Industry news

by David Klemt David Klemt No Comments

Fast-food Giant Halts AI Ordering

Fast-food Giant Halts AI Order Taking

by David Klemt

AI-generated image of a caramel sundae surrounded by pats of butter and chicken nuggets

Ironically, this image is AI generated. So, how many pats of butter and nuggies do like with your sundae?

Roughly two years after first experimenting with artificial intelligence-driven ordering technology, McDonald’s is pulling the plug…for now.

The fast-food behemoth made its interest in artificial intelligence abundantly clear in 2019. In Q2 of that year, the company purchased Dynamic Yield for a reported $300 million. Immediately after making the acquisition, McDonald’s implemented Dynamic Yield’s machine-learning tech to an estimated 8,000 drive-thrus.

KRG Hospitality readers may recall that the fast-food company faced a class-action privacy lawsuit in Illinois. The plaintiff alleged that McDonald’s “violated BIPA because it failed to obtain proper consent prior to collecting and disseminating Plaintiff’s and the other class members’ voiceprint biometrics who interacted with its AI voice assistant at its Illinois locations.”

Around six months after making that acquisition, McDonald’s picked up Apprente. Interestingly, the voice-powered ordering tech platform had only been founded in 2017.

Following the purchase, the Apprente team became founding members of McD Tech Labs, a group that fell under the McDonald’s Global Technology Team umbrella. Two years later, McDonald’s would sell McD Tech Labs to IBM.

Put simply, McDonald’s was interested in testing voice-activated “automated order taking” (AOT). In theory, an effective platform could take orders, speeding up drive-thrus and streamlining operations.

Well, it appears that the answer is no. At least, not to the standards of McDonald’s, and satisfaction of the company’s guests.

Speed, Convenience, and Accuracy

A drive-thru needs to be fast. There’s no question about it, that’s the entire point.

The speed, after all, makes a drive-thru convenient. Otherwise, people would just park and place their orders at a counter or kiosk.

However, speed means nothing without accuracy. An LSR, QSR or fast-casual restaurant with a drive-thru could promise a guest will wait in line for no more than ten seconds after ordering. If they don’t get what they ordered, it doesn’t matter.

Poke around social mediaTikTok in particularand you’ll come across some viral AOT moments. There’s the addition of several “butter portions” to an ice cream order. Also, the addition of bacon to an order for ice cream, which I’m not entirely confident I’d correct. At least one guest popping into an AI-powered McDonald’s drive-thru had hundreds of dollars of McNuggets added to their order.

So, by July 26 of this year, as reported by Restaurant Business, the experiment will end. This partnership between McDonald’s and IBM to test AOT will be no more.

However, McDonald’s also said that IBM will remain a partner for other efforts. Further, McDonald’s shutting down AOT (for now) doesn’t seem to have turned other brands off from the idea. Per reporting, IBM says other fast-food chains are inquiring about AOT.

This story makes a few things clear to me. First, McDonald’s is confident that investing in tech is the way forward. They’ve spent hundreds of millions of dollars to test and implement new tech solutions. Second, someone has to go first and test in earnest, and it appears that LSRs and QSRs are leading the charge in hospitality.

And third, AI isn’t ready for prime time just yet. It’s wise to keep up to date with AI-powered innovations, but it’s also smart to be cautious.

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

Tech-Stack Consulting for Motels Hotels Resorts

by David Klemt David Klemt No Comments

The 2024 Spirited Awards: Top 4 Finalists

The 2024 Spirited Awards: Top 4 Finalists

by David Klemt

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

This is what Shutterstock’s AI think a Spirited Award looks like. At least the spelling is accurate.

We’re excited to share the top finalists in each of the 2024 Spirited Awards categories, announced by the Tales of the Cocktail Foundation.

It’s a monumental task to come up with the top-ten nominees, I’m certain. So, I can only imagine what it’s like to remove six well-deserving nominees from each category.

As regular readers of KRG Hospitality probably know by now, I do have a bit of bias for venues and industry pros in Las Vegas, New Orleans, Chicago, and basically the entirety of Canada. The same can be said for Bar Hacks podcast guests.

However, I’m just excited to see such amazing people, venues, and outlets receive Spirited Awards recognition. This time around, I’ll keep my bar biases to myself.

With that said, we do know four of this year’s recipients already. We’ll learn who took home the rest of the awards on Thursday, July 25.

Helen David Lifetime Achievement Award presented by William Grant & Sons
  • Hidetsugu Ueno
Timeless International Award presented by Tales of the Cocktail Foundation
  • Café Pacifico — London, UK
Timeless U.S. Award presented by Tales of the Cocktail Foundation
  • The Buena Vista — San Francisco, CA
Tales Visionary Award Presented by Johnnie Walker
  • Colin Asare-Appiah

Congratulations to the winners above, and cheers to the finalists below!

US Categories

US Bartender of the Year presented by Pernod Ricard

  • McLain Hedges — Yacht Club, Denver, CO
  • Christine Kim — Service Bar, Washington, D.C.
  • Kapri Robinson — Allegory, Washington, D.C.
  • Masa Urushido — Katana Kitten, New York, NY

Best US Bar Mentor presented Jameson Irish Whiskey

  • Anu Apte
  • Jason Asher
  • Kate Gerwin
  • Alex Jump

Best US Brand Ambassador presented Tales of the Cocktail Foundation

  • Tad Carducci — Gruppo Montenegro
  • Benny Hurwitz — Campari American Whiskeys
  • Anna Mains — Monkey Shoulder
  • Natasha Sofia — Mijenta Tequila

Best US Bar Team presented by William Grant & Sons

  • Century Grand — Phoenix, AZ
  • Jewel of the South — New Orleans, LA
  • Pacific Cocktail Haven — San Francisco, CA
  • Service Bar — Washington, D.C.

Best US Cocktail Bar presented by Del Maguey Mezcal

  • Double Chicken Please — New York, NY
  • Happy Accidents — Albuquerque, NM
  • Overstory — New York, NY
  • Yacht Club — Denver, CO

Best US Hotel Bar presented by Grey Goose

  • Allegory at the Eaton Hotel — Washington, D.C.
  • Little Rituals at the Residence Inn/Courtyard by Marriott — Phoenix, AZ
  • Pacific Standard at the KEX Portland — Portland, OR
  • The Sazerac Bar at The Roosevelt New Orleans — New Orleans, LA

Best US Restaurant Bar presented by Tales of the Cocktail Foundation

  • Cleaver – Butchered Meats, Seafood & Classic Cocktails — Las Vegas, NV
  • Jaguar Sun — Miami, FL
  • Kumiko — Chicago, IL
  • Palomar — Portland, OR

Best New US Cocktail Bar presented by Diageo Bar Academy

  • Cobra — Columbus, OH
  • Medium Cool Cocktail Lounge — Miami Beach, FL
  • Paradise Lost — New York, NY
  • Superbueno — New York, NY

International Categories

International Bartender of the Year presented by Tales of the Cocktail Foundation

  • Lorenzo Antinori — Bar Leone, Hong Kong, China
  • Kate Boushel — Atwater Cocktail Club, Milky Way Cocktail Bar, Bon Délire, Montreal, QC, Canada
  • Eric van Beek — Handshake Speakeasy, Mexico City, Mexico
  • Luke Whearty — BYRDI, Melbourne, Australia

Best International Bar Mentor presented by Tales of the Cocktail Foundation

  • Ryan Chetiyawardana
  • Iain McPherson
  • Danil Nevsky
  • Christina Veira

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

  • Claudia Cabrera — Fratelli Branca
  • Jesse Estes —Tequila Ocho
  • Caitlin Hill — Rémy Cointreau
  • Dave Mitton — Lot 40 / J.P. Wiser’s

Best International Bar Team presented by Tales of the Cocktail Foundation

  • Handshake Speakeasy — Mexico City, Mexico
  • Hanky Panky — Mexico City, Mexico
  • Jigger & Pony at the Amara Hotel — Singapore
  • Panda & Sons — Edinburgh, Scotland

Best International Cocktail Bar presented by PATRÓN Tequila

  • 🔶🟥🔵— London, UK
  • ALQUÍMICO — Cartagena des Indias, Colombia
  • Handshake Speakeasy — Mexico City, Mexico
  • Satan’s Whiskers — London, UK

Best International Hotel Bar presented by Fords Gin

  • ARGO at the Four Seasons — Hong Kong, China
  • BKK Social Club at Four Seasons Bangkok — Bangkok, Thailand
  • Charles H. at the Four Seasons Hotel — Seoul, South Korea
  • Side Hustle at The NoMad Hotel London — London, UK

Best International Restaurant Bar presented by Gin Mare

  • ARCA Tulum — Tulum, Mexico
  • Bar Kismet — Halifax, NS, Canada
  • Burnt Ends Bar — Singapore
  • Danico — Paris, France

Best New International Cocktail Bar presented by Diageo Bar Academy

  • Bar Leone — Hong Kong, China
  • Bar Nouveau — Paris, France
  • Bar Us — Bangkok, Thailand
  • Cat Bite Club — Singapore

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

  • Don Fulano 20th Anniversary Añejo
  • J. Rieger & Co. Monogram Whiskey 2023 Kansas City Whiskey – Solera Reserve
  • Worthy Park 109
  • YUZUCO Yuzu Super Juice

World’s Best Cocktail Menu presented by Diageo Bar Academy

  • Allegory at the Eaton Hotel — Washington, D.C.
  • ALQUÍMICO — Cartagena des Indias, Colombia
  • Handshake Speakeasy — Mexico City, Mexico
  • Jigger & Pony at the Amara Hotel — Singapore

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

  • Baba Au Rum — Athens, Greece
  • Eleven Madison Park — New York, NY
  • Multnomah Whisk{e}y Library — Portland, OR
  • Origin Bar at the Shangri-La Hotel — Singapore

Writing & Media Categories

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

  • CLASS magazine
  • SevenFifty Daily
  • The Cocktail Lovers
  • The Spirits Business

Best Broadcast, Podcast, or Online Video Series presented by Tales of the Cocktail Foundation

  • Bartender At Large
  • Like•a•ble Cocktails by Kaitlyn
  • Perspectives by Campari Academy
  • Radio Imbibe

Best Cocktail & Spirits Writing presented by Tales of the Cocktail Foundation

  • “A New Spirit Confronts the Consequences of Colonialism,” by Adaorah Oduah, for Punch
  • “Facing Rum’s Problematic Past Is Allowing Producers to Embrace the Spirit’s Future,” by Christine Sismondo, for Imbibe
  • “Indigenous Women Working in Mezcal Are Ready to Be Recognized for Their Work,” by Shayna Conde, for Wine Enthusiast
  • “Meet the People Keeping Queer Bars Safe,” by Rax Will, for Punch

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

  • Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More by Danny Childs
  • The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails by Michael Ruhlman
  • The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts by Camper English
  • TROPICAL STANDARD: Cocktail Techniques and Reinvented Recipes by Garret Richard & Ben Schaffer

Best New Book on Drinks Culture, History, or Spirits presented by Tales of the Cocktail Foundation

  • How to Taste: A Guide to Discovering Flavor and Savoring Life by Mandy Naglich
  • ICE: From Mixed Drinks to Skating Rinks–a Cool History of a Hot Commodity by Amy Brady
  • Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin
  • The Maison Premiere Almanac Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur: A Cocktail Recipe Book by Joshua Boissy, Krystof Zizka, Jordan Mackay, William Eilliott

TALES OF THE COCKTAIL FOUNDATION ANNOUNCES 2024 SPIRITED AWARDS® TOP FOUR FINALISTS

The 18th annual Spirited Awards® celebrates global excellence in the drinks industry and recognizes professionals, organizations, and establishments shaping the cocktail community

NEW ORLEANS, LA (June 17, 2024) — Tales of the Cocktail Foundation (TOTCF) is honored to announce the Top Four Finalists for the 18th annual Spirited Awards®. Since its founding in 2007, the Spirited Awards® has become one of the industry’s most revered awards, recognizing beverage professionals, products, and establishments across every facet of the spirits and cocktail community on a global scale. In partnership with Forbes, the Spirited Awards® official media partner, TOTCF will honor recipients during the Tales of the Cocktail® (TOTC) conference, which is celebrating its 22nd-year in New Orleans from July 21-26, 2024.

