Hotel Operations

by David Klemt David Klemt No Comments

Raise a 7&7 to National Dive Bar Day

Raise a 7&7 to National Dive Bar Day

by David Klemt

Dive bar or neighborhood bar

We celebrate one of the most hallowed of drinking establishments on July 7, also known as National Dive Bar Day.

Look, we love a visit to a high-end, luxurious cocktail bar. But there’s nothing quite like discovering a casual, comfortable, unpretentious bar that feels like home.

Often times, the local watering hole is a cornerstone of a given community. So, we’re looking forward to the fifth annual National Dive Bar Day in just over two weeks.

You should have plenty of time if you’re a dive or neighborhood bar owner to create your National Dive Bar Day promotion.

A Little History

It’s hard to believe that National Dive Bar Day is a mere five years old. In fact, Seagram’s 7 Crown launched the first annual celebration in 2018.

Not only does this holiday honor a true institution, Seagram’s donated $25,000 to the National Trust for Historic Preservation on its inception. (This year, Seagram’s 7 Crown is supporting Main Street Alliance.)

This makes a lot sense when you think about it. After all, dive bars are often located in a historic building or are landmarks themselves.

Some people may not like it, but drinking culture is an integral part of many a community across not just America, not just North America, but the world.

Not so long ago a bartender could set beers and shots in front of two people with opposing views and they’d find common ground to bond over. The optimist in me hopes we can return to those days, visiting our local neighborhood bars and focusing on what we all have in common rather than letting ourselves grow further divided.

Where some people see a “just” a dive bar, those of us in the know see social and cultural centers that support neighborhoods and communities.

Given their commitment to unpretentious and welcoming service, we need to support and protect our local dives.

What Makes a Dive Bar?

There are some key elements that set dive bars apart from other drinking establishments.

Characters on both sides of the bar, inexpensive drinks, familiar bar food, and an approachable feel are, I would say, the hallmarks.

Now, there are those who think a dive bar also includes an “earthy” smell, to be generous. They may also feel that they call dirty buildings with questionable structural integrity home.

However, “dive” doesn’t have to mean filthy. First and foremost, a dive bar needs to be comfortable and welcoming. Filth tends to give off an unwelcoming, dangerous vibe. That’s not exactly the spirit of hospitality.

Just as a great dive bar should be clean, it should also have a solid F&B program. Inexpensive doesn’t have to mean cheap. Oh, and no, the staff doesn’t have to be surly and untrained.

Dives are Neighborhood Bars

When I first learned about Nickel City, as an example, I saw what a dive bar should be. Both locations, Austin and Fort Worth, are described by co-owner Travis Tober as “anytime bars.”

Nickel City commits to serving the community, and they’re open when people need them. In fact, as you’ll learn during episode 50 of the Bar Hacks podcast, Tober made sure they were open to serve people during the infamous winter storm of 2021 that shut down much of Texas.

In speaking with Tober and reading other interviews with him, I learned that he prefers the term “neighborhood” to “dive.” Due in part to the negative perception some have of dive bars, I can understand his preference.

In my opinion, the difference lies in subtle but important nuances. However, I’ll probably still refer to neighborhood bars as dive bars.

Either way, Nickel City is a dive bar done right and a concept that other operators should certainly study. Nickel City is exemplary, a standard that dive/neighborhood bars should aspire to reach.

The 7&7

As far as Seagram’s is concerned, the 7&7 is “the quintessential Dive Bar drink.” It’s difficult to argue: it’s a highball, it’s fast and simple to make, it’s refreshing, and it shouldn’t be pricey.

But, hey, if you’ve never made or ordered one, here’s the recipe:

Simply prepare a highball glass with ice, add Seagram’s 7 Crown and 7UP, and stir. Then just stir, garnish, and serve.

Cheers!

Image: Florencia Viadana on Unsplash

by David Klemt David Klemt No Comments

Viral Post Highlights Real Leadership

What a Viral Reddit Post Reveals About Leadership in Hospitality

by David Klemt

Reddit app icon on smartphone

A text exchange between a restaurant manager and delivery driver posted to Reddit went viral last month.

Refreshingly, it didn’t make the rounds on news sites for the wrong reasons. Rather, the text conversation is a succinct example of emotional intelligence, empathy, and leadership.

Those interested in reading the text exchange in its entirety can follow this link. However, I’ll sum it up here.

Posted to the subreddit Kitchen Confidential, the conversation begins with the manager checking in on the driver, asking, “You doing OK?”

The driver says they’re “doing better but” is still dealing with a lot. After the manager asks if they should cover their shift that night, the driver reveals they may need to quit the job.

Instead of blowing up at the driver, trying to talk them out of their decision, or cutting the exchange short, they say, “It’s alright [sic].”

Going further, the manager says, “You’re [sic] happiness is more important.” They add that the business hopes the driver will return to the job when they’re ready.

