Hotel Operations | KRG Hospitality

September 28, 2022by David Klemt David Klemt No Comments

Restaurants in Canada: Daypart Performance

Restaurants in Canada: Daypart Performance

by David Klemt

For both in-person dining and off-premise consumption, more Canadian consumers are ordering from restaurants across all dayparts.

As Restaurants Canada points out in their latest report, traffic and sales remain lower than pre-pandemic levels. However, there are reasons to be positive.

For one example, Restaurants Canada predicts 2022 sales to return to pre-pandemic levels by the end of the year. The foodservice research and advocacy organization’s 2022 Foodservice Facts report provides another positive outlook.

Just looking at Q1 of this year versus Q3, all dayparts are seeing increases in traffic.

To read more about the report and grab your own copy, follow this link.

Numbers Tell the Tale

Per Restaurants Canada, the breakfast daypart slid significantly in 2020. During that time, it fell 20 percent that year.

For the first half of this year, however, Restaurants Canada reports that breakfast traffic is just four percent lower in comparison to 2019.

On a positive note, the breakfast daypart has risen steadily from March of this year to July, or Q1 versus Q3. In fact, all dayparts have grown.

According to Restaurants Canada, 43 percent of Canadians ordered breakfast from restaurants in March 2022. That number grew to 50 percent by July of this year.

In terms of snack purchases, 55 percent of Canadian consumers made purchases from restaurants. By July, that percentage rose to 62 percent.

Continuing along, 64 percent of Canadians placed lunch orders in March. Four months later, that number had increased to 73 percent.

Per the 2022 Foodservice Facts report, a significant percentage of Canadians are placing lunch and snack orders. In fact, Restaurants Canada says that Canadians are making purchases from restaurants during those dayparts two to three times per month.

Of course, there’s one more daypart we need to discuss…

Dinner is King

By the numbers, the dinner daypart is outperforming all others in Canada.

In March of 2022, 85 percent of Canadians had placed dinner orders at restaurants. That number rose to 87 percent in April but dipped to 86 percent in May.

However, dinner saw growth again in June and July, rising to 88 and then 89 percent, respectively.

As the numbers show, dinner orders are outpacing lunch orders 14 percent. Snacks are being outpaced by dinner by nearly 30 percent. Of all dayparts, breakfast is the weakest.

In fact, dinner outperforms breakfast by nearly 40 points. This makes sense when we consider the work-from-home effect.

More people working from home means, in theory, many less people commuting to work. Restaurants that once saw great breakfast daypart traffic are seeing a significant dropoff. Less people commuting means less people popping into a restaurant for breakfast.

It appears that instead, people are clocking in, working until break time, and then going to get a snack. And when lunch rolls around, why not place an order for lunch?

Naturally, after working all day, people are tired or eager to meet up with friends and family to socialize and decompress. So, dinner ruling the daypart roost makes complete sense.

In other words, operators looking to streamline should consider this Restaurants Canada data. The dayparts that require the most labor currently are lunch and dinner, so operators should plan accordingly if that’s viable for their business.

Image: CHUTTERSNAP on Unsplash

September 26, 2022by David Klemt David Klemt No Comments

Canada’s Restaurant Labor by the Numbers

Canada’s Restaurant Labor by the Numbers

by David Klemt

While there are positive signs for Canada’s foodservice industry, recruiting and retaining labor continues to be a challenge.

Unfortunately, this isn’t a challenge unique to Canada. Operators throughout North America and indeed across the globe are facing labor shortages.

Restaurants Canada addresses this topic in their 2022 Foodservice Facts report. The non-profit research and advocacy group predicts sales will reach pre-pandemic levels by Q4 of this year.

However, restaurants, bars, and nightclubs may have to achieve traffic and revenue growth despite a significant labor deficit.

Please click here to access the 2022 Foodservice Facts report yourself.

Labor Shortage by Category

In their latest report, Restaurants Canada crunches the numbers for three distinct venue categories. These are quick-serve restaurants, full-service restaurants, and bars and nightclubs.

The organization finds that QSRs and FSRs are facing the greatest shortages. In fact, in response to a survey from May of this year, at least half of QSRs and FSRs aren’t operating with fulls staffs.

For QSRs, 52 percent of respondents say they perceive restaurants and bars they’ve visited to be understaffed. A bit over a third (36 percent) think staffing is “about right.” Unhelpfully, 12 percent “don’t know” if restaurants and bars have enough staff.

