Hotel

SevenRooms guest data image
by David Klemt David Klemt No Comments

SevenRooms Predicts 2022

SevenRooms Predicts 2022

by David Klemt

SevenRooms guest data image

As we near the end of a tumultuous 2021 we must look ahead to 2022 to set our industry up for best strategies, innovations, and recovery.

SevenRooms is doing just that, looking at what operators should consider to meet guest expectations next year.

In a blog post on the company’s website, SevenRooms reveals what they believe are the keys to success in 2022.

Let’s jump in.

More is More

The first quarter of 2022 will mark two years of the pandemic and its affects on the industry.

As SevenRooms says, some guests will not have been out of their homes for two years. The company predicts this contingent will be looking to unleash pent-up demand.

Of course, that represents an opportunity for operators. Another wave of pent-up demand can mean a boost in traffic and revenue.

However, guest expectations will be sky high. That cliché that less is more? Yeah, you can toss that right out.

More will be more for this contingent of guests looking to dine and drink out after feeling cooped up for month after endless month.

Sure, some guests are aware that operators are facing labor shortages, increased costs, and other pandemic-driven challenges. They know that workers are overwhelmed and finding themselves in hostile confrontations they certainly don’t deserve.

And sure, some guests are sympathetic to those struggles. However, they have their demands and expect restaurants, bars, and hotels to meet them.

What can operators do to meet those demands? In fact, what can they do to anticipate and overdeliver on guest expectations?

SevenRooms has a couple suggestions.

Collect guest data. At this point, this should be a given. How can an operator engage with and retain guests if they don’t really know anything about them?

Embrace more tech. Platforms like SevenRooms can handle a restaurant or bar’s reservations quickly and easily. This is a feature that, per SevenRooms, more than half of guests expect a restaurant or bar offer. Some platforms can also automate marketing; send guests post-visit surveys; and tackle review aggregation.

Convenience Reigns Supreme

Here’s a quick, impromptu survey:

Do you prefer a seamless restaurant, bar or hotel experience, or do you like frustrating dining, drinking and lodging experiences?

I’m going to go ahead and assume you prefer the former option. In other words, you like what your guests like: convenience.

Well, SevenRooms is predicting that the desire for convenience will only grow stronger among guests.

Yes, delivering on the increasingly important topic of convenience will rely on collecting data. But rather than view it as just one more task, SevenRoom suggests looking at it in a more positive light.

A number of the conveniences guests expect can be automated. They can even help ease the burden of the labor shortage somewhat.

For example, contactless ordering and contactless pay are close to becoming standards. Offering those features to guests means meeting expectations, thereby delivering an excellent guest experience. On-demand ordering and paying can also ease some front- and back-of-house pressure.

Collecting guest data allows management and front-of-house staff to add personal touches before a guest is even seated. Again, seamless, excellent guest service.

Another convenience? Online ordering. SevenRooms isn’t the first to predict that on-demand ordering is here to stay. In fact, a suite of conveniences will be important moving forward:

  • Online ordering during in-person visits and for delivery or pickup.
  • A user-friendly reservation system that goes deeper than just picking a date and time. Why not allow guests to select seats and even request upgrades?
  • A virtual waitlist. Not only is this convenient, SevenRooms says this feature can boost walk-in traffic and reduce abandonment.
  • Contactless, mobile paying options.

There you have it. Two seemingly basic predictions—higher expectations and a desire for even more convenience—with the potential to boost traffic, loyalty, and revenue.

Image: SevenRooms

Restaurant diners eating burgers, fries and roasted vegetables
by David Klemt David Klemt No Comments

What Does Omni-channel Mean?

What Does Omni-channel Mean in Hospitality?

by David Klemt

Restaurant diners eating burgers, fries and roasted vegetables

Buzzword or professional jargon, the term “omni-channel” seems to come up more often as our industry embraces more innovations.

As more social and digital platforms (channels) pop up, your job as marketer becomes more complex.

For a pessimistic take, your marketing efforts are like a ship. Every new marketing channel that gains traction is like a hole you have to plug. Fail to do so and you risk your marketing ship sinking.

Now for an optimistic take. Every channel you can add to your marketing is an opportunity to grow your reach. Increasing the amount of people who become familiar with your brand represents the potential to grow loyalty and sales.

If you want to meet your guests where they are—and you should—you need to have a presence where they are to engage with them.

And that’s just marketing. There are also omni-channel operational tactics you can implement. Unsurprisingly, you’ll likely realize many of those solutions are also digital.

So, what does “omni-channel” mean for operators? It means offering seamless guest experiences pre-, per- and post-visit.

Staying top of mind is also an element of an omni-channel strategy.

Traditional Channels

In terms of marketing, let’s break down the different types of channels available to operators.

A simple way to look at “traditional” marketing channels is that they don’t leverage digital mediums:

  • Newspaper and magazine ads
  • Radio and television ads
  • Direct mail
  • Billboards
  • Vehicle wraps
  • Flyers

Now, some of the above may seem outdated. However, those channels still have reach.

The key is knowing your brand and audience to know if a traditional channel will deliver an ROI. You also need to take the time to figure out where your dollars and time are best spent.

Digital Channels

So, there’s a reason I put the word traditional in quotation marks in the previous section.

