Hotel Operations

by David Klemt David Klemt No Comments

5 Books to Read this Month: August 2024

5 Books to Read this Month: August 2024

by David Klemt

Flipping through an open book

Our August book selections focus on the 2024 Spirited Award finalists and winner of the 2024 Best New Cocktail or Bartending Book.

These books cover an array of topics, from mastering ice and drink ratios to foraging for botanical cocktail ingredients.

To review the book recommendations from July 2024, click here.

Let’s jump in!

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

The winner of the 2024 Spirited Award for Best New Cocktail or Bartending Book. This is much more than just a guide for making crystal clear ice cubes or sphere. While that’s certainly a focus, The Ice Book includes tips on embossing and branding ice, creating huge slabs, and even making ice bowls for punches and other large-format drinks. Truly, this book will help you master ice.

From Amazon: “In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You’ll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks.”

Grab this book now.

Slow Drinks

With a shift in mindset you’ll likely notice the incredible world of cocktail ingredients at your fingertips during something as simple as a walk around your neighborhood. The author of this book, Danny Childs, is an ethnobotanist who can guide you through that change. Further, this informative book is more than just a list of botanicals you can grow and forage. You’ll learn how to pickle, infuse, and even ferment, taking your cocktail creation to incredible new heights. If there was ever an excuse to start and maintain a garden dedicated to your bar team, it’s picking up this book.

From Amazon: “Organized by season, Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients—whether gleaned, grown in the garden, or purchased from the store—into singular beverages and cocktails. With transporting photography and gorgeous color illustrations, Slow Drinks is the definitive guide to backyard mixology that can live just as comfortably in your basket on a foraging trip, as it can on the coffee table as a conversation piece.

Click here for the hardcover.

Tropical Standard: Cocktail Techniques & Reinvented Recipes

What if a bartender married modern cocktail-crafting techniques to dozens upon dozens of classic cocktail recipes? Well, odds are they’d be Garrett Richard, bar manager of Sunken Harbor Club. And documenting this marriage would be drinks author Ben Schaffer.

When it comes to drinks, some bartenders feel the original variants are sacred; techniques, ratios, and ingredients aren’t to be altered. However, there’s no reason classics can’t be honored and built in more modern ways, for modern palates.

From Amazon: “Crucial techniques are clearly detailed, including how to balance syrups, flash blend, handle carbonation, tackle tinctures, cordialize citrus, and power up juice with acid adjusting. Over the course of 84 recipes, vintage cocktails like the Rum Barrel, Mai Tai, and Ray’s Mistake are reimagined just as future classics are revealed, including the Beachcomber Negroni, Winter in L.A., and Field of Mars. These drinks honor founding legends such as Donn Beach, Trader Vic, and Harry Yee as well as modern icons, including Dale DeGroff, Audrey Saunders, Julie Reiner, and Dave Arnold.”

Pick it up here.

The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails

Speaking of cocktail ratios…this is your book if you and your bar team want to achieve a deeper understanding of balance. If you think about it for a moment, you’ll understand the importance than ratios and balance have on a cocktail. It goes beyond ensuring a particular drink tastes great. And it goes further than guaranteeing consistency. Shift one ingredient enough and you’re not just altering the taste, you’re likely making a different drink entirely. As author Michael Ruhlman points out, a Gimlet, Daiquiri, Bee’s Knees are the same cocktail; it’s the ratios that separate them.

From Amazon: “As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.”

Order yours now.

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

Doug Radkey‘s followup book to Bar Hacks! The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

From Amazon: “Whether or not you’re a hotelier, restaurateur, bar owner or a front-line staff memberthis book will position you for success in the new normal. With a spotlight on hybrid business models, real estate, profit margins, technology, guest experiences, culture, diversity, and mindset, Hacking the New Normal is the guidance you need.

Click here to pick your copy up today.

