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April 9, 2024by David Klemt David Klemt No Comments

Triple Threat: A Bar Owner Master Class

Triple Threat: A Bar Owner Master Class

by David Klemt

Three of the most respected bartender-operators formed like Voltron in Las Vegas during the 2024 Bar & Restaurant Expo to impart invaluable wisdom.

In an attempt to prevent the trio from roasting one another, I’ll organize them alphabetically, by surname: Erick Castro, Nectaly Mendoza, and Travis Tober. And yes, I’m aware they’re still going to roast each other.

This triumvirate came together to co-present “Bartender Masterclass: Building Bars that Change the Game Yet Make Money.” An aptly named education session as it was certainly a masterclass.

Importantly, this wasn’t a how-to class on tracking costs. The trio didn’t pop P&Ls up on a screen and explain how to read them. Rather, they delivered the naked truth about becoming a bar owner and chasing success.

Bluntly, the reality is that Castro, Mendoza, and Tober are noticing disturbing trends in bar ownership. People going against their instincts. Hopeful owners accepting terrible deals in a bid to live their dreams. Setting the stage for failure with excuses. No talent as the new talent. A lack of understanding of the fundamentals.

Speaking of fundamentals…

With the jokes out of the way—these three won’t hesitate to spit a bit of good-natured venom at one another—this panel got right to delivering the truth.

Almost immediately, Castro addressed a grim reality. A lot of the panel’s friends and peers own and operate bars that are busy and winning awards. And they’re not not making any money.

When he asks to see their costs, he often hears that the owner doesn’t know that information. That doesn’t work for anyone among this trio.

“You need to follow the fundamentals to make money,” explained Castro.

Adding to that, Mendoza explained the situation succinctly. A lot of the flashy markers of success some bartenders and bar owners flaunt on social media and in their real lives are bullshit.

I can tell you with certainty that Castro, Mendoza, and Tober know their numbers. It’s obvious they have the fundamentals down, and they don’t take them for granted. The same can be said for the teams they build. Nobody’s career is long for any of their businesses if they don’t learn to respect and embrace the fundamentals.

At KRG Hospitality, we also drive home that the fundamentals are keys to success. There’s a reason KRG president Doug Radkey’s first book is subtitled Developing the Fundamentals for an Epic Bar.

There’s no room for excuses.

There’s more than enough on any owner or operator’s plate; there’s no room on it for excuses.

Yet, these three are noticing that many new bar owners seem to be piling their plates high with justifications for impending failure.

“For some reason, no talent is the new talent,” said Mendoza.

Justifications for refusing to learn the business like, “I don’t know accounting,” or, “I don’t know restaurants,” are excuses that lead to two things: more excuses, and the closing of bars.

If you’ve never had the opportunity to hear Mendoza speak, I’ll tell you this: He doesn’t sugarcoat anything. He’s a fun person, he’ll make you laugh, and he wants to see people succeed. Mendoza loves hospitality. However, when it comes to business, the jokes stop.

Let’s not forget that owning and operating a bar is a business. Bars need to make money to stay open. Bar ownership isn’t a reality show, sitcom or movie—it’s stressful. Operating at a high level doesn’t remove stress completely, but it certainly mitigates much of it.

Crucially, embracing the fundamentals and rejecting the impulse to excuse mistakes large and small allows a bar owner to step away from their business eventually. Imagine being able to take actual week-long vacations—plural—as the owner of a bar, without worry. That should be among every bar owner’s goals.

So, when Mendoza says bar owners need to have the guts to learn everything about the business, that’s not hyperbole. And when Castro, who now co-owns the recently opened Gilly’s House of Cocktails, states that someone needs to be genuinely curious about the business to succeed, you can take that to the bank.

Bet on yourself.

“I bet on myself,” said Tober during this panel. He meant that in both the past and present tense, by the way.

When Tober opened the first Nickel City in 2017, it cost nearly a half-million dollars. The goal was to make $800,000 with the bar in its first year. To say that Nickel City surpassed projections is a bit of an understatement.

It did $2.4 million. The bar now generates $3 million per year on average. The latest Nickel City outpost in Houston cost $1.3 million. On average, Tober and his tight-knit group pay back investors in 18 months.

On episode 50 of our Bar Hacks podcast, Tober “jokes” that he wants a Nickel City in every major city throughout the US. If you want to listen this conversation, here’s the Spotify link, and here’s the Apple Podcasts link.

Given how quickly he and his team lead bars to success, I won’t be surprised if a fourth Nickel City location opens by the start or middle of 2026. Further, I won’t be shocked at all if it’s the first Nickel City outside of Texas.

Again, his success is the direct byproduct of his belief in himself, and an understanding of bar operations that few can match.

It’s not the drinks.

Successful bar operators, embodied by the three who hosted this panel, know that they’re not in the business of selling drinks.

“We’re all in a relationship business,” said Tober. “It’s not about the cocktails.”

This is coming from an operator whose team puts more than 20,000 Frozen Irish Coffees across their bars each year. They’re the second-highest seller of Tullamore DEW.

And you know what else? Tober will give you that recipe. In fact, he’ll tell you that all you have to do is visit the Erin Rose in New Orleans and modify their recipe.

Tober will give you that recipe—all of his recipes, if I had to guess—because you could open a bar across from one of his and having his drinks won’t make your venue a threat.

That’s betting on yourself.

Someone may be a better bartender than Tober, if one were able to put stats on the role. But Tober won’t be bothered, confident in the knowledge that they won’t tend bars better.

Setting ego aside, Tober told the room at Bar & Restaurant Expo that about once every three months, he reminds his team that he’s a C student and a college dropout. People could easily write him off as just some loud bar guy.

However, he knows the bar business in general and his bars in particular at the highest level. And he knows that he’s the guy people would like to sit down with to have a beer and a shot. As he told that room in Las Vegas, he gets by on his personality. That personality bleeds into the heart and soul of his concepts and informs the level of service and hospitality that makes everyone feel welcome.

As important, Tober also feels that bar owners are in the entertainment business. He ensures that he and his team give guests a reason to want to visit and hand over their money.

Trust your instincts.

Let’s trek back all the way to the point about some of the world’s most-awarded bars not making any money.

In some instances, it’s more accurate to say that the well-known bartender-operator isn’t getting paid. Yet another way to frame such a situation is to refer to the bartender-operator as the face of the bar.

I say they’re the face because their ownership stake is likely under 25 percent. In fact, it’s probably 20 percent or lower. The controlling stake is owned by one or more investors.

So, the bartender-operator’s vision has turned to brick-and-mortar. Their hard work turning their dream to reality is resulting in traffic, media coverage, and awards. But they’re also taking on all the stress of everyday operation while most likely struggling to pay their own bills.

They haven’t attained their dream—they’ve gotten a job. Worse, it’s an incredibly stressful job, and they’re not being compensated properly.

Driving home this point was an interaction between an audience member and Mendoza.

Would you take this deal?

This future bar owner (assumedly, and hopefully) was asking about seeking funding through investors. It was revealed that the project would likely cost around $600,000.

So, illustrating how easily a person may be tempted to leap into a bad deal to have what they think is their dream, Mendoza said he could fund that project (hypothetically). However, he would want 87-percent ownership in exchange (again, this was hypothetical). Mendoza went on to guess that the audience member and his partners would take that deal—and that they absolutely shouldn’t, because it’s a terrible offer.

Rationally, most of us would know that’s a bad deal and that we should walk away. That includes the audience member who interacted with Mendoza.

But we can all be susceptible to the “lizard brain” inside us. This is the portion of our brain that causes us to act on emotions rather than logic. There’s your dream! Your heart is pumping so hard you can hear it thumping in your ears. All you have to do is sign and it’s “yours,” at the cost of 80 percent or more of its ownership.

If a deal seems off, trust your instincts, walk away, and seek the right partners.

When you do land the right deal…

“…take the fucking shot,” says Mendoza.

In this instance, “the right deal” means a bar within your budget, cautioned Castro. Buy what you can afford.

Mendoza owns and operates award-winning concepts Herbs & Rye and Cleaver — Butchered Meats, Seafood & Classic Cocktails in Las Vegas. He shared that Cleaver is the concept he envisioned first. At the time, however, he had the budget to build Herbs & Rye.

So, he built Herbs & Rye in 2009. He trusted his instincts and, like Tober and Castro, bet on himself. In 2018, he opened the doors to Cleaver.

Could he have blown his budget and built Cleaver first? Sure. And we probably wouldn’t have either bar and restaurant now had he not been pragmatic. The industry more than likely wouldn’t have Mendoza to share his wisdom and mentor future operators.

“Your first bar is your best work. It’s like your first album—raw and uncut,” Mendoza says.

When it’s time for a second location, create something different. Get a bit uncomfortable.

“I think there’s a big disconnect about what being a bar owner is,” says Mendoza. “Success will create the fastest path the farthest away from what brought you success in the first place.”

How many sophomore albums from artists receive critiques that they’re good, just not as good as the freshman release?

When you’ve got the fundamentals down, when you understand your business at a high level, you keep that experience and wisdom. Getting uncomfortable and taking on a new challenge isn’t as risky as it was with your first bar.

So, take the fucking shot.

Seriously, trust your instincts.

There’s an episode of Castro’s award-winning Bartender at Large podcast that every bartender and hopeful bar owner should give a listen.

On episode 320, released in October of 2022, Castro gave Moe Aljaff the opportunity to tell the story of Two Schmucks. Mere days after earning the number seven spot on the 2022 World’s 50 Best Bars list, Moe and most of the team left the bar.

The situation that affected the Two Schmucks team is more common than some would like to admit, unfortunately. It inspired the cautionary phrase, “Don’t get Schmucked.”

To listen to Aljaff’s story, follow this link to the podcast episode on Spotify. After you’ve listened to that eye-opening episode, consider giving number 236 of Bartender at Large a play. It’s a conversation between Castro and Daniel Eun, a bartender and practicing attorney. This link will take you to the podcast’s website, where this episode has been embedded.

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

Scoops of Salt & Straw's 2024 Upcycled Food Series ice cream flavors

April 8, 2024by David Klemt David Klemt No Comments

Salt & Straw Celebrates Earth Month

Salt & Straw’s Upcycled Foods Series Returns

by David Klemt

To celebrate this year’s Earth Month, innovative small-batch ice cream shop concept Salt & Straw is bringing back their Upcycled Food Series.

Last Friday, three returning flavors and two new creations hit Salt & Straw locations in five US states. Currently, the artisanal ice cream shop chain operates in California, Florida, Oregon (the brand’s home state), Nevada, and Washington.

Among other important operational elements, Salt & Straw is known for innovative, chef-driven flavors. This is, in part, due to the concept’s commitment to ensuring at least 20 percent of the menu is dairy-free and vegan-friendly.

However, the brand also shines a spotlight on sustainability and combating restaurant food waste. In 2023, Salt & Straw launched their first Upcycled Food Series. A key element of the LTO menu’s execution is collaboration. Specifically, collaborating with partners that focus on upcycling ingredients.

For example, the bananas Salt & Straw uses to craft one of this year’s brand-new flavors come from Urban Gleaners. That non-profit rescued bananas from grocery stores and restaurants before they were tossed out.

After doing some digging, I found that it’s believed about 40 percent of the entire food supply in the US goes to waste per year. That’s 60 to 80 million tons of food, wasted. Supposedly, 60 percent of the food supply goes to waste in Canada.

So, I think it’s admirable that Salt & Straw leverages Earth Month to expose the alarming issue of food waste. More importantly, the brand shows that a little creativity can go a long way to fight this serious problem.

2024 Upcycled Food Series Flavors

Returning Creations

Three flavors are back for the 2024 Upcycled Food Series.

