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September 1, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: September ’23

Program for Unique Holidays: September 2023

by David Klemt

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your September holiday promotions.

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our August 2023 holidays list, click here.

September 4: Eat an Extra Dessert Day

Do you know what’s better than one dessert? Okay, yes, I know that you know I’m going to say two desserts.

On this holiday, highlight your desserts and encourage your guests to indulge, treating themselves to at least two.

September 5: Be Late for Something Day

Look, none of us are perfect. We’ve all been late for something, and each of us will be late for something in the future.

There’s no reason your guests can’t be late for something on September 5, taking the time to enjoy another bite or another drink (responsibly, of course).

September 8: National Ampersand Day

Pairings. Combos. Flights. LTOs. Restaurants and bars practically run on the word “and,” or the humble ampersand. Celebrate the ampersand by creating an LTO menu of enticing pairings and combos.

September 14: National Eat a Hoagie Day

If I have to tell you what to feature on this day…just wow. One word of caution, however: Make sure you’re making authentic hoagies, not just any sandwich.

September 15: National Cheese Toast Day

Whether you and your guests call it rarebit, cheese on toast, a toasted cheese sandwich, or a grilled cheese, this is the day to put your cheese toast in the spotlight. Bonus: This is also National Grenache Day, so come up with a toasted cheese sandwich that pairs well with this wine varietal.

September 16: National Guacamole Day

Sure, you can serve a guacamole you order from your food supplier. Or you can create your own signature guacamole (or guacamoles) and prepare it table- or bar-side.

As an example, when I make guacamole I like to add a bit of orange or grapefruit juice, along with lime juice. Nothing groundbreaking, but it adds a nice bit of zip.

September 22: Car Free Day

Encourage your staff and guests—if feasible, of course—to forego their cars, trucks, and SUVs and use alternative methods of travel to your venue. Bicycles, skateboards, EVs, scooters, motorcycles (lower emissions than cars), walking…anything but a traditional automobile.

September 25: Better Breakfast Day

Do you know where the people in your community can get a better breakfast? I really hope you said, “My restaurant/bar!”

September 27: National Crush a Can Day

I’m sure you have more than just a few “crushable” or sessionable beverages on your menu. Whether beer, canned cocktail, canned wine, or other canned RTD, this is the day to make your guests aware of your crushable menu items.

September 30: National Hot Mulled Cider Day

With summer over, cold-weather drinks will be the order of the day. So, get your hot mulled cider dialed in and feature it on your menu.

Image: Ivan Bertolazzi on Pexels

Spider Island Rum bottle and rum cocktail

August 30, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Rum Punch

Drink Donnybrook: Let’s Talk Rum Punch

by David Klemt

Like this, but at least four times bigger. And made with more than just one spirit.

With National Rum Punch Day coming up on September 20, I think it’s time we shine the Drink Donnybrook light on another classic, large-format drink.

I argue, and I’m likely not the only one, that the legendary Scorpion Bowl is a Rum Punch. That is, of course, if the recipe calls for rum.

Like Rum Punch, a Scorpion Bowl is a large-format cocktail. Both are meant for sharing, and both aren’t exactly known for being “weak” drinks.

Speaking of weak, both can also follow the classic Barbadian rhyme we all know: “One of sour, two of sweet, three of strong, four of weak.”

So, why focus on the Scorpion Bowl specifically on National Rum Punch Day? In part, because it may help you stand out from the crowd. I also argue the name is a bit more attention-grabbing. Additionally, a Scorpion Bowl tells potential guests to gather their friends for a great time.

A Bit of History: Rum Punch

Punch is one of the oldest types of cocktails that we know about. As with myriad classics, it origin proudly wears a shroud of mystery.

However, we can trace written references to punch back to the 17th century. So, we know that punch, as far as a mixed alcohol drink, is at least a few centuries old.

For the most part, British sailors are credited with creating Rum Punch. That means we have to address an unfortunate reality: Rum Punch is, as far as we know, a result of British colonization. As spirits and cocktail historian David Wondrich puts it when talking about punch, “It’s inseparable from the colonial experience.”

Wondrich also addresses the (likely) mythologized belief that “punch” comes from the Indostan word “paunch,” which means “five.” History suggests that East India Company sailors typically made punch with five ingredients: a spirit, sugar, spice, citrus, and water. The sugar trade, pursued by the East India Company, eventually led to rum being the spirit of choice for punch.

In his 2010 book Punch: The Delights (and Dangers) of the Flowing Bowl, Wondrich points out that there are recipes with less than five ingredients. And, of course, there are recipes that call for the use of more than five ingredients to make punch. Therefore, we can call the origin of this centuries-old cocktail’s naming convention into question.

A Bit of History: Scorpion Bowl

Similar to Rum Punch, there’s a bit of uncomfortable history when it comes to the Scorpion Bowl.

This large-format drink is a classic tiki cocktail. Over the past few years, there has been pushback for bar owners using tiki iconography, and even the word itself. “Nautical” or “tropical” are the preferences for people who feel that tiki is an offensive appropriation of Pacific Island culture in general, and Maori culture specifically.

Do with that information as you will; it’s just a note on how some people view tiki bars, tiki drinks, and tiki culture. It’s important for bar owners and operators to be aware of terminology and themes that may keep some people away.

That said, the Scorpion—the precursor to the Scorpion Bowl—has an origin as muddled as the leaves, simple, and bourbon in a Mint Julep.

To this day, from what I can find, we don’t know the bartender or bar owner who should get credit for the Scorpion. The belief is that they worked behind the stick at a bar in Hawaii called the Hut. As the story goes, the 1930s recipe includes rum, brandy, orgeat, and citrus, and is a large-format drink.

The legendary Victor J. “Trader Vic” Bergeron stopped by the bar in the 1940s and afterward created his own version, the Scorpion Bowl. Oh, and the best part is that even Trader Vic couldn’t decide on a definitive recipe for this shareable cocktail; he changed his recipe constantly.