Image: Mikołaj on Unsplash

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

by David Klemt David Klemt No Comments

Hospitality Reinvented: A New Series

Hospitality Reinvented: A New Podcast Series

by Doug Radkey

 

Hospitality Reinvented podcast logo in 2:1 ratio compared to original, produced by KRG Hospitality

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

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

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

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

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

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

The Definition of Hospitality

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

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

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

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

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

The Purpose of Hospitality

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

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

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

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

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

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

Elements of Hospitality We Need to Leave in the Past

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

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

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

Reluctance to Change

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

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

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

Lack of Sustainability

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

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

Toxicity

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

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

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

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

Where the Hospitality Industry is Going

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

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

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

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

Focus on the Right KPIs

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

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

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

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

The Guest and Staff Experience

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

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

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

Spirit of Hospitality

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

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

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

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

Introducing Hospitality Reinvented Podcast Series

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

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

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

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

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

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

Image: KRG Hospitality

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

by David Klemt David Klemt No Comments

Program for Unique Holidays: August 2024

Program for Unique Holidays: August 2024

by David Klemt

"Think about things differently" neon sign

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

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

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

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

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

For our July 2024 holidays list, click here.

August 3: National Mustard Day

Condiments offer the perfect finishing touch to the dishes we present to guests. Given their importance, we should celebrate them whenever we get the chance.

For some, nothing but mustard belongs on a hot dog. And there are even those out there who claim it’s the only condiment that belongs on a burger.

August 6: National Night Out Day

Traditionally, this holiday aims at encouraging communities to set up neighborhood watches. However, some communities also use this day to simply foster a sense of togetherness, organizing cookouts, block parties, and concerts.

This is a great day to establish your bar or restaurant as part of the community, particularly if your business is family friendly.

August 7: Particularly Preposterous Packaging Day

This is certainly one of the more obscure holidays I’ve encountered. To put a spin on this day to leverage it for a bar or restaurant, I suggest engaging your kitchen and bar teams to come up with an over-the-top presentation for one food item, and one drink. Make it Instagram-worthy and it’ll spread like wildfire on social media, making it a clever marketing exercise.

August 11: Play in the Sand Day

This is another holiday during which operators will benefit from tapping into the creativity of their kitchen and bar teams. The back of house, for example, can look into creating a sand pudding dessert. As for the bar team, the Blood and Sand is a classic whiskey cocktail that teams with the theme.

August 12: Afternoon Tea Week

An entire week dedicated to afternoon tea! In 2024, this holiday runs to August 18. Afternoon Tea Week is a fantastic way to boost traffic and revenue during the lunch daypart. Further, operators have two shots at brunch to cap this weeklong holiday.

Engage the bar team to have them create an LTO menu of tea-based cocktails, including zero-alcohol to full-ABV options.

August 14: World Calligraphy Day

If you have someone on your team with particularly fantastic handwriting, a sandwich board, and chalk (or markers for acrylic boards), you’re all set to celebrate this holiday. Not only can these signs lure passersby into a restaurant or bar, people like to spread them on social media. The same goes for restaurants and bars with chalkboard menus, making them useful marketing tools.

August 20: National Chocolate Pecan Pie Day

You’ve probably eaten a slice of pecan pie. But what about chocolate pecan pie? It’s possible many of your guests haven’t tried this lesser-known dessert. I bet your kitchen team can change that…

August 22: Burger Day

On its face, Burger Day isn’t particularly unique. However, any holiday can be made unique with a clever and creative promotion.

While it’s the ideal day for promoting your signature burger (or burgers), it will also work as a traffic-boosting LTO. For example, if you don’t have a smashburger on your menu, consider creating one for Burger Day. As another example, if you don’t have sliders, this is the time to offer them. Track the sales of your Burger Day LTOs to consider making them repeat promotions, or adding them to the standard menu permanently.

August 27: National Just Because Day

Sometimes operators are handed the perfect day to create and execute any promotion they can imagine. This is one of those days.

August 30: National Beach Day

Drinks with umbrellas, tropical shirts and beachwear, summery drinks, classic cookout dishes, refreshing desserts… Even bars and restaurants that don’t have an outdoor area can be transformed into a beachy scene.

