Food & Beverage

Vera Wang launches Vera Wang PARTY Prosecco
by David Klemt David Klemt No Comments

New Sparklers for Summer Celebrations

New Sparklers for Summer Celebrations

by David Klemt

Vera Wang launches Vera Wang PARTY Prosecco

Operators can expect a massive amount of weddings to take place this summer and should angle to land rehearsal dinners and receptions.

After all, one driving element of pent-up consumer demand in Summer 2021 comes from 2020 weddings.

For many, weddings and other big celebrations call for bubbles. Well, just in time for summer celebrations come the releases of three challengers to Champagne’s throne.

Time for a PARTY

There is, perhaps, no designer or brand name more closely associated with weddings than Vera Wang.

The designer behind the eponymous label is largely credited with revolutionizing the bridal industry in the ’90s. Her bespoke wedding dresses remain the top choice for brides around the world. Of course, she also makes couture bridesmaid dresses.

Expanding ever since first dominating the bridal space, a bride can rock a Vera Wang ring and fragrance while wearing her Vera Wang wedding dress, standing across from a groom in a Vera Wang tuxedo and next to her bridal party in Vera Wang bridesmaid dresses.

And now, they can sip a Vera Wang sparkler at their rehearsal dinner and wedding reception.

 

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Earlier this year, the designer announced a limited release collaboration with Chopin Vodka. Now, she’s launching Vera Wang PARTY, a premium Prosecco.

So, you may be done with this phrase at this point, but we tend to drink with our eyes first. PARTY’s matte silver bottle and bright neon yellow lettering are a chic and modern take on sparkling wine presentation. I can already imagine plenty of fashionable brides wanting PARTY bottles on their rehearsal dinner and reception tables.

Vera Wang PARTY Prosecco matte silver and neon yellow bottle

And while the designer could likely justify pricing her Prosecco in the same range as the best-known Champagne houses, she has instead chosen restraint: the SRP for a 750ml of PARTY is just $25.

The label’s press release sums PARTY up thusly: “It’s what we could all use right now—a little bit of fun, a little bit of joy, and a new way to commemorate life’s meaningful moments.”

Half-size Heavy Hitter

To some, the only thing better than drinking bubbles is drinking rosé bubbles. For them, the pink hue screams, “We’re celebrating!”

Whether that means celebrating nuptials or a return to gathering and socializing this summer, Avaline is ready.

 

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A post shared by AVALINE (@avaline)

The clean, vegan-friendly wine brand is offering Avaline Sparkling Rosé, sold in 375ml bottles. This brand-new, small-run sparkler is just $25 per bottle.

Sparkling Rosé joins original Avaline labelmates Red and White, along with more recent releases Rosé and Sparkling.

Interestingly, it isn’t just Avaline’s focus on transparency building their deeply loyal fanbase. The Cameron Diaz and Katherine Power brand listens to their consumers to learn what to release next. After the release of Avaline Sparkling, the label’s community requested a sparkling rosé expression.

Avaline says people can expect rose petals, stone fruit and a hint of pomegranate on the nose and berry lemonade, tart peaches, and floral flavors.

Along with the rest of the Avaline lineup, Sparkling Rosé is sure to be popular during Summer 2021 weddings and other celebrations.

Vintage Vino

For vintage-loving sparkler fans, the latest Sonoma-Cutrer special release is the sip of this summer.

Sonoma Cutrer Grand Cuvée Late Disgorge 2014 Sparkling Chardonnay is a 60-40 blend of Chardonnay and Pinot Noir.

Per Sonoma-Cutrer, drinkers Grand Cuvée Late Disgorge features red apple and pear most prominently on the nose. However, that aroma is complimented by notes of hazelnut, brioche bread, mineral, and Meyer lemon.

On the palate, expect apple fruit, nut, and light strawberry flavors balanced by Sonoma-Cutrer’s hallmark high acidity. Rich and complex without overwhelming the palate, Grand Cuvée Late Disgorge pairs well with light summer fare such as oysters, salmon caviar, and fruit tarts.

