Hotel | KRG Hospitality

Aston Martin DB5 on freeway in Phoenix, Arizona

July 16, 2021by David Klemt David Klemt No Comments

People are Returning to Cities

People are Returning to Cities

by David Klemt

It seems the people fleeing big cities in a “mass exodus” are throwing their moving trucks and vans into reverse.

Millennials and Gen Z are apparently leaving the suburbs and rural areas.

Analysts are looking at significant increases in rent as proof of the shift.

Climbing Rent

Anyone following along with real estate is aware that the housing market is off-the-charts hot right now.

Bidding wars for houses and condos are driving prices up by tens of thousands of dollars in many cases.

Well, those bidding wars aren’t only affecting housing sales.

In some markets, rates for rental properties are climbing by more than 40 percent. Per reports, rent is up 7.5 percent across the nation.

Now, bidding wars are taking place for rental properties. As is the case with homes and condos, there’s less inventory than demand.

Obviously, that drives up prices.

Who and Where?

Millennials and Gen Z are driving the journey back to the cities.

Many in those generations moved out of cities to live with friends or family. During the pandemic, doing so was a sound in terms of physical, mental, and financial health.

According to data from ApartmentGuide.com, the following markets are seeing year-over-year increases in one- and two-bedroom apartment rent:

Tucson, AZ
Santa Ana, CA
Henderson, NV
Las Vegas, NV

For the full report, click here.

Another market is, per several outlets, seeing an influx in younger, wealthy renters and buyers: Phoenix, AZ.

In fact, the wealthy have been investing in property throughout Phoenix, Las Vegas, Denver and Dallas.

Of course, the nation’s biggest cities are also drawing more people. For example, New York City is experiencing an influx of residents.

This is largely due to the relaxing of Covid-19 restrictions and an increase—in some cities and states—in vaccination rates.

It’s important to meet guests where they are. Those looking to expand or open new venues should give serious consideration to booming secondary markets.

Image: iStrfry , Marcus on Unsplash

July 14, 2021by David Klemt David Klemt No Comments

Hospitality Labor Shortage not Improving

Hospitality Labor Shortage not Improving

by David Klemt

Surveys and data focusing on the restaurant and hotel employment situation paint a stark picture.

The sobering reality is that operators can’t simply point to the pandemic as the reason they’re failing to fill available positions.

Instead, we need to focus on the problems hospitality workers continue to face.

It’s not going to be easy. However, it can lead to positive change. That change can help the hospitality industry recover and thrive long into the future.

Culture is Crucial

Per several sources, millions of hospitality professionals are washing their hands of the industry.

Unfortunately, foodservice and lodging workers are citing several reasons for the exodus:

Lack of livable wages.
Inconsistent wages.
Stress levels not worth level of monetary compensation.
Lack of benefits.
Lack of mentoring and/or career progress.
Industry volatility, particularly devastating as a result of the pandemic.
Unhealthy lifestyle: Long shifts, late nights, and alcohol and drug abuse.
Cultures of harassment and discrimination.

Obviously, it’s easier to blame labor shortages on the workers. Well, being easier doesn’t make it true.

Industry and workplace culture matters. Employee turnover rates were high long before the pandemic ravaged the planet.

Rather than make excuses, operators need to look at their restaurant, bar or hotel’s culture.

Barking orders and feeling infallible isn’t leadership. Admitting failures and shortcomings—and learning from them and implementing positive changes—is how successful operators lead.

Generic Job Listings

Last week, KRG Hospitality president Doug Radkey asked a simple but poignant question on LinkedIn: Are your job listings just like everybody else’s?

He suggests knocking it off with the old standards:

“Are you friendly, energetic, and highly motivated?”
“Are you an experienced and enthusiastic [insert position]?”
“The ideal candidate must work well in a fast-paced environment and be a team player.”
List of basic job tasks.

What’s appealing about such basic, generic ads? Why would rock star talent be moved to work for operators who post these types of ads?