So, let’s switch gears to FSRs. Precisely half of survey respondends say restaurants and bars don’t have enough staff. Just like their QSR counterparts, 36 percent say that staffing seems to be at the ideal level. Fourteen percent respond that they “don’t know,” which doesn’t tell us much.

Per Canadians who responded to Restaurants Canada’s survey, bars and nightclubs are fairing better…at first. Frustratingly, a staggering 37 percent of respondents “don’t know” if bars or nightclubs have appropriate levels of staffing. Thirty-two percent think they’re understaffed, 31 percent think staffing levels are “about right.”

Industry professionals are probably already putting two and two together here. As long as guests receive the level of service they expect, from greeting to speed of service, to closing out their check, they think things are fine. If they’re made to wait longer than they want, they’ll likely say a restaurant, bar or nightclub doesn’t have enough people on shift.

Labor Shortage by Role

Okay, so the May 2022 Restaurants Canada wasn’t entirely helpful. It still provides interesting insight. That is, we know how guests perceive staffing in at least most instances.

So, let’s get down to hard numbers: shortages in specific roles throughout the industry.

Here, Restaurants Canada provides compelling information, even if it’s not what we want to see. In comparison to 2019, every role is down by thousands of people. In some cases, tens of thousands.

Below you’ll find the deficits by role:

Foodservice supervisors: -3,100
Chefs: -10,900
Bartenders: -17,600
Maîtres d’hôtel and hosts/hostesses: -21,100
Restaurant and foodservice managers: -22,400
Food counter attendants, kitchen helpers, and related support occupations: -43,200
Cooks: -44,400
F&B servers: -89,500
Other: -18,800

Add that up and that’s a shortage of 271,000 people throughout Canada’s foodservice industry. For further context, the industry boasted 1,265,700 workers. In 2021, the industry was down to 994,700.

Unfortunately, from 2020 to 2021, just 4,100 jobs were recovered, according to Restaurants Canada. This situation clearly shows that operators need to change their approach to staffing.

Now, more than ever, operators must focus on effective recruitment, onboarding, and retention. For tips on making improvements, click here. To learn how to implement employee surveys to boost retention and avoid costly turnover, click here.

Image: Brian Tromp on Unsplash

September 23, 2022by David Klemt David Klemt No Comments

Restaurants Canada Reveals Pandemic Impact

Two Years On, Restaurants Canada Reveals Pandemic Impact

by David Klemt

Restaurants Canada looks at the impact of the pandemic on the foodservice industry in their latest Foodservice Facts report.

Canada’s foodservice industry research and advocacy non-profit sees a return to pre-pandemic operations. However, the path forward toward pre-pandemic traffic and sales levels won’t be without its challenges.

“While nominal sales are expected to return to pre-pandemic levels before the end of the year, traffic still remains below what it was before,” says Restaurants Canada president and CEO Christian Buhagiar.

To access your own copy of 2022 Foodservice Facts, click here.

Industry Still Struggling

As an owner, operator, or foodservice professional, you probably have the answer to a specific question in mind.

When will we be “back to normal?” And, of course, the natural followup to that question. Will the industry surpass 2019 traffic and sales?

Restaurants and bars throughout Canada have survived six waves of Covid-19 over the course of two-plus years. There have been an inordinate amount of lockdowns that inarguably forced the permanent closure of far too many businesses.

As Restaurants Canada states (and the rest of us know all too well), there’s no telling if another Covid-19 variant will rear its ugly head. It’s conceivable (but with any luck unlikely) that Canada could face future lockdowns.

At the moment, according to Restaurants Canada, foodservice sales are currently 11 percent below 2019 levels. And yes, that’s after adjustment for inflation. Speaking of which, one reason traffic and sales remain below those of 2019 is consumer confidence. Many Canadians are concerned about a possible recession.

In addition, operators in Canada continue to face a labor shortage.

News Not All Bad

Now, anyone who read the previous section would be justified in lacking confidence in the industry. However, there is good news.

First, let’s compare Q1 of 2022 to Q2. Per Restaurants Canada, just 15 percent of restaurants were able to seat guests with zero restrictions. By April, though, approximately 90 percent of restaurants in Canada could serve in-person guests restriction-free.

