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Bartender straining cocktail
by David Klemt David Klemt No Comments

3 Bar Hacks Episodes for Sober October

3 Bar Hacks Episodes for Sober October

by David Klemt

Bartender straining cocktail

We’re just two weeks away from Sober October so here are three Bar Hacks podcast episodes to get you ready for this important month.

Over the course of 100-plus episodes we’ve spoken with a handful of non-alcohol brands. These, along with other alcohol-free brands, should be on your radar.

In fact, they deserve spots on your backbar and placement on your menus. The latest estimate is that around 40 percent of Americans don’t consume alcohol. In Canada that number is roughly 33 percent.

However, those numbers don’t paint a complete picture. Over the past few years there has been increasing interest in “sober curiosity.” In this movement, people abstain from drinking alcohol from time to time rather than abstaining permanently.

Now, we tend to associate the month of January with sobriety, either permanent or temporary. Clearly, however, October is also a month where people choose to not imbibe.

The Sober Guest Experience

The following should go without saying but let’s cover it anyway. Some sober people do, in fact, spend time in bars and nightclubs.

Just as that should go without saying, so should this: Your sober guests deserve every bit as great an experience as guests who are drinking alcohol.

Moreover, sober guests deserve a guest experience free of discomfort or isolation. In short, you should seamlessly provide the same level of service at the bar to sober guests as those who enjoy alcohol.

No, it’s not enough to menu water, sugary sodas, lemonade, and tea. Sober guests should be comfortable coming to your bar. Like guests who consume alcohol, sober guests should be able to order a drink that doesn’t make them feel different or singled out.

So, put quality non-alcohol beers on your menu. Create a number of signature zero-proof cocktails. Serve both with the same attention to detail as presentation as their full-alcohol counterparts.

“I’m a professional, I want to create,” says Paul Mathew, founder of alcohol-free aperitif brand Everleaf and Bar Hacks guest. “I want to do something I’m proud of.”

Approach your alcohol-free program the same way as Mathew, a bartender and operator himself. Be professional, be creative, and be mindful of your sober guests’ experience.

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. For the alcohol-free Mai Tai mentioned on the podcast, click here.

Listen now.

Episode 31 with Ted Fleming

Ted Fleming, entrepreneur and CEO and founder of Partake Brewing, stops by the Bar Hacks podcast to talk with host David Klemt. The two discuss the founding of Partake Brewing and the importance and growth of the non-alcohol beer category. Also, how operators can succeed with non-alc, advice for entrepreneurs, and more. Visit the Partake Brewing website to learn more. Connect with Partake on Instagram, Twitter and Facebook.

Click here to listen.

Episode 81 with Paul Mathew

Paul Mathew, bartender, bar owner, and founder of Everleaf, sits down with Bar Hacks podcast co-host David Klemt. In this fun and informative episode, Paul shares his journey through bartending and bar ownership, and his entry into the drinks business. Non-alcoholic aperitif brand Everleaf is the culmination of Paul’s many years as a conservationist botanist, knowledge of plants, and nearly 30 years in the bar business.

The Everleaf portfolio consists of three unique expressions and a new RTD line. Shortly, Everleaf will begin distribution throughout the United States, and there are plans for Canada and Australia in the future. To learn more, vist the Everleaf website and follow Everleaf on Instagram and Facebook.

Listen to this episode here.

Image: Jia Jia Shum on Unsplash

Gold microphone and laptop
by David Klemt David Klemt No Comments

6 Bar Hacks Bourbon Episodes

6 Bar Hacks Bourbon Episodes

by David Klemt

Gold microphone and laptop

We have the honor of speaking with some of the best and most engaging people in the hospitality, foodservice, and drinks industries on the Bar Hacks podcast.

Several of our amazing guests have come on to talk about one of our favorite spirits: bourbon. To celebrate National Bourbon Heritage Month we’ve rounded up most bourbon-focused Bar Hacks episodes.

Cheers!

Episode 25

One of our favorite people in the industry—and in life in general—popped by to speak with Bar Hacks. 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. Listen now!

Episode 28

Lyre’s Spirits crafts alcohol-free spirits that masterfully mimic their full-proof counterparts. Bar Hacks co-host David Klemt sits down with Lyre’s brand ambassador, bartender and buddy Tim Rita to chat about the brand.