Day-Old Bread Pudding & Chocolate Ganache: Urban Gleaners partners with Salt & Straw on this flavor, collecting bread throughout Portland, Oregon, before it’s thrown out or otherwise goes to waste. The result is an enticing layering of custard bread pudding ice cream and chocolate ganache, as the name implies.
Malted Chocolate Barley Milk: In collaboration with Evergrain, a business focusing on sustainable ingredients, this vegan option is produced in part using the spent grains from the beer-brewing process. Malted Chocolate Barley milk is a “malty, fudgy, ooey-gooey vegan dream. This flavor takes us behind the curtain into beer brewing and answers the question: What happens to the spent grains after they brew beer? The brilliant food scientists at EverGrain are revolutionizing ways to extract the immense nutrients left in the grain and using it in our everyday foods, like protein-packed barley milk. We churned this barley milk with cocoa, making for a dense and creamy textured chocolate base before drizzling in a homemade fig fudge that make those rich, jammy flavors pop.”
Salted Caramel & Chocolate Brownies: This returning flavor is also vegan and a collaboration with an upcycled food company called Renewal Mill. As described by Salt & Straw on their website: “Behold the ultimate trifecta of salty, sweet, and bitter thanks to our friends at Renewal Mill. Their chef-crafted baking mixes are made with okara—a delicate soy flour upcycled from plant-based milk production. We fell in love with their unbelievably moist and chewy chocolate brownies, baking them in our kitchen before generously frosting them with a rich caramel. These delectable treats are folded into a sweet bed of oat milk for a vegan flavor you have to taste to believe.”

New Creations

There are two brand-new flavors on the Upcyled Food Series menu for this year’s Earth Month.

Chocolate Caramel Potato Chip Banana Bread: Of all the flavors, this is the one I’m most eager to try. Salt & Straw expands their partnership with Urban Gleaners for this creation, this time tasking them with saving bananas. However, a second partner helps out to make this flavor possible. Uglies provides the potato chips, which are produced using “imperfect” potatoes. To craft this one, Salt & Straw roasts “bunches and bunches of bananas in honey and spices to make a jammy banana bread ice cream you simply can’t resist. Next, we coat “Uglies” potato chips made from potatoes with slight imperfections in the most beautiful chocolate possible and drizzle in a perfect ribbon of handmade caramel.”
Passionfruit Yuzu Mochi Donuts & Whey Curd: To create this flavor, Salt & Straw takes frozen yogurt and enhances it with The Spare Food Co.’s upcycled whey base. I expect powerful but pleasant tanginess on the palate from this flavor based on the website description: “Bright, acidic flavors with a decidedly delicious twist. Our friends at The Spare Food Co. are concocting drinks of liquid gold by working with Greek yogurt makers around the country and turning their whey, a typically overlooked by-product of yogurt making, into a super-drink. We lean into the yogurt whey’s natural pop of acidity and the unique flavor of their sparkling tonic by making a whey-infused frozen yogurt with a passionfruit-spiked lemon curd, and then fold in homemade butter mochi donuts glazed in yuzu frosting. This flavor sings on your tastebuds and makes you think of new wheys to use traditionally wasted products.”

Images: Salt & Straw

April 5, 2024by David Klemt David Klemt No Comments

2024 James Beard Foundation Nominees

Cheers to the 2024 James Beard Foundation Nominees

by David Klemt

One of these days, AI platforms are going to learn to spell, and then we’re all in trouble.

If there’s any question as to whether we’re in F&B and hospitality award season, we can safely say that the answer is an emphatic “yes.”

Our look at the 2024 Bar & Restaurant Expo award winners is here. This year’s TAG Global Spirits Awards have been revealed. And, of course, we eagerly anticipate the 2024 North America’s 50 Best Bars ceremony (along with the rest of the World’s 50 Best announcements). There are also the 2024 Spirited Awards this July.

On June 10, winners of the 2024 James Beard Awards will be revealed. Below, you’ll find the nominees spanning 22 awards categories. Additionally, you’ll find the honorees of a number of awards, including Lifetime Achievement and Humanitarian of the Year.

Interestingly, the specific chefs awards are split into a dozen categories, by region: California, Great Lakes, Mid-Atlantic, Midwest, Mountain, New York State, Northeast, Northwest and Pacific, Southeast, South, Southwest, and Texas.

This is how I learned that I in fact grew up in the Great Lakes area and not, apparently, the Midwest as I’ve believed for decades. Reality, shattered.

As far as the Outstanding Bar award goes, these are the nominees:

Barr Hill Cocktail Bar, Montpelier, VT
Clavel Mezcaleria, Baltimore, MD
Jewel of the South, New Orleans, LA
Las Ramblas, Brownsville, TX
Pacific Cocktail Haven, San Francisco, CA

The nominees for Best New Restaurant are:

Bar Bacetto, Waitsburg, WA
Barbs-B-Q, Lockhart, TX
Chez Noir, Carmel-by-the-Sea, CA
Comfort Kitchen, Dorchester, MA
Dakar NOLA, New Orleans, LA
Hayward, McMinnville, OR
Kaya, Orlando, FL
Kisser, Nashville, TN
Oro by Nixta, Minneapolis, MN
Shan, Bozeman, MT

Cheers to this year’s honorees and nominees!

JAMES BEARD FOUNDATION® ANNOUNCES THE 2024 RESTAURANT AND CHEF AWARDS NOMINEES AND LEADERSHIP AWARDS, HUMANITARIAN OF THE YEAR, AND LIFETIME ACHIEVEMENT AWARD HONOREES

NEW YORK (APRIL 3, 2024) – The James Beard Foundation® announced today its 2024 Lifetime Achievement, Humanitarian of the Year, and Leadership Awards honorees, and Restaurant and Chef Awards nominees in advance of the James Beard Awards® ceremonies presented by Capital One. The full list of honorees and nominees can be found below and on the James Beard Foundation website.

The honorees and nominees were announced today during a live ceremony at Waldorf Astoria Washington DC, co-hosted by Clare Reichenbach, Chief Executive Officer, James Beard Foundation; Rich Gamble, Interim President & CEO, Choose Chicago; Kris Moon, President and Chief Operating Officer, James Beard Foundation; Dawn Padmore, Vice President of Awards, James Beard Foundation; Nina Albert, Deputy Mayor for Planning and Economic Development (DMPED); Adam Crocini, SVP and Global Head of Food & Beverage Brands, Hilton; and Monica Weaver, Head of Branded Card Partnerships and Experiences, Capital One. At the ceremony, Reichenbach made opening remarks highlighting how the Foundation is excited to celebrate outstanding achievement, while continuing to build on its mission of “Good Food for Good®” in support of the independent restaurant industry and broader food culture.

“Congratulations to all of our esteemed honorees and nominees on this remarkable achievement,” said Clare Reichenbach, CEO, James Beard Foundation. “Your vision, and continued dedication to excellence—both on and beyond the plate—make you true leaders of American culinary. Thank you for all you are doing to set a better standard for our industry and broader food system.”

“Despite so many ongoing challenges, this list is a positive reminder of the exceptional talent and dynamism of our industry—it gives me hope for the future of independent restaurants,” said Tanya
Holland, Chair of the James Beard Awards Committee and member of the James Beard Foundation Board of Trustees. “As Awards Committee Chair, I am honored to congratulate each of you
and look forward to celebrating together in Chicago this June.”

“It’s been wonderful to hear how Awards recognition has already benefited restaurants and businesses around the country. We look forward to continuing to use the Awards platform to highlight their impressive accomplishments and work in our industry.” said Dawn Padmore, VP of Awards, James Beard Foundation. “Thank you to our committee members and judges for their work, and congratulations to all honorees and nominees.”

The James Beard Awards, among the nation’s most prestigious honors in the culinary and food media industries, recognize exceptional talent as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. James Beard Awards policies and procedures can be viewed at jamesbeard.org/awards/policies.

Achievement Awards

The James Beard Awards comprise three Achievement Awards: Leadership Awards, which awards five candidates and has a dedicated subcommittee and voting body, as well as the Lifetime Achievement and Humanitarian of the Year Awards, both of which are administered by the Awards Committee.

Leadership Awards

The Leadership Awards program recognizes achievement by individuals and/or organizations who are actively working to set standards that create more equitable, just, sustainable, and economically viable food systems for producers, workers, and consumers alike.

The 2024 Leadership Awards categories were created by the James Beard Foundation, with input from the Leadership Subcommittee, as a reflection of the Foundation’s policy agenda and its impact priorities for 2023-2024.

The Leadership Awards honorees will be celebrated at an invite-only ceremony in Chicago on Sunday, June 9 and recognized on stage at the Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago.

“In recognizing the myriad challenges of the independent restaurant industry and our broader food landscape, the James Beard Leadership Awards honorees stand as a beacon and inspiration for all of us who are committed to a more equitable and sustainable future,” said Lakisha May, Chair of the Leadership Awards Subcommittee. “We are proud to recognize the diligent efforts and dedication of this year’s honorees.”

The 2024 Leadership Awards honorees are:

Sustainability

Leaders who are advancing environmental sustainability in support of a better supply chain for restaurants. Their efforts may focus on healthy soil, clean oceans, sustainable fisheries, reducing food
waste, or regenerative agriculture.

Mai Nguyen, Farmer, Farmer Mai: Mai Nguyen is a first-generation Vietnamese-American farmer who began their career as a research assistant studying the effects of carbon on the atmosphere and soil. Wanting to make more of an impact, they focused their efforts on disaster relief and water sanitation projects for refugee camps in Southeast Asia, which opened their eyes to the broader implications of food security and sustainability. The child of Vietnamese refugees, Nguyen returned to their roots in California to support the diaspora community and advocate for equitable ecological food systems through environmentally beneficial farming practices. Nguyen specializes in site-appropriate and soil-enriching approaches to growing organic heirloom grains and Southeast Asian crops in Upper Lake, California. Through their leadership as co-director of Minnow, which works to secure land tenure for California’s farmers of color and Indigenous communities, Nguyen helps facilitate democratic organization for land justice. In 2017, in response to systemic discrimination faced by farmers of color, Nguyen helped pass the Farmer Equity Act in California, which acknowledges socially disadvantaged producers within the agricultural system and has created policies to advance equity.

Policy Advocacy

Policymakers or advocates who are advancing a Farm Bill and/or federal legislation or regulations that prioritize climate change mitigation, racial and gender equity, or industry practices that foster a more sustainable and equitable restaurant industry.

Niaz Dorry, Coordinating Director, North American Marine Alliance (NAMA): Niaz Dorry has played a pivotal role in steering federal legislation towards recognizing and supporting small-scale, traditional, and Indigenous fishing communities through her leadership in the North American Marine Alliance (NAMA) and collaboration with the National Family Farm Coalition. By advocating for policies that prioritize ecological sustainability and equity, she has helped to bridge the gap between land and sea food systems, emphasizing the importance of including seafood in comprehensive food system discussions. Her efforts to raise awareness about the critical role of small-scale, values-based fisheries in mitigating climate change and advancing gender and racial equity have inspired more sustainable practices within the restaurant industry. Dorry has been recognized as a “Hero for the Planet” by Time magazine.

Industry Culture and Practices

Leaders who have made a significant impact and are acknowledged and recognized as setting industry standards, with a commitment to transforming the industry into one that is sustainable and equitable. These leaders have put in place systems and policies that prioritize the physical and mental health of employees and themselves and have proven to make for a sound financial model for staff and owners alike that foster longevity in the restaurant industry. They are modeling how to make independent restaurants more equitable both within and beyond one’s own businesses.

