F&B

Cheese pull from cheese pizza
by David Klemt David Klemt No Comments

Pizza Today Reveals Top New Cheeses

Pizza Today Reveals Top New Cheeses for 2024

by David Klemt

Cheese pull from cheese pizza

Pizza Today‘s informative 2024 Pizza Industry Trends Report is full of useful information, from top styles and toppings to new cheeses guests can choose.

Two weeks ago we did a deep dive into the top eleven pizza styles going into 2024, per Pizza Today. Click here to read that article.

Last week we checked out what the pizza publication had to say about top pizza styles by region. Additionally, we looked at the top toppings nationally and regionally. You can read that article here.

Now, we’re going to talk about what Pizza Today has learned about the top cheeses operators are putting on their menus.

Top Pizza Styles, Nationally and Regionally

Before we jump into the cheeses, a quick recap of the top pizza styles in America.

  1. New York
  2. Traditional American
  3. Sicilian
  4. Deep Dish
  5. Neapolitan / Napoletana
  6. Chicago Thin / Tavern-style
  7. Detroit
  8. Grandma
  9. California / American Artisan
  10. NEOpolitan / Neo-Neapolitan and Chicago Thick (tie)

And now, the top trending pizza styles.

  1. Detroit
  2. Deep Dish and Grandma (tie)
  3. Sicilian
  4. New York
  5. Chicago Thin

Finally, the top pizza styles by region. For a more detailed explanation of each region, click here.

The West

  1. New York Style
  2. Traditional America
  3. California/American Artisan
  4. Sicilian
  5. Neapolitan

The South

  1. New York Style
  2. Traditional America
  3. Sicilian
  4. Deep Dish
  5. Neapolitan

The Midwest

  1. Traditional America
  2. Chicago Thin
  3. New York Style
  4. Deep Dish
  5. Detroit

The Northeast

  1. New York Style
  2. Sicilian
  3. Traditional America
  4. Neapolitan
  5. Grandma

Top Pizza Toppings, Nationally and Regionally

We’re almost to the cheeses. First, a recap of the most popular items to put on top of cheese.

Well, unless we’re talking a stuffed pizza. Click here and scroll to Deep Dish to see what I mean.

Now, the top toppings across the US.

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Extra Cheese
  5. Bacon
  6. Chicken
  7. Onion
  8. Red/Green Bell Pepper
  9. Ham
  10. Black Olives
  11. Meatballs
  12. Canadian Bacon
  13. Jalapenos
  14. Pineapple
  15. Beef
  16. Basil
  17. Banana Peppers
  18. Fresh garlic
  19. Tomatoes
  20. Spinach

Below, how toppings break down regionally.

The West

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Chicken
  5. Bacon

The South

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Extra cheese
  5. Bacon

The Midwest

  1. Pepperoni
  2. Sausage
  3. Mushroom
  4. Bacon
  5. Onion

The Northeast

  • Pepperoni
  • Sausage
  • Mushroom
  • Extra cheese
  • Bacon

Top “New” Cheeses

Okay, so we’ve reviewed top pizza styles. We’ve done a recap for toppings.

So, what are some of the top “new” cheeses going onto those pizza styles and being covered in all those toppings?

It may seem odd the refer to the cheeses below as “new.” In this context, “new” means, “not mozzarella” or “not provolone,” for the most part. Or, if you’re in St. Louis, “not Provel.”

  • Ricotta
  • Cheddar
  • Fresh Mozzarella
  • Goat Cheese
  • Parmigiano Crema
  • Cotija Cheese
  • Scamorza
  • Vegan Cheese
  • Blue Cheese
  • Feta

Guests love personalization, and they love the opportunity to try new foods and new takes on foods they know.

Scamorza

For the most part, you’re likely familiar with all the cheeses above. However, if you’re like me, you may be unfamiliar with scamorza. If that’s the case, I looked into it for both of us.

Like mozzarella, scamorza is made from either stretched cow or water buffalo milk cheese curds. This cheese originates from Italy and comes in two styles: scamorza bianca or and scamorza affumicata. The former is white or natural, while the latter is smoked and brownish in appearance.

Further, bianca is a mild, somewhat sweet cheese. Affumicata, being smoked, delivers a more savory and, as one would expect, smoky flavor.

Vegan Cheese

If you aren’t offering vegan or plant-based cheese for your pizzas, you may not know what brands to use.

Well, don’t worry. I’ve also done some legwork into this topic.

Brands to check out are Violife, Diya, Chao, and Miyoko’s. As plant-based alternatives become more commonplace and expected by guests, I expect more commercial vegan-friendly cheeses to become available. Perhaps we’ll see some at this year’s National Restaurant Association Show.

Image: Pablo Pacheco on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: February 2024

5 Books to Read this Month: February 2024

by David Klemt

Flipping through an open book

Our inspiring and informative February book selections will help you and your team transform your operations, business acumen, and F&B programming.

This month, we look at books covering an array of topics: design; learning to negotiate better; learning cocktail balance and build techniques; and finding your inner chef.

To review the book recommendations from January 2024, click here.

Let’s jump in!

Biophilic Design: The Theory, Science and Practice of Bringing Buildings to Life

This book was co-authored by the late Stephen R. Kellert, one of the developers of the biophilic design methodology. To learn more about biophilic design, click here. Then, pick up this book.

From Amazon: “This book offers a paradigm shift in how we design and build our buildings and our communities, one that recognizes that the positive experience of natural systems and processes in our buildings and constructed landscapes is critical to human health, performance, and well-being. Biophilic design is about humanity’s place in nature and the natural world’s place in human society, where mutuality, respect, and enriching relationships can and should exist at all levels and should emerge as the norm rather than the exception.”

