Eatertainment | KRG Hospitality

A bartender serving a cocktail in a pineapple-shaped glass

August 7, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Piña Colada

Drink Donnybrook: Let’s Talk Piña Colada

by David Klemt

Temperatures are rising and there are still about six weeks of summer left, so let’s take a look at a refreshing warm-weather hero: the Piña Colada.

So far we’ve looked at the Martini and Whiskey Sour. Now, it’s another classic’s turn in the Drink Donnybrook spotlight.

One could claim that the Piña Colada is one of the original “lost cocktails.” Of course, that depends on which origin story turns out to be true.

If the Piña Colada dates back to the first quarter of the 19th century, then it’s a pirate cocktail once lost to the winds of time. Puerto Rican pirate Roberto Cofresí, also known as El Pirata Cofresí, supposedly served his crews a drink consisting of rum, coconut, and pineapple. Sounds like a Piña Colada to me.

The reason I said it could be considered an original lost cocktail is that Cofresí died in 1825. Disputed history says his drink recipe disappeared with his death.

However, the Piña Colada may have far less metal roots than being invented by a famous pirate. Puerto Rico’s official drink may have simply been created by a bartender.

One Drink, Three Bartenders

Ramón “Monchito” Marrero may have created the Piña Colada while at the helm of the Beachcomber Bar at the Caribe Hilton in Old San Juan, Puerto Rico, in 1952. Or maybe it was 1954.

It’s almost like bartenders should be able to more easily protect their intellectual properties so we can identify their cocktails’ true origins.

Forgive the digression. You’ll be shocked—shocked, I say—to learn that another bartender may have created the Piña Colada. During the same year. At the same hotel.

That bartender is Ricardo García, and the claim is that he invented the drink during a coconut shortage.

Would it surprise you to learn that a third bartender working in Old San Juan also claimed credit for the Piña Colada? Ramón Portas Mignot said he came up with this tropical classic in 1963 at Barrachina. The restaurant and bar’s ownership apparently agreed, because they installed a plaque at the front door backing Mignot’s claim.

Hey, if it has a plaque, it must be true; they don’t just give those to anyone. Oh, and you can check out that plaque for yourself: Barrachina still exists and enjoys a 4.5 rating from over 4,100 Google reviews.

A Rough Patch

Unfortunately, once anointed “the world’s most famous drink,” the Piña Colada had a rough, well, several decades.

In the 1970s, the drink’s quality plunged and fell out of favor with cocktailians. Any technique for building the nautical libation went down the bar sink. It was easier and cheaper to just make Piña Coladas with premade mixes and cheap rum.

Add to that the trend toward serving bastardized versions in oversized glassware at mediocre hotel pools, tourist trap hotel bars, weird supper clubs nowhere near a beach, and on cruise ships and you can see why cocktail connoisseurs snubbed this classic.

The Cocktail Revolution of the 2000s helped restore the Piña Colada’s dignity and popularity. It may not find itself in as much demand as the Margarita or Daiquiri, but it’s no longer missing from serious cocktail programs.

So raise a Hurricane—or a cocktail glass or coupe—to the Piña Colada today. ¡Salud!

Recipe

2 ounces Light rum
1 ½ ounces Cream of coconut
1 ½ ounces Pineapple juice
½ ounce Freshly squeezed lime juice
Pineapple leaf and pineapple wedge for garnish

For a more traditional preparation, fill a Hurricane glass with ice and set to the side. Add the liquid ingredients to a shaker with ice. Shake for at least 30 seconds. Toss the ice from the Hurricane glass and replace with pebble ice. Strain cocktail into glass and garnish.

Now, you don’t need to serve a Piña Colada in a Hurricane. Plenty of bars and restaurants send them across the bar in coupes or other cocktails glasses, sans garnish. Speaking of garnishing this classic, some people expect whipped cream, a lime wedge or wheel, a cherry, or even all three. You’ll see bartenders serve them with sugar rims and umbrellas. Like me, you’ve probably also seen them served with an orange wheel.

Then there are the frozen Piña Coladas and fruit Piña Coladas, versions made with various styles of rum… People just can’t seem to resist putting their stamp on this classic.

Dealer’s choice, I suppose, or you can ask guests what preparation and garnish they prefer. Or, and this is the approach I recommend, nail down your bar’s signature Piña Colada, including garnish (or none).

Image: Kike Salazar N on Unsplash

A dock and door in the Charente-Maritime department of France

July 26, 2023by David Klemt David Klemt No Comments

The Year of Pineau des Charentes?

The Year of Pineau des Charentes?

by David Klemt

A pier and door in the Charente-Maritime department of France, home of Pineau des Charentes.

Take Cognac’s eponymous and legendary brandy, add grape juice or grape must, mature the blend, and you get Pineau des Charentes.

Pineau, a less unwieldy name for this vin de liqueur, comes in white, red, and rosé styles. Unfortunately, owing to Pineau not being as famous as Cognac, these fortified wines aren’t very well known to the general public.

However, bartenders and bar owners are trying to turn that around. In fact, the iconic Ivy Mix theorized last week that 2023 could become the Year of Pineau.

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A post shared by Ivy Mix (@ivymix)

Toward the bottom of her post, Mix says it’s “[t]time to [p]lay with Pineau!” She also includes a recipe for a Pineau-led version of the Saturn cocktail.

Pineau is excellent for hot summer days, and it plays well in tiki or nautical drinks and other cocktails.

Of course, Mix’s post got me thinking: Do enough people know about Pineau to help guide their guests in discovering it and adding it to their beverage rotation?

So, below you’ll get a crash course in Pineau des Charentes, your and your guests’ new favorite fortified wine.

Mix has been a guest of the Bar Hacks podcast, featuring on episode 54 and episode 58 if you’d like to learn more about her approach to hospitality.

A Happy Accident?

If you know anything about me, you know I love a good drink origin story. This is mainly due to the fact that there are either disputes or we’re simply perpetuating a guess or theory.

Well, Pineau des Charentes has a bit of a “foggy” origin itself.

From what I can find, this vin de liqueur traces its roots back to a winemaker in the late 1500s—supposedly. Rumor has it that he put grape must—freshly crushed grape juice—into what he mistook for an empty barrel. In reality, the barrel, which was put to rest for a few years, contained Cognac.

Bippity, boppity, booze, Pineau was born. In 1921, a winemaker in Burie, a commune in Charente-Maritime, commercialized Pineau.

How it’s Made

Production, while controlled, is straightforward.

In most cases, a single house handles production on their own. They grow the grapes that become brandy, they make the juice by pressing more grapes, and they add the juice to the eau de vie.

For the curious, the grapes most often used in the production of Pineau are:

Cabernet Franc
Cabernet Sauvignon
Colombard
Folle Blanche
Jurancon
Merlot
Merlot Blanc
Meslier St Francois
Montils
Sauvignon Blanc
Semillon
Ugni Blanc

Many people are probably familiar with the term for blending eau de vie with juice: assemblage. However, they may be less familiar with the result of assemblage: mutage. This step simply stops the fermentation process.

With assemblage completed—the ratios are highly controlled—the blend is matured. A white Pineau must spend 18 months maturing, 12 of those months in an oak barrel. For a red Pineau, those numbers are 12 months and eight months.

Then, the Pineau is bottled. As mentioned at the start of this section, Pineau is controlled; it’s subject to the rules of the vin de liqueur Appellation d’Origine Contrôlée, or AOC. So, Pineau must be bottled within its AOC region.

