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August 9, 2024by David Klemt David Klemt No Comments

Text, Email & Social Media Marketing

Text, Email & Social Media Marketing: Which is Best?

by David Klemt

Text-message marketing versus email marketing: which is best for your business?

One of the key topics that SevenRooms addresses in the first of their annual trends report is how operators can make the most of their marketing efforts.

Today, the primary marketing channels are text/SMS, email, and social media. An operator needs to understand their guests to know which will be most effective for their business.

Or, more accurately, an understanding of one’s guests is the key to leveraging a mix of those channels effectively.

An operator must consider their target audiences, and how they tend to engage with brands. Further, consideration must be given to people’s relationships with their phones.

As a real-world example, one of our clients’ guest pools skews significantly toward Baby Boomers. When discussing marketing strategy, the client expressed a concern when text marketing came up. They stated that their older guests would likely push back against this form of marketing.

However, no generation is a monolith. Therefore, I’ll be speaking in generalities when it comes to generational cohorts and their behavior.

Marketing Channel Engagement

Generally speaking, younger generations don’t seem to find text marketing invasive. Younger consumers are also used to engaging with and discovering brands and businesses via social media.

In contrast, an operator may find that their older Gen X and Baby Boomer guests prefer email marketing. It’s important to bear in mind that older generations also consume social media content. For example, SevenRooms findings show that 24 percent of Gen X and Baby Boomers can be influenced to visit a restaurant via F&B posts. However, these generations appear to engage with menu posts from restaurants they already follow.

That last bit of information tells me that older guests follow restaurants they’re considering visiting or have visited previously. Per SevenRooms data, the same goes for Millennials. That said, 43 percent of this generation are influenced by posts that showcase a restaurant’s personality.

Interestingly, just over half of Gen Z is influenced via video content from businesses they don’t already follow. These accounts are pushed to them via a platform’s engagement and discovery algorithms.

With the caveat that I’m painting different generations with broad strokes, posts that show off the menu may work best to engage older consumers. Posts that illustrate the personality of a brand and its team may resonate best with Millennials, and video content is king for grabbing the attention of younger consumers.

Businesses targeting a mix of consumers will want to develop a varied social media strategy. Content should consist of still photos and video that show off menu items, team members, and what guests can expect during a visit. Engagement will show an operator which posts are resonating the most with their followers and guests.

So, which marketing channel is best? All of them, when combined strategically.

An Effective Mix

Speaking of developing an effective strategy, SevenRooms asked operators about their social media marketing results.

Since the point behind marketing is to increase bookings to boost traffic and revenue, SevenRooms looked into which social media content achieved the best results.

Nearly 40 percent of operators surveyed said that organic posts result in the most bookings. This is followed by paid social media advertising, at 33 percent. Just over a quarter of operators surveyed pointed to influencer content as driving the greatest number of bookings.

One percent of operators say they don’t track their social media marketing results. For obvious reasons, this isn’t part of a winning strategy. If the results of an operator’s marketing efforts can’t be tracked, how can they know what works, and if they need to change an element of their strategy (such that it is)?

Nuance

As SevenRooms makes clear in their 2024 Restaurant Trends and Diner Expectations report, a multi-channel marketing strategy is a key to success.

Results will boil down to more than texting younger consumers and emailing older consumers. SevenRooms suggests what we at KRG Hospitality would also recommend: nuance.

An actual strategy is necessary, and that means being intentional with each marketing channel.

For context, an operator is likely best served to keep marketing text messages short. So, think reservation availability due to cancellations or no-shows. Email is a marketing channel best suited to longer messages. When it comes to social media marketing, a restaurant or bar’s social accounts should be viewed as relationship-building avenues.

In closing, an operator’s multi-channel marketing strategy requires a multi-pronged approach. Each channel must be leveraged differently. Text marketing shouldn’t be used the same way as email marketing messages, and neither should be used in the same way as a brand’s social accounts. When it comes to those accounts, a mix of posts is most effective for reaching different types of consumers.

The real keys are for operators to know who they’re targeting, track their marketing efforts, and develop an understanding of their guests. Throwing things against the wall to see what sticks just creates a mess; operators must be intentional in their marketing and operations to convert guests and achieve long-term success.

Image: Andrea Piacquadio via Pexels

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

August 6, 2024by David Klemt David Klemt No Comments

SevenRooms Drops Extensive 2024 Report

SevenRooms Drops Extensive 2024 Report

by David Klemt

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

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

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

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

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

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

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

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

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

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

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

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

Diners Expect More From Restaurants

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

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

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

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

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

Loyalty is Never One-Size-Fits-All

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

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

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

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

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

Genuine, Tailored Marketing is Critical to Success

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

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

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

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

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

Artificial Intelligence (AI) Comes into Play

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

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

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

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

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

About SevenRooms

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

Research Methodology

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

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

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

Image: kayleigh harrington on Unsplash

August 2, 2024by David Klemt David Klemt No Comments

Hospitality Reinvented: A New Series

Hospitality Reinvented: A New Podcast Series

by Doug Radkey

In my opinion, and likely that of many others, the hospitality industry today is at a crossroads, facing both unprecedented challenges and opportunities.

As we navigate these changes that are upon us, it’s clear that a reset or reinvention is not just desirable, but essential.

To truly understand hospitality and the way forward, let’s take a few steps back.

Hospitality has its roots deeply embedded in ancient civilizations, where the concept was often viewed as a sacred duty and a fundamental aspect of societal norms.

In ancient Greece, for instance, the idea of “xenia” represented a code of hospitality and protection that was honored by both hosts and guests. This tradition emphasized generosity and courtesy toward strangers, reflecting a reciprocal relationship that benefited both parties.

Similarly, in medieval Europe, hospitality was a core tenet of life. Monasteries provided food, shelter, and medical care to travelers and pilgrims. These historical practices established the foundational principles of hospitality that continue to influence the industry today.

The Definition of Hospitality

At its core, as we know it today, hospitality is about providing a welcoming environment, exceptional service, and genuine care for guests. The fundamental principles include warmth, generosity, and attentiveness to the needs of others. These principles are designed to make guests feel valued and comfortable, creating a memorable experience that encourages repeat visits and positive word-of-mouth.

The essence of hospitality lies in anticipating and exceeding guest expectations, ensuring that every interaction is characterized by respect and kindness. This unwavering commitment to guest satisfaction is what distinguishes truly exceptional hospitality services from the rest.

In the modern era, hospitality has evolved to incorporate technological advancements and changing consumer preferences while maintaining its core principles. Today, hospitality encompasses a broader range of services and experiences, from luxurious accommodations and gourmet dining to personalized services and cutting-edge technology.

The rise of digital tools on the hotel side, such as mobile check-ins, AI-powered concierge services, and virtual tours, has transformed how hospitality businesses interact with and serve their guests. Moreover, contemporary hospitality also places a strong emphasis on sustainability and cultural authenticity, with many brands striving to minimize their environmental impact and offer experiences that celebrate local heritage and traditions.

These modern interpretations reflect the industry’s adaptability and commitment to enhancing guest experiences while trying to stay true to the timeless principles of warmth and generosity.

The Purpose of Hospitality

The primary purpose of hospitality is to create memorable experiences that leave a lasting impression on guests. In today’s competitive market, it is no longer sufficient to simply provide a place to stay or a meal to eat.

Hospitality businesses must go above and beyond to craft unique and personalized experiences that guests will remember fondly, and talk about long after their visit.

This involves attention to detail, creativity, and a deep understanding of what delights and surprises a targeted set of guest. From custom welcome amenities and personalized room settings to curated local excursions and immersive cultural activities, the goal is to create a sense of wonder and joy that makes guests feel special and valued.