The Cocktail Balance

Written by Stanislav Harcinik, The Cocktail Balance is about more than building cocktails. Readers will learn about the role senses play in cocktails and balance, along with presentation and service.

From thecocktailbalance.com: “My work isn’t focused solely on experienced bartenders, students are part of the target group. By including potential new bartenders, this book wishes to push the upcoming students into a broader, more creative mindset. The book itself is divided into 3 main sections – theory, practical part and legacy from the best bartenders in Slovakia. Theory, contains the basics and building blocks that allow the development of a professional approach, it also focuses on how to present yourself and how to take care of guests. Whereas in the practical section, readers will be able to learn to price a cocktail and to effectively go through a structured creative process. Other chapters also include gastrophysics and neurogastronomy. In other words how an aroma, a physical characteristics, a sound as well as visual stimulation affect the final flavour of a cocktail, and create a comprehensive and unforgettable experience for guests.”

Pick up your copy today.

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Some bar professionals and guests like to understand the “why” behind what they consume. Why does this taste good? Why and how do certain processes affect spirits? Kevin Liu’s book answers these questions, and more. On top of that, there are 65 recipes to try.

From Amazon: “In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails. Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture? These questions and more, answered inside.”

Order the paperback here.

The Forgotten Chef

Simply put, this book is intended to inspire younger generations to pursue cooking as a career. If you know someone who has an interest in cooking but hasn’t taken steps to become a chef, this is the book you should gift them.

From Amazon: “The book moves quickly through food stories, tips and techniques to inspire and ignite the passion of its targeted reader. Through anecdotal food related stories, the book covers important topics such as the right mindset for cooking success, quality over quantity, kitchen organization (mise en place), kitchen tools (the Dirty Thirty), the celebrity chef conundrum (why people get discouraged in their cooking journey), introduction to knife skills/care, cookbook basics, food preservation and safety and other fun chapters such as saving Grandma’s recipes from extinction, the lost art of sharing (food), and the new-old method of cooking, sous vide.”

Click here to order the paperback.

Getting to Yes: Negotiating Agreement Without Giving In

Everyone needs to know how to negotiate. It’s a valuable skill not just for business but for life in general. Getting to Yes is a how-to manual that teaches you the art of negotiation, a skill you’ll need to develop if you’re an entrepreneur, aspiring business owner, or professional looking to progress in their career. And, as I’ve already said, it will help you in situations you’ll find yourself in outside of business.

From Amazon: “Getting to Yes offers a proven, step-by-step strategy for coming to mutually acceptable agreements in every sort of conflict. Thoroughly updated and revised, it offers readers a straight- forward, universally applicable method for negotiating personal and professional disputes without getting angry-or getting taken.”

Get it today.

Image: Mikołaj on Unsplash

Bar Nightclub Pub Brewery Operations Standard Operating Procedures SOP

"Think about things differently" neon sign
by David Klemt David Klemt No Comments

Program for Unique Holidays: February 2024

Program for Unique Holidays: February 2024

by David Klemt

"Think about things differently" neon sign

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

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

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

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

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

For our January 2024 holidays list, click here.

February 3: Ice Cream for Breakfast Day

I think we can all agree that life is too short to not indulge ourselves and have a treat occasionally. French toast, pancakes, crepes… All of these breakfast foods and more pair quite well with ice cream.

This holiday is even better if your back-of-house team can make ice cream from scratch.

February 4: National Homemade Soup Day

One of the most comforting foods on the planet, particularly during the winter, is a warm cup or bowl of homemade soup.

Of course, as an operator, you’ll want to consider rephrasing this holiday as “Housemade” or “Scratch-made” soup.

February 5: Start of Pride in Food Service Week

Pride in Food Service Week runs from February 5 to 9. The purpose is to celebrate foodservice professionals. For some, this means leaving a larger tip than normal. Some operators use this five-day holiday to host special events that highlight their team’s skills. I also recommend using this time to come up with ways you can honor your team, and improve their lives and careers.

February 11: National Peppermint Patty Day

Back in November of last year I wrote about how peppermint was overtaking pumpkin spice as the preferred flavor. Well, this is the perfect day to feature peppermint via a variety of F&B items on your menu, from cocktails and high-quality non-alcohol LTO beverages to tempting desserts.

February 13: National Cheddar Day

Cheddar is the most-popular cheese in the UK and one of the most-popular in the US. If you can slather it in Cheddar, create an LTO menu, feature it, and promote it.

February 16: National Almond Day

This is definitely the holiday to feature dishes with almonds, from appetizers and entrees to desserts. And, of course, there are drinks made with Disaronno, Baileys Almande, Cîroc Amaretto, and other liqueurs and spirits that can help your bar team serve up almond-flavored cocktails.

February 22: National Margarita Day

Nope, this is not an “out there” holiday. However, it is a fantastic time to showcase your signature Margaritas, alongside a classic build, of course.

February 23: National Skip the Straw Day

If you have been trying to be a more sustainable business, reducing and eliminating waste is key. I’m not saying you have to focus solely on replacing plastic straws. Instead, think about serving drinks without straws.

However, make sure you do have straws on hand for those guests who need them.

February 24: National Tortilla Chip Day

Nachos, nachos, nachos. Nachos piled high, nachos prepared in the traditional method, your bar or restaurant’s signature nachos… Time to create a promotion around the humble tortilla chip!