On episode 28 you’ll learn about one of the fastest-growing brands in one of the fastest-growing beverage categories. How is an alcohol-free brand relevant on World Whisky Day? Lyre’s makes American Malt, a zero-proof take on bourbon.

Episode 32

One of the most iconic bourbon producers is undoubtedly Woodford Reserve. So, when we were given the opportunity to speak with Woodford Reserve brand ambassador Michael Toscano we leapt at the chance.

Michael stops by to talk about the Kentucky Derby, crafting the perfect Mint Julep, maximizing the operator-brand-rep relationship, and more. Check it out now!

Episode 39

Anthony “Terry” Bohlinger, national brand ambassador for new William Grant & Sons whiskey brand Fistful of Bourbon, drops by Bar Hacks. Terry talks about launching a brand during a pandemic, representing an irreverent brand that doesn’t take itself too seriously, the hilarious videos Fistful of Bourbon created to introduce the brand, lessons learned during his journey in hospitality, and more. Listen here!

Episode 52

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.

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. Listen now!

Episode 59

Whiskey expert, spirits judge, and sommelier Theo Rutherford stops by the Bar Hacks podcast to talk about Bib & Tucker Small Batch Bourbon, a prominent addition to the Deutsch Family of wine and spirits. Rutherford shares the Bib & Tucker brand story, what sets the brand apart from other bourbons, and why the 6 Year expression appeals to all categories of whiskey drinkers. He also shares tips for tasting bourbon, including how easily Bib & Tucker wins over non-whiskey drinkers.

Listen now to learn why Theo wants you to smell everything and stop swirling your whiskey at tastings.

Image: Seej Nguyen on Pexels

Red neon hand sign over a cocktail
by David Klemt David Klemt No Comments

Discover the World’s 50 Best

Discover the World’s 50 Best with this Helpful Tool

by David Klemt

Red neon hand sign over a cocktail

You may be familiar with the World’s 50 Best Bars and the World’s 50 Best Restaurants rankings, but do you know about their Discovery tool?

On episode 82 of the Bar Hacks podcast, Mark Sansom mentions this powerful and helpful tool. Sansom, for those who have yet to listen to the episode, is the content director for the World’s 50 Best Bars.

Put plainly, the World’s 50 Best rankings are powerful and influential. As Sansom says, when the organization shouts, people listen. Making the 100 to 51 or 50 to one list can change a restaurant or bar’s business. Exposure, traffic, revenue, status, longevity… The restaurant and bar lists are game changers for those who work hard enough to earn a spot.

However, the World’s 50 Best, as the name suggests, ranks just a few hundred restaurants and bars:

So, the organization put their heads together. What if they could increase the chances that thousands of venues could find themselves on the radar of millions of people across the world? What could that do for a much larger swathe of deserving restaurants and bars?

50 Best Discovery

Enter, the 50 Best Discovery database.

“That’s the more egalitarian face of 50 Best, and that’s where we’re really excited about moving in the future,” says Sansom.

According to Sansom, there are more than 2,500 restaurants and bars just waiting for, well, discovery. It is, as he says, “the world’s most authoritative database on restaurants and bars anywhere.”

Compellingly, this is more than just a lonely input field chilling out on a webpage. Rather, there’s also a slideshow of 50 Best editor’s picks to scroll through. In using the tool for this article I discovered the following venues without even scrolling:

  • Franklin Barbecue in Austin, Texas
  • Cal Pep in Barcelona, Spain
  • Amass in Copenhagen, Denmark
  • Fyn Restaurant in Cape Town, South Africa

In other words, this tool is aptly named: The mission is discovery, and I’d say that mission is well on its way to achievement.

North America Results

Given the potential of the 50 Best Discovery database, I of course took it for a spin. You can do the same by clicking here.

Below, my results. In the interest of full transparency, it appears some cities in North America could use some work.

However, I feel confident that the 50 Best Discovery database will improve over time. After all, this is a new tool. Remember, the North America 50 Best Bars list is also brand new. As the organization recognizes more regions and venues, they’ll develop their database further.