This stunning bottle of California sparkling carries an SRP of $43 per bottle ($34.40 for Club Cutrer members).

Big Event Business

In America, the wedding industry generates around $60 billion annually. That number doesn’t even include honeymoons, an industry in and of itself that can be worth up to $8 billion per year.

Obviously, restaurant, bar, hotel and event space operators should find those values compelling.

Operators capable of delivering on special events should be angling to land rehearsal dinners, wedding receptions, and even engagement celebrations, bachelor, and bachelorette parties.

However, doing so means running a tight ship that pays attention to the details and delivers top-level service; developing relationships with wedding and event planners, and concierges; and keeping on top of current wedding and wedding-related trends.

Generating revenue after the horror show of 2020 and the first half of 2021 requires adapting operations. Moving into the event space—weddings, for example—can prove very lucrative.

Image: Vera Wang

Fever-Tree Distillers Cola bottle and cocktail
by David Klemt David Klemt No Comments

Fever-Tree Cola: Set Aside Your Soda Gun

Fever-Tree Cola: Set Aside Your Soda Gun

by David Klemt

Fever-Tree Distillers Cola bottle and cocktail

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

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

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

Commitment to Quality

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

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

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

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

Exotic Cola

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

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

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

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

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

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

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

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

A Mixer with Intent

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

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

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

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

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

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

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

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

Holster Your Soda Guns

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

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

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

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

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

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

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

Image: Fever-Tree

Burger with onion rings and beer
by David Klemt David Klemt No Comments

Father’s Day Food & Beer Pairings

Father’s Day Food & Beer Pairings

by David Klemt

Burger with onion rings and beer

Father’s Day is right around the corner and while it isn’t usually quite as busy as Mother’s Day, this year could be different.

After all, states and provinces are reopening, and the weather is getting warmer. In fact, Governor Andrew Cuomo announced yesterday that restaurants and bars are no longer subject to social distancing restrictions.

And hey, who isn’t looking for an excuse to get out and return to restaurants and bars?

Now, I’m going to assume that most operators who plan to celebrate Father’s Day this weekend have their promotions in place. However, to help give those promos a boost, I want to share beer pairings for classic Father’s Day menu items.

Of course, these pairings work well on any day of the week, and they’re in no way limited to dads. Anyone who enjoys beer will appreciate operators putting an emphasis on food and beer pairings.

Burgers

One of the most popular foods, particularly for those seeking out comfort, burgers and an array of beers go together. For a classic hamburger, suggest an IPA, APA or Lager. Known for your mushroom and Swiss cheese burger? Brown ales, amber ales and porters work well. Pale ales go well with bacon burgers, and wheat ales and Witbier pair with veggie burgers.

Chicken

Fried chicken is certainly right up there with burgers in terms of comfort foods. And it’s certainly great for Father’s Day. Suggest pairing fried chicken with a Kölsch, Märzen, Helles, and Hefeweizen. For barbecue chicken, recommend a light lager, Pilsner, Saison, Hefeweizen and Witbier. Honey glazed chicken (baked or as wings) work very well with a Kölsch.

Pork

If you have ribs on the menu, there are a few ways to go with beer pairings. Porters, stouts and German lagers are medium- to full-bodied and can stand up to bold, rich flavors and compliment smoke. On the other hand, pale ales and IPAs (lighter versions tend to work better) are lighter but can compliment barbecue flavors as well. Porters and American pale ales sip well with pulled pork sandwiches. A Märzen, Hefeweizen or Porter pairs nicely with pork chops.

Steak

Just like there are several cuts of beef for steaks, there are several beer types that pair well with steak. Brown ales, stouts, porters, IPAs, lagers and IPAs work well for different reasons. Cuts that are more flavorful (ribeye, top sirloin, porterhouse, T-bone) pair well with darker beers (generally speaking). But cuts like filet mignon, known to be lighter in flavor, work well with lighter beers (some lagers and IPAs).