Types of Pineau des Charentes

At the top of this article I mention that there are white, red, and rosé Pineaus. In other words, there will be a familiarity with Pineau from the wine drinkers amongst guests. This can, of course, make it easier to introduce it to them.

White Pineau, the most widely known style, is broken down into:

blanc, minimum aging (18 months, 12 in oak barrels);
vieux blanc, spending at least five years in oak casks; and
très vieux blanc, resting for at least 10 years in oak.

That brings us to red Pineau and its age breakdown:

rouge, minimum aging (12 months, eight in oak casks);
vieux rouge, resting for a minimum of five years in oak; and
très vieux rouge, spending at least 10 years in oak barrels.

Red is the most popular style of Pineau in its home region.

Now, when it comes to rosé Pineau, the aging is very similar to red or rouge. However, the line of separation, based upon maceration time, is quite thin.

Speaking of familiarity, by the way, many well-known Cognac houses also produce Pineau. This means guests should recognize names like Rémy Martin, Pierre Ferrand, and Hardy.

How it Tastes

All of this leads us to the big question that will be on your bar team and guests’ minds: What does Pineau taste like?

Generally speaking, Pineau is sweet. However, it’s not sweet in an overwhelming way. Rather, your guest-facing team members can explain that Pineau is described as having a natural sweetness. Older styles also tend to deliver more complex profiles, including flavors such as honey and nuts.

Of course, the best way to know how to describe a given Pineau in your inventory is to taste your team on each expression.

Pineau is most often enjoyed chilled and served in a tulip-shaped glass. However, as Mix and other bartenders will tell you, Pineau performs very well as a base or modifier in cocktails.

And at 16- to 22-percent ABV (most often 17 percent), Pineau is similar in proof to Sherry and Port. In fact, I recommend creating a fortified wine flight (premium price for premium products and a premium experience) that allows guests to compare Sherry, Port, and Pineau.

To get things started, Mix’s Pineau-based Saturn recipe is below. Cheers!

Venus’s Point

1.5 oz. Pineau de Charentes White (Mix uses Pierre Ferrand in the Instagram post above)
0.5 oz Agricole Rhum (Mix uses JM in the Instagram post above)
0.75 oz. Fresh lemon juice
0.25 oz. Passionfruit syrup
0.25 oz. Orgeat
Lemon wheel to garnish

Simply shake, strain, serve up, and garnish.

Image: Les Argonautes on Unsplash

July 24, 2023by David Klemt David Klemt No Comments

Lab-grown Chicken Makes its Move

Lab-grown Chicken Makes its Move

by David Klemt

Lab-grown or cell-cultivated chicken from GOOD Meat.

A month after receiving USDA approval to serve lab-grown meat to restaurant guests, GOOD Meat and Upside Foods can boast support from two well-known chefs.

Lab-grown meat, also known as “cultivated” or “cell-cultivated” meat, has been approved by the USDA to be served to guests at two restaurants.

One, China Chilcano, is owned and operated by Chef José Andrés. The other restaurant debuting lab-grown meat is Bar Crenn by Chef Dominique Crenn. The former is in Washington, DC, while the latter is in San Francisco. Both GOOD Meat and Upside Foods operate out of California.

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A post shared by GOOD Meat (@goodmeatinc)

Bar Crenn boasts one Michelin Star, and China Chilcano has enjoyed Bib Gourmand awards from the Michelin Guide for several years.

In other words, the two companies producing cell-cultivated meats and awarded USDA approval have chosen their debut restaurants well. These are high-profile, award-winning, exciting, and approachable restaurants run by revered chefs.

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A post shared by UPSIDE Foods (@upsidefoods)

Additionally, both Chef Andrés and Chef Crenn make their commitment to sustainability known. Further, Chef Crenn’s Atelier Crenn earned one of the first Green Star designations back in 2020. The restaurant also enjoys three Michelin Stars.

And we’re all well aware of Chef Andrés’ commitment to humanitarian efforts through World Central Kitchen, a non-profit organization KRG Hospitality supports.

It’s early days but we’ll be following the diner response to cultivated meats at China Chilcano and Bar Crenn.

Lab-grown Meats

Before I dive further into cell-cultivated meats, I’ll address a few big questions:

Is lab-grown meat plant-based?
Are these products vegetarian?
Are these products vegan?

The answer to all three questions is no.

To be very clear, lab-grown meats are produce using using animal cells. Therefore, these are animal proteins and animal products.

The GOOD Meat chicken nutrition label reads as follows: “Cell-Cultivated Chicken (cultivated chicken cells, salt), Wheat Gluten, Soy Protein Concentrate, Sunflower and Coconut Oils, Contains less than 2% of Modified Food Starch, Natural Flavors, Salt, Soy Lecithin. Contains Wheat, Soy.”

Upside Foods’ label reads: “Cell-cultivated chicken, Maltodextrin, Transglutaminase (Binding Agent).”

In short, this is chicken.

What’s the Point?

So, you may be wondering why anyone is producing cell-cultivated chicken. GOOD Meat and Upside Foods answer this question on their websites.

In an effort to be succinct, these companies want us to do away with the harm to animals, ourselves, and the planet that results from traditional meat production.

Using cell cultivation to produce meat, a single cell can, per GOOD Meat, produce an “infinite amount of meat.” Zero animal slaughter. Millions to billions of acres of land can be used for something besides raising and slaughtering animals.

As Upside Foods explains it, “At scale, it’s simply a more efficient, more humane, and more future-friendly way to grow high-quality meat for food lovers everywhere.”

Further, it’s theorized that lab-grown meat production cuts water use for beef production (as an example) in half, keeps pollution out of our oceans, and removes millions of tons of CO2 emissions.

I’m not an environmental scientist or specialist, nor am I involved in food production. However, if these claims are accurate, that’s a lot of positivity for the future of our planet.

Considerations

First, we can’t expect everyone to believe lab-grown meats are safe. Some meat consumers are simply not going to find these products appealing.

Second, an array of consumers will look at cell-cultivated meats through various ethical and moral lenses.

Third, just the words “lab grown” and even “cell cultivated” will turn some guests off trying these meat products.

And then there’s the fact that GOOD Meat and Upside Foods chicken products are just now finding their ways into restaurants in the US. And by restaurants, I mean two. Two restaurants in the whole of the US. It’s simply too soon to know how they’ll be received.

Finally, cost. Operators are already running on razor-thin margins. They must consider the cost of these items, and the cost of how they’re perceived by guests.

I’ll admit that, right now, I like the idea of cell-cultivated meat. If accurate, I like what these products may be able to do for our planet. I eat meat and I love the idea of animals not suffering harm, abuse, fear, and slaughter.

I would try GOOD Meat chicken. And I’d try Upside Foods chicken, along with their other cell-cultivated products (beef meatballs, duck, pork, etc.). But I’m just one person, and I don’t know how well-received these items will be throughout North America.

To operators, I say keep these foods on your radar. You should know your guests better than anyone else, so you only you know if they’re ready for lab-grown meats on your menu.

Image: GOOD Meat

Boutique hotel room with black and white walls and linens

July 21, 2023by krghospitality krghospitality No Comments

5 Ways to Elevate the Hotel Experience

5 Inexpensive Ways to Elevate Your Hotel Guest Experience

by Kim Richardson

With all the different amenities today’s travelers are looking for, you’re not going to be able to accommodate all of them.

It’s no secret: Happy hotel guests make for happy employees and happy owners. They’re the true advertisement for our hotel and resort locations.

