Hotel Operations

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Program for Unique Holidays: March 2024

Program for Unique Holidays: March 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 March holiday promotions.

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

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

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

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

For our February 2024 holidays list, click here.

March 5: Cinco de Marcho

Supposedly, this holiday is meant to “train the livers” of people planning on getting slightly wild on March 17. They have 12 days to get ready to party.

Well, we at KRG Hospitality think this sounds a bit irresponsible. We don’t want any operators or their teams to run into any legal trouble. So, I recommend offering a spin on the Coronarita as a nearly two-week-long LTO.

Build a Margarita with Irish whiskey, Cointreau, fresh lime juice, and agave syrup. Serve it in a salt-rimmed pint glass, schooner, or mason jar. Invert a Harp Lager, Smithwick’s Pale Ale, or Guinness Blonde Lager in the glass.

March 7: National Crown Roast of Pork Day

Here’s a fun one based on a culinary classic. Put simply, a crown roast is anywhere from a dozen to nearly two dozen pork rib chops. When arranged in a circle, they look like a crown.

It’s old school, and it’s certainly a shareable dish. Dress this LTO up with a wine pairing, or dress it down with a bucket of beers.

March 8: National Proofreading Day

Your menu is a billboard. It’s a crucial marketing and branding tool. So, it can be embarrassing when there are typos and other issues on your menu.

If you don’t want to proofread it yourself, or you just want to engage your guests, put a “bounty” on misspellings and grammatical errors on your menu. Watch how quickly any mistakes are found, if any exist.

March 14: National Potato Chip Day

Housemade potato chips are among the best appetizers and sides. If your kitchen team is up for it, consider housemade chips as an LTO side. Think about making them a permanent (or semi-permanent) addition to your menu if all goes well.

March 18: National Sloppy Joe Day

So, it’s March 18. Some people may have gotten after it pretty hard for St. Patrick’s Day. They need comfort food.

If your kitchen team can make delicious Sloppy Joe’s from scratch (maybe served with housemade potato chips), they may be just what the doctor ordered.

March 19: National Poultry Day

Does your restaurant or bar serve dishes featuring poultry? Guess what you should do on this day…

March 21: World Vermouth Day

The days of low-quality vermouth are gone. For a few years not at least, people have discovered that premium vermouth makes a great cocktail base. This holds particularly true for low-ABV drinks, like reverse cocktails.

March 22: National Goof Off Day

This year, National Goof Off Day falls on a Friday. Really, that timing couldn’t be much better.

Encourage your guests to set aside their responsibilitiesas long as it won’t get them firedand goof off at your bar.

March 29: Smoke and Mirrors Day

When a cocktail is served with smoke, people take notice. Often times, when one is served, people watching the show want one of their own.

This is the perfect holiday to show off your smoking cocktails. To really embrace the holiday, smoke and serve them in a glass and chrome smoker box. By the way, these boxes work well when it comes to smoking food items, too.

March 31: National Tater Day

Much like poultry day, I bet you can figure out what to do on National Tater Day. Celebrate the potato! Tater tot nachos? Done. Sriracha French fries? Awesome. Fully loaded potato skins and baked potatoes? Classics.

Get creative. The humble potato is a fantastic canvas for enticing dishes.

Image: Ivan Bertolazzi on Pexels

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Questions Future Operators Need to Ask

Questions Future Operators Need to Ask Before Opening

by Jennifer Radkey

Black and orange question marks

Taking your dream bar or restaurant from vision to reality can be an exciting journey but too many people get ahead of themselves during the process.

What are some of the first actions a future operator takes when deciding to open a new restaurant or bar? Well, many will dive right into deciding on a concept, looking at locations, or figuring out costs. Some may take the time to wisely invest in feasibility, concept, and business plans.

Very few will ask themselves the crucial questions that will help them figure out if they are truly ready to take on this huge endeavorand be successful at it.

Before designing menus, hiring a real estate agent, or looking for investments, you need to sit down and gain a clear understanding of the state of your mindset. Successfully opening a restaurant or bar can be mentally and physically exhausting. Well before you open your doors you need to have acquired a mindset that is built on resilience, growth, leadership, and positivity.

Below are several questions to considerand answer truthfullybefore diving in.

Mindset Questions

  1. What is the purpose behind wanting to open a restaurant or bar? Why is this goal significant to you?
  2. How do you currently stay motivated and do you have a system in place to turn to when you lose motivation?
  3. Do you feel capable of handling the day to day pressures of starting and operating a business? Why or why not?
  4. Have you been in a leadership position before? On a scale of one to 10 (one being not successful at all and 10 being very successful), how successful of a leader were you?
  5. What kind of leader do you want to be and Is there someone in a leadership position you admire and can learn from?
  6. If you feel that you can not be the leader your business needs to succeed is there a partner you can rely on for this?
  7. Are you currently in a good position to be able to devote the time, energy, resources, and focus needed to undertake this endeavor?
  8. What non-negotiables do you have in your life? What are you willing to sacrifice for this dream and what are you not?
  9. How comfortable are you with meeting people and being open to others’ ideas?
  10. What are three key strengths you possess? How will they help you succeed?
  11. What are three weaknesses you possess? How might they hinder your success?
  12. Are you comfortable with delegating to others when you are not the best person for a task?
  13. Do you have a strong support system in place of people you can turn to when needed?
  14. Why are you choosing to open a business in the hospitality industry? How do you plan to leave your mark in it?
  15. Do you possess the knowledge to run the day to day operations of a restaurant or bar? If not, how do you plan to gain that knowledge?
  16. How open are you to continuous education and learning for yourself and your future team?
  17. How will you balance opening a new restaurant/bar with your personal life?
  18. Are you willing to adapt and pivot when needed, even if it means an entirely new concept?
  19. How do you currently deal with failure?
  20. How will opening a restaurant/bar impact other areas of your life?

