Hotel Operations

Pink neon "breathe" sign
by David Klemt David Klemt No Comments

The Crucial Role Systems Play

The Crucial Role Systems Play

by David Klemt

Pink neon

Having efficient systems in place does more than just streamline day-to-day restaurant, bar, and hotel operations and increase productivity.

Of course, that’s an excellent reason for operators to ensure they implement multiple systems. Front-of-house, back-of-house, and leadership team members need systems to perform at their best.

Six Sigma, kaizen, the technology stack, checklists, manuals, marketing strategies, the guest journey… Each of those systems and more are key to the long-term success of restaurant, bar, and hotel operations.

In fact, these systems should be developed and ready for implementation before the doors ever open for the first time.

Further, effective systems communicate the expectations for roles and tasks. Onboarding and training systems improve recruitment and retention. Also, they provide the transparency that today’s professionals expect from their employers. On top of that, systems help develop consistency, which keeps guests coming back.

A strong leadership team is effective at implementing and following systems. Overall, a strong team is one that understands, embraces, and adheres to a systematic approach to operations to achieve shared goals.

Simply put, the only way achieve success is to be strategic. One can’t be strategic without the implementation of systems.

But there’s another crucial role that systems play in restaurants, bars, and hotels.

Get Out

This topic is the byproduct of a recent KRG Hospitality client call. While explaining our approach to projects, our team touched on the importance of systems.

However, the topic wasn’t brought up simply to detail what systems the client would need to have in place.

A crucial role systems play in a successful operation is getting an owner away from their four walls. More importantly, allowing them to confidently and comfortably leave their business.

If an owner—be they a sole proprietor or business partner—can’t step away from their restaurant, bar, or hotel without worrying, something is wrong. Either the systems in place are ineffective, they don’t address every element of the business, they aren’t being adhered to, or they don’t exist.

Effective systems allow an owner to take time away from their business without micromanaging staff. Systems should also be in place so the owner or owners don’t feel anxious when they’re not working on the business.

Breathe

Stepping away to pursue a hobby, engage in self care, spend time with family and friends, or just because one wants to take a “lazy day” is necessary.

The strategic implementation of systems makes it possible for someone to take time away from their business. They can take that vacation, pursue that goal that doesn’t relate to their business directly, recharge, etc.

Of course, having systems in place also mean an owner and members of their team can travel. They can comfortably attend industry shows, make a guest appearance at a peer’s bar, or host a pop-up without worrying about the business. Having systems in place also makes it possible to travel to discover new F&B items, learn new techniques, and forge relationships with industry peers.

In other words, systems help owners and operators do something they likely haven’t done in months, if not years: breathe.

Image: Fabian Møller on Unsplash

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: October 2022

5 Books to Read this Month: October 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you develop next-level leadership skills and dial in your F&B menus.

To review September’s book recommendations, click here.

Let’s jump in!

Down and Out in Paradise: The Life of Anthony Bourdain

First things first: This biography by author Charles Leerhsen about chef and modern philosopher Anthony Bourdain isn’t authorized. However, this book purports to offer a deep dive into the late, revered chef’s life, from childhood to his final days.

Just be forewarned that this book is already and for good reason considered controversial.

Down and Out in Paradise will be available on October 11. Click here to pre-order this book today.

The Ethical Leader: Why Doing the Right Thing Can Be the Key to Competitive Advantage

Written by Morgen Witzel, The Ethical Leader addressed ethical behavior in business. Far too often, for far too many business owners and leadership team members, behaving ethically isn’t a non-negotiable. Rather, doing the right thing in business is “nice,” not “necessary.”

For this leadership book, Witzel explains why gaining and maintaining the trust and respect of team members and customers is crucial to the success of any business. “Trust engenders loyalty and good reputation, which in turn builds brand value… Ethical behavior is the key to trust-building, but it needs to go deeper than something managers do out of a sense of moral duty.”