Another vital purpose of hospitality is building meaningful relationships with guests. Hospitality is fundamentally about human connection and fostering a sense of community. By treating guests as individuals rather than transactions, hospitality businesses can cultivate strong, lasting relationships that encourage repeat visits and brand loyalty.

Genuine, personalized interactions during which staff take the time to understand and cater to each guest’s unique needs and preferences are mandatory. Building relationships also means engaging with guests before, during, and after their stay through various touchpoints and guest journey maps that now many include personalized emails, social media interactions, and follow-up surveys.

Ongoing interactions help to establish a deeper bond with guests, making them feel appreciated and connected to the brand.

Elements of Hospitality We Need to Leave in the Past

One of the key elements that the hospitality industry must leave behind is the reliance on outdated practices. These include rigid check-in and check-out times, excessive paperwork, and a lack of technological integration.

Modern guests expect flexibility, convenience, and efficiency, which cannot be provided through antiquated methods. Embracing digital solutions such as mobile check-ins, contactless payments, and automated booking systems can streamline operations and significantly enhance the guest experience.

We need to move away from outdated practices so hotels and other hospitality businesses can meet the evolving expectations of their clientele, and stay competitive in the market.

Reluctance to Change

Resistance to change is another significant hurdle that the hospitality industry must overcome. The rapid pace of technological advancement and shifting consumer preferences demand that businesses continuously adapt and innovate.

However, a reluctance to embrace new technologies and modern approaches can stifle growth and lead to stagnation. Successful hospitality businesses must foster a culture of innovation and agility. They need to encourage their teams to stay ahead of trends and adopt new practices that enhance guest satisfaction and operational efficiency.

A commitment to embracing change and aligning a forward-thinking mindset will help operators better navigate the challenges of the modern marketplace.

Lack of Sustainability

Further, the hospitality industry has long been criticized for its unsustainable practices, including excessive water and energy consumption, waste generation, and reliance on single-use plastics. As environmental consciousness grows among consumers, it is imperative for hospitality businesses to adopt more sustainable practices. This includes implementing energy-efficient systems, reducing water usage, minimizing waste, and sourcing eco-friendly products.

Many bars, restaurants, and hotels are now pursuing green certifications and adopting practices such as using solar energy, installing low-flow fixtures, and offering recycling programs. Prioritizing sustainability means hospitality businesses can not only reduce their environmental footprint but also attract eco-conscious guests.

Toxicity

Lastly, toxic workplaces that fail to take care of their team members are another critical issue that needs to be addressed.

The hospitality industry is notorious for high employee turnover. Unfortunately, we’ve become known for poor working conditions, lack of career advancement opportunities, and inadequate compensation. Each of these go against the essence of hospitality.

How we treat our guests is how we should treat our very own people. Creating a positive work environment that prioritizes staff well-being, professional development, and fair treatment is essential for retaining talent and ensuring high-quality service. This includes providing comprehensive training programs, offering competitive salaries and benefits, and fostering a supportive, fun, and inclusive culture.

Hospitality businesses can improve job satisfaction, reduce turnover, and ultimately enhance the overall guest experience by investing in their people.

Where the Hospitality Industry is Going

There’s no secret, hospitality is embracing technology at warp speed. Operators are now inundated with solutions promising to enhance operational efficiency, plus staff and guest experiences.

Innovations such as artificial intelligence (AI) and the Internet of Things (IoT) are transforming how hotels and other hospitality businesses operate.

AI-driven chatbots and virtual assistants are improving guest services by providing instant responses to guest inquiries, along with personalized recommendations. IoT devices are enabling smart room controls, allowing guests to adjust lighting, temperature, and entertainment options with ease. Blockchain technology is enhancing security and transparency in transactions and loyalty programs.

Leveraging these advanced technologies sets the hospitality industry down the path toward providing more seamless, personalized, and engaging experiences for guests.

Focus on the Right KPIs

As the industry evolves, so do the metrics used to measure success. Traditional key performance indicators (KPIs) such as occupancy rates and average daily rates are being supplemented with new, more holistic KPIs.

Guest satisfaction scores, social media engagement, and sustainability metrics are becoming increasingly important. For example, Net Promoter Scores (NPS) provide insights into guest loyalty, and the likelihood to recommend the hotel to others. Social media metrics, including likes, shares, and reviews, reflect the hotel’s online reputation and guest engagement.

Additionally, sustainability metrics such as energy consumption per guest and waste reduction rates are being tracked to ensure that the hotel is meeting its environmental goals.

These new KPIs offer a more comprehensive view of a hotel’s performance, encompassing guest experiences, brand reputation, and environmental impact.

The Guest and Staff Experience

The future of hospitality is also about reimagining staff and guest experiences to create more meaningful and memorable interactions.

For staff, this means providing ongoing training and professional development opportunities. This approach keeps the team updated with the latest industry trends and technologies. Despite the technology, operators need to empower team members. A great leader ensures their teams are receiving valuable training on the skills and knowledge they need to excel. Doing so improves service quality, and boosts morale and retention rates.

On the guest side, new programming and experiences are being introduced to cater to diverse interests and preferences. By focusing on innovative staff and guest programming, the hospitality industry is creating environments that are enriching, engaging, and memorable.

Spirit of Hospitality

With all that said, amidst all the technological advancements and new metrics, it is essential to bring back the true essence of hospitality and what it means to be hospitable. We have to get back to the “why” of what we do in this industry, and remind ourselves once again about the true definition of hospitality.

At its core, hospitality is about genuine care, warmth, and making guests feel welcome and valued. This involves cultivating a culture of empathy and service excellence in which every guest interaction is an opportunity to create a positive impact.

Personalized service, attention to detail, and going the extra mile are the hallmarks of true hospitality. It’s about creating an atmosphere where guests feel at home, whether they are eating at a restaurant, having a drink at the bar, or staying for a night or an extended period.

Blending modern conveniences with the timeless principles of hospitality ensures that the heart and soul of hospitality remain intact, even as it continues to evolve and reinvent itself.

Introducing Hospitality Reinvented Podcast Series

As the hospitality industry continues to evolve, staying ahead of trends and innovations is crucial for success. That’s why I am excited to announce the launch of the Hospitality Reinvented podcast series hosted with yours truly, Doug Radkey.

This podcast, set to go live this month, aims to explore and discuss the latest developments in the hospitality industry. I’ll provide insights and strategies to help operators and their businesses thrive in their dynamic and competitive market.

The Hospitality Reinvented podcast will delve into a variety of topics, from the integration of modern technology and new KPIs to reimagining staff and guest experiences. Each episode will blend timeless principles of hospitality with modern innovations and strategic playbooks, offering listeners practical advice and inspiration to create a guest-centric, sustainable, and forward-thinking industry.

The podcast will serve as a valuable resource for hospitality professionals looking to reinvent their operations and stay ahead of the curve. Join us on this journey as we explore how to blend tradition with innovation to shape the future of hospitality.

Tune in to Hospitality Reinvented each week and discover how you too can transform your business and create lasting, memorable guest experiences.

Join us on this journey by subscribing to the Hospitality Reinvented podcast, following us on social media, and staying engaged with the latest insights and trends here at KRGHospitality.com.