Image: Ivan Bertolazzi on Pexels

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

by David Klemt David Klemt No Comments

Bridge the Gap: Tech and Hospitality

Bridging the Gap Between Technology and Personal Development in Hospitality

by Doug Radkey

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

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

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

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

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

The Role of Technology in Modern Hospitality

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

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

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

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

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

The Emergence of AI in Hospitality

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

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

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

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

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

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

The Importance of Personal Development in Hospitality

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

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

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

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

Three Keys

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

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

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

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

Bridging the Gap: Integrating Technology and Personal Development

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

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

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

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

Keys to Effective Training

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

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

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

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

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

Integrating the Technology

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

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

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

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

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

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

Overcoming Resistance to Change

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

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

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

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

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

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

Image: DALL-E

Tech-Stack Consulting for Motels Hotels Resorts

by David Klemt David Klemt No Comments

Campbell’s Shares Tips for LTOs

Campbell’s Shares Tips for LTOs that Generate ROI

by David Klemt

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

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

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

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

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

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

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

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

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

Four Steps

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

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

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

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

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

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

Campbell’s Foodservice Seasonal Flavors

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

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

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

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

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

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

Campbell’s Foodservice sources:

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

Image: Hybrid Storytellers on Unsplash

Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

Cheers to the 2024 Spirited Award Winners!

Cheers to the 2024 Spirited Award Winners!

by David Klemt

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

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

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

Let’s dive right into it!

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

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

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

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

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

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

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

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

Best New International Cocktail Bar

Bar Leone (Hong Kong)

New New US Cocktail Bar

Superbueno (New York, New York)

Best Cocktail & Spirits Publication

The Cocktail Lovers

Best Cocktail & Spirits Writing

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

Best International Brand Ambassador

Dave Mitton, Lot 40 / J.P. Wiser’s

Best US Brand Ambassador

Anna Mains, Monkey Shoulder

Best Broadcast, Podcast, or Online Video Series

Bartender At Large, hosted by Erick Castro

World’s Best Cocktail Menu

Handshake Speakeasy (Mexico City, Mexico)

Best International Restaurant Bar

Danico (Paris, France)

Best US Restaurant Bar

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

Best International Bar Team

Handshake Speakeasy (Mexico City, Mexico)

Best US Bar Team

Jewel of the South (New Orleans, Louisiana)

Best International Hotel Bar

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

Best US Hotel Bar

Allegory at the Eaton Hotel (Washington, DC)

Best New Book on Drinks Culture, History, or Spirits

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

Best New Cocktail or Bartending Book

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

Best International Cocktail Bar

ALQUÍMICO (Cartagena des Indias, Colombia)

Best US Cocktail Bar

Yacht Club (Denver, Colorado)

World’s Best Spirits Selection

Baba Au Rum (Athens, Greece)

Best New Spirit or Cocktail Ingredient

YUZUCO Yuzu Super Juice

International Bartender of the Year

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

US Bartender of the Year

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

Best International Bar Mentor

Danil Nevsky

Best US Bar Mentor

Alex Jump

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

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

by David Klemt David Klemt No Comments

Feedback: Friend or Foe?

Feedback: Friend or Foe?

by Jennifer Radkey

A team meeting at a table, with people taking notes on notepads

Feedback can be used as a powerful tool for personal and professional growth, so why is it that the majority of people purposefully avoid it?

The short answer is that we don’t like to be told that we aren’t doing a good job. Even if the feedback is all positive, there is that slight chance that there might be some negative feedback. Therefore, it’s avoided all together.

There needs to be a mind shift towards feedback. Instead of thinking of it as a criticism of you personally, think of it as constructive advice for how to become a better version of you. Once you accept that, you can use that feedback to build a better version of your business.

Feedback is subjective to the person who is giving it. It is dependent upon that person’s experiences, values, and beliefs, which is why it can not be taken at face value. Feedback needs to be heard without judgment, and then examined for validity.

Assessments and feedback are tools that, when used properly, can give you an edge over your competition.

These tools provide clarity, and allow you to see potential areas for growth that you may not have been able to notice otherwise. When the feedback is positive, it highlights strengths for you to celebrate. When it is negative, it shines light on areas that need to be examined and possibly improved upon.

Who wouldn’t want that opportunity? So, instead of hiding or running away from feedback, what should you be doing?

Seek it Out

Make it a goal to actively seek feedback from others. Shifting your mindset and perception of feedbackpositive or negativeto accept that it will help improve your business is powerful. If you are the one seeking feedback, then there is no room to fear it.

Who should you be asking for feedback from? Everyone!

Let’s start with your team. Your business is only as strong as your team. Your success relies heavily upon their performance.

