you’re in for some incredible news. This conversation spans several topics and Axinte always imparts wisdom when he speaks in approachable and helpful ways.

Episode 99 with Michele Mariotti

Bartender Michele Mariotti leads an illustrious career. He has worked behind the bars at some of the best hotels around the world, including the Savoy in London and Mandarin Oriental in Singapore.

On this episode, Michele and Bar Hacks podcast host David Klemt talk about mentorship, interviewing potential bartenders, menu development, using a flavor map when assigning new cocktail builds to bar team members, finding inspiration, interesting hotel guests, bespoke glassware, investing in platforms and programs that boost staff retention, and more.

Episode 101 with Ryan Chetiyawardana a.k.a. Mr. Lyan

Episode 102 with Jordan Bushell

Thank you for being patient during our summer hiatus. We’re back with a great conversation with an awesome guest.

Episode 104 with Simone Caporale

Simone Caporale, an internationally renowned bartender and operator, swings by the Bar Hacks podcast to talk spirits, branding, the guest experience, and operations.

Episode 107 with Anne Becerra

When it comes to curating a beer program, creating a complementary cocktail program, and delivering an incredible beer program, we can’t think of anyone better than Anne Becerra. And lucky for us, she stopped by the Bar Hacks podcast!

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

Image: Miguel Á. Padriñán on Pexels

November 3, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2023

5 Books to Read this Month: November 2023

by David Klemt

Our inspiring and informative November book selections will help you and your team transform your operations and F&B programming.

This month, we look at a new branding and marketing book. We also dive into agave spirits and cuisine from the Canadian Prairies.

There’s an eye-opening exploration into the topic of technology, culture, and the “alignment problem,” as well.

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

Let’s jump in!

The Restaurant Marketing Mindset: A Comprehensive Guide to Establishing Your Restaurant’s Brand, from Concept to Launch and Beyond

If you haven’t had the opportunity to hear Chip Klose speak, look into his books. His latest The Restaurant Marketing Mindset, came out in early October. As the title suggests, this book is for anyone who’s struggling with branding and marketing, or who simply wants a fresh perspective on this crucial element of operations.

From Amazon: “Restaurants boast some of the highest failure rates of any industry, yet even worse is the sheer number of concepts that struggle just to break even. In The Restaurant Marketing Mindset, Chip Klose introduces a series of mindset shifts and actionable frameworks to help owners and operators finally take control of their marketing.

With more than twenty years of operational experience—plus an MBA in food marketing—Klose has the authority, experience, and track record needed to speak confidently on the subject. Each lesson stacks one on top of the other, giving the reader a step-by-step plan to attract more diners, retain those diners, and spark word of mouth with the ones who matter most.

This book is for any chef, owner, or operator who’s ever felt overwhelmed when it comes to marketing their restaurant. Each chapter is filled with powerful insights to help you build a more profitable (and sustainable) business.”

Pick it up today!

Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies

This engaging cookbook features 1oo traditional and creative recipes highlighting Canadian Prairie cuisine. These seasonal, farm-to-table recipes are sure to impress your guests.

From Amazon: “No matter the season, the Prairies are all about preserving every ounce of food, so of course there’s also tons of helpful tips and tricks on reducing food waste. There’s even a Staples chapter with recipes for stocking your pantry to keep you cooking all year long. Both a love letter to Canada’s grandest provinces and an indispensable collection of recipes, Prairie is as inviting and bountiful as the region it celebrates.”

Agave Spirits: The Past, Present, and Future of Mezcals

The authors of this informative book visited eight Mexican states to learn all they could about mezcal. By extension, they learned not only about traditional production but also where this hugely popular spirits category is headed for the future.

From Amazon: “The result of the authors’ fieldwork and on-the-ground interviews with mezcaleros in eight Mexican states, Agave Spirits shows how traditional methods of mezcal production are inspiring a new generation of individuals, including women, both in and beyond the industry. And as they reach back into a rich, centuries-long history, Nabhan and Suro Pinera make clear that understanding the story behind a bottle of mezcal, more than any other drink, will not only reveal what lies ahead for the tradition―including its ability to adapt in the face of the climate crisis―but will also enrich the drinking experience for readers.”

The Alignment Problem: Machine Learning and Human Values

When we build automated systems, we’re placing a lot of trust in our expertise. And because humans are fallible, the systems we build are far from perfect.

From Amazon: “Today’s ‘machine-learning’ systems, trained by data, are so effective that we’ve invited them to see and hear for us—and to make decisions on our behalf. But alarm bells are ringing. Recent years have seen an eruption of concern as the field of machine learning advances. When the systems we attempt to teach will not, in the end, do what we want or what we expect, ethical and potentially existential risks emerge. Researchers call this the alignment problem.”

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

The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

Pick up KRG Hospitality president Doug Radkey’s second book today! Click here.