Once you have answered these questions you will have a better understanding of where your mindset stands right now, what areas you may need to improve upon, and if you are truly ready to open your own restaurant or bar. There is a saying that knowledge is power, and self-knowledge is the most powerful kind!

Cheers to professional and personal well-being!

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

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The Fourth Member of Your Team

The Fourth Member of Your Team

by David Klemt

Black puzzle piece slotting into illuminated puzzle

When looking at your organization, it’s crucial to realize ownership, leadership, and staff aren’t the only members of the team.

There’s another key member, and their input is among the most valuable. And you rely on them for the success of your business. They’re your guests.

It may seem painfully obvious that your guests are integral to the success of your business. After all, your registers won’t ring without guests coming through your doors, placing orders online or via phone, and spending their money at your venue.

When they become regularsparticularly vocal regulars who tell others about your great businessthey transform into unofficial brand ambassadors. That’s fantastic marketing that tends to cost you nothing.

However, their importance goes beyond the monetary. Further, it’s more than just free marketing.

Menu Streamlining

Do your guests provide you with feedback? Actually, scratch that; let’s start again.

Do you provide your guests with a simple, convenient way to give you feedback? And do you seek more than a thumbs up or thumbs down for their experience at your restaurant or bar?

It can be difficult to streamline your menu, particularly if you’re unable to look at every item objectively. There are operators and chefs out there who get attached to their personal favorite menu items. That’s fine, until it’s not.

Perhaps a dish took a long time and a lot of work to get just right. Maybe it was a family thing and you’re proud of it.

But if you’re too proud of it and it’s not selling, it’s just costing you money. Keeping it on the menu hoping it will become a hit is bad for business.

A while back, when Bar & Restaurant Expo was Nightclub & Bar, Chef Brian Duffy shared a simple method for streamlining a menu. You run a product mix report, then separate them into three categories: rock stars, solid performers, and dogs.

The former are your top-selling items, and the middle category perform consistently. But the latter…they don’t sell. Worse, if they require ingredients that you don’t cross-utilize to make other dishes or drinks, they aren’t just stagnant, they’re costing you money.

If an item isn’t selling, that’s your gueststhe fourth member of your team—letting you know they don’t want it. Removing such items is an easy way to begin the streamlining process. Some of the best bars and restaurants in the world audit their highly anticipated menu launches a few months after their release. Items that aren’t selling are refreshed or removed.

So, when you encourage your guests to give your feedback, ask them what they think about your menu. Also, ask your staff what guests are telling them about your food and drink.

Your Vision

If you’re anything like our clients (or you are one of our clients), you’ve spent a ton of time envisioning your perfect restaurant, bar, cafe, eatertainment concept, nightclub, or hotel.

With that comes a hypothetical but informed vision of the guest journey. You’ll have an idea of how your guests will use your space.

Well, what if your guests turn that idea on its head? How will you react if guests see your vision in a different way?

On today’s episode of the Bar Hacks podcast, guest James Grant says something that I have also been saying for quite some time: like me, he sees guests as an integral member of the team. They do, to a degree, have influence over your concept.

To paraphrase, Grant says guests are half of the reason people open and operate restaurants, bars, cafes, nightclubs, hotels, etc.

As an example, we have a client who saw their space a certain way. We helped develop their bar concept with their vision in mind. However, not long after opening, our client’s guests showed that they had a different perception of the bar. Our client adapted, and the bar team and guests are happy.

The brand didn’t change. Neither did the space, physically. Nor did the cocktail program. However, one key element did change, as far as the type of bar it was intended to be.

As another example, friends of mine opened a bar years back. The space was meant to be an upscale cocktail bar with a relaxed and sophisticated vibe. That vision was achieved, but influential guests added an element: the bar became a high-energy after-hours spot.

At first, my friends weren’t sure about this change or if they should encourage it. But when they saw that revenue and profits were up, well…sometimes change is a good thing.

Adaptation

You may be very proud of items you have on your menu. Along those lines, you may have a very specific vision for your F&B programs that tell the story of your brand and space.

If an item here or there doesn’t catch on, it doesn’t make you a failure. It can be disappointing if your personal favorite turns out to be a dud with guests; don’t take it personally. It’s just business. The items on your menu should earn money, not lose it.

And if a guest reads through your highly curated cocktail, beer, or wine menu and then orders something “basic,” that shouldn’t be seen as a personal affront.

Now, guests deciding your concept is something you never intended it to be is something else. If this happens, it requires looking at the experience, service, brand storytelling, and even the design with a critical eye.

That said, if none of that is “off,” and if your team is happy and profits go up because your guests see your business in a different way, it may be smart to adapt. This is particularly true if your team is making more money and the unexpected new direction is safe.

Operators have usually been creating their concepts in their minds for years. It can be a shock for guests to transform the business into something else.

But if the business is successful because of how guests decide to use it, is that a bad thing?

Only you can answer that question. It may be best for you to identify the “why” behind the possible concept disconnect and stamp it out. However, it may be best to lean into the unexpected new direction.

