Drink menu | KRG Hospitality

Coquito cocktail garnished with cinnamon stick

December 14, 2021by David Klemt David Klemt No Comments

The Winter Cocktail Your Menu Craves

The Winter Cocktail Your Menu Craves

David Klemt

Sure, you can throw eggnog onto your menu and call it a cold day but what about a tastier winter rum cocktail that will wow your guests?

It’s the Coquito and we celebrate it on Tuesday, December 21 this year.

This creamy and rich rum drink makes an ideal LTO during the winter holiday season. And what better day to launch it than National Coquito Day?

So, let’s dive into the Coquito.

Origins

This delicious rum cocktail comes to us from Puerto Rico. There, it’s a traditional Christmas drink.

The name translates to “little coconut” in Spanish. Given that it’s made with coconut milk or cream of coconut, the name makes a lot sense.

Simple, straightforward, rich and creamy, the Coquito is easy to make and easier to drink.

Spiced with cinnamon, nutmeg and vanilla, this amazing drink embodies the flavors of the season.

Recipe

Bacardí lays claim to the original Coquito recipe. Like the phrase “No Negroni without Campari,” the rum brand says, “It’s not an original Coquito without Bacardí.”

The Bacardí Coquito recipe is as follows:

1L bottle of Bacardí Superior Rum
15 oz. Cream of coconut
14 oz. Condensed milk
12 oz. Evaporated milk
2 Tbsp. Vanilla extract
Cinnamon to taste

Add all ingredients to a punch bowl and refrigerate until well chilled. Pour into mugs or cordial glasses and garnish with a cinnamon stick and/or a sprinkle of cinnamon.

Traditionally, the Coquito is served in a shot glass.

However, there are several alternative ways to make the Coquito. For example, the Liquor.com Coquito recipe:

750 mL White, añejo or spiced Puerto Rican rum
56 oz. Sweetened condensed milk
48 oz. Evaporated milk
24 oz. Cream of coconut
4 tsps. Vanilla extract
4 tsps. Ground cinnamon
1 tsp. Ground nutmeg
Cinnamon sticks (one stick per bottle of prebatched Coquito, two per individual serving)

Add all ingredients except for rum and cinnamon sticks to a saucepan over medium heat. Stir constantly, bring to a simmer, and then let cool. Add the rum and stir. Pour into bottles that can be sealed, and add one cinnamon stick. Seal bottles and store in refrigerator (some sources say the Coquito can be stored for up to two weeks). Serve in rocks glasses and garnish with two cinnamon sticks.

Riffs

Some people add eggs to the saucepan version of the Coquito. The thickness of the drink can also be altered by reducing or increasing heating times.

Alternatively, swapping the cream of coconut out in exchange for coconut milk means a lower fat content. Obviously, that will affect mouthfeel and thickness.

Further, using different brands and expressions of rum will affect flavor. In fact, some recipes call for chocolate-flavored rum or adding chocolate liqueur.

Finally, using a zero-proof alternative to rum will allow guests who aren’t drinking to participate and engage with your winter menu. Lyre’s White Cane Spirit, Dark Cane Spirit, and Spiced Cane Spirit are clever alternatives. Ritual Rum Alternative is also a great zero-ABV option.

So, there are several ways to make the Coquito your bar team’s own. Spices, liqueurs, milk versus cream, garnishes, and glassware can put your stamp on your Coquito.

Mark your calendars and ready your marketing channels: Tuesday, December 21 is National Coquito Day.

Image: Maria Moledo on Unsplash

December 13, 2021by David Klemt David Klemt No Comments

Winter Sangria for the Holidays

Winter Sangria for the Holidays

by David Klemt

Most people may associate Sangria with summer months and tropical locales.

However, Sangria can certainly shine during the winter months and holiday parties.

All you really need is a rich and perhaps somewhat sweet red wine and seasonal spices.

What is Sangria?

We celebrate National Sangria Day on December 20. That may seem strange to people who view it as a summer drink.

However, with the right wines and spices, Sangria easily transforms into a season-specific libation.

At its core, Sangria is a punch. It’s commonly accepted that this wine-based drink was created during the 18th century. Supposedly, the predecessor to Sangria (“bloodletting” in Spanish) was served cold or hot.

However, the cold version found its way onto American shores in the 1940s. There are stories that claim Sangria took off in the mid-1960s because of the 1964 World’s Fair.

So, what are the basics? Traditionally, Sangria consists of:

Red wine (Rioja is most traditional)
Chopped fruit (local fruits are most traditional)
Fruit juices (in place of some or all chopped fruits)
Sweeteners (orange juice and/or sugar)
An alcohol boost (brandy or liqueur)
Sparkling water or soda (for texture)

There are also Sangria recipes that use white wine, sparkling wine, and even combinations of red and white wine.

Winter Red Wines

Since you’ll be using seasonal fruits and spices to flavor your Sangria, the case can be made that the red wine base doesn’t matter.

However, your housemade recipe will benefit from careful consideration. Also, your guests will appreciate you putting some thought into your recipe.

The following red wines are excellent during the winter:

Red Zinfandel
Malbec
Petite Sirah
Petit Verdot
Merlot
Cabernet Sauvignon
Shiraz
Sirah/Syrah
Sangiovese
Grenache/Garnacha
Tempranillo

These varietals tend to have warming flavors and aromas, along with medium to full bodies.