Second, Q2 had more positivity in store for operators. According to Restaurants Canada, the FSR segment endured an 18-month decline in traffic when Covid-19 took hold. When restrictions were lifted, the floodgates of consumer demand burst. By Q2, traffic was a mere one percent lower in comparison to 2019.

Going a bit granular, QSR performance also improved in Q2. Per Restaurants Canada, QSR traffic lagged eight percent behind pre-pandemic levels. However, that number improved to just two percent under pre-pandemic levels by Q2.

Compellingly, Q2 still wasn’t done with foodservice industry positivity. While QSRs outpaced FSRs three-fold in terms of traffic, their numbers combined bring the industry back to 2019 Q2 levels.

Restaurant Canada’s positive outlook predicts that the industry will return to pre-pandemic levels by Q4.

Image: StellrWeb on Unsplash

The Florida Theater in Jacksonville, Florida

August 15, 2022by David Klemt David Klemt No Comments

Top 10 States Attracting High Earners

Top 10 States Attracting High Earners

by David Klemt

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

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

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

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

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

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

Top Ten Inflow States

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

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

Utah
Idaho
Nevada
Colorado
Tennessee
South Carolina
North Carolina
Arizona
Texas
Florida

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

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

Top 10 Outflow States

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

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

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

Ohio
Minnesota
Washington, DC
Maryland
New Jersey
Virigina
Massachusetts
Illinois
California
New York

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

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

Image: Trevor Neely on Unsplash

Stay Weird neon sign with purple background

August 2, 2022by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: August 2022

Stand Out with Weird Holidays: August 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 August is no exception. These holidays range from mainstream to “weird.”

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

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

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

For July’s list, click here.

August 5: National Work Like A Dog Day

It probably sounds like this day is all about being as productive as possible at work. However, National Work Like a Dog Day is a celebration of service animals (mainly dogs). So, this is the day to invite your guests with service animals to grab a bite and drink and make new friends—four-legged and otherwise—at your bar or restaurant.

August 8: National Happiness Happens Day

This is a day that focuses on finding happiness wherever we can. And as we know, there’s plenty of happiness to be found in local restaurants and bars. National Happiness Happens Day is a blank canvas on which to create a fun, engaging promotion.

August 8: National Dollar Day

For the history nerds out there—and I say that with reverence, not ridicule—the first US dollar was minted in 1794. Leveraging this holiday is as simple as offering a food or drink item for $1. Of course, that’s if such a discount is legal where you’re operating. And I recommend requiring the purchase of a full-price item to receive the discount.

August 11: National Rasberry Bombe Day

If you’re not familiar with the raspberry bombe, you’re probably not alone. This tasty treat isn’t a commonly known dessert item. A raspberry bombe is a pastry that consists of heavy cream, sugar, candied fruit (raspberries, in this case), and nuts placed in a spherical design. The bombe is then frozen before being served. Bonus points for adding rum before freezing.

August 12: National Vinyl Record Day

There are a couple ways to celebrate this holiday. One, you can require your house DJ or hired gun to spin actual records. Two, you can team up with your local vinyl store to create a mutually beneficial promotion. Get a little creative and celebrate that warmest of sonic mediums, the vinyl record.

August 15: Discovery Day

This day likely isn’t very weird to Canadians. In particular, it’s well-known among those familiar with the Yukon. But for the rest of us, this is a celebration of the discovery of gold in this famed area. Celebrate with gold-flaked F&B items, caramel-drizzled desserts and cocktails, and whatever else you can think of where gold makes sense.

August 20: World Honey Bee Day

Where would we be without the honey bee? Not in a good place at all, that’s where. Perfect your Bee’s Knees and other cocktails that feature honey. And, of course, feature honey in some creative places on your food menu as well.

August 27: National Just Because Day

Obviously, this is another awesome blank-slate cocktail. You can essentially create any promotion you want to celebrate this day. Why? Because whatever you choose to do, it’s just because.

August 29: According to Hoyle Day

Here’s an odd one for you. On According to Hoyle Day, you live life according to one of the 300 (!) games for which Edmond Hoyle wrote the rules. This day certainly requires getting creative but card games and cocktails do go hand in hand.

August 31: National Eat Outside Day

Hey, guess how this day is celebrated…

Image: Dan Parlante on Unsplash

July 13, 2022by David Klemt David Klemt No Comments

Brutal: These Drinks are Heavy

Brutal: These Drinks are Heavy

by David Klemt

Several legendary and iconic heavy metal bands are stepping into the arena of the drinks industry, from beer to whiskey, and more.