Seafood

Much like steak, seafood presents plenty of variety for beer drinkers. You’ll find that Pilsners compliment many different types of seafood. Generally speaking, lobster dishes pair well with a Pilsner or an IPA (that isn’t too assertive). Pilsners work great with an array of fish, so suggest one with your fish and chips or tilapia. When it comes to many crab dishes, lagers and—yep—Pilsners are excellent recommendations. Wheat beers pair well with mussels, and sours and Goses drink well with oysters.

Grilled Vegetables

When it comes to grilled and charred vegetables, dark beers with roast coffee, malty and chocolate flavors pair very well. Imperial stouts can certainly hold their own with grilled, roasted and charred veggies. However, black lagers and porters are lighter than imperial stouts with similar flavor characteristics, meaning they won’t overpower the vegetables.

Of course, the best way to make winning pairing suggestions is to try them yourself. Even better, include kitchen staff, servers and bartenders and get their feedback. There’s no substitute for being able to make pairing recommendations based on personal experience.

Image: Edward Franklin on Unsplash

Sparkling red wine in wine glass with condensation
by David Klemt David Klemt No Comments

5 Bottles for June 21, World Lambrusco Day

5 Bottles for June 21, World Lambrusco Day

by David Klemt

Sparkling red wine in wine glass with condensation

On June 21, the world celebrates one of Italy’s most-famous wines, the oft-misunderstood and maligned Lambrusco.

Now, some people of a certain age chuckle and roll their eyes when someone mentions Lambrusco. After all, the most (in)famous example throughout North America was Riunite.

Of course, I mean no disrespect to that particular producer. It’s just that the world is aware of other Lambrusco labels.

People also now know much more about wine in general and Lambrusco specifically. And they know it’s not always a sweet, sparkling wine.

Lambrusco 101

Much like many, many other wines, Lambrusco is a protected designation. Think Champagne, Prosecco or Châteauneuf-du-Pape.

Lambrusco comes from five regions in Northern Italy: four in Emilia-Romagna and one in Lombardy. Cheese fans may know Emilia-Romagna for its Parmigiano Reggiano cheese production.

The five denominazione di origine controllata (DOC) regions each produce distinct styles of Lambrusco with their own unique characteristics.

For example, Lambrusco Grasparossa di Castelvetro from Modena are the most-tannic of these wines. They also tend to be dark purple in color.

In contrast, some Lambrusco Reggiano wines are lighter in color. These Lambruscos also tend to be sweeter on the palate and more floral on the nose.

Lambrusco di Sorbara produces perhaps the most unique Lambrusco, such as rosè.

Most Lambrusco is semi-sparkling, or frizzante, owing to winemakers using the ancestral, traditional or Charmat methods of production.

Modern Outlook

For decades, most North Americans were only aware of Lambrusco from Riunite. Therefore, North Americans only knew Lambrusco as a cloyingly sweet, fizzy Italian wine.

Of course, many people love sweet. So many, in fact, that the term “sweet sells” is well-known among beverage managers.

However, today’s consumer doesn’t necessarily want to drink what their parents or grandparents drink. And while they may not dislike sweet outright, they want to experience different flavor profiles.

For these consumers, bartenders, bar managers, servers, and floor managers should be aware of a few important Lambrusco label terms:

  • Dolce: This is the sweetest Lambrusco.
  • Amabile: Medium-sweet wines not quite as sweet as dolce.
  • Semisecco: The most common Lambrusco, off-dry wines that aren’t as sweet as amabile or dolce.
  • Secco: Dry Lambrusco with balance and savory notes in addition to fruit on the palate.

Lambrusco is a great alternative to Champagne, Prosecco and other sparkling wines in the summer. In particular, those with patios should push their guests to try it.

Where to Start

Like I said, I’m not bashing Riunite—the label has been around for quite some time.

But for those who want to fill out their wine menus, these bottles are worth a look. I’ve chosen one bottle from each of Italy’s five Lambrusco DOCs.

