Food & Beverage | KRG Hospitality

A black-and-white image of a vintage Farmall tractor in a field on a farm

August 15, 2024by David Klemt David Klemt No Comments

Cultivating Your Food Program

Cultivating Your Food Program: From Farm to Table

by Nathen Dubé

When I think of farms, I think of vintage tractors.

The farm-to-table concept has become a cornerstone of modern cuisine, emphasizing the importance of sustainability, local sourcing, and community support.

Developing a sustainable food program that embodies these principles not only enhances the quality of your offerings but also fosters a deeper connection with your community and the environment.

Come along with me as I explore the steps to create a successful farm-to-table food program, the benefits it brings, and how to overcome common challenges along the way.

Understanding the Farm-to-Table Concept

The farm-to-table movement is rooted in the idea of sourcing food directly from local farms and producers, minimizing the distance food travels from harvest to plate. This approach prioritizes freshness, sustainability, and supporting local economies.

Historically, farm-to-table practices were the norm before the rise of industrial agriculture. The resurgence of this movement reflects a growing awareness of the environmental and health benefits of local sourcing.

My journey into the farm-to-table approach began with a profound appreciation for the origins of food.

Growing up in northern Canada, where hunting, fishing, and visiting family farms were common, I developed an early respect for the land and the bounty it provides. This background fueled my passion for integrating farm-to-table principles into my culinary practices.

Steps to Develop a Farm-to-Table Food Program

Research and Planning

The first step in developing a farm-to-table program is thorough research and planning.

Identifying local farms and suppliers who align with your values is crucial. Building relationships with these producers ensures a reliable and sustainable supply chain.

When I start any farm-to-table program, I spend considerable time visiting local farms, understanding their practices, and establishing partnerships.

Developing a personal connection with producers not only ensures the quality of ingredients but also builds a network of trust and collaboration.

Menu Design and Ingredient Sourcing

Creating a seasonal menu that focuses on available produce is central to the farm-to-table philosophy. This approach celebrates the natural cycles of the land, and offers diners the freshest ingredients.

Incorporating local ingredients into your dishes requires creativity and flexibility. Designing a menu around what is seasonally available can lead to innovative dishes that highlight the best of what each season has to offer.

For instance, one summer, I crafted a menu featuring heirloom tomatoes, fresh herbs, and locally caught fish, creating dishes that were vibrant and full of flavor.

Logistics and Supply Chain Management

Setting up an efficient supply chain for fresh produce involves addressing logistical challenges such as delivery schedules and storage. Maintaining the integrity of fresh ingredients requires careful planning and coordination with your suppliers.

One logistical challenge I’ve faced is the coordination of delivery schedules with multiple local farms. One viable solution has been to establish a central drop-off point, working closely with suppliers to streamline the process. This has helped ensure that kitchens receive fresh produce without compromising quality.

Staff Training and Involvement

Educating your team about the farm-to-table philosophy is essential for the success of the program. Training staff on how to handle and prepare local ingredients enhances their skills and instills a sense of pride and ownership in the program.

During a training session focused on the farm-to-table approach, we invited local farmers to speak about their produce and farming practices. This firsthand interaction helped our team understand the importance of sustainability, and the effort behind each ingredient, fostering a deeper connection to our mission.

Benefits of a Farm-to-Table Program

Quality and Freshness

The most immediate benefit of a farm-to-table program is the enhanced flavor and nutritional value of fresh, local produce. Ingredients that are harvested at peak ripeness and delivered quickly retain their natural flavors and nutrients, elevating the quality of your dishes.

Feedback from guests often highlights the noticeable difference in taste and freshness.

I recall one diner remarking that a summer salad—made with just-picked greens, fresh herbs, and vine-ripened tomatoes—was the best they had ever tasted, attributing the quality to the farm-to-table approach.

Community and Economic Impact

Supporting local farmers and the local economy is another significant benefit of the farm-to-table movement. By sourcing locally, you contribute to the sustainability of small farms, and foster a sense of community.

One program we developed impacted local producers positively by providing them with a stable and reliable market for their products. One farmer shared that our partnership allowed them to expand their operations and invest in sustainable farming practices, demonstrating the broader economic benefits of local sourcing.

Environmental Sustainability

The reduction of a carbon footprint through local sourcing, along with the promotion of sustainable farming practices, are crucial aspects of the farm-to-table movement.

Shortening the supply chain reduces transportation emissions, and supporting farms that use sustainable practices helps protect the environment.

Our commitment to sustainability has not only reduced our environmental impact but also resonates with guests. Many of our patrons appreciate knowing that their dining choices support eco-friendly practices, adding another layer of value to their experience.

Case Studies and Success Stories

Successful Farm-to-Table Programs

Several well-known restaurants excel in farm-to-table practices, setting a benchmark for others to follow.

For example, Chez Panisse in Berkeley, California, is renowned for its dedication to local sourcing and seasonal menus, serving as an inspiration for many chefs. Another example is Blue Hill at Stone Barns in New York, where the farm and restaurant work in tandem to create a closed-loop system that exemplifies sustainability.

These establishments highlight the potential for farm-to-table programs to succeed on both large and small scales.

Personal Successes

Implementing our own farm-to-table programs has been a journey of learning and growth.

One of our notable successes was the introduction of a seasonal tasting menu that not only showcased local produce but also told a story of the region’s agricultural heritage. This menu became a favorite among our guests, and earned positive reviews for its creativity and quality.

Challenges and How to Overcome Them

Seasonal Variability and Availability

Adapting to changes in seasonal produce can be challenging. However, embracing this variability allows for creativity and innovation in menu design.

Strategies for menu flexibility include preserving ingredients when they are in peak season, and incorporating preserved items into the menu during off-seasons.

For instance, during the winter months in the past, I have used preserved tomatoes and pickled vegetables from summer harvests. This has ensured that kitchen teams I’ve worked on in the past continued to offer vibrant and flavorful dishes, even when fresh produce was more difficult to find.

Cost Management

Balancing cost with quality and sustainability is a common challenge in farm-to-table programs. Finding cost-effective solutions without compromising on principles requires careful planning and negotiation with suppliers.

KRG Hospitality’s approach to cost management involves working closely with farmers to plan our purchasing around their production cycles, allowing us to secure better prices for bulk orders.

Additionally, minimizing waste through efficient use of ingredients helps control costs while maintaining high standards.

Conclusion

Developing a farm-to-table food program involves careful planning, dedication, and a commitment to sustainability.

The steps outlined above—research and planning, menu design, logistics, and staff training—are essential for creating a successful program. Enhanced quality, community support, environmental sustainability, and other benefits far outweigh the challenges.

I encourage you to embark on your own farm-to-table journey. By sharing your experiences and joining the movement, you can contribute to a more sustainable and connected culinary world.

The rewarding aspects of farm-to-table practices extend beyond the kitchen. They foster a deeper connection to the food we prepare and serve, enhance our relationships with local producers, and contribute to a more sustainable future.