Instead, Doug suggests the following:

Hire for values, not experience. Training can address systems and standards, not personality and drive.
Operators should be transparent about their core values, company culture, and potential for growth.
Showcase the approach to inclusivity, diversity, acceptance, and flexibility. That is, if that’s authentic. If not, that’s a flashing, neon red flag that requires addressing.
Offer a living wage, benefits, potential for personal growth, and education.
Produce a video of team members sharing why they work at the company. This must be genuine and honest.

A unique approach to ads, hiring and onboarding can lead to an increase in employee retention.

Yes, it’s more comfortable to avoid looking internally for the roots of problems. It’s more comfortable to avoid blame. And it’s more comfortable to point fingers anywhere but at ourselves.

That’s not leadership. And it certainly won’t improve any operator’s situation, nor will it improve the hospitality industry and its opportunity to thrive.

Image: One Shot from Pexels

Novo Fogo Bar Strength Silver Cachaça bottle

July 9, 2021by David Klemt David Klemt No Comments

First-ever Carbon-neutral Distilled Spirit

Novo Fogo Releases First-ever Carbon-neutral Distilled Spirit

by David Klemt

Novo Fogo is releasing their Silver Cachaça in a one-liter bottle with a fresh new design, strength and trade industry focus.

Clearly, the Brazilian distiller is concentrating on bar owners and bartenders for 2021.

Of course, Novo Fogo is also focusing on their relationship with the planet.

Reducing Environmental Impact

The Novo Fogo distillery calls the Floresta Atlântica home. And the brand is fiercely protective of this location.

Also known as the Atlantic Rainforest, the distillery operates within the second-largest UNESCO Biosphere Reserve.

Novo Fogo’s home is pristine, surrounded by untouched nature—there’s no pollution. Operating in harmony, Novo Fogo goes to great lengths to impact their surroundings—and the planet—as little as possible.

Fans of the distillery’s handcrafted, small-batch cachaça will attest to the liquid’s terroir. Tasting Novo Fogo is like standing in Floresta Atlântica and breathing in its pristine nature.

The company is carbon negative (absorb more carbon dioxide than they emit); uses minimal water; utilizes organic production methods; and manages reforestation efforts.

World First Spirit

Novo Fogo’s mission includes a relentless, meticulous approach to saving the Amazon rainforest. The reasoning is obvious—sixty percent of Brazil is rainforest.

Also, rainforests absorb carbon dioxide; release oxygen and water into the atmosphere; are home to indigenous people; and are habitats full of animal and plant life.

So, it’s with great pride that Novo Fogo Bar Strength Silver Cachaça is the world’s first carbon-neutral distilled spirit.

This accomplishment is no small feat. To achieve this goal, Novo Fogo had to take into account the impact of their partners.

That means the brand calculated:

production of their glass bottles (recycled glass, neck wraps made from plastics found on the streets of São Paulo), corks, labels, and cases;
utilities and fuel used by their distributor’s warehouses;
the resources used by land and sea freight partners; and
the impact of sales and delivery efforts.

After calculating the entirety of Bar Strength Silver Cachaça’s impact on the Earth, Novo Fogo purchased carbon offsets through Native. The offsets will save trees by providing 2,000 families in Honduras that produce coffee with water filters. Ultimately, this will save trees as the families won’t need to cut any down to boil water.

Bar Owner and Bartender Friendly

While things are improving, it can still be cost-prohibitive for people to choose products that are good for our planet.

To that end, Novo Fogo also aims to reduce the financial impact for bar owners who purchase Bar Strength Silver Cachaça.

Per the brand, the average wholesale cost of the new one-liter expression is $24. That translates to 22 1.5-ounce pours, a cost per ounce of $0.71, and a cost per cocktail of $1.06.

However, this new expression also takes the practical into mind.

Bartenders will appreciate Novo Fogo’s new bottle design:

The neck is taller while the midsection is has been slimmed down.
Regarding the footprint, the bottom of the bottle is now circular.
Novo Fogo shrunk the bottle’s footprint.

