Hotel | KRG Hospitality

June 16, 2021by David Klemt David Klemt No Comments

Father’s Day Food & Beer Pairings

Father’s Day Food & Beer Pairings

by David Klemt

Father’s Day is right around the corner and while it isn’t usually quite as busy as Mother’s Day, this year could be different.

After all, states and provinces are reopening, and the weather is getting warmer. In fact, Governor Andrew Cuomo announced yesterday that restaurants and bars are no longer subject to social distancing restrictions.

And hey, who isn’t looking for an excuse to get out and return to restaurants and bars?

Now, I’m going to assume that most operators who plan to celebrate Father’s Day this weekend have their promotions in place. However, to help give those promos a boost, I want to share beer pairings for classic Father’s Day menu items.

Of course, these pairings work well on any day of the week, and they’re in no way limited to dads. Anyone who enjoys beer will appreciate operators putting an emphasis on food and beer pairings.

Burgers

One of the most popular foods, particularly for those seeking out comfort, burgers and an array of beers go together. For a classic hamburger, suggest an IPA, APA or Lager. Known for your mushroom and Swiss cheese burger? Brown ales, amber ales and porters work well. Pale ales go well with bacon burgers, and wheat ales and Witbier pair with veggie burgers.

Chicken

Fried chicken is certainly right up there with burgers in terms of comfort foods. And it’s certainly great for Father’s Day. Suggest pairing fried chicken with a Kölsch, Märzen, Helles, and Hefeweizen. For barbecue chicken, recommend a light lager, Pilsner, Saison, Hefeweizen and Witbier. Honey glazed chicken (baked or as wings) work very well with a Kölsch.

Pork

If you have ribs on the menu, there are a few ways to go with beer pairings. Porters, stouts and German lagers are medium- to full-bodied and can stand up to bold, rich flavors and compliment smoke. On the other hand, pale ales and IPAs (lighter versions tend to work better) are lighter but can compliment barbecue flavors as well. Porters and American pale ales sip well with pulled pork sandwiches. A Märzen, Hefeweizen or Porter pairs nicely with pork chops.

Steak

Just like there are several cuts of beef for steaks, there are several beer types that pair well with steak. Brown ales, stouts, porters, IPAs, lagers and IPAs work well for different reasons. Cuts that are more flavorful (ribeye, top sirloin, porterhouse, T-bone) pair well with darker beers (generally speaking). But cuts like filet mignon, known to be lighter in flavor, work well with lighter beers (some lagers and IPAs).

Seafood

Much like steak, seafood presents plenty of variety for beer drinkers. You’ll find that Pilsners compliment many different types of seafood. Generally speaking, lobster dishes pair well with a Pilsner or an IPA (that isn’t too assertive). Pilsners work great with an array of fish, so suggest one with your fish and chips or tilapia. When it comes to many crab dishes, lagers and—yep—Pilsners are excellent recommendations. Wheat beers pair well with mussels, and sours and Goses drink well with oysters.

Grilled Vegetables

When it comes to grilled and charred vegetables, dark beers with roast coffee, malty and chocolate flavors pair very well. Imperial stouts can certainly hold their own with grilled, roasted and charred veggies. However, black lagers and porters are lighter than imperial stouts with similar flavor characteristics, meaning they won’t overpower the vegetables.

Of course, the best way to make winning pairing suggestions is to try them yourself. Even better, include kitchen staff, servers and bartenders and get their feedback. There’s no substitute for being able to make pairing recommendations based on personal experience.

Image: Edward Franklin on Unsplash

June 14, 2021by David Klemt David Klemt No Comments

Guest Journey: Acquire, Engage, Retain

Guest Journey: Acquire, Engage, Retain

by David Klemt

What if you could change your operational mindset for the better in the time it takes to enjoy a cup of coffee?

SevenRooms is confident they can help you do exactly that.

The SevenRooms Coffee Break series tackles one important operational element per 20-minute webinar.

Time for a Coffee Break?

It’s no secret that we’re fans of SevenRooms here at KRG Hospitality. In addition to supporting the actual platform, we’re always eager to share their data-driven reports and insights.

CEO Joel Montaniel is the guest on episode 24 of our Bar Hacks podcast. (You can—and should—listen to the episode on Spotify, Apple Podcasts, or wherever you listen to podcasts.)