Of particular note are Grenache, Garnacha and Tempranillo. Those varietals, along with red Riojas, are commonly used to make Sangria in Spain. By the way, Grenache and Garnacha are the same grape; it’s called Garnacha in Spain, Grenache anywhere else.

Winter Fruits and Spices

This is where you really make your winter Sangria stand out.

First, select your wine. Obviously, you don’t need to use one of your pricier wines. Get to know it, tasting it with your bar team. Consider what fruit notes and body characterize the wine. Note its level of sweetness.

Next, consider the spices that define the holiday and winter season. Cinnamon, nutmeg, star anise, clove, ginger, and allspice all come to my mind.

Now, the fruits. Pears, pomegranates, cranberries, kiwis, oranges, grapefruits, Meyer lemons, kumquats, persimmons, and tangerines are all in season in the winter.

After that, decide if you want to add a modifier like Gran Marnier, brandy, ginger ale, or just sugar.

Then, experiment with your wine choice, spices, and fruits until your housemade Sangria is to your liking and authentic to your brand.

The final step? Costing and pricing. This will be a seasonal item or LTO, so you can probably get away with charging a bit more for it than you would for a standard cocktail.

Make sure to jot down your recipe. That’s not only so it remains consistent. Doing so will also help you create new Sangria recipes for each season.

And there you have it. Not only will you be able to wow your guests on National Sangria Day, you now have a Sangria recipe you can modify on a seasonal basis.

Image: Ralph (Ravi) Kayden on Unsplash

Cocktail and smoke on top stack of books

September 10, 2021by David Klemt David Klemt No Comments

8 Bourbon Cocktails You Need to Know

8 Bourbon Cocktails You Need to Know

David Klemt

This is the culmination of all our Bourbon Heritage Month coverage, our final word on the subject: the bourbon cocktails you must know.

Yes, there are those out there who bristle at the thought of enjoying their favorite spirit being adulterated.

Combining bourbon with mixers, modifiers, even ice?! “Blasphemy,” they hiss.

Personally, we believe in enjoying spirits however you want. That’s doubly true for paying guests.

So, this is for those who appreciate their bourbon with ingredients beyond a drop of the world’s most pure water or an impossibly clear ice cube.

Here are the bourbon cocktails you and your bar team need to know.

Old Fashioned

At this point, the Old Fashioned is ubiquitous to the point that it’s doubtful there’s even a neophyte bartender who can’t make at least a mediocre one. However, this drink doesn’t carry its “classic” designation for no reason. In fact, the simpler the drink, the more legendarily classic, the more crucial it is that your bar team can absolutely nail it.

Add a half-teaspoon of sugar, three dashes of Angostura Bitters, and one teaspoon of water to a rocks glass. Stir until the sugar is dissolved. Add a large ice cube or ice sphere, or a fill the glass with big ice cubes, and add two ounces of bourbon. Stir, express an orange peel around the rim of the glass, and drop it into the drink.

Bourbon Smash

Here’s an interesting bit of trivia: All Smash cocktails are Juleps but not all Juleps are Smashes, according to Imbibe Magazine. While difficult to define, Imbibe says crucial characteristics of a Smash are ice, fruit that’s in season, and a spirit base.

Prepare a rocks glass by chilling it with ice. Grab a cocktail shaker and toss in three lemon wedges. Muddle those, then add two ounces of bourbon, three-quarters of an ounce of simple syrup, three or four fresh mint leaves, and ice. Dump the ice from the rocks glass and add a large ice cube or sphere, or big ice cubes. Shake the shaker hard until chilled, double strain into the prepped rocks glass, and garnish with a mint sprig, a popular ingredient and garnish for Smashes.

Hey, speaking of that Mint Julep trivia we mentioned…

Mint Julep

The Mint Julep is the traditional drink of the Kentucky Derby, of course. In fact, it’s said that more than 10,000 bottles of Old Forester Mint Julep are poured during Kentucky Derby weekend. While those ready-to-serve bottles are convenient, we’re going to focus on a traditional cocktail build.

Now, you can build this drink in a rocks glass. But who wants to drink this in anything but a frosty, ice-cold Julep cup? So, you’re going to start by muddling three fresh mint leaves inside the Julep cup. Then, pack the cup with crushed ice. Add two ounces of bourbon, a half-ounce of simple syrup, and stir gently. Add more crushed ice and round it off above the rim. Dust with powdered sugar and garnish with a fresh mint leaf or two.

Kentucky Mule

While we’re building cocktails that call for specialty drinkware… After the Moscow Mule exploded in popularity across North America, variants began popping up all over the place. Agave-focused bars made tequila- and mezcal-based Mules. And, of course, whiskey-centric programs latched onto their own versions of the Mule.

Enter: The Kentucky Mule. The star of this cocktail is, obviously, bourbon. Pour two ounces of bourbon into a Moscow Mule mug or highball glass—honestly, this is a toss-up given the recent surge in popularity of highballs—along with a half-ounce of fresh-squeezed lime juice. Fill the mug or glass with ice, top with ginger beer, and garnish with a mint sprig.

Bourbon Sour

In the interest of transparency, this can also be called the Whiskey Sour. I just want to make it clear that this particular recipe calls for bourbon.