As we continue to embrace these principles, we can look forward to a future where sustainable dining is not just an option but a standard. Let’s continue to cultivate our food programs with care, passion, and a commitment to excellence.

Image: Sean Stratton on Unsplash

An AI-generated image of a person holding a stopwatch at a restaurant table while guests read the menu

August 12, 2024by David Klemt David Klemt No Comments

Eliminate Hesitation: Streamline Your Menu

Eliminate Hesitation: Streamline Your Menu

by David Klemt

That’s an interesting stopwatch layout. Also, we don’t recommend sitting with guests and timing them as they review your menu.

Operators should develop an understanding of the concept of the paradox of choice to understand how American guests make menu item selections.

So, allow me a crash course in this psychological concept. There are two prevailing components to the paradox of choice. One is that the more options one has, the less satisfaction they’ll feel upon making a choice. The other is that when presented with an overwhelming number of choices, also known as “choice overload,” people often just fall back to their usual choice rather than trying something new.

A quick note: The paradox of choice isn’t the same as the fallacy of choice. That concept relates to presenting someone with limited, extreme choices to drive them to ignore all of the other choices they could consider and select.

Understanding the paradox of choice will help an operator tackle a key task: streamlining their menus.

A survey from US Foods earlier this year contains quite a few intriguing revelations. Among their findings, one stands head and shoulders above the rest, at least to me: Almost 80 percent of Americans find deciding what they want to order at a restaurant difficult. Further, one factor outpaces all others when it comes to difficulty choosing.

Hence, my explanation of the paradox of choice at the top of this article.

Menus are too Big

There are two key factors making it difficult for Americans to choose what to order at a restaurant. Nearly a quarter of respondents—23 percent—indicate that they’re simply picky people. Alright, fair enough.

But the main factor, unsurprisingly, is that restaurants are presenting guests with too many options. That’s according to 54 percent of survey respondents. Quick math tells me that’s more than double the picky eaters.

Another 15 percent of US Foods survey respondents, however, say they have no trouble deciding what they want to order. Eight percent say they’re indifferent, which is an entirely different problem. A guest who’s indifferent to the restaurant and menu isn’t an engaged guest, and that’s not going to inspire loyalty and repeat visits.

Of course, no operator can please everyone, and some people aren’t going to be blown away no matter how good the food, drinks, and service can be.

So, does this mean that Americans are indecisive, facing paralysis whenever a servers asks for their order? Well…maybe. We have a lot going on, and “overwhelmed” would describe many of my fellow Americans right now.

However, the real culprit is menu size. In trying to please and retain guests, some operators are loathe to shrink their menus.

Most KRG clients can attest to the following: the president of our agency, Doug Radkey, prefers a smaller, streamlined menu. In fact, he prefers menus not pass the 25-item mark. Given his druthers, Radkey favors 12 to 15 items.

There are several reasons for this preference. Chief among these are controlling and reducing labor and food costs. (Radkey prefers to control costs rather than cut them, realistically.) Other reasons are less strain on the back of house, easier cross-utilization of ingredients, consistency, and reduced ticket times.

We can also add improving guest satisfaction to the list. On average, an American restaurant guest takes nine minutes to decide what they want to order at a restaurant. Streamline and shrink the menu, and this number should fall, while satisfaction rises.

Anyone should see that a smaller, sharper menu represents wins across the board.

AI image generator: Microsoft Designer

Guests dining in a light, bright restaurant featuring a glass ceiling and hanging plants

August 6, 2024by David Klemt David Klemt No Comments

SevenRooms Drops Extensive 2024 Report

SevenRooms Drops Extensive 2024 Report

by David Klemt

Today, we’re taking a look at the first-annual trends report from marketing and operations platform SevenRooms, which focuses on the guest experience.

To gain an understanding of the current state of affairs in America, SevenRooms analyzed the product data of more than 3,000 US clients. Further, the platform engaged over 250 operators, and 1,000 consumers.

The result is a data-rich report that offers helpful insights for operators.

Two findings are particularly interesting to me, and the team here at KRG Hospitality. One, it appears that Americans are back to seeking out their third spots. As a refresher, a third spot, space, or place is where one spends time when away from home or work. Consumers tend to be loyal to these places, making them part of their everyday or weekend routine.

Two, younger consumers are leading the way in terms of restaurant visits. Per SevenRooms, 38 percent of Millennials visit restaurants five or more times per month. Gen Z is also visiting restaurants frequently, with 24 percent visiting five times or more. However, that number climbs to 45 percent for Gen Z when it comes to three or four monthly visits. Among Millennials, 33 percent visit restaurants three or four times per month.

That tells us that younger consumers are eager to socialize, and restaurants can fulfill that desire. As savvy operators know, a person can eat or drink at home; food and beverages are just excuses to get out, hang out, and meet new people.

This also tells us that operators need to ensure they’re ticking several boxes to resonate with younger guests: value, convenience, and personalization. I’ll add that consumers have shown they want to support brands with values that align with their own.

There are many more insights in SevenRooms’ new report, which you can find below. To view the report in its entirety, click here.

SEVENROOMS RELEASES 2024 RESTAURANT TRENDS AND DINER EXPECTATIONS REPORT FOR THE HOSPITALITY INDUSTRY

Annual report gives an inside look at how restaurants are delivering better guest experiences and personalizing their marketing in the age of AI and automation

NEW YORK (August 6, 2024) – SevenRooms, the leading CRM, marketing and operations platform for growing restaurants, today released its first annual trends report, “2024 Restaurant Trends and Diner Expectations,“ highlighting how restaurants are filling the need for ‘third places’, connection spots outside the home and workplace, what consumers expect from their dining experiences, and how restaurants are leveraging AI and automation to keep diners coming back.

The study, commissioned through independent third-party research firm Censuswide, examines consumer and foodservice operator insights, alongside data from SevenRooms restaurant customers. It emphasizes the importance of restaurants understanding their guests and providing experiences and value to consumers, including marketing and tech trends that operators are paying attention to.

Diners Expect More From Restaurants

While it’s no surprise that diner expectations have evolved in recent years, consumers across generations and cities share key expectations when dining out — they’re looking for convenience, personalization and value from brands they trust. Restaurants must nail all aspects of the guest experience, from hospitality and service to ambiance and atmosphere, to transform diners into brand ambassadors and get them to bring their dollars back more often.

