Food menu | KRG Hospitality

Fine-dining plating of beef at a gourmet dining experience in Alberta, Canada

January 23, 2026by David Klemt David Klemt No Comments

2026: Animals vs. Plants?

2026: Animals vs. Plants?

by David Klemt

Gourmet dining experience featuring Canadian beef.

According to Datassential, plant-based meat and seafood alternatives have reached a plateau, meaning that animal meats should go hard in 2026.

Last September, the F&B intelligence platform surveyed 993 consumers who eat both animal and plant-based meats. Most indicated that they were more interested in the former than the latter.

There are three primary factors driving this sentiment, per Datassential. The top factor is how natural one category is in comparison to the other. Second is versatility. And third, which is perhaps the most important to operators with food programs, is craveability.

More Natural

Of the 993 survey respondents, 65 percent indicated that animal meat is more natural to consume than its plant-based counterparts. This appears to be the top concern or motivating factor, as it represents the greatest sentiment per respondents.

This does make some sense, at least to me. Over the past several years I’ve heard variations of this point of view at restaurants, inside kitchens, in discussions with F&B peers, while speaking with clients, and at trade shows. A common misgiving can be summed up thusly: “We don’t know exactly what they’re putting in these products.”

That doesn’t bode well for overall consumer perception.

More Versatile

Survey respondents also expressed that they feel animal meats are more versatile than plant-based alternatives. In fact, 61 percent shared that opinion.

Again, I’ve heard variations of this statement several times, and I’m sure I’m not the only one. You’ll hear “But what do I do with it?” at trade shows where there are plant-based brands exhibiting at booths and doing demos.

More Craveable

Finally, craveability. This is an interesting one. Nearly 60 percent of respondents (59%) stated that they crave animal meat on a regular basis. On its own, that’s not an incredible stat. However, that majority opinion consists of people who don’t follow through on that craving.

In other words, even people who don’t eat animal meat regularly feel its pull. That doesn’t necessarily include people who adhere to vegetarian or vegan diets, but it’s possible.

More Meat

Along with this comes some insight into consumption habits. Per the Datassential survey, 37 percent of respondents increased their consumption of animal meat more than they boosted their intake of plant-based counterparts.

This is logical when we take the three sentiments above into account as a whole. If something is more natural, more versatile, and more craveable, it stands to reason consumers are going to choose to consume it, and even consume more of it more often.

It’s also possible this increase relates to consumer interest in proteinmaxxing.

More Choices

So, where does this leave operators and their food programs?

Well, it leaves them needing to make programming, menu, and inventory choices.

Datassential suggests that plant-based meats have plateaued in the retail space. It certainly seems that consumer sentiment toward plant-based meats has also plateaued among consumers, based on their survey results.

However, that doesn’t mean operators should abandon plant-based meats and altogether. The better, more intentional approach is to run reports, analyze the data, and make choices with surgical, informed precision.

What do the numbers indicate? Are plant-based meats lagging, and are they taking up valuable inventory space? If orders for plant-based meats are declining, what do sales for “center-of-plate” vegetables look like? What can be leaned into harder, what can be adjusted, and what should be removed?

And, crucially: Are the choices for moving forward being made in a well-considered, intentional manner, or are they just knee-jerk reactions and guesses?

It’s worth noting that Datassential’s consumer sentiment survey focuses on plant-based meats, not just plants. The survey respondents didn’t indicate a decline in interest for items like cauliflower or portobello steaks.

Whatever choices are made, operators need to leverage data and facts, and follow the Three Ps: People, Processes, and Profits.

Image: Deane Bayas via Pexels

AI-generated image of a pile of chicken nuggets on a plate in a restaurant, wtih a red flag jutting out of them

June 6, 2025by David Klemt David Klemt No Comments

Chicken Tenders with a Side of Red Flag

Chicken Tenders with a Side of Red Flag

by David Klemt

Red flag! AI-generated image.

Chef Brian Duffy doesn’t mince words, and when it comes to restaurant menus, he has zero patience for mediocrity and the absence of creativity.

During his latest live menu read at Bar & Restaurant Expo 2025, Chef Duffy once again shared his unfiltered thoughts and tips in real time.

Reviewing menus submitted prior to his live menu read, Chef Duffy went after tired ingredients, uninteresting items, pricing, and menus that scream “I was designed by a supplier!”

For those who have yet to witness a Duffified live menu read, the process is simple. A call for menus is sent out, people send over their menus, and they’re put up on a large screen at the Bar & Restaurant Expo’s F&B Innovation Center or in a classroom.

A key element is that Chef Duffy doesn’t see the menus ahead of time; his thoughts are off the cuff and in the moment.

It’s important to note that not every menu is eviscerated. Chef Duffy points out strengths, and offers suggestions to make good menus great. And, without fail, attendees paying attention will walk away with a pile of helpful tips.

Oh, look, chicken tenders. Yay.

Which came first, the chicken tenders or the apathy?

“If chicken tenders are on your menu, you’re bastardizing your brand.”

That line alone set the tone for the session. Chef Duffy’s point? If you’re trying to build a unique, memorable food program—and you should be—then you can’t fall back on the same tired menu items as everyone else.

If your reports show that chicken tenders are at the top of your sales, that’s a justification for keeping them. However, at least consider getting creative with accompanying sauces, presentations, and enhancements so you stand out from the competition.

Chicken tenders may be “safe,” but safe isn’t what guests remember, photograph, post about, or come back for specifically. Not to slander big brands, but chicken tenders are what people expect from full-service national and global chain restaurants.

Meet with your culinary team, get creative, stand out.

Your first five items reveal everything.

Chef Duffy says he can tell, just from scanning the first five menu items, whether your menu was designed by you or handed down by the food purveyor.

The latter is a problem.

“Your menu is your brand,” Chef Duffy reminded the F&B Innovation Center. “It tells your story, your values, your creativity—or your lack of all three.”

As he has said before, your menu is also your billboard.

That means you need to ditch generic descriptions, rethink your item layout, and stop outsourcing identity to third-party salespeople.

“Everybody has the same shit on their menu,” Chef Duffy said just a year ago. “We’ve been told what to put on our menu buy our purveyors.”

Being honest with yourself, is your menu actually yours, or have you ceded control of your brand to your suppliers?

Pricing should be as intentional as plating.

“I’m all for a funky number, my friends,” Duffy said.

This statement was in response to a menu with less-standard pricing. Whole numbers ending in 0 or 5? Not exactly blowing anyone’s hair back. Rational numbers ending in a 5 or 9? Been done, haven’t they?

Chef Duffy’s reasoning is psychological: Funky numbers can create curiosity. Perhaps more importantly, nontraditional numbers communicate that the pricing wasn’t slapped on from a cost spreadsheet; it was considered.

Of course, you don’t have to pour nonstandard numbers all over your menu. There’s nothing wrong with sprinkling them around instead.

Just be sure that you’ve costed your items down to the temp picks in your burgers, and bev-naps that accompany your drinks, when pricing your menu.

Retire the balsamic.

If your go-to vinaigrette is still balsamic, it’s time to move on.

“It was cool in 1986,” Duffy quipped.

If that statement offends or surprises you, it may be time to check out some flavor trend news and reports. Also, ask your culinary team what they think about the dressings accompanying the salads and other items leaving the kitchen. Anything but enthusiasm should tell you that they have some ideas for more on-trend accompaniments. (Note: A disinterested kitchen is a disengaged kitchen. Get your team excited!)

I’m not saying, and Chef Duffy wasn’t suggesting, that tradition should be tossed in the trash. However, adhering strictly to decades-old tradition in the culinary world puts you, your menu, and your brand at risk of obsolescence.

You have a responsibility to embrace flavors that reflect today’s culinary trends and consumer palates if you work in F&B.

The same goes for buzzword-laden menus and what he calls “culinary white noise”—ingredients and terms that sound impressive but say nothing.

A box, a name, and a story.

When it comes to designing your menu, Chef Duffy likes to see creative item names, detailed but punchy descriptions, and a visual cue—like a box—surrounding (and therefore calling out) featured items.

Why?

Because you’re not just listing food, and that mindset needs a seismic shift.

Restaurant operators, their culinary and bar teams, and their service staff are curating a guest experience. The layout of your menu should help guide the guest journey, telling and reinforcing your brand’s story.

There’s limited real estate on a menu—including digital versions—so every millimeter requires careful consideration to maximize the results.

There’s no room for confusion.

Okay, this next one baffled not only Chef Duffy but every person who attended his live menu read. Honestly, if you have any idea what this meant, please email me with your thoughts.

One menu—remember, this is real life—that Chef Duffy reviewed included the phrase “choice of meat bar bbq” (written here exactly as it was on the menu). And where was this listed? Under the chicken wings.

Seriously, what does that even mean? If a room full of F&B professionals can’t figure it out, something has gone terribly wrong.

Put simply, ambiguity kills confidence. If a guest has to guess what they’re ordering—or worse, ask a server who also doesn’t know—you’ve very likely lost their return visit.

There’s nothing wrong with building mystery. Plenty of chefs, bartenders, and operators come up with item names and descriptions intended to pique guest curiosity.

But here’s the thing: That’s an intentional, curated choice. These items and descriptions are meant to provoke a response. It’s part of the experience, and each server and bartender can answer questions about such items confidently.

Put more simply, there’s a difference between, “Ooo, what’s that?” and, “Um, what’s that?”

Final Bite

Your menu is your voice, so make it count.

Chef Duffy’s latest live menu read was less a menu critique and more a rallying cry this year.

Stop giving up control of your inventory, menu, and brand to your purveyors. If you’re going to have the same dishes as other operators, at least get creative with the ingredients, sauces, and other accompanying items. Revisit your pricing strategy. And, hey, while you’re at it, revisit your dressings and other items, and determine if they’re still adding value.

Whether it’s weird pricing, boxed features, or creative naming conventions, every detail matters. Your menu doesn’t just feed your guests—it frames their expectations, defines your concept, and tells the world your brand story.

And if all else fails, just remember: Lose the chicken tenders and balsamic vinaigrette.

Image: Canva

March 4, 2025by David Klemt David Klemt No Comments

5 Books to Read this Month: March 2025

5 Books to Read this Month: March 2025

by David Klemt

Our March book selections focus on outdoor cooking, miniaturized cocktails, restaurant design, hotel design, and prioritizing the right things.

To review the book recommendations from February 2025, click here.

Let’s jump in!

Tiny Cocktails: The Art of Miniature Mixology

Several years ago, Tales of the Cocktail featured an event highlighting Mar-tiny’s, miniature serves of an array of Martinis. Over the years, I’ve come across mini drinks at bars and pop-up events, and people have always seemed to find the concept compelling. Couple this interesting way of serving with today’s apparent preference for imbibing less alcohol and we have a recipe for successful drinks.

From Amazon: “Tiny Cocktails offers a unique and creative approach to mixology for those who want to savor delicious cocktails without overindulging. The recipes showcase smaller drinks with big flavors—an ideal way to explore new flavors and refine your mixology skills without making a full-drink commitment. Each drink comes in around 3-6 ounces, with about half the alcoholic punch of a full-sized cocktail.”

Order your copy here!

