Food

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

5 Books to Read this Month: June 2022

5 Books to Read this Month: June 2022

by David Klemt

 

Flipping through an open book

These engaging and informative book selections will help you develop next-level food and beverage skills, and motivate you throughout June, 2022.

To review May’s book recommendations, click here.

Let’s jump in!

Doctors and Distillers

As the historians in our industry have known for a while, cocktails were once considered medicinal. Of course, in some ways that’s still the case.

Industry author, speaker, and educator Camper English shows us how medicine and alcohol have long been connected throughout human history in Doctors and Distillers. Have you head of using wine as a dewormer? How about treating wounds with beer? Would you ever consider using spirits to heal a snakebite? Well, humans have done those things and more with booze. Pre-order this book today!

A Bartender’s Guide to the World

I’m just going to be blunt here: Lauren Mote probably knows more about spirits, liqueurs, and cocktails than you. That’s not a slam—she loves sharing her knowledge and helping people improve their craft and business.

Available for pre-order now for an October launch, A Bartender’s Guide to the World shares not only Mote’s journeys around the world but also more than 75 cocktail recipes. The book’s recipes are organized by their base ingredient. Additionally, there’s an entire chapter just addressing alcohol-free drinks.

The Portugal Cookbook

Chef Leandro Carreira shares well over 500 recipes in The Portugal Cookbook. These dishes range from traditional Portuguese cuisine to modern recipes.

Every region throughout Portugal is represented in this informative and mouth-watering book, including the Duoro Valley and Algarve coast. Portugal is known as a global destination for foodies and this book will definitely help you add some delicious, on-trend recipes to your menu.

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

The world around us has changed. The food & beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? In Doug Radkey’s second book, Hacking the New Normal, he asks the following: “Do you think you can hit the reset button on your approach to business? Do you think you can help hit the reset button on this industry? I have made the decision to do so. The question remains, have you?”

Trust and Inspire: How Truly Great Leaders Unleash Greatness in Others

Stephen M.R. Covey, author of The Speed of Trust, addresses the leadership crisis we face today. As the author of Trust and Inspire points out, the world is changing but leadership styles remain the same. That simply won’t work moving forward. It’s crucial we change how we view leadership, and develop new leadership styles and strategies if we’re going to succeed from now on.

Image: Mikołaj on Unsplash

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

Stand Out with Weird Holidays: June 2022

Stand Out with Weird Holidays: June 2022

by David Klemt

Stay Weird neon sign with purple background

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

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

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

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

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

For last month’s list, click here.

June 4: National Bubbly Day

Fine, so maybe sparkling wines aren’t weird. Sometimes I just add holidays that have the potential to be fun while driving traffic and revenue to these lists.

As I’m sure you’re already guessing, National Bubbly Day is the perfect time to make your guests aware of your sparkling wines. Bubbly is even more attractive to guests as temperatures rise.

June 5: National Veggie Burger Day

There’s no question that plant-based food items are only growing more popular with consumers. This is the day to showcase your veggie burgers and other meat and dairy alternatives.

June 10: National Herbs and Spices Day

Without herbs and spices, where would F&B be? Task your kitchen and bar teams with creating dishes and drinks that are made better with herbs and spices. Tell your bartenders to break out the torches and light the rosemary!

June 13: International Axe Throwing Day

If you’re an eatertainment venue, bar, or restaurant with an axe-throwing setup, this is one-hundred-percent your day to shine.

June 14: International Bath Day

There are a few different ways to design a promotion around this holiday. One, you can feature distillers who specifically produce gin expressions labeled “Bathtub Gin.” Ableforth’s, for example, is one such producer. Two, you can purchase bathtub-shaped drinkware. Three, you can combine the first two for an LTO pour.

June 16: National Dump The Pump Day

It’s not exactly a secret that gas prices are rising across the nation. With that in mind, it shouldn’t be too difficult to encourage your guests to arrive at your business by bicycle, scooter, skateboard, foot, electric car, or other means of conveyance that doesn’t use gasoline or diesel for fuel.

June 20: American Eagle Day

Interested in a holiday that requires very specific planning? Try American Eagle Day.

One way to celebrate is to design a promotion around award-winning Eagle Rare bourbon. And no, they didn’t pay us to mention them. They just make really good whiskey that works great for this holiday.

June 25: National Leon Day

There’s an entire contingent of people who simply can’t wait for Christmas to come around each year. In fact, they don’t think it’s fair that they only get to celebrate it once a year.

National Leon Day is celebrated every June 25th because it’s the midway point to Christmas. So, forget Christmas in July—celebrate Christmas in June with your guests and specialty LTO menus.

June 29: National Waffle Iron Day

Your guests may be surprised to learn the number of foods that can be waffled. Create an LTO menu that showcases how creative your kitchen team can get with waffle irons. For bonus points, include your bar team with waffled garnishes.

June 30: National Social Media Day

I suppose it was only a matter of time from social media reaching ubiquity to this form of media having its own holiday. Mashable launched the first National Social Media Day in 2010.

Create post-worthy F&B items, come up with your own hashtags, and ask your guests to post pics using those tags to promote your business.

Image: Dan Parlante on Unsplash

Plantspired plant-based foods
by David Klemt David Klemt No Comments

Plants Dominate 2022 NRA Show

Plants Dominate 2022 National Restaurant Association Show

by David Klemt

Plantspired plant-based foods

The National Restaurant Association Show is back in a big way, and meat alternative brands are establishing themselves as much more than a trend.

In particular, plant-based brands made their presence known in the Lakeside Center.

However, some big companies also showcased their animal alternatives in the South Building. Among them, Beyond and Daiya.

Notably, Daiya brought with them their freshly reformulated cream cheese alternative. They also had a creamy, flavorful queso at their booth.

Chik’n

Unsurprisingly, meatless chicken—often stylized as “chik’n”—dominated the NRA Show floor.

Morning Star Farms chicken

However, exhibitors showed off more than just nuggets and fingers. This year was more about innovation.

For example, more than one company is rolling out chik’n wings. Of course, there are no bones, so they’re more akin to nuggets.

Essentially, these chicken alternatives are boneless “wings.” And as we all know, boneless chicken wings are just chicken chunks with better marketing.

Really, it’s the seasoning, heat, and shape that define the chik’n wing. At least, that’s what they are for now. I expect further innovation and refinement for these wings.

Daring plant-based chicken

Interestingly, some brands appear to be taking on the chicken breast. Now, there weren’t many meatless companies featuring these on the NRA Show floor. Still, there were a couple and their products looked the part.

The textures are also quite close to their meaty counterparts. But I think there’s still work to do.

Plant-based Seafood

Of all the plant-based alternatives, seafood was the star. The CEOs of big brands have been working on these products for several years.

Well, we certainly saw the fruits of their investments at this year’s NRA Show.

Fish fillets, crab cakes, fish patties (including salmon), fish sticks, tuna flakes, shrimp… All were available to sample at exhibitor booths.

Crucially, the flavors and textures were close to the real thing. However, the shrimp mostly relied on being coated in seasoning to mimic their animal-based counterpart.

That said, seeing so many brands committed to bringing plant-based seafood to market was impressive.

Further, the seafood-focused companies are touting the eco-friendliness of their products. Plant-based seafood, they say, can help stop overfishing and stop the reduction of biodiversity in our oceans.

If they appeal to consumers and reduce harm to the planet, these products could perform well in foodservice. Good for the planet and good for the bottom line seems like a win-win to me.

Takeaway

As the 2022 NRA Show showed, plant-based is no longer a trend. These products ceased being a fad long ago.

Now, it’s clear the category is here to stay. The products categories like chik’n are seeing more innovation. Seafood will improve. Other meat alternatives are also improving.

Of course, whether they’re healthy, well, that’s another story. However, consumers seem to want these items regardless.

One thing is obvious, though: The plant-based category is proliferating and will soon reach ubiquity.

Images taken by author

"Stop Making Stupid People Famous" graffiti
by David Klemt David Klemt No Comments

Alright, Seriously—WTF, Grubhub?

Alright, Seriously—WTF, Grubhub?

by David Klemt

Or, more to the point, stop working with “partners” who exploit our industry rather than support it.

In spectacular and entirely predictable fashion, Grubhub’s “free lunch” further reveals that third-party delivery platforms don’t care about restaurants.

Of course, they all say they support restaurant owners and operators. And, of course, they’re quick to pat themselves on their backs for being a pandemic lifeline.

But…no. Time and time again, mainly through their exorbitant and exploitative fees, they prove the opposite is true.

Restaurants and bars aren’t third-party delivery partners. Rather, these relationships are adversarial and detrimental. So much so, in fact, that some states passed laws to limit third-party delivery fees.

In Nevada, for example, Clark County Commissioners passed an emergency ordinance in August 2020 capping those fees at 15 percent. Clearly, we need to stop enriching companies that prove they don’t support the hospitality industry but cause it significant harm.

Free Lunch?

They say there’s no such thing as a free lunch. Apparently, Grubhub really wants to prove that maxim true.

That’s one of the takeaways from their disastrous promotion. Last Tuesday, in what’s being reported as an attempt to claim the delivery throne in New York City, Grubhub offered “free” lunch to anyone who placed an order for delivery.

The requirements for this promotion? Place an order for delivery through Grubhub on May 17 between 11:00 AM and 2:00 PM and use the code “freelunch.”

Of course, customer orders weren’t entirely free. Rather, the code was good for a $15 discount. Still, a wildly attractive offer as the ensuing debacle reveals.

Unsurprisingly, the promotion made for some eye-grabbing and eye-rolling headlines. Buzzfeed News published the most attention-grabbing one: “GrubHub Was Getting 6000 Orders A Minute During Its Promo Today That Left Restaurant Workers Stressed And Customers Hangry.”

Six thousand orders per minute during a promotion with a three-hour window in a single market.

