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November 7, 2022by David Klemt David Klemt No Comments

Tipping is on the Ballot in Washington, DC

Tipping is on the Ballot in Washington, DC

by David Klemt

Out of concern that people who work for tips aren’t making minimum wage in Washington, DC, Initiative 82 is on the ballot.

This is interesting for several reasons. One of which is the fact this isn’t the first time this issue has been voted on in DC.

Back in 2018, Initiative 77 was presented to Washington, DC, voters. The initiative took the $3.33 per hour minimum wage for tipped workers up to $15 per hour, the full minimum wage.

In June 2018, the measure was approved by voters. However, the Washington, DC, Council held a vote and repealed Initiative 77 after if had been passed.

Phil Mendelson (D-Chairman) of the Washington, DC, Council, introduced the bill that ultimately repealed Initiative 77 in October 2018.

“The Council amends laws all the time. And if a law is a bad law it should be amended or repealed,” said Mendelson at the time. “It doesn’t matter if the law was adopted by Congress, the voters, or ourselves.”

Further, Mendelson claimed that tipped workers themselves—bartenders, servers, valets, manicurists, and more—didn’t hold a favorable view of the passing of the initiative.

“77 may be well-intentioned, but the very people the Initiative is intended to help are overwhelmingly opposed. If we want to help workers – protect them from harassment and exploitation – there are better ways than Initiative 77,” Mendelson said.

One council member, Mary Cheh (D-Ward 3), opposed repealing Initiative 77 and addressed claims that it was harmful to tipped workers.

“Although I take these claims seriously, in my view they are speculative and not borne out by the experience of the other jurisdictions that have one wage,” said Cheh.

Support

Whenever increasing tipped worker wages to full minimum wage comes up, we tend to encounter the same arguments for and against.

Currently, the tipped hourly wage in DC is $5.35 per hour. In comparison, full minimum wage in DC is $16.10 per hour.

Now, as the law reads, if a tipped worker’s wages don’t equate to full minimum wage, their employer is expected to bridge the gap.

The key argument for the passing of Initiative 82 is simple: tipped workers should make at least minimum wage. These workers deserve the stability of knowing how much they’ll make each shift and earning a living wage (consistently, hopefully).

Those who support Initiative 82 also say that since the measure doesn’t outlaw tipping, tipped workers would earn more than minimum wage.

Opposition

Opponents, however, argue that the initiative will harm tipped workers. Some say that operators will cut shifts and increase prices in response to Initiative 82 passing. This will, of course, lead to servers, bartenders, and other tipped workers making much less than they did in the past.

Traffic may also decrease because it’s assumed that operators will increase costs significantly.

There’s also the argument that’s often (if not always) made when this topic comes up: Tipped workers themselves don’t support these initiatives.

“I have not met a single server who wants this,” Washington, DC, bar owner David Perruzza told the Washington Blade. Perruzza added, “The people who support this don’t know anything about the service industry.”

A Few Questions…

I’ve made no secret of my cynicism when it comes to politicians and their relationships with our industry.

My main argument was made for me: the Restaurant Revitalization Fund saga. We watched for months as Congress failed to replenish the RRF, leaving more than 177,000 operators and their staffs to fend for themselves. This, after months of dangling replenishment in front of all of us. Ultimately, they abandoned us.

Tellingly, Senator Rand Paul (R-KY) referred to RRF replenishment as a “bailout.” And apparently he doesn’t think much of the challenges operators have faced since the start of the pandemic, asking, “Where’s the emergency?” The closures of tens of thousands of restaurants and bars, often the cornerstones of communities across the country, doesn’t rank as an emergency, apparently.

So, Initiative 77, Initiative 82, and similar measures beg a few questions:

Do politicians actually ask their tipped-wage constituents their thoughts on this topic before introducing these ballot measures?
When these initiatives are being considered, do people just ask a few operator friends their opinions?
Do local, state, and federal politicians really have a grasp of our industry?

One thing is certain: Industry eyes across the country are on Initiative 82. If it passes, we can likely expect similar measures to be introduced in cities and states. Should it fail, it may be a while before another jurisdiction sees this type of initiative again.

Image: Annie Spratt on Unsplash

November 4, 2022by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2022

5 Books to Read this Month: November 2022

by David Klemt

This month’s engaging and informative book selections will help you hone your culinary, cocktail, and leadership skills to dial in your menus and operations.

To review October’s book recommendations, click here.

Let’s jump in!

Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook

The next time you visit New Orleans, plan to dine at least once at the James Beard Award-winning Shaya. I’ve had the opportunity to do so and the experience was stunning. Of course, you’ll also want to check out Domenica and Pizza Domenica while in NOLA. To give you an idea of what to expect, pick up the Shaya cookbook.

Chef Alon Shaya’s personal journey through cooking is truly unique, embracing Israeli, Italian, and American Southern cuisines. Shaya tells Chef-operator Shaya’s moving story and more than 100 incredible recipes. Pick it up at Amazon.

Turkey and the Wolf: Flavor Trippin’ in New Orleans

After moving to New Orleans and working in fine dining, Chef Mason Hereford opened his own restaurant and put his stamp on the scene: Turkey and the Wolf. Both the restaurant and this cookbook focus on creative and enticing takes on Southern cooking.

Fancy deviled-egg tostadas? Fried bologna sandwiches absolutely heaving with potato chips? How about purposely burnt tomato casserole? Well, you’ll find these recipes and 92 others in this book, along with photographs and illustrations. This is sure to get you salivating and get your creative wheels turning. Grab Turkey and the Wolf here on Amazon.

Last Call at Coogan’s: The Life and Death of a Neighborhood Bar

As those of us in the industry know, restaurants and bars are the cornerstones of the communities they serve. Last Call at Coogan’s is the true tale of a neighborhood bar that, unfortunately, closed its doors for good during the pandemic after more than 30 years in operation.

From Amazon: “This book touches on many serious issues facing the country today: race relations, policing, gentrification, and the COVID-19 pandemic. Along the way, readers will meet the bar’s owners and an array of its most colorful regulars.” Purchase here via Amazon.

Spiritual Coffee

Bar co-founder, bartender, brand ambassador, and author Martin Hudak’s informative and exciting cocktail book is available now for purchase. Hudak is one of the brilliant minds behind Sydney destinations Maybe Sammy and Sammy Junior. Also, he’s a brand ambassador for Mr. Black, the ridiculously tasty coffee liqueur.

Spiritual Coffee focuses on coffee cocktails, a passion of Hudak’s. However, you’ll get more than recipes when you purchase this entertaining book. In these pages you’ll also find a wealth of coffee history, knowledge, and stories. Buy here!

The Future Is Analog: How to Create a More Human World

This book, from award-winning author David Sax, asks poignant culture questions about our rush toward a digital world, an undertaking that was supercharged during the pandemic.

“Is our future inevitably digital? Can we reject the downsides of digital technology without rejecting change?” Sax asks. “Can we innovate not for the sake of productivity but for the good of our social and cultural lives? Can we build a future that serves us as humans, first and foremost?” Purchase here via Amazon.

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background

November 2, 2022by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: Nov. 2022

Stand Out with Weird Holidays: November 2022

by David Klemt

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and November is no exception. These holidays range from mainstream (Thanksgiving, anyone?) to “weird.”

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For October’s list, click here.

November 4: National Candy Day

So, you would think we’d celebrate National Candy Day on Halloween, what with all the trick or treating. But no, we celebrate candy the first week of November.

This could be an excellent day to move any candy-themed menu items that may have somehow survived your Halloween programming. Or, hey, lean into it and garnish a number of cocktails with candy.

November 6: National Nachos Day

I know, I know—nachos aren’t weird. No, they’re one of the most fantastic foods on the planet. In fact, one could argue they’re among the culinary pinnacles of human achievement.

However, that doesn’t mean we can’t get a little weird and creative with nachos. Think outside the box (or platter), get with your back-of-house team, and come up with a unique nacho plating or two.

November 8: National Tongue Twister Day

There are a few ways to approach this holiday: create an LTO menu with tongue-twister descriptions; give menu items tongue-twister names; theme some drinks to well-known tongue twisters; or hold a tongue twister contest. Here’s one to get you started:

“Betty Botter bought some butter / But she said the butter’s bitter / If I put it in my batter, it will make my batter bitter / But a bit of better butter will make my batter better / So ‘twas better Betty Botter bought a bit of better butter.” Good luck.

November 12: National Pizza with the Works Except Anchovies Day

I’m including this because I like how oddly specific this holiday is. No thanks to the humble anchovy, apparently!

November 15: National Clean Out Your Refrigerator Day

Okay, so I’m not sure I’d actually call this holiday Clean Out Your Fridge Day. Instead, consider creating and adding a specific promotion to your programming repertoire.

For example, if you’re a wine bar, consider using this day to move open but unfinished bottles of still and sparkling wine before they oxidize or go flat. I’m not a fan of operators discounting menu items but in this case, doing so is better than the alternative. This can be done once per week, twice per month, once per month, etc.