Fondo Bozzole ‘Incantabiss’ Lambrusco Mantovano

From the Lombardy region. A soft wine with mineral notes balance the fruit (strawberry in particular).

Vigneto SaettiRosso Viola 2019

From the Lambrusco Salamino di Santa Croce region. This bottle would definitely draw some eyes as it’s brought to a table. Dry with smoothness balanced by assertive tannins. Black cherry, red berries, and violet.

Lini 910 Lambrusco Rosso Labrusca Reggiano (non-vintage)

91 points from Vinous. Blueberry and strawberry on the nose and palate. I have to say, the label is pretty cool.

Cleto Chiarli Lambrusco Grasparossa di Castelvetro Amabile Centenario (non-vintage)

Speaking of labels, I can see where this bottle would be mistaken for Champagne. Semi-sweet and smooth with lots of fruit on the nose and palate.

Paltrinieri “Radice” Lambrusco di Sorbara (non-vintage)

High acid lends itself to this wine’s significant brightness. Along with strawberry, expect grapefruit and watermelon notes.

Image: Dirk Wohlrabe from Pixabay

Lux Row Distillers Blood Oath Pact No. 7 bourbon whiskey
by David Klemt David Klemt No Comments

7 Whiskeys for National Bourbon Day

7 Whiskeys for National Bourbon Day

by David Klemt

Lux Row Distillers Blood Oath Pact No. 7 bourbon whiskey

We celebrate America’s native spirit on June 14, National Bourbon Day.

Certainly, this is a mainstream holiday more than worthy of celebrating. We definitely don’t need an excuse to enjoy a dram and a cocktail, but it’s great to have one at the ready anyway.

Of course, there are far too many labels out there for us to list and honor them all. So, we’ve chosen seven bottlings that span a decent range of prices.

Cheers!

$50 and Under

Evan Williams 1783 Small Batch (Kentucky), $20 SRP

Perhaps owing to their affordable prices, a lot of people tend to sleep on Evan Williams. However, their bottles routinely end up on bartender go-to lists. Their 1783 Small Batch pays homage to the year Williams founded Kentucky’s first distillery,

Wyoming Whiskey National Parks Limited Edition American Whiskey (Wyoming), $50 SRP

Are you and your guests big fans of our beautiful national parks? If so, Wyoming Whiskey National Parks Limited Edition is the perfect whiskey! This straight bourbon, which features Wyoming’s Grand Teton National Park on its label, is a five-year-old, 92-proof homage to our natural resources. For every bottle sold, Wyoming Whiskey is donating $50 to the National Park Foundation.

$51 to $99

Woodford Reserve Double Oaked (Kentucky), $57 SRP

If you and your guests are looking for one of the smoothest expressions of Woodford, Double Oaked is the one. This whiskey starts its life as Distiller’s Select but receives a second barreling in virgin, charred-oak barrels. And Double isn’t smooth enough for you, there’s always Double Double…

Russell’s Reserve 13 Year Bourbon (Kentucky), $69.99 SRP

The Russell’s Reserve label is part of the Wild Turkey portfolio and honors Master Distiller Jimmy Russell’s legacy. Master Distiller Eddie Russell is Jimmy’s son, has been producing whiskey for Wild Turkey for 40 years, and, like his father, is Kentucky Bourbon Hall of Fame inductee. The Russell’s Reserve 13 Year bottling is, of course, 13 years old, and it rings in at 114.8 proof.

Blood Oath Pact No. 7 (Kentucky), $99 SRP

The Blood Oath series is part of the Lux Row Distillers portfolio. Like Orphan Barrel releases, each Blood Oath release, known as a Pact, is highly sought after. In fact, if you don’t get your hands on one right away, the prices can double or more on the secondary market. Blood Oath Pact No. 7 is a blend of three Kentucky bourbons: one 14 year and two eight years.