With that out of the way, add two ounces of bourbon, three-quarters of an ounce of fresh-squeezed lemon juice, and a half-ounce of simple syrup to a shaker. If egg white will be used to build your Bourbon Sour, add a half-ounce to the shaker. For the egg-white version, dry shake for 30 seconds, add ice, and shake again until chilled. Skip the dry shake if no egg whites are used—just add ice and shake until well chilled. Strain into a coupe and garnish with three to four drops of Angostura bitters.

Boulevardier

Some people malign the Boulevardier is just a Negroni that swaps out the gin for bourbon (or other types of whiskey). I personally disagree with that derisive assessment as bourbon imparts entirely different characteristics.

Regardless of where you stand, part of the magic of the Negroni is that it calls for equal parts—it’s a 1:1:1 cocktail. So, I encourage you to try making your Boulevardier the same way. (Note: Some people add a quarter-ounce more of bourbon to stand up to the Campari.) Prepare a rocks glass with ice and set aside. To a mixing glass, add ice and equal parts bourbon, Campari, and sweet vermouth. Again, toss the ice inside that’s inside the prepared rocks glass and add fresh ice. Stir the liquid in the mixing glass until well chilled, strain into the prepared rocks glass, and garnish with an orange peel or twist.

Billionaire

If you’ve been to Employees Only, you’ve likely tried the Billionaire or at least know about it. Per Liquor.com, the Billionaire is a “sophisticated” riff on the Millionaire cocktail. The EO variant eschews the Millionaire’s Grand Marnier, absinthe, egg white, and freshly grated nutmeg garnish.

Instead, the Billionaire is a simpler build that calls for a specific bourbon and absinthe bitters. First, prepare a stemmed cocktail glass with ice to chill it (or task bar team members with placing them in in the freezer or refrigerator as part of their duties) and set aside. Add two ounces of Baker’s Single Barrel bourbon (107 proof), an ounce of fresh-squeezed lemon juice, a half-ounce of grenadine, a half-ounce of simple syrup, a quarter-ounce of absinthe bitters, and ice to a cocktail shaker. Shake hard until well chilled and strain into the chilled cocktail glass. Float a lemon on wheel on top to garnish.

(Updated) Amaretto Sour

This recipe is Jeffrey Morgenthaler’s modern take on the classic Amaretto Sour. To make it, you’ll need to have at least one cask-strength bourbon in your inventory. Unlike the other cocktails on this list, bourbon isn’t the star of the show. That honor goes to amaretto liqueur, but the bourbon is one hell of a supporting actor.

Prepare a rocks glass by chilling it with ice. Start by adding one-and-a-half ounces of amaretto, three-quarters of an ounce of cask-strength bourbon (remember, cask strength!), an ounce of fresh-squeezed lemon juice, one teaspoon of rich simple syrup, and a half-ounce of egg white to a shaker. Dry shake for 15 seconds, then add ice to the shaker and shake again. Dump the ice from the prepared rocks glass, add fresh ice (large cube or sphere, big ice cubes, etc.), strain the liquid, and garnish with a lemon twist and two brandied cherries on a skewer.

Image: Bon Vivant on Unsplash

Bottle of Woodford Reserve Distiller's Select Kentucky Straight Bourbon on top of a map

September 7, 2021by David Klemt David Klemt No Comments

9 Bottles for Bourbon Heritage Month

9 Bottles for Bourbon Heritage Month

by David Klemt

One of the best elements of Bourbon Heritage Month is, undoubtedly, the opportunity to find and taste new expressions.

Given our love for finding new bottles, we’re sharing nine bottles to try this month.

Like our June 14 National Bourbon Day roundup, our suggestions for September run the pricing gamut. You’ll find a bottle under $20 and one with a $150 price tag.

The bottles below will also help your complete nine days of the 30 Days of Bourbon challenge. Who doesn’t love win-win situations?

$50 and Under

Evan Williams Bottled-in-Bond, $15

You don’t have to empty your wallet to enjoy a bonded bourbon. Also, doing so connects you with decades upon decades of bourbon distilling history and heritage. Evan Williams Bottled-in-Bond won’t break the bank and doesn’t skimp on quality, flavor or body.

Jim Beam Old Tub, $23

Speaking of bonded bourbons that won’t drain bank accounts, Jim Beam Old Tub is a limited edition, 100-proof expression that barely cracks $20 per 740ml bottle. This direct competitor to the bourbon above is neither carbon- nor chill-filtered. In fact, the distillery says the only filtering this liquid receives is of bits of wood from the barrels.

$51 to $99

Basil Hayden Toast, $50

Not only does Basil Hayden Toast receive its toasty profile from a second barreling, this bourbon features a new mash bill that includes brown rice. This is a smooth, subtle, 80-proof bourbon that practically begs you to relax and reflect to fully appreciate its nuances.

Henry McKenna Bottled in Bond, $65

There’s some controversy surrounding this 100-proof expression. That makes the bottle all the more compelling.

First, pricing can be as low as $35 per bottle SRP…if people hunting these bottles down get lucky. Some people report finding Henry McKenna Bottled in Bond for around $40, but most will say it’s between $65 and $80. Then there’s the fact that this small run bourbon isn’t exactly consistent between batches. That makes finding a bottling that really speaks to the consumer special.

Regardless of “controversy,” this bonded bourbon is aged for ten years, much longer than many other bottled-in-bond expressions out there.

