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WhistlePig Dank Dank & Dry Old Fashioned Cocktail

January 9, 2024by David Klemt David Klemt No Comments

WhistlePig Launches Dank January

WhistlePig Launches Dank January

by David Klemt

You’ve heard of Dry January but WhistlePig Whiskey wants to usher in Dank January, and they’re giving back to bartenders to make it happen.

The craft whiskey producer, a finalist in the second annual Liquor Awards for Sustainable Producer of the Year, has released a head-turning new alcohol-free expression.

Already sold out at the time of publication, the limited edition Dank & Dry Old Fashioned promises a unique drinking experience. Luckily, we secured our Hot Box Bundle (information below) prior to this terpene-supercharged bottle selling out.

This eccentric bottle features reverse-distilled WhistlePig Piggyback Rye, which becomes Rye Non-Whiskey. WhistlePig blended the alcohol-free non-whiskey with barrel-aged maple syrup. Of course, that in and of itself would make for a fantastic bottled craft cocktail. However, its another ingredient that really stands out.

WhistlePig added what they’re calling Old Fashioned Terpenes to the non-whiskey and syrup. These terpenes were cultivated from cannabis that had been grown in whiskey barrels. To create the Old Fashioned Terpenes, the terpenes from the barrel-grown cannabis were isolated by Satori Premium Cannabis, a producer located in Vermont.

Before anyone rushes to any conclusions, no, Dank & Dry won’t get you high. Terpenes are aromatic compounds, not psychoactive. So, this limited edition bottled cocktail won’t get you drunk, high, or otherwise buzzed.

What it will do, I suspect, is deliver a truly unique flavor experience. I’ll report back with my thoughts after it arrives and I get to sit with it for a bit.

This bottle is also helping bartenders as 100-percent of Dank & Dry proceeds are set to go to Turning Tables. With any luck, WhistlePig will be inspired to bring this bottle back for every Dry (or Dank) January going forward.

Dank January is the New Dry January with WhistlePig’s Non-Alc, Terpene Maple Old Fashioned

World’s First Dank & Dry Cocktail Puff-Puff-Passes 100% of Proceeds to Bartenders

SHOREHAM, Vt.–WhistlePig Whiskey, the leader in independent craft whiskey, is highjacking Dry January with a Limited Edition Dank & Dry Old Fashioned Cocktail. Known for pushing the boundaries of whiskey making to craft the world’s best and most interesting whiskeys, WhistlePig is elevating the non-alcoholic cocktail experience with the addition of non-psychoactive cannabis terpenes to its signature Barrel Aged Maple Old Fashioned recipe. 100% of the proceeds of this Dank January Limited Edition will benefit the bartending community.

Crafted with 100% Rye Non-Whiskey, Barrel-Aged Maple Syrup and Vermont Cannabis Terpenes, the new terps non-alc is a salad bowl of superior ingredients never-before-seen in a non-alcoholic Old Fashioned. WhistlePig’s reverse distilled PiggyBack Rye ‘Non-Whiskey’ is balanced with Barrel-Aged Maple and locally sourced Old Fashioned Terpenes for a chronic non-alc cocktail experience. The non-psychoactive terpenes were cultivated from cannabis grown in whiskey barrels, and isolated by Satori Premium Cannabis in the Green Mountain State.

“At the intersection of non-alc and cannabis trends, terpenes offer a new frontier for flavor that we couldn’t resist experimenting with,” said Meghan Ireland, WhistlePig Head Blender. “The results are fire, with terpenes adding aromas and mouthfeel that are often missing from non-alc innovation. Whether you’re still walking the hog, enjoying the electric lettuce, or abstaining altogether, WhistlePig fans do not have to miss out on a great tasting Old Fashioned this January.”

WhistlePig’s Dank & Dry Old Fashioned Cocktail is available as both a ‘One Hitter’ (single 750ml bottle) for $49.99 MSRP or in the ‘Hot Box Bundle’ with the addition of a pig-shaped cocktail smoker and ‘dime baggie’ of cocktail smoking chips for $64.20 MSRP. Each bottle is presented in a Reefer Madness inspired gift box emblazoned with WhistlePig’s original logo (since retired) with the pig wielding a left-hoof-cigarette.

As a toke-n of thanks for bartenders who work their tails off during the holiday season only to be left high and dry in January, WhistlePig is puff-puff-passing 100% of Dank & Dry Old Fashioned proceeds to bartenders through Turning Tables, a New Orleans based non-profit whose vision is to cultivate leadership, create real opportunity and change the face of hospitality by establishing a model and standard for equitable access for the Black & Brown hospitality community of New Orleans.

WhistlePig Dank & Dry Old Fashioned is available online while supplies last.

To learn more about WhistlePig Whiskey, visit whistlepigwhiskey.com. You can also check out WhistlePig Whiskey on Facebook, X and Instagram.

About WhistlePig Whiskey

Located off the grid on a 500-acre Vermont farm, WhistlePig Whiskey is crafted by a new generation of whiskey distillers and blenders driven to reinvent and unlock the flavor of Rye whiskey. Through their rebellious pursuit of experimenting and pushing boundaries in the industry, WhistlePig has become the leading independent craft whiskey brand for innovation. WhistlePig is committed to becoming the best whiskey on and for the planet, starting with its locally sourced ingredients and sustainable supply chain and distilling process. For more information, head to whistlepigwhiskey.com.

About Turning Tables

Turning Tables was launched in 2019 by industry leaders and mentors who found a thirst for community and opportunity among Black and Brown hospitality professionals looking to take their careers to the next level. The Turning Tables 12-week intensive program connects each cohort of individuals with a foundation in spirits, cocktail and wine knowledge with access to career pathways within the three tier system, restaurant and bar management, trade advocacy, marketing, and hospitality leadership. Their process is both experiential and classroom-oriented. They partner with employers, brands and like-minded individuals who recognize pervasive racism and inequity in the industry and want to join them in challenging it.

Image: WhistlePig Whiskey

Moth Margarita canned cocktails stacked on a black, wood table

January 8, 2024by David Klemt David Klemt No Comments

Can It? NA Canned Cocktail Performance

Can It? Zero-proof Canned Cocktail Performance

by David Klemt

Veylinx, a behavioral research platform trusted by some of the world’s biggest brands, has turned their attention alcohol-free canned cocktails for a recent study.

They’ve researched demand for non-alcohol before. In fact, you can find our analysis of their 2022 study here. We’ve also covered their look into the effectiveness of Super Bowl ads.

For their latest study, consumer demand for non-alcoholic canned cocktails, Veylinx showed how seriously they take research and methodology.

Conducted between November and December of 2023, the platform created a fictional canned cocktail brand, Elixir. This was done to account for brand bias.

Further, the “brand” produced two benchmark products—alcohol and alcohol-free—and four variations. These non-alcoholic variants offered four different benefits: CBD, mood boost, zero-calorie, and natural detox.

All participants were 21 or older:

21 to 25
26 to 35
36 to 45
46 to 55
56 to 65
Older than 65

Half of the study identified as male, and the other half as female. Most, 73 percent, were alcohol drinkers, while 27 percent were not.

For the study, Veylinx had each participant, 410 in total, bid on the six Elixir products with their own money. The bidding took place in randomized, sequential auction.

After the auction, the participants completed a questionnaire. The following is a sample question:

“What would be the main reasons for you NOT to buy non-alcoholic beverages? Please select all that apply.”

Possible answers to that question were: Limited availability, Limited variety, Flavor, and/or Other.

With methodology explained, let’s check out the results.

Canned Cocktails by the Numbers

While demand for non-alcohol canned cocktails appears to be growing, their counterparts remain most popular.

Per Veylinx, demand for Elixir’s alcoholic canned cocktails surged by 20 percent in their study. In comparison, average demand for the fictional brand’s non-alcoholic benchmark and variants canned cocktails increased by four percent.

Further, the full-proof and zero-proof CBD products garnered the most interest. The alcoholic version saw an uplift of seven percent, and CBD saw a three-percent uplift. Consumers showed the least interest in non-alcohol, zero-calorie variants.