$100 and Over

Heaven’s Door & Redbreast 10-Year Master Blenders’ Edition (Tennessee), $99.99 SRP

Alright, so this one is only a penny under $100—we’re rounding up for this one. As the name of this straight bourbon suggests, this is a collaboration between Bob Dylan’s Heaven’s Door and Redbreast Irish Whiskey. Master Blender’s Edition features 10-year-old Heaven’s Door bourbon given a 15-month finishing treatment in 12-year-old Redbreast casks.

Copper Tongue Orphan Barrel (Tennessee), $100 SRP

As with Lux Row Distillers releases, Orphan Barrel is highly sought after and highly collectible. Aficionados and fans in the know will go out of their way to score a dram if they can find it. Coppper Tongue will be no different, a 16-year-old, cask-strength straight bourbon weighing in at 89.8 proof. The distillery recommends enjoying it neat or, interestingly, with a slice of pear.

Image: Lux Row Distillers

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: June

Stand Out with Weird Holidays: June

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and June is no exception. These holidays range from mainstream to food-centric to weird.

Focus on the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

June 3: National Egg Day

How are your sour cocktails? Celebrate the egg on this day by featuring your egg white-powered drinks.

June 7: National VCR Day

Leverage nostalgia by showcasing an outdated way to enjoy movies and TV shows. If you really want to immerse yourself and your guests in this holiday, find a VCR and some movies on VHS, come up with some themed cocktails, and lure in nostalgia-thirsty guests. (Make sure you have the proper licenses in place to play music, movies, TV shows, etc.)

June 8: National Name Your Poison Day

Talk about a perfect holiday for a bar! This is an excellent day to design a call promotion around or to highlight your bar team’s ability to create delicious cocktails on the fly based on guests’ spirits preferences.

June 13: International Axe Throwing Day

Are you one of the operators who has introduced axe throwing to your restaurant, bar or eatertainment venue? Then do we have the holiday for you and your guests…

June 16: Bloomsday

This holiday honors revered Irish writer James Joyce. The story goes that Joyce’s favorite dram was Jameson, so get those bottles and specials ready.

June 18: National Splurge Day

Have some high-dollar spirits, beers, wines and dishes? Promote them loudly on this day and encourage your guests to truly treat themselves.

June 24: National Bomb Pop Day

There’s more than one way to celebrate this fun, refreshing and nostalgic holiday. For instance, there are various versions of the Bomb Pop cocktail. Another example is offering housemade boozy Bomb Pops. And then you can always simply garnish drinks with Bomb Pops.

June 25: National Take Your Dog to Work Day

If you have a dog-friendly restaurant, bar or lounge, encourage people who have brought their dogs to work to pop in for a well-deserved bite and drink.

June 30: Social Media Day

Feel like your social media savvy could use some work? Want your guests to plaster your business all over social? Use this holiday to improve your social media skills, add followers, and increase engagement with the help of the people who support your business.

Image: Dan Parlante on Unsplash

Vancouver, British Columbia, Canada skyline
by David Klemt David Klemt No Comments

Return of the Indoor Diners: B.C.

Return of the Indoor Diners: B.C.

by David Klemt

Vancouver, British Columbia, Canada skyline

Good news for operators, foodservice professionals and the public as British Columbia prepares for a return to indoor dining.

The ban on indoor dining is set to expire tomorrow, along with the rest of B.C.’s so-called “circuit breaker” restrictions.

However, it remains unclear still whether restaurants can throw their doors open and welcome guests first-thing Tuesday morning.

Confusion

Some operators and restaurant advocacy groups believe the restriction on indoor dining expires at 11:59 PM tonight.

It follows, in their opinion, that the expiration means operators can offer indoor service the following morning, Tuesday, May 25.

Of course, it’s never that cut and dry, is it?

Much like the CDC’s recent update to mask and social distancing recommendations in America, B.C.’s restaurant restrictions are only causing confusion.

While the “circuit breaker” restrictions put in place back in March are set to expire, Premier John Horgan and other officials haven’t made it clear if more restrictions will be put in place.

Additionally, restaurant and other hospitality operators haven’t been given much notice. They’re simply aware that current restrictions expire before midnight tonight.

