Casual dining | KRG Hospitality

A trio of protein shake bowls on a wooden plank, resting on a bar top

February 21, 2025by David Klemt David Klemt No Comments

Are Snacks Right for Your Menu?

Are Snacks Right for Your Menu?

by David Klemt

Wow, AI-generated food that actually looks like food!

The latest “-ification” to take root in food and beverage centers around people favoring consuming several meals throughout the day.

The “snackification” of F&B menus across the industry is joining “gamification” in moving from trend to standard.

So, what is snackification, and is it right for your concept, brand, and menus?

Let’s start by tackling the first part of that question.

What is Snackification?

Looking at this word from the consumer side, snackification is the replacement of full-size meals with multiple snacks.

There are several factors to which one can point to explain how this behavior went from trend to mainstay. One prevailing theory posits that people snacked more often throughout the day during the pandemic. That particular behavior simply hasn’t fallen to the wayside.

Another driver may be cost. A percentage of consumers perceive “traditional” daypart dining as more expensive than opting for smaller items whenever they feel hungry. Whether true, false, or somewhere in between, this perception exists, and it’s strengthening snacks as a viable menu category.

Of course, there’s also the treat factor. Some people simply like to treat themselves, and a snack several times a week helps them fulfill this desire.

On the operator side, snackification is the embracing of snacks as a revenue generator.

Several restaurants have created snack sections on their F&B menus. Indeed, more than a mere handful of quick-service and fast-casual concepts are leaning into snacks.

However, the creation of QSR brands that focus on snacks truly illustrates the strength of snackification.

Should You Snackify Your Menu?

Making changes to your concept and menu requires careful consideration.

Jumping on any trend should also be done with caution; the same goes for changing an element of operations to embrace a new standard.

There are several questions that need answers before deciding to snackify your menu.

What items will you offer as snacks? With the rise in usage of GLP-1 drugs, protein-rich snacks are growing in popularity. A focus on wellness is also motivating consumers to seek out snacks that are lower in sugar and calories. However, sweet treats are still sought after. Again, careful consideration is key.
How well do you know your guests? Using data, can you say with confidence that you can leverage snacks successfully? Do you know what types of snacks will resonate with guests? Are the snacks you’re considering in alignment with your brand and concept, or will the change confuse guests?
Will offering snacks increase your costs? You need to know know with certainty how snack items will affect labor and food costs.
Will the change to snacking impact other dayparts? It’s possible the shift can cannibalize dayparts, which will affect your costs, traffic, and revenue.
Can you transform items already on your menu into snacks? Doing so could keep your costs under control, and help you make the shift quickly. What on your menu is high in protein, craveable, and able to be produced in smaller portions easily?

It’s quite likely that snacks will resonate with your guests. However, you need to know, not guess. What does your data tell you about traffic, item sales, and guest preferences?

As I’ve said before, success in this business comes down to math, not magic.

Image: Microsoft Designer

February 13, 2025by David Klemt David Klemt No Comments

Go Orange this Valentine’s Day

Go Orange this Valentine’s Day (and Beyond)

by David Klemt

There’s a new, exciting aperitivo from the House of SAVOIA, and it’s flavor profile and color are perfect for celebrating Valentine’s Day.

In fact, SAVOIA Orancio is ideal for celebrating life on any day. Slowing down to appreciate and enjoy is the purpose, after all, of aperitivos and aperitivo culture.

I had the opportunity to chat with Giuseppe Gallo, founder of CASA-SAVOIA (and ITALICUS), about the new Orancio expression, and more on the Bar Hacks podcast.

The orange hue comes from this aperitivo’s base: natural orange wine. This wine is combined with Italian white wine, and spices that pay tribute to the famed Silk Road. These include cinnamon, ginger, and saffron.

Regular readers of KRG Hospitality articles, and listeners of our Bar Hacks podcast, are aware that I’m a strong proponent of bar programs executing an aperitivo hour in place of a traditional happy hour (if it meshes with the concept, of course).

Aperitivos aren’t simply a drink; they’re an integral element of socializing, and Italian drinking culture. Whereas a happy hour is often perceived by some guests as a window in which to visit a bar for discounted drinks and dishes, an aperitivo hour centers largely around bringing people together.

Whether friends or strangers, the key difference is that rather than focusing on downing many “cheaper” drinks before time runs out, the focus is on slowing down, letting go of the stress of the workday, gathering, and preparing for dinner.

To learn more about SAVOIA Orancio and aperitivo culture, listen to Bar Hacks episode 130 on Spotify, Apple Podcasts, or wherever you listen to podcasts. Cheers!

Orancio Spritz

We can trace the origins of the Spritz to 1800s Veneto, one of the 20 regions that comprises Italy. The Spritz evolved in the 1920s, adding bitters, soda, and ice. In the 1970s, as the story goes, the cocktail evolved again, calling for Prosecco rather than still wine.

2 parts SAVOIA Orancio
2 parts Prosecco
3 Green and red grapes to garnish

Add ice to a wine or balloon glass, then add equal parts SAVOIA Orancio and Prosecco. Garnish with the grapes, and serve.

Orancio & Soda a.k.a. L’Americano

Proof that some of the best, most-refreshing cocktails are the simplest. The Americano is described as the link between Italian aperitivo drinking culture and American cocktail culture.

Fun fact: We’ve all come to understand that James Bond has an affinity for Vodka Martinis (as well as other Martinis). However, the first drink 007 ever orders in the first-ever James Bond novel is an Americano.

2 parts SAVOIA Orancio
2 parts Soda water
3 Green and red grapes to garnish

Fill a highball glass with ice, and then add SAVOIA Orancio and soda water. Garnish with grapes, then serve.

Orancio Negroni

Yes, I’m aware that a traditional Negroni is an equal parts combination of Campari, London dry gin, and sweet vermouth. Trust me—and more importantly, trust Giuseppe Gallo—that this Negroni version is worthy of the name.

2 parts SAVOIA Orancio
1 part London dry gin
3 Green and red grapes to garnish
Garnish alternative: Orange wedge or peel

Add ice cubes (or one large cube or sphere) to an Old Fashioned glass. Then, add SAVOIA Orancio and gin, and stir. Alternatively, add the two liquid ingredients and ice to a mixing glass for a more traditional preparation. Stir, and strain into a prepped Old Fashioned glass. Garnish with grapes, or with an orange peel to more closely resemble a Negroni. Alternatively, set an orange wedge on top for more of a Sbagliato presentation.

Orancio Margarita

Looking to offer your guests something a bit different? The Orancio Margarita is an Italian twist on one of the most-iconic cocktails ever created.

1 part SAVOIA Orancio
1 part Tequila blanco
Half-part fresh-squeezed lime juice
1 barspoon Agave nectar
Lime wheel to garnish

Prepare a rocks glass by adding ice. (I also suggest experimenting with a salt rim.) Add ice and all liquid ingredients to a shaker, and shake well. Strain into the prepped rocks glass, and garnish with a lime wheel.

Image provided by SAVOIA

Note: Neither the author nor any representative of KRG Hospitality received compensation, monetary or otherwise, in exchange for this article.