Ultimately, the redesign results in a one-liter bottle that’s easier to handle and fits better in a well.

Of course, boosting the ABV from 40 percent to 43 percent means this cachaça’s flavors are more intense. Obviously, that makes for a bolder drinking and guest experience.

Consumers are growing increasingly concerned about the health of our planet. Many seek out brewers, vintners and distillers who operate responsibly. The same goes for the restaurants, bars and hotels they’ll support.

Novo Fogo just made it that much easier to make cocktails that are better for the planet.

Image: Novo Fogo

Philadelphia, Pennsylvania, time-lapse at night

July 7, 2021by David Klemt David Klemt No Comments

Two States Rescinding To-Go Cocktails

Two States Rescinding To-Go Cocktails

by David Klemt

Two states are putting an end to a lifeline that many restaurants and bars still rely upon as the industry attempts recovery.

Unfortunately, New York and Pennsylvania are rescinding to-go cocktail laws. Sadly, we can only hope this doesn’t lead to a state legislature domino effect.

The decision stands in stark contrast to states that chose to legalize to-go cocktails this year.

Pandemic Lifeline

Call it cynicism if you like, but it seems that our industry is constantly left to fend for itself.

For example, look at how long it took for the the American Rescue Plan to be voted into law. The bill, which included the Restaurant Revitalization Fund, didn’t pass the House until March of 2021.

Also, the awarding of Paycheck Protection Program stimulus loans was a farce and disaster.

Then, remember that the RRF application portal didn’t launch until the end of April. Of course, the fund has been depleted already and the portal closes July 14.

Obviously, restaurants and bars adapted and leaned into delivery, takeout, and pickup in an attempt to survive. In addition, several states made to-go cocktails legal temporarily.

Ultimately, some states made those “loose” laws permanent. Iowa was the first state to do so.

Now, operators in New York and Pennsylvania are having that lifeline yanked out of their hands.

Disappointing Development

Less than a month ago I reported on how several states (and Canadian provinces) are choosing to handle to-go cocktails.

So far, eleven states made them legal permanently: Arkansas, Florida, Georgia, Iowa, Kentucky, Montana, Ohio, Oklahoma, Texas, West Virginia, and Wisconsin.

Other states chose to keep their to-go cocktail rules loosened until 2022 or 2023: Delaware, Illinois, Maine, Virginia, and Washington.

Still others—New York and Pennsylvania among them—introduced bills this year that sought to make to-go cocktails legal permanently: Arizona, California, Kansas, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, and Oregon.

So, rather than keep their rules loose and continue to help their operators generate much-needed revenue as they try to recover from the economic devastation of the pandemic, New York and Pennsylvania voted to take to-go cocktails away from them.

Rather than help the industry, too many politicians and officials have used them during the pandemic as scapegoats, punching bags, and public relations stunts.

It’s clear that operators in New York and Pennsylvania (and many other states, to be fair) need to send a unified message when elected officials need venues for campaigning and fundraising.

Image: Heidi Kaden on Unsplash

July 5, 2021by David Klemt David Klemt No Comments

5 Books to Read this Month: July

5 Books to Read this Month: July

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!

Tequila & Tacos: A Guide to Spirited Pairings

This pairing is iconic. However, this book proves the legendary pair can go well beyond just munching on a street taco and slamming a tequila shot. Moreover, Tequila & Tacos includes recipes for both classic tacos and modern versions like spicy cauliflower tacos. The perfect book to help you celebrate National Tequila Day on July 24.

A Long Stride

Just days after National Tequila Day comes National Scotch Day, which takes place July 27. A Long Stride tells the in-depth story of one Scotch in particular: Johnnie Walker. Published toward the end of last year, this book represents the most up-to-date history of arguably the most famous Scotch brand in the world.