Calgary, Alberta, Canada

  • Proof

Toronto, Ontario, Canada

  • Bar Raval
  • BarChef
  • The Shameful Tiki Room

Vancouver, British Columbia, Canada

  • Botanist
  • Boulevard Kitchen & Oyster Bar
  • The Keefer Bar

Las Vegas, Nevada, USA

  • Greene St. Kitchen
  • Herbs & Rye
  • Wing Lei

Nashville, Tennessee, USA

  • Bastion
  • The Catbird Seat
  • Pearl Diver

Philadelphia, Pennsylvania, USA

  • Vedge
  • Zahav

Image: Marcus Loke on Unsplash

Reserved seats at a bar
by David Klemt David Klemt No Comments

Date Night Desires and Dealbreakers

Date Night Desires and Dealbreakers

by David Klemt

Reserved seats at a bar

Focusing on date night, guest experience and retention tech platform SevenRooms is sharing their latest data-driven report.

Their “Date Night Diner Report” is another successful collaboration with YouGov. Previous reports from this partnership include:

One of the reasons we at KRG Hospitality appreciate and recommend SevenRooms is their dedication to data. The platform’s commitment to sharing the data they collect to the benefit of operators is impressive.

“A resurgence of the American date night is here, and these date night diners are flipping the script on what that experience should look and feel like,” says Allison Page, co-founder and chief product officer at SevenRooms.

So, operators who want to succeed with date night should review this new report. In fact, all operators would be wise to read this report. After all, it addresses reservations, waitlists, walk-ins, and much more.

Released today, this brand-new report can be downloaded here. Read the press release here.

Date Night Details

A lot has changed over the past two-plus years. What hasn’t changed are the two most popular date nights in the US: Friday and Saturday.

Both Friday and Saturday night are preferred by 26 percent of the 763 survey respondents who go on dates. In total, SevenRooms and YouGov surveyed 1,153 individuals.

Generally speaking, these dates are return visits. People who go on dates tend to make reservations at restaurants they’ve dined at previously.

However, 46 percent of such guests are open to reserving a table at a restaurant they haven’t visited before. And speaking of those tables reservations, 53 percent are for two people.

Looking at two major populations, tables for two are the most popular reservations. In New York, they account for 50 percent of reservations. That number increases to 56 percent in Los Angeles.

Interestingly, however, is this bit of date: 53 percent of Americans don’t make reservations for date night. Rather, they’re walk-in guests, meaning they’ll likely become waitlist guests.

Date Night Desires

So, now operators know that the majority of today’s date-night reservations are for two. That doesn’t mean setting aside two-tops and side-by-side seats at the bar is enough for success.

No, there are also guest expectations to consider. SevenRooms identifies the following as the top date-night desires:

  1. A complimentary cocktail or dessert. (33 percent)
  2. Ability to earn extra rewards (24 percent), highlighting the value of loyalty programs.
  3. Incentives that encourage repeat date-night visits. (23 percent)

Furthermore, personalization continues to be a key factor in the dining decision. One-third of guests consider the ability to personalize their dining experience more important than factors such as menu variety or receiving their order quickly.

Date Night Dealbreakers

Of course, if there are desires there are also dealbreakers.

According to SevenRooms, the following are the dealbreakers operators must avoid:

  1. People on a date receiving their meals at different times. In this case, more than ten to 15 minutes apart. (45 percent)
  2. The restaurant being so loud the guests on their date can’t hold a conversation. (43 percent)
  3. A restaurant not having the menu items the guests were looking forward to ordering. (31 percent)
  4. Being sat too close to another table. (31 percent)
  5. Sitting next to a table speaking “too loudly.” (26 percent)
  6. The restaurant being so crowded that a guest can’t find their date. (24 percent)

How important is it to avoid these dealbreakers? Well, the survey respondents say they won’t return to a restaurant if they experience any of them.

To read the full report, click here. And to learn more about SevenRooms, listen to Bar Hacks episode 24, featuring SevenRooms CEO Joel Montaniel.

Image: Dmitri Nesteruk on Unsplash

2022 Spirited Award winner Lynn House
by David Klemt David Klemt No Comments

Tales Reveals 2022 Spirited Awards Winners

Tales of the Cocktail Reveals 2022 Spirited Awards Winners

2022 Spirited Award winner Lynn House

2022 Spirited Award winner Lynn House

Congratulations to the 2022 Spirited Awards winners, revealed last week during the 20th anniversary of Tales of the Cocktail.

First opening their doors in 2018, NYC’s Katana Kitten took home two awards. The dream team trio of Masahiro Urushido, Greg Boehm, and James Tune won Best US Cocktail Bar and best US Bar team.

Another American venue that won two Spirited Awards is Jewel of the South in New Orleans. Opened in 2019, Jewel of the South was crowned Best US Restaurant Bar. Additionally, the US Bartender of the Year is Chris Hannah, co-owner of the NOLA dining and drinking destination.