You are most likely already providing constructive feedback to your team and celebrating their successes. (If this is not the case, you need to make this change.)

Are you asking for their feedback though?

Knowing how your team feels about working in your establishment is critical for creating a positive culture, lowering turnover, and building a reputation that makes people clamor to work for you. Create anonymous surveys or bring in a third party to conduct stay interviews to obtain the most valid and truthful feedback from your team. Many may be too fearful to share their honest opinion face to face with an owner or a member of a leadership team.

Next up, you need feedback from your guests.

Most operators already have a system in place for hearing customer feedback, whether it be Google reviews, Facebook reviews, or another platform. The question is…what are you doing with those reviews? Are they being read and considered, and replied to with a thoughtful response?

All three of those actions need to happen to take full advantage of the feedback guests provide. A guest who feels heard and valued is a guest who will respect your business.

Lastly, what feedback do your colleagues have for you? What are your competitors saying about you? Do vendors have a positive experience interacting with you?

The more you know about how others view your business, the more power you have to make informed, effective changes.

Analyze It

Once you have received feedback it’s time to approach it from a curious and analytical mindset. Remove emotional response (or accept your emotional response and put it aside) so that you can benefit from whatever the feedback may be.

Yes, if the feedback is negative you may have an initial negative response. You may feel defensive, angry, anxious, or frustrated. Accept that these are natural responses and then move on.

You will not be able to clearly analyze the feedback if you are stuck in a negative mindset.

A successful operator uses strategic thinking as their main tool to gain clarity. Get curious and start asking questions.

Is the feedback relevant? Is there truth in it? What experience led to it? How was that opinion formed?

Some feedback will require action to be taken on your end, others will not. It’s up to you to analyze and decide.

Implement It

After requesting and analyzing feedback, it’s time to implement it!

Purposeful action defeats fear every time. Take what you have discovered through the feedback that you sought out, and put it into action.

Create S.M.A.R.T. goals and an action plan for you and your team. Or, if the action is larger in scale, host a team meeting, and work together to create the goals and plan. Creating goals as a team allows for everyone to take ownership of the process and the results.

Don’t forget that it’s not only negative feedback that may need to be addressed with action, but positive feedback as well.

How are you going to share positive feedback with your team, and how will you celebrate it? Success is not only built upon implementing change where needed but also in the act of practicing gratitude when needed. Make sure you are doing both.

So, it’s time to stop hiding from feedback; it is your friend.

Seek it, analyze it, and then implement it. Not all feedback requires action on your end, but sometimes you will receive valuable feedback that may create a change in your business that could propel you to another level of success. Be ready for it.

Cheers to personal and professional growth!

Image: Dylan Gillis on Unsplash

KRG Hospitality. Business Coach. Restaurant Coach. Hotel Coach. Hospitality Coach. Mindset Coach.

by David Klemt David Klemt No Comments

Cien Años Después: Michelin Hits Mexico

Cien Años Después: Michelin Guide Hits Mexico

by David Klemt

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

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

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

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

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

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

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

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

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

But wait…

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

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

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

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

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

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

…there’s more…

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

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

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

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

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

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

…and more.

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

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

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

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

A Smart Investment?

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

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

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

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

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

Image: Raul Angel on Unsplash

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

by David Klemt David Klemt No Comments

Entrepreneurship with Purpose

Entrepreneurship with Purpose: Your Why, How & What

by David Klemt

Black-and-gray, AI-generated image of a ram's skull covered partially by a shroud, with the word "death" underneath it

Don’t freak out! This is subtext, and a nod to the Death & Co. brand and their Big Horn Sheep cocktail mug.

Not every operator can transform their vision for owning a bar into building a hotel, so when someone who does just that wants to talk, it’s wise to listen.

I can’t be sure if the Death & Co. team knew they were building an empire when they opened their first cocktail bar. After listening to David Kaplan’s keynote at the 2024 Flyover Conference, I do believe the team laid the foundation to ensure their success before ever greeting their first guests.

Further, I like to think that opening in NYC on NYE and ushering in 2007 with a brand-new concept embodies the Death & Co. ethos. Literally, the bar and its first patrons marked the passage of time from one year to the next. Figuratively, death symbolizes change, and Death & Co. as a brand is certainly a metaphor for revolution and metamorphosis.