Zero Proof: 90 Non-Alcoholic Recipes for Mindful Drinking

Temporary and permanent abstinence from alcohol is becoming more and more commonplace. That doesn’t mean, however, that people who aren’t drinking alcohol are staying out of bars. So, it’s important that operators update their drink programs with creative and memorable zero-proof cocktails. Zero Proof contains 90 alcohol-free recipes to inspire you to develop your non-alcohol menu section.

Playing with Fire

Summer is here and that means barbecue! Interestingly, though, many of today’s chefs have felt the siren song of cooking on open fire for a while now. Playing with Fire features 72 of Chef Michael Symon’s favorite recipes inspired by St. Louis, Memphis, Nashville, Kansas City, and other famous barbecue styles.

How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire

Steven Raichlen has been dubbed “America’s master griller, and for good reason: there’s likely nothing he doesn’t know about barbecuing. In How to Grill Vegetables, Raichlen shows how to grill basically every vegetable over fire. This book features more than 100 recipes and explains how to grill eggplant on cedar planks, smoke lettuce with hay, cook whole onions directly on embers, and much more.

Image: Mikołaj on Unsplash

Pepper hotel concierge robot by SoftBank Robotics

July 2, 2021by David Klemt David Klemt No Comments

Restaurant Tech Map Illustrates Innovation

Restaurant Tech Map Illustrates Innovation

by David Klemt

The hospitality industry’s embracing of new technologies is experiencing rapid and welcome acceleration in less than two years.

In comparison to the restaurant technology map by TechTable and Better Food Ventures from 2019, there are two entirely new categories: Shared / Ghost Kitchens, and Food Safety / Quality.

More than a dozen platforms on the 2021 map from TechTable and Culterra Capital (sponsored by Back-of-House) now fall into those two categories.

Changing Landscape

It’s a sign of current industry trends and what will matter to guests moving forward that ghost kitchens and food safety are emerging as separate tech segments.

Obviously, the pandemic didn’t create the ghost kitchen category. However, it did fuel a meteoric rise in delivery and takeout. In turn, ghost kitchens are more prevalent than ever.

After all, a former Uber executive Travis Kalanick owns CloudKitchens and Applebee’s is testing a ghost kitchen pilot program.

What was once the domain of murky, unpermitted virtual brands is now its own successful business model.

However, today’s guest isn’t concerned solely with convenience. In general, guests now take their health and safety more seriously since the pandemic

Tech platforms that can ensure the food guests are consuming is safe will ease some concerns.

Increase in Platforms

Again, in comparison to just two years ago, the acceleration in new tech for the industry is astounding. It’s also long overdue.

As a whole, the hospitality industry has been surprisingly slow to take on new tech. Although, it’s fair to say that there wasn’t much new to adopt until somewhat recently.

Now that there’s more to try out, operators seem keen to embrace tech that can help them streamline operations; improve inventory monitoring and ordering; hire employees and manage teams; engage with and market to customers intelligently; and much more.

Even better, the above map doesn’t include all of the available platforms. That’s excellent news as it means operators have an increasing number of choices to help improve their business in every category of operation.

For example, Barventory isn’t listed within the Purchasing / Inventory / Ordering segment. The platform makes taking inventory, gaining a real-time inventory snapshot, and efficient ordering a breeze. Barventory also features the world’s first live keg scale.

It’s challenging to find positives from the past 14 to 15 months. However, one good thing may be the leaps in technology our industry is experiencing.

If they continue, these innovations may make it easier for operators and their employees to recover.

A concept’s tech stack is crucial to operations and will only grow more important moving forward. Whether opting for a full KRG Hospitality package or the Mindset program, we can help operators make informed tech selections.

Map by TechTable and Culterra Capital, sponsored by Back-of-House

Featured image: Pepper by SoftBank Robotics (photo by Alex Knight on Unsplash)

Stay Weird neon sign with purple background

June 30, 2021by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: July

Stand Out with Weird Holidays: July

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 July 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.

July 1: International Joke Day

Kicking things off this month is a fun one: International Joke Day.

July 7: National Dive Bar Day

This category of bar is one of our favorites. Whether you operate a dive bar, neighborhood bar or corner bar, this is your day.