Image: Edge2Edge Media on Unsplash

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Update Your Margs with Mezcal and Sotol

Update Your Margaritas with Mezcal, Sotol, and More!

by David Klemt

Contraluz Cristalino Mezcal bottle on a drinks tray

We all know how to make a classic Margarita, so for this National Margarita Day we want to put some new recipes and ingredients on your radar.

The cocktail recipes below swap out the tequila for mezcal and sotol.

For a quick refresher, all tequila is mezcal in a technical sense. Mezcal is made with agave plants. Tequila producers use a specific agave plant, Blue Weber. Further, tequila must be produced in one of five Mexican states: Guanajuato, Jalisco, Michoacan, Nayarit, or Tamaulipas.

Then we have sotol. You may have seen sotol thrown in with agave spirits on cocktail or spirits roundups. To clarify, however, sotol is a typo of shrub known as the desert spoon, and it’s not an agave plant.

So, all tequila is mezcal, mezcal is agave, and sotol is…sotol.

Swap Out the Tequila

Being National Margarita Day, you certainly need to have a classic Margarita on your menu. It’s all the better if your bar team makes them so well and so consistently that really, your top-selling Marg is one of your signature cocktails.

That said, it’s also a good idea to play with classics to give your guests new drinks to discover. The two recipes below are two great examples of riffs on the classic Margarita that should get your and your bar team’s creative wheels turning.

Allow me to introduce you to Contraluz Cristalino Mezcal and Nocheluna Sotol, if you’re not already acquainted.

Contraluz lays claim to the title of “world’s first cristalino mezcal.” Made from 100 percent espadín agave, this is a crystal-clear, small-batch reposado mezcal. On the nose, expect aromas of agave, along with citrus and floral notes. You may also detect smoke, cedar, and honey. In terms of flavor, Contraluz delivers notes of vanilla, clove, cacao, and cooked agave, with a sweet, long finish.

The second cocktail below is made with Nocheluna Sotol, which is crafted using 100-percent wild sotol from Chihuahuan desert. This particular sotol is the result of a collaboration between a fourth-generation master vintner, and a master distiller.

A unique spirit, Nocheluna delivers a delicate balance of sweet, herbal, dried fruit, and mineral notes. These notes come through via both the aroma and taste, although you may detect oak and smoke as well. Interestingly, Nocheluna says the finish may include a taste of pecan wood, along with wet earth.

 

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But Wait, There’s More!

Along with Contraluz and Nocheluna, you’ll see three bottles that may be new to you below. The Light and Soul cocktail calls for Alma Finca Orange Liqueur, Nixta Licor de Elote, and HAGAVE Spiced Nectar.

The first is an orange liqueur produced by the same company that makes Montelobos Mezcal. The second liqueur, Nixta Elote, is essentially liquid elote seasoning, and it comes in a fantastic corn-shaped bottle. Finally, HAGAVE is exactly what it says on the label: a premium, spiced agave mixer.

I don’t know about you, but I definitely plan to get my hands on each of these bottles. Just imagine what you can do to engage with your guests by introducing them to a crystal-clear, artisanal mezcal, an expertly crafted sotol, and liquid elote in a corn bottle.

Cheers!

Contraluz Cristalino Mezcal, Light and Soul cocktail

Light and Soul

  • 2.0 oz. Contraluz Cristalino Mezcal
  • 0.5 oz. Alma Finca Orange Liqueur (or a triple sec or different orange liqueur if unavailable)
  • 0.5 oz. Nixta Licor de Elote
  • 1 oz. Lime cordial
  • 0.5 oz. HAGAVE Spiced Nectar

Place a large ice cube or sphere in a rocks glass. Add all liquid ingredients to a shaker filled with ice. Shake well, and strain into the prepared rocks glass. Garnish with a dehydrated lime wheel.

Nocheluna Sotol cocktail, the Sotolita

Sotolita

  • 1.5 oz. Nocheluna Sotol
  • 1.0 oz. Triple sec
  • 1.0 oz. Fresh lime juice
  • 1.5 oz. Apple juice
  • Apple slices to garnish
  • Chiltepin salt for rim (sea salt blend with chiltepin peppers)

Prepare a rocks glass by adding quality ice and rimming it with chiltepin salt. Add ice to a shaker, then add all liquid ingredients. Shake well, then strain into the prepared glass. Garnish with an apple-slice fan.

Images provided by LaFORCE

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Did This Beer Win Super Bowl LVIII?

Did This Beer Win Super Bowl LVIII?

by David Klemt

A pint glass overflowing with beer

Now that the Super Bowl is over, behavioral insight platform Veylinx is revealing the impact on brands that advertised during this year’s big game.

If Veylinx sounds familiar to you, you may be a regular KRG Hospitality news reader. Last month we looked at their dive into alcohol-free canned cocktails. Last year, we shared a Veylinx report with a focus on whether Super Bowl ads really work on consumers. And in 2022, Veylinx wondered if the interest in zero-proof drinks was all hype or worth leveraging.

This month, Veylinx is at it again. This time, however, they’re revealing which brands—those that advertised during Super Bowl LVIII—saw the biggest ROI. For context, a 30-second spot during the big game cost approximately $7 million this year.

That’s a ton of cash to shell out in the hopes of seeing a sales increase on- and off-premise.

Speaking of on-premise, Veylinx’s findings should be of interest to operators. The beer that Veylinx says “won” the Super Bowl will likely be top of mind among your guests who watched the game and the accompanying ads.