When looking across generations, Millennials are driving a dining resurgence – dining out most frequently with 38% saying they dine out more than 5x a month. They are seeking more from their restaurant visits, and are willing to spend more for elevated experiences, like theatrical elements or high-end items like caviar. For these experiences, Americans are willing to spend up to $63 per person with 45% of Gen Zers open to paying even more. As diners focus on the quality over quantity of their experiences, that means restaurants must do more to keep those diner dollars. Dining upgrades consumers are willing to spend more fall into three categories – experiential, luxurious and personal, including:

Experiential (e.g. tableside martini cart; fish presentation or deboning, etc.)
○ Dallas – a menu item with some theater (86%)
○ Washington DC – a menu item with some theater (71%)
Personal (e.g. birthday dessert; welcome drink)
○ Chicago – a mocktail or personalized item (55%)
Luxurious (e.g. caviar, freshly shaved truffles, seafood tower)
○ Los Angeles – high-end items like caviar (55%)
○ New York – high-end items like caviar (48%)

Outside of these experiential offerings, restaurants must also capitalize on influential factors that bring diners back. For example, 34% of Gen Zers want personalized surprises in service like a free dessert. Meanwhile, 26% of Millennials care about the ease of making a reservation and 24% of Gen Xers consider the rapport they develop with front-of-house staff. Tailoring guest experience and service helps operators turn one-time diners into loyal customers.

“New consumer demands are pushing restaurants to find the right balance between hospitality and automation to create the experiences guests crave and return for,” said Joel Montaniel, CEO & Co-Founder at SevenRooms. “Diners want both access and recognition when spending their hard-earned dollars, and restaurants must embrace new strategies – and technologies like AI and automation – to enhance hospitality at every touch point. Whether leveraging platform data to personalize diner experiences or power marketing and retention programs, technology and data serve as a vehicle to execute hospitality that guests remember and return for. When technology is used effectively, it allows operators to focus on building deeper connections and delighting guests, one experience at a time.”

Loyalty is Never One-Size-Fits-All

In the U.S., there was a 21% year-over-year increase in reservations comparing Q1 2023 to Q1 2024 and restaurants are looking to a promising future. Whether operators are focused on opening new locations or revamping their social media marketing efforts, one factor remains the same – establishing personal relationships with diners is the strongest way to build and maintain loyal customers.

Consumers have a strong intent to dine with their favorite brands. If a guest can’t get a reservation at their preferred restaurant, 39% of guests look for a sister restaurant to dine at, and 27% check other sites for the same restaurant.

Cultivating loyalty is critical. Loyalty is not a one-size-fits-all effort and diners have different interests when it comes to the benefits they seek out from loyalty programs. Restaurants need to understand their diner demographics to curate operations and offerings, getting their guests to not only return more often but spend more in the process.

38% of diners who would spend $89-$126 on an average night are looking for exclusive VIP events, while 33% of consumers who dine out 7-8 times per month want VIP access to specialty seating areas. Breaking down generational differences:

72% of Gen Zers care most about free menu items
30% of Millennials care most about VIP access to specialty dining areas
1 in 5 Gen Xers and Baby Boomers want early access to reservations

Genuine, Tailored Marketing is Critical to Success

When it comes to marketing, authenticity and personalization reign supreme for consumers. Guests want to be known by their favorite restaurants, and restaurants want to know and understand their guests. To reach these consumers, and serve up personalized marketing that makes guests want to return, restaurants have to use all the tools in their arsenal – from social media to email and text marketing automation – to create high-touch communications that are both authentic and personal.

79% of restaurant operators spend the majority of their marketing budget on social media. Their top social media goals are to drive bookings or online orders (39%), increase brand awareness (29%) and communicate with their audiences (29%). But not all content is created equal – 39% of operators say that organic posts drive the most bookings to their restaurants. Restaurants that showcase their personality – highlighting their team, food and drinks and atmosphere – will win with consumers as they look for more genuine content from brands.

Most diners like hearing about restaurant promotions and offers via email and text, and aren’t as interested in social media DMs or phone calls, but specific preferences vary by generation. 41% of Gen Zers prefer text marketing, whereas 38% of Millennials and 37% of Gen X prefer email marketing.

With targeted Email Marketing, the data report notes that operators see 23% higher open rates and 28% higher click-to-open rates, generating 2x more revenue per email. Text marketing is fairly new for restaurants, but has huge potential, with an average open rate of 98% and $1.64 average reservation revenue generated per text message on SevenRooms. For one SevenRooms customer, Fabio Viviani Hospitality, it drove $220,000 in revenue and 3,000 new guests in just 4 months.

“The biggest thing that excites me about text messaging is that it’s very hard to ignore. When our phones beep, we are just driven to look at them,” said Harry Kaminski, CMO at Fabio Viviani Hospitality. “It’s easier to ignore an email than it is a text.”

Artificial Intelligence (AI) Comes into Play

Every industry today is using AI and automation in some way to streamline their operations and help staff work more efficiently – and the same is true for the restaurant industry. 70% of operators surveyed said they use artificial intelligence in some way to run their business, including:

35% – Processing reservations
34% – Inventory management
33% – Data analytics
27% – Scheduling
26% – Dynamic pricing

But there is room to grow with AI, with only 16% saying they use it to create marketing collateral and 15% for staff hiring and training. With personalized marketing a large focus for operators in 2024 and beyond, as well as hiring and retaining staff to deliver on high-touch hospitality, operators have an opportunity to use AI more effectively.

“AI elevates our storytelling around data,” said Kelly MacPherson, Chief Supply Chain and Technology Officer at Union Square Hospitality Group. “We have a wealth of data at our fingertips, but this can create analysis paralysis. With AI, we can more efficiently synthesize the data, create stories about what’s happening, why it’s happening, and what we can do about it, and then present these stories to our teams in a digestible format with actionable next steps.”

For more information about SevenRooms and to download the full report, please visit here.

About SevenRooms

SevenRooms is a CRM, marketing and operations platform for growing restaurants in the hospitality industry. From Michelin star gems to local favorites, the all-in-one platform helps restaurants increase sales, delight guests, and keep them coming back, automatically. The full suite of products includes reservations, waitlist and table management, review aggregation, referrals, email marketing, and marketing automation. Founded in 2011 and venture-backed by Amazon, Comcast Ventures and PSG, SevenRooms has more than 10,000 dining, hotel F&B, nightlife and entertainment clients globally, including: Marriott International, MGM Resorts International, Mandarin Oriental Hotel Group, Wynn Resorts, Jumeirah Group, Hard Rock Hotels & Resorts, Wolfgang Puck, Michael Mina, Bloomin’ Brands, Union Square Hospitality Group, Australian Venue Co., Maple & Ash, The Wolseley Hospitality Group, Dishoom, Groot Hospitality, MLSE, Live Nation and Topgolf.

Research Methodology

SevenRooms partnered with Censuswide Research – a third-party, professional research and consulting organization. Total sample size was 1,004 U.S. consumers. Fieldwork was undertaken between March 4-11, 2024. The survey was carried out online. The figures have been weighted and are representative of all U.S. adults (aged 16+).

SevenRooms partnered with Censuswide Research – a third-party, professional research and consulting organization. Total sample size was 251 U.S. operators (hospitality decision-makers). Fieldwork was undertaken between March 4-19, 2024. The survey was carried out online. The figures have been weighted and are representative of U.S. hospitality operators.

