Bartender | KRG Hospitality

Kate Boushel, Director of Beverage and Education for the Barroco Group

April 19, 2024by David Klemt David Klemt No Comments

Kate Boushel Earns Bartenders’ Bartender

Kate Boushel Earns Bartenders’ Bartender Award

by David Klemt

Cheers to bartender, educator, and mentor Kate Boushel for earning the 2024 Altos Bartenders’ Bartender Award, the first Canadian bartender to win the title.

Boushel, the director of beverage and education for Barroco Group, is well deserving of this honor. It’s important to note that this award is voted on by industry peers.

In addition to selflessly educating and mentoring others, Boushel also tends bar at the incredible Atwater Cocktail Club and Milky Way Cocktail Bar, both in Montréal, Québec.

Atwater Cocktail Club.

She is an advocate, fighting for representation. Further, Boushel is helping to lead the industry toward truly embracing inclusion in myriad ways. Not only does she fight for everyone to be welcome, Boushel fights for workers to seek purpose in the industry, and be recognized for their talents and impact.

Hospitality is, at its core, about service, community, and inclusion. Therefore, there’s zero question Boushel deserves recognition as the Bartenders’ Bartender. I’ve never heard anything but positivity when anyone has spoken of her. One need only review the social media posts announcing Boushel’s award and accompanying comments to see how much her peers revere her.

The announcement of this award is part of the run-up to the 2024 North America’s 50 Best Bars ceremony. In its third edition, the ceremony returns to San Miguel de Allende in Guanajuato, Mexico. Learn more about this year’s event on episode 113 of the Bar Hacks podcast, featuring Emma Sleight. Those not attending in person can watch the April 23 livestream via YouTube and Facebook.

Congratulations to Kate Boushel!

KATE BOUSHEL, DIRECTOR OF BEVERAGE AND EDUCATION, ATWATER COCKTAIL CLUB, WINS THE ALTOS BARTENDERS’ BARTENDER AWARD AS PART OF NORTH AMERICA’S 50 BEST BARS 2024

An inspirational spirits educator and mentor for female leaders in the industry wins the bar world’s leading peer-voted award

April 11, 2024 – Kate Boushel, Director of Beverage and Education for the Barroco Group and bartender at Montreal’s Atwater Cocktail Club and Milky Way Cocktail Bar, has been named the recipient of the Altos Bartenders’ Bartender Award 2024. Boushel is one of the leading forces behind Barroco Group’s innovative bar concepts and has been recognized for her legendary teamwork behind the bar as well as her impactful mentorship, involvement in community initiatives and career consulting – particularly for other women in the beverage industry. She is the first Canadian recipient of the Altos Bartenders’ Bartender Award.

After leaving the restaurant and bar industry for a career in government and public relations for nearly a decade, Boushel’s passion for local flavors, spirits, and cocktails, as well as her natural inclination toward the art of hospitality, brought her back to bartending. Outside of the bars themselves, Boushel has competed on a global and national scale in industry competitions such as the Marie Brizard Masters, Diageo World Class, Bombay’s Most Imaginative Bartender, and Speed Rack.

Boushel represents the Barroco Group in bar events, pop-ups, and panels that discuss shifts in the global bar sector. She continues to bring awareness to the Canadian bartending community as an advocate for diversity, as a resource for bartenders at all levels, and as a support to fellow bartenders through a variety of programs within the industry.

An innovator and true connoisseur of bartending, Boushel is responsible for co-crafting the cocktail menus within Barroco Group, which includes the drinks programs for Atwater Cocktail Club, Barroco, Foiegwa, Milky Way, Fugazzi, and Bon Délire. Under Boushel’s creative and innovative guidance, these bars have continued to play a significant role in providing paces that support a healthier planet while promoting and prioritizing local farmers and producers and developing budding talent within the region. Boushel divides her time between advocacy and working with her teams to incorporate sustainability into everything they do, from the ways they work to the products they use. Her hard work, determination, and commitment to hospitality make her a worthy winner of the industry’s most prestigious peer-voted award.