The Spirited Awards® are comprised of industry accolades, both domestic and international, writing and media awards, and overall awards that transcend regionality, including World’s Best Cocktail Bar and World’s Best Cocktail Menu. Today, Tales of the Cocktail Foundation is proud to announce the Top Four finalists of each category, in addition to the recipients of the Helen David Lifetime Achievement Award, Timeless U.S. and International Awards, and the Tales Visionary Award. The awards categories spotlight a range of talent from bartenders, journalists, brand ambassadors, and industry luminaries, to brands and media, to ensure each aspect of the industry is represented and recognized for its incomparable contributions.

“It is with immense pleasure that we celebrate those propelling the cocktail industry forward and amplifying their craft within their respective communities,” said Charlotte Voisey, Spirited Awards® Overall Chair. “We are honored to announce our Top Four Finalists for the 2024 Spirited Awards and recognize the incredibly talented individuals receiving the Helen David Lifetime Achievement Award, Timeless U.S. and International Awards, and the Tales Visionary Award. Their love-affair with hospitality and dedication to advancing the industry is awe-inspiring. We are excited to celebrate and honor them at the 18th annual Spirited Awards.”

[See above for the top-four finalists in each category.]

The 18th Annual Spirited Awards® Ceremony

The 18th annual Spirited Awards® Ceremony will be celebrated on July 25, 2024, at the Fillmore New Orleans. For those who are interested in attending the Spirited Awards®, two tiers of tickets are now available – Spirited Awards® Ceremony Side Seating and Spirited Awards® Ceremony Stadium Seating. Additional information and to purchase tickets, please visit the Spirited Awards® website.

Spirited Awards® Judges

Below is a list of Spirited Awards® Chairs, responsible for overseeing the judging process this year:

  • Spirited Awards® Overall Chair
    • Charlotte Voisey
  • Asia Pacific Co-Chairs
    • Sam Bygrave
    • Andrew Ho
    • Symphony Loo
    • Charmaine Thio
  • Canada Co-Chairs
    • Kate Boushel
    • Jonathan Smolensky
  • Europe Co-Chairs
    • Stephanie Jordan
    • Roberta Mariani
  • Latin America & Caribbean Co-Chairs
    • Carlos Aguinsky
    • Georgina Barbachano García
  • Middle East & Africa Co-Chairs
    • Stephen “KOJO” Aidoo
    • Caitlin Hill
    • Nana Sechere
  • U.S. Central Co-Chairs
    • Joshua Gandee
    • Lynn M. House
  • U.S. East Co-Chairs
    • Jackson Cannon
    • Jaymee Mandeville
  • U.S. West Co-Chairs
    • Jason Asher
    • Erin Schaeferle
  • Timeless Co-Chairs
    • Jared Brown
    • Anistatia Miller
  • Writing & Media Co-Chairs
    • Ryan Chetiyawardana
    • Emma Janzen
    • Sandrae Lawrence

Spirited Awards® judges are a collection of respected bartenders, bar owners, educators, and writers from across the globe entrusted with this critical calling. Drawing on their years of experience and their knowledge of the current work being done locally, nationally, and internationally, together the judges can evaluate nominees from far and wide to ensure that the Spirited Awards® represents the breadth and diversity of the global drinks industry.

Tales of the Cocktail Foundation’s Spirited Awards® Committee is dedicated to valuing the inclusion of the communities the foundation serves, by ensuring that our judging panel reflects their incredible diversity in terms of race, gender, ethnicity, and sexuality. Recognizing that inclusion is key to a well-represented committee, TOTCF strives to ensure that we have an equitable representation of gender across the judging panel. The Spirited Awards® are not based on popular vote and all nominations are evaluated by their respective judging committees.

Spirited Awards® Directory

Tales of the Cocktail is pleased to share the Spirited Awards® Directory giving discerning imbibers a comprehensive compendium of all Spirited Awards® winners and nominees from the past 18 years. This resource is updated annually, making it a go-to guide for planning the perfect drinking and dining itinerary. Access Spirited Awards® Directory to explore award-winning bars.

A Special Thanks: Spirited Awards® Sponsors

Tales of the Cocktail Foundation would like to thank all of its Spirited Awards® sponsors: Del Maguey Mezcal, Diageo Bar Academy, Fords Gin, G. H. Mumm Champagne, Gin Mare, Grey Goose, House of Lustau, Jameson Irish Whiskey, Johnnie Walker, Lyre’s Non-Alcoholic, PATRÓN Tequila, Pernod Ricard, and William Grant & Sons.

To follow along for additional information on the Tales of the Cocktail Foundation, please visit the website, Instagram, Twitter, and Facebook.

About Tales of the Cocktail Foundation

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events.

About Forbes

Forbes champions success by celebrating those who have made it, and those who aspire to make it. Forbes convenes and curates the most influential leaders and entrepreneurs who are driving change, transforming business and making a significant impact on the world. The Forbes brand today reaches more than 140 million people worldwide through its trusted journalism, signature LIVE and Forbes Virtual events, custom marketing programs and 42 licensed local editions in 68 countries. Forbes Media’s brand extensions include real estate, education and financial services license agreements.

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

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

by David Klemt David Klemt No Comments

FAST Act Fallout far from Finished

FAST Act Fallout far from Finished

by David Klemt

A frustrated cartoon slice of pizza carrying a suitcase and leaving the state of California

Have you ever seen a more frustrated slice of pizza in your life? I doubt it.

The battle over the implementation of California’s FAST Act appears to be heating up further, with multiple parties attempting to land blows on one another.

Depending on the source, the Golden State’s fast-food minimum-wage hike to $20 per hour is either killing jobs or adding them. One side says that limited-service and quick-service restaurants have shed nearly 10,000 jobs since Governor Gavin Newsom signed the FAST Act into law.

On the other side, proponents are pointing to data the Bureau of Labor Statistics (BLS) released recently to paint the situation in a better light. According to this data, LSRs in California added 4,500 jobs between September of last year and April of this year.

However, those unhappy with the FAST Act have downplayed this net gain in fast-food jobs. According to reports, that increase in jobs represents a recurring seasonal trend. Further, some sources claim that the data showing a gain in jobs includes restaurants other than LSRs, so the information is being spun to look positive.

One group is so unhappy with Gov. Newsom’s implementation of the FAST Act, they released an obituary-style ad to make their grievance known.

“In Memoriam”

Below, a social media post displaying the “in memoriam” ad from the California Business and Industrial Alliance (CABIA).

The full-page ad is available for viewing here.

Jonathan Maze, editor-in-chief of Restaurant Business, also spoke out against California’s $20 minimum wage for fast-food workers.

During an appearance on FOX & Friends First, Maze addressed how the state handled the pay hike.

“You’ve got two issues, really. You have the fact that it was done almost overnight,” said Maze. “You have the fact that it was a 25-percent increase in the wage rate. Both of those things happening simultaneously, is a really hard thing for restaurants’ bottom line, and you’re seeing the effects of it.”

Brand Relocation

In a development that won’t assuage Gov. Newsom’s critics, a California-born fast-food brand has announced it’s leaving the state.

Blaze Pizza, which opened its first location in Irvine, California, in 2012, has announced the relocation of its headquarters to Atlanta, Georgia. Currently, the brand’s headquarters is located in Pasadena. The move will take place later this year, and it’s not expected to impact the company’s roughly 7,500 employees.

It will, however, impact Blaze Pizza’s taxes. Moving to Atlanta will reduce the QSR’s corporate tax rate by at least a third.

This begs a couple questions: Is this simply a business-savvy move that will reduce Blaze’s taxes and allow it to allocate more resources to further the brand’s growth? Or did the brand analyze the FAST Act’s impact on its bottom line and decide to flee the state for greener pastures?

One can argue the situation is closer to the former than the latter, as Blaze has stated that store-level employees won’t be impacted by the reorganization.

But on the other side of the coin, one can argue the move to Atlanta is a direct response to FAST. Cutting taxes by a third (if not more) may help Blaze avoid restaurant-level job cuts or store closures.

Messy

One thing is mostly clear regarding California and the FAST Act: the situation, so far, is messy.

The tendency is usually to say that as things play out, data will tell the tale. Unfortunately, as this situation is showing us, that’s not always the case. Data is being spun to support agendas.

One thing I’ll say is that I’m happy some fast-food workers’ lives are improving. Or, at least their wages have gotten better. But, of course, if their employers are cutting hours or eventually closing stores, is that improvement sustainable?

And then there are the guests. Reports appear to indicate that more and more Americans now perceive fast food to be a luxury. That doesn’t bode well for LSRs and QSRs in California in particular, nor for fast-food operators across the US.

This situation is complex, with many factors impacting California’s restaurant workers, operators, and guests. We likely won’t know the true impact of the FAST Act until the end of this year, at the earliest.

Other states looking at implementing similar measures should keep their eyes trained on California before moving forward. Legislators need to meet and actually listen to independent and chain operators, along with people representing the workers in good faith.

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

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

by David Klemt David Klemt No Comments

Happy Hundredth to the Caesar Salad!

Happy Hundredth to the Caesar Salad!

by David Klemt

AI-generated image of a Caesar salad in a bowl on a table with a birthday cake on top of it

AI generated some truly unhinged abominations before creating this image.

In about a month you and your kitchen team have the opportunity to pull out all the stops and celebrate an iconic menu item with your guests.

Whereas it’s often difficult to impossible, in contrast, to trace the origins of classic cocktails, we know much of the history of this particular dish. Driven by a restaurant in Tijuana, the Caesar salad will receive recognition on its hundredth “birthday” on July 4.

Or, more accurately, Caesar’s Restaurante Bar is planning a festival to celebrate the salad during the first week of July.

Given the attention this festival is receiving, savvy operators can also plan promotions around the Caesar salad.