Rum Punch vs. Scorpion Bowl

Okay, let’s look at these two literal titans of the cocktail world.

Bothare members of the tiki family of drinks, or, if one prefers, the nautical or tropical family. The usual serve for both is a large-format vessel, though individual servings are possible. Rum plays an important role in both, as do citrus and sugar.

In terms of differences, Rum Punch “traditionally” calls for the use of two rums (a light and a dark). When it comes to a Scorpion Bowl, the recipe calls for a rum and a brandy, and sometimes bartenders throw in gin and wine. In fact, I’d say that in the modern cocktail era, a Scorpion Bowl is less about a traditional recipe and more about a tropical-style drink served in a bowl.

What that tells me is this: the Scorpion Bowl is a Rum Punch, if it has rum in it.

So, be different this upcoming National Rum Punch Day and mark the holiday with Scorpion Bowls.

Image: Odeani Baker on Pexels

Lynn House making Old Fashioned cocktails for Elijah Craig

August 29, 2023by David Klemt David Klemt No Comments

Prepare Now for Old Fashioned Week

Prepare Now for Old Fashioned Week

by David Klemt

Lynn House making Old Fashioneds for Elijah Craig Old Fashioned Week.

It may be nearly two months away but it’s not too early to register your bar and team for Elijah Craig Old Fashioned Week.

This year’s event, the fourth annual Old Fashioned Week, will take place from Friday, October 13 to Sunday, October 22.

As was the case in 2022, the Southern Smoke Foundation will be this year’s beneficiary. In 2020 and 2021, Elijah Craig Old Fashioned Week raised a combined $200,000 for the Restaurant Workers’ Community Foundation.

Just last year, to add context, Old Fashioned Week helped make it possible for Southern Smoke to provide nearly $110,000 in relief grants to food and beverage workers.

Those interested in participating this year can register their venue for free via this link. Create an Old Fashioned LTO menu—or simply make standard Old Fashioneds with Elijah Craig bourbon—and Elijah Craig will donate $1 for every Old Fashioned sold (up to $100,000).

There really couldn’t be a simpler way to deliver a fantastic, classic cocktail experience to guests while supporting a great cause.

Elijah Craig Old Fashioned Cocktail Contest

There’s more to Elijah Craig Old Fashioned Week. You and your bartenders have the opportunity to participate in a cocktail contest, too.

From now until October 31, anyone who wants to throw their hat in the ring can submit their recipe for their own signature Old Fashioned.

The winner of the Elijah Craig Old Fashioned Cocktail Contest will win $5,000. They’ll also have their winning recipe included in Elijah Craig’s 2024 cocktail recipe book.

Recipes can be submitted through this link. For contest rules and judging criteria, please click here.

To learn more about Elijah Craig and the Old Fashioned, check out episode 52 of the Bar Hacks podcast with special guest Lynn House.

Four unique takes on the Old Fashioned can be found below.

4 Day Weekend

Recipe by Stephanie Andrews

2 oz. Elijah Craig Bourbon
1/2 oz. Grilled Peach Gomme Syrup (see note)
4 dashes Lapsang Souchong Tea–Honey Mustard Bitters (see note)
BBQ Spritz (see note)
Grilled peach slice to garnish
Lemon zest to garnish

Prepare an Old Fashioned glass with a large ice sphere or cube. Add ice and first three ingredients to mixing glass. Stir, then strain into prepared glass. Mist BBQ spritz over drink, then garnish.

Note for syrup: Prepare five ripe peaches, removing pits and slicing into pieces. Grill over high heat until peach pieces have grill marks. Dissolve two tablespoons gum arabic in one quart of water in saucepan, whisking constantly. When gum arabic has dissolved fully, add four cups sugar. Again, whisk until dissolved fully. Add peach pieces and steep overnight. Strain, discard peaches, and store in airtight container in refrigerator for up to two months.

Note for bitters: Add 750ml of neutral grain spirit, two tablespoons Lapsang souchong tea leaves, and two tablespoons black tea leaves to a mason jar and shake vigorously. Next, add the peel of one lemon, one cinnamon stick, one teaspoon grains of paradise, and one tablespoon honey mustard to mason jar. Allow mixture to rest for one to two weeks, then strain into a bottle. Bitters may be stored for up to two months at room temperature.

Note for spritz: This recipe is a bit…different. Char eight high-quality beef hotdogs on a grill. Once charred, chop hotdogs into small pieces, place into a sous-vide bag with 750ml of Elijah Craig bourbon, and cook for two hours at 165 degrees Fahrenheit. Strain and pout into an atomizer or mister. The spritz can be stored for up to two months at room temperature.

Borrowed Time

Recipe by Alec Bales

1.25 oz. Elijah Craig Small Batch Bourbon
0.75 oz. St. Lucian Bounty dark rum
0.25 oz. Sorghum syrup
2 dashes Angostura bitters
2 dashes Regans’ orange bitters
Round of lemon peel to garnish

Stir all ingredients except for garnish in a rocks glass. Stir, add ice, then stir again. Express oils from lemon peel, then drop into glass to garnish.

A Swallow’s Leave

Recipe by Caer Maiko

2 oz. Butter chestnut–infused Elijah Craig bourbon (see note)
0.25 oz. Soy-caramel syrup (see note)
3 dashes Adzuki bean–Angostura bitters (see note)
Coin-shaped orange peel to garnish

As with the recipe above, add all ingredients minus garnish to an Old Fashioned glass, add ice, and stir. Flame the orange peel, then drop into glass to garnish

Note for infusion: Melt a teaspoon of unsalted butter in a saucepan over medium heat. Add eight shelled chestnuts to pan. Cook chestnuts until lightly charred and butter is lightly browned. Add a 750ml bottle of Elijah Craig bourbon and, while still warm, the contents of the saucepan to a mason jar. Leave jar in a freezer for eight hours, then fine strain back into original bottle.