Given how much SevenRooms values collecting and sharing data that can improve operations industry-wide, it’s not a surprise that they also offer informative webinars.

So far, there are three webinars in the Coffee Break series. And, of course, each shares a way that operators can improve their business.

That’s certainly welcome as we emerge from stay-at-home orders, ease restrictions, and welcome more guests.

The current entries focus on what SevenRooms is dubbing the Restaurant Renaissance. As Doug Radkey, president of KRG Hospitality says, we can take two paths leading to the post-pandemic world.

One, we can recognize that the industry needs an overhaul, making improvements for operators, workers and guests.

Two, we can learn nothing, do nothing, and watch the industry collapse.

Restaurant Renaissance

Call it what you prefer: the Restaurant Renaissance. The New Roaring Twenties. Re-emergence. The New Normal. The Post-pandemic World.

Sure, it’s cool to have a catchy label to slap onto unique eras. It’s better to have a clear plan and path for moving forward.

To that end, SevenRooms identifies four key factors driving what they’re calling the Restaurant Renaissance:

Vaccines
Warmer weather
Pent-up consumer demand
Restrictions lifting

Alexa Detzi, director of Enterprise Success at SevenRooms, addresses these elements in the first Coffee Break webinar, “Acquire.”

We’ve said many times that operators need to prepare for an explosion in consumer demand and guest traffic. In addition, we’ve made it clear that we’ll most likely experience a severe drop-off in traffic after the initial demand wanes.

Of course, there are several ways things might play out in the New Normal. However, huge traffic in many markets followed by a drop makes the most sense.

Get Ready

The first three SevenRooms Coffee Break webinars focus on the guest journey:

I highly recommend signing up and watching each webinar, sooner rather than later. Guests are already being subjected to a cacophony of marketing overtures—you need to cut through the noise.

We Want to Help You

Like SevenRooms, KRG Hospitality is dedicated to helping operators.

If you’re seeking to open a new business, whether your first venue or an expansion, should also download our 2021 Restaurant Start-up Cost Guide & Checklist.

And for operators looking more direct and guided assistance for improving your business, we also offer KRG Mindset.

Next time you have 15 or 20 minutes to yourself, check out our Solutions and Resources pages, reach out, and let’s set up your Roadmap to Success.

Image: Garrhet Sampson on Unsplash

Sparkling red wine in wine glass with condensation

June 11, 2021by David Klemt David Klemt No Comments

5 Bottles for June 21, World Lambrusco Day

5 Bottles for June 21, World Lambrusco Day

by David Klemt

On June 21, the world celebrates one of Italy’s most-famous wines, the oft-misunderstood and maligned Lambrusco.

Now, some people of a certain age chuckle and roll their eyes when someone mentions Lambrusco. After all, the most (in)famous example throughout North America was Riunite.

Of course, I mean no disrespect to that particular producer. It’s just that the world is aware of other Lambrusco labels.

People also now know much more about wine in general and Lambrusco specifically. And they know it’s not always a sweet, sparkling wine.

Lambrusco 101

Much like many, many other wines, Lambrusco is a protected designation. Think Champagne, Prosecco or Châteauneuf-du-Pape.

Lambrusco comes from five regions in Northern Italy: four in Emilia-Romagna and one in Lombardy. Cheese fans may know Emilia-Romagna for its Parmigiano Reggiano cheese production.

The five denominazione di origine controllata (DOC) regions each produce distinct styles of Lambrusco with their own unique characteristics.

For example, Lambrusco Grasparossa di Castelvetro from Modena are the most-tannic of these wines. They also tend to be dark purple in color.

In contrast, some Lambrusco Reggiano wines are lighter in color. These Lambruscos also tend to be sweeter on the palate and more floral on the nose.

Lambrusco di Sorbara produces perhaps the most unique Lambrusco, such as rosè.

Most Lambrusco is semi-sparkling, or frizzante, owing to winemakers using the ancestral, traditional or Charmat methods of production.

Modern Outlook

For decades, most North Americans were only aware of Lambrusco from Riunite. Therefore, North Americans only knew Lambrusco as a cloyingly sweet, fizzy Italian wine.

Of course, many people love sweet. So many, in fact, that the term “sweet sells” is well-known among beverage managers.

However, today’s consumer doesn’t necessarily want to drink what their parents or grandparents drink. And while they may not dislike sweet outright, they want to experience different flavor profiles.