Muhammad Abdul-Hadi, Founder/Owner, Down North Pizza and Down North Foundation: Muhammad Abdul-Hadi is the founder of Down North Pizza, a mission-driven restaurant that
exclusively hires previously incarcerated employees. As an entrepreneur in property management, retail, and real estate development, Abdul-Hadi focuses on creating business models that offer both employment and housing to formerly incarcerated individuals. In 2015, Abdul-Hadi bought property in the Strawberry Mansion neighborhood—a predominantly Black and historically underserved area of Philadelphia marked by high recidivism rates. Abdul-Hadi’s aim was to use the property to offer subsidized housing to individuals negatively impacted by the criminal justice system but has expanded the building’s use with the opening of Down North Pizza. Abdul-Hadi’s philosophy of meeting people where they are—recognizing and valuing their
experiences and skills often overlooked in traditional hiring practices—has not only contributed to the success of Down North Pizza but has also set a precedent for future enterprises that seek to combine profit with purpose.

Food Security and Access

Leaders who have advanced nutrition security, an issue that has directly impacted many independent chefs and restaurants, most notably through SNAP and SNAP expansion, community engagement, and beyond.

Helga Garcia-Garza, Executive Director, Agri-Cultura Network: Helga Garcia-Garza is the executive director of Agri-Cultura Network—a farmer-owned cooperative providing access to local and sustainably grown produce—and of their community supported agricultural program, La Cosecha CSA. For over 50 years, Garcia-Garza has been a driving force for food justice and a dedicated community organizer, working on both sides of the U.S./Mexico border. The daughter of an activist and a member of a marginalized Native Indigenous community, Garcia-Garza’s efforts are driven by her deep commitment to building an equitable and sustainable food system, empowering communities through education, and making healthy food accessible to low-income households. After spending 20 years as an organic farmer, Garcia-Garza now advocates for farmers’ rights on environmental contamination issues. Her work has enabled hundreds of families to access fresh, local produce using SNAP funds. Beyond SNAP expansion, her efforts in community engagement and education around sustainable agriculture practices have empowered both urban and rural farmers, contributing to a more resilient and nutrition-secure food system. Garcia-Garza is based in Albuquerque, New Mexico and is currently focused on building a multi-million dollar solar-powered “Eco-Wellness” clinic that aims to bridge the gap between sustainable agricultural practices and nutritional wellbeing.

Emerging Leadership

The Leadership Committee may select an additional honoree to highlight a person or collective who is at the beginning of their career but already doing significant work.

Christa Barfield, Founder and Chief Executive Officer, FarmerJawn: Christa Barfield is the founder and chief executive officer of FarmerJawn—a 128-acre working farm providing access to regenerative organic food production through a community supported agriculture (CSA) program, storefronts, and educational programs—and Viva Leaf Tea Co., a farm-to-cup tea brand. Barfield’s initiatives are designed not just to provide organic foods in areas of food apartheid, but also to educate on the importance of sustainable agriculture and healthy eating through on-farm and in-school programming. Her latest venture, CornerJawn, is a redefined corner store experience that makes fresh produce more accessible to underserved communities. With CornerJawn, Barfield is nurturing a movement towards sustainable living and conscious eating for all. Barfield’s work is making a significant impact on Philadelphia’s food system and offering a model for urban food justice and entrepreneurship. Barfield is a Generation Change fellow, Philadelphia’s Community Wellness Leader, and is recognized as a “Food is Medicine” and nutrition security champion by the USDA.

Leadership Awards categories may vary annually. More information on the voting process for the Leadership Awards can be viewed here.

Lifetime Achievement Award

The Lifetime Achievement Award honors an individual whose life’s work has profoundly and enduringly influenced how America cooks, eats, and perceives food.

The 2024 Lifetime Achievement Award honoree is the inimitable writer, editor, novelist, and television personality Ruth Reichl. In 1971, at the age of 23, Reichl wrote her first cookbook, MMMMM: A Feastiary. This set her on a path to prominence as a “make or break” food critic for esteemed publications like the Los Angeles Times and the New York Times. In 1999, she took over as editor-in-chief of Gourmet magazine, commissioning pieces from legendary writers like David Foster Wallace. Reichl’s captivating memoirs offer an intimate glimpse into five decades of her culinary adventures. Her first memoir, Tender at the Bone, helped readers to understand “that food could be a way of making sense of the world.” Reichl’s appearances as a judge on Bravo TV’s Top Chef and Top Chef Masters endeared her to a new generation of food enthusiasts, reinforcing her reputation as a culinary and food media icon. Reichl’s impact on the food industry has been recognized with seven James Beard Awards and the Who’s Who of Food & Beverage in America award, cementing her legacy in the food world as a leading voice and trailblazer for women.

“I’m so thrilled by this honor,” said Reichl. “Looking back, I can’t help thinking how much the world has changed in my lifetime. When I started writing about food, Americans paid so little attention to what and how we eat that the very notion of honoring someone for a career like mine would have seemed absurd.” More information on the voting process for the Lifetime Achievement Award can be viewed here.

Humanitarian of the Year Award

The Humanitarian of the Year Award honors an individual or organization within the food industry who has demonstrated exceptional selflessness and unwavering dedication to improving the lives of others and society as a whole.

The 2024 Humanitarian of the Year Award honoree is The LEE Initiative, an organization that promotes diversity, equity, and empowerment for employees within the restaurant industry. Founded in 2017 by chef Edward Lee and Lindsey Ofcacek, The LEE Initiative—an acronym for Let’s Empower Employment—is responsible for creating programs that advance women, amplify Black voices, and explore sustainable policies for restaurants. Known for its relief work, The LEE Initiative has raised over $5 million in direct aid and investments for small farms, Black-owned food businesses, COVID-19 support, and more. In 2021, Ofcacek and chef Lee were honored with the Muhammad Ali Humanitarian Award for their work through The LEE Initiative.

“The Lee Initiative is honored to receive the JBF Humanitarian [of the Year] Award and we accept it on behalf of every single restaurant worker who has gone above and beyond to ensure that the best of our restaurant culture stays alive and relevant for the next generation,” said Ofcacek. “Our work is rooted in community, collaboration, and a common goal to create a kinder more equitable future for the hospitality industry. We are honored to work alongside you,” added Lee.

The Humanitarian of the Year and Lifetime Achievement Honorees will be recognized at the Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago. More information on the voting process for Lifetime Achievement and Humanitarian of the Year Awards can be viewed here.

Restaurant and Chef Awards Nominees

The James Beard Foundation’s Restaurant and Chef Awards—established in 1990 and first awarded in 1991—is one of five separate recognition programs of the Awards. This Awards program celebrates excellence across a range of experiences, from fine-dining establishments to casual gems, and emerging talents to established luminaries.

The 2024 Restaurant and Chef Awards nominees are recognized across 22 categories. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago.

“The Restaurant and Chef Awards Committee extends its heartfelt congratulations to the 2024 nominees—an exceptional list of culinary leaders and teams whose unique contributions greatly enrich
our industry and broader food culture,” said Restaurant and Chef Committee Co-Chairs, Lauren Saria and Allecia Vermillion.

The 2024 Restaurant and Chef Awards nominees are:

Outstanding Restaurateur:

A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, integrity in restaurant operations, and is making efforts to create a sustainable work culture, while contributing positively to their broader community.

Mamba Hamissi and Nadia Nijimbere, Baobab Fare, Detroit, MI
Quynh-Vy and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA
Chris Viaud, Greenleaf, Ansanm, and Pavilion, Milford and Wolfeboro, NH
Hollis Wells Silverman, Eastern Point Collective (The Duck & The Peach, La Collina, The Wells, and others), Washington, D.C.
Erika Whitaker and Kelly Whitaker, ID EST (The Wolf’s Tailor, BRUTØ, Basta, and others), Boulder, CO

Outstanding Chef presented by Hilton:

A chef who sets high culinary standards and has served as a positive example for other food professionals, while contributing positively to their broader community.

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
Dean Neff, Seabird, Wilmington, NC
Michael Rafidi, Albi, Washington, D.C.
Renee Touponce, The Port of Call, Mystic, CT
David Uygur, Lucia, Dallas, TX

Outstanding Restaurant presented by Acqua Panna® Natural Spring Water:

A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community

The Compound, Santa Fe, NM
Convenience West, Marfa, TX
Langbaan, Portland, OR
Mixtli, San Antonio, TX
Vestige, Ocean Springs, MS

Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water:

A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come, while contributing positively to their broader community.

Fariyal Abdullahi, Hav & Mar, New York, NY
Janet Becerra, Pancita, Seattle, WA
Nikko Cagalanan, Kultura, Charleston, SC
Ryan Fernandez, Southern Junction, Buffalo, NY
Masako Morishita, Perry’s, Washington, D.C.

Best New Restaurant:

A restaurant opened between October 1, 2022, through September 30, 2023, that already demonstrates excellence in cuisine, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community.

Bar Bacetto, Waitsburg, WA
Barbs-B-Q, Lockhart, TX
Chez Noir, Carmel-by-the-Sea, CA
Comfort Kitchen, Dorchester, MA
Dakar NOLA, New Orleans, LA
Hayward, McMinnville, OR
Kaya, Orlando, FL
Kisser, Nashville, TN
Oro by Nixta, Minneapolis, MN
Shan, Bozeman, MT

Outstanding Bakery:

A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.

The Burque Bakehouse, Albuquerque, NM
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Mel the Bakery, Hudson, NY
ZU Bakery, Portland, ME

Outstanding Pastry Chef or Baker:

A pastry chef or baker who makes desserts, pastries, or breads. Candidate demonstrates exceptional skills and can be affiliated with any food business and does not need a brick-and-mortar presence. Candidates contribute positively to their broader community.

Susan Bae, Moon Rabbit, Washington, D.C.
Jesus Brazon and Manuel Brazon, Caracas Bakery, Doral and Miami, FL
Atsuko Fujimoto, Norimoto Bakery, Portland, ME
Crystal Kass, Valentine, Phoenix, AZ
Anna Posey, Elske, Chicago, I

Outstanding Hospitality presented by American Airlines:

A restaurant, bar or other food and drinking establishment that fosters a sense of hospitality among its customers and staff that serves as a beacon for the community and demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.

Crawford and Son, Raleigh, NC
Gemma, Dallas, TX
Lula Cafe, Chicago, IL
Melba’s, New York, NY
Woodford Food & Beverage, Portland, ME

Outstanding Wine and Other Beverages Program:

This Award is presented to a restaurant that demonstrates exceptional care and skill in the pairing of wine and other beverages with food while contributing positively to its broader community. This includes the selection, preparation, and serving of wine, cocktails, spirits, coffee, tea, beer or any other beverage with outstanding hospitality and service that help inform and enhance a customer’s appreciation of the beverage(s). Ethical sourcing and positive contributions to the broader community will also be considered.

Lula Drake Wine Parlour, Columbia, SC
The Morris, San Francisco, CA
Strong Water Anaheim, Anaheim, CA
Tail Up Goat, Washington, D.C.
Waxlight Bar à Vin, Buffalo, NY

Outstanding Bar:

This award is presented to a wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage and that demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations while contributing positively to its broader community.

Barr Hill Cocktail Bar, Montpelier, VT
Clavel Mezcaleria, Baltimore, MD
Jewel of the South, New Orleans, LA
Las Ramblas, Brownsville, TX
Pacific Cocktail Haven, San Francisco, CA

Best Chefs presented by Capital One (by region):

Chefs who set high standards in their culinary skills and leadership abilities, and who are making efforts to help create a sustainable work culture in their respective regions while contributing positively to their broader community.