Jack Daniel’s 10-Years-Old Tennessee Whiskey, $70

Here we go… On a technical level, Tennessee whiskey is bourbon. The process, up to a certain point, is identical: both must be at least 51 percent corn, and both must be aged in new, charred oak barrels. The big difference is the step that takes place just before the liquid is aged: it’s treated to a charcoal filtering.

So, please don’t come at us for including Jack Daniel’s 10-Years-Old Tennessee Whiskey on this list. Instead, seek out and try this new 97-proof offering from Jack Daniel’s.

Wild Turkey Kentucky Spirit, $65

This bourbon is for those looking for a single-barrel expression from one of the most recognizable names in bourbon production. Wild Turkey Kentucky Spirit rings in at 101 proof and is aged for eight years. Enjoyed neat, Kentucky Spirit delivers notes of almond, honey, leather, oak, pepper and vanilla, a full body, and a long finish.

$100 and Over

Old Forester Birthday Bourbon (2021 Edition), $130

September is a special month for bourbon lovers. Bourbon Heritage Month is the perfect time to splash out for high-dollar bottles. One of those is the industry’s first-ever vintage-dated bourbons.

For the unfamiliar, Birthday Bourbon has marked George Garvin Brown’s birthday, September 2, since 2002. As you may have suspected, George was the co-founder of Brown-Forman. This year’s Old Forester Birthday Bourbon is the product of 119 barrels that were filled on April 16, 2009, and aged for 12 years.

Woodford Reserve Master’s Collection Series No. 16 (Very Fine Rare Bourbon), $130

Whereas several bottles on this list pay homage to the rich history of bourbon production, Woodford Reserve Master’s Collection showcases the future. Now, Very Find Rare Bourbon is a nod to the past. However, the mission driving Master’s Collection is innovation. Special releases like Series No. 16 is produced with liquid from barrels that date back to 2003, which is the year that Chris Morris became Master Distiller.

Four Roses 2021 Limited Edition Small Batch, $150

Looking for a barrel-strength bourbon? Four Roses 2021 Limited Edition Small Batch is bottled at 114.2 proof. This bottling consists of four bourbons produced following four separate Four Roses recipes: a 12-year-old OESK, a 14-year-old OBSQ, a 16-year-old OESV, and a 16-year-old OBSV. To learn more about the Four Roses recipes, click here.

Image: Zhivko Minkov on Unsplash

Bourbon barrels resting in Buffalo Trace rack house

September 1, 2021by David Klemt David Klemt No Comments

The 30 Days of Bourbon Challenge

The 30 Days of Bourbon Challenge

by David Klemt

Today marks the start of Bourbon Heritage Month, the celebration of America’s native spirit.

Unlike National Bourbon Day, which takes place in the US on June 14, September provides us with a monthlong bourbon celebration.

I, for one, couldn’t be more excited to revisit some of the bottles in my home bar.

But there’s another way to celebrate Bourbon Heritage Month. And operators can participate.

Bourbon & Banter

In 2011, bourbon devotee and advocate Patrick Garrett founded Bourbon & Banter.

A team of devoted contributors soon followed and developed.

Bourbon & Banter’s initial mission was simple but powerful: “to spread the Bourbon Gospel.”

However, over the course of ten years, that mission has evolved. A robust community has formed around Bourbon & Banter. Today’s mission is to continue building that community while helping others “drink curious.”

Bourbon & Banter reviews bottles, keeps readers and followers current with relevant news and events, sells merchandise, and more.

But there’s something else this dedicated bourbon bunch does. Something that celebrates Bourbon Heritage Month.

30 Days of Bourbon

Normally, the first of the month is reserved by KRG Hospitality for a roundup of weird holidays. However, we’re disrupting our regular programming in the name of bourbon.

Bourbon & Banter is challenging bourbon aficionados, casual bourbon drinkers, and the bourbon-curious to participate in a monthlong challenge.

The premise of 30 Days of Bourbon is simple: drink a new bourbon every day for the entirety of September.

Equally as simple are the rules:

Only bourbons count. Sure, drink whatever you want. But only bourbon counts toward the challenge.
Tennessee whisky counts, as technically it’s bourbon. We don’t make the rules for whiskey or this challenge, so don’t @ us.

Speaking of technicalities, Bourbon & Banter provides the following in terms of what differentiates one bourbon from another:

Mash bills within a single brand: Each of Four Roses ten mash bills are unique and therefore count as individual bourbons. The same holds true for their limited editions and Small Batch blend.
Single barrel bourbons: Using Blanton’s as the example, the stoppers don’t indicate separate bourbons—the barrels do. So, look for different barrels or they don’t count as different bourbons.
Proof: Bourbon & Banter says Evan Williams Black and Green Labels are the same but that White Label is different due to the rules for bonded bourbons.
Non-distiller producer (NDP) bourbons such as those from MGP count as the final products differ from one another so greatly.

Accept the Challenge

Bourbon & Banter have created a convenient 30 Days of Bourbon calendar. beyond that, they’ve also made logo overlays for participants to use as they post about their progress.

Operators can participate by offering a special or otherwise highlighting a different bourbon each day in September. Encourage guests to return and track their progress using Bourbon & Banter’s calendar.

Use social media to announce the day’s bourbon or mark personal progress. Operators and participants should use the hashtags #30DaysOfBourbon and #BourbonHeritageMonth.