But as the maxim goes, you can’t make all the people happy all the time. With very exceptions—brands that can afford to embody the money-no-object version of unreasonable hospitality—it’s not realistic to think you can satisfy every guest’s every whim.

With all the different amenities today’s travelers are looking for, you’re not going to be able to accommodate every single preference. Some of them may not be in your budget, and others may not make sense for your business.

With that in mind, here are some basic items that every hotel location can provide with little to no cost.

Get back to the basics of your business and make sure the machine is running smoothly before you worry about adding things that cost you additional money. A little goes a long way!

1 Create a seamless and friendly arrival experience.

Whether your guests spend days traveling to you or maybe just take a 10-minute car ride, it’s important that their stay starts off with a warm and welcoming experience. This sets the tone for their entire stay.

How does your staff greet them at the door and front desk? Are the details of the reservation correct? Is the room ready on time? Is the room the correct type? Do you and your team acknowledge special details and requests? More importantly, do you follow through to deliver on those requests?

People put a lot of time into planning a trip. A rocky arrival or a mishandled request can really put a damper on someone’s getaway whether it’s for business or pleasure. When they start off with a bad experience, they’re more likely to nitpick the rest of their stay.

The guest experience starts well before arrival. Don’t forget to keep in mind all the interactions they have prior to arrival: ease of reservation process, user-friendly websites, and pleasant interactions with any staff they might have.

2 Personalize the experience. Send a welcome note and acknowledge special occasions.

Sending a welcome note to a guest is a great way to personalize the experience, and I do mean personalize! Try to stay away from generic welcome letters.

Use their name in the letter. If they’re a repeat guest, use phrases such as “Welcome back.” If you see something in the reservation notes about them celebrating a special occasion, be sure to acknowledge it in the welcome note and wish them well.

Welcome notes can be sent as an email, something that is handed to them at the front desk, or a card in their room. Consider sending a small gift when you know someone is celebrating a special occasion. The gift doesn’t have to be expensive; its purpose is to make them feel noticed.

A small treat can be enough.

3 Partner with companies for amenities you are not able to provide (ex: gym, restaurants, transportation, spa/salon).

Partnering with nearby companies is a great way to add extra amenities to your hotel. This doesn’t have to be something that costs you money.

You can discuss the terms case by case with each business. They may be willing to offer a discount coupon (complimentary to you) for allowing them to put collateral in your lobby or on your website. You can also discuss trades of service.

If you’re not a full-service hotel, a discount at a nearby restaurant or cafe can go a long way. Similar to this, if you don’t have a fitness center maybe there is one nearby that is willing to offer your guests complimentary access (or for a discount). Spa/salons are also a great amenity you can feature.

If you’re not located in a walkable area (or maybe there’s a big attraction nearby that’s not walkable), consider teaming up with a transportation company that can be available to your guests.

When partnering with these nearby businesses, it’s important that they actually are nearby and accessible to your guests. We’ve all been in situations, be it a hotel or a membership, that comes with discounts, but then when you go to look at them, they’re not convenient to use. Don’t be that business.

4 Master the basics. Keep a clean property and deliver on all amenities promised.

This sounds like an obvious one, but this is often where we drop the ball as an industry.

It’s not always about being a five-star hotel and having tons of luxurious extras. Meeting guest expectations by following through on what you promised should be a given, but it’s truly not.

Regardless of the level of hotel, a clean property is important. Guests shouldn’t find dirty items from the last guest. All public spaces should be clean and stocked with any amenities you offer.

If you offer complimentary coffee in the lobby until 10:00 AM, make sure it’s really there and available until that time. Don’t put the last container out at 9:00 or 9:30 AM and stop checking on it.

I’m the guest who goes down for coffee at the last minute it’s available. I can’t tell you how many times I’ve started filling my cup and heard the trickle of the container running out. Then I’m left with going to find coffee elsewhere or hunting down a staff member to get more.

These types of experiences might not warrant a guest complaint but they do create a feeling of not getting what they pay for.

Keep your guests notified of any unexpected changes to the promised amenities. If your lobby is under renovation, your famous restaurant is closed for a private party, or the pool isn’t available, send proper notification to your guests prior to arrival. Consider offering some type of compensation as a show of good faith prior to the complaints rolling in.

Things don’t always go according to plan, and we can’t always be perfect, but you have the power to dictate whether this is a good or bad experience for your guest.

5 Provide readily available directions and info on the local area (restaurants, local attractions, tours, shopping).

No matter how hard your guests work on researching the area ahead of time, there is nothing better than hearing from the locals about the real places to check out.

Be sure to have a varied list of places to recommend to the guests based on their specific interests. As our travelers often are without a car, make sure you’re able to tell them the best way to get there.

Any additional information you can provide on these places is great. Consider having brochures on hand, websites, apps, and QR codes. Consider compiling a list of your staff’s favorite places to go. This can be posted in a public space, done as a handout that can be given to guests upon request, or distributed electronically.

As you can see, you don’t have to throw tons of money at your hotel to make a big, positive impact on your guests. Thinking ahead, partnering with local businesses, and ensuring your staff adheres to your steps of service, policies, and procedures can deliver big dividends.

For more tips, be sure to sign up for the KRG Hospitality newsletters (email and LinkedIn) and follow me on Instagram!

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Image: Andrea Davis on Pexels

Bartender presenting cocktail in upscale setting

July 19, 2023by David Klemt David Klemt No Comments

The 50 Best Bars in Asia in 2023

The 50 Best Bars in Asia in 2023

by David Klemt

2023 Asia’s 50 Best Bars Bartenders’ Feast.

Join us in congratulating each of the bars and their teams earning placements on the 2023 Asia’s 50 Best Bars list by the World’s 50 Best Bars.

As is often the case, Hong Kong and Singapore claim an exceptional number of bars. I fully expect to see a handful of the bars on the list below on the World’s 50 Best Bars list this year.

Speaking of which, that ceremony, the 15th edition of the list, will take place on October 17 in Singapore. Again, I expect the host city to claim multiple spots.

Cheers to Asia’s 50 Best Bars for 2023!

To review the 2023 Asia’s 50 Best Bars, 51 to 100 list, please click here.

By the Numbers

While Singapore doesn’t claim the number one spot this year, the island country does boast 11 entrants. Further, three of Singapore’s bars hold spots in the top ten.

Hong Kong is home to eight bars on this year’s Asia’s 50 Best Bars list. Like Singapore, three bars in Hong Kong are among the top ten.

There are seven bars in Japan (five in Tokyo), one earning a top-ten slot. Six of the bars on the 2023 list are in Seoul, South Korea.

Thailand and India both have four bars on the list. The former boasts two bars in the top ten.

There are three bars in Taiwan among the fifty.

Malaysia and Indonesia each have two bars among Asia’s 50 Best Bars in 2023. Both of Malaysia’s bars in Kuala Lumpur, and both of Indonesia’s are in Jakarta.

Mainland China, the Philippines, and Sri Lanka each have a bar on this year’s list.

100 Incredible Bars

When we take the back half of this list into account, Singapore continues its domination, with 19 bars earning placement.

Hong Kong boosts its number of bars to 13, and Japan adds seven bars to bump its total to an even dozen. Seoul, South Korea, claims eight bars total.

Thailand, counting both lists, has eight amazing bars, as does Taiwan. In total, there are nine bars in India. Six bars in Kuala Lumpur, Malaysia, and there are a total of four bars in China.

The Philippines have one bar on the one to 50 list, and one on the 51 to 100 list, for a total of two bars among Asia’s 100 best.