So, it stands to reason that they’ll either expect to find that beer on a menu. Likewise, they may be swayed to order the beer if they see it when scanning a bar’s taps, menu, or fridges.

With that in mind, operators may want to watch their sales of Michelob Ultra.

Study Methodology

For their latest report, Veylinx used similar methodology to their Elixir non-alcoholic canned cocktail study.

A mix of 50 percent men and fifty percent women participated in the study. All 1,604 participants were US residents aged 21 or older. Looking deeper into the participants, the age breakdown is as follows:

  • 21 to 27: 30 percent
  • 28 to 43: 25 percent
  • 44 to 59: 25 percent
  • 60 and older: 20 percent

Like the Elixir (a fake brand invented by Veylinx) study, participants bid on products with their own money. The auction mix consisted of products that advertised during Super Bowl LVIII and those that did not advertise during the game.

Study Results

Among all viewers of Super Bowl LVIII, brands that advertised during the game saw an average lift of 16 percent.

However, those brands saw the biggest boost in demand—24 percent—among men. Gen Z followed, with demand in advertised brands growing by 11 percent. Among women, brands that advertised saw just a nine-percent boost in demand.

While Doritos Dinamita was the number-one brand among all viewers in general, and men and Gen Z in particular, Michelob Ultra is a close second. Interestingly, the beer brand was the top-performer among women in terms of demand growth.

For those wondering, no alcohol brands were among the top three performers for Gen Z.

So, operators who have noticed in uptick in Michelob Ultra sales may have Super Bowl LVIII to thank. If that’s the case, if sales of Michelob Ultra have increased in bars and restaurants since this year’s big game, it appears that yes, Super Bowl ads still work on consumers.

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TOTCF Unveils National Policy Initiative

TOTCF Unveils National Policy Initiative

by David Klemt

Tales of the Cocktail 2023 Singapore x Tales Residency

Yesterday, the Tales of the Cocktail Foundation announced the launch of their Policy Initiative, intended to update outdated labor standards and pay.

Along with advocating for both bartenders and servers, the initiative seeks to raise the subminimum wage to $2.13.

This news comes on the heels of the completion of an in-depth survey. The TOTCF surveyed more than 510 bartenders and other hospitality industry professionals about pay and other compensation.

In particular, more than half of bar workers want employers to provide health insurance. On the restaurant side, servers want to say increases in pay.

There’s much more, of course. Please visit this link to discover the finer details of the TOTCF Policy Initiative. Additionally, you’ll find TOTCF’s press release in its entirety below.

INTRODUCING THE TALES OF THE COCKTAIL FOUNDATION® POLICY INITIATIVE

TOTCF introduces a national initiative aimed at policy change in support of the hospitality community with first priority centered on improving labor standards for bar professionals

NEW ORLEANS, LA (February 13, 2024) — Tales of the Cocktail Foundation® (TOTCF) is pleased to announce the launch of the Tales of the Cocktail Foundation Policy Initiative, a multi-faceted effort designed to amplify and advocate for improved benefits and resources for hospitality professionals in the United States. The TOTCF Policy Initiative – which includes a robust nationwide survey and research project, coupled with support from the initiative’s advocacy committee members and partners – will catalyze an extensive campaign to create policy reform and positive change within the food and beverage community.

“Supporting an industry that has been historically underserved – from lack of industry research, common resources to educate and inform, and funding for coalitions – is crucial in breaking the cycles that have made it difficult to build a lifelong career in hospitality,” said Tales of the Cocktail Foundation CEO Eileen Wayner.

Intended to shift antiquated and subpar labor standards through industry support of positive policy action, the TOTCF Policy Initiative’s objectives include providing resources for employees and employers on labor standards and protections, conducting research and supporting efforts toward effective policy changes, information on healthcare access and benefits, sexual harassment training, and youth worker engagement – all with an emphasis on diversity and inclusion. The TOTCF Policy Initiative, along with its Bar Professional Policy Network Hub, will assist with the organization of grassroots development and advocacy efforts in industry professionals’ local communities, providing opportunities for advocates to be directly involved in policy and reform in their own communities.

“Given our unique position within the industry, we want to offer platforms and resources for productive conversations between policymakers, industry executives, bar owners and operators, and bar professionals, to ensure existing and future policy changes are reflective and inclusive,” said Tammera Catchings, Government Affairs Manager for Tales of the Cocktail Foundation. “For TOTCF, the process begins with supportive research data and intricate data analysis of bar industry professionals and their work.”

The Policy Initiative is centered around improving labor standards for hospitality professionals around the country and supporting increased protections that will help ensure bartending and serving are viable, long-term careers. One of the first priorities of the TOTCF Policy Initiative is to support efforts to increase the subminimum wage of $2.13 for bartenders and servers. Since 1990, employment in the hospitality industry has grown over 85%, while overall private-sector employment grew by only 24%. With more than one in ten U.S. workers employed in the hospitality industry, increasing the wage floor and improving labor standards would significantly improve the well-being of millions of Americans and their families and help reduce long-standing race and gender-based wage inequities.