Comparing 2022 to 2023, demand for “standard” alcohol-free canned cocktails is up 14 percent. This is followed by the CBD variant with four-percent growth in consumer demand. Next, non-alcoholic canned cocktails with a “mood-boosting” benefit, which grew by two percent. Natural detox saw an increase in demand of just one percent. And consumer demand for zero-calorie, zero-alcohol canned cocktails fell by one percent.

So, today’s consumer, at least according to research conducted by Veylinx, is most interested in alcoholic canned cocktails. Still, there’s growing interest in alcohol-free canned cocktails, something for operators to keep in mind.

Changes in Behavior

Speaking of interest in zero-proof, Veylinx uncovered some other interesting information.

In 2022, around 56 percent of consumers expressed interest reducing their alcohol consumption. That number fell by 18 percent to 38 percent in 2023. That’s still a significant percentage of consumers looking to make a big change in their lives.

Forty-one percent of consumers aged 21 to 35 are trying to reduce their alcohol intake. That number drops slightly to 36 percent for those aged 36 and older.

Veylinx also found that half of consumers would drink less alcohol if one simple change took place. All it would take is better-quality, non-alcohol versions at better prices to hit the market.

In fact, per Veylinx, consumers cited flavor and price as the two top influences on their decision to consume zero-proof canned cocktails. So far, energy drinks are the go-to for most consumers trying to drink less alcohol.

If they’re smart, brands with an interest in producing successful non-alcohol canned cocktails will work to improve costs, flavors, and health benefits, if this Veylinx study is taken to heart.

To review this study in its entirety yourself, click here. The press release for the study is below.

The Year of Canned Cocktails: Consumer Demand Increases for Non-Alcholic and Alcoholic Variations

NEW YORK, December 20, 2023 — According to a new, year-over-year study from behavioral research platform Veylinx, consumer demand is increasing for both non-alcoholic and alcoholic canned cocktails. Using Veylinx’s proprietary methodology—which measures actual demand rather than intent— the study found that demand for non-alcoholic canned cocktails grew by 4%, while demand for alcoholic canned cocktails surged by 20% over last year.

While interest remains strong for non-alcoholic alternatives, the percentage of people trying to reduce their alcohol consumption fell by 18%, to 38%. This decline from 2022 could lead to lower participation in abstinence events like Dry January.

Half of respondents claimed they would drink less alcohol if better non-alcoholic alternatives were available, showing opportunity for yet more innovation in the beverage sector. Those looking to reduce their alcohol consumption are 50% more interested in non-alcoholic cocktails.

In 2022, “Never tried before,” was the top reason consumers gave for not buying canned non-alcoholic beverages. That is no longer the case in 2023, suggesting that non-alcoholic canned cocktails increased their market penetration over the last year. Flavor and price are now the primary reasons people don’t buy non-alcoholic cocktails.

“Even with fewer people trying to reduce their alcohol consumption, demand for non-alcoholic canned cocktails continues to grow,” said Veylinx founder and CEO Anouar El Haji. “Drinkers and non-drinkers alike are receptive to ready-to-drink alternatives that are better for their health and wallets.”

The study also measured demand for non-alcoholic cocktails enhanced with functional benefits like mood boosters, detoxifiers and CBD. Demand for the standard non-alcoholic version increased 14% from last year, while the enhanced variations increased only slightly and the zero-calorie version fell by 1%. This suggests consumers might be losing interest in what they perceive as marketing gimmicks. The CBD version saw a 4% increase in demand, remaining the most popular non-alcoholic variation.

Additional key findings:

The optimal price for non-alcoholic canned cocktails that maximizes revenue for brands is $12 for a four-pack
The brands consumers have tried the most are: 1) Mocktail Club, 2) Wild Tonic, 3) Spiritless, 4) DRY, and 5) Hella Cocktail Co
44% of people expressed support for an additional 10% tax on alcohol as a public health measure for reducing consumption
For those aiming to drink less alcohol by replacing it with other beverages, energy drinks experienced the greatest increase in popularity
Physical Health and Cost are the two most popular reasons for reducing alcohol consumption
Grocery stores are the most popular place to buy non-alcoholic canned cocktails
Flavor options have the most influence on which brand consumers choose
A lower price would convince 20% of consumers to buy more non-alcoholic cocktails

To download more detailed results from the 2023 Non-Alcoholic Canned Cocktail study or for more information about Veylinx, visit https://veylinx.com/canned-cocktails.

About the research

Unlike typical surveys where consumers are simply asked about their preferences, Veylinx uses behavioral research to reveal how much consumers will pay for a product through a real bidding process. Consumers reveal their true willingness to pay by placing sealed bids on products and then answering follow-up questions about their reasons to buy or not to buy. The research was conducted in November and December 2023 among U.S. consumers ages 21 and over. It is a follow-up to a similar study Veylinx conducted in October 2022. The 2022 study can be found at https://info.veylinx.com/non-alcoholic-cocktails

Image: Ambitious Studio* – Rick Barrett on Unsplash

January 5, 2024by David Klemt David Klemt No Comments

HM Makes 2024 Culinary Predictions

Hotel Management Makes 2024 Culinary Predictions

by David Klemt

Two weeks before we rang in 2024, Hotel Management revealed a handful of compelling culinary predictions for the new year.

Of course, time will tell if these are accurate. After all, it’s just January 5. Still, they’re all worth a look.

One in particular stands out from the rest, at least for me. You’ll find that prediction at the bottom of this article.

Alright—let’s dive in!

Streamlining Menus

Perhaps it’s a validation of the fallacy of choice. Maybe it’s that people are overwhelmed and want to make less decisions.

Either way, Hotel Management thinks operators will offer fewer choices to improve the guest experience.

That may sound nonsensical to some operators. Shrinking the menu to enhance a person’s enjoyment?

However, there’s more nuance than simply eliminating items. Indeed, Hotel Management points to focusing on local, seasonal ingredients to create curated menus.

Further, a smaller menu allows the kitchen team to innovate, develop their skills, and truly build impressive dishes.

There’s also, of course, the benefit of lowered costs. This is particularly true for operators who embrace the art of the cross-utilization of ingredients.

Don’t Hassle Me, I’m Local

Sourcing and highlighting local ingredients is mainstream at this point. At least in my opinion, it has gone from fad to trend and become a staple of successful operation.

That doesn’t make it any less important, of course. In fact, it appears more important than ever.

Guests want to connect with the restaurants and bars they visit. One effective method of making this connection is to offer a true taste of location.

Utilizing local ingredients—even better if they’re unique to the area—also supports the community. Fostering connections with guests, producers and other small businesses is a win-win-win.

Shroom, Shroom

It makes sense that when some people read or hear the phrase “plant-based” they think of Impossible or Beyond.

However, plant-based dishes and menus just consist primarily of vegetables, whole grains, legumes, nuts, seeds, fruits, or fungi.

It’s that last one that Hotel Management thinks will have a moment in 2024.

Among the reasons for this prediction? Mushrooms absorb flavors easily, impart umami, and are versatile.

Oh, and a fun bit of trivia: While often categorized as vegetables, mushrooms are considered neither plant- or animal-based; they’re a type of fungus.

One brand embracing the culinary magic of mushrooms is Meati. I expect these products to become as well-known as Impossible, Beyond, Gardein, and Morningstar Farms.

This is the One

So, this is the prediction that jumped out at me: seacuterie.

As the name suggests, it’s charcuterie but with seafood. Simply put, you salt, smoke, and cure seafood, then present it as you would charcuterie.

Hotel Management provides three interesting examples of seacuterie that will likely grab your guests’ attention:

pastrami-style tuna loin;
octopus salami; and
swordfish ham.

I know that if I saw at least the salami and ham, I’d raise an eyebrow.

Now, it’s all well and good to identify seacuterie as a menu item with potential to grow in 2024. But what if you’re not sure where to start with it? Well, I dug into it to learn more and provide you with a real-world example.

Chef Aaron Black, chef de cuisine at PB Catch Seafood + Bar in Palm Beach, Florida, is a seacuterie pioneer. And it just so happens that PB Catch provides guests the opportunity to build their own seacuterie boards.