In addition, the outlet reported that one unsatisfied customer was number 3,630 in the Grubhub customer service queue. Apparently—and who can blame him—he hung up before he could speak with a Grubhub rep about his missing order.

Duh

Who could’ve seen this coming? Any of the restaurant owners, operators, or team members Grubhub “serves,” that’s who.

In fact, anyone who works in this industry with on-premise experience knew this was going to happen. So, too, any journalist who specializes in hospitality.

The fact that whoever came up with this promotion didn’t see this coming is revealing. Unless the creators of these apps and services have real-world restaurant experience, they don’t understand the business.

How can one effectively and properly serve an industry without an understanding of how it operates? Hospitality is about service. Shouldn’t the companies attempting to work within our industry work hard to serve alongside us?

Let’s be clear—this promotion was in no way designed to help struggling restaurants. It wasn’t intended to boost their traffic and revenue. Rather, it was solely created to serve Grubhub’s desire to be number one.

As we all know, we’re experiencing major staff shortages. There are also supply shortages making it difficult for operators to obtain product reliably. Grubhub made those problems exponentially worse.

Some restaurants stopped taking delivery orders. Others canceled orders. There were operators who closed in an effort to catch up with orders and prevent the situation from worsening.

According to news stories, some social media users posted that they planned to stop ordering through third-party platforms.

Negative Impact

If you’re new to KRG Hospitality, welcome. You’re likely realizing that we’re not fans of third-party delivery.

Those of you who are familiar with us have known for quite some time that we support direct delivery. That is, delivery controlled and executed by the restaurant itself.

It’s not that we’re against innovation. Rather, our dislike of these platforms, generally speaking, comes from our perception of their behavior.

In our opinion, they take control away from operators and cost them money. Again, speaking generally, they collect customer data that operators should control. Their fees are ridiculous in most cases. And when it comes to the customer experience, their inconsistencies and shortcomings reflect poorly on the operators far too often.

Studies show that customers who have issues with third-party deliveries often place the blame on the restaurant. Food the wrong temperature? Order arrive late? Packages in less-than-ideal condition? While those issues and others can be the fault of the driver, the restaurant often takes the brunt of a customer’s dissatisfaction.

Of course, there’s also the financial impact of third-party delivery on restaurants. A SevenRooms report from last year reveals how these platforms harm operators and their bottom lines.

The Solution

Look, we know operators have a ton on their plates. But protecting and boosting the bottom line is a non-negotiable element of this business.

Yes, it’ll take some time, effort, and money to set up direct delivery. However, it’s the best solution.

Direct delivery means the operator collects and control valuable data. Likewise, the operator can ensure consistency. Through direct delivery, the operator shapes and controls the experience.

Control. Inherently, third-party delivery takes some control away from operators. That’s not a good thing, and neither is their financial impact.

Look into setting up direct delivery, take control, and protect your revenue ASAP. Friend of KRG “Rev” Ciancio and SevenRooms CEO Joel Montaniel each address delivery on the Bar Hacks podcast. Listen to episode 13 with Rev and episode 24 with Joel to learn more about delivery.

We need to stop rewarding companies that exploit our industry and take advantage of our owners, operators, and hard-working staff members.

Direct delivery is the answer. Take steps to implement it today.

Image: Rosie Kerr on Unsplash

Interior of world's first crypto bar
by David Klemt David Klemt No Comments

What’s Next in the F&B Design Space?

What’s Next in the F&B Design Space?

by David Klemt

Interior of world's first crypto bar

Design driven by a story and narrative, technological innovation, and people’s desire to socialize are what’s next in hospitality design.

The influences above are factoring into the current approach to design in the F&B space. Be it a hotel or restaurant, the F&B landscape is going to look different for several reasons.

Five leading industry experts addressed this topic during HD Expo 2022‘s “F&B Trends: What’s Next?” panel.

Technology

Well, let’s start with arguably the biggest “trend” in F&B. Our industry is finally making major advancements in the area of technology.

It may not seem like it to some, but speaking generally, hospitality hasn’t always found itself on tech’s bleeding edge. That’s changing.

In fact, some industry experts feel we may be moving too quickly. For example, an interesting prediction from Restaurant Leadership Conference 2022 is a more deliberate approach to developing and implementing hospitality-specific tech.

Now, that doesn’t mean we’ll see a significant slowdown in tech innovation. Rather, innovators may take a more calculated approach to truly relieve hospitality pain points.

For example, Adam Crocini, senior vice president and global head of food and beverage brands for Hilton, points to a few innovations now common throughout the industry. Digital order, digital pay, and the ability to deliver food essentially anywhere within a hotel, resort or casino property are tech solutions driving efficiency.

However, Crocini sees one segment in need of a specific solution. In the luxury segment, guests prefer in-person engagement with staff and tactile engagement with physical menus.

Ari Kastrati, chief hospitality officer for MGM Resorts International, seems to agree. Tech, says Kastrati, shouldn’t replace human connections. Rather, technology needs to enable and enhance.

The Experience

When it comes to design, much of the focus is on the impact it will have on the guest or consumer. However, the end user is hardly the starting point.

For Kastrati, a successful project begins with the development of a relationship. That relationship is between the designer, the operator, and the concept. If care isn’t taken to nurture that relationship, it will likely show in the final product.

In Crocini’s eyes, that relationship informs the development of the operator’s concept. How? Through the development of a story and narrative.

If the designer and operator can develop a story, the design can be grounded in said story. Further, every element of a design can be held up against that story to see if it “fits.” If it does, the design will deliver a holistic experience and engage the guest or consumer.

In terms of F&B, Kastrati and Crocini make similar points. Both feel knowing the guest and anticipating their needs is crucial.

Addressing design elements that impact the experience, Crocini believes design should start with lighting. A design without proper lighting, Crocini says, is like a Scorsese film without the score.

Alexis Readinger, founder of Preen, is focusing in part on unique floorplan design. In particular, Readinger likes features that encourage interaction between guests, such as communal loveseats. However, “protecting the introverts” is also important for some guests’ comfort levels.

It’s safe to say that Caroline Landry Farouki, partner at Farouki Farouki, agrees with Readinger and Crocini. Seating, says Landry Farouki, can create different levels of intimacy to engage extroverts and introverts, and lighting designers are crucial and can really tell the story.

F&B Trends

In terms of consumer trends, Kastrati points to something specific he’s seeing in Las Vegas. People are seeking out specialty restaurants and luxury retail. At least anecdotally, this confirms what many reports and experts have been saying for the past few years: Consumers are showing increased interest in luxury.

However, Kastrati’s focus in the F&B space isn’t solely on guests and consumers. Rather, he suggests that the next step is bringing people back to the workforce. As Kastrati says, there’s no hospitality without people. Kastrati believes all of us in the industry need to encourage people to pursue hospitality careers.

Switching gears, Jessica Gidari, director of design and concept development for Union Square Hospitality Group, points to an effective pivot as a possible industry trend.

At least one concept in the Union Square portfolio has pivoted from a restaurant to a cocktail bar. A menu with shareable plates leverages guest desire to socialize and share. Gidari also says doing away with some traditional two- and four-top tables and replacing them with communal seating can “rebrand” a space as a “convivial” lounge.

Landry Farouki thinks operators can count on two compelling trends in the F&B space. One is the return of the restaurant as “the bar.” As someone who lives and works in Las Vegas, I can attest to treating restaurants more as bars myself.

Another possible trend Landry Farouki predicts is “mature dining” replacing fine dining. Explaining mature dining, Landry Farouki says such a concept is chef-driven but doesn’t focus solely on the chef.

Trend predictions must be taken with a grain of salt. However, I only see upside for design that helps operators engage guests more from the start.

Image: LYCS Architecture on Unsplash

Male passenger with suitcase at airport
by David Klemt David Klemt No Comments

SevenRooms Reveals Hotel Guest Study

SevenRooms Reveals Hotel Guest Study Results

by David Klemt

Male passenger with suitcase at airport

Americans eager to get back to normal and make up for lost time are traveling in droves, and hotels will have to adapt in order to earn their business.

To give hotel and resort operators an edge, SevenRooms today reveals the results of their latest study.

“Booking Behaviors: Exploring Hotel Guest Loyalty,” contains datapoints all hotel operators should know.

The report, a collaboration with YouGov, focuses on two types of travelers.

Competitive Incentives

Before I address the who, let’s take a look at data that highlights the what.

According to the SevenRooms and YouGov report, nearly half of consumers say that loyalty programs are important. Per SevenRooms, loyalty programs influence hotel choice for 44 percent of guests.

Regarding American hotel guests specifically, 34 percent of guests will consider rebooking if their loyalty status receives recognition upon check-in.

However, loyalty status recognition isn’t enough for guests to book a hotel again. To understand what will influence that decision we need to take a look at SevenRooms’ traveler types.

Leisure

SevenRooms and YouGov look at two travelers for their report. There’s the Personal Patron and the Business Traveler.

Let’s focus on the former first. Per SevenRooms, to say the Personal Patron is eager to return to travel is an understatement.

The Personal Patron is a leisure traveler who has been climbing their walls for more than two years. They’re planning to travel “with a vengeance” this summer.

Diving deeper, the Personal Patron is most probably a female over the age of 35.

While recognizing this traveler for their loyalty program membership is smart, it’s not enough to influence a rebook. Rather, the Personal Patron places greater value on:

  • receiving more loyalty program points in exchange for dining and drinking at property-operated restaurants and bars;
  • enhanced credit card rewards; and
  • earning dining credits upon reaching a new loyalty program tier.

However, there’s a problem inherent to the Personal Patron and loyalty programs. Just 45 percent—so nearly half—of this traveler type are loyalty program members.

The reason for that low program buy-in? Almost 60 percent don’t think they travel enough to benefit from hotel loyalty programs.