Launched in spring 2022, Phase One of the Policy Initiative consisted of a robust research project, which culminated with an industry-specific data collection completed by more than 500 bartenders and servers nationwide, targeting topics such as job quality, compensation, tip culture, health benefits, and more. This research, which was analyzed by Dynata, the nation’s largest first-party data company, resulted in a compilation of data that highlights key trends in the hospitality community. By effectively utilizing the survey data to start a progressive dialog amongst hospitality executives, politicians, and advocates, the TOTCF Policy Initiative will encourage significant changes in the economic and labor standards for all bartenders and servers in the country. Research results will be published as analyzed on the Tales of the Cocktail Foundation Policy website in April 2024. In Phase Two of the initiative to support positive policy reform, TOTCF is partnering with Florida International University Chaplin School of Hospitality and Tourism Management to conduct further research and analysis into industry labor standards, culminating in research publication at the end of 2024.

TOTCF Policy Initiative Committee Members

TOTCF is pleased to share the collective of industry professionals who are dedicated to advancing and overseeing the Policy Initiative: 
  • Zen Castro: New Orleans, LA – Espiritu Mezcaleria Restaurant, Bartender; BeachBum Berry’s Latitude 29, Bar Back
  • Jayanthi Daniel: Los Angeles, CA – Restaurant Workers Community Foundation, Executive Director 
  • Lauren Darnell: New Orleans, LA – Made IN New Orleans, Executive Director
  • Amanda Gunderson: Los Angeles, CA – Another Round Another Rally, Co-Founder
  • Kaiden Hope: New York, NY – Beam Suntory, Multicultural Portfolio Associate
  • Alex Jump: Denver, CO – Focus on Health, Co-Founder and Director of Operations
  • Jesse Maguire: New York, NY – Beam Suntory, U.S. Trade Engagement Manager 
  • Lynnette Marrero: New York, NY – American Bartender, Mixologist, and Philanthropist 
  • Robin Nance: Albany, IN – Strategic Branding Expert
  • John Reyna: Dallas, TX – Texas Hospitality and Non-profit Law Center, Managing Attorney

Government Affairs Manager

  • Tammera Catchings, J.D., M.S.: Ridgeland, MS – Tales of the Cocktail Foundation
To learn more about the Tales of the Cocktail Foundation Policy Initiative and get involved, join the Bar Professional Policy Network. You can learn more about The Foundation via the Tales of the Cocktail Foundation website, Instagram, Twitter, and Facebook.

About Tales of the Cocktail Foundation

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events. This year, TOTCF hosts its 22nd Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and celebrates the theme Inspire.

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Want Cinematic F&B Posts? Get Messy

Want Cinematic F&B Posts? Get Messy by David Klemt

Cocktail splashing out of a cocktail coupe

Note: Photo not taken by Beautiful Booze or Little Lane Media.

Unsurprisingly, many people think that their social media and marketing photos and videos must be perfect. However, that’s not necessarily true.

The pressure to be “perfect” can lead people to stress out over posting F&B content to their social channels. Surely, composition must be flawless. If it’s not, why bother even posting?

After all, the century-plus-old phrase is “picture perfect,” not “picture imperfect.”

Well, you can stop fretting over every detail of your photos and vids. Two experts in social media marketing and content creation encourage you to be less than perfect.

During this year’s WSWA Access Live event in Las Vegas, Nevada, Natalie Migliarini and James Stevenson presented “Cinematic Cocktails: Mastering the Art of Visual Mixology.”

If you’re an avid consumer of social media content, you know Migliarini and Stevenson by the brands they’ve developed over a decade. Beautiful Booze, approaching 200,000 followers on Instagram, is run by Migliarini. Little Lane Media is a media agency operated by Stevenson.

Last week, I shared their tips for working with micro- (and nano-) influencers. Click here to learn why such collaborations can pay dividends for your business.

Today, I’m going to share a few of their tips for creating and posting your own engaging pics and vids.

Perfection is an Illusion

Throughout history, people have explained that perfection is an illusion. Worse, the self-imposed pursuit of perfection when during tasks can discourage a person from even trying.

So, don’t worry about being perfect. Instead, remove the pressure of perfection and just do your best. With that out of the way, Migliarini and Stevenson have a compelling argument against perfection.

In their experiencebear in mind that Beautiful Booze is a pioneer in the cocktail influencer spacethe general consumers of content are put off by content that appears too professional and heavily edited. Rather, people seem drawn to more casual content.

Let’s say you want to promote a new cocktail on your menu. So, you’re going to create a video of yourself or a bartender creating the drink.

If you make a mistake, it can be tempting to scrap the video of edit out the error. Well, you can relax.

According to Migliarini and Stevenson, being messy during some build steps can look better than a “flawless” video. In fact, the duo say a messy video can be “fantastic.” Why? Their reasoning is simple: the mistakes show that you’re not perfect.

You know who else isn’t perfect? The people watching your video. This makes you (or your bartender) more relatable. It also takes the pressure of them if they want to try to make the drink at home.

There’s also the fact that many people are cynical about content. Too professional equals “trying to sell me something.” They know even a casual video is trying to get them to visit your bar or restaurant, but it’s more acceptable.

So, liquid splashing out of the glass? Leave it. Did some booze spill from the jigger and miss the glass? Leave it in.

Tips and Tricks

Of course, you should still create content with some guidelines in place.