The Best Bar In:

Hong Kong: Coa

India: Sidecar

Japan: Bar Benfiddich

Korea: Zest

Mainland China: Hope & Sesame

Malaysia: Bar Trigona

Philippines: The Curator

Singapore: Jigger & Pony

Sri Lanka: Smoke & Bitters

Taiwan: Indulge Experimental Bistro

Thailand: BKK Social Club

See the list below for the Best Bar in Asia.

Asia’s 50 Best Bars: 50 to 1

Penrose (Kuala Lumpur, Malaysia)*
The Bellwood (Tokyo, Japan)*
The Living Room (Mumbai, India)*
The Old Man (Hong Kong)**
Soko (Seoul, South Korea)*
High Five (Tokyo, Japan)**
Bee’s Knees (Kyoto, Japan)
The Public House (Taipei, Taiwan)*
Native (Singapore)**
Vender (Taichung, Taiwan)*
Smoke & Bitters (Hiriketiya, Sri Lanka)(The Best Bar in Sri Lanka)
Hope & Sesame (Guangzhou, China)(The Best Bar in Mainland China)
Copitas (Bengaluru, India)
Southside Parlor (Seoul, South Korea)*
Bar Trigona (Kuala Lumpur, Malaysia)(The Best Bar in Malaysia)
The Bombay Canteen (Mumbai, India)*
The Curator (Manila, Philippines)(The Best Bar in the Philippines)**
Mostly Harmless (Hong Kong)*
Stay Gold Flamingo (Singapore)*
Quinary (Hong Kong)
Employees Only (Singapore)**
Pantja (Jakarta, Indonesia)*
Alice (Seoul, South Korea)
Atlas (Singapore)
Penicillin (Hong Kong)
Le Chamber (Seoul, South Korea)
28 HongKong Street (Singapore)
Lamp Bar (Nara, Japan)
Mahaniyom Cocktail Bar (Bangkok, Thailand)(London Essence Best New Opening)*
Manhattan (Singapore)
Virtù (Tokyo, Japan)(Disaronno Highest New Entry)
The Cocktail Club (Jakarta, Indonesia)(Siete Misterios Best Cocktail Menu, the Best Bar in Indonesia)
Sidecar (New Delhi, India)(The Best Bar in India)
The Aubrey (Hong Kong)
Republic (Singapore)
Analogue Initiative (Singapore)(Ketel One Sustainable Bar)
The SG Club (Tokyo, Japan)
Cham Bar (Seoul, South Korea)
Vesper (Bangkok, Thailand)
Indulge Experimental Bistro (Taipei, Taiwan)(The Best Bar in Taiwan)
Sago House (Singapore)(Michter’s Art of Hospitality)
Darkside (Hong Kong)
Argo (Hong Kong)
Nutmeg & Clove (Singapore)
Tropic City (Bangkok, Thailand)
Zest (Seoul, South Korea)(Nikka Highest Climber, the Best Bar in Korea)
Bar Benfiddich (Tokyo, Japan)(The Best Bar in Japan)
BKK Social Club (Bangkok, Thailand)(The Best Bar in Thailand)
Jigger & Pony (Singapore)(Rémy Martin Legend of the List, the Best Bar in Singapore)
Coa (Hong Kong)(The Best Bar in Asia, the Best Bar in Hong Kong)

Congratulations to each of the operators and bar teams above! Cheers!

* Denotes new entry, ** denotes re-entry.

Image: The World’s 50 Best Bars

July 18, 2023by David Klemt David Klemt No Comments

SEO Tips from AI: Hotels & Camps

SEO Tips from AI: Hotels, Camps & Lodges

by David Klemt

After asking ChatGPT to suggest SEO improvements for restaurants, bars, and nightclubs, we’ve done the same for the hotel space.

This is part two of our AI-generated SEO tips series. In part one, we focus on restaurants, bars, nightclubs, and eatertainment venues.

For this part, we ask ChatGPT about improving SEO for boutique hotels, independently owned hotels, boutique and luxury campgrounds, and boutique and luxury lodges.

The boutique and luxury outdoor experiential market is heating up. So, I was curious about what keywords and advice ChatGPT would recommend to help operators in this space stand out and improve their odds for discover.

Personally, I found some of the keyword suggestions helpful. However, these are terms we at KRG Hospitality already know to include in our brand identity and marketing plans.

Simply put, I don’t think AI rivals what humans can create when it comes to brand identity and marketing. But, you should read the following and decide for yourself.

What specific terms are the best for boutique or independently owned hotels to use for SEO ranking?

For boutique or independently owned hotels, it’s important to focus on specific terms that highlight the unique aspects of your property and appeal to your target audience. Here are some specific terms that can be beneficial for SEO ranking:

Hotel Name: Ensure that your hotel’s name is prominently featured in your website’s content, meta tags, and URLs to associate your website with your hotel’s name.
Location-Based Keywords: Include location-specific keywords throughout your website to target customers searching for hotels in your area. For example, use terms like “boutique hotels in [location],” “[location] luxury accommodations,” or “independent hotels near [landmark].”
Unique Selling Points: Highlight the unique features and qualities of your boutique hotel. Optimize your website with keywords that reflect these selling points, such as “boutique hotel with rooftop pool,” “intimate luxury accommodations,” or “designer boutique hotel in [location].”
Style and Theme: If your boutique hotel has a specific style or theme, incorporate relevant keywords. For example, use terms like “vintage-inspired boutique hotel,” “modern boutique accommodations,” or “bohemian chic hotel in [location].”
Amenities and Services: Emphasize the distinctive amenities and services your boutique hotel offers. Optimize your website with keywords related to these offerings, such as “boutique hotel with spa,” “gourmet dining experiences,” or “personalized concierge services.”
Local Attractions and Experiences: If your boutique hotel is close to popular local attractions or offers unique experiences, mention them on your website. Optimize with keywords related to these attractions and experiences to attract visitors searching for accommodations near specific landmarks or seeking specific activities.
Sustainable or Eco-Friendly: If your boutique hotel has a focus on sustainability or eco-friendliness, incorporate related keywords. Use terms like “eco-friendly accommodations,” “green boutique hotel,” or “sustainable practices in [location].”
Reviews and Testimonials: Encourage guests to leave reviews on platforms like Google My Business, Yelp, or TripAdvisor. Positive reviews can boost your hotel’s visibility in search results and attract more bookings.
Local SEO: Implement local SEO strategies by optimizing your website for local search results. This includes creating and optimizing your Google My Business profile, ensuring consistent NAP (Name, Address, Phone) information across directories, and getting listed in local online directories.
Social Media Integration: Integrate social media into your SEO strategy by linking your website to your hotel’s social media profiles. Engage with your audience, share updates about your hotel, and encourage user-generated content through social media channels.

Remember to conduct keyword research specific to your boutique hotel’s offerings, style, and target audience. Regularly monitor your website’s performance, track keyword rankings, and adapt your SEO strategy as needed to improve your hotel’s online visibility and attract more guests.

What specific terms are the best for boutique and luxury campgrounds and lodges to use for SEO ranking?