There may be a time when digital channels become so ubiquitous that they’re considered traditional.

Just look at the digital channels below and consider how commonplace they’ve become:

  • Social media
  • Email marketing
  • Company websites
  • Search engine marketing
  • Newsletters
  • Text messages

It’s easy to see how one day the channels above will overtake their non-digital counterparts and become the traditional way we market.

The reasons for this are obvious. Digital campaigns are easily measurable, they allow for incredibly specific targeting, and they tend to be more engaging.

Really, the biggest cons that pertain to digital marketing channels are: being viewed as annoying/intrusive; being lost in the sea of ads people encounter every day.

On the execution side, it can still be overwhelming to engage just in social media marketing. However, there are platforms that can help make this task less daunting.

Other Channels

Like I wrote earlier, omni-channel doesn’t only pertain to marketing.

Of course, the term and practice are most often associated with marketing. However, operators have more to think about to truly become omni-channel.

The way your guests interact with your restaurant are also channels. Your front-of-house staff is a channel, technically speaking.

Now, we all know that the pandemic forced operational changes. Many of those changes are here to stay.

So, let’s look at a potential guest journey:

  • The potential guest receives a promotional offer via email.
  • They follow the link to an online reservation platform.
  • After arriving at the restaurant with their party, they check in with the host in person.
  • The server greets the party, some of whom request a physical menu. Others in the party pull out their phones and access the menu via QR code.
  • Throughout the meal, the server touches the table to ensure the visit is going well, refill drinks, take additional drink orders, etc.
  • When it’s time to pay, the party quietly does so via a touchless option and leaves.
  • A follow-up email is sent for feedback.
  • After a number of days, a text message is sent out to encourage another visit.

The marketing channels are just one element that makes the hypothetical restaurant an omni-channel operation. Providing digital, touchless menu access and payment are also omni-channel elements.

Those are just a few examples. If you take the time to review your operations; where you can reach new and repeat guests; threats such as third-party delivery; and innovations you can implement, you’ll see where you can make changes to become an omni-channel restaurant.

Image: Dan Gold on Unsplash

Quarter Proof Light Gin bottle and cocktail
by David Klemt David Klemt No Comments

ABV: Does it Have to Be All or Nothing?

ABV: Does it Have to Be All or Nothing?

by David Klemt

Quarter Proof Light Gin bottle and cocktail

In the discussion of alcohol, it seems to be an all-or-nothing topic: spirits and drinks are either full-proof or zero-proof.

Innovations in the space take two paths. There are brands like Seedlip that create alcohol-free spirits using botanicals, herbs and other ingredients. Resulting products are original creations with unique flavor profiles.

Another path is taken by brands such as Lyre’s. Rather than creating entirely new spirits, these producers craft alcohol-free that mimic their full-proof counterparts. For example, Lyre’s vast range includes a zero-proof bourbon and rum.

When it comes to drink builds, things get a little deeper. Yes, the all-or-nothing approach still applies to a point. Obviously, there are standard and high-proof cocktails. And yes, there are alcohol-free, zero-proof cocktails, also known as “mocktails.”

However, there’s also a third approach: low-ABV cocktails. Two popular build techniques are:

  • making low-proof liqueurs and wines the stars in Spritzers and other drinks; and
  • reverse cocktails.

When the conversation around lower-proof cocktails first gained steam, Spritzers, Fizzes and other options were brought to the forefront.

Then came the reverse cocktails, which I’ll explain briefly using a Reverse Martini build:

Let’s say your traditional recipe calls for two ounces of gin, a half-ounce of sweet vermouth (we can fight about this some other time), and a dash of orange bitters. To build the Reverse Martini, half the gin, quadruple the sweet vermouth, and keep the bitters the same.

Crafting reverse cocktails isn’t an overly complex process. But what if there was a third entry in the full-proof versus zero-proof battle?

Quarter Proof

It turns out, there is another path those seeking to consume lower-proof cocktails can take.

As the brand Quarter Proof says (or asks), “Who said it had to be all or nothing?” As the name implies, this brand intends to craft spirits that ring in at a quarter of the proof of their traditional counterparts.

 

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The brand’s first product, G/N, is produced in the same manner as full-proof gin: copper pot distillation. Like traditional gin, G/N is made with juniper berries.

However, because the resulting liquid is just 12-percent ABV and not 37.5 percent, European law says it can’t be designated “gin.” So, Quarter Proof got creative with the name.

Quarter Proof G/N is like a full-proof London Dry Gin in every way—aroma, flavor profile, mouthfeel, finish—save alcohol content. Along with juniper berry, expect coriander, sweet orange, and grapefruit on the nose and palate.

This is an intriguing development in the world of spirits and I’m eager to see what Quarter Proof crafts next. “Light spirits” produced to deliver the full drinking experience with moderation from the ground up are a compelling option.

Image: Quarter Proof

Coquito cocktail garnished with cinnamon stick
by David Klemt David Klemt No Comments

The Winter Cocktail Your Menu Craves

The Winter Cocktail Your Menu Craves

David Klemt

Coquito cocktail garnished with cinnamon stick

Sure, you can throw eggnog onto your menu and call it a cold day but what about a tastier winter rum cocktail that will wow your guests?