We also want to extend a special congratulations to Bar Hacks guest Lynn House. To learn more about House, this year’s Best US Brand Ambassador, check out episode 52 of Bar Hacks.

Internationally, two bars also took home multiple awards. 🔶🟥🔵 A Bar with Shapes for a Name and Lyaness at Sea Containers London, both in London, won two Spirited Awards. The former is this year’s Best New International Cocktail Bar. Plus, it’s the home of Remy Savage, the 2022 International Bartender of the Year.

Lyaness at Sea Containers London clinched Best International Hotel Bar andWorld’s Best Bar. So, London, New Orleans, and New York showed out at the 2022 Spirited Awards.

To view the finalists in each category, please click here.

US Award Categories

U.S. Bartender of the Year presented by Del Maguey: Chris Hannah (Jewel of the South, New Orleans, LA)

Best U.S. Bar Mentor presented by BarSmarts: Sean Kenyon

Best U.S. Brand Ambassador presented by Libbey: Lynn House (Heaven Hill)

Best U.S. Bar Team presented by William Grant & Sons: Katana Kitten (New York, NY)

Best U.S. Cocktail Bar presented by Absolut Vodka: Katana Kitten (New York, NY)

Best U.S. Hotel Bar presented by Grey Goose: Silver Lyan at the Riggs (Washington, DC)

Best U.S. Restaurant Bar presented by Maison Ferrand: Jewel of the South (New Orleans, LA)

Best New U.S. Cocktail Bar presented by Aviation Gin: Happy Accidents (Albuquerque, NM)

International Award Categories

International Bartender of the Year presented by Patrón Tequila: Remy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic: Lauren Mote

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic: Martin Hudak (Mr. Black Spirits)

Best International Bar Team presented by House of Angostura: MAYBE SAMMY (Sydney, Australia)

Best International Cocktail Bar presented by Tequila Fortaleza: Tayēr + Elementary (London, UK)

Best International Hotel Bar presented by Perrier: Lyaness at Sea Containers London (London, UK)

Best International Restaurant Bar presented by Amaro Montenegro and Select Aperitivo: Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons: 🔶🟥🔵 A Bar with Shapes for a Name (London, UK)

Global Award Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation: Lyre’s Non-Alcoholic Italian Orange

World’s Best Cocktail Menu presented by Diageo Bar Academy: Little Red Door (Paris, France)

World’s Best Spirits Selection presented by Beam Suntory: Jack Rose Dining Saloon (Washington, DC)

Pioneer Award Presented by The Blend: Amanda Gunderson (CEO and co-founder, Another Round Another Rally)

Timeless International Award presented by Jägermeister: Harry’s New York Bar (Paris, France)

Timeless U.S. Award presented by Johnnie Walker: Bemelmans Bar at The Carlyle, A Rosewood Hotel (New York, NY)

Helen David Lifetime Achievement Award presented by William Grant & Sons: Julie Reiner (Co-founder Clover Club, Leyenda, Social Hour Cocktails, Mixtress Consulting)

World’s Best Bar presented by Tales of the Cocktail Foundation: Lyaness at Sea Containers London (London, UK)

Writing and Media Award Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy: VinePair

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy: The Cocktail Lovers

Best Cocktail & Spirits Writing presented by Diageo Bar Academy: “Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz for Imbibe Magazine

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic: The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy: The Oxford Companion to Spirits & Cocktails edited by David Wondrich with Noah Rothbaum

Image: Cory Fontenot

Código 1530 Mezcal bottle
by David Klemt David Klemt No Comments

Summer 2022 is the Summer of Mezcal

Summer 2022 is the Summer of Mezcal

by David Klemt

Código 1530 Mezcal bottle

Move over tequila, rum and gin, because this year the drink of the summer is something different.

Summer 2022 is the Summer of Mezcal.

Traditionally, sure, we’re led to believe that lighter spirits (white rum, gin) are best for the hotter months. Of course, dark rum is another route people often take during the summer.

However, mezcal is on fire at the moment. In fact, it has been for the past few years now. So, why not feature it on your summer drink menu?

Mezcal adds depth and complexity to classic cocktails, engaging guests by offering new flavors. And, of course, mezcal is also a fantastic starting point for modern drinks.