February 7, 2025by David Klemt David Klemt No Comments

5 Books to Read this Month: February 2025

5 Books to Read this Month: February 2025

by David Klemt

Our February book selections focus on bartender techniques and cocktail balance, mushrooms, fusion, leadership, and mastering the fundamentals.

To review the book recommendations from January 2025, click here.

Let’s jump in!

Mushroom Gastronomy: The Art of Cooking with Mushrooms

On a recent episode of the Bar Hacks podcast, the topic of mushrooms in cocktails came up briefly. While mushrooms are somewhat divisive in the beverage space, they remain an important culinary staple. To that end, we want to put Mushroom Gastronomy on your radar.

Authored by culinary writer and mushroom specialist (seriously, don’t try foraging without expertise; consuming or serving the wrong mushrooms can severely, permanently harm or kill your, your team, and your guests) Krista Towns, this book shares just about everything you could hope to know about more than a dozen edible mushrooms, and features more than 100 recipes, along with fantastic photos.

From Amazon: “The book explores 25 of the most popular edible and delicious mushrooms. Stunning photographs introduce each variety, including their unique nutritional values, ideal cooking methods, culinary tips, and flavor pairings, making this book a go-to resource for anyone interested in cooking with mushrooms.”

Grab the hardcover today.

The Cocktail Balance 2.0

As the title of this book suggests, this is the followup to The Cocktail Balance, written by Stanislav Harcinik. The Cocktail Balance 2.0 dives even deeper into bartending and mixology, focusing on theory, practice (including infusion and carbonation), inspiration, and, of course, recipes. Nearly 300 pages are packed with knowledge, recipes, and beautiful photography. The first batch of books sold out quickly, but pre-orders are open for April of this year.

From the website: “Divided into three sections—theoretical, practical, and inspirational—the book provides in-depth knowledge on various aspects of bartending. The theoretical section includes detailed Excel sheets covering margins, cocktail costs, inventory management, and profitability, giving insights into the financial aspects of bartending. It also delves into advanced mixology techniques such as carbonation, clarification, and the use of enzymes, which have recently become more popular in bars.”

Pre-order yours here!

Give and Take: Why Helping Others Drives Our Success

We’ve recommended multiple books written by professor and researcher Adam Grant, including Think Again and Originals. Give and Take may be just over ten years old, but it’s lessons and message or no less relevant than they were in 2014.

From Amazon: “For generations, we have focused on the individual drivers of success: passion, hard work, talent, and luck. But in today’s dramatically reconfigured world, success is increasingly dependent on how we interact with others. In Give and Take, Adam Grant, an award-winning researcher and Wharton’s highest-rated professor, examines the surprising forces that shape why some people rise to the top of the success ladder while others sink to the bottom. Praised by social scientists, business theorists, and corporate leaders, Give and Take opens up an approach to work, interactions, and productivity that is nothing short of revolutionary.”

Order the paperback here.

Cutting Up in the Kitchen: Food and Fun from Southern National’s Chef Duane Nutter

I don’t usually include more than one pre-order in a monthly roundup. In fact, I try to avoid including them too often. However, this book came up on my radar, and I want to share it with you.

Cutting Up in the Kitchen is written by Chef Duane Nutter, known for fusing Southern food with other cuisines and flavors, whether regional or international. Further, Chef Nutter isn’t afraid to infuse his writing with humor. Those looking for culinary innovation and inspiration should pre-order this book today.

From Amazon: “This cookbook, full of sophisticated yet approachable recipes, is organized like a comedy act with chapter titles such as The Set Up (Cocktails), Stock Material (Sauces and Condiments), Open-Mikers (Appetizers, Salads, and Soups); Bit Parts (Side Dishes); The Hook (Fish and Seafood Main Courses); Headliners (Main Courses), and Curtain Calls (Desserts). You will find recipes for Spiced Rum Iced Coffee and Coconut Negroni to whet your whistle; Smoked Paprika Compound Butter and Mustard Green Chimichurri to flavor dishes; Arugula Salad with Golden Beets, Pickled Grapes, and Spiced Pecans along with Pimento Cheese Deviled Eggs to start the meal; Sautéed Royal Red Shrimp with Bourbon Maque Choux or Lamb Burger Helper for a main course, and Buttermilk and Honey Ice Cream, Citrus Bread Pudding, or Cheesecake Flan to close the show. A good time will be had by all!”

Pre-order here!

Bar Hacks: Developing The Fundamentals for an Epic Bar

If you haven’t read Bar Hacks yet, this is KRG president and principal consultant Doug Radkey’s first book. In his this book he explains the importance of nailing the fundamentals in order to:

start your operator journey in the best possible position;
stabilize your business; and
scale when the time comes, if that’s what you want.

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

Click here to get your copy today!

Image: Mikołaj on Unsplash

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

February 6, 2025by David Klemt David Klemt No Comments

Program for Unique Holidays: February 2025

Program for Unique Holidays: February 2025

by David Klemt

AI-generated image.

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your February 2025 holiday programming.

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?

To provide a handful of examples, February boasts National Pizza Day, National Cheddar Day, and National Retro Day. Those are all things you can get creative and program around, and celebrate with your guests.

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 January 2025 holidays list, click here.

February 7: Rose Day

Rose presents interesting flavor and scent profiles. It can also be difficult to perfect; too little and it likely won’t register, too much and it will overpower. Notably, it doesn’t take much for rose to go in either direction. However, if your kitchen and bar teams are up to the task, rose dishes and drinks can be quite intriguing for your guests.

Of course, you can also go a different direction and celebrate Rose Day as Rosé Day with all manner of wine, spirits, and beers.

February 8: National Kite Flying Day

As one would expect, there are several drinks with “kite” in the name. Cocktails (including zero-proof versions), beers, and wines. Further, there’s the similar paper airplane, so you can feature the Paper Plane, as well.

February 9: National Pizza Day

Is programming around pizza unusual, unexpected, or unique? On its face, no, of course not.

However, restaurant and bar operators can make National Pizza Day an unusual food holiday by featuring unique ingredients, and interesting pizza styles.

February 10: National Cream Cheese Brownie Day

Much like pizza, most brownies aren’t considered unique. That said, your culinary team’s interpretation can become a signature dessert (or appetizer

February 13: National Cheddar Day

Is everything better (or “beddar”) with cheddar? No, not everything. But there sure are a lot of menu items that are great with this hard cheese.

I’m confident that you and your kitchen team can find plenty of ways to feature cheddar on an LTO menu.

February 14: Start of Alzheimer’s and Dementia Care Education Week

This week is dedicated to Alzheimer’s and dementia awareness and education, along with raising funds for charitable organizations looking for a cure. If you think you can organize a charity drive, be it for one day or the entire week, go for it.

One way to execute is to donate proceeds from an LTO item or menu. If you have signature drink or dish, that item can lead the charge for raising charitable donations. This important week has a hashtag, so be sure to include it to spread the word: #AlzheimersDementiaCareEducationWeek.

February 20: National Comfy Day

Sure, operators can go for comfy dress to celebrate this holiday. It can be “cute” to have staff show up in comfy gear, or encourage guests to do so.