February 26: National Pistachio Day

Have you ever had a Pistachio Martini? How about a Pistachio Espresso Martini, Pistachio Sour, or Pistachio Fizz?

If you haven’t, odds are many of your guests haven’t, either. Could be a great idea for an LTO menu featuring pistachio, huh?

Image: Ivan Bertolazzi on Pexels

Bar Nightclub Pub Brewery Marketing Agency Team

A coffee cocktail sitting on top of a bar
by David Klemt David Klemt No Comments

The Drink to Dethrone the Espresso Martini

Will this Drink Dethrone the Espresso Martini?

by David Klemt

A coffee cocktail sitting on top of a bar

If we’re to take what industry pundits and cocktail aficionados are saying, 2024 may be the year that the Espresso Martini falls from grace.

Alright, that may be a bit dramatic. However, maybe we won’t read about how the Espresso Martini is having yet another “moment” this year.

Instead, it’s possible that 2024 will be the Year of the Carajillo.

This incredibly simple cocktail is receiving as much—if not more—hype than the Negroni Sbagliato did in 2022. Only this time, bartenders may not roll their eyes whenever they hear someone mention it.

Before I dive into the Carajillo, a bit of clarification. I’m not anti-Espresso Martini. It isn’t like I think I’m above enjoying one of these not-Martinis from time to time. And I’m sure it makes registers ring plenty at bars around the world.

However, it seems like we’re told we’re in the midst of the Espresso Martini’s latest moment every time fall or winter comes around. Look, this is a modern classic that has been around for decades. It’s not “having a moment,” it has simply reached ubiquity.

So, the idea that a perhaps lesser-known coffee cocktail can have its moment this year is exciting. (And a bit of a relief.)

Let’s cannonball into the Carajillo!

Not So Simple

When you do a cursory search for the Carajillo you’ll encounter quite a few absolutes.

For example, there are people who say the drink only and always consists of hot espresso and Licor 43. You may read that the ratio is always one to one.

However, there’s more nuance surrounding the Carajillo.

This deceptively simple cocktail comes to us from Spain. From what I can find, it’s often a cold drink that varies from country to country, region to region. In Spain, it’s commonly coffee and brandy in a two-to-one ratio. Order one in Cuba and it will likely be a rum cocktail rather than brandy. In Mexico, while Licor 43 is said to be the standard, it’s not uncommon for mezcal or a coffee liqueur to accompany the coffee.

Now, as I’ve said, you’ll come across sources that say a Mexican Carajillo is espresso and Licor 43. So, let’s go with that recipe for now.

It’s a simple build: Fill a cocktail shaker with ice. Add two ounces of hot espresso or other hot coffee and two ounces of Licor 43. Shake until well chilled, then strain into a rocks glass. The shake should form a foamy head. Some people garnish with three coffee beans.

Make it Yours

Of course, there’s room to play with this recipe. You and bar team can change the ratio, change the garnish, experiment with glassware, replace the Licor 43 with another liqueur, add an ingredient…

As an example of the latter suggestion, Cazadores produces a coffee liqueur, Cazadores Café. This can replace Licor 43 or work alongside it.

Just know that if you replace the original liqueur, you’re missing out on a blend of 43 botanicals. That means your Carajillo will taste much different than the standard Mexican build. In that case, is it still a Carajillo?

Well, that’s up to your guests to decide, I suppose.

There are bars that make their Carajillo with cream, brandy, and Licor 43. Some serve theirs with a small bowl of sugar so guests can sweeten them to their liking.

At some bars, the build calls for heating the liqueur or base spirit with lemon and sugar. Others make Carajillos with mint and amaro.

So, you and your bartenders can do what has been done with the Espresso Martini: Alter the Carajillo to create your signature version. You can also simply serve the traditional build.

Or, and this is my recommendation, you can serve traditional Carajillos and offer one or more signature variations.

Cheers!

Image: Jeppe Mønster on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

Bartender straining cocktail into glass
by David Klemt David Klemt No Comments

Drink Donnybrook: Brandy Alexander

Drink Donnybrook: Brandy Alexander

by David Klemt

Bartender straining cocktail into glass

The classic Brandy Alexander cocktail, which we celebrate at the end of this month, is slowly approaching a century since its first appearance.

That is, of course, if we go solely by the first time this creamy cocktail’s recipe was printed in a book. For the curious, the book is Cafe Royal Cocktail Book by William J. Tarling. And that book was first published in 1937. Notably, Tarling’s book was published by the United Kingdom Bartenders Guild.

Now, since you’re reading this you know this is a new entry in the Drink Donnybrook series. So, you know that the Brandy Alexander’s history is unclear. You also know, if this isn’t you’re first time reading one of these articles, that I love a cocktail with a shadowy origin.

We do know, however, that the Brandy Alexander belongs to the Duos and Trios cocktail family. Per Gaz Regan, a Duo is a base spirit plus a liqueur. Add a cream or cream liqueur to the Duo and you get a Trio, which describes the Brandy Alexander.

Let’s dive into this creamy cocktail’s creation.

Firsts

The Brandy Alexander is itself a riff on a cocktail that predates its appearance in Cafe Royal Cocktail Book by twenty years.

First, there was the Alexander. This predecessor is made with gin. According to my deep dive, the gin-based recipe first appeared in Recipes For Mixed Drinks by Hugo Ensslin in 1917.

As time went on and more cocktail recipe books were published, something interesting happened. The gin-based recipe would commonly be referred to as Alexander #1, or the first recipe. As you may have already guessed, the brandy version would be listed as Alexander #2.