Below you’ll find six summer mezcal recipes from Collin De Laval, company mixologist for Código 1530. He turned his attention to Código 1530 Mezcal Artesanal for the Summer of Mezcal.

To learn more about Código 1530 and De Laval, check out Bar Hacks episode 57. Cheers!

Código 1530 La Palomita

La Palomita

  • 1.5 oz Código 1530 Mezcal Artesanal
  • 0.75 oz Lime juice (fresh, of course)
  • 0.25 oz Aperol
  • 4 oz Yuzu-lime soda
  • 0.25 oz Simple syrup
  • Lime wheel or wedge to garnish

Prepare a cocktail glass with fresh ice. In a shaker, combine Código 1530 Mezcal, lime, Aperol and simple syrup. Shake well, pour into cocktail glass, top with yuzu-lime soda, and garnish with lime wheel or wedge.

Código 1530 Tropicana

Tropicana

Combine all ingredients in a shaker and prepare a cocktail glass with fresh ice. Shake vigorously, pour, and garnish with a pineapple wedge.

Código 1530 Mezcal Margarita

Mezcal Margarita

Prepare a cocktail or Margarita glass with fresh ice, then combine all ingredients in a shaker (also with ice). Shake, pour, and garnish with a lime.

Código 1530 Mezcal Ranch Water

Mezcal Ranch Water

Combine Código 1530 Mezcal, lime juice, and agave nectar in a cocktail or highball glass with ice, top with soda water, and stir.

Código 1530 Mango Mezcal Paloma

Mango Mezcal Paloma

In a shaker with ice, combine Código 1530 Mezcal and all three juices. Shake vigorously, strain into a highball glass with fresh ice, top with soda water, and garnish with grapefruit peel.

Código 1530 Mezcal Espresso Martini

Mezcal Espresso Martini

If you own, operate or are on the leadership team at a bar—or if you’re a bartender or server—you know the Espresso Martini has once again found itself having a moment. So, while you’re building out your summer mezcal menu, don’t forget this trendy drink.

Add all the liquid ingredients to a shaker with ice. Shake vigorously until well chilled. Pour into a Martini glass (consider preparing by chilling if you don’t already) and garnish with coffee beans.

Images courtesy of Código 1530

"Stop Making Stupid People Famous" graffiti
by David Klemt David Klemt No Comments

Alright, Seriously—WTF, Grubhub?

Alright, Seriously—WTF, Grubhub?

by David Klemt

Or, more to the point, stop working with “partners” who exploit our industry rather than support it.

In spectacular and entirely predictable fashion, Grubhub’s “free lunch” further reveals that third-party delivery platforms don’t care about restaurants.

Of course, they all say they support restaurant owners and operators. And, of course, they’re quick to pat themselves on their backs for being a pandemic lifeline.

But…no. Time and time again, mainly through their exorbitant and exploitative fees, they prove the opposite is true.

Restaurants and bars aren’t third-party delivery partners. Rather, these relationships are adversarial and detrimental. So much so, in fact, that some states passed laws to limit third-party delivery fees.

In Nevada, for example, Clark County Commissioners passed an emergency ordinance in August 2020 capping those fees at 15 percent. Clearly, we need to stop enriching companies that prove they don’t support the hospitality industry but cause it significant harm.

Free Lunch?

They say there’s no such thing as a free lunch. Apparently, Grubhub really wants to prove that maxim true.

That’s one of the takeaways from their disastrous promotion. Last Tuesday, in what’s being reported as an attempt to claim the delivery throne in New York City, Grubhub offered “free” lunch to anyone who placed an order for delivery.

The requirements for this promotion? Place an order for delivery through Grubhub on May 17 between 11:00 AM and 2:00 PM and use the code “freelunch.”

Of course, customer orders weren’t entirely free. Rather, the code was good for a $15 discount. Still, a wildly attractive offer as the ensuing debacle reveals.

Unsurprisingly, the promotion made for some eye-grabbing and eye-rolling headlines. Buzzfeed News published the most attention-grabbing one: “GrubHub Was Getting 6000 Orders A Minute During Its Promo Today That Left Restaurant Workers Stressed And Customers Hangry.”

Six thousand orders per minute during a promotion with a three-hour window in a single market.

In addition, the outlet reported that one unsatisfied customer was number 3,630 in the Grubhub customer service queue. Apparently—and who can blame him—he hung up before he could speak with a Grubhub rep about his missing order.