For boutique and luxury campgrounds and lodges, it’s important to use specific terms that highlight the unique features, amenities, and experiences your property offers. Here are some specific terms that can be beneficial for SEO ranking:

Campground or Lodge Name: Ensure that your property’s name is prominently featured in your website’s content, meta tags, and URLs to associate your website with your campground or lodge’s name.
Location-Based Keywords: Include location-specific keywords throughout your website to target customers searching for campgrounds or lodges in your area. For example, use terms like “luxury campground in [location],” “[location] glamping site,” or “boutique lodge near [landmark].”
Nature and Outdoor Keywords: Emphasize the natural beauty and outdoor experiences available at your campground or lodge. Optimize your website with keywords related to activities like hiking, fishing, wildlife watching, or stargazing. Use terms like “nature retreat,” “wilderness campground,” or “outdoor adventure in [location].”
Unique Accommodations: If your campground or lodge offers unique accommodations like glamping tents, treehouses, or luxury cabins, highlight them on your website. Optimize with keywords like “glamping experience,” “luxury safari tents,” or “secluded treehouse retreat.”
Amenities and Services: Showcase the luxurious amenities and services your campground or lodge provides. Optimize your website with keywords related to these offerings, such as “heated swimming pool,” “private chef services,” “spa and wellness facilities,” or “concierge services.”
Sustainable or Eco-Friendly: If your campground or lodge follows sustainable practices or has an eco-friendly focus, incorporate related keywords. Use terms like “eco-conscious accommodations,” “sustainable camping,” or “green lodge in [location].”
Nearby Attractions and Activities: Highlight popular nearby attractions, landmarks, or outdoor activities that guests can enjoy during their stay. Optimize with keywords related to these attractions and activities to attract visitors searching for accommodations near specific points of interest.
Reviews and Testimonials: Encourage guests to leave reviews on platforms like Google My Business, Yelp, or TripAdvisor. Positive reviews can boost your campground or lodge’s visibility in search results and attract more bookings.
Local SEO: Implement local SEO strategies by optimizing your website for local search results. This includes creating and optimizing your Google My Business profile, ensuring consistent NAP (Name, Address, Phone) information across directories, and getting listed in local online directories.
Social Media Integration: Integrate social media into your SEO strategy by linking your website to your campground or lodge’s social media profiles. Engage with your audience, share updates about your property, and encourage user-generated content through social media channels.

Remember to conduct keyword research specific to your campground or lodge’s offerings, location, and target audience. Regularly monitor your website’s performance, track keyword rankings, and adapt your SEO strategy as needed to improve your property’s online visibility and attract more guests.

Takeaway

Just like AI-generated tips for SEO and discovery for restaurants and bars, there needs to be a human element for hotels, campgrounds, and lodges.

Relying on AI to improve search engine ranking isn’t, at this point, the best strategy. Perhaps one day that will change, but today isn’t that day.

The answers to my questions do provide some good tips regarding specific keywords and SEO practices. However, I wouldn’t suggest that operators trust AI to write their listings or the pages on their websites.

As it stands, in my opinion, AI just can’t match what people can do when it comes to marketing, branding, and discovery.

Image: Levart_Photographer on Unsplash

July 17, 2023by David Klemt David Klemt No Comments

SEO Tips from AI: Restaurants & Bars

SEO Tips from AI: Restaurants, Bars & Nightclubs

by David Klemt

We aren’t fans of artificial intelligence “creating” marketing plans but can chatbots help improve SEO by offering keywords and making other suggestions?

Since AI tools such as ChatGPT can instantly crawl the depths of the Internet, we want to know if they can provide “insider” tips. Perhaps they have a leg up when it comes to parsing what helps and what hurts SEO ranking.

Restaurant, bar, and nightclub websites still matter. Consider the latest SevenRooms data in regards to how people discover new places to dine, drink, and socialize. Two-thirds of consumers rely on word-of-mouth recommendations from family and friends. A third use Google.

So, that should show how important it is to ensure your restaurant, bar, or nightclub is showing up right away when people are using search engines.

For the first part of our AI SEO series, I ask ChatGPT for suggestions for restaurants, bars, nightclubs, and eatertainment venues. In the follow-up article, I ask for assistance for hotels, campgrounds, and lodges.

Note: ChatGPT’s answers are provided below unedited. There’s some repetition, which is to be expected.

What specific terms are the best for restaurants to use for SEO ranking?

When it comes to specific terms for SEO ranking for restaurants, it’s important to consider keywords that are relevant to your restaurant’s niche, location, and target audience. Here are some specific terms that can be beneficial:

Cuisine Keywords: Incorporate specific cuisine-related keywords that reflect the type of food your restaurant serves. For example, if you have an Italian restaurant, use terms like “Italian cuisine,” “authentic Italian dishes,” or “Italian restaurant [location].”
Location-Based Keywords: Include location-specific keywords throughout your website to target customers searching for restaurants in your area. For instance, use terms like “best restaurants in [location],” “[location] dining,” or “[location] food scene.”
Menu Items: Optimize your website for specific menu items that are popular or unique to your restaurant. Include descriptive keywords for these dishes, such as “signature seafood pasta,” “gourmet burger with truffle aioli,” or “vegan-friendly options.”
Dining Experience Keywords: Highlight specific aspects of your restaurant’s dining experience. For example, if you have a rooftop terrace, mention it with keywords like “rooftop dining [location]” or “alfresco dining with city views.”
Special Occasions: If your restaurant caters to special occasions like birthdays, anniversaries, or private events, optimize with related keywords. Use terms like “private event venue,” “birthday dinner reservations,” or “romantic anniversary restaurant.”
Farm-to-Table or Sustainable Keywords: If your restaurant emphasizes locally sourced or sustainable ingredients, incorporate related keywords. Use terms like “farm-to-table dining,” “organic ingredients,” or “sustainable seafood.”
Brunch or Breakfast Keywords: If your restaurant serves brunch or breakfast, optimize your website for keywords related to these meals. Use terms like “weekend brunch spot,” “best breakfast in [location],” or “bottomless mimosa brunch.”
Online Ordering and Delivery: If your restaurant offers online ordering or food delivery services, optimize your website with related keywords. Use terms like “online food ordering,” “food delivery [location],” or “order food online.”
Reviews and Testimonials: Encourage customers to leave reviews on platforms like Google My Business, Yelp, or TripAdvisor. Positive reviews can boost your restaurant’s visibility in search results and attract more customers.
Local SEO: Implement local SEO strategies by optimizing your website for local search results. This includes creating and optimizing your Google My Business profile, ensuring consistent NAP (Name, Address, Phone) information across directories, and getting listed in local online directories.

Remember, it’s crucial to conduct keyword research specific to your restaurant’s offerings and target audience. Regularly monitor your website’s performance, track keyword rankings, and adapt your SEO strategy as needed to improve your restaurant’s online visibility and attract more diners.

What specific terms are the best for bars to use for SEO ranking?

When it comes to specific terms for SEO ranking for bars, it’s important to consider keywords that are relevant to your bar’s theme, location, and target audience. Here are some specific terms that can be beneficial:

Bar Name: Ensure that your bar’s name is prominently featured in your website’s content, meta tags, and URLs to associate your website with your bar’s name.
Location-Based Keywords: Include location-specific keywords throughout your website to target customers searching for bars in your area. For example, use terms like “best bars in [location],” “[location] nightlife,” or “bars near [landmark].”
Bar Type or Theme: Incorporate specific keywords related to your bar’s type or theme. For instance, if you have a sports bar, use terms like “sports bar,” “sports pub,” or “sports viewing in [location].” If your bar has a specific theme like a speakeasy, mention keywords like “speakeasy bar,” “1920s-inspired bar,” or “craft cocktails in a hidden bar.”
Drink Specialties: Highlight popular drinks or signature cocktails on your website and optimize the descriptions with relevant keywords. For example, use terms like “craft cocktails,” “mixology bar,” or “unique drink creations.”
Happy Hour and Specials: If your bar offers happy hour specials or unique promotions, optimize your website with keywords related to these offerings. Use terms like “happy hour deals,” “drink specials,” or “late-night promotions.”
Entertainment and Events: If your bar hosts live music, DJs, trivia nights, or other events, optimize your website with keywords related to these offerings. For instance, use terms like “live music bar,” “DJ nights,” or “weekly trivia at [bar name].”
Reviews and Testimonials: Encourage customers to leave reviews on platforms like Google My Business, Yelp, or TripAdvisor. Positive reviews can boost your bar’s visibility in search results and attract more customers.
Local SEO: Implement local SEO strategies by optimizing your website for local search results. This includes creating and optimizing your Google My Business profile, ensuring consistent NAP (Name, Address, Phone) information across directories, and getting listed in local online directories.
Social Media Integration: Integrate social media into your SEO strategy by linking your website to your bar’s social media profiles. Engage with your audience, share updates about your bar, and encourage user-generated content through social media channels.
Events Calendar: If your bar has a calendar of upcoming events, optimize it with keywords related to the types of events you host. For example, use terms like “live music schedule,” “karaoke nights,” or “themed parties at [bar name].”