Emma Sleight, Head of Content for North America’s 50 Best Bars, said, “Kate is an industry powerhouse who has transformed and pioneered the cocktail scene in Montreal and throughout North America. A supporter of bartenders, whether long-established or new to the trade, and an advocate for sustainability, she is a thoughtful and dedicated promoter of local producers and a mentor to all who have worked with her. In Kate’s time at Atwater Cocktail Club, she has created cocktails that take Canada’s mixology roots and blend them with her own take on classic drinks, keeping quality ingredients at the heart of everything she and her team do. She has also dedicated time outside of Barroco Group to mentor women in the industry and play an active role in a variety of community-focused initiatives. Together, we congratulate Kate on being awarded the Altos Bartenders’ Bartender Award.”

Atwater Cocktail Club was recognized by North America’s 50 Best Bars in 2023 as No.32 on the list. Known as one of the most charismatic cocktail bars in Montreal for its creatively curated selections, the menu features elegant drinks made with high-quality ingredients and incorporating techniques such as fermentations, emulsions and carbonation installations. Cocktails come to life with ingredients such as repurposed egg whites, acid-rectified grape juice, and celery bitters. The full menu aims to keep guests educated about their drink’s ingredients, alcohol percentages, and translations in both English and French. Outside of its cocktails, Atwater Cocktail Club has an extensive selection of wines, beers, and non-alcoholic drinks.

Kate Boushel says: “Receiving the Altos Bartenders’ Bartender Award is one of the greatest honors of my career. I see it as an emblem of the global hospitality community and our industry’s way of recognizing fellow professionals who go above and beyond to embody this spirit that unites bartenders across the world. It goes without saying that this milestone is a testament to the unwavering support of our partners at the Barroco Group, my network and the friendships I’ve fostered throughout my career. As I reflect on this moment I feel seen, filled with gratitude and proud for what this represents to our Montreal and Canadian bar community.”

Carlos Andrés Ramírez, Global Advocacy & PR Manager of Altos Tequila, says: “We love that this year’s North America’s 50 Best Bars Altos Bartenders’ Bartender is Kate Boushel from Atwater Cocktail Club in Canada. This is a very well-deserved award to someone from a country that every year demonstrates its relevance in the industry and has more and more bars scaling up. From Altos Tequila and Altos Tahona Society, huge applause to Kate and all the staff around her. Salud!”

The Altos Bartenders’ Bartender Award is second in a series of special pre-announced awards for North America’s 50 Best Bars 2024, which will take place in San Miguel de Allende, Mexico, on Tuesday, April 23, 2024. For the second year in a row, San Miguel de Allende will host the live awards representing North America’s drinks and bar industry coming together to announce the most prestigious list of expert-voted drinking destinations across all of North America.

The countdown of the list of North America’s 50 Best Bars and the awards ceremony will also be broadcast to a global audience who are not able to attend in person, and bar and cocktail lovers will be invited to join through The World’s 50 Best Bars Facebook page and 50 Best Bars TV YouTube channel.

About North America’s 50 Best Bars

Following the success of The World’s 50 Best Bars, sponsored by Perrier, and the establishment of Asia’s 50 Best Bars in 2016, 50 Best launched North America’s 50 Best Bars, with the first edition of the awards held in New York, N.Y. on June 7, 2022. It shines a much-deserved spotlight on the region as a world-class drinks’ destination and acts as a mouthpiece for the outstanding talent coming through. The inaugural North America’s 50 Best Bars awards ceremony and unveiling of the list provided a unique opportunity to unite bartenders, bar owners, cocktail aficionados and drinks media from all over the region at a captivating celebration of drinks, hospitality, passion and talent. North America’s 50 Best Bars includes voting for bars from Canada, the U.S., Mexico and the Caribbean. William Reed, which owns the 50 Best brand, is entirely responsible for the organization of the awards, the voting system and the respective lists.