Origins: Known

First, let’s get one of the greatest misconceptions surround this salad out of the way. No, it’s not named for Julius Caesar.

Next, let’s dispel another myth. No, the Caesar salad wasn’t around in Rome during Caesar’s reign. Well over two thousand years separate his five-year rule and the creation of this salad.

Rather, the salad carries the name, quite simply, of its creator, Cesare Cardini.

In 1913, Cardini traveled to New York City, and then headed to Montréal. He would return to Italy eventually, then come back to the US in 1919.

Before heading to Tijuana, Cardini ran at least one restaurant in Sacramento. Per reporting, he chose Tijuanawhere he operated several restaurants and a hotelto get around Prohibition.

Cardini’s daughter Rosa shared the salad’s story in 1987 with the Honolulu Star-Bulletin. According to Rosa, an overwhelming number of guests arrived at her father’s hotel a hundred years ago. Of course, these guests also slammed the restaurant.

Cardini didn’t have enough fresh veggies to feed everyone, so he chose to improvise. Part of that improvisation was putting on a performance, preparing the first-ever Caesar salad in the dining room in front of the guests.

So, tableside is the traditional, original preparation, an interesting detail.

More Misconceptions

The Caesar, in its original preparation, consists of a handful of specific ingredients. Cardini used romaine hearts, eggs, lemons, Worcestershire sauce, garlic-infused oil, Parmesan cheese, salt, and croutons.

However, per Rosa, it’s not just the namesake of the salad and its country of origin that people get incorrect. You’ll notice that anchovies aren’t among the ingredients. Neither are mayonnaise or Dijon mustard. And as far as the finer details, Rosa told the Honolulu Star-Bulletin that her father didn’t use raw eggs. Instead, they had been coddled, or boiled for one minute.

Another mistake for which Rosa expressed her disdain is tableside preppers putting all of the ingredients into a bowl at the same time to toss them. There’s a proper order, and you’ll find it at the bottom of this article.

Finally, Rosa noted that the appropriate method of tossing the romaine hearts is to use a gentle, under-over rolling technique. This approach prevents bruising of the leaves when done correctly.

Now, guests visiting bars and restaurants in America will have expectations on the Fourth of July. It’s likely that celebrating the Caesar salad isn’t one of them. So, operators should consider promoting their Caesars in the days before and just after that major holiday.

The Original

Below, the proper order to prepare a traditional Caesar salad, per Rosa Cardini. Following the instructions will yield four servings.

I’m going to skip the steps of making the garlic-infused oil and croutons in house.

  1. The hearts (outer leaves removed) of two medium romaine lettuce heads  should be cold and crisp. These can be kept whole or broken into two-inch lengths.
  2. Pour four ounces of the infused oil over the leaves, and sprinkle them with salt and pepper.
  3. Using the aforementioned proper technique, toss the leaves two or three times.
  4. Break the coddlednot raweggs over the leaves. Add eight to ten drops of Worcestershire sauce along with the juice of two lemons. Again, toss two or three times.
  5. Add six to eight tablespoons of Parmesan cheese and a half-cup of croutons (made with day-old white bread and a touch of the infused oil, traditionally), and toss again.
  6. Serve on chilled salad plates.

There you have it. The original preparation.

According to Rosa, many guests simply picked up the leaves and ate them like slices of toast. Today’s guests will likely prefer a fork, but that’s an interesting note.

Of course, people enjoy putting their spin on this classic dish. In particular, adding all manner of proteins is a popular way to personalize a Caesar salad.

Recently, I tried a Caesar to which Everything But the Bagel seasoning had been added. Not bad.

Given its adaptability, it could be a good idea to create an LTO Caesar menu with the original at the top, along with two or three variations.

And, hey, while you’re at it, consider offering a Caesar cocktail (another very customizable item) alongside the Caesar salad. Why not?

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

Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

The World’s Best Restaurant: 2024

Barcelona is Home to the 2024 World’s Best Restaurant

by David Klemt

Plénitude restaurant in Paris, France, number 18 on the 2024 World's 50 Best Restaurants list

Plénitude restaurant in Paris, France, number 18 on the 2024 World’s 50 Best Restaurants list. Winner of the Gin Mare Art of Hospitality Award 2024.

Revealed at an awards ceremony hosted by Wynn Las Vegas, The World’s Best Restaurant—and The Best Restaurant in Europe—is located in Barcelona, Spain.

Helmed by three incredible chefs, Disfrutar earned the number-one spot on the 2024 World’s 50 Best Restaurants list. Providing a hint of what guests can expect, the restaurant’s name translates to “Enjoy.”

Interestingly, the trio of chefsOriol Castro, Mateu Casañas and Eduard Xatruchwere members of the senior creative team at El Bulli. To provide a measure of context, El Bulli clinched the top spot on the very first World’s 50 Best Restaurants list in 2002. The legendary restaurant would go on to earn number one again in 2006, 2007, 2008, and 2009.

So, it’s not a stretch to say that when Chefs Oriol, Casañas, and Xatruch opened Disfrutar in 2014, the restaurant world expected amazing achievements. By 2018, the three chefs led their restaurant to a debut on the 2018 World’s 50 Best Restaurants ranking, finding themselves at number 18. Just a year later, Disfrutar reached number nine on the list.

For our Canadian and American readers, I’m going to reveal two bits of news now. First, there are no Canadian restaurants on this year’s top 50 list. That means that taken together with the expanded, 51 to 100 ranking, Canada is a no-show.

Second, only two American restaurants landed among the 50 best restaurants in the world. One is in New York, the other, California. There are three other American restaurantstwo in New York City and one in Chicagoon the expanded list. However, a Los Angeles restaurant, Kato, bagged the Resy One To Watch Award 2024.

In contrast, Mexico City is home to three restaurants in the top 50, as Lima and Tokyo. Paris and Bangkok each boast four restaurants, grabbing the most spots.

Salud to Disfrutar, and cheers to every restaurant team that earned their way onto the 2024 list!

World’s 50 Best Restaurants 2024: 50 to 11

  1. Uliassi (Senigallia, Ancona, Italy)
  2. La Colombe (Cape Town, South Africa)(New entry)
  3. Hiša Franko (Kobarid, Gorizia, Slovenia)
  4. Schloss Schauenstein (Fürstenau, Graubünden, Switzerland)
  5. SingleThread (Healdsburg, California, US)(Re-entry)
  6. Arpège (Paris, Île-de-France, France)(Re-entry)
  7. Mingles (Seoul, South Korea)(New entry)
  8. Nobelhart & Schmutzig (Berlin, Germany)(Sustainable Restaurant Award 2024)
  9. Ikoyi Restaurant St. James’s (London, England, UK)
  10. Mayta (Lima, Peru)
  11. Le Du (Bangkok, Thailand)
  12. Piazza Duomo (Alba, Piedmont, Italy)
  13. Sorn (Bangkok, Thailand)(Re-entry)
  14. Oteque (Rio de Janeiro, Brazil)(Re-entry)
  15. The Jane (Antwerp, Flanders, Belgium)
  16. Frantzén (Stockholm, Södermanland and Uppland, Sweden)
  17. Rosetta (Mexico City, Mexico)
  18. Pujol (Mexico City, Mexico)
  19. Den (Tokyo, Kantō, Japan)
  20. Belcanto (Lisbon, Portugal)
  21. Restaurant Tim Raue (Berlin, Germany)
  22. Boragó (Santiago, Chile)
  23. Elkano (Getaria, Gipuzkoa, Spain)
  24. A Casa do Porco (São Paulo, Brazil)(The World’s Best Female Chef 2024: Chef Janaína Torres)
  25. The Chairman (Hong Kong)(Highest Climber Award 2024)
  26. El Chato (Bogotá, Distrito Capital, Colombia)
  27. Odette (Singapore)
  28. Sühring (Bangkok, Thailand)(Re-entry)
  29. Steirereck (Vienna, Austria)
  30. Floriège (Tokyo, Kantō, Japan)
  31. Wing (Hong Kong)(New entry)(Highest New Entry Award 2024)
  32. Reale (Castel di Sangro, L’Aquila, Abruzzo, Italy)
  33. Plénitude (Paris, France)(Gin Mare Art of Hospitality Award 2024)
  34. Kol (London, England, UK)
  35. Kjolle (Lima, Peru)
  36. Sézanne (Tokyo, Kantō, Japan)
  37. Quique Dacosta (Dénia, Alicante, Spain)
  38. Trèsind Studio (Dubai, UAE)
  39. Lido 84 (Gardone Riviera, Brescia, Lombardy, Italy)
  40. Septime (Paris, France)

World’s 50 Best Restaurants: 10 to 1

  1. Don Julio (Buenos Aires, Argentina)(Beronia World’s Best Sommelier Award 2024: Pablo Rivero)
  2. Gaggan (Bangkok, Thailand)
  3. Alchemist (Copenhagen, Denmark)
  4. Quintonil (Mexico City, Mexico)
  5. Atomix (New York City, New York, US)
  6. Maido (Lima, Peru)(Estrella Damm Chefs’ Choice Award 2024: Mitsuharu ‘Micha’ Tsumura)
  7. Diverxo (Madrid, Spain)
  8. Table by Bruno Verjus (Paris, France)
  9. Asador Etxebarri (Atxondo, Biscay, Spain)
  10. Disfrutar (Barcelona, Catalonia, Spain)

DISFRUTAR, BARCELONA, IS NAMED NO.1 IN THE LIST OF THE WORLD’S 50 BEST RESTAURANTS 2024

  • Disfrutar in Barcelona is named The Best Restaurant in Europe and The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua Panna
  • Announced this evening at an awards ceremony in Las Vegas, the 2024 ranking includes restaurants from 26 territories in five continents worldwide and introduces three restaurants making their list debut
  • Neil Perry, original founder of Rockpool Group in Australia and current chef-owner of Margaret in Sydney, receives the Woodford Reserve Icon Award
  • Paris-based Nina Métayer wins The World’s Best Pastry Chef Award 2024, sponsored by Sosa
  • The Beronia World’s Best Sommelier Award 2024 is presented to Pablo Rivero of Don Julio, Buenos Aires
  • Wing in Hong Kong earns the Highest New Entry Award
  • The Highest Climber Award, sponsored by Highstreet World, goes to The Chairman, Hong Kong
  • Nobelhart & Schmutzig in Berlin is announced as the winner of the Sustainable Restaurant Award
  • Mitsuharu ‘Micha’ Tsumura from Maido in Lima receives the Estrella Damm Chefs’ Choice Award 2024

5 June 2024 – The world of gastronomy came together in the neon-lit city of Las Vegas in the United States this evening to celebrate and recognise The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, with Barcelona’s Disfrutar named The World’s Best Restaurant and The Best Restaurant in Europe. The awards ceremony, hosted at Wynn Las Vegas, honours the very best gastronomic talent from 26 territories across five continents.