July 8: Video Games Day

This is not to be confused with National Video Game Day, which takes place September 12. This bar holiday is perfect for all the barcades and eatertainment venues out there. Or, for cool restaurants and bars that have a video game system or arcade game or two inside.

July 11: National Cheer Up the Lonely Day

Nearly the entirety of 2020 and the first half of 2021 have been challenging, to say the absolute least. It’s safe to say that we’re all quite a bit lonely. On this holiday, provide a fun and safe environment for people to get back out there, socialize, and meet new friends.

July 12: National Simplicity Day

There’s nothing wrong with complex cocktail builds. However, today is the perfect holiday to highlight the simpler two- and three-ingredient cocktails on your menu. Simple, speedy, and delicious.

July 13: National Delaware Day

Of course, this isn’t a weird holiday to people who live in Delaware. For those outside the Diamond State, this is the time to showcase Delaware brands like Dog Fish Head.

July 15: National Give Something Away Day

We’re not huge fans of outright giveaways unless said giveaway items come from a partner or sponsor. However, operators can certainly come up with a creative food or beverage giveaway that requires a purchase.

July 17: National Tattoo Day

Operators can prepare for this holiday by partnering with a local tattoo shop and creating a traffic-driving promo with them.

July 20: National Pennsylvania Day

Again, this isn’t weird to Pennsylvanians. Operators outside the Keystone State should feature brands like Philadelphia Distilling and Victory Brewing Co.

July 22: National Refreshment Day

If it’s cold and refreshing, shout it from your rooftop. It’s July, it’s hot out, and people need to know you’ve got ice cold beer, cocktails, and soft drinks.

Image: Dan Parlante on Unsplash

Friends and family around a dinner table at home

June 29, 2021by David Klemt David Klemt No Comments

Consumers May Keep Eating at Home

Consumers May Keep Eating at Home

by David Klemt

A recent report suggests that consumer interest in eating at home more will continue even after we return to “normal.”

This is the finding from a survey conducted by the Food Industry Association (FMI)l, formerly known as the Food Marketing Institute.

The FMI surveyed grocery shoppers to determine habits influenced by the pandemic.

Emphasis on Nutrition

I look to a wide variety of sources to analyze consumer behavior. Even their grocery habits can be valuable for operators to know.

In this case, knowing about the dining habits of today’s consumer provides important insights. For instance, knowing what types of food items shoppers are purchasing can be very telling.

Per the FMI, nearly half of survey respondents (49 percent) indicate they’re choosing healthier foods when grocery shopping. Clearly, living through a public health crisis is influencing this decision.

Today’s consumer, with more information at their fingertips and the purchasing power to demand more transparency from company’s, has become increasingly focused on their health. That interest grew stronger during the pandemic as a healthier lifestyle can lead to a reduced risk for illness.

This particular finding should tell operators a few things. First, they may want to consider updating their menus with healthier items. Second, that’s not limited to food—many guests are interested in no- and low-ABV drinks. Third, operators who use healthier ingredients should make that clear via their menu item descriptions.

At-home Dining

The FMI also found that 41 percent of survey respondents plan to prepare and enjoy more meals at home moving forward than they did before the pandemic.

That ties directly to 44 percent saying they “like” or ‘love” cooking at home more now.

While this survey was intended to provide consumer behavior insights for grocers, there’s clearly value for operators.

As many learned during the pandemic, guests are interested in supporting restaurants and bars buy ordering meal and cocktail kits.

Since it’s important to meet guests where they are, operators may want to keep such kits on offer. People have shown they’re eager to engage with restaurants and bars via virtual tastings and cooking classes. Clearly, many are also happy to order meal kits from restaurants to make in the comfort of their own homes.

Yes, there’s pent-up demand set to be unleashed. And yes, people are eager to get back out there and socialize. But there are also financial, health, and safety concerns that will keep some people from dining out as often as they did pre-pandemic.