November 17: Use Less Stuff Day

This is an excellent holiday to commit to a couple different operational changes. One, do whatever is practical to reduce the waste your restaurant, bar, nightclub, or hotel generates. Two, consider reviewing your menu and simplifying where you can.

November 20: National Absurdity Day

I mean…does any day scream “WEIRD HOLIDAY!” more than National Absurdity Day? The sky’s the limit here: get as weird, wacky, and creative as you can in a way that’s authentic to your brand and market.

November 24: Celebrate Your Unique Talent Day

Have a talented team? Boast a group of talented regulars? Encourage them to show off their unique skills talent show style, offering prizes and capturing your event via social media.

November 25: Blasé Day

The holiday season is stressful. It’s go, go, go, family, family, family, friends friends, friends, for several weeks. So, create a “lazy” promotion that provides your guests with a calm escape from their holiday stress. Be the oasis they need as the year closes out.

November 30: National Mason Jar Day

Ah, the mason jar. Its wide mouth and fit in most people’s hands is both rustic and comforting. They’re also perfect for a wide array of garnishes. In fact, consider serving over-the-top Bloody Maries in your mason jars…or moonshine cocktails…or beer cocktails… just great cocktails.

Image: Dan Parlante on Unsplash

November 1, 2022by David Klemt David Klemt No Comments

How a Chain Lost My Business Forever

How the Staff at a National Chain Lost My Business Forever

by David Klemt

An unfortunate and entirely avoidable guest experience debacle guarantees that I’ll never spend another dollar at a particular national American chain.

What was supposed to be a small treat and excuse to get outside for a bit went downhill quickly.

Now, before I begin, I tend to shrug at poor service. Truly, a front-of-house team member has to go pretty far for me to do more than raise an eyebrow.

Given how the past two years-plus have gone, my tolerance has only grown. Everyone has bad days, including restaurant, bar, and hotel staff. In fact, I tend to assume that someone is simply having an off day due to an array of reasons: working several days in a row, opening and closing multiple times a week; having more responsibilities heaped on them due to being short staffed; a seeming increase in abuse from guests; stress spilling over onto the job; etc.

However, that doesn’t mean I’ll always return to be subjected to poor service in the future. What I experienced yesterday falls into this category: I won’t spend my money with this chain ever again.

Third-party Issues

As stated above, my visit to this national chain (600-plus locations) was intended to be a small treat. It was Halloween, they specialize in a particular type of confection, so why not?

Also, the temperatures have been in the 70s and lower in Las Vegas—perfect for a trip on my motorcycle. So, two treats in one, really.

Okay, so I’m going to do something I don’t like doing here: making an assumption or two. I think, however, I’m basing them on sound reasoning.

Additionally, I don’t like to use third-party delivery. In this case, the order was placed via Uber Eats for pickup using a monthly credit. Zero offense to third-party delivery drivers—it’s the corporations behind the services and the fees they charge operators I don’t support.

So, my assumption is that because the order came in via Uber Eats the staff figured I was “just” a delivery driver.

Downhill Fast

I’ll concede that this visit didn’t start off on the wrong foot: I received a decent welcome. Since I was picking up the order, I stood at the pickup counter, and confirmation came in before I arrived that the order was ready.

There were three guests waiting when I walked in, and one by one they got their orders and left. I didn’t think anything was going wrong until people walked in after me and received their orders. In terms of this chain, my order was on the smaller side.

After several minutes of being ignored, I was asked if I was picking up for Uber Eats. I clarified that no, I’m not an Uber Eats driver, I was picking up my order placed via Uber Eats.

Another several minutes went by as I watched larger orders get fulfilled ahead of mine. And then I was asked again—by the same staff member—who I was picking up for. Again, not an Uber Eats driver—my order.

At this point, I had been waiting more than 10 minutes. When I was finally given my order, I noticed another difference. Staff members showed guests their orders to confirm the contents before handing them over. My order, however, was taped closed behind the counter and handed to me.

It didn’t strike me that this is how this staff treats Uber Eats driver until I was on my bike. And that’s the problem.

Standards of Service

If this is how staff treats third-party delivery drivers, it’s appalling. There’s no excuse for treating drivers differently just because they aren’t the guest themselves or fellow employees.

Let’s be clear: anyone walking through a restaurant, bar or hotel’s doors deserves at least decent service. There are several reasons for this, and I shouldn’t have to address them. But, hey, we’re already here, so why not address a couple?