Note for syrup: Simmer three ounces brown sugar, three ounces turbinado sugar, and a half-ounce soy sauce in six ounces of water in a saucepan over medium heat for ten minutes. Ensure all solids dissolve fully, then let cool and pour into appropriate container.

Note for bitters: Wash the syrup from a half-cup of canned adzuki beans. Place into a glass container with four ounces of Angostura bitters. Muddle, then cover container and leave for 12 to 24 hours before passing mixture through a strainer into another appropriate container.

Santiago’s Luck

Recipe by Jake Powell; makes 10 servings

15 oz. Elijah Craig bourbon
5 oz. Cold-brew concentrate
1.5 oz. Yellow Chartreuse
1.5 oz. Amaro Nonino
1.5 oz. Cinnamon-infused banana liqueur (preferably Tempus Fugit; see note)
0.25 oz. Orange bitters
Optional: Pinch of salt
Orange twist to garnish

Add all ingredients, minus garnish but including pinch of salt if you so choose, to a 750ml bottle. One serving is two ounces over a large ice sphere or cube in a rocks glass.

Note for infusion: Prepare a 750ml bottle of banana liqueur by adding three or four cinnamon sticks to it. Let sit for 24 hours at room temperature, then strain into either a separate 750ml bottle or into another container, then back into original bottle.

Image: Elijah Craig

August 25, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Mai Tai

Drink Donnybrook: Let’s Talk Mai Tai

by David Klemt

Is there a Mai Tai in there? Maybe…?

There are two big drink holidays coming up in August for your programming pleasure, and the best part is that they both play incredibly well with one another.

One of these holidays you can create a promotion around is National Rum Day, August 16. This year, this spirit-forward holiday falls on a Wednesday. Hey, who couldn’t use a rum drink on Hump Day?

The other is more specific, celebrating a particular drink: August 30, also known as Mai Tai Day. Hey, what do you know—this cocktail holiday also falls on a Wednesday in 2023! It’s almost like these two festive days are exactly two weeks apart or something…

As you’re likely already deducing, these days are related: rum is the base for a Mai Tai. So, creating an LTO around this classic tiki drink gives operators the opportunity to celebrate for two weeks straight, or at least for two weekends. That means it’s also an excellent way to bid August farewell and prepare for the fall.

Controversy!

Scandal! Strife! Squabble! Other words that are synonymous with controversy!

Not only has there been a bit of a debate regarding the creator of the Mai Tai, there has been debate about the day we celebrate this classic cocktail.

Oh, and there’s been plenty of debate over specs. And there will likely be bickering over the correct build forever.

But back to the day we celebrate the Mai Tai. If you Google “National Mai Tai Day” or “Mai Tai Day,” you’ll likely see there’s debate over the correct date.

For a while at least, there were people claiming that National Mai Tai Day is June 30. Well, two crucial sources say that’s flat-out wrong: Trader Vic’s and the City of Oakland, California.

Some people may shrug at that first source, given that there’s still some debate over the drink’s inventor. However, in 2009, Rebecca Kaplan, an at-large councilmember of the city of Oakland, declared August 30 to be Mai Tai Day officially.

Fighting Words

Want to make some cocktail history and bartender nerds heads explode? Just say that Donn Beach, also known as “Don the Beachcomber,” is the father of the Mai Tai.

That should all but guarantee a donnybrook with whomever you target with that statement.

However, unlike the Martini, Piña Colada, and Whiskey Sour, we have a (mostly) definitive answer to the question of who created the Mai Tai.

While there are some who say that Don the Beachcomber created the Mai Tai in 1933, it would be more accurate to say that he created the predecessor of the Mai Tai. Cocktail historians who back Trader Vic as the inventor of this classic would agree.

You see, Don the Beachcomber created a drink called the QB Cooler, and historians say, perhaps generously, that Trader Vic was riffing on Don’s drink when he invented the Mai Tai in 1944. Now, if you really want to kick the donnybrook up a notch, perhaps turn it into a slugfest, see who thinks the Mai Tai tastes like the QB Cooler and which think they taste completely different. Fun times.

Then there’s this: It’s possible we don’t know the exact original recipe for the Mai Tai. Famously—or infamously, if we want to be dramatic—it’s said that Trader Vic never shared his actual specs with anyone. One could argue, then, that nobody has ever had the “real” version if they didn’t drink one made for them by Trader Vic himself. He’ll have passed 30 years ago in October of 2024, so I’m not sure how many people in the industry currently can say Trader Vic made them a Mai Tai personally.

Authentic or Abomination?

Did you read the caption underneath the image at the top of this article? If not, wow—thanks.

If so, you’ll recall that I ask if the drink in the tiki mug in the image contains a Mai Tai. And I answer my own question indicating that, at best, I can only say “maybe.”

Sure, it’s being served in a tiki drinkware, so one could argue that there’s a tiki drink in there. The Mai Tai, as we know, is a tiki classic. The drink is also garnished with mint, which is correct.

But then we look at the rest of the garnish: a raspberry and what appears to be desiccated orange. Oh, and a Mai Tai should be served in a double rocks glass.

Of course, bartenders around the world serve cocktails in drinkware that deviates from the “right” vessel. However, the proper garnish is mint and a lime wheel…to the best of our knowledge.

Ultimately, guests decide with their dollars whether they believe a bar makes them the “right” Mai Tai. You and your bar team will need to dial in a signature version if you want your bar to be known for its Mai Tai, and perhaps come up with a great riff or two.