Shall I Cover You Tonight?

Now, I tend to believe that most members of restaurant, bar, and hotel leadership teams are empathetic. I also lean toward believing that most are competent problem solvers.

However, we’ve all come across people who don’t belong in a leadership role. In some cases, a person’s lack of leadership qualifications doesn’t manifest until they’ve been in the role for some time.

My business partner Doug Radkey and I have had conversations about leaders who don’t seem to lead. At best, they’re examples of what not to do. At worst, they’re chasing away a business owner’s staff and guests.

Most recently, these conversations have centered around managers insisting that staff solve scheduling problems themselves.

Before I proceed, I acknowledge fully that we’re facing an unprecedented labor shortage. That’s no excuse for poor leadership.

What, exactly, is the leadership team doing that they can’t manage the schedule? Further, with today’s modern scheduling platforms, why is filling available roles difficult for leaders? Several scheduling apps make it a painless, automated process.

The manager in this Reddit text exchange doesn’t demand the driver find someone to cover their shift. Instead, they behave like a manager and handle it themselves.

Don’t Ever Discount Yourself

If you’re active on LinkedIn and have a sizeable hospitality-centric network, you’ve likely seen posts about how the industry needs to be more people-focused. Not in terms of guests—that’s obvious.

Rather, the consensus is that we’re not going to solve the labor problem if we don’t treat staff as well as we treat guests. Some of these posts may be a bit saccharine, but they’re not incorrect.

Let’s review the texts from this manager:

  • “You doing OK?”
  • Your “happiness is more important.”
  • “We love having you here.”
  • “You’re an awesome person.”
  • “Don’t ever discount yourself.”

When’s the last time you and other members of the leadership team asked a staff member if they’re okay? And if you’ve asked recently, did you get an honest answer? Did you want an honest answer?

A restaurant or bar team that doesn’t trust leadership isn’t going to bother providing an honest answer to that question—they feel like the leaders don’t care about them.

Looking at the rest of the texts above, do you and your leaders take the time to recognize and thank staff? Even the shyest team member wants recognition for a job well done.

Those in leadership roles need to develop their skills constantly. Contrary to some in those positions, leaders aren’t there simply to lord their authority over others and dish out punishments.

So, before your next team meeting, gather the leaders. Find out if every member of the team is checking on staff, valuing their health and wellness, and tackling the mundane tasks that are inherent to their roles.

The maxim is true: People don’t quit jobs, they quit people. If your leadership team isn’t leading with empathy, you can expect your labor issues to compound. No amount of excuses will turn that around.

This article by KRG Hospitality director of business development David Klemt was first published by Bar Business and can be read in its entirety by following this link.

Image: Brett Jordan on Unsplash

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After RRF Failure, What’s Next for Us?

After RRF Failure, What’s Next for Us?

by David Klemt

Super Mario Bros. game booth

After the US Senate failed to even debate the Restaurant Revitalization Fund, instead opting to let it die, what’s next?

Obviously, trusting our elected officials to do the right thing isn’t a viable option. After all, the Senate slow-walked the RRF’s death march. It took six weeks after the House voted “yes” on RRF for senators to filibuster the bill to death.

Last Thursday, the National Restaurant Association addressed moving forward. Sean Kennedy, executive vice president of public affairs, released a 90-second video in which he spoke about the RRF and where we are now.

Reconciliation?

One of the first options Kennedy proposes in his video is a reconciliation bill. That, however, is highly unlikely to come to fruition.

So, what’s a reconciliation bill? Simply put, it has to do with the Senate’s supermajority requirement.

In order for a bill to advance to a vote, 60 percent of the Senate must support ending a filibuster. On that topic, a filibuster is a procedural tool that prolongs a debate. The filibuster is used to delay or prevent a vote on a bill, resolution, etc.

Now, a budget reconciliation bill circumvents the supermajority requirement. A simple majority—51 senators for the US Senate—is all it takes to override a filibuster in this instance.

Technically, from what I’ve come to understand, the Senate can pass a maximum of three budget reconciliation bills in a year. Most often, it passes a single such bill per year.

Obviously, Kennedy feels that this would be a longshot to cross our fingers and hope the RRF is funded via these means.

Staying Ready

As they say—yes, “they”—if you stay ready, you don’t have to get ready. According to Kennedy, the NRA is prepared to act in any way they can should replenishing the RRF or similar aide once again become an option.

“We’re gonna continue to closely monitor the situation and we certainly can activate if there any signs of movement,” he says. “We’re not seeing them yet.”

The “yet” there is perhaps a bit hopeful. And as we like to say, hope isn’t a strategy. However, optimism is far healthier than pessimism and hopelessness.

Additionally, Kennedy and the NRA are grateful to the bipartisan group of representatives and senators who have shown their support for our industry and replenishing the RRF.