Consistently Inconsistent

It’s never great to feel like you’re on the back foot. Unfortunately, operators still don’t receive much in the way of a heads up when rules and recommendations change.

Once again, officials and the public make it clear that they think restaurants and bars can simply flip a switch and return to regular service. Once again, the industry and its challenges are ignored.

When those with the power to impose restrictions are vague about what operators should expect after their rules expire, it makes it nearly impossible for operators to prepare properly for what comes next.

Should operators plan on an increase in traffic because they can once again fill their dining rooms? Will they need to prepare for 25-, 50- or 75-percent capacity restrictions? Are their going to be limits to outdoor dining, delivery, carryout and curbside pickup?

How much F&B and other products should they order, planning for a return to indoor dining or more restrictions? In terms of staffing, should operators plan to run with a skeleton or full crew?

Every one of those questions—and several more—have an impact on resources, revenue and survivability. When officials fail to provide all the necessary information when making important announcements, they only cause confusion and create more questions than answers. Too often, they foist their responsibilities onto business owners and the public.

There’s no excuse.

Preparation

Unfortunately, there’s no silver bullet to offer operators in this situation. They’ll need to monitor the situation in B.C. and await clear guidance from government officials pertaining to any upcoming restrictions.

Yet again given no meaningful notice, it’s going to be difficult for operators to plan to get the most out of this week and the near future.

Still, operators will want to give staff notice that they should plan to work. It’s less than ideal but operators should plan to schedule against a few possibilities: a new indoor dining ban, indoor dining with capacity restrictions, and a full return indoor dining.

One of these days, perhaps politicians will listen to our massive industry’s requests and serve us better.

Image: Aditya Chinchure on Unsplash

Bottled Negroni mixed drinks and to-go cocktails
by krghospitality krghospitality No Comments

Where are To-Go Cocktails Legal?

Where are To-Go Cocktails Legal?

by David Klemt

Bottled Negroni mixed drinks and to-go cocktails

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

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

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

The To-Go Pivot

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

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

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

Of course, it’s not just convenient.

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

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

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

Lawmakers Respond

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

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

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

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

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

Canada: Delivery and Carryout Rules

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

Alberta

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

British Columbia

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

Ontario

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

America: Permanent, Extended, Up for Consideration

In total, 11 states have made the move to legalize to-go mixed drinks permanently:

  • Arkansas
  • Florida
  • Georgia
  • Iowa
  • Kentucky
  • Montana
  • Ohio
  • Oklahoma
  • Texas
  • West Virginia
  • Wisconsin

Others have introduced bills to make to-go cocktails legal permanently:

  • Arizona
  • California
  • Kansas
  • Minnesota
  • Missouri
  • Nebraska
  • New Hampshire
  • New Jersey
  • New York
  • Oregon
  • Pennsylvania

A handful have extended to-go cocktails until at least 2022:

  • Delaware (March 2022)
  • Illinois (2024)
  • Maine (September 2022)
  • Virginia (July 2022)
  • Washington (July 2023)

Image: Jonas Tebbe on Unsplash

Applebee's restaurant with censored, pixelated sign
by krghospitality krghospitality No Comments

International Chain Slashes Menu

International Chain Slashes Menu

by David Klemt

Applebee's Grill & Bar casual dining restaurant

If you’re curious as to whether “lean and mean” menus are here to stay as a result of the pandemic, look no further than one international chain.

Moving forward, Applebee’s Grill + Bar menus will be some 60 items lighter.

The chain’s menu will be 38 percent smaller, and the change is permanent.

Significant Overhaul

Of course, it isn’t like the Applebee’s menu is tiny now. At about 100 items, it’s still larger than most independent restaurant menus. For contrast, KRG Hospitality president Doug Radkey, in most cases, recommends 12- to 32-item food menus.

Still, the casual dining chain cutting 60 items permanently is a big move.