How the Voting Works

The ranking for North America’s 50 Best Bars will reflect the best bar experiences based on the votes of the Academy members, who comprise anonymous North American bar industry experts (including bartenders, bar owners, drinks media and well-traveled cocktail connoisseurs) from the USA, Canada, Mexico and the Caribbean. In 2023, the Academy expanded to 270 members. This change was implemented to obtain a wider snapshot and ensure a greater number of diverse voices voting for the awards. Moreover, as per all 50 Best lists for restaurants, bars and hotels, 25 per cent of Academy members are refreshed annually to keep the perspectives dynamic and relevant. Members of the 50 Best organization do not vote and do not control the composition of the list; that is the collective role of the voting Academy. This means that bars cannot apply to be on the list and no sponsors have any influence on the list.

The Academy is divided into 7 regions: USA Northeast; USA Midwest; USA West; USA South; Canada East; Canada West; Mexico and the Caribbean. Each region has its own panel of members including a chairperson, called the Academy Chair. The Chairs each then select a voting panel, ensuring a balanced selection. Each North America Academy member will vote for 7 bars, with a maximum of 5 in the home country (or state in the U.S.) where they are based. Voters also have the option to vote for a further 2 (or more) bars located outside of their home country (or U.S. state) up to a maximum of 7.

Voting is carried out individually and strictly confidentially on a secure site and remains confidential before the list announcement. Academy Chairs are not privy to, and have no knowledge of, the votes cast by the voters in their respective regions. They are neither spokespeople for the 50 Best brand.

The list will be the result of a poll of 270 experts (all within the North American continent), who each cast votes for the bars where they have had their ‘best experience’ during the last 18 months before the voting deadline. The list is a simple computation of votes by North American voters for bars in North America. Further information on the Academy Chairs and how the voting works is available on the FAQs page here.

About the Award Sponsor: Altos

Altos is a super-premium Tequila, crafted from 100% blue agave in the heart of Los Altos, more than 2,000 meters above sea level, in the western state of Jalisco, in Mexico. Born from a collaboration between Altos Tequila’s Master Distiller, Jesús Hernández, and the internationally renowned UK mixologists, Dré Masso and the late Henry Besant, Altos was made by bartenders for bartenders in 2009. The Altos range celebrates the authenticity of Mexico in a modern way, as such each Tequila is crafted in part using the 500-year-old traditional Tahona method, before being distilled in small copper pot stills.

About the Host Destination Partner: San Miguel de Allende

Located just 170 miles northwest of Mexico City, San Miguel de Allende earned its UNESCO World Heritage Site designation in 2008. With more than 175,000 residents, the town shares this distinction with the most historically and culturally significant destinations in the world and is Mexico’s unofficial wedding capital. Thanks to its advanced culinary and cocktail scenes, San Miguel de Allende is already beloved by in-the-know travelers. The town is also famous for its exquisitely preserved examples of 16th-century Spanish Colonial Baroque architecture, as well as iconic structures like La Parroquia de San Miguel Arcángel, a stunning neo-Gothic cathedral. In the mid 20th-century, San Miguel de Allende became a haven for Mexican painters, which, in turn, attracted foreign artists and writers. They fell in love with its picturesque cobblestone streets, stately mansions, colorful artisanal crafts markets and cosmopolitan, bohemian lifestyle that continue to enchant travelers today.

About the Main Sponsor: Perrier

For more than a century, Perrier® has collaborated with some of the world’s most influential major artists, including Andy Warhol, Salvador Dalí, Bernard Villemot, and Jean-Gabriel Domergue, each of whom in their own way have demonstrated a certain artistic irreverence. With a history that began in 1863 in Vergèze, in the Gard region of France, the Perrier® brand is now recognized worldwide thanks to its iconic green bottle. Appreciated in more than 140 countries, the brand is acclaimed for its natural mineral water combined with the power of its bubbles.