SevenRooms provided anonymized internal data representative of U.S.-based restaurants using the SevenRooms platform and surveyed a sample of operators at various restaurant sizes and types across the U.S. from March-May 2024.

Image: kayleigh harrington on Unsplash

August 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: August 2024

5 Books to Read this Month: August 2024

by David Klemt

Our August book selections focus on the 2024 Spirited Award finalists and winner of the 2024 Best New Cocktail or Bartending Book.

These books cover an array of topics, from mastering ice and drink ratios to foraging for botanical cocktail ingredients.

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

Let’s jump in!

The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts

The winner of the 2024 Spirited Award for Best New Cocktail or Bartending Book. This is much more than just a guide for making crystal clear ice cubes or sphere. While that’s certainly a focus, The Ice Book includes tips on embossing and branding ice, creating huge slabs, and even making ice bowls for punches and other large-format drinks. Truly, this book will help you master ice.

From Amazon: “In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You’ll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks.”

Grab this book now.

Slow Drinks

With a shift in mindset you’ll likely notice the incredible world of cocktail ingredients at your fingertips during something as simple as a walk around your neighborhood. The author of this book, Danny Childs, is an ethnobotanist who can guide you through that change. Further, this informative book is more than just a list of botanicals you can grow and forage. You’ll learn how to pickle, infuse, and even ferment, taking your cocktail creation to incredible new heights. If there was ever an excuse to start and maintain a garden dedicated to your bar team, it’s picking up this book.

From Amazon: “Organized by season, Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients—whether gleaned, grown in the garden, or purchased from the store—into singular beverages and cocktails. With transporting photography and gorgeous color illustrations, Slow Drinks is the definitive guide to backyard mixology that can live just as comfortably in your basket on a foraging trip, as it can on the coffee table as a conversation piece.

Click here for the hardcover.

Tropical Standard: Cocktail Techniques & Reinvented Recipes

What if a bartender married modern cocktail-crafting techniques to dozens upon dozens of classic cocktail recipes? Well, odds are they’d be Garrett Richard, bar manager of Sunken Harbor Club. And documenting this marriage would be drinks author Ben Schaffer.

When it comes to drinks, some bartenders feel the original variants are sacred; techniques, ratios, and ingredients aren’t to be altered. However, there’s no reason classics can’t be honored and built in more modern ways, for modern palates.

From Amazon: “Crucial techniques are clearly detailed, including how to balance syrups, flash blend, handle carbonation, tackle tinctures, cordialize citrus, and power up juice with acid adjusting. Over the course of 84 recipes, vintage cocktails like the Rum Barrel, Mai Tai, and Ray’s Mistake are reimagined just as future classics are revealed, including the Beachcomber Negroni, Winter in L.A., and Field of Mars. These drinks honor founding legends such as Donn Beach, Trader Vic, and Harry Yee as well as modern icons, including Dale DeGroff, Audrey Saunders, Julie Reiner, and Dave Arnold.”

Pick it up here.

The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails

Speaking of cocktail ratios…this is your book if you and your bar team want to achieve a deeper understanding of balance. If you think about it for a moment, you’ll understand the importance than ratios and balance have on a cocktail. It goes beyond ensuring a particular drink tastes great. And it goes further than guaranteeing consistency. Shift one ingredient enough and you’re not just altering the taste, you’re likely making a different drink entirely. As author Michael Ruhlman points out, a Gimlet, Daiquiri, Bee’s Knees are the same cocktail; it’s the ratios that separate them.

From Amazon: “As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.”

Order yours now.

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

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

From Amazon: “Whether or not you’re a hotelier, restaurateur, bar owner or a front-line staff member—this book will position you for success in the new normal. With a spotlight on hybrid business models, real estate, profit margins, technology, guest experiences, culture, diversity, and mindset, Hacking the New Normal is the guidance you need.

Click here to pick your copy up today.

Image: Mikołaj on Unsplash

Close-up photograph of a chef sharpening a cleaver

July 31, 2024by David Klemt David Klemt No Comments

Essential Kitchen Equipment for Every Chef

Essential Kitchen Equipment for Every Chef

by Nathen Dubé

In the world of culinary arts, the right equipment can make all the difference between cooking a good dish and crafting an extraordinary one.

Whether you’re a home cook or a professional chef, having the right tools at your disposal is crucial for efficiency, precision, and creativity in the kitchen.

Tag along as I explore the essential kitchen equipment every chef should have, from basic must-haves to advanced tools. I also share usage tips, maintenance advice, and personal stories about my favorite equipment.

Equipment: The Essentials

Knives

A good set of knives is the cornerstone of any kitchen. High-quality knives can improve your cooking experience significantly, making prep work faster and more precise.

The key types of knives every chef should have include a chef’s knife, paring knife, bread knife, and boning knife. A chef’s knife is versatile, suitable for chopping, slicing, and dicing, while a paring knife is ideal for peeling and intricate work. A bread knife, with its serrated blade, is perfect for slicing bread and pastries, and a boning knife is essential for de-boning meat and fish.

To make the most of these tools, it’s important to keep knives sharp, as sharp blades ensure clean cuts, and reduce the risk of accidents.

Use the appropriate knife for each task to maintains efficiency and precision. Hone knives regularly with a honing steel to maintain their edges, and sharpen them with a whetstone or professional service periodically to ensure long-term performance.

Hand wash and immediately dry knives to prevent rust and damage, which will prolong the life of your knives.

My chef’s knife is my most trusted kitchen companion. I remember purchasing my first high-quality chef’s knife early in my career. The difference it made in my chopping speed and accuracy was astounding.

Cutting Boards

Cutting boards are essential for providing a safe and efficient surface for food preparation.

The primary types of cutting boards include wooden, plastic, and composite boards. Wooden cutting boards are gentle on knives and durable, while plastic cutting boards are easy to sanitize, and are often used for raw meat and poultry. Using separate cutting boards for raw meat and vegetables is crucial to prevent cross-contamination.

Secure the cutting board with a damp cloth underneath to prevent slipping, and ensure safety.

Wooden cutting boards require regular oiling to prevent drying and cracking, while plastic cutting boards should be cleaned with hot soapy water and sanitized in the dishwasher. It’s also important to replace cutting boards that show deep grooves or signs of wear to maintain hygiene and efficiency.

I’ve always been partial to wooden cutting boards for their durability and aesthetic appeal.

Cookware

Quality cookware is essential for various cooking methods, from sautéing to baking.

Essential cookware includes a skillet, saucepan, stockpot, baking sheets, and a Dutch oven. A skillet is versatile for frying, searing, and sautéing, while a saucepan is perfect for making sauces, boiling, and simmering. A stockpot is ideal for soups, stews, and boiling large quantities. Baking sheets are indispensable for baking cookies, roasting vegetables, and more. A Dutch oven is great for slow cooking, braising, and baking bread.

To ensure even cooking and avoid overcrowding, it’s important to use the correct size of pan for the job. Preheat pans before adding ingredients to achieve better searing and browning.