For these consumers, bartenders, bar managers, servers, and floor managers should be aware of a few important Lambrusco label terms:

Dolce: This is the sweetest Lambrusco.
Amabile: Medium-sweet wines not quite as sweet as dolce.
Semisecco: The most common Lambrusco, off-dry wines that aren’t as sweet as amabile or dolce.
Secco: Dry Lambrusco with balance and savory notes in addition to fruit on the palate.

Lambrusco is a great alternative to Champagne, Prosecco and other sparkling wines in the summer. In particular, those with patios should push their guests to try it.

Where to Start

Like I said, I’m not bashing Riunite—the label has been around for quite some time.

But for those who want to fill out their wine menus, these bottles are worth a look. I’ve chosen one bottle from each of Italy’s five Lambrusco DOCs.

Fondo Bozzole ‘Incantabiss’ Lambrusco Mantovano

From the Lombardy region. A soft wine with mineral notes balance the fruit (strawberry in particular).

Vigneto SaettiRosso Viola 2019

From the Lambrusco Salamino di Santa Croce region. This bottle would definitely draw some eyes as it’s brought to a table. Dry with smoothness balanced by assertive tannins. Black cherry, red berries, and violet.

Lini 910 Lambrusco Rosso Labrusca Reggiano (non-vintage)

91 points from Vinous. Blueberry and strawberry on the nose and palate. I have to say, the label is pretty cool.

Cleto Chiarli Lambrusco Grasparossa di Castelvetro Amabile Centenario (non-vintage)

Speaking of labels, I can see where this bottle would be mistaken for Champagne. Semi-sweet and smooth with lots of fruit on the nose and palate.

Paltrinieri “Radice” Lambrusco di Sorbara (non-vintage)

High acid lends itself to this wine’s significant brightness. Along with strawberry, expect grapefruit and watermelon notes.

Image: Dirk Wohlrabe from Pixabay

June 8, 2021by David Klemt David Klemt No Comments

Reopening Ontario: Patios Return Friday

Reopening Ontario: Patios Return Friday

by David Klemt

There’s great news for Ontario and the province’s new reopening plan: outdoor dining is returning three days ahead of schedule.

From June 11 on—barring any governmental changes—the province of Ontario will enter Step 1, which focuses on outdoor activities.

Due to favorable indicators such as the province’s vaccination rate, Reopening Ontario will kick off early.

A Welcome Surprise

Ontario has been in under heavy restrictions for nearly two months. So, this news represents a refreshing glimpse of light at the end of a ridiculously long tunnel.

Initially, Reopening Ontario was slated to begin Step 1 on June 14.

The earlier date and announcement should help restaurant and bar operators take advantage of the coming weekend. After weeks upon weeks of living under a stay-at-home order, the decent-at-best forecast should be clear enough for Ontarians to get outside.

Step 1

Reopening Ontario is focusing on the following to progress through the three steps:

the provincewide vaccination rate; and
improvements to key public health and health care indicators.

Per the plan, the province will remain in each phase of the plan for a minimum of 21 days.

The first step allows for outdoor gatherings of ten or more people. And, for restaurants and bars, outdoor dining with a limit of four people per table.

RestoBiz is reporting that there will be an exception allowing for households with more than four people. The publication also reports that nightclubs may offer delivery, drive-through and takeout as long as they only operate as food or drink establishments.

To move to Step 2, 70 percent of adults must receive at least a single dose of Covid-19 vaccine. Additionally, 20 percent of adults need to receive a second dose (of a two-dose regiment).

Two weeks after Ontario reaches that target, the province will move forward.

Step 2

In this phase of Reopening Ontario, restaurants and bars can seat six people per table outdoors.

Per Ontario’s official government website, restaurants and bars will also be able to offer karaoke. Of course, in this phase it must take place outside.

The single-dose target vaccination rate to move on from Stage 2 is 70 to 80 percent of adults. Also, 25 percent of adults must receive two doses (of a two-dose regimen).

If those targets are hit and key public health and health care indicators are favorable, the province will progress further.

Step 3

Obviously, this the least-restrictive phase of Reopening Ontario.

In Step 3, restaurants and bars can once again return to indoor dining. There will be capacity and other restrictions in place.

Also, buffets can return.

Outdoor dining capacity will focus on social distancing: there must be two metres between tables.