Best Chef: California

Geoff Davis, Burdell, Oakland, CA
Rogelio Garcia, Auro, Calistoga, CA
Lord Maynard Llera, Kuya Lord, Los Angeles, CA
Tara Monsod, Animae, San Diego, CA
Buu “Billy” Ngo, Kru, Sacramento, CA

Best Chef: Great Lakes (IL, IN, MI, OH)

Vinnie Cimino, Cordelia, Cleveland, OH
Jose Salazar, Mita’s, Cincinnati, OH
Sujan Sarkar, Indienne, Chicago, IL
Hajime Sato, Sozai, Clawson, MI
Jenner Tomaska, Esmé, Chicago, IL

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
Matt Kern, One Coastal, Fenwick Island, DE
Harley Peet, Bas Rouge, Easton, MD
Kevin Tien, Moon Rabbit, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Ann Ahmed, Khâluna, Minneapolis, MN
Rob Connoley, Bulrush, St. Louis, MO
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI
Christina Nguyen, Hai Hai, Minneapolis, MN
Tim Nicholson, The Boiler Room, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

Brandon Cunningham, Social Haus, Greenough, MT
Ali Sabbah, Mazza Cafe, Salt Lake City, UT
Matt Vawter, Rootstalk, Breckenridge, CO
Penelope Wong, Yuan Wonton, Denver, CO
Nick Zocco, Urban Hill, Salt Lake City, UT

Best Chef: New York State

Nasim Alikhani, Sofreh, Brooklyn, NY
Atsushi Kono, Kono, New York, NY
Chris Mauricio, Harana Market, Accord, NY
Charlie Mitchell, Clover Hill, Brooklyn, NY
Jeremy Salamon, Agi’s Counter, Brooklyn, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

Conor Dennehy, Talulla, Cambridge, MA
Maria Meza, Dolores, Providence, RI
David Standridge, The Shipwright’s Daughter, Mystic, CT
Jake Stevens, Leeward, Portland, ME
Cara Tobin, Honey Road, Burlington, VT

Best Chef: Northwest and Pacific (AK, HI, OR, WA)

Avery Adams, Matia Kitchen, Orcas Island, WA
Kristi Brown, Communion, Seattle, WA
Josh Dorcak, MÄS, Ashland, OR
Gregory Gourdet, kann, Portland, OR
Melissa Miranda, Musang, Seattle, WA

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Jamie Davis, The Hackney, Washington, NC
Rod Lassiter and Parnass Savang, Talat Market, Atlanta, GA
James London, Chubby Fish, Charleston, SC
Robbie Robinson, City Limits Barbeque, West Columbia, SC
Paul Smith, 1010 Bridge, Charleston, WV

Best Chef: South (AL, AR, FL, LA, MS, PR)

Valerie Chang, Maty’s, Miami, FL
Hunter Evans, Elvie’s, Jackson, MS
Gabriel Hernandez, Verde Mesa, San Juan, PR
Carlos Portela, Orujo, San Juan, PR
Arvinder Vilkhu, Saffron, New Orleans, LA

Best Chef: Southwest (AZ, NM, NV, OK)

Rene Andrade, Bacanora, Phoenix, AZ
Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK
Steve Kestler, Aroma Latin American Cocina, Henderson, NV
Steve Riley, Mesa Provisions, Albuquerque, NM
Eduardo Rodriguez, Zacatlán, Santa Fe, NM

Best Chef: Texas

Emmanuel Chavez, Tatemó, Houston, TX
Christopher Cullum, Cullum’s Attaboy, San Antonio, TX
Tracy Malechek-Ezekiel, Birdie’s, Austin, TX
Misti Norris, Petra & the Beast, Dallas, TX
Ana Liz Pulido, Ana Liz Taqueria, Mission, TX

*As of the 2023 Awards cycle, the Restaurant and Chef Awards defines the annual eligibility time frame as October through September (formerly January through December) to allow the voting body more time to consider businesses opening later in the calendar year.

More information on the voting process for the Restaurant and Chef Awards can be viewed here.

Upcoming Awards Announcements

April 30, 2024: James Beard Media Awards nominees are announced
The 2024 Awards ceremonies will be held in our proud host city of Chicago on the following dates:
- Saturday, June 8, 2024: Media Awards at Columbia College Chicago Student Center
- Sunday, June 9, 2024: Leadership Awards at The Dalcy
- Monday, June 10, 2024: Restaurant and Chef Awards at Lyric Opera of Chicago

Tickets for the 33rd annual James Beard Restaurant and Chef Awards in Chicago go on sale April 9 and can be purchased on the James Beard Foundation website. The Awards will be livestreamed Monday, June 10 on Eater.com.

“Our ongoing partnership with the James Beard Foundation is special in that not only does it allow us to provide our cardholders access to incredible culinary experiences, but it also gives us the chance to honor the best in the industry through the James Beard ceremonies,” said Monica Weaver, Head of Branded Card Partnerships and Experiences at Capital One. “It’s an extra special honor this year to welcome the nomination ceremony to our hometown in the Washington, D.C. area. We look forward to celebrating all of the nominees later this year and congratulate them on their contributions to the culinary industry.”

“Chicagoans know how special the restaurant scene is here, so it is an honor for the James Beard Foundation to continue to recognize that as well,” said Rich Gamble, Interim President and CEO,
Choose Chicago. “We look forward to hosting the James Beard Awards for another year in our great city with an impressive group of nominees, winners, and honorees.”

The 2024 James Beard Awards are presented by Capital One, the official credit card and banking partner of the James Beard Foundation. The James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association, and presented in association with Hilton, as well as with the following partners: Premier Sponsors: Acqua Panna® Natural Spring Water, American Airlines, the official airline of the James Beard Foundation, HEINZ, HMSHost, S.Pellegrino® Sparkling Natural Mineral Water, Stella Artois; Supporting Sponsors: HexClad Cookware, Skuna Bay Salmon; Reception Sponsors: Ecolab, Kendall College at National Louis University, Windstar Cruises, the official cruise line of the James Beard Foundation; Additional Support Sponsors: Cristaux, Paperchase, Plugrà® Premium European Style Butter, VerTerra Dinnerware. Intersport is the Official Broadcast Partner of the 2024 James Beard Awards.

For more information about the James Beard Awards, visit jamesbeard.org/awards. For up-to-the-minute news about the Awards, follow @beardfoundation on X (Twitter) and Instagram, and keep an eye out for posts using #JBFA

ABOUT THE JAMES BEARD AWARDS

The James Beard Awards recognizes exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. Established in 1990, the James Beard Awards are among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries. The Awards are overseen by the Awards Committee. Each Awards program (Books, Broadcast Media, Journalism, Leadership, and Restaurant and Chef) has its own subcommittee members who volunteer their time to oversee the policies, procedures, and selection of judges for their respective program. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. For more information, subscribe to the Awards digital newsletter.

ABOUT THE JAMES BEARD FOUNDATION

The James Beard Foundation (JBF) is a 501(c)3 nonprofit organization that celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities. By amplifying new voices, celebrating those leading the way, and supporting those on the path to do so, the Foundation is working to create a more equitable and sustainable future—what we call Good Food for Good®. JBF brings its mission to life through the annual Awards, industry and community-focused programs, advocacy, partnerships, and events across the country. For the first time in the Foundation’s history, exceptional culinary talent, industry leaders, and visitors from NYC and beyond can experience unforgettable dining and educational programming at Platform by JBF—inspiring food and beverage devotees for decades to come. Learn more at jamesbeard.org, sign up for our newsletter, and follow @beardfoundation on social media.

ABOUT CAPITAL ONE

At Capital One, we’re on a mission for our customers – bringing them best-in-class products, rewards, service, and experiences. Capital One is a diversified bank that offers products and services to
individuals, small businesses, and commercial clients. We use technology, innovation, and interaction to provide consumers with products and services to meet their needs. Through Capital One Dining and Capital One Entertainment, we provide our rewards cardholders with access to unforgettable experiences in the areas they’re passionate about, including dining, music, and sports. Learn more at capitalone.com/dining and capitalone.com/entertainment.

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

Small campervan made from VW Beetle on the side of the highway

April 3, 2024by David Klemt David Klemt No Comments

Campspot’s Top Canadian & US Campgrounds

Campspot’s Top Canadian & US Campgrounds

by David Klemt

Campspot helps campers, road-trippers, and adventurers select their next place to call home when traveling throughout North America.

Visitors to the Campspot site will find reviews and lists of amenities for more than 230,000 campgrounds.

Further, they select ten campgrounds across several categories for their Campspot Awards. Below, the top ten Campspot campgrounds for 2024 in Canada and the US. Oh, and there’s a bonus section for the five glamping sites that earned Campspot Awards.

However, I’ve done more than just share a few awards lists. In this article, I’ve also shared what basics and amenities these campgrounds have in common, and a number of standout features.

It’s important for current and future campground operators to know what guests expect, and what will make their visits memorable (in a good way).

Let’s check out this year’s award winners!

2024 Campspot Awards: Canada

Pathfinder Camp Resorts: Agassiz-Harrison, 4.6 stars (Agassiz, British Columbia)
Pinnacle Trails Resort, 4.4 stars (Yellowhead County, Alberta)
Sun Retreats Sherkston Shores, 4.4 stars (Sherkston, Ontario)
Village Des Écluses, 4.4 stars (Pointe-des-Cascades, Québec)
River Run Resort & Grill, 4.2 stars (Kingsclear, New Brunswick)
Dinosaur Trail RV Resort & Cabins, 4.1 stars (Drumheller, Alberta)
Yogi Bear’s Jellystone Park™ Camp-Resort: Kingston, 4.0 stars (Kingston, Nova Scotia)
Candle Lake Golf Resort, 4.0 stars (Candle Lake, Saskatchewan)
Logos Land Resort, 3.7 stars (Cobden, Ontario)
Pacific Playgrounds Oceanside Resort, 3.2 stars (Black Creek, British Columbia)

2024 Campspot Awards: US

Brialee Family Campground, 4.9 stars (Ashford, Connecticut)
Greenbrier Campground, 4.9 stars (Gatlinburg, Tennessee)
Jackson Rancheria Casino & RV Resort, 4.9 stars (Jackson, California)
Stonebridge RV Resort, 4.9 stars (Maggie Valley, North Carolina)
Ocean Grove RV Resort: St. Augustine, 4.8 stars (St. Augustine, Florida)
Paradise by the Sea Beach RV Resort, 4.8 stars (Oceanside, California)
Santa Cruz Redwoods RV Resort, 4.8 stars (Felton, California)
Canyon View RV Resort, 4.7 stars (Grand Junction, Colorado)
Verde Ranch RV Resort, 4.7 stars (Camp Verde, Arizona)
Sun Outdoors Myrtle Beach, 4.5 stars (Conway, South Carolina)

Amenities & Trends

When one takes a good look at both lists, a few commonalities jump out.

Most notably, the inclusion of the word “resort” in most of the above campground names. In fact, eight of the ten campgrounds on Campspot’s Canadian list feature the word. That number drops by just one on the American list.

This makes sense, of course. When people see the word “resort,” it speaks to an elevated guest experience. So, when people are making plans and searching for somewhere to camp, finding a resort may be a more attractive proposition.

One they’re there, though, what’s the actual experience? What are the amenities helping guests make their selections and, hopefully, converting them to repeat guests?

I took a look at each campground and found these in common, starting with the basics:

bathrooms
dump station
garbage
general store
Internet access
laundry
showers

Many campgrounds (or RV resorts) also feature experiential amenities:

availability of alcohol
arcade
bike rentals
dog park
hiking
hot tub / sauna
ice cream
pavilion
pool
playground
snack stand
sports (basketball, volleyball, fishing, paddle boats, etc.)