Image: KRG Hospitality

Close-up photograph of a chef sharpening a cleaver

July 31, 2024by David Klemt David Klemt No Comments

Essential Kitchen Equipment for Every Chef

Essential Kitchen Equipment for Every Chef

by Nathen Dubé

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

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

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

Equipment: The Essentials

Knives

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

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

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

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

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

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

Cutting Boards

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

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

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

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

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

Cookware

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

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

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

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

Mixing Bowls

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

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

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

Mandolin

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

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

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

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

Equipment: Advanced

Stand Mixer

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

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

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

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

Food Processor

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

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

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

Sous Vide Machine

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

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

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

Immersion Blender

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

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

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

Digital Scale

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

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

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

Set of Ring Molds

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

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

Equipment: Maintenance Tips

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

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

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

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

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

Image: Los Muertos Crew via Pexels

An AI-generated image of a split screen, technology versus people

July 30, 2024by David Klemt David Klemt No Comments

Bridge the Gap: Tech and Hospitality

Bridging the Gap Between Technology and Personal Development in Hospitality

by Doug Radkey

We shouldn’t have to say this, but the above is an AI-generated image.

It’s said that between 70 percent and 80 percent of hospitality businesses plan to increase their investment in technology and AI over the next five years.

As the industry evolves, the key to success lies in bridging the gap between technology and personal development.

Exploring how integrating technology, artificial intelligence, and personal development can transform your hospitality business is more important now than ever before. It’s crucial that today’s operators understand and leverage these elements to improve operations, enhance guest experiences, and foster staff growth.

The Role of Technology in Modern Hospitality

In today’s fast-paced world, the hospitality industry is undergoing a significant transformation, driven by the rapid advancement of technology.

Hotels, restaurants, and bars are increasingly leveraging innovative tools such as AI, IoT (Internet of things), and data analytics to improve efficiency, personalize services, and to stay competitive. As these technological advancements continue to evolve, they are reshaping the landscape of this hospitality, making it more dynamic and responsive to the ever-changing needs of guests.

While technology offers numerous benefits to the hospitality industry, it also presents several challenges and potential downsides. One significant concern is the risk of de-personalization, as the increased use of automated systems and AI can create a barrier between guests and staff. This barrier has the potential to diminish the personalized touch that is a hallmark of exceptional hospitality.

Additionally, the learning curve for staff can be steep. Team members may require extensive training and ongoing support to utilize new technologies effectively. This can lead to initial inefficiencies and frustration as employees adapt to unfamiliar tools and processes.

Balancing technological advancements with human interaction is crucial to maintaining the warmth and personalized service that guests expect, while also ensuring that staff are adequately equipped, and comfortable with the technological tools at their disposal.

The Emergence of AI in Hospitality

There is no better example of the transformative impact of technology on modern hospitality than the recent developments in artificial intelligence. Hospitality-centric AI applications range from chatbots and predictive analytics such as dynamic pricing tools to personalized marketing platforms, offering a plethora of benefits.

Leading hotel chains like Marriott and Hilton have successfully implemented AI-driven guest services and operational efficiencies, setting new standards in the industry.

For example, these hotels are increasingly using AI to personalize the guest experience, from check-in to check-out. Hilton’s Connie, powered by IBM Watson‘s AI, acts as a concierge, assisting guests with information about hotel amenities, dining recommendations, and local attractions.

AI enhances guest personalization by tailoring services to individual preferences while streamlining operations through automation, and providing valuable insights into guest behavior and preferences.

However, these advancements are not without challenges. Data privacy concerns are paramount, requiring stringent measures to protect guest information. Additionally, ongoing management and updates necessitate in-depth training and processes for staff to effectively integrate AI into their daily routines.

Balancing these challenges with the benefits is crucial to harnessing this technology to its full potential in hospitality.

The Importance of Personal Development in Hospitality

The rapid advancement of technology in the hospitality industry underscores the critical importance of continuous staff training and development. As new tools and systems are introduced, keeping staff updated with the latest technological advancements is essential.

Continuous training programs ensure that employees are proficient in using these new technologies, which not only enhances their productivity but also improves the overall guest experience.

For instance, regular workshops and online courses can help staff stay abreast of the latest AI applications and digital tools, enabling them to seamlessly integrate these advancements into their daily operations.

In addition to keeping up with technology, skill enhancement plays a crucial role in personal development. Key skills for hospitality staff must now include digital literacy, adaptability, and emotional intelligence on top of the core values team members should come to understand during onboarding.

Three Keys

Digital literacy ensures that employees can navigate and utilize various digital platforms and tools effectively. Adaptability is essential in a fast-paced industry where change is constant, enabling your staff to adjust quickly to new processes and technologies. Emotional intelligence, which involves understanding and managing one’s emotions and those of others, is particularly important in hospitality, where guest services and interaction are paramount.

Developing these skills through targeted training programs—along with onboarding those that fit your values—can enhance staff performance and guest satisfaction significantly. Moreover, personal development initiatives can greatly influence staff motivation and retention by investing in the continuous growth and development of your employees.

When staff feel valued and see opportunities for personal and professional growth, they are more likely to stay with your business, reducing turnover rates. This is particularly important in this industry, where high turnover can disrupt operations and negatively impact service quality.

By fostering a culture of continuous learning and development despite the advancements in technology, your business can create a motivated and loyal workforce that is committed to delivering exceptional guest experiences.

Bridging the Gap: Integrating Technology and Personal Development

To truly revolutionize this industry, it is essential to adopt a holistic approach that integrates technology while maintaining a strong focus on human elements. A balanced approach ensures that while technology streamlines operations and enhances guest experiences, the human touch remains a key component of hospitality.

This integration involves not only the implementation of advanced technologies but also the development of staff skills to use these tools effectively.

Such an approach ensures your business can harness the full potential of both technology and its workforce, creating a seamless and enriching experience for both staff and guests.

Creating effective training programs is a critical step in this integration. These programs should include comprehensive education on technology and AI, ensuring that staff are not only familiar with new tools but also confident in using them.

Keys to Effective Training

Training should be continuous and not a one-off or a one-hour briefing, and should cover practical aspects of technology use.

For example, this may include operating digital check-in systems or utilizing AI-driven guest service platforms, as well as theoretical understanding of how these technologies enhance operations and guest satisfaction.

Regular workshops, online courses, and hands-on training sessions can help staff stay updated with technological advancements, and develop the necessary skills to leverage these tools in their daily tasks.

Fostering a collaborative culture is equally important in helping staff embrace these new technologies. Encouraging a culture of collaboration and continuous improvement can significantly ease the transition to a technology-enhanced workplace. Involving staff in the decision-making process and encouraging feedback ensures that team member feel valued. Therefore, they are more likely to engage with new technologies.

Bridging the gap between technology and personal development requires a balanced approach that integrates technological advancements with comprehensive training programs and a collaborative culture. This holistic strategy ensures that the hospitality industry can leverage the benefits of technology while maintaining the essential human touch that defines the exceptional service we all love and strive for.

Integrating the Technology

Integrating technology and personal development doesn’t set aside the requirement for careful assessment and planning. Begin by evaluating your current technology and training needs to identify gaps, and opportunities for improvement.

Conduct an audit of your existing systems and processes (tech-based and non-tech-based systems), gather feedback from your staff, and set clear objectives for integration. A thorough assessment helps create a strategic playbook that aligns technological advancements with the developmental needs of your staff, ensuring a cohesive approach.

When it comes to technology adoption, it’s crucial to select and implement new tools that complement your personal development goal, operational needs, and guest experiences. Choose technologies and AI tools that enhance operational efficiency and guest experiences without compromising the human element.

Consider factors such as ease of use, scalability, and integration capabilities. Pilot testing new technologies before full implementation can help identify potential issues, and ensure a smoother transition.

Regular updates and feedback are essential for maintaining the effectiveness of your technology and training programs. Take the time to establish a continuous feedback loop where staff can share their experiences and suggestions for improvement, and then update your systems and training materials regularly to reflect the latest advancements and best practices.

This proactive approach ensures that your team remains equipped with the knowledge and skills needed to leverage new technologies more effectively.