Or, operators can go a different direction: focusing on the comfort foods on their menus. Whether they’re traditional or creative takes on comfort classics, a comfort food LTO menu is perfect for February 20.

February 24: National Tortilla Chip Day

Who doesn’t love a tortilla chip, particularly when it’s carrying an array of delicious toppings? You know what to do: highlight your nachos (if you have them on your menu), and get creative with the presentation (we like to go sky high), proteins, and other ingredients.

February 27: National Retro Day

It seems like the phrase, “Everything old is new again,” is always relevant. National Retro Day is one of the best times to dive into vintage F&B recipe books and select classics that work with your theme and resonate with guests. Grasshoppers, anyone?

February 28: National Floral Design Day

Edible flowers are visually appealing, and can also enhance the dining and drinking experience. You know what to do!

Image: Microsoft Designer

A classic, vintage microphone on top of a worn-in bar, next to a laptop

January 28, 2025by David Klemt David Klemt No Comments

Top 10 Bar Hacks Episodes of 2024

Top 10 Bar Hacks Episodes of 2024

by David Klemt

AI-generated image.

Bar Hacks has come a long way over the course of nearly five years and 130 episodes, including adding a new format toward the end of last year.

As we move forward, we’re taking a moment to look back at last year’s top ten episodes of Bar Hacks.

As with our other two KRG Hospitality-produced podcasts, Hospitality Reinvented and Turn this Way, the purpose of Bar Hacks has always been helping operators and hospitality professionals.

The original format focuses on sharing the stories of, and advice from, professionals throughout the industry: successful operators, brand founders and owners, chefs, bartenders, designers, brand ambassadors, and more. We encourage people to think differently, innovate in hospitality, and stay up to date about new ideas, new products, trends, and techniques.

ReFire‘s mission is similar in that I, along with my co-host Bradley Knebel of Empowered Hospitality, want listeners to think differently, and innovate while working on the fundamentals. On ReFire episodes, we analyze two to three real-life hospitality situations, and provide our thoughts on each matter.

Episode one kicked off ReFire by looking at second chances, onboarding, and pranking team members. On episode two, we talk about F&B influencers, reservation systems, and “firing” guests.

We’re excited to see where both formats go this year. This year is off to a great start, featuring conversations with designer Nancy Kuemper, and the founder of ITALICUS, SAVOIA, and ItalSpirits, Giuseppe Gallo. And Bradley and I have some awesome conversations coming up on ReFire.

Thank you for listening. Your support is humbling, and means everything to us. And, as always, thank you to our incredible guests for taking the time to chat with us. Cheers!

Bar Hacks Top 10: 2024

Episode 109 with Colin Asare-Appiah

Happy new year, and welcome to 2024! We wanted to kick off season five of the Bar Hacks podcast with an amazing guest.

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

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

Spotify

Apple Podcasts

Episode 110 with James Grant

James Grant, World Class Global Bartender of the Year 2021 and Canada’s 100 Best Bartender of the Year 2022, stops into the Bar Hacks podcast!

As the director of mixology at the Fairmont Royal York in Toronto, Ontario, Canada, James oversees three distinct concepts: CLOCKWORK, REIGN, and The Library Bar. As he explains, this role is quite a step up from bartending at and managing an 18-seat speakeasy in Edmonton, Alberta.

On this episode, James talks about his journey through hospitality to his current role; his approach to developing the Fairmont Royal York’s cocktail programs; tips for speakeasy operators; advice for new operators; what it means to have The Library Bar recognized by World’s 50 Best Bars; and more. Cheers!

Spotify

Apple Podcasts

Episode 111 with Michael Tipps

It has taken a while but it has finally happened! Michael Tipps, friend of KRG Hospitality and podcast host David Klemt, dropped by Bar Hacks.

The two kick this episode off by discussing the 2024 Bar & Restaurant Expo. Both Tipps and KRG Hospitality president Doug Radkey are speaking at this year’s show. In fact, they’re teaching back to back during a bootcamp on Monday, March 18. After the bootcamp, Tipps is presenting a workshop titled “Elevated Guest Experiences.”

Tipps also gives his thoughts on the state of the industry and consulting; speaks about creating cool concepts; makes a big announcement; and more. Cheers!

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Apple Podcasts

Episode 113 with Emma Sleight

Sponsored by Perrier, North America’s 50 Best Bars is returning to San Miguel de Allende, Mexico, on April 23. The 2024 ceremony represents the third edition of North America’s 50 Best Bars.

And who better to share details about the upcoming ranking than Emma Sleight, Head of Content: Bars & Hotels for World’s 50 Best? Emma dropped by the Bar Hacks podcast to talk about the 2024 ceremony, the Voting Academy, special awards, and more. In fact, listeners will get to learn a bit about Emma herself, including her being a sommelier and Associate of Cheese.

We’re looking forward to this year’s list! Be sure to stream the ceremony on YouTube or Facebook if you won’t be attending in person. Cheers!

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Apple Podcasts

Episode 114 with Anne Becerra

The fantastic Anne Becerra returns to the Bar Hacks podcast! Anne is also returning to the Food & Wine Classic in Aspen, Colorado, this year. That incredible event takes place from June 14 to June 16.

In addition to talking about the Food & Wine Classic, Anne and Bar Hacks host David Klemt chat about beer styles to check out and put on your menu now; service and turning non-beer drinkers on to beer; a few brewers you should have on your radar; whether 2024 is (finally) the Year of Lager; and more. Cheers!

Spotify

Apple Podcasts

Episode 117 with Pete Flores

We love a savvy operator here at Bar Hacks and KRG Hospitality. Juan Please Drink Company co-founder Pete Flores certainly falls into that category.

For several years, Flores was sure someone would bring a simple-but-delicious drink to the RTD space: lemonade and tea with a tequila base. Yet, that prediction never did come to pass. So, as Flores says, realizing that door was open, he stepped through it with a small team and brought the TLT (tequila, lemonade, tea) to market under the Juan Please Drink Company portfolio.

During this conversation you’ll learn about Flores’ experience in the hospitality world, how his vision for an RTD became reality, the challenges he and the team have faced and overcome, plans for future expressions, and much more. Cheers!

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Apple Podcasts

Episode 119 with Matthias Ingelmann

We’re excited to welcome Matthias Ingelmann, bars manager at KOL Mezcaleria in London, back to the Bar Hacks podcast! We first spoke to Matthias on episode 106, mostly about KOL, one of the World’s 50 Best Restaurants, and his role as the bars manager. This time, however, we’re learning about mezcal.

Matthias breaks down styles of mezcal, regions (including the fact that mezcal is made in countries other than Mexico), and producers. He also dispels a number of myths and misconceptions, shares his approach to introducing guests to mezcal (and sotol and raicilla), and suggests food pairings. Of course, there’s so much more, so make sure to give this episode a listen. Cheers!

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Apple Podcasts

Episode 121 with Marybeth Shaw

Marybeth Shaw is the chief creative officer at Wolf-Gordon, an American design company that provides wallcoverings, wall protection, upholstery, paint, and more. Shaw has achieved an MBA from NYU Stern, an M. Arch. from the Ecole d’Architecture de Paris-Belleville, an MCP from MIT, and, most recently, an MBA. Further, she earned the HiP Award for Creative Direction from Interior Design in 2017, and serves on the Board of the Wallcoverings Association.