That doesn’t mean they’re out of reach of restaurants and bars entirely. However, it does mean operators will need to adapt and get creative to earn their business.

Image: fauxels from Pexels

Resorts World Las Vegas partners with Grubhub for world-first in-room dining experience

June 28, 2021by David Klemt David Klemt No Comments

Resorts World Partners with Grubhub

Resorts World Las Vegas Partners with Grubhub

by David Klemt

Resorts World Las Vegas is foregoing traditional room service in favor of a unique, property-wide partnership with Grubhub.

The freshest, shiniest new resort and casino to open on the world-famous Strip is taking a different approach to in-room dining.

Impressively, guests can order from any of the property’s 40 food and beverage concepts. Yes, there are 40 restaurants and bars at Resorts World Las Vegas.

This resort-delivery platform partnership is a world first.

Las Vegas Emerges

The opening of Resorts World, which took place last Thursday, is significant for several reasons.

First, surviving a pandemic to open a $4-plus-billion resort and casino in Las Vegas in 2021 is no small feat.

Second, the gaming industry in Nevada was shut down for 15 months. To emerge from that and return to 100-percent capacity is a staggering achievement.

Third, this is the first new resort to open on the Strip in over a decade. For context, The Cosmopolitan opened at the end of 2010.

Fourth, Resorts World Las Vegas is being billed as the most technologically-advanced resort and casino in Las Vegas. Indeed, they make a great case for that claim: RFID-embedded chips at the gaming tables; cashless wagering; plans to accept cryptocurrency for wagers, rooms, and amenities; and the ability for guests to use mobile pay for just about everything on property.

World-first Partnership

So, that brings us to the Resorts World Las Vegas and Grubhub partnership.

Up until relatively recently, technological innovation was somewhat stagnant in the hospitality industry. Outside of POS, CRM, reservation, inventory, audio and visual advancements, other industries routinely surpassed ours in terms for tech.

Now, we’ve seen that tide begin to turn; tech companies are turning their attention more and more to foodservice, nightlife, and accommodation businesses.

Of course, one of the most-visible and most well-known applications of tech in our industry has been delivery platforms.

As stated previously, Resorts World Las Vegas features 40 F&B concepts. Via app or QR codes, guests can order from any of the concepts on property and opt for pickup or delivery. Further, they can choose to charge their orders to their rooms.

Additionally, guests at the resort pool can have orders delivered to touchless, QR-code-enabled lockers. Impressively, some Resorts World Las Vegas retail shops are available for orders via this Grubhub partnership.

Moving Forward

Clearly, news of this partnership isn’t relevant to all operators (not directly, anyway).

However, some operators will see a real-world benefit to this delivery/pick-up development. Doubtless, their wheels be turning as they consider what tech-driven partnerships they can develop.

For others, this will be a lesson in guest expectations.

Consumers are becoming more and more accustomed to convenience and selection. At this point, a consumer’s whims—particularly in the F&B and retail spaces—can be indulged with just a few taps on their phone.

Operators will need to identify where and how they can fulfill guest expectations for convenience, selection and personalization in their own businesses. For the most part, those who innovate will be those who thrive long-term.

Image: Resorts World Las Vegas

Vera Wang launches Vera Wang PARTY Prosecco

June 25, 2021by David Klemt David Klemt No Comments

New Sparklers for Summer Celebrations

New Sparklers for Summer Celebrations

by David Klemt

Operators can expect a massive amount of weddings to take place this summer and should angle to land rehearsal dinners and receptions.

After all, one driving element of pent-up consumer demand in Summer 2021 comes from 2020 weddings.

For many, weddings and other big celebrations call for bubbles. Well, just in time for summer celebrations come the releases of three challengers to Champagne’s throne.

Time for a PARTY

There is, perhaps, no designer or brand name more closely associated with weddings than Vera Wang.

The designer behind the eponymous label is largely credited with revolutionizing the bridal industry in the ’90s. Her bespoke wedding dresses remain the top choice for brides around the world. Of course, she also makes couture bridesmaid dresses.