It’s the Coquito and we celebrate it on Tuesday, December 21 this year.

This creamy and rich rum drink makes an ideal LTO during the winter holiday season. And what better day to launch it than National Coquito Day?

So, let’s dive into the Coquito.

Origins

This delicious rum cocktail comes to us from Puerto Rico. There, it’s a traditional Christmas drink.

The name translates to “little coconut” in Spanish. Given that it’s made with coconut milk or cream of coconut, the name makes a lot sense.

Simple, straightforward, rich and creamy, the Coquito is easy to make and easier to drink.

Spiced with cinnamon, nutmeg and vanilla, this amazing drink embodies the flavors of the season.

Recipe

Bacardí lays claim to the original Coquito recipe. Like the phrase “No Negroni without Campari,” the rum brand says, “It’s not an original Coquito without Bacardí.”

The Bacardí Coquito recipe is as follows:

  • 1L bottle of Bacardí Superior Rum
  • 15 oz. Cream of coconut
  • 14 oz. Condensed milk
  • 12 oz. Evaporated milk
  • 2 Tbsp. Vanilla extract
  • Cinnamon to taste

Add all ingredients to a punch bowl and refrigerate until well chilled. Pour into mugs or cordial glasses and garnish with a cinnamon stick and/or a sprinkle of cinnamon.

Traditionally, the Coquito is served in a shot glass.

However, there are several alternative ways to make the Coquito. For example, the Liquor.com Coquito recipe:

  • 750 mL White, añejo or spiced Puerto Rican rum
  • 56 oz. Sweetened condensed milk
  • 48 oz. Evaporated milk
  • 24 oz. Cream of coconut
  • 4 tsps. Vanilla extract
  • 4 tsps. Ground cinnamon
  • 1 tsp. Ground nutmeg
  • Cinnamon sticks (one stick per bottle of prebatched Coquito, two per individual serving)

Add all ingredients except for rum and cinnamon sticks to a saucepan over medium heat. Stir constantly, bring to a simmer, and then let cool. Add the rum and stir. Pour into bottles that can be sealed, and add one cinnamon stick. Seal bottles and store in refrigerator (some sources say the Coquito can be stored for up to two weeks). Serve in rocks glasses and garnish with two cinnamon sticks.

Riffs

Some people add eggs to the saucepan version of the Coquito. The thickness of the drink can also be altered by reducing or increasing heating times.

Alternatively, swapping the cream of coconut out in exchange for coconut milk means a lower fat content. Obviously, that will affect mouthfeel and thickness.

Further, using different brands and expressions of rum will affect flavor. In fact, some recipes call for chocolate-flavored rum or adding chocolate liqueur.

Finally, using a zero-proof alternative to rum will allow guests who aren’t drinking to participate and engage with your winter menu. Lyre’s White Cane Spirit, Dark Cane Spirit, and Spiced Cane Spirit are clever alternatives. Ritual Rum Alternative is also a great zero-ABV option.

So, there are several ways to make the Coquito your bar team’s own. Spices, liqueurs, milk versus cream, garnishes, and glassware can put your stamp on your Coquito.

Mark your calendars and ready your marketing channels: Tuesday, December 21 is National Coquito Day.

Image: Maria Moledo on Unsplash

Sangria in a pitcher on a bar
by David Klemt David Klemt No Comments

Winter Sangria for the Holidays

Winter Sangria for the Holidays

by David Klemt

Sangria in a pitcher on a bar

Most people may associate Sangria with summer months and tropical locales.

However, Sangria can certainly shine during the winter months and holiday parties.

All you really need is a rich and perhaps somewhat sweet red wine and seasonal spices.

What is Sangria?

We celebrate National Sangria Day on December 20. That may seem strange to people who view it as a summer drink.

However, with the right wines and spices, Sangria easily transforms into a season-specific libation.

At its core, Sangria is a punch. It’s commonly accepted that this wine-based drink was created during the 18th century. Supposedly, the predecessor to Sangria (“bloodletting” in Spanish) was served cold or hot.

However, the cold version found its way onto American shores in the 1940s. There are stories that claim Sangria took off in the mid-1960s because of the 1964 World’s Fair.

So, what are the basics? Traditionally, Sangria consists of:

  • Red wine (Rioja is most traditional)
  • Chopped fruit (local fruits are most traditional)
  • Fruit juices (in place of some or all chopped fruits)
  • Sweeteners (orange juice and/or sugar)
  • An alcohol boost (brandy or liqueur)
  • Sparkling water or soda (for texture)

There are also Sangria recipes that use white wine, sparkling wine, and even combinations of red and white wine.

Winter Red Wines

Since you’ll be using seasonal fruits and spices to flavor your Sangria, the case can be made that the red wine base doesn’t matter.

However, your housemade recipe will benefit from careful consideration. Also, your guests will appreciate you putting some thought into your recipe.

The following red wines are excellent during the winter:

  • Red Zinfandel
  • Malbec
  • Petite Sirah
  • Petit Verdot
  • Merlot
  • Cabernet Sauvignon
  • Shiraz
  • Sirah/Syrah
  • Sangiovese
  • Grenache/Garnacha
  • Tempranillo

These varietals tend to have warming flavors and aromas, along with medium to full bodies.