There are, of course, some more unique amenities, such as:

arts and crafts (Verde Ranch)
gaga ball (Logos Land)
golf cart rentals (Candle Lake, Sun Retreats)
mini-golf (Pinnacle Trails)
outdoor theater (Pinnacle Trails)
restaurant (Jackson Rancheria, Ocean Grove, Santa Cruz, Sun Outdoors, Sun Retreats, Village Des Écluses)
shuffleboard (Verde Ranch)
waterpark (Pinnacle Trails, Sun Retreats, Verde Ranch)

Bonus: 2024 Campspot Awards: Glamping

Blue Mesa Adventure Pods at Elk Creek Campground, 5.0 stars (Gunnison, Colorado)
Buck Hill Campground, 5.0 stars (Newland, North Carolina)
Jellystone Park™ Camp-Resort: Glen Ellis, 4.7 stars (Glen, New Hampshire)
Smokiam RV Resort, 4.6 stars (Soap Lake, Washington)
Westward Shores Cottages & RV Resorts, 4.2 stars (West Ossipee, New Hampshire)

Notably, the top two glamping campgrounds on this list don’t use the word “resort.”

Moreover, Jellystone Glen Ellis and Westward Shores feature dozens of attractive amenities. For example, both have access to a beach and a restaurant. Guests can also play laser tag, rent golf carts, access cable TV, and take part in arts and crafts.

At Jellystone Glen Ellis, guests can play mini-golf or enjoy a waterpark. People who enjoy boating will be happy that Westward Shores has a boat launch.

Interestingly, none of the campgrounds on the Canada, US, or glamping lists notes cornhole as an amenity. With so many offering horseshoes, I would’ve thought cornhole would also be available.

Image: Tiffany Bauer on Pexels

Bar or restaurant worker on phone in alleyway with graffiti

March 29, 2024by David Klemt David Klemt No Comments

Hey, Bartenders: Tales Wants Your Input

Hey, Bartenders: Tales of the Cocktail Wants Your Input

by David Klemt

The Tales of the Cocktail Foundation and the IWSR would like bartenders around the world to complete a survey for a research project.

Attendees of the 2023 event in New Orleans may be familiar with this initiative. Entering into what TOTCF would like to be a long-term partnership, the IWSR, Drinks Market Analysis is collaborating on the project.

As a refresher, the IWSR is known throughout the global industry as the standard in beverage alcohol data collection and research. For an idea of the insights the industry intelligence agency can provide, check out their 2024 beverage trends e-book.

So, what does this have to do with bartenders? Well, it’s simple, really.

At its core, Tales of the Cocktail is about a key relationship within the hospitality industry. Namely, bartenders and beverage brands. Traditionally, that has meant spirits brands. However, this relationship now certainly includes zero-proof brands alongside their alcoholic spirits, beer, and wine counterparts.

Given how important this inextricable connection is to the industry as a whole, it’s logical that the TOTCF is interested in understanding it on a deeper level. This is where bartenders (and bar and restaurant staff) enter into the TOTCF-IWSR partnership.

All Tales needs from bartenders across the globe is five to ten minutes of their time. That’s as long as it should take for bartenders to complete a survey hosted by the IWSR.

Anyone interested in participating—and it’s not a huge ask, in my opinion—should click this link to learn more. However, for those who require a bit more incentive than just helping Tales, there are two $100 Amazon gift cards up for grabs.

Spend a few minutes, maybe win a prize. Sounds good to me.

Additional Details

The main focus of Tales has leaned toward bartenders. But, as stated above, this survey isn’t exclusive to that role.

As the rules state, other bar and restaurant team members may participate and take the survey as well.

Bear in mind, however, that this survey closes soon. Anyone who wants to contribute to this research project has only until April 8 to do so.

Further, the findings of this survey will be shared at this year’s Tales of the Cocktail, which takes place from July 21 to July 26. Tickets go on sale on Monday, May 13, also known as World Cocktail Day. Mark your calendars!

Per the IWSR’s survey page, the survey is anonymous; answers aren’t tied to a participant’s personal information. Further, the IWSR’s analysis of answers will be at the group level, not individual.

If this all sounds good, please follow this link to participate: https://talesofthecocktail.org/iwsr-drinks-market-analysis/

Cheers!

Image: Gina Santangelo on Unsplash

March 27, 2024by David Klemt David Klemt No Comments

BRE Reveals 2024 Award Winners

BRE Reveals 2024 Award Winners

by David Klemt

Join us in toasting the fourteen recipients of the 2024 Bar & Restaurant Expo industry awards, which span three separate categories.

As you’ll see below, the BRE award categories are as follows:

One individual receives the Industry Impact Award. From BRE: “This award recognizes an individual who has displayed an immense passion for their craft and has helped make significant advancements in the field.”
Seven individuals or venues receive one of the Industry Excellence Awards. These awards focus on independent bars and restaurants.
Six brands take home on of the Supplier Awards. This category is new to BRE in 2024. Further, BRE attendees choose the winners after suppliers submit products for consideration.

Interestingly, Austin, Texas, and Atlanta, Georgia, take home the most Industry Excellence Awards this year. In fact, Austin is home to three of the seven Industry Excellence Award winners.

WATERTRADE is the winner of Best Cocktail Program, OTOKO is Restaurant of the Year, and Iliana de la Vega is Chef of the Year.

One individual and one venue in Atlanta claim Industry Excellence Awards as well. Best Hospitality Training Program goes to Your 3rd Spot, while the Ebony Austin of Nouveau Bar & Grill wins the Community Leadership Award.

There are, of course, two outliers. For 2024, Dominique Jackson of Realm of the 52 Remedies in San Diego, California, is Bartender of the Year. And Happy Accidents in Albuquerque, New Mexico, is Bar of the Year. This awesome bar is the 2023 winner of the Spirited Award for Best US Bar Team.

Congratulations to this year’s Bar & Restaurant Expo award winners! You can see the full list of winners below, organized by category. To learn more about the awards, please click here.

Industry Impact Award

Derek Brown (Positive Damage, Inc.)

Industry Excellence Awards

Bar of the Year: Happy Accidents (Albuquerque, New Mexico)
Best Cocktail Program: WATERTRADE (Austin, Texas)
Bartender of the Year: Dominique Jackson, Realm of 52 Remedies (San Diego, California)
Restaurant of the Year: OTOKO (Austin, Texas)
Chef of the Year: Iliana de la Vega, El Naranjo (Austin, Texas)
Best Hospitality Training Program: Your 3rd Spot (Atlanta, Georgia)
Community Leadership Award: Ebony Austin, Nouveau Bar & Grill (Atlanta, Georgia)

Supplier Awards

Best Alcoholic Beverage: Don Julio Alma Miel Joven Tequila
Best Non-alcoholic Product or Mixer: Ritual Zero Proof Spirits
Best Food Product/Producer: Oh Snap! Dilly Bites
Best Equipment, Tool, or Bar Supply: True Manufacturing
Best Technology Product: Draft Top PRO
Best Entertainment Product: Team Trivia

Image: Mathias Reding on Pexels

Elote or street corn-style dish on a table

March 26, 2024by David Klemt David Klemt No Comments

Put Your Finger on the Culinary TrendPulse

Put Your Finger on the Culinary TrendPulse

by David Klemt

An informative and engaging culinary trend report from Campbell’s Foodservice provides compelling insight that will help operators refresh their menus.

Recently, Campbell’s dropped their Culinary TrendPulse 2024 report. To download your own copy, click here.

Executive chef Gerald Drummond and senior chef Greg Boggs have identified four culinary trends for 2024. The chefs analyzed data provided by Campbell’s Foodservice and the company’s partners.

As has become commonplace, Campbell’s also took note of food and flavor social media mentions and conversations. This makes sense; if people are talking about it on social media, it’s probably growing in demand.

Now, I’m going to share each of the trends below. However, I’m going to laser in on one in particular. My reasoning is simple: It’s a compelling take on segment that has been experiencing growth, along with the accompanying growing pains.

To start, though, a brief look at three of the 2024 culinary trends identified by Chefs Drummond and Boggs.

TrendPulse 2024: Trends 1, 3 and 4

To put it bluntly, I think the first trend in this report is here to stay. It’s safe to say it has reached the proliferation stage.

So, when I see “global cuisine” in reports, I don’t really consider it a trend. What I want to see is specific cuisines, dishes or flavors identified as trending.

Fortunately, Chefs Drummond and Boggs have identified three global cuisines on the rise. Per the chefs and Campbell’s, Mexican, Asian, and North African cuisines are on an upward trend in the US.

In particular, operators should be aware of the following:

Asian cuisine: Korean, Souteast Asian, and Thai food are on the rise.
Mexican cuisine: birria, quesabirria, birriamen, chamoy, and street corn mentions have grown in menu mentions and social discussions.
North African cuisine is projected to grow by more than 12 percent on menus, year over year. Currently, operators should look at harissa, tagine, and peri-peri (a.k.a. piri-piri, or peli-peli).

Another trend from this report is “new nostalgia.” As the term suggests, consumers are showing interest in creative spins on well-known comfort foods.

Likely driven at least in part by global cuisines, heat is also on the rise. I mean that figuratively and literally.

Per a Tastewise data point cited in the Campbell’s report, sweet and spicy mentions—known as “swicy”—have grown nearly 50 percent over the past year.

TrendPulse 2024: Trend 2

Alright, so here’s the trend that stands out to me.

According to Chefs Drummond and Boggs, consumers are still very much interested in plant-based cuisine. However, they want actual plants to be the stars.

Or, as Campbell’s puts it in their report, one of their top trends is “putting plants back in plant-based.” Interestingly, this trend fits with the first one in the Campbell’s report: global cuisine.

Per a Technomic report cited by Campbell’s, 41 percent of consumers eat a vegetarian or vegan dish at least once per week. However, it seems that these same consumers are showing a preference for actual plants.

Most plant-based meat alternatives are processed foods. In fact, some sources designate them “ultra-processed foods.” Today’s consumer is more educated on processed foods and seeks to avoid them.

So, operators should menu more dishes that feature plants. There’s a place for plant-based meat alternatives but their highly processed nature may be putting off a not-insignificant number of consumers.

In their report, Campbell’s suggests offering dishes featuring the following proteins: beans, legumes, and pulses.

Look, trend predictions are guesses. In this case, they’re data-driven and educated, but they’re still guesses. When considering menu changes, operators need to make choices that make sense for their business, guests, and market.

If you’re like me, you’ve noticed that all four of these trends pair well with one another. Operators should encourage their kitchen teams to get creative and craft new dishes that leverage two or more of the above trends.

Image: Aleisha Kalina on Unsplash

A cheeseburger with chicken patties, pizza, and steak on it

March 25, 2024by David Klemt David Klemt No Comments

Which Chains are America’s Favorites?

NRN & Technomic Identify America’s Favorite Chains

by David Klemt

Alright, which one of you maniacs out there is going to make this AI-generated chicken-patty-pizza-steak burger a reality and put it on your menu?

Toward the beginning of 2024, Nation’s Restaurant News collaborated with Technomic to identify America’s favorite restaurant chains.

To my understanding, this is the first such partnership between the independent foodservice publication and the foodservice intelligence platform.

Providing more than just a glimpse into America’s favorite chains, the rankings span several categories. For instance, the partnership between NRN and Technomic reveals the top QSRs, along with the country’s favorite fast-casual, family-style, and miscale restaurants.

However, the top three chains across more granular categories are also identified. Examples include America’s favorite chicken, pizza, burger, and Mexican restaurants.

In fact, I’m going to kick things off with the more specific, specialized categories. Then, I’ll move into the broader segments.

That said, I encourage you to review NRN‘s article revealing America’s favorite midscale, casual, QSR, etc. restaurants for yourself. Written by Joanna Fantozzi, the piece is full of valuable insights beyond simple rankings.

Further, you may find it interesting to compare these rankings to the results of BrandVue’s Most Loved Eating Out Brands 2023 report, which we reviewed here.

Cheers to NRN and Technomic! Here’s to hoping that this becomes an annual release.