For the past couple of years, Shaw has curated intriguing design installations for HD Expo, held in Las Vegas. It was the first installation, HI > AI, that grabbed Bar Hacks host David Klemt’s attention. Since then, he has wanted to have her stop by the podcast. Finally, the two made that happen!

Shaw stops by the discuss wallcoverings, wall protection, sustainability, finding and nurturing the careers of designers, her own journey through the worlds of hospitality and commercial design, design trends (some that she’d like see go away), and much more. Cheers!

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Apple Podcasts

Episode 123 with Roger Thomas

Real Las Vegas royalty stopped by the Bar Hacks podcast! That’s not hyperbole: Roger Thomas truly changed the face of Las Vegas and how people approaching gaming around the world over his 40-year career.

While Roger has made “cameo” appearances on projects for clients here and there, he really worked for a single client, building the Mirage, the Bellagio, and Wynn and Encore resorts and casinos in multiple markets across the globe.

During this conversation, Roger shares how he got his start in interior design in hospitality, his approach to luxury design, how he has mentored other designers, some of his favorite design features, his new book Resort Style: Spaces of Celebration, tips for hiring and working with interior designers, why designers flock to Las Vegas, and so much more. Cheers!

Spotify

Apple Podcasts

Episode 124 with Laura Louise Green

Psychotherapist, soon-to-be organizational psychologist, and former bartender Laura Louise Green drops by the Bar Hacks podcast to talk about a very important topic: burnout.

The hospitality industry has been taking strides to address many of the challenges that affect hospitality professionals’ physical, mental, and emotional health. Burnout is one of the many dangerous issues we all face, yet we don’t always acknowledge.

Among other important conversations we need to have that are long overdue, Green has been taking on burnout head-on. On this episode, she defines burnout, shares symptoms, explains the truth and myths about burnout, offers some ways to heal from it, and much more.

Spotify

Apple Podcasts

Image: Canva

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A restaurant or cafe owner flipping over the "open" sign on the door

January 24, 2025by David Klemt David Klemt No Comments

Bars and Restaurants: How Much to Open?

How Much Does It Cost to Open a Bar or Restaurant?

by Doug Radkey

One of the most common questions we get asked at KRG Hospitality is, “How much does it cost to start a bar, restaurant, coffee shop, or nightclub?”

It’s a loaded but valid question, one that every aspiring hospitality operator should ask before diving into this industry.

But here’s the thing: there’s no single answer. Your start-up costs will depend on a variety of factors, such as location, size, market, and whether you’re taking over a second-generation space (a previous hospitality space) or building from scratch.

However, we can provide general cost-per-square-foot estimates based on 15 years of experience with over 280 concepts developed around the world. This takes into account 45 datapoints, which we have listed further down in this article.

Square Footage Costs in 2025

What’s the general cost per square foot for each category in 2025? Let’s have a look.

To open a coffee shop, the cost is approximately $428 per square foot. That means if you’re planning a 1,200-square-foot coffee shop that provides beverages and some baked goods, your estimated total start-up cost would be, on average, $513,600 USD.

Starting a quick-serve restaurant (QSR) comes with an approximate cost of $535 per square foot. If you’re planning an 1,800-square-foot restaurant with counter service and a small dining area, your estimated total start-up cost would be, on average, $963,000 USD.

For a bar with a kitchen, assume an approximate cost of $545 per square foot. So, if you’re planning a 2,400-square-foot bar with a kitchen for a solid food program to go along with your beverages, figure on a total start-up cost of around $1.3 million USD.

To open a full-service restaurant (FSR), the cost is similar to a bar with a kitchen, coming in at approximately $555 per square foot. This will increase based on the level of finishes. That means if you’re planning a 4,000-square-foot restaurant, your estimated total start-up cost would be approximately $2.22 million USD.

The cost is approximately $480 per square foot to open a nightclub. Interestingly, this square-footage cost is less than most bars and restaurants. This is due to the larger open floor zones. If you’re planning a 12,000-square-foot nightclub, your estimated total start-up cost would be approximately $5.76 million USD, which will be allocated msotly to the bar, plus sound, video, lighting, and furnishing.

Realistic Expectations

Do the above costs sounds like a lot capital for each type of concept? It should, because it is.

Based on our in-house data, costs have increased between 40 and 60 percent since 2020. That’s a main driver for today’s operators seeking out smaller locations (and second-generation properties to leverage pre-existing infrastructure).

The key to not over (or under) spending, however, is strategic clarity.

Why Strategic Clarity Matters

Before you even think about signing a lease, you need to have a clear and calculated approach.

That means having the eight non-negotiable playbooks completed to ensure every decision aligns with your brand, budget, and long-term strategy.

You must complete a feasibility study, conceptual playbook, prototype playbook, brand strategy playbook, tech-stack playbook, marketing playbook, financial playbook, and business plan before you ever sign a lease or purchase a property.

One of the most critical playbooks? Your financial playbook. This isn’t just about revenue projections—it must include a comprehensive start-up cost analysis to prevent budgetary blind spots and financial surprises.

Below, a breakdown of what your start-up costs should include.

Pre-Opening Costs

(Ensuring legal, operational, and strategic groundwork is in place before opening day.)

Pre-Open Lease and Landlord Deposit Payments: Covers the rent requirements before opening, typically three to six months in advance, pending build-out requirements.
Pre-Open Utility Deposits: Initial security deposits for water, electricity, and gas.
First Month’s Lease: Your first month’s rent due the month you open officially.
Architect/Engineer/Design Fees: Costs associated with drafting MEP plans, structural assessments, and an interior designer.
Business Insurance Premiums: Coverage for build-out, liability, alcohol, property damage, and operational risks.
Start-Up Legal & Accounting: Initial legal setup, contract reviews, tax structuring, and financial consulting.
Strategic Planning: Consulting or internal resources used for feasibility studies and other strategy playbooks (the non-negotiables).
Consultants & Agencies: Fees for post-planning coaching and consulting, project management, menu development, and more.
Licenses & Permits: Alcohol licenses, building permits, and other business registrations.

Equipment, Fixtures & Technology

(Ensuring operational efficiency, and a seamless guest experience.)

Kitchen, Bar, Sound, Video & Game Systems: Budget for all of your bar, kitchen, service, audio-visual setups, and entertainment elements.
Interior & Exterior Signage: Branding, promotional, and wayfinding signage.
Furniture Fixtures: Chairs, tables, table bases, booths, and lounge seating.
FOH Smallwares: Cutlery, plating, glassware, trays, and other serving tools.
Branded Takeout Packaging: Custom-printed cups, bags, and other containers.
POS Technology & Install: Point-of-sale systems, tablets, and registers.
Additional Tech-Stack: All of your technology integrations (hardware and/or subscriptions) for reservation systems, inventory management, mobile ordering, and more.

Pre-Opening Inventory & Staffing

(Preparing your team, and supplies for a smooth opening.)