Per Tomas Curras, cocktail books seem to have changed the naming convention to Alexander and Brandy Alexander some time in the 1970s.

Of the two recipes, it appears that the Brandy Alexander is the more popular. So, while it didn’t show up first, it has taken first place (allegedly) among the Alexander cocktails.

But there’s another first within the Alexander lore, as you’ll see below.

Who Done It?

Prepare to have your mind blown: We don’t know.

At best, we think we know the creator of the gin Alexander, a.k.a. Alexander #1. I say “think” because better cocktail historians than I can’t say for certain that we know the Alexander’s creator.

However, the assumption does make a great deal of sense. It’s believed that Troy Alexander—check out that surname—invented what could be the eponymous cocktail in New York City at a restaurant called Rector’s.

This would place the first Alexander’s creation some time between 1899 and 1918, the years Rector’s was in operation. Rector’s, by the way, was the first restaurant in NYC to feature a revolving door.

Alexander created the cocktail for a party celebrating a successful ad campaign featuring the fictitious character Phoebe Snow. Snow, white…white cocktail.

But who was the first person to swap out the gin for brandy in the Alexander? It’s feasible that it was Troy Alexander, of course. If it wasn’t him, well…we don’t know who decided to substitute brandy for gin.

There’s more mystery surrounding the drink’s name, as well. Some say the Brandy Alexander is a nod to Russian tsar Alexander II. Or perhaps it honors Princess Victoria Alexandra Alice Mary. The classic could also pay homage to critic Alexander Woollcott (a claim he made himself) or Grover Cleveland Alexander, pitcher for the Philadelphia Phillies from 1911 to 1917.

So, there you have it: a mystery to share with your guests when they come to your bar or restaurant for your Brandy Alexander Day promotion on January 31. Cheers!

The Recipe

Interestingly, there’s some room to play with this classic. Some people follow the equal parts rule, some add a bit more brandy than creme de cacao or cocoa. Others double the amount of brandy.

You and your bar team should play with the measurements to create your signature take on the Brandy Alexander.

At any rate, fill a shaker with ice then add one, one-and-a-half, or two ounces of brandy, one ounce of the creme de cacao of your choice, and one ounce of cream. Shake until well chilled, then strain into cocktail glass or coupe. Garnish with freshly grated nutmeg.

Image: cottonbro studio on Pexels

Bar Nightclub Pub Brewery Menu Development Drinks Food

People sharing a plate of nachos
by David Klemt David Klemt No Comments

Nachogate: A Lesson in Standards

Nachogate: A Lesson in Standards

by David Klemt

People sharing a plate of nachos

You wouldn’t think a social media post about a plate of nachos could cause a scandal but that’s exactly what’s happening, and it’s known as Nachogate.

Shockingly, this story comes to us from a luxury casino resort in Las Vegas.

A photo of a meager dish with six entire tortilla chips on it has 1.3 million views already. That’s pretty impressive—or unfortunate, depending on which side of the post you’re on—considering the post is from this Monday.

One of the top comments on the post points out that there’s quite the disparity between chips and accompaniments.

“More condiments than chips. Wow,” reads the comment. To which the original poster responds, “They said it was so you can have the perfect bite.”

It should go without saying that every dish put in front of a guest needs to be as close to perfect as possible. If it’s on the menu, if it leaves the kitchen, it impacts the guest experience. There is no, “Well it’s only [insert item]. It’s not that big of a deal.”

That mindset simply has no place in hospitality.

No, not every dish or drink is perfect. Yes, everyone makes mistakes. The absolute lowest standard should be caring enough to catch mistakes before they affect guests.

Failing that, every operator and leadership team member needs to care enough to acknowledge mistakes that reach guests, handle them gracefully, and fix them. This includes listening to and rewarding servers, bartenders, barbacks, and hosts whenever they catch a mistake.

Of course, there’s another lesson here. When developing non-negotiable standards, aim high. Fountainbleau Las Vegas is a luxury lifestyle brand; I doubt Nachogate reflects the company’s standards.

#Nachogate Fallout

Look, it can feel good to say that we don’t have competitors in this industry, we have peers. In some ways that can be an accurate statement.

However, watch what happens when an operator makes a mistake and it blows up in spectacular fashion.

Case in point, Nachogate. Or, given how the situation went viral, #Nachogate.

It would be bad enough if The Tavern at Fountainbleau Las Vegas took a reputational hit solely with the guests it affected directly. Obviously, it gets exponentially worse when it takes off on social media and alters the perception of potential guests.

But #Nachogate got worse when the venue’s “peers” leveraged the situation to their advantage.

That’s just a handful of posts taking advantage of Fountainbleau Las Vegas’ mistake. And that’s a lot of free marketing leveraging an unforced error that transformed into a viral moment.

Resolution

Alright, so I probably haven’t made any friends at Fountainbleau for sharing this story. Well, allow me to extend an olive branch. After all, I’ve made plenty of mistakes and will make more in the future.

It appears that the issue has been addressed by the property. That says to me that there are indeed standards, and there are people who care enough to respond when they’re not met.

Again, mistakes happen. The key is to correct course and move forward. Fountainbleau has done just that.

That’s a smart move. A mistake was made, people piled on, and instead of ignoring the issue, the company acknowledged and corrected the mistake where it blew up: the public eye.

Fountainbleau Las Vegas is just over a month into serving the public. There are going to be growing pains. Indeed, anyone who has been following the casino resort is aware that there have been much larger issues. For example, the company is dealing with the departures of three high-level executives.