The Original…Maybe

The original recipe, cocktail historians and drink nerds believe, is:

1 oz. Light rum
1 oz. Dark rum
Fresh lime juice (keep half of the squeezed lime’s shell)
0.5 oz. Orange curaçao
0.25 oz. Orgeat
0.25 oz. Simple syrup
1 cup Crushed ice
Fresh mint sprig to garnish
Lime wheel to garnish

Fill a shaker with crushed ice and add the light rum, lime juice, curaçao, simple, and orgeat. In other words, hold back the dark rum! Shake for a few seconds and pour the contents into a double rocks glass. If you want to be fancy, add fresh crushed ice to the double rocks glass and strain the shaker into it. Float the dark rum, then garnish and serve.

Technically, a bartender should use J. Wray & Nephew rum…but a bottle, if one can be found, goes for at least $50,000 last I checked. Bartenders should also refrain from adding pineapple juice, orange juice, or grapefruit juice. And they shouldn’t garnish with cherries or pineapple wedges. But, here we are; all of those things and more happen.

Oh, there are also tequila, mezcal, amaro, and whiskey versions, plus riffs made with avocado and variants that call for an array of bitters. What you do with this information is up to you and your bar team.

Image: Andrea Piacquadio on Pexels

August 23, 2023by David Klemt David Klemt No Comments

BBQ Brawl: ‘Cue Tips from Chef Brian Duffy

BBQ Brawl: ‘Cue Tips from Chef Brian Duffy

by David Klemt

Friend of the Bar Hacks podcast and KRG Hospitality Chef Brian Duffy is rocking it on season four of Food Network‘s BBQ Brawl.

And he’s dropping barbecue and cooking jewels while killing it on multiple styles of grill.

When we meet Chef Duffy on episode one of BBQ Brawl, he’s introduced as “The Renowned Restaurateur.” This makes sense given the fact that he has helped open more than 100 restaurants throughout his career.

Regarding grilling and barbecuing, Chef Duffy will use elements of whatever style he thinks will work best for a given situation. As he explains it, his barbecue “isn’t bound by the rules of any one style.”

View this post on Instagram

A post shared by Chef Brian Duffy (@chefbriduff)

I also want to point out that there’s what appears to be a 1950s-era Dodge Power Wagon, perhaps a Series 1 or Series 2 model, on Star Hill Farm, where this show was filmed. This isn’t relevant in any way to cooking, grilling, or barbecue. I’m just a Car and Motorcyle Guy® and I noticed the Power Wagon immediately.

Also, be sure to check out episode 33 and episode 53 of the Bar Hacks podcast to hear from the chef himself.

Alright, let’s check out some tips and tricks from Chef Duffy that he has shared on season four of BBQ Brawl. Like he said to the camera in the first moments of episode one, “Students, meet your pit master.”

Episode 1

If you want your food to be charred, you need to commit.

“You’ve gotta let it sit. Don’t move it,” says Chef Duffy. “Let that char happen.”

It’s just that simple. Patience is a cooking technique.

Dishes

Signature Tacos

Mulita, a Mexican street taco made by dipping a tortilla in birria broth.
Togorashi- and ancho-chili-smoked red Snapper taco with “a fun little slaw.”

View this post on Instagram

A post shared by Chef Brian Duffy (@chefbriduff)

Team Challenge: “California Smoke” menu (Fire delivery: Santa Maria grill)

Cabbage, kale, Swiss chard medley with beans
Scallops and smoked crab salad with preserved lemon gremolata and avocado (collaboration with Chef Larissa Da Costa; Chef Duffy prepared the smoked crab salad)

Episode 2

One interesting bit of Chef Duffy trivia is that he has knife skills that rival John Wick’s. I’m confident in saying that they could’ve raided Chef Duffy’s impressive carbon steel knife collection to film the melee scene in John Wick: Chapter 3 – Parabellum.

Now, he does nick himself during the advantage challenge in this episode. The nick requires Chef Duffy to double-glove up. However, this is a fluke. Check out his knife skills below:

View this post on Instagram

A post shared by Chef Brian Duffy (@chefbriduff)

Dishes

Elimination Challenge:”Due West” menu (Fire delivery: Santa Maria grill. Direct-contact coal roasting)

Cast iron skillet-cooked mushroom gravy (portobello, maitake, shiitake, rosemary, garlic, butter) for Pitmaster Robert Smith’s quail.
Hot coal-roasted butternut squash topped with crispy, grilled pork belly

Episode 3

While Chef Duffy is no stranger to the pitmastery of fish, he’s always done so in a controlled environment.

Well, this competition show is much more chaotic than a standard restaurant kitchen. Of course, chaos doesn’t cramp Chef Duffy’s style too much.

In preparing his salt-crusted branzino in episode three, he chars lemons and limes, then squeezes them over the fish and creates a mixture with egg whites. After salting, Chef Duffy once again shows that patience is a key element of technique: he leaves the stuffed and salted branzinos to rest.

Chef Duffy also puts another of his specialties on full display in this episode: fried rice. Anyone who has seen Chef Duffy do a fried rice demo knows how good his preparations are.

During this episode, he prepares fried rice in a wok on a Santa Maria grill. For this element of his dish he chooses basmati, in part for its fragrance. Along with carrots and green beans, Chef Duffy’s BBQ Brawl fried rice includes onion, garlic, and bacon. He then hits it with ponzu and soy sauces.

You may think the bacon is the star of this fried rice, but that isn’t the case. The real standout is freshly prepared salt-cured eggs. For this element of the dish, Chef Duff places yolks directly onto a bed of salt.

“What that does is it pulls the moisture out of that yolk,” explains Chef Duffy, “so that you have a little bit more of a firm yolk.”

To complete the salt-cured egg preparation, the salt is rinsed off just before serving the rice.

Dishes

Elimination Challenge: “Sea-Food and Eat It” menu (Fire delivery: Santa Maria grill, smoker)

Bacon and basmati fried rice with salmon, topped with salt-cured egg
Smoked, salt-crusted branzino

Episode 4

Chef Duffy hates crispy bacon. The reasoning behind this hatred is simple: flavor.

