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September 1, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: September ’23

Program for Unique Holidays: September 2023

by David Klemt

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

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

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

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

For our August 2023 holidays list, click here.

September 4: Eat an Extra Dessert Day

Do you know what’s better than one dessert? Okay, yes, I know that you know I’m going to say two desserts.

On this holiday, highlight your desserts and encourage your guests to indulge, treating themselves to at least two.

September 5: Be Late for Something Day

Look, none of us are perfect. We’ve all been late for something, and each of us will be late for something in the future.

There’s no reason your guests can’t be late for something on September 5, taking the time to enjoy another bite or another drink (responsibly, of course).

September 8: National Ampersand Day

Pairings. Combos. Flights. LTOs. Restaurants and bars practically run on the word “and,” or the humble ampersand. Celebrate the ampersand by creating an LTO menu of enticing pairings and combos.

September 14: National Eat a Hoagie Day

If I have to tell you what to feature on this day…just wow. One word of caution, however: Make sure you’re making authentic hoagies, not just any sandwich.

September 15: National Cheese Toast Day

Whether you and your guests call it rarebit, cheese on toast, a toasted cheese sandwich, or a grilled cheese, this is the day to put your cheese toast in the spotlight. Bonus: This is also National Grenache Day, so come up with a toasted cheese sandwich that pairs well with this wine varietal.

September 16: National Guacamole Day

Sure, you can serve a guacamole you order from your food supplier. Or you can create your own signature guacamole (or guacamoles) and prepare it table- or bar-side.

As an example, when I make guacamole I like to add a bit of orange or grapefruit juice, along with lime juice. Nothing groundbreaking, but it adds a nice bit of zip.

September 22: Car Free Day

Encourage your staff and guests—if feasible, of course—to forego their cars, trucks, and SUVs and use alternative methods of travel to your venue. Bicycles, skateboards, EVs, scooters, motorcycles (lower emissions than cars), walking…anything but a traditional automobile.

September 25: Better Breakfast Day

Do you know where the people in your community can get a better breakfast? I really hope you said, “My restaurant/bar!”

September 27: National Crush a Can Day

I’m sure you have more than just a few “crushable” or sessionable beverages on your menu. Whether beer, canned cocktail, canned wine, or other canned RTD, this is the day to make your guests aware of your crushable menu items.

September 30: National Hot Mulled Cider Day

With summer over, cold-weather drinks will be the order of the day. So, get your hot mulled cider dialed in and feature it on your menu.

Image: Ivan Bertolazzi on Pexels

Spider Island Rum bottle and rum cocktail

August 30, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Rum Punch

Drink Donnybrook: Let’s Talk Rum Punch

by David Klemt

Like this, but at least four times bigger. And made with more than just one spirit.

With National Rum Punch Day coming up on September 20, I think it’s time we shine the Drink Donnybrook light on another classic, large-format drink.

I argue, and I’m likely not the only one, that the legendary Scorpion Bowl is a Rum Punch. That is, of course, if the recipe calls for rum.

Like Rum Punch, a Scorpion Bowl is a large-format cocktail. Both are meant for sharing, and both aren’t exactly known for being “weak” drinks.

Speaking of weak, both can also follow the classic Barbadian rhyme we all know: “One of sour, two of sweet, three of strong, four of weak.”

So, why focus on the Scorpion Bowl specifically on National Rum Punch Day? In part, because it may help you stand out from the crowd. I also argue the name is a bit more attention-grabbing. Additionally, a Scorpion Bowl tells potential guests to gather their friends for a great time.

A Bit of History: Rum Punch

Punch is one of the oldest types of cocktails that we know about. As with myriad classics, it origin proudly wears a shroud of mystery.

However, we can trace written references to punch back to the 17th century. So, we know that punch, as far as a mixed alcohol drink, is at least a few centuries old.

For the most part, British sailors are credited with creating Rum Punch. That means we have to address an unfortunate reality: Rum Punch is, as far as we know, a result of British colonization. As spirits and cocktail historian David Wondrich puts it when talking about punch, “It’s inseparable from the colonial experience.”

Wondrich also addresses the (likely) mythologized belief that “punch” comes from the Indostan word “paunch,” which means “five.” History suggests that East India Company sailors typically made punch with five ingredients: a spirit, sugar, spice, citrus, and water. The sugar trade, pursued by the East India Company, eventually led to rum being the spirit of choice for punch.

In his 2010 book Punch: The Delights (and Dangers) of the Flowing Bowl, Wondrich points out that there are recipes with less than five ingredients. And, of course, there are recipes that call for the use of more than five ingredients to make punch. Therefore, we can call the origin of this centuries-old cocktail’s naming convention into question.