Per SevenRooms, there’s a rather simple solution: local benefits. Tempt Personal Patrons with staycations and access to amenities at hotels in their home markets. Another idea is to offer points exclusively for dining that this traveler can use where they live.

Business

Obviously, the business traveler is now different. In fact, SevenRooms considers two versions of the Business Traveler.

On the one hand, there’s the extended-stay version traveling all over the country. And on the second hand, there’s the long-distance Business Traveler who’s seeking a midweek “home base” hotel.

Either way, the Business Traveler is most likely a male aged 18 to 34.

Per SevenRooms—and as most hotel operators likely know—this traveler probably doesn’t have time (or interest) in exploring off property. Therefore, the Business Traveler can be influenced to rebook through incentives that make their stays better.

These include:

  • receiving more loyalty program points in exchange for dining and drinking at property-operated restaurants and bars (like the Personal Patron);
  • receiving recognition for being a loyalty program member; and
  • getting a complimentary drink on check-in; or
  • being given a choice of an F&B amenity on arrival.

Unsurprisingly, the Business Traveler is more likely than the Personal Patron to join a hotel loyalty program. Per SevenRooms, 55 percent of Business Travelers say that the ability to participate in such a program influences their hotel choice.

Focusing on perks that “reward” the Business Traveler for their hard work can convert a Business Traveler to become a loyal guest for a particular hotel or hotel group.

SevenRooms suggests priority reservations for the lunch daypart at restaurants on property. Also, providing their favorite drink (wine, cocktail, beer, etc.) with their room service orders can be influential.

Takeaway

Travel is gaining steam, restaurants and bars are seeing an influx of reservations, and hotel operators need to prepare for summer travelers.

As a reservation, guest experience, and guest retention platform, SevenRooms can ensure operators can easily collect guest data. Guest data, for example, like F&B and room preferences.

More importantly, the platform makes it simple to use that data responsibly, effectively, and simply.

To learn more about SevenRooms, click here.

Image: JESHOOTS.COM on Unsplash

Metallica band member portraits
by David Klemt David Klemt No Comments

Metallica Supports World Central Kitchen

Metallica Supports World Central Kitchen

by David Klemt

Metallica band member portraits

Metallica is supporting World Central Kitchen to #StandWithUkraine via donations made through their non-profit organization, All Within My Hands.

To start off AWMH’s annual Month of Giving, the band and their philanthropic organization awarded WCK a $100,000 grant. They then donated $500,000 to the humanitarian non-profit founded by Chef José Andrés and his wife Patricia.

However, Metallica and AWMH aren’t done there. The iconic metal band and their non-profit have committed to the goal of donating another $400,000 to WCK.

Additionally, Metallica and AWMH have unveiled the Month of Giving 2022 T-shirt.

 

View this post on Instagram

 

A post shared by Metallica (@metallica)

The shirt can be pre-ordered here (I placed my order last Monday). Proceeds will go to the WCK #ChefsForUkraine campaign. Artist Andrew Cremeans created the brand-new design and donated it to AWMH.

People interested in making a donation to AWMH that will benefit WCK but who don’t want the T-shirt can click here.

All Within My Hands

The All Within My Hands Foundation was founded in 2017. Metallica and the band’s management are the founding members.

James Hetfield, Lars Ulrich, Kirk Hammett, and Robert Trujillo are members of AWMH’s board of directors. In addition, the organization’s advisory board has eight members:

  • Chris Anthony (Salesforce)
  • Howard Ellin (Skadden, Arps)
  • Brenda Goodman (BGood Marketing)
  • Bill Moore (WRVI Capital)
  • Doug Palladini (Vans)
  • Gregg Perloff (Another Planet Entertainment)
  • Michael Rapino (Live Nation)
  • Paula Wagner (Chestnut Ridge Productions)

AWMH’s mission focuses on three crucial pillars:

  • Workforce education with partner American Association of Community Colleges. The Metallica Scholars Initiative is now supported by 23 schools across the US. To date, $4.1 in grants have been awarded.
  • Fighting hunger in collaboration with partner Feeding America. Food banks are a heavy focus of Metallica and AWMH, with proceeds from tour ticket sales going to the fight against hunger.
  • Critical local services with their partner Direct Relief, which is active in all 50 states of America and more than 80 other countries.

#ChefsForUkraine

World Central Kitchen mobilized incredibly quickly in response to Russia’s attack on Ukraine. Initially, WCK set up in Poland.

However, the the hunger-fighting organization has expanded operations to an additional six countries.

Further, WCK is now operating in over 30 cities located in Ukraine. As of this week, the non-profit is providing nearly 300,000 meals daily to those in need.

In staggering news, WCK has provided six million meals to the region in just over a month.

To donate to WCK directly, please click here.

Image: MasterClass

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

5 Books to Read this Month: April 2022

5 Books to Read this Month: April 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you develop next-level culinary, beverage and marketing skills throughout 2022.

To review February’s book recommendations, click here.

Let’s jump in!

My America: Recipes from a Young Black Chef

This book is scheduled to be released on May 17 of this year. I anticipate this cookbook by Chef Kwame Onwuachi, which includes 125 recipes, to come flying off the shelves. In addition to more than 100 recipes, Chef Onwuachi connects his personal journey to food, culture, and places. Pre-order My America now!

Paddy Drinks: The World of Modern Irish Whiskey Cocktails

Jack McGarry, Sean Muldoon, and Jillian Vose are back with their latest Dead Rabbit book. The trio’s latest release, Paddy Drinks, shares Irish whiskey drink recipes you’ll find on the actual Dead Rabbit menu. However, that’s just one portion of this informative book. Inside are whiskey flavor wheels, tasting notes, illustrations depicting whiskey production, and more. And if that’s not enough for you, David Wondrich provides the foreword.

Founder Brand: Turn Your Story Into Your Competitive Advantage

In Founder Brand, Dave Gerhardt explains why your brand’s story is one of the most valuable assets you own as an entrepreneur.

From the Amazon listing: “This is a tactical guidebook that first shows you how to tell your story, then how to put your story to use as a marketing strategy. You’ll learn how social media provides a bridge between you and your customers, the platforms that are appropriate for your business, and how to measure results to truly determine value.”

Finding Mezcal: A Journey into the Liquid Soul of Mexico

You don’t have to be a veteran bartender or spirits expert to know that mezcal continues to rise in popularity. Written by Ron Cooper, founder of artisanal mezcal brand Del Maguey, Finding Mezcal includes 40 cocktail recipes from bartenders and chefs; photographs; Cooper’s own artwork; and much more.

Bar Hacks: Developing The Fundamentals for an Epic Bar

Industry expert and KRG Hospitality president Doug Radkey wrote this informative and conversational book. This 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

Image: Mikołaj on Unsplash

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

Stand Out with Weird Holidays: April 2022

Stand Out with Weird Holidays: April 2022

by David Klemt

Stay Weird neon sign with purple background

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

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

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

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

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

For last month’s list, click here.

April 1: National One Cent Day

Please, please, please tell me you’re not going to indulge in an April Fool’s Day “prank” today. Instead, consider—if your jurisdiction will allow it—getting rid of dead stock for a penny with a purchase of a food and/or beverage item. You won’t get rich doing it but you also won’t be sitting on stock that’s just taking up space.

April 2: National Handmade Day

An easy riff on “handmade” is “housemade.” So, on this crafty holiday you can easily promote the housemade items on your menu. Make your own bitters? Promote it. Craft your own sauces? Let the world know.

April 6: National Tartan Day

No, it’s not “weird” to wear tartan. And no, it isn’t weird to celebrate anything and everything Scottish. However, this isn’t exactly the best-known holiday, so we’re including it on this list.

This is an easy one: Encourage your guests to wear tartan, take photos, and post it on social media (tagging your business, of course). Create a promo highlighting a Scottish whisky and/or gin and you’ve got a winner.

April 13: National Make Lunch Count Day

It’s fairly easy to celebrate and program on this holiday. The entire point of this day is to make lunch the best meal. Operators, you should know exactly what to do to execute a promo for this holiday.

April 15: National Take A Wild Guess Day

Who among us hasn’t taken a wild guess for a prize? We all know how this works: A jar or a convertible (why not, right?) is filled with jelly beans, gumballs, etc. People guess how many of said item are in said container. The person who guesses the closest wins a prize.

April 19: National Hanging Out Day

Talk about the perfect day to encourage your guests to spend a morning, afternoon, evening or night at your business with their friends. This holiday can be as simple as coming up with a few F&B promotions that will keep butts in seats for a while.

April 23: National German Beer

Hey, can you guess how you should celebrate this day? Hint: The clue is in the name.

April 24: National Pet Parents Day

If you allow dogs and other pets inside your venue or on the patio, this is the time to celebrate pet parents. Just remember when creating your promo that you need to include pet-safe F&B items.

April 27: National Tell a Story Day

As an operator, you know the importance of telling a story. Whether that story is that of your brand’s, a brand you feature, or a food or beverage item, it’s a powerful engagement technique. So, you can use this holiday to tell your brand’s story or encourage your guests to engage by telling their own stories. In fact, this is a great day to help facilitate connections between guests.

April 30: National Sense of Smell Day

Experts estimate that anywhere from 70 to 90 percent of taste is smell. Creating a promotion focusing on our sense of smell can be complicated but the payoff can be huge. So, activate your reps and see how they can help you show your guests the power of their sense of smell.

Image: Dan Parlante on Unsplash

Beer mug overflowing with foam and beer
by David Klemt David Klemt No Comments

Who Was the Legendary King Gambrinus?

Who Was the Legendary King Gambrinus?

by David Klemt

Beer mug overflowing with foam and beer

Just who is Gambrinus, the cultural icon beer lovers honor and celebrate on April 11, King Gambrinus Day?

Most simply, he’s an excellent excuse to enjoy a pint. More importantly, he’s a fantastic reason for operators to execute a beer promotion to drive traffic and revenue.