Obviously, operators should give credit to Bourbon & Banter for this challenge and their calendar, so make sure to tag their accounts: Instagram, Twitter and, Facebook. Also, visit them on YouTube and check out their Patreon.

Additionally, Bourbon & Banter has been asking participants to donate $30 to the charity of their choice during the 30 Days of Bourbon challenge for the last five years. Founder Garrett has also been rewarding participants with bourbon-related prizes randomly.

Of course, operators can also come up with their own rewards for completing the challenge at their venue.

Cheers!

Image: Josh Collesano on Unsplash

White Claw Ruby Grapefruit and pizza poolside

August 30, 2021by David Klemt David Klemt No Comments

How to Use RTDs for LTOs

How to Use RTDs for LTOs

by David Klemt

The RTD, aka ready-to-drink, category continues to grow and gain greater market share, particularly in the US.

However, the common association with RTDs is that consumers mostly drink them at home.

That begs a simple question: How can operators generate revenue with this popular, in-demand beverage category?

Massive Growth

Unsurprisingly, the RTD cocktail category is still one the rise.

These drinks are convenient. New brands come to market regularly. They tend to fall in line with rising consumer desire for lower-ABV options. And many brands speak to consumer desires—sustainability and outdoor interests, for example—via their visions and missions.

Per the IWSR, the US leads the charge when it comes to demand for RTDs. North America as a whole is driving growth.

However, the category grew 43 percent globally in 2020 alone. According to multiple sources, RTDs are worth USD $782.8 million. Projections have the category more than doubling by 2028: $1.7 billion.

Tequila and gin RTDs appear to be the most popular within the category, but rum, whiskey, and vodka are also growing.

So, what’s the point of all these numbers? Operators need to know what consumers are drinking and leverage that demand for the benefit of their businesses.

Simple LTOs

One of the most obvious ways to deliver on RTDs is to treat it like beer. Add a “Canned Cocktails” section and list your options. Or, hey, do what some venues do and add White Claw and other RTDs to the beer list.

After all, millions of people order canned beers every day in restaurants, bars, hotels, and entertainment and sports venues.

However, there are guests who perceive ordering an RTD instead of a traditional cocktail at a bar as a sub-par experience.

The bartender, after all, is just popping a top and handing over a can.

One way to elevate the experience is via limited-time offers. A great example comes from Nickel City, which has two locations in Texas: Austin and Fort Worth.

The award-winning neighborhood bar offers a monthly Boilermaker, and this month’s was the Rise & Shine:

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A post shared by Nickel City (@nickelcityatx)

As you can see, a High Noon Grapefruit Vodka Soda comes with a 50/50 pour of Aperol and Altos Tequila for just $8.

Other restaurants and bars—with vessels large enough—are offering riffs on the Corona-rita with RTDs. The bar team builds the cocktail as usual, then inverts and inserts the RTD.

Such a drink can certainly be leveraged via monthly LTOs.

There are a few keys to succeeding with RTDs: understanding your guests, knowing your market, and getting creative. Guests willing to spend on the RTDs they enjoy at home while at your restaurant or bar? Great. Guests unwilling unless there’s added value? Convene your bar team and tap their creativity.

Image: Maria Oswalt on Unsplash

Restaurant tables with place settings and menus

August 11, 2021by David Klemt David Klemt No Comments

How and Why to Edit Your Menu

How and Why to Edit Your Menu

by Nathen Dube

When thinking about opening a restaurant an important question to answer is, “What am I going to serve?”

There is one answer that tempts too many restauranteurs: “I’ll offer something for everyone!” The thinking is that doing so translates into everyone coming to their restaurant or bar.

The truth is, everyone isn’t coming. Sadly, many of these places don’t survive long, and 60 percent of restaurants don’t make it past their first year. Having an overwhelming menu is one of the key contributors to that statistic.

Massive menus are stressful for guests, making it difficult for them to decide. At a certain point, too many items create what’s called the Paradox of Choice. Overwhelm guests with possibilities and they’ll just choose something simple and familiar rather than exploring the entire menu, impacting the guest experience negatively.

Too many options also lend to the perception of low-quality food. How can a kitchen staff possibly excel at so many dishes? How can the ingredients be fresh and not frozen? What is the quality of dishes if people only order them once or twice a week?

Those reasons and more are why it’s important to have a laser-focused menu from the onset.

Inventory Challenges

If a large portion of your menu isn’t moving out of the kitchen to hungry diners, guess where that food is going. A large menu creates tracking issues, a high percentage of ingredient spoilage, and opens the door to theft from staff. The best establishments do just a handful of things well, with a select few complementary items to round out the menu.

Having a kitchen full of product for dishes on the menu that might get ordered can quickly turn into dead stock. If there are boxes sitting in dry storage shelves collecting dust, it’s a good time to consider removing any dishes that require them from the menu.

Setting a scheduled review of inventory and menu sales breakdowns can be a great way to avoid dead stock eating into your food budget for any significant length of time. Not all dishes end up being winners—ignoring the losers will limit profitability significantly. A massive, unchecked menu just compounds the issue.

Another profit-eater is food waste. Ordering usually means receiving product in bulk and breaking it down. It’s near impossible, as an example, to order just two or four of something like cabbage for a dish that doesn’t move. The cabbage sits, and half a case gets thrown out for every dish sold. Having a focused menu will help quickly highlight items that need to be removed from a menu.