Avoid metal utensils on non-stick cookware to prevent scratching, and clean cookware according to the manufacturer’s instructions to maintain their non-stick properties and finish. Season cast-iron cookware regularly to maintain a non-stick surface—and prevent rust—to extend its lifespan.

Mixing Bowls

Mixing bowls are essential for combining ingredients, marinating, and more.

The main types of mixing bowls include stainless steel, glass, and plastic. Stainless steel bowls are durable and resistant to stains and odors, while glass bowls are non-reactive and versatile for mixing and serving. Plastic bowls are lightweight, and often come with lids for storage.

Use larger bowls than you think you need to prevent spillage when mixing. Also, ensure you have a variety of sizes on hand so you’re prepared for different tasks. Clean bowls thoroughly after each use to prevent residue build-up, and avoid abrasive cleaners on glass bowls to to prevent scratching.

Mandolin

A mandolin is an essential tool for achieving uniform slices and julienne cuts, which are crucial for presentation and even cooking.

With adjustable blades, a mandolin can slice vegetables, fruits, and even cheeses to precise thicknesses.

Using a mandolin can be dangerous without proper handling, so always use the hand guard, and work slowly to avoid accidents. Clean the blades regularly and make sure they’re sharp to maintain the efficiency and safety of this tool.

One of my favorite uses for the mandolin is preparing vegetables for ratatouille. The uniform slices not only show off their color and texture but preserve their crunch.

Equipment: Advanced

Stand Mixer

A stand mixer is an invaluable tool for any chef, capable of mixing, kneading, and whipping with ease.

Stand mixers come with various attachments, including a paddle for mixing, a whisk for whipping, and a dough hook for kneading. Starting on a low speed prevents ingredients from splattering out of the bowl and ensures thorough mixing.

To maintain a stand mixer, clean attachments and bowls immediately after use to prevent residue from hardening. Check and tighten the attachments regularly to ensure they are secure.

My stand mixer has been a game-changer, particularly for baking. I remember making my first batch of bread dough with it. The ease and consistency it provides are unparalleled, allowing me to focus on perfecting recipes rather than spend valuable time on manual kneading.

Food Processor

A food processor is essential for tasks like chopping, slicing, grating, and pureeing.

Use the pulse function to control the consistency of chopped ingredients, and avoid overfilling the bowl to ensure even processing. Clean the bowl, blades, and attachments promptly to prevent food from drying on them, and handle blades carefully as they’re extremely sharp.

My food processor has saved me countless hours of prep work. Creating salsas, dips, and marinades are a breeze with the press of a button!

Sous Vide Machine

Sous vide cooking involves vacuum-sealing food and cooking it in a water bath at a precise temperature, which results in perfectly cooked dishes. Season food before vacuum-sealing it to enhance flavor, and use a container with a lid or cover the water bath with plastic wrap to minimize water evaporation.

Clean the sous vide machine according to the manufacturer’s instructions, and regularly descale it if you use hard water to prevent build-up.

My sous vide machine revolutionized the way I cook proteins. I recall preparing a sous-vide steak for a dinner party; the precise temperature control ensured it was cooked to perfection.

Immersion Blender

An immersion blender, or hand blender, is perfect for pureeing soups, sauces, and smoothies in the pot or container directly. Move the blender up and down for blending, and avoid overfilling the container to prevent splattering.

Clean the blade and shaft immediately after use so food doesn’t dry on them, and be cautious when handling the blade as it is sharp.

My immersion blender has been a versatile tool in my kitchen. Again, soups, sauces, jams, etc. are all done directly in the pot, saving time (and mess) from transferring to a food processor.

Digital Scale

A digital scale is an essential tool for any chef, particularly for baking, where precision is key. Measuring ingredients by weight rather than volume ensures accuracy and consistency, which is crucial for successful recipes.

To use a digital scale effectively, always set the scale to zero after placing your container on it to ensure you are only measuring the ingredients. Calibrate the scale regularly, and replace the batteries when necessary so it maintains its accuracy.

I use my digital scale extensively when baking bread. Precise measurements of flour, water, and other ingredients are crucial to achieve the perfect texture and rise. This tool has improved the consistency significantly.

Set of Ring Molds

Ring molds are invaluable for creating uniform and aesthetically pleasing presentations, particularly in fine dining. They are used for shaping and plating dishes such as tartares, layered salads, and desserts.

Use ring molds to elevate the presentation of your dishes; they’ll ensure a professional and well-crafted appearance. Ensure the molds are well-greased or lined to prevent sticking and achieve clean edges.

Equipment: Maintenance Tips

Proper maintenance and care of your kitchen equipment are essential for longevity and performance. Regular cleaning prevents food from hardening and becoming difficult to remove, and proper storage in a dry, safe place prevents damage and ensures easy accessibility.

Perform routine maintenance checks, such as sharpening knives, seasoning cast iron, and descaling appliances, to keep equipment in optimal condition. Follow the manufacturer’s instructions for care and usage to avoid voiding warranties and ensure optimal performance.

Having the right kitchen equipment is crucial for any chef, whether professional or amateur. From basic essentials like knives and cutting boards to advanced tools like stand mixers and sous vide machines, each piece of equipment plays a vital role in creating culinary masterpieces.

Proper usage and maintenance of these tools ensure they perform well and last for years, enhancing your cooking experience and efficiency.

Invest in quality kitchen equipment to improve your cooking and make the process more enjoyable. Take care of your tools and learn how to use them effectively, and you’ll elevate your culinary skills and create dishes that impress and delight.

Image: Los Muertos Crew via Pexels

A well-crafted chicken sandwich with pickles, lettuce, and sauce, served next to a basket of French fries

July 29, 2024by David Klemt David Klemt No Comments

Campbell’s Shares Tips for LTOs

Campbell’s Shares Tips for LTOs that Generate ROI

by David Klemt

Yes, the Chicken Sandwich Wars are still going strong in 2024.

We appreciate Campbell’s Foodservice’s reports and posts, and their most recent insights address how operators can succeed with LTOs.

For example, our look into their tips for leveraging nostalgia is here. And our thoughts on Campbell’s Culinary TrendPulse 2024 report are here for your review.

This time out, Campbell’s Foodservice, utilizing data from Technomic, Datassential, and other sources, is tackling LTOs.

If you’re a regular reader of KRG Hospitality’s industry insights, you know we love an LTO—if an operator executes it effectively. Along those lines, you probably also know that we view Taco Bell as a leader in the industry when it comes to leveraging the power of LTOs.

Not only does the QSR giant know what their guests want, they know how to generate demand. In fact, Taco Bell understands the power not just of LTOs but of tying them to their subscriptions. Take, for example, their Taco Lover’s Pass and the Toasted Breakfast Taco menu drop.

When approached with thoughtful consideration, well-executed LTOs are a crucial element of an operator’s marketing and branding strategy. They drive traffic and sales, boost guest engagement and loyalty, and attract attention from first-time guests.