“We’re incredibly appreciative of the works of our champions in Congress,” says Kennedy.

In particular, he acknowledges Senate Majority Leader Chuck Schumer (D-NY), and senators Ben Carden (D-MD), Roger Wicker (R-MS), Kyrsten Sinema (D-AZ). In the House, Kennedy thanks Speaker of the House Nancy Pelosi (D-CA), and representatives Earl Blumenauer (D-OR), Dean Phillips (D-MN), Brian Fitzpatrick (R-PA).

What’s Next?

As Kennedy says, much of what he discussed with people at the 2022 NRA Show centered around this very topic. Just what are we supposed to do moving forward?

Unfortunately, there’s no clear answer, no simple solution we can point to and implement.

Instead, we have several issues we must navigate to keep restaurant and bar doors open:

  • What can we do to more effectively recruit and retain staff?
  • How can we best address increases in food costs and problems with availability?
  • Is there a way to address rising credit card transaction fees?

Of course, that’s but a handful of what we must address and solve. And at least when it comes to the first question, we know some of the elements for the solution:

  • Treat staff with respect.
  • Value diversity, equity, and inclusion.
  • Improve pay and offer benefits.
  • Develop a healthy company culture and workplace.

On the topic of state and local policymakers, expecting help is a dicey proposition.

Unless they engage with the owners, operators, and industry professionals in their states, counties, cites, and towns, they’ll hurt these businesses. The only effective and helpful way forward is for them to engage with us and not simply introduce and pass legislation that hurts. Possible, of course, but a big ask as we’ve seen proven time and time again.

Image: Minator Yang on Unsplash

by David Klemt David Klemt No Comments

5 Books to Read this Month: June 2022

5 Books to Read this Month: June 2022

by David Klemt

 

Flipping through an open book

These engaging and informative book selections will help you develop next-level food and beverage skills, and motivate you throughout June, 2022.

To review May’s book recommendations, click here.

Let’s jump in!

Doctors and Distillers

As the historians in our industry have known for a while, cocktails were once considered medicinal. Of course, in some ways that’s still the case.

Industry author, speaker, and educator Camper English shows us how medicine and alcohol have long been connected throughout human history in Doctors and Distillers. Have you head of using wine as a dewormer? How about treating wounds with beer? Would you ever consider using spirits to heal a snakebite? Well, humans have done those things and more with booze. Pre-order this book today!

A Bartender’s Guide to the World

I’m just going to be blunt here: Lauren Mote probably knows more about spirits, liqueurs, and cocktails than you. That’s not a slam—she loves sharing her knowledge and helping people improve their craft and business.

Available for pre-order now for an October launch, A Bartender’s Guide to the World shares not only Mote’s journeys around the world but also more than 75 cocktail recipes. The book’s recipes are organized by their base ingredient. Additionally, there’s an entire chapter just addressing alcohol-free drinks.

The Portugal Cookbook

Chef Leandro Carreira shares well over 500 recipes in The Portugal Cookbook. These dishes range from traditional Portuguese cuisine to modern recipes.

Every region throughout Portugal is represented in this informative and mouth-watering book, including the Duoro Valley and Algarve coast. Portugal is known as a global destination for foodies and this book will definitely help you add some delicious, on-trend recipes to your menu.

Hacking the New Normal: Hitting the Reset Button on the Hospitality Industry

The world around us has changed. The food & beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? In Doug Radkey’s second book, Hacking the New Normal, he asks the following: “Do you think you can hit the reset button on your approach to business? Do you think you can help hit the reset button on this industry? I have made the decision to do so. The question remains, have you?”

Trust and Inspire: How Truly Great Leaders Unleash Greatness in Others

Stephen M.R. Covey, author of The Speed of Trust, addresses the leadership crisis we face today. As the author of Trust and Inspire points out, the world is changing but leadership styles remain the same. That simply won’t work moving forward. It’s crucial we change how we view leadership, and develop new leadership styles and strategies if we’re going to succeed from now on.

Image: Mikołaj on Unsplash

by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: June 2022

Stand Out with Weird Holidays: June 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 June 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 last month’s list, click here.

June 4: National Bubbly Day

Fine, so maybe sparkling wines aren’t weird. Sometimes I just add holidays that have the potential to be fun while driving traffic and revenue to these lists.

As I’m sure you’re already guessing, National Bubbly Day is the perfect time to make your guests aware of your sparkling wines. Bubbly is even more attractive to guests as temperatures rise.

June 5: National Veggie Burger Day

There’s no question that plant-based food items are only growing more popular with consumers. This is the day to showcase your veggie burgers and other meat and dairy alternatives.

June 10: National Herbs and Spices Day

Without herbs and spices, where would F&B be? Task your kitchen and bar teams with creating dishes and drinks that are made better with herbs and spices. Tell your bartenders to break out the torches and light the rosemary!

