Food

The Florida Theater in Jacksonville, Florida
by David Klemt David Klemt No Comments

Top 10 States Attracting High Earners

Top 10 States Attracting High Earners

by David Klemt

The Florida Theater in Jacksonville, Florida

Using the inflow and outflow data of tax filers earning $200,000 or more, SmartAsset identifies the top ten states attracting high earners.

When it comes to the number-one state, “it’s not even close,” says SmartAsset Advisors. Not surprisingly, several top inflow cities (according to Redfin data) line up with SmartAsset’s top inflow state list.

So, why should this information matter to operators? Plainly, it’s important market information. Population, household income, and age information are crucial considerations when opening any business.

In fact, KRG Hospitality includes such data (and much, much more) when conducting research for our proprietary feasibility, business, and concept plans. Among many elements of opening a restaurant, bar, hotel, or entertainment venue, the income of one’s target audience is crucial.

Knowing where high-income households are leaving and moving to can inform many operator decisions. Where should one open their first concept? Which markets should one consider for expansion? What type of concept will work in a market? What are the threshold price points for menu items? How will this information help inform design choices?

Operators need to recoup their outlay. The income of a concept’s ideal guest should be as important to an operator as knowing their costs.

Top Ten Inflow States

Interestingly, the top state on this list did experience significant outflow in 2020. In fact, the state lost 11,756 high-earning households in 2020.

However, the state also added 32,019 such households, netting 20,263 high earners.

  1. Utah
  2. Idaho
  3. Nevada
  4. Colorado
  5. Tennessee
  6. South Carolina
  7. North Carolina
  8. Arizona
  9. Texas
  10. Florida

Another compelling detail of the states on this list pertains to income tax. In short, three of the states don’t levy personal income tax.

Above, they’re the states in bold: Florida, Nevada, and Texas.

Top 10 Outflow States

So, above are the ten states are seeing the greatest an inflow of high-earning households. Which means, of course, there’s an inverse.

Below, the ten states experiencing the greatest outflow of high earners. Unsurprisingly, SmartAsset deems several entries on the list high-tax states. Also, Washington, DC, is a high-tax area.

Moreover, the list below includes five of the top ten high personal income tax jurisdictions (in bold).

  1. Ohio
  2. Minnesota
  3. Washington, DC
  4. Maryland
  5. New Jersey
  6. Virigina
  7. Massachusetts
  8. Illinois
  9. California
  10. New York

However, it’s not as though these states are seeing a massive exodus of high-earning households. In fact, per SmartAsset, these states have more high-income households than the national average.

Nationally, high-earning households account for less than seven percent of all tax filers. According to SmartAsset, nearly nine percent of tax filers are high-income households in the top ten outflow states.

Image: Trevor Neely on Unsplash

World of Wine Porto grape wall relief
by David Klemt David Klemt No Comments

One White Wine, Two Wine Holidays

One White Wine, Two Wine Holidays

by David Klemt

World of Wine Porto grape wall relief

In August, operators and their front- and back-of house teams can celebrate two restaurant and bar holidays with one white wine.

Obviously, that means two bites at the apple—or grape (my apologies, I’ll see myself out)—in the same week. In turn, that generates revenue and move wine inventory.

Okay, so what wine does double duty in August? Albariño, a popular white wine with origins in Portugal. In fact, there are two countries that dominate Albariño production, Portugal and Spain.

On Monday, August 1, your guests have the opportunity to celebrate International Albariño Day. Just three days later, August 4, we have National White Wine Day. How convenient!

As we know, while many of today’s guests have their favorites and stick to them, they like to try new things. This August, add Albariño to your Chardonnay, Moscato, Pinot Grigio, and Sauvignon Blanc lineup.

So, what do you need to know about Albariño? Let’s take a look at this refreshing white wine below.

The Wine Nerd Stuff

As I say above, Albariño traces its origins to Portugal. In its home country, this varietal’s name is Alvarinho.