Symon’s Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking

Funnily enough, this also reminds me of an awesome, engaging Tales of the Cocktail event. Not too many TOTCs ago, Kimpton Hotels hosted an event during which every food item (save for a couple of cheese boards) was prepared outside, over fire. The result was a fantastic dinner that showcased how the simplest form of cooking, when coupled with creativity, can produce something spectacular.

From Amazon: “In Symon’s Dinners Cooking Out, Michael Symon offers 100 recipes for outdoor cooking including desserts and drinks too. Featuring fan-favorite recipes from his popular Food Network show, Symon’s Dinners Cooking Out, and brand new recipes, this cookbook is sure to excite budding and expert grillers alike. From live-fire classics like Bacon-Cheddar Smash Burgers to unexpected dishes like Fettuccine with Smoked Tomato Sauce, cooks who take it outside will find all kinds of creative ways to use their grills year-round.”

Pick yours up today!

Tasteful: New Interiors for Restaurants and Cafés

I’ve had the opportunity to speak to multiple hospitality-focused interior designers on the KRG Hospitality-produced Bar Hacks podcast. In each case, I’ve asked about their process for helping clients share their vision for a restaurant, bar, or other concept and transform it into a tangible design.

To that end, I present Tasteful, which I hope will help spark creativity in anyone considering the interior design of their own concept, and explain what they’re visualizing to others.

From Amazon: “The ever-evolving landscape of the gastronomic industry never fails to surprise with new ideas and trends—and Tasteful is a testament to that. A follow-up on the earlier gestalten title Appetizer, this book is a curated selection of the most eye-catching interiors of new restaurants, cafes, bars and all kinds of food places. Featuring a variety styles from a host of diverse locations around the planet, Tasteful serves as both a travel guide for intrepid foodies and an inspiration for those passionate about design.”

Grab a copy now!

Design: The Leading Hotels of the World

On the most-recent episode of the Bar Hacks episode I speak with Michael Suomi, an award-winning architect and interior designer who specializes in unique and complex hotel projects (along with restaurant and bar designs). That episode, and this book, should inspire those opening a hotel to knock their design out of the ballpark, and create a narrative for their property.

From Amazon: “Embark on a stunning visual journey through The Leading Hotels of the World, a collection of the world’s most exclusive independent luxury hotels, which consistently dominates prestigious awards, securing top honors in Travel + Leisure’s World’s Best Awards and Condé Nast Traveler’s Readers’ Choice Awards.”

Click here to order your copy!

Undoing Urgency: Reclaim Your Time for the Things that Matter Most

One of our goals for KRG Hospitality clients sounds simple on the surface: spend less time on their business. Imagine having the ability to step away for multiple weeks throughout the year, to actually unplug and not even think about your bar, restaurant, cafe, nightclub, or hotel. We want that for all of our guests, because while we can help make brands, brick-and-mortar businesses, and menus, and make operations run more smoothly, none of us can make more time.

Undoing Urgency, likewise, is about time, and what we do with it.

From Amazon: “Undoing Urgency…details the GAME Plan (Goals, Actions, Metrics, and Execution), which turns core values into high-priority goals and minimum effective dose actions for maximum impact. The GAME Plan works for all goals, having been used at the highest levels in business, health, life, and the most personal ambitions. It takes readers on a journey of personal discovery to identify what brings them value and joy. Ultimately, Reynolds wants to help people break free of urgency and start living a value-driven life dedicated to what is most important to them.”

Buy it now!

Image: Mikołaj on Unsplash

A trio of protein shake bowls on a wooden plank, resting on a bar top

February 21, 2025by David Klemt David Klemt No Comments

Are Snacks Right for Your Menu?

Are Snacks Right for Your Menu?

by David Klemt

Wow, AI-generated food that actually looks like food!

The latest “-ification” to take root in food and beverage centers around people favoring consuming several meals throughout the day.

The “snackification” of F&B menus across the industry is joining “gamification” in moving from trend to standard.

So, what is snackification, and is it right for your concept, brand, and menus?

Let’s start by tackling the first part of that question.

What is Snackification?

Looking at this word from the consumer side, snackification is the replacement of full-size meals with multiple snacks.

There are several factors to which one can point to explain how this behavior went from trend to mainstay. One prevailing theory posits that people snacked more often throughout the day during the pandemic. That particular behavior simply hasn’t fallen to the wayside.

Another driver may be cost. A percentage of consumers perceive “traditional” daypart dining as more expensive than opting for smaller items whenever they feel hungry. Whether true, false, or somewhere in between, this perception exists, and it’s strengthening snacks as a viable menu category.

Of course, there’s also the treat factor. Some people simply like to treat themselves, and a snack several times a week helps them fulfill this desire.

On the operator side, snackification is the embracing of snacks as a revenue generator.

Several restaurants have created snack sections on their F&B menus. Indeed, more than a mere handful of quick-service and fast-casual concepts are leaning into snacks.

However, the creation of QSR brands that focus on snacks truly illustrates the strength of snackification.

Should You Snackify Your Menu?

Making changes to your concept and menu requires careful consideration.

Jumping on any trend should also be done with caution; the same goes for changing an element of operations to embrace a new standard.

There are several questions that need answers before deciding to snackify your menu.

What items will you offer as snacks? With the rise in usage of GLP-1 drugs, protein-rich snacks are growing in popularity. A focus on wellness is also motivating consumers to seek out snacks that are lower in sugar and calories. However, sweet treats are still sought after. Again, careful consideration is key.
How well do you know your guests? Using data, can you say with confidence that you can leverage snacks successfully? Do you know what types of snacks will resonate with guests? Are the snacks you’re considering in alignment with your brand and concept, or will the change confuse guests?
Will offering snacks increase your costs? You need to know know with certainty how snack items will affect labor and food costs.
Will the change to snacking impact other dayparts? It’s possible the shift can cannibalize dayparts, which will affect your costs, traffic, and revenue.
Can you transform items already on your menu into snacks? Doing so could keep your costs under control, and help you make the shift quickly. What on your menu is high in protein, craveable, and able to be produced in smaller portions easily?

It’s quite likely that snacks will resonate with your guests. However, you need to know, not guess. What does your data tell you about traffic, item sales, and guest preferences?

As I’ve said before, success in this business comes down to math, not magic.

Image: Microsoft Designer

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

February 6, 2025by David Klemt David Klemt No Comments

Program for Unique Holidays: February 2025

Program for Unique Holidays: February 2025

by David Klemt

AI-generated image.

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your February 2025 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?

To provide a handful of examples, February boasts National Pizza Day, National Cheddar Day, and National Retro Day. Those are all things you can get creative and program around, and celebrate with your guests.

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

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

For our January 2025 holidays list, click here.

February 7: Rose Day

Rose presents interesting flavor and scent profiles. It can also be difficult to perfect; too little and it likely won’t register, too much and it will overpower. Notably, it doesn’t take much for rose to go in either direction. However, if your kitchen and bar teams are up to the task, rose dishes and drinks can be quite intriguing for your guests.

Of course, you can also go a different direction and celebrate Rose Day as Rosé Day with all manner of wine, spirits, and beers.

February 8: National Kite Flying Day

As one would expect, there are several drinks with “kite” in the name. Cocktails (including zero-proof versions), beers, and wines. Further, there’s the similar paper airplane, so you can feature the Paper Plane, as well.

February 9: National Pizza Day

Is programming around pizza unusual, unexpected, or unique? On its face, no, of course not.

However, restaurant and bar operators can make National Pizza Day an unusual food holiday by featuring unique ingredients, and interesting pizza styles.

February 10: National Cream Cheese Brownie Day

Much like pizza, most brownies aren’t considered unique. That said, your culinary team’s interpretation can become a signature dessert (or appetizer

February 13: National Cheddar Day

Is everything better (or “beddar”) with cheddar? No, not everything. But there sure are a lot of menu items that are great with this hard cheese.

I’m confident that you and your kitchen team can find plenty of ways to feature cheddar on an LTO menu.

February 14: Start of Alzheimer’s and Dementia Care Education Week

This week is dedicated to Alzheimer’s and dementia awareness and education, along with raising funds for charitable organizations looking for a cure. If you think you can organize a charity drive, be it for one day or the entire week, go for it.

One way to execute is to donate proceeds from an LTO item or menu. If you have signature drink or dish, that item can lead the charge for raising charitable donations. This important week has a hashtag, so be sure to include it to spread the word: #AlzheimersDementiaCareEducationWeek.

February 20: National Comfy Day

Sure, operators can go for comfy dress to celebrate this holiday. It can be “cute” to have staff show up in comfy gear, or encourage guests to do so.

Or, operators can go a different direction: focusing on the comfort foods on their menus. Whether they’re traditional or creative takes on comfort classics, a comfort food LTO menu is perfect for February 20.

February 24: National Tortilla Chip Day

Who doesn’t love a tortilla chip, particularly when it’s carrying an array of delicious toppings? You know what to do: highlight your nachos (if you have them on your menu), and get creative with the presentation (we like to go sky high), proteins, and other ingredients.

February 27: National Retro Day

It seems like the phrase, “Everything old is new again,” is always relevant. National Retro Day is one of the best times to dive into vintage F&B recipe books and select classics that work with your theme and resonate with guests. Grasshoppers, anyone?

February 28: National Floral Design Day

Edible flowers are visually appealing, and can also enhance the dining and drinking experience. You know what to do!

Image: Microsoft Designer

A classic, vintage microphone on top of a worn-in bar, next to a laptop

January 28, 2025by David Klemt David Klemt No Comments

Top 10 Bar Hacks Episodes of 2024

Top 10 Bar Hacks Episodes of 2024

by David Klemt

AI-generated image.

Bar Hacks has come a long way over the course of nearly five years and 130 episodes, including adding a new format toward the end of last year.

As we move forward, we’re taking a moment to look back at last year’s top ten episodes of Bar Hacks.

As with our other two KRG Hospitality-produced podcasts, Hospitality Reinvented and Turn this Way, the purpose of Bar Hacks has always been helping operators and hospitality professionals.

The original format focuses on sharing the stories of, and advice from, professionals throughout the industry: successful operators, brand founders and owners, chefs, bartenders, designers, brand ambassadors, and more. We encourage people to think differently, innovate in hospitality, and stay up to date about new ideas, new products, trends, and techniques.

ReFire‘s mission is similar in that I, along with my co-host Bradley Knebel of Empowered Hospitality, want listeners to think differently, and innovate while working on the fundamentals. On ReFire episodes, we analyze two to three real-life hospitality situations, and provide our thoughts on each matter.

Episode one kicked off ReFire by looking at second chances, onboarding, and pranking team members. On episode two, we talk about F&B influencers, reservation systems, and “firing” guests.

We’re excited to see where both formats go this year. This year is off to a great start, featuring conversations with designer Nancy Kuemper, and the founder of ITALICUS, SAVOIA, and ItalSpirits, Giuseppe Gallo. And Bradley and I have some awesome conversations coming up on ReFire.

Thank you for listening. Your support is humbling, and means everything to us. And, as always, thank you to our incredible guests for taking the time to chat with us. Cheers!

Bar Hacks Top 10: 2024

Episode 109 with Colin Asare-Appiah

Happy new year, and welcome to 2024! We wanted to kick off season five of the Bar Hacks podcast with an amazing guest.