Overcoming Resistance to Change

If you’ve been operating for a number of years and the embracing of technology is new to your style of operations, you may receive resistance from staff who have been with you for a while. Addressing potential resistance to change is a common challenge in integrating technology (or any other type of change).

Strategies for overcoming this resistance may include involving staff in the decision-making process, providing comprehensive training, and highlighting the benefits of new technologies. Developing a growth-based mindset within your workplace culture—through positive reinforcement and recognition of early adopters—can also help encourage acceptance and enthusiasm for change.

Lastly, continuous improvement is vital for sustaining the benefits of technology and personal development initiatives while positioning your brand for the new era that’s upon us.

Evaluate the impact of new technologies and training programs on your operations regularly, and be aware of guest satisfaction scores. Use performance metrics and feedback to identify areas for improvement, and make necessary adjustments.

This commitment to ongoing development ensures that your hospitality business remains competitive and adaptive to future industry changes.

Bridging the gap between technology and personal development is essential for creating a seamless and enriching experience for both staff and guests. Embrace these approaches so your business can innovate and thrive, while still maintaining the warmth and personalized service that define exceptional hospitality.

Image: DALL-E

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

July 29, 2024by David Klemt David Klemt No Comments

Campbell’s Shares Tips for LTOs

Campbell’s Shares Tips for LTOs that Generate ROI

by David Klemt

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

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

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

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

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

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

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

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

Four Steps

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

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

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

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

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

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

Campbell’s Foodservice Seasonal Flavors

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

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

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

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

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

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

Campbell’s Foodservice sources:

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

Image: Hybrid Storytellers on Unsplash

AI-generated image of the Tales of the Cocktail Spirited Award on top of a bar, next to a cocktail

July 25, 2024by David Klemt David Klemt No Comments

Cheers to the 2024 Spirited Award Winners!

Cheers to the 2024 Spirited Award Winners!

by David Klemt

This image depicting what an AI system “thinks” a Spirited Award looks like will always amuse me.

We didn’t attend Tales of the Cocktail this year but we did watch the Spirited Award livestream to celebrate our peers receiving the recognition they deserve.

Let’s dive right into it!

A massive congratulations to the team at ALQUÍMICO in Cartagena des Indias, Colombia, for grabbing the World’s Best Bar crown.

Two incredible and generous bar pros, Alex Jump and Danil Nevsky, are this year’s Best US Bar Mentor and Best International Bar Mentor, respectively. I want to thank Jump for using her time on stage to call out the mental and physical health threats our industry continues to face.

This year’s Timeless US Award goes to The Buena Vista in San Francisco, California, while the Timeless International Award winner is Café Pacifico in London, UK. Hidetsugu Ueno’s commitment to the craft of bartending, hospitality, mentorship, and community earned him the 2024 Helen David Lifetime Achievement Award. Colin Asare-Appiah (“Get involved, bruv!”) is the more-than-deserving winner of this year’s Tales Visionary Award.

A special congratulations to Nectaly Mendoza, Joy Figueroa, and the team at Cleaver in Las Vegas for earning the Best US Restaurant Bar award. Yes, my civic pride is showing.

Another tip of the cap goes to Handshake Speakeasy in Mexico City, Mexico, for picking up three Spirited Awards: World’s Best Cocktail Menu, Best International Bar Team, and International Bartender of the Year. Congratulations to Eric van Beek!

Allegory at the Eaton Hotel takes two Spirited Awards back to DC: Best US Hotel Bar, and US Bartender of the Year. Cheers to Kapri Robinson!

Should you want a refresher regarding the four finalists from each award category, click here. The top-ten nominees are listed here, and the top-ten regional honorees can be found via this link.

Below, the award winners in the order they were revealed during the 2024 ceremony. Cheers!

Best New International Cocktail Bar

Bar Leone (Hong Kong)

New New US Cocktail Bar

Superbueno (New York, New York)

Best Cocktail & Spirits Publication

The Cocktail Lovers

Best Cocktail & Spirits Writing

“A New Spirit Confronts the Consequences of Colonialism,” by Adaorah Oduah, for Punch

Best International Brand Ambassador

Dave Mitton, Lot 40 / J.P. Wiser’s

Best US Brand Ambassador

Anna Mains, Monkey Shoulder

Best Broadcast, Podcast, or Online Video Series

Bartender At Large, hosted by Erick Castro

World’s Best Cocktail Menu

Handshake Speakeasy (Mexico City, Mexico)

Best International Restaurant Bar

Danico (Paris, France)

Best US Restaurant Bar

Cleaver – Butchered Meats, Seafood & Classic Cocktails (Las Vegas, Nevada)

Best International Bar Team

Handshake Speakeasy (Mexico City, Mexico)

Best US Bar Team

Jewel of the South (New Orleans, Louisiana)

Best International Hotel Bar

BKK Social Club at Four Seasons Bangkok (Bangkok, Thailand)

Best US Hotel Bar

Allegory at the Eaton Hotel (Washington, DC)

Best New Book on Drinks Culture, History, or Spirits

Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin

Best New Cocktail or Bartending Book

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

Best International Cocktail Bar

ALQUÍMICO (Cartagena des Indias, Colombia)

Best US Cocktail Bar

Yacht Club (Denver, Colorado)

World’s Best Spirits Selection

Baba Au Rum (Athens, Greece)

Best New Spirit or Cocktail Ingredient

YUZUCO Yuzu Super Juice

International Bartender of the Year

Eric van Beek, Handshake Speakeasy (Mexico City, Mexico)

US Bartender of the Year

Kapri Robinson, Allegory at the Eaton Hotel (Washington, DC)

Best International Bar Mentor

Danil Nevsky

Best US Bar Mentor

Alex Jump

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

July 22, 2024by David Klemt David Klemt No Comments

Cien Años Después: Michelin Hits Mexico

Cien Años Después: Michelin Guide Hits Mexico

by David Klemt

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

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

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

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

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

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

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

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

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

But wait…

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

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

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

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

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

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

…there’s more…

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

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

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

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

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

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

…and more.

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

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

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

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

A Smart Investment?

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

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

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

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

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

Image: Raul Angel on Unsplash

The interior of Virtù bar in Tokyo, Japan

July 18, 2024by David Klemt David Klemt No Comments

Asia’s 50 Best Bars 2024 Reveals #1

Asia’s 50 Best Bars 2024 Reveals 1 to 50

by David Klemt

Virtù in Tokyo, Japan. Number 11 on the Asia’s 50 Best Bars 2024 list, and the winner of the Michter’s Art of Hospitality Award.

Cheers to the Best Bar in Asia, which also happens to be the Best Bar in Hong Kong, and the winner of the 2024 Disaronno Highest New Entry Award.

Connecting the dots, that means the bar that has earned the number one spot has achieved something stunning. Looking back at the previous eight editions of Asia’s 50 Best Bars, no other bar has taken the top spot on its first appearance on this list.

The top bar in Asia is taking home three awards, plus a record.

Now, let’s look back at last week’s list. In revealing the expanded ranking—bars number 51 to 100—I identified three cities that appeared to be on the rise. These are Ho Chi Minh City, Vietnam; Nara, Japan; and Tainan City, Taiwan.

I was curious as to whether any (or all) of these cities would be home to bars on the one to 50 list. While they weren’t, I think it’s only a matter of time before a bar in at least one of the cities breaks into the main list. On the topic of keeping an eye out, Dry Wave Cocktail Studio in Bangkok, Thailand, earned this year’s Campari One to Watch Award.

In perhaps unsurprising news, Singapore boasts the most bars on this year’s list, claiming 11 spots. If we were to combine all of mainland China plus special administrative regions of the People’s Republic of China, there are 15 bars to Singapore’s eleven. Seoul, South Korea, is home to five bars that earned placement this year, including Zest at number two. Bangkok, Thailand, claims four bars, with BKK Social Club landing at number seven.