Images provided by CURICH|WEISS

AI-generated image of a record album cover that reads "Cocktail House"

April 9, 2024by David Klemt David Klemt No Comments

Triple Threat: A Bar Owner Master Class

Triple Threat: A Bar Owner Master Class

by David Klemt

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

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

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

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

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

Speaking of fundamentals…

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

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

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

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

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

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

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

There’s no room for excuses.

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

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

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

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

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

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

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

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

Bet on yourself.

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

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

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

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

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

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

It’s not the drinks.

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

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

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

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

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

That’s betting on yourself.

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

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

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

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

Trust your instincts.

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

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

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

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

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

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

Would you take this deal?

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

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

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

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

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

When you do land the right deal…

“…take the fucking shot,” says Mendoza.

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

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

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

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

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

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

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

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

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

So, take the fucking shot.

Seriously, trust your instincts.

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

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

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

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

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

April 5, 2024by David Klemt David Klemt No Comments

2024 James Beard Foundation Nominees

Cheers to the 2024 James Beard Foundation Nominees

by David Klemt

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

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

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

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

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

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

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

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

The nominees for Best New Restaurant are:

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

Cheers to this year’s honorees and nominees!

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

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

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

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

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

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

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

Achievement Awards

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

Leadership Awards

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

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

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

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

The 2024 Leadership Awards honorees are:

Sustainability

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

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

Policy Advocacy

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

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

Industry Culture and Practices

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

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

Food Security and Access

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

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

Emerging Leadership

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

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

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

Lifetime Achievement Award

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

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

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

Humanitarian of the Year Award

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

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

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

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

Restaurant and Chef Awards Nominees

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

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

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

The 2024 Restaurant and Chef Awards nominees are:

Outstanding Restaurateur:

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

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

Outstanding Chef presented by Hilton:

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

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

Outstanding Restaurant presented by Acqua Panna® Natural Spring Water:

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

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

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

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

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

Best New Restaurant:

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

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

Outstanding Bakery:

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

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

Outstanding Pastry Chef or Baker:

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

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

Outstanding Hospitality presented by American Airlines:

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

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

Outstanding Wine and Other Beverages Program:

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

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

Outstanding Bar:

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

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

Best Chefs presented by Capital One (by region):

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

Best Chef: California

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

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

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

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

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

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

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

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

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

Best Chef: New York State

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

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

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

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

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

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

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

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

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

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

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

Best Chef: Texas

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

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

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

Upcoming Awards Announcements

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

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

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

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

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

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

ABOUT THE JAMES BEARD AWARDS

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

ABOUT THE JAMES BEARD FOUNDATION

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

ABOUT CAPITAL ONE

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

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

April 2, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: April 2024

5 Books to Read this Month: April 2024

by David Klemt

Our inspiring and informative April book selections will help you improve operations, refresh and streamline F&B programming, and learn more about coffee.

This month, we look at books covering an array of topics: overcoming dysfunctions within teams; stepping outside of comfort zones; cocktail and Irish dish recipes; and repurposing existing buildings.

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

Let’s jump in!

Roundbuilding

Perhaps unsurprisingly, it seems like most cocktail books target home bartenders. In a refreshing change of pace, Roundbuilding is specifically for working bartenders. In case the name doesn’t give it away, this book is about crafting and serving consistent rounds of cocktails and ensuring a high standard of service.

From Amazon: “Roundbuiding is a practical guide to mixing cocktails, aimed at the working bartender. This is a book about ensuring that, for every round you serve, every drink is made to a consistently high standard, and that first sip always makes an impression. It’s the nuts and bolts of mixing drinks.”

Buy it today!

The World Atlas of Coffee (2nd Edition)

This bestseller enjoys a 4.8-star rating on Amazon with nearly 4,000 reviews on the platform. The World Atlas of Coffee also boasts a score of 4.4 on Goodreads.