You won’t find a celebrity rosé wine or mezcal on this list. Instead, you’ll find bourbon and rye blends, unique processes, full beer lineups, and small-batch releases.

Most importantly, these are products that deserve a place on your menus. These aren’t spirits and beers that rely on band names and their global recognition. Each of these can stand on their own.

In fact, one whiskey from Slipknot and an Iowa distillery won an award from Fred Minnick in 2019.

Metallica

You may familiar with Blackened, a rye and bourbon blend that finishes in brandy casks. This limited-edition, super-premium whiskey is also subjected to the proprietary Black Noise process.

In short, each batch of Blackened is enhanced by the frequencies of curated Metallica playlists. This whiskey is a true collaboration. Legendary Master Distiller Dave Pickerell partnered with Metallica and Meyer Sound for the recipe and process.

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However, Master Distiller and Blender Rob Dietrich has crafted a rye expression. Rye the Lightning is, as you can likely tell from the name, a rye whiskey. This expression also undergoes a very specific Black Noise process.

To craft Rye the Lightning, the live recording of Ride the Lightning in its entirety from Metallica’s Orion Music + More set is played to enhance the liquid. Taking things a step further, Rye the Lightning is finished in Madeira and rum casks.

Not content with just two expressions, there are also the Master of Whiskey Series and limited edition whiskeys available.

Iron Maiden

Iconic English heavy metal band Iron Maiden has steered heavily into the beer business. You won’t find a limited-release Lager here and a Pilsner there. No, Iron Maiden has a full lineup of beers in several styles.

Trooper, named for their song “The Trooper,” is the name under which the band crafts their beers in partnership with brewers like Bodebrown and Robinsons. You’ll find many beer styles under the Trooper label: Strong Bitter, English Extra Special, Porter, Golden, IPA, and more.

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Of course, there are limited editions. And why shouldn’t there be? Iron Maiden and there brewer partners want to have rock out, like they did with the Number of the Beast, a Bitter.

Motörhead

Since there’s a bourbon and a beer carrying the Motörhead name, you can create a Boilermaker honoring the heavy band. And as you may imagine, one-half of the Boilermaker is named after the song “Ace of Spades.”

In this case, Ace of Spades is a bourbon crafted in Fargo, North Dakota, by Proof Artisan Distillers. This distillery produced North Dakota’s first-ever bourbon, Crooked Furrow. Ace of Spades is a full-bodied, 90-proof high-rye bourbon with warm, sweet notes and a cinnamon finish.

For the beer, Motörhead tapped Madison, Wisconsin, brewers Ale Asylum. Röad Crew is a crisp, hoppy American Pale Ale with citrus notes.

Cannibal Corpse

This whiskey, Golden Blood, is actually the inspiration for this article and product roundup. Golden Blood by Cannibal Corpse, one of the heaviest bands on this list, is crafted in collaboration with Three Floyds Distilling.

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Since opening their doors in 2017, Three Floyds has been known for doing things differently. In fact, the distillery itself says their approach is “not normal.” So, this collaboration with Cannibal Corpse makes a lot of sense.

According to Three Floyds, the band itself selected the liquid. A single barrel straight malt whiskey, Golden Blood was aged four years in new, charred oak. And the label is sure to draw attention on your back bar.

GWAR

As the story goes, GWAR is not of this planet. Rather, GWAR is an intergalactic rock band that arrived on Earth via comet.

Well, when you have an origin mythology that incredible, you can’t phone in products tied to your name. I promise that you’ve never encountered a whiskey-crafting process like the one that produces Catoctin Creek Ragnarök Rye:

“The mad scientists at Catoctin Creek conducted experiments on aging the blood of GWAR in barrels made from the different types of wood scorched by the comet’s blast. They used the rarest of grains and watered their mash bill with the melted Antarctic ice to create a 92 strength rye whisky, pot stilled and then aged in charred new white oak. Members of GWAR then hurled the whiskey barrels into the orbit of the moon, causing contraction to take place as the barrels spun under the influence of the deathly coldness of space and the life-giving heat of the sun.”

Well, that’s different.