Disfrutar, the Barcelona restaurant run by the skilled chef trio of Oriol Castro, Eduard Xatruch and Mateu Casañas, is named The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua
Panna, succeeding the 2023 winner, Central in Lima, which now enjoys an elevated position in the Best of the Best hall of fame

Ranked at No.2 in the 2023 list, Disfrutar is famed for modern techniques and beautiful ingredients, resulting in an experience that subverts traditional fine dining in a completely surprising way. The tasting menu showcases a Mediterranean identity with avant-garde flavours to deliver daring contemporary food that is truly thought-provoking. Disfrutar is followed in the ranking by Asador Etxebarri (No.2) in Atxondo and Table by Bruno Verjus (No.3) in Paris.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “It is with great excitement that we announce the list of The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, and honour the iconoclastic Disfrutar as The World’s Best Restaurant. The team, led by Oriol Castro, Eduard Xatruch and Mateu Casañas, has shown extraordinary dedication to its craft, amazing and delighting diners with every dish on its extensive menu. This year sees the culinary community celebrate a truly global list featuring restaurants across 26 territories, demonstrating that the appetite for diversity and excellence in hospitality shows no sign of waning.”

Mitsuharu ‘Micha’ Tsumura, the chef-owner of Maido in Lima, wins the Estrella Damm Chefs’ Choice Award 2024, the only award to be voted for by his peers, in light of his dedication to putting Peru onto the world culinary stage, evidenced by Maido’s position as No.1 on Latin America’s 50 Best Restaurants list in 2023.

Australian chef and restaurateur Neil Perry – whose restaurant portfolio has included the legendary Rockpool Bar & Grill, Rosetta and Spice Temple, as well as his latest venture, Margaret – has enjoyed a career spanning more than 45 years and is now rewarded with the Woodford Reserve Icon Award. Perry is arguably his country’s most influential chef and is known for his visionary interpretations of Modern Australian and Asian cuisines.

Nina Métayer is named The World’s Best Pastry Chef 2024, sponsored by Sosa. Métayer’s sculptural creations have garnered attention the world over and her beautiful work is inspiring a new generation of pastry chefs.

Restaurants from four new cities have entered or re-entered the list, with La Colombe in Cape Town (No.49), SingleThread in Healdsburg (No.46), Oteque in Rio de Janeiro (No.37), and Mingles in Seoul (No.44), showing the awards’ ever-expanding international footprint in recognising the best restaurants across the globe.

Based in Hong Kong, chef Vicky Cheng’s Wing (No.20) is recognised with the Highest New Entry Award 2024, and The Chairman (No.26) – also in Hong Kong – bags the Highest Climber Award 2024, sponsored by Highstreet World. The Chairman moves up 24 spots from the 2023 list and was also recognised as The Best Restaurant in Hong Kong by Asia’s 50 Best Restaurants 2024.

The Beronia World’s Best Sommelier Award is presented to Pablo Rivero, sommelier and owner of Don Julio, Buenos Aires. Previously recognised as Latin America’s Best Sommelier 2022 as part of Latin America’s 50 Best Restaurants, Rivero is known for his championing of the region’s wine and his thoughtful pairings with local produce.

Berlin’s Nobelhart & Schmutzig (No.43) is announced as the winner of the Sustainable Restaurant Award, in recognition of its unerring advocacy for better agricultural policies and the voices of producers. Its ‘brutally local’ ethos is testament to its personal relationships with farmers and growers, allowing the team to offer a truly regional and seasonal menu.

The evening also celebrated those honoured with pre-announced special awards. These included: Champions of Change winners Jessica Rosval and Caroline Caporossi – founders of Roots in Modena, a social enterprise restaurant that hosts a training programme for migrant women – and João Diamante of Diamantes Na Cozinha in Rio de Janeiro, founder of a culinary initiative which creates opportunities for young people in vulnerable situations; Janaína Torres, winner of The World’s Best Female Chef Award; Plénitude in Paris, which was presented with the Gin Mare Art of Hospitality Award; and Kato, Los Angeles, which picked up the Resy One To Watch Award.

The Voting Process

The list of The World’s 50 Best Restaurants 2024 is created from the votes of 1,080 international restaurant industry experts and well-travelled gourmets who make up The World’s 50 Best Restaurants Academy. The gender-balanced Academy is comprised of 27 separate regions around the world, each of which has 40 members including an Academy Chair. No sponsor from the event has any influence over the voting process.

Professional services consultancy Deloitte independently adjudicates The World’s 50 Best Restaurants list, including the ranking from 1-50. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected.

Best of the Best

Those in the elite group of No.1 ranked restaurants (listed below) have delivered on their exemplary reputations time and again and will be forever honoured as iconic dining destinations in the Best of the Best hall of fame. The chefs and restaurateurs who have led these restaurants to the pinnacle of the list have expressed their desire to invest in the future of the sector and ‘give back’ to the food world through new projects and innovation. The following restaurants have been named No.1 in The World’s 50 Best Restaurants since the list’s inception and were therefore not eligible for voting in 2024:

  • El Bulli (2002, 2006-2009)
  • The French Laundry (2003-2004)
  • The Fat Duck (2005)
  • Noma – original location (2010-2012, 2014)
  • El Celler de Can Roca (2013, 2015)
  • Osteria Francescana (2016, 2018
  • Eleven Madison Park (2017)
  • Mirazur (2019)
  • Noma – current location (2021)
  • Geranium (2022)
  • Central (2023)

See above for the 2024 one through fifty ranking.

Image:

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

by David Klemt David Klemt No Comments

SevenRooms Announces Powerhouse Ad Board

SevenRooms Announces Powerhouse Advisory Board

by David Klemt

"Good news is coming" sign taped to a pole on the street

One of our favorite hospitality technology platforms, SevenRooms, is back at it, showing off their commitment to growth through an announcement made today.

Regular readers of KRG Hospitality’s industry news section may recall an impressive announcement from SevenRooms toward the end of last year. In late November of 2023, the innovative hospitality CRM, operations, reservation, and marketing platform released not one, not two, but three powerful new tools:

  • Priority Alerts
  • Private Line
  • Word-of-Mouth Referrrals

Those who may have missed this announcement can read about these tools here.

Today’s news, however, isn’t based on the release of an innovative new tech feature. Rather, it has everything to do with SevenRooms looking toward the future. The hospitality tech leader is proud to announce CAB, their Customer Advisory Board.

Images of the SevenRooms inaugural Customer Advisory Board members

At the launch, CAB features five hospitality industry heavy hitters. Each represents a hospitality titan, such as MGM Resorts International, Union Square Hospitality Group, and Black Sheep Restaurants. Each member is tasked with analyzing AI, revenue management, and the future of hospitality, and the opportunities presented by each.

Personally, I’m particularly interested in what CAB members will have to say about AI in the industry by year’s end.

For more details, please review the official press release below.

SEVENROOMS ANNOUNCES LAUNCH OF CUSTOMER ADVISORY BOARD WITH GLOBAL HOSPITALITY LEADERS

MGM Resorts International, Union Square Hospitality Group, Black Sheep Restaurants, Australian Venue Co., and MJMK Restaurants join to provide strategic insights on the future of hospitality, emerging trends, and key technological opportunities

NEW YORK (June 4, 2024) – SevenRooms, the leading marketing and operations platform for the hospitality industry, today announced the creation of its inaugural Customer Advisory Board (CAB). Composed of hospitality experts and thought leaders from the United States, Hong Kong, Australia, and United Kingdom, SevenRooms’ CAB will serve as a strategic forum to explore, discuss and action opportunities within the hospitality industry.

CAB members joined SevenRooms executive leadership at the ARIA Resort & Casino in Las Vegas to discuss the 2024 board theme of “Future Proofing to Serve up Success.” CAB attendees gained deeper insight into industry trends and best practices from global markets, discussed the value of loyalty in building hospitality-focused businesses with their peers, and debated how technology can help bridge the gap between guests and restaurants to deliver revenue-driving experiences. Throughout 2024, CAB members will continue to explore the following areas of opportunity:

  • Future of Hospitality – consumer sophistication, technology consolidation and the preparing workforces for what’s to come
  • Artificial Intelligence – authenticity and the importance of maintaining human, hospitality-focused connections
  • Revenue Management – data storytelling and how to make more money from the
    same seats

As the consumer of tomorrow evolves, with new demands and expectations, SevenRooms’ CAB will continue to explore what authentic, hospitality-driven experiences look like for both hospitality operators and consumers. Plus, develop strategies for how technology like SevenRooms can provide a blueprint for growth to help operators own and elevate the guest experience to build loyalty. This includes leveraging CRM and marketing tools that not only help their businesses grow, but ensure they’re set up for long-term success by generating more predictable revenue, more often.

“We are excited to launch our Customer Advisory Board, welcoming this esteemed group of industry leaders deeper into our community,” said Joel Montaniel, CEO and Co-Founder of SevenRooms. “At SevenRooms, we are committed to the long-term success of our customers both now and in the future. As leaders in innovation, we empower operators to build sustainable, profitable businesses with guest experience at their core. With our board members’ diverse perspectives and deep industry knowledge, they will be instrumental in helping us better understand and address the needs of our customers and the wider global hospitality industry, ultimately, helping them better serve their guests.”

The inaugural members of the Customer Advisory Board include:

“Working with Joel and the SevenRooms team over many years, I’ve seen firsthand their commitment to the hospitality industry and its continued growth and evolution; passions I too hold very dear,” said Ari Kastrati, Chief Hospitality Officer at MGM Resorts International and Chairman of SevenRooms’ Customer Advisory Board. “I am honored to chair this new advisory group, with a collective goal of supporting and empowering hospitality businesses as they navigate an increasingly complex market and strive to elevate experiences for diners of today and tomorrow.”

For more information about SevenRooms and its Customer Advisory Board, please visit sevenrooms.com/customer-advisory-board.

About SevenRooms

SevenRooms is a leading marketing and operations platform for growing restaurants in the hospitality industry. From Michelin star gems to local favorites, the all-in-one platform helps restaurants increase sales, delight guests, and keep them coming back, automatically. The full suite of products includes reservations, waitlist and table management, review aggregation, referrals, email marketing, and marketing automation. Founded in 2011 and venture-backed by Amazon, Comcast Ventures and PSG, SevenRooms has more than 10,000 dining, hotel F&B, nightlife and entertainment clients globally, including: Marriott International, MGM Resorts International, Mandarin Oriental Hotel Group, Wynn Resorts, Jumeirah Group, Hard Rock Hotels & Resorts, Wolfgang Puck, Michael Mina, Bloomin’ Brands, Union Square Hospitality Group, Australian Venue Co., The Wolseley Hospitality Group, Dishoom, Live Nation and Topgolf. www.sevenrooms.com

Image: Jon Tyson on Unsplash

Bar Pub Brewery Nightclub Club Nightlife Technology Plan Tech Stack

by krghospitality krghospitality No Comments

2024 Spirited Awards: Top 10 Nominees

The 2024 Spirited Awards: Top 10 Nominees

by David Klemt

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

This is what Shutterstock’s AI thinks a Spirited Award looks like. Close? I guess? Hmm…

Just a month after unveiling their top-ten regional honorees, Tales of the Cocktail Foundation reveals the top-ten nominees for each Spirited Award category.

