Health

by David Klemt David Klemt No Comments

TOTC Announces 2024 Agenda

Tales of the Cocktail Announces 2024 Agenda

by David Klemt

Tales of the Cocktail 2023 Jack Daniel's event with Julie Reiner

Tales of the Cocktail has revealed the 2024 agenda, and it’s absolutely loaded with incredible networking, health and wellness, and educational opportunities.

There’s an array of activations and special events lined up for this year. For example, the New Orleans Spirits Competition returns to Tales of the Cocktail for its third edition. To learn more about this event—including why people who want to participate need to line up early—listen to episode 115 of the Bar Hacks podcast. (Apple Podcasts link | Spotify link)

Of course, one of the biggest events is the 2024 Spirited Awards ceremony, taking place Thursday, July 25.

Truly, Tales is coming out swinging for 2024. For more information, please review the official press release below.

Cheers!

NOW LIVE: TALES OF THE COCKTAIL® 2024 CONFERENCE AGENDA AND TICKETS

TOTC returns to New Orleans from July 21-26 with an inspiring lineup of educational seminars, tasting and networking opportunities, wellness initiatives, awards programming, and much more

 

NEW ORLEANS, LA (May 13, 2024) — Tales of the Cocktail Foundation (TOTCF) is pleased to announce that today, on World Cocktail Day, the Tales of the Cocktail® (TOTC) 2024 conference agenda and tickets are now live via the Foundation’s website. Toasting its 22-year legacy of honoring the craft, culture, and business of the global cocktail community, TOTC returns to New Orleans from July 21-26, offering an immersive experience created to “Inspire” both industry professionals and cocktail connoisseurs alike.

Beginning today, a variety of daily and weekly passes, discounted bartender passes, individual event tickets, and the all-new $10 Wellness Week Pass are available for purchase on a first-come, first-served basis. Complete details about TOTC 2024 ticket options can be accessed on Tales’ ticketing platform.

“It’s an honor to unveil the 2024 Tales of the Cocktail agenda, and with it, invite the cocktail community to join us in New Orleans for the 22nd annual conference,” said TOTCF CEO Eileen Wayner. “Our dedicated team, along with the invaluable TOTCF Committees, Board of Directors, and partners have meticulously cultivated a conference agenda that’s brimming with educational programming, wellness and networking opportunities, tastings, awards celebrations, brand showcases, and more. The 2024 agenda guarantees an unparalleled week of discovery, connection, and above all, Inspiration, as we explore this year’s annual theme.”

TOTC has long been a love letter to New Orleans’ cocktail culture and a celebration of the rich tapestry of global cocktail traditions—both new and timeless. The 2024 conference lineup is no exception, featuring another stellar slate of curated educational seminars; Beyond the Bar activations; Brand-Hosted Events; Day of Service; Meet the Distillers; New Orleans Cocktail Tours; the annual Spirited Awards®; Tales Catalyst; and more.

Educational Seminars, Panels, Q&A Sessions, and More

Tales of the Cocktail will feature more than 65 educational sessions, including seminars, workshops, and tastings across Tales’ three educational streams—Business, Culture, and Beyond the Bar—which will be presented by 175 industry leaders. Chosen from more than 380 impressive proposals, the 2024 seminar lineup was hand-selected via a rigorous process by the Tales of the Cocktail Education Advisory Committee. This year, the TOTC seminar schedule is proudly led by over 48% women presenters, 30% BIPOC presenters, and over 33% international presenters from countries including the Netherlands, Portugal, Singapore, the UK, and more.

Highlights from this year’s seminar schedule include:

Business

  • Contemporary Employee Relations: Centering Dignity by Laura Louise Green with John B. Reyna, Andi Ryan, and Irene Shiang Li
  • More of the Same: Expanding Your Bar Concept by Meaghan Dorman with Indra Kantono, Gates Otsuji, and Laura Torres
  • Pouring Foundations: Financial Planning for Bar Upgrades and New Constructions by Matt Edgar with Hannah Cash and Johann Moonesinghe
  • Up Your Probability of Profit: Consumer Insights to Operate Smarter not Harder by Adrian Biggs with Rodrigo Leme, Nikki Hueckel, Andrew Hummel, and Simone Ventura

Culture

  • Akvavit 101 by Bex Almqvist
  • H2Know: Water in Cocktails 101 by Kate Gerwin and Martin Riese
  • Harmonies in Mixology: Exploring the Relationship between Music and Cocktails by Xavier Herit with Michael Aredes
  • In the Weeds: Wild Flavors Behind the Bar by Olivia Cerio with Danny Childs, Ektoras Binikos, and Tama Matsuoka Wong
  • What’s Cooler than Cool? Cocktails and Temperature by Jessamine McLellan with Dave Arnold, and Michael Capoferri

Beyond the Bar

  • Branding Up for Yourself: Strengthening Community and Equity in Brand Relations by Michael Holiday with Sullivan Doh, Phëlix Étienne, and Kapri Robinson
  • Flavors of Immigration by Alan Ruesga-Pelayo, Julio Cabrera, Faye Chen, Ignacio “Nacho” Jimenez, Roberto Núñez Moreno, and Eric Vanbeek
  • I’ll Have What She’s Having: The Five Cocktails Defined by Women’s Right to Booze by Nicola Nice and Greg Benson
  • Mixing Motherhood: Navigating the Cocktail of Challenges in the Drinks Industry by Vivian Pei with Paula García, Carina Soto Velasquez, and Tess Posthumus

TOTC is pleased to present the inaugural “Futures Lab” series on Tuesday, July 23, which will immerse participants in short-format, thoughtful discussions on the future of the drinks industry, and all-new, curated Networking Sessions which will take place throughout the week of TOTC.

Futures Lab

  • The Future of A.I. and Hospitality – Gary Gruver, Director of Global Beverage Operations, Marriott International
  • The Future of Drinking the Planet Better – Stephanie Jordan, Avallen Spirits & Drinking Out Loud, Founder
  • The Future of Food & Beverage – Kat Kinsman, Food and Wine, Executive Features Editor and Host of Tinfoil Swans Podcast
  • The Future of the Industry – Matt Molino, Chief Strategy Officer Partner, NVE Experience Agency
  • The Future of Ingredients – Monica Berg, Tayer + Elementary, Muyu Liqueurs, Director, Owner
  • The Future of THC Beverages – Rachel Burkons, Smoke Sip Savor, Feast & Flower, Founder

Networking Sessions

  • First-time Tales Attendees
  • Journalists and Bartenders, Presented by Stray Dog Wild Gin
  • Meet in the Middle – Lessons in Distribution for Producers and Buyers, Presented by Independent Distributor Network
  • Parenting in the Industry

Marquee Programming: Brand-Hosted Events, Meet the Distillers, New Orleans Cocktail Tours, New Orleans Spirits Competition, Pig & Punch, Speed Rack Championship, Spirited Awards®, Tales Catalyst, Toast to Tales, and TOTCF Day of Service.