The point of this article isn’t to roast Fountainbleau further. Assuming the viral post is true and the nachos at The Tavern have indeed been improved, a mistake was made and was then addressed.

I’m sharing this story as an example to drive home the need for standards, for non-negotiables. That means sitting down, considering every element of operations and service, writing out standards, and training teams on those non-negotiables. It’s as important as identifying values, sharing them with the team, and adhering to them.

Sit down today and develop your standards. If you’ve done that in the past, review your standards, update them if necessary, and ensure they still have buy-in from your team.

Image: Herson Rodriguez on Unsplash

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

Pizza being put into a pizza oven
by David Klemt David Klemt No Comments

Top 11 Pizza Styles Going Into 2024

Top 10 Pizza Styles Going Into 2024

by David Klemt

Pizza being put into a pizza oven

Pizza-centric publication Pizza Today‘s 2024 industry trends report contains an incredible amount of information, including the top pizza styles in North America.

There’s a tie for the tenth spot on their ranking, so I dive into 11 styles of pizza in this article. As you’ll see, having grown up in the area, I have a lot of thoughts on Chicago’s pizza styles.

This is one of the most fun topics I’ve ever researched and I hope you find this information helpful for your restaurant or bar.

Cheers!

Top Pizza Styles

10 Chicago Thick (tie)

Because Deep Dish is also on this list, I’m going to assume Pizza Today means Pan pizza. If this is accurate, it’s the cooking vessel that’s the big difference.

Whereas Deep Dish is cooked in a cast-iron pan, Chicago-style Pan pizza is cooked in either a cake pan or cast-iron skillet. Another difference is the resulting crust: Deep Dish features a thick, pie-like crust, while Pan has a medium-thick crust that’s similar in texture and chew to bread.

One more big difference comes down to the layering of the ingredients. In a Pan pizza, the traditional order is followed: sauce goes on the crust, cheese goes on the sauce, and additional ingredients go on top of the cheese.

10 NEOpolitan / Neo-Neapolitan (tie)

As the name implies, this is a modern variation of the classic Neapolitan or Napoletana style. It’s also sometimes referred to as Neo-Classica.

The biggest overall difference between this style and its traditional counterpart is the adherence to strict rules. NEOpolitan eschews several rules, which you’ll find further down the list in this article.

Some deviations include oven style (NEOpolitan doesn’t require a wood-burning oven); temperature (700-730° F); cook time (120-150 seconds); and ingredients (anything goes).

9 California / American Artisan

The base of a California-style pizza is an Italian- or New York-style crust. From there, the tenets of California cuisine take over.

This style focuses on highlighting fresh, local, seasonal ingredients. So, think traditional crust with nontraditional ingredients when considering this style.

As far as the American Artisan designation, California style falls into this categorization. An artisan pizza is made by hand without the use of automation, so American Artisan is a style uniquely, well, American.

8 Grandma

The Grandma-style pizza is thought to come to us from Long Island, New York.

This simple style is usually rectangular due to being cooked in a sheet pan, and the pan is oiled heavily. The order of ingredients is crust, cheese, tomato sauce. However, these pizzas are often finished with a garlic-infused olive oil, oregano, and Pecorino Romano cheese.

Grandma pizza is thicker than New York-style but nowhere near as thick as Detroit, Sicilian, or Deep Dish. It’s cut into squares before being served.

7 Detroit

According to Pizza Today, this is the fastest-growing pizza style in America.

As the story goes, this descendant of thick Sicilian-style pizza was created in a speakeasy in mid-1940s Detroit. The owner of Buddy’s Rendezvous, Gus Guerra, wanted to add something new to his neighborhood bar’s menu. The history is a bit hazy regarding where he got the recipe for a Sicilian pizza, but he cooked it in a few (hopefully unused) deep, steel industrial pans from a friend who worked in a factory.

So, a traditional Detroit pizza is a Deep Dish cooked in a deep, rectangular, steel pan. The original version calls for a rich tomato sauce and Wisconsin brick Cheddar cheese topped with pepperonis, all cooked at 230° F. As for layers, it goes crust, pepperonis, sauce, then cheese, traditionally. Once the cheese is caramelized, any additional toppings are placed on top, along with more red sauce. On the Detroit pizzas I’ve had, the red sauce on top consisted of one horizontal stripe and one vertical.

If you think things are too quiet and boring while you’re hanging out at a restaurant that serves Detroit-style or Chicago-style Deep Dish pizza, comment loudly that one is better than the other and the “true” or “superior” Deep Dish.

Fun trivia: Domino’s, Little Caesars, and Hungry Howies are all from Michigan.

6 Chicago Thin

If you want to start a passionate debate, walk into a bar serving Chicago Thin or Tavern-style pizza and say it’s the city’s true style.

Half (or perhaps more) of the Chicagoans within earshot will agree with you. Others, not so much.

At any rate, this pizza is known for its thin, cracker-like crust. It’s round and will be cut into square before being served.

Oh, and if you’d like to start another “spirited” argument, mention St. Louis when talking about Chicago Thin or Tavern-style pizza. Some people from “the Gateway to the West” like to Amedeo Fiore invented this style. However, people from the south side of Chicago will let you know in no uncertain terms that the style didn’t find its way to St. Louis until after Fiore moved there from “the Windy City.” Further, Chicago’s (original) version consists of a dough made with yeast paired with mozzarella cheese. St. Louis style is made without yeast and features Provel cheese.

5 Neapolitan / Napoletana

This is arguably the pizza style with the strictest rules. For example, these pizzas must be cooked in a word-burning oven at 800° F for 90 seconds.