Written by World Barista Champion James Hoffman (who’s also the co-founder of a successful coffee roaster operating out of London), this book will provide the reader with just about everything they need to know about coffee. The rise in popularity of cocktails like the Carajillo and the near-constant chatter about the Espresso Martini got me thinking: I should probably include a coffee book in one of these roundups.

From Amazon: “Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.”

Pick your copy up now.

The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling

This book isn’t even a year old but has already made waves. In fact, it was listed as one of Chef Eric Ripert‘s (Le Bernardin in New York City) books of the month just a couple of months after publication.

From Amazon: “The Complete Recipe Writing Guide shows you how to create professional recipe content from development to publication. Raeanne Sarazen, a registered dietitian and chef, shares her expertise from over 20 years of working with recipes as a test kitchen professional, recipe developer, food writer, and editor, along with insider tips from top industry professionals. Like a master class on recipes, this comprehensive resource guides you through the variety of skills needed to create and share successful recipes.”

Get your copy here.

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

Bar or restaurant worker on phone in alleyway with graffiti

March 29, 2024by David Klemt David Klemt No Comments

Hey, Bartenders: Tales Wants Your Input

Hey, Bartenders: Tales of the Cocktail Wants Your Input

by David Klemt

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

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

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

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

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

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

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

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

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

Additional Details

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

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

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

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

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

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

Cheers!

Image: Gina Santangelo on Unsplash

March 27, 2024by David Klemt David Klemt No Comments

BRE Reveals 2024 Award Winners

BRE Reveals 2024 Award Winners

by David Klemt

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

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

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

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

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

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

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

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

Industry Impact Award

Derek Brown (Positive Damage, Inc.)

Industry Excellence Awards

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

Supplier Awards

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

Image: Mathias Reding on Pexels

March 20, 2024by David Klemt David Klemt No Comments

USBG Announces First-ever Book

Serving Up History: USBG Announces First-ever Book

by David Klemt

Coming out in May, the United States Bartenders’ Guild has written a book that shares the story of the first 50 years of this crucial advocacy organization.

It’s not often that I publish a press release on its own. However, I find this announcement so important and interesting that I’m going to let the release do the talking.

I’ll be including this book in an upcoming monthly roundup. For now, please read the release below for more information.

Cheers!

LIQUID LEGACY: A TIMELESS TRIBUTE TO THE FOUNDERS OF THE UNITED STATES BARTENDERS’ GUILD TO DEBUT MAY 2024

War, Peace, James Dean, and the First 50 Years of the USBG…Through the Eyes of the Bartenders Who Started It All

LAS VEGAS, NEVADA, MARCH 14, 2024 – The United States Bartenders’ Guild (USBG) today announces the release of its first book Liquid Legacy: A Timeless Tribute to the Founders of the United States Bartenders’ Guild. The book will initially be available at the shop at usbg.org.

While plenty has been written about yesterday’s and today’s hospitality scene and the operations behind it, few have undertaken a deep dive into the role bartenders play in society and their communities. From neighborhood organizing, labor movements, and equal rights, to late nights, spirits history, and the story of the bar that served James Dean his last drink – a glass of milk, Liquid Legacy is sure to join the canon of must-have volumes for anyone interested in the hospitality industry.

Jose Acona, Co-founder, former President, and Lifetime Member of the United States Bartenders Guild, opens this historic look at the nation’s only guild for bartenders with the admission that “while the rich history of our Guild cannot be traced back in its entirety, this collection is an amazing celebration of what was accomplished in the first 50 years. If you are a bartender, you need to read this book.”

The Guild traces its roots across the Atlantic to early 20th century Europe as the hospitality industry up-ticked with new taverns and places to drink opening at a rapid pace and requiring plenty of employees to staff them. Bar staff gathered regularly to discuss professional matters, leading to the formation of the International Barkeepers Union, in Cologne, Germany, by 3 Germans and 2 Americans. After a sharp downturn over the following 35 years owing to two world wars, a drought in the US, and Prohibition, bartenders got back to legally plying their trade around 1933.