  • Brand Hosted Events: TOTCF’s brand partners are back in New Orleans dazzling guests with their legendary parties and activations in venues across the city and at the host hotel, The Ritz-Carlton, New Orleans. Inviting guests to be awed and inspired by the creativity and festivity of some of the world’s leading brands, TOTC 2024 will feature more than 240 brand events across an array of Tastings, Happy Hours, Guest Shifts, Day Events, headlining Night Events, etc. Spirited Dining & Drinking events will feature partner brands immersed with New Orleans’ renowned food and beverage scene, highlighting local talent and guest bartenders.
  • Meet The Distillers: TOTCF’s signature trade show, Meet the Distillers (MTD), offers guests an up close and personal experience with their favorite spirits brands. Attendees will taste samples, meet the makers, and get a firsthand account of more than 20 distillations from across the globe. This year, MTD will be held on Thursday, July 25 from 10am-5pm, and is available to all with a Thursday Tasting Room wristband.
  • New Orleans Cocktail Tours: In collaboration with Wayne Curtis, the New Orleans Cocktail Tour series offers attendees a series of eight educational walking tours that provide a wealth of knowledge and keen insight into the city’s history and cocktail scene. Enlisting special guests to help guide the tours, Wayne (Author of And a Bottle of Rum: A History of the New World in Ten Cocktails and frequent spirits contributor for The Atlantic, Imbibe Magazine, PUNCH, The Daily Beast, and Garden & Gun) and co. will lead a series of tours, including:
    • Absinthe Tour
    • Bourbon St. & How it Got that Way
    • Hunting Down the Sazerac
    • The Big Gay Bar Tour
  • New Orleans Spirits Competition (NOSC): The New Orleans Spirits Competition, an international spirits competition bringing wider recognition to fine spirits from top-flight producers across the globe, is presented in partnership with TOTCF, with nearly three dozen prominent members of the spirits community serving as judges to determine a suite of awards categories, including Double Gold, Gold, Silver and Bronze Medals, Best of Category, Whiskey of the Year, Brandy of the Year, Gin of the Year, Baijiu of the Year, Vodka of the Year, Agave Spirit of the Year, Specialty Spirit of the Year, Liqueur of the Year, Best New Product, Best Craft Spirit, Packaging Excellence, and Distillery of the Year.
  • Pig & Punch: The 13th annual Pig & Punch presented by The Bon Vivants is thrilled to be heading back to New Orleans for a one-of-a-kind party for charity to close out Tales of the Cocktail! New Orleans holds a special place in the heart of Pig & Punch, infusing the event with its distinct brand of fun and energy. This year, TOTC is excited to bring the party to a fresh venue, The Broadside, promising an unparalleled experience. True to the spirit of Tales of the Cocktail, The Bon Vivants reaffirm their dedication to giving back. Proceeds will support New Orleans KIPP Charter Schools, The Bon Vivants Scholarship aiding first-generation college students in San Francisco, Hogs for the Cause, and the Tales of the Cocktail Foundation. This party is all about community and camaraderie!
  • Speed Rack Season 12 National Finals: In partnership with Ivy Mix and Lynnette Marrero, TOTC will host the high-speed, high-octane Speed Rack Season 12 National Finals on Sunday, July 21 from 3pm-7pm at Republic NOLA. This vibrant competition raises funds and awareness for breast cancer, all while promoting equity in the spirits industry. The finals will be a can’t-miss event as the 20 women+ semi-finalists from across the country come together to compete in a timed, tournament-style cocktail-making event. 100% of proceeds from the event are donated to national breast cancer philanthropies.
  • Spirited Awards®: Established in 2007 to honor excellence in the drinks industry, the Spirited Awards® has grown into one of the most internationally prestigious recognitions, celebrating individuals, products, establishments, media, and industry luminaries from around the world who continue to inspire the global cocktail community. Guests are invited to get dressed to the nines and celebrate the 18th annual Spirited Awards® winners at the Fillmore Theater in New Orleans on Thursday, July 25.
    • *The Top 4 Spirited Awards Nominees will be announced and Spirited Awards Ceremony tickets will go on sale on June 17.
  • Tales Catalyst: Tales Catalyst (formerly Catalyst Luncheon) will be held on Tuesday, July 23 to celebrate this year’s Tales Catalysts Honorees–a title that recognizes those who are working for the accessibility and equity of the drinks industry. This year, TOTCF transitioned the Tales Catalyst program to a presentation-format, TED-Talk-style event to give the Catalyst Honorees a unique platform to speak to an engaged audience. This ticketed event invites guests to join in celebrating the two 2024 Tales Catalyst Honorees and enjoy refreshments along with awe-inspiring speeches.
  • Toast to Tales: Join the TOTCF Board of Directors and leadership team to kickstart Tales of the Cocktail® 2024 with a toast, live brass band, and remarks from TOTCF leaders! Taking place at 10 am on Monday, July 22 in the beautiful Ritz-Carlton, New Orleans courtyard, all attendees are invited to toast to another spirited year of Tales.
  • TOTCF Day of Service: TOTCF and Edrington welcome participants to the annual Day of Service on Sunday, July 21 in partnership with Green Light New Orleans and The Water Collaborative. Participants will have the opportunity to learn about Tales of the Cocktail Foundation’s sustainability initiatives, the history of water and justice in New Orleans, and paint rain barrels that will be distributed to bars throughout the city. The TOTCF Day of Service will take place from 9am-1pm, and those who are interested in participating may sign up here. This is a free, community event that’s open to all TOTC attendees.

Beyond the Bar®

Tales of the Cocktail Foundation is proud to share the continued expansion of its health and wellness sector, Beyond the Bar® (BTB). Beyond the Bar® is the physical and creative space for Tales of the Cocktail Foundation’s global community to explore themes beyond traditional spirits education. Created in 2018, BTB provides a platform to address challenges and opportunities within the global drinks industry including mental and physical health, intersectionality, substance use, sexual harassment, diversity, equity, and sustainability.

Beginning this year, select BTB programming is included in the $10 Wellness Week Pass, which includes access to 20 onsite workshops, networking sessions, and fitness classes, in addition to the daily Beyond the Bar® Lounge presented by Lyre’s. Proceeds from the Wellness Week Pass will help fund year-round Beyond the Bar® programming, including grants, scholarships, policy initiatives, and education. The Wellness Week Pass is included in all ticket types or may be purchased individually.

Highlights include:

  • Beyond the Bar® Wellness Workshops
    • Career Readiness Workshop by Alex Jump
    • Promoting Wellness in the Workplace: Addressing Addiction and Supporting Employee Success Workshop by Mickey Bakst
    • Road to 2030 Sustainable Bar Workshop by Sean Finter and Ali Fitzpatrick
  • Beyond the Bar® Fitness Activations
    • Bartender Bodyshop with The Healthtender by Amie Ward
    • Longevity Behind the Stick: Breath and Mobility Workshop by Allie Phifer and Hai Nguyen

The Beyond the Bar space will host additional programming throughout the conference for attendees to enjoy, including:

  • Beyond the Bar Lounge: The Beyond the Bar Lounge presented by Lyre’s will be located in Baronne and available for attendees to sample N/A beverages, enjoy respite with the cozy lounge furniture, access phone chargers, and rest in between sessions.
  • Ben’s Friends: Ben’s Friends is a community of chefs, bartenders, line cooks, servers, sommeliers, hosts and hostesses, GMs, and owners who have found or are seeking sobriety. Their mission is to offer community, hope, and a path forward for those struggling with substance abuse and addiction. At its core, Ben’s Friends are hospitality workers who have found connection and the tools to seek and maintain sobriety while managing careers and lives in a sane and purposeful way. Ben’s Friends will host private meetings in the Beyond the Bar Space on Monday and Tuesday from 4:30 pm-6:00 pm.

A special thanks…

Tales Partners

TOTCF would like to recognize the generous partners who help bring a premier experience to New Orleans and beyond. TOTCF is pleased to present the Tales of the Cocktail Foundation 2024 Medallion and Diamond Tier Partners: Bacardi USA, Brown-Forman, Campari, Diageo, Pernod Ricard, Rémy-Cointreau, William Grant & Sons, and the TOTC2024 Official Water Partner: Perrier.

Tales Media Partners

TOTCF is proud to partner with esteemed media outlets to share the stories of our beloved cocktail community. This year, Tales is pleased to partner with Food & Wine, Forbes, Imbibe, Pre Shift, Provi, The Advocate, The Spill, and Wine Enthusiast.

ABOUT TALES OF THE COCKTAIL FOUNDATION:

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events. This year, TOTCF hosts its 22nd Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and celebrates the theme Inspire.