Host David Klemt had the opportunity to chat with Colin Asare-Appiah, an industry icon he’s wanted to talk to for many years. Colin is Bacardí’s trade director of multiculture and lifestyle, and the brand’s LGBTQIA+ advocate. Not only does he spread the message of diversity, equity, and inclusion, he believes (as does KRG Hospitality and Bar Hacks) that diversity is necessary for our industry to thrive.

In this episode you’ll learn about Colin’s journey through hospitality, which includes saying he’d never be a bartender to becoming a bartender and creating a bartending school; his thoughts on what makes a successful operator and team; cocktail and spirits trends for 2024; the AJABU cocktail festival coming to South Africa in March of this year, spearheaded by Colin and his partner Mark Talbot Holmes; and more. Cheers!

Spotify

Apple Podcasts

Episode 110 with James Grant

James Grant, World Class Global Bartender of the Year 2021 and Canada’s 100 Best Bartender of the Year 2022, stops into the Bar Hacks podcast!

As the director of mixology at the Fairmont Royal York in Toronto, Ontario, Canada, James oversees three distinct concepts: CLOCKWORK, REIGN, and The Library Bar. As he explains, this role is quite a step up from bartending at and managing an 18-seat speakeasy in Edmonton, Alberta.

On this episode, James talks about his journey through hospitality to his current role; his approach to developing the Fairmont Royal York’s cocktail programs; tips for speakeasy operators; advice for new operators; what it means to have The Library Bar recognized by World’s 50 Best Bars; and more. Cheers!

Spotify

Apple Podcasts

Episode 111 with Michael Tipps

It has taken a while but it has finally happened! Michael Tipps, friend of KRG Hospitality and podcast host David Klemt, dropped by Bar Hacks.

The two kick this episode off by discussing the 2024 Bar & Restaurant Expo. Both Tipps and KRG Hospitality president Doug Radkey are speaking at this year’s show. In fact, they’re teaching back to back during a bootcamp on Monday, March 18. After the bootcamp, Tipps is presenting a workshop titled “Elevated Guest Experiences.”

Tipps also gives his thoughts on the state of the industry and consulting; speaks about creating cool concepts; makes a big announcement; and more. Cheers!

Spotify

Apple Podcasts

Episode 113 with Emma Sleight

Sponsored by Perrier, North America’s 50 Best Bars is returning to San Miguel de Allende, Mexico, on April 23. The 2024 ceremony represents the third edition of North America’s 50 Best Bars.

And who better to share details about the upcoming ranking than Emma Sleight, Head of Content: Bars & Hotels for World’s 50 Best? Emma dropped by the Bar Hacks podcast to talk about the 2024 ceremony, the Voting Academy, special awards, and more. In fact, listeners will get to learn a bit about Emma herself, including her being a sommelier and Associate of Cheese.

We’re looking forward to this year’s list! Be sure to stream the ceremony on YouTube or Facebook if you won’t be attending in person. Cheers!

Spotify

Apple Podcasts

Episode 114 with Anne Becerra

The fantastic Anne Becerra returns to the Bar Hacks podcast! Anne is also returning to the Food & Wine Classic in Aspen, Colorado, this year. That incredible event takes place from June 14 to June 16.

In addition to talking about the Food & Wine Classic, Anne and Bar Hacks host David Klemt chat about beer styles to check out and put on your menu now; service and turning non-beer drinkers on to beer; a few brewers you should have on your radar; whether 2024 is (finally) the Year of Lager; and more. Cheers!

Spotify

Apple Podcasts

Episode 117 with Pete Flores

We love a savvy operator here at Bar Hacks and KRG Hospitality. Juan Please Drink Company co-founder Pete Flores certainly falls into that category.

For several years, Flores was sure someone would bring a simple-but-delicious drink to the RTD space: lemonade and tea with a tequila base. Yet, that prediction never did come to pass. So, as Flores says, realizing that door was open, he stepped through it with a small team and brought the TLT (tequila, lemonade, tea) to market under the Juan Please Drink Company portfolio.

During this conversation you’ll learn about Flores’ experience in the hospitality world, how his vision for an RTD became reality, the challenges he and the team have faced and overcome, plans for future expressions, and much more. Cheers!

Spotify

Apple Podcasts

Episode 119 with Matthias Ingelmann

We’re excited to welcome Matthias Ingelmann, bars manager at KOL Mezcaleria in London, back to the Bar Hacks podcast! We first spoke to Matthias on episode 106, mostly about KOL, one of the World’s 50 Best Restaurants, and his role as the bars manager. This time, however, we’re learning about mezcal.

Matthias breaks down styles of mezcal, regions (including the fact that mezcal is made in countries other than Mexico), and producers. He also dispels a number of myths and misconceptions, shares his approach to introducing guests to mezcal (and sotol and raicilla), and suggests food pairings. Of course, there’s so much more, so make sure to give this episode a listen. Cheers!

Spotify

Apple Podcasts

Episode 121 with Marybeth Shaw

Marybeth Shaw is the chief creative officer at Wolf-Gordon, an American design company that provides wallcoverings, wall protection, upholstery, paint, and more. Shaw has achieved an MBA from NYU Stern, an M. Arch. from the Ecole d’Architecture de Paris-Belleville, an MCP from MIT, and, most recently, an MBA. Further, she earned the HiP Award for Creative Direction from Interior Design in 2017, and serves on the Board of the Wallcoverings Association.

For the past couple of years, Shaw has curated intriguing design installations for HD Expo, held in Las Vegas. It was the first installation, HI > AI, that grabbed Bar Hacks host David Klemt’s attention. Since then, he has wanted to have her stop by the podcast. Finally, the two made that happen!

Shaw stops by the discuss wallcoverings, wall protection, sustainability, finding and nurturing the careers of designers, her own journey through the worlds of hospitality and commercial design, design trends (some that she’d like see go away), and much more. Cheers!

Spotify

Apple Podcasts

Episode 123 with Roger Thomas

Real Las Vegas royalty stopped by the Bar Hacks podcast! That’s not hyperbole: Roger Thomas truly changed the face of Las Vegas and how people approaching gaming around the world over his 40-year career.

While Roger has made “cameo” appearances on projects for clients here and there, he really worked for a single client, building the Mirage, the Bellagio, and Wynn and Encore resorts and casinos in multiple markets across the globe.

During this conversation, Roger shares how he got his start in interior design in hospitality, his approach to luxury design, how he has mentored other designers, some of his favorite design features, his new book Resort Style: Spaces of Celebration, tips for hiring and working with interior designers, why designers flock to Las Vegas, and so much more. Cheers!

Spotify

Apple Podcasts

Episode 124 with Laura Louise Green

Psychotherapist, soon-to-be organizational psychologist, and former bartender Laura Louise Green drops by the Bar Hacks podcast to talk about a very important topic: burnout.

The hospitality industry has been taking strides to address many of the challenges that affect hospitality professionals’ physical, mental, and emotional health. Burnout is one of the many dangerous issues we all face, yet we don’t always acknowledge.

Among other important conversations we need to have that are long overdue, Green has been taking on burnout head-on. On this episode, she defines burnout, shares symptoms, explains the truth and myths about burnout, offers some ways to heal from it, and much more.

Spotify

Apple Podcasts

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A single, halved black lime on a silver platter, resting on top of a bar in a shaft of light

January 16, 2025by David Klemt David Klemt No Comments

Black Limes, Chili Crunch, and More

Black Limes, Chili Crunch, and More

by David Klemt

I like to think the two standard limes in the background are envious of the fancy, blanched lime on the silver platter.

Kimpton Hotels & Restaurants, with their boutique concepts and global presence, are well positioned to study developing F&B trends.

Just about two months ago, Kimpton made their 2025 Culinary + Cocktail Trend Forecast available for free download. They’ve been releasing this forecast annually since 2015.

While I encourage you to download the report for yourself, I want to share the trends that stand out the most to me. For your own copy of the 2025 Culinary + Cocktail Trend Forecast, click here.

To learn which 2025 beverage trend predictions from Datassential have my attention, follow this link.

Here’s to a successful 2025. Cheers!

Black Limes

The What

A black lime is a standard lime that has been blanched in salt water. The peel and flesh hardens, and turns dark brown or black.

The Why

Blanching and cooling limes intensifies the aroma and flavors, boosting sourness, saltiness, and citrus notes.

The How

First, prepare a bowl of ice water. Next, add whole limes to a pot, and add water and a teaspoon of salt (experiment with amounts). Bring water to a boil for one to two minutes, then remove them with a slotted spoon and put them in the ice bath immediately. Let them cool completely, and store in a sealed container.

To use them, add whole black limes to soup stock. Or, use their powder for rubs, as seasoning, or as garnishes. Be cautious at first, as a little can go a long way.

As you may imagine, this food-focused trend can also work well for a bar’s beverage program.

Salted Egg Yolks

The What

A cured egg yolk that has been delivering umami flavor to Chinese cuisine for centuries.

The Why

Culinary teams can add salted egg yolks to all manner of dishes to imbue them with umami and salt flavors. Obviously, these work perfectly in Chinese dishes. However, with their buttery and often crumbly texture, they’re also great for enhancing pastas, salads, and other foods.

The How

It’s important to keep in mind that there’s a risk of bacteria associated with curing foods, like salmonella. So, proceed with caution, and adhere to strict food safety and handling rules.

Use the best-quality eggs you can, and use fine salt rather than coarse to avoid piercing yolks.

There are also two ways to prepare salted egg yolks. One method uses a jar and whole eggs, and one uses an air-tight container with a bed of salt and just the egg yolks. Ask your culinary team which method they prefer, and bear in mind that the process takes days. Also, it’s a good idea to bake the egg yolks in an oven at 160 degrees Fahrenheit (71 degrees Celsius) to ensure food safety.

Vegan Clarified Milk

The What

For a while there, it seemed as though it was a requirement for all cocktail bars to have Clarified Milk Punch on the menu. This led, of course, to more cocktails receiving the clarity treatment.

This trend is exactly what it sounds like on paper: A drink made with clarified vegan milk.

The Why

Some guests don’t consume dairy, so clarifying vegan milk will allow them to partake in this drink trend.

The How

Using coconut milk as an example, add lime juice and other liquid ingredients to an air-tight container. Stir the mixture, then leave in a refrigerator over night. Check the container, looking for separation; when you see it, strain the mixture through a coffee filter or cheesecloth into a bottle. Do this until you’re happy with the result. Serve as you would with any batched cocktail.

There are other methods for separating the solids from a milk, such as heating the milk to a specific temperature to speed up the process, then adding it and lime juice to the other liquid ingredients.

Spiced Fruit Leather Garnishes

The What

Again, this is exactly what it seems to be: fruit leather mixed with a spicy ingredient, like chili or habanero powder.

The Why

Garnishing drinks with spiced fruit leather adds a new dimension to the drinking experience, and allows your bar team to enhance the flavor experience. Plus, spiced fruit leathers are fun to nibble on in between sips.

The How

To have your culinary or bar team craft spiced fruit leather in-house, puree a fruit or fruits with high water content in a device such as a Vitamix. If you don’t have a dehydrator and specific fruit leather trays or dehydrator trays, you can line a baking sheet with parchment paper or silicone mats.