Of particular note are Grenache, Garnacha and Tempranillo. Those varietals, along with red Riojas, are commonly used to make Sangria in Spain. By the way, Grenache and Garnacha are the same grape; it’s called Garnacha in Spain, Grenache anywhere else.

Winter Fruits and Spices

This is where you really make your winter Sangria stand out.

First, select your wine. Obviously, you don’t need to use one of your pricier wines. Get to know it, tasting it with your bar team. Consider what fruit notes and body characterize the wine. Note its level of sweetness.

Next, consider the spices that define the holiday and winter season. Cinnamon, nutmeg, star anise, clove, ginger, and allspice all come to my mind.

Now, the fruits. Pears, pomegranates, cranberries, kiwis, oranges, grapefruits, Meyer lemons, kumquats, persimmons, and tangerines are all in season in the winter.

After that, decide if you want to add a modifier like Gran Marnier, brandy, ginger ale, or just sugar.

Then, experiment with your wine choice, spices, and fruits until your housemade Sangria is to your liking and authentic to your brand.

The final step? Costing and pricing. This will be a seasonal item or LTO, so you can probably get away with charging a bit more for it than you would for a standard cocktail.

Make sure to jot down your recipe. That’s not only so it remains consistent. Doing so will also help you create new Sangria recipes for each season.

And there you have it. Not only will you be able to wow your guests on National Sangria Day, you now have a Sangria recipe you can modify on a seasonal basis.

Image: Ralph (Ravi) Kayden on Unsplash

Old Fashioned cocktail garnished with orange peel and cherry on bar
by David Klemt David Klemt No Comments

50 Best Announces 2021 Winning Bars

50 Best Announces 2021 Winning Bars

by David Klemt

Old Fashioned cocktail garnished with orange peel and cherry on bar

The world’s best bars have been reviewed and ranked, and were announced by the aptly-named World’s 50 Best Bars on December 7.

In reality, the list is split into two and ranks the 100 best bars in the world.

Now, it may seem strange to some to review and rank bars during a pandemic. However, our industry and the top performers within it deserve recognition.

Interestingly (and somewhat disappointingly), only four of the top 50 are American operations. There are no Canadian bars among the top 100.

When it comes bars 51 through 100, there are seven American bars on the list. That makes a total of 11 American bars appearing on the global list of best bars.

Clearly, the organization needs to pay more attention to Canadian’s provinces and their bar scenes.

American Bars

Below are the American bars that made the cut. Their ranks and locations are included:

  • Katana Kitten, New York City, NY (Rank: 10)
  • Café La Trova, Miami, FL (Rank: 28)
  • Dante, New York City, NY (Rank: 30)
  • Attaboy, New York City, NY (Rank: 34)
  • Double Chicken Please, New York City, NY (Rank: 54)
  • Employees Only, New York City, NY (Rank: 60)
  • Kumiko, Chicago, IL (Rank: 61)
  • Thunderbolt, Los Angeles, CA (Rank: 66)
  • Sweet Liberty, Miami, FL (Rank: 89)
  • Death & Co., Los Angeles, CA (Rank: 99)
  • Leyenda, New York City, NY (Rank: 100)

Does anything jump out at you? Half of the American bars that made the Top 50 and 51-100 lists are in NYC. Miami and Los Angeles are tied for second-most bars on the list, with a single Chicago bar claiming a spot.

The World’s 50 Best Bars

  1. Connaught Bar, London, UK
  2. Tayer + Elementary, UK
  3. Paradiso, Barcelona, Spain
  4. The Clumsies, Athens, Greece
  5. Floreria Atlantico, Buenos Aires, Argentina
  6. Licoreria Limantour, Mexico City, Mexico
  7. Coa, Hong Kong, China
  8. El Copitas, St. Petersburg, Russia
  9. Jigger & Pony, Singapore
  10. Katana Kitten, New York, America
  11. Two Schmucks, Barcelona, Spain
  12. Hanky Panky, Mexico City, Mexico
  13. Insider Bar, Moscow, Russia
  14. Baba Au Rum, Athens, Greece
  15. Manhattan, Singapore
  16. Atlas, Singapore
  17. Zuma, Dubai, UAE
  18. The SG Club, Tokyo, Japan
  19. Drink Kong, Rome, Italy
  20. 1930, Milan, Italy
  21. Presidente, Buenos Aires, Argentina
  22. Maybe Sammy, Sydney, Australia
  23. Catina OK!, Sydney, Australia
  24. Salmon Guru, Madrid, Spain
  25. Handshake Speakeasy, Mexico City, Mexico
  26. No Sleep Club, Singapore
  27. Camparino In Galleria, Milan, Italy
  28. Cafe La Trova, Florida, USA
  29. Little Red Door, Paris, France
  30. Dante, New York, USA
  31. Kwant, London, UK
  32. Bar Benfiddich, Tokyo, Japan
  33. Tres Monos, Buenos Aires, Argentina
  34. Attaboy, New York, USA
  35. Lucy’s Flower Shop, Stockholm, Sweden
  36. MO Bar, Singapore
  37. Sips, Barcelona, Spain
  38. Baltra Bar, Mexico City, Mexico
  39. Sober Company, Shanghai, China
  40. Tjoget, Stockholm, Sweden
  41. Epic, Shanghai, China
  42. Charles H, Seoul, South Korea
  43. Tippling Club, Singapore
  44. Above Board, Melbourne, Australia
  45. Galaxy Bar, Dubai, UAE
  46. Re, Sydney, Australia
  47. Sidecar, New Delhi, India
  48. Union Trading Company, Shanghai, China
  49. Darkside, Hong Kong, China
  50. Quinary, Hong Kong, China

This is the second consecutive year that the Connaught has clinched the number one spot.