As a bar, Death & Co. is noteworthy for the significant contributions it made to the modern Cocktail Revival. Among the craft cocktail bar’s New York scene peers were Pegu Club, Milk & Honey, and Employees Only.

According to Kaplan, six years went by before the team even considered taking on a new location. In 2018, Death & Co. Denver opened inside The Ramble Hotel. A year later came Death & Co. Los Angeles. Four years after opening in LA, in 2023, the craft cocktail brand entered the Washington, DC, market. Announced a couple of weeks ago, there will be a fifth outpost in Seattle.

And those are just the Death & Co. locations.

Why, How & What

The type of unrelenting success achieved by the Death & Co. team doesn’t happen overnight. It takes drive and clarity, and a ruthless dedication to understanding purpose, process, and outcome.

Expanding on the point of clarity, Death & Co. falls under the Gin & Luck umbrella, of which Kaplan is the CEO.

During his keynote, titled “Crafting Success: The Journey of Purpose-Driven Entrepreneurship,” he shared his personal and professional approaches to business. Along with being engaging and informative, Kaplan is also transparent.

For example, he shared his personal core values and those of the Death & Co. brand. Kaplan’s are the pursuit of excellence, meaningful work, relationships, challenges, and creativity. As a brand, Death & Co. core values are curiosity, pursuit of excellence, Always Be Knowing (ABK), contagious joy, and connection.

But, I get ahead of myself. To start his keynote, Kaplan explained a few key terms and how they relate to one another. A person’s why, personal or professional, is their purpose for doing something. On a grander scale, their why can be the purpose that drives their entire life.

How is process, the systems and procedures that will move one forward. What, in this context, is outcome, or the result that a person is working to achieve.

As Kaplan explained, when one comes to understand their purpose, that leads them down the path of understanding and developing their process. Ultimately, understanding the why and how leads to an understanding of their what.

Do the Work

Among the excellent points made by Kaplan was this: None of us are born with an understanding of entrepreneurship (including those who make being an entrepreneur look so easy).

Rather, in Kaplan’s opinion, we’re all faking it until we make it. This goes for business partners and investors, as well. Basically, people who are faking it until they make it are walking into rooms with people who are doing the same, or have done so to get into a particular room themselves.

That doesn’t mean that every new business owner is being disingenuous. Nor does it mean that every partner is being deceitful about what they bring to the table.

In my interpretation of what Kaplan shared during his keynote, every entrepreneuruntil they’ve achieved their desired outcomeis an unknown quantity. They need to develop the confidence to share their vision clearly to their future leadership team, front- and back-of-house teams, partners, investors, and guests.

So, how does an entrepreneur develop an optimistic view of the challenges they’re about to face? And how do they gain the confidence to inspire others to buy into their ideas?

There are a number of exercises that will help a person understand their identity, path, and another “why.” Another way to state this is that one can find their true calling, take psychological ownership of their journey, and develop the entrepreneurial passion to make their dream a reality.

However, to gain this understanding, people need to put in the work.

Effective Exercises

If one works hard now, they can develop the psychological capital necessary to take on difficult challenges in the future.

In the context of Kaplan’s keynote, this means if a person works toward self-awareness today, they’ll put themselves in a better position to be a successful operator before they open their doors for the first time.

There are all manner of self-defining activities and questions that can help a person understand who they are. As importantly, they can give a person an idea of their true aspirations. A few examples are completing the University of Pennsylvania’s Values in Action Strength Test, practicing mindfulness (being present in the moment), journaling, and meditation.

As far as self-defining questions, here are a few examples:

  • What are my dreams and goals?
  • What’s my biggest strength?
  • What’s my biggest weakness?
  • Am I the type of person who makes decisions based on intuition or logic?

Again, that’s barely a handful of the questions one can ask themselves to gain self-awareness.

Another important exercise is to identify personal and professional core values. Kaplan recommends people do this in a setting outside of their normal routine. So, not at home, their current workplace, a cafe one frequents regularly, etc.

Core Values

When a client signs on with KRG Hospitality, part of the process includes identifying core values, as well as creating a mission statement. This important exercise is known as Napkinomics.

Questions and prompts include:

  • How important is growth to you, professionally and personally?
  • Where do you want to see the brand within the next five years?
  • Describe a similar brand, and why you’re drawn to it.