That’s an impressively quick turnaround for such a monumental task.

So, let’s raise a glass (low-, full-, or zero-proof) to the judges and TOTCF for whittling down each award to just ten nominees.

My Vegas Bias is Showing…

As usual, I’m going to show my bias a bit here. Just two nominees represent Las Vegas, but they’re both incredible.

Nectaly Mendoza is up for Best US Bar Mentor, and his concept Cleaver is a top-ten nominee for Best US Restaurant Bar.

I cut began my hospitality journey in and around Chicago, so cheers to three Windy City bars who have made it to this round of the Spirited Awards.

Best Intentions is still in for Best US Bar Team and Best US Cocktail Bar. Milk Room at the Chicago Athletic Hotel is a top-ten nominee for Best US Hotel Bar, and Kumiko is up against Cleaver and eight other amazing venues for Best US Restaurant Bar.

…But so is My Canadian Bias!

Of course, I also have a “wee bit” of bias when it comes to Canada, given that KRG Hospitality was founded and is headquartered in America’s neighbor to the north. First, congratulations to Kate Boushel! She’s definitely getting the acknowledgement for her leadership and contributions that she deserves. Not only is the revered bartender and mentor a top-ten nominee for International Bartender of the Year, she’s the first Canadian to win the 2024 Altos Bartenders’ Bartender Award from North America’s 50 Best Bars.

There are also five Canadian venues in the running for a 2024 Spirited Award.

Atwater Cocktail Club, for which Boushel is the director of beverage and education, is a top-ten nominee for Best International Bar Team. Library Bar at the Fairmont Royal York is in for Best International Hotel Bar. Bar Kismet and Published on Main are both among the ten nominees for Best International Restaurant Bar. So, cheers to Halifax, Montréal, Toronto, and Vancouver.

Setting aside my bias for Vegas-based and Canadian bars, restaurants, and hotels now, congratulations to every nominee on the list below! Each team’s hard work and dedication has earned them the recognition they deserve. Cheers!

US Categories

US Bartender of the Year presented by Pernod Ricard

  • Erika Flowers — Compère Lapin, New Orleans, LA
  • Nicole Giampino — Platform 18/Century Grand, Phoenix, AZ
  • McLain Hedges — Yacht Club, Denver, CO
  • Christine Kim — Service Bar, Washington, D.C.
  • Libby Lingua — Highball, Phoenix, AZ
  • Caer Maiko Ferguson — Drinkwell, Austin, TX
  • Kapri Robinson — Allegory, Washington, D.C.
  • Isabel “Izzy” Tulloch — Milady’s, New York, NY
  • Masa Urushido — Katana Kitten, New York, NY
  • Takuma Watanabe — Martiny’s, New York, NY

Best US Bar Mentor presented Jameson Irish Whiskey

  • Anu Apte
  • Jason Asher
  • Steva Casey
  • Laura Cullen
  • Touré Folkes
  • Kate Gerwin
  • Alex Jump
  • Anne Louise Marquis
  • Nectaly Mendoza
  • Amanda Gunderson and Travis Nass

Best US Brand Ambassador presented Tales of the Cocktail Foundation

  • Tad Carducci — Gruppo Montenegro
  • Cameron George — Ardbeg
  • A-K Hada — Bacardí Rums
  • Benny Hurwitz — Campari American Whiskeys
  • Stephen Kurpinsky — Mr Black Spirits
  • Anna Mains — Monkey Shoulder
  • Mary Palac — Campari Mexican Spirits
  • Aleka Ross — Hotaling & Co
  • Cesar Sandoval —Casa Lumbre Spirits
  • Natasha Sofia — Mijenta Tequila

Best US Bar Team presented by William Grant & Sons

  • Allegory at the Eaton Hotel — Washington, D.C.
  • Best Intentions — Chicago, IL
  • Century Grand — Phoenix, AZ
  • Jewel of the South — New Orleans, LA
  • Martiny’s — New York, NY
  • Milady’s — New York, NY
  • Nickel City — Austin, TX
  • Pacific Cocktail Haven — San Francisco, CA
  • Service Bar — Washington, D.C.
  • Yacht Club — Denver, CO

Best US Cocktail Bar presented by Del Maguey Mezcal

  • Bar Goto — New York, NY
  • Best Intentions — Chicago, IL
  • Double Chicken Please — New York, NY
  • Happy Accidents — Albuquerque, NM
  • Martiny’s — New York, NY
  • Overstory — New York, NY
  • Service Bar — Washington, D.C.
  • Thunderbolt — Los Angeles, CA
  • Trick Dog — San Francisco, CA
  • Yacht Club — Denver, CO

Best US Hotel Bar presented by Grey Goose

  • Allegory at the Eaton Hotel — Washington, D.C.
  • Champagne Bar at the Four Seasons Surf Club — Miami, FL
  • Chandelier Bar at the Four Seasons New Orleans — New Orleans, LA
  • Dear Irving on Hudson at the Aliz Hotel — New York, NY
  • Little Rituals at the Residence Inn/Courtyard by Marriott — Phoenix, AZ
  • Milk Room at the Chicago Athletic Hotel — Chicago, IL
  • Nubeluz at The Ritz-Carlton New York, NoMad — New York, NY
  • Pacific Standard at the KEX Portland — Portland, OR
  • Raines Law Room at the William — New York, NY
  • The Sazerac Bar at The Roosevelt New Orleans — New Orleans, LA

Best US Restaurant Bar presented by Tales of the Cocktail Foundation

  • Accomplice Bar — Los Angeles, CA
  • Amazonia — Washington D.C.
  • Bresca — Washington, DC
  • Cleaver – Butchered Meats, Seafood & Classic Cocktails — Las Vegas, NV
  • Crown Shy — New York, NY
  • Gramercy Tavern — New York, NY
  • Grey Ghost — Detroit, MI
  • Jaguar Sun — Miami, FL
  • Kumiko — Chicago, IL
  • Palomar — Portland, OR

Best New US Cocktail Bar presented by Diageo Bar Academy

  • Cobra — Columbus, OH
  • Equal Measure — Boston, MA
  • FYPM — Phoenix, AZ
  • Jolie — New Orleans, LA
  • Medium Cool Cocktail Lounge — Miami Beach, FL
  • Murray’s Tavern — Austin, TX
  • Paradise Lost — New York, NY
  • Pretty Decent — Louisville, KY
  • Superbueno — New York, NY
  • Wild Child — Kansas City, MO

International Categories

International Bartender of the Year presented by Tales of the Cocktail Foundation

  • Lorenzo Antinori — Bar Leone, Hong Kong, China
  • Gina Barbachano — Hanky Panky, Mexico City, Mexico
  • Kate Boushel — Atwater Cocktail Club, Milky Way Cocktail Bar, Bon Délire, Montreal, QC, Canada
  • Giulia Cuccurullo — Artesian, The Langham, London
  • Aaron Diaz — Carnaval, Lima, Peru
  • Uno Jang — Jigger & Pony, Singapore
  • Julian Short — Sin + Tax, Johannesburg, South Africa
  • Eric van Beek — Handshake Speakeasy, Mexico City, Mexico
  • Luke Whearty — BYRDI, Melbourne, Australia
  • Matt Whiley — Re, Sydney, Australia

Best International Bar Mentor presented by Tales of the Cocktail Foundation

  • Simone Caporale
  • Ryan Chetiyawardana
  • Giacomo Giannotti
  • Tato Giovannoni
  • Shingo Gokan
  • Indra Kantono
  • Iain McPherson
  • Danil Nevsky
  • Jean Trinh
  • Christina Veira

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

  • Jenna Ba — Tanqueray
  • Jordan Bushell — Hennessy
  • Claudia Cabrera — Fratelli Branca
  • Jesse Estes —Tequila Ocho
  • Caitlin Hill — Rémy Cointreau
  • Daniyel Jones — House of Angostura
  • Ally Martin — Hendrick’s Gin
  • Dave Mitton — Lot 40 / J.P. Wiser’s
  • Tim Philips-Johansson — Johnnie Walker
  • Charmaine Ann Thio — Hendrick’s Gin

Best International Bar Team presented by Tales of the Cocktail Foundation

  • Atwater Cocktail Club — Montreal, QC, Canada
  • Caretaker’s Cottage — Melbourne, Australia
  • Handshake Speakeasy — Mexico City, Mexico
  • Hanky Panky — Mexico City, Mexico
  • Hope & Sesame Guangzhou — Guangzhou, China
  • Jigger & Pony at the Amara Hotel — Singapore
  • La Factoría — San Juan, Puerto Rico
  • Panda & Sons — Edinburgh, Scotland
  • Satan’s Whiskers — London, UK
  • Tayēr + Elementary — London, UK

Best International Cocktail Bar presented by PATRÓN Tequila

  • 🔶🟥🔵— London, UK
  • ALQUÍMICO — Cartagena des Indias, Colombia
  • BYRDI — Melbourne, Australia
  • Handshake Speakeasy — Mexico City, Mexico
  • Kwãnt — London, UK
  • Maybe Sammy — Sydney, Australia
  • Panda & Sons — Edinburgh, Scotland
  • Paradiso — Barcelona, Spain
  • Satan’s Whiskers — London, UK
  • ZEST — Seoul, South Korea

Best International Hotel Bar presented by Fords Gin

  • ARGO at the Four Seasons — Hong Kong, China
  • Bar Trigona at the Four Seasons Hotel — Kuala Lumpur, Malaysia
  • BKK Social Club at Four Seasons Bangkok — Bangkok, Thailand
  • Charles H. at the Four Seasons Hotel — Seoul, South Korea
  • DarkSide at Rosewood Hong Kong — Hong Kong, China
  • Dean & Nancy on 22 at the A by Adina Hotel — Sydney, Australia
  • Fifty Mils at the Four Seasons Hotel — Mexico City, Mexico
  • Library Bar at the Fairmont Royal York — Toronto, ON, Canada
  • Seed Library at One Hundred Shoreditch Hotel — London, UK
  • Side Hustle at The NoMad Hotel London — London, UK

Best International Restaurant Bar presented by Gin Mare

  • ARCA Tulum — Tulum, Mexico
  • Bar Kismet — Halifax, NS, Canada
  • Burnt Ends Bar — Singapore
  • Carico Milano — Milan, Italy
  • Casa Prunes — Mexico City, Mexico
  • CoChinChina— Buenos Aires, Argentina
  • COYA Dubai — Dubai, UAE
  • Danico — Paris, France
  • Published on Main — Vancouver, BC, Canada
  • Zuma Dubai — Dubai, UAE

Best New International Cocktail Bar presented by Diageo Bar Academy

  • Bar Leone — Hong Kong, China
  • Bar Nouveau — Paris, France
  • Bar Us — Bangkok, Thailand
  • Bijou Drinkery Room — Mexico City, Mexico
  • Cat Bite Club — Singapore
  • Dram — London, UK
  • El Primo Sanchez — Sydney, Australia
  • Equal Parts — London, UK
  • FURA — Singapore
  • Tokyo Confidential — Tokyo, Japan