Remember, it’s important to conduct keyword research specific to your bar’s offerings and target audience. Regularly monitor your website’s performance, track keyword rankings, and adapt your SEO strategy as needed to improve your bar’s online visibility and attract more customers.

What specific terms are the best for eatertainment venues similar to Topgolf or Punch Bowl Social to use for SEO ranking?

For eatertainment venues similar to Topgolf or Punch Bowl Social, it’s important to use specific terms that highlight the unique features, activities, and experiences your venue offers. Here are some specific terms that can be beneficial for SEO ranking:

Venue Name: Ensure that your venue’s name is prominently featured in your website’s content, meta tags, and URLs to associate your website with your venue’s name.
Location-Based Keywords: Include location-specific keywords throughout your website to target customers searching for similar venues in your area. For example, use terms like “Topgolf-style venue in [location],” “entertainment center in [location],” or “[location] eatertainment complex.”
Interactive Games and Activities: Highlight the various interactive games and activities available at your venue. Optimize your website with keywords related to these offerings, such as “interactive golf games,” “arcade entertainment,” “bowling alley,” “virtual reality experiences,” or “multiplayer experiences.”
Social Atmosphere: Emphasize the social and vibrant atmosphere of your venue. Use keywords that convey a fun and engaging experience, such as “socializing with friends,” “lively entertainment environment,” or “party and event destination.”
Food and Drink: Highlight the dining and beverage options available at your eatertainment venue. Optimize your website with keywords related to your menu, such as “gourmet food and craft cocktails,” “full-service restaurant with a bar,” or “delicious bites and refreshing drinks.”
Entertainment Variety: Showcase the variety of entertainment options available at your venue. Use keywords related to live performances, music, comedy shows, or special events. For example, “live music venue,” “comedy club,” or “special event space.”
Private Events and Group Activities: If your venue caters to private events or offers group activities, optimize your website with keywords related to these offerings. Use terms like “private event venue,” “corporate team-building activities,” or “party room reservations.”
Reviews and Testimonials: Encourage guests to leave reviews on platforms like Google My Business, Yelp, or TripAdvisor. Positive reviews can improve your venue’s visibility in search results and attract more visitors.
Local SEO: Implement local SEO strategies by optimizing your website for local search results. This includes creating and optimizing your Google My Business profile, ensuring consistent NAP (Name, Address, Phone) information across directories, and getting listed in local online directories.
Social Media Integration: Integrate social media into your SEO strategy by linking your website to your venue’s social media profiles. Engage with your audience, share updates about upcoming events or promotions, and encourage user-generated content through social media channels.

Remember to conduct keyword research specific to your eatertainment venue’s offerings, target audience, and location. Regularly monitor your website’s performance, track keyword rankings, and adapt your SEO strategy as needed to improve your venue’s online visibility and attract more visitors.

What specific terms are the best for nightclubs to use for SEO ranking?

When it comes to specific terms for SEO ranking for nightclubs, it’s crucial to consider keywords that are relevant to your nightclub’s niche, location, and target audience. Here are some specific terms that can be beneficial:

Nightclub Name: Ensure that your nightclub’s name is prominently featured in your website’s content, meta tags, and URLs to associate your website with your nightclub’s name.
Location-Based Keywords: Include location-specific keywords throughout your website to target customers searching for nightclubs in your area. For example, use terms like “nightclubs in [location],” “[location] nightlife,” or “dance clubs near [location].”
Music Genre: Incorporate specific music genre-related keywords that reflect the type of music your nightclub specializes in. For instance, if you focus on electronic dance music, use terms like “EDM nightclub,” “electronic dance club,” or “techno parties in [location].” If you cater to hip-hop enthusiasts, include keywords like “hip-hop club,” “urban nightlife,” or “R&B parties in [location].”
DJ Names: If your nightclub regularly hosts renowned DJs or has resident DJs, mention their names on your website. People often search for specific DJs, so including their names can increase your nightclub’s visibility.
Event Themes: Highlight specific event themes or special nights that your nightclub offers. Optimize your website with keywords related to these offerings. For example, use terms like “themed parties,” “ladies’ night,” “Latin night,” or “80s retro dance party.”
VIP Experience: If your nightclub offers VIP experiences, bottle service, or VIP table reservations, optimize your website with keywords related to these offerings. Use terms like “VIP nightclub experience,” “bottle service in [location],” or “VIP table bookings.”
Dress Code: If your nightclub has a specific dress code policy, mention it on your website and optimize with relevant keywords like “nightclub dress code,” “dress to impress,” or “formal attire.”
Reviews and Testimonials: Encourage customers to leave reviews on platforms like Google My Business, Yelp, or TripAdvisor. Positive reviews can improve your nightclub’s visibility in search results and attract more customers.
Local SEO: Implement local SEO strategies by optimizing your website for local search results. This includes creating and optimizing your Google My Business profile, ensuring consistent NAP (Name, Address, Phone) information across directories, and getting listed in local online directories.
Social Media Integration: Integrate social media into your SEO strategy by linking your website to your nightclub’s social media profiles. Engage with your audience, share updates about upcoming events, and encourage user-generated content through social media channels.

Remember to conduct keyword research specific to your nightclub’s offerings and target audience. Regularly monitor your website’s performance, track keyword rankings, and adapt your SEO strategy as needed to improve your nightclub’s online visibility and attract more attendees.

Takeaway

Operators need to pay attention to SEO ranking and discovery. They need to own their listings and make sure the information is accurate.

While AI can help with keywords and search terms, it doesn’t appear to be at the point where it can manage your SEO or marketing strategy. There are platforms like Toast, Restaurant365 and SevenRooms that can make marketing simpler. However, people still do the best job.

At KRG Hospitality, for instance, we create brand strategy plans. We also partner with restaurant marketing experts like Matt Plapp and America’s Best Restaurants.

Can AI streamline tasks? Yes, it can simplify and, in some cases, take over some tasks. Can it create effective, engaging marketing strategies that perform better than those created and executed by humans? In our experience and opinion, no.

I think the answers to my SEO questions above are helpful in terms of making suggestions that operators can use today to improve their odds of being discovered by guests. And I still don’t think operators can offload marketing responsibilities to AI.

Image: Mariia Shalabaieva on Unsplash

July 12, 2023by David Klemt David Klemt No Comments

Asia’s 50 Best Bars 2023 Revealed: 51-100

Asia’s 50 Best Bars 2023 Revealed: 51 to 100

by David Klemt

The Pontiac bar in Hong Kong, an inclusive, welcoming venue with an all-woman team.