June 13: International Axe Throwing Day

If you’re an eatertainment venue, bar, or restaurant with an axe-throwing setup, this is one-hundred-percent your day to shine.

June 14: International Bath Day

There are a few different ways to design a promotion around this holiday. One, you can feature distillers who specifically produce gin expressions labeled “Bathtub Gin.” Ableforth’s, for example, is one such producer. Two, you can purchase bathtub-shaped drinkware. Three, you can combine the first two for an LTO pour.

June 16: National Dump The Pump Day

It’s not exactly a secret that gas prices are rising across the nation. With that in mind, it shouldn’t be too difficult to encourage your guests to arrive at your business by bicycle, scooter, skateboard, foot, electric car, or other means of conveyance that doesn’t use gasoline or diesel for fuel.

June 20: American Eagle Day

Interested in a holiday that requires very specific planning? Try American Eagle Day.

One way to celebrate is to design a promotion around award-winning Eagle Rare bourbon. And no, they didn’t pay us to mention them. They just make really good whiskey that works great for this holiday.

June 25: National Leon Day

There’s an entire contingent of people who simply can’t wait for Christmas to come around each year. In fact, they don’t think it’s fair that they only get to celebrate it once a year.

National Leon Day is celebrated every June 25th because it’s the midway point to Christmas. So, forget Christmas in July—celebrate Christmas in June with your guests and specialty LTO menus.

June 29: National Waffle Iron Day

Your guests may be surprised to learn the number of foods that can be waffled. Create an LTO menu that showcases how creative your kitchen team can get with waffle irons. For bonus points, include your bar team with waffled garnishes.

June 30: National Social Media Day

I suppose it was only a matter of time from social media reaching ubiquity to this form of media having its own holiday. Mashable launched the first National Social Media Day in 2010.

Create post-worthy F&B items, come up with your own hashtags, and ask your guests to post pics using those tags to promote your business.

Image: Dan Parlante on Unsplash

by David Klemt David Klemt No Comments

2022 Cocktail Apprentice Program Class

TOTC Announces 2022 Cocktail Apprentice Program Class

by David Klemt

 

Tales of the Cocktail Red Coat apprentices

The Tales of the Cocktail Foundation has announced the 32 members of this year’s Cocktail Apprentice Program, also known as CAP.

For 2022, the CAP apprentices come from seven countries, Washington, D.C., fourteen American states, and Puerto Rico. First launched in 2008, CAP has played host to over 400 apprentices.

These bar professionals are thrown into the organized chaos that is Tales of the Cocktail each year. Well, to be fair, the event likely only feels like chaos to Tales attendees. This gathering of hospitality pros is a precision machine behind the scenes.

Of course, CAP apprentices and veterans are one of the keys to Tales’ success. These bar pros work together to prepare cocktails for for Tales seminars. They also make the many tastings possible. CAP Red and Grey Coats also batch the Dame Hall of Fame and Spirited Awards drinks.

As you’ll see while reviewing the lists below, CAP Red Coats work at some of the world’s premier bars, restaurants, hotels, distilleries, portfolios and brands, and hospitality groups. Moreover, they gain an incredible amount of experience and mentorship from industry veteran Grey, Black, and White Coats.

Valuable Experience

This is, of course, great news for attendees. Many will recognize the names and venues below. And, hey, these apprentices keep the good times flowing at Tales.

But there’s another reason this news is important.

Operators should encourage their bar team stars to apply to be TOTC CAP apprentices each year. The program is open to bartenders, barbacks, and bar managers.

Considering who they’ll meet, work with, and learn from, operators can think of CAP as an investment in their bar team.

In addition to returning to work with a wealth of knowledge and new industry contacts, they’ll be eligible to apply for the Cocktail Apprentice Scholarship Program. Since 2022 CAP Red Coats can apply when applications open next year, it’s reasonable to assume that 2023 Red Coats will be eligible to apply in 2024 for the TOTCF Cocktail Apprentice Scholarship Program.

So, operators who are serious about furthering their bar team’s careers and helping to mentor them should help them apply for the 2023 Cocktail Apprentice Program.

2022 Red Coats

Below are this year’s 32 CAP Red Coat apprentices. You’ll also find their place of work.