Image: Cory Fontenot

Bar, Pub, Nightclub, Nightlife, Feasibility Study

Overhead view of Parkroyal Collection Singapore
by David Klemt David Klemt No Comments

Conscious Construction: Biophilic Design

Conscious Construction: Biophilic Design

by David Klemt

Overhead view of Parkroyal Collection Singapore

One term you’ll likely be hearing more of as 2024 progresses is “biophilic design,” the practice of connecting people and nature through building design.

This design methodology was developed in part by the late Stephen R. Kellert, professor emeritus at the Yale University School of Forestry and Environmental Studies.

While Kellert didn’t coin the term “biophilia,” he is credited with coining the phrase “biophilic design.” However, the two terms share an intrinsic connection.

The biophilia hypothesis was first presented by psychoanalyst Erich Fromm in the 1960s. Simply put, the idea is that humans have an inherent drive to pursue connections with nature. Edward O. Wilson, a biologist, added to Fromm’s theory in the 1970s. Per Wilson, a key element of biophilia is “the rich, natural pleasure that comes from being surrounded by living organisms.”

In the 1980s, Kellert expanded on biophilia and applied it to design. Per Kellert and fellow biophilic design advocates, humans can experience a range of physical and psychological benefits when our living, work, and leisure spaces have a connection to nature.

According to biophilic design advocates, this methodology can reduce stress, affect mood positively, and improve cognitive performance, making us more productive. There are other benefits as well, of course.

When implemented with intention, biophilic spaces are sustainable; are capable of achieving significant energy efficiency; can reduce a building’s carbon footprint; and can even regulate temperature.

Clearly, this design approach speaks to a number of guest expectations and desires.

The Six Principles

There are, according to Kellert, two key aspects of biophilic design.

One over-arching aspect is organic. This is how shapes used in the design of a building connect people and nature.

The second aspect is place-based. As the term suggests, this is how design features connect a building to the local area in which it’s situated.

Within both the organic and place-based aspects or dimensions of biophilic design are six principles.

Environmental features, such as plants, natural materials, sunlight, water, and colors.

Natural shapes and forms that simulate natural forms. Think spirals, curves, arches, and other flowing design features. Put another way, biophilic design tries to limit 90-degree angles and straight lines.

Natural patterns and processes, which may seem, at first, to be the same as natural shapes and forms. However, these features resonate with our senses of sight, sound, smell, touch, and others.

Light and space, crucial to biophilic design, whether daylight, reflected, or diffused light. Designers who really go for it will come up with lighting programs that mimic how light changes throughout the day.

Place-based relationships, which helps a person develop a personal connection with a place.

Evolved human-nature relationships to evoke a range of reactions from humans in the space. This can be a desire to explore the space, or a feeling of safety and protection.

Examples

This article is just a crash course in biophilic design. Each of the above principles, for example, contains a number of key attributes.

So, let’s take a look at some examples of biophilic design in hospitality. The following hotels and restaurants should give you a clear understanding of this approach to design.

Parkroyal Collection Pickering

To learn more about this amazing hotel, click here.

Fandi Mata

 

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Click here to learn more.

Café Lido

 

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A post shared by Mar Monte Hotel (@marmontehotel)

Learn and see more here.

The West Hollywood EDITION

To see more, click here.

Tsuki

 

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Click here for more.

Image: Lester on Unsplash

KRG Hospitality. Boutique Hotels. Resorts. Properties. Consultant. Feasibility Study. Business Plan

Stylish bar and bar stools
by David Klemt David Klemt No Comments

Hospitality Mindset: Bar Edition

Hospitality Mindset: Bar Edition

by Jennifer Radkey

Stylish bar and bar stools

Messages about the importance of mindset flood our social media feeds but what exactly does the word mean, and why is it so important?

You’re told you need to have a growth mindset to be successful. You must have a positive mindset for a happy and fulfilling life. Both are true statements, but what do they mean?

Simply stated, mindset is an individual’s usual attitude or mental state. It reflects someone’s way of thinking and motivates their actions. So, why is it important to be aware of your mindset?

Well, if your mindset is your usual attitude or how you show up in your life each and every day, it will influence all parts of your life. Your thoughts about yourself, others, your business, your opportunities, and your challenges are all influenced by your mindset. Your mindset can either hinder or promote your overall well-being and success in life.

The interesting thing about mindset is that it can change—if you want it to. Your mindset can also be influenced by your environment and those around you. These facts led me to question if the different sectors of the hospitality industry face unique mindset challenges.

To find answers and gain further insight, I decided to turn to our team at KRG Hospitality for their thoughts. In turn, I’ve begun a series of hospitality mindset articles.

In this first article I’ll explore the bar industry, with thoughts from master mixologist Jared Boller. Follow the series as I explore mindset in restaurants, hotels, and start-up operations.

Let’s dive in!

The Bar Industry

In the US, the bar and nightclub market is valued at an estimated $36 billion for 2023. The industry as a whole employs close to 600,000 people.

With businesses built off drinking culture, what unique challenges do operators and those working inside these establishments face?

Successful Operators

Operating a successful bar takes a certain mindset. You need to be flexible, open-minded to growth strategies, mindful of your market and competition, and compassionate to the needs of your team.

Interested in what makes a bar operator stand above their competition, I asked Jared what makes a bar operator successful.

“First and foremost, I think that every bar owner needs to understand their product and how they are going to differentiate themselves from the competition. Ultimately, it is up to the owner to realize what their goal is in owning a bar. It requires digging deep into themselves to ask what they want out of their business.

“Are you looking for a way to make extra cash? Are you looking to provide a local hangout for you and your friends? Do you want to win awards and have a buzzworthy place everyone wants to visit? This is a tough business that requires a lot of time and energy, and thick skin.

“Be organized, clean, a good leader, efficient, and provide a home that your employees want to come to. Try to know all aspects of the business: financials, technology, culinary, bar, service, management, etc.”

Operator Challenges

Operators need a resilient, positive, growth mindset to be successful. It’s the only path forward to running a bar they are both proud to work in and enjoy working at every day.

This is a mindset that will need tending to as there are challenges that will affect your daily thoughts, beliefs, and attitudes.

When asked what specific challenges bar operators face that may affect their mindset, Jared shared his thoughts.

Labor Shortage

Dealing with labor shortages as an operator can create feelings of frustration, stress, and resentment.

“It’s getting increasingly difficult to gain a competitive edge because of numerous factors, one of the biggest being labor shortage. It’s not a labor shortage where there’s not enough jobs, it’s an unwillingness to work and/or want to work in the hospitality industry because, quite frankly, ‘It’s tough.’

“I think that with inflation happening in the world, as well as the majority of establishments working off the Tips Blueprint, it doesn’t allow people to know what they’re making day in and day out. People are turning to different jobs or jobs outside of hospitality because they don’t want to be on their feet everyday working long hours and not knowing their future.”

Competition

If a bar operator isn’t careful they can very easily become lost in the game of comparison.

Yes, it is important to know what your competition is up to, but if the constant comparison leads to negative feelings about you, your team, and your establishment without any action for improvement, this is a surefire way to hurt your mindset and chances of success.

If you truly want to be competitive without getting lost in the comparison game, focus on your team.

“The time of pumping out commercial food and drink is gone, and legitimate professionals who are educated and professionally trained are few and far between. Additionally, there’s even a creative youth movement with ambition, but they have not been classically trained in their respective outlets.

“It’s difficult to be competitive without education, training, and bringing together a group that can keep an establishment afloat with similar perspectives. It takes an army to be competitive with everyone speaking the same language, understanding the establishment inside and out, and able to execute night in and night out with the same integrity.”

Social Media/Online Reviews

As a bar operator, you rely on your reputation within your community for the success of your business. This also holds true for your online community.

How you react and your thoughts about online reviews can affect your mindset. A negative online review can very easily incite feelings of anger, disappointment, and blame.