A Bit of History: Scorpion Bowl

Similar to Rum Punch, there’s a bit of uncomfortable history when it comes to the Scorpion Bowl.

This large-format drink is a classic tiki cocktail. Over the past few years, there has been pushback for bar owners using tiki iconography, and even the word itself. “Nautical” or “tropical” are the preferences for people who feel that tiki is an offensive appropriation of Pacific Island culture in general, and Maori culture specifically.

Do with that information as you will; it’s just a note on how some people view tiki bars, tiki drinks, and tiki culture. It’s important for bar owners and operators to be aware of terminology and themes that may keep some people away.

That said, the Scorpion—the precursor to the Scorpion Bowl—has an origin as muddled as the leaves, simple, and bourbon in a Mint Julep.

To this day, from what I can find, we don’t know the bartender or bar owner who should get credit for the Scorpion. The belief is that they worked behind the stick at a bar in Hawaii called the Hut. As the story goes, the 1930s recipe includes rum, brandy, orgeat, and citrus, and is a large-format drink.

The legendary Victor J. “Trader Vic” Bergeron stopped by the bar in the 1940s and afterward created his own version, the Scorpion Bowl. Oh, and the best part is that even Trader Vic couldn’t decide on a definitive recipe for this shareable cocktail; he changed his recipe constantly.

Rum Punch vs. Scorpion Bowl

Okay, let’s look at these two literal titans of the cocktail world.

Bothare members of the tiki family of drinks, or, if one prefers, the nautical or tropical family. The usual serve for both is a large-format vessel, though individual servings are possible. Rum plays an important role in both, as do citrus and sugar.

In terms of differences, Rum Punch “traditionally” calls for the use of two rums (a light and a dark). When it comes to a Scorpion Bowl, the recipe calls for a rum and a brandy, and sometimes bartenders throw in gin and wine. In fact, I’d say that in the modern cocktail era, a Scorpion Bowl is less about a traditional recipe and more about a tropical-style drink served in a bowl.

What that tells me is this: the Scorpion Bowl is a Rum Punch, if it has rum in it.

So, be different this upcoming National Rum Punch Day and mark the holiday with Scorpion Bowls.

Image: Odeani Baker on Pexels

August 25, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Mai Tai

Drink Donnybrook: Let’s Talk Mai Tai

by David Klemt

Is there a Mai Tai in there? Maybe…?

There are two big drink holidays coming up in August for your programming pleasure, and the best part is that they both play incredibly well with one another.

One of these holidays you can create a promotion around is National Rum Day, August 16. This year, this spirit-forward holiday falls on a Wednesday. Hey, who couldn’t use a rum drink on Hump Day?

The other is more specific, celebrating a particular drink: August 30, also known as Mai Tai Day. Hey, what do you know—this cocktail holiday also falls on a Wednesday in 2023! It’s almost like these two festive days are exactly two weeks apart or something…

As you’re likely already deducing, these days are related: rum is the base for a Mai Tai. So, creating an LTO around this classic tiki drink gives operators the opportunity to celebrate for two weeks straight, or at least for two weekends. That means it’s also an excellent way to bid August farewell and prepare for the fall.

Controversy!

Scandal! Strife! Squabble! Other words that are synonymous with controversy!

Not only has there been a bit of a debate regarding the creator of the Mai Tai, there has been debate about the day we celebrate this classic cocktail.

Oh, and there’s been plenty of debate over specs. And there will likely be bickering over the correct build forever.

But back to the day we celebrate the Mai Tai. If you Google “National Mai Tai Day” or “Mai Tai Day,” you’ll likely see there’s debate over the correct date.

For a while at least, there were people claiming that National Mai Tai Day is June 30. Well, two crucial sources say that’s flat-out wrong: Trader Vic’s and the City of Oakland, California.

Some people may shrug at that first source, given that there’s still some debate over the drink’s inventor. However, in 2009, Rebecca Kaplan, an at-large councilmember of the city of Oakland, declared August 30 to be Mai Tai Day officially.

Fighting Words

Want to make some cocktail history and bartender nerds heads explode? Just say that Donn Beach, also known as “Don the Beachcomber,” is the father of the Mai Tai.

That should all but guarantee a donnybrook with whomever you target with that statement.

However, unlike the Martini, Piña Colada, and Whiskey Sour, we have a (mostly) definitive answer to the question of who created the Mai Tai.

While there are some who say that Don the Beachcomber created the Mai Tai in 1933, it would be more accurate to say that he created the predecessor of the Mai Tai. Cocktail historians who back Trader Vic as the inventor of this classic would agree.