First, standards. If your staff is purposely treating a group of people poorly because they think they can do so without ramifications, your standards have slipped or there simply aren’t any. That’s a problem.

Are team members going to get to know regulars? Absolutely. Are they going to have favorites. Of course! And there’s nothing wrong with that. In fact, that’s what should happen—every front-of-house team member should cultivate their own regulars.

So, yes, some guests will treated differently. There’s a huge difference, however, between subjecting some guests to poor service intentionally and delivering outstanding service to favorites.

Quite simply, the minimum standard of service should be great service. “Decent” sucks; great should be the baseline.

Regulars and guests who staff have rapport with should receive service that’s above and beyond the standard level. Rock star servers and bartenders deliver outstanding service to everyone, regular or first-timer, gracious guest or grump.

Different Treatment?

Second, your staff shouldn’t be treating third-party delivery workers like they don’t matter. There’s zero room in hospitality for treating people poorly—doing so is in direct opposition to the spirit of this profession.

In fact, they shouldn’t treat difficult guests with anything but your expected standards. Leadership team members should be confronting rude or difficult guests, protecting the rest of the team.

I’ve read and heard about restaurant staff treating third-party delivery drivers poorly. Always, of course, with justifications thrown in: retaliation toward rude drivers, drivers not tipping…pick a reason. Again, if there’s a rude driver, staff should alert leadership and they should handle it.

Look, I’ve made no secret of my view on third-party delivery apps. Their fees and taking advantage of operators, particularly during the pandemic, infuriate me. And it’s easy to point at me and say I’m part of the problem, using a credit to place a third-party delivery. I’ll accept that criticism.

What I won’t do is return to a business with staff who think it’s acceptable to allow standards to slip and treat delivery drivers poorly. Most people seem to take delivery jobs to make ends meet. Hell, some of them are likely service industry professionals themselves working another job or jobs.

The labor shortage isn’t a valid justification for slipping standards or poor service. Dislike of third-party delivery services is no justification, either.

In fact, this chain obviously sees these delivery services as a viable income stream. The fact their staff doesn’t is a problem. If there’s a standard of service for this chain, it certainly wasn’t met when I was there. And if there’s a standard that I didn’t receive, there are several other problems.

Either way, the damage is done.

Image: Andre Moura via Pexels

October 31, 2022by David Klemt David Klemt No Comments

Menus in Canada: Who Wants What Items?

Menus in Canada: Who Wants What Items?

by David Klemt

Nobody has a crystal ball telling them what they should put on their menus to boost traffic and revenue, but we do have data.

In this instance, we have useful data regarding Canadian consumers specifically. Not only do we have helpful information from Restaurants Canada, David Henkes from Technomic has also weighed in. For those who are unfamiliar, Technomic is one of the best foodservice research and consulting firms.

Before we dive into Restaurant Canada’s menu trend information, this is not a review of the top menu item orders in Canada. For a deep dive into that topic in particular, please read our article “F&B in Canada: Top Menu Items.”

Instead, in this article we’re reviewing broader menu categories and interest in them among Canadian consumers. For your own copy of the 2022 Foodservice Facts report, click here.

Word of Warning

Now, it’s important to bear in mind that the data below is a snapshot. It’s important, informative data but it shouldn’t influence your menu completely.

In other words, when considering revising your menu in any way, make sure you’re staying true to your brand and the community you serve. If your data differs from Restaurants Canada and Technomic data, that’s okay.

Not only are there always outliers, not all data applies to every concept. So, don’t take drastic action on your menus based solely on the data below.

For this particular topic, Restaurants Canada asked three age groups about their interest in eight menu categories.

The groups are: 18 to 34, 35 to 54, and 55-plus. The industry advocacy group then reviewed the numbers for those who indicated they’re “very interested” or “somewhat interested” for each category or item.

Who Wants What?

The menu category generating the most interest from Canadian consumers, according to Restaurants Canada data, is food sourced from local farmers. Overall, 93 percent of survey respondents very or somewhat interested. Those in the 55-plus age group are the most interested.

More than 80 percent are interested in comfort foods, or creative riffs on comfort foods. Age groups 18 to 34 and 35 to 54 have the most interest. Precisely 80 percent are interested in trying globally inspired foods and flavors, led by the 18 to 34 age group.

Foods that promote health and wellness come next, with 79 percent of Canadian consumers showing interest. The 55-plus age group is particularly interested. However, dishes that utilize ingredients that boost one’s immune system are only popular among 53 percent of survey respondents. Interestingly, it’s the 18 to 34 age group with the most interest in this category.