But who was Gambrinus? And was he actually a king?

Let’s dive in!

A King?

Gambrinus may want a word with Budweiser. After all, they’ve claimed the title “King of Beers” since around the 1950s.

If one runs a search for Gambrinus and scans the results quickly, he was a king. Although, other sources identify him as a duke. Or maybe he was a count.

Intriguingly, he’s often referred to as the inventor of beer. Sometimes, he’s lauded as the patron saint of beer.

Gambrinus is also known as the embodiment of joviality, conviviality, and incredible feats of drinking. Legend has it, he could put away 144 beers in a single sitting.

And how did he become credited with this most magnificent of creations? In a completely natural way, of course.

As the totally reasonable story goes, Gambrinus was taught the secret to brewing beer over 500 years ago by the Egyptian gods Osiris and Isis.

However, a German historian has said this character was based on another mythical character: Gambrivius. This German king, who may also have been named Gampar, also learned beer brewing by Isis and Osiris.

In other words…Gambrinus very likely never existed.

Gambrinus, Cultural Icon

Real or (most likely) not, Gambrinus is deeply embedded in beer and brewing culture.

There are breweries, restaurants, and bars that feature Gambrinus—as a king, of course—around the world.

In fact, if one takes a look at a can of Victoria beer, they may find the fabled king in the logo. He’s wearing regal finery and holding a beer aloft, admiring it.

And should anyone find themselves in Porte Alegre, Brazil, they’ll find Restaurante Gambrinus. Guess who the restaurant’s name pays homage to.

Of course, the king has made it America. Reportedly, Pabst Brewing has commissioned at least three Gambrinus statues. The first iteration was crafted in 1967 and is named King Gambrinus, Legendary Patron of Brewing.

So, fine—King Gambrinus Day doesn’t honor a “real” king. Is that such a bad thing? What we’re really celebrating on April 11 is beer itself.

We’re paying homage to brewers, breweries, and beer lovers across the globe. There’s nothing wrong with celebrating what some call the nectar of the gods, and others call the drink of kings.

Before April 11, take a look at your beer menu and program. Review how your bar team pulls and serves a pint. Make certain you know what beer-loving guests want to drink, and have plenty on hand.

Let’s all raise a pint to Gambrinus, king, duke, count, or mythical figure. Cheers!

Image: engin akyurt on Unsplash

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

5 Books to Read this Month: March 2022

5 Books to Read this Month: March 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you develop next-level culinary, beverage and marketing skills throughout 2022.

To review February’s book recommendations, click here.

Let’s jump in!

We Are All the Same Age Now: Valuegraphics, The End of Demographic Stereotypes

David Allison, founder of the Valuegraphics Project and author of this book, has been a guest on the Bar Hacks podcast twice. First, on episode 46, and again on episode 67. During both appearances, David explained the power of understanding people based on their values. What people have in common is far more powerful and effective than focusing on what divides us. Rather than continuing to point to harmful demographic stereotypes, the Valuegraphics Project focuses on values, psychographics, and standard demographics.

Pick up We Are All the Same Age Now to learn more and change your mindset.

Rodney Scott’s World of BBQ

When I visited South Carolina last year, I had a short list of restaurants I wanted to visit. Bar Hacks guest Brooks Quinn recommended pitmaster Rodney Scott’s Whole Hog BBQ in Charleston so I could try South Carolina barbecue. I’m glad I asked Brooks because the food was incredible. So incredible, in fact, that I overate and had to to do my best to walk off my resulting food coma.

Those who want to learn the art of South Carolina barbecue—or just great barbecue in general—need Rodney Scott’s World of BBQ book in their lives.

Smoked Cocktails

Beyond imparting wonderful flavor, we all know one of the greatest benefits of smoking a cocktail: Everyone who sees and smells the process is going to want to order one. While Smoked Cocktails is aimed at the home bartender, there’s plenty of useful information for operators, managers, and bar staff. Author Frank Marino shares the steps for smoking cocktails; identifies “cocktail families”; details more than 100 recipes; and more.

Everyone’s Table: Global Recipes for Modern Health

Chef Gregory Gourdet is the chef/owner behind Kann, a restaurant in Portland, OR, set to open its doors this year. The live-fire concept marries Haitian cuisine, ingredients sourced in Oregon, seasonality, and sustainability. When the Top Chef finalist went sober, he sought a healthier lifestyle. As a chef, he pursued that lifestyle in part through cooking. Everyone’s Table focuses on global cuisine that feature superfoods and high nutrient density while delivering delicious, decadent flavors. The 200 recipes in this book may not contain gluten, dairy, soy, legumes or grains but they’re still mouthwatering.

Rum Curious: The Indispensable Tasting Guide to the World’s Spirit

For the past several years now, several spirits experts and rum aficionados have made the same hopeful claim: This will be rum’s year. Finally, they say, rum will get the respect its due and topple vodka, tequila, and whiskey to grab the top spot. However, that has yet to happen. Well, yet to happen in North America, anyway.

Rum was once the world’s spirit, and maybe this year will be its year. In Rum Curious, revered spirits author Fred Minnick shares not only the story of rum but also his tips for conducting an effective rum tasting. With guests more curious than ever, engaging rum tastings may help springboard rum to the top of the spirits list.

Image: Mikołaj on Unsplash

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

Stand Out with Weird Holidays: March 2022

Stand Out with Weird Holidays: March 2022

by David Klemt

Stay Weird neon sign with purple background

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

Several “holidays” are set against every date on the calendar, and March is no exception. These holidays range from mainstream—it’s almost St. Patrick’s Day!—to “weird.”

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

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

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

For last month’s list, click here.

March 2: National Old Stuff Day

There are a couple of ways to celebrate this holiday. Both require a bit of tact. On the one hand, you could showcase your big age-statement spirits. But on the other, you could lean into this holiday and try to move dead-stock spirits.

March 3: National Cold Cuts Day

People like to joke that packaged cold cuts and cheese singles make for a more “basic” form of charcuterie. This could be a great day to steer into that joke and build a simple, fun, and affordable charcuterie plate.

March 5: Cinco de Marcho

Now, we don’t support overserving. It’s not safe, it’s not responsible, and it can result in severe legal ramifications for operators and their teams. That said, Cinco de Marcho occurs just shy of two weeks before St. Patrick’s Day. The point behind the holiday is to get ready for St. Patrick’s Day. So, it could be a good idea to highlight your Irish whiskeys, gins, and beers in the lead-up to St. Patrick’s Day to leverage the interest in them for longer.

March 14: National Potato Chip Day

I really shouldn’t have to tell you what to do on this day. If you have the ability, show off your house-made potato chips. Other than that, if you sell chips by the bag, build a drink-and-chip LTO around them.

March 15: National Everything You Think is Wrong Day

Whew! That’s a bold statement, one that’s sure to get some blood boiling and arguments started. This probably isn’t the time to talk politics with guests. If you’re bold enough to tackle this holiday, maybe create a trivia night around the facts that most people tend to get wrong about different spirits, beers, and wines.

March 18: National Awkward Moments Day

Life is full of awkward moments. You probably witness quite a few each week within your four walls. For this holiday, encourage people in your area to treat themselves to a good meal and/or drink to try and forget their latest awkward moments.

March 22: (Inter)National Goof Off Day

It’s unfortunate that simply trying to have a good time is considered “goofing off.” But, that’s where we are, apparently. This is the perfect holiday to encourage your guests to enjoy an afternoon, evening or night at your place to escape their stressful lives, if only for an hour or two.

March 25: Waffle Day

You may be surprised to learn the sheer number of foods you can waffle. Well, this is the holiday for you and your kitchen team to build a specialty waffle menu to blow your guests minds. Interestingly, this is the day Sweden celebrates Waffle Day. So, if you can’t do it this year or simply want to repeat it, National Waffle Day is celebrated August 24.

March 28: National Something on a Stick Day

You can waffle a lot of foods but I’m willing to bet you can put way more foods on a stick. I smell an LTO menu…

March 31: National Tater Day

Roasted, fried, air fried, mashed, smashed, baked, twice baked, riced, totted (I dunno, I’m hungry writing this and want tater tots)… Celebrate everything a potato can do on this holiday dedicated to the humble spud.

Image: Dan Parlante on Unsplash

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

Stand Out with Weird Holidays: Feb. ’22

Stand Out with Weird Holidays: February ’22

by David Klemt

Stay Weird neon sign with purple background

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

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

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

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

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

For last month’s list, click here.

February 1: Work Naked Day

Actually, ignore this holiday. But wow, February is coming out swinging.

February 2: Play Your Ukulele Day

Does anyone on your staff play the ukulele? What about your guests? If you think you can handle it, encourage them to bring their ukuleles and throw down at your restaurant or bar. Live entertainment has never sounded so tropical.

February 7: E-Day

This holiday, contrary to what you may be thinking, isn’t about celebrating electronics, email, or vaping. Rather, E-Day is dedicated to honoring the mathematical constant e. Your Pi Day fans will likely appreciate you celebrating E-Day, which you can do by offering F&B items that begin with the letter “E.”

February 8: Laughy and Get Rich Day

If only it were that easy, eh? This holiday is all about having fun, having some laughs, and appreciating simple pleasures. If any holiday is about the pursuit of happiness and enriching our lives with fun and laughter, this is it.

February 15: National Gumdrop Day

With all the candies out there, do people still know about gumdrops? They can be traced back to the 17th century and were first written about in the 1850s. Talk about a throwback! If you can get your hands on some, they make great garnishes for the right cocktails.

February 18:  National Crab Stuffed Flounder Day

Do you have flounder? Do you have crab? And do you have a kitchen staff that can stuff the latter into the former? Then you have everything you need to celebrate but this simple, seafood-focused holiday.