Duh

Who could’ve seen this coming? Any of the restaurant owners, operators, or team members Grubhub “serves,” that’s who.

In fact, anyone who works in this industry with on-premise experience knew this was going to happen. So, too, any journalist who specializes in hospitality.

The fact that whoever came up with this promotion didn’t see this coming is revealing. Unless the creators of these apps and services have real-world restaurant experience, they don’t understand the business.

How can one effectively and properly serve an industry without an understanding of how it operates? Hospitality is about service. Shouldn’t the companies attempting to work within our industry work hard to serve alongside us?

Let’s be clear—this promotion was in no way designed to help struggling restaurants. It wasn’t intended to boost their traffic and revenue. Rather, it was solely created to serve Grubhub’s desire to be number one.

As we all know, we’re experiencing major staff shortages. There are also supply shortages making it difficult for operators to obtain product reliably. Grubhub made those problems exponentially worse.

Some restaurants stopped taking delivery orders. Others canceled orders. There were operators who closed in an effort to catch up with orders and prevent the situation from worsening.

According to news stories, some social media users posted that they planned to stop ordering through third-party platforms.

Negative Impact

If you’re new to KRG Hospitality, welcome. You’re likely realizing that we’re not fans of third-party delivery.

Those of you who are familiar with us have known for quite some time that we support direct delivery. That is, delivery controlled and executed by the restaurant itself.

It’s not that we’re against innovation. Rather, our dislike of these platforms, generally speaking, comes from our perception of their behavior.

In our opinion, they take control away from operators and cost them money. Again, speaking generally, they collect customer data that operators should control. Their fees are ridiculous in most cases. And when it comes to the customer experience, their inconsistencies and shortcomings reflect poorly on the operators far too often.

Studies show that customers who have issues with third-party deliveries often place the blame on the restaurant. Food the wrong temperature? Order arrive late? Packages in less-than-ideal condition? While those issues and others can be the fault of the driver, the restaurant often takes the brunt of a customer’s dissatisfaction.

Of course, there’s also the financial impact of third-party delivery on restaurants. A SevenRooms report from last year reveals how these platforms harm operators and their bottom lines.

The Solution

Look, we know operators have a ton on their plates. But protecting and boosting the bottom line is a non-negotiable element of this business.

Yes, it’ll take some time, effort, and money to set up direct delivery. However, it’s the best solution.

Direct delivery means the operator collects and control valuable data. Likewise, the operator can ensure consistency. Through direct delivery, the operator shapes and controls the experience.

Control. Inherently, third-party delivery takes some control away from operators. That’s not a good thing, and neither is their financial impact.

Look into setting up direct delivery, take control, and protect your revenue ASAP. Friend of KRG “Rev” Ciancio and SevenRooms CEO Joel Montaniel each address delivery on the Bar Hacks podcast. Listen to episode 13 with Rev and episode 24 with Joel to learn more about delivery.

We need to stop rewarding companies that exploit our industry and take advantage of our owners, operators, and hard-working staff members.

Direct delivery is the answer. Take steps to implement it today.

Image: Rosie Kerr on Unsplash

Golden podcast microphone
by David Klemt David Klemt No Comments

Top Whisky-centric Bar Hacks Episodes

Top Whisky-centric Bar Hacks Episodes

by David Klemt

Golden podcast microphone

We’ve had the privilege of speaking with dozens of industry experts on the Bar Hacks podcast, including whisky distillers, brand reps, and bartenders.

So, to inspire you to pull out all the stops for your World Whisky Day promotion, we’ve rounded up twelve whisky-centric Bar Hacks episodes for your listening delight.

Cheers!

Episode 12

Co-host David Klemt (that’s me) 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.

At the time of this podcast, Boller represented brands like Bushmills and Proper No. Twelve at Proximo Spirits in Canada. On episode 12, Jared discusses his journey through the world of hospitality and how operators can benefit more from working with brand ambassadors.

Episode 25

One of our favorite people in the industry—and in life in general—popped by to speak with Bar Hacks. 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. Listen now!

Episode 28

Lyre’s Spirits crafts alcohol-free spirits that masterfully mimic their full-proof counterparts. Bar Hacks co-host David Klemt sits down with Lyre’s brand ambassador, bartender and buddy Tim Rita to chat about the brand.

On episode 28 you’ll learn about one of the fastest-growing brands in one of the fastest-growing beverage categories. How is an alcohol-free brand relevant on World Whisky Day? Lyre’s makes American Malt, a zero-proof take on bourbon.