Of course, crafting a gainful LTO—gaining profits, loyalty, and positive public perception—can be easier said than done. However, there are a number of steps you can take to get the ball rolling and come up with one that reflects your brand, and resonates with guests.

Four Steps

Kicking off their tips, Campbell’s Foodservice recommends keeping LTOs simple. As they say in their report, which you can read here, operators need not “reinvent the wheel” when developing these promotions.

You can differentiate an LTO menu item from its standard counterpart in a number of simple ways. A few examples are using a unique cooking process, crafting a limited-edition sauce, and featuring a distinctive and specific topping or two.

Another tip is to do your best to offer LTOs that embrace current trends. While sharing these tips, Campbell’s cites Datassential and the revelation that just 20 percent of all LTOs are recurring. That means that the vast majority of LTOs are new creations, not stalwarts like the McRib. To draw the attention of a wider swath of guests, feature regional and local items and flavors. Per Datassential, 70 percent of guests are interested in such LTOs.

Speaking of attention, operators should learn how to take and edit attractive F&B images. Or, as Campbell’s says, “make LTOs pretty.” Per Datassential, roughly a third of consumers will try an LTO if it looks appealing in an advertisement or in-store imagery.

Finally, and this one is crucial as it embodies the previous three tips, leverage seasonality. It’s currently summer, so what can you add in the way of flavor to an existing item? Is that item regional and locally sourced? Will photographing it and crafting a sharp post communicate the season and inspire a bit of FOMO? These questions can help guide your approach to crafting profitable LTOs.

Oh, and to help you get started, I’ve shared Campbell’s season flavor suggestions below. Cheers!

Campbell’s Foodservice Seasonal Flavors

Not only did Campbell’s share tips for succeeding with LTOs, they also provided several examples of seasonal flavors to inspire you and your team.

Since it’s July, I’ll start with their summer suggestions.

Summer: basil, blackberries, corn, cucumbers, peaches, tomatoes, watermelon, zucchini

Fall: artichokes, cranberries, edamame, parsnips, pears, pumpkin, sweet peppers, tomatillos, turnips,

Winter: butternut squash, persimmons, radishes, salsify (a root vegetable), sunchokes, sweet potatoes, tangerines

Spring: asparagus, fava beans, pea greens, rhubarb, snap peas, spring onions, strawberries

Campbell’s Foodservice sources:

Foodservice and Hospitality: A strong LTO strategy helps operators retain and grow their customer base (March 2024)
Datassential: Limited Time Offers Keynote Report
Technomic: 162 Best-in-Class LTOs for 2023
Food & Drink Resources: A Limited Time Offer Strategy For Restaurants
Your Guide to Seasonal Fruits and Vegetables, The Spruce Eats
Datassential: State of the LTO 2024

Image: Hybrid Storytellers on Unsplash

July 22, 2024by David Klemt David Klemt No Comments

Cien Años Después: Michelin Hits Mexico

Cien Años Después: Michelin Guide Hits Mexico

by David Klemt

In news that may come as a shock to many, the Michelin Guide is covering Mexico for the first time in its 124-year history.

If, like me, you’re surprised, I think that’s justifiable. I raised an eyebrow when I learned that the Michelin Guide didn’t cover the US with an American edition until 2005.

Should you be curious about what cities were featured in that first American guide…it was only New York. From what I’ve gathered, 500 restaurants throughout the city’s boroughs received coverage. Of the 50 hotels included in that guide, all were in Manhattan.

And when it comes to Canada, Toronto and Vancouver guides didn’t exist until 2022. So, to learn that the Michelin Guide has just now arrived in Mexico was mind blowing.

However, the country is certainly attempting to make up for lost time (a total of 124 years of lost time). Coming out swinging for their first guide, more than 150 restaurants throughout Mexico earned recognition.

In 2024, 97 restaurants earned Michelin recommendations. A total of 42 Bib Gourmands were awarded. Six restaurants in Mexico earned Michelin Green Stars. Five restaurants received Michelin Special Awards, such as the Exceptional Cocktail Award, and the Mentor Chef Award.

Now, on to the “big” awards: Michelin Stars. Sixteen restaurants in Mexico now have one Michelin Star. Just two, both in Mexico City, earned two Michelin Stars: Quintonil, and Pujol.

Interestingly, both restaurants also earned placement on the World’s 50 Best Restaurants 2024 rankings. Pujol grabbed 33 on the list, while Quintonil is number seven.

Unfortunately, not a single restaurant in Mexico has been awarded three Mexican Stars. But, I think it’s only a matter of time.

But wait…

Finding out that the Michelin Guide hadn’t come to Mexico until 2024 piqued my interest. So, I did some digging and found myself sliding down a rabbit hole.

It may be difficult to believe at first glance, but the entirety of France was home to less than 3,000 cars in the year 1900. That’s not great if you happen to be in a few businesses: automobile manufacturing, tire manufacturing, and hospitality.

The demand for privately owned automobiles would need to increase if manufacturers were to succeed. This includes tire manufacturers. New vehicles coming off assembly lines would mean more tire sales. More driving—more miles driven, specifically—would mean more tire repairs and replacements. And with more people driving across an entire country, tourism would increase. That, of course, is great for hotels, restaurants, cafes, pubs, and taverns.

So, to increase the demand for automobiles, and therefore tires and tourism (but mostly the tires), two brothers hatched a plan.

Édouard and André Michelin published the first Michelin Guide. Or, more accurately, the first Guide Michelin. Around 35,000 copies of the guide were distributed throughout France. 1900’s Guide Michelin—which was free—contained maps; locations of hotels; locations of gas stations and repair shops; and instructions for repairing and replacing tires.

I haven’t read it, but I feel like the main instruction is, “Buy another Michelin tire. In fact, buy four more. No, five more—get yourself a spare. Or, hey, get eight so you have four spares, as long as they’re Michelin.”

…there’s more…

The iconic (or infamous) Star system was first introduced in 1926, with only one Star awarded. Five years later, the full Star system was developed (none, one, two, three). Yet another five years later, the meaning of each Star rating was revealed to the public.

As far as other countries not receiving Michelin Guide coverage, Italy first got a guide in 1956…and zero stars. Great Britain has received coverage off and on, but the Michelin Guide as we know it—narrowing its focus strictly to restaurants and hotels—came out in 1974. This edition also featured Ireland.

Okay, now it’s time for what’s truly astonishing: countries, cities, and city-states, apparently via their tourism boards, pay for Michelin Guide coverage.

I’ve heard “accusations” of corrupt lists, and payment in exchange for coverage of a certain city or country. However, I didn’t pay much heed to these claims.

But, apparently it’s confirmed that countries and cities do see the Michelin Guide as a worthwhile investment in their tourism industries.

While I’m not certain that I’d go so far as to label this exchange corruption, I do agree that it’s eyebrow-raising.

…and more.