February 22: National Cook a Sweet Potato Day

Of course, if you’re operating a restaurant—or a bar with a kitchen—you can cook more than one sweet potato. Rich in nutrition and flavor, sweet potatoes can be the star or an incredible co-star in a wide range of dishes. Come up with a sweet potato-focused holiday menu and promote it on social media.

February 24: National Toast Day

This holiday is great for featuring breakfast all day, breakfast for dinner, toasted sandwiches… You can also plan and execute an event during which you host a group toast with a specific drink. Cheers!

February 26: National No Brainer Day

Knowing your guests and community will really help you celebrate this holiday. If there’s a food or beverage item or a local custom or event you know your guests love, this is the day to create a promotion around it.

February 28: National Floral Design Day

It’s interesting that this holiday takes place two weeks after Valentine’s Day, a holiday that has traditionally involved giving or receiving flowers. Intended to celebrate the art of floral design, you can celebrate this holiday with edible flower garnishes. Such garnishes just happen to photograph very well for social media, so your guests can help promote your venue.

Image: Dan Parlante on Unsplash

LikeMeat plant-based burgers in skillet with onions
by David Klemt David Klemt No Comments

Plant-based Performance is Nuanced

Plant-based Performance is Nuanced

by David Klemt

LikeMeat plant-based burgers in skillet with onions

The World Resources Institute is making the case that the success of plant-based products on-premise will require menu changes.

In particular, changes need to be made menu item descriptions. Drilling down even further, the language we use in descriptions is crucial to performance.

Simply put, just offering recognizable plant-based brands and their products isn’t enough.

Speaking to Guests

When it comes to plant-based food items, there are multiple consumer segments to consider.

For example, there are those who are all-in on plant-based. Targeting this group is easy—promote the fact that you have the products they want.

There’s also the previous group’s counterpart: uninterested in these food items. It’s likely you’re simply never going to convince them to even try plant-based menu items.

Of course, there are the consumers in between. If succeeding with plant-based menu items will translate to more guests engaging with your business, increasing traffic and revenue, speaks to your brand in an authentic way, and matters to the community you serve, these are the guests you need to win over.

But as stated above, simply putting Impossible, Beyond, LikeMeat, or other brands on your menu likely isn’t enough. This is something some fast-casual brands are experiencing. Plant-based performance, as evidence and anecdotes appears to show, is nuanced.

Announcing plant-based alternatives seems to result in a quick rise in sales. However, that initial interest doesn’t appear to last long. And when sales slow an operator either finds themselves sitting on stock, lowering prices, or both.

Again, if succeeding with plant-based items is good for your brand, you’ll need to do some work.

Language Matters

The World Resources Institute (WRI) addressed this topic last week via video presentation. Titled “Messaging that Works: Engaging Diners in Climate Action,” the nearly hour-long video states that language matters for plant-based buy-in.

A study conducted by the WRI found that “nudging” guests with the right messaging boosted plant-based sales. The institute tested ten “framing themes” with ten associated themes.

Two types of messages “came out on top by a long way,” according to presentation host Edwina Hughes:

  • Small change, big impact
  • Joining a movement

Per the WRI’s study, those two themes resulted in around double the demand for plant-based items as other themes.

The first theme speaks to a person’s personal agency, or their actions and the impact they can have on their own lives.

Joining a movement relates to social norms. In particular, suggesting something is a movement tells someone that there are like-minded people already engaged with this concept, product, lifestyle, etc.

Putting this to Use

Menu descriptions, table talkers, POS messaging, and social media can all play a role. Again, this is only if this is important to your brand and guests. If plant-based menu items aren’t authentic to your business, the “Small change, big impact” messaging may not be of interest to you.

For operators who want to succeed with plant-based items, the WRI presentation suggests a “nudge.” In relation to the first theme from above, the process would be:

  • Personal empowerment statement: A person can have a positive impact on the environment.
  • Easily attainable action: Substitute one meat-based meal for a plant-based one.
  • Easily understood personal outcome: A positive result that can come from their purchase.

When it comes to the movement theme, operators can use the following nudge, provided by the WRI as an example during their presentation:

“Ninety percent of Americans [size and/or relevance of group] making the change to eat less meat [group’s behavior] choose plant-based dishes that have less impact [call to action].”

Plant-based menu items aren’t really a trend anymore, but they’re also not quite mainstream. If they’re going to perform stronger in the QSR and other segments, they’ll need better messaging.

Additional Takeaway

The lessons learned from WRI’s presentation aren’t limited to the performance of plant-based menu items. Nudges can work for all manner of products in all types of concepts.

When you look at your menu with a truly critical eye, ask yourself:

  • Does it have attention-grabbing descriptions?
  • Do the descriptions accurately describe the items?
  • Would you be swayed by your descriptions?
  • Are there any calls to action?

If you can’t answer yes to most or all of those, your menu would likely benefit from revisions.

Your menu isn’t just a catalogue of food, drinks, and prices. Rather, it’s a powerful sales and marketing tool. Take the time to leverage it accordingly.

Image: LikeMeat on Unsplash

Page in Olympus typewriter with "2021" typed onto it
by David Klemt David Klemt No Comments

Top 2021 KRG Hospitality Articles

Top 2021 KRG Hospitality Articles

by David Klemt

Page in Olympia typewriter with "2021" typed onto it

We’ve gathered the top KRG Hospitality articles from 2021 and separated them into five distinct categories: Food, Beverage, Operations, Marketing & Promotions, and Industry News

Food

Delivery and Takeout Food Trends for 2021: Canada

It should come as no surprise that interest in what food items Canadian consumers wanted to order for delivery and takeout skyrocketed last year. (link)

Delivery and Takeout Food Trends for 2021: United States

Obviously, owners, operators and management wanted to stay current on consumer food trends in the USA as well. (link)

Have a Slice of Nostalgia: The Return of Viennetta

Never underestimate the marketing, promotions, and profitability power of nostalgia. This is particularly true when people are seeking comfort. (link)

Beverage

Uncorked: 2021 Wine Trends to Watch

Understanding what wines are trending is an effective way to boost profits and overcome wine intimidation. (link)

Fever-Tree Cola: Set Aside Your Soda Gun

Outright eliminating soda guns may be a long shot. However, cocktails crafted using bottled craft ingredients can justify premium prices. (link)

These are the Drinking Trends to Watch in 2021

We may not have a crystal ball but we have the next best thing: Data. (link)

Operations

Container Kitchens: The New Footprint

Several industry experts and intelligence agencies predict smaller restaurant footprints moving forward. Container kitchens are certainly a viable method to shrink venue sizes. (link)

The Reality of Hiring Right Now

It really doesn’t need to be said but I’ll do it anyway: The labor shortage and “Great Resignation” are real. (link)

The 5 Ds of Bystander Intervention

Sure, great food and beverage are crucial to luring people in, wowing them, and converting them to repeat guests. However, so is the experience. A key element of a positive memorable experience is ensuring guests feel safe. (link)

SevenRooms Reveals Third Party Delivery Impact

The high-tech reservation platform shows what many suspected to be true: Direct delivery is better for operators than third-party delivery. (link)

Marketing & Promotions

How SevenRooms Improves Operations

Not only does SevenRooms make handling reservations easier, it also makes setting up marketing campaigns simple and effective. (link)

This Generation is Most Likely to Dine In

If you want to know who to market in-person dining to, here’s your answer. (link)

0.0 to 0.5 Beers to Know for Dry January and Beyond

Dry January (along with Damp January) is here to stay. This is a sampling of alcohol-free and low-ABV craft beers to offer Dry and Damp January guests. (link)

Industry News

I Tried the Mask Made for & by Hospitality

None of us enjoy wearing face masks. This mask is comfortable to wear and amplifies the wearer’s voice. (link)

What’s the RRF Replenishment Act?

Well, here’s one take on an answer to this question: It’s the bill to replenish the RRF that has made zero progress since June of 2021. (link)

Build Back Better…Without Restaurants or Bars?

The BBB Act was passed in November. Of course, it didn’t include the Replenish RRF or ENTREE acts. It’s much easier for politicians and lawmakers to say they care about and support our industry than actually prove it. (link)

Image: Markus Winkler on Unsplash

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

Stand Out with Weird Holidays: January ’22

Stand Out with Weird Holidays: January ’22

by David Klemt

Stay Weird neon sign with purple background

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

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

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

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

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

For last month’s list, click here.

January 5: National Bird Day

The Jungle Bird. Grey Goose. Famous Grouse. Redbreast. Eagle Rare. Wild Turkey. Kentucky Owl. Chicken wings. Duck fat. Use this holiday to feature your bird-themed cocktails, spirits, beers, and foods.

January 7: National Tempura Day

When it comes to 2022 trend predictions, comfort food is right at the top of many experts’ lists. And when it comes to comfort foods, battering and frying is always a winner. If you can batter and fry it, put it on your menu and promote it.

January 11: National Milk Day

This is the day to perfect and promote your milk cocktails. The Coquito, Bourbon Milk Punch, the Grasshopper, the Mudslide… National Milk Day is easy and fun to celebrate.

January 14: National Dress Up Your Pet Day

Does your business permit guests to bring their dogs or other pets to tag along when they visit? Encourage them to dress up their pets, and make sure you document the results on your venue’s social media channels.

January 19: National Popcorn Day

Is popcorn weird? No, of course not. Is tricking out your popcorn with seasonings weird? That depends on how creative you and your back of house can be. Think outside the popcorn tub, craft some intriguing popcorn flavors, and get your guests talking on social media.

January 20: National Get to Know Your Customers Day

Yep, I’m gonna encourage your strongly to collect the data of every guest who visits and spends money at your business. This would be a great holiday to launch or heavily promote your loyalty program.

January 24: National Beer Can Appreciation Day

Creative beer can design goes hand in hand with craft beer brewing. A lot of thought goes into beer can design and particularly eye-catching labels deserve more than a passing glance. Feature the most creative and attention-grabbing beers on your menu on National Beer Can Appreciation Day. And yes, you should definitely feature them on your social media channels.