Take a look at the list below to find out which bar is the best in Asia. Cheers!

Asia’s 50 Best Bars 2024: 50 to 11

Pine & Co (Seoul, South Korea)
Atlas (Singapore)(Rémy Martin Legend of the List Award 2024; Bareksten Best Bar Design Award 2024)
Le Chamber (Seoul, South Korea)
The Haflington (Hanoi, Vietnam)
Alice (Seoul, South Korea)
Mostly Harmless (Hong Kong, China)
The Public House (Taipei, Taiwan)
CMYK (Changsha, China)
Fura (Singapore)(Ketel One Sustainable Bar Award 2024)
Reka (Kuala Lumpur, Malaysia)
ZLB23 (Bengaluru, India)(The Best Bar in India)
Barc (Kathmandu, Nepal)(The Best Bar in Nepal)
Employees Only (Singapore)
Bar Mood (Taipei, Taiwan)
Bar Trigona (Kuala Lumpur, Malaysia)
Analogue Initiative (Singapore)
The Bellwood (Tokyo, Japan)
The Curator (Manila, Philippines)(The Best Bar in Philippines)
Origin Bar (Singapore)
Native (Singapore)
Vender (Taichung, Taiwan)(The Best Bar in Taiwan)
Smoke & Bitters (Hiriketiya, Sri Lanka)(The Best Bar in Sri Lanka)
Craftroom (Osaka, Japan)
Pantja (Jakarta, Indonesia)
Quinary (Hong Kong, China)
Offtrack (Singapore)
Penicillin (Hong Kong, China)
The SG Club (Tokyo, Japan)
The St. Regis Club (Macau) (Macau, China)(The Best Bar in Macau)
Bar Us (Bangkok, Thailand)
Bar Cham (Seoul, South Korea)
The Savory Project (Hong Kong, China)
Mahaniyom Cocktail Bar (Bangkok, Thailand)
Darkside (Hong Kong, China)
Night Hawk (Singapore)
Sago House (Singapore)
Hope & Sesame (Guangzhou, China)(The Best Bar in Mainland China)
Vesper (Bangkok, Thailand)
The Cocktail Club (Jakarta, Indonesia)(The Best Bar in Indonesia)
Virtù (Tokyo, Japan)(Michter’s Art of Hospitality Award 2024)

Asia’s 50 Best Bars 2024: 10 to 1

The Aubrey (Hong Kong, China)
Argo (Hong Kong, China)
Penrose (Kuala Lumpur, Malaysia)(The Best Bar in Malaysia; Nikka Highest Climber Award 2024)
BKK Social Club (Bangkok, Thailand)(The Best Bar in Thailand)
Nutmeg & Clover (Singapore)
Bar Benfiddich (Tokyo, Japan)(The Best Bar in Japan)
Coa (Hong Kong, China)
Jigger & Pony (Singapore)(The Best Bar in Singapore)
Zest (Seoul, South Korea)(The Best Bar in Korea; Altos Bartenders’ Bartender Award 2024: Dohyung “Demie” Kim)
Bar Leone (Hong Kong, China)(The Best Bar in Asia; The Best Bar in Hong Kong; Disaronno Highest New Entry Award 2024)

Cheers to Asia’s 50 Best Bars 2024! For more information, please review the official press release below.

Cheers to Bar Leone!

BAR LEONE IN HONG KONG NAMED THE BEST BAR IN ASIA, SPONSORED BY PERRIER, AS THE ASIA’S 50 BEST BARS 2024 LIST IS REVEALED

The prestigious list and several special awards were announced at a live ceremony in Hong Kong, featuring bars from 18 destinations across the region

Bar Leone ranks 1 and is named The Best Bar in Asia, sponsored by Perrier, and The Best Bar in Hong Kong
Bar Leone also wins the Disaronno Highest New Entry Award
The list features 15 new entries spanning 11 destinations
Singapore leads with 11 bars on the list, as Jigger & Pony ranks No.3 and is named The Best Bar in Singapore for the fifth consecutive year
Singapore’s Atlas wins the inaugural Bareksten Best Bar Design Award in Asia, as well as theRémy Martin Legend of the List Award
The Savory Project in Hong Kong is the recipient of the London Essence Best New Opening Award
Bar veteran Yangdup Lama of New Delhi’s Sidecar is awarded the Roku Industry Icon Award
Penrose, Kuala Lumpur, is named winner of the Nikka Highest Climber Award after rising 42 places in the rankings
New entrant Fura in Singapore takes the Ketel One Sustainable Bar Award
Dry Wave Cocktail Studio from Bangkok receives the Campari One To Watch Award
Nest by Pun, Taipei, takes the Siete Misterios Best Cocktail Menu Award

For the full 1-50 list, please scroll to the top of this article.

16 July 2024 – The list of Asia’s 50 Best Bars 2024, sponsored by Perrier, was announced at a live awards ceremony this evening in Hong Kong. The ceremony, hosted in collaboration with destination partner Hong Kong Tourism Board, featured bars from 18 cities across Asia, including 15 new entries, culminating in Bar Leone in Hong Kong being named The Best Bar in Asia.

Bar Leone has achieved the remarkable feat of debuting at the coveted No.1 spot, clinching The Best Bar in Hong Kong title, as well as the Disaronno Highest New Entry Award. This marks the first time in 50 Best Bars history that The Best Bar in Asia has been a new entry on the list. The one-year-old neighbourhood bar in Central, Hong Kong, founded by bartender Lorenzo Antinori, embodies the Italian ethos of ‘cocktail popolari’ or ‘cocktails for the people’. With behind-the-bar experience at Argo in Hong Kong and top bars in Seoul and London, Antinori brings expertise to a beverage programme focused on classic, approachable cocktails that are inspired by the traditional Roman bars of his home country.

The bar programme focuses on revived classics made with a low-intervention, seasonal approach, and is complemented by minimalist garnishes, like manicured citrus peels and quality olives. The relaxed and fun vibe mirrors Lorenzo’s playful personality, with decor featuring burnt orange banquettes, a mahogany bar, church candles, Italy-themed posters, a 70s-80s Italian pop soundtrack and personal knick-knacks – all of which combine to create a space that feels both homely and high end.

Emma Sleight, Head of Content for Asia’s 50 Best Bars, says: “We are thrilled to be back in Hong Kong celebrating Asia’s vibrant bar community. The region’s bars continuously redefine exceptional drinking experiences, showcased by the talent and creativity at this year’s winning establishments. With 15 new entries, the list is bound to entice and excite even seasoned cocktail enthusiasts. Huge congratulations to the tour de force that is Lorenzo Antinori and the whole team at Bar Leone for the impressive – and previously unheard of – feat of entering the ranking at No.1. This is undoubtedly a strong testament to the bar’s irreverent and casual approach to cocktails, design, service and hospitality.”

At No.2 is the intimate low-waste bar, Zest in Seoul, which has ascended three spots, making it The Best Bar in Korea. A consistent presence in the top five is Jigger & Pony in Singapore at No.3, making it The Best Bar in Singapore for the fifth year running. Last year’s top spot holder, Coa, comes in at No.4, and No.5 is Tokyo’s Bar Benfiddich, which takes the title of The Best Bar in Japan.

Destination Success Stories

A total of 15 bars from Mainland China, Hong Kong, Macau and Taiwan made the list this year, while Hong Kong leads the region with nine spots, with Coa at No.4 and Argo at No.9. The 25th-floor izakaya with sweeping views of Victoria Harbour, The Aubrey, has risen seven spots to No.10. Darkside comes in at No.17 and new entrant The Savory Project debuts at No.19. Penicillin rises two places to No.24, while Quinary climbs five spots to No.26 and Mostly Harmless rounds off Hong Kong’s showing at No.45.