Tracking Issues

Then there’s the issue of theft. Unfortunately, theft happens. Having some deterrents in place can help mitigate opportunities for those who seek to steal in this industry.

If there aren’t robust tracking systems in place along with an honest team who uses them correctly, things can (and will) disappear. A much harder time will be had spotting losses and what’s causing them when it takes a long time to track inventory. Again, this leads to compounded profit losses on dead stock and product spoilage. We haven’t even begun to prepare any food yet and already our food cost is trending in a bad direction.

A restaurant budget needs to be established before opening and needs to be adhered to strictly. That can quickly go out the window when it comes to ordering food to stock your kitchen. A massive addition to your operating costs can set you back a few months, particularly when you’re not seeing a return on purchases for the reasons stated above.

With the current climate of the restaurant industry and a post-Covid dining scene, avoiding these pitfalls is crucial to success. Rising food and labour costs, recovering from months of closures, and a shortened patio season (if you’re lucky enough to have one), have made strict cost controls more important than ever going forward.

Keep in mind, if your seating capacity matches or is less than the amount of menu items you’re serving, that equates to minimal product turnover, which translates to minimal profits. That number is multiplied by product loss of any kind.

Training & Retention

When an owner can’t match their concept to food and drink offerings, it leads to poorly trained staff and frustration during service. There will be plenty of room for error (more loss!) and, unsurprisingly, low staff retention. That all keeps this never-ending cycle in motion.

If you can’t clarify your vision, how can you expect staff to showcase it to guests with any confidence?

At every “big menu” restaurant I’ve worked in, the owners were always in the building or kitchen. This wasn’t because they were driven to be hands on. It was because they couldn’t train staff properly to run the whole menu reliably, things would go “missing,” or staff simply couldn’t accomplish daily tasks consistently.

Interestingly, the opposite was true at establishments with small, focused menus. Staff were confident and knowledgeable, problems with food and service didn’t spiral out of control, and food moved out the door to some degree of consistency. The owners were freed up to run their business rather than micromanage everyone.

With all the issues currently hampering the food industry, the last thing you want right now is another level of frustration among your staff. Retention rates are at an all-time low. The struggle to fill job openings industry-wide are at all-time high, as are reported cases of staff walking out mid-service. A properly structured menu can keep your business on track and make the lives of your employees much more simplified.

Editing Your Menu

Focusing on cohesion between menu and concept doesn’t require offering all the dishes under the sun. Avoiding the “something for everyone” approach leads to improved guest experiences and employee confidence. Streamlining your menu simplifies inventory and sales tracking; differentiates high-profitability items from the rest; and makes identifying items that don’t sell easier.

Paring down your menu into a tight, focused version allows you to quickly retool it every few months. Just try tracking and editing a large four-page menu as frequently. It’s costly to reprint and you have better things to do with your time.

Keeping things tight also creates space to take advantage of seasonal offerings, local specialties, or customer favorites. You can also offer specials throughout the week that can drive traffic and give your talented cooks a chance to show off!

I would suggest looking over your sales data to identify your highest-selling dishes and the slow movers every one to two months. If you have a seasonal menu, this can be done at the midpoint of a seasonal change.

Think about what items are being purchased and only used in one dish. They can start to pile up in your stockroom and lead to dead stock. Consider the versatility of ingredients when planning a menu change—cross-utilize everything you can.

Fluctuating Costs

Another important point that can get forgotten is that the prices of food items fluctuate constantly. Maintaining a large menu, therefore, can become a nightmare cost scenario quickly. Limes, beef, avocados—even celery—are experiencing tremendous jumps in price. A small menu allows for damage control when prices jump, giving your room to make quick, lower-cost moves.

Of course, the alternative is to have your staff rattle off everything the kitchen is out of to your guests. Not cool.

The underlying theme here is to avoid tying up your finances in product that is sitting, turning to waste instead of profit, or not moving at all. Your mission is to have product moving out of the kitchen constantly and consistently.

It might seem like a wise decision to offer a large menu that’s all over the place. Maybe you’re making that choice for fear of alienating guests or reducing your traffic. However, the points made in this article should illustrate why a cohesive link between concept and menu is crucial, and how a smaller, more focused menu can deliver more for you than a large, out-of-touch menu.

Image: Karolina Grabowska from Pixabay

Novo Fogo Bar Strength Silver Cachaça bottle

July 9, 2021by David Klemt David Klemt No Comments

First-ever Carbon-neutral Distilled Spirit

Novo Fogo Releases First-ever Carbon-neutral Distilled Spirit

by David Klemt

Novo Fogo is releasing their Silver Cachaça in a one-liter bottle with a fresh new design, strength and trade industry focus.

Clearly, the Brazilian distiller is concentrating on bar owners and bartenders for 2021.

Of course, Novo Fogo is also focusing on their relationship with the planet.

Reducing Environmental Impact

The Novo Fogo distillery calls the Floresta Atlântica home. And the brand is fiercely protective of this location.

Also known as the Atlantic Rainforest, the distillery operates within the second-largest UNESCO Biosphere Reserve.

Novo Fogo’s home is pristine, surrounded by untouched nature—there’s no pollution. Operating in harmony, Novo Fogo goes to great lengths to impact their surroundings—and the planet—as little as possible.

Fans of the distillery’s handcrafted, small-batch cachaça will attest to the liquid’s terroir. Tasting Novo Fogo is like standing in Floresta Atlântica and breathing in its pristine nature.