“We live in a world driven by star ratings, thumbs up, and everyday critics writing novels about how there was ‘too much ice in my drink,'” says Jared. “If you read too many negative comments, that could affect one’s mental health and hurt confidence.”

Coming up with a strategy for dealing with negative social media posts/reviews is critical for keeping a clear perspective and maintaining a positive mindset.

Employee Challenges

Your team experiences their own unique set of challenges that can effect their well-being and mindset as well.

Being aware of these challenges is important if you are hoping to create a culture of respect, collaboration, and trust.

When asked what specific challenges bar staff face, Jared had some insights.

Long Hours/Physicality

Bars are often open late into the night, with bartenders in particular being front and center at all times. This can lead to both physical and mental exhaustion if appropriate breaks aren’t provided.

“The physicality alone will eventually take a toll on the employee who is shaking drinks for eight to ten hours a day, working doubles, having minimal break times, and standing on their feet for the same amount of hours. On top of that, you are constantly on stage and typically in a vantage point of someone either sitting across from you at the bar or observing from a table. You are constantly having to engage, take care of, and put on a happy face even if you might be dealing with something in your personal life. Not being able to take a step away or breathe can make you feel claustrophobic or trapped at times.”

Job Security/Growth

If you are working in an unsupportive environment that does not feel safe and makes you feel as though your future with the business is unsure, it can create feelings of discomfort, resentment, anger, worry, and even fear.

Bar employees need to feel respected, heard, and valued.

“Every employee—pending they do the job well—should feel safe in their workspace. I also believe that employees should be able to grow in their workspace if they have the desire to learn and/or be promoted in the future.

“I think that if an employee does the work, and has mastered the role, they should be considered for advancement. Employees in this industry need to identify what speaks to their personal interests and try to master that. I personally wanted to master the craft of bartending so that’s the path I took. Employees should never be scared if they’re interested in growing with the brand.”

Harmful Beliefs in the Bar Industry

How you feel about the people you work with and/or work for can have major impacts on your overall mindset.

If your daily thoughts regarding your team are negative, it suddenly becomes very challenging to create a successful bar with a team who shows up wanting to do their best each and every day.

The bar industry has a few specific common harmful beliefs that are prevalent in many establishments. Being aware of these and knowing what to do with these beliefs to change them is critical to creating a more positive work environment.

Paranoia

When I asked Jared what one of the most prevalent harmful beliefs operators have about their team, he discussed the belief that everyone is taking advantage of you. Many owners believe that everyone is stealing from them.

“In all of my years working in bars and restaurants there was always this sense that employees would be taking money from them or pouring ‘free products’ off to their friends/family. Truth be told, it happens, but I think that employees wouldn’t do that if they were offered a simple ‘comp tab.’

“I’m not saying that offering a free drink here and there to a friend is right, but I think for an owner to say, ‘Buy your friends a drink every now and then to show you appreciate them coming here,’ is a nice gesture.

“I’ve worked in places where owners are transparent, honest, and trustworthy with their employees, and the employees are happy so they don’t go behind the owner’s back. I think ownership needs to be realistic and give back to their employees and visitors every now and then, because that will boost morale.”

Feeling Unappreciated

When it came to harmful beliefs that staff have about ownership, Jared shared that employees feel that ownership does not care about them. While in some cases these beliefs may unfortunately be valid, in many cases owners may just be legitimately unaware that there are issues or concerns that need to be addressed.

“A lot of hospitality employees don’t feel appreciated by their bosses. Employees often feel like they can’t have a voice. Sometimes owners are so tied up in everything else to maintain the business and they won’t recognize you unless you speak up and engage in conversation over frustrations. Staff members need to not overstep their boundaries, but if there is something that could potentially move the business forward, express your concern.

“I’ve always had a good relationship with owners because I try to throw out ideas they don’t see, and come up with a potential solution to an issue. Owners don’t know everything and a lot of time are caught up in the day-to-day business. You were hired there for a reason: because they trust you to do a good job.”

Moving Forward

Understanding the importance of cultivating and maintaining positive, growth mindsets will allow you to move forward with your team towards shared goals and dreams.

Nobody wants to hate where they work, and with commitment to tackling challenges and harmful beliefs, this won’t be likely to happen.

So, what positive changes have been incurring in the industry as a whole?

“Simple things. Team-building events, like a picnic, an annual dinner to celebrate the staff, a field trip to a farm, quick getaways, etc. When the ownership/management team gives back to their team they end up enjoying coming to their second home everyday.

“Ensuring there are appropriate breaks during the long days, and potentially offering a ‘family meal’ to boost energy and give them food they might not be able to afford at home. Promoting ‘in-house’ competitions, such as the person who has the best wine sales at the end of the week gets a free bottle of wine. Leveraging different companies—spirits, wine, food purveyors—to do in-house demos and educationals. Allowing the staff to be hands on and learn something that will provide value to their personal growth.

“With less and less people choosing to take the hospitality path, it creates a lack of talent or people willing to roll up their sleeves and do the work. That’s why it’s important that the venue gives back every once and awhile.”

Room for Improvement

Although we’re starting to see more awareness of the well-being of those working in this industry, there are still many changes that need to happen.

“There needs to be sustainable and livable wages established universally amongst staff. With a world of inflation and prices on everything sky-rocketing, people are not going to be able to work in this industry and survive.

“There needs to be more meetings amongst staff to ensure that everyone has a voice and that everyone is on the same page when it comes to their jobs. There are a lot of mental health issues to this day because the hospitality industry is a crazy, tangled-up web when there is no guidance and good leadership. Our industry still has substance abuse issues, with people self-medicating with drugs and alcohol to help numb their pain, in addition to consuming too much caffeine to stay afloat.

“There needs to be more support and coaching programs available to new operators—similar to what we offer through KRG—to ensure they understand what they are signing up for. Education, leadership, guidance, inspiration, and providing a great work/life balance need to be a primary focus. Out with the 70-hour work week—back to a sustainable work timetable.”

Final Thoughts

Winning mindsets create winning concepts and winning teams. Having a positive mindset doesn’t mean that you don’t experience challenges or that you don’t experience any negative feelings. We are all human; of course we are going to have negative thoughts now and again.

It’s what you choose to do with those thoughts. If you allow them to become your predominant attitude, that will determine your overall mindset. The bar industry may have it’s challenges but it is also a place of excitement, entertainment, and creativity, a hub for social interaction with a never-ending hum of humanity.

I’ll leave you with a few last words of wisdom from KRG’s master mixologist Jared Boller.

“Understand that every day is going to be different than the previous, and you have to constantly adapt to what’s being thrown at you. If you’re not adaptable and can’t bend to spontaneous requests you might find yourself going into a dark space. Know that everyone is different, with unique upbringings and alternative perspectives on life. You are not always right, nor are they.

“Establish your rules in this bar environment. Educate yourself so you know more than everyone else in the room about your business and your craft, and open your mind to learning new things. Don’t be a know-it-all because that’s just downright annoying.

“And, finally, my rules that I live by behind a bar: ‘If someone wants to speak religion, decline. If someone wants to get your beliefs on politics, decline. And when a woman asks you their age, don’t answer, or politely decline.’ Everything else is an open conversation.”

Cheers to personal and professional well-being!

Image: Rachel Claire on Pexels

KRG Hospitality Mindset Coaching

Empty road leading off to the horizon
by krghospitality krghospitality No Comments

Loneliness and the Entrepreneur

5 Steps Entrepreneurs can take to Combat Loneliness

by Jennifer Radkey

Empty road leading off to the horizon

Author John Donne may have penned the quote, “No man is an island,” in the 17th century but, like many truths of human nature, it’s still relevant today.

We’re all attached to each other in some way; our humanity is intertwined. It’s when we lose sight of this that we may start to feel lonely. We may also feel as though we’re in isolation from the world around us.