Training F&B Inventory: Food and beverage items used for staff training before opening.
Opening F&B Inventory: Initial stock of ingredients, prepared foods, wine, spirits, and other beverages.
Initial Staffing & Training: Hiring costs, onboarding, and initial training programs, plus labor costs for the first four weeks of operations.
Staff Uniforms: Branded attire for both front- and back-of-house teams.

Marketing & Launch Costs

(Attracting guests, and building brand awareness before and after launch.)

Marketing Agency Fees: Branding, digital marketing, and advertising strategy and agency.
Website/App Design: Custom website, online ordering, and mobile or loyalty apps.
Online/Social Media Ads: Paid campaigns on Google, Facebook, Instagram, and TikTok.
Soft Opening Strategies: Invite-only events to test operations and train staff.
Launch Month Strategies: Pre- and grand opening promotions and public relation efforts.
Other Marketing & Promo: Traditional advertising, influencer partnerships, and email marketing, plus other go-to-market strategies.

Build-Out & Infrastructure Costs

(Transforming the space into an operational hospitality venue.)

Contractor & Admin Fees: Fees for project managers, general contractors, and any other administrative or permitting processes.
Wall, Floor & Ceiling Structure: Installing new framing, drywall, flooring, and ceiling treatments.
Doors & Trim: Interior and exterior doors, trims, and moldings.
Glass & Glazing: Windows, glass partitions, and display cases.
Wall/Drywall Finishing: Final painting, wallpapering, and/or paneling.
Floor & Ceiling Finishing: Tiles, wood, epoxy flooring, ceiling tiles, and decorative finishes.
Counters & Millwork: Custom bars, countertops, display units, and cabinetry.
General Electrical: Wiring, panels, power outlets, and compliance updates.
General Plumbing: Pipe installations, water supply, and drainage systems.
Lighting Fixtures: Decorative, ambient, and functional lighting fixtures.
Plumbing Fixtures: Staff and guest restroom utilities.
Fire Protection Systems: Sprinklers, fire alarms, extinguishers, and emergency exit compliance.
HVAC Systems: Heating, ventilation, and air conditioning units.
Kitchen Hood Systems: Commercial exhaust and ventilation systems for kitchens.
Other Design & Install Costs: Additional decorative, acoustic, or functional installations.

Emergency & Miscellaneous Costs

(Budgeting for unexpected expenses and securing cash flow.)

Miscellaneous & Contingency Budget: Extra funds for unforeseen costs and emergencies during pre-open stage.
Pre-Open Interest Payments: Loan interest accrued before opening.
Opening Day Cash Flow: Initial capital to handle early operational expenses, and buffer against slow openings (plan for approximately three to six months).

Why You Need a Detailed Cost Guide

If you’re serious about starting a bar, restaurant, coffee shop, or nightclub, having accurate financial projections is non-negotiable.

But the truth is, most operators underestimate their start-up costs. This leads to broken trust with investors, unexpected expenses, and businesses failing before they even get off the ground.

That’s why every year, KRG Hospitality provides detailed cost guides tailored to different hospitality business models, including:

✔ Coffee shops
✔ QSRs
✔ Bars
✔ Full-service restaurants
✔ Nightclubs

Our guides break down real-world cost structures so you can build your financial plan with confidence. No guessing, no underestimating, no surprises.

If you want full visibility into your start-up budget, grab our latest start-up cost guide today, and make decisions with absolute clarity.

This cost guide provides all of the details (budget percentages) for each of the 45 data points for each style of concept, plus additional planning tools.

📩 Get the Full Cost Guide Now

Access our 2025 Bar & Restaurant Start-Up Cost Guide for just $14.99 USD

Image: Canva

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A scene of absolute chaos and impossible physics inside a maximalist design bar

January 23, 2025by David Klemt David Klemt No Comments

Branding Chaos vs. Chaos Branding

Branding Chaos vs. Chaos Branding

by David Klemt

As realistic as this image appears, this was, indeed, generated by artificial intelligence.

It’s important to understand the marketing terms “chaos branding” and “branding chaos,” and what they mean for your business.

The first thing to realize is that the two terms aren’t interchangeable. One, when a brand executes it successfully, is a positive. The other goes in the opposite direction, and hints at a strategic problem.

In fact, it points to a lack of strategic clarity. And if you’ve been following KRG Hospitality president Doug Radkey’s articles, social media posts, or Hospitality Reinvented podcast episodes, or have attended one of his speaker sessions or webinars, you know strategic clarity is a KRG pillar.

So, what do the two terms mean, and why are they important?

Branding Chaos

Simply put, this isn’t good.

Branding chaos is a lack of clarity (there’s they keyword again) and consistency in branding. Generally speaking, when a brand lacks a clear and considered branding strategy, the result is branding chaos.

This can manifest in many ways, from the overt to the subtle. You’ll find some examples below.

Colors

A brand’s color palette is crucial to its branding strategy. This branding element is so important, in fact, that one of the eight KRG Hospitality playbooks is our branding strategy playbook.

Failing to establish a brand color palette and adhere to it strictly can create branding chaos.

Logo

Have you ever visited a company’s website, social channels, or brick-and-mortar location and seen more than one company logo? Or been handed a business card that had a different logo than the company’s current design?

That’s an egregious branding issue.

Slogans & Taglines

These are just as important to a brand’s identity as the logo. To provide clarity, the slogan speaks to a brand’s mission and is used in advertising; a tagline tends to be punchy and is used to promote brand awareness.

It’s one thing to have a slogan that’s a bit different from the tagline. It’s quite another thing when a brand generates multiple slogans and taglines, and it’s a problem.

Confusion

A great branding exercise is to ask your team members to describe your brand. If you’re not receiving consistent descriptions, your own team is confused about the brand, which is a red flag.

Voice

It’s important for a brand to establish its “voice.” To put this in simple terms, a key element of branding is attaching a personality to a brand. Is the brand silly? Snarky? Moody? Serious?

The brand’s messaging, from traditional advertising campaigns to social media posts, must embody that personality, or voice. Think about how jarring it can be for a brand that has established itself as serious or moody to take on a silly voice suddenly.

Consistency

Something as simple as seemingly small inconsistencies on a brand’s website, for example, can be a branding chaos warning sign.

At KRG, we’ve worked with clients who used “night club,” “nightclub,” “gastro pub,” “gastropub,” and even different versions of their brand name. That may seem like a simple error but, if not addressed, it’s a “small” mistake that harms the brand’s identity.

There’s also font mixing, or the use of several fonts on the same website or webpage. And that’s just on a website. Think about how a mix of inconsistent uniforms can affect guest perception.

Successful branding promotes engagement and loyalty, and requires a clear strategy. Or, strategic clarity.

Chaos Branding

Unsurprisingly, traditional branding methods don’t resonate with everyone. Speaking generally, many members of younger, tech-savvy, chronically connected generations find “old” marketing methods unappealing.

Again, I’m speaking in generalities; no demographic is a monolith. It’s crucial to develop a deep understanding of your target audience to communicate with them effectively.

That said, a common belief concerning Millennials and Gen Z is that they don’t trust polished content. Really, I’d say that applies to a significant number of people of all ages.