One week from the ceremony revealing bars one through 50 of Asia’s 50 Best Bars, the World’s 50 Best Bars announces venues 51 to 100.

Sponsored by Perrier, the World’s 50 Best Bars will announce the top 50 bars in Asia on Tuesday, July 18. This year’s ceremony will take place in Hong Kong at 20:25 local time.

However, we now know which bars have earned placement on the back half of this year’s list. As Mark Sansom, director of content for the World’s 50 Best points out on episode 82 of Bar Hacks, an expansion for their lists is necessary. There are simply too many outstanding operators and teams to not honor an additional 50 venues.

To that end, the list below represents the third edition of Asia’s 50 Best Bars, 51 to 100. In my opinion, and I think the World’s 50 Best and bar professionals across the world agree, this list is every bit as prestigious as one through 50. Let’s not downplay the fact that these are 50 of the best bars in all of Asia. It’s no small feat to earn a spot on this list.

If you’re interested in finding more amazing venues throughout Asia (and around the world), click here to learn about the World’s 50 Best Discovery tool.

By the Numbers

As you’ll see below, Singapore dominates this year’s 51 to 100 list with eight bars. I expect Singapore pick up even more spots next week.

Japan boasts seven bars on the list, with Osaka, Okinawa, and Kumamoto making debuts. Hong Kong, Taiwan, and India each have claim five slots. Bangkok and Kuala Lumpur are also well represented with four bars each.

Vietnam and China each have three bars among this year’s 51 to 100. Two bars in Seoul, South Korea, earned placement as well.

However, it’s Kathmandu, Nepal, with two bars that stands out the most to me. Numbers 100 and 70 belong to Kathmandu, and are both new to the list.

To review the list on the World’s 50 Best website, please click here.

Asia’s 50 Best Bars: 100 to 51

Barc (Kathmandu, Nepal)
Loft (Bangkok, Thailand)
Honky Tonks Tavern (Hong Kong)
Tell Camellia (Hong Kong)
Enigma (Ho Chi Minh City, Vietnam)
Origin Grill & Bar (Singapore)
PCO (New Delhi, India)
Bar Mood (Taipei, Taiwan)
Bar Trench (Tokyo, Japan)
Aha Saloon (Taipei, Taiwan)
Union Trading Company (Shanghai, China)
The Wise King (Hong Kong)
The Sailing Bar (Nara, Japan)
The Odd Couple (Shanghai, China)
Mizunara: The Library (Hong Kong)
The Haflington (Hanoi, Vietnam)
Yakoboku (Kumamoto, Japan)
D.Bespoke (Singapore)
Bar Rocking Chair (Kyoto, Japan)
El Lequio (Okinawa, Japan)
Offtrack (Singapore)
#FindTheLockerRoom (Bangkok, Thailand)
Three X Co (Kuala Lumpur, Malaysia)
Wishbone Bar (Semarang, Indonesia)
The Back Room (Manila, Philippines)
No Sleep Club (Singapore)
Nighthawk (Singapore)
Pine & Co (Seoul, South Korea)
Moonrock (Tainan, Taiwan)
Epic (Shanghai, China)
Bitters & Co. (Kathmandu, Nepal)
Asia Today (Bangkok, Thailand)
Coley (Kuala Lumpur, Malaysia)
Hideaway (Goa, India)
Reka (Kuala Lumpur, Malaysia)
The Elephant Room (Singapore)
Tippling Club (Singapore)
Craftroom (Osaka, Japan)
Last Word (Singapore)
Hoots’ (New Delhi, India)
Opium (Bangkok, Thailand)
Home (New Delhi, India)
Americano (Mumbai, India)
Gold Bar (Tokyo, Japan)
Junglebird (Kuala Lumpur, Malaysia)
Room by Le Kief (Taipei, Taiwan)
The Pontiac (Hong Kong)
To Infinity and Beyond (Taipei, Taiwan)
Charles H (Seoul, South Korea)

Be sure to log into the live stream to watch the one through 50 announcement live.

Congratulations to each of the operators and bar teams above! Cheers!

Image courtesy of the World’s 50 Best Bars

July 11, 2023by David Klemt David Klemt No Comments

Tech this Out: Rise of the Cobots

Tech this Out: Rise of the Cobots

by David Klemt

As technological innovations continue to flood the hospitality industry, restaurant and hotel robots appear to be on the rise.

Or, perhaps more accurately, robotics companies appear to be targeting hospitality more.

There were, for example, far more robots on the National Restaurant Association Show floor this year. Beverage-making robots, server bots, room service delivery robots, lobby “host” and information bots, automated robot arms… There were robots in each hall.

Interestingly, however, a different word is beginning to take hold: “cobot.”

While the concept isn’t new—cobots have been working in other industries—the word is likely new to hospitality professionals.

Simply put, “cobot” is a portmanteau of “collaborative robot.” These are, therefore, robots that work alongside and with humans. In other words, the term implies that these robots aren’t here to replace people.

Rather, we’re to believe that cobots are just here to take over hazardous and tedious tasks.

Dropping fries? Let the cobot do it. Flipping patties? Why should a human do that when we have cobots? Food is up? Send out the serverbot. Table needs turning? The cobot can drop the dishes, flatware, and glassware to the dishwasher station.

It’s difficult for me to not be skeptical. “Cobot” may aim to imply collaboration, but how long until most of the back of house is automated? How long until members of the kitchen team go from “freed up” to replaced fully?

On the flip side, however, I do see the appeal. Some tasks are tedious. There are hazardous tasks. Labor costs are too high. It is difficult to find and retain talent.

Cobots and other forms of automation offer viable solutions.

Cobots, Roll Out!

So, are these pie-in-the-sky vanity prototypes getting media attention? Or are there really cobots available?

If you have the money and the inclination, these robots aren’t vaporware. There are robots designed to take on several restaurant and hotel tasks that can work at your venue today.

Of course, you have to keep your back-of-house and front-of-house footprint and layout in mind. Perhaps more importantly, you also need to understand how your guests feel about technology, automation, and robots.

I don’t mean making assumptions, either. No, not every Millennial or member of Gen Z is tech-hungry. In fact, some are tech-averse and don’t want robots making or delivering their food. It’s not, as some would say, a vibe.

This is to say, the decision to bring cobots into your business isn’t just about cost. This robots will affect your bottom line in various ways, affect your team, and affect the guest experience. In turn, that means they affect your brand.

Of course, cobots and automation do work with some concepts and brands. If automation and tech-savviness are part of the brand, cobots should work.

However, it’s wise to proceed cautiously and intentionally.

Guidance, Information and Entertainment

SoftBank Robotics manufactures Pepper, a robot my friends and I have interacted with in Las Vegas.

Formerly the Mandarin Oriental Las Vegas, we’ve played around with Pepper at the Waldorf Astoria over the years. Pepper has offered to help us check in, provide information about the hotel, told us jokes, and played music and danced with us. (It’s possible we’ve danced with Pepper after visiting the hotel’s Moët & Chandon vending machine.)

Another interactive robot is Guiderbot G2, also known as Peanut, by Keenon Robotics. I’ve interacted with Peanut at the 2023 NRA Show in Chicago and this year’s Hospitality Show in Las Vegas. Peanut is, for lack of a better word, cute and people seem to want to engage with it.

As one may guess from the formal name of Guiderbot, Peanut is tasked with a mission similar to Pepper’s.