Beverage or Snack

Tropical Smoothie Cafe
Smoothie King
Jamba

Burger

Culver’s
In-N-Out
Freddy’s Frozen Custard & Steakburger

Chicken

Chick-fil-A
Jollibee
Raising Cane’s

Italian (FSR)

Carrabba’s Italian Grill
Maggiano’s Little Italy
Mellow Mushroom

Mexican

Chuy’s Tex-Mex
Torchy’s Tacos
Moe’s Southwest Grill

Pizza

Papa Murphy’s
Marco’s Pizza
Cici’s Pizza

Sandwich

Jersey Mike’s Subs
Newk’s Eatery
Jason’s Deli

Steak

Ruth’s Chris Steak House
Fleming’s Prime Steakhouse
Longhorn Steakhouse

Varied Menu

Seasons 52
Bahama Breeze Island Grille
Cooper’s Hawk

QSR

Dutch Bros Coffee
Topical Smoothie Cafe
Smoothie King
Cold Stone Creamery
Chik-fil-A

Fast Casual

Jersey Mike’s Subs
Newk’s Eatery
Jason’s Deli
McAlister’s Deli
Sweetgreen

Family Style

First Watch
Cracker Barrel
Golden Corral

Casual

Seasons 52
Bahama Breeze Island Grille
Bonefish Grill
Longhorn Steakhouse
Cooper’s Hawk

Midscale

First Watch
Cracker Barrel
Golden Corral
Shoney’s
Black Bear Diner

Favorite Chains: Overall

Ruth’s Chris Steak House
Season 52
Dutch Bros Coffee
Fleming’s Prime Steakhouse
Bahama Breeze Island Grille
Longhorn Steakhouse
Cooper’s Hawk
Tropical Smoothie Cafe
The Capital Grille
Smoothie King

When it comes to this list of the top-ten favorite chain restaurants, Technomic data scores a number of crucial insights.

Click here to see how each of these industry leaders ranked in:

Service and hospitality
Unit appearance and ambience
F&B
Convenience and takeout
Value

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

Slice of pepperoni pizza on a plate, on top of a table

March 22, 2024by David Klemt David Klemt No Comments

Slice Releases 2024 Report

Indie Pizzeria App Slice Releases 2024 Report

by David Klemt

Still the most popular pizza topping.

It’s finally here, one of our favorite food-forward hospitality industry reports providing operators with valuable insider insights.

In keeping with tradition, Slice released their 2024 Slice of the Union report the day before National Pizza Day. Truly, this is one of the reports I most look forward to each year.

As one would expect, the fifth-annual Slice of the Union is stuffed with helpful information.

Before we dig in, a quick rundown of Slice. The platform serves all 50 states and works with more than 20,000 independent pizzerias. To put that in context, that’s a network of pizzerias in the US larger than Domino’s, Little Caesars, and Pizza Hut combined.

If you’re an independent pizzeria owner and you have yet to partner with Slice, I encourage you to look into doing so. Should a partnership with Slice be feasible, it should increase brand awareness, engagement, traffic, and revenue to a notable degree.

Seasoning

Kicking things off, Slice sprinkles a bit of trivia onto this year’s report.

Last year, consumers apparently gorged themselves on pizza. How much was eaten? Just over 29,000 tons.

Providing context, Slice says to imagine 11,572,064,136 pennies. That’s a Scrooge McDuck dive-worthy pile of coins.

However, one category of pizza experienced a drop in popularity last year. According to Slice, pizzerias saw a 5.21-percent dip in vegan pizza orders.

Now, on to toppings.

Toppings

There’s a reason I chose a photo of a single slice of pepperoni pizza for this article.

Operators who track their data probably already know what I’m about to say: According to Slice, pepperoni is the most popular pizza topping in the US.

This is followed by, in descending order of popularity, mushrooms, sausage, extra cheese, onions, bacon, and black olives. For those wondering, kale was one of the “least-loved” toppings last year.

If you read through the 2023 Slice of the Union report or read our article reviewing it, you know they made a couple of trend predictions. Last year, Slice guessed that pickle pizzas would be in demand. Well, they were right. Orders for pickle pizzas jumped by 32 percent in 2023.

So, when Slice makes a pizza-based prediction, it’s probably in your best interest to take it to heart. Oh, wait—Slice has a prediction for 2024. According to the platform, tinned fish will be a standout pizza topping this year.

Sauce

In case you’re wondering about how much data Slice has at their fingertips, here’s an interesting bit of trivia. Last year, 4,744 people ordered pizzas with anchovies, garlic, or onions on Valentine’s Day. Alrighty, then.

They also know that orders for pizza with pineapple as a topping saw an increase of nearly six percent in 2023.

Further, the 2024 Slice of the Union reveals the most and least “pizzaful” days of 2023. The former? December 1. And the latter? Thanksgiving.

Last year, Fridays accounted for the most orders, at 23.5 percent. However, only 8.7 percent of pizza orders were placed on Mondays.

For data that’s a bit more esoteric, what if Slice could reveal which Zodiac signs order the most and least pizza? Would this be useful to operators? Honestly, it could be, I suppose. Particularly for those who have loyalty programs and engage with their guests via email and text marketing.

Apparently, a Taurus (April 20 to May 20) is the most likely to order pizza. Conversely, Capricorns (December 22 to January 19) either don’t like placing food orders in general or don’t like eating pizza specifically, because they ordered the least amount last year.

By the way, if you happen to operate a pizzeria in New Jersey, you may want to search for a guest named Dominic. According to Slice, someone named Dominic in NJ placed 348 pizza orders in 2023. Sounds like Dom has earned a special perk from his favorite pizza joint.

Extra Cheese

Pizzeria owners and their teams in Hawaii, Alabama, Oregon, South Carolina, and Montana may have the happiest wallets. That’s because people who ordered pizza for delivery in those five states tipped their drivers the most.

However, people who order pizza in Washington may have slightly lighter wallets than their fellow Americans. That’s because while the average price for a large cheese pizza in the US is $18.33, that number jumps to $25.75 in the Evergreen State.

If you’d like to see the average price for a large cheese pizza in each of the 50 states, click here. As an example, the average price in Nevada (KRG Hospitality’s American HQ is in Las Vegas) is $21.09.

Speaking of price, while Dom in NJ placed the most pizza orders, Frances in New York placed the most expensive order last year: $2,867.07. Frances, I want to attend one of your pizza parties (I think).

Finally, let’s end on data that can help operators when reviewing their labor costs. On average, pizza delivery distance was 9.14 miles in 2023. And, on average, pizzerias completed the process of producing an order and delivering it in 42.5 minutes.

For more insights from the 2024 Slice of the Union, click here.

Image: Sydney Troxell on Pexels

March 20, 2024by David Klemt David Klemt No Comments

USBG Announces First-ever Book

Serving Up History: USBG Announces First-ever Book

by David Klemt

Coming out in May, the United States Bartenders’ Guild has written a book that shares the story of the first 50 years of this crucial advocacy organization.

It’s not often that I publish a press release on its own. However, I find this announcement so important and interesting that I’m going to let the release do the talking.

I’ll be including this book in an upcoming monthly roundup. For now, please read the release below for more information.

Cheers!

LIQUID LEGACY: A TIMELESS TRIBUTE TO THE FOUNDERS OF THE UNITED STATES BARTENDERS’ GUILD TO DEBUT MAY 2024

War, Peace, James Dean, and the First 50 Years of the USBG…Through the Eyes of the Bartenders Who Started It All

LAS VEGAS, NEVADA, MARCH 14, 2024 – The United States Bartenders’ Guild (USBG) today announces the release of its first book Liquid Legacy: A Timeless Tribute to the Founders of the United States Bartenders’ Guild. The book will initially be available at the shop at usbg.org.

While plenty has been written about yesterday’s and today’s hospitality scene and the operations behind it, few have undertaken a deep dive into the role bartenders play in society and their communities. From neighborhood organizing, labor movements, and equal rights, to late nights, spirits history, and the story of the bar that served James Dean his last drink – a glass of milk, Liquid Legacy is sure to join the canon of must-have volumes for anyone interested in the hospitality industry.

Jose Acona, Co-founder, former President, and Lifetime Member of the United States Bartenders Guild, opens this historic look at the nation’s only guild for bartenders with the admission that “while the rich history of our Guild cannot be traced back in its entirety, this collection is an amazing celebration of what was accomplished in the first 50 years. If you are a bartender, you need to read this book.”

The Guild traces its roots across the Atlantic to early 20th century Europe as the hospitality industry up-ticked with new taverns and places to drink opening at a rapid pace and requiring plenty of employees to staff them. Bar staff gathered regularly to discuss professional matters, leading to the formation of the International Barkeepers Union, in Cologne, Germany, by 3 Germans and 2 Americans. After a sharp downturn over the following 35 years owing to two world wars, a drought in the US, and Prohibition, bartenders got back to legally plying their trade around 1933.

Over the next fifty years, bartenders created and rode drink trends, striving to deliver the very best experience for their guests.

After bartenders in California formed the first American offshoot chapter of the United Kingdom Bartenders’ Guild in 1948, competitions became a proving ground that hatched the next wave of cocktail trends. The book highlights the winners of the USBG’s National Competition, from Charles Berner’s 1950 win with the Bernice, a combination of vodka, Galliano, Pernod, lime and simple syrup, all the way through the 1998 winner, Conga Line, from Jose Rusieco.

The winners, and other competitors, were passionate bartenders, like Egidio “Angus” Angerosa who was a founder of the UKBG and a founding member of the California chapter. This chapter eventually spawned the USBG and is the first US-based stepping stone that brings us to modern bartending legends like Tony Abou-Ganim, Dale DeGroff, Charles Joly, Bridget Albert, Tiffanie Barriere, Martin Cate, Jen Ackrill, Julio Cabrera, and more.

These trailblazers have their own take on historic cocktails, all of which can be found in the pages of Liquid Legacy along with the recipes of the USBG’s National Competition winners from the first 50 years of the Guild.

Follow the USBG through multiple social media channels: IG/FB/TWITTER: @usbg/@TheUSBG/@TheUSBG.

About the United States Bartenders’ Guild

Founded in 1948, the United States Bartenders’ Guild® is the national, member-led not-for-profit association of bartenders and other hospitality professionals that unites and elevates the bar industry through education, community, and advocacy. Through its network, the USBG connects members with peer-to-peer learning, expert instruction, service projects, and skills-based competition, all while fostering a fun and healthy environment and reinforcing the importance of the ‘third place’ in neighborhoods across the country.

Image: Brandi Redd on Unsplash

March 19, 2024by David Klemt David Klemt No Comments

3rd Annual TAG Awards Hit Las Vegas

3rd Annual TAG Global Spirits Awards Hit Las Vegas

by David Klemt

The third annual TAG Global Spirits Awards, created by industry icon Tony Abou-Ganim, is about more than ranking spirits and handing out awards.

Clearly, the awards are the main focus. However, the multi-day happening hosts an important event: the Pink Tie Gala.

We had the honor of attending the Gala this year. Each year, the party brings industry professionals together to socialize, taste awards entrants in creative cocktails, and support the Helen David Relief Fund. You’ll find more information about the Fund below.

View this post on Instagram

A post shared by HENDRICK’S GIN (@hendricksgin)

One of the standout spirits we sampled at the Pink Tie Gala was Hendrick’s Gin’s latest expression. Bold but bright, Grand Cabaret is my favorite Hendrick’s to date. Along with delivering stone fruit notes, I detected complex aromas and flavors of Cabernet Sauvignon and other bold red wines.

Walking the floor, we also ran into and saw several Bar Hacks podcast guests. You’ll find descriptions and links to episodes with Tony Abou-Ganim, Lynn House, Vance Henderson, and Tim Rita toward the end of this article.