Over the next fifty years, bartenders created and rode drink trends, striving to deliver the very best experience for their guests.

After bartenders in California formed the first American offshoot chapter of the United Kingdom Bartenders’ Guild in 1948, competitions became a proving ground that hatched the next wave of cocktail trends. The book highlights the winners of the USBG’s National Competition, from Charles Berner’s 1950 win with the Bernice, a combination of vodka, Galliano, Pernod, lime and simple syrup, all the way through the 1998 winner, Conga Line, from Jose Rusieco.

The winners, and other competitors, were passionate bartenders, like Egidio “Angus” Angerosa who was a founder of the UKBG and a founding member of the California chapter. This chapter eventually spawned the USBG and is the first US-based stepping stone that brings us to modern bartending legends like Tony Abou-Ganim, Dale DeGroff, Charles Joly, Bridget Albert, Tiffanie Barriere, Martin Cate, Jen Ackrill, Julio Cabrera, and more.

These trailblazers have their own take on historic cocktails, all of which can be found in the pages of Liquid Legacy along with the recipes of the USBG’s National Competition winners from the first 50 years of the Guild.

Follow the USBG through multiple social media channels: IG/FB/TWITTER: @usbg/@TheUSBG/@TheUSBG.

About the United States Bartenders’ Guild

Founded in 1948, the United States Bartenders’ Guild® is the national, member-led not-for-profit association of bartenders and other hospitality professionals that unites and elevates the bar industry through education, community, and advocacy. Through its network, the USBG connects members with peer-to-peer learning, expert instruction, service projects, and skills-based competition, all while fostering a fun and healthy environment and reinforcing the importance of the ‘third place’ in neighborhoods across the country.

Image: Brandi Redd 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.

Spotify link

Apple Podcasts link

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!

Spotify link

Apple Podcasts link

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.

Spotify link

Apple Podcasts link

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!

Spotify link

Apple Podcasts link

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!

Spotify link

Apple Podcasts link

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.

Spotify link

Apple Podcasts link

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.

Spotify link

Apple Podcasts link

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.

Spotify link

Apple Podcasts link

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.

Episode 50 with Travis Tober

Image: Los Muertos Crew on Pexels

February 19, 2024by David Klemt David Klemt No Comments

The Batching Superpower of Sūpāsawā

The Batching Superpower of Sūpāsawā

by David Klemt

One of our favorite products from WSWA’s Access LIVE 2024 event in Las Vegas can save operators and bar teams time and money.

Access LIVE, the annual Wine & Spirit Wholesalers of America (WSWA) event is always chock full of notable items. However, this one in particular stood out to me and my colleagues.

Coming out of Deluxe Distillery in Belgium, Sūpāsawā Seriously Sour Cocktail Mixer is here to make lives easier.

Of course, it’s not surprising that this mixer is so impressive. Sūpāsawā is produced alongside high-quality stablemates, after all: Blind Tiger Handcrafted Gin, Mary White Premium Vodka, and Yusibi Honey Based Aperitif.

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A post shared by Supasawa (@supasawaco)

In short, this innovative mixer can replace citrus. Importantly, it’s also widely available around the world. Speaking to the core of our audience and clients, it’s available in Canada and the US. When I asked about availability in the US, I was told it’s in 30 states currently.

Operators in the UK, Europe, Australia, and many more regions should also be able to get their hands on Sūpāsawā.

So, what is this magical mixer, exactly? It’s a simple and clean stand-in for expensive and time-consuming citrus.

Deluxe’s super sour mixer is distilled water, citric acid, malic acid, tartaric acid, phosphoric acid, and succinic acid. The liquid is crystal clear, aroma-free, and an incredibly convenient substitute for lemons and limes.

Real-life Scenario

Consider the following real-life hypothetical that shines a light on Sūpāsawā’s real-life benefits.

Let’s say someone hires an operator for a catered event. Included in this event is bar service, and involves more than pouring wine and beer.