Just 16 of the bars that made the top 50 are new to the list. Take from that what you will.

As you can see, there are more bars located in Singapore and China than anywhere else among the top 50. Of the bars in China, they’re split evenly between Hong Kong and Shanghai.

Criteria

The World’s 50 Best Bars is owned and organized by William Reed Business Media. Per the website’s “How the voting works” tab, no employees or sponsors “has any influence over the results.”

Voters are said to all be “bar experts.” According to the website, 50 percent of voters are bar owners and bartenders. A quarter are drinks writers, and another 25 percent are “well-traveled cocktail experts.” Overall, at least 25 percent must be new voters each year.

There are a total of 600 voters (so, 300 are bar owners and bartenders, and so on). Each voter casts seven votes. Their votes are based on the best bar visits they’ve had from the previous 18 months.

Voters must only vote for bars they’ve actually visited; pop-ups cannot receive votes; and voters can’t vote for bars they own or in which they have a financial interest.

Previously, participants had to cast at least two votes for bars located outside of their home countries. However, due to the pandemic, that requirement was tossed out for the 2021 lists.

According to the organization’s website, votes are confidential and voters are anonymous.

Image: Pylyp Sukhenko on Unsplash

Yellow neon "butter" sign and scaffolding
by David Klemt David Klemt No Comments

Canadian Trends 2022: Technomic

Canadian Trends 2022: Technomic

by David Klemt

Yellow neon "butter" sign and scaffolding

Curious about what to expect in 2022 as a Canadian restaurant, bar or hotel operator?

Technomic has some predictions for next year.

Reviewing their “Canadian Trends: Looking Ahead to 2022” report, creativity and streamlining will be keys to success.

Let’s jump in!

Butter

Yes, this is why I chose the image above. Technomic is very specifically identifying butter as an important 2022 F&B trend.

And no, they don’t appear to be predicting the popularity a particularly rare or esoteric butter. The industry intelligence firm means butter will prove important in 2022.

In large part, Technomic is pointing to comfort food as a driver for butter.

Generally, the firm points to how versatile butter is in the kitchen. Browned and herb-infused butters, says Technomic, will find its way into cocktails.

Flavor and texture will play an important role, extending the butter prediction into buttery foods territory. For example, Technomic predicts butterscotch, buttermilk and ghee will see a boost in usage and demand.

Additionally, the plant-based movement will help nut butters grow more popular. In fact, Technomic says nut butters will find their ways onto burgers and into cocktails.

Interestingly, the firm’s butter prediction gives operators two larger trends to watch: comfort food and plant-based.

Cross-utilization

You don’t need me to tell you that North America—and the rest of the world—is facing supply chain issues.

I know you’re exhausted from just the past nearly two years of constant adaptation and pivoting. In 2022, you’ll have to continue with your creative problem solving.

The supply chain challenge (there’s an understatement) requires creativity in several areas. This includes the kitchen and menu.

Technomic suggests that one path forward through supply chain problems involves ingredient preparations:

  • Pickling
  • Candying
  • Salt-baking

The firm says these creative takes on ingredients operators already have will extend product life; add new flavors to dishes; and deliver new textures. Those last two offer guests new experiences.

In addition, getting creative with the ingredients you may be able to get more readily will help streamline and update 2022 menus. However, revising your menu will require careful consideration of your supply chain and cross-utilization, with a heavy helping of creative prep.

Running Lean

Smaller footprints. Shrunken staff. Streamlined menus. Smaller, shrunken, streamlined, optimized, leaner…

Call the process whatever you want, Technomic is predicting that operators will need to “optimize” (read: make smaller) their businesses.

Of course, there isn’t a one-size-fits-all solution. We’ve read and heard predictions since last year about what will need to shrink moving forward.

While some recent news reports say that ghost kitchens are out, Technomic seems to think that’s not the case. Technomic suggests ghost kitchens will remain viable for operators who want to expand without investing in real estate.

Additionally, Technomic’s report suggests something that should come as no surprise. In short, if it works for a brand or location, smaller may be better and here to stay.

Growth

Now, this is the most promising of Technomic’s predictions: Growth.

Per the firm, the foodservice industry in Canada was down 29 percent in Q1 of 2021. Pre-pandemic, sales reached $95 billion. That represents a loss of nearly $30 billion.

However, there’s reason to be optimistic in 2022, according to Technomic.

The firm expects growth of 21 percent in 2022 over 2021, or sales of $74.8 billion. Should this prediction prove accurate, 2022 would close just three percent under pre-pandemic sales.

Technomic identifies full-service as the foodservice segment to experience the most growth next year at 26.2 percent. In comparison, the firm predicts limited-service to grow 7.3 percent.