The company is carbon negative (absorb more carbon dioxide than they emit); uses minimal water; utilizes organic production methods; and manages reforestation efforts.

World First Spirit

Novo Fogo’s mission includes a relentless, meticulous approach to saving the Amazon rainforest. The reasoning is obvious—sixty percent of Brazil is rainforest.

Also, rainforests absorb carbon dioxide; release oxygen and water into the atmosphere; are home to indigenous people; and are habitats full of animal and plant life.

So, it’s with great pride that Novo Fogo Bar Strength Silver Cachaça is the world’s first carbon-neutral distilled spirit.

This accomplishment is no small feat. To achieve this goal, Novo Fogo had to take into account the impact of their partners.

That means the brand calculated:

production of their glass bottles (recycled glass, neck wraps made from plastics found on the streets of São Paulo), corks, labels, and cases;
utilities and fuel used by their distributor’s warehouses;
the resources used by land and sea freight partners; and
the impact of sales and delivery efforts.

After calculating the entirety of Bar Strength Silver Cachaça’s impact on the Earth, Novo Fogo purchased carbon offsets through Native. The offsets will save trees by providing 2,000 families in Honduras that produce coffee with water filters. Ultimately, this will save trees as the families won’t need to cut any down to boil water.

Bar Owner and Bartender Friendly

While things are improving, it can still be cost-prohibitive for people to choose products that are good for our planet.

To that end, Novo Fogo also aims to reduce the financial impact for bar owners who purchase Bar Strength Silver Cachaça.

Per the brand, the average wholesale cost of the new one-liter expression is $24. That translates to 22 1.5-ounce pours, a cost per ounce of $0.71, and a cost per cocktail of $1.06.

However, this new expression also takes the practical into mind.

Bartenders will appreciate Novo Fogo’s new bottle design:

The neck is taller while the midsection is has been slimmed down.
Regarding the footprint, the bottom of the bottle is now circular.
Novo Fogo shrunk the bottle’s footprint.

Ultimately, the redesign results in a one-liter bottle that’s easier to handle and fits better in a well.

Of course, boosting the ABV from 40 percent to 43 percent means this cachaça’s flavors are more intense. Obviously, that makes for a bolder drinking and guest experience.

Consumers are growing increasingly concerned about the health of our planet. Many seek out brewers, vintners and distillers who operate responsibly. The same goes for the restaurants, bars and hotels they’ll support.

Novo Fogo just made it that much easier to make cocktails that are better for the planet.

Image: Novo Fogo

Fever-Tree Distillers Cola bottle and cocktail

June 23, 2021by David Klemt David Klemt No Comments

Fever-Tree Cola: Set Aside Your Soda Gun

Fever-Tree Cola: Set Aside Your Soda Gun

by David Klemt

Fever-Tree, the company elevating mixers since 2005, is now focusing on producing the finest cola.

Like the entirety of the Fever-Tree portfolio, Distillers Cola honors spirits and enhances cocktails.

And, like its mates in the lineup, the newest Fever-Tree product is made only with premium ingredients.

Commitment to Quality

Fever-Tree’s founding principle has always been producing high-quality mixers with high-quality and exotic ingredients. Co-founder Tim Warrillow and CEO of Fever-Tree North America Charles Gibb search the globe to find and partner with the best producers possible.

Much of that drive is down to the brand’s focus on honoring distillers and their spirits along with cocktail programs and bars.

In the mid-2000s, Warrillow and Gibb made a stark realization about spirits and cocktail. Distillers were crafting incredible spirits but most mixers were either standard or substandard.

Obviously, that changed with the launch of Fever-Tree, undeniable leaders and innovators in the mixer category.

Exotic Cola

For years now, today’s consumer has been drinking better. With unfettered access to information, social media and brands, they’ve been learning more about spirits and cocktails.

Intriguingly, the pandemic didn’t change that, and all signs point to a continued dedication to quality drinking.

Also, great bartenders want to tell, as Gibbs says, the best stories through the best cocktails. In doing so, they’ve taught their guests how to drink better.

Of course, part of improving one’s drinking is seeking out products produced with quality ingredients.

According to Warrillow, Fever-Tree is excited to finally take on “the biggest mixer of them all, cola,” the most-popular soft drink flavor in the world. He says people have been asking for Fever-Tree to craft their own cola for quite some time now.

It should come as no surprise to any Fever-Tree fan that Distillers Cola is produced with a commitment to craft.

The kola nuts are grown wild in the Caribbean sweet, earthy, and a natural source of caffeine. Large Tahitian limes from Mexico—the Yucatán province specifically—are bold but not overwhelming. Jamaican pimento berries (allspice) imbue Distillers Cola with flavors of cinnamon, clove, nutmeg and pepper. Madagascan vanilla—the “most prized” vanilla, per Warrillow—is intense, sweet, and lends to a creamy mouthfeel.

Distillers Cola, being a mixer and not a soft drink, is high in carbonation but reins in its sweetness.

A Mixer with Intent

Now, Fever-Tree Distillers Cola is meant to elevate bourbons and dark rums. Of course, that doesn’t mean its use is limited.

In fact, Speed Rack co-founder Lynnette Marrero suggests mixing up a Gin & Distillers Cola. Certainly, that’s a much different direction than Rum or Whiskey & Colas.