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

  • DeGroff Bitter Aperitivo
  • Don Fulano 20th Anniversary Añejo
  • Ferrand Dry Curaçao Yuzu Late Harvest
  • J. Rieger & Co. Monogram Whiskey 2023 Kansas City Whiskey – Solera Reserve
  • Joseph Cartron Bergamote
  • La Escondida Sotol Blanco
  • Powers Irish Rye
  • Ten To One Rum Black History Month Artist Edition
  • Worthy Park 109
  • YUZUCO Yuzu Super Juice

World’s Best Cocktail Menu presented by Diageo Bar Academy

  • Allegory at the Eaton Hotel — Washington, D.C.
  • ALQUÍMICO — Cartagena des Indias, Colombia
  • Angelita — Madrid, Spain
  • Bitter & Twisted Cocktail Parlour — Phoenix, AZ
  • Danico — Paris, France
  • Handshake Speakeasy — Mexico City, Mexico
  • Hope & Sesame — Guangzhou, China
  • Jigger & Pony at the Amara Hotel — Singapore
  • Maybe Sammy — Sydney, Australia
  • Paradiso — Barcelona, Spain

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

  • Baba Au Rum — Athens, Greece
  • Eleven Madison Park — New York, NY
  • KOL Mezcaleria — London, UK
  • Multnomah Whisk{e}y Library — Portland, OR
  • Origin Bar at the Shangri-La Hotel — Singapore
  • Rumba — Seattle, WA
  • Salón de Agave at Casa Prunes — Mexico City, Mexico
  • Sexy Fish — London, UK
  • The Baxter Inn — Sydney, Australia
  • Tlecān — Mexico City, Mexico

Writing & Media Categories

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

  • Boothby
  • Candra Drinks
  • CLASS magazine
  • Club Oenologique
  • Difford’s Guide
  • Guest Check
  • InsideHook
  • SevenFifty Daily
  • The Cocktail Lovers
  • The Spirits Business

Best Broadcast, Podcast, or Online Video Series presented by Tales of the Cocktail Foundation

  • Bartender At Large
  • Freepour
  • Like•a•ble Cocktails by Kaitlyn
  • no proof with Joshua Gandee
  • Perspectives by Campari Academy
  • Radio Imbibe
  • Served Up the Podcast
  • Shōshin Art Club
  • The Blackbird Podcast by Josh Lindley of Bartender Atlas
  • The Modern Bar Cart Podcast

Best Cocktail & Spirits Writing presented by Tales of the Cocktail Foundation

  • “A New Spirit Confronts the Consequences of Colonialism,” by Adaorah Oduah, for Punch
  • “Facing Rum’s Problematic Past Is Allowing Producers to Embrace the Spirit’s Future,” by Christine Sismondo, for Imbibe
  • “Family Matters: The Mezcal Boom and the Lives of the Families who Make It,” by Noah Arenstein, for Imbibe
  • “Indigenous Women Working in Mezcal Are Ready to Be Recognized for Their Work,” by Shayna Conde, for Wine Enthusiast
  • “Meet the People Keeping Queer Bars Safe,” by Rax Will, for Punch
  • “Mexican Spirits, Philly Energy,” by Craig LaBan, for the Philadelphia Inquirer
  • “Sotol and the Making of the Next Big Drink,” by Rachel Monroe, for The New Yorker
  • “The Ghostly Outline of a Shadow — Tracing the Footsteps of Whiskey Near-Legend of Jokichi Takamine,” by Kara Newman, for Good Beer Hunting
  • “The Martini Whisperer,” by Robert Simonson, for Grub Street
  • “Why Has the Modern Cocktail Movement Ignored the LGBTQ+ Community?” by Brad Japhe, for VinePair

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

  • How to Make Better Cocktails: Cocktail Techniques, Pro-Tips and Recipes by Sebastian Hamilton-Mudge, Natalia Garcia Bourke and Andy Shannon
  • Mr Lyan’s Cocktails at Home: Good Things to Drink with Friends by Ryan Chetiyawardana
  • Saved by the Bellini & Other 90s-Inspired Cocktails by John deBary
  • Signature Cocktails by Amanda Schuster
  • Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More by Danny Childs
  • Strong, Sweet & Bitter by Cara Devine
  • The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails by Michael Ruhlman
  • The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts by Camper English
  • TROPICAL STANDARD: Cocktail Techniques and Reinvented Recipes by Garret Richard & Ben Schaffer
  • Wild Drinks: The New Old World of Small-Batch Brews, Ferments and Infusions by Sharon Flynn

Best New Book on Drinks Culture, History, or Spirits presented by Tales of the Cocktail Foundation

  • A Field Guide to Tequila by Clayton Szczech
  • A Passion for Whisky: How the tiny Scottish island of Islay creates malts that captivate the world by Ian Wisniewsk
  • Hospitality DNA by Dave Nitzel and Dave Domzalski
  • How to Taste: A Guide to Discovering Flavor and Savoring Life by Mandy Naglich
  • ICE: From Mixed Drinks to Skating Rinks–a Cool History of a Hot Commodity by Amy Brady
  • Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin
  • The Absinthe Frappé by Marielle Songy
  • The Encyclopedia of Cocktails by Robert Simonson
  • The Essential Tequila & Mezcal Companion by Tess Rose Lampert
  • The Maison Premiere Almanac Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur: A Cocktail Recipe Book by Joshua Boissy, Krystof Zizka, Jordan Mackay, William Eilliott

TALES OF THE COCKTAIL FOUNDATION ANNOUNCES TOP 10 NOMINEES FOR THE 2024 SPIRITED AWARDS®

The 18th annual Spirited Awards® celebrates global excellence in the drinks industry and recognizes professionals, organizations, and establishments shaping the cocktail community
NEW ORLEANS, LA (May 29, 2024) — Tales of the Cocktail Foundation (TOTCF) is honored to announce the Top 10 Nominees for the 18th annual Spirited Awards®. Since its founding in 2007, the Spirited Awards® has become one of the industry’s most sought-after awards, recognizing beverage professionals, products, and establishments across every facet of the spirits and cocktail community on a global scale. In partnership with Forbes–the Spirited Awards® official media partner–TOTCF will honor recipients during the Tales of the Cocktail® (TOTC) conference, which is celebrating its 22nd year in New Orleans, July 21-26, 2024.
The Spirited Awards® are comprised of industry accolades, both domestic and international; writing and media awards; and overall awards that transcend regionality, including World’s Best Cocktail Bar and World’s Best Cocktail Menu.
“Once again we are in awe of the impeccable global talent coming out of our industry, and this year’s Spirited Awards shortlist is no exception,” said Charlotte Voisey, Spirited Awards Overall and International Chair. “We are so impressed by these nominees, their hard work and dedication to creating innovative and exceptional cocktails, and to improving the industry on a global level to provide extraordinary experiences and unmatched hospitality.”
In that spirit, the Foundation is proud to announce the Top 10 Nominees, broken into  International, U.S., Media & Writing, and Global categories.
Note: Please see above, with each category’s finalists listed in alphabetical order, as per Tales of the Cocktail. The categories are in a different order than that of the press release: US Categories, International Categories, Global Categories, and then Writing & Media Categories.

Spirited Awards® 2024

Spirited Awards Top 4 Finalists and the recipients for the Helen David Lifetime Achievement Award presented by William Grant & Sons, Visionary Award presented by Johnnie Walker, & International/U.S. Timeless Awards presented by Tales of the Cocktail Foundation will be named on June 17. All winners will be celebrated on July 25 at the 18th Annual Spirited Awards® Ceremony at the Fillmore New Orleans. Spirited Awards® Ceremony tickets will be available via the TOTCF website on June 17.

Spirited Awards® Judges

Below is a list of Spirited Awards® Chairs, responsible for overseeing the judging process this year:

  • Spirited Awards® Overall Chair
    • Charlotte Voisey
  • Asia Pacific Co-Chairs
    • Sam Bygrave
    • Andrew Ho
    • Symphony Loo
    • Charmaine Thio
  • Canada Co-Chairs
    • Kate Boushel
    • Jonathan Smolensky
  • Europe Co-Chairs
    • Stephanie Jordan
    • Roberta Mariani
  • Latin America & Caribbean Co-Chairs
    • Carlos Aguinsky
    • Georgina Barbachano García
  • Middle East & Africa Co-Chairs
    • Stephen “KOJO” Aidoo
    • Caitlin Hill
    • Nana Sechere
  • U.S. Central Co-Chairs
    • Joshua Gandee
    • Lynn M. House
  • U.S. East Co-Chairs
    • Jackson Cannon
    • Jaymee Mandeville
  • U.S. West Co-Chairs
    • Jason Asher
    • Erin Schaeferle
  • Timeless Co-Chairs
    • Jared Brown
    • Anistatia Miller
  • Writing & Media Co-Chairs
    • Ryan Chetiyawardana
    • Emma Janzen
    • Sandrae Lawrence
Spirited Awards® judges are a collection of respected bartenders, bar owners, educators, and writers from across the globe entrusted with this critical calling. Drawing on their years of experience and their knowledge of the current work being done locally, nationally, and internationally, together the judges can evaluate nominees from far and wide to ensure that the Spirited Awards® represents the breadth and diversity of the global drinks industry.
Tales of the Cocktail Foundation’s Spirited Awards® Committee is dedicated to valuing the inclusion of the communities the foundation serves, by ensuring that our judging panel reflects their incredible diversity in terms of race, gender, ethnicity, and sexuality. Recognizing that inclusion is key to a well-represented committee, TOTCF strives to ensure that we have an equitable representation of gender across the judging panel. The Spirited Awards® are not based on popular vote and all nominations are evaluated by their respective judging committees.

Spirited Awards® Directory

Tales of the Cocktail is pleased to share the Spirited Awards® Directory Giving discerning imbibers a comprehensive compendium of all Spirited Awards® winners and nominees from the past 18 years. This resource is updated annually, making it a go-to guide for planning the perfect drinking and dining itinerary. Access Spirited Awards® Directory to explore award-winning bars.

A Special Thanks: Spirited Awards® Sponsors

Tales of the Cocktail Foundation would like to thank all of its Spirited Awards® sponsors: Del Maguey Mezcal, Diageo Bar Academy, Fords Gin, G. H. Mumm Champagne, Gin Mare, Grey Goose, Jameson Irish Whiskey, Johnnie Walker, Lyre’s Non-Alcoholic, PATRÓN Tequila, Pernod Ricard, and William Grant & Sons.
To follow along for additional information on the Tales of the Cocktail Foundation, please visit the website, Instagram, Twitter, and Facebook.

About Tales of the Cocktail Foundation:

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events.

About Forbes

Forbes champions success by celebrating those who have made it, and those who aspire to make it. Forbes convenes and curates the most influential leaders and entrepreneurs who are driving change, transforming business and making a significant impact on the world. The Forbes brand today reaches more than 140 million people worldwide through its trusted journalism, signature LIVE and Forbes Virtual events, custom marketing programs and 42 licensed local editions in 68 countries. Forbes Media’s brand extensions include real estate, education and financial services license agreements.