  • If you sell alcohol, you should probably keep cocktail, beer, wine, and spirits content to Instagram. TikTok may be a dominant video platform but you can’t be sure what ages are consuming your content. Best to err on the side of caution.
  • Migliarini and Stevenson have learned that people like transparent cocktail shakers when watching cocktail videos.
  • Get a tripod. It doesn’t have to be an expensive, professional one; a decent one from Amazon will do.
  • Any light is better than no light.
  • You can fill “dead space” in your photos with garnishes, coasters, etc.
  • Shoot in slow motion. If you want a truly cinematic post, this works wonders.
  • Aim to create 20-second videos.
  • Finally, and this one is very valuable, edit your video so your “hook” is up first. (Speaking of editing, try Final Cut Pro if editing via laptop or desktop, and InShot to edit on your phone.) You have to grab people’s attention, and Instagram counts the first three seconds as a view. Since it will be a loop, put your hook at the front and the build after that. This may seem odd to you at first but people watching won’t notice the “strange” cut.

Bonus tip: You don’t have to be perfect when performing a task for video. However, make sure your background is cleaned up (and consider blurring it). There are people who’ll pause and try to zoom to pick apart backgrounds; it happens.

With these tips in mind, it’s time to try your hand at some new video content.

Image: Isabella Kara on Unsplash

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by David Klemt David Klemt No Comments

Working with Local Influencers

Community Collaboration: Working with Local Influencers

by David Klemt

Photographer's hand holding DSLR camera by neon sign

One of the standout educational sessions from WSWA Access Live 2024 focused on finding and working with local influencers.

Natalie Migliarini, a.k.a. Beautiful Booze, and James Stevenson, a.k.a. Little Lane Media, presented “Successfully Engaging with Influential Content Creators in Your Community” in Las Vegas, Nevada, last week. The duo made the case for seeking to collaborate with influencers in your community.

“Local influencer” may give the impression of less popularity and less reach. After all, another designation for these people is “micro-influencer.”

However, there are several reasons why working with local or micro-influencers is a smart move for your bar, restaurant, nightclub, cafe, or hotel.

It helps to understand that some marketing experts categorize influencers by follower count:

  • Nano: 1,000 to 10,000 followers
  • Micro: 10,000 to 100,000 followers
  • Macro: 100,000 to 1,000,000 followers
  • Mega: 1,000,000-plus followers

I don’t know about you, but I think reaching a potential 10,000 followers local to my area of operation is an excellent value proposition. If you’re curious, Migliarini’s Beautiful Booze Instagram account falls into the macro category.

Of course, there are other appealing benefits as well.

Effective Marketing

What do You Want?

What are your goals when marketing your business? I’m willing to wager there are at least three:

  • To be discovered by new people.
  • Boosting traffic.
  • Increasing revenue.

And what’s one of your greatest concerns when it comes to your marketing efforts? I’ll bet that it’s budget.

Well, Migliarini and Stevenson believe local or micro-influencers (and I’d say nano-influencers, as well) can tick all of those boxes.

What do You Want to Spend?

Local influencers will likely be much more affordable than their macro or mega counterparts. There are celebrities—part of the mega-influencer category—that can make millions of dollars for a single promotional post. Macro-influencers can command five figures for just one post.

Now, think about social media. Depending on the platform (Migliarini and Stevenson favor Instagram), these pricey posts can have a lifespan as short as 15 minutes. That’s a lot of money to spend on marketing for just minutes or hours of relevancy.

Then consider engagement. According to Migliarini and Stevenson, engagement is more important than reach.

Who do You Want to Reach?

I’m sure the thought of people across the globe knowing your restaurant or bar is appealing. But would that really translate to more traffic and greater revenue?

Eventually, sure. But in the here and now, when building your brand and getting discovered, your local community is more important.

If you’re operating in the Chicago suburbs, will your revenue and margins improve because some social media users in Vancouver found your venue online? Or, would your business be better served by locals and people in the surrounding area visiting your spot on a regular basis?

I think you know the answer.

Well, this is where nano- and micro-influencers come into play. You want support from locals. Garnering that support via social media means you want influencers who are engaged with your community.

The partners you’re after are local influencers, not global (or national, until you’ve become a must-visit destination for tourists).

As Migliarini and Stevenson say, an influencer may be “micro” by follower count but “macro” in terms for their effectiveness in a particular market.

Effective Partnerships

How to Find Collaborators

The great news is that it’s not difficult to find local influencers. Let’s use Instagram as an example for finding collaborators.

When you pop open the app, you’ll see the search icon at the bottom of the screen. To make this very simple, it’s the magnifying glass to the right of the house icon.

Once you tap the magnifying glass icon, you’ll be able to search for basically anything in the search field. From this point, you’ll see several tabs to scroll through: For you, Accounts, Audio, Tags, Places, and Reels.

Of those fields, Tags will likely deliver some of the best results. Migliarini and Stevenson suggest following hashtags relevant to you and your business. From there, you’ll come across influencers local to your area of operation.

How to Select Collaborators

All engagement is not the same.

It’s going to be tempting to look for huge follower counts and tons of likes on posts. Well, Migliarini and Stevenson find a different metric far more effective in gauging an account’s engagement.

Instead of likes, look at comments. An influencer may have hundreds or thousands of posts. And those posts may have hundreds or thousands of likes.

Does that really mean much? If you use Instagram, think about your behavior on the app.

It’s likely that you scroll dozens of posts whenever you open Instagram. You probably hit the heart icon, liking a number of posts as you scroll.

Do you remember every post that you like? After liking posts, do you think about the account that posted it? Probably not.

Now, let’s say you liked a post so much that you felt compelled to take the extra steps of commenting on it. If that was a post about a dish or drink from a bar or restaurant, that comment may convert into a visit or delivery order.

When you’re looking for a local influencer and going through posts, look at the number of comments. Hundreds or thousands of likes with just a handful of comments may indicate there’s not much engagement. But dozens or hundreds of comments? That’s a great sign.