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A post shared by Catoctin Creek Distillery (@catoctincreek)

Slipknot

Cedar Creek Distillery in Iowa crafts two whiskey expressions for Slipknot. The first expression is Slipknot No.9, a four-year-old blend of straight bourbon and straight rye whiskeys.

Then there’s Slipknot No. 9 Reserve. For this special release, award-winning Cedar Creek bottles the same bourbon and rye blend at 99 proof. Fred Minnick named Slipknot No. 9 Reserve the Best Celebrity Whiskey in 2019. That’s no small feat.

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An equally daunting feat? Getting your hands on Slipknot co-founder and percussionist Clown’s Iowa Shine. If you can find it, this bottle is Clown’s very own moonshine.

Honorable Mentions

The Deftones have partnered with Belching Beaver to craft an IPA called Deftones Phantom Bride. This IPA, a collaboration between head brewer Thomas Peters and the Deftones’ Chino Moreno, is made using Amarillo, Citra, Simcoe and Mosaic hops.

And then there’s Bay Shore, New York’s Great South Bay Brewery. The brewery has honored Pantera with a limited edition beer called Vulgar Display of Lager. Obviously, this is intended to honor the 30th anniversary of the thrash metal band’s brutal 1992 Vulgar Display of Power album.

Image: Alexander Kampmann from Pixabay

July 12, 2022by David Klemt David Klemt No Comments

What’s Up with Meat, Poultry and Seafood?

What’s Up with Meat, Poultry and Seafood?

by David Klemt

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

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

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

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

Consumer Shifts

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

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

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

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

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

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

Meat Performance is Nuanced

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

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

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

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

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

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

Plant-based is Down

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

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

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

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

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

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

Image: Peter Pham on Unsplash

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

July 8, 2022by David Klemt David Klemt No Comments

Hotels, Guest Data and Guest Expectations

Hotels, Guest Data and Guest Expectations: A Chat with SevenRooms

We sit down with Austen Asadorian, vice president of sales at SevenRooms, to chat about pent-up demand for travel.

People are eager to get back out there and hotels, of course, play a crucial role in their travel plans. However, we’re not engaging with the same guests we were pre-pandemic.

No, today’s guest demands more from the hotels and resorts they select. And a key to delivering on guest demands is collecting guest data.

But while operators know they’re supposed to be collecting guest data, there’s some uncertainty about what to actually do with it. Enter: SevenRooms.

More accurately, meet Austen Asadorian of SevenRooms. Not only can he address meeting guest demands through tech, he can address how to use guest data responsibly and effectively.

Hi Austen, thank you for taking the time to speak with us. Can you tell us a little about yourself and your role at SevenRooms?

Thanks, David! My name is Austen Asadorian and I’m the Vice President of Sales at SevenRooms. I first started my career in hospitality early in high school, getting a job at a local restaurant in New Jersey, learning everything from protein fabrication to catering and dealing with daily customers, even managing events. I continued working in hospitality through college, while going to the Culinary Institute of America for a degree in hospitality management, and ultimately, landed at Hillstone Restaurant Group where I ran back of house operations as well as the company’s Manager Training Program. Before joining SevenRooms, I worked as Peloton’s Director of Sales, leading their go-to-market strategy for retail growth and expansion from 2014-2017.

Today, I support SevenRooms’ global expansion efforts to accelerate our goal of being the best-in-class solution for hospitality operators around the world. Having previous experience in the hospitality industry, I joined SevenRooms because I was hyper aware of the pain points in the industry surrounding technology and the need for better guest management after having lived it day-to-day for several years. More importantly, I believe in SevenRooms’ vision and have a true passion for helping hospitality businesses, big and small, drive revenue, and create loyal guests for life.

Let’s talk hotels. What does the hotel industry look like two years after (or into) the Coronavirus pandemic?

When the pandemic struck, travel came to a complete halt and hotel occupancy in the US fell from 70% in March 2019 to less than 25% in March 2020—rooms were empty. Now, as the world is back to what we can consider a new “normal,” we’re seeing an extreme surge in travel and hotels are busier than ever.

However, what guests expect from hotels experience-wise has changed and they demand more. They’re making up for lost time and they want to make it count. Coming out of the pandemic, hotel operators are taking a harder look at their entire tech stack. It’s no longer optional to have a tech stack that is fully integrated from top to bottom across their operations—it’s a must-have—and technology providers are adapting to meet those needs. Additionally, operators have put a strong emphasis on the importance of ownership over their guest data. Both trends have positioned SevenRooms incredibly well within the hotel sector, as this has been our business philosophy from day one.