You see, Don the Beachcomber created a drink called the QB Cooler, and historians say, perhaps generously, that Trader Vic was riffing on Don’s drink when he invented the Mai Tai in 1944. Now, if you really want to kick the donnybrook up a notch, perhaps turn it into a slugfest, see who thinks the Mai Tai tastes like the QB Cooler and which think they taste completely different. Fun times.

Then there’s this: It’s possible we don’t know the exact original recipe for the Mai Tai. Famously—or infamously, if we want to be dramatic—it’s said that Trader Vic never shared his actual specs with anyone. One could argue, then, that nobody has ever had the “real” version if they didn’t drink one made for them by Trader Vic himself. He’ll have passed 30 years ago in October of 2024, so I’m not sure how many people in the industry currently can say Trader Vic made them a Mai Tai personally.

Authentic or Abomination?

Did you read the caption underneath the image at the top of this article? If not, wow—thanks.

If so, you’ll recall that I ask if the drink in the tiki mug in the image contains a Mai Tai. And I answer my own question indicating that, at best, I can only say “maybe.”

Sure, it’s being served in a tiki drinkware, so one could argue that there’s a tiki drink in there. The Mai Tai, as we know, is a tiki classic. The drink is also garnished with mint, which is correct.

But then we look at the rest of the garnish: a raspberry and what appears to be desiccated orange. Oh, and a Mai Tai should be served in a double rocks glass.

Of course, bartenders around the world serve cocktails in drinkware that deviates from the “right” vessel. However, the proper garnish is mint and a lime wheel…to the best of our knowledge.

Ultimately, guests decide with their dollars whether they believe a bar makes them the “right” Mai Tai. You and your bar team will need to dial in a signature version if you want your bar to be known for its Mai Tai, and perhaps come up with a great riff or two.

The Original…Maybe

The original recipe, cocktail historians and drink nerds believe, is:

1 oz. Light rum
1 oz. Dark rum
Fresh lime juice (keep half of the squeezed lime’s shell)
0.5 oz. Orange curaçao
0.25 oz. Orgeat
0.25 oz. Simple syrup
1 cup Crushed ice
Fresh mint sprig to garnish
Lime wheel to garnish

Fill a shaker with crushed ice and add the light rum, lime juice, curaçao, simple, and orgeat. In other words, hold back the dark rum! Shake for a few seconds and pour the contents into a double rocks glass. If you want to be fancy, add fresh crushed ice to the double rocks glass and strain the shaker into it. Float the dark rum, then garnish and serve.

Technically, a bartender should use J. Wray & Nephew rum…but a bottle, if one can be found, goes for at least $50,000 last I checked. Bartenders should also refrain from adding pineapple juice, orange juice, or grapefruit juice. And they shouldn’t garnish with cherries or pineapple wedges. But, here we are; all of those things and more happen.

Oh, there are also tequila, mezcal, amaro, and whiskey versions, plus riffs made with avocado and variants that call for an array of bitters. What you do with this information is up to you and your bar team.

Image: Andrea Piacquadio on Pexels

Martini with lemon twist on marble tabletop

June 13, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Martini

Drink Donnybrook: Let’s Talk Martini

by David Klemt

We celebrate the Martini twice in June, once on 17th for World Martini Day, and one more opportunity on the 19th for National Martini Day.

That means you and your bar team have some time to dial in your builds and presentations.

In addition to its potential to boost revenue over the course of a few days, the Martini is also surging in popularity. As things stand in the US, the Martini is currently the top challenger to the Margarita’s crown.

There’s also the staggering number of Martinis going out each night at Bemelmans Bar in NYC: 1,000 per night. With younger legal-age drinkers driving this surge in popularity, it’s important for operators to make sure their Martinis are crowd pleasers.

Technically, this means making stirring London Dry gin and dry vermouth—perhaps a dash or two of orange bitters—for at least 20 seconds. Next, pour a crystal-clear Martini—without any shards of ice—into a Martini glass. Finally, add a lemon twist and serve gracefully.

There you have it: a perfect, classic Martini.

Now, if the instructions above make you bristle, good. Much like the Margarita, the Martini can cause fierce debate amongst bar professionals.

So, let’s have some fun now that one build is out of the way.

The Family

It’s true that really, we don’t know the exact origin of the Martini. We aren’t even certain who should get credit for its creation.

So, what if I tell you that the Manhattan and Martini are family?

A prevailing theory posits that the former is the latter’s great-grandfather. From the Manhattan we get the Martinez, from the Martinez we get the Marguerite, and from the Marguerite we get the Martini. However, some people believe the Martinez is perhaps only a distant relative and the family tree goes Manhattan – Marguerite – Martini.