All of the ingredients must originate from Italy. Additionally, no more than three ingredients may be used for a single pizza.

Further, all Neapolitan or Napoletana pizzas must be finished with extra-virgin olive oil and fresh basil.

4 Deep Dish

People outside of Chicago likely believe the city’s pizza style is called Deep Dish. Unfortunately, that’s a prevalent misconception. Of course, it doesn’t help that Deep Dish is a Chicago invention, leading to most people thinking that Chicago Style and Deep Dish are synonymous. Yes, Chicago Deep Dish is a style, but so are Stuffed and Pan.

I’m going to take a stab at understanding what Pizza Today means when they refer to Deep Dish. Forewarning: I could be wrong.

Speaking generally, a Deep Dish pizza is cooked in an oiled cast-iron pan. Essentially, it’s a pie. The flaky crust is high (two inches isn’t uncommon) and the person prepping the pizza changes the traditional order of the layers. Unlike a traditional or Pan pizza, the order for a Deep Dish pizza is crust, cheese, sauce, other toppings. This approach to layering is to avoid burning the cheese since these pizzas spend so much time in ovens.

Now, if Pizza Today means Stuffed, there’s a bit of a difference between than that and Deep Dish. First, Stuffed is made in a pan even deeper than those that produce Deep Dish pizzas. Second, an extra layer of crust covers much more cheese than you’ll find in a Deep Dish pizza, and this layer is covered in sauce. So, the order is crust, toppings, lots of cheese, crust, sauce.

3 Sicilian

This is a style of pizza originating from, you guessed it, Sicily. Moreover, it’s one of the most traditional types of pizza…when we’re talking about Sicilian versus New York Sicilian.

For the former, the pizza is characterized by a square, thick, spongy dough. The sauce is made with tomato, onion, anchovy, and herbs. From what I understand, the sauce also contains no meat.

Traditionally speaking, hard goat or sheep’s cheese is grated on top, and the pizza is also topped with breadcrumbs.

When it arrived in America, tomato sauce and mozzarella replaced the traditional sauce and hard cheeses. This development very likely comes down to the ease of finding readily available and affordable ingredients. Additionally, some people made round Sicilian pizzas rather than square.

2 Traditional American

Simply put, Traditional American pizza is just a slightly different version of New York style.

It’s a bit thicker than New York, but it still has the raised “border” encircling it. Often, this style features more cheese than its Big Apple counterpart.

A Traditional American pizza can be hand-tossed, pressed, or hand-formed.

1 New York

Unless you’re from Chicago or Detroit, this is probably what you think of when you think “pizza.”

A New York pizza is hand-tossed, large, and defined by its characteristic thin crust. The slices tend to be extra large and capable of being folded for eating on the go. In fact, I once watched two friends, one from New York and one from Chicago, almost come to blows when the former threatened to attempt to fold his slice of Deep Dish in front of the latter. They had to be separated.

Traditionally, there are just two toppings on the crust: tomato sauce and cheese. However, these pizzas are a blank slate for all manner of toppings.

Top Trending Styles

As you’ll see, there’s a tie for second place as far as the trending pizza styles in 2024, according to Pizza Today.

  1. Chicago Thin
  2. New York
  3. Sicilian
  4. Deep Dish and Grandma (tie)
  5. Detroit

Per the pizza-centric publication, this is Detroit’s second year as the reigning trending pizza style.

Now that you know the top pizza styles in North America, know this: Pizza Today’s data indicate that today’s consumer expect to be able to order multiple styles of pizza from one pizzeria. Develop your menu accordingly.

Image: Fabrizio Pullara on Unsplash

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

7-Year-Old Single Malt Mizunara Finish in Wicklow, Ireland
by David Klemt David Klemt No Comments

Irish Distilleries You Need to Know

Irish Distilleries You Need to Know in 2024

by David Klemt

7-Year-Old Single Malt Mizunara Finish in Wicklow, Ireland

On Thursday, January 25, we honor a simple but delicious cocktail that can trace its roots back to Europe and the middle of the 19th century.

A bartender can serve this drink hot, chilled, or iced. And until somewhat recently, a bartender usually makes this cocktail with a spirit from one of just a few producers.

I’m talking about the venerable Irish Coffee.

Now, this could make for an interesting Drink Donnybrook. However, I’m going to focus on shining a spotlight on some Irish distilleries and labels you and your bar team should have on your radar.

Of course, there’s nothing wrong with making an Irish Coffee with one of the usual suspects. Indeed, it’s perfectly acceptable—traditional, even—to make yours with Jameson, Bushmills, Tullamore Dew, Redbreast, or Powers.

But while there’s nothing wrong with playing to expectations, making the choice to offer something different can set you, your team, and your venue apart.

As our buddy Chef Brian Duffy says, operators can charge premium menu prices only if they innovate. Pairing a lesser-known Irish whiskey with a local coffee roaster’s coffee would be an innovation that falls in line with Chef Duffy’s approach to pricing.

There are other ways to build an Irish Coffee as a premium cocktail. The quality of the whipped cream, for instance, is a consideration. For example, whipping the cream in front of guests is a premium touch.

Not the Usual Suspects

A lot is going on with Irish distilleries. We have more choice than we’ve had in several decades.

Check these Irish distilleries out today:

Several of these distilleries also produce other spirits, such as gin and vodka. And, of course, not every distillery produces spirits that are available to the US and Canada, currently.

Still, it’s good to be aware of these distilleries and their brands so we can encourage suppliers to bring them to North America and beyond.