In case you’re wondering, yes, consumers can purchase tickets to attend select events, like the Pink Tie Gala. Something for people to consider for 2025.

Cheers!

TAG Global Spirits Awards

While these awards are the brainchild of Tony Abou-Ganim, he doesn’t go it alone. Julio Bermejo, David Graphsi, and Sean Ludford help execute TAG each year, along with a panel of judges.

Speaking of judges, they included Dale DeGroff, Lynn House, Charlotte Voisey, and Francesco Lafranconi this year.

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A post shared by Tony Abou Ganim (@mdrnmixologist)

It’s no small feat to be a TAG judge, as they’re tasked with evaluating entrants across more than 100 spirits categories. Luckily, the judges are up to the challenge.

Interestingly, they have some assistance in the form of specialized glassware. TAG has partnered with Steelite International and RONA to create the Ultimate Universal Spirits Glass. Not only is the glass exclusive to TAG, its usage ensures fair judging for every entrant.

Helen David Relief Fund

TAG Global Spirits Awards Pink Tie Gala ice sculpture

If any party needs an ice sculpture…

Named for Abou-Ganim’s cousin, the Helen David Relief Fund pays homage to its namesake while serving bartenders who need help.

Helen and her mother opened the Brass Rail in Port Huron, Michigan, in the 1930s. As women owning and operating a bar in the ’30s, the duo were true pioneers in the industry. Abou-Ganim credits Helen with teaching him the spirit of hospitality.

To celebrate Helen and give back to the industry, Abou-Ganim created the HDRF. The Fund provides assistance via grants to bartenders fighting breast cancer, or other forms of cancer.

In just the first two years of operation, the TAG Global Spirits Awards and its partners have raised tens of thousands of dollars for the HDRF. To learn more about the Fund, donate, or apply for a grant, click here.

Episode 47 with Tony Abou-Ganim

The legend, the icon, the one and only Tony Abou-Ganim stops by Bar Hacks to chat with co-host David Klemt. The two discuss this year’s Helen David Relief Fund at the USBG Foundation fundraising events, Helen David and the Brass Rail’s legacy, current drink trends, and more. On September 13, Bally’s Atlantic City is hosting a 25-mile bike ride to benefit the Helen David Relief Fund that culminates in a complimentary Team Negroni Lunch and happy hour at Bally’s Beach Bar.

Spotify link

Apple Podcasts link

Episode 52 with Lynn House

Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill, drops by Bar Hacks to speak with host David Klemt about the second annual Old Fashioned Week. Elijah Craig is seeking to raise at least $100,000 for the Restaurant Workers’ Community Foundation, an advocacy and action nonprofit created by and for restaurant workers.

Lynn and David also discuss bourbon, rye, hospitality, building balanced cocktails, and how trust plays a role in educating guests so you and your team can introduce them to new drinks and experiences.

Spotify link

Apple Podcasts link

Episode 28 with Tim Rita

Lyre’s Spirits crafts alcohol-free spirits that masterfully mimic their full-proof counterparts. Host David Klemt sits down with Lyre’s brand ambassador, bartender and buddy Tim Rita to chat about the brand. In this episode you’ll learn about one of the fastest-growing brands in one of the fastest-growing beverage categories.

Spotify link

Apple Podcasts link

Episode 20 with Vance Henderson

Host David Klemt kicks back and talks with Vance Henderson, national brand ambassador for Hendrick’s Gin. Before joining William Grant & Sons, Vance tended, managed and operated bars for several years. He proved himself at WG&S with Drambuie and then moved to Monkey Shoulder before taking on his role at Hendrick’s. He shares details of the brand-new Hendrick’s Lunar, his thoughts on branding, his best tips for hiring, and much more.

Spotify link

Apple Podcasts link

Images provided by CURICH|WEISS

March 15, 2024by David Klemt David Klemt No Comments

What are You Changing in 2024?

What are You Changing in Your Restaurant or Bar in 2024?

by David Klemt

More fun with AI-generated images. That’s quite the busy bar setup.

Toward the end of last year, Nation’s Restaurant News identified what changes operators chose to make after analyzing their operational data.

The publication surveyed hundreds of operators about how data drove their decisions. This survey was an element of their year-end report, Market Leader Report: The Data-driven Restaurant.

As one would imagine, this report focuses on data collection, analysis, and usage. However, NRN‘s report doesn’t just address the importance of data collection in the F&B space. Rather, they seek to understand if operators are collecting the “right” data; whether they can optimize the data they collect; what metrics they’re tracking; and how they’re acting on all that data.

Simply put, it’s an important report addressing a topic crucial to today’s restaurant and bar operations. Those who want their own copy of The Data-driven Restaurant can download it free here.

While entire report is valuable, the focus of this article is one question and the answers provided. Below, to provide context, is a breakdown of the survey respondents.

The Who

Most of the respondents identified as independent restaurant operators.

Indie: 37 percent
Chain (franchisee): 21 percent
Chain (company owned): 18 percent
Multi-concept: 15 percent
Single-site operator: 6 percent
HQ or brand level of foodservice company: 3 percent

By a slim margin, most survey respondents categorized their restaurants as full service or casual dining.

Perhaps unsurprisingly, the fewest respondents operate in the upscale or fine dining category.

Full service / casual dining: 30 percent
Fast casual: 28 percent
Quick service: 20 percent
Midscale / family dining: 15 percent
Upscale / fine dining: 7 percent

The What

So, what question caught our attention at KRG Hospitality?

“In the past 12 months, which initiatives did your organization undertake after analyzing data?”

NRN conducted this survey in November 2023. Not surprisingly, respondents mostly made changes to their menus after reviewing their data. Streamlining menus and adjusting prices were two of the biggest operational trends last year, as many operators are no doubt well aware.

That theory is supported by the survey results. Below, the top four answers to the question above.

Changed menu prices (48 percent)
Removed items from or added items to our menu (47 percent)
Improved the way we trained our staff (26 percent)
Adjusted our loyalty program’s rewards and/or incentives (24 percent)

Honestly, it’s heartening to see that training is among the top-three data-driven actions operators took last year. And, of course, it’s not shocking that the menu was the focus of the most attention. Streamlining is an effective way to reduce food and labor costs. Further, pricing is always (please excuse the pun) on the menu.

Our question is: What changes, if any, do you plan to implement this year now that we’re headed into Q3?

The What: The Sequel

If the menu received the most attention after operators reviewed their data, what received the least?

Well, it appears marketing fell to the wayside, along with the kitchen. The following are the bottom four answers to the question in the section above:

A/B tested marketing campaigns and increased ROI (6 percent)
Changed specs on our kitchen equipment or technology (10 percent)
Identified lapsed customers and marketed to them (11 percent)
Increased throughput in our kitchen during peak periods (13 percent)

Now, I’ll concede that one marketing action found itself in the middle of the pack when it came to this survey question. Upon analyzing their data, 18 percent of respondents identified new potential guests and marketed to those people.

Still, in comparison to making changes to menus, the fewest respondents took marketing action or made changes to the kitchen directly.

Does this mean that menu changes have the greatest impact on guests and ROI? Well, that’s possible. However, I think something else is at play.

Personally, I think collecting data is the easy part. At this point, most platforms serving our industry are collecting data for operators.

But tracking the correct metrics, analyzing the associated data, and knowing what to do after analyzing said data? That’s difficult. It can be overwhelming, which is why it’s so important to build and implement the proper tech stack for a specific concept. This is why one of the services we offer our clients is tech-stack development.

Further, the tech stack needs to be built around an operator and their leadership team. If nobody knows how to use it or what to do with the data they’re collecting, it’s useless.

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

Black and white photo of hotel sign hanging vertically on hotel exterior

March 13, 2024by David Klemt David Klemt No Comments

Good News from the AHLAF and Lightcast

Good News from the AHLAF and Lightcast

by David Klemt

A new report from Lightcast, in collaboration with the AHLAF, reveals positive news about the strength of the hotel and lodging industry.

To clarify for those new to or outside of the hotel industry, the AHLAF stands for the American Hotel and Lodging Association Foundation. Drilling down, the Foundation is the charitable branch of the AHLA.

Representing the entirety of the hotel and lodging industry in the USA, the AHLA is the largest association in the business. Through advocacy, industry resources and reports, and other initiatives, the AHLA supports B&Bs to major hotel groups.

Their charitable arm, the AHLAF, “aim[s] to support the recruitment, retention and advancement of employees throughout the industry.” The branch seeks to accomplish this goal through career development, education, scholarships, and empowerment.

In an effort to better understand the state of the hotel industry, the AHLAF commissioned Lightcast for a report. Projections from the global leader in labor market analytics show the industry in a positive light.

The full report can be accessed via a link in the press release below. However, I’ll share Lightcast’s top finding: Demand for jobs in the hotel industry should be, according to the analytics firm, in serious demand.

In fact, Lightcast finds that demand for hotel jobs will be up to 50 percent higher than the national average over the next five years. This is excellent news for the hotel industry, hotel operators, and anyone seeking a career in the hotel space.

Report: Hospitality Careers Are in Demand, Outpacing National Projected Growth

Over the next five years, demand for hotel industry jobs projected to be 50% higher than national average

WASHINGTON (March 11, 2024) – Recent research commissioned by AHLA Foundation, the charitable arm of the American Hotel and Lodging Association (AHLA), projects robust demand for hotel industry jobs over the next five years, outpacing overall market job growth.

The AHLA Foundation asked Lightcast, a leading labor market analytic firm, for data on demographic and growth trends that would help identify and map career pathways in the hotel and lodging industry. In addition to a report, the result of the research is a dynamic, interactive dashboard that allows job seekers to explore and compare roles, requirements, and compensation across a range of hospitality careers.

The hotel industry currently employs 1.8 million workers in the United States. The AHLA Foundation report projects job growth of 12% in the hotel industry over the next five years, compared to 8.0% for the nation overall. A large share of this demand is at the entry level or in roles that don’t require college degrees, validating the hotel industry’s potential as an engine for mobility. The full report is available at https://www.ahlafoundation.org/funded-research/.

“It’s an attractive time to enter the hotel industry,” said Anna Blue, President of AHLA Foundation. “A key part of our work at AHLA Foundation is supporting the recruitment, retention, and advancement of people in our industry. Understanding the entry points where careers begin, where they lead, and what paths they take is a critical step to helping find their home in hospitality.”

Lightcast used its real-time, proprietary databases and industry parsing to create the interactive dashboard for understanding career pathways in the hotel and lodging industry from 2010 – 2023. The interactive dashboard is available here.

About The AHLA Foundation

The AHLA Foundation, the charitable arm of the American Hotel & Lodging Association, works to support the hotel and lodging industry’s greatest asset – our people. By connecting employees, employers, and their communities, we seek to continuously nurture a culture of professional growth and belonging. When the people who work in our industry thrive, the industry thrives along with them. The Foundation is funded by grants and charitable contributions from generous individuals and organizations who want to support individuals seeking opportunities to thrive in the hotel and lodging industry. Learn more at www.ahlafoundation.org.

Image: Roman Ska on Pexels

Woodford Reserve 2024 "Adorned with Flowers" bottle

March 6, 2024by David Klemt David Klemt No Comments

Woodford Reserve 2024 Derby Bottle

Woodford Reserve Unveils 2024 Kentucky Derby Bottle

by David Klemt

Commemorating the 150th running of the iconic Kentucky Derby, Woodford Reserve’s 2024 Derby bottle is now available for purchase.

In keeping with tradition, the bottle’s label features a Kentucky artist’s work.

For 2024, Woodford Reserve collaborated with artist Wylie Caudill, who crafted the painting “Adorned with Roses.” The art is a clear nod to another tradition: adorning the winning horse with a garland consisting of hundreds of roses, the Derby’s official flower.