How can hotel operators and managers live up to these high expectations?

The simple answer is by taking advantage of technology solutions into their everyday practices and processes. These tech solutions can be anything from a QR code for mobile order and pay, allowing guests to order food and drink from anywhere on the property without ever needing a server to approach them, to an integrated customer relationship management (CRM) platform that speaks to and pulls data from their F&B CRM, easily sharing that information across teams at the hotel. For example, passing information along to a guest services team to ensure that in-room amenities don’t include nuts if a guest has a peanut allergy.

Operators and managers should also make sure they’re utilizing loyalty programs. According to a recent SevenRooms survey of American consumers, 44% say that loyalty programs play a part in their hotel choice and there are certain incentives that will bring them back.

For example, some want loyalty points to enjoy on property restaurants and bars, whereas others want a personal greeting when they check in, or a complimentary glass of champagne waiting for them when they get to their room.

Technology and loyalty programs both play into an exceptional experience and it’s important for operators to use both to create the total package.

You mentioned collecting guest data. Can you tell us a little bit more about why that is so important?

When we talk about data and hotels, we’re talking about using it to power a one-of-a-kind unique experience. We don’t mean taking or selling personal information, and that’s an important distinction.

The data we’re collecting for operators centers around a guest’s profile—who they are and what they like. This can be anything from their dietary preferences to their favorite table in the hotel restaurant’s dining room, to what dessert they order most often when they visit.

By having this data, operators can build a direct relationship with these guests and, in turn, build an incredible experience that keeps them coming back. For example, if a guest stays at a specific hotel on their vacation and takes full advantage of the pool cabanas, the data collected on those visits can then be used to retarget them with a special marketing promotion or offer to visit their local hotel property for a staycation, complete with a discount on a cabana day rental.

Creating these unique, personalized experiences not only increases revenue for operators, but also drives loyalty, as a loyal guest is more important than a one-time guest.

About Austen

Austen Asadorian is the Vice President of Sales at SevenRooms, where he is tasked with supporting SevenRooms’ global expansion efforts and accelerating the company’s goal of being the best-in-class solution for hospitality operators globally. Prior to joining SevenRooms, Austen was Peloton’s Director of Sales, leading the company’s go-to-market strategy for retail growth and expansion. He started his career at Hillstone Restaurant Group where he cut his teeth learning how to run efficient and profitable restaurants at scale. Austen was ultimately promoted into an executive role where he oversaw the company’s Manager in Training Program and Back of House Operations. Austen graduated from the Culinary Institute of America (CIA).

Image: Antonio Janeski

June 21, 2022by David Klemt David Klemt No Comments

Tales Announces Top Four Awards Finalists

Tales Announces Top Four Spirited Awards Finalists

by David Klemt

It’s official: The Tales of the Cocktail Foundation announces the top four finalists in each of the 2022 Spirited Awards categories.

I don’t envy the judges who have to narrow down the top ten nominees to the top four finalists. Equally as daunting: deciding on the winner of each award in each category.

We’ll know who’s taking home each Spirited Award in just over a month. The ceremony will take place on Thursday, July 28 at the Ritz-Carlton, New Orleans. For those attending the 20th anniversary Tales of the Cocktail, the Ritz-Carlton is this year’s headquarters hotel.

Purchase Spirited Awards tickets here, and check out the digital playbill here.

See you at Tales, y’all! Cheers.

US Categories

US Bartender of the Year presented by Del Maguey

Josh Davis (16th Street Bar, Chicago, IL)
Chris Hannah (Jewel of the South, New Orleans, LA)
Masahiro “Masa” Urushido (Katana Kitten, New York, NY)
Christine Wiseman (BarLab Hospitality Group, Miami, FL)

Best US Bar Mentor presented by BarSmarts

Meaghan Dorman
Sean Kenyon
Nectaly Mendoza
Jeffrey Morgenthaler

Best US Brand Ambassador presented by Libbey Glass

Chris Cabrera (Bacardí USA)
Tad Carducci (Gruppo Montenegro)
Vance Henderson (Hendrick’s Gin)
Lynn House (Heaven Hill)

Best US Bar Team presented by William Grant & Sons

Half Step (Austin, TX)
Jewel of the South (New Orleans, LA)
Katana Kitten (New York, NY)
The Roosevelt Room (Austin, TX)