The person preparing the fruit leather can use a fine mesh strainer before they spread the puree onto a tray. Sprinkle the puree with the appropriate spice mixture, then pop the tray or baking sheet into an oven set to 140-150 degrees Fahrenheit (60-66 degrees Celsius) for four to twelve hours. Peel off the fruit leathers, cut into strips, and use as garnish.

Chili Crunch the World

The What

Kimpton expressly mentions chili crunch in their 2025 forecast, not chili crisp. In simple terms, crunch has a crunchier texture than crisp, as its made with larger pieces of ingredients.

In terms of both products, at their core they’re mixtures of peppers, onion, garlic, seasonings, and oil.

However, Kimpton foresees culinary teams crafting their own chili crunches (and likely chili crisps) that are specific to particular cuisines. Imagine, for example, a barbecue-centric chili crunch, or one featuring Italian seasonings.

The Why

Texture, heat (unless specifically made to not be hot), seasoning, an explosion of flavors… Chili crunch is an enhancer of both flavor and the guest experience.

The How

To make this condiment, start with dried chilies, and remove their seeds. Pulse or otherwise chop them. Remember, you want pieces that will create a crunch, so don’t pulverize the chilies. Set the chilies aside in a heat-safe container. Now, add your spices and seasonings to the chilies. Some people like to add peanuts to create more crunch.

In a pan, fry onions or shallots, straining them when they start to get pale, and reserving the oil. Put the oil back in the pan, and fry the garlic, being careful to avoid cooking for too long so they don’t become bitter. Strain the oil, separating it from the fried garlic. Heat the now-infused pour over the chilies, spices, and seasonings, and let the mixture cool. Once cool, add the onions or shallots and garlic to the mixture.

Your culinary team will likely have their own approach to producing chili crunch.

There are many more predictions in Kimpton’s 2025 Culinary + Cocktail Trend Forecast, so make sure to download your copy and check them out today.

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January 2, 2025by David Klemt David Klemt No Comments

5 Books to Read this Month: January 2025

5 Books to Read this Month: January 2025

by David Klemt

Our January book selections focus on changing the way we approach hospitality, mastering the fundamentals, America cuisine, bourbon, and more.

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

Let’s jump in!

Hacking the New Normal

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.

Grab your copy here.

Bar Hacks: Developing The Fundamentals for an Epic Bar

It’s the last book roundup of the year and yes, I’m taking the opportunity to recommend KRG president and principal consultant Doug Radkey’s first book. In his this book he explains the importance of nailing the fundamentals in order to:

start your operator journey in the best possible position;
stabilize your business; and
scale when the time comes, if that’s what you want.

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

Click here to get your copy today!

Let There Be Havens: An Invitation to Gentle Hospitality

We find inspiration everywhere at KRG Hospitality. As important to us is sharing that inspiration to help our clients, partners, and readers hone their vision for hospitality concepts. This book, Let There Be Havens, is a look at “gentle hospitality,” an approach to providing impactful hospitality to those who visit your home. Operators and front- and back-of-house teams welcome guests to their “other” home every shift, and this book can improve every professional’s approach to service and hospitality.

From Amazon: “When one person reaches for another, makes an offering, and believes we all hold such worth. No matter what we have in our pockets or where we’ve been up until now, we take care of each other―whether we’re strangers on a sidewalk or families around a table. Each day, we create trails of beauty and connection. One open door opens the next. And then it happens: our streets fill with lamplight, our lives lift with spirit, and our homes become circles of gold.”

Click here to order the hardcover.

Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey

Chef Edward Lee’s favorite spirit is bourbon. While this book, Best New Cookbook of Spring 2024 by Eater, Epicurious, and Food & Wine, dives into bourbon’s history, how to taste it, and famous distilleries, there’s another key element that should motivate you to buy it. Namely, how to cook with bourbon, and 50 accompanying recipes.

From Amazon: “Knowledgeable, entertaining, and more than a little infatuated with his subject, award-winning food writer and chef Edward Lee gives us his insight into bourbon, telling us everything we should know about the mellow honey-brown treasure that’s put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky’s bourbon regions. How to taste bourbon like a professional.”

Get it here.

Buttermilk Graffiti

Oh, Chef Lee is also an award-winning writer. In 2019, his book Buttermilk Graffiti won the James Beard Award for Best Book of the Year in Writing. It was also nominated for other awards. Chef Lee traveled the US, learned the personal and food stories of the people he encountered, and shared more than a dozen of those stories in this book, which also includes 40 recipes.

From Amazon: “American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories?”

Follow this link to buy your copy.

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November 4, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: November 2024

Program for Unique Holidays: November 2024

by David Klemt

I don’t know why but AI seems to think anyone who owns a restaurant or bar has a beard. AI-generated image.

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

To provide a handful of examples, November boasts celebrations of the bold and pungent, Gose beer style, stuffing, and metal. Those are all things you can get creative and program around, and celebrate with your guests.

For our October 2024 holidays list, click here.

November 8: Cook Something Bold and Pungent Day

This is the day to shine a spotlight on menu items that are heavy on aromatics, intense flavors, and presentations that demand attention.

November 9: Chaos Never Dies Day

If your bar or restaurant has a chill, relaxing vibe, this may be a great holiday for you and your guests. Chaos Never Dies Day is about mindfulness, relaxation, de-stressing, and, if healthy, socializing with friends and family.

Encourage your guests to visit your venue, silence their phones, and escape for a while.

November 10: Area Code Day

Area Code Day is an excellent time to celebrate your community. Showcase the local producers and collaborators with whom you partner, for example.

November 11: National Metal Day

Does your bar play metal? Do you feature live metal bands? Would you say your overall theme and ambiance is metal? Have I got a holiday for you…

November 15: National Philanthropy Day

Organize food, coat, or clothing drives. Highlight a charitable organization that your bar, restaurant, or hotel supports. This is one of the best days of the year for you and your guests to get involved with organizations that improve the community.

November 17: International Happy Gose Day

Several centuries old, Gose comes to us from Germany. Generally speaking, this wheat beer is tart, sour, spicy, and salty. Of course, craft brewers love to make styles their own, so there are Goses out there with other dominant characteristics.

Fans of this style of beer will tell you that it pairs well with everything. However, when developing your Gose promotion, keep grilled meats, seafood, roasted root vegetables, and tangy, powerful cheeses in mind.

November 21: National Stuffing Day

We all know that person whose main food focus on Thanksgiving (American, Canadian, or otherwise) is stuffing (or dressing, depending on preparation and pedantry). Sure, the other dishes are great, but they may just stab someone in the hand with their fork if they get between them and stuffing. In fact, we may be that person.

In the lead-up to Thanksgiving, task your kitchen with creating an irresistible stuffing (or dressing), and preparing it in multiple ways: waffled, sandwich, etc. Who knows? It may just lead to Thanksgiving Eve takeout orders.

November 22: National Farm-City Week

People celebrate this week to honor the farmers who help make American Thanksgiving possible. Of course, farmers deserve recognition for more than just one holiday.

This is a fantastic time of year to call attention to the farms and farmers with whom your restaurant partners.

November 29: Sinkie Day

Okay, so this one could be interesting. With all the prep and formality that can go into some people’s Thanksgiving celebrations, Sinkie Day offers welcome casualness. In simple terms, it’s about grabbing a bite while standing over a sink. Basically, rejecting a dining table, and eating anywhere else.

One spin you and your restaurant team can put on Sinkie Day is to highlight the items on your menu that are transported and eaten just about anywhere easily.

November 30: National Mason Jar Day

Cocktails, their alcohol-free counterparts, soft drinks like teas and sodas, kombucha, desserts, even salads… There’s a lot a creative bar or restaurant team can do with menu items, mason jars, and presentations.

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November 1, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2024

5 Books to Read this Month: November 2024

by David Klemt

Our November book selections focus on recognizing your own potential, developing and enhancing culinary and cocktail skills, and leadership.

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

Let’s jump in!

Soups, Salads, Sandwiches: A Cookbook

Who doesn’t appreciate dining on a soup, salad, and sandwich? It’s one of the most famous food-based trinities in the world. Each of these individual items is a blank canvas for creativity from your kitchen team; they can be as simple or complex and inventive as you and your team desire. A soup, salad, or sandwich can introduce guests to new flavors. When presented as a trio, they can also tell a cohesive, compelling culinary story. In this aptly named cookbook, Matty Matheson tells interesting stories, and shares more than 120 recipes.

From Amazon: “Packed with character, personal stories, 126 scrumptious recipes, and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.”

Order your copy today on Amazon, or wherever you get books.

Unsliced: How to Stay Whole in the Pizzeria Industry

Mike Bausch, the author of Unsliced, was one of the first guests on the Bar Hacks podcast. If you’d like to give his episode a listen, it’s number number 18 (Spotify link | Apple Podcasts link). In his book, Bausch lays everything out for pizzeria operators, from leadership and marketing to adjusting your mindset.

These two sentences from the description of Unsliced say it all, and they resonate with me and my partners at KRG Hospitality: “It’s hard not to get discouraged in this business. But with the right perspective, smart systems, and hard work, your restaurant can thrive.”

From Amazon: “If you own a pizzeria, you know something most people don’t: the pizza business is more cutthroat, stressful, and multifaceted than Wall Street. Every day is a constant struggle to manage overhead, attract loyal customers, stand out from the pack, and keep your employees motivated.

“Running a pizzeria is hard. But it doesn’t have to be as hard as you think.”

Pick this book up here.

The Bartender’s Pantry: A Beverage Handbook for the Universal Bar

Published earlier this year, The Bartender’s Pantry by Jim Meehan and Bart Sasso offers a unique departure from the standard cocktail recipe book. As you glean from the word “pantry” in the title of this book, Meehan and Sasso encourage bartenders to take a culinary approach to crafting drinks. However, The Bartender’s Pantry is also aimed at cooks. Really, this is a great book that should help bring the front and back of houses together. There are more than 100 recipes, and this book is available in a flexibound version, which makes it infinitely cool.

From Amazon: “Each chapter features artfully illustrated recipes incorporating the featured ingredients that bring the reader into the kitchens of some of the world’s most revered bartenders, baristas, importers, and chefs. Their innovative takes on traditional recipes including horchata, matcha, Turkish coffee, sorrel, kvass, and ice cream are followed by full-page photos of over 50 cocktails that incorporate them including modern classics like the Gin Basil Smash, Earl Grey MarTEAni and Penicillin.”

Grab the flexibound version from Amazon.

Beyond the Hammer: A Fresh Approach to Leadership, Culture, and Building High Performance Teams

Author Brian Gottlieb identifies three challenges that just about every business faces: leading staff to take ownership of the work they do; friction between departments or separate teams; and producing inconsistent results. He also presents a strategy in Beyond the Hammer to overcome these challenges, in addition to high employee turnover, and burnout.

From Amazon: “These common issues create high turnover and force managers into crisis mode where they’re consumed putting out daily fires. Over time, the very nature of the business changes and a new culture emerges; one shaped by the lowest level of acceptable behavior.”

Hardcover available on Amazon.

Hidden Potential: The Science of Achieving Greater Things

If you’ve listened to episode 100 of the KRG Hospitality-produced Bar Hacks podcast (Spotify link | Apple Podcasts link), you’ve heard Tako Chang talk about discovering the Double Chicken Please team’s hidden talents. Moreover, you’ve heard how impressed she is with the team’s skills, and encouraging each member to develop them further. That’s an example of great leadership.