Expanding ever since first dominating the bridal space, a bride can rock a Vera Wang ring and fragrance while wearing her Vera Wang wedding dress, standing across from a groom in a Vera Wang tuxedo and next to her bridal party in Vera Wang bridesmaid dresses.

And now, they can sip a Vera Wang sparkler at their rehearsal dinner and wedding reception.

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A post shared by VERA WANG (@verawanggang)

Earlier this year, the designer announced a limited release collaboration with Chopin Vodka. Now, she’s launching Vera Wang PARTY, a premium Prosecco.

So, you may be done with this phrase at this point, but we tend to drink with our eyes first. PARTY’s matte silver bottle and bright neon yellow lettering are a chic and modern take on sparkling wine presentation. I can already imagine plenty of fashionable brides wanting PARTY bottles on their rehearsal dinner and reception tables.

And while the designer could likely justify pricing her Prosecco in the same range as the best-known Champagne houses, she has instead chosen restraint: the SRP for a 750ml of PARTY is just $25.

The label’s press release sums PARTY up thusly: “It’s what we could all use right now—a little bit of fun, a little bit of joy, and a new way to commemorate life’s meaningful moments.”

Half-size Heavy Hitter

To some, the only thing better than drinking bubbles is drinking rosé bubbles. For them, the pink hue screams, “We’re celebrating!”

Whether that means celebrating nuptials or a return to gathering and socializing this summer, Avaline is ready.

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A post shared by AVALINE (@avaline)

The clean, vegan-friendly wine brand is offering Avaline Sparkling Rosé, sold in 375ml bottles. This brand-new, small-run sparkler is just $25 per bottle.

Sparkling Rosé joins original Avaline labelmates Red and White, along with more recent releases Rosé and Sparkling.

Interestingly, it isn’t just Avaline’s focus on transparency building their deeply loyal fanbase. The Cameron Diaz and Katherine Power brand listens to their consumers to learn what to release next. After the release of Avaline Sparkling, the label’s community requested a sparkling rosé expression.

Avaline says people can expect rose petals, stone fruit and a hint of pomegranate on the nose and berry lemonade, tart peaches, and floral flavors.

Along with the rest of the Avaline lineup, Sparkling Rosé is sure to be popular during Summer 2021 weddings and other celebrations.

Vintage Vino

For vintage-loving sparkler fans, the latest Sonoma-Cutrer special release is the sip of this summer.

Sonoma Cutrer Grand Cuvée Late Disgorge 2014 Sparkling Chardonnay is a 60-40 blend of Chardonnay and Pinot Noir.

Per Sonoma-Cutrer, drinkers Grand Cuvée Late Disgorge features red apple and pear most prominently on the nose. However, that aroma is complimented by notes of hazelnut, brioche bread, mineral, and Meyer lemon.

On the palate, expect apple fruit, nut, and light strawberry flavors balanced by Sonoma-Cutrer’s hallmark high acidity. Rich and complex without overwhelming the palate, Grand Cuvée Late Disgorge pairs well with light summer fare such as oysters, salmon caviar, and fruit tarts.

This stunning bottle of California sparkling carries an SRP of $43 per bottle ($34.40 for Club Cutrer members).

Big Event Business

In America, the wedding industry generates around $60 billion annually. That number doesn’t even include honeymoons, an industry in and of itself that can be worth up to $8 billion per year.

Obviously, restaurant, bar, hotel and event space operators should find those values compelling.

Operators capable of delivering on special events should be angling to land rehearsal dinners, wedding receptions, and even engagement celebrations, bachelor, and bachelorette parties.

However, doing so means running a tight ship that pays attention to the details and delivers top-level service; developing relationships with wedding and event planners, and concierges; and keeping on top of current wedding and wedding-related trends.

Generating revenue after the horror show of 2020 and the first half of 2021 requires adapting operations. Moving into the event space—weddings, for example—can prove very lucrative.

Image: Vera Wang