Most people who are familiar with Albariño are familiar with bottles from Spain. So, Albariño is the same grape as Alvarinho.

Call it by either name, this white wine is an Old World wine. In fact, some of these vines are a few hundred years old. For those wondering, Old World wines come from Europe, speaking generally. And New World wines? Well, they come from anywhere not in Europe.

However, there is indeed New World Albariño. Also, if you happen to operate a restaurant or bar in North America, these New World versions can be easy to acquire.

Unsurprisingly yet conveniently, there are wineries producing Albariño in California. Of course, these California Albariños are different than their Portuguese and Spanish counterparts. California’s Central Coast wine region is warmer than Spain’s cool Galicia region.

The Flavors and Aromas

Alright, so what’s Albariño like on the nose and palate, and how does it finish? To answer these questions, let’s look at the Old World wine first.

Again, I’m speaking about this white wine in broad strokes. You and your staff will need to taste a few bottles to understand their nuances.

So, Portuguese and Spanish Albariño tends to be light-bodied and dry, with high acidity. On the nose, expect peach and citrus like grapefruit, lemon, and lime. You may also detect a hint of wet stone, owing to its minerality.

On the palate, there’s usually a touch of salinity, plenty of acid, and notes of grapefruit, honeysuckle, nectarine, honeydew, and granite. Expect a long, dry finish.

Now, since Old World versions tend to be grown in cool climates, they tend to be light-bodied. Since Californian Albariño grows in a warmer climate, its characteristics are different.

Generally speaking, California Albariño is medium-bodied in comparison to its Old World counterparts. The Californian wines tend to have both floral and tropical notes on the nose. Along with the notes one would expect from Spanish and Portuguese wines, California Albariño can also feature orange and elderberry flavors.

Don’t Forget the Food

Obviously, wine pairs well with food—that should go without saying. And it would have too, but I said it.

Anyway, maximize guest spend by including your back-of-house team for your International Albariño Day and National White Wine Day promotions.

For this varietal, think lighter foods. Seafood, freshwater fishes, chicken, tofu, salads, grilled vegetables, and fruits pair well with Albariño.

Of course, you’ll also want to consider cheese pairings. So, try your Albariños with Chèvre, Manchego, Burrata, Feta, Gruyère, and Brie.

You have time to add some crisp, delicious Albariños from multiple regions to your menu. Create two promotions that showcase these wines and lure in your guests with irresistible pairings.

Cheers!

Image: World of Wine Porto, Portugal (Hayffield L on Unsplash)

Bunny painting or graffiti
by David Klemt David Klemt No Comments

Rabbit Hole Resources: Bourbon 101

Rabbit Hole Resources: Bourbon 101

by David Klemt

 

Bunny painting or graffiti

Those who want to learn about bourbon can access free resources from a credible and knowledgeable source: Rabbit Hole Distillery.

When it comes to learning about a particular spirit, those producing them tend to know the most. So, seeking education straight from the source is a smart move.

Now, hospitality professionals have a reliable, informative resource to add to their toolbox. Learn About Bourbon is Rabbit Hole’s ever-growing bourbon resource.

Bourbon Basics

If your restaurant or bar has bourbon on the menu, you’re likely at least familiar with the basics:

  • To carry the “bourbon” designation, one must produce the liquid in America.
  • The mashbill must consist of at least 51 percent corn.
  • It’s not permissible to use any additive except water.

Similarly, you are likely aware of some bourbon myths:

  • Only distilleries in the state of Kentucky can produce bourbon.
  • The name “bourbon” comes from Bourbon County.
  • The whiskey must be at least two years old to be bourbon.

As you can see from the first bullet point at the start of this segment, bourbon can come from any state in America. As far as the second myth, the origin of the name “bourbon” is a bit murky.

Interestingly, the third myth is somewhat true. To include “straight bourbon” on the label, the bourbon must be a minimum of two years old. Otherwise, once new-make whiskey comes into contact with the oak barrel in which it’s going age, it’s bourbon.