Entrepreneurs often walk a lonely road. The success of your business relies on the effort you put into it daily. With a drive to succeed and a passion for what you are doing, it can often be hard to separate life as an entrepreneur from anything else.

There can be a level of pride in the entrepreneur’s journey that makes it challenging to acknowledge that there’s genuine struggle. When society paints a rosy picture of the life of the entrepreneur—setting your own schedule, doing what you love, earning your own riches, etc.—it can feel as if you aren’t doing something “right” when you’re running a successful business yet feel stress, loneliness, and gloom.

Being an entrepreneur has its perks and many would tell you they can’t imagine doing anything other than running their own business. However, this doesn’t mean that the path is easy or without its risks of social isolation, anxiety, burnout, and depression.

It’s time that we acknowledge all aspects of being an entrepreneur—the good, the bad, and the ugly—to peel back the façade of perfection. We need to allow space for honesty, connection, and self-care.

Below are five steps entrepreneurs can take to combat loneliness as an entrepreneur.

1. Find like-minded individuals who can relate.

Often, entrepreneurs may feel as if no one else understands them, no matter how well-meaning or supportive friends and family may be.

Connect with people who you can be honest with and who will listen with little judgement. This can be through a social group that connects entrepreneurs not for the purpose of business growth and networking, but to build friendships and share stories.

If a group like this does not exist, consider starting one yourself.

2. Practice mindfulness with your external relationships.

 Share with loved ones when you’re feeling particularly disconnected or stressed. They may not understand life as an entrepreneur, but they have your best interest at heart and can help you find balance between your work life and personal life.

Finding time to spend with the people who care for you as a whole person is important. Doing so can remind you to acknowledge and respect all the different sides of who you are, not just the entrepreneur side.

3. Learn how to be in a healthy relationship with yourself.

Acknowledge when you need social time. Recognize when you’re not getting enough sleep. Take time to enjoy hobbies or participate in physical activity. Take time to appreciate your accomplishments and feel proud of what you achieve.

Try journaling or participating in the things you loved doing before you became an entrepreneur to create connections and feel less alone.

4. Share the burden.

As an entrepreneur you often quietly place a tremendous amount of responsibility onto your shoulders. This can lead to feeling entirely on your own—even if you have a team surrounding you.

Learn to place trust in your team and to release some of those responsibilities to others. If you are a solopreneur, perhaps look to other professionals to whom you can outsource some of your tasks ( virtual assistant, social marketer, etc.).

5. Seek professional help if needed.

If you feel alone in the process and don’t have anyone you feel you can speak to, consider seeking a professional to help.

Consider hiring a professional life coach If you’re looking to create stronger social connections; need help with work/life balance or stress management; or wish to manage external relationships better.

If you suspect a mental illness, such as an anxiety disorder or depression, reach out to a registered therapist. There’s no shame in asking for help if it means living a well-rounded life that’s successful not only professionally but personally.

Entrepreneurs are masters of paving the way for their visions to come to life. However, the road they pave doesn’t need to be a lonely one. Applying the same drive to your personal well-being as to the success of your business will only have positive outcomes!

Cheers to your personal and professional growth!

Image: Gustavo Zambelli on Unsplash

Server carrying two plates with one hand
by David Klemt David Klemt No Comments

Alternatives to ServSafe

Just.Safe.Food. and More Alternatives to ServSafe

by David Klemt

Server carrying two plates with one hand

ServSafe, the National Restaurant Association‘s food safety training program, isn’t the only food handler training game in town.

Certainly, the program is the most well known in our industry. However, it’s fair to say that ServSafe is closer to infamous than just ubiquitous due to a New York Times article from January.

While it’s the most recognizable of the food safety programs, it’s not the only one. Although, ServSafe’s omnipresence likely gives many the impression that it’s ServSafe or nothing.

There are, however, alternatives to ServSafe. In fact, one challenger was announced a day after the explosive New York Times article that thrust ServSafe into a spotlight the NRA probably isn’t enjoying. (After all, one result of that article was a letter from six US senators demanding answers from the NRA about ServSafe by March 3.)

At any rate, the newest alternative to ServSafe comes from One Fair Wage. The program is Just.Safe.Food. and costs just $10. (As a reminder, ServSafe costs $15.)

For that $10, Just.Safe.Food. gives an individual three attempts to pass their exam and unlimited access to training materials. Additionally, One Fair Wage (OFW) says profits they raise from the program will go toward advocating for restaurant workers.

OFW, as many in the industry know, is owned and operated by restaurant workers. Two cornerstones of the organization’s mission are increasing the minimum wage, and ending the tip credit. OFW is also attempting to convince lawmakers to stop accepting donations from the NRA.

Basically, OFW and the NRA are—and it appears always have been—at odds with with one another.

Other ServSafe Alternatives

Before I list a few other alternatives, let me be clear: KRG Hospitality isn’t advocating for any food safety training program in particular. Operators and their team members will need to decide which program is best for them.

Whether that decision is based on employer requirements, state or local requirements, cost, ideology, or another reason makes no difference to us.

However, I will say that the more competent and comprehensive options there are, the better. Nobody should have a monopoly on food safety.

The key factor to consider is whether the particular state or county regulations are met by the program. If anyone is uncertain, they should reach out to their local health department before proceeding with any program. It’s likely the department only accepts food safety programs that are ANSI-certified.

That said, some alternatives to ServSafe are:

Operators and food-handler restaurant workers can also search for local programs that are accepted by their state/county.

Food Handler Requirements

Food safety isn’t, it turns out, universal throughout the US. Workers can be subject to state or county requirements. In some states, food handler certification is voluntary.

And then there are food safety manager regulations to consider, and those can also be state- or county-specific.

I can’t reiterate enough how important it is to know your state/county/local food handler requirements. As with many regulations, there are nuances and hospitality professionals need to know them.

Below, how different *states regulate food handler training.

State Requirements

  • Alabama
  • Alaska
  • California
  • Florida
  • Georgia
  • Hawaii
  • Illinois
  • North Carolina
  • Ohio
  • Oregon
  • South Carolina
  • Texas
  • Utah
  • Washington

County Requirements

  • Alabama
  • Arizona
  • Kansas
  • Kentucky
  • Missouri
  • Montana
  • Nebraska
  • Nevada
  • New Jersey
  • New Mexico
  • New York
  • North Dakota
  • Oklahoma
  • Virginia
  • West Virginia

Voluntary

  • Arkansas
  • Colorado
  • Connecticut
  • Delaware
  • Idaho
  • Indiana
  • Iowa
  • Louisiana
  • Maine
  • Maryland
  • Massachusetts
  • Michigan
  • Minnesota
  • Mississippi
  • New Hampshire
  • North Carolina
  • Pennsylvania
  • Rhode Island
  • South Dakota
  • Tennessee
  • Wyoming

*This information is believed accurate at the time of publication. No warranty of accuracy is given.

Image: Pixabay on Pexels

Gloved hand pressing down on cheeseburger
by David Klemt David Klemt No Comments

Group of Senators Questions ServSafe

A Group of Senators has Questions About ServSafe

by David Klemt

Gloved hand pressing down on cheeseburger

You probably shouldn’t serve a cheeseburger directly onto a table.

The National Restaurant Association and the ServSafe program are now in the crosshairs of a group of Democratic senators.

I doubt any organization or individual wants to learn that lawmakers have questions for them. For those who may not know, ServSafe isn’t just in a partnership with the National Restaurant Association—the NRA owns the program.

That’s part of why six senators, led by Sen. Elizabeth Warren (D-MA), have sent a letter to the NRA. To describe the tone of this letter in one word, I think “aggressive” is accurate.

The Opening Paragraphs of the Letter

The letter, addressed to NRA president and CEO Michelle Korsmo, can be found here on Sen. Warren’s official website.