If bacon is cooked too crisply—or more accurately, burnt—it won’t impart much, if any, flavor. You may get ash flavor but you really won’t get bacon.

When stunned team leader Chef Sunny Anderson questions Chef Duffy about his opinion of crispy bacon, he explains his position succinctly: “Because it’s useless.”

It’s fair to say he’d rather switch teams than allow someone to prepare crispy bacon for any of his dishes.

“I want you to know I like your fire,” responds Chef Anderson. “But crispy bacon is life, okay?”

Dishes

Signature Chicken Wings (Fire delivery: Cast aluminum kamado grill)

Butter poached fried and grilled wings with habanero, Aleppo, and ghost peppers

Elimination Challenge: “Hometown Heat” menu (Fire delivery: Smoker, cast aluminum kamado grill, cast iron skillet, Big Green Egg)

Manzano and Fresno peppers stuffed with spicy pork sausage
Irish soda bread stuffed with caramelized onion and bacon, topped with citrus-cream cheese glaze (prepared in collaboration with Chef Anderson)

Episode 5

To enhance the experience of a mac and cheese made with creamy béchamel sauce, try this tip from Chef Duffy. Instead of using only all-purpose flour, also use cassava flour.

Doing so will add some impressive stretchiness to the sauce, and the proof will be in the cheese pull. Also, cassava flour delivers a silky texture a traditional roux just can’t match.

Dishes

Elimination Challenge: “Brazilian BBQ Fusion Feast” menu (Smoker, charcoal grill, cast aluminum kamado grill, cast iron skillets)

Skillet mac and cheese made with cotija, smoked gouda, sharp Cheddar, and gruyère topped with farofa (prepared in a skillet on top of a grill)
Brazilian-spiced and smoked spatchcock citrus chicken

Episode 6

On this episode,the teams prepare whole suckling pig via live-fire cooking methods. Due to the ranking of the teams in episode five, Team Bobby chooses their method first, followed by Team Anne. Team Sunny doesn’t get to choose; they have to take whatever the other two teams don’t select.

Team Bobby selects the cinder block smoker, and Team Anne chooses the hand-crank rotisserie spit. Team Sunny has to cook via an incredibly rustic method: a bed of hot embers.

Chefs Duffy and Chuck Matto decide to wrap their suckling pig in banana leaves before then wrapping the entire animal in foil. As Chef Matto explains, banana leaf acts as an insulator. The pig is placed directly on the hot embers, additional stones are placed around it, more coals are added, and then the team adds a layer of burlap.

To ensure an even cook without any burning, Chef Duffy explains that they’ll check temperatures every 20 to 30 minutes, rotating the pig each time.

When cooking pig, Chef Duffy notes there are certain things to check to ensure it’s cooked fully. There’s temperature, of course, but he also shares this tip: note how easily the thermometer goes into the meat when checking temp.

Dishes

Advantage Challenge: Banana Leaf Challenge (Fire delivery: Santa Maria grill)

Southern-inspired, Caribbean spiced and seasoned catfish (prepared with banana-leaf wrap)

Elimination Challenge: “Campfire Whole Hog” menu (Fire delivery: Bed of hot embers, Santa Maria grill, cast aluminum kamado grill)

Campfire whole hog with California/Kansas City barbecue sauces (in collaboration with Chef Matto), with special attention paid to honoring the animal’s head
Four-pork chili
Potato salad

Episode 7

Chef Duffy swings for the fences on this episode and decides to grill octopus. However, it takes hours to cook octopus properly and ensure it’s tender enough to eat.

Of course, Chef Duffy has a plan, and it includes using three cooking methods in a five-step process. First, he throws it on a charcoal grill to impart flavors. Next, he boils the octopus. After that, the octopus goes back to the grill. Then, Chef Duff sous vides the octopus at 185 degrees Fahrenheit. Finally, the octopus goes back to the grill.

Or, to describe the process more simply, Chef Duffy goes grill, water, grill, sous-vide, grill.

Dishes

Elimination Challenge: (Fire delivery: Charcoal grill, Big Green Egg

Grilled octopus over a white bean and sweet corn purée
Grilled watermelon, feta, and pickled cucumber salad (cold-pickled cucumbers for acid and flavor)

Image: Chef Brian Duffy

August 21, 2023by David Klemt David Klemt No Comments

Maker’s Mark Debuts Age-stated Bourbon

Maker’s Mark Debuts Age-stated Bourbon

by David Klemt

The team at Maker’s Mark, one of the most iconic and respected names in bourbon, is proud to introduce their oldest-ever expression.

Maker’s Mark Cellar Aged is making its introduction to the world in time to celebrate National Bourbon Heritage Month. As a quick reminder, we honor America’s native spirit in September.

This innovative expression is, in my opinion, an exercise in restraint. As decadent a whiskey as Cellar Aged may be for one’s senses, this bourbon shows that the team at Star Hill Farm is disciplined and deliberate.

While many other whiskey producers have been using age statements to pull focus from competitors, grab headlines, make splashes among collectors, and otherwise use aging to move cases, Maker’s Mark has stayed their course.

That is to say, Maker’s Mark takes their time when implementing a new process. If the team can’t figure out how to do something in a distinctly Maker’s way, they don’t do it.

Take, as an example, their limestone cellar, introduced in 2016. This maturation environment is Star Hill Farm’s approach to aging. The team doesn’t have an interest in simply stacking on years—age must adhere to Maker’s Mark flavor vision and leverage terroir.

Inaugural Annual Release

The 2023 release of Cellar Aged is a blend of 11- and 12-year-old Maker’s Mark. The percentage breakdown is 13 percent of the former and 87 percent of the latter.