This book, written by organizational psychologist Adam Grant, addresses finding and exploring your own potential; doing the same for others; and why we should focus more on learning than working ourselves to the bone to achieve success.

From Amazon: “Hidden Potential offers a new framework for raising aspirations and exceeding expectations. Adam Grant weaves together groundbreaking evidence, surprising insights, and vivid storytelling that takes us from the classroom to the boardroom, the playground to the Olympics, and underground to outer space. He shows that progress depends less on how hard you work than how well you learn. Growth is not about the genius you possess—it’s about the character you develop. Grant explores how to build the character skills and motivational structures to realize our own potential, and how to design systems that create opportunities for those who have been underrated and overlooked.”

The hardcover costs less than the paperback right now on Amazon.

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October 1, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: October 2024

Program for Unique Holidays: October 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 October 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.

To provide a handful of examples, October boasts celebrations of the cheeseburger, the double cheeseburger, cheese pizza, pepperoni pizza, beer, and guacamole. Those are fantastic F&B holidays sure to appeal to your guests. However, you can still celebrate some “out there” holidays to get people’s attention and draw them to your business.

For our September 2024 holidays list, click here.

October 1: The New National Taco Day

That’s right; National Taco Day has changed! You can read my article addressing this change here for more details, but what you need to know is that from today onward, National Taco Day will always fall on a Taco Tuesday.

October 2: Walk Your Dog Week

If your venue is dog friendly, and you operate in at least a decently walkable city or town, this is a great week to invite your guests to pop in for a dog treat, a bite, and a drink with their best friends.

October 4: Plaidurday

This day is dedicated to plaid. Plaid shirts, plaid pants, plaid shoes, plaid hats, plaid coats, plaid scarves, kilts featuring a tartan… If it’s plaid, encourage your guests to come by your place while they’re wearing it.

October 11: It’s My Party Day

Okay, this is an odd one. Really, it’s all about nostalgia. Technically, it’s about people revisiting their sweet sixteen parties, which is incredibly specific. Personally, I’d tap into your understanding of your guests and come up with a nostalgic theme that will appeal to them. After all, October is all about dressing up and themed parties.

October 12: National Motorcycle Ride Day

If your venue is motorcycle friendly, encourage your guests who ride to organize a ride, with a stop at your business to relax and refuel.

October 15: National Chicken Cacciatore Day

Recently, we addressed the importance of putting your spin on classic comfort foods. Chicken cacciatore, a recipe that’s about 600 years old, certainly falls into this category; it’s a classic comfort food, and your kitchen team can certainly put their own take on it.

October 21: Apple Day

We also addressed applejack, America’s first native spirit, just yesterday. Sure, you can do caramel apples or apple pie to celebrate this day, but I think you should bring your bar team into the mix, and create an LTO menu featuring applejack cocktails.

October 24: National Food Day

It sounds like this holiday is incredibly open ended, doesn’t it? A blank slate for any cuisine or food item you want to program a holiday promotion to leverage.

However, it’s specifically focused on featuring natural foods. For tips on how to build a natural, farm-to-table menu, check out KRG Hospitality chef consultant Nathen Dubé’s article here.

October 25: Chucky, the Notorious Killer Doll Day

I’ve included this because, wow, is it specific. It’s also a great day to play the Child’s Play movies and Chucky television show, within the confines of the proper licenses, of course.

October 30: National Candy Corn Day

Candy corn sucks, and if you agree (which means you’re correct), you’ll use this day to campaign against this food crime against nature.

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A closeup photograph of four street tacos with meat, onions, and cilantro in soft corn tortillas

September 20, 2024by David Klemt David Klemt No Comments

National Taco Day Makes its Move

National Taco Day Makes its Move

by David Klemt

I call this a good start.

I don’t know how to break this to you, so I’m just going to say it: National Taco Day, one of the world’s most important holidays, has made a big move.

For the past 15 years, National Taco Day has been celebrated on October 4. That means that since its inception, the annual holiday that celebrates the taco has only fallen on a Taco Tuesday three times.

In fact, it didn’t even fall on Taco Tuesday until its third year, in 2011. National Taco Day didn’t repeat the feat again until 2016, and then 2022. Had the date remained the same in perpetuity, we wouldn’t get another National Taco Day on a Taco Tuesday until 2028 at the earliest.

Starting this year—in a week and a half, in fact—National Taco Day will fall on the first Tuesday in October.

I’m going to share my thought process after I first found out about this news.

How did I learn about this massive change? Via a post by Smirnoff. You see, National Taco Day and National Vodka Day have been linked since they each first launched in 2009.

View this post on Instagram

A post shared by Smirnoff (@smirnoff)

It seems that Smirnoff is none too pleased with this news, though they’ll reunite with National Taco Day in 2028.

My first reaction was “I can’t believe this is news,” for a few seconds. That evolved into “I can’t believe this took so long to resolve” rather quickly.

And then I told the KRG Hospitality team about this news.

Finally!

I’ve always thought “Why isn’t National Taco Day always on a Taco Tuesday?” when the holiday has come around.

Finally, someone has acted to rectify this oversight; Taco Bell appealed to National Day Calendar to change the date. It may seem to trivial for a fast-food giant (or anyone else, for that matter) to petition to have a holiday’s date changed when it isn’t a legal holiday.

However, according to a Taco Bell press release addressing this National Taco Day news, it’s rare that National Day Calendar makes such a change. The release goes on to quote Marlo Anderson, the founder of National Day Calendar, which launched in 2013.

“For years, we’ve celebrated National Taco Day on October 4th, but it’s always felt like there was a bigger opportunity to align it with something even more special—Taco Tuesday,” said Anderson.

Interestingly, another fast food chain is credited with creating National Taco Day: Del Taco. Keeping the trivia going, “National” reportedly doesn’t actually pertain to any one country; it’s just what the holiday is called.

While this news is certainly another win for Taco Bell and their, well, obsession with Taco Tuesday (understandable, of course), it’s a win for everyone who loves tacos.

Operators need to pull out all the stops for October 1, the first of the newly revised National Taco Day celebrations. Task your kitchen team with creating LTO tacos, crafting a super-premium version of your signature taco if you have one, and ensuring there are vegetarian- and vegan-friendly options to appeal to every single taco-loving guest.

Let’s go all out!

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September 3, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: Sept. 2024

Program for Unique Holidays: September 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 September 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.

To provide a handful of examples, September boasts celebrations of the cheeseburger, the double cheeseburger, cheese pizza, pepperoni pizza, beer, and guacamole. Those are fantastic F&B holidays sure to appeal to your guests. However, you can still celebrate some “out there” holidays to get people’s attention and draw them to your business.

For our August 2024 holidays list, click here.

September 4: Eat an Extra Dessert Day

You know what’s better than selling one dessert? Selling multiple desserts.

One approach that may perform well for you, depending on your concept and menu, is to create new, smaller versions of desserts so people won’t be too stuffed to enjoy more than one treat.

September 8: National Ampersand Day

Ah, the ampersand. This is perhaps my favorite logogram, since it means “and,” and it looks cool when stylized. Since this symbol represents “and,” this is the perfect day to feature a menu of food-and-drink pairings or shot-and-beer pairings. I recommend a tiered LTO menu, with a few options for each level: Beam & Bud Light, Woodford & Guinness, etc.

September 9: National Wiener Schnitzel Day

This dish comes to us from Vienna. It’s so good and comforting that it’s one of Austria’s national dishes. Germans, of course, love wiener schnitzel as well.

To leverage this holiday, consider making a traditional version made with veal cutlets, served with French fries, mashed potatoes, or Hasselback potatoes. If you want to build an LTO menu, though, look to other versions of this dish. For example, there’s a non-breaded wiener schnitzel variant served with a cream sauce called rahmschnitzel. One can also argue that Japanese tonkatsu (pork, not veal), Danish skinkeschnitzel (made with pork rather than veal), and American chicken-fried steak will work for this holiday.

September 14: National Eat a Hoagie Day

The humble hoagie is an institution. Depending on where you operate, these iconic sandwiches may be known as heroes, grinders, submarines, subs, po’boys, bombers, or torpedoes. However, if your guests know them as hoagies, you better come correct. Hell hath no fury like a Philadelphian presented with a hoagie with mustard on it, for example.

September 15: National Crème de Menthe Day

Crème de menthe enjoys a deep history, which you can read about here. The main takeaways are the two most-famous cocktails that feature this legend among liqueurs: the Grasshopper, and the Stinger. Both classics are great for an LTO menu celebrating the final days of summer.

September 17: National Table Shuffleboard Day

Does your bar, restaurant, or eatertainment concept feature table shuffleboard? If it does, you’re poised to leverage this holiday.

One of the most effective approaches is to organize a tournament. Of course, you can also feature other contests, like Closest to the Edge.

September 21: Escapology Day

Okay, this one is a bit specific. If your restaurant or bar is located in the same market as an escape room (or several, as is the case for a city like Las Vegas), consider partnering with them if it makes sense to do so. You and your team can recommend your guests check out a particular escape room. Conversely, the escape room can recommend your restaurant or bar for post-escape food and drinks. To solidify the partnership, both businesses can offer a discount or other benefit to each other’s guests.

Really, we want you to think about local businesses that can serve as strong partners.

September 23: National Great American Pot Pie Day

Two weeks ago we tackled comfort foods. In particular, transforming traditional comfort foods into soups. This holiday is the perfect time to make an LTO soup (or, if it performs well, a permanent menu item, or recurring LTO from fall through winter) out of one of the best-known comfort classics, the pot pie.

September 24: Innergize Day

Summer is coming to a close. Traditionally, this means vacation and relaxation time is over as people return to offices, and children return to school.

Innergize Day is about relaxing and disconnecting. It’s quite likely your concept can facilitate relaxation, escaping devices, and slowing down.

September 25: Better Breakfast Day

Is your concept open for the early morning daypart? Do you serve brunch? More importantly, is your concept committed to serving healthy food and drinks, or are you interested in updating your menu to feature healthier items?

If you answered yes to any of those questions, this could be the day for you. Use social media and other marketing channels to promote your healthy menu. Create items like healthy breakfast bowls and smoothies if it’s time for an update, and promote your new, healthier menu.

Image: Ivan Bertolazzi on Pexels

Elote en vaso, or vaso de elote, also known as street corn in a cup, on a bar

August 22, 2024by David Klemt David Klemt No Comments

Soup Season: Transforming Comfort Classics

Soup Season: Transforming Comfort Classics

by David Klemt

Elote en vaso or vaso de elote, also known as “street corn in a cup.”

The latest and greatest from Campbell’s Foodservice is all about operators making the most of cooler weather by maximizing soup season.

If you read KRG Hospitality articles regularly, you’re likely aware that we like the helpful information Campbell’s makes available. For example, I’ve written articles that share their tips for leveraging nostalgia, crushing it with LTOs, and 2024 culinary trends.

Their newest tips aim to help operators succeed with soup. Further, much of Campbell’s Foodservice’s tips are in direct response to Datassential and Technomic data. In fact, Campbell’s references Technomic’s Soup & Salad Consumer Trend Report directly.

To be sure, the first bit of advice that Campbell’s shares is the most obvious: Leverage seasonal flavors. In this case, we’re talking fall and winter flavors.