Episode 31

Ted Fleming, entrepreneur and CEO and founder of Partake Brewing, stops by to discuss the founding of the alcohol-free beer brand, the importance and growth of the non-alcohol beer category, how operators can succeed with non-alc, advice for entrepreneurs, and more.

Given the importance of low- and no-proof drink options to bar operations, Partake Brewing pairs well with brands like Lyre’s to make sober-friendly Boilermakers. Listen to this episode here.

Episode 32

Woodford Reserve brand ambassador Michael Toscano stops by to talk about the Kentucky Derby, crafting the perfect Mint Julep, maximizing the operator-brand-rep relationship, and more. Check it out now!

Episode 39

Anthony “Terry” Bohlinger, national brand ambassador for new William Grant & Sons whiskey brand Fistful of Bourbon, drops by Bar Hacks. Terry talks about launching a brand during a pandemic, representing an irreverent brand that doesn’t take itself too seriously, the hilarious videos Fistful of Bourbon created to introduce the brand, lessons learned during his journey in hospitality, and more. Listen here!

Episode 50

In our 50th episode, Travis explains the difference between a dive bar and a neighborhood bar, and notes that both Nickel City locations are “anytime bars” that welcome everyone. He also shares his hospitality journey, which saw him go from Buffalo, NY, to Florida, Las Vegas, and ultimately Texas; tips for staying on brand; hiring and retaining team members; how the hospitality industry is the entertainment industry; supporting the community during a crazy winter storm; location scouting; how there’s no better time to open a bar or restaurant than right now; and much more.

Nickel City is known for an incredible range of whiskeys, monthly whiskey specials, and specialty Boilermaker combinations. Listen to episode 50 now.

Episode 52

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.

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. Listen now!

Episode 59

Whiskey expert, spirits judge, and sommelier Theo Rutherford stops by the Bar Hacks podcast to talk about Bib & Tucker Small Batch Bourbon, a prominent addition to the Deutsch Family of wine and spirits. Rutherford shares the Bib & Tucker brand story, what sets the brand apart from other bourbons, and why the 6 Year expression appeals to all categories of whiskey drinkers. He also shares tips for tasting bourbon, including how easily Bib & Tucker wins over non-whiskey drinkers.

Listen now to learn why Theo wants you to smell everything and stop swirling your whiskey at tastings.

Episode 63

David Vitale, founder of Starward Whisky, shares his journey into whisky distillation and how craft beer brewing plays a significant role. The two also discuss Australian whisky, making inroads throughout North America, and why Starward expressions work so well with food and food programs.

In this episode you’ll also find out which Starward whisky David Vitale calls the “Swiss Army knife of whiskies,” which makes the perfect Manhattan, Starward Solera, and more.

Episode 71

Glendalough Distillery co-founder, national brand ambassador, and bottlewasher Donal O’Gallachoir comes on the podcast to explain what makes the distillery’s whiskey and gin “remarkably different.” Ever since they opened their doors, Glendalough has been on a mission to honor Irish distilling heritage and returning Irish whiskey and gin to the top of their respective spirits categories.

Donal also shares the details of Glendalough’s newest release: batch number one of 7 Years Mizunara Finish. Listen now!

Episode 74

David Vitale, founder of Starward Whisky, returns from Australia and returns to the Bar Hacks podcast! The Australian whisky producer took home an incredible amount of medals from the 2022 San Francisco World Spirits Competition. David tells host David Klemt what it was like to see the final award tally, how the Starward team reacted, and dove into the mission and vision of Starward Whisky.

The two also discuss the award-winning expressions that are either already available in the US or on their way to American shores. David shares the details of the Fortis, Octave Barrels, Unexpeated, and Dolce expressions. And for the single-barrel lovers out there, David also dives into the magic behind single barrel bottlings Nos. 684, 3278, and 4539. It’s exciting to learn about the expressions joining Two-Fold, Nova, Solera, and Ginger Beer Cask #6. Listen to episode 74 here!

Image: Amr Taha™ on Unsplash

Greetings from NOLA artwork
by David Klemt David Klemt No Comments

TOTC 2022 Agenda and Tickets Now Live

Tales of the Cocktail 2022 Conference Agenda and Tickets Now Available

by David Klemt

Greetings from NOLA artwork

The time is now to grab your Tales of the Cocktail tickets and plan your trip to New Orleans for the last week of July.