Rabbit Hole bourbon barrel rolling into rickhouse

Learn About Bourbon

Rabbit Hole goes far beyond simple definitions on their Learn About Bourbon page.

Instead, the distillery dives deep into every element of bourbon production. As important, this page receives regular updates. In other words, much like bourbon itself, this resource gets better with age.

To give you an idea of how in-depth Rabbit Hole gets, let’s look at the Bourbon Barrel Char / Charring section. It’s essentially an article in and of itself at nearly 400 words. Additionally, there’s a link within this section that leads to an even deeper dive into toasting and charring barrels.

Elsewhere on the Learn About Bourbon page you can learn about esters. In fact, there’s a list of over a dozen esters for you to—yep, I’m gonna make the pun—go down the rabbit hole.

Rabbit Hole Blog

Now, it turns out that the distillery isn’t content with offering one bourbon education resource. There’s also the Rabbit Hole Blog.

Looking for bourbon cocktail recipes? Check out the brand’s blog. Currently, the top recipe posts feature the Golden Ponzu and Strawberry Bourbon Lemonade.

Curious about cooking with bourbon? How about a recipe for nasi goreng with a Rabbit Hole bourbon ginger sauce? As a bonus, this recipe should perform well with guests looking for plant-forward dishes with small amounts of animal protein.

Of course, there are also Bourbon 101 articles. For example, this link will take you to an article about wheated bourbons.

If you want to boost your bourbon knowledge and update your food and cocktail menus, check out Rabbit Hole’s blog and Learn About Bourbon page today.

Image: Vincent Pelletier

Barbecue food plate on wooden table
by David Klemt David Klemt No Comments

What’s Up with Meat, Poultry and Seafood?

What’s Up with Meat, Poultry and Seafood?

by David Klemt

Barbecue food plate on wooden table

We know how plant proteins are performing with consumers but what do we know about how meat, poultry, and seafood are doing?

Well, because of a recent report from Datassential, we know many consumers are “meat-limiters.” And research from the World Resources Institute shows that plant-based performance is nuanced.

Interestingly, the performance of animal proteins on-premise appears to be following a beverage trend: Moderation. According to Datassential, more consumers are reducing their consumption of meat and poultry than increasing it in comparison with 2021.

So, meat-limiters may be indicative of the future of meat consumption.

Consumer Shifts

As the name implies, meat-limiters are limiting or otherwise reducing their consumption of animal proteins. Importantly, it doesn’t appear that a significant percentage of consumers are eliminating animal proteins from their diets.

Rather, many people are simply increasing the amount of plant-based items they’re eating. However, that increase is more aspirational than real in some cases.

Per Datassential’s survey of 1,500 consumers in the US, just over 70 percent of people are meat eaters. In contrast, nearly 25 percent are “flexitarian.” Just two percent are vegan or pescatarian, and only three percent are vegetarian.

So, the vast majority of Americans are still consuming meat, poultry, and seafood. We just now have reason to believe that more consumers may be leaning toward a flexitarian diet.

A bit over a quarter of consumers consume meat every day. Still, many people aspire to eat more vegetables, fruits, and whole grains, per Datassential.

However, there are more pescatarians, vegans, and vegetarians among Gen Z than the overall population. According to Datassential, this could indicate a shift away from animal proteins in the future.

Meat Performance is Nuanced

Just like plant-based performance, meat performance is nuanced. There are many factors at play.

Shifts in what consumers value are driving changes to the performance of proteins. Health, sustainability, the climate, taste, and affordability have an effect on all proteins, animal and plant.

Undeniably, inflation and shaken consumer confidence are impacting protein performance. Everything, it seems, is more expensive at the moment. Generally speaking, animal proteins are pricier than plant-based items.

It makes sense, then, that some consumers are reducing their intake of animal proteins and filling that void with fruits, veggies, and legumes.