You may already see stores where you live and operate unleashing Halloween decorations. I know I have; it may be 105 degrees in Las Vegas as I write this, but people are getting into an autumnal mood.

Of course, when you take advantage of seasonality for LTOs or menu updates, it’s important to let your guests know.

“Calling out seasonal items on your menu demonstrates the operator is being relevant and using ingredients that are in season,” says Campbell’s Foodservice Executive Chef Gerald Drummond. “From a consumer standpoint, that’s something that they really look towards.”

We agree wholeheartedly. Going deeper, we recommend working with local suppliers to procure seasonal ingredients, and calling that out as well.

Another tip comes from Datassential and Technomic insights. Three in ten younger consumers would like to see soups that feature plant-based proteins. And around half want at least one vegetarian-friendly soup on a menu.

The Standout Tip

When you’re through reading this article, I encourage you to scroll back to the top, click the “soup season” link, and read this Campbell’s Foodservice report for yourself.

That way, you’ll see all of their latest tips for getting the most out of seasonal soups.

However, I’m going to share the tip that stood out the most to me: transforming comfort food dishes into soups. Hence, the image at the top of this article: vaso de elote, or elote en vaso. That dish translates to “street corn in a cup” from Spanish.

Now, elote or street corn is undeniably a comforting street food. If I see it on a menu, I’m going to order it. Were I to see street corn in a cup, particularly if it came with the presentation at the top of this article, I’m going to order it.

So, if a culinary team were to transform street corn in a cup into street corn in a cup of soup, I’m all in.

Think about your concept, the approach to cuisine, and the community you serve. Then, think about the comfort dishes that work well with your concept and resonate with your guests.

In their report, Campbell’s Foodservice recommends beer cheese soup, of which I’m a fan. They also suggest lasagna soup (I’d try it), and chicken pot pie soup (again, I’m down).

Real-Word, Professional Advice

I asked our chef consultant Nathen Dubé for a couple of quick tips for transforming a comforting food dish into a soup. (By the way, you can book a call with him to discuss your menu or kitchen here.)

“I would look at the overall profile of the dish, and then decide if you’re going to combine everything into a puree or a broth,” says Nathen.

Then, the kitchen team needs to decide “which ingredients would be incorporated, and which could be left whole afterwards for texture, and stronger stand-out flavours.” As he explained to me, some ingredients definitely translate better to slow cooking versus finishing towards the end of the process.

With that advice given, take a look at your menu. Do you have some comfort foods that would be intriguing to guests in soup form? What about some of your signature dishes?

Once you’ve determined which dishes to transform into seasonal, LTO soups, engage your kitchen team. They’ll likely be excited to do something new, and show off their culinary talent.

Some people may harbor the misconception that soup isn’t exciting. I think creative operators and culinary teams can disabuse skeptical guests of this notion. Cheers!

Image: Jarritos Mexican Soda on Unsplash

Experimental gastronomy method of food spherification.

August 21, 2024by David Klemt David Klemt No Comments

The Rise of Experimental Gastronomy and its Impact on the Guest Experience

The culinary world has always been a playground for creativity and innovation, but a new wave of chefs has pushed the boundaries even further in recent years.

This movement, known as experimental gastronomy, is revolutionizing the way we think about food.

From molecular gastronomy to avant-garde cooking techniques, experimental gastronomy blends science and artistry to create unforgettable dining experiences.

This article will give you an understanding of the creativity and innovation that are the hallmarks of experiential gastronomy.

by Nathen Dubé

Yes, that’s food. This is an example of spherification, a discipline within the experimental gastronomy movement.

The Essence of Experimental Gastronomy

At its core, experimental gastronomy is about challenging traditional culinary norms, and exploring new possibilities. Chefs in this field use cutting-edge techniques and unconventional ingredients to create dishes that surprise and delight the senses.

Employing unique techniques allows chefs and their teams to create experiences that go beyond taste alone. These include using liquid nitrogen to freeze herbs instantly, or employing spherification to turn liquids into spheres that burst in your mouth.

Innovative Techniques and Ingredients

One of the hallmarks of experimental gastronomy is the use of innovative techniques that transform familiar ingredients into something entirely new.

For instance, sous-vide cooking allows chefs to cook food at precise temperatures, resulting in perfect textures and flavors.

Another technique, fermentation, is used to develop complex flavors in unexpected ways. Ingredients like edible flowers, seaweed, and insects are also being explored for their unique flavors and nutritional benefits.

Sous-vide cooking: This method involves cooking food sealed in airtight bags in a water bath at controlled temperatures. It ensures even cooking, and enhances the food’s natural flavors and textures.
Fermentation: Used to develop complex flavors, this technique leverages the transformative power of microbes. Foods like kimchi, kombucha, and miso are products of fermentation.
Spherification: This technique, popularized by molecular gastronomy, turns liquids into small, caviar-like spheres, providing a burst of flavor.

The Role of Creativity and Science

Creativity and science are the driving forces behind experimental gastronomy. Chefs often collaborate with scientists and food technologists to develop new methods and ingredients.

This fusion of disciplines has led to groundbreaking discoveries, such as the creation of edible foams and gels. It also encourages chefs to think outside the box, combining flavors and textures in ways that defy convention.

Driving Factors Behind Experimental Gastronomy

Several factors are driving the rise of experimental gastronomy.

Unique dining experiences: In a competitive culinary landscape, restaurants strive to offer unique and memorable experiences that go beyond traditional dining.
Advancements in food technology: Modern tools and techniques enable chefs to experiment with new cooking methods and ingredients.
Sustainability and ethical dining: There is a growing interest in sustainable practices and ethical dining, prompting chefs to explore alternative ingredients and methods that minimize waste and environmental impact.

Food as Art

In the realm of experimental gastronomy, food is not merely sustenance but a form of art. Chefs act as artists, using their creativity to craft dishes that are visually stunning and emotionally evocative.

The presentation of food becomes a crucial element, with each plate designed meticulously to tell a story or evoke a specific emotion. This artistic approach transforms dining into a multi-sensory experience, engaging not just the taste buds but all the senses.

Case Studies of Innovative Dishes

Experimental gastronomy has produced some truly memorable dishes that challenge our perceptions of food.

Below, a handful examples of innovative dishes.

Forest Floor: This dish uses dehydrated mushrooms, edible soil, and moss to evoke the experience of walking through a forest.
Fermented Seaweed Salad: This dish showcases the complex umami flavors developed through fermentation, highlighting the potential of seaweed as a sustainable ingredient.
Edible Balloons: Made from flavored gelatin, these balloons are filled with helium, and can be eaten after inhalation, adding a playful element to the dining experience.

Insights into the Future of Culinary Experimentation

As experimental gastronomy continues to evolve, the future looks promising. With advancements in food technology and a growing interest in sustainable and ethical dining, chefs are exploring new ways to innovate.

The possibilities include:

Lab-grown meats: These are developed from animal cells in a lab, offering a sustainable alternative to traditional meat production.
Plant-based substitutes: Ingredients derived from plants that mimic the texture and flavor of meat, appealing to both vegetarians and meat-eaters.
Pop-up restaurants: Temporary dining establishments that offer unique and immersive culinary experiences, allowing chefs to experiment with new concepts without long-term commitments.

Moreover, the rise of immersive dining experiences, where the environment and presentation are as important as the food itself, suggests that the demand for experimental cuisine is only growing. Restaurants are increasingly using technology such as virtual reality and interactive elements to enhance the dining experience.

Experimental gastronomy represents the cutting edge of culinary innovation, pushing the boundaries of what is possible in the kitchen. Combining creativity, science, and a willingness to take risks helps chefs in this field redefine the dining experience.

As we look to the future, it’s clear that experimental gastronomy will continue to inspire and challenge us, offering new and exciting ways to experience food.

Image: Chef Rudakova on Unsplash

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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

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

Cartoon image of an anthropomorphic cicada wearing a toque and holding a pot

June 11, 2024by David Klemt David Klemt No Comments

Emerging Trend: Cicada Skewer, Anyone?

Emerging Trend: Cicada Skewer, Anyone?

by David Klemt

Need a cicada tattoo? Here ya go!

Two broods of cicadas, numbering in the trillions of insects, have been emerging throughout the US, and this may present operators with opportunity.

Brood XIII is emerging throughout the Midwest, while Brood XIX is making their presence known in the Midwest and Southeast.

I think it’s clear where I’m going with this: operators can put cicadas on their menus.

This suggestion comes with a few crucial caveats:

Harvesting must be done with care, and in safe areas.
The preparation must ensure guests can handle and consume the cicadas safely.
Operators must do their due diligence to make certain that preparing and serving cicadas is permitted in their venue’s jurisdiction.

With that out of the way, eating cicadas isn’t as unusual as it sounds. According to experts on the subject, people have been eating cicadas for centuries.

It’s likely anyone reading this has heard over the years that some insects are excellent sources of protein. Well, according to people who know more about eating bugs than I, this applies to cicadas. I’ve eaten a scorpion (not a live one) but it wasn’t prepared to make it delicious or even palatable, so…I’m no expert. (For those wondering, it was dry, mostly flavorless, and I didn’t enjoy it.)

Since there are people out there who know about these things, and because the internet exists, I dug into the topic of eating cicadas. I’m not telling anyone they need to put these on their menu, of course. But for those who are curious and enterprising enough to do so, what I’ve learned is below.

Harvesting

If an operator’s going to bring cicadas into theirr business, they need to be smart and careful about it, and do so within the bounds of the law.

The source area should be free from pesticides. Along those lines, the cicadas need to come from an area free of other contaminants.

From what I found online, one of the best approaches is to venture to places that don’t see much traffic. This should reduce the possibility of guests consuming harmful chemicals.

Think about it: If someone’s just grabbing cicadas out of a busy neighborhood or within a commercial or industrial area, the critters may have been subjected to lead, fertilizers, unsafe fluids, gasoline, diesel, etc.

But what about actually catching them? Well, there’s more than one approach. One can either hunt them quite early in the morning, when they’ve emerged and are starting to climb trees or tree stumps. Or, they can try an hour or two after dark, looking around the lower part of tree trunks and stumps. Cicadas with white wings are in their teneral state, which means they’re soft.

Another tip? The exoskeletons aren’t pleasant. So, some experts suggest waiting for them to molt before grabbing them. Most sources I found—I think I’ve read too much about this topic—recommended freezing cicada hauls immediately.

I’ll add this, as well. Operators who know foragers in their area of business can check in with them to see if they’re harvesting cicadas. Again, operators need to find out as much as they can about where the cicadas come from, how they’re being harvested, etc.

Preparation

While researching this topic, cooking cicadas before consuming them was a constant refrain. Eating them raw is viewed as not worth the risk of making one’s self sick.

Anyone still reading this and considering putting cicadas on their menu must keep the guest experience in mind. Sure, this is an adventurous, gimmicky thing to try. It still needs to be memorable and enjoyable.

So, serving cicadas that haven’t been “shelled” should be avoided. Further, the wings and legs should be removed as these can be very hard and unpleasant in terms of mouthfeel.

Along with not eating them raw, experts also want people to wash cicadas thoroughly before cooking them. In fact, I’m going to go ahead and opine that operators and their kitchen teams handle cicadas as though they’re raw chicken. Behave accordingly and responsibly.