  • Patience AdjeiTwist Night Club and Level Up Lounge (Accra, Ghana, West Africa)
  • Gerald AkinsHamlet and Ghost (Saratoga Springs, NY)
  • Israel Baròn, Casa Prunes (Mexico City, Mexico)
  • Tammy Bouma, Bluebird Cocktail Room (Baltimore, MD)
  • Dylan BrentwoodBar Kismet (Halifax, Nova Scotia, Canada)
  • Napier Bulanan, Viridian (Oakland, CA)
  • Yosue Cordero BadilloFairmont El San Juan Hotel (Carolina, Puerto Rico)
  • Chelsea DeMarkThompson Hotel Savannah (Savannah, GA)
  • Milton DeyaMelinda’s Alley (Phoenix, AZ)
  • Linda DouglasCurly Bartender (Los Angeles, CA)
  • Kai DuartePacifico on the Beach and Down The Hatch (Wailuku, HI)
  • Cody DunavanBreakthru Beverage Virginia (Richmond, VA)
  • Glenn EldridgeROKA (Dubai, United Arab Emirates)
  • Tim FrandsenJane Jane (Washington, D.C.)
  • John FryRumba / Inside Passage (Seattle, WA)
  • Delena Humble-FischerGolden Pineapple Craft Lounge (Tempe, AZ)
  • Princess JohnsonAllegory (Washington, D.C.)
  • Maria KimSouthside Parlor (Seoul, South Korea)
  • Sungjoo KooMidnight Rambler (Dallas, TX)
  • Rylen KomeijiHere Kitty Kitty / Zouk Group (Las Vegas, NV)
  • Lars LunstrumThe Black Cypress (Pullman, WA)
  • Jacob MentelPolite Provisions (San Diego, CA)
  • Brian “Vito” MoralesSaso Bistro (Pasadena, CA)
  • Julian Bella RobinsPursuing MS in Hospitality Management at FIU (Tel Aviv, Israel)
  • Jomar SantosThe Peacock Lounge Savannah (Savannah, GA)
  • Jeremiah SimmonsSeven Three Distillery (New Orleans, LA)
  • Colin SimpsonThe Aviary (Chicago, IL)
  • Taylor SweeneyBar Shiru (Oakland, CA)
  • Vivi SzalavariUptown Cafe (Bloomington, IN)
  • Irlanda VargasBacal (Mexico City, Mexico)
  • Noor WafaiThe Eddy & Durk’s Bar-B-Q (Providence, RI)
  • Tim WeigelVegas Vickie’s (Las Vegas, NV)

2022 Grey Coats

Identifiable by their grey chef coats, Grey Coats are CAP leaders.

  • Hagay I. AbramovitzImperial Craft Cocktail Bar (Tel Aviv, Israel)
  • Justine BockGin & Juice (Bristol, UK)
  • Patrick BragaHappy Accidents (Albuquerque, NM)
  • Fifi BruceBarrel Brothers (Berlin, Germany)
  • Richie DelahoydeLyre’s Non Alcoholic Spirits (Dublin, Ireland) 
  • Amy DunkiBarr Hill and Caledonia Spirits (Los Angeles, CA)
  • Arianna Hone, High West Saloon, Post Office Place (Park City, UT)
  • Renson Malesi, House of Sage Cocktails (Nairobi, Kenya) 
  • Nicholas McCaslin, The Ritz-Carlton Nomad (New York City, NY)
  • Allie Phifer, Cayo Coco Rum Bar and Restaurante (Birmingham, AL)
  • Jessi Pollak, Spoon and Stable (Minneapolis, MN)
  • Eric Scott, Thyme X Table (Bay Village, OH) 
  • Britt Simons, The Eddy (Providence, RI)
  • Joey Smith, Chez Zou (New York City, NY)
  • Sarah Syman, The Dandy Crown (Chicago, IL)
  • Nigal Vann, The Berkshire Room (Chicago, IL)

2022 Black Coats

CAP assistant managers can be identified by their black chef coats.

  • Cam BrownSelf-employed (Vancouver, British Columbia, Canada)
  • Kaleena Goldsworthy-WarnockThe Bitter Bottle and Proof Bar and Incubator (Chattanooga, TN)
  • Alex LermanPearl Street Hospitality (Denver, CO)
  • Samm McCullochRed Wall Distillery (Sedona, AZ)

2022 White Coats

The industry veterans are CAP managers and wear white chef coats.
  • Alexis Belton-TinocoJohnnie Walker/Proof Media Mix (Chicago, IL)
  • Cris DehlaviDiageo Hospitality Partnership (Columbus, OH)
  • John DeragonResy (Brooklyn, NY)
  • Trevor KalliesFreehouse Collective (Vancouver, British Columbia, Canada)
  • Juyoung KangZouk Group at Resorts World Las Vegas (Las Vegas, NV)

Whenever you come across a Red, Grey, Black or White Coat at Tales, be sure to thank them for all their work. Well, if they don’t have their hands incredibly full. In that case, please get out of their way—they’ve got our drinks!

Image: M.S. Meeuwesen on Unsplash

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Is Your Brand Engaging the Community?

Is Your Brand Engaging the Community?

by David Klemt

Sign on wall that reads, "We like you too"

Many speakers at HD Expo 2022 are focusing on an important element of design and the hospitality industry: the people we serve.

In other words, designers, their collaborative partners, and their clients want to engage communities.

Now, it’s true that HD Expo 2022 speakers were mainly talking about the hotel side of hospitality design. However, much of what they have to say on the subject of community relates to restaurant and bar projects as well.