Guests can choose three seacuterie items for $24 and six for $45, with the option to add an additional item for $8. Selections include salmon pastrami, octopus torchon, and mero bass jerky.

If it fits with your concept, seacuterie should re-energize your regulars and tempt new guests to check out your restaurant.

Image: jevgeni mironov on Unsplash

January 4, 2024by David Klemt David Klemt No Comments

Life is Peachy with These Cocktails

Life is Peachy with These Pantone-inspired Cocktails

by David Klemt

According to Pantone, the 2024 Color of the Year is Peach Fuzz, which communicates warmth, community, collaboration, and a sense of welcoming.

There’s a lot that operators can do with Pantone’s annual announcement.

For those who are curious, the 2023 Color of the Year was Viva Magenta, a bold, purplish shade of red. And in 2022, the color was Very Peri, a dynamic shade of blue.

If an operator is looking for a complete venue refresh, Peach Fuzz may be an effective choice. For example, people can leverage the 2024 Color of the Year with feature walls, seating, tablecloths, and physical menus.

Of course, not every operator is looking to undergo a redesign. In this case, there’s still plenty of opportunity to splash Peach Fuzz throughout a bar or restaurant. One simple and effective way is through the drink menu.

Below are three peach-forward cocktail recipes. They’re visually appealing, which is helpful since we tend to “drink” with our eyes first. And with peach brandy, puree, or bitters, they impart more than just color: peach fans will appreciate the flavor.

You’ll also find a recipe for the Cosmopolitan, the famous cocktail created by Toby Cecchini. It turns out Aubrey Plaza, the modern face of the Margarita, is also the spokesperson for the Cosmo. Just like they say there’s no Negroni without Campari, there’s no Cosmo without Cointreau.

Cheers!

Frankly, My Dear

0.75 oz. Cointreau
0.75 oz. Tequila
0.75 oz. Fresh lemon juice
0.5 oz. Peach puree
3 oz. Prosecco to top
Peach wedge to garnish

Prepare a Collins glass by filling it with ice. Add all ingredients except for the Prosecco and garnish to a shaker with ice. Shake well, then strain into Collins glass. Top with Prosecco, garnish with a peach wedge, and serve.

Fish House Punch

1 oz. Rémy Martin 300-Year Limited Edition VSOP
1 oz. Mount Gay Rum
0.75 oz. Fresh lemon juice
0.5 oz. Peach brandy
0.5 oz. Simple syrup
1.5 oz. Water
Lemon zest to garnish

Add ice to a rocks, Collins, or other glass. Fill a cocktail shaker with ice, then add all ingredients except for garnish. Shake well, strain, garnish with lemon zest, and serve.

METAXA Peach Spritzer

1.5 oz. METAXA 7 Stars
1.5 oz. Prosecco or other sparkling wine
0.75 oz. Tonic
3 dashes Peach bitters
Peach wedge to garnish
For winter: Star anise and tree leaf to garnish
For spring: Jasmine flower to garnish

For this cocktail, start by selecting a red wine glass. Add METAXA 7 Stars, then add bitters and ice. Stir, add tonic, then top with Prosecco or other sparkling wine. Garnish with a peach wedge.

Cointreau Cosmo

1 oz. Cointreau
2 oz. Vodka
1 oz. Fresh lime juice
1 oz. Cranberry juice
Orange twist to garnish

Your bartenders probably know how to make a Cosmo. But just in case, start by preparing a coupe or cocktail glass by chilling it. Add all the liquid ingredients and ice to a cocktail shaker. Shake well, then strain into the prepared glass. Garnish and serve.

Images belong to their respective brands.

January 3, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: January 2024

5 Books to Read this Month: January 2024

by David Klemt

Our inspiring and informative January book selections will help you and your team transform your operations and F&B programming.

This month, we look at books covering an array of topics: becoming a great boss; gaining perspective when analyzing your business; and more.

To review the book recommendations from December 2023, click here.

Let’s jump in!

Single AF Cocktails: Drinks for Bad B*tches

You may roll your eyes at the title of this cocktail book but there’s no denying it has your attention. In that way, it’s much like a well-curated, themed cocktail menu split into cleverly named sections. In fact, this book is separated into sections that match its overall theme. For example, Honeymoon Phase, Betrayal, Devastation, and Resilience. If you have reality show fans among your guests, they’ll likely know author Ariana Madix from Vanderpump Rules and Dancing with the Stars. So, they’ll probably dig these drinks.

From Amazon: “The newly solo Ariana serves up her own recipes and perspective in a unique exploration of the stages of a doomed relationship. In her own words, Ariana takes back the narrative of her very public breakup while inspiring others to find inner strength in their own troubles. Each drink tells part of the story from her point of view, from when she first met her ex, through the insidious affair and its painful aftermath, and to her present state, coming out the other side, stronger than before.”

Grab it today!

How to Be a Great Boss

Entrepreneurs, when working with a team, need to be leaders. That means being a great boss. However, that doesn’t mean being a tyrant. If you want to earn buy-in from your team, if you want to get the most out of each person, you need to get them excited and engaged.

From Amazon: “Studies have repeatedly shown that the majority of employees are disengaged at work. But it doesn’t have to be this way. Often, the difference between a group of indifferent employees and a fully engaged team comes down to one simple thing: a great boss.

“In How to Be a Great Boss, Gino Wickman and René Boer present a straightforward, practical approach to help bosses at all levels of an organization get the most from their people. They share time-tested tools that have worked for more than 30,000 bosses in every industry. You can learn to be a great bossand dramatically improve both your organization’s performance and your team’s excitement about their work.”

Pick up the hardcover today.

Same as Ever: A Guide to What Never Changes

As a business owner, it’s smart to see what’s changing. However, it’s also crucial to identify what’s not changing to gain perspective and understand the whole picture.

From Amazon: “With his usual elan, Morgan Housel presents a master class on optimizing risk, seizing opportunity, and living your best life. Through a sequence of engaging stories and pithy examples, he shows how we can use our newfound grasp of the unchanging to see around corners, not by squinting harder through the uncertain landscape of the future, but by looking backwards, being more broad-sighted, and focusing instead on what is permanently true.

“By doing so, we may better anticipate the big stuff, and achieve the greatest success, not merely financial comforts, but most importantly, a life well lived.”

Click here for the hardcover, or here for the paperback.

Bar Hacks: Developing The Fundamentals for an Epic Bar

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

Pick up the paperback from Amazon today!

Hacking the New Normal: Hitting the Reset Button on the Hospitality Industry

Doug’s followup book to Bar Hacks! The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

Pick up KRG Hospitality president Doug Radkey’s second book today! Click here.

Image: Mikołaj on Unsplash

The roman numeral for the number 10 on a clock

December 29, 2023by David Klemt David Klemt No Comments

2023 KRG Recap: Top 10 Articles

2023 KRG Recap: Top 10 Articles

by David Klemt

Here it is! The final roundup of 2023, a collection of the top ten articles spanning all categories, including news, operations, and F&B.

Unlike our previous three year-end roundups, some of these articles aren’t from 2023. As an example, one of our most-read articles is from 2022, and it’s about the happiest provinces in Canada.

We’re humbled and grateful that you continue to view us as a trustworthy source of hospitality industry analysis, advice, and news. We look forward to serving you further in 2024.

Cheers!

Raise the Bar: The 3 Ps of Hospitality

Nightlife, bar, and cocktail experts Mia Mastroianni, Phil Wills, and Art Sutley want operators to focus on what they call “the Three Ps.”

The engaging trio shared their trio of Ps recently in Las Vegas at the 2023 Bar & Restaurant Expo.

So, what are the Three Ps of hospitality? People, Place, and Product. Operators who pull the threads tighter on each of these crucial elements will be well on their way to improving operations and the guest experience.

People

Remember all the way back to a week ago when I shared Mastroianni, Wills, and Sutley’s thoughts on service versus hospitality? Consider the first P a deeper dive into that topic.

Operators need to focus on two categories of people who help their businesses succeed: their teams and their guests.

Addressing the former, the trio feels that operators are centering a disproportionate amount of their attention on guests in comparison to staff.