This is because social media posts and advertisements that are just too polished and slick put some people on the defensive. They immediately become suspicious that you’re only motive is to sell them something, and that your brand perhaps doesn’t share their values.

It’s not a leap to say this is the natural consequence of social media’s ubiquity. If nothing is real life on social media, everything is a trick or hustle.

Enter: Chaos branding.

Authenticity

Chaos branding seems far and away more honest and authentic because it eschews careful curation.

It seems off the cuff, in the moment, and honest. Chaos’ counterpart is curation. When we look at carefully crafted and curated posts, they seem to share the same aesthetic.

Whereas curated posts get lost in a sea of reels, stories, slideshows, and static images, posts that leverage chaos branding can cut through the white noise.

Be the Chaos

Get messy. Go maximalist. Be spontaneous. This is hospitality—every shift is punctuated with spontaneity and chaos. Embrace that, and share the reality of your brand’s day-to-day vibe to show people what they can expect when they visit.

To provide a solid example, Wendy’s snarky social media presence, complete with the audacity to roast rivals and even its own fans, has mastered chaos branding.

And if you really want to go hard, there’s unhinged branding. The image at the top of this article? It’s unhinged.

One way to leverage unhinged branding, if it matches your brand authentically, is to ask AI to make a video for your brand. If it’s just…unstable, you’re on the right track. But…it must be cool.

Takeaway

Branding and marketing require strategic clarity. That’s non-negotiable for operators who want to achieve long-term success and craft a legacy.

Our eight playbooks are bespoke documents that provide a roadmap to success built on strategic clarity.

However, chaos has a place in clarity, as at odds as those concepts may appear. Savvy operators can succeed with chaos branding if they make it a part of their well-crafted, carefully considered strategy.

Image: Microsoft Designer

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January 17, 2025by David Klemt David Klemt No Comments

Critical Thinking: Unlocking Success

Critical Thinking: Unlocking Success in Hospitality

by Doug Radkey

In hospitality, where creativity meets both precision and guest expectations, the ability to think critically is not just an asset, it’s truly a non-negotiable.

Whether you’re starting a new bar, stabilizing a restaurant, or scaling a hotel operation, critical thinking forms the framework of every successful decision.

When working with clients, I always look to emphasize this mindset in everything we do together. Why? Because we’ve seen its transformative impact firsthand.

Critical Thinking: A Mindset, Not Just a Skill

Critical thinking isn’t a one-time effort; it’s a continuous state of mind.

It requires being open-minded, curious, and analytical while maintaining the discipline to question assumptions, consider diverse perspectives, get creative, and rely on evidence for decision-making.

It’s about asking some potentially tough questions:

Why is this the right choice?
What are the potential consequences?
How can we improve this process?

But more importantly, it’s about cultivating thinking skills such as interpretation, analysis, evaluation, explanation, and self-regulation to create strategic clarity.

Let’s explore how these skills directly impact the hospitality industry’s three critical phases: starting, stabilizing, and scaling.

Starting: Laying the Right Foundation

Starting a bar, restaurant, or hotel is an exciting venture. It’s also fueled by decisions that can make or break the business.

This is where critical thinking over the use of tools such as AI or templates becomes indispensable.

Interpretation Skills: Understanding the Market

Every business should begin with a feasibility study. This critical document is about analyzing market trends, target demographics, detailed sociographics, competitive landscapes, conceptual trends, and financial understanding.

For example, understanding your TAM, SAM, and SOM can clarify the concept’s alignment with market potential. Without proper interpretation of these data points, a great idea can fail to connect with its intended audience or market.

Analytical Skills: Evaluating Business Models

Many aspiring operators rely too heavily on emotion when choosing a concept or location. I talked about this recently on an episode of the Hospitality Reinvented podcast.

Critical thinking helps us step back, assess the market objectively, and analyze whether the chosen model can succeed.

It’s never about what “feels” right, or “I’ve lived here my whole life, I know what people want.” In reality, it’s about what I tell everyone who says either of those things: “It’s about what works based on data and evidence.”

Asking the Right Questions

Does this location align with my budget and target audience?
What assumptions am I making about guest behavior?
What if this concept needs to pivot?

Stabilizing: Building Consistency and Efficiency

Once a hospitality business is operational, stabilizing it requires balancing guest satisfaction with operational excellence.

Critical thinking becomes the tool to identify inefficiencies, and adapt to challenges.

Evaluation Skills: Assessing Operations

Stabilizing a restaurant or hotel often involves analyzing the flow of operations.

Are staff members supported by efficient systems? Is inventory managed effectively?

Evaluating these aspects (and others) ensures that the business runs smoothly, even during peak times.

Self-Regulation Skills: Overcoming Bias

Operators in this industry often struggle to let go of ideas that don’t work. Have you ever sat inside a bar or restaurant that used to be busy all of the time, but now you’re one of only a few guests?

They didn’t let go of the past.

Self-regulation allows leaders to examine their biases, question their own decisions, and pivot when necessary.

For example, if a signature dish that uses a family recipe isn’t selling, it’s time to evaluate why, and consider alternatives rather than holding onto it for sentimental reasons.

Key Questions

What operational processes are causing delays or errors?
Am I listening to both staff and guest feedback objectively?
How can we improve efficiency without compromising quality?

Scaling: Preparing for Sustainable Growth

Scaling a hospitality business requires both vision and precision. It’s about replicating success without diluting the brand, and critical thinking provides the roadmap.

Inference Skills: Predicting Outcomes

Scaling involves making assumptions about new markets, guest preferences, and operational challenges.

By questioning the evidence and forming well-founded hypotheses, operators can make informed decisions about where and how to grow.

Explanation Skills: Communicating Vision

Whether it’s presenting a pitch to investors or aligning staff with a new strategy, scaling requires clear communication.

Critical thinking ensures that every argument is backed by data and articulated with precision, thereby building trust and alignment among all stakeholders.

Key Questions

What do industry and market trends tell us about future opportunities?
How do we maintain brand consistency across multiple locations?
What risks should we prepare for between now and full expansion?

Critical Thinking at KRG Hospitality

At KRG Hospitality, we integrate critical thinking into every aspect of our work.

Here’s how:

Open-Minded Collaboration: We listen actively to our clients, and challenge conventional thinking to uncover innovative solutions or blue ocean opportunities.
Data Driven Decisions: By interpreting each client’s unique needs, we craft strategies that align with their vision while ensuring practicality and scalability. From feasibility studies to business plans, we rely on evidence to guide strategy, not assumptions.

We also encourage our clients to adopt a critical-thinking mindset as they navigate all of the phases of business development.

Below, a few habits we help clients develop.

Vet Information

Question the credibility of data sources.
Ask what evidence supports a specific claim, and whose perspective is missing.

Ask Questions

Channel curiosity by exploring deeper inquiries, such as why, how, and what happens if we encounter various situations.
Use follow-up questions to uncover insights and challenge assumptions.

Listen Actively

Understand before responding. Critical thinking requires deep listening to build well-rounded solutions. (Want to learn more about the act of listening? Check out this podcast episode on listening by Jennifer Radkey on her Turn This Way podcast.)