However, I’ve included the letter in its entirety below, without the citations of the original:

We are writing in response to a recent New York Times investigation which revealed that the National Restaurant Association (“Restaurant Association” or “Association”) is using millions of dollars in fees paid by food service workers for food safety training courses to instead, “largely unbeknown to [the workers]” – help “fund a nationwide lobbying campaign” against minimum wage increases that would raise these workers’ pay. The Times report revealed that the Restaurant Association, through its ownership of ubiquitous food safety certifier ServSafe, is charging food service employees for employer- or state-mandated courses and then funneling that money into its federal and state lobbying apparatus to fight against basic worker protections like paid sick leave and a livable minimum wage.

According to the report, payments from workers to the National Restaurant Association “provid[ed] about $25 million in revenue to the restaurant industry’s lobbying arm since 2010.” The Association’s use of workers’ food safety course payments – which are mandatory in some states and required by employers in others – is particularly outrageous because workers who take the course are not adequately informed of how their payments are used, and because the National Restaurant Association has, for decades, led the fight against increases in federal, state, and local minimum wages and improved health benefits.

As you can see, Sen. Warren wastes no time making the group’s displeasure known.

The NRA “Owes Workers” an Explanation

If you haven’t read the New York Times article about ServSafe published in January of this year, click here.

The exposé is eyeopening, to say the least. Sen. Warren and her Democrat colleagues appear to be infuriated by what the New York Times revealed about their ServSafe investigation.

You owe workers an answer as to why you are secretly using their funds to lobby against their interests. We are writing to seek clarity into the Association’s rationale for forcing workers to shoulder the cost of the ServSafe courses and for using the funds it collects to fight against pro- worker policies in Congress and state legislatures across the country. ServSafe, owned and administered by the National Restaurant Association, is a food and beverage safety training and certificate program that has become a staple of the food service industry. Upon entering the food service industry, many workers must pay a roughly $15 fee to take a ServSafe course and pass a final exam to receive their certification. To maintain their certification as recognized by the Association, non-managerial employees generally must retake the course every three years, though some states and employers may require more frequent recertification. The National Restaurant Association acquired ServSafe in 2007, and then “helped lobby states to mandate the kind of training they already provided — producing a flood of paying customers.” As a result, at least four large states (Texas, Florida, California, and Illinois) require most food service employees to participate in—and pay for—“food handler” certification, as do many employers in other states.10 While there are alternatives to ServSafe, it remains the “dominant force in the market,” with one competitor noting that ServSafe may have as much as 70 percent of the market share.

What most workers do not appear to know is that the fees they pay for their ServSafe courses are used to fund a sprawling anti-worker lobbying campaign aimed at defeating measures that would improve their own economic security and well-being. ServSafe “doubles as a fund-raising arm of the National Restaurant Association — the largest lobbying group for the food-service industry.” According to tax filings reviewed by the Times, the fees ServSafe collects—ostensibly for the purpose of educating workers about proper food safety practices—have instead “provid[ed] about $25 million in revenue to the restaurant industry’s lobbying arm since 2010.” And as these fees “flowed in from the National Restaurant Association’s training programs, its overall spending on politics and lobbying more than doubled from 2007 to 2021, tax filings show.” The Association “donated to Democrats, Republicans and conservative-leaning think tanks, and sent hundreds of thousands of dollars to state restaurant associations to beef up their lobbying.

I’m curious, of course, about which politicians have received donations from the NRA. This letter is signed by Sens. Warren, Patty Murray, Jeffrey Merkley, Bernie Sanders, Edward Markey, and Peter Welch.

Have any of these senators accepted donations from the Association?

A “Secretive Fee-to-fundraising Scheme”

In this section of the letter, the group of Democrats drop some startling numbers. Additionally, the senators also attacks the Association’s ethics and tactics.

The National Restaurant Association has a lengthy track record of lobbying against federal, state, and local policy proposals to improve the lives of food service and other workers. From 2007 to 2022, the Association spent nearly $46 million on federal legislative lobbying alone. These funds, collected from food service workers across the country, were used to raise the Association’s profile as a “major force in limiting employer-provided health care benefits” and to fight against minimum wage increases. Most recently, the Association successfully fought against the Raise the Wage Act, which would increase the federal minimum wage to $15 per hour over five years and eliminate the subminimum wage of $2.13 per hour for tipped workers; and the Protecting the Right to Organize (PRO) Act, landmark pro-worker legislation that would shore up workers’ right to organize, form a union, and bargain collectively. The Association has also fought aggressively against state- and local-level minimum wage increase.

The National Restaurant Association’s secretive fee-to-fundraising scheme is particularly troublesome given the low pay and poor conditions faced by many of the workers from whom the Association is extracting the money to fund its lobbying machine. In 2018, more than 10 years into this scheme, roughly 40 percent of food service workers qualified as “low-income.” And tipped workers, who make up 98 percent of restaurant workers, are more likely to experience poverty due in part to the stagnant subminimum wage. Furthermore, people of color are disproportionately overrepresented in the food service industry: a March 2022 data brief from the National Restaurant Association itself noted that nearly half of restaurant and food service workers are people of color, compared to 38 percent in the broader labor force. Women make up more than half of the food service workforce, while immigrants make up nearly a quarter. Requiring these workers to fund advocacy for policies that keep their wages down and leave many of them in poverty is unconscionable.

The Questions

Below you’ll find the questions these senators have for the NRA concerning ServSafe.

The group of senators claims the NRA has weaponized ServSafe, referring to their actions as “underhanded and unscrupulous.”

They want answers to their questions by March 3 of this year.

  1. What is the cost to the National Restaurant Association, per program participant, of running the ServSafe program? What is the source of these funds to run the program?

  2. How much, in total annual revenue, did ServSafe take in in each of the last five calendar years?

  3. What s the ultimate disposition of the funds collected by the National Restaurant Association as fees for ServSafe courses? Specifically, how much was spent, in each of the last five calendar years, on:a. Lobbying at the federal level;b. Lobbying at the state level; andc. State and federal campaign contributions to candidates.

  4. Does the National Restaurant Association or ServSafe notify employees of how their ServSafe fees will be used?a. If so, when and how is that notification provided?b. Please provide copies of all documentation provided to ServSafe participants indicating how their fees will be used.

  5. Some food service workers have alleged that the ServSafe courses are a “rudimentary and cursory overview of basic hygiene and cleanliness that would be learned in the first few minutes of any actual employment,”26 raising questions about why the National Restaurant Association charges workers for the course at all. Please provide a copy of all instructional materials and examinations used as part of the ServSafe Food Handler course.

  6. In what states has the National Restaurant Association lobbied to make ServSafe certification mandatory for food service workers? In which states has the Association been successful in passing such a requirement? In which states has the Association lobbied to require ServSafe but been unsuccessful in passing such a requirement?a. How much has the Association spent in each calendar year starting in 2007 on lobbying at the state level to make ServSafe certification mandatory for food service workers?”

I think it’s fair to say that just about everyone in the industry is eager for the NRA’s answers. And also whether the ServSafe program will remain the standard moving forward.

Image: Manu Ros on Unsplash

KRG Hospitality 15-minute intro call, 2023 icon

Tortilla with beans, cotija cheese and egg
by David Klemt David Klemt No Comments

Canadian Trends 2023: Technomic

Canadian Trends 2023: Technomic

by David Klemt

Tortilla with beans, cotija cheese and egg

Restaurant, bar, and hotel operators will find this year’s data-driven trend predictions from Technomic for 2023 insightful.

Interestingly but perhaps not surprisingly, some operators may be looking beyond North America for inspiration.

Per Technomic, Central and South American cuisines could influence menus in Canada this year. Other food trends that might take hold are “retro” health items, and all manner of pickled foods.