In what’s possibly a contrast from American consumers, the final three categories have no more than 41 percent of survey respondents’ interest. Forty-one percent have interest in meatless and vegetarian items. Next, just 38 percent show interest in alcohol-free cocktails. Finally, just 33 percent are interested in plant-based burgers and sausages.

For each of those categories, the greatest interest comes from the 18 to 34 age group, and the 55-plus group shows the least amount of interest.

Credit Card Competition Act, Take Two

Credit Card Competition Act, Take Two

by David Klemt

As we approach Election Day on November 8, it’s important to keep in mind that the Credit Card Competition Act of 2022 is still in play.

In fact, reports predict that another attempt to pass the bipartisan bill will take place in November. If reports are accurate, Senators Dick Durbin (D-IL) and Roger Marshall (R-KS) will try to include the bill in the National Defense Authorization Act (NDAA).

Now, that sentence and strategy may have you scratching your head. What, you may be asking yourself, do credit card fees have to do with defense spending?

Well, not much, truthfully. But you’re probably well aware that politicians will try to amend bills in bids to pass legislation they want. The common term for such a provision is “rider.”

It’s not difficult to understand why the Credit Card Competition Act has gone nowhere when we view Sens. Durbin and Marshall’s rider tactic.

Earlier this month, the senators attempted to include their bill within the NDAA. The reason is simple: the bill specifies the US Department of Defense’s (DoD) budget and expenditures each year. In other words, this is a “must-pass” bill.

However, Sens. Durbin and Marshall aren’t the only senators sponsoring bills. And they’re certainly not the only senators attempting to attach riders to the NDAA.

“It’s a bold strategy, Cotton.”

I will say, at least Sen. Durbin’s effort to attach the Credit Card Competition Act rider to the NDAA is somewhat related to the DoD.

You see, he and Sen. Marshall tried to tack on two amendments to push their bill through. The first amendment theorizes that veterans are being hurt by credit card fees. According to the senators, when military veterans make purchases at a military commissary, they are sometimes subjected to surcharges related to merchant interchange fees.

The second amendment brings the US Treasury Department and US Defense Department into the mix. This effort directs the departments to research just how much veterans are paying (annually, one would assume) in surcharges, and which companies these fees benefit. Then, the departments are to issue this report to Congress.

So, hey, points for attempting to make including the Credit Card Competition Act of 2022 relate to the NDAA for FY 2022. Of course, other senators are attempting to include their own riders. Should reporting prove accurate, some 900 amendments have been proposed. Supposedly, a few dozen might just make it.

This strategy didn’t work this month because the NDAA vote isn’t taking place in October. Instead, the plan is for the vote to take place sometime mid-November, when the US Senate reconvenes.

To learn more about the Credit Card Act of 2022, click here. If it’s a bill you support, let your elected officials know. Should you oppose the bill, let that be known to lawmakers as well.

Image: CardMapr.nl on Unsplash

October 26, 2022by David Klemt David Klemt No Comments

F&B in Canada: Top Menu Items

F&B in Canada: Top Menu Items

by David Klemt

Those wondering what food and beverage menu items are performing best among consumers throughout Canada need wonder no more.

And why is that? Well, Restaurants Canada has the answers, revealing the top ten food and top ten beverage items.

Further, the organization compares each item’s performance. In this instance, Restaurants Canada analyses the percentage of orders that contained each food or beverage item from January to April 2022 in comparison to 2019.

These insights (and many more) are available in Restaurants Canada’s 2022 Foodservice Facts report. In fact, you can find our reviews of several of the restaurant advocacy group’s report topics via the links below:

For your own copy of this year’s Foodservice Facts report, click here.

Top 10 Canadian Drink Menu Trends

As you’ll see below, coffee is outperforming nearly every other beverage category. Specifically, Hot coffee is at the top, while Iced or frozen coffee is ranked third.

Unsurprisingly, Carbonated soft drinks / Pop / Soda split the two coffee categories. According to Restaurants Canada, the Carbonated soft drink category can credit its performance in large part to QSRs.