Helpfully, Kaplan shared his approach to identifying core values during his Flyover keynote.

First, he considers peak experiences. Then, crucially, he flips that on its head and recalls negative experiences. Another key step is considering important aspects to experiencing fulfillment. Ask yourself what feels essential, adding context to each answer. At the end of this exercise, one should have a list of personal core values. (As a reminder, Kaplan’s and Death & Co.’s core values are shared at the top of this article.)

There is, however, another step that Kaplan shared during his presentation: Revisiting core values.

As he said, a person canand I’ll add absolutely shouldrevisit their personal core values. They’ll likely change throughout the years. So, a person should update them from time to time.

Also, Kaplan advises people to give themselves grace; one should realize that they may not live their core values every day of the week. That’s perfectly acceptable. However, if someone finds that they’re routinely not living their core values, it’s time to revisit and update them.

The Mission

During his keynote Kaplan explained that a mission statement should encompass several key components. These are one’s skills and abilities, personality traits (a.k.a. how they operate), values, dreams, and passions.

A mission statement is a declaration of purpose, which is why it’s such a powerful tool. Again, we walk KRG Hospitality clients through this process utilizing Napkinomics.

During his keynote, Kaplan shared the following fill-in-the blanks-style sentence. It should provide someone with an idea of how to identify a personal or brand mission statement.

“I will [action] for [audience] by [skills] to [desired result].”

From there, one can polish and restructure the sentence to craft a non-negotiable declaration of purpose that fits them or their brand. For example, Kaplan shared Death & Co.’s mission statement:

“Creating experiences and connecting people through cocktail-anchored hospitality.”

Providing context, Kaplan shared a long-form version of the above: “We create experiences to foster and allow for deeper human connection through cocktail anchored hospitality.”

With the mission statement in place, Kaplan, his partners, and the Death & Co. team have been able to identify and work toward a key goal:

“To become the most established cocktail-anchored hospitality company in the world by December 31, 2028.” For the eagle-eyed, that’s a deadline of 20 years after the NYC bar’s grand opening.

Now, “most established” can be seen as somewhat nebulous. So, the Death & Co. team has identified metrics to ensure their lofty goal is SMART (specific, measurable, achievable, relevant, and time-bound):

  • A great place to work.
  • The thought leader in the space (being part of the overall hospitality conversation, and helping lead others).
  • A healthy, profitable business.
  • Regionally and globally recognized.

Tie it Together

Considering the symbolism of death as change, you and your team are undergoing a metamorphosis.

Taking the steps to pull your concept out of your imagination and bring it to life involves change. Changing your personal relationships, your position within the hospitality industry, your relationship with risk… Changing your life, and significantly so.

Furtherno pressureyou’re also transforming the lives of everyone who buys into your dream and decides to work with you. You’re asking people to bet on you as a leader, and buy into your vision. Whoever accepts that challenge is risking a lot, and this cannot be overstated.

Keeping your business alive and moving forward also requires change. It will have to evolve with the times and guest expectations. And should you scale your business you’ll once again face significant changes.

Becoming an entrepreneur requires the “death” of your previous life. In the infancy of this process, you’re going to feel discomfort. You may feel fear, and you’ll feel uncertainty. A deep understanding of why, how, and what are crucial to navigate the process and work through those feelings.

After all, if you don’t know what you’re working toward, why would you endure this challenge? How will you achieve your “what” if you haven’t developed the process to get there? And without a “why,” no entrepreneur’s vision becomes reality.

There’s no reason to fear the death of your life prior to the beginning of your journey as an entrepreneur and operator. The only things to fear are never taking the first step, and not starting off in the strongest position possible.

Sit down today to identify your why, your how, and your what. If you need help, we’re here for you.

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

Interested in checking out the Death & Co. Big Horn Sheep cocktail mug? Click here.