From Taichung, the vending machine-themed craft cocktail den, Vender, climbs 11 places to No.30, earning the title of The Best Bar in Taiwan. In Taipei, Bar Mood re-enters the rankings at No.37, while The Public House is at No.44. Guangzhou’s Hope & Sesame, a technique-driven speakeasy, is now at No.14, ascending 25 spots and holding onto The Best Bar in Mainland China title. CMYK from Changsha debuts at No.43, where award-winning bartender Ethan Liu has created a high-energy, multi-room drinking den inside an old residential building. This also marks Changsha’s first appearance in the rankings. Additionally, The St. Regis Bar at No.22 is Macau’s sole representative and is named The Best Bar in Macau.

Singapore tops the rankings with 11 coveted spots: alongside Jigger & Pony (No.3), Nutmeg & Clove, founded by bar veteran and former Roku Industry Icon winner Colin Chia, rises to No.6. Sago House follows at No.15, while new entrant Night Hawk debuts at No.16. Offtrack, another new entry at No.25, offers a music-focused drinks experience with local DJs and lesser-known classic cocktails.

Native climbs 11 places to No.31, and Origin, another new entrant at No.32, features interiors resembling an old-school train station with cocktails themed around the city’s five districts. Analogue Initiative is at No.35, followed by Employees Only at No.38. Newcomer Fura comes in at No.42, while Atlas rounds-off Singapore’s showing at No.49.

Bars from Seoul secured five positions on the list, led by Zest at No.2, making it The Best Bar in Korea. Sustainability-forward Zest is helmed by Dohyung ‘Demie’ Kim alongside Korean bartending stalwarts Sean Woo, Jisu Park and Noah Kwon. Bar Cham is at No.20, followed by Alice at No.46 and Le Chamber at No.48. Closing the list at No.50 is new entrant Pine & Co, a bar resembling a scientist’s R&D lab, known for its future-forward cocktails.

In Japan, Tokyo’s Bar Benfiddich secures the No.5 spot, maintaining its title as The Best Bar in Japan for the third consecutive year. Following closely is Virtù which climbs nine places to No.11, The SG Club takes No.23, while The Bellwood has surged 15 places to No.34. Hailing from Osaka, newcomer Craftroom debuts at No.28. This petite, six-seater bar, led by revered bartender Ryu Fujii, offers classic cocktails within a seasonally changing menu.

Bangkok also holds five spots on the list, with BKK Social Club leading the pack at No.7, also earning the title of The Best Bar in Thailand. Vesper follows at No.13, while the funky, fun and immersive Mahaniyom Cocktail Bar climbs four spots to No.18. Finally, new entrant Bar Us debuts impressively at No.21, offering a high-concept ‘drinking room’ with all-black interiors and bartenders sporting freshly-pressed white lab coats.

Penrose in Kuala Lumpur makes an impressive climb of 42 places to reach No.8, earning the title of The Best Bar in Malaysia and earning the Nikka Highest Climber Award 2024. Also hailing from Kuala Lumpur, Bar Trigona maintains its position at No.36 while newcomer Reka, a self-proclaimed ‘post- modern flavour lab’, enters the list at No.41. Indonesia is represented by two bars from Jakarta: The Cocktail Club ascends seven spots to claim No.12 and secures the title of The Best Bar in Indonesia, followed by Pantja, which enjoys a two-spot hike to No.27.

India is represented on the list by Bengaluru’s ZLB23 at No.40. This newcomer claims the title of The Best Bar in India, serving prohibition-style cocktails in a venue accessed through a secret entrance hidden within a working kitchen. Hiriketiya’s Smoke & Bitters climbs 11 places to No.29 and is crowned The Best Bar in Sri Lanka. From Kathmandu, Barc debuts at No.39 as The Best Bar in Nepal, offering an upmarket, elegant space accompanied by a sophisticated selection of cocktails. Manila’s The Curator ascends one spot to No.33, earning the title of The Best Bar in the Philippines.

Meanwhile, Hanoi’s The Haflington enters the list at No.47 – this immersive, vintage-themed space offers an adventurous cocktail menu inspired by The Jungle Book, securing the title of The Best Bar in Vietnam.

Special Awards

Dry Wave Cocktail Studio, Bangkok (No.73 on the 51-100 list), has won the Campari One To Watch Award, hand-picked by the 50 Best team as a bar that it feels has the potential to break into the 1-50 list in the future. Dry Wave Cocktail Studio runs a stellar beverage programme of classic and creative libations, led by veteran bartender-owner Supawit ‘Palm’ Muttarattana, who formerly helmed Vesper (No.12 on Asia’s 50 Best Bars 2023 and No.55 on The World’s 50 Best Bars 2023).

Bartender, entrepreneur and author Yangdup Lama has been crowned the Roku Industry Icon 2024.

Owner of New Delhi’s Sidecar, Lama is a legendary figure in the industry and the subcontinent’s leading mixologist. Under his leadership, Sidecar has earned several placements in Asia’s and The World’s 50 Best Bars rankings. Lama inspires with his creative cocktails and advocacy for regional ingredients, and as a mentor and trainer, he proudly showcases India’s bartending talent on the global stage.

Singapore’s Atlas (No.49), a jazz-age-inspired gin bar, has been honoured with the Rémy Martin Legend of the List Award, recognising an establishment that has consistently performed well in the rankings since the list’s inception in 2016. It is a double win for Atlas this year, as it also receives the inaugural Bareksten Best Bar Design Award in Asia for its spectacular art deco style and a 15-metre-tall gin tower housing around 900 labels. This new accolade celebrates bars with thoughtful designs emphasising accessibility, sustainability and market appropriateness.

The Savory Project, Hong Kong, is awarded the London Essence Best New Opening Award and enters the list at No.19. Founded by the award-winning team behind former top spot holder Coa, this newcomer spotlights craft cocktails with savoury and umami notes made with unorthodox ingredients.

Fura (No.42) in Singapore wins the Ketel One Sustainable Bar Award for its groundbreaking, low-carbon footprint cocktails, circular ethos and commitment to low-waste practices. Fura exclusively uses local ingredients in its drinks, highlighting its dedication to a sustainable beverage programme.

The Siete Misterios Best Cocktail Menu award goes to Nest by Pun in Taipei. This reservations-only speakeasy features a thematic menu reflecting its bee and honeycomb design elements, enhancing its mysterious charm. The menu is thoughtfully crafted to help patrons narrow down their drink choices based on preferred ingredients and flavour profiles. Guests can expect not only cocktail mastery, but also a captivating storytelling experience.

Pre-announced special award winners that accepted their accolades at the live awards ceremony include Virtù in Tokyo, winner of the Michter’s Art of Hospitality Award, and Dohyung ‘Demie’ Kim from Seoul, winner of the Altos Bartenders’ Bartender Award.

The Asia’s 50 Best Bars 2024 awards ceremony was streamed live and is available to view on The

World’s 50 Best Bars Facebook and 50 Best Bars TV YouTube Channel.

Voting Process

50 Best works with professional services consultancy Deloitte as its official independent adjudication partner to help protect the integrity and authenticity of the voting process and the resulting list of Asia’s 50 Best Bars 2024. See more details on the Asia’s 50 Best Bars voting process here.