Next year won’t be easy. 2022 won’t be a magical return to normalcy. But there is room for optimism if Technomic’s predictions are correct.

Image: Jon Tyson on Unsplash

Red and black gift boxes and bows on black background
by David Klemt David Klemt No Comments

2021 KRG Holiday Bottle & Can Guide

2021 KRG Holiday Bottle & Can Guide

by David Klemt

Red and black gift boxes and bows on black background

We’re bringing you new products and gift ideas for the 2021 holiday season for your specialty menus, raffles, and employee incentives.

Whether because they’re unique or leverages eye-catching bottling, labeling and packaging, you can’t go wrong with the bottles below.

In fact, you should probably consider adding some of these to your inventory and seasonal menu. A number of these bottles will attract attention from guests when they spot them on your back bar.

And, hey, we won’t tell anyone if you decide to treat yourself to one of these gifts. You’ve earned it.

Brandy

Few spirits shine more during the holiday season and winter months than brandy.

Château de Breuil Réserve Du Château 8 Year

This is the first entry in Château de Breuil’s “Hors d’Age” range, which means this Calvados is older than six years. The youngest Calvados in this release is eight years old, and there’s plenty of warming, comforting apple on the nose, palate and finish.

Hennessy V.S.O.P Privilège x Julien Colombier Cognac

Hennessy V.S.O.P Privilège x Julien Colombier 

This striking bottle, adorned with an original design by Julien Colombier, definitely stands out from the standard V.S.O.P Privilège.

Hine Cigar Reserve XO

This blend of 20 eau-de-vie is intended specifically to be enjoyed with a fine cigar. In particular, a fine Cuban cigar. A Cognac meant to help unplug, slow down, and enjoy the moment.

Gin

There is an incredible array of gins available that can sway even the staunchest “I don’t drink gin” drinkers out there.

Glendalough Rose Gin

The Glendalough distillery operates via three mantras: Wild foraged. Fresh distilled. Stand apart. Glendalough Rose Gin hits all those marks, particularly standing apart from other gins.

Hardshore Original Gin

There are a few ways to approach crafting a gin. Hardshore Distilling Company’s approach is to be simple in order to be complex. Just five botanicals are used in the production of Hardshore Original Gin: Tuscan juniper, coriander, rosemary, mint, and orris root.

New Junipero Gin bottle

Junipero Gin

With it’s striking new appearance, Junipero Gin’s bottle is now as bold as the liquid inside.

Mezcal & Tequila

The growth of the agave spirit category doesn’t seem like it will stop anytime soon. In particular, luxury mezcals and tequilas seem to be benefitting from consumers interested in spending more to drink higher-quality spirits.

Código 1530 Artesanal & Ancestral

As discussed on episode 57 of Bar Hacks with Collin De Laval, Código 1530 recently released two mezcals, super-premium Artesanal and ultra-premium Ancestral.

Sombra Reposé mezcal reposado bottle and cocktails

Sombra Reposé

This unique mezcal represents a world first: A mezcal aged in Bordeaux wine casks. It doesn’t hurt that the bottle is also attractive.

Tanteo Navidad

There are just 5,000 bottles of Tanteo Navidad, an ultra-premium añejo tequila infused with the flavors of the holiday season: cinnamon, clove, nutmeg, cocoa beans, ginger, and pequin chilis.

RTD

With so many hard seltzer and canned cocktail brands hitting the market, it’s difficult picking just a few standout RTDs.

Karbach Brewing Ranch Water hard seltzers in cans

Karbach Brewing

When it comes to RTDs, Ranch Water was basically destined to end up in cans. As a blend of Topo Chico, tequila and lime, Ranch Water has a legitimate claim to the hard seltzer throne. Karbach Ranch Water is available in Original, Grapefruit, Meyer Lemon, Prickly Pear, and Watermelon. It’s also produced by a brewery in a state that knows a little somethin’ about Ranch Water: Texas.

Speaking of Texas…

Shiner Tall ‘Tails

Texas’ famous brewer has entered the hard seltzer space with four expressions based on classic cocktails: Texas Mule, Mexican Martini, Watermelon Margarita, and Ruby Red Paloma.

WESAKE

Given how easily drinkable sake is, I’m surprised there aren’t more RTD sakes on the market. Four cans of Junmai Ginjo WESAKE equal one bottle.

Rum

It’s always exciting to come across something new in any spirit category. The two selections below are from countries people don’t often think of when the topic of rum arises.

Kasama

How about small-batch rum from the Philippines, aged seven years and produced by Alexandra Dorda. If that last name sounds familiar it’s likely because Alexandra is the daughter of Tad Dorda, co-founder of Belvedere and Chopin vodkas.

Phraya Deep Matured Gold Rum

When’s the last time you sipped a rum from Thailand? The answer is most likely never. A beautiful bottle of Phraya Deep Matured Gold Rum—aged seven to 12 years—can certainly fix that.

Zanj Rum Ak Zanj "with angels" Haitian rum

Zanj Rum Ak Zanj

The name of this expression of Haitian rum translates to “with angels” in Haitian Creole. Made using only pure sugarcane juice (no sugar added) and aged exclusively in Limousin oak barrels, Ak Zanj is characterized by caramel, fruit, vanilla and honey notes. The bottle also looks great on a back bar or home bar.