For example, Atlanta, Georgia, became the seventh American city to receive a Michelin Guide. And according to an interview between travel news and research site Skift and Discover Atlanta CEO and President William Pate, the city invested $1 million in the Michelin Guide for three years of coverage.

Per Pate, restaurants featured in the Atlanta Michelin Guide saw growth of 30 percent. Further, restaurants not even featured saw a bump of about ten percent.

South Korea reportedly paid about $1 million in 2016 for a Michelin Guide, and it’s said that the government was unhappy with the coverage. I suppose that’s where some of the accusations of corruption or “scandal” could stem from. It’s reported that Thailand paid well over $4 million for Bangkok to receive five years of coverage, starting in 2017.

Turning our attention to Canada, the UAE, Malaysia, and Vietnam, sources claim they paid for coverage. However, in each case, the sum is described as “an undisclosed amount.”

A Smart Investment?

I can certainly understand why a country or city may choose to invest in Michelin Guide coverage. If it’s true that restaurants in Atlanta that weren’t even featured saw increased sales and traffic, that’s a commendable ROI.

According to several sources, restaurants that receive a recommendation or up to three Stars can see increases in business of anywhere from ten to 30 percent. In some cases, their business doubles. So, again, it may be wise for tourism boards to make these investments and put their restaurants scenes on the map. Or, in the case of known scenes, give them a significant boost.

I should note that, from what I’ve found, the Michelin Guide doesn’t hide their financial relationships. They appear to be open about payments (investments, contributions…choose your favorite term) received from government agencies or tourism boards.

At this time, I can’t state with any certainty if Mexico invested in the Michelin Guide to receive coverage. Therefore, I can’t say how much they invested to have their first guide published.

What I can say is that it’s about time that Mexico’s rich, vibrant, and sophisticated dining scene received this recognition.

Image: Raul Angel on Unsplash

The METAXA Sour cocktail made with METAXA 12 Stars, in landscape orientation

July 3, 2024by David Klemt David Klemt No Comments

3 Spins on Classics for July 4th

3 Refreshing Spins on Classics for July 4th

by David Klemt

Our friends over at Rémy Cointreau want to help you celebrate the 4th of July with your guests, so they sent over these three enticing cocktail recipes.

Back in January of this year they sent us cocktails dedicated to the 2024 Pantone Color of the Year, Peach Fuzz. And about four months ago, Rémy Cointreau shared National Cocktail Day recipes with us. In turn, we shared them with you.

More importantly, two of these builds are reinterpretations and refreshes of well-known classics. Below, you’ll find a reinvention of a Whiskey Sour and a Mojito.

There’s also a frozen Margarita, a perfect refresher for hot summer days and nights. Although, one can argue that this is a spin on the original, figuratively and literally since it’s going into a blender.

Of these three drinks, the METAXA Sour is the one I’m most eager to try. Most people are likely familiar with Cointreau and Rémy Martin Cognac.

However, they’re probably less acquainted with METAXA. Guests who appreciate a fine Cognac or complex whiskey or rum will likely enjoy METAXA 12 Stars. This brandy is the marriage of sweet Muscat wine from the Greek island Samos, fine wine distillates aged for up to 12 years, and Mediterranean botanicals.

Before being bottled, METAXA 12 Stars is aged in heavily toasted oak barrels for at least 12 months. Along with spice, expect dried citrus fruit, toffee, coffee, and chocolate on the nose and palate.

Personally, I recommend experimenting with METAXA 12 Stars (and its peer 7 Stars) in your brandy, bourbon, rye, and rum cocktails.

Cheers!

METAXA Sour

1.7 oz. METAXA 12 Stars
0.7 oz. Fresh lemon juice
0.3 oz. Sugar syrup
0.7 oz. Egg white, or 1 Tbsp. Meringue
Orange zest to garnish

The METAXA Sour is a spicy, citrusy, and bright take on the traditional sour. First, prepare a rocks by adding a large sphere or cube of ice. Next, simply add all of the ingredients (minus the garnish, of course) to a shaker filled with ice. Shake well, then strain, and dry shake to emulsify. Note: Some bartenders prefer dry shaking first, then adding ice, and then shaking again. Finally, pour into the prepared rocks glass, garnish, and serve.

Frozen Berry Margarita

1 oz. Cointreau
2 oz. Blanco tequila
0.75 oz. Fresh lime juice
0.5 cup Frozen berries
0.25 oz. Simple syrup
5 Ice cubes
Speared lime wheel and berries to garnish

Break out the blender. Oh, and try to sell more than one at a time to be more efficient.

This recipe is easy: add all of the ingredients except the garnish to a blender. I bet you know what’s next—blend everything together. Pour into a Margarita glass, garnish, and serve.

The Rémy Mojito

1.5 oz. Rémy Martin 1738 Accord Royal
1 oz. Fresh lime juice
0.5 oz. Simple syrup
1 0z. Sparkling water
Handful of mint leaves to muddle
Mint sprig to garnish

This recipe is a bit of a departure from the traditional Mojito your guests know and love. Therefore, it’s a new way to re-engage with a classic and have a new experience.

Start by adding pebble ice, Rémy Martin 1738 Accord Royal, lime juice, simple syrup, and a handful of mint leaves to a shaker. Per the recipe, using pebble ice should prevent the mint leaves from being broken and torn apart. Shake well, pour into a Collins glass, and top with the sparkling water. Garnish with mint sprig, and serve.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Images courtesy of LaFORCE on behalf of Rémy Cointreau

"Think about things differently" neon sign

July 1, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: July 2024

Program for Unique Holidays: July 2024

by David Klemt

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

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 June 2024 holidays list, click here.

July 7: National Dive Bar Day

Alright, dive and neighborhood bar operators—this is the day to really ensure you and your bar team shine. Show the community why your bar is one of the cornerstones of the neighborhood. This is an opportunity to pull out the stops to impress your regulars and reinforce their love of your bar, and to attract new neighbors to hang out at your place on a regular basis.

July 8: National SCUD Day

Let’s clarify this at the start: SCUD stands for “Savor the Comic and Unplug the Drama.” The intent is for people to relax, unplug, and enjoy some humor, or at least take a light-hearted approach to life. Now, if you happen to feature stand-up comedy or operate a comedy club, this holiday should be all the way in your wheelhouse.

July 9: Cow Appreciation Day

The humble cow provides a lot for us. In addition to all manner of food items, cows even help us make some very smooth vodkas. Given how much cows give, operators can make entire prix fixe menus dedicated to them: from appetizer to dessert, the cow can fill out an entire meal, including drinks.

However, you can take another approach to this holiday. Vegan restaurants, for example, can highlight alternatives to cow products by creating dishes, drinks, and prix fixe menus.

July 11: National Mojito Day

Here’s an easy one. After you’ve ensured that your bar team makes an excellent Mojito, create an LTO menu. Feature the traditional build, a high-end version, and a creative variant or two.