Of particular note are shifts in daily and weekly consumption of animal proteins in 2022. Meat consumption once or more per week—beef, lamb, pork, veal—is up three percent. However, there’s a ten-percent increase in consumers eating poultry once or more per week.

Interestingly, daily poultry consumption is down seven percent in comparison with 2021. Likewise, daily consumption of seafood is also down seven percent, and fewer people are consuming it less than once per week.

Plant-based is Down

Despite what some would think, meat-limiters don’t appear to be driving up plant proteins significantly.

In fact, according to Datassential, the daily consumption of plant-based proteins is down. Per the research firm, seitan, tempeh, and tofu are the experiencing the greatest drop in daily consumption.

The fact is that across generations, more consumers eat animal proteins on a daily basis than their plant-based counterparts. Gen Z, per Datassential, consumes more animal proteins on a daily basis than other generations.

So, how does it make sense that people are reducing their meat intake but plant-based isn’t seeing a sizable jump in consumption?

In part, the answer is the growing popularity of plant-forward dishes. These are items, like bowls, that offer a small amount of meat, poultry, seafood or dairy. The majority of these menu items consists of plants but are not free of animal proteins completely.

The path forward may indeed be a plant-forward menu. Of course, this is heavily reliant on a specific concept or brand. Still, it’s likely many restaurants can do well offering mixed dishes, those heavier on plant proteins than animal proteins.

Image: Peter Pham on Unsplash

Note: This article is based on information from Datassential’s “2022 Plant-Forward Opportunity” report. To access a number of free reports, sign up with Datassential today.

High-end plate of food
by David Klemt David Klemt No Comments

2022 World’s 50 Best Restaurants: 51-100

’22 World’s 50 Best Restaurants: 51-100

by David Klemt

High-end plate of food

Just a week away from their big 2022 reveal, numbers 51 through 100 of the World’s 50 Best Restaurants is now available.

As one expects, these restaurants represent the pinnacle of dining. The 2022 list also represents a number of changes in comparison to 2021.

For example, a number of restaurants in the Middle East are among this year’s 51 to 100 rankings. Notably, these restaurants were not included on last year’s list. In fact, nearly half of the restaurants are new entries on the 51 to 100 list.

Additionally, the 2022 list represents six continents. This year, four “new” countries and a sovereign island city-state make the 51 to 100 rankings:

  • Argentina
  • China
  • Germany
  • Singapore
  • UAE

The regional breakdown is as follows:

  • Asia: 14 restaurants
  • Europe: 13 venues
  • North America: 11 concepts
  • Middle East: 2 restaurants
  • Africa: 2 concepts
  • Oceania: 1 venue
  • South America: 7 restaurants

Just six American restaurants are on the list. Three are in New York, two in San Francisco, and one is in Chicago. Disappointingly, zero Canadian restaurants are among the 51 to 100 rankings.

Restaurants one through 50 will be revealed on Monday, July 18. Numbers 51 to 100 of the World’s 50 Best Bars will be revealed Tuesday, September 27.