Should the vaccine rate and other indicators continue to improve, it’s possible that Ontario will reopen fully as soon as 21 days after Step 3 begins. Of course, we’ll monitor the situation and see what Ontario officials say about a return to “normal.”

For now, things are looking up. To review the Reopening Ontario plan, click here.

Image: Taylor Vick on Unsplash

June 1, 2021by David Klemt David Klemt No Comments

5 Books to Read this Month: June

5 Books to Read this Month: June

by David Klemt

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

To review last month’s book recommendations, click here.

Let’s dive in!

The Japanese Art of the Cocktail

Available as of today, this is the first cocktail book written by Masahiro Urushido, the award-winning bartender from NYC’s Katana Kitten. After just one year with Urushido at the helm, Katana Kitten took home a 2019 Spirited Award. The Japanese Art of the Cocktail features 80 recipes and serves as a deep dive into a unique approach to cocktails and technique.

Hennessy: A Toast to the World’s Preeminent Spirit

In a nod to today’s episode of the Bar Hacks podcast, we’re happy to share this amazing book that has something between its covers for everyone. Hennessy is equal parts history, humor, lifestyle, recipes, and illustrative and photographic work of art. Shepard Fairey, Nas, Fab 5 Freddy, and others contribute stories and insights in this amazing bar book.

Cocktail Dive Bar

The subtitle of this recently published book is “Real Drinks, Fake History, and Questionable Advice,” which should tell you this is going to be a fun read. In Cocktail Dive Bar, T. Cole Newton, the operator behind NOLA’s Twelve Mile Limit, mixes classic and original cocktail recipes with essays, advice and coloring book elements. Bars are supposed to be fun, and this book is a welcome reminder of that fact.

Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave

Robert Simonson is a New York Times writer and James Beard Award-nominated author who has written an impressive amount of cocktail and spirits books. His latest, Mezcal and Tequila Cocktails, shares more than 60 recipes that feature—you guessed it—mezcal and tequila. Most of the recipes aren’t at all complicated but they’re still full of agave flavor and an array of profiles. Whether you’re a neophyte or an aficionado, this book is for you.

Bar Hacks: Developing The Fundamentals for an Epic Bar

Yep, I’m 0nce again promoting a book from KRG Hospitality president Doug Radkey. Hey, I didn’t mention one last month, so cut me some slack. Bar Hacks is Doug’s first book and the title of the eponymous, KRG-produced podcast. Looking to hone the fundamentals? Want to develop effective strategies? Eager to open or grow a profitable, scalable, sustainable, consistent and memorable venue in one of the most cut-throat industries in the world? Grab this book today!

Image: Mikołaj on Unsplash

The Next Step chalk concept with footprints

May 27, 2021by David Klemt David Klemt No Comments

What the B.C. Restart Means for Operators

What the B.C. Restart Means for Operators

by David Klemt

In news that’s not exactly surprising, the British Columbia “circuit breaker” expiration didn’t lead to a full reopening.

Instead, the province is launching the B.C. Restart plan.

Obviously, not returning to restriction-free restaurant and bar service is disappointing. However, the plan does give operators dates against which they can plan for staffing, inventory, and other aspects of running their businesses.

Of course, that’s only if officials execute the plan as-is.

Not Surprising

As B.C. operators are well aware, the expiration of the province’s “circuit breaker” doesn’t mean they can return to pre-pandemic operations. Clearly, it would’ve been helpful to the province’s hospitality operators for officials like Premier John Horgan to have made that clear last week.

Resources are razor thin and have been since the start of the pandemic and pandemic-driven shutdowns and restrictions. The more lead time officials can provide hospitality operators to prepare for changes to Covid-19 operational protocols, the better.

Let me say that again for any officials who may read this: Restaurant, bar and other hospitality businesses need more than a few days’ notice to prepare for rule changes.

As long as B.C. Restart targets are hit and numbers don’t head in the wrong direction, at least the new plan is clearer than last week’s expiration announcement.

Four-step Plan

B.C. Restart targets four dates that should remain in place as long as Covid-19 case, hospitalization and death rates remain low. Conversely, the province is seeking increases in adult vaccination rates (for dose one).

Unsurprisingly, the province is now in step one of the four-step B.C. Restart plan. The goal is to achieve a 60-percent dose-one vaccination rate among the province’s adult population. A mask mandate is in place provincewide, as are safety protocols like social distancing. Indoor and outdoor dining is restricted to a maximum of six people, with safety protocols.