Of course, you should also sift through the comments. Doing so can show you if the posts are mostly attracting bots. Further, you want to make sure the comments are positive.

How to Engage Collaborators

It’s important to remember that this is going to be a professional relationship.

Stevenson says there’s nothing wrong with sliding into a potential marketing partner’s DMs. However, it’s wise to share your business email address when reaching out. This way, the conversation moves to a more professional platform, and important messages likely won’t get lost.

Once the conversation has turned to the business at hand, both sides need to be crystal clear regarding expectations. How many posts are expected? When will the influencer post them? What’s the budget? What will working on site look like?

Be as detailed as possible to avoid confusion, frustration, and disappointment; both sides will benefit when every expectation is understood.

There’s another key to these collaborations that Stevenson wants operators to understand. Social media influencers aren’t salespeople, they’re marketers. This is a marketing exercise; you’re paying them to communicate and help people discover your business.

Going deeper, there’s another difference. There are influencers, and there are content creators. An influencer is paid to influence, and a content creator is paid to create content for others.

Another way to look at it: Influencers are in front of the camera, content creators are behind the camera. The distinction is very important.

In their partnership, Migliarini is in front of the camera, operating Beautiful Booze. Stevenson is behind the camera, running Little Lane Media. Both partner with restaurants, bars, hotels, resorts, and brands. However, they do so in different ways.

Now that you know what to consider, go forth and find your local influencers.

Image: Max Bender on Unsplash

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by David Klemt David Klemt No Comments

Best and Worst Cities for Servers

Service Wins and Woes: Best and Worst Cities for Servers

by David Klemt

Aerial photograph of Pittsburgh, Pennsylvania, at night

A recent survey from gaming industry site Casinos.US identifies the 25 best and two-dozen worst cities for servers in America.

I can share two details about the methodology that Casinos.US employed.

One, they surveyed 2,000 current and former hospitality professionals. And two, they were asked to rate the overall rudeness of their guests on a scale of one to ten. One is the kindest, ten is the rudest.

Further, I can share that the average rudeness of guests being served in the US is 4.9 out of ten. Unfortunately, the three worst cities on the Casinos.US list rank between 7.0 and 7.6 on the rudeness scale. In fact, 22 of the 24 worst cities come in at 5.0 or above.

No city is perfect. The best of the best earns a score of 2.0, with the next best hitting a 3.0. Still, not bad at all.

Sadly, 45 percent of respondents reported finding themselves interacting with rude guests at least twice per day. As far as the worst of the worst, respondents identified “older adults” as the rudest, and Sunday as the day of the week with the most incidents. Do with that information as you will.

There are two sides to the coin, of course. Impressively, 24 percent of respondents “rarely” encounter rudeness from guests. Even better, 28 percent don’t expect to come across rude guests on a daily basis at work. So, there’s some hope out there.

To review the results of this survey for yourself, click here.

The Worst

Alright, let’s get it out of the way. Below, the worst cities in America for servers, according to Casinos.us.

To the right, their rudeness score. Again, the score is out of ten, with ten being the absolute worst.

  1. Washington, DC (4.9)
  2. Orlando, Florida (4.9)
  3. San Antonio, Texas (5.0)
  4. Sacramento, California (5.0)
  5. Columbus, Ohio (5.0)
  6. Buffalo, New York (5.0)
  7. Houston, Texas (5.1)
  8. St. Louis, Missouri (5.1)
  9. Atlanta, Georgia (5.1)
  10. Louisville, Kentucky (5.3)
  11. Miami, Florida (5.3)
  12. Nashville, Tennessee (5.4)
  13. New York, New York (5.4)
  14. Phoenix, Arizona (5.6)
  15. Detroit, Michigan (5.7)
  16. San Diego, California (5.8)
  17. Las Vegas, Nevada (5.8)
  18. New Orleans, Louisiana (5.8)
  19. Milwaukee, Wisconsin (6.0)
  20. Providence, Rhode Island (6.3)
  21. Oklahoma City, Oklahoma (6.3)
  22. Jacksonville, Florida (7.0)
  23. Cincinnati, Ohio (7.0)
  24. Virginia Beach, Virginia (7.6)

This list, if accurate, leaves me with one question: What’s going on, Virginia Beach? Sheesh. Calm down—your side of ranch isn’t that important, I promise.

It’s tempting to label this a tourist issue. Well over 10 million people—nearly 20 million in 2019—visit Virginia Beach annually.

And, hey, look at the rest of the list; it’s loaded with destination cities that draw millions upon millions of tourists each year.

However, when you look at the list of the best cities for servers below you’ll find more destination cities.

The Best

Now that we know the worst, let’s check out the best.

The cities below rank the lowest as far as rude behavior from guests.

  1. Dallas, Texas (4.8)
  2. Minneapolis, Minnesota (4.8)
  3. Boston, Massachusetts (4.8)
  4. Birmingham, Alabama (4.8)
  5. Salt Lake City, Utah (4.8)
  6. Los Angeles, California (4.7)
  7. San Francisco, California (4.7)
  8. Philadelphia, Pennsylvania (4.7)
  9. Raleigh, North Carolina (4.6)
  10. Riverside, California (4.5)
  11. Kansas City, Missouri (4.5)
  12. Seattle, Washington (4.5)
  13. Charlotte, North Carolina (4.4)
  14. Richmond, Virginia (4.3)
  15. Cleveland, Ohio (4.3)
  16. Indianapolis, Indiana (4.2)
  17. Chicago, Illinois (4.1)
  18. Denver, Colorado (4.1)
  19. Portland, Oregon (4.0)
  20. Tampa, Florida (3.8)
  21. Hartford, Connecticut (3.8)
  22. Austin, Texas (3.8)
  23. Baltimore, Maryland (3.7)
  24. Memphis, Tennessee (3.0)
  25. Pittsburgh, Pennsylvania (2.0)

Philly may be the City of Brotherly Love but the Steel City, Pittsburgh, is the best for servers in terms of guest behavior. At least, according to Casinos.US.