Image: Mikołaj on Unsplash

October 4, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: October 2023

5 Books to Read this Month: October 2023

by David Klemt

Our inspiring and informative October book selections will help you and your team transform your vision for your business into a successful story.

This month, we’re taking a good look at independent hotel operations, including checking out the wonderful guest experience a rustic lodge can deliver. We also dive into operations and brand strategy.

Oh, and we get inspiration from a company founder who turned $50 into a $30 billion-per-year, globally recognized brand.

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

Let’s jump in!

INDIE HOTEL: Why Hoteliers Are Breaking Free from Chains and Choosing Independence

I picked up INDIE HOTEL just a day or two after it was released. Written by Jeremy Wells, one of the brilliant minds behind the recently opened Ozarker Lodge, this book examines the shifting hospitality landscape.

From Amazon: “The hospitality industry is exciting and always evolving. One of the most exciting shifts in recent years is the growing popularity of independent, boutique hotels. While chains are here to stay, I believe the days of franchise domination are numbered. Traveler preferences are changing, and technology, once available only to chains, is becoming more accessible. As a result, more and more hoteliers will continue to make the leap into independence—breaking free from chains and enjoying a newfound freedom.”

Order your copy today!

Lodge: An Indoorsy Tour of America’s National Parks

We’re firm believers of looking everywhere for inspiration. Lodge may not be a how-to book for hoteliers but it speaks to the importance of the guest experience. Moreover, it shows that while midscale and luxury hotels and resorts seem to popping up all over, a rustic lodge that encourages disconnecting and recharging definitely still has its place in hospitality.

From Amazon: “Max Humphrey shines a light on 10 rustic National Park lodges in all their airy, timeworn splendor. No historic photos here; the images of the architecture and interiors are as they look today, highlighting these storied places in a fresh, alluring way. Sure, the lobbies are the main stage, but Humphrey touches on grand dining rooms, guest rooms, and rustic canteens alike. He writes about the buildings themselves in terms of the historical goings-on at the time, why they were built, and the players involved, highlighting notable architectural moments and period-specific furnishings. A smattering of pop culture history adds extra bursts of levity throughout.”

Grab it today.

Future Hospitality: Impactful Brand Experiences that Drive Sustainable Growth, Happier Guests, and Inspired Staff

Since the latest Jeremy Wells book kicks off this list, let’s take a look at his first book.

Future Hospitality drives home a simple but powerful principle that KRG shares. Put simply, hospitality is a mindset. This book also explains how an operator’s brand strategy plays a significant role in embodying that important principle.

From Amazon: “The purpose of this book is to help you understand the significance of making people feel good, and how the principles of strategic brand development can dramatically influence how you go about doing it.

“Without the core foundational component of a brand strategy in place at your business, I believe that you’ll be fighting an uphill battle that you don’t need to fight. If your business means anything to you, then you need to make it mean something to others.”

Order your copy here.

Shoe Dog: A Memoir by the Creator of NIKE

Again, we don’t always have to look at the hospitality industry for inspiration or lessons. We can learn from businesses that appear to have nothing to do with our own.

There are several lessons we can learn from Phil Knight and his leadership of Nike. For example, the following quotes are attributed to Knight:

“Don’t tell people how to do things, tell them what to do and let them surprise you with their results.”
“Let everyone else call your idea crazy; just keep going. Don’t stop. Don’t even think about stopping until you get there, and don’t give much thought to where ‘there’ is. Whatever comes, just don’t stop.”

From Amazon: “In 1962, fresh out of business school, Phil Knight borrowed $50 from his father and created a company with a simple mission: import high-quality, low-cost athletic shoes from Japan. Selling the shoes from the boot of his Plymouth, Knight grossed $8000 in his first year. Today, Nike’s annual sales top $30 billion. In an age of start-ups, Nike is the ne plus ultra of all start-ups, and the swoosh has become a revolutionary, globe-spanning icon, one of the most ubiquitous and recognisable symbols in the world today.”

Pick up your copy.

Bar Hacks: Developing The Fundamentals for an Epic Bar

If you have yet to read Bar Hacks, written by KRG Hospitality president and Bar Hacks podcast creator Doug Radkey, you need to pick your copy up today.

Without an understanding and appreciation of the fundamentals, long-term success is essentially an impossibility.

Image: Mikołaj on Unsplash

September 21, 2023by David Klemt David Klemt No Comments

The World’s 50 Best Hotels: 2023

World’s 50 Best Reveals the top Hotels

by David Klemt

The inaugural ceremony took place at Guildhall in London, England.

The World’s 50 Best launches their inaugural World’s 50 Best Hotels list and recognizes the finest hotels and resorts across six continents.

Mark Sansom, content director for the World’s 50 Best Bars, revealed this new list on episode 90 of the Bar Hacks podcast. That episode was published in January of this year.

Adding the World’s 50 Best Hotels to the World’s 50 Best portfolio makes perfect sense.