The liquid that will eventually become Cellar Aged is first aged for six years in the Maker’s Mark warehouse before being moved to the maturation cellar.

For those wondering, this innovative expression will be an annual release. In fact, it appears Maker’s Mark plans to mark each National Bourbon Heritage Month going forward with Cellar Aged.

This year’s expression is bottled at cask strength—115.7 proof—and comes with a SRP of $150. Sources state that there are 30,000 bottles of the 2023 release, and more may be produced each year.

And for those curious about when they can wrap their gums around a dram, the wait shouldn’t be long. In response to a comment underneath an Instagram post, Maker’s Mark says the following:

“Thanks for asking! Cellar Aged will leave Star Hill Farm in the next few weeks and start making its way across the country!”

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So, be on the lookout and let your Maker’s rep know you need this bottle on your back bar.

Tasting Notes

The KRG Hospitality team has yet to taste Maker’s Mark Cellar Aged. Therefore, the tasting notes below are from the Maker’s website.

Aroma: Dark stone fruit, caramelized sugar, toasted oak

Taste: Balanced with big oak, dark vanilla and fruit

Finish: Velvety texture, long and complex with caramelized barrel notes and baking spices

For more information, please review the official Maker’s Mark Cellar Aged press release below.

Introducing Maker’s Mark® Cellar Aged, an Inspired New Take on Older American Whiskey

Matured in a Limestone Whisky Cellar, Maker’s Mark Cellar Aged is Aged to Taste, Not Time

LORETTO, Ky., Aug. 16, 2023 /PRNewswire/ — Maker’s Mark^® is proud to debut Maker’s Mark^® Cellar Aged Bourbon, an annual, global limited-release expression that proves whisky aging is about more than just a number. Featuring a marriage of 11- and 12-year-old bourbon, Maker’s Mark Cellar Aged delivers the distillery’s highly anticipated oldest release, stemming from the question: What if age isn’t just about time, but instead about how you use that time to evolve, develop and mature?

Since its founding in 1953, Maker’s Mark has aged its whisky to taste – not time – to achieve the vision set by its founders: bourbon without the bite that’s always smooth, soft and creamy. Maker’s Mark Cellar Aged stays true to this philosophy, delivering a richer, deeper and more complex older bourbon, free from the harsher tannic effects commonly found in extra-aged American whiskies, as a result of our innovative maturation process that starts in traditional Kentucky warehouses and finishes in the distillery’s one-of-a-kind limestone whisky cellar.

“For more than 65 years, aging our whisky for a decade-plus wasn’t something we did,” said Rob Samuels, 8th generation whisky maker and grandson of the founders at Maker’s Mark. “It’s not that we didn’t believe in it; we simply hadn’t found a way to do it that didn’t compromise on our taste vision – until now. Cellar Aged embodies an older whisky that’s distinctly Maker’s Mark. One rooted in challenging convention, delivering new flavor experiences from the environment that surrounds us, and building on a taste vision that’s been generations in the making.”

To become Maker’s Mark Cellar Aged, barrels of the distillery’s classic distillate first spend approximately six years aging in traditional bourbon warehouses, where they endure the Kentucky climate and its temperature swings season after season until they reach full maturity and can be called “Maker’s Mark.” Barrels are then moved into the distillery’s proprietary whisky cellar for an additional five to six years of aging before being blended to taste and bottled. Built into the natural limestone shelf of the Kentucky hills, the cellar’s consistently cool environment slows down the tannic impact that occurs during maturation, while allowing the bourbon to develop a deeper, darker flavor with hidden depths, but no bitterness.

This innovative and taste-led approach in pursuit of an older Maker’s Mark expression continues the boundary-pushing mindset that has shaped the brand since the beginning. Founders Bill and Margie Samuels challenged category norms when they burned their 170-year-old family recipe, choosing to use red winter wheat instead of rye in their mashbill for a softer, smoother bourbon. This spirit of asking “what if?” was present in the introduction of Maker’s Mark 46, which is crafted using a proprietary wood-stave finishing technique, and in Maker’s Mark Private Selection, which became the industry’s first custom barrel program upon its launch in 2016.

Cellar Aged will be an annual, limited release available in specific markets around the world. The unique maturation approach of Cellar Aged will be consistent every year, but the specific blend of aged bourbon will vary based on which barrels are ready, by taste. The inaugural release of Cellar Aged is a marriage of 12-year-old and 11-year-old whisky – 87% and 13%, respectively – bottled at cask strength (115.7 proof). Cellar Aged will be available for a suggested retail price of USD $150.00 in the United States in September 2023; in London, Munich and select Global Travel Retail accounts in October 2023; and in Tokyo and Singapore in early 2024.

For more information about Maker’s Mark Cellar Aged, please visit www.MakersMark.com.

Image: Maker’s Mark

Chef in commercial kitchen handling a pan on fire

August 18, 2023by David Klemt David Klemt No Comments

Hospitality Mindset: Restaurant Edition

Hospitality Mindset: Restaurant Edition

by Jennifer Radkey

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

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

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

But what is mindset exactly?

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

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

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

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

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

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

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

Let’s dive in!

The Restaurant Industry

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

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

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

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

Successful Operators

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

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

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

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

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

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

Operator Challenges

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

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

Financial Risk

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

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

The Human Element: Guests

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

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

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

The Human Element: Staff

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

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

Employee Challenges

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

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

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

A Living Wage and Safe Environment

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

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

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

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

Harmful Beliefs in the Restaurant Industry

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

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

Stigma

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

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

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

Selfish/Uncaring

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

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

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

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

Toxic Culture

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

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

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

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

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

Moving Forward

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

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

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

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

Room for Improvement

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

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

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

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

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

Final Thoughts

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

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

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

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

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

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

Cheers to personal and professional well-being!