The World’s 50 Best Restaurants 2022: 51 to 100

  1. Alcalde (Guadalajara, Jalisco, México)
  2. Sud 777 (Ciudad de México, México)
  3. D.O.M. (São Paulo, SP, Brazil)
  4. Lyle’s (London, England)
  5. Azurmendi (Larrabetzu, Biscay, Spain)
  6. La Colombe (Cape Town, Western Cape, South Africa)
  7. Trèsind Studio (Dubai, UAE)
  8. Alléno Paris au Pavillon Ledoyen (Paris, France)
  9. Sazenka (Tokyo, Japan)
  10. Rosetta (Ciudad de México, México)
  11. La Grenouillère (La Madelaine-sous-Montreuil, France)
  12. Ernst (Berlin, Germany)
  13. Chef’s Table at Brooklyn Fare (New York, NY, USA)
  14. Fu He Hui (Shanghai, People’s Republic of China)
  15. Le Du (Bangkok, Thailand)
  16. Sühring (Bangkok, Thailand)
  17. Evvai (São Paulo, SP, Brazil)
  18. Kjolle (Barranco, Lima, Perú)
  19. Cosme (New York, NY, USA)
  20. Zén (Singapore)
  21. Mingles (Seoul, South Korea)
  22. Atelier Crenn (San Francisco, CA, USA)
  23. Kol (London, England)
  24. Blue Hill at Stone Barns (Pocantico Hills, Mount Pleasant, NY, USA)
  25. Samrub Samrub (Bangkok, Thailand)
  26. Neighborhood (Hong Kong)
  27. Table by Bruno Verjus (Paris, France)
  28. Lasai (Rio de Janeiro, RJ, Brazil)
  29. Estela (New York, NY, USA)
  30. AM par Alexandre Mazzia (Marseille, France)
  31. Brat (London, England)
  32. Sézanne (Tokyo, Japan)
  33. El Chato (Bogotá, DC, Colombia)
  34. Gimlet at Cavendish House (Melbourne, Victoria, Australia)
  35. Raan Jay Fai (Bangkok, Thailand)
  36. Mikla (Beyoğlu/İstanbul, Turkey)
  37. Orfali Bros Bistro (Dubai, UAE)
  38. Mishiguene (Buenos Aires, Argentina)
  39. Máximo Bistrot (Ciudad de México, México)
  40. Wolfgat (Paternoster, Western Cape, South Africa)
  41. Oriole (Chicago, IL, USA)
  42. Indian Accent (New Delhi, Delhi, India)
  43. Hertog Jan at Botanic Sanctuary (Antwerp, Belgium)
  44. Burnt Ends (Singapore)
  45. Meta (Singapore)
  46. Maní (São Paulo, SP, Brazil)
  47. Benu, San Francisco, CA, USA)
  48. Tantris (München, Germany)
  49. Flocons de Sel (Megève, France)
  50. Wing (Hong Kong)

*Bold denotes new entry

Image: Delightin Dee on Unsplash

Plant-based food bowl
by David Klemt David Klemt No Comments

Meat-limiters Driving Change

Meat-limiters Driving Change

by David Klemt

Plant-based food bowl

You’re likely familiar with dietary terms like vegetarian, vegan, pescatarian, and even flexitarian, but what about meat-limiter?

As the name implies, a meat-limiter is a person actively choosing to reduce their meat intake. It’s also an umbrella term that includes vegan, vegetarian, pescatarian, or flexitarian diets.

Earlier this year, Datassential took a look at plant-based opportunities. Over the course of a week, 1,500 Americans ages 18 to 88 were surveyed online.

Datassential conducted their research with three partners:

  • The Culinary Institute of America
  • Food for Climate League
  • Menus of Change University Research Collaborative

The results are revealed within Datassential’s “2022 Plant-Forward Opportunity” report. To access a number of free reports, sign up with Datassential today.

Meat-limiter Guests

Just over a quarter of Americans—29 percent—are meat-limiters in some way. That number climbs to 36 percent for Gen Z, per this Datassential survey.

Of four major diets (vegetarian, vegan, pescatarian, flexitarian), vegetarian and vegan are the least common. The overall US population consists overwhelmingly of meat eaters (71 percent). Nearly a quarter, 22 percent, are flexitarian.

For Gen Z, those same numbers are 65 percent and 19 percent, respectively. Interestingly, Gen Z has more vegetarians and vegans than other generations.

But then there’s this: When it comes to the daily consumption of animal proteins, Gen Z is at the top. It’s Millennials who consume the most plant-based proteins on a daily basis.

Animal proteins are still at the top across generations. However, people are consciously reducing their meat intake and seeking plant-based alternatives.

What’s Driving Meat-limiters?