“We’re not lacking for people who want to work in the business and are outperforming other industries, but we’re not focusing on staff like we focus on guests,” says Wills. “Treat everyone with respect, including through the hiring process. If you don’t engage your staff, you won’t retain them. You need to show them they can grow in your business.”

According to Sutley, 89 percent of operators say that labor costs present a “significant challenge.” It follows, then, that committing to treating staff with respect and nurturing their careers isn’t just the right thing to do, it’s smart business.

Look for people with passion, those you can motivate to go above and beyond so you’re not stuck with a team full of space-fillers who are just after a paycheck, suggests Mastroianni.

Of course, operators and their teams must also focus on providing exceptional service and experiences to guests.

“Treat ever guest like a pearl in an oyster,” advises Wills. “They’re the pearl, we’re the oyster. We need to ‘protect’ them.” Anything less, cautions Sutley, and guests won’t return.

For the rest of the Three Ps, click here.

Canadian Trends 2023: Technomic

Restaurant, bar, and hotel operators will find this year’s data-driven trend predictions from Technomic for 2023 insightful.

Interestingly but perhaps not surprisingly, some operators may be looking beyond North America for inspiration.

Per Technomic, Central and South American cuisines could influence menus in Canada this year. Other food trends that might take hold are “retro” health items, and all manner of pickled foods.

Of course, not every Canadian trend prediction involves F&B. According to Technomic, tech and the guest experience will play important roles.

To review last year’s Technomic predictions, click here. Now, let’s jump into Technomic’s 2023 predictions.

Guest Experience

Certainly, the guest experience should always be top of mind for operators, their leadership teams, and their staff.

In this instance, Technomic isn’t suggesting that the guest experience in general will be a trend. Obviously, with as important as it is to the success of any business, it’s a cornerstone.

Rather, Technomic predicts that guests will continue to feel the need to rein in their spending due to ricing costs and prices. However, the foodservice research firm also believes there’s still heavy desire for social interaction.

So, both those financial and social influences translate to the following: overdelivery.

Operators and their teams must ensure they position their brands well; make guests feel special every visit; and really dial in the guest experience. Specifically, Technomic suggests focusing on younger generations and menus with at least a couple specialty items that aren’t easy for a guest to replicate at home.

In other words, do whatever it takes to entice guests with memorable experience and quality menu items, and keep them coming back for more.

Follow this link to continue reading.

Just.Safe.Food. and More Alternatives to ServSafe

ServSafe, the National Restaurant Association‘s food safety training program, isn’t the only food handler training game in town.

Certainly, the program is the most well known in our industry. However, it’s fair to say that ServSafe is closer to infamous than just ubiquitous due to a New York Times article from January.

While it’s the most recognizable of the food safety programs, it’s not the only one. Although, ServSafe’s omnipresence likely gives many the impression that it’s ServSafe or nothing.

There are, however, alternatives to ServSafe. In fact, one challenger was announced a day after the explosive New York Times article that thrust ServSafe into a spotlight the NRA probably isn’t enjoying. (After all, one result of that article was a letter from six US senators demanding answers from the NRA about ServSafe by March 3.)

At any rate, the newest alternative to ServSafe comes from One Fair Wage. The program is Just.Safe.Food. and costs just $10. (As a reminder, ServSafe costs $15.)

For that $10, Just.Safe.Food. gives an individual three attempts to pass their exam and unlimited access to training materials. Additionally, One Fair Wage (OFW) says profits they raise from the program will go toward advocating for restaurant workers.

OFW, as many in the industry know, is owned and operated by restaurant workers. Two cornerstones of the organization’s mission are increasing the minimum wage, and ending the tip credit. OFW is also attempting to convince lawmakers to stop accepting donations from the NRA.

Basically, OFW and the NRA are—and it appears always have been—at odds with with one another.

To learn more, click here.

These are the Happiest Provinces in Canada

If you’re wondering which province in Canada is the happiest, Statistics Canada has the answer—and the happiest may surprise you.

Of course, those who live and work in the happiest province won’t find it shocking. After all, they’re largely happy to be there.

However, if you expect the happiest province to be the home of Toronto, Vancouver, Montreal or Canada… Well, you’re in for a surprise.

Earlier this week we took a look at the happiest cities and states in America. Congratulations Fremont, California, and Hawaii, respectively. To learn where 181 other cities and 49 states rank, please click here.

The Happiness Survey

Or more accurately, the “life satisfaction” survey. For this survey, that’s what Statistics Canada reveals: life satisfaction.

Interestingly, the survey is very simple. Apparently, Statistics Canada simply asked participants to rate the satisfaction of living in their province, zero through ten. For this survey, zero is least satisfied, ten is most.

Ages 15 through 75 (and older) were able to participate. The survey was also broken down to gauge the satisfaction of men and women.

Before we jump into the breakdown of province satisfaction or happiness, some good news. Reviewing the Statistics Canada data, most participants across all age groups are happy. In fact, age groups 65 to 74 and 75-plus appear to be happiest.

On the other side, ages 15 to 54 had the most people who rated their life satisfaction between zero and five. Even so, just over 20 percent of survey respondents rated their satisfaction a five or less.

So, on the whole, Canadians seem satisfied or happy with their lives, regardless of the province in which they live. Personally, I find that to be great news.

Click here to keep reading.

8 Glendalough Distillery Cocktail Recipes

Offer your guests something different for your St. Patrick’s Day promotion with Glendalough Distillery cocktail recipes.

Without a doubt, you should have plenty of the expected Irish whiskeys on hand. However, Glendalough Distillery Double Barrel, Pot Still, Wild Gin, and Rose Gin are extraordinary Irish whiskeys and gins.

Each spirit the distillery crafts honors the art of Irish distillation, a craft that stretches back centuries. What’s more, each whiskey Glendalough crafts is single malt—there are no light-bodied blends in their lineup.

To learn more, check out episode 71 of the Bar Hacks podcast with Glendalough Distillery co-founder and national brand ambassador Donal O’Gallachoir.

Sláinte!

The Lough Inn

This highball is made with Glendalough Double Barrel, a single-grain Irish whiskey aged in ex-bourbon barrels before being finished in Oloroso sherry casks.

2 oz. Glendalough Double Barrel Single Grain Irish Whiskey
1 oz. Spiced honey syrup (see note)
1 oz. Fresh lemon juice
Soda to top
Lemon wheel or slice to garnish
Mint leaf to garnish
1 cup Honey for spiced honey syrup
0.5 cup Water for spiced honey syrup
4 Cinnamon sticks for spiced honey syrup
1 pod Star anise for spiced honey syrup

Add ice to a highball glass, then add first three ingredients. Top with soda water. Garnish with lemon wheel or slice and freshly torn mint leaf.

For spiced honey syrup: Add honey, water, cinnamon sticks, and star anise to pot. Bring to a boil, then stir. Strain into container.

For more Glendalough Distillery recipes, click here.

7 Coffee Liqueurs You Need to Know

Whether you and your bar team are making Espresso Martinis, riffing on classics or creating something new, consider these coffee liqueurs.

National Espresso Martini Day takes place on Tuesday, March 15. Leading up to this bar holiday, the cocktail is experiencing yet another resurgence.

In fact, this cocktail more than any other seems to maintain an enviable rate of “surging back” in popularity. Maybe it’s time to just admit that it’s a modern classic people love to hate…but still order and enjoy.

Below are seven coffee liqueurs that shine in an Espresso Martini, Old Fashioned, Negroni, Irish Coffee, or any number of rich, flavorful cocktails. Cheers!

Mr. Black

Most of the reviews out there place Mr. Black at the top when it comes to coffee liqueurs. Once you’ve sipped it neat, you understand why. The coffee flavor is outstanding, and that should come as no surprise. After all, Mr. Black is crafted in Australia, a country with a rich coffee culture.

Additionally, Mr. Black occasionally releases special batches. In the past, the brand has produced Single Origin Ethiopia, Single Origin Colombia, and collaborations with WhistlePig and St. Ali Coffee Roasters. They also have a coffee amaro available.