The earliest date for step two to begin is June 15 and targets a 65-percent adult vaccination rate. B.C.’s mask mandate remains, as do business safety protocols and physical distancing measures. Interestingly, the province’s travel restrictions are removed.

Step three starts on June 1 at the earliest, targeting a 70-percent adult inoculation rate, low Covid-19 case rate, and decline in hospitalizations. Officials will announce new PPE and social distancing guidelines, organized indoor and outdoor gathering capacity will increase, and nightclubs and casinos will reopen (with capacity limits and safety protocols).

If all goes to plan, September 7 is the earliest start to step four, which targets a dose-one adult vaccination rate of more than 70 percent. B.C. will permit a return to “normal” social contact.

For Operators

Restaurant and bar operators—at the moment—should focus on steps one and two of B.C. Restart.

The reason is simple: During steps one and two, restaurants and bars must operate under the pre-circuit-breaker health and safety protocols.

So, operators must follow these rules for step one:

Indoor and outdoor dining capacity: 6 people
Liquor service curfew: 10:00 PM

And the following for step two:

Indoor and outdoor dining capacity: 6 people
Liquor service curfew: Midnight

Should things stay on track, step three will rescind the liquor service curfew, and there will be no group limit for indoor and outdoor dining.

Obviously, B.C. Restart isn’t what operators wanted when officials announced the expiration of the circuit breaker. However, the new plan does allow operators to plan ahead and gives us a glimpse of a light at the end of a very long, very erratic, very dark tunnel.

To review the plan in more detail, click here.

Image: Gerd Altmann from Pixabay

Vancouver, British Columbia, Canada skyline

May 24, 2021by David Klemt David Klemt No Comments

Return of the Indoor Diners: B.C.

Return of the Indoor Diners: B.C.

by David Klemt

Good news for operators, foodservice professionals and the public as British Columbia prepares for a return to indoor dining.

The ban on indoor dining is set to expire tomorrow, along with the rest of B.C.’s so-called “circuit breaker” restrictions.

However, it remains unclear still whether restaurants can throw their doors open and welcome guests first-thing Tuesday morning.

Confusion

Some operators and restaurant advocacy groups believe the restriction on indoor dining expires at 11:59 PM tonight.

It follows, in their opinion, that the expiration means operators can offer indoor service the following morning, Tuesday, May 25.

Of course, it’s never that cut and dry, is it?

Much like the CDC’s recent update to mask and social distancing recommendations in America, B.C.’s restaurant restrictions are only causing confusion.

While the “circuit breaker” restrictions put in place back in March are set to expire, Premier John Horgan and other officials haven’t made it clear if more restrictions will be put in place.

Additionally, restaurant and other hospitality operators haven’t been given much notice. They’re simply aware that current restrictions expire before midnight tonight.

Consistently Inconsistent

It’s never great to feel like you’re on the back foot. Unfortunately, operators still don’t receive much in the way of a heads up when rules and recommendations change.

Once again, officials and the public make it clear that they think restaurants and bars can simply flip a switch and return to regular service. Once again, the industry and its challenges are ignored.

When those with the power to impose restrictions are vague about what operators should expect after their rules expire, it makes it nearly impossible for operators to prepare properly for what comes next.

Should operators plan on an increase in traffic because they can once again fill their dining rooms? Will they need to prepare for 25-, 50- or 75-percent capacity restrictions? Are their going to be limits to outdoor dining, delivery, carryout and curbside pickup?

How much F&B and other products should they order, planning for a return to indoor dining or more restrictions? In terms of staffing, should operators plan to run with a skeleton or full crew?

Every one of those questions—and several more—have an impact on resources, revenue and survivability. When officials fail to provide all the necessary information when making important announcements, they only cause confusion and create more questions than answers. Too often, they foist their responsibilities onto business owners and the public.

There’s no excuse.

Preparation

Unfortunately, there’s no silver bullet to offer operators in this situation. They’ll need to monitor the situation in B.C. and await clear guidance from government officials pertaining to any upcoming restrictions.

Yet again given no meaningful notice, it’s going to be difficult for operators to plan to get the most out of this week and the near future.

Still, operators will want to give staff notice that they should plan to work. It’s less than ideal but operators should plan to schedule against a few possibilities: a new indoor dining ban, indoor dining with capacity restrictions, and a full return indoor dining.