Pour Me Another: 250 Ways to Find Your Favorite Drink

It may not happen every shift but bar team members and servers do encounter the restless guest from time to time. Their go-to drink, for whatever reason, just isn’t cutting it during a particular visit. Of course, this is an excellent time to improve their visit and the guest experience. And it’s the perfect time to introduce a guest to their new favorite drink.

JM Hirsch’s Pour Me Another helps people find that new favorite. Bar professionals and servers will find it useful for guiding guests through a cocktail discovery process. Click here to pre-order this book for its October 4 release.

Twist: Your Guide to Creating Inspired Craft Cocktails

The classics are a litmus test for any bar professional. It’s all well and good to invent and craft signature drinks, but if you can’t nail the classics there’s something wrong. Author Jordan Hughes, over the course of 75 recipes, combines the classics with creation in Twist.

This new book, set for release on December 13, teaches the classics. However, Hughes also helps the reader develop the skills to riff on these timeless recipes to put their stamp on the industry. Pre-order today!

Boards and Spreads: Shareable, Simple Arrangements for Every Meal

So, you’re familiar with how much people on Instagram love a good cheese and charcuterie board. In fact, you have some artisanal, eye-catching boards just waiting to be photographed and posted to social media by your guests. But do they really just sit around until someone orders either cheese, charcuterie, or a combination thereof?

It doesn’t have to be that way. Yasmin Fahr’s book Boards and Spreads provides plenty of other uses for your fancy Instagrammable boards. Oh, and there just happen to be several dip and spread recipes to refresh your menu.

Image: Mikołaj on Unsplash

Map of France and Spain
by krghospitality krghospitality No Comments

These are the World’s 50 Best Bars in 2022

These are the World’s 50 Best Bars in 2022

by David Klemt

Map of France and Spain

The long wait is over and we finally know which venues across the world are numbers one through 50 on the 2022 World’s 50 Best Bars list.

Congratulations to the World’s 50 Best Bars, class of 2022!

Regardless of people’s opinions of industry awards, these bars deserve recognition. Moreover, they’re successful examples from which other operators can learn. Iron, as they say, sharpens iron.

To review the World’s Best Bars, numbers 51 through 100, click here. As you’ll see, Singapore dominates that particular list.

If you want to learn more about the World’s 50 Best Bars, listen to episode 82 of the Bar Hacks podcast.

The 50 Best

As you’ll see when you scroll down, history was made today. For the first time since the inception of the World’s 50 Best Bars, neither a bar from London nor New York takes the number one spot.

However, New York did just fine this year. The city claims six of eight American bars on this year’s top 50 list. In fact, two bars in New York are among the top ten.

Bars in Chicago and Miami claim two spots as well. Las Vegas, sadly, doesn’t find itself with a bar in the top 50 or the expanded 51 to 100 list.

Unfortunately, the same holds true for the entirety of Canada.

However, Mexico City crushes it for North America with not only four winners but one bar representing the Best Bar in North America and taking the Rémy Martin Legend of the List award.

Athens, Dubai, Buenos Aires, and Barcelona each claim three spots, with the latter city’s winners all in the top ten. London boasts five bars on the top 50 list.

And as I predicted, two bars in Singapore earned placement this year. The Southeast Asian city-state didn’t crack this year’s top ten. However, when combined with bars 51 through 100, ten percent of the bars are in Singapore.

Individual Awards

Of course, the World’s 50 Best Bars does more than simply judge and rank bars.

Now in his fourteenth year at the helm of the Connaught Bar in London, England, Agostino Perrone scores the Roku Industry Icon Award. Jean Trinh of Alquímico in Cartagena, Colombia, is the 2022 Altos Bartender’s Bartender.

Röda Huset, number 78 on the World’s 50 Best Bars, numbers 51 to 100, is the Campari One to Watch. This particular award means this bar has been judged as the one most likely to find itself ranked somewhere among the top fifty. Further, Hanky Panky in Mexico City takes the Michter’s Art of Hospitality Award this year.