Of course, not every Canadian trend prediction involves F&B. According to Technomic, tech and the guest experience will play important roles.

To review last year’s Technomic predictions, click here. Now, let’s jump into Technomic’s 2023 predictions.

Guest Experience

Certainly, the guest experience should always be top of mind for operators, their leadership teams, and their staff.

In this instance, Technomic isn’t suggesting that the guest experience in general will be a trend. Obviously, with as important as it is to the success of any business, it’s a cornerstone.

Rather, Technomic predicts that guests will continue to feel the need to rein in their spending due to ricing costs and prices. However, the foodservice research firm also believes there’s still heavy desire for social interaction.

So, both those financial and social influences translate to the following: overdelivery.

Operators and their teams must ensure they position their brands well; make guests feel special every visit; and really dial in the guest experience. Specifically, Technomic suggests focusing on younger generations and menus with at least a couple specialty items that aren’t easy for a guest to replicate at home.

In other words, do whatever it takes to entice guests with memorable experience and quality menu items, and keep them coming back for more.

Technology

Multiple industry sources believe that 2023 is the Year of Tech for the hospitality industry. In particular, some sources believe that POS systems will receive significant attention from operators looking to upgrade.

Compellingly, Technomic sees the situation a bit differently. In particular, they’re suggesting that QR code menus may find themselves on the sidelines. Traditional menu, according to Technomic, will make their comeback this year.

Also making a (possible) resurgence? Per Technomic, in-person ordering for carryout and in-person dining.

As far as tech innovations that Technomic expects to take off this year, they see the following as standouts:

  • loyalty programs;
  • enhanced/upgraded cooking equipment;
  • automated inventory software/platforms; and
  • digital menu boards for back of house.

Culinary

As hinted at above, Central and South American cuisines are expected to take off in Canada, per Technomic.

The research firm provides specific—and delicious—examples:

  • Honduras: Baleadas tacos
  • Dominican Republic: Wasakaka sauce
  • El Salvador: Curtido slaw or relish
  • Peru: Aji amarillo and rocoto peppers
  • Bolivia: Saltenas, similar to empanadas

Another culinary trend Technomic predicts will perform well in Canada? Pickled everything.

Okay, maybe not everything. However, Technomic expects “pickling, fermenting, dehydrating and freeze-drying” to “increasingly pop up on menus.” The firm expects that operators will offer a wide range of “unusually pickled items outside of the typical veggies, including proteins and seeds.”

So, if you’re an operator reading this, it may be time to motivate your back-of-house staff to get creative with their pickling ideas.

Finally, pandemic-driven, health-based trend foods like turmeric and ginger may start to fade in popularity. Instead, predicts Technomic, items with “classic” health descriptors such as “natural,” “real,” “free,” “reduced,” and “lower” will get attention from guests looking to eat and drink healthier.

For your own copy of this Technomic report in its entirety, click here.

Image: Roman Odintsov on Pexels

Two full shot glasses on a bar
by David Klemt David Klemt No Comments

Addressing Substance Abuse in the Industry

Restaurant Business Articles Address Substance Abuse

by David Klemt

Two full shot glasses on a bar

Two revealing Restaurant Business articles paint a startling picture of the industry’s struggles with drug and alcohol abuse.

Unfortunately, the subject of substance abuse in restaurants and bars isn’t new. This has long been a pervasive, prevalent issue in the hospitality industry.

There are, as Restaurant Business authors point out, several reasons our industry continues to grapple with substance abuse.

Since we’re nearing Sober October, this topic’s importance seems particularly poignant. Of course, the health of hospitality industry professionals should always be a paramount operator concern every day. It shouldn’t take a specific month for us to address this issue, just to forget about it after 31 days of consideration.

Hospitality workers should feel supported by the business owners and operators for whom they work. Additionally, they should feel safe among the leadership team and their fellow team members. In part, this feeling of security and safety should manifest in being comfortable speaking about substance abuse in the workplace.

A significant element of creating a supportive, safe, and healthy culture is removing the stigma of struggling with substance abuse that persists today. How can operators, leadership, and team members help one another if they make peers feel shame for struggling with drugs or alcohol?

A crucial step toward addressing the issue of substance abuse is fostering a culture of respect, support, and safety. If anyone in any role—from ownership and leadership to front of house and back of house—feels as though they can’t speak with someone safely about their struggles, we can’t address this topic effectively. And if we can’t address it in a meaningful way, we can never effect real change that can improve and save lives.

Pervasive Struggles

A Restaurant Business article from last week addresses substance abuse and culture. “How Restaurants Feed a Culture of Substance Abuse” reveals disturbing statistics.

At the start of their article, editors Peter Romeo, Heather Lalley and Joe Guszkowski share a horrific story. In February of this year, Colorado law enforcement found six adults and a toddler in an apartment. The six adults had all overdosed on fentanyl-laced cocaine; five had died. All six adults worked in chain or independent restaurants.

Four years ago, Delaware officials investigated the state’s opioid crisis. They found 10 percent of Delaware residents who died due to opioid overdoses were foodservice workers. According to Restaurant Business, state officials concluded that foodservice experienced a higher rate of opioid deaths than any other industry.

Among the most-shocking revelations in the Restaurant Business article pertains to the US workforce as a whole. Frustratingly, the US government hasn’t researched illicit drug use in the workforce since 2015. So, for all we know, the numbers I’m about to share have either increased or decreased.

In a typical month in 2015, 8.6 percent of the US workforce was using illicit drugs. However, that number pales in comparison to the rate of illicit drug use among restaurant and hotel workers: 19.1 percent.

Examining Substance Use Disease (SUD), a term encompassing drug and alcohol abuse, the numbers expose the weight of our industry’s struggle. In 2015, 9.5 percent of the US workforce suffered from SUD. For restaurants and hotels? That number was nearly double: 16.9 percent, higher than any other industry.

Fentanyl Deaths

Restaurant Business Editor-in-Chief Jonathan Maze reveals how “restaurants are ground zero” for fentanyl overdoses.

Fentanyl is cheap to produce and transport. It doesn’t take much to be deadly. And most people who have the misfortune of consuming it do so unwittingly. As it turns out, drug dealers lace all manner of other drugs with it because it’s so powerful. So, cutting drugs with fentanyl is more “cost effective” for drug dealers.

This particular excerpt from Maze’s “As Fentanyl Deaths Soar, Restaurants Are Ground Zero” is startling: “Throughout the country, restaurants and bars are such common places for overdose deaths among customers that advocates are training bartenders and servers to administer Narcan, a medication used to treat opioid overdoses. They are also becoming sources for fentanyl test strips so customers can see if the drugs they’re taking are laced with the powerful drug.”

Further, this troubling excerpt: “The fentanyl epidemic is particularly troublesome in the restaurant industry given the generally high rate of drug use among workers. Restaurant work is notoriously intense. The hours are long and late, and employees are on their feet all day. They often get hurt on the job and can turn to painkillers, legal or otherwise.”

When I say that we need to address substance abuse in our industry to save lives, I’m not employing hyperbole. I mean it quite literally.

Please take the time to read these two Restaurant Business articles in their entirety. We need to take action today.

Image: cottonbro via Pexels

Blurry image of people in a nightclub or bar
by David Klemt David Klemt No Comments

Designing with Anxiety in Mind

Designing with Anxiety in Mind

by David Klemt

Blurry image of people in a nightclub or bar

Interior design has the power to remove a person’s anxiety, improving the guest experience by making them feel more comfortable.

Lionel Ohayon, founder and CEO of ICRAVE, addressed design and anxiety at HD Expo 2022 in Las Vegas. While anxiety wasn’t the entire focus of this intimate discussion, what Ohayon had to say was powerful.

When some operators consider their space, they probably aren’t thinking about guest anxiety. Ohayon, who designs with compassion and empathy in mind, believes designers can address anxiety through the design process.