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

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

by David Klemt David Klemt No Comments

’24 World’s 50 Best Restaurants: 51 to 100

2024 World’s 50 Best Restaurants: 51 to 100

by David Klemt

Interior of Saint Peter restaurant in Sydney, Australia

Saint Peter restaurant in Sydney, New South Wales, Australia, number 98 on the 2024 World’s 50 Best Restaurants list, numbers 51 through 100.

The World’s 50 Best Restaurants is excited to announce numbers 51 through 100 on this year’s list ahead of the awards ceremony in Las Vegas on June 5.

Those who are curious or in need of a refresher can click here for last year’s 51 through 100. Our coverage on numbers 1 through 50 from 2023 is here.

More than 1,000 independent votersconsisting of chefs, journalists, and foodies on the gohelped to form this year’s list. These same experts cast their votes to create the 2024 World’s 50 Best Restaurant ranking, numbers one through fifty.

But let’s get back to restaurants 51 through 100. Twelve of the extended list are new entries to the list. That means that a quarter of the back 50 restaurant are new to the World’s 50 Best Restaurants.

Along those lines, three are re-entries. These restaurants are Mil in Cusco, Peru; Willem Hiele in Oudenburg, West Flanders, Belgium; and Indian Accent in New Delhi, India.

Just three of the restaurants on the extended list are in the US, with one in Chicago and two in New York City. Unfortunately, none are located in Canada. Hopefully, at least one restaurant in the Great White North will find itself ranked somewhere among the top fifty.

Now, I don’t often defer to a press release to provide you with more information. However, everything you could want to know about not just this half of the list but also the awards ceremony on June 5 in Las Vegas is included in the official press release below. This includes how to watch the awards live as each restaurant and their position is revealed.

Congratulations to restaurants 51 through 100 for 2024! And cheers and good luck to numbers one through fifty!

A landscape-orientation chart of the 2024 World's 50 Best Restaurants, numbers 51 through 100

THE WORLD’S 50 BEST RESTAURANTS ANNOUNCES THE 51-100 LIST FOR 2024

The extended list is unveiled ahead of The World’s 50 Best Restaurants 2024 awards ceremony in Las Vegas on 5 June

22 May 2024 – The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, today reveals the list of restaurants ranked from No.51 to No.100, ahead of this year’s awards ceremony, which takes place in Las Vegas on 5 June. The extended 51-100 list features restaurants across six continents and is compiled from the votes of 1,080 independent experts from the world of gastronomy, from food journalists and globally renowned chefs to travelling gastronomes. Each has contributed their votes to The World’s 50 Best Restaurants 2024, with the full list to be revealed two weeks from today, live on stage.

The 51-100 List in Numbers

  • The 51-100 list includes 12 new entries from 11 different cities, ranging from Berlin and Mumbai to Seoul and Sydney
  • The 51-100 list includes restaurants in 23 territories across six continents
  • 13 entries are from Asia, 23 from Europe, six from North America, five from South America, one from the Middle East, one from Africa and one from Oceania
  • The highest new entry in the 51-100 list is Atelier Moessmer Norbert Niederkofler in Brunico, Italy, at No.52

Europe gains six new entries to the list this year, including Atelier Moessmer Norbert Niederkofler (No.52) in Brunico; Coda (No.62) in Berlin; Bozar (No.63) in Brussels; Le Doyenné (No.70) in Saint-Vrain; Restaurant Jan (No.84) in Munich and Mountain (No.94) in London.

France leads the way with four further restaurants, including: Flocons de Sel (No.76) in Megève; La Grenouillère (No.77) in La Madelaine-sous-Montreuil; Alléno Paris Au Pavillon Ledoyen (No.79) in Paris and Ceto (No.85) in Roquebrune-Cap-Martin also represented. Four further restaurants in the UK are represented on the extended list, with Brat (No.65), The Clove Club (No.80), Lyle’s (No.87) and Core by Clare Smyth (No.97) all claiming a spot.

Germany boasts a total of four entries in the ranking, with Ernst (No.75) in Berlin and Tantris (No.88) in Munich, also placing. Three restaurants from Spain are voted into the extended list: Enigma
(No.59) in Barcelona, Aponiente (No.72) in El Puerto de Santa María and Mugaritz (No.81) in San Sebastián. Italy is also represented by Le Calandre (No.51) in Rubano, while Belgium’s Willem Hiele, in Oudenburg, returns to the list at No.83. One restaurant from Denmark and Turkey each place in the ranking, in the form of Kadeau (No.54) in Copenhagen and Neolokal (No.91) in Istanbul, respectively.

Asia welcomes new entries from Masque in Mumbai (No.78), as well as Mosu (No.86) and Onjium (No.96), both in Seoul, alongside a return for New Delhi’s Indian Accent (No.89). Three Japanese
restaurants feature on the list: Narisawa, Tokyo (No.56), La Cime, Osaka (No.66) and Sazenka, Tokyo (No.93). Mainland China is represented by Fu He Hui, Shanghai at No.69, while Singapore has three placements, including Burnt Ends at No.68, Labyrinth at No.92 and Meta at No.95. Two Thai restaurants place in the ranking with Potong at No.57 and Nusara at No.74, both located in Bangkok.

The World’s 50 Best Restaurants continues to recognise North America’s flourishing gastronomy with new entries Smyth, in Chicago, at No.90 and Fauna, in Valle de Guadalupe, Mexico, at No.100. Two further restaurants from Mexico feature: Guadalajara’s Alcalde at No.67 and Mexico City’s Sud 777 at No.82. From the US, Le Bernadin in New York is at No.71 while Cosme, also in New York, is at No.99.

South America claims five entries on the extended list. Bogotá’s Leo – from The World’s Best Female Chef 2022, Leonor Espinosa – places at No.53. Mérito, Lima comes in at No.55, while Cusco’s Mil is at No.73. Lasai in Rio de Janeiro is at No.58 and Nuema, Quito – home to The World’s Best Pastry Chef 2023, Pía Salazar – is voted No.61.

Cape Town’s Fyn, winner of the Sustainable Restaurant Award 2023, places at No.60, while Dubai’s Orfali Bros Bistro is at No.64. Australia is represented in the extended ranking by Sydney’s Saint Peter, led by chef Josh Niland, which places at No.98.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “This year’s extended list is a true representation of global gastronomy. With restaurants located across six
continents, we’re thrilled to see so many new entries from exciting names that are making their mark on the dining world. Huge congratulations to all the restaurants and teams on this year’s
extended list; we look forward to celebrating their successes together at next month’s awards ceremony in Las Vegas.”

The Voting Process

The World’s 50 Best Restaurants 2024 list is voted for by 1,080 international restaurant industry experts and well-travelled gourmets who make up The World’s 50 Best Restaurants Academy. The
gender-balanced Academy comprises 27 separate regions around the world, each of which has 40 members including a chairperson. No sponsor from the event has any influence over the voting process.

Professional services consultancy Deloitte independently adjudicates The World’s 50 Best Restaurants list, including the ranking from 51-100. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected.

Results

The awards ceremony for The World’s 50 Best Restaurants 2024 is being held in Las Vegas on Wednesday 5 June and will also be streamed live on the 50 Best Facebook channel via the link here
and the YouTube channel via the link here. The announcement of the list and individual awards can be followed via the 50 Best social media channels, with the livestream beginning at 20:25 (Las Vegas time) and 04:25 UK time.

50 Best Social Media

Follow on Instagram: @TheWorlds50Best #Worlds50Best

Follow on X: @TheWorlds50Best

Like on Facebook: https://www.facebook.com/50BestRestaurants

Subscribe to the YouTube channel: 50 Best Restaurants TV

About The World’s 50 Best Restaurants

Since 2002, The World’s 50 Best Restaurants has reflected the diversity of the world’s culinary landscape. The annual list of the world’s most prestigious restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for and a pioneer of global gastronomic trends. The 50 Best family also includes Latin America’s 50 Best Restaurants, Asia’s 50 Best Restaurants, Middle East & North Africa’s 50 Best Restaurants, The World’s 50 Best Hotels, The World’s 50 Best Bars, Asia’s 50 Best Bars, North America’s 50 Best Bars, 50 Best Discovery and the #50BestTalks series, all of which are owned and run by William Reed. 50 Best aims to bring together communities across the hospitality sector to foster collaboration,
inclusivity, diversity and discovery and help drive positive change.

About the host city: The Las Vegas Convention and Visitors Authority (LVCVA)

The Las Vegas Convention and Visitors Authority (LVCVA) is charged with marketing Southern Nevada as a tourism and convention destination worldwide and with operating the 4.6 million square-foot Las Vegas Convention Center (LVCC). With nearly 155,000 hotel rooms and more than 15 million square feet of meeting and exhibit space in Las Vegas alone, the LVCVA’s mission centres on attracting leisure and business visitors to the area. The LVCVA also owns the Las Vegas Convention Center Loop designed and operated by The Boring Company, and also owns the Las Vegas Monorail, an elevated 3.9-mile system with seven stops throughout the resort corridor. For more information, go to www.lvcva.com, www.visitlasvegas.com or www.vegasmeansbusiness.com.

About the main sponsor: S.Pellegrino & Acqua Panna

S.Pellegrino and Acqua Panna are the main partners of The World’s 50 Best Restaurants. S.Pellegrino and Acqua Panna are the leading natural mineral waters in the fine dining world. Together they interpret Italian style worldwide as a synthesis of excellence, pleasure and well-being.

Our partners:

  • The Las Vegas Convention and Visitor Authority (LVCVA) – Official Host City
  • Wynn Las Vegas – Official Host Hotel Partner
  • S.Pellegrino & Acqua Panna – Main Partner & Official Water Partner; sponsor of The World’s Best Restaurant Award
  • Estrella Damm – Official Beer Partner; sponsor of the Estrella Damm Chefs’ Choice Award
  • Resy & American Express – Official Booking Platform and Credit Card Partner; sponsor of Resy One To Watch Award; presenting partner of 50 Best Signature Sessions
  • Gin Mare – Official Gin Partner; sponsor of Gin Mare Art of Hospitality Award
  • Woodford Reserve – Official American Whiskey Partner, sponsor of the Woodford Reserve Icon Award
  • Sosa – Official Ingredients Partner; sponsor of The World’s Best Pastry Chef Award
  • Beronia – Official Wine Partner; sponsor of the Beronia World’s Best Sommelier Award
  • Aspire Lifestyles – Official Concierge Partner
  • Lee Kum Kee – Official Sauce and Condiment Partner
  • Dassai Sake – Official Sake Partner
  • Kaviari – Official Caviar Partner
  • Hwayo – Official Soju Partner
  • illycaffè – Official Coffee Partner
  • Champagne Nicolas Feuillatte – Official Champagne Partner
  • Tequila Ocho – Official Tequila Partner
  • The Craft Irish Whiskey Co. – Official Whiskey of the World Partner
  • Cinco Jotas – Official Iberico Ham Partner
  • Ancho Reyes Chile Liqueur – Official Mexican Liqueur Partner
  • Three Cents – Official Mixers Partner
  • Highstreet World – Official Metaverse Partner, sponsor of the Highest Climber Award
  • Nude Glass – Official Glassware Partner
  • Jaén Selección – Official Olive Oil Partner
  • Resorts World Las Vegas – Official Welcome Dinner & Closing Party Partner
  • The Venetian Resort Las Vegas – Official Partner

Image: Saint Peter in Sydney, NSW, Australia

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

by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Balance

Chef Duffy x NRA Show: Balance

by David Klemt

Street art-style, AI-generated image of a chef holding a color-coded recipe sheet

Those would be some pretty rad sleeves in real life.