Bar Pub Brewery Nightclub Club Nightlife Concept Development

by David Klemt David Klemt No Comments

Asia’s 50 Best Bars 2024 Reveals #1

Asia’s 50 Best Bars 2024 Reveals 1 to 50

by David Klemt

The interior of Virtù bar in Tokyo, Japan

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

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

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

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

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

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

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

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

Asia’s 50 Best Bars 2024: 50 to 11

  1. Pine & Co (Seoul, South Korea)
  2. Atlas (Singapore)(Rémy Martin Legend of the List Award 2024; Bareksten Best Bar Design Award 2024)
  3. Le Chamber (Seoul, South Korea)
  4. The Haflington (Hanoi, Vietnam)
  5. Alice (Seoul, South Korea)
  6. Mostly Harmless (Hong Kong, China)
  7. The Public House (Taipei, Taiwan)
  8. CMYK (Changsha, China)
  9. Fura (Singapore)(Ketel One Sustainable Bar Award 2024)
  10. Reka (Kuala Lumpur, Malaysia)
  11. ZLB23 (Bengaluru, India)(The Best Bar in India)
  12. Barc (Kathmandu, Nepal)(The Best Bar in Nepal)
  13. Employees Only (Singapore)
  14. Bar Mood (Taipei, Taiwan)
  15. Bar Trigona (Kuala Lumpur, Malaysia)
  16. Analogue Initiative (Singapore)
  17. The Bellwood (Tokyo, Japan)
  18. The Curator (Manila, Philippines)(The Best Bar in Philippines)
  19. Origin Bar (Singapore)
  20. Native (Singapore)
  21. Vender (Taichung, Taiwan)(The Best Bar in Taiwan)
  22. Smoke & Bitters (Hiriketiya, Sri Lanka)(The Best Bar in Sri Lanka)
  23. Craftroom (Osaka, Japan)
  24. Pantja (Jakarta, Indonesia)
  25. Quinary (Hong Kong, China)
  26. Offtrack (Singapore)
  27. Penicillin (Hong Kong, China)
  28. The SG Club (Tokyo, Japan)
  29. The St. Regis Club (Macau) (Macau, China)(The Best Bar in Macau)
  30. Bar Us (Bangkok, Thailand)
  31. Bar Cham (Seoul, South Korea)
  32. The Savory Project (Hong Kong, China)
  33. Mahaniyom Cocktail Bar (Bangkok, Thailand)
  34. Darkside (Hong Kong, China)
  35. Night Hawk (Singapore)
  36. Sago House (Singapore)
  37. Hope & Sesame (Guangzhou, China)(The Best Bar in Mainland China)
  38. Vesper (Bangkok, Thailand)
  39. The Cocktail Club (Jakarta, Indonesia)(The Best Bar in Indonesia)
  40. Virtù (Tokyo, Japan)(Michter’s Art of Hospitality Award 2024)

Asia’s 50 Best Bars 2024: 10 to 1

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

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

The Bar Leone team from Hong Kong

Cheers to Bar Leone!

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

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

  • Bar Leone ranks 1 and is named The Best Bar in Asia, sponsored by Perrier, and The Best Bar in Hong Kong
  • Bar Leone also wins the Disaronno Highest New Entry Award
  • The list features 15 new entries spanning 11 destinations
  • Singapore leads with 11 bars on the list, as Jigger & Pony ranks No.3 and is named The Best Bar in Singapore for the fifth consecutive year
  • Singapore’s Atlas wins the inaugural Bareksten Best Bar Design Award in Asia, as well as theRémy Martin Legend of the List Award
  • The Savory Project in Hong Kong is the recipient of the London Essence Best New Opening Award
  • Bar veteran Yangdup Lama of New Delhi’s Sidecar is awarded the Roku Industry Icon Award
  • Penrose, Kuala Lumpur, is named winner of the Nikka Highest Climber Award after rising 42 places in the rankings
  • New entrant Fura in Singapore takes the Ketel One Sustainable Bar Award
  • Dry Wave Cocktail Studio from Bangkok receives the Campari One To Watch Award
  • Nest by Pun, Taipei, takes the Siete Misterios Best Cocktail Menu Award
For the full 1-50 list, please scroll to the top of this article.

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

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

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

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

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

Destination Success Stories

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

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

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

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

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

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

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

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

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

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

Special Awards

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

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

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

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

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

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

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

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

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

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

Voting Process

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

About Asia’s 50 Best Bars

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

About the host destination partner: Hong Kong Tourism Board

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

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

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

Our Partners:

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

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

KRG Hospitality. Bar Consultant. Nightclub. Lounge. Mixology. Cocktails.

Top