About Asia’s 50 Best Bars

Asia’s 50 Best Bars is the first regional event of The World’s 50 Best Bars brand, created in 2016 with the purpose of showcasing the best and most innovative talent in the drinks industry in this region. The annual ranking is based on the votes of the Asia’s 50 Best Bars Academy, comprising the most knowledgeable and travelled members of the bar industry, drinks media and mixology experts from across Asia. The Academy spans dozens of cities across the continent, reflecting the relative development and importance of bar scenes in different locations and the diversity of the drinking scene in Asia. Asia’s 50 Best Bars, The World’s 50 Best Bars and North America’s 50 Best Bars are owned and organised by William Reed, the group behind The World’s 50 Best Restaurants and The World’s 50 Best Hotels.

About the host destination partner: Hong Kong Tourism Board

The Hong Kong Tourism Board (HKTB) is a Government-subvented body. Operating 15 offices around the world and representative offices in seven different markets, its primary mission is to maximise the social and economic contribution that tourism makes to the community of Hong Kong, and consolidate the city’s position as a world- class destination. The HKTB works closely with the Government, travel industry and other partners to promote Hong Kong worldwide, widen the range of tourism products and elevate service standards, as well as enhance the experiences of visitors during their stay.

For more details on Asia’s 50 Best Bars and selection process, please visit:

https://www.worlds50bestbars.com/asia/

Our Partners:

Hong Kong Tourism Board – Official Host Partner
Perrier – Official Water Partner; sponsor of The Best Bar in Asia
Michter’s – Official American Whiskey Partner; sponsor of Michter’s Art of Hospitality Award
Nikka Whisky – Official Whisky of the World Partner; sponsor of Nikka Highest Climber Award and The Best Bar in Malaysia
Ketel One – Official Vodka Partner; sponsor of Ketel One Sustainable Bar Award
Siete Misterios – Official Mezcal Partner; sponsor of Siete Misterios Best Cocktail Menu Award
The London Essence – Official Mixers Partner; sponsor of London Essence Best New Opening Award
Disaronno – Official Italian Liqueur Partner; sponsor of Disaronno Highest New Entry Award
Roku Gin – Official Gin Partner; sponsor of Roku Industry Icon Award
Altos Tequila – Official Tequila Partner; sponsor of Altos Bartenders’ Bartender
Matusalem – Official Rum Partner; sponsor of The Best Bar in Mainland China and ceremonial scarves
Naked Malt – Official Scotch Whisky Partner; sponsor of The Best Bar in Korea
Rémy Martin – Official Cognac Partner; sponsor of Rémy Martin Legend of the List
Campari – Official Bitters Partner; sponsor of Campari One To Watch Award
Mancino Vermouth – Official Vermouth Partner; sponsor of The Best Bar in Taiwan and ceremonial shakers
Amaro Lucano – Official Amaro Partner; sponsor of The Best Bar in Indonesia and ceremonial shakers
Tia Maria – Official Coffee Liqueur Partner; sponsor of The Best Bar in Singapore
Torres Brandy – Official Brandy Partner; sponsor of The Best Bar in Japan
Scrappy’s Bitters – Official Cocktail Bitters Partner; sponsor of The Best Bar in Thailand
Bareksten – Official Aquavit Partner; sponsor of Bareksten Best Bar Design Award
Rosewood Hong Kong – Official Hotel and Venue Partner
The Ritz-Carlton Hong Kong – Official Hotel and Venue Partner
Aqua Hong Kong – Official Venue Partner

Images courtesy of Asia’s 50 Best Bars/The World’s 50 Best

The Zest bar team, led by Dohyung "Demie" Kim, in Seoul, South Korea

July 10, 2024by David Klemt David Klemt No Comments

Asia’s 50 Best Bars 2024 Reveals 51 to 100

Asia’s 50 Best Bars 2024 Reveals 51 to 100

by David Klemt

The bar team at Zest (No. 5, Asia’s 50 Best Bars 2023) in Seoul, South Korea, led by Dohyung “Demie” Kim.

As we near the ceremony for the ninth edition of Asia’s 50 Best Bars, taking place in Hong Kong on July 16, we can congratulate numbers 51 to 100.

Clearly one of the hottest bar markets in the world, Singapore dominates the 51 to 100 list this year. Unsurprisingly, the city-state also featured the most bars on the Asia’s 50 Best Bars 2023 51 to 100 list. Interestingly, Singapore boasted eight bars on the list last year, and the same in 2024.

In second place on the expanded list in terms of number of bars is Bangkok. The legendary nightlife city claims six spots on the 2024 51 to 100 ranking.

Seoul, South Korea, is not only home to three bars—including number 51—the city is also the home to Zest. This is noteworthy in part because Dohyung “Demie” Kim is the winner of the Altos Bartenders’ Bartender Award 2024, one of two awards announced ahead of the Asia’s 50 Best Bars 2024 ceremony.

Kim is the co-founder of Zest, which took home the fifth spot on the Asia’s 50 Best Bars 2023 list. With that ranking, the bar also claimed the title of the Best Bar in Korea. Further, Zest earned number 18 on the World’s 50 Best Bars 2023 list.

On another note, it appears that the we should keep an eye on Tainan City, Taiwan; Ho Chi Minh City, Vietnam; and Nara, Japan. Each of these cities holds two spots on the 2024 expanded list, a 100-percent increase over 2023. Last year, Lamp Bar, located in Nara, earned spot number 23 on Asia’s 50 Best Bars list. It’ll be interesting to see if these cities are represented on the one to 50 list for this year.

On that note, we’ll find out which bars are ranked one to 50 on July 16. Mark your calendars. Cheers!

Asia’s 50 Best Bars 2024: 100 to 51

Moonrock (Tainan City, Taiwan)
Drinking & Healing (Ho Chi Minh City, Vietnam)
Dry Wave Cocktail Studio (Bangkok, Thailand)
Tell Camellia (Hong Kong, China)
Home (New Delhi, India)
Charles H (Seoul, South Korea)
Wu (Nothingness) (Taipei, Taiwan)
Last Word (Singapore)
Sober Company (Shanghai, China)
The Bamboo Bar (Bangkok, Thailand)
Asia Today (Bangkok, Thailand)
Gong Gan (Seoul, South Korea)
The St. Regis Bar (Jakarta) (Jakarta, Indonesia)
High Five (Tokyo, Japan)
Bulgari Ginza Bar (Tokyo, Japan)
The Sailing Bar (Nara, Japan)
Sidecar (New Delhi, India)
Firefly (Bangkok, Thailand)
Southbank Cafe + Lounge (Muntinlupa City, Philippines)
The Hudson Rooms (Hanoi, Vietnam)
Junglebird (Kuala Lumpur, Malaysia)
The Han-jia (Tainan City, Taiwan)
28 HongKong Street (Singapore)
Cat Bite Club (Singapore)
Gold Bar (Tokyo, Japan)
Bee’s Knees (Kyoto, Japan)
Folklore (Tokyo, Japan)
Opium (Bangkok, Thailand)
Under Lab (Taipei, Taiwan)
The Old Man (Hong Kong, China)
Coley (Kuala Lumpur, Malaysia)
Manhattan (Singapore)
Lair (New Delhi, India)
Honky Tonks Tavern (Hong Kong, China)
Mizunara: The Library (Honh Kong, China)
The Elephant Room (Singapore)
Yakoboku (Kumamoto, Japan)
Stay Gold Flamingo (Singapore)
Tropic City (Bangkok, Thailand)
To Infinity & Beyond (Taipei, Taiwan)
No Sleep Club (Singapore)
The Bombay Canteen (Mumbai, India)
Stir (Ho Chi Minh City, Vietnam)
Republic (Singapore)
Three X Co (Kuala Lumpur, Malaysia)
Lamp Bar (Nara, Japan)
Epic (Shanghai, China)
Tokyo Confidential (Tokyo, Japan)
Backdoor Bodega (Penang, Malaysia)
Soko (Seoul, South Korea)

ASIA’S 50 BEST BARS UNVEILS THE ESTABLISHMENTS VOTED ONTO THE EXTENDED 51-100 LIST FOR 2024

The fourth edition of this prestigious list announces 15 new entries across Asia, with bars from Singapore, Bangkok and Tokyo leading the region

9 July 2024 – Shining the spotlight on an extended collection of bars across the region, Asia’s 50 Best Bars, sponsored by Perrier, releases the prestigious 51^st to 100^th list for the fourth year running. The ranking is revealed one week ahead of its live awards ceremony in Hong Kong and is created from the overall Asia’s 50 Best Bars voting process, which sees its 265-member strong Academy – consisting of a gender-balanced group of bartenders, bar owners, drinks writers and cocktail aficionados – place independent and anonymous votes for what they believe constitutes a “best bar experience”.