Best US Cocktail Bar presented by Absolut Vodka

Bar Goto (New York, NY)
Katana Kitten (New York, NY)
The Roosevelt Room (Austin, TX)
Thunderbolt (Los Angeles, CA)

Best US Hotel Bar presented by Grey Goose

Dear Irving on Hudson at the Aliz Hotel (New York, NY)
Hey Love at The Jupiter (Portland, OR)
Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, AZ)
Silver Lyan at the Riggs Washington DC (Washington, DC)

Best US Restaurant Bar presented by Maison Ferrand

Café La Trova (Miami, FL)
Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
Jewel of the South (New Orleans, LA)
Kumiko (Chicago, IL)

Best New US Cocktail Bar presented by Aviation Gin

Double Chicken Please (New York, NY)
Happy Accidents (Albuquerque, NM)
Temple Bar (New York, NY)
Yacht Club (Denver, CO)

International Categories

International Bartender of the Year presented by Patrón

Lorenzo Antinori (ARGO / Four Seasons Hotel & Resorts, Hong Kong, China)
Keith Motsi (Charles H. Seoul at the Four Seasons Hotel, Seoul, South Korea)
Rémy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)
Matt Whiley (RE, Sydney, Australia)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic

Monica Berg
Renato “Tato” Giovannoni
Lauren Mote
Agostino Perrone

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic

Martin Hudák (Mr. Black Spirits)
Daniyel Jones (House of Angostura)
Ricardo Nava (Bacardí Latin America)
Nicola Riske (The Macallan)

Best International Bar Team presented by House of Angostura

ALQUÍMICO (Cartagena, Colombia)
MAYBE SAMMY (Sydney, Australia)
The Clumsies (Athens, Greece)
Two Schmucks (Barcelona, Spain)

Best International Cocktail Bar presented by Tequila Fortaleza

MAYBE SAMMY (Sydney, Australia)
Satan’s Whiskers (London, UK)
Tayēr + Elementary (London, UK)
Two Schmucks (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

Charles H. Seoul at the Four Seasons Hotel (Seoul, South Korea)
Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
Lyaness at Sea Containers London (London, UK)
The American Bar at The Stafford London (London, UK)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

Danico (Paris, France)
Le Mary Celeste (Paris, France)
Pujol (Mexico City, Mexico)
Sexy Fish (London, UK)

Best New International Cocktail Bar presented by Stranger & Sons

🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
ARGO (Hong Kong, China)
Schofield’s Bar (Manchester, UK)
SIPS (Barcelona, Spain)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

Abasolo Ancestral Corn Whisky
Citadelle Gin Jardin d’été
Lyre’s Non-Alcoholic – Italian Orange
Nixta Licor de Elote

World’s Best Cocktail Menu presented by Diageo Bar Academy

Little Red Door (Paris, France)
Lyaness at Sea Containers London (London, UK)
Swift Soho (London, UK)
Tayēr + Elementary (London, UK)

World’s Best Spirits Selection presented by Beam Suntory

In-Situ Mezcaleria (Oaxaca City, Mexico)
Jack Rose Dining Saloon (Washington, DC)
Sexy Fish (London, UK)
Swift Soho (London, UK)

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy

CLASS magazine
Discard the Zine
VinePair
Whisky Magazine

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy

Radio Imbibe
Shōshin Art Club
The Cocktail Lovers Podcast
The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Diageo Bar Academy

“Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz, for Imbibe Magazine
“Has the Coronavirus Pandemic Destroyed American Bar Culture?” by Jeffrey Morgenthaler, for Daily Beast
“Meet the Eco-Packaging Innovations Transforming the Drinks Industry” by Betsy Andrews, for SevenFifty Daily
“The Greatest Drinking Contest in History” by David Wondrich, for Daily Beast

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic

Death & Co: Welcome Home by Alex Day, Nick Fauchald, and David Kaplan
The Cocktail Seminars by Brian D. Hoefling
The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig
The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé with Emma Janzen

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy

Bourbon: The Story of Kentucky Whiskey by Clay Risen
Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization by Edward Slingerland
Girly Drinks: A World History of Women and Alcohol by Mallory O’Meara
The Oxford Companion to Spirits and Cocktails edited by David Wondrich with Noah Rothbaum

Image: Tim Hüfner on Unsplash

June 20, 2022by David Klemt David Klemt No Comments

Eatertainment Poised to Come Roaring Back

Eatertainment Poised to Come Roaring Back

by David Klemt

People are eager to return bars and restaurants, and that focus is beneficial to the growth of one hospitality category in particular: Eatertainment.