Along with a handful of calls, the client and their guests expect a signature cocktail. Well, batching a cocktail or two ahead of the event would be a smart move.

However, we all know what that means: purchasing and juicing citrus. And we also all know what else that means: labor costs for all that prep.

What if one bartender or bar back could batch a cocktail in less than five minutes? Yes, I’m talking under five minutes for the entire batching process.

That scenario is nearly identical to Deluxe Distillery’s Access LIVE 2024 situation.

Deluxe showed the convenience and superpower of Sūpāsawā at their booth via batching. According to the bartender and ambassador who prepared the standout cocktail, he added all the ingredients—including the super sour mixer—to a jug, shook it, and it was ready to go in less than five minutes.

Real-life Benefits

Does this mean you’ll never have to buy lemons and/or limes again? For the vast majority of bars, no. However, the more drinks you can make with Sūpāsawā, the more you can plan for and control the cost of citrus.

Per Deluxe, operators can expect to save 15 minutes per liter of citrus juiced. The distillery also says each bottle of Sūpāsawā represents 35 pieces of fruit an operator won’t have to purchase. On average, a single cocktail requires just 20 ml of Sūpāsawā, or 2/3 of an ounce. With each bottle coming in at 700 ml, that’s 35 individual cocktails per.

When I asked about unit cost at their Access Live 2024 booth, Deluxe said operators can expect a price of $9 per unit. People who do the math can see the benefit of getting their hands on Sūpāsawā for individual, kegged, and batched cocktails.

In terms of storage, the slim bottle can last for about two years unopened. After it’s opened, Sūpāsawā should last for up to a year. Compare that to the two- to three-day shelf life of lemon or lime juice.

Notably, using Sūpāsawā leads to consistency. Because it always tastes the same, drink consistency is improved. And, of course, using this super sour mixer leads to producing less food waste.

Click here to learn more about Sūpāsawā and what it can do for an operator’s bar program, catering, and bottom line. Oh, and click here for recipes. Cheers!

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, from Deluxe Distillery, WSWA, or any other entity in exchange for this post.

Image: Irina on Unsplash

ITALICUS bottle surrounded by citrus fruits

January 15, 2024by David Klemt David Klemt No Comments

The Sixth: Art of ITALICUS Returns

The Sixth: Art of ITALICUS Returns for 2024

by David Klemt

Your bar team members have the opportunity to participate in the sixth-annual Art of ITALICUS Aperitivo Challenge and win an invaluable prize.

There are multiple prizes, really. For example, national finals winners take the title of ITALICUS Bar Artist for their country, for 2024. They also walk away with a ticket to the global finals, which take place in Rome.

After the global finals, one winner will earn the title ITALICUS Bar Artist of the Year 2024. However, taking nothing away from this title, there’s another prize that I feel should drive every competitor to truly outshine their competition.

The ITALICUS Bar Artist of the Year will head to the incredible Cafe La Trova in Miami to participate in a mentorship program. Given that Julio Cabrera is such an influential member of the hospitality world, this prize represents a once-in-a-lifetime opportunity.

Now, as an operator or leadership team member, you may wonder what this news has to do with you. It’s simple: Encouraging your bartenders to participate in this competition and others like it shows you care about their career progression.

Bar team members who want to take part in competitions get to show off their creativity to a wider audience, become known to brands, and network with peers outside of their local communities. They can also discover and bring back tips, techniques, and lessons to your bar, restaurant, nightclub, or hotel.

In this case, one bartender will return to their bar or restaurant with lessons from the Cafe La Trova team. That’s priceless insight that will benefit their entire team.

For crucial competition details, please read the Art of the ITALICUS Aperitivo Challenge press release below.

Good luck to all of the participants!