Below are helpful insights into engaging the community your business operates in and serves.

Valuing the Community

Crystal Vinisse Thomas, vide president and global brand leader of lifestyle and luxury brands for Hyatt Hotels is bringing Caption by Hyatt to life.

A core element of Caption is community engagement. Yes, travelers are crucial to the success of a hotel brand. However, so are the locals.

After all, hotels, restaurants, and bars employ people from the community. Engaging the community leads to the creation of a loyal guests. During slower times, those loyal locals keep those registers ringing.

As Vinisse Thomas says, operators need to focus on locals as much as travelers. Further, she defines her approach to community as creating a space that’s open to everyone.

One way that Caption is staying true to Vinisse Thomas and Hyatt’s vision for the brand is the Talk Shop. As the name suggests, this is a hangout space. Talk Shop is a communal workspace, a a restaurant, a coffee shop… It’s a hangout for everyone, hotel guest or community guest.

However, Vinisse Thomas does admit that there are challenges when designing and operating for community engagement. One of those challenges is scalability.

Then there’s another big challenge. Designing and operating with the community in mind looks great on paper. But there’s no guarantee that this approach will give an operator an edge of the competition.

To that point, Vinisse Thomas suggests it may be best to speak with one’s competitors to partner on community engagement efforts.

Honoring the Community

An additional challenge when attempting to engage a community is authenticity. It’s a great buzzword, as Vinisse Thomas says, but it needs to be more than that.

Dyonne Fashina, principal of Denizens of Design, has some thoughts on community engagement and authenticity.

Putting it bluntly, Fashina says that honoring a community requires more than a Google search. Rather, designers and operators need to spend time in a given community. They need to get to know the people, the culture, and the vibe.

At KRG Hospitality, we agree. One of our services is site selection. We conduct intensive research to identify the best site for a concept.

However, operator clients need to ensure they know the location. Not just the ZIP code, not just the address, not just the cross streets—the community.

After KRG identifies ideal sites, the client should spend time in those communities, speaking with the people who live and work in them.

Fashina also has another excellent piece of advice for operators. The project, as we often say at KRG, isn’t over after the grand opening. Fashina’s advice speaks to that point.

If an element of an operator’s business isn’t working for the community, she says, they need to be flexible enough to fix it. For owners who perhaps don’t spend every day inside their business or businesses, Fashina recommends visiting to analyze community engagement.

Hospitality is about service, and service requires commitment to being a responsible host and steward. To that end, operators should ensure their concepts improve communities rather than exploit them.

Image: Adam Jang on Unsplash

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Hiring Struggles? Engage These Age Groups

Hiring Struggles? Engage These Age Groups

by David Klemt

Chef plating greens on plates

Staff turnover rates are still above pre-pandemic levels and there’s no silver bullet solution. However, two companies have some helpful advice.

Both Service Management Group and Technomic shared their tips during Restaurant Leadership Conference. Interestingly, each company has a different approach to the current hospitality industry labor problem.

In short, both SMG and Technomic advise operators to engage with vastly different age groups. However, they each have information that supports their recommendations.

Service Management Group

Jennifer Grimes, senior vice president of client services for Service Management Group, co-presented a session with Jim Thompson, COO of Chicken Salad Chick.

SMG is a software-with-a-service platform that seeks to the employee, customer, and brand experience. One crucial element of the company’s mission is the reduction of staff turnover.

During the RLC session, Grimes shared several years of hospitality turnover rates:

  • 2017: 72%
  • 2018: 75%
  • 2019: 79%
  • 2020: 130%
  • 2021: 86%

First, some context. The general consensus is that the industry’s average turnover rate has been between 70 and 80 percent for close to a decade. However, in comparison to other industries—10 to 15 percent—that’s stratospherically high.

Secondly, the turnover rate has been on rise since before the pandemic. Per some sources, the rate jumped from 66 percent in 2014 to 72 percent in 2015, a trend that continues to this day.

For SMG, the age group operators should seek to engage—generally speaking, of course—is 25 to 34 years old. Per the SWaS platform, this group was the most engaged pre-pandemic.

One reason for SMG’s suggestion is that Boomers appear to opting out of the workforce.

During the presentation by Grimes and Thompson, the latter shared that Chicken Salad Chick predicts the 2022 turnover rate to be just slightly above the 2019 rate.

Technomic

Unsurprisingly, Technomic had some numbers to share during RLC 2022 in Scottsdale, Arizona.

Per data provided by Joe Pawlak and Richard Shank, 70 percent of operators are still struggling with labor. Recruiting, hiring, and retaining staff doesn’t appear to be getting any easier four months into 2022.

Technomic also pointed out that the US saw the lowest population growth in its history last year: 0.1 percent.