The organization first began ranking restaurants in 2002. In 2013, the World’s 50 Best Restaurants introduced regional lists, including Asia’s 50 Best Restaurants.

Then came the World’s 50 Best Bars in 2009. In 2012, the list celebrated its inaugural awards ceremony. The first regional list was launched in 2016, and North America’s 50 Best Bars was kicked off in 2022.

F&B, of course, pairs perfectly with travel. To have food, beverage, and travel under one umbrella shows the World’s 50 Best’s commitment to evolving and celebrating the best of hospitality as a whole.

As you’ll see below, this inaugural list is undeniably impressive. The World’s 50 Best Hotels have set an incredible standard with this list of properties.

That begs a question: If these are the winners for 2023, what amazing hotels and resorts will earn placements on the list in the coming years?

Congratulations to the first 50 winners to earn spots on the list!

The World’s 50 Best Hotels 2023: 50 to 11

Hôtel de Crillon (Paris, France)
Six Sense Ibiza (Portinatx, Ibiza, Spain)
Equinox New York (New York City, New York, United States of America)
The Savoy (London, England, United Kingdom)
NoMad London (London, England, United Kingdom)
The Oberoi Amarvilas (Agra, Uttar Pradesh, India)
Atlantis the Royal (Dubai, United Arab Emirates)
Badrutt’s Palace (St. Moritz, Switzerland)
The Siam (Bangkok, Thailand)
Eden Rock (St. Barths)
Desa Potato Head (Seminyak, Bali, Indonesia)
Hoshinoya Tokyo (Tokyo, Japan)
Amangalla (Galle, Sri Lanka)
The Newt (Bruton, England, United Kingdom)(winner of the Carlo Alberto Best Boutique Hotel)
Soneva Jani (Maldives)
Four Seasons Astir Palace (Athens, Greece)
Cheval Blanc (Paris, France)
Hotel Du Cap-Eden-Roc (Antibes, France)
Gleneagles Hotel (Auchterarder, Scotland, United Kingdom)(featured on the Bar Hacks podcast)(winner of the Art of Hospitality Award)
La Réserve (Paris, France)
Park Hyatt Kyoto (Kyoto, Japan)
Le Bristol (Paris, France)
Capella Singapore (Singapore)
Rosewood São Paulo (São Paulo, Brazil)
The Maybourne Riviera (Roquebrune-Cap-Martin, France)
Aman New York (New York City, New York, United States of America)
Four Seasons Madrid (Madrid, Spain)
Royal Mansour (Marrakech, Morocco)
The Connaught (London, England, United Kingdom)
Borgo Egnazia (Savelletri, Puglia, Italy)
Le Sirenuse (Positano, Campania, Italy)
Hotel Esencia (Tulum, Quintana Roo, Mexico)
Nihi Sumba (Wanokaka, Sumba Island, Indonesia)
Raffles Singapore (Singapore)
Claridge’s (London, England, United Kingdom)
Singita Lodges – Kruger National Park (Kruger National Park, South Africa)(winner of the Flor de Caña Eco Hotel Award)
Aman Venice (Venice, Veneta, Italy)
Chablé Yucatán (Chocholá, Yucatán, Mexico)
The Calile (Brisbane, Queensland, Australia)
Capella Bangkok (Bangkok, Thailand)(winner of the Nikka Best New Hotel Award)

The World’s 50 Best Hotels 2023: 10 to One

Mandarin Oriental Bangkok (Bangkok, Thailand)
Four Seasons Firenze (Florence, Tuscany, Italy)
One&Only Mandarina (Puerto Vallarta, Jalisco, Mexico)
Soneva Fushi (Maldives)(winner of the Lost Explorer Best Beach Hotel Award)
La Mamounia (Marrakech, Morocco)
Aman Tokyo (Tokyo, Japan)
The Upper House (Hong Kong)
Four Seasons Bangkok at Chao Phraya River (Bangkok, Thailand)
Rosewood Hong Kong (Hong Kong)
Passalacqua (Moltrasio, Como, Italy)

The Lodge at Blue Sky, a property in the Auberge Resorts Collection, in Park City, Utah, USA, earned the Lavazza One to Watch Award. Also, 28-year industry veteran Sonu Shivdasani OBE, the co-founder and CEO of Soneva, took home the SevenRooms Icon Award.

This year’s top hotel, Passalacqua, has been welcoming guests for barely a year. However, the property itself was built in the late 1700s for Count Andrea Lucini Passalacqua.

After undergoing a three-year restoration, the intimate hotel proudly offers guests stunning views of Lake Como. Owned by the family behind the 84-key Grand Hotel Tremezzo, Passalacqua features just 24 keys. The suites are spread out between the primary villa, the country-house-styled Palazz, and Casa al Lago, which is located close to the waters of Lake Como.

This is truly a deserving winner, an ultra-luxe but relaxing resort. Moreover, Passalacqua shows that a resort with just two dozen keys can compete against hotels several times its size.

Image: David Holbrook