To learn more about Glendalough Distillery in particular, please listen to the Bar Hacks podcast episode below:

Hot Coffee

Let’s assume you’re going to with piping hot coffee, not serve your Irish Coffee on ice or frozen.

You’re going to want to ensure your glassware is heat resistant, of course. Let’s not burn the hands of our guests.

To that heat-resistant glassware, add one-and-a-half to two ounces of Irish whiskey. Next, add two to four teaspoons of sugar, or a half- to two-thirds-ounce of demerara syrup. Add three to four ounces of hot coffee, then top with quality whipped cream. When I say add the cream, I mean an inch or so, not just a wee bit.

You’ll notice that I’m using ranges of measurements. This is because you’re going to want to play around with your Irish Coffee to make it one of your signatures. That includes selecting your sweetener, whether that translates to brown sugar, syrup, or something else.

Now, if you’re after something different, check out the Frozen Irish Coffee from Erin Rose in New Orleans, or the recipe for the Dead Rabbit‘s Irish Coffee.

Cheers!

Image: Glendalough Distillery

Bar Pub Brewery Nightclub Club Nightlife Marketing Plan

Loaded sweet potato fries bowl
by David Klemt David Klemt No Comments

The Shrinking Globe: 2024 Food Trends

The Shrinking Globe: 2024 European Food Trends

by David Klemt

Loaded sweet potato fries bowl

It should come as no surprise that 2024 F&B trends are similar throughout Europe and the UK to those taking hold in North America.

Why do I refer to Europe and the UK separately? I’m aware that the UK is part of Europe. Regionally, one can think of the nation as northwestern Europe.

However, while geographers consider the UK part of Europe, many citizens of the UK don’t see things that simply. So, that’s why I mention the continent and nation separately.

With that out of the way: 2024 F&B trends. People like to say that the world is getting “smaller,” that the devices in our hands are making everything more accessible. That certainly seems to be the case with food and drink.

What you’ll likely notice is that the trends below follow what experts predict for North America rather closely. As David Allison says, people have far more in common with one another than they have differences.

The Consumer

Plants

I think it’s fair to say that plant-based diet mockery is defined by two characteristics.

One, people seem to aim their ridicule toward Americans. And two, it’s cliché at this point.

Much of the world already embraces plant-based diets. That doesn’t mean they’re only either vegetarian or vegan, either.

Estimates for how much of the world consists of flexitarians can reach over 40 percent. This particular diet limits or restricts the intake of animal-based foods. However, it’s not like veganism; flexitarians do consume some animal products. One can say that it’s a very individual diet. In fact, I doubt many flexitarians actually refer to themselves with that label.

Interestingly, though, plant-based brands must innovate if they’re going to succeed with consumers in Europe and the UK.

Hey, what do you know? That’s how it is in North America.

Now that plant-based protein alternatives are here to stay, people want to see innovative analogs.

They’ve seen nuggets and fingers. Burgers and patties aren’t anything new. People want plant-based counterparts for everything: seafood, steak, pork, etc.

Health & Wellness

Here’s a frighteningly hot take: People in Europe and the UK are concerned with their health. Shocking!

For the past few years, much has been made about North Americans and their “renewed” focus on their health and wellness. This is, of course, for obvious reasons.

Well, we can say the same about Europeans and Britons.

Generally speaking, people are trying to reduce their intake of processed foods. This ties to the section above in that many plant-based foods are highly processed. Brands will need to address this to achieve long-term success.

Along with avoiding processed foods, consumers in Europe and the UK are seeking out dishes that are higher in protein and fiber.

Across generations and Europe, people realize that a healthy diet is the top factor in feeling healthier.

The Operator

Happy Balance

Europeans and Britons have centuries upon centuries of history and tradition to contend with throughout their countries.

In some markets, this can lead to conflict or the misconception that operators can’t innovate.

This is, of course, an outdated way of thinking.

Whether operating in the UK or Europe, operators are embracing tech and finding ways to honor tradition while experimenting with the modern.

From the back of the house to the front, chefs and bartenders are drawing inspiration from culinary traditions. However, they’re also getting creative to put their own spins on the menu.

Perhaps more importantly, the guests they’re serving want to try these innovations.

From consumer-facing tech that enhances their visits to creative menu items that find inspiration from around the world, today’s guest is hungry and thirsty for what’s new. This is true regardless of how old and traditional a location may be.

Color

Just a few months ago, Frankfurt, Germany, played host to Food Ingredients Europe 2023.

One of the takeaways from last year’s show that stood out to me is the interest in color.

According to one market development specialist, it appears that Gen Z in Europe and the UK are over boring, bland shades. Instead, they want to be colorful.

From interior and physical menu design to food and drink items, European and British operators can deliver on that desire.

Of course, taking one’s concept in a more colorful direction necessitates knowing one’s guests. So, this is where exceptional service despite concept or category and robust tech platforms come into play.

If bold color is authentic to a concept and resonates with the guests, it could be time to reach out to an interior designer.

Speaking of reaching out, if you’re in Europe or the UK, have a concept you want to open or are already open and need some assistance, KRG Hospitality is excited to announce that we’re entering markets within both regions. Please contact us—we’re here to help.

Image: Ella Olsson on Unsplash

KRG Hospitality business plan. Restaurant. Bar. Cafe. Lounge. Hotel. Resort.

ITALICUS bottle surrounded by citrus fruits
by David Klemt David Klemt No Comments

The Sixth: Art of ITALICUS Returns

The Sixth: Art of ITALICUS Returns for 2024

by David Klemt

ITALICUS bottle surrounded by citrus fruits

Your bar team members have the opportunity to participate in the sixth-annual Art of ITALICUS Aperitivo Challenge and win an invaluable prize.