And Marrero’s Going Back to Kalimoxto, which she describes as “the spritz meets sangria,” calls for 0.5 oz. Cognac, 0.5 oz. Fernet, 3 oz. red wine (nothing too tannic: think Pinot Noir or Beaujolais), and 3 oz. Fever-Tree Cola. Simply stir and serve with a lemon wheel.

Indeed, this brand-new Fever-Tree product is practically begging for cocktail experimentation.

Reposado, añejo, and extra añejo tequilas, some mezcals, amaros, Scotch and rye whiskeys… A new mixer opens up a world of menu possibilities.

However, the best place to start is likely two of Fever-Trees intended cocktails: an elevated Rum & Cola or Whiskey & Cola. In fact, Warrillow and Gibbs say it was developed with Bacardí Cuatro in mind.

Interestingly, Allen Katz of New York Distilling Co. tasted “about 15 barrels” of their Ragtime Rye with Distillers Cola. According to Katz, the cola pairs very well with a whiskey with more fruit, less cedar and spice. In fact, he likes it so much he has committed a single barrel to a special Distillers Cola release—be on the lookout, whiskey hunters.

Also, since Governor Andrew Cuomo has lifted Covid-19 restrictions, people can visit New York Distilling’s Shanty to try a specialty cocktail made with Distiller’s Cola.

Holster Your Soda Guns

Yes, soda guns have been de rigueur for decades. They’re convenient in terms of service, particularly in a high-volume setting.

They’re also often perceived as being perpetually dirty. And, in many cases, that perception is reality.

Of course, in other cases it’s simply what guests have been taught from myriad articles and blog posts.

When I asked Gibbs how he expects to convince operators to hang up their soda guns and choose Distillers Cola instead, his answer was compelling. On the bar side, he points to the fact that bartenders want to craft and serve the best possible cocktails. To do that, they need high-quality ingredients. Along with that, many guests know Fever-Tree and seek it out.

That’s all well and good, but what about the operator side? Gibbs notes that bars across the country are ripping out their soda guns. Clearly, this is a response to health-conscious guests who perceive what comes out of the gun to be unhealthy or subpar in quality.

Those same operators, therefore, aren’t buying and storying bags of syrup. Instead, they can purchase higher-quality ingredients that deliver on consistency. Consistency and quality are key elements of the guest experience. Gibbs also says that operators can charge more for a drink made with premium ingredients like Fever-Tree.

Of course, the next step is for operators and their front-of-house teams to try Fever-Tree Distillers Cola for themselves. Not only will it elevate their bar programs, it certainly enhances to-go cocktail kit options.

Image: Fever-Tree

Bottled Negroni mixed drinks and to-go cocktails

May 21, 2021by krghospitality krghospitality No Comments

Where are To-Go Cocktails Legal?

Where are To-Go Cocktails Legal?

by David Klemt

We’re still coming to grips with what the industry will look like post-pandemic. One pandemic-driven adaptation is to-go cocktails.

For this article, “cocktails” means mixed drinks specifically, as that is how most jurisdictions are defining such to-go drinks.

In some markets, operators can now offer to-go mixed drinks permanently. Some jurisdictions are offering extensions to temporary sales, while others are considering bills.

The To-Go Pivot

Clearly, our industry responds to guest demands and expectations. And what does today’s guest expect? For their every customized whim to be fulfilled—conveniently.

Therefore, it only makes sense that operators constantly adapt to encourage guest loyalty (as far as that’s possible).

People are itching to get out more, impatient to return to their pre-pandemic lives. Even so, the convenience of drinking and dining at home appeals to large swaths of the public.

Of course, it’s not just convenient.

Providing guests the choice to enjoy a restaurant or bar’s F&B offerings and semblance of their unique experience at home—including cocktails—is also about safety and comfort levels.

Obviously, we want guests to be able to comfortably and safely gather in restaurants, bars, hotels, and every other type of hospitality venue. That’s a given.

However, if some people are more comfortable at home for now, operators in a position to meet guests where they are to generate revenue should do so.

Lawmakers Respond

Carryout and delivery beer and wine sales have been legal for some time in many states. Mixed drinks, not so much.

The rules addressing “to-go” cocktails (carryout and delivery are more accurate) were relaxed in several markets in response to indoor dining bans and shutdowns.

However, “loose” laws aren’t permanent changes. Some jurisdictions will eventually rescind their relaxed approach and ban to-go cocktails unless specific legislation passes.

Iowa is the first American state to legalize to-go cocktails permanently. The vote was unanimous in the Iowa House and nearly so in the Iowa Senate.

Operators in Canada or America who intend to sell to-go cocktails must be aware of their jurisdiction’s specific rules, including but not limited to packaging requirements, volume restrictions, food sale components, and transportation laws.

Canada: Delivery and Carryout Rules

Currently, KRG Hospitality operates in Alberta, British Columbia, and Ontario for the Canadian market. Therefore, we’re focusing on those provinces for this article.

Alberta

While packaged, unopened liquor may be sold for off-site consumption, pre-made cocktails may not. Food sales must accompany liquor sales.

British Columbia

The province’s approach to liquor sales for delivery and carryout are the same as Alberta’s. Operators can’t sell to-go mixed drinks.

Ontario

Restaurants and bars can sell pre-made cocktails sealed in bottles, cans, and bags. Like the other two provinces, food sales must accompany to-go liquor sales.