If you live in one of the cities above, go out to bars and restaurants, and aren’t a jerk to your servers, congratulations on being a decent person.

Takeaway

Let’s say you’re an owner, operator, or leadership team member. And let’s say you operate or work in one of the cities above, whether the best or worst.

If your service team routinely on edge, regularly upset, find out why. Leaders look out for their teams and strive to provide a healthy work environment.

I’m not saying you need to get into the details of their personal lives. What I am saying is that if there are issues in the workplace, you need to get to the bottom of them. More importantly, you then need to engage the team and get their feedback.

How do they want guest issues handled by the leadership team? Are their problematic regulars who need to be “fired” to protect the team? Some guests simply aren’t worth the revenue and tips in exchange for the emotional and mental distress they’re inflicting on the team.

That is, however, something that must be discussed. Most importantly, when the feedback is taken into account and a procedure is put in place, leadership must adhere to it and act accordingly. Any deviation will result in a loss of trust, and that will decimate team morale even more quickly than an encounter with a rude guest.

Lose trust from your team, lose the business.

Image: Venti Views on Unsplash

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5 Books to Read this Month: February 2024

5 Books to Read this Month: February 2024

by David Klemt

Flipping through an open book

Our inspiring and informative February book selections will help you and your team transform your operations, business acumen, and F&B programming.

This month, we look at books covering an array of topics: design; learning to negotiate better; learning cocktail balance and build techniques; and finding your inner chef.

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

Let’s jump in!

Biophilic Design: The Theory, Science and Practice of Bringing Buildings to Life

This book was co-authored by the late Stephen R. Kellert, one of the developers of the biophilic design methodology. To learn more about biophilic design, click here. Then, pick up this book.

From Amazon: “This book offers a paradigm shift in how we design and build our buildings and our communities, one that recognizes that the positive experience of natural systems and processes in our buildings and constructed landscapes is critical to human health, performance, and well-being. Biophilic design is about humanity’s place in nature and the natural world’s place in human society, where mutuality, respect, and enriching relationships can and should exist at all levels and should emerge as the norm rather than the exception.”

The Cocktail Balance

Written by Stanislav Harcinik, The Cocktail Balance is about more than building cocktails. Readers will learn about the role senses play in cocktails and balance, along with presentation and service.

From thecocktailbalance.com: “My work isn’t focused solely on experienced bartenders, students are part of the target group. By including potential new bartenders, this book wishes to push the upcoming students into a broader, more creative mindset. The book itself is divided into 3 main sections – theory, practical part and legacy from the best bartenders in Slovakia. Theory, contains the basics and building blocks that allow the development of a professional approach, it also focuses on how to present yourself and how to take care of guests. Whereas in the practical section, readers will be able to learn to price a cocktail and to effectively go through a structured creative process. Other chapters also include gastrophysics and neurogastronomy. In other words how an aroma, a physical characteristics, a sound as well as visual stimulation affect the final flavour of a cocktail, and create a comprehensive and unforgettable experience for guests.”

Pick up your copy today.

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Some bar professionals and guests like to understand the “why” behind what they consume. Why does this taste good? Why and how do certain processes affect spirits? Kevin Liu’s book answers these questions, and more. On top of that, there are 65 recipes to try.

From Amazon: “In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails. Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture? These questions and more, answered inside.”

Order the paperback here.

The Forgotten Chef

Simply put, this book is intended to inspire younger generations to pursue cooking as a career. If you know someone who has an interest in cooking but hasn’t taken steps to become a chef, this is the book you should gift them.

From Amazon: “The book moves quickly through food stories, tips and techniques to inspire and ignite the passion of its targeted reader. Through anecdotal food related stories, the book covers important topics such as the right mindset for cooking success, quality over quantity, kitchen organization (mise en place), kitchen tools (the Dirty Thirty), the celebrity chef conundrum (why people get discouraged in their cooking journey), introduction to knife skills/care, cookbook basics, food preservation and safety and other fun chapters such as saving Grandma’s recipes from extinction, the lost art of sharing (food), and the new-old method of cooking, sous vide.”

Click here to order the paperback.

Getting to Yes: Negotiating Agreement Without Giving In

Everyone needs to know how to negotiate. It’s a valuable skill not just for business but for life in general. Getting to Yes is a how-to manual that teaches you the art of negotiation, a skill you’ll need to develop if you’re an entrepreneur, aspiring business owner, or professional looking to progress in their career. And, as I’ve already said, it will help you in situations you’ll find yourself in outside of business.

From Amazon: “Getting to Yes offers a proven, step-by-step strategy for coming to mutually acceptable agreements in every sort of conflict. Thoroughly updated and revised, it offers readers a straight- forward, universally applicable method for negotiating personal and professional disputes without getting angry-or getting taken.”

Get it today.

Image: Mikołaj on Unsplash

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