In comparison to 2021, Datassential hit on a compelling finding. A mere six percent of the US population was actively reducing meat intake last year.

That number has skyrocketed in 2022. This year, per Datassential, 21 percent of consumers can be considered meat-limiters.

Given the pandemic, it makes sense to assume this dietary change is due to personal health. However, climate change is a major driver.

Overall, 55 percent of consumers feel climate change is important. That number climbs to 71 percent for meat-limiters, 69 percent of students.

Half of consumers also feel that plant-based foods, in general, are better for the planet. Nearly half (47 percent) feel these foods are also more sustainable. Again, the number increases for meat-limiters and students (and Millennials, as well).

Interestingly, two-thirds of consumers feel traditional plant-based food items are healthier than new plant-based meat alternatives. However, a little over 60 percent of consumers find both plant-based food categories healthy.

Takeaway

Before proceeding, it’s important to recognize that a survey of just 1,500 people comes with a margin of error.

Still, the results are compelling and provide insight into today’s consumer. Among the top insights:

  • Consumers are trying more plant-based menu items.
  • Climate change and sustainability are driving consumer decisions.
  • More consumers are concerned with their health.

Per Datassential, one way to appeal to a wide range of guests is offering “mixed dishes.” These are menu items that combine animal and plant proteins. Another way forward is menuing plant-forward dishes that include a small amount of meat, poultry, fish, or dairy.

If we accept that only a tiny fraction of the US population is vegetarian or vegan, targeting flexitarians and daily meat eaters in this way makes sense.

Image: Yoav Aziz on Unsplash

Double cheeseburger on sesame bun
by David Klemt David Klemt No Comments

Datassential IDs LTO Keys

Datassential Identifies Limited-time-offer Keys

by David Klemt

Double cheeseburger on sesame bun

Food and beverage market research firm Datassential turns their attention to limited-time offers in one of their latest reports.

Part of the FoodBytes series of resources, “A Look at Limited-time Offers” is a free Datassential trend report. If you have yet to do so, sign up for Datassential FoodBytes reports.

There are several ways for savvy operators to drive traffic. Loyalty programs and subscriptions are two popular modern-day solutions.

However, the LTO is tried, true, and can boost traffic, engagement, loyalty, sales, and revenue.

Of course, there are different ways to execute LTOs. There’s the recurring, anticipation-driving item: McDonald’s McRib. Then there’s the seasonal offering: Starbucks Peppermint Mocha. And the return of a popular item eliminated years prior: Taco Bell Mexican Pizza and Wendy’s Spicy Chicken Nuggets.

Some LTOs have been going strong for years, others are leveraging a sense of nostalgia. In fact, some appear to be a direct response to Internet chatter.

Which LTO?

Per Datassential, 63 percent of LTOs most recently purchased by consumers were impulse decisions. And when the firm dives into LTOs in general, they find that one product stands above the others.

The top-performing LTO food item in terms of order frequency is the burger.

Now, does that mean you have to menu an LTO burger to succeed with this type of promotion? Of course not.

A successful LTO is one that’s authentic to your brand. And, clearly, it needs to be one that interests your guests. If you’ve been reading KRG Hospitality articles for a while, you know what I’m going to say next.

But for those who are new around here, I’m going to tell you to review your consumer data. What items are performing best? What flavors are resonating with your guests?

Now, look at the industry. What flavors and items are trending? How can you leverage them—in an authentic way—into an LTO?

If a burger may not work, will a different type of sandwich do the job? How about nuggets, breakfast items, a dessert, or a beverage?

Know your brand, know your guest, know what’s bringing the heat.

How Long?

Once you know what you’re offering, the next question should be obvious. How long are you going to make it available?

Every concept is different. What works for one may not work for another. However, analyzing what others do in terms of LTO duration and frequency can help inform you.

And as it turns out, Datassential’s latest FoodBytes report addresses “LTO cadence.”