One of these days, perhaps politicians will listen to our massive industry’s requests and serve us better.

Image: Aditya Chinchure on Unsplash

May 10, 2021by David Klemt David Klemt No Comments

Can You Fire Staff for Refusing Vaccine?

Can You Fire Staff for Refusing Vaccine?

by David Klemt

Can an employer terminate a staff member’s employment for refusing the Covid-19 vaccine? Current court cases seek an answer to that question.

Conversely, there are bills up for consideration in some states that aim to ban vaccine mandates.

Therefore, the current answer to the question of whether employer vaccine mandates are legal isn’t clear, yet.

It’s also important to note that this question is up for legal examination in Canada and America.

Are Employers Really Mandating Vaccines?

Of course. Well, some are. And it’s bound to continue until the question has been tested in court.

Looking at Canada, Ontario’s Ministry of Labour says employers can, in fact, make vaccines mandatory. They can also (for now, at least) demand proof of vaccination from their employees. Failing to answer the question or lying about can result in an employee losing their job.

However, the ministry acknowledges that legal and ethical issues come hand in hand with blanket vaccination mandates.

In America, the issue is no less thorny, to put it mildly.

Per a survey by Arizona State University and the Rockefeller Foundation, almost 90 percent of employers in the USA (and UK) have plans to “encourage or require vaccination for employees.”

Encouraging, of course, stands in stark contrast to requiring in a legal, ethical and moral sense.

That same survey suggests that most US employers—two-thirds—plan to use vaccination incentives rather than mandates. However, 44 percent say they’ll implement mandates if incentives don’t work. Just one-third of survey respondents say they don’t intend to require vaccinations as a term of employment.

Legal Challenges

Vaccine requirements and credentials (“vaccine passports”) have been banned in Arizona, Florida, Idaho, Montana, Texas and South Dakota.

Bills have been introduced in at least half of American states that seek to “limit mandatory COVID-19 vaccines,” per the National Conference of State Legislatures.

Lawsuits have been filed by workers in various industries in several states, including New Mexico and California.

It’s likely just a matter of time until the Supreme Court of the United States is at least asked to settle the matter of vaccine mandates.

Currently, attorneys and agencies say that employers need to inform employees of the consequences for refusing Covid-19 vaccination, including loss of employment; put a vaccination policy in place and communicate it with all employees; and include religious and medical exemptions.

That said, this matter is a long way from settled.

Could vs. Should

One thing is clear: It’s not clear yet whether employers can terminate employees for refusing vaccination. We can expect a flurry of lawsuits either way.

However, it’s important that operators realize this isn’t solely a legal question. This is in no small part a leadership question, and it’s a tough one.

As the saying goes, just because you can, doesn’t mean you should.

Operators must consider the ramifications of vaccine mandates. Moving forward, some guests may only support businesses that require vaccination for staff. Conversely, some guests may find such a requirement discriminatory and offensive, and they may boycott businesses with vaccine mandates.

It’s a difficult position for operators and staff. Our industry puts employees and the public in direct, close contact with each other. Team members are likewise in very close quarters. Close interactions for prolonged periods can spread any number of viruses, not just Covid-19.

The instinct to protect staff, their family and friends, and the public is common among operators. The past twelve-plus months have strengthened that resolve.

Incentivizing Instead

Requiring vaccination may exacerbate the current labor shortage.

Yes, there are some employees and potential new hires who will feel more comfortable knowing their coworkers have been vaccinated. However, there are also people who will refuse to work for an employer who requires vaccination. A mandate could damage recruiting severely as word gets around.

It’s reasonable to suggest that operators are best off implementing a vaccination incentive program rather than a mandate. Most people would likely agree that encouragement rather than requirement, at least regarding this topic, shows greater emotional intelligence, a cornerstone of leadership.

The CEO of the Cosmopolitan of Las Vegas reportedly hit their minimum goal of an 80-percent vaccination rate among staff last week. The resort’s incentive program offered bonus payments (among other incentives) for vaccinated employees set up in tiers:

60 Percent Vaccination Rate: $50
70 Percent Vaccination Rate: $100
80 Percent Vaccination Rate: $250
90 Percent Vaccination Rate: $350
100 Percent Vaccination Rate: $500

That program helped the company hit their goal in just a few weeks. Operators can certainly use the Cosmo as a model for encouraging vaccinations instead of requiring them. Ultimately, the choice is up to the individual operator. It isn’t an easy one.