Grind Espresso Shot

You really can’t go wrong making an Espresso Martini with an espresso liqueur. Grind Espresso Shot gives Mr. Black a run for their money in the coffee liqueur showdown.

This blend of Caribbean rum, espresso, coffee, and coffee extract that shines in just about any cocktail.

Click here for more coffee liqueurs to consider adding to your inventory.

Ocean Casino Resort Offers Big Game Cocktails

Ocean Casino Resort, Atlantic City’s award-winning oceanfront casino and resort, is ready for the Big Game with four cocktails that team with the theme.

Now, by “Big Game,” we all know what I’m talking about. We know the sport, we the know the league, and we know precisely which game is under discussion.

However, due to very “enthusiastic” attorneys, we also have to talk like we’re spies or actors in a mob movie. We wouldn’t want to tempt anyone to file a lawsuit now, would we?

And I’m going to encourage you to continue following this childish way of speaking about the Big Game. When you’re promoting your Sunday, February 12 event, don’t use any trademarked terms, logos, images, etc.

Alright, the Big Game legalese is out of the way. Let’s talk themed cocktails!

Big Game Cocktail Inspiration

Midway through last year, Ocean Casino Resort showed us all their marketing prowess. When news of the Choco Taco’s demise made headlines, Ocean created a cocktail homage: the Chocotini.

To ensure the LTO could be enjoyed by most guests, the cocktail was available at four venues on the property.

Now, Ocean Casino Resort is tackling the Big Game. (Note: I’m legally required to include sports puns when writing about any major game.)

Guests have four specialty LTO cocktails from which to choose. Two representing the team from Philadelphia, two for the team in Kansas City. Each drink is available at venues throughout the casino resort, including their Topgolf Swing Suite (largest in America), Nola’s Bar & Lounge, and the Gallery Bar Book & Games.

In news that should appeal to you and your bar team, these drinks are quick to make. That’s a relief when you plan to be slammed on a particular day.

Of course, you don’t have to attempt to replicate these cocktails. They serve as excellent inspiration to motivate you and your team to come up with your own liquid homages and LTOs.

In case you’re wondering what to charge, Ocean is charging $14 each for the Brotherly Love, Hurts So Good, and Big Red cocktails. The Arrowhead carries a price tag of $15.

Click here to continue reading.

Can ChatGPT Write Food and Drink Menus?

After my “conversation” last month with ChatGPT about AI, I had another conversation during which I asked it to write me four menus.

Of course, I did this to prove a point. And upon reviewing the ChatGPT menus, you’ll likely reach the same conclusion.

Curious about how creative the AI-powered chatbot could be, I asked for four specific menus. As you’ll see, two are cocktail specific, one focuses on food, and one is a 20-item F&B menu for a specific event.

So, yes, ChatGPT can write food and drink menus. But there’s a caveat. I could leave you in suspense but that’s not very nice. Let’s jump in.

Write me a cocktail menu using the most popular cocktails from 2022.

Cocktail Menu

Aperol Spritz – Aperol, Prosecco, and soda water, garnished with an orange slice
Old Fashioned – Bourbon, sugar, bitters, and a citrus peel
Margarita – Tequila, triple sec, lime juice, and salt rim
Daiquiri – Rum, lime juice, and simple syrup
Moscow Mule – Vodka, ginger beer, and lime juice
Paloma – Tequila, grapefruit juice, lime juice, and soda water
Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish
Whiskey Sour – Bourbon, lemon juice, and simple syrup
French 75 – Gin, Champagne, lemon juice, and simple syrup
Mai Tai – Rum, orange liqueur, lime juice, and orgeat syrup

*All cocktails are served over ice, unless otherwise requested.

Write me a cocktail menu using the most popular spirits and alcohol types of 2022.

Cocktail Menu

Gin and Tonic – Gin, tonic water, and a lime wedge
Vodka Martini – Vodka, dry vermouth, and an olive garnish
Bourbon Manhattan – Bourbon, sweet vermouth, and bitters
Tequila Sunrise – Tequila, orange juice, and grenadine syrup
Rum Runner – Rum, blackberry liqueur, orange juice, pineapple juice, and grenadine
Whiskey Sour – Bourbon, lemon juice, and simple syrup
Margarita – Tequila, triple sec, lime juice, and salt rim
Daiquiri – Rum, lime juice, and simple syrup
Long Island Iced Tea – Vodka, gin, rum, tequila, triple sec, lemon juice, and cola
Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish

*All cocktails are served over ice, unless otherwise requested.

Click here to keep reading.

Developing a Bar Concept w/ Sensory Experiences

Once your idea has been researched and the market, location, technical, business, and financial viability of the idea has passed a series of reviews throughout a feasibility study, a concept development plan can then be started.

Remember, outside of being scalable, you want to build a concept that is sustainable, profitable, memorable, and consistent.

Bar concepts over the years have gone from being tame (or lame) or overplayed, like tiki bars or sports bars, to concepts that push the boundaries of what a bar can be. One of the best ways to build a customer base is to go off the beaten path to create a bold and fresh new bar concept.

A concept plan will focus on ‘chapters’ and visual storyboards that include an overall:

Concept Summary (a one page summarization similar to that of an Executive Summary)
Statement Overview (Value, Vision, Mission, Culture)
Architectural Design (characteristics, features, costs)
Bar/Kitchen Production (your equipment specs)
Entertainment & Guest Experience Summary
Menu Design Attributes (food & beverage)

Owning a bar is a dream for most that must be met with the right research, planning, and mind-set.

One’s market will, and must, define the concept. To be successful, you must be open to building a venue the market both wants and needs.

Concept development is giving your ‘idea’, both soul and character. A bar’s concept is the lifeline of its brand and longevity in the market. It makes your venue stand apart from the competition, and it’s ultimately your bar’s unique selling proposition.

Have you ever walked into a bar and been confused about its identity? The interior doesn’t match the beverage offerings, the social media experience doesn’t reflect the actual experience, and even the music doesn’t seem to match the vibe of the bar.

This is what happens when there isn’t a clear and detailed concept development plan in place, and it is a sure fire way to be just average at best.

Continue reading here.

How to Address Temporary Restaurant and Bar Closures: 5 Social Media Examples

Repeated restaurant and bar closures have, tragically, become a hallmark of 2020.

Operators have had to learn how to communicate closures to potential indoor guests, as well as delivery and takeout guests.

For most operators, the possibility of closing their doors—temporarily or otherwise—has moved well past “if” territory. At this point, it’s not even a question of when a restaurant or bar will have to close, it’s a matter of when it will happen again.

There are a few reasons a F&B business will have to close due to the Covid-19 outbreak: official mandate, reduced indoor and outdoor dining capacities, and voluntary temporary closures.

Mandated closures are, on the surface, straightforward. Government officials decree that certain types of businesses must close their doors by a specific date and time, and owners are expected to comply.

Closures induced by capacity restrictions are less straightforward. It has become woefully apparent that most lawmakers don’t understand (or don’t care) that at a certain threshold, reducing indoor and outdoor dining capacities is as good as forcing a restaurant or bar to close; the value proposition of remaining open simply isn’t there.

A voluntary temporary closure can come about because of capacity limitations, but they can also be the result of other factors. A significant workforce reduction, lack of traffic, rising costs of goods, or an internal Covid infection.

The stark reality is that the likelihood today’s operators are going to have to craft social media posts and emails announcing temporary (and possibly extended) closures is anything but slim.

Click here to keep reading.

Image: Anne Nygård on Unsplash

December 27, 2023by David Klemt David Klemt No Comments

2023 KRG Recap: Top 8 F&B Articles

2023 KRG Recap: Top 8 F&B Articles

by David Klemt

For the second entry into our annual year-in-review article roundup we’re revealing the top eight food, beverage, and menu development articles of 2023.

From ChatGPT and advice from Chef Brian Duffy to articles from KRG Hospitality chef-consultant Nathen Dubé and mindset coach Jennifer Radkey, the articles below cover a wide range of F&B topics.

There’s even a look at Chef Duffy’s time on Food Network’s show BBQ Brawl with barbecue tips from our favorite pit master. It’s one of our favorite articles of the year, as well.