A couple sources suggested blanching cicadas in boiling water for at least a minute, then freezing them until it’s time to prepare them.

When it comes to actually cooking them, it seems the sky’s the limit. Boil them, fry them, air fry them, grill them, roast them…

KRG Hospitality’s very own chef-consultant, Nathen Dubé, has a couple of suggestions for operators to consider.

First off, he suggests battering and frying cicadas. Serve them with a lime aioli “to play off the earthy asparagus and green pea flavour of the cicadas.”

Nathen also recommends skewering cicadas and grilling them over charcoal. Brush the cicadas with a soy-ginger-scallion sauce continuously “to play off the natural nutty flavour.” You can read culinary articles from Nathen here, here, and here.

I don’t know if Brood XIII and Brood XIX taste differently, or which is nutty and which is earthy. So, operators are going to have to try them to find out.

Caution

Multiple sources warn that cicadas can be unsafe for people with shellfish allergies.

So, people who are allergic to shrimp, for example, probably shouldn’t eat cicadas. Owners, operators, kitchen team, and servers and bartenders need to know this, and caution guests appropriately.

Another important warning? Cicadas can, it turns out, be high in mercury. This means that women who are pregnant or lactating, and young children, should either limit how many cicadas they consume or avoid them altogether.

Lastly, I did look up the safe minimum internal temperature for cicadas. Supposedly, that temperature is 145 degrees Fahrenheit.

As far as pricing, I’ll put this here: I found an online source selling a tin of five cicada nymphs for $13. Also, a restaurant that creates a buffet-style, bug-eating experience charges about $17 per adult.

Putting cicadas on the menu can be a lucrative opportunity to drive traffic and engage with guests. However, preparation and service must be done legally and responsibly.

Disclaimers: 1. This content is for informational purposes only, and should not be used as legal or other advice. This article does not constitute professional advice, nor does any information constitute a comprehensive or complete statement of the matters discussed, the law, or liability. This information is of a general nature and does not address the circumstances of a specific individual or entity. The reader of this information alone assumes the sole responsibility of evaluating the merits and risks associated with the use of any information before making any decisions based on such information. 2. The image at the top of this article was generated by an Artificial Intelligence (AI) system.

Image: Shutterstock.

AI-generated image of a Caesar salad in a bowl on a table with a birthday cake on top of it

June 10, 2024by David Klemt David Klemt No Comments

Happy Hundredth to the Caesar Salad!

Happy Hundredth to the Caesar Salad!

by David Klemt

AI generated some truly unhinged abominations before creating this image.

In about a month you and your kitchen team have the opportunity to pull out all the stops and celebrate an iconic menu item with your guests.

Whereas it’s often difficult to impossible, in contrast, to trace the origins of classic cocktails, we know much of the history of this particular dish. Driven by a restaurant in Tijuana, the Caesar salad will receive recognition on its hundredth “birthday” on July 4.

Or, more accurately, Caesar’s Restaurante Bar is planning a festival to celebrate the salad during the first week of July.

Given the attention this festival is receiving, savvy operators can also plan promotions around the Caesar salad.

Origins: Known

First, let’s get one of the greatest misconceptions surround this salad out of the way. No, it’s not named for Julius Caesar.

Next, let’s dispel another myth. No, the Caesar salad wasn’t around in Rome during Caesar’s reign. Well over two thousand years separate his five-year rule and the creation of this salad.

Rather, the salad carries the name, quite simply, of its creator, Cesare Cardini.

In 1913, Cardini traveled to New York City, and then headed to Montréal. He would return to Italy eventually, then come back to the US in 1919.

Before heading to Tijuana, Cardini ran at least one restaurant in Sacramento. Per reporting, he chose Tijuana—where he operated several restaurants and a hotel—to get around Prohibition.

Cardini’s daughter Rosa shared the salad’s story in 1987 with the Honolulu Star-Bulletin. According to Rosa, an overwhelming number of guests arrived at her father’s hotel a hundred years ago. Of course, these guests also slammed the restaurant.

Cardini didn’t have enough fresh veggies to feed everyone, so he chose to improvise. Part of that improvisation was putting on a performance, preparing the first-ever Caesar salad in the dining room in front of the guests.

So, tableside is the traditional, original preparation, an interesting detail.

More Misconceptions

The Caesar, in its original preparation, consists of a handful of specific ingredients. Cardini used romaine hearts, eggs, lemons, Worcestershire sauce, garlic-infused oil, Parmesan cheese, salt, and croutons.

However, per Rosa, it’s not just the namesake of the salad and its country of origin that people get incorrect. You’ll notice that anchovies aren’t among the ingredients. Neither are mayonnaise or Dijon mustard. And as far as the finer details, Rosa told the Honolulu Star-Bulletin that her father didn’t use raw eggs. Instead, they had been coddled, or boiled for one minute.

Another mistake for which Rosa expressed her disdain is tableside preppers putting all of the ingredients into a bowl at the same time to toss them. There’s a proper order, and you’ll find it at the bottom of this article.

Finally, Rosa noted that the appropriate method of tossing the romaine hearts is to use a gentle, under-over rolling technique. This approach prevents bruising of the leaves when done correctly.

Now, guests visiting bars and restaurants in America will have expectations on the Fourth of July. It’s likely that celebrating the Caesar salad isn’t one of them. So, operators should consider promoting their Caesars in the days before and just after that major holiday.

The Original

Below, the proper order to prepare a traditional Caesar salad, per Rosa Cardini. Following the instructions will yield four servings.

I’m going to skip the steps of making the garlic-infused oil and croutons in house.

The hearts (outer leaves removed) of two medium romaine lettuce heads should be cold and crisp. These can be kept whole or broken into two-inch lengths.
Pour four ounces of the infused oil over the leaves, and sprinkle them with salt and pepper.
Using the aforementioned proper technique, toss the leaves two or three times.
Break the coddled—not raw—eggs over the leaves. Add eight to ten drops of Worcestershire sauce along with the juice of two lemons. Again, toss two or three times.
Add six to eight tablespoons of Parmesan cheese and a half-cup of croutons (made with day-old white bread and a touch of the infused oil, traditionally), and toss again.
Serve on chilled salad plates.

There you have it. The original preparation.

According to Rosa, many guests simply picked up the leaves and ate them like slices of toast. Today’s guests will likely prefer a fork, but that’s an interesting note.

Of course, people enjoy putting their spin on this classic dish. In particular, adding all manner of proteins is a popular way to personalize a Caesar salad.

Recently, I tried a Caesar to which Everything But the Bagel seasoning had been added. Not bad.

Given its adaptability, it could be a good idea to create an LTO Caesar menu with the original at the top, along with two or three variations.

And, hey, while you’re at it, consider offering a Caesar cocktail (another very customizable item) alongside the Caesar salad. Why not?

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

Street art-style, AI-generated image of a chef holding a color-coded recipe sheet

May 28, 2024by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Balance

Chef Duffy x NRA Show: Balance

by David Klemt

Those would be some pretty rad sleeves in real life.

I’m not done with the invaluable menu tips and tricks shared by Chef Brian Duffy during his 2024 National Restaurant Association Show live menu reads.

The KRG Hospitality team attends and speaks at multiple hospitality industry trade shows, conferences, and expos each year. When reviewing the education on offer, I always search for Chef Duffy’s name to see if he’s doing live menu reads.

And why have I developed this habit? Simple: The amount of insights one can take back to their business and implement immediately. Consider the impact one of Chef Duffy’s asides can have just on the guest experience.

As an example, when addressing the burger section of an anonymous operator’s menu, he casually mentioned that he always adds two slices of cheese to a cheeseburger to fill the top out more.

There’s also his tip for housemade, signature seasoning blends. Don’t make a quart, make ten pounds and store the blend in a flat tray, labeled clearly. Chef Duffy’s reads aren’t a breakdown of tips that only the operator who submitted the menu will find beneficial; everyone who pays attention will walk away with valuable advice.

At this year’s NRA Show, Chef Duffy had only enough time to get through three menu reads. However, he still packed his session with helpful advice. So, after reviewing all the notes I took, I decided I’d need to write two articles.

Let’s go!

Achieving Balance: Food Costs

In yesterday’s article, available here, I touched on one of Chef Duffy’s key points: achieving balance.

He made this point in response to a sports bar menu that had a couple pricing issues. One involved add-ons, with two slices of bacon costing $3.50 while a chicken breast was six dollars. And then there were the daily specials: two Chicago-style hotdogs cost more than a burger.

However, there’s more to balancing a menu—and the kitchen—than ensuring pricing makes sense to guests.

By now, we’ve all heard and read ad nauseam that costs are rising. In fact, we’ve all experienced these increases. Streamlining the menu, including production, can help mitigate this issue.

As Chef Duffy said during his menu reads, he’d rather execute 25 items perfectly than produce 50 items that suck. I can say that we wholeheartedly agree with this sentiment.

In part, we agree because we favor smaller menus. Offering fewer menu items made perfectly—consistently so—with cross-utilized ingredients as often as possible reduces food costs. There’s also that pesky paradox of choice inherent to a bloated menu.

But there’s another benefit: kitchen team satisfaction and retention. An overwhelmed kitchen team is an unhappy kitchen team, and an unhappy kitchen team will look for the exits. Losing a single team member costs an operator thousands of dollars, let alone an entire team.

Achieving Balance: Labor Costs

This is probably my favorite tip from this round of live menu reads: Chef Duffy color codes his recipes and menus in the development stage.

An operator can realize multiple benefits from this approach to menu programming. Among these is a visual representation of how many dishes are being prepped and produced by each station.

Color-coding the recipes and menu allows an operator, their leadership team, and kitchen team to avoid, as Chef Duffy put it, hammering a specific station. I’ll also opine that this technique can help identify any labor or skill gaps (or redundancies).

Chef Duffy’s method of menu development also helps operators balance their menus before they ever reach their guests’ hands. Case in point: One menu Chef Duffy reviewed in Chicago listed a single item underneath its own menu section. That’s not great balance.

I think every restaurant and bar operator can benefit from this tip, whether a visual, auditory, reading, or kinesthetic learner.

Achieving Balance: All Hands

A restaurant or bar doesn’t achieve success due to the efforts of a single person. So, why do so many concepts maintain silos?

When Chef Duffy prices a menu, he doesn’t do so alone. Rather, he involves the owner (or owners) of the business, the kitchen manager, and the head chef.

The word “culture” is thrown around a lot these days, nearly to the point that the word has lost its meaning. An operator who truly wants to build a positive work and brand culture needs buy-in from their team. A great way to not achieve that is to avoid transparency.

So, share numbers with the appropriate parties. A head chef needs to know the kitchen’s numbers if they ever hope to achieve the title “executive chef.” The leader who oversees the kitchen team can’t do their job effectively if they don’t know what the kitchen costs the business and what revenue it generates.

And a team that doesn’t feel trusted or appreciated—and that there’s no opportunity to develop as a hospitality professional to grow in this industry—is one that won’t hesitate to leave for better employment.

To that end, Chef Duffy strongly recommends that operators spend an hour per week with each kitchen team member. After all, as Chef Duffy pointed out, if an operator’s vision isn’t being executed, they have only themselves to blame.