Milk: 1.8% (2019) to 1.8% (2022)
Iced tea: 2.9% (2019) to 1.6% (2022)
Milkshakes / Smoothies: 2.1% (2019) to 2.0% (2022)
Fruit juice: 3.8% (2019) to 3.0% (2022)
Hot tea: 5.5% (2019) to 4.5% (2022)
Alcohol beverages: 5.1% (2019) to 5.7% (2022)
Water: 6.6% (2019) to 5.0% (2022)
Iced or frozen coffee: 5.3% (2019) to 7.5% (2022)
Carbonated soft drinks / Pop / Soda: 19.7% (2019) to 20.2% (2022)
Hot coffee: 40.9% (2019) to 41.9% (2022)

Compellingly, Alcohol beverage performance in restaurants fluctuated by age group between 2021 and 2022. Alcohol order shares in restaurants, per Restaurants Canada:

Legal drinking Age (LDA) to 34: 46% (2021) to 43% (2022)
35 to 49: 17% (2021) to 21% (2022)
50-plus: 37% (2021) to 36% (2022)

Alcohol order shares in bars, according to Restaurants Canada:

LDA to 34: 35% (2021) to 35% (2022)
35 to 49: 17% (2021) to 19% (2022)
50-plus: 49% (2021) to 47% (2022)

Overall, the 35 to 49 age group appears to be consuming less alcohol in bars and restaurants in comparison to the LDA to 34 and 50-plus cohorts.

Top 10 Canadian Food Menu Trends

As Restaurants Canada notes, the Sandwich / Sub category has grown in 2022. Interestingly, the category just below it in growth, Chicken, is partially responsible for boosting Sandwich / Sub performance.

As far as entrees or “main attractions,” the Burger category remains at the top, beating out Breakfast, Sandwich / Sub, Chicken, and Pizza menu items.

Cake / Squares / Muffins: 3.7% (2019) to 3.3% (2022)
Salad: 4.3% (2019) to 3.8% (2022)
Donuts / Beignets: 3.0% (2019) to 3.8% (2022)
Breads: 4.3% (2019) to 3.4% (2022)
Pizza / Panzerotti / Calzone: 4.1% (2019) to 4.3% (2022)
Chicken: 7.6% (2019) to 8.5% (2022)
Sandwich / Sub: 8.0% (2019) to 8.5% (2022)
Breakfast: 10.8% (2019) to 11.4% (2022)
Burger: 9.0% (2019) to 10.9% (2022)
French fries / Potato / Sweet potato / Onion rings: 15.0% (2019) to 16.1% (2022)

Image: Nathan Dumlao on Unsplash

October 25, 2022by David Klemt David Klemt No Comments

Bon Appétit Reveals Best New Restaurants

Bon Appétit Reveals the Best New Restaurants in 2022

by David Klemt

Condé Nast’s American food and restaurant publication Bon Appétit identifies the 50 restaurants they deem the very best in 2022.

The intriguing list highlights the consumer desire to try a wide range of global cuisines. Indeed, were one to eat their through Bon Appétit‘s 2022 list, they’d enjoy both traditional and modern:

African (notably, Nigerian)
Cantonese
Caribbean
Eastern European (Hungarian, in particular)
Filipino
French
Indian (including Goan and Kashmiri)
Italian
Japanese
Jewish
Korean
Laotian
Mexican
Palestinian
Portuguese
Vietnamese

Of course, one will also find American cuisine. Of note, Texas barbecue, elements of Memphis barbecue, Low Country, Cajun cooking, and Midwest comfort food. There are also restaurants offering creative takes on traditional steakhouse fare. One restaurant’s focus, The Nicolett in Lubbock, Texas, is High Plains cuisine. (For those wondering, Bon Appétit describes this as “West Texas terroir.”)

This is a compelling list, showing that consumers crave a balance between comfort food and stepping outside of their comfort zones to discover cuisines that are new to them. I encourage everyone to look into these restaurants for inspiration and motivation.

Regional Performance

For simplicity, Bon Appétit arranges their list by dividing the US into four large regions: Midwest, Northeast & Mid-Atlantic, South, and West.

Interestingly, the South claims the most restaurants on this list of the 50 best, earning 17 spots. Northeast & Mid-Atlantic restaurants grab 15 spots, the West takes 12, and the Midwest claims just six.

When it comes to the South, Texas performs the best in terms of number of restaurants on the list. There are two in Austin, and one each in Fort Worth, Garland, Houston, Lubbock, and San Antonio.

However, Florida, Georgia and Louisiana also do well for the South, earning three spots each in the following cities:

Miami (2) and North Miami (1)
Atlanta (2) and Savannah (1)
New Orleans (3)

Unsurprisingly, New York leads the way for the Northeast & Mid-Atlantic region. Drilling down, Brooklyn boasts four of Bon Appétit‘s 50 Best New Restaurants 2022; New York City is the home of three; and one is in Hudson.

Pennsylvania, however, claims three spots, all in Philadelphia.