At any rate, this may seem ridiculous at first. A whiskey cocktail is the great-grandfather or grandfather of a gin cocktail. Well, when we look at the common threads, yeah.

This family of cocktails shares the following traits:

a base spirit
vermouth
bitters

The Manhattan and Martinez also use maraschino or brandied cherries. The latter swaps out whiskey for Old Tom gin, and the Marguerite calls for Plymouth gin and eschews the maraschino.

As you know, the Martini swaps Plymouth gin for London Dry. Interestingly, “modern” versions of the Martini are often made without bitters, which has been happening for many decades.

Dry Vermouth?

According to some cocktail historians, the accuracy of the build above is debatable.

Technically technically, the original form of the Martini is sweet. The OG recipe calls for sweet vermouth, not dry.

That is, of course, if you choose to believe that sweet vermouth recipes you find in books from the 19th century represent the prototypical Martini.

If you’re not familiar with the Perfect Martini variant, it’s an interesting compromise, in a way. For this particular version we use equal parts sweet and dry vermouth. Someone kicking off a quarrel over original Martini specs? Put a Perfect Martini in front of them and see if their head explodes or they abandon their argument.

Vodka?

Again, technically, a Vodka Martini is a riff on the original recipe.

Whereas we can (reasonably) trace the original Martini back to the late 1800s, the vodka version shows up in the 1950s.

So, if that’s an accurate timeline, the Gin Martini’s vodka-based sibling doesn’t appear for 60 to 70 years after its genesis.

To build a classic Vodka Martini, we simply swap out the gin for vodka. The rest of the specs can remain the same, save for some guests preferring an olive or cocktail onion as a garnish.

Of course, now that we’re on the topic of swaps and specs, ratios play an important role when making a Martini. Bars and bartenders often play around with the ratio of gin or vodka to vermouth.

In fact, there’s can be a fairly large swing depending on the bar or bartender. Some bartenders may build their Martinis with a 4:1 ration, and others may go 8:1 or greater.

Still others leave the vermouth out altogether. That can really start a knock-down, drag-out Martini feud.

Check this Out

With the Martini crash course over, here are a few “fun facts” for you to savor.

Neither the Espresso Martini nor the (in)famous Cosmopolitan are true Martinis. While we serve them in the Martini glass and one has “Martini” in its name, that’s where their relation to the original ends.

Once again using the qualifier “technically,” the Espresso Martini is an alias. It’s real identity is Vodka Espresso.

If we really want to throw a debate haymaker, the Espresso Martini and Cosmopolitan aren’t even kin to the Gin or Vodka Martini. Neither uses vermouth, meaning they’re don’t claim the same family tree. In reality, the Cosmo belongs to the sour family.

Finally, one more fun tidbit to toss into this debate, should you find yourself arguing Martinis. The Reverse Martini is more of a sibling to the original than the Espresso Martini. After all, it’s still a combination of spirit and vermouth. It’s just that the vermouth is the star of the show, often utilizing a 2:1 ratio, vermouth to gin.

So, there you have it. Enough information to cause a friendly “fight” over Martini history, specs, and family members. Cheers!

Image: Rick Barrett on Unsplash

February 28, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: March 2023

Program for Unique Holidays: March 2023

by David Klemt

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

Several holidays are set against every date on the calendar, and March is no exception. These holidays range from mainstream to esoteric.

For our February 2023 holidays list, click here.

March 3: National I Want You to be Happy Day

This is certainly a holiday tailor-made for the hospitality industry. Above all, we should all want guests to feel happy before, during, and after their visit. Happy and excited in anticipation to visiting, happy throughout their visit, and leaving with a happy memory.

March 5: Cinco de Marcho

This is a week-long celebration. Traditionally, this holiday has been intended to prepare people for all the alcohol they intend to consume on St. Patrick’s Day.

However, operators can go a different direction with this. For the week leading up to St. Patrick’s Day you can trickle out the dishes and drinks you intend to feature for the big celebration. Alternatively, you can feature alcohol-free and even health-boosting drinks before St. Patrick’s Day.

March 8: National Proofreading Day

You and your team should be proofreading your menus before they every find their in front of guests. But, hey, mistakes are sometimes made.

For National Proofreading Day, challenge your guests to find errors on your menus, placing a “bounty” on them. Reward guests who find mistakes and then fix them.

March 10: Mario Day

Nostalgia is a powerful tool for generating engagement, boosting traffic, and creating guest loyalty. This holiday celebrates Nintendo’s most famous character, obviously.