January 29: National Corn Chip Day

Ah, the corn chip, a perfect vessel for hearty dips. They’re also ideal for walking tacos, a.k.a. tacos-in-a-bag. If you have corn chips and taco fixin’s, you can offer your guests walking tacos on National Corn Chip Day.

January 31: National Backward Day

There are several ways you can celebrate this day with your guests and staff. One simple but fun way to do so is to encourage your guests to dine in backwards order: dessert first, entrée, and then appetizer. Of course, you could print a specialty menu backwards but that runs the risk of annoying your guests. But still…interesting idea.

Image: Dan Parlante on Unsplash

Four disposable medical face masks in a pile
by David Klemt David Klemt No Comments

Current Restrictions: Canada

Current Restaurant Restrictions: Canada

by David Klemt

Four disposable medical face masks in a pile

KRG Hospitality’s headquarters is in Toronto but we operate in three major Canadian markets: Alberta, British Columbia, and Ontario.

I was visiting the Toronto office, traveling from Las Vegas, when new restrictions were announced due to Omicron.

By the time I landed, I knew each province in which we operate would be at least discussing possible restrictions.

Alberta

The following restrictions apply to restaurants, bars, nightclubs, cafes, and pubs participating in the Restrictions Exemption Program (REP):

  • No more than ten people may be sat at one table.
  • Alcohol service must terminate by 11:00 PM.
  • These businesses must close by 12:30 AM.
  • Billiards, dancing, darts, and other “interactive” activities are prohibited.

As a refresher, the REP program requires operators to require patrons age 12 and above to:

  • provide proof of vaccination, negative results from a test taken within 72 hours of service, or medical exemption; and
  • comply with mandatory masking.

Alternatively, operators can comply with all restrictions as outlined in Alberta’s public health orders.

However, businesses not participating in REP face the restrictions below:

  • Indoor dining is prohibited.
  • Outdoor dining is permitted. No more than six people may sit at the same table.
  • Groups are restricted to one household or two close contacts (for those living alone).
  • Alcohol service must terminate by 10:oo PM. Consumption must conclude by 11:00 PM.

British Columbia

At the time of publication, restaurants, cafes, and pubs can still offer both indoor and outdoor dining.

However, there are restrictions in British Columbia:

  1. No more than six people may be sat at one table.
  2. When not seated, guests must wear face masks.
  3. Guests may not move to between tables, visit other tables, or dance.
  4. Indoor gatherings are limited to 10 people (down from 25).
  5. Outdoor gatherings are limited to 25 people (down from 100).
  6. Operators must maintain physical distancing or barriers between tables.
  7. Alcohol can be served during normal service hours.

Unfortunately, bars, nightclubs, and lounges aren’t facing restrictions, they’ve been forced to close.

These restrictions and closures will remain in place until January 18, 2022. Exceptions include bullet points 2 and 3, which are expected to remain until January 31, 2022.

Ontario

As of December 19, 2021, restrictions that impact restaurants, bars, strip clubs, and other food or beverage venues went into effect:

  • Capacity reduced to 50 percent.
  • No more than 10 people may sit at one table.
  • Guests must remain seated. Only performers or workers may dance.
  • Venues must close for indoor and outdoor dining and drinking by 11:00 PM. However, businesses may offer delivery and takeout past that time.
  • On-premise alcohol sales are prohibited after 10:00 PM. Consumption of alcohol on-premises is restricted after 11:00 PM.

It’s crucial that operators and leadership teams remain up to date on their province’s (and city’s) restrictions. At the start, 2022 will be challenging but opportunities for recovery will present themselves

Image: Markus Winkler on Unsplash

"For the World" neon sign
by David Klemt David Klemt No Comments

Global Trends 2022: Technomic

Global Trends 2022: Technomic

by David Klemt

"For the World" neon sign

What? You didn’t think we would focus only on Canada and America when it comes to 2022 trends, did you?

It’s difficult to keep up with restaurant, bar, and cuisine trends if you keep your focus too narrow.

Technomic is acutely aware of this. So, we took a look at senior research manager Aaron Jourden’s 2022 Global Restaurant Trends Forecast report.

One specific item, a coffee, is a striking standout. But we’ll get to that in a moment…

Operations

First, let’s take a look at restaurant and bar operations.

It’s not just North America that’s facing a labor shortage. And in 2022, Technomic expects this challenge to persist.

There are a few ways we can look at labor shortages and other challenges.

One: We can make no internal changes, pretending hope is a strategy and things will work themselves out magically. Two: We can get cynical and hostile, putting the blame on workers.

Three: We can look at the industry as a whole and operations in particular to make meaningful changes. Working conditions can be improved, leadership skills can be developed, operations can be streamlined, inventory can be cross-utilized and maximized. What are we offering workers and guests? What can be changed to reduce costs, and to increase traffic and revenue?

In other words, operators are in a position to adapt, innovate, and make meaningful changes that will ensure our industry’s long-term survival.

Labor, supply chain, and cost issues will continue in 2022. However, Technomic predicts that 2022 will be the year of measurable recovery.

Fading Ghosts

Technomic isn’t saying that ghost kitchens are going put to rest.

Rather, the firm expects the hype around them to fade away. To be sure, ghost (and virtual—not the same thing) kitchens enjoyed quite a bit more than 15 minutes of fame in 2020 and 2021.

However, we’ve seen recent reports of certain ghost kitchen chains facing logistic and legal troubles. The shine very much seems to be dulling on this pandemic trend.

Again, Technomic doesn’t think ghost kitchens will suddenly disappear. But the incessant coverage? That may be on the way out in 2022.

Food & Flavor Trends

Now, the fun stuff. If Jourden’s report proves accurate, menus throughout the world are going to see some intriguing additions:

  • Breakfast Comes Back. With people heading back to the office and children back in school, the breakfast daypart will return. Operators who did away with breakfast may see value in bringing breakfast food and beverages back.
  • Chicken or the Egg? Per Jourden’s report, the egg sandwich is in a position to knock chicken sandwiches off their pedestal. So, chicken wins either way. Jourden points to an interesting element of this prediction: Eggs are fun, allowing for puns on menus, marketing, and branding.
  • Regional vs. Global. A number of regional brands will stand out against global brands in 2022. Regional brands speak to what today’s consumer wants: locality and hyper-locality; sustainability and responsible business practices; and a focus on healthfulness.
  • What Coffee?! Jourden’s report identifies a number of truly innovative and intriguing F&B trends for 2022. The one that grabbed my attention immediately? Avocado coffee. Already popular in Indonesia, avocado coffee is expected to find its way onto menus across the globe. Other items Jourden thinks will gain traction in 2022: Pão de queijo (Brazilian cheese bread), Mexican flatbreads, vegetarian-friendly meat alternative halloumi, mutabal or moutabal (baba ghanoush’s cousin), regional comfort soups, and plant-based eggs.
  • Functional Foods. If you didn’t find avocado coffee intriguing, what about dessert foods imbued with healthful characteristics? Jourden identifies a few desserts that do more than satisfy a sweet tooth: Hand pies that boost immune systems, macarons made to enhance moods, and even ice cream that will enhance a person’s skin health and appearance.

Next year is going to be challenging. That simply isn’t up for debate. But it’s also going to be rife with opportunity and innovation for savvy operators.

Image: Jon Tyson on Unsplash

Wooden spoon loaded with salt
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American Trends 2022: Technomic

American Trends 2022: Technomic

by David Klemt

Wooden spoon loaded with salt

Two weeks ago, I reviewed and shared Technomic’s “Canadian Trends: Looking Ahead to 2022” report, and now it’s America’s turn.

Not too surprisingly, the US and Canada are similar in terms of a few 2022 trend predictions.

And while the Omicron variant of Covid-19 is causing some restaurants and bars to close, there is some good news from Technomic.

Salt

First, a difference between America and Canada. As you may recall from my review of Canadian predictions, Technomic predicts butter will be even more important next year.

Interestingly, salt is the big prediction for the United States. The reasoning is similar: people are seeking out comfort in these difficult times.

Technomic’s “2022: The Year of the Climb” report states flat out that, “Salt is the new fat.”

The industry intelligence firm predicts that salt will be increasingly important in kitchens—and on tables—in 2022.

For example, Technomic expects operators to focus salt-cured fish and meats. Of course, that doesn’t just meet a predicted consumer demand. Cured foods can be preserved for longer, which is appealing to operators.

Seaweeds, salt blends, and salty sauces will be used in the kitchen. According to Technomic, some of those will replace (or accompany) traditional salt on tables.

Going further, Technomic predicts that salt will find its way into cocktails. This can be in the form of salty ingredients or salt water, a trend from a few years ago.

Creative Prep

Let’s stick with the kitchen a bit longer.

This is one of the strongest similarities shared by the US and Canada. Technomic predicts that operators will need to focus on cross-utilization and creativity.

As you’ve likely already figured out, this is because of supply chain issues. The more ways items can be used without introducing new SKUs, the easier things may be for operators.

Some examples of cross-utilization suggested by Technomic:

  • Roasting, grilling, and blistering items normally served raw.
  • Pickling ingredients.
  • Fermenting items.
  • Turning some items into jams.
  • Aging some ingredients.

Labor Challenges

Obviously, the labor shortage is felt throughout North America. Unfortunately, this is another similarity when comparing Technomic’s American and Canadian 2022 trend predictions.

KRG Hospitality has addressed the need for the industry to make significant changes several times this year. In particular, founder and president Doug Radkey published a book, Hacking the New Normal, calling for change to improve working conditions and the industry’s long-term survival.

Technomic is suggesting the same. The firm predicts the following for 2022:

  • Wage increases across the board.
  • Benefits (healthcare, emergency child care, 401(k), and more).
  • Virtual hiring events.
  • Referral and signing bonuses.