Vodka

All eyes may seem to be on tequila, mezcal and whiskey, but the vodka category isn’t resting on its laurels. There have been a lot of innovations in this space, such as revisiting traditional processes, playing with flavoring, and even sourcing very specific grapes for production.

Belvedere Heritage 176 vodka

Belvedere Heritage 176

As the name suggests, Heritage 176 is an homage to the old ways of producing vodka. To that end, this expression makes use of malting or kiln-drying rye for deeper, more complex flavors.

Hangar 1 Smoke Point

Produced in partnership with Crimson Wine Group, Hangar 1 used smoke-tinged grapes affected by Norther California’s disastrous Glass Fire to create Smoke Point vodka.

Wild Roots Vodka

This corn-based vodka is made in the Pacific Northwest and infused with more than a pound of real fruit. There are several flavors available in addition to the neutral expression, such as winter-friendly Apple & Cinnamon and Cranberry.

Whiskey

This category isn’t just immensely popular, it’s immense in and of itself. It was difficult to narrow it down to just three selections, particularly when it came to bourbon.

Glenmorangie A Tale of Winter Scotch bottle

Glenmorangie A Tale of Winter

Your guests, staff, family and friends aren’t the only people who wear Christmas sweaters. A Tale of Winter grabs the eye during the holiday season with a label that looks like it’s ready for your restaurant, bar, nightclub or hotel’s holiday party. This Scotch encapsulates the season with notes of cocoa powder, orange toffee, clover, ginger, and cinnamon.

High West High Country Single Malt

It may be an oversimplification to call High Country Single Malt an homage to single malt Scotch but it’s still an accurate summation. When producing the distillery’s latest release, High West uses “on-the-grain” distillation, along with fresh-charred and second-use barrels during maturation.

Redemption Cognac Cask Finish

Bottled at 99 proof, this high-rye bourbon is aged in Pierre Ferrand Cognac barrels. Expect bold but elegant flavors with baking spices, rye and sweetness on the palate.

Woodford Reserve 2021 Holiday Bottle

Woodford Reserve 2021 Holiday Bottle

Every holiday and Kentucky special edition bottle of Woodford Reserve has been a winner. However, I find the artwork on this year’s holiday bottle by Nick Hirst to the best yet.

Wine

Well, in particular, sparkling wine. When it comes to celebrating, it’s hard to beat the craving for bubbles.

Dom Maria

You can’t go wrong with Dom Maria Brazilian Sparkling Brut or Rosé. The packaging is sleek, modern and makes a statement. Both DM expressions are 60 percent Chardonnay, 40 percent Pinot Noir.

 

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Perrier-Jouët Blanc de Blancs

It’s fair to say that most people are most familiar with Perrier-Jouët’s Belle Époque bottles, adorned as they are with Japanese anemone flowers outlined in gold. However, on episode 56 of Bar Hacks, Maxime Lecocq says that when he sees someone order a bottle of Perrier-Jouët Blanc de Blancs, “they know what they’re doing.”

Yarden Blanc de Blancs

Looking for a Kosher blanc de blancs option for the holiday season? Look no further than Yarden Blanc de Blancs produced by the Golan Heights Winery, currently releasing their 2012 vintage.

Low- and Zero-proof

There are a number of high-quality alcohol-free spirts, beers and other beverages out there. With that number growing, the biggest challenge is deciding which brands and expressions to pick as gifts and add to your menu.

The County Soda Co.

Much attention is paid to the spirits in cocktails, and for obvious reasons. However, crafting the best possible cocktail requires using the best possible ingredients. The County Soda Co. crafts “soda pop for adults” by using real cane sugar and juice concentrates, and by eschewing artificial sweeteners. Proudly produced in small batches in Prince Edward County, Ontario, Canada, County Soda includes flavors such as Root Beer, Cola, Ginger Ale, Blackcurrant Lime, and Orange Cream Soda.

Lyre’s

This innovative brand is named for a bird famous for it’s accurate mimicry of its avian peers, and for good reason. Lyre’s crafts zero-proof expressions that taste like their full-proof counterparts, including sparkling wine and RTDs. You can even purchase cocktail kits that provide everything necessary to make alcohol-free Negronis, Espresso Martinis, and more.

To learn more, fire up episode 28 of Bar Hacks with Tim Rita.

Partake Radler

Ted Fleming started Partake Brewing partially out of frustration. He made the choice to live sober but had no intention of giving up socializing in bars with friends. Unfortunately, the options for alcohol-free beer were incredibly slim. So, he founded Partake Brewing to produce 0.3-percent craft beer. The highly sought-after Partake Radler is back just in time for the holidays!

Learn more from Ted Fleming on Bar Hacks episode 31.

Q Tropical Ginger Beer

How does a tropical take on ginger beer sound? To me, it sounds refreshingly different. I’m a big ginger beer fan, so Q Tropical Ginger Beer, with its agave, mango, passion fruit, and pineapple notes, is intriguing.