Disclaimer

This content is for informational purposes only, and should not be used as legal or other advice. This article does not constitute legal advice, nor does any information constitute a comprehensive or complete statement of the matters discussed or the law. This information is of a general nature and does not address the circumstances of a specific individual or entity. The reader of this information alone assumes the sole responsibility of evaluating the merits and risks associated with the use of any information before making any decisions based on such information.

Image: Braňo on Unsplash

May 6, 2021by David Klemt David Klemt No Comments

5 Books to Read this Month: May

5 Books to Read this Month: May

by David Klemt

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

To review last month’s book recommendations, click here.

Let’s dive in!

Trejo’s Tacos: Recipes and Stories from L.A.

Who doesn’t love Danny Trejo? His story is inspiring, his IMDB page is full of memorable characters, and he’s got fast-casual restaurants and a coffee shop. Trejo’s cookbook features 75 recipes and tons of insight into the man himself.

Which Fork Do I Use with My Bourbon?

Learn how to organize and execute an awesome tasting from Peggy Noe Stevens, the first female master bourbon taster in the world and founder of the Bourbon Women Association, and Susan Reigler, a prolific bourbon correspondent and author. Which Fork Do I Use with My Bourbon? includes tips, recipes and more for pulling off a great bourbon-centric event.

Zero: A New Approach to Non-Alcoholic Drinks

From the unique minds behind the ultra-creative Aviary cocktail bar comes Zero. If you’re looking to elevate your non-alcohol menu and approach to creating zero-proof drinks, this is the book for you. In addition to about 100 recipes, this book shares insights into Chef Grant Achatz’s culinary approach to cocktails, whether low-, zero- or full-proof.

Finding Fire: Cooking at its Most Elemental

Like Bar Hacks podcast guest Chef Brian Duffy said on episode 33, we’re fully in a comfort food zone. We’re also back to the fundamentals and simple techniques. When it comes to cooking, nothing is more fundamental than using fire. Chef Lennox Hastie dives deep into cooking with fire and provides 80 recipes in Finding Fire.

How to Listen with Intention

There’s a misconception among many business owners and managers that leadership is just delegating and issuing orders. Too many people forget that listening is a key element of leadership. Patrick King’s book How to Listen with Intention aims to change our mindset so we view listening as a superpower.

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background

May 5, 2021by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: May

Stand Out with Weird Holidays: May

by David Klemt

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

Several “holidays” are set against every date on the calendar, and May is no exception. These holidays range from mainstream to food-centric to weird.

Focus on the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

May 5: National Totally Chipotle Day

It’s not just Cinco de Mayo today, it’s National Totally Chipotle Day! Two guesses as to what pepper this holiday celebrates…

May 6: World Password Day

This holiday exists to encourage people to consider their privacy and make sure their passwords are secure. Of course, operators can make this holiday more fun than mundane. One simple way is to come up with and share a password guests can use for food or drink specials. Speakeasy operators, today’s your day!

May 9: National Sleepover Day

What pairs well with sleepovers? Food, drinks, pajamas and movies. And what pairs well with warming weather and the comfort levels of today’s guests? Patios and other outdoor areas. Show a movie outside, encourage pajamas, create fun and comforting F&B offerings… This is a fun one.

May 20: National Pick Strawberries Day

The perfect day to feature cocktails that call for strawberry garnishes. And if there was ever a holiday practically built for featuring Snoop Dogg‘s new strawberry-flavored Indoggo Gin, this is it.

May 21: National Bike to Work Day

As the story goes, the radler was invented in the 1920s by a Bavarian tavern owner. A group of cyclists stopped by looking to quench their thirsts with beer. The tavern owner didn’t have enough, so he added sparkling lemonade to his kegs. Eurkea, the radler was born.

This is the perfect day to pay homage to the radler and reward people for biking to work.

May 22: National Craft Distillery Day

One of the best days to program promotions around local and hyper-local spirits.

May 25: National Brown-Bag It Day

Looking for a simple and fun way to celebrate this weird holiday? Offer a special featuring tall boys served in brown paper bags along with hangover-curing comfort foods.

May 30: National Creativity Day

I mean…what a blank canvas! This is the day to execute your most creative promotions. Ask your team members for their most creative ideas to boost staff engagement.

Image: Dan Parlante on Unsplash