However, more needs to be done. The industry doesn’t simply need to revamp its image, it needs to:

  • address—and not dismiss—issues raised by current hospitality professionals;
  • solve the problems that led to so many hospitality workers quitting jobs and giving up on the industry;
  • implement real solutions for the problems the industry has faced and, frankly, nurtured for decades.

And that’s just the start. If we don’t face our industry’s challenges head-on, there won’t be much of an industry in the future.

The Battle for Comfort

Yes, comfort food will be important next year. Hence the entire section on salt above.

However, when I mention comfort in this section I’m referring to personal comfort levels.

You’ve likely been hearing from industry peers and seeing on social media that a number of bars are closing until December 29 or December 30. These temporary closures are due to spikes in positive Covid-19 cases, mostly driven by Omicron.

Many Americans, eager to return to a semblance of their pre-Covid lives, want to spend time in restaurants and bars. However, people need to balance their comfort levels with their desire for social experiences.

In response, Technomic predicts that operators will need to balance the on-premise and off-premise. In other words, omni-channel operators must dial in their offerings.

Per Technomic, operators have to figure out their mix: interactive in-person experiences, takeout, and delivery.

Good News

Technomic is making two 2022 predictions that should come as a relief to operators.

First, Q1 of 2022, per Technomic, “will reveal a particularly strong year-over-year performance” in comparison to 2021.

Overall, the firm projects a 10.4-percent sales increase for 2022 when compared to 2019 sales.

There is, however, a caveat. We’ll have to take rising menu prices into account when analyzing this year’s and next year’s sales levels.

For those wondering which category is predicted to perform the best, Technomic identifies limited-service restaurants will recover quickest.

In contrast, full-service will see slower recovery. Business, leisure, and indeed “bleisure” travel will have an impact on full-service traffic.

So, 2022 isn’t going to magically return to pre-pandemic “normal.” However, should Technomic’s conservative sales prediction prove accurate, recovery is on the menu.

Image: Jason Tuinstra on Unsplash

Yellow neon "butter" sign and scaffolding
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Canadian Trends 2022: Technomic

Canadian Trends 2022: Technomic

by David Klemt

Yellow neon "butter" sign and scaffolding

Curious about what to expect in 2022 as a Canadian restaurant, bar or hotel operator?

Technomic has some predictions for next year.

Reviewing their “Canadian Trends: Looking Ahead to 2022” report, creativity and streamlining will be keys to success.

Let’s jump in!

Butter

Yes, this is why I chose the image above. Technomic is very specifically identifying butter as an important 2022 F&B trend.

And no, they don’t appear to be predicting the popularity a particularly rare or esoteric butter. The industry intelligence firm means butter will prove important in 2022.

In large part, Technomic is pointing to comfort food as a driver for butter.

Generally, the firm points to how versatile butter is in the kitchen. Browned and herb-infused butters, says Technomic, will find its way into cocktails.

Flavor and texture will play an important role, extending the butter prediction into buttery foods territory. For example, Technomic predicts butterscotch, buttermilk and ghee will see a boost in usage and demand.

Additionally, the plant-based movement will help nut butters grow more popular. In fact, Technomic says nut butters will find their ways onto burgers and into cocktails.

Interestingly, the firm’s butter prediction gives operators two larger trends to watch: comfort food and plant-based.

Cross-utilization

You don’t need me to tell you that North America—and the rest of the world—is facing supply chain issues.

I know you’re exhausted from just the past nearly two years of constant adaptation and pivoting. In 2022, you’ll have to continue with your creative problem solving.

The supply chain challenge (there’s an understatement) requires creativity in several areas. This includes the kitchen and menu.

Technomic suggests that one path forward through supply chain problems involves ingredient preparations:

  • Pickling
  • Candying
  • Salt-baking

The firm says these creative takes on ingredients operators already have will extend product life; add new flavors to dishes; and deliver new textures. Those last two offer guests new experiences.

In addition, getting creative with the ingredients you may be able to get more readily will help streamline and update 2022 menus. However, revising your menu will require careful consideration of your supply chain and cross-utilization, with a heavy helping of creative prep.

Running Lean

Smaller footprints. Shrunken staff. Streamlined menus. Smaller, shrunken, streamlined, optimized, leaner…

Call the process whatever you want, Technomic is predicting that operators will need to “optimize” (read: make smaller) their businesses.

Of course, there isn’t a one-size-fits-all solution. We’ve read and heard predictions since last year about what will need to shrink moving forward.

While some recent news reports say that ghost kitchens are out, Technomic seems to think that’s not the case. Technomic suggests ghost kitchens will remain viable for operators who want to expand without investing in real estate.

Additionally, Technomic’s report suggests something that should come as no surprise. In short, if it works for a brand or location, smaller may be better and here to stay.

Growth

Now, this is the most promising of Technomic’s predictions: Growth.

Per the firm, the foodservice industry in Canada was down 29 percent in Q1 of 2021. Pre-pandemic, sales reached $95 billion. That represents a loss of nearly $30 billion.

However, there’s reason to be optimistic in 2022, according to Technomic.

The firm expects growth of 21 percent in 2022 over 2021, or sales of $74.8 billion. Should this prediction prove accurate, 2022 would close just three percent under pre-pandemic sales.

Technomic identifies full-service as the foodservice segment to experience the most growth next year at 26.2 percent. In comparison, the firm predicts limited-service to grow 7.3 percent.

Next year won’t be easy. 2022 won’t be a magical return to normalcy. But there is room for optimism if Technomic’s predictions are correct.

Image: Jon Tyson on Unsplash

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5 Books to Read this Month: December

5 Books to Read this Month: December

by David Klemt

Flipping through an open book

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills this December.

To review November’s book recommendations, click here.

Let’s dive in!

Can I Mix You a Drink?

Superstar T-Pain partners with mixologist Maxwell Britten, formerly the bar director for James Beard Award winner Maison Premier. The fifty recipes in Can I Mix You a Drink? match up with a lyric or sentiment from T-Pain songs. There are amusing and insightful anecdotes from T-Pain, and the high-end, glossy photography in the book match the high-end recipes. Overall, this book is a vibe, much like a great cocktail bar.

The Oxford Companion to Spirits & Cocktails

David Wondrich and Noah Rothbaum team up for likely the deepest dive into the role alcohol plays in human history. The Oxford Companion to Spirits and Cocktails is everything you ever wanted to know about fermentation, distillation, aging, cocktails, cocktail bars, and more. In addition to global techniques and processes, readers will be treated to illustrations, a guide to making drinks, and even a timeline of distillation and spirits.

The Alchemist Cocktail Book: Master the Dark Arts of Mixology

When one thinks of chains, they tend to think of global fast-food and fast-casual brands. However, The Alchemist stands in stark contrast to that thinking. The Alchemist is a chain of stunning, experimental cocktail “theaters.” These cocktail bar and restaurant venues elevate the cocktail to new heights, paying just as much attention to experiential and atmosphere details as drink build details. The Alchemist Cocktail Book shares 100 original Alchemist recipes, including low- and no-alcohol drinks.

Market Fresh Mixology Presents Life, Love, Happiness & Cocktails

If you’ve ever wondered what inspired someone when they were creating a now-famous cocktail, this is the book you want. Not only does mixologist Bridget Albert, senior national director of education for Beam Suntory and founder of the Academy of Spirits and Fine Service, tell the stories behind 40 cocktail recipes, she invites others to join her. Life, Love, Happiness & Cocktails features Tony Abou-Ganim, Julie Reiner, and more telling the personal stories behind their recipes.

Hacking the New Normal

Are you ready to take your restaurant, bar, lounge, hotel or resort from concept to reality in 2022? Treat yourself this holiday season to a gift that will help you achieve your goal and dream of operating a successful hospitality venue. Do you know someone who has been talking about opening a restaurant, bar or hotel but hasn’t made their move yet? Hacking the New Normal is the perfect gift for them this holiday season.

Image: Mikołaj on Unsplash

by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: December

Stand Out with Weird Holidays: December

by David Klemt

Stay Weird neon sign with purple background

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

Several “holidays” are set against every date on the calendar, and December is no exception. These holidays range from mainstream—Thanksgiving Eve and Thanksgiving, anyone?—to food-centric to weird.

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

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

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

For November’s list, click here.

December 4: National Dice Day

I’m not including this holiday simply because I live in Las Vegas. Dice are for far more than just craps. Board games, role-playing games, making life decisions in a very strange manner… We need dice and they deserve a day of celebration.

One of the simplest ways to celebrate National Dice Day with your guests is to create a small beer, wine, spirits and/or cocktail menu. Then, put numbers against each offering and have guests roll the dice. Whatever number comes up, they’re getting the correlating drink. Easy.

December 5: Bathtub Party Day

Okay, let me be clear. I’m not encouraging events that involve people coming to your restaurant or bar to party in bathtubs. Rather, I’m suggesting celebrating Repeal Day (these holidays share the same date) with a cheeky nod to homemade booze made infamous during Prohibition.

Of course, you should absolutely not celebrate Bathtub Party Day by offering illicit alcohol. Instead, feature an array of gins and gin-based cocktails. You can also feature a brand like Ole Smoky Moonshine.

December 8: Pretend to Be a Time Traveler Day

This is a list of weird holidays, so how could I possibly pass up this gem? If you think one day of dress-up and pretending isn’t enough (looking at you, Halloween), here’s a very specific holiday just for you. Just make sure you prepare your front-of-house staff because wow—this could get weird (read: annoying).

You can also get a little more creative and put together a tasting for a spirit or brand with a history that spans several decades or centuries.

December 9: Weary Willie Day

Hey—get your mind out of the gutter. This is another holiday that there was no way I could ignore. Weary Willie Day is a celebration of clowns. In particular, it celebrates a character created by Emmett Kelly, Weary Willie. Why do we celebrate this unique holiday on this specific date? Emmett Kelly was born on December 9, 1898.