If you have gaming consoles or Super Mario Bros. arcade games, you know what to do. And you also know you should create a Mario-themed LTO menu.

March 13: National Open An Umbrella Indoors Day

You could, if you’re superstitious, tempt fate on this day. For example, you could set some umbrellas by your front door and dare guests to open them indoors upon their arrival.

Or you could create an LTO menu with drinks served with cocktail umbrellas, a much “safer” way to celebrate.

March 16: National Everything You Do Is Right Day

Does your guest want another drink? That’s the right decision. Do they want to order a second starter? They’re right to do so. Is your guest mulling over dessert? They should do it because it’s the right thing to do.

March 22: National Goof Off Day

Sometimes your guests need to play hooky. Work, errands, chores… Who needs ’em? This is the day they should find refuge in your restaurant or bar and take a break from their responsibilities.

March 26: Make Up Your Own Holiday Day

I mean… Clean slate here. Create your own holiday and make it stick for an annual March 26 celebration at your venue.

March 29: Smoke And Mirrors Day

One of the simplest ways to leverage this holiday is with smoked cocktails and foods. Smoke sells: When one guest orders a smoked cocktail, others follow.

March 30: National Virtual Vacation Day

You can treat this like National Goof Off Day. Of course, you can also decorate your place to look like a vacation destination, create themed LTOs, and send your guests into April feeling refreshed.

Women’s History Month Holidays

In addition to March being Women’s History Month, there are separate days that celebrate women and women’s accomplishments, and bring attention to women’s issues. You can find these days below:

International Women’s Week: March 5-12
Women of Aviation Worldwide Week: March 6-13
Women in Construction Week: March 6-13
International Women’s Day: March 8
National Women And Girls HIV/AIDS Awareness Day: March 10

Image: Ivan Bertolazzi on Pexels

Stay Weird neon sign with purple background

October 3, 2022by krghospitality krghospitality No Comments

Stand Out with Weird Holidays: Oct. 2022

Stand Out with Weird Holidays: October 2022

by David Klemt

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

Several “holidays” are set against every date on the calendar, and October is no exception. These holidays range from mainstream (Halloween, anyone?) to “weird.”

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

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

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

For September’s list, click here.

October 5: Chic Spy Day

Of course, there’s one holiday this month that simply will not allow anyone to ignore it: Halloween. So, why not lean into it early? Encourage guests to show up looking like a chic spy, perfect your Vesper Martini, and show spy movies. In other words, task your guests with really getting into the spy theme, and create a menu that shows off your creativity as well.

October 6: National Orange Wine Day

No, there aren’t any oranges used in the production of orange wine. Rather, it’s white wine with which the grape skins and seeds remain in contact. The result is an orange hue. And as we all know, orange is one of the key colors of October and Halloween. To celebrate National Orange Wine Day, put some orange wines on your menu.

October 7: National LED Light Day

They say there’s a holiday for just about everything. The existence of this holiday points to that sentiment being accurate.

To wow your guests and get them in the mood for your ultimate October promotion, a Halloween bash, drop food-safe, waterproof LEDs into cocktails for a “spooky,” otherworldly effect.

October 13: National Train Your Brain Day

You know what’s an excellent way to train your brain and stay sharp? Trivia! And do you know what a lot of guests like to do at bars? Trivia! Guest what you should plan for National Train Your Brain Day…

October 17: Wear Something Gaudy Day

I mean, it’s Halloween month and people want to dress up. Guide their costume ambitions by encouraging them to get gaudy and tacky on Wear Something Gaudy Day.

October 18: National Chocolate Cupcake Day

Okay, so this isn’t a weird holiday. There’s nothing strange about chocolate cupcakes. What they are is delicious, and your kitchen staff can always decorate chocolate cupcakes with fall and Halloween themes.

October 20: International Sloth Day

Ah, the sloth. It really has the right idea most days: slow down. On this day, encourage your guests to slow down and relax at your restaurant or bar. Comfort food, delicious beer, and classic brunch cocktails are the order of the day.

October 21: National Count Your Buttons Day

There are several ways to celebrate this day. However, I think a good, old-fashioned “Guess How Many Buttons are in This Jar” contest is the way to go. Give away a bottle, a meal, a bar tab, etc. The sky’s the limit.

October 22: National Make a Dog’s Day

Is your business dog-friendly? Can your kitchen come up with dog-safe menu items? Then encourage your guests to come in and pamper their pooches.

October 25: National Greasy Food Day

There’s no point in competing or programming against Halloween. Not for most operators, anyway. So, celebrate this debaucherous, indulgent day with greasy bar and comfort food ahead of your Halloween promotion.

Image: Dan Parlante on Unsplash