Equally as foreseeable, California boasts the most restaurants among this list of fifty. Predictably, most are in Los Angeles, which claims three in total. Oakland, San Diego, and San Francisco round out California’s spots with one each. Coming in second in terms of Western states with multiple restaurants on the list is Oregon, with two in Portland.

Unfortunately, the Midwest simply doesn’t perform nearly as well on this year’s list as its counterparts. In fact, it has just half the number of restaurants as the third-place region with six. Cincinnati, Ohio, takes a third of those spots. Surprisingly, Chicago is home to just one restaurant on this list.

The 50 Best New Restaurants

Below you’ll find Bon Appétit‘s list in alphabetical order.

Agi’s Counter (Brooklyn, NY)
Baba’s Pantry (Kansas City, MO)
Bacanora (Phoenix, AZ)
Bata (Tucson, AZ)
Birdie’s (Austin, TX)
Bocadillo Market (Chicago, IL)
Bonnie’s (Brooklyn, NY)
Cafe Mochiko (Cincinnati, OH)
Cafe Mutton (Hudson, NY)
Canje (Austin, TX)
Common Thread (Savannah, GA)
Daru (Washington, DC)
Daytrip (Oakland, CA)
Dear Annie (Cambridge, MA)
Dept. of Culture (Brooklyn, NY)
El Rincon del Maiz (Garland, TX)
Gage & Tollner (Brooklyn, NY)
Good Good Culture Club (San Francisco, CA)
Her Place (Philadelphia, PA)
Irwin’s (Philadelphia, PA)
Juniper Cafe (Atlanta, GA)
Kingfisher (San Diego, CA)
Korshak Bagels (Philadelphia, PA)
La Diabla Pozole y Mezcal (Denver, CO)
La Onda (Forth Worth, TX)
Lasita (Los Angeles, CA)
Lengua Madre (New Orleans, LA)
Los Félix (Miami, FL)
Lucian Books and Wine (Atlanta, GA)
Ma Der Lao Kitchen (Oklahoma City, OK)
March (Houston, TX)
Mid-City Restaurant (Cincinnati, OH)
Mister Mao (New Orleans, LA)
Morchella (Portland, OR)
The Nicolett (Lubbock, TX)
One White Street (New York, NY)
Paradis Books & Bread (North Miami, FL)
Phởcific Standard Time (Seattle, WA)
Quarter Sheets (Los Angeles, CA)
Reese Bros Barbecue (San Antonio, TX)
Regards (Portland, ME)
República (Portland, OR)
Seafood Sally’s (New Orleans, LA)
Semma (New York, NY)
Sozai (Clawson, MI)
Sunny’s Steakhouse (Miami, FL)
Supperland (Charlotte, NC)
Uncle Lou, New York, NY)
Yangban Society (Los Angeles, CA)
Z&Z Manoushe Bakery (Rockville, MD)

Image: Kiyoshi on Unsplash

October 24, 2022by David Klemt David Klemt No Comments

Learn to Homebrew Day Returns on Nov. 5

Learn to Homebrew Day Returns on November 5

by David Klemt

On Saturday, November 5, the American Homebrewers Association and brewing and fermenting fans will celebrate the 24th annual Learn to Homebrew Day.

If you’re not familiar with this holiday, it’s not difficult to understand or participate. As the name implies, Learn to Homebrew Day is about learning how to brew beer at home. More accurately, it’s about learning the science and process of brewing beer yourself.

Participation is simple: All participants follow the same recipe, which the American Homebrewers Association (AHA) provides. This year, the recipe will (perhaps “should” is more apt, depending on your ability to follow instructions) produce one gallon of Hoppy Amber Ale.

According to Northwest Beer Guide, this ale sends Amber into the IPA space and is a great brew for experts and neophytes alike.

Learn to Brew

Established in 1999, Learn to Homebrew Day isn’t difficult in terms of taking part. In fact, pledging to participate also gets you $5 off an annual AHA membership.

One perk that caught my eye is access to a database of myriad homebrew recipes, including ciders and meads.

For this year’s holiday, the AHA provides the recipe. Additionally, the association provides several resources to help homebrewers, inluding:

tutorials, such as “All-Grain (Batch Sparge) Homebrewing” and “All-Grain (Brew in a Bag) Homebrewing.”
lists of must-have and nice-to-have brewing equipment;
a search engine to help participants find necessary equipment in their area; and
a link to the Facebook page for Grainfather, a manufacturer of top-quality, technologically enhanced smart homebrew equipment.

Speaking of social media, make sure to follow the AHA on Instagram ahead of November 5.