The 51-100 list: A Snapshot

This year’s 51-100 list includes 15 new entries from across the region
The list comprises bars spanning 19 different cities across Asia
Singapore leads with 8 bars on the extended list, among which Cat Bite Club at No.77 is a new entrant
Bangkok is represented by 6 bars, while Tokyo follows with 5 places on the list
A bar from Muntinlupa City debuts on the list with Southbank Cafe + Lounge at82

For the full 51-100 list, please refer to the accompanying graphic or scroll to the bottom of this release.

Bars from Singapore command eight places on the 51-100 list, with Republic leading the pack at No.57. This ultra-luxe drinking den at the Ritz-Carlton is inspired by the swinging sixties, with a cocktail menu focused on art, cinema, fashion and music. It is followed by No Sleep Club at No.60, which has moved up fourteen places from last year, Stay Gold Flamingo (No.63), The Elephant Room (No.65), and Manhattan (No.69). At No.77, specialising in rice and agave spirits, Cat Bite Club, is a new entrant, while 28 HongKong Street at No.78 and Last Word at No.93 round off Singapore’s showing.

Bangkok follows with six spots on the list, led by Tropic City at No.62 and Opium at No.73. New entrant Firefly, at No.83, is the Sindhorn Kempinski’s lavish lobby bar where whimsical cocktails and live jazz are complemented by a cigar parlour, followed by Asia Today at No.90 and The Bamboo Bar at No.91. Closing Bangkok’s showing at No.98 is another new entrant, Dry Wave Cocktail Studio, which runs a stellar beverage programme of classic and creative libations led by veteran bartender-owner Supawit ‘Palm’ Muttarattana, who formerly helmed Vesper (No.12 on Asia’s 50 Best Bars 2023 and No.55 on The World’s 50 Best Bars 2023).

Tokyo maintains a strong showing with five bars on the extended list, starting with new entrants Tokyo Confidential (No.53) and Folklore (No.74). The former is an edgy rooftop craft cocktail bar, while Folklore, a modern minimalist space, spotlights avant-garde sake and shochu cocktails. Gold Bar comes in at No.76, followed by another new entrant, Bulgari Ginza Bar at No.86, which promises an Italian aperitivo experience within Tokyo’s iconic Ginza Tower. High Five (No.87) rounds off Tokyo’s representation on the list.

In Hong Kong, Mizunara: The Library has moved up twenty places to No.66, alongside three other bars on the list: Honky Tonks Tavern, which climbs thirty-one places to No.67; The Old Man at No.71; and Tell Camellia at No.97. Topping the 51-100 list is Seoul’s Soko at No.51, followed by new entrant Gong Gan at No.89, a bar housed in a traditional Korean home reimagined with modern design elements and a focus on upcycling. At No.95, Charles H from Seoul rounds off the city’s representation.

Kuala Lumpur, New Delhi and Taipei boast three spots each on the list. From Kuala Lumpur, Three X Co ascends twenty-one places to No.56 and is followed by Coley (No.70) and Junglebird (No.80). While in New Delhi, the modern speakeasy Lair (No.68) is a new entrant, followed by regulars on the list Sidecar (No.84) and Home (No.96). To Infinity & Beyond leads Taipei’s representation at No.61, followed by two new entries, the laboratory-like cocktail den, Under Lab at No.72 and the offbeat, ‘classic cocktails only’ Wu (Nothingness) at No.94.

Ho Chi Minh City, Nara, Shanghai, and Tainan each occupy two spots on the extended list. From the Vietnamese capital, Stir rises twenty-four places to No.58, followed by Drinking & Healing at No.99, a new entrant boasting ‘industrial chic’ interiors and cocktails with local ingredients. Nara is represented by Lamp Bar (No.55) and The Sailing Bar (No.85), which has ascended three places. In Shanghai, Epic moves up sixteen places to No.54, followed by Sober Company, re-entering the rankings at No.92. The Han-jia from Tainan is a new entrant at No.79, offering a luxurious space with industrial design elements, a global whisky selection, and inventive cocktails; and Moonrock rounds off the list at No.100.

Several destinations are represented on the extended list with one bar each. From Penang, Backdoor Bodega re-enters the rankings at No.52, while The Bombay Canteen from Mumbai comes in at No.59. Kumamoto’s Yakoboku ascends twenty places to No.64; Kyoto’s Bee’s Knees is at No.75, and The Hudson Rooms – the 1920s-inspired oyster and cocktail den on the rooftop of The Capella in Hanoi – is a new addition at No.81. In Indonesia, a new entrant from Jakarta, The St. Regis Bar (No.88) enters the list for its New York-inspired signature cocktails paired with a live jazz band and ultra-luxe interiors.

Marking its debut on the rankings is Muntinlupa City in the Philippines, with Southbank Cafe + Lounge (No.82) – a self-proclaimed ‘drinking room’ that focuses on technique-heavy cocktails within a Melbourne-inspired space.

Emma Sleight, Head of Content for Asia’s 50 Best Bars, says: “We are thrilled to welcome this diverse cohort of bars on the 51-100 list as part of this year’s 50 Best rankings. Since introducing the extended list in 2021, we have been consistently impressed by the innovative drinking experiences Asia has to offer, and it is beyond exciting to see the large number of new entries and new destinations that have made the list this year. With this recognition, we are hopeful that more bar talent will step forward annually, creating fresh and dynamic cocktail experiences for enthusiasts across the region.”

The ninth edition of Asia’s 50 Best Bars, sponsored by Perrier, will be announced at a live awards ceremony in Hong Kong on 16 July 2024 and is hosted in collaboration with destination partner Hong Kong Tourism Board. The awards ceremony will also be streamed live on the 50 Best Facebook channel via the link here and the YouTube channel via the link here. The announcement of the list and individual awards can be followed via the 50 Best social media channels, with the livestream beginning at 20:25 Hong Kong time/13:25 UK time.

About Asia’s 50 Best Bars

Asia’s 50 Best Bars is the first regional event of The World’s 50 Best Bars brand, created in 2016 with the purpose of showcasing the best and most innovative talent in the drinks industry in this region. The annual ranking is based on the votes of the Asia’s 50 Best Bars Academy, comprising the most knowledgeable and well-travelled members of the bar industry, drinks media and mixology experts from across Asia. The Academy spans dozens of cities across the continent, reflecting the relative development and importance of bar scenes in different locations and the diversity of the drinking scene in Asia. Asia’s 50 Best Bars, The World’s 50 Best Bars and North America’s 50 Best Bars are owned and organised by William Reed, the group behind The World’s 50 Best Restaurants and The World’s 50 Best Hotels.

About the host destination partner: Hong Kong Tourism Board

For more details on Asia’s 50 Best Bars and selection process, please visit: https://www.worlds50bestbars.com/asia/

Image: Asia’s 50 Best Bars