Regional and other individual awards are listed next to the bars below.

Congratulations to the bars and their dedicated teams!

The World’s 50 Best Bars 2022: 50 to 1

  1. Bulgari Bar (Dubai)
  2. Lucy’s Flower Shop (Stockholm)
  3. Bar Benfiddich (Tokyo)
  4. Employees Only (New York)
  5. L’Antiquario (Naples)
  6. Galaxy Bar (Dubai)
  7. Carnaval (Lima)
  8. Himkok (Oslo)
  9. CoChinChina (Buenos Aires)
  10. Cantina OK! (Sydney)
  11. Red Frog (Lisbon)
  12. Locale Firenze (Florence)
  13. Zuma (Dubai)(The Best Bar in the Middle East and Africa sponsored by Paragon Cordials)
  14. 🔶🟥🔵 A Bar with Shapes for a Name (London)
  15. Dante (New York)
  16. 1930 (Milan)
  17. Overstory (New York)
  18. Manhattan (Singapore)
  19. Baltra Bar (Mexico City)
  20. Line (Athens)
  21. Swift (London)
  22. Maybe Sammy (Sydney)(The Best Bar in Australia sponsored by Torres Brandy)
  23. Argo (Hong Kong)
  24. Tres Monos (Buenos Aires)
  25. Sidecar (New Delhi)
  26. Kumiko (Chicago)
  27. Tropic City (Bangkok)
  28. Satan’s Whiskers (London)
  29. Attaboy (New York)
  30. Café La Trova (Miami)
  31. Baba au Rum (Athens)
  32. The Clumsies (Athens)
  33. Florería Atlántico (Buenos Aires)
  34. Coa (Hong Kong)
  35. Drink Kong (Rome)
  36. Salmon Guru (Madrid)
  37. BKK Social Club (Bangkok)(London Essence Best New Opening Award)
  38. Hanky Panky (Mexico City)(Michter’s Art of Hospitality Award)
  39. Jigger & Pony (Singapore)(The Best Bar in Asia sponsored by Naked Pony)
  40. Handshake Speakeasy (Mexico City)
  41. Alquímico (Cartagena)(The Best Bar in South America sponsored by Tia Maria)
  42. Katana Kitten (New York)
  43. Connaught Bar (London)
  44. Two Schmucks (Barcelona)
  45. Double Chicken Please (New York)(Disaronno Highest New Entry Award)
  46. Little Red Door (Paris)(Ketel One Sustainable Bar Award)
  47. Licorería Limantour (Mexico City)(The Best Bar in North America sponsored by Rémy Martin)(Rémy Martin Legend of the List)
  48. Sips (Barcelona)(Nikka Highest Climber sponsored by Nikka Whisky)
  49. Tayēr + Elementary (London)
  50. Paradiso (Barcelona)(The Best Bar in Europe sponsored by Perrier)

Image: Ian on Unsplash

Canadian dollar bills
by David Klemt David Klemt No Comments

Operators & Guests Respond to Rising Costs

Operators & Guests Respond to Rising Costs

by David Klemt

Canadian dollar bills

Everything is more expensive these days and both operators and consumers have their own ideas for addressing rising costs.

To gather and share insight into people’s mindsets, Restaurants Canada conducted and commissioned two surveys.

For one, the industry research and advocacy organization surveyed operators. The focus was on how much operators anticipated increasing their prices.

On the other side, Restaurants Canada commissioned Angus Reid for a survey focusing on consumers. This survey revealed potential traffic slowdowns and perceived value for money.

For your own copy of Restaurant Canada’s 2022 Foodservice Facts report, click here.

QSR vs. FSR: Consumers

As an operator, converting first-time visitors into repeat guests is paramount. Equally as important: increasing visit frequency per guest.