Image: Helmy Zairy on Pexels

Bib & Tucker Double Char bourbon bottle and cocktail

August 16, 2023by David Klemt David Klemt No Comments

Double Char Bourbon Launches Nationwide

Bib & Tucker Double Char Bourbon Launches Nationwide

by David Klemt

A smoky bourbon that draws inspiration from the savory side of the culinary world is finally, mercifully available throughout the US.

We’ve been waiting patiently, having shared the news of this new release back in June. We’re excited to be able to update that story: Everyone can finally get their hands on this unique small-batch bourbon.

Double Char is an innovative Tennessee bourbon rested for six years in new white American oak barrels that weighs in at 88 proof. And whether people to choose to snap bottles up online or off-premise, this smoky sipper from Bib & Tucker Small Batch Bourbon is ready for action.

What this means for operators and bar teams, of course, is that the bourbon lovers and bourbon-curious among guests will expect to find Double Char on bar menus across the country.

This is great news for bar and restaurant operators who encourage collaboration between front- and back-of-house teams. Double Char has been described as “a smoky sweet BBQ in a bottle.” This culinary inspiration will allow bartenders and chefs to work together to wow guests with specialty cocktails that pair incredible well with all manner of rich, savory, smoky dishes.

I, for one, foresee mouthwatering LTO cocktails and specialty prix fixe experiences centered on Double Char on the horizon.

To learn more about Bib & Tucker Double Char, click here or review the press release below. And to learn more about Bib & Tucker, click here to listen to episode 59 of the Bar Hacks podcast.

Cheers!

Bib & Tucker Small Batch Bourbon Announces Double Char Innovation

New Savory, Smoky Bourbon Inspired by the Flavor of Food Smoked on the Open Flame

STAMFORD, Conn., May 31, 2023 /PRNewswire/—Bib & Tucker Small Batch Bourbon is proudly announcing the release of Bib & Tucker Double Char Bourbon.

Inspired by the turn of the century, when food was cooked on the open flame, this new bourbon is aged twice to create savory smoky notes and an exceptionally smooth finish. Bib & Tucker Double Char is first aged for six years in the rolling hills of Tennessee in new white American oak, followed by a minimum of five months in a second heavily charred and smoked new barrel. This unique fire-forged double char aging method creates the rich and deep flavor of Bib & Tucker Double Char.

“I can’t wait for consumers to try this delicious expression,” said Tom Steffanci, President of Deutsch Family Wine & Spirits. “Double Char spends just the right amount of time in the second heavily charred barrel, creating a savory, smoky character that adds a whole new dimension to the bourbon.”

As a Tennessee bourbon, Bib & Tucker follows the Lincoln County process unique to the state, meaning the bourbon is filtered through sugar maple charcoal before going into the barrel for aging.

For Double Char, to pay homage to the Lincoln County process, the second barrel is smoked with sugar maple before being filled with the brand’s 6-year aged bourbon. The perfect amount of time in the barrels, the char, and the sugar maple barrel smoking process delivers a bourbon with an inviting savory white smoke flavor not found in any other whiskey on the market.

Bib & Tucker Double Char Tasting Notes:

Nose: A touch of smoke with immediate notes of toasted oak and dulce de leche, background notes of cinnamon and clove
Palate: Vanilla and sugar maple surrounded with white smoke, hints of sweet corn and toasted cinnamon
Finish: Medium to long finish with oak, white smoke and vanilla
Color: Deep rich mahogany with copper undertones

The lineup of Bib & Tucker Small Batch Bourbon includes:

The Classic Six: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 92 proof/46% ABV
Double Char: 6-Year-Old Small Batch Bourbon Whiskey – SRP: $54.99; 88 proof/44% ABV
10-Year-Old Small Batch Bourbon Whiskey – SRP: $89.99; 92 proof/46% ABV

Bib & Tucker Double Char will be available nationally, in-store and online, beginning August 2023.

Image: Bib & Tucker

Barbecue chicken wings, chili peppers, and chili flakes

August 15, 2023by David Klemt David Klemt No Comments

Top-performing Menu Items in the US

Top-performing Menu Items in the US (So Far)

by David Klemt

Thanks to a recent mid-year report from F&B intelligence platform Datassential, we now know the top-performing menu items in the US.

For the low, low price of filling out a handful of fields, you can download a copy of Datassential’s “Foodbytes: 2023 Midyear Trend Report” for yourself.

There’s plenty of useful data packed into this short report. You may find some of the top food items a bit surprising.

But First…

Datassential does more than just list the top mid-year menu performers in their latest report. There are also a couple of interesting datapoints for operators to consider.

The first piece of information is an alarming statistic: 54 percent of consumers are of the belief that “tipping culture has gotten out of control.”

As we’ve reported earlier, it’s likely that a major driver of “tip fatigue” comes from retail. The expectation for consumers to tip at a restaurant, bar or nightclub is ingrained deeply in American culture.

However, consumers throughout America are being prompted to tip after just about every transaction they’re attempting to complete. In fact, it’s not just retail that has been encouraging (in some cases, guilting) people to tip. Some contractors are also adding tip lines when handing over tablets to clients so they can pay their invoices.

One result is that servers and bartenders are reporting lower tips; guests are so over tipping that they’re pushing back against the practice in venues where they’d traditionally have no problem doing so.

Of course, tip fatigue isn’t the only reason consumers are pushing back against tipping. Many people feel that operators should increase what they pay staff. Indeed, some people feel that operators are asking them to subsidize their employee pay. Whether they’d be happy to pay higher prices remains to be seen.

Fads Aren’t Bad?

Whenever we cover trends or discuss them with clients, we caution against chasing too many (or the “wrong” trends). And fads? It can be even riskier to hop on the bandwagon of something that may never even reach the trend stage of its lifecycle.

However, likely due to the ubiquity of TikTok, consumers expect restaurants to embrace fads. According to Datassential, 67 percent of consumers overall “want to see more fads at restaurants and retail.”