The decision is a direct result of the pandemic and the toll it took on Applebee’s and the industry overall. Unfortunately, like many operators big and small, chain and independent, the chain had to furlough staff. Lightening the menu made it easier for the chain to adapt and shift toward takeout and delivery.

Weak performers and complex items that affect efficiency are gone. According to John Cywinski, Applebee’s president, the decision means faster ticket times, more consistency, and better efficiency.

Among the 60 or so items that are no longer available: the triple cheeseburger, clam chowder, and BBQ brisket tacos.

Streamline Summer

The decision to eliminate dozens of complex and lagging items puts Applebee’s in a better position for Summer 2021, potentially.

Speaking with CNN Business, Cywinski said, “The team will have to be very thoughtful about every single product or beverage they introduce, and the consequence of it from a complexity standpoint.”

That thoughtful approach is crucial in large part because of Applebee’s new menu policy: When a new item comes onto the menu, an old item must go.

Accordingly, Applebee’s can remain innovative while avoiding once again inflating their menus.

With demand for social interaction, a return to normalcy, and in-person restaurant and bar visits set to explode, Applebee’s finds itself with a menu that’s nearly 40-percent smaller. That should make it simpler for the chain’s restaurant and bar teams to fill orders quickly, efficiently, and consistently.

Menu Refresh

Every operator needs to know their numbers. That doesn’t just mean costs and inventory, by the way.

Do you know the cook times for each food item on your menu? Do you know how many dishes you can make with a given ingredient? Is thoughtful cross-utilization an important element of your F&B operations?

The answers to those questions can help you identify bottlenecks in your operation and become more agile.

Another important question to consider: Do you know which menu items are your slowest sellers? If you do, answer this: Why are they still on your menu?

When you eliminate an item, yes, some guests will express their disappointment. You’ll have to weigh the costs of keeping a poor performer against freeing up resources by losing an item that rarely sells. You may even identify an item that you personally love but just doesn’t move. Again, you have to do what’s best for your bottom line.

You may not have 160 items on your menu. You may not have 100. That doesn’t mean you don’t have at least a handful of items that you can eliminate to reduce costs and increase revenue.

Image: Applebee’s Grill + Bar

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: May

Stand Out with Weird Holidays: May

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and May is no exception. These holidays range from mainstream to food-centric to weird.

Focus on the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

May 5: National Totally Chipotle Day

It’s not just Cinco de Mayo today, it’s National Totally Chipotle Day! Two guesses as to what pepper this holiday celebrates…

May 6: World Password Day

This holiday exists to encourage people to consider their privacy and make sure their passwords are secure. Of course, operators can make this holiday more fun than mundane. One simple way is to come up with and share a password guests can use for food or drink specials. Speakeasy operators, today’s your day!

May 9: National Sleepover Day

What pairs well with sleepovers? Food, drinks, pajamas and movies. And what pairs well with warming weather and the comfort levels of today’s guests? Patios and other outdoor areas. Show a movie outside, encourage pajamas, create fun and comforting F&B offerings… This is a fun one.

May 20: National Pick Strawberries Day

The perfect day to feature cocktails that call for strawberry garnishes. And if there was ever a holiday practically built for featuring Snoop Dogg‘s new strawberry-flavored Indoggo Gin, this is it.

May 21: National Bike to Work Day

As the story goes, the radler was invented in the 1920s by a Bavarian tavern owner. A group of cyclists stopped by looking to quench their thirsts with beer. The tavern owner didn’t have enough, so he added sparkling lemonade to his kegs. Eurkea, the radler was born.

This is the perfect day to pay homage to the radler and reward people for biking to work.

May 22: National Craft Distillery Day

One of the best days to program promotions around local and hyper-local spirits.

May 25: National Brown-Bag It Day

Looking for a simple and fun way to celebrate this weird holiday? Offer a special featuring tall boys served in brown paper bags along with hangover-curing comfort foods.

May 30: National Creativity Day

I mean…what a blank canvas! This is the day to execute your most creative promotions. Ask your team members for their most creative ideas to boost staff engagement.

Image: Dan Parlante on Unsplash

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