ART OF ITALICUS APERITIVO CHALLENGE RETURNS FOR 2024 IN PURSUIT OF THE BEST ART-INSPIRED APERITIVO COCKTAIL

New York, NY (January 9, 2024) – Today, The Art of ITALICUS Aperitivo Challenge returns for its sixth edition, inviting bartenders from around the world to create an original and unique aperitivo cocktail inspired by any form of art and crafted using ITALICUS Rosolio di Bergamotto.

The Winner of the renowned industry challenge will be crowned ITALICUS Bar Artist of the Year 2024 and win a trip to Miami for a once in a lifetime mentorship program with Cafe La Trova by Julio Cabrera. Nominated in 2023 as one of the World’s 50 Best Bars, Cafe La Trova is the true embodiment of hospitality, welcoming guests with impeccable warmth, attention to detail and service, crafting a truly memorable experience for anyone who visits. The “cantinero culture,” which is synonymous with the venue, embraces the most important values of the cocktail industry, making it the perfect inspiration for the new Art of Italicus participants. As part of the prize, the 2024 ITALICUS Bar Artist will have the opportunity to experience what makes this bar truly special and discover one of the most vibrant art cultures in Miami’s iconic surroundings.

Reflecting the brand’s passion for Italian art and design, The Art of ITALICUS Aperitivo Challenge is built on the belief that bartenders are artists and offers them the opportunity to expand their creativity whilst experimenting with new ingredients, techniques and glassware to showcase the versatility of ITALICUS. Each recipe must be in an aperitivo style and can be inspired by any form of art such as sculpture, painting, fashion, music, architecture and much more.

The competition will welcome entrants from 13 countries including Croatia/Slovenia, France, Greece, Hong Kong, Hungary, Italy, Norway, Portugal, Spain, Sweden, Swiss, United Kingdom and the United States. Bartenders from other countries will be able to apply through a Wild Card entry, offering them the opportunity to win a spot at the global final in May in Rome.

Giuseppe Gallo, founder and CEO of ITALICUS, comments:

“Now in its sixth year, The Art of ITALICUS Aperitivo Challenge celebrates aperitivo culture while encouraging bartenders to express their creativity, looking to art in its various forms as way of inspiration. Meeting with the industry’s emerging talent through this program gives me a great deal of pride and is something I hope continues for many years as a way of keeping our community connected, working together and empowering one another.”

The 2024 Competition

Competitors are tasked with creating an original aperitivo cocktail using a minimum of 40ml (1.5oz in US) of ITALICUS Rosolio di Bergamotto and a maximum of five ingredients. Participating bartenders must upload their unique recipe alongside an image of their creation including measurements, garnishes and glassware recommendations to the competition website before February 20, 2024 in order to be in with a chance of winning. Competitors are also required to share their inspiration and the story behind their aperitivo cocktail and encouraged to suggest food pairings for their recipe.

Applications for The Art of ITALICUS Aperitivo Challenge 2024 will be open from January 9 through February 20. Recipes can be submitted via the website: https://imbibemagazine.com/art-of-italicus/.

Entrants are also encouraged to share their creations on social media ahead of the competition, using the following hashtags: #ITALICUS #ROSOLIODIBERGAMOTTO #ARTOFITALICUS #AOI24

National Finals

The national finals will take place throughout March and April (March 4 – April 12) where the eight shortlisted bartenders will present their cocktail creation to the judging panel across eight minutes and including at least three serves. The winner of the national final will receive the title of ITALICUS Bar Artist of their country 2024 along with a ticket to participate in the global final which will be held in Rome.

Global Finals

On May 12, the national finalists will compete against one another in Rome in a bid to earn the coveted title of ITALICUS Bar Artist of the Year 2024 as well as a once in a lifetime opportunity and mentorship with one of the world’s most influential bars, Cafe La Trova by Julio Cabrera. During the trip to Miami, the winning bartender will be accompanied by a film crew who will document their experience and create a documentary video which will later be released on social media.

For further information on The Art of ITALICUS Aperitivo Challenge, please visit www.artofitalicus.com.

Image: ITALICUS