Additionally, almost 17 percent of the country’s population is now at least 65 years old. In 2019, 48 percent of people 55 or older retired. That number is now just over 50 percent for the same age group.

Nearly seven million American consumers turn 60 each year, while four million turn 70 or older.

Logically, one may assume that Technomic is saying a significant portion of the US population is leaving the workforce. So, it’s best to focus on the same age group as SMG recommends.

However, Technomic is recommending a different strategy. Per Pawlak and Shank, retirees (mostly ages 55 and up) tend to have valuable managerial skills and experience.

Obviously, those skills and all that experience can be of great benefit to operators and our industry.

Certainly, all groups should be engaged by operators seeking to recruit, hire, and develop their teams. So, as KRG Hospitality sees recruitment, operators should craft targeted, authentic messaging that appeals to each age group.

Image: Sebastian Coman Photography from Pexels

by David Klemt David Klemt No Comments

Chain Restaurants: Present & Future

Chain Restaurants: Present & Future

Woman dining with friends in restaurant

Technomic presented the state of chain restaurants, now and next, during Restaurant Leadership Conference 2022 in Scottsdale, Arizona.

Obviously, the entire hospitality industry is facing significant struggles. Rising costs, supply chain chaos, labor shortages and challenges, inflation… The past two-years-plus haven’t been easy.

However, there’s reason for operators and their leadership teams and staff to be optimistic. Additionally, independent and small-chain operators can learn from Technomic’s findings.

Challenges & Threats

Well, let’s take our medicine first, starting with the supply chain. In short, it’s bedlam.

Joe Pawlak (standing in for David Henkes) and Richard Shank of Technomic said as much during RLC 2022. Per their data, 35 percent of operators dropped at least one manufacturer between 2020 and 2021.

Whether because of rising costs, an inability to consistently deliver product, or other factors, operators had to adapt. Clearly, there’s a nasty trickle-down effect when an operator drops a supplier.

And then there’s inflation. Interestingly, Shank calls what we’re seeing currently as “existential inflation.” Relating to consumers, this means their confidence is shaken in terms of spending.

Of course, this type of consumer perception manifests in several ways. For example, some guests cut down on visits. Others will cut down on ordering, skipping appetizers and desserts. Perhaps they have one less beer, glass of wine, or cocktail.

Also, some guests “trade down.” Meaning, there are consumers who opt for casual restaurants rather than fine dining. Or, they’ll move from fast-casual to QSR.

Looking at the numbers, however, nearly 40 percent respondents to a Technomic survey say they’re visiting restaurants less. This makes sense, as 81 percent are concerned about how inflation will impact them personally.

On the operator side of inflation comes pricing. During Pawlak and Shank’s presentation, they used QSR dinner pricing as a real-world example.

According to Technomic, the tipping point for guest perception of good value is just $7. At only $10, consumers feel things are getting expensive.

As Pawlak and Shank pointed out, this is a problem. After all, the average price for dinner at a QSR is $10.08. That number may already be higher today.

Opportunities

Medicine taken, we can move to the good news.

First, Technomic predicts a strong Q3 this year. Additionally, they don’t expect double-digit year-over-year inflation.

In terms of labor, Technomic doesn’t expect costs to go down. However, they do anticipate that they’ll level off rather than rise.

Then there are the numbers. For the top 500 chains in the US in particular, 2021 was a “banner year,” according to Pawlak. On an aggregate basis, sales for the top 500 (McDonald’s is number one, for those wondering) are up 17.9 percent.

Also, every category of restaurant is performing better. The top 500 chains, for instance, are up 18 percent year-over-year. Midscale restaurants are up 38.5 percent. Casual is up 30.2 percent while fast is up 22.2 percent, QSRs are up 13.2 percent. As far as the biggest bump, fine dining is up 56.9 percent.

Looking at 2019 for obvious reasons, the industry was down 49.1 percent in sales in April 2020. However, the industry was down just about a single percentage point in February of this year compared to the same time in 2019.

So, how do we keep sales trending upward when facing inflation and other threats? Pawlak, Shank, and Technomic have some advice.

Operators, for instance, can implement the “balanced barbell” pricing strategy. In this model, high-value items drive business alongside premium offerings. In other words, don’t discount the entire menu just to entice guests to keep visiting.

Once guests get a taste for falling prices, they’ll consider the lower prices the standard. After that, any increase can be perceived as “too expensive.” Of course, discounting the whole menu also impacts guest perception of the brand negatively.

In addition, Technomic suggests offering higher net profit discount bundles, and implementing off-premise, large-party strategies.

Should Technomic’s predictions prove true, the industry may see an even stronger Q4 and start to 2023.

Image: Alex Haney on Unsplash

by David Klemt David Klemt No Comments

Leadership Facepalm, Part Two

Leadership Facepalm, Part Two

by David Klemt

Airplane email icon set against white brick wall

In a stunning example of tone-deafness and callousness, a franchisee executive sent an email that led to severe consequences.