If you’ve got a plug, this is a fantastic holiday to feature Clown Shoes beers, distributed via Mass Bay Brewing Co.

December 11: National Noodle Ring Day

What? You don’t know what a noodle ring is? Well, neither did I until very recently. If you have a kitchen and, more importantly, a kitchen staff that loves to experiment and make new items, this is an awesome holiday.

A noodle ring is essentially what it sounds like. Noodle rings tend to be savory bites inspired by pasta dishes. Set noodles and other ingredients in a mold, bake, finish, and serve. Perfect for guests who want to try something new. And comforting on a winter’s day.

December 12: National Ding-a-Ling Day

This holiday isn’t about hurling a pretty innocuous insult at people. Yeah, sorry to burst your bubble. Instead, this day is all about reconnecting with people. The idea is to give someone a ring and rekindle that relationship. Now, I’m not telling anyone what to do…but please don’t use this holiday to annoy your ex. Please. Don’t do.

Anyway, you know where’s a great place to meet up after reconnecting? A restaurant or bar, of course! So, encourage people who have reconnected with someone during the holiday season to meet up at your venue.

December 13: Green Monday

Black Friday. Cyber Monday. Yes, those are the two busiest shopping days of the year. Do you know the third? It’s Green Monday, which takes place on the second Monday of December.

Green Monday 2021 is the 15th annual celebration of this holiday. How can a restaurant or bar participate in what’s generally a retail holiday? By offering gift cards, gift card deals (spend $100, get an additional $25, for example), and then promote the hell out of your gift card promotions. Start a week or a few days before Green Monday, and then really promote them via social, your email lists, and your text lists on the day itself.

December 17: National Ugly Christmas Sweater Day

Fine, this isn’t exactly a weird holiday anymore. At this point, ugly sweaters are basically a requirement for any holiday gathering taking place during December. However, it’s important to note that there’s an official holiday in December that calls for people to wear their ugly Christmas sweaters. Leveraging this holiday is easy, obviously. You know what to do.

December 23: National Pfeffernüsse Day

Would you like a pepper nut? Well, what about a pfeffernüsse? The name of this German gingerbread cookie translates to “pepper nut” in English. What sets this gingerbread cookie apart from the type we’re all most familiar with is that they’re rolled into balls before being baked, and then finished with confectioner’s sugar.

This tasty German cookie (also popular in Denmark and the Netherlands) certainly fits with the holiday season. And I bet you can think of a few beers, wines, spirits, and cocktails that pair well these cookies, which are made with all-spice, anise, black pepper, cardamom, cinnamon, cloves, ginger, mace, and nutmeg.

Image: Dan Parlante on Unsplash

Cook making handmade pasta noodles
by David Klemt David Klemt No Comments

Global Cuisine Performance

Global Cuisine Performance

by David Klemt

Cook making handmade pasta noodles

We don’t have a crystal ball to help us see which cuisines will be most popular. Obviously, the same holds true for knowing which are just now getting recognition.

However, we do have the next-best thing: data from Datassential.

Recently, the food and beverage analytics firm ranked dozens of global cuisines according to their current state of popularity among diners.

Then, they shared that information in October during their “Around the World in 80 Trends” webinar.

“Ubiquity”

When analyzing food and beverage trends, Datassential funnels them into four distinct designations: Inception, Adoption, Proliferation, and Ubiquity.

Arguably, once a trend reaches Proliferation and Ubiquity it becomes a mainstay. So, we can more than likely stop referring to it as a trend.

Now, the two most precarious stages for a trend are Inception and Adoption. Plenty of trends die on the Inception vine. Several won’t make it out of Adoption.

When you see Datassential’s list of global cuisines that fly under the Ubiquity banner, I doubt there will be much surprise:

  • Italian
  • Southern
  • Mexican
  • Creole/Cajun
  • Tex Mex
  • Chinese

So, any shocks to your system there? Most likely not.

“Proliferation”

Another to label this Datassential designation is “second most popular.” Each of these cuisines has a clear shot at reaching Ubiquity.

In fact, I find one of the global cuisines in this category surprising. It’s the first one in this list:

  • Japanese
  • Regional Italian
  • Regional Mexican
  • Greek
  • Mediterranean
  • Regional US
  • Southwestern
  • Cuban

As you’ll see, the lists grow longer steadily as we move down from Ubiquity.

“Adoption”

For me, it’ll be interesting to review follow-up data from Datassential regarding global cuisines.

As such, I’m eager to learn which cuisine from the list below reaches Proliferation in 2022:

  • Caribbean
  • Indian
  • French
  • Regional Chinese
  • Oaxacan
  • German
  • Middle Eastern
  • Korean
  • Ashkenazi
  • Hawaiian
  • Vietnamese
  • Venezuelan
  • Spanish
  • Sicilian
  • Jamaican
  • Israeli
  • Thai
  • British

To be honest, my first reaction to seeing French cuisine under the Adoption banner was surprise. Of course, I then thought back to how many French restaurants we have here in Las Vegas.

Sure, this little city in the desert is a foodie destination. However, French restaurants don’t dot the landscape like those that focus on other cuisines.

“Inception”

That brings us to the first stage of any trend: Inception.

Now, the first thing you’ll notice is that this category contains the most global cuisines. Whereas Adoption features 18, Proliferation lists eight, and a mere six have reached Ubiquity, Inception identifies two dozen.

They are as follows:

  • Brazilian
  • Mizrahi
  • Russian
  • Malaysian
  • Croatian
  • Moroccan
  • Lebanese
  • South African
  • Native American
  • Central American
  • Argentinian
  • Peruvian
  • Filipino
  • Appalachian
  • Sephardic
  • Ethiopian
  • Senegalese
  • Scandinavian
  • Sonoran
  • Nigerian
  • Iranian
  • Persian
  • Turkish
  • Polish

Again, there are some surprises here, at least for me. For example, I expected Ethiopian cuisine to have reached Adoption by now.

Takeaways

Of course, there are multiple ways to interpret this data.

First, you can embrace Ubiquity, leveraging their incredible popularity. However, standing out and building traffic will be challenging.

Second, you can feature Proliferation cuisine. Sure, these have yet to reach the Ubiquity stage. But they’re close to doing so, and you’ll also face stiff competition.

Third, focusing on cuisine from the Adoption designation involves taking a risk but mitigating it somewhat. These cuisines are developing a following and guest demand.

Finally, the riskiest move, depending on location: featuring Inception cuisines. But with risk comes reward. Identify a gap in a certain area—something we can do with our signature feasibility studies—and you may realize staggering success.

So, what do you think? Did you find any of Datassential’s designations surprising for certain cuisines? Let us know on our Instagram, Facebook, Twitter or LinkedIn pages!

Image: Jorge Zapata on Unsplash

Plant-based food bowl
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How is Plant-based Performing?

How is Plant-based Performing On-premise?

by David Klemt

Plant-based food bowl

With plant-based food options making their way to global fast food chains, it’s clear the category is continuing to heat up.

In fact, it’s likely time to stop referring to plant-based menu items as a trend. Obviously, they’re here to stay.

But how are these items actually performing on-premise? Is the category experiencing real growth or barely noticeable?

“Proliferation”

We’re full throttle into the holiday season. People are focusing on spending time with family and friends.

And what does that mean? Gathering for meals.

So, if restaurant traffic is going to tick up, it makes sense to see if plant-based should be more prevalent on menus.

To that end, Datassential revealed data on this category two weeks ago during their “Holidays Ahead!” webinar. Of four trend-tracking designations—Inception, Adoption, Proliferation, Ubiquity—Datassential notes plant-based menu items are in the Proliferation stage on-premise.

Analyzing data from 2011 to 2021, Datassential showed that the category started growing in terms of menu placement in 2018. As of this year, plant-based items are on nearly five percent of restaurant menus.

That may not seem like impressive growth. However, there was zero-point-zero-percent growth between 2011 and 2014. In 2015 and 2016, Datassential shows that only 0.1 percent of restaurants offered plant-based menu items. That growth doubled in 2017 (0.2 percent), then doubled again in 2018 (0.4 percent).

In 2019, the category quadrupled to inclusion on 1.6 percent of restaurant menus. Last year, that growth more than doubled to 3.5 percent.

According to Datassential, 28 percent of consumers like or love plant-based menu items. Interestingly, the research agency finds that all types of consumers like plant-based items, not just vegetarians or vegans.

The Datassential breakdown of plant-based menu proliferation by restaurant category is as follows:

  • Fast Casual: 11.5%
  • Casual Dining: 5.4%
  • Midscale: 3.9%
  • Quick Service: 3.4%
  • Fine Dining: 1.8%

Chains are more likely, at this time, to feature plant-based menu items.

Upscale Options

Wanting to include plant-based options and knowing where to start are two different things.

As it happens, Datassential featured a timely real-world menu to that should inspire operators this season.

Watercourse Foods in Denver, Colorado, offers mains and sides that will resonate with holiday diners:

  • Seitan Roast (wheat, soy, blend of herbs) which stands in for roast turkey.
  • Pot Pie consisting of carrots, celery, onions and mushroom.
  • Root Vegetable Stuffing made with root veggies (obviously), savory herbs, and housemade bread.
  • Mac and Cheese featuring shells tossed in cheese fondue and topped with shiitake “bacon” bits and breadcrumbs.

As you’ll notice, you don’t need to limit your menu to products from Beyond or Impossible. Obviously, you can leverage their brand recognition but you can also utilize your current plant-based inventory to create housemade menu items.

If you’re ready to embrace plants at your restaurant or bar, activate your kitchen team. With a bit of creativity you can take advantage on the rise in popularity of everything plant-based.

Image: Hermes Rivera on Unsplash

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