July 13: Embrace Your Geekness Day

How the times have changed, for the better in this instance. Not long ago, “geek” was a real insult. Now, we can’t wait as individuals to geek out with others over our hobbies, interests, and other passions.

Does your bar have an overall theme that can be amplified for maximum geekiness? Do you feature board games, card games, or even video games? Is it common for clubs to meet up at your place? Have you noticed something that several of your patrons seem to enjoy talking about and geeking out over? Lean as far into that as you can and create an amazing experience.

July 15: National Be a Dork Day

Maybe you don’t like the word “geek.” Perhaps, to you, being a dork is more about being a bit (or very) silly, and leaning into being “uncool” (which is actually cool).

At any rate, if you’re not into the idea of Embrace Your Geekness Day—or you want to showcase the difference between geeks and dorks—National Be a Dork Day may work well for you.

July 21: National Junk Food Day

We all have differing ideas about junk food. For some, junk food refers to candy and dessert foods, specifically. To others, it’s anything that isn’t considered a healthy food.

The approach I recommend is giving people an excuse to eat and drink whatever they want on this day, or taking a cheat day. Further, you can certainly create a cocktail menu that captures the flavors of people’s favorite candy bars, candies, etc. Or, build over-the-top burgers, come up with a signature food challenge, or create a signature pizza that features compelling and unique toppings.

July 22: National Mango Day

Mango Margaritas, Mango Mezcalritas, mango IPA, mango ale, mango salsa, mango-habanero-glazed short ribs… If you can mango it, put it on an LTO menu.

July 27: National Take Your Pants for a Walk Day

Are you in a walkable city? This is really just a more interesting way of saying, “Walk to our bar/restaurant to earn your treat and time out with friends.”

July 31: National Avocado Day

Don’t be avoca-don’t—be an avoca-do. If your dishes and drinks can feature avocado in some way, have your kitchen and bar teams lean into it. For example, this would be a fantastic day to impress with a signature guacamole, made table-side.

Image: Ivan Bertolazzi on Pexels

An AI-generated image of a male bartender preparing a Mojito cocktail

June 24, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: Mojito

Drink Donnybrook: Mojito

by David Klemt

Hey, AI may be getting better at drawing hands. Also, I’m not sure about some of these bar tools…

Happy 440th-ish birthday to a rum-powered classic cocktail with a mashed-up, medicinal, mysterious, and complicated history: the Mojito.

Given that we can trace the Mojito to the 16th century, this drink more than justifies its classic cocktail status. Perhaps it’s deserving of placement on another tier of classic cocktail. Prototypical tipple, perhaps?

At any rate, some cocktail historians believe the Mojito’s origins reach as far back as 1586. However, we don’t know if we have to reach even further back in history for its creation. And nobody seems 100-percent certain who to credit for the creation of the Mojito.

Currently, most historians appear to think Sir Francis Drake is the inventor.

Now, before I proceed, let’s address Drake’s history.

A History of Significant Violence

Don’t let his title fool you into thinking he was a well-mannered gentleman; Drake was a pirate. Worse, he was a slave trader.

In fact, some label him one of the pioneers of the British slave trade.

He and his crews sacked and pillaged villages. They attacked ships for the sole purpose of plundering them. Drake was present for the Rathlin Island massacre, where in excess of 600 Scots and Irish were killed.

We’ll never know the overall death toll attributable to Drake and those under his command. Given that he was heavily involved in the slave trade, piracy, and raids, it’s at least in the hundreds.

“Firewater of Sugar Cane”

Personally, I don’t believe that we should give credit to Drake for inventing the Mojito. That honor should go to whoever gave him and his crew the ingredients for the drink.

If we accept that Drake and a small contingent landed on Cuban soil in search of medicine for scurvy and dysentery, an inhabitant of the island country created what would become the Mojito.

As a prevailing story goes, the Mojito was a tonic for a number of ailments, including the aforementioned scurvy and dysentery. In 1586, one of Drake’s crews was suffering from both (and probably other illnesses).

Upon their return from the shores of Cuba, the crew mixed the lime juice (which provided the vitamin C needed to combat scurvy), sugar cane juice, mint leaves, and aguardiente de caña they had been given by locals.

That last ingredient, the base for the tonic, translates to “firewater of sugar cane.”

Of course, we can argue over whether Drake or someone among his crew decided to create the tonic, or if they were told to so by the locals. I feel the answer is the latter, but I can’t prove my theory.

That said, aguardiente de caña can be considered the progenitor to rum. Dependent on a country’s rules regarding production and aging, aguardiente is the stage before the liquid can be labeled “rum” legally.

There was a time that a cocktail called “El Draque,” supposedly named for Drake, was popular in Cuba. So, where does the name “Mojito” come into the story?

No Concrete Answer

Prepare for a surprise: We don’t know with absolute certainty who named this cocktail, or when it attained its current moniker. This is in stark contrast to our previous Drink Donnybrook, which looks into the history of the Sazerac.

It’s possible, per historians, that African slaves named this drink. It could be tied to the Spanish word mojadito, which translates to “a little wet.” Or, perhaps, the cocktail is named for mojo, a Cuban seasoning with a lime base.

So, we don’t know exactly when the Mojito was invented. We don’t know exactly who invented it. And we don’t know who named it. We don’t even know when rum replaced aguardiente de caña in the recipe.

Even more frustrating is a bit of trivia related to one of the Mojito’s supposed greatest fans.

Supposedly, Earnest Hemingway loved Daiquiris and Mojitos. The following quote is attributed to the legendary writer:

“My Mojito in La Bodeguita and my Daiquiri in El Floridita.”

Allegedly (or allegedlies for my Letterkenny fans), Hemingway wrote that quote on the wall of La Bodeguita del Medio, where he supposedly crushed quite a few Mojitos.

Unfortunately, Hemingway biographers are dubious. They’re not not convinced Hemingway was a regular at La Bodeguita. Nor are they certain that the Mojito was in Hemingway’s cocktail repertoire.

What We Know

Well, I know this: We celebrate this iconic cocktail on July 11, National Mojito Day.

Oh, and we know that this drink holiday falls on a Thursday in 2024.

Of course, we also know that the Mojito is made with rum (now). Further, if you’d like to start an argument, I know that you can either declare the Mojito a member of the Sour, Fizz, or Punch family.

Finally, people around the world know the recipe, which you’ll find below. Cheers!

Mojito

2 oz. White rum
0.75 oz. Fresh-squeezed lime juice
0.5 oz. Cane syrup or simple syrup
10 Fresh mint leaves
Soda water to top
Mint leaves to garnish
Lime wheel or wedges to garnish

In a shaker or mixing glass, muddle the fresh mint leaves and syrup. Add the rum, fresh-squeezed lime juice, and ice. Either shake well or stir until well chilled. Strain into Collins glass over ice, then top with soda water, and garnish. Note: To serve as a swizzle, fill glass with pebble ice, strain the cocktail, gently swizzle, garnish, and serve.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.