Engage with diverse perspectives to avoid groupthink that might set you back.

Seek Diversity

Surround yourself with diverse voices and viewpoints to gain fresh insights, and avoid echo chambers.

Action Items to Strengthen Your Critical Thinking

How can you practice critical thinking this week?

Consider taking on the two challenges below.

Map the Guest Journey: Outline each touchpoint on your guest’s experience, from discovering your brand, booking or ordering, their arrival to your venue, their exit, and your follow-up with them. Identify potential gaps, and brainstorm ways to elevate guest satisfaction for each touchpoint.
Challenge Your Own Assumptions: Pick one operational or strategic belief you hold about your business. If you’re just developing your concept, maybe you believe your idea is perfect for the market. If you’re operational already, perhaps you assume that your team loves working for you, or that you the systems in place to expand. Analyze the validity of your assumptions, seek alternative perspectives, and test whether they truly hold up under scrutiny.

The Hospitality Mindset: Why It Matters

Critical thinking isn’t just a business tool, it’s a way of life that empowers you to:

make informed decisions that align with your goals;
navigate challenges with confidence and clarity;
lead teams effectively by fostering open communication and collaboration; and
position your bar, restaurant, or hotel for long-term success.

In an industry where every detail matters, adopting a critical-thinking mindset ensures you can respond to challenges proactively, adapt to change, and create experiences that guests remember for a lifetime, thereby creating a true legacy.

Image: Canva

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A single, halved black lime on a silver platter, resting on top of a bar in a shaft of light

January 16, 2025by David Klemt David Klemt No Comments

Black Limes, Chili Crunch, and More

Black Limes, Chili Crunch, and More

by David Klemt

I like to think the two standard limes in the background are envious of the fancy, blanched lime on the silver platter.

Kimpton Hotels & Restaurants, with their boutique concepts and global presence, are well positioned to study developing F&B trends.

Just about two months ago, Kimpton made their 2025 Culinary + Cocktail Trend Forecast available for free download. They’ve been releasing this forecast annually since 2015.

While I encourage you to download the report for yourself, I want to share the trends that stand out the most to me. For your own copy of the 2025 Culinary + Cocktail Trend Forecast, click here.

To learn which 2025 beverage trend predictions from Datassential have my attention, follow this link.

Here’s to a successful 2025. Cheers!

Black Limes

The What

A black lime is a standard lime that has been blanched in salt water. The peel and flesh hardens, and turns dark brown or black.

The Why

Blanching and cooling limes intensifies the aroma and flavors, boosting sourness, saltiness, and citrus notes.

The How

First, prepare a bowl of ice water. Next, add whole limes to a pot, and add water and a teaspoon of salt (experiment with amounts). Bring water to a boil for one to two minutes, then remove them with a slotted spoon and put them in the ice bath immediately. Let them cool completely, and store in a sealed container.

To use them, add whole black limes to soup stock. Or, use their powder for rubs, as seasoning, or as garnishes. Be cautious at first, as a little can go a long way.

As you may imagine, this food-focused trend can also work well for a bar’s beverage program.

Salted Egg Yolks

The What

A cured egg yolk that has been delivering umami flavor to Chinese cuisine for centuries.

The Why

Culinary teams can add salted egg yolks to all manner of dishes to imbue them with umami and salt flavors. Obviously, these work perfectly in Chinese dishes. However, with their buttery and often crumbly texture, they’re also great for enhancing pastas, salads, and other foods.

The How

It’s important to keep in mind that there’s a risk of bacteria associated with curing foods, like salmonella. So, proceed with caution, and adhere to strict food safety and handling rules.

Use the best-quality eggs you can, and use fine salt rather than coarse to avoid piercing yolks.

There are also two ways to prepare salted egg yolks. One method uses a jar and whole eggs, and one uses an air-tight container with a bed of salt and just the egg yolks. Ask your culinary team which method they prefer, and bear in mind that the process takes days. Also, it’s a good idea to bake the egg yolks in an oven at 160 degrees Fahrenheit (71 degrees Celsius) to ensure food safety.

Vegan Clarified Milk

The What

For a while there, it seemed as though it was a requirement for all cocktail bars to have Clarified Milk Punch on the menu. This led, of course, to more cocktails receiving the clarity treatment.

This trend is exactly what it sounds like on paper: A drink made with clarified vegan milk.

The Why

Some guests don’t consume dairy, so clarifying vegan milk will allow them to partake in this drink trend.

The How

Using coconut milk as an example, add lime juice and other liquid ingredients to an air-tight container. Stir the mixture, then leave in a refrigerator over night. Check the container, looking for separation; when you see it, strain the mixture through a coffee filter or cheesecloth into a bottle. Do this until you’re happy with the result. Serve as you would with any batched cocktail.

There are other methods for separating the solids from a milk, such as heating the milk to a specific temperature to speed up the process, then adding it and lime juice to the other liquid ingredients.

Spiced Fruit Leather Garnishes

The What

Again, this is exactly what it seems to be: fruit leather mixed with a spicy ingredient, like chili or habanero powder.

The Why

Garnishing drinks with spiced fruit leather adds a new dimension to the drinking experience, and allows your bar team to enhance the flavor experience. Plus, spiced fruit leathers are fun to nibble on in between sips.

The How

To have your culinary or bar team craft spiced fruit leather in-house, puree a fruit or fruits with high water content in a device such as a Vitamix. If you don’t have a dehydrator and specific fruit leather trays or dehydrator trays, you can line a baking sheet with parchment paper or silicone mats.

The person preparing the fruit leather can use a fine mesh strainer before they spread the puree onto a tray. Sprinkle the puree with the appropriate spice mixture, then pop the tray or baking sheet into an oven set to 140-150 degrees Fahrenheit (60-66 degrees Celsius) for four to twelve hours. Peel off the fruit leathers, cut into strips, and use as garnish.

Chili Crunch the World

The What

Kimpton expressly mentions chili crunch in their 2025 forecast, not chili crisp. In simple terms, crunch has a crunchier texture than crisp, as its made with larger pieces of ingredients.

In terms of both products, at their core they’re mixtures of peppers, onion, garlic, seasonings, and oil.

However, Kimpton foresees culinary teams crafting their own chili crunches (and likely chili crisps) that are specific to particular cuisines. Imagine, for example, a barbecue-centric chili crunch, or one featuring Italian seasonings.

The Why

Texture, heat (unless specifically made to not be hot), seasoning, an explosion of flavors… Chili crunch is an enhancer of both flavor and the guest experience.

The How

To make this condiment, start with dried chilies, and remove their seeds. Pulse or otherwise chop them. Remember, you want pieces that will create a crunch, so don’t pulverize the chilies. Set the chilies aside in a heat-safe container. Now, add your spices and seasonings to the chilies. Some people like to add peanuts to create more crunch.

In a pan, fry onions or shallots, straining them when they start to get pale, and reserving the oil. Put the oil back in the pan, and fry the garlic, being careful to avoid cooking for too long so they don’t become bitter. Strain the oil, separating it from the fried garlic. Heat the now-infused pour over the chilies, spices, and seasonings, and let the mixture cool. Once cool, add the onions or shallots and garlic to the mixture.