Delivery and Bussing

I also “met” Keenon’s Butlerbot W3, Peanut’s room service delivering peer. Interestingly, the four doors can be configured to best deliver to a guest or guests.

Then there are the Dinerbots, a series of Keenon robots that can “work” at restaurants and drop orders off at tables.

Spend any amount of time on most hospitality trade show floors and you’ll encounter front-of-house delivery cobots. And, of course, these robots can be used to clear tables and pop by the dishwashing station.

Production

Most operators, when thinking about automation, are likely familiar with Flippy, Flippy 2, and Flippy Lite.

From Miso Robotics, this family of robots features robot arms that tend to fryers. That a Flippy can handle just about any fried food and fit in most kitchens without much modification (if any) makes these cobots attractive.

From what I’m seeing, robotic arms are the cobots du jour. Along with Flippy there are the Intelligent French Fry Robotic Solution from Atosa; FryBot from Lab2Fab; and the Wingman from Nala Robotics. And that’s just a few of the cobot arms out there.

Of similar design are a variety of automated beverage-producing robots. At the moment, these tend to be robotic arms contained within a trailer or kiosk that are capable of quickly serving personalized coffees. One impressive example is Robojo by Zink.

There are also automated make lines, such as the Robochef SmartLine and TechMagic P-Robo.

We don’t know how long it will be until robots are commonplace in restaurants. For now, they seem to be at home mostly in a select few chain restaurants, niche operations in destination markets, and hotels.

However, as we all know, as tech goes from early adoption to ubiquity, cost becomes less of a barrier of entry. My concerns, for now, are the risks to people’s jobs and the impact on the guest experience.

Image: Mathew Schwartz on Unsplash

July 10, 2023by David Klemt David Klemt No Comments

Seemingly Simple: The French Fry

Seemingly Simple: The French Fry

by David Klemt

We celebrate the humble French fry—at once a living legend and deceptively simple side—on Thursday, July 13, National French Fry Day.

Now, I know I tend to dive into the history, disputed or not, of a given item when a holiday comes around. However, that’s not the point of this article.

Of course, I could easily point out that this iconic item’s origins aren’t settled history. That Belgium claims ownership as of 1680. Or that Chile may have beaten Belgium by 61 years. And that France gets credit because the recipe for “modern” French fries appear in the cookbook La Cuisinière Républicaine from 1775. I’m not even going to get into the debacle that was 2003’s Freedom Fries…

Again, that’s not the point. Whether you call them French fried potatoes, French fries, fries, pomme frites, or chips, they’ve been around for anywhere from 400-plus to almost 250 years in some form.

And still they manage to confound many a cook.

We’ve all gotten an order of flaccid, cold, mushy or otherwise cheerless chips. And we’ve all managed to muscle down at least a handful of those dismal, forlorn fries, each soggy bite driving us deeper into despair.

Okay, that may be the tiniest bit dramatic. My point is, French fries are deceptively simple to get just right. And a subpar fry can—let’s face it, will—ruin a guest’s perception of a restaurant. They may return, but they’ll be apprehensive.

Fry Infatuation

If you thought maybe I’d try to create a portmanteau like “infrytuation,” I did think about it. But that would be far too silly, even for me. I wouldn’t even type such a thing out loud.

Anyway, we may not know the origin of fries or chips for a fact. But we do know that for the most part, people love a fry. Those who don’t, well, they’re not to be trusted. Should you come across such a person, grab a handful of fries—or the entire basket—and run away. You don’t need that kind of negativity in your life.

But why? Why do we love a fry?

Perhaps it’s the versatility. They complete many a limited-service restaurant or QSR meal. At this point, the “bag fry” is almost its own varietal.

They’re at home at a dive or neighborhood bar. But they’ll also step up and accompany a steak at a French bistro or steakhouse. Fish house, shack or upscale seafood restaurant? Please—fish and chips are a power couple comfortable in any environment.

Speaking of versatility, chips are also happy to indulge a chef or cook’s most debaucherous thoughts. A vessel to carry short rib, cheeses, and an array of seasonings? They’re down.

Of course, it’s likely that fry popularity comes down to comfort. A hit of salt, fat, heat, crispness, and creaminess? That’s at the bare minimum. Toss on some parmesan or pecorino romano and that hit of dopamine doubles, at least.

Chip Tips

One professional, personality, and purveyor who knows his way around a French fry is Chef Brian Duffy.

Indeed, he takes fries seriously. So seriously, in fact, that he has promoted Lamb Weston for several years. For the unfamiliar, America-based Lamb Weston is on of the biggest producers of French fries in the world.

One of their products, the Extra Crispy series of fries, retains crispness for 30 minutes.

Chef Duffy also understands the importance of fries. They can, as stated above, make or break a guest’s visit.

Additionally, as you can see in the Instagram post below, Chef Duffy certainly sees the humble fry as a blank canvas for experimentation.

View this post on Instagram

A post shared by Chef Brian Duffy (@chefbriduff)

Given his strongly held views on fries, I reached out for his thoughts. And, of course, Chef Duffy didn’t disappoint. If you want to master your fries, take the Duffified approach.

Make sure you’re following Chef on Instagram, Facebook, Twitter, and Pinterest. From knife skills to thoughts on seasonings and techniques, you’ll gain helpful culinary insights. Oh, and he’s funny, too.

Duffified Fries

Elevate your French fries. Realize that they’re not “just” a side dish and therefore an afterthought.

For many brands, their fry is a calling card. That “card” can either tempt people through your doors or warn them to stay away.

Are they seasoned well?

Fries are seasoned perfectly when seasoned within 3-5 seconds of being removed from the fryer. Create a fry seasoning that has a good salt-to-seasoning ratio. My Fry base is 1 cup sea salt, 1/8 cup fresh ground black pepper, 1/2 cup onion powder, 1/4 cup garlic powder, 1/8 cup dark chili powder.

Are they crispy?

A good quality fry holds its crispiness for 10 to 15 minutes, unless it’s designed with a coating like a Crispy on Delivery^™fry from Lamb Weston that can stay crispy for up to 30 minutes. There’s nothing worse that taking that first bite and having a cold, soggy fry.

Are they hot?

A hot fry has a creaminess in the center that enhances the ultimate experience of the fry. Having that crispy exterior and creamy interior ensures a perfect fry!

Hand-cut fries.

Let’s be real: They’re amazing within the first few minutes. But anything longer than that is a soggy fry, rarely cooked perfectly due to the labor involved and the variations between the type of potato, the time of the year, and the starch to sugar content. It’s just a super inconsistent product unless it’s a huge focus for your concept. I’d stay away.

What are your sauces?

Just ketchup? Just ranch? Make up a few new dipping sauces that will assist you in creating a fry program that isn’t just as a side. Three different fry cuts and three different sauces are now a $14 appetizer that will make people happy.

Choose a fry or a fry program that matches your concept!

Is it a wedge, a concertina, a waffle, a dipper or a steak…? Choose wisely because the wrong fry can take your menu from great to, “Well, that sucked.”

Takeaway

Speaking of featuring fries as a premium appetizer that justifies a premium price, Chef Duffy has a couple of ideas.

One, a fry board. We’ve seen cheese boards, meat boards, pretzel boards… Why not fries?

Sift through Instagram and you’ll also find a Chef Duffy take on build-your-own nacho fries.

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A post shared by Lamb Weston for Chefs (@lambweston4chefs)

Get creative. Don’t just have fries, engage your kitchen and have them build a fry program. Innovation draws people in and converts them to loyal, repeat guests while justifying premium pricing.

Image: Vincent Rivaud on Pexels

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