The majority of operators—43 percent—run an LTO once every one to three months. Considering the popularity of seasonal LTOs, this frequency makes sense.

Interestingly, a quarter of operators offer an LTO more than once per month. Just about as many execute one every three to six months.

Far, far less common is running an LTO once every six to 12 months. In fact, this is the approach of just seven percent of operators. A mere two percent of operators run an LTO less than once every 12 months.

Again, there’s no “right” answer here. Some operations can succeed with multiple LTOs each month, some find success rarely offering one at all.

Takeaway

Operators know their brands best. They should know their guests equally as well, or at least strive to do so. As such, an operator should have an idea of what to offer in terms of LTO food or beverage items.

And, of course, operators should data-obsessive. That’s the only real way to have an idea of what LTOs will work, how often they should run, and how frequently one should be available.

But there’s more to know. Datassential also reveals challenges that deserve serious consideration before executing any LTO:

  • Do you have time to train staff on the new item?
  • Is your staff strong when it comes to upselling?
  • Will your guests complain when the new product is no longer available?
  • Do you have to source one or more ingredients for this item?
  • Is/Are the ingredient(s) necessary readily available?

The LTO is a proven marketing and promotion tool when done well. Challenging, yes, but worth the effort.

Image: amirali mirhashemian on Unsplash

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

Stand Out with Weird Holidays: July 2022

Stand Out with Weird Holidays: July 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 July 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 June’s list, click here.

July 5: Workaholics Day

We may be in the midst of the Great Resignation but people are still working too hard. They’re too busy and experiencing too much stress.

So, this Workaholics Day, encourage your overworked, workaholic guests to unwind with your and your staff. They need to sign out, unplug, and escape.

July 7: National Dive Bar Day

Ah, the dive bar. Whether you consider this hospitality institution a dive, neighborhood bar, or local watering hole, it’s worthy of celebration.

If you’re a dive or neighborhood bar owner, this is your day to pull out all the stops. You run a cornerstone of your community—time to party with the neighborhood!

July 8: Video Games Day

Okay, video games in and of themselves aren’t weird. Well, the weird games are weird but you know what I mean.

Have TVs and consoles? Arcade games? Put them front and center with your marketing. Come up with a tournament and get your guests playing. And, of course, a limited-time, themed cocktail menu also works.

July 12: National Simplicity Day

We all know what KISS (not the band) stands for: Keep It Simple, Stupid. Quick note: I’m not calling you stupid.

Simple, of course, tends to be quicker, and people appreciate fast service when they’re thirsty. This is definitely the day to perfect highballs and two- or three-ingredient cocktails.

July 13: Embrace Your Geekness Day

Look, we’re all geeks about something. A geek doesn’t have to conjure stereotypical images of so-called nerds. Certainly, the term shouldn’t mean someone’s an outcast.

A geek is passionate and that should be admired. You should know what your guests are into and how to engage with them about their passions.

July 17: World Emoji Day

Hey, want to create a creative LTO that will be fun for guests to decipher? Come up with ways to name and, if you really want to get into it, describe your F&B with emoji.

July 20: National Moon Day

You and your team can celebrate this day a couple of ways. Of course, the obvious way is to craft a moon, space-, sci-fi, and/or astronaut-themed LTO.

Or, for a more outside-the-box promotion, you can always look up moon-based conspiracy theories and make that your theme.

July 23: National Hot Dog Day

It’s obvious that hot dogs aren’t inherently weird. However, you can encourage your kitchen team to put their heads together and come up with truly “weird” or unusual (but enticing) LTO hot dogs.

July 29: National Get Gnarly Day

Eager to engage your bar team? Looking to push them to come up with some unique cocktails and beer-and-shot combos? This is the holiday to get them to get gnarly and creative.

July 31: National Mutt Day

If your bar or restaurant is dog friendly, this holiday is your time to shine! Encourage your guests to bring their adorable mutts. Bonus points for offering an LTO menu featuring dog-safe F&B.