Image: Tamanna Rumee on Unsplash

Classic vintage Dodge pickup truck with winter wreath on grille
by David Klemt David Klemt No Comments

Hard Numbers for the Holidays

Hard Numbers for the Holidays

by David Klemt

Classic vintage Dodge pickup truck with winter wreath on grille

From comfort foods and specific seasonal flavors to LTOs and traditional tastes, data reveal what consumers want this holiday season.

As we reported last week, there’s reason to be optimistic about this year’s holiday season.

According to Datassential, consumers are eager to visit sit-down restaurants this month. One of their key findings was that the average group size will likely be smaller than normal.

Specifically, most groups will probably consist of seven to 12 guests. Crucially, Datassential sees potential from people eager to gather with family and friends for the holidays. Even better, of all options, sit-down restaurants are the top choice for gatherings outside of homes.

But drilling down deeper, what do guests want from restaurants during the holidays?

The Numbers

So, when it comes to the holidays, Datassential wants operators to remember that December includes more than Christmas and New Year’s Eve.

To that end, the first numbers I’m presenting are dates:

  • Hanukkah: November 28 to December 6 (ends this evening!)
  • Soyal: December 21
  • Christmas: December 25
  • Boxing Day: December 26
  • Kwanzaa: December 26 to January 1
  • New Year’s Eve: December 31
  • New Year’s Day: January 1

Those dates reveal something compelling: Plenty of opportunity to get creative and ramp up limited-time offers. Per Datassential, nearly half (44 percent) of consumers look forward to seasonal, holiday-themed LTOs.

In fact, roughly two out of five consumers find seasonality to be an important factor in their decisions to order LTOS and new menu items.

However, it’s important to know your audience and brand when coming up with special menu items. That’s because according to Datassential, 62 percent of consumers, at least for 2021, want classics and comfort food this season.

So, Datassential cautions operators against veering “too far” from traditional seasonal menu items and comfort foods. That said, you should know how far outside the box you can push your guests.

The Flavors

We’re not technically out of the fall just yet. The start of winter is December 21.

It can be smart to begin transitioning from fall to winter flavors over the next week or so. However, it may not be wise to toss fall flavors out entirely.

Datassential identifies the following as key fall flavors:

  • Apple cranberry
  • Butternut squash
  • Chestnut
  • Duck
  • Pumpkin pie
  • Stuffing

And these are important winter flavors, per Datassential:

  • Chocolate almond
  • Candy cane
  • Lobster cream
  • Lox
  • Red velvet
  • Toasted coconut

Those are by no means the only fall and winter flavors that will appeal to your guests. However, Datassential identifies them as top fall and winter flavors.

Something to think about when finalizing your winter LTO food and beverage menus.

Another thing to think about? Updating your listings to include holiday hours, LTOs, and other menu changes.

Image: Ryan Wallace on Unsplash

by David Klemt David Klemt No Comments

5 Books to Read this Month: December

5 Books to Read this Month: December

by David Klemt

Flipping through an open book

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills this December.

To review November’s book recommendations, click here.

Let’s dive in!

Can I Mix You a Drink?

Superstar T-Pain partners with mixologist Maxwell Britten, formerly the bar director for James Beard Award winner Maison Premier. The fifty recipes in Can I Mix You a Drink? match up with a lyric or sentiment from T-Pain songs. There are amusing and insightful anecdotes from T-Pain, and the high-end, glossy photography in the book match the high-end recipes. Overall, this book is a vibe, much like a great cocktail bar.

The Oxford Companion to Spirits & Cocktails

David Wondrich and Noah Rothbaum team up for likely the deepest dive into the role alcohol plays in human history. The Oxford Companion to Spirits and Cocktails is everything you ever wanted to know about fermentation, distillation, aging, cocktails, cocktail bars, and more. In addition to global techniques and processes, readers will be treated to illustrations, a guide to making drinks, and even a timeline of distillation and spirits.

The Alchemist Cocktail Book: Master the Dark Arts of Mixology

When one thinks of chains, they tend to think of global fast-food and fast-casual brands. However, The Alchemist stands in stark contrast to that thinking. The Alchemist is a chain of stunning, experimental cocktail “theaters.” These cocktail bar and restaurant venues elevate the cocktail to new heights, paying just as much attention to experiential and atmosphere details as drink build details. The Alchemist Cocktail Book shares 100 original Alchemist recipes, including low- and no-alcohol drinks.

Market Fresh Mixology Presents Life, Love, Happiness & Cocktails

If you’ve ever wondered what inspired someone when they were creating a now-famous cocktail, this is the book you want. Not only does mixologist Bridget Albert, senior national director of education for Beam Suntory and founder of the Academy of Spirits and Fine Service, tell the stories behind 40 cocktail recipes, she invites others to join her. Life, Love, Happiness & Cocktails features Tony Abou-Ganim, Julie Reiner, and more telling the personal stories behind their recipes.

Hacking the New Normal

Are you ready to take your restaurant, bar, lounge, hotel or resort from concept to reality in 2022? Treat yourself this holiday season to a gift that will help you achieve your goal and dream of operating a successful hospitality venue. Do you know someone who has been talking about opening a restaurant, bar or hotel but hasn’t made their move yet? Hacking the New Normal is the perfect gift for them this holiday season.

Image: Mikołaj on Unsplash

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