As the name suggests, an “eatertainment” venue operates as both an entertainment space and restaurant.

Those who have been to such a concept know the key elements that define eatertainment. A robust F&B program; an array of bar games and other entertainment; room enough to play games and attract groups, but so large it draws massive crowds; and an interest in extending guest stays rather than constantly turning and burning.

Pre-pandemic, the eatertainment category was heating up, steadily growing in popularity. As recently as 2019, SevenRooms and YouGov partnered to study these concepts. When your category draws the attention of data-focused platforms and research firms, you know it’s a winner.

So, what did SevenRooms and their research partner conclude? That eatertainment venues are the new nightclub.

Eatertainment Muscles in on Nightlife

Per the SevenRooms report from 2019, nightlife preferences in the United States were shifting away from traditional nightclubs. This switch was, according to SevenRooms, partially driven by three factors:

Nightclubs draw large crowds;
they play very loud music; and
such venues embrace exclusivity.

Now, that isn’t to say that the nightclub is dead. Particularly in destination cities like Las Vegas and Miami, nightclubs are a major draw.

However, as people reach their thirties or seek out more casual spaces, eatertainment becomes increasingly attractive. For the most part, people can leave work and go straight to an eatertainment concept to meet up with friends. They’ll be able to carve out a space, grab a bite and a drink, and socialize while engaging with an array of entertainment options.

Such venues also tend to be open seven days per week, from noon or early afternoon into late night. Their F&B programs, focus on entertainment, and hours of operation position them to play an important role: the third place.

Home Away from Home

As any dive or neighborhood bar operator knows, becoming a person’s third place is crucial. The third place, for those unfamiliar with the term, is the spot you go to in between the workplace and home.

So, becoming someone’s home away from home is a big deal. It’s the ultimate in consumer loyalty. Become someone’s third place and you’ll be on your way to building an army of brand advocates.

The third place is where we unwind after work. We’re friendly with the staff: they know us, know our usual orders, and know what recommendations to make.

Now, what if a regular’s third place offered not just quality F&B but also entertainment and an atmosphere that shifted with dayparts? You’d have a supercharged third place, a.k.a. an eatertainment concept.

Eatertainment will Continue to Grow

Where should people go when they decide they’re beyond their nightclub years? Feeling uncomfortable in a nightclub doesn’t mean the interest in nightlife simply disappears.

Well, they turn to eatertainment. And why do they find these concepts appealing? For several important reasons driven by shifts in consumer behavior.

One, I think we’re all tired of endless text and DM exchanges attempting to organize an outing. An eatertainment venue is a restaurant, bar, entertainment space, and nightclub in one place. No more planning to travel to a restaurant, then a bar for drinks afterward, and then a nightclub, concert, or lounge.

Two, today’s consumer is seeking out restaurants and bars that offer more inclusive, more welcoming, more personalized experiences. Again, eatertainment hits all those marks.

According to SevenRooms, there are key datapoints that indicate eatertainment will continue to grow. And while their report was published in 2019, their findings are still relevant given the past two years:

Around a quarter of Americans want more eatertainment venues close to them.
A quarter of Americans prefer a venue that combines quality food and drinks with fun activities in one space.
Nearly 30 percent of Americans consider food quality when deciding where to spend their time and money.
Close to 20 percent want a venue to offer something to do beyond drinking.

More recently, May of this year, in fact, Datassential also found that eatertainment is on the rise again. Per their data, half of consumers “are very interested in revisiting an eatertainment experience.

Takeaway

Eatertainment concepts are positioned to perform well moving forward.

Think about it: people are eager to socialize without being packed together; guests are showing interest in innovative, high-quality F&B items; people want entertainment that spans live music and DJs to cornhole (or bags, if you want to have that argument), axe throwing, and arcade games; and having access to an incredible, personalized experience in one venue is an attractive prospect.

Punch Bowl Social, Topgolf, Pinstripes, and Flight Club are among the best representatives of the category. Do you have the idea for the next big eatertainment brand? Let us know!

Image: Elevate on Unsplash