Cheers!

Can ChatGPT Write Food and Drink Menus?

After my “conversation” last month with ChatGPT about AI, I had another conversation during which I asked it to write me four menus.

Of course, I did this to prove a point. And upon reviewing the ChatGPT menus, you’ll likely reach the same conclusion.

So, yes, ChatGPT can write food and drink menus. But there’s a caveat. I could leave you in suspense but that’s not very nice. Let’s jump in.

Write me a cocktail menu using the most popular cocktails from 2022.

Cocktail Menu

Aperol Spritz – Aperol, Prosecco, and soda water, garnished with an orange slice
Old Fashioned – Bourbon, sugar, bitters, and a citrus peel
Margarita – Tequila, triple sec, lime juice, and salt rim
Daiquiri – Rum, lime juice, and simple syrup
Moscow Mule – Vodka, ginger beer, and lime juice
Paloma – Tequila, grapefruit juice, lime juice, and soda water
Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish
Whiskey Sour – Bourbon, lemon juice, and simple syrup
French 75 – Gin, Champagne, lemon juice, and simple syrup
Mai Tai – Rum, orange liqueur, lime juice, and orgeat syrup

*All cocktails are served over ice, unless otherwise requested.

Write me a cocktail menu using the most popular spirits and alcohol types of 2022.

Cocktail Menu

Gin and Tonic – Gin, tonic water, and a lime wedge
Vodka Martini – Vodka, dry vermouth, and an olive garnish
Bourbon Manhattan – Bourbon, sweet vermouth, and bitters
Tequila Sunrise – Tequila, orange juice, and grenadine syrup
Rum Runner – Rum, blackberry liqueur, orange juice, pineapple juice, and grenadine
Whiskey Sour – Bourbon, lemon juice, and simple syrup
Margarita – Tequila, triple sec, lime juice, and salt rim
Daiquiri – Rum, lime juice, and simple syrup
Long Island Iced Tea – Vodka, gin, rum, tequila, triple sec, lemon juice, and cola
Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish

*All cocktails are served over ice, unless otherwise requested.

Click here to keep reading.

Prepare Now for Old Fashioned Week

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

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

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

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

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

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

Elijah Craig Old Fashioned Cocktail Contest

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

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

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

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

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

Continue reading here.

Canadian Trends 2023: Technomic

Restaurant, bar, and hotel operators will find this year’s data-driven trend predictions from Technomic for 2023 insightful.

Interestingly but perhaps not surprisingly, some operators may be looking beyond North America for inspiration.

Per Technomic, Central and South American cuisines could influence menus in Canada this year. Other food trends that might take hold are “retro” health items, and all manner of pickled foods.

Of course, not every Canadian trend prediction involves F&B. According to Technomic, tech and the guest experience will play important roles.

To review last year’s Technomic predictions, click here. Now, let’s jump into Technomic’s 2023 predictions.

Guest Experience

Certainly, the guest experience should always be top of mind for operators, their leadership teams, and their staff.

In this instance, Technomic isn’t suggesting that the guest experience in general will be a trend. Obviously, with as important as it is to the success of any business, it’s a cornerstone.

So, both those financial and social influences translate to the following: overdelivery.

In other words, do whatever it takes to entice guests with memorable experience and quality menu items, and keep them coming back for more.

Follow this link to continue reading.

Kitchen Doctrine: The Holy Trinity

To some, the Holy Trinity refers to the Christian doctrine of the Father, the Son, and the Holy Spirit. But what’s the Cajun Holy Trinity?

Well, that’s a whole different story with which some people may not be as familiar. However, it carries equal weight in certain kitchens of the world.

Lending its name from religious credo, the Cajun Holy Trinity was developed in the state of Louisiana in the southern United States. Chef Paul Prudhomme gets the credit for introducing the term in 1981, along its popularization.

Cajun or Creole cuisine evolved from French, Spanish, and West African immigrants. French traditions blended into a melting pot of West African, Spanish, and Native American cuisines. The French and the Acadians (French colonists deported from Acadia in what is now Nova Scotia, Canada) both influenced Louisiana’s cuisine. The Acadians became known as Cajuns to English speakers, and thus Cajun cooking grew out of necessity in Louisiana.

Mirepoix 101

The French contributed two staples directly to Cajun and Creole cooking: roux-based cooking and the trinity of mirepoix, or onions, celery, and carrots. In Louisiana, however, carrots didn’t grow as easily as bell peppers. So, bell peppers, typically the more bitter green version, replaced them.

Some cooks were so bold as to add garlic to the Holy Trinity, referring to it as the Pope. Other variants use garlic, parsley, or shallots in addition to the three Trinity ingredients. Unlike the elaborate French dishes using mirepoix, the Holy Trinity is more symbolic of rustic, family-style meals.

These ingredients are the first to go into the pot or skillet, creating a flavorful foundation for gumbo, jambalaya, crawfish étouffée, and more. Often, by adding a bit of flour and whisking, a roux is built right on top of these sweet and colorful aromatics to form a thicker base.

The ratio is also overturned from the traditional mirepoix of two parts onion, one part celery, one part carrot, with three parts onions to two parts celery to one part bell pepper.

To learn more, click here.

Cointreau Wants to Know: Are You Making MargaRights?

Temperatures are rising and people are socializing, so Cointreau wants to make sure you and your team make Margaritas right.

In fact, they’re so serious about Margarita specs that they’re partnering with Aubrey Plaza educate the public. To celebrate the 75th anniversary of the Margarita, the iconic brand is launching the MargaRight campaign.

Challengers come and go but so far, the Margarita is the top cocktail in the US. This has been the case for many, many years. Of course, it’s also a popular cocktail around the world and has been number one in other countries as well.

Now that we’re a week away from the “official” start of summer, it’s paramount to make sure your Margaritas are MargaRight. For one thing, it’s the perfect summer sipper. For another, people are eager to socialize in restaurants and bars, and the Margarita is sure to join groups of friends as they hang out together.

But there’s another reason to ensure your Margs are on point: The wrath of Aubrey Plaza. More accurately, avoiding incurring Plaza’s wrath for putting MargaWrongs across your bar.

Margarita mix? Anger. No Cointreau? Fury.

To borrow a refrain from fanatics of another classic cocktail, it’s safe to say that Plaza would agree with, “No Margarita without Cointreau.”

The Original Margarita

Some, including Cointreau, support the belief that the Margarita’s creation traces back to 1948. For this origin story, Dallas socialite Margarita Sames is either the inventor of the Margarita or asked for a signature cocktail for a party she was hosting at her Acapulco home. Going further, another claim is that Tommy Hilton was a party guest and brought the recipe to Hilton properties, helping to make it famous.

Another claim is that the Margarita is simply a logical evolution of the Daisy. The mid-1800s tipple has a cocktail family named after it, and the Margarita, Sidecar, Cosmopolitan, and Daiquiri sprang forth from it.

Regardless of what origin story you choose to believe, Cointreau champions the original recipe: Cointreau, blanco tequila, fresh lime juice, and a lime wheel to garnish. It’s this classic recipe that Cointreau and Plaza are adamant about for the MargaRight campaign.

Click here to keep reading.

BBQ Brawl: ‘Cue Tips from Chef Brian Duffy

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

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

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

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

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

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

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

Episode 1

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

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

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

Dishes

Signature Tacos

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

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

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

For much more, keep reading here.

The New Wave of Plant-based Foods

A key takeaway from the 2023 National Restaurant Association Show is this: a new wave of plant-based foods has made landfall.

In fact, given how many booths had plant-based items on offer, more waves will be crashing ashore. Plant-based items had a presence inside every building at McCormick Place in Chicago. For those who haven’t attended to show, McCormick Place has well more than two-million square feet in exhibit space.

There were, of course, the plant-based standards to which we’ve all grown accustomed. Burger patties, breakfast sausages, “chicken” nuggets, “pepperoni” pizzas… However, we now know there’s more innovation on the way.

Years ago, F&B experts declared seafood alternatives as the “holy grail” of plant-based foods. The race has been on to “crack the code” and offer seafood alternatives that look, cook, and taste like their animal counterparts.