Image: Dan Parlante on Unsplash

Dive bar or neighborhood bar
by David Klemt David Klemt No Comments

Raise a 7&7 to National Dive Bar Day

Raise a 7&7 to National Dive Bar Day

by David Klemt

Dive bar or neighborhood bar

We celebrate one of the most hallowed of drinking establishments on July 7, also known as National Dive Bar Day.

Look, we love a visit to a high-end, luxurious cocktail bar. But there’s nothing quite like discovering a casual, comfortable, unpretentious bar that feels like home.

Often times, the local watering hole is a cornerstone of a given community. So, we’re looking forward to the fifth annual National Dive Bar Day in just over two weeks.

You should have plenty of time if you’re a dive or neighborhood bar owner to create your National Dive Bar Day promotion.

A Little History

It’s hard to believe that National Dive Bar Day is a mere five years old. In fact, Seagram’s 7 Crown launched the first annual celebration in 2018.

Not only does this holiday honor a true institution, Seagram’s donated $25,000 to the National Trust for Historic Preservation on its inception. (This year, Seagram’s 7 Crown is supporting Main Street Alliance.)

This makes a lot sense when you think about it. After all, dive bars are often located in a historic building or are landmarks themselves.

Some people may not like it, but drinking culture is an integral part of many a community across not just America, not just North America, but the world.

Not so long ago a bartender could set beers and shots in front of two people with opposing views and they’d find common ground to bond over. The optimist in me hopes we can return to those days, visiting our local neighborhood bars and focusing on what we all have in common rather than letting ourselves grow further divided.

Where some people see a “just” a dive bar, those of us in the know see social and cultural centers that support neighborhoods and communities.

Given their commitment to unpretentious and welcoming service, we need to support and protect our local dives.

What Makes a Dive Bar?

There are some key elements that set dive bars apart from other drinking establishments.

Characters on both sides of the bar, inexpensive drinks, familiar bar food, and an approachable feel are, I would say, the hallmarks.

Now, there are those who think a dive bar also includes an “earthy” smell, to be generous. They may also feel that they call dirty buildings with questionable structural integrity home.

However, “dive” doesn’t have to mean filthy. First and foremost, a dive bar needs to be comfortable and welcoming. Filth tends to give off an unwelcoming, dangerous vibe. That’s not exactly the spirit of hospitality.

Just as a great dive bar should be clean, it should also have a solid F&B program. Inexpensive doesn’t have to mean cheap. Oh, and no, the staff doesn’t have to be surly and untrained.

Dives are Neighborhood Bars

When I first learned about Nickel City, as an example, I saw what a dive bar should be. Both locations, Austin and Fort Worth, are described by co-owner Travis Tober as “anytime bars.”

Nickel City commits to serving the community, and they’re open when people need them. In fact, as you’ll learn during episode 50 of the Bar Hacks podcast, Tober made sure they were open to serve people during the infamous winter storm of 2021 that shut down much of Texas.

In speaking with Tober and reading other interviews with him, I learned that he prefers the term “neighborhood” to “dive.” Due in part to the negative perception some have of dive bars, I can understand his preference.

In my opinion, the difference lies in subtle but important nuances. However, I’ll probably still refer to neighborhood bars as dive bars.

Either way, Nickel City is a dive bar done right and a concept that other operators should certainly study. Nickel City is exemplary, a standard that dive/neighborhood bars should aspire to reach.

The 7&7

As far as Seagram’s is concerned, the 7&7 is “the quintessential Dive Bar drink.” It’s difficult to argue: it’s a highball, it’s fast and simple to make, it’s refreshing, and it shouldn’t be pricey.

But, hey, if you’ve never made or ordered one, here’s the recipe:

Simply prepare a highball glass with ice, add Seagram’s 7 Crown and 7UP, and stir. Then just stir, garnish, and serve.

Cheers!

Image: Florencia Viadana on Unsplash

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

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