Interestingly, while the AHA has “American” in its name, there are international participants. According to the AHA website:

there are, as of October 23, 147 people pledging to participate;
the 147 participants are from nine countries;
participants span 36 states and territories;
and participants have pledge to brew 925 gallons.

Why Participate

So, let’s say you’ve never brewed your own beer at home. “Why,” you may be asking yourself, “should I take part in Learn to Homebrew Day this year?”

One good reason is that if you’re reading this, you likely play a role in the food and beverage. Beer, of course, is a huge part of the F&B world. And there’s no arguing that craft beer and microbrews are very important to many restaurants and bars.

Gaining the ability to understand and speak intelligently about the products you sell is of great benefit to all F&B and hospitality professionals. Today’s guest knows much more than they ever have before. Many want to engage the front-of-house team members who serve them about what they’re consuming.

If you’re an operator or leader of the membership team—particularly of a venue with a serious focus on beer—encourage your teams to take part. There’s no downside to gaining knowledge of and experience with the products they serve to guests.

Another great reason to participate? It’s going to be fun. That may seem like a shallow or flippant reason. But think about this: How many stories of craft brewers, craft breweries, brewpubs, and taprooms start with trying out homebrewing?

Learn to Homebrew Day may just spark your next great idea. That idea may be kicking off your microbrewery or brewpub ownership adventure.

If you love (or even just like) beer, follow this link to learn more about Learn to Homebrew Day. Happy brewing!

Image: by George Cox on Unsplash

October 21, 2022by David Klemt David Klemt No Comments

Cali Chains Move Quickly to Kill FAST

California Chains Move Quickly to Kill FAST

by David Klemt

If recent reporting is accurate, fast food chains with locations in California are fighting the Fast Food Accountability and Standards Recovery Act.

Several well-known restaurant chains have reportedly already dumped well over $10 million into a ballot drive effort. Among the chains lobbying to kill the bill are In N Out, McDonald’s, Wendy’s, and Chipotle.

In other words, the group of chains aiming to defeat AB-257 in California have very deep pockets. These heavy hitters are reaching deep to contribute millions of dollars to Save Local Restaurants, the coalition responsible for starting the ballot initiative.

And who are the Save Local Restaurants coalition members? The National Restaurant Association (NRA), US Chamber of Commerce (USCC), and International Franchise Association (IFA).

What is AB-257?

The Fast Food Accountability and Standards Recovery Act, also known as the FAST Act, is a California bill. Enacted on September 5 of this year, FAST amends a section of the state’s labor code that relates to food facilities and employment.

Click here to review the bill’s text in its entirety.

To summarize, FAST does the following:

Establishes the Fast Food Council, ten members appointed by the Governor, the Speaker of the Assembly, and the Senate Rules Committee. The council will operate until January 1, 2029.
Defines “the characteristics of a fast food restaurant.”
Gives the Fast Food Council the authority to set “minimum fast food restaurant employment standards, including standards on wages, working conditions, and training.”
Provides the council the power to “issue, amend, and repeal any other rules and regulations, as necessary.”
Allows the formation of a Local Fast Food Council by a county, or a city that has a population of more than 200,000.

It’s that third bullet point that likely stands out the most to chain operators. On January 1, 2023, California’s minimum wage increases to $15.50 an hour. If the Save Local Restaurants ballot initiative fails, the Fast Food Council could boost the minimum wage to $22 per hour right after we all yell, “Happy New Year!”

Proponents say the bill protects the health, safety, and welfare of fast-food workers. Opponents call it radical.

Fighting FAST

According to Save Local Restaurants, it’s not just chains that want to kill FAST:

“The FAST Act is opposed by small and family-owned businesses, minority-rights groups, workers, consumers, your favorite restaurants, taxpayers and community-based organizations,” reads their website.

Among their reasons for attempting to kill the bill are:

a resulting increase in the price of food;
the elimination of thousands of jobs in California;
an increase in the cost of living in the state; and
the millions of dollars the coalition claims the bill will cost California taxpayers annually.

Reportedly, full-service restaurant operators also oppose FAST. The reason is simple: If the Fast Food Council hikes fast-food worker minimum hourly wages significantly, FSRs will struggle to compete. FSR operators will have to hike menu item prices further, a situation that’s growing untenable as consumers balk at paying more at restaurants.

Then, there’s the fact that bills similar to FAST could pass in other states. So, chains are contributing millions to see that the Save Local Restaurants ballot initiative succeeds.

Should the effort be successful, FAST will be included on California’s 2024 ballot. That means it will be suspended until 2024 and be in the hands of the voters.

Image: Tima Miroshnichenko via Pexels