An operator can’t expect to achieve consistency without working to achieve balance. Without consistency, a sustainable, scalable business is unachievable.

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

Graffiti of crossed chef's knives underneath a baseball cap that reads, "D.E.G."

May 27, 2024by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Live Menu Read

Chef Duffy x NRA Show: Live Menu Read

by David Klemt

Chef Brian Duffy crushed it in Chicago at the 2024 National Restaurant Association Show.

We’re sharing tips from Chef Brian Duffy‘s live menu reads at this year’s National Restaurant Association Show in Chicago.

These informative sessions are always standouts at industry trade shows and conferences. Both the operator who submits their menu anonymously and the audience gain valuable insight into menu programming and development.

In ten minutes or less, the Chef Duffy shares wisdom that’ll boost guest engagement; streamline and energize the kitchen; and help save on labor and food costs. And he won’t even Bar Rescue anyone who submits a menu. That is to say, no, he doesn’t yell at anyone while giving them tips for fixing their menu.

As Chef Duffy pointed out during his latest live menu reads, an operator’s menu has the potential to create generational wealth. However, it must be programmed properly for it to reach that potential.

So, ask yourself a question right now about your menu: Would you be proud for your menu, in its current state, to be plastered across a billboard? If not, I have another question for you: Why aren’t you taking the time to rectify that situation?

Your menu is your concept’s billboard. Treat it as such.

Oh, and one note for the NRA Show before we dive in: These sessions deserve at least two hours. One hour just isn’t enough given how impactful Chef Duffy’s live menu reads are for operators.

Menu Programming 101

There’s a logical reason why Chef Duffy is never short on menus to review. In fact, he addressed the situation directly at the 2024 NRA Show.

“Everybody has the same shit on their menu,” he stated frankly.

One explanation for why menus seem so similar makes a lot of sense.

“We’ve been told what to put on our menu buy our purveyors,” said Chef Duffy during his live menu read.

For the most part, operators are given the same product catalogs. These are circulated nationally, not regionally. So, everyone is ordering the same items. Clearly, Chef Duffy is fed up with this situation.

“We’re not here to do the same things that everyone else is,” declared Chef Duffy. “I don’t want to see that anymore.”

Menu #1: Sports Bar

This first menu featured a vibrant design that instilled a sense of patriotism. Chef Duffy theorized that he’d feel good spending time in this space, based on the menu’s appearance.

However, he wasn’t a fan of the layout of the menu. Taking up valuable real estate was a large catering ad, placed directly in the center.

In the top left were salads. “‘Add chicken to any salad,'” read Chef Duffy. “No shit. Why are we stopping at chicken? We can add anything to a salad.”

Based on his knowledge of food costs and the menu’s pricing, Chef Duffy deduced that the operator’s food costs were too high. In fact, he estimated that food costs were more than 31 percent. The burgers, he surmised, were running a 35-percent cost.

By the way, Chef Duffy always puts two slices of cheese on his burgers to fill the top out more. This delivers a more visually appealing experience, and a better bite.

On the topic of pricing, operators must maintain balance. For example, this first menu priced the addition of two slices of bacon at $3.50, but a chicken breast was six dollars. Two Chicago hotdogs cost more than a burger.

Menu #2: Breakfast Spot

Unfortunately, the operator committed one of Chef Duffy’s deadliest menu sins. There was a photo of the restaurant’s steak and eggs.

Worse, the image showed a rather large steak paired with a commodity egg. If this dish doesn’t leave the kitchen looking exactly like the picture, guests are going to be underwhelmed and unimpressed. Further, why are operators still trying to save money by buying commodity eggs?

However, there was a second deadly menu sin committed by the operator. Given the overall perception this menu delivered, the claim that at least one dish featured “wild-caught crab” didn’t ring true to Chef Duffy.

I’m confident in saying that I think lying on a menu may provoke Chef Duffy’s wrath more than a photo.

“If you lie to me on your menu, I will tear you apart,” he stated quite strongly.

That said, he did like the menu’s design (minus the photos). Even better, he recognized that there were several inventive spins on breakfast classics. Remember, “We’re not here to do the same things that everyone else is.”

Menu #3: Sports Bar

To be honest, I was expecting this type of menu. In fact, I thought it would be the first menu design encountered during this session.

Essentially, it was a collection of what everyone else has on their menus.

As an example, there were wings on the menu, and the sauces were anything but creative. Chef Duffy didn’t address it but they were also listed without commas, so they appeared to be one long, run-on sentence of a sauce.

The most glaring issues, however, were the pasta and the dessert. Both sections contained just a single item. That’s right—there was an entire section dedicated to one pasta dish. Moreover, it’s not like there were a number of modifiers one could select to personalize their pasta.

This was the item description underneath the dessert section (designated as “Closers”): “Dessert of the week – $8 Please ask your server for details.” There’s a significant issue with that description and placement, as identified by Chef Duffy.

If a menu includes desserts, the guest is likely going to forget about them after they’ve ordered their starter and entree. It’s far more effective to have a dessert tray or cart and train your servers to suggest dessert when they touch the table toward the end of the meal.

Takeaways

Chef Duffy throws in more tips during a single menu read than most people would expect.

Below are some of the takeaways that make his live menu reads so insightful:

Only list name brands if they come from a local farm. This approach shows that an operator cares about supporting local producers and is part of the community.
Use the best ingredients for the specific concept.
If a restaurant features housemade buns for burgers and/or bread for sandwiches, they should offer a version as an appetizer. Really make this idea shine by also offering housemade specialty butters.
Operators that have chips on their menus should use the crumbles and “dust” to make breading for other items. After all, the chips have been paid for already—use all of them.
It’s better and more impactful to have 25 items on a menu that are executed perfectly than 50 items that are executed poorly.
Chef Duffy doesn’t agree with omitting prices from menus. “Why? Are we negotiating? Are we negotiating before I place my order?”

Connect with Chef Duffy on Instagram, and learn more about him on the Duffified Experience Group website.

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

May 24, 2024by David Klemt David Klemt No Comments

Want to Leverage Nostalgia? Spin It

Want to Leverage Nostalgia? Put Your Spin on It

by David Klemt

A recent report from Campbell’s Foodservice—along with supporting data from external sources—supports what many operators assume about food trends.

Our dive into Campbell’s Culinary TrendPulse 2024 report is here for those who want to take a look. Anyone who wants to download a copy of the report for themselves can click here.

However, I’m referencing a fresh, quick-hit report from Campbell’s. While it only takes a handful of minutes to read, it’s chock-full of useful insights.

In particular, this latest menu trend analysis looks into succeeding with nostalgia. Citing a study from Symrise in their post, 70 to 76 percent of guests ages 22 to 65 cherish nostalgic items.

Put simply, that translates to a truth most operators know: guests of all ages like comfort foods. This really doesn’t need much explanation. Comfort foods are—insert shocked Pikachu face here—comforting. And I think we’re all seeking comfort these days.

So, yes, operators should—in an authentic manner—speak to and fill this guest desire. Authentically in this context means putting comfort foods on the menu that make sense. Doing this successfully requires menu programming that fits with the brand and within the venue’s theme. It also necessitates really knowing your guests and what they expect.

For example, will a particular restaurant’s guests find mac and cheese comforting? Will they stop scanning the menu when they come across pozole? What about cacio e pepe or beef braciole? How receptive will they be to sukiyaki?

A sharp operator should know their guests’ tastes better than just about anyone. Therefore, they should know what foods they’ll find comforting.

However, there’s another way to succeed with nostalgia and enhance the guest experience.

“New” Nostalgia

There are a couple of ways to interpret the term “new nostalgia.”

One way is to tap into what foods, generally speaking since they’re not monoliths, different generations view as comfort foods. This can be something as simple as a certain candy or beverage from their childhood.

Another way is for an operator and their kitchen team to take a nostalgic dish and put their own spin on it. Using candy as an example again, a scratch-made interpretation of a treat to create a dessert may work.

Consider, as a real-world model for this approach, the Chocotini that Oceans Resort Casino featured toward the end of August in 2022. This was a direct response to the news that Klondike had retired the Choco Taco, a nostalgic treat for millions of people spanning multiple generations.

Of course, operators can also cross-utilize items to craft new menu items that tap into the craving for nostalgic comfort foods. These dishes can be permanent additions, seasonal menu updates, or LTOs.

Take a look at the image atop this article. Mac and cheese is a classic comfort dish. Now, feature it as a topping for a signature burger. That’s a prime example of new nostalgia.

Going farther, kitchen teams can combine nostalgia with another trend to get even more creative: global flavors. Are there tacos on the menu? Maybe bulgogi tacos featuring beef short rib, Korean slaw, and soy-lime dressing would resonate with guests.

I’m not saying anyone should menu these specific items. Rather, my aim here is to get operators and their kitchen and bar teams to put their heads together and create undeniable, irresistible takes on classics.

The key, again, is an understanding of the market, community, and guests. From there, it’s about getting creative and crafting dishes that guests can’t get anywhere else.

Image: Alex Haney on Unsplash

April 2, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: April 2024

5 Books to Read this Month: April 2024

by David Klemt

Our inspiring and informative April book selections will help you improve operations, refresh and streamline F&B programming, and learn more about coffee.

This month, we look at books covering an array of topics: overcoming dysfunctions within teams; stepping outside of comfort zones; cocktail and Irish dish recipes; and repurposing existing buildings.

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

Let’s jump in!

Roundbuilding

Perhaps unsurprisingly, it seems like most cocktail books target home bartenders. In a refreshing change of pace, Roundbuilding is specifically for working bartenders. In case the name doesn’t give it away, this book is about crafting and serving consistent rounds of cocktails and ensuring a high standard of service.

From Amazon: “Roundbuiding is a practical guide to mixing cocktails, aimed at the working bartender. This is a book about ensuring that, for every round you serve, every drink is made to a consistently high standard, and that first sip always makes an impression. It’s the nuts and bolts of mixing drinks.”

Buy it today!

The World Atlas of Coffee (2nd Edition)

This bestseller enjoys a 4.8-star rating on Amazon with nearly 4,000 reviews on the platform. The World Atlas of Coffee also boasts a score of 4.4 on Goodreads.

Written by World Barista Champion James Hoffman (who’s also the co-founder of a successful coffee roaster operating out of London), this book will provide the reader with just about everything they need to know about coffee. The rise in popularity of cocktails like the Carajillo and the near-constant chatter about the Espresso Martini got me thinking: I should probably include a coffee book in one of these roundups.

From Amazon: “Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.”

Pick your copy up now.

The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling

This book isn’t even a year old but has already made waves. In fact, it was listed as one of Chef Eric Ripert‘s (Le Bernardin in New York City) books of the month just a couple of months after publication.

From Amazon: “The Complete Recipe Writing Guide shows you how to create professional recipe content from development to publication. Raeanne Sarazen, a registered dietitian and chef, shares her expertise from over 20 years of working with recipes as a test kitchen professional, recipe developer, food writer, and editor, along with insider tips from top industry professionals. Like a master class on recipes, this comprehensive resource guides you through the variety of skills needed to create and share successful recipes.”

Get your copy here.

Bar Hacks: Developing The Fundamentals for an Epic Bar

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

Pick up the paperback from Amazon today!

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

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

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

Image: Mikołaj on Unsplash