One brand that appears to have reached their goal? New Wave Foods. And their staunchest culinary supporter? The revered and iconic Chef Brian Duffy.

Seismic but Sensible Shift

Those who are familiar with Chef Duffy know he’s unafraid to share his views on all things culinary, service, operations, and hospitality. The same people also know that he’s demanding when it comes to ingredients, distributors, and partners.

I say that to say this: Some people are shocked Chef Duffy is championing a plant-based food. However, I don’t share that reaction. Chef Duffy has never been anti-plant-based—he has been waiting for plant-based items to rise to his high standards.

During his 2023 NRA Show demo, the acclaimed and in-demand chef made shrimp-fried rice. Of course, he replaced shrimp with a plant-based alternative produced using mung bean and seaweed. That product is New Wave Foods Shrimp.

The demo proved so engaging that Chef Duffy was asked to repeat it on the final day of the show. I, for one, am not surprised—Chef Duffy is an incredible speaker and chef.

This seismic shift—not just in Chef Duffy’s embrace of plant-based foods but also throughout the industry—is sensible when you consider something said during the demo.

Boiling it down to the basics, Chef Duffy asked why operators wouldn’t want to offer high-quality plant-based items to their guests. It’s simple: Increasingly, this is what guests want. So…give it to them.

Continue reading here.

Say Hi to Your Mother Sauces for Me

A well-crafted sauce can elevate a dish, tying all the elements together, adding richness, texture, and colour to almost any recipe.

French cuisine in particular is renowned for its liberal use of flavorful sauces. Developed in the 19th century by French chef Auguste Escoffier, the five mother sauces are basic recipes that serve as the foundation for any number of secondary sauce variations. Each mother sauce is categorized primarily according to its unique base and thickener.

The five French mother sauces are: béchamel, velouté, espagnole, hollandaise, and tomato. Historically, Chef Escoffier originally designated only four mother sauces, and mayonnaise as a cold mother sauce, with Hollandaise below that.

Interestingly, when his book was translated to English, mayonnaise was forgotten or omitted; Hollandaise was listed as the fifth mother sauce.

Beginning culinary students and experienced cooks alike commit these five sauces to memory. They learn that by tweaking their basic formulas, all manner of great sauces can be crafted.

Please meet the five mother sauces below. I explain: how each is made; their basic uses; and some secondary sauces you can make from them.

1. Béchamel

Béchamel, or white sauce, is a simple milk-based sauce made from butter, flour, and milk.

You know béchamel as the white sauce that gives chicken pot pie its texture, or as the vehicle of cheesy goodness and binding agent in delicious mac ‘n’ cheese creations. The sauce can be found in everything from scalloped potatoes and lasagne to gravy iterations.

In classical cuisine, béchamel was poured over fish, eggs, or steamed chicken. While béchamel has a generally neutral taste on its own, the classic mother sauce adds a unique creamy texture that is both hearty and comforting.

My personal favorite base recipe is Joel Robuchon’s equation of one liter of milk, 60 grams of butter, and 60 grams of flour. It works perfectly every time.

To make béchamel, start by cooking butter and flour in a saucepan until it forms a substance called a roux. The roux is responsible for thickening the sauce. To remove the floury taste, cook the roux over medium heat for a few minutes.

When the roux is ready, slowly whisk in warm milk and simmer until it forms a creamy sauce. Strain the liquid after it thickens to get rid of any sediment, then add salt and pepper. (You can add other ingredients as well, such as bay leaves, nutmeg, onion, clove, or even cheese.)

With the addition of a few extra seasonings like salt, pepper, and cloves, béchamel is complete — though it may be used as a base for many other sauces.

Béchamel sauces include:

Mornay: onion, cloves, Gruyère, and Parmesan cheese
Alfredo: garlic with heavy cream
Soubise: butter and caramelized onions
Cheddar sauce (used for mac ‘n’ cheese or nacho-style sauces): whole milk and cheddar cheese

For more sauces and insights, click here.

Image: Alex Lion on Unsplash

December 19, 2023by David Klemt David Klemt No Comments

Grubhub Reveals 2023 Order Trends

Grubhub Reveals 2023 Order Trends

by David Klemt

Just under the wire Grubhub releases their annual end-of-year report, revealing their customers’ top ordering trends of 2023.

Uber Eats and DoorDash unveiled their reports at the end of October and start of November, respectively.

To revisit 2022 for a moment, the top food item ordered via Grubhub was the burrito. So, the unofficial theme of last year’s annual report was warmth and comfort wrapped in layers.

I’m providing that context because this year’s report also comes with a theme. This year, it’s “doing it for the vibes.” For Grubhub, this means that users of the service broke out of their comfort zones to try new F&B items.

Providing an example, one of the standout trends for 2023 is heat. As in, Grubhub users added spice to quite a lot of orders, as you’ll see below.

Click here to review Grubhub’s top 2022 food orders, and here for their 2022 beverage orders. To review this year’s Grubhub report in its entirety, click here.

Now, let’s take a look at a number of this year’s ordering trends.

Soft Drinks & Coffee

Usually, I start with food items when reviewing these reports. Well, once you become predictable, you become beatable. So, I’m going to shake things up and begin with beverages.

According to Grubhub, a TikTok trend—#dietcokebreak—is responsible for the growth of Diet Coke on the platform. In fact, the third-party delivery service says that in-office orders of Diet Coke grew by 17 percent. No surprise, then, that the soda grabbed the top spot in 2023.

Top 5 Sodas

Diet Coke
Coke
Sprite
Dr. Pepper
Ginger Ale

Next, coffee orders. Per this year’s Grubhub report, people weren’t shy about ordering coffee outside of the breakfast and lunch dayparts.

According to their data, more than 10 million coffee orders were placed after 5:00 PM.

Top 5 Coffee Orders

Iced Coffee
Caramel Frappe
Mocha Frappe
Cappuccino
Hot Coffee

Food & Flavors

Here’s an interesting revelation: more than 600,000 Grubhub users chose to order salads with a side of French fries.

In fact, the French fry is the top ordered side in 2023 on the platform. So, Grubhub ranked fries by style.

Top 5 French Fry Styles

Classic cut
Waffle fries
Cheese fries
Sweet potato fries
Curly fries

Hey, let’s reignite the pineapple on pizza debate. According to Grubhub’s year-end report, pineapple as a pizza topping grew by 33 percent in comparison to 2022.

However, Hawaiian pizza has some more growth to do if it wants to take the number one spot.

Top 5 Pizza Styles

Cheese Pizza
Margherita Pizza
Pepperoni Pizza
Buffalo Chicken Pizza
Hawaiian Pizza

Finally, top flavors. In short, heat is a hit.

Grubhub users added spice to a staggering 53 million orders this year. For further context, sriracha was added to more than 91,000 orders.

And when it comes to chicken wings, Buffalo was the dominant style. I find it interesting, though, that no style of wing made the top five for this category.

Top 5 Spicy Items

Spicy potato soft tacos
Spicy chicken sandwich
Spicy tuna roll
Hot and sour soup
Drunken noodles

Bringing this report to a close, the item with the most growth. Pickles grew by 89 percent in 2023, accounting for 6.9 million orders.

So, I guess make sure your pickles, French fries, cheese pizzas, and salads are on point as we head into the New Year.

Image: Nathan Dumlao on Unsplash

Colin Asare-Appiah and Mark Talbot Holmes

December 18, 2023by David Klemt David Klemt No Comments

New Cocktail Festival Coming to Africa

New Cocktail & Spirits Festival Coming to Africa

by David Klemt

One of the most influential people in the hospitality industry, Colin Asare-Appiah, is bringing a new cocktail and spirits festival to South Africa in 2024.

Asare-Appiah is, of course, a bartender and spirits aficionado. However, he’s also an industry educator, author, a mentor, and historian. And he’s driven to shine a spotlight on the cocktail scenes throughout Africa.

AJABU, which means “wondrous” in Swahili, is the creation of Asare-Appiah and Mark Talbot Holmes, the founder of U’Luvka Vodka. From March 12 to 13, Johannesburg will be the first city to host AJABU. Cape Town will follow closely, with the festival taking place from March 15 to 16.