Of course, an immediate byproduct of rising costs is consumers pulling back and reevaluating their spending. Oftentimes, dining out is one of the first costs consumers slash in order to save money.

Therefore, operators always face the risk of reduced traffic and even losing some guests permanently when they raise prices. However, this is often a necessary risk to take to combat rising costs.

So, how dire is the situation among Canadian consumers currently? Or at least, how did they feel in Q2 of this year? Angus Reid conducted a survey of consumers to find out, and the results can be found within the 2022 Foodservice Facts report.

First, let’s look at visit frequency for QSRs and FSRs. Before we begin, 12 percent of survey respondents answer that they “don’t know for sure” if rising prices will affect their visit frequency for either QSRs or FSRs. Not helpful.

For QSRs, 19 percent of respondents say an increase in prices won’t impact their visit frequency. Thirty-six percent anticipate visiting “a little less often,” while 32 percent will visit much frequently.

As for FSRs, 16 percent of survey respondents won’t change their visit frequency. However, 37 percent anticipate visiting FSRs much less often. Nearly as many, 36 percent, will visit a bit less frequently.

Interestingly, however, is perceived value. More FSR guests believe they receive excellent or good value for their money than they do from QSRs. More QSR guests believe they receive fair, poor, or very poor value for their money.

Overall, though, 90 percent of Canadian consumers feel positive toward the value they receive from QSRs and FSRs.

QSR vs. FSR: Operators

Clearly, it’s good news that the vast majority of Canadians believe they receive good value for their money when dining out.

Nobody enjoys paying more but it appears that both QSRs and FSRs in Canada can increase their prices. At least, they can do so for now while consumers are mostly understanding about inflation.

Restaurants Canada asked QSR and FSR operators a simple but revealing question for their 2022 Foodservice Facts report. The question? How much higher do operators expect to increase their prices by the end of Q4 of this year in comparison to last year?

The majority of operators in both categories anticipate they’ll increase menu prices by more than seven percent. Twenty-seven percent of QSR operators have that expectation. That number rises to 35 percent for FSR operators.

Twenty-two percent of QSR operators anticipate raising prices five to seven percent before the end of 2022. In comparison, 32 percent of FSR operators expect to raise prices in the same range.

At the moment, Canadian consumers appear to be willing to endure these increases. However, it’s likely they expect prices to drop back to “normal” (pre-pandemic prices) or close to it sometime in 2023. That is, unless Canada slides into recession.

Image: PiggyBank on Unsplash

White clock on red background
by David Klemt David Klemt No Comments

Restaurants in Canada: Daypart Performance

Restaurants in Canada: Daypart Performance

by David Klemt

White clock on red background

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

Chef inside commercial kitchen
by David Klemt David Klemt No Comments

Canada’s Restaurant Labor by the Numbers

Canada’s Restaurant Labor by the Numbers

by David Klemt

Chef inside commercial kitchen

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

Canon accounting calculator
by David Klemt David Klemt No Comments

Restaurants Canada Reveals Pandemic Impact

Two Years On, Restaurants Canada Reveals Pandemic Impact

by David Klemt

Canon accounting calculator

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
by David Klemt David Klemt No Comments

Top 10 States Attracting High Earners

Top 10 States Attracting High Earners

by David Klemt

The Florida Theater in Jacksonville, Florida

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

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

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

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

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

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

Top Ten Inflow States

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

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

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

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

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

Top 10 Outflow States

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

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

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

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

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

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

Image: Trevor Neely on Unsplash

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

Stand Out with Weird Holidays: August 2022

Stand Out with Weird Holidays: August 2022

by David Klemt

Stay Weird neon sign with purple background

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

Several “holidays” are set against every date on the calendar, and 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

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by David Klemt David Klemt No Comments

Brutal: These Drinks are Heavy

Brutal: These Drinks are Heavy

by David Klemt

Marshall amplifier closeup

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.

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.

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.

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

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