I’m not done with the invaluable menu tips and tricks shared by Chef Brian Duffy during his 2024 National Restaurant Association Show live menu reads.

The KRG Hospitality team attends and speaks at multiple hospitality industry trade shows, conferences, and expos each year. When reviewing the education on offer, I always search for Chef Duffy’s name to see if he’s doing live menu reads.

And why have I developed this habit? Simple: The amount of insights one can take back to their business and implement immediately. Consider the impact one of Chef Duffy’s asides can have just on the guest experience.

As an example, when addressing the burger section of an anonymous operator’s menu, he casually mentioned that he always adds two slices of cheese to a cheeseburger to fill the top out more.

There’s also his tip for housemade, signature seasoning blends. Don’t make a quart, make ten pounds and store the blend in a flat tray, labeled clearly. Chef Duffy’s reads aren’t a breakdown of tips that only the operator who submitted the menu will find beneficial; everyone who pays attention will walk away with valuable advice.

At this year’s NRA Show, Chef Duffy had only enough time to get through three menu reads. However, he still packed his session with helpful advice. So, after reviewing all the notes I took, I decided I’d need to write two articles.

Let’s go!

Achieving Balance: Food Costs

In yesterday’s article, available here, I touched on one of Chef Duffy’s key points: achieving balance.

He made this point in response to a sports bar menu that had a couple pricing issues. One involved add-ons, with two slices of bacon costing $3.50 while a chicken breast was six dollars. And then there were the daily specials: two Chicago-style hotdogs cost more than a burger.

However, there’s more to balancing a menuand the kitchenthan ensuring pricing makes sense to guests.

By now, we’ve all heard and read ad nauseam that costs are rising. In fact, we’ve all experienced these increases. Streamlining the menu, including production, can help mitigate this issue.

As Chef Duffy said during his menu reads, he’d rather execute 25 items perfectly than produce 50 items that suck. I can say that we wholeheartedly agree with this sentiment.

In part, we agree because we favor smaller menus. Offering fewer menu items made perfectlyconsistently so—with cross-utilized ingredients as often as possible reduces food costs. There’s also that pesky fallacy of choice inherent to a bloated menu.

But there’s another benefit: kitchen team satisfaction and retention. An overwhelmed kitchen team is an unhappy kitchen team, and an unhappy kitchen team will look for the exits. Losing a single team member costs an operator thousands of dollars, let alone an entire team.

Achieving Balance: Labor Costs

This is probably my favorite tip from this round of live menu reads: Chef Duffy color codes his recipes and menus in the development stage.

An operator can realize multiple benefits from this approach to menu programming. Among these is a visual representation of how many dishes are being prepped and produced by each station.

Color-coding the recipes and menu allows an operator, their leadership team, and kitchen team to avoid, as Chef Duffy put it, hammering a specific station. I’ll also opine that this technique can help identify any labor or skill gaps (or redundancies).

Chef Duffy’s method of menu development also helps operators balance their menus before they ever reach their guests’ hands. Case in point: One menu Chef Duffy reviewed in Chicago listed a single item underneath its own menu section. That’s not great balance.

I think every restaurant and bar operator can benefit from this tip, whether a visual, auditory, reading, or kinesthetic learner.

Achieving Balance: All Hands

A restaurant or bar doesn’t achieve success due to the efforts of a single person. So, why do so many concepts maintain silos?

When Chef Duffy prices a menu, he doesn’t do so alone. Rather, he involves the owner (or owners) of the business, the kitchen manager, and the head chef.

The word “culture” is thrown around a lot these days, nearly to the point that the word has lost its meaning. An operator who truly wants to build a positive work and brand culture needs buy-in from their team. A great way to not achieve that is to avoid transparency.

So, share numbers with the appropriate parties. A head chef needs to know the kitchen’s numbers if they ever hope to achieve the title “executive chef.” The leader who oversees the kitchen team can’t do their job effectively if they don’t know what the kitchen costs the business and what revenue it generates.

And a team that doesn’t feel trusted or appreciatedand that there’s no opportunity to develop as a hospitality professional to grow in this industry—is one that won’t hesitate to leave for better employment.

To that end, Chef Duffy strongly recommends that operators spend an hour per week with each kitchen team member. After all, as Chef Duffy pointed out, if an operator’s vision isn’t being executed, they have only themselves to blame.

An operator can’t expect to achieve consistency without working to achieve balance. Without consistency, a sustainable, scalable business is unachievable.

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

Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Live Menu Read

Chef Duffy x NRA Show: Live Menu Read

by David Klemt

Graffiti of crossed chef's knives underneath a baseball cap that reads, "D.E.G."

Chef Brian Duffy crushed it in Chicago at the 2024 National Restaurant Association Show.

We’re sharing tips from Chef Brian Duffy‘s live menu reads at this year’s National Restaurant Association Show in Chicago.

These informative sessions are always standouts at industry trade shows and conferences. Both the operator who submits their menu anonymously and the audience gain valuable insight into menu programming and development.

In ten minutes or less, the Chef Duffy shares wisdom that’ll boost guest engagement; streamline and energize the kitchen; and help save on labor and food costs. And he won’t even Bar Rescue anyone who submits a menu. That is to say, no, he doesn’t yell at anyone while giving them tips for fixing their menu.

As Chef Duffy pointed out during his latest live menu reads, an operator’s menu has the potential to create generational wealth. However, it must be programmed properly for it to reach that potential.

So, ask yourself a question right now about your menu: Would you be proud for your menu, in its current state, to be plastered across a billboard? If not, I have another question for you: Why aren’t you taking the time to rectify that situation?

Your menu is your concept’s billboard. Treat it as such.

Oh, and one note for the NRA Show before we dive in: These sessions deserve at least two hours. One hour just isn’t enough given how impactful Chef Duffy’s live menu reads are for operators.

Menu Programming 101

There’s a logical reason why Chef Duffy is never short on menus to review. In fact, he addressed the situation directly at the 2024 NRA Show.

“Everybody has the same shit on their menu,” he stated frankly.

One explanation for why menus seem so similar makes a lot of sense.

“We’ve been told what to put on our menu buy our purveyors,” said Chef Duffy during his live menu read.

For the most part, operators are given the same product catalogs. These are circulated nationally, not regionally. So, everyone is ordering the same items. Clearly, Chef Duffy is fed up with this situation.

“We’re not here to do the same things that everyone else is,” declared Chef Duffy. “I don’t want to see that anymore.”

Menu #1: Sports Bar

This first menu featured a vibrant design that instilled a sense of patriotism. Chef Duffy theorized that he’d feel good spending time in this space, based on the menu’s appearance.

However, he wasn’t a fan of the layout of the menu. Taking up valuable real estate was a large catering ad, placed directly in the center.

In the top left were salads. “‘Add chicken to any salad,'” read Chef Duffy. “No shit. Why are we stopping at chicken? We can add anything to a salad.”

Based on his knowledge of food costs and the menu’s pricing, Chef Duffy deduced that the operator’s food costs were too high. In fact, he estimated that food costs were more than 31 percent. The burgers, he surmised, were running a 35-percent cost.

By the way, Chef Duffy always puts two slices of cheese on his burgers to fill the top out more. This delivers a more visually appealing experience, and a better bite.

On the topic of pricing, operators must maintain balance. For example, this first menu priced the addition of two slices of bacon at $3.50, but a chicken breast was six dollars. Two Chicago hotdogs cost more than a burger.

Menu #2: Breakfast Spot

Unfortunately, the operator committed one of Chef Duffy’s deadliest menu sins. There was a photo of the restaurant’s steak and eggs.

Worse, the image showed a rather large steak paired with a commodity egg. If this dish doesn’t leave the kitchen looking exactly like the picture, guests are going to be underwhelmed and unimpressed. Further, why are operators still trying to save money by buying commodity eggs?

However, there was a second deadly menu sin committed by the operator. Given the overall perception this menu delivered, the claim that at least one dish featured “wild-caught crab” didn’t ring true to Chef Duffy.

I’m confident in saying that I think lying on a menu may provoke Chef Duffy’s wrath more than a photo.

“If you lie to me on your menu, I will tear you apart,” he stated quite strongly.

That said, he did like the menu’s design (minus the photos). Even better, he recognized that there were several inventive spins on breakfast classics. Remember, “We’re not here to do the same things that everyone else is.”

Menu #3: Sports Bar

To be honest, I was expecting this type of menu. In fact, I thought it would be the first menu design encountered during this session.

Essentially, it was a collection of what everyone else has on their menus.

As an example, there were wings on the menu, and the sauces were anything but creative. Chef Duffy didn’t address it but they were also listed without commas, so they appeared to be one long, run-on sentence of a sauce.

The most glaring issues, however, were the pasta and the dessert. Both sections contained just a single item. That’s rightthere was an entire section dedicated to one pasta dish. Moreover, it’s not like there were a number of modifiers one could select to personalize their pasta.

This was the item description underneath the dessert section (designated as “Closers”): “Dessert of the week – $8 Please ask your server for details.” There’s a significant issue with that description and placement, as identified by Chef Duffy.

If a menu includes desserts, the guest is likely going to forget about them after they’ve ordered their starter and entree. It’s far more effective to have a dessert tray or cart and train your servers to suggest dessert when they touch the table toward the end of the meal.

Takeaways

Chef Duffy throws in more tips during a single menu read than most people would expect.

Below are some of the takeaways that make his live menu reads so insightful:

  • Only list name brands if they come from a local farm. This approach shows that an operator cares about supporting local producers and is part of the community.
  • Use the best ingredients for the specific concept.
  • If a restaurant features housemade buns for burgers and/or bread for sandwiches, they should offer a version as an appetizer. Really make this idea shine by also offering housemade specialty butters.
  • Operators that have chips on their menus should use the crumbles and “dust” to make breading for other items. After all, the chips have been paid for alreadyuse all of them.
  • It’s better and more impactful to have 25 items on a menu that are executed perfectly than 50 items that are executed poorly.
  • Chef Duffy doesn’t agree with omitting prices from menus. “Why? Are we negotiating? Are we negotiating before I place my order?”

Connect with Chef Duffy on Instagram, and learn more about him on the Duffified Experience Group website.

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

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

Top