Your culinary team will likely have their own approach to producing chili crunch.

There are many more predictions in Kimpton’s 2025 Culinary + Cocktail Trend Forecast, so make sure to download your copy and check them out today.

Image: Microsoft Designer

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January 10, 2025by David Klemt David Klemt No Comments

Beau Lake Program Exemplifies Partnerships

The Beau Lake Partnership Program Exemplifies Collaboration

by David Klemt

A creative and collaborative program from a Toronto-based waterside company exemplifies successful hospitality partnerships.

Beau Lake crafts, according to their own website, “the world’s most beautiful paddleboards.” A visit to their website and review of their boards lends credibility to that claim.

In the image below, the Tremblant paddleboard, which features a sophisticated walnut and holly veneer. I encourage you to check out their Malibu and touring-style Rapid boards, as well.

Truly, these are gorgeous paddleboards. their range includes rigid and inflatable boards, along with hardwood, carbon fiber, and hybrid walnut-and-carbon-fiber paddles.

There’s even a pedal boat with a wood cockpit, and a stunning 14-foot electric boat, perfect for cruising a lake serenely.

However, that’s none of that is really the point of this article (and accompanying press release). There’s something else I want operators, particularly those in the hotel and resort spaces, to take away with them.

Well-Crafted Partnerships

Looking back at just the past several years of articles I’ve written for KRG Hospitality, I’ve mentioned partnerships dozens of times.

But what, exactly, do I mean when I say operators should pursue partnerships (or collaborations, if you prefer).

I mean programs like this the Hotel Partnership Program by Beau Lake. That is, well-considered, fully realized partnerships that benefit the parties involved and the operator’s guests.

The key details of Beau Lake’s program are outlined below, in the company’s official press release. For a quick summary, the brand is positioning itself and hotel partners to leverage amenities many hotel guests expect to find, particularly those who seek out upscale and luxury properties. That is, amenities that help them connect with nature, disconnect from technology and their work lives, have a memorable adventure, and partake in wellness activities (for example, paddleboard yoga).

Further, the program offers onsite activations, content generation, and influencer marketing.

That shows potential hotel and resort partners that Beau Lake understands its position in waterside sports, as well as the need to help collaborators market them to guests.

Overall, it shows what operators should look for when seeking partnerships.

Applicable Across the Industry

While the Beau Lake Hotel Partnership Program is focused on luxury hotels and resorts, the lesson here is applicable to bar, restaurant, nightclub, and other hospitality business operators.

A great partnership with the potential to develop into a long-term relationship must form a triangle. The triangle, as you may already know, is considered the strongest geometric shape.

In hospitality, and when talking about partnerships, that triangle connects:

the operator and their business;
the partner’s business; and
the guest.

If it doesn’t benefit all three, the connections aren’t made, and the triangle collapses.

To provide further clarity on successful partnerships, while we offer consulting and coaching, we don’t look at ourselves as consultants. Rather, the KRG Hospitality team views our client relationships as partnerships. We expect the relationships we develop with clients to be the key to collaborating and building long-lasting legacies.

That’s the view that operators should take when seeking out any partnership.

Don’t Fire from the Hip

As an operator, you need to take the time to consider, at more than a surface level:

how you expect your business and guests to benefit from the partnership;
what you’re offering as a benefit to the partner;
how quickly the partnership will be launched;
what methods will be used to promote the partnership; and
what support from the potential partner looks like to you.

While each component (and others) is crucial, that last one deserves plenty of careful consideration. If the partnership centers around a physical product, it’s not good enough to simply receive said product; you need more support than that.

Moreover, reaching out to potential partners without specific details will likely drive them away rather than inspire them to collaborate with you.

I also suggest being receptive to feedback, revisions, and other ideas presented by the potential partner. And, of course, make sure any partnerships are authentic to your brand, and serve your guests.

Below, you’ll find the details of the Beau Lake Hotel Partnership Program. As you’ll see, it’s more than just shipping paddleboards to hotels to rent to guests. In this way, it’s a fantastic example of what hospitality operators should expect when seeking collaborators.

Beau Lake Announces Hotel Partnership Program

Elevating Waterside Luxury Amenities for Hotels and Resorts Around the Globe

(Toronto, Canada) Beau Lake, a luxury waterside brand renowned for its timeless design and mid-century craftsmanship, proudly announces its Hotel Partnership Program. This partnership features curated product collaborations, onsite retail, and offers an exclusive opportunity to redefine the waterside luxury experience for discerning guests around the globe.

Beau Lake’s expertise in blending innovative production with classic nautical aesthetics will transform any waterfront into an immersive extension of high-end hospitality. Through this new program, partner properties will feature exclusive access to Beau Lake’s luxury paddleboards while delivering moments of connection, wellness, and adventure that resonate with the guests’ desire for distinction.

“The hotels we’ve partnered with are synonymous with elegance, and we are honored to extend their brand’s commitment to excellence to the waterfront,” said Brad Ariss, Managing Director at Beau Lake. “Our partnerships and collaborations reflect a shared dedication to crafting unforgettable guest experiences. By integrating Beau Lake’s offerings into lakeside and coastal properties, we create unique opportunities for guests to engage with the serene beauty of their surroundings without the distraction of uneventful plastic toys.

Key Features of the Program:

Bespoke Product Collaborations: Custom paddleboards and surfboards tailored to each property’s aesthetic and guest preferences, including co-branded designs for retail and rental.
Waterside Leisure and Wellness: Beau Lake luxury paddle boards offer an on-brand and curated aesthetic for partners to elevate activities such as yoga on paddleboards, guided tours, and waterfront meditation, seamlessly combining relaxation with nature.
Comarketing Activities: On-site activations to develop programming, influencer marketing and content to generate earned media and attract new audiences.
Retail Solutions: End-to-end e-commerce strategies managed by Beau Lake to drive property-specific sales.

The Hotel Partnership Program is already making waves, with Badrutt’s Palace leading the way alongside notable collaborations with iconic properties worldwide, such as the Montauk Yacht Club and American Beech in New York, Gasparilla Inn in Florida, and Maslina Resort in Croatia.

Beau Lake’s collection redefines the watercraft category, turning functional waterside amenities into elevated experiences that blend art and performance to drive guest loyalty and enhance brand identity. This partnership underscores the brand’s commitment to enriching the art of luxury living, on and off the water.

About Beau Lake

From mid-century pedal boats to the world’s most beautiful paddleboard collection, Beau Lake is a Canadian waterside luxury brand dedicated to elevating the beach experience through timeless design and mid-century craftsmanship. Inspired by nature, their luxury paddleboard collection has featured limited-edition collaborations with Saint Laurent, Ulysse Nardin and Vilebrequin. The brand has since grown their collection of premium beach amenities to include everything from apparel and waterside accessories to classic wooden furniture, custom surfboard and, of course, the finest collection of rigid and inflatable paddleboards on the market.

Beau Lake Affiliate Partners: Avantlink / Skimlinks / Sovrn

Images provided by Beau Lake

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