That number jumps to 74 percent when focusing on Millennials and Gen Z.

So, while we still caution operators about jumping on fads (or “micro trends”) and trends, that doesn’t mean be too cautious. If a fad or trend works with your brand and won’t cost much to feature, at least give it consideration.

Not sure you’re great at identifying fads that will work for your business? Ask your staff which fads and trends are hot at the moment.

Speaking of Hot…

Alright, let’s take a look at the F&B items Datassential identifies as popular at the midway point of 2023.

Again, I encourage you to download the report in its entirety. You can do just that by clicking here.

But for those who want instant gratification, check out these menu items:

Super Duper: Let’s kick things off with the hottest chain LTO, the Denny’s Super Slam. Per Datassential, restaurant chains have already featured in excess of 2,000 LTOs in 2023. The F&B intel agency tests them all, and the Super Slam is wearing the LTO crown at the moment.
Chef Chatbot: Datassential tapped ChatGPT to create a burger recipe and had Midjourney create an image for the resulting Caprese Avocado Burger. More than half of consumers surveyed—57 percent—want to try it at a restaurant.
Big Winner: Datassential asked consumers a simple question: Which would you rather eat for the rest of your life, a hamburger or a hot dog? A staggering 87 percent chose hamburgers, meaning just 13 percent of consumers would choose a hot dog over it’s burger buddy.
What a Pickle: Back in March we checked out Slice’s Slice of the Union report, and it predicted pickle pizzas would be a hot trend this year. Well, Datassential has crunched the numbers and says 40 percent of consumers are aware of this pizza style already. Looks like Slice may be proven right by the end of the year.
Speed Demon: Curious about the fastest-growing menu item on the US? Well, wonder no more: Datassential says it’s the barbecue chicken wing. Over the past year, they’ve grown 373 percent on menus across the States. Datassential posits the overall growth of chicken and the embracing of flavor trends like Carolina gold barbecue sauce are contributing factors.

There’s a lot to unpack here, so I’ll leave you to it. Just remember that when it comes to fads and trends, there’s a fine line between what’s hot, what’s not, and jumping on the wrong one. Good luck!

Image: Ahmed Bhutta on Pexels

Person with tattoos pouring coffee from French press

August 14, 2023by David Klemt David Klemt No Comments

Should You Offer Your Guests Brunch?

Should You Offer Your Guests Brunch?

by David Klemt

Is brunch on its way to becoming a lucrative daypart that can grow traffic, increase revenue, boost guest engagement, and promote loyalty?

If a report from Square is anything to go off, yes.

Owing in part to changes in consumer behavior from 2019 to now, brunch appears to be a solid traffic and revenue generator. The number of people working from home is impacting daypart spending, which makes sense. Traditional office workers will often pop into a QSR or cafe for coffee and breakfast on their way in to work. And when lunch rolls around, they tend to head out to restaurants nearby for their break.

Now, the data support the belief that more people are staying home on weekdays and unleashing pent-up demand for socializing and dining out on the weekends. And apparently that demand is rather voracious, because brunch appears to be on the rise.

In 2019, just over eight percent of all dining dollars were spent on Saturdays during traditional brunch hours. That has grown to just over ten percent this year.

In terms of engagement and bringing more brand awareness, the term itself is growing on social media platforms.

Along with revisiting hours of operation, it may be wise for operators to consider offering Saturday or Sunday brunch.

Bristory

Yes, that’s a brunch-style portmanteau of “brunch” and “history.” No, I’m not proud of myself but I’m leaving it in.

The portmanteau “brunch” is believed to have first been coined by a British writer named Guy Beringer in 1895. He included the word in an article he wrote for Hunter’s Weekly. Beringer was making the case for noontime meal that combined breakfast and lunch.

In arguing for what may be the world’s first hybrid meal, Beringer wrote that, “the arguments in favor of Brunch are incontestable. In the first place it renders early rising not only unnecessary but ridiculous. You get up when the world is warm, or at least, when it is not so cold. You are, therefore, able to prolong your Saturday nights…”

The word would appear a year later in a Pennsylvanian publication called the New Oxford. More than 30 years later, brunch was on its way to becoming “a thing” in the US.

Oh, and there are arguments that an American reporter, Frank Ward O’Malley, who should credit for the word “brunch.” Those who believe this is the case say O’Malley created the portmanteau some time between 1906 and 1919. As is the case with many classic cocktails, the origin of brunch is at least somewhat hazy.

By the 1970s, the stigma that once came with brunch—that drinking publicly during the day could harm one’s reputation—began to dissipate.

Brunch by the Numbers

According to Square, brunch is appealing for several reasons.

Let’s take a look at this infamous daypart by the numbers.

9.8 percent: Growth in the number of restaurants in the US offering breakfast and brunch in 2022 alone.
10 percent: Amount of overall spending in restaurants on Saturdays between the hours of 8:00 AM and 1:00 PM in 2023.
35 million: Number of #brunch Instagram posts, and the number is growing.
4.5 billion: Number of TikTok views of posts with #brunch.
71 percent: Number of Americans who wish restaurants in the US would serve breakfast items all day.

To me, the most striking statistic is that brunch spending now accounts for ten percent of all restaurant spending.

That spend is logical when we think about who tends to enjoy brunch: people with time and money to spend on a leisurely, all-day meal.

As professor Farha Ternikar, author of Brunch: A History, has said, “Brunch continues to grow anywhere there is disposable income or time.”

So, operators who are considering offering brunch for the time or investing more into brunch have some questions to answer: Who is my target audience? What’s the population density of my market? Who has disposable income and time? Should I offer brunch on Saturday, Sunday, or both days? Does brunch work for my concept? Which venues near me are already offering brunch?

Answer those questions and speak with your staff before jumping feet first into this potentially lucrative daypart.

Image: Helena Lopes on Pexels