Why the respected designer think designers can accomplish this feat? He does it himself.

Innovative Design

For the benefit of those unfamiliar with Ohayon and ICRAVE, some background.

Specializing in interiors and lighting, ICRAVE is an award-winning design firm. Founded by Ohayon, the firm’s approach to design includes a focus on the experiential and the client’s brand strategy.

One may assume that ICRAVE works solely in the hospitality space. To that point, the firm’s portfolio includes some of the world’s most impressive restaurants, bars, lounges, nightclubs, hotels, and spas.

However, the company is well known for work in the healthcare, wellness, entertainment, residential, workplace, mixed-use, and airport spaces.

After two decades, ICRAVE has honed their vision, approach, and strategy. A key pillar is “experience design.” In fact, the firm believes that “the experience is the brand.”

It would be impossible to live and deliver on that core tenet without understanding a client’s business. For ICRAVE, the final product must engage all those who use the space they’ve designed and their client is operating.

Reducing Anxiety

Consider this scenario. It’s not one that we’ve all found ourselves in. However, it is a situation that those who experience anxiety live with every day.

Let’s say someone has agreed to meet friends at a nightclub. They’re not meeting somewhere outside of the club so they can enter as a group.

This person arrives, enters, and is seeking out their friends. Unfortunately for them and their anxiety, they’re the first to get there. Anxiety (and even panic) sets in. Now, the last place this guest wants to be is in this nightclub.

Obviously, this is a terrible guest experience. And now this guest may associate the venue, fairly or not, with feelings of anxiety. They may never want to return.

Throughout Ohayon’s career, he has designed for this exact situation. During his HD Expo session—which was much more an intimate conversation inside the DesignWell Pavilion—Ohayon explained that he has incorporated “perches” in a number of his designs.

A perch, in this context, is a space a person can access that makes them feel comfortable while they wait for others in their party to arrive. The way I understand it, a perch is like a “hideaway,” a space someone feeling anxiety in public can use so they don’t feel like everyone’s eyes—and judgment—are upon them.

Designing and planning for longevity requires designers and their clients to think differently. Health and wellness must be more than buzzwords—they must be authentic to a brand.

Anything less is disingenuous. Today’s consumer is perceptive when it comes to sensing the inauthentic, and they don’t like it.

Takeaway

Now, some operators may feel as though addressing a guest’s anxiety isn’t their problem. And we’re not always sensitive to the fact that someone is feeling anxious.

Some people may even feel defensive about their venue right now. Their space, they may be thinking, isn’t causing anyone anxiety.

At risk of putting too fine a point on it or stating the obvious, a key element of hospitality is guest comfort. If a guest’s comfort and sense of safety isn’t important to someone, they really shouldn’t be in hospitality.

To clarify, Ohayon’s comments on anxiety are first and foremost for designers. He wants designers to consider how they can incorporate elements that may help reduce a person’s anxiety.

On the client side, though, an operator can and should ask about such elements during the design process of their space. There’s no reason to be defensive—this is about mindfulness, wellness, and compassion.

Removing anxiety through design pays off during day-to-day operations. If a space can reduce a guest’s anxiety, that guest can be present and engaged. That engagement leads to a positive, memorable experience. And that type of experience evolves into repeat visits from loyal guests.

Image: Maurício Mascaro

Mandalay Bay Resort & Casino Las Vegas
by David Klemt David Klemt No Comments

Key Themes from HD Expo 2022

Key Themes from HD Expo 2022

by David Klemt

Mandalay Bay Resort & Casino Las Vegas

The educational conference sessions at Hospitality Design Expo 2022 in Las Vegas were connected by a number of key, overarching themes.

Hosted by the Mandalay Bay Convention Center, HD Expo packed each day with invaluable education. Founders, designers, highly placed executives, and other influential industry professionals addressed a wide range of crucial topics.

Below are five key topics and themes from HD Expo 2022.

Sustainability

Unsurprisingly, sustainability was one of the most-discussed topics.

Of course, conversations about sustainable design, construction, and operational practices have been at the forefront of hospitality for several years now. However, the topic seemed supercharged this year at HD Expo.

Drilling down, speakers at the 2022 show are focusing on “building performance,” light-touch construction, and waste recovery, to name but a few session topics.

When some think about sustainability, they think of low- and no-waste practices, energy efficiency, and upcycling. For others, being sustainable means building in an eco-friendly or green way.

However, several HD Expo 2022 speakers, their teams and agencies, and their partners and clients are thinking more locally. The impact of building and operating on local communities is now a greater focus.

For example, Victor Body-Lawson, founder and principal of Body Lawson Associates Architects & Planners. During a panel he co-presented, Body-Lawson addressed the importance of designing, building, and operating for the local community.

In short, he explained how not using local materials and labor has a significant negative impact on the environment. Additionally, Body-Lawson feels that the objective of design is that whomever engages with end product—commercial or residential—comes out better.

Wellness

Refreshingly, it appears the stigma surrounding wellness is dissipating. More people seem to be more comfortable discussing their mental and emotional health openly.

Designers and their clients, particularly in the hotel and resort space, are taking note.

Long a staple amenity, the health center is undergoing reinvention. In fact, many resorts and hotels are focusing on wellness centers and programming.

In fact, a number of concepts are more wellness and healing getaway than hotel or resort. One such project coming to market is the Jenesis House.

The creation of Jenesis Laforcarde, this concept’s focus is explicitly mental health, physical well-being, and self-care. Additional core values are community, hiring local, and engaging with local small businesses.

Diversity, Equity, Inclusion

Like the topic of wellness, DEI has received more earnest attention during the pandemic. And why not? Diversity, inclusion, and equity are inextricably connected to wellness.

Of course, DEI is also connected to community. Moving forward, designers, their partners, and their clients must focus on DEI within their companies and local communities.

One hotel brand that seeks to embody this mission is Caption, part of the Hyatt portfolio. Crystal Vinisse Thomas, VP and global brand leader of lifestyle and luxury brands for Hyatt, is bringing Caption to market.

At this brand’s core is community. Locals are as important as the travelers staying at a Caption property. And, again, why shouldn’t that be the case?

Locals will work at the hotel. Locals will use the hotel. And locals will feel the impact—positive or negative—of the hotel.

A visit to the website provides all the proof anyone needs that Caption is committed to locals:

  • “The people make the place here. We hire local, buy local, and vibe local.”
  • “We strive to be a good neighbor.”

Interestingly, Thomas tied DEI and the community together. While it may be a difficult conversation to start, if a designer, executive, partner, or client sees that a project isn’t representing the community, they need to address it.

Staying silent isn’t how things move forward. In fact, it’s a sure-fire way to take steps backward.

Discovery

What keeps guests coming back? Is it the amenities of a hotel? The food and beverage? Do guests return because of the service they receive?

Of course. However, a shift in guest behavior and expectations shows that F&B, amenities, and service may no longer be enough to motivate repeat visits.

When it comes to hotel and resort design, the future is discovery. Another way to think about discovery is the “hotel within the hotel,” or “resort inside the resort.” A concept that embraces this approach reveals layers that guests can discover.

Perhaps their first stay is in the main or more traditional space. Then, the guest discovers that there are different areas they can book for a stay. These could be villas, luxury tents, a pre-fab luxury Moliving unit (as an example)…

The point is that the guest knows they can engage with the property differently during each stay. While there are core elements that define a particular brand, they can deliver different experiences on the same property.

Of course, such a concept also ties into the themes of community and wellness. Many brands are eschewing the traditional operational ethos of attempting to keep a guest on property for as long as possible. Instead, the local community is a key experiential element of a hotel or resort.

The future of hospitality design—indeed, of hospitality as a whole—encompasses each of these themes. Perhaps most importantly, each theme serves a greater concept: Community.

Image: tommao wang on Unsplash

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