To put it plainly, the cocktail community doesn’t seem to pay much attention to African countries. At KRG Hospitality, we focus primarily on North America. So, I have to admit that when it comes to industry coverage, I’m guilty of overlooking African countries as well.

Looking back at industry awards from the past couple of years drives this point home. Bars, restaurants, hotels… If they’re not in Johannesburg or Cape Town, they’re not earning nominations, honorable mentions, or rankings, with very few exceptions.

Asare-Appiah and Talbot Holmes are aiming to change this situation. They duo and their collaborators intend to build international connections between trade, brands, and media through this bi-annual cocktail festival.

To learn more about this new industry gathering, please review the press release below. Cheers!

AJABU Cocktail and Spirits Festival Set to Debut in South Africa

New International Festival will Celebrate the Incredible Growth in the African Hospitality Community in 2024 and Beyond

JOHANNESBURG, SOUTH AFRICA – AJABU, Africa’s first bi-annual international Cocktail and Spirits festival, is set to debut in Johannesburg and Cape Town next year, with the first of two week-long events taking place from March 10-18, 2024.

Curated by Colin Asare-Appiah (Bar World 100 Most Influential Figures 2023, Co-Author Black Mixcellence, Tales of the Cocktail Foundation’s 2023 Spirited Awards® Finalist: Best Bar Mentor) and Mark Talbot Holmes (founder of U’Luvka Vodka). AJABU aims to become Africa’s leading spirits and cocktail festival. It will not only connect the hospitality industry and their community across Africa and beyond, it will also inspire innovation, collaboration, and creativity, while celebrating the continent’s incredible diversity of people, ingredients, and beverages.

The word AJABU means ‘wondrous’ or ‘amazing.’ As the name suggests, the festival will embrace the wondrous diversity of the hospitality industry across Africa, connecting brands, bar trade, media and cocktail enthusiasts, while supporting a new generation of African bartenders and hospitality professionals.

Taking place in both Johannesburg (March 10-13) and Cape Town (March 13-18), AJABU will host each city’s most renowned venues for a line-up of exciting mashups. Participating award-winning international bars include Library by the Sea, Milady’s, Rayo and Trailer Happiness. These teams will partner with bars across Africa such as Front Back and Hero for a week of education sessions, spirited forums, wine tours, and hosted dinners at local Johannesburg and Cape Town venues. In Johannesburg, festival-goers can look forward to experiencing the unique offerings of bars such as Sin + Tax, Saint, Smoking Kills, Cin Cin Zioux, Mesh Club, and Marabi Club. Meanwhile, Cape Town will host festivities at Cause/Effect, Art of Duplicity, Chef’s Warehouse, Hacienda, The Drinkery, House of Machines, Asoka, and Talking to Strangers.

“AJABU is a platform to celebrate Africa’s vibrant spirit and bartending culture,” exclaims Asare-Appiah. “We’re committed to fostering the growth of the hospitality industry across the continent by inspiring and empowering the bartending community to push the boundaries of their craft while providing a unique platform to showcase the diverse and rich culture of African drinks and ingredients.”

AJABU is thrilled to announce its partnership with local industry legends Kurt and Etienne Schlechter as well as award-winning writer & educator Leah Van Deventer as the team on the ground.

The festival will soon announce a lineup of the world’s best bars who will bring their creativity and knowledge to Johannesburg and Cape Town venues. Attendees can anticipate an unforgettable gathering of industry-leading professionals who will surprise and delight attendees with their creativity and innovation.

The March edition of AJABU will be followed by another week-long event across both cities in November, in partnership with Cape Town Beverage Show.

For more information, please visit ajabufestival.com

About AJABU

AJABU is Africa’s first annual international spirits and cocktail festival, created by Colin Asare-Appiah (Bar World’s 100 Most Influential Figures 2023, Co-Author Black Mixcellence of the Cocktail Foundation’s 2023 Spirited Awards® Finalist: Best Bar Mentor) and Mark Talbot Holmes (founder of U’Luvka Vodka). With a mission to become the continent’s leading hospitality community gathering, AJABU connects the industry across Africa and beyond to inspire innovation, collaboration, and creativity.

Image: AJABU

December 12, 2023by krghospitality krghospitality No Comments

Drink Donnybrook: Let’s Talk Screwdriver

Drink Donnybrook: Let’s Talk Screwdriver

by David Klemt

Is there vodka in there? Maybe.

As it turns out, the origins of one of the simplest cocktails on the planet—there are just two ingredients in a traditional Screwdriver—are a mystery.

Another interesting note about the Screwdriver: It’s likely a relatively new drink.

If the Screwdriver is an American invention, the earliest most believe it could have been created is the 1920s. That’s when Smirnoff sold the rights to North American distribution to a distiller in the US.

However, it’s possible the cocktail wasn’t invented until some time in the 1940s. Vodka didn’t really become popular among Americans until the ’40s. So, it’s conceivable that the Screwdriver is less than 100 years old.

Still, it’s difficult to believe that someone, somewhere didn’t think to add a splash of vodka to their orange juice in the 1800s. Or that someone didn’t think to “adjust” the taste of the vodka in their glass with a bit of OJ.

Either way, it’s pretty entertaining to know that we don’t have a definitive answer for who created the Screwdriver, where it was first made, and when. When we consider the fact that the recipe calls for just two simple ingredients, maybe it does make sense that we don’t know the who, where, and why. It’s so easy to make that it’s believable multiple people had the same idea around the same time, across the globe.

Of course, it wouldn’t be a Drink Donnybrook without checking into some origin theories. So, let’s dive in!

World War II

One theory involves WWII and the US Marine Corps.

It’s quite simple, really. During WWII, stationed overseas, perhaps a few Marines jazzed up their orange juice with a touch of vodka.

Oh, but wait. The Screwdriver may not be attributable to the USMC. It’s possible, according to another theory, that the former US Army Air Forces came up with drink and name when stationed in Ankara, Turkey.

As the predecessor to the Air Force, the USAF may hold claim to the Screwdriver.

If it’s one thing we need, it’s more fuel for the inter-service rivalry between the USMC and USAF.

Journalists

Two publications mentioned the Screwdriver in the 1930s and 1940s.

According to some historians, Journalism Quarterly at least made reference to a drink called the “Smirnoff Screwdriver” in 1938.

If that’s true, the classic cocktail predates WWII by a year. And if that’s true, it’s possible that American marines, airmen, or soldiers spread it around the world.

In 1949, Time magazine mentioned the Screwdriver. According to the writer, the cocktail was the newest drink grabbing attention at the Park Hotel in New York. Apparently, American engineers, Balkan refugees, and Turkish spies loved the drink.

Interestingly, if Time‘s reporting is accurate, it’s possible the supposed Turkish spies frequenting the Park Hotel bar got the name of the drink from American airmen.

Since apparently no bartenders who worked at the Park Hotel appear to have taken credit for it back in the ’40s, it’s unlikely it was created there.

Roughnecks

Okay, so you’re an oil worker. It’s the 1950s and you’re working in the Persian Gulf.

You’re performing back-breaking, dangerous tasks in oil fields. Maybe you need a pick-me-up, and maybe that pick-me-up involves mixing orange juice and vodka together.

But…you don’t have a barspoon. You certainly don’t have a swizzle stick. And you don’t have a coffee stirrer handy.

What you do have is a screwdriver. That screwdriver will definitely stir a drink. It doesn’t take time for this vodka-orange juice concoction to get the name “Screwdriver” because of the stirring utensil.

Well, that’s one theory, anyway.

Two days from now, December 14, you can share all those stories with your guests. Why? Because that’s National Screwdriver Day, a time to celebrate one of the simplest cocktails ever made.

Of course, you and your team can make the Screwdriver your own. Top-shelf vodka, the finest and freshest hand-squeezed orange juice (maybe even blood orange juice), any number of garnishes or rims, a touch of sparkling wine or water… The simpler the drink, the easier it can be to riff on it.

Cheers!

Image: Ryutaro Tsukata on Pexels