And no, I’m not talking about the termination of the offending exec. That, in my opinion, was well deserved.

In this instance, the email has led to mass resignations and damage to a global restaurant chain’s reputation. What’s more, the negative impact to the brand’s reputation comes from consumers and employees.

Of course, I’m talking about the now-infamous Applebee’s “gas prices” email.

The Email: Labor

Let’s just jump right into the email, because…wow.

“Most of our employee base and potential employee base lives paycheck to paycheck,” writes the executive. “Any increase gas prices cuts into their disposable income.”

This could have been an excellent example of awareness and perhaps even empathy. In the context of this email, it’s appalling.

Why? Mainly because this executive appears to be celebrating the fact that Applebee’s employees, at least those who work for this franchisee, are barely earning a living wage.

“As inflation continues to climb and gas prices continue to go up, that means more hours employees will need to work to maintain their current level of living,” continues the author.

In this exec’s view, this franchisee is “no longer competing with the government when it comes to hiring.” He cites stimulus payments and boosted unemployment support have run out. Therefore, he reasons that people will be forced to return to the workforce.

The author further points to competitors increasing wages to recruit and retain employees. This, he figures, is untenable and some will have to close their doors. So, the labor pool will fill up and this franchisee will benefit.

The Email: Wages

Some of what I’ve laid out above is accurate. According to some estimates, about two-thirds of Americans live paycheck to paycheck.

Additionally, it’s accurate to state that some employees will seek more hours to combat the effects of rising costs. Further, yes, the labor market is turbulent and challenging.

And, unfortunately, some independent operators are facing incredibly difficult decisions. To recruit and retain, they’ll need to be competitive and raise their wages. To pay for that, they’ll need to raise prices, passing on rising costs to customers. In some instances, for some operators, that will prove unsustainable.

However, an executive in this industry shouldn’t be delighted about any of this. And they certainly shouldn’t see it as an opportunity to potentially pay employees even less.

You see, the author of this email suggests that the franchisee can bring in new workers “at a lower wage to decrease our labor (when able).”

He then recommends monitoring employee morale to ensure that the Applebee’s operated by this franchisee is their “employer of choice.”

For me, however, the most eyeroll-inducing line is this: “Most importantly, have the culture and environment that will attract people.”

Images of printouts of the email reveal that at least a handful of recipients agreed. “Great message Sir! [sic]” reads one response. Another paints the email as “Words of wisdom.”

Clearly, the culture and environment are unhealthy.

The Consequences

Before I proceed, know this: I’m not going to name the author. It’s not remotely difficult to find the author’s name if you feel the need.

However, I will name the franchisee that finally fired him. American Franchise Capital reportedly owns more than 120 Applebee’s and Taco Bell locations in nine states.

So, to be clear, this executive didn’t work for Applebee’s directly. In fact, Applebee’s has disavowed the former executive and the email.

In the interest of clarity, it’s possible the author worked for Apple Central LLC, owned by American Franchise Capital.

As far as fallout, it was swift. According to reports, consequences were realized immediately. A Kansas franchise manager was shown the emails, printed them out for staff to discover, and comped the meals of everyone at the location. Then, he quit and the staff walked out.

Per reporting, four other Applebee’s managers quit, as did several employees. The location remained closed for at least the following day.

If reports are accurate, Applebee’s lost five managers, nearly a dozen employees, and sales from a location for at least two days. That’s just the localized fallout.

Applebee’s, of course, is distancing the company from the former executive. However, that’s not going to stanch the reputational bleeding and turnover.

As we know, a significant percentage of consumers want to know their dollars and support are going to companies that align with their values. The same is true of employees; they want to work for companies with values they can get behind.

A Final Thought

This now-infamous email was sent March 9. Just two weeks later, it was circulated and went viral. The author, gleeful about being able to hire employees “at a lower wage,” was fired before the end of March.

I’ve seen several takes on this situation, and I’ve read some accompanying leadership advice. One in particular caught my attention.

Unfortunately, it’s not because I thought it was great advice: Be cautious about what you send via blast emails.

I’m not saying one shouldn’t be careful about what they send out in emails—that’s good advice. However, that’s not the lesson I’ve learned from this situation.

Personally, I see this as a lesson in emotional intelligence, relationship intelligence, brand culture, and work environment.

At least two companies, one with annual sales in the billions of dollars, another in the hundreds of millions, have had their reputations tarnished. The fault may not lie with Applebee’s but they’ll be dealing with the consequences regardless.

If an operator is going to learn anything about being cautious, it’s this: Be cautious when hiring those in leadership positions. Be cautious about those with whom you enter into partnerships. And be careful about how you view those who work for you.

If you aren’t seeing those who choose to work for you as people worthy of your respect, as human beings, your brand’s culture is poisoned.

Image: Daria Nepriakhina on Unsplash

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