There are multiple prizes, really. For example, national finals winners take the title of ITALICUS Bar Artist for their country, for 2024. They also walk away with a ticket to the global finals, which take place in Rome.

After the global finals, one winner will earn the title ITALICUS Bar Artist of the Year 2024. However, taking nothing away from this title, there’s another prize that I feel should drive every competitor to truly outshine their competition.

The ITALICUS Bar Artist of the Year will head to the incredible Cafe La Trova in Miami to participate in a mentorship program. Given that Julio Cabrera is such an influential member of the hospitality world, this prize represents a once-in-a-lifetime opportunity.

Now, as an operator or leadership team member, you may wonder what this news has to do with you. It’s simple: Encouraging your bartenders to participate in this competition and others like it shows you care about their career progression.

Bar team members who want to take part in competitions get to show off their creativity to a wider audience, become known to brands, and network with peers outside of their local communities. They can also discover and bring back tips, techniques, and lessons to your bar, restaurant, nightclub, or hotel.

In this case, one bartender will return to their bar or restaurant with lessons from the Cafe La Trova team. That’s priceless insight that will benefit their entire team.

For crucial competition details, please read the Art of the ITALICUS Aperitivo Challenge press release below.

Good luck to all of the participants!

ART OF ITALICUS APERITIVO CHALLENGE RETURNS FOR 2024 IN PURSUIT OF THE BEST ART-INSPIRED APERITIVO COCKTAIL

New York, NY (January 9, 2024) – Today, The Art of ITALICUS Aperitivo Challenge returns for its sixth edition, inviting bartenders from around the world to create an original and unique aperitivo cocktail inspired by any form of art and crafted using ITALICUS Rosolio di Bergamotto.

The Winner of the renowned industry challenge will be crowned ITALICUS Bar Artist of the Year 2024 and win a trip to Miami for a once in a lifetime mentorship program with Cafe La Trova by Julio Cabrera. Nominated in 2023 as one of the World’s 50 Best Bars, Cafe La Trova is the true embodiment of hospitality, welcoming guests with impeccable warmth, attention to detail and service, crafting a truly memorable experience for anyone who visits. The “cantinero culture,” which is synonymous with the venue, embraces the most important values of the cocktail industry, making it the perfect inspiration for the new Art of Italicus participants. As part of the prize, the 2024 ITALICUS Bar Artist will have the opportunity to experience what makes this bar truly special and discover one of the most vibrant art cultures in Miami’s iconic surroundings.

Reflecting the brand’s passion for Italian art and design, The Art of ITALICUS Aperitivo Challenge is built on the belief that bartenders are artists and offers them the opportunity to expand their creativity whilst experimenting with new ingredients, techniques and glassware to showcase the versatility of ITALICUS. Each recipe must be in an aperitivo style and can be inspired by any form of art such as sculpture, painting, fashion, music, architecture and much more.

The competition will welcome entrants from 13 countries including Croatia/Slovenia, France, Greece, Hong Kong, Hungary, Italy, Norway, Portugal, Spain, Sweden, Swiss, United Kingdom and the United States. Bartenders from other countries will be able to apply through a Wild Card entry, offering them the opportunity to win a spot at the global final in May in Rome.

Giuseppe Gallo, founder and CEO of ITALICUS, comments:

“Now in its sixth year, The Art of ITALICUS Aperitivo Challenge celebrates aperitivo culture while encouraging bartenders to express their creativity, looking to art in its various forms as way of inspiration. Meeting with the industry’s emerging talent through this program gives me a great deal of pride and is something I hope continues for many years as a way of keeping our community connected, working together and empowering one another.”

The 2024 Competition

Competitors are tasked with creating an original aperitivo cocktail using a minimum of 40ml (1.5oz in US) of ITALICUS Rosolio di Bergamotto and a maximum of five ingredients. Participating bartenders must upload their unique recipe alongside an image of their creation including measurements, garnishes and glassware recommendations to the competition website before February 20, 2024 in order to be in with a chance of winning. Competitors are also required to share their inspiration and the story behind their aperitivo cocktail and encouraged to suggest food pairings for their recipe.

Applications for The Art of ITALICUS Aperitivo Challenge 2024 will be open from January 9 through February 20. Recipes can be submitted via the website: https://imbibemagazine.com/art-of-italicus/.

Entrants are also encouraged to share their creations on social media ahead of the competition, using the following hashtags: #ITALICUS #ROSOLIODIBERGAMOTTO #ARTOFITALICUS #AOI24

National Finals

The national finals will take place throughout March and April (March 4 – April 12) where the eight shortlisted bartenders will present their cocktail creation to the judging panel across eight minutes and including at least three serves. The winner of the national final will receive the title of ITALICUS Bar Artist of their country 2024 along with a ticket to participate in the global final which will be held in Rome.

Global Finals

On May 12, the national finalists will compete against one another in Rome in a bid to earn the coveted title of ITALICUS Bar Artist of the Year 2024 as well as a once in a lifetime opportunity and mentorship with one of the world’s most influential bars, Cafe La Trova by Julio Cabrera. During the trip to Miami, the winning bartender will be accompanied by a film crew who will document their experience and create a documentary video which will later be released on social media.

For further information on The Art of ITALICUS Aperitivo Challenge, please visit www.artofitalicus.com.

Image: ITALICUS

Bar Nightclub Pub Brewery Menu Development Drinks Food

Top