Not only are tickets available for purchase via this link right now, you can also check out the schedule here.

Of particular note is the amount of complimentary programming available to 20th anniversary TOTC attendees.

Free to Attend

Attendees will have access to several activations and workshops that are free to attend.

Beginning Sunday, complimentary programming is available throughout the week. For example, the Day of Service on Sunday, July 24 is free attend and a way to give back.

Also on Sunday, the 11th annual Pig & Punch Volunteer Day of Service. This is another opportunity for those in the industry to do some good in the NOLA community.

The return of Pig & Punch was mentioned by an excited Lola Thomas on episode 72 of the Bar Hacks podcast.

On Monday, all attendees can attend the keynote address; Diversity Distilled Career Fair; the Welcome to Wellness! therapeutic stretch and self-massage session; and “#FromTheBarToTheFarm” sustainability workshop.

There are several more workshops—such as “Safe Bars: Crafting a New Culture of Safety and Respect” and the immersive “Mind Full” experience—that are free to attend on Tuesday and Wednesday.

Incredible Activations

More reasons to plan your trip around an action-packed Sunday? Speed Rack Redemption, the National Tequila Day Pool Party at the Royal Sonesta, and Ode to the Bowl.

The rest of the week is absolutely packed. From workshops to seminars, cocktail tours to tasting rooms, and all manner of activations, parties, and events in between, the 20th anniversary celebration of Tales of the Cocktail will be an experience to remember.

On the subject of cocktail tours, there are eight such experiences available during this year’s Tales. For example, attendees can register and secure tickets for Hunting Down the Sazerac, Downriver: Bars Beyond the French Quarter, the Big Gay Bar Tour, and Bourbon Street and How it Got that Way.

Learn More

To be honest, there’s simply too much going on at this year’s TOTC to list here. The sheer number of workshops, seminars, and activations must be checked out online.

And that’s to say nothing of the industry icons that will be presenting seminars and workshops, and hosting activations and special events.

Simply put, there’s programming for everyone. Health and wellness? Yes. Furthering your career? Absolutely. Perfecting technique and tasting new products? Of course. Business, culture, advocacy, diversity, inclusion, equity… Check, check, check, check, check, check!

We hope to see you at Tales of the Cocktail 2022! Be sure to check out the agenda and grab your tickets today.

Image: mana5280 on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: April 2022

5 Books to Read this Month: April 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you develop next-level culinary, beverage and marketing skills throughout 2022.

To review February’s book recommendations, click here.

Let’s jump in!

My America: Recipes from a Young Black Chef

This book is scheduled to be released on May 17 of this year. I anticipate this cookbook by Chef Kwame Onwuachi, which includes 125 recipes, to come flying off the shelves. In addition to more than 100 recipes, Chef Onwuachi connects his personal journey to food, culture, and places. Pre-order My America now!

Paddy Drinks: The World of Modern Irish Whiskey Cocktails

Jack McGarry, Sean Muldoon, and Jillian Vose are back with their latest Dead Rabbit book. The trio’s latest release, Paddy Drinks, shares Irish whiskey drink recipes you’ll find on the actual Dead Rabbit menu. However, that’s just one portion of this informative book. Inside are whiskey flavor wheels, tasting notes, illustrations depicting whiskey production, and more. And if that’s not enough for you, David Wondrich provides the foreword.

Founder Brand: Turn Your Story Into Your Competitive Advantage

In Founder Brand, Dave Gerhardt explains why your brand’s story is one of the most valuable assets you own as an entrepreneur.

From the Amazon listing: “This is a tactical guidebook that first shows you how to tell your story, then how to put your story to use as a marketing strategy. You’ll learn how social media provides a bridge between you and your customers, the platforms that are appropriate for your business, and how to measure results to truly determine value.”

Finding Mezcal: A Journey into the Liquid Soul of Mexico

You don’t have to be a veteran bartender or spirits expert to know that mezcal continues to rise in popularity. Written by Ron Cooper, founder of artisanal mezcal brand Del Maguey, Finding Mezcal includes 40 cocktail recipes from bartenders and chefs; photographs; Cooper’s own artwork; and much more.

Bar Hacks: Developing The Fundamentals for an Epic Bar

Industry expert and KRG Hospitality president Doug Radkey wrote this informative and conversational book. This 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

Image: Mikołaj on Unsplash

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