This should grab an operator’s attention for a few reasons. To start, some operators enjoy collecting bottles. So, they can now get their hands on this annual release.

Further, it’s time to start thinking about this year’s Derby, which takes place on May 4. Millions of people watch the Kentucky Derby every year. Operators need to ensure their Mint Juleps and riffs are dialed in, including the appropriate drinkware.

Impressively, while it has been postponed twice, it has never been cancelled.

Traditionally, the Derby is run on the first Saturday in May. The race was run in June in 1945 due to World War II. And in 2020, Covid-19 restrictions pushed the race to September. Incredibly, a world war and a pandemic couldn’t thwart the Derby.

2024’s race is the 150th running of the Kentucky Derby. It stands to reason that even more people will show an interest in watching and celebrating this year’s race. Woodford’s commemorative bottle at least be on the back bar of any venue running a Derby promotion. It would also make for a great raffle item on race day.

Finally, we celebrate International Whiskey Day this month. The more special edition whiskeys available on March 27, the better.

Learn more about this year’s Woodford Reserve Derby bottle below. Cheers!

Woodford Reserve Releases 2024 Bottle Celebrating 150th Anniversary of the Kentucky Derby

Bottle features the art of Kentuckian Wylie Caudill

Versailles, KY (March 5, 2024) — Woodford Reserve®, the Presenting Sponsor of the Kentucky Derby®, is honoring “The Most Exciting Two Minutes in Sports®” with the release of its 2024 commemorative Derby bottle.

This year’s special release celebrates the 150th running of the Kentucky Derby® and features the artwork of Kentucky native Wylie Caudill, known for his bold, repetitive patterns, and his signature roses. His painting, “Adorned in Roses,” depicts a racing thoroughbred covered with red roses, with a background of multi-colored roses.

The one-liter bottle retails for $55 and is available for purchase globally. A special presale on ReserveBar begins March 5. It also is for sale at Woodford Reserve Distillery and in the Woodford Reserve online store starting March 5.

“Wylie’s artwork embodies the spirit of Woodford Reserve, the liveliness of Churchill Downs during race day, and the heart of Kentucky,” Woodford Reserve Master Distiller Elizabeth McCall said. “We’re thrilled to have a Kentuckian’s artwork on our bottle during this monumental year.”

Caudill grew up drawing and painting in Cynthiana, Kentucky. During college, he spent his free time creating chalk drawings, leaving his mark around campus and leading to his title ‘chalk guy’ among locals. He expanded his public street art to painting murals in Lexington after college, and many of his murals can be seen across Kentucky today. Caudill also created the Official Art of the Kentucky Derby for Churchill Downs for the 150th Derby, marking the first year that Woodford Reserve and Churchill Downs used the same artist.

“As a Kentucky native, I am honored to be a part of this milestone celebration,” Caudill said. “I have painted my signature roses many times over the years, but this one is truly special. The colorful roses symbolize the diverse Derby fans from around the world, connecting people beyond the track.”

Woodford Reserve’s Derby bottle has been an annual collector’s item anticipated by bourbon and racing fans since 1999.

About Woodford Reserve

Woodford Reserve, “Presenting Sponsor of the Kentucky Derby,” is crafted at the historic Woodford Reserve Distillery, tucked in the heart of thoroughbred country in Versailles, Kentucky. A National Historic Landmark, the Woodford Reserve Distillery represents craftsmanship with a balance of historic heritage and modern practices. Woodford Reserve is a product of the Brown-Forman Corporation, a premier producer and marketer of fine quality beverage alcohol brands including Jack Daniel’s, Finlandia, Korbel, Tequila Herradura, Old Forester, Sonoma-Cutrer and Chambord. Please enjoy your bourbon responsibly. To learn more about Woodford Reserve, visit us www.woodfordreserve.com or check us out on Facebook at www.facebook.com/woodfordreserve.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Image provided by Woodford Reserve

February 26, 2024by David Klemt David Klemt No Comments

This Design Prediction has Our Attention

This Restaurant Design Prediction has Our Attention

by David Klemt

All of Hospitality Design‘s recently revealed 2024 restaurant design predictions are compelling but one in particular really stood out to us.

That’s not to imply that the other predictions are “less than,” of course. Each trend prediction, put forth by highly regarded designers and architects, provides insight into the direction of restaurant design.

As an example, the image atop this article references one of the trend predictions Dala Al-Fuwaires. Per the House of Form owner and principal, retro design is experiencing “a fresh transformation.” In particular, according to Al-Fuwaires, designers are giving materials such as glass brick or block and dark wood tones a modern spin.

Another trend prediction comes from Larry Traxler, the senior vice president of global design at Hilton Hotels & Resorts. Traxler has said in the past that hotels aren’t “just hotels” anymore.

For 2024, he foresees foodie tourism driving significant changes to restaurant and hotel design. Speaking with Hospitality Design, Traxler points to “connection to the outdoors, farm-to-table concepts, biodynamic farming features, biophilia, and bold uses of color and art to create a memorable environment to connect with the food and culture where these hotels are located” as growing trends.

Another trend prediction involves restaurants and kitchens. Specifically, Gulla Jónsdóttir, the owner and principal of Atelier Gulla Jónsdóttir, believes we’ll see more open kitchens in 2024. As Jónsdóttir explains, this design feature creates a more engaging dining experience.

Ed Ng, the founder of AB Concept, has a simple but exciting trend prediction: more concepts embracing secret menus.

But there’s another 2024 prediction that really captured our attention.

Pop-up Collaborations

Operators who put in the time, energy, and strategy to develop buzz around their restaurant experience several benefits.

The most obvious, of course, are increases in traffic, revenue, and profits.

There’s also the recruitment benefit. A restaurant generating local and regional buzz will likely find it much easier to recruit new team members. That is, of course, if ownership and leadership are also generating positive word of mouth in the area.

However, there’s another perhaps lesser-known benefit of developing and operating a cool concept: opportunities to collaborate.

According to Dan Mazzarini, creative director and principal at BHDM Design, hotel groups will seek to partner with local restaurants (and bars, I assume) for pop-ups. These will be on hotel property and will help to provide guests a deeper sense of place during their visits. Another benefit will be locals viewing hotels that partner with independents in the area as respectful of the community.

Most KRG Hospitality clients are indies, regional concepts, and boutique hotels. Consequently, we find Mazzarini’s prediction to be the most captivating. However, each of these trend predictions seem likely to come to fruition.

Image: Ekaterina Astakhova on Pexels

Contraluz Cristalino Mezcal bottle on a drinks tray

February 22, 2024by David Klemt David Klemt No Comments

Update Your Margs with Mezcal and Sotol

Update Your Margaritas with Mezcal, Sotol, and More!

by David Klemt

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

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

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

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

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

Swap Out the Tequila

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

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

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

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

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

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

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But Wait, There’s More!

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

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

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A post shared by Nixta Licor de Elote 🌽 (@nixtalicor)

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

Cheers!

Light and Soul

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

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

Sotolita

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

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

Images provided by LaFORCE

February 21, 2024by David Klemt David Klemt No Comments

Did This Beer Win Super Bowl LVIII?

Did This Beer Win Super Bowl LVIII?

by David Klemt

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

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

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

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

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

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

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

Study Methodology

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

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

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

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

Study Results

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

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

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

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

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

Image: cottonbro studio on Pexels

February 20, 2024by David Klemt David Klemt No Comments

Bar Hacks Celebrates World Bartender Day

35 Bar Hacks Podcast Episodes for World Bartender Day

by David Klemt

This Saturday, February 24, we celebrate World Bartender Day, so here are 35 Bar Hacks episodes featuring some of our favorite people in the bar business.

We’ve had the honor of speaking with incredibly talented, humble, and generous bartenders. Below you’ll find the Spotify and Apple Podcasts links to nearly three-dozen of these informative and entertainment conversations.

Please join us in thanking your bartenders on Saturday. And if you’re an operator, we encourage you to come up with a way to celebrate your bar team to show them your appreciation.

Cheers!

Episode 109 with Colin Asare-Appiah

Host David Klemt had the opportunity to chat with Colin Asare-Appiah, an industry icon he’s wanted to talk to for many years. Colin is Bacardí’s trade director of multiculture and lifestyle, and the brand’s LGBTQIA+ advocate. Not only does he spread the message of diversity, equity, and inclusion, he believes (as does KRG Hospitality and Bar Hacks) that diversity is necessary for our industry to thrive.

In this episode you’ll learn about Colin Asare-Appiah’s journey through hospitality, which includes saying he’d never be a bartender to becoming a bartender and creating a bartending school; his thoughts on what makes a successful operator and team; cocktail and spirits trends for 2024; the AJABU cocktail festival coming to South Africa in March of this year, spearheaded by Colin and his partner Mark Talbot Holmes; and more.

Spotify link

Apple Podcasts link

Episode 107 with Anne Becerra

Anne Becerra is the first female Certified Cicerone in New York City and has been working in beer for more than a decade. More importantly, however, she’s as passionate as she is educated about beer. Anne’s also passionate about hospitality, which comes across in this conversation. Truly, she loves hospitality, the beverage world, and how the two pair to make people feel amazing.

On this episode Anne talks introducing guests to beer; serving beer aficionados, beer neophytes, and the beer wary; how to make guests feel comfortable in a beer-centric concept; what she’s excited about in the beer world; tips for operators who want to succeed with a beer-forward venue; and much, much more. Cheers!

Spotify link

Apple Podcasts link

Episode 106 with Matthias Ingelmann

Since opening their doors, KOL Restaurant has found its way onto the World’s 50 Best Restaurants list, and Kol Mezcaleria can be found on the World’s 50 Best Disovery tool. The upscale Mexican restaurant and bar, co-owned by Chef Santiago Lastra, celebrates Mexican culture and traditions hand in hand with British ingredients. They’re also currently participating in the 14th annual London Cocktail Week.

KOL bar manager Matthias Ingelmann dropped by the Bar Hacks podcast while he and the team prepared for service. On this episode, Matthias talks agave spirits; introducing guests to artisanal and ancestral agave spirits along with Mexican rum, gin, and whiskey; planning for seasonality and menu changes; maintaining the familiar while offering new menu items; honoring Mexican culture with this fusion concept; what he looks for in team members; and more.

Spotify link

Apple Podcasts link

Episode 104 with Simone Caporale

Simone Caporale, an internationally renowned bartender and operator, swings by the Bar Hacks podcast to talk spirits, branding, the guest experience, and operations.

Noticing a gap in the industry and seeing a way to lend his expertise to help grow spirits brands, Simone and Luca Missagli founded Cocktail Concierge, a brand-building agency focusing on craft spirits brands. One of the most recent brands Cocktail Concierge has helped introduce to the world is Amaro Santoni.

Of course, Simone is also one of forces behind SIPS Drinkery House, number three on the World’s 50 Best Bars list, and the World’s Best Bar according to Tales of the Cocktail. Simone shares his thoughts on what he thinks makes SIPS so successful, why he views service as a privilege, three tips operators can implement today to plant the seeds for long-term success, and more!

Spotify link

Apple Podcasts link

Episode 103 with Ryan Chetiyawardana, aka Mr. Lyan, part 2

Ryan Chetiyawardana, also known as Mr. Lyan, returns to the Bar Hacks podcast! Ten years ago, Ryan opened the first bar in what would become the Mr. Lyan empire, White Lyan. This innovative venue set the tone for Ryan and the team’s approach to creating bars.

On this episode of the Bar Hacks podcast, Ryan shares details of the ten-year celebrations; what it means to him to have reached the ten-year operator milestone; lessons learned over the course of more than ten years running bars; what people can expect from the re-release of his book Good Things to Drink with Mr Lyan and Friends, now with brand-new content and a new title, Mr Lyan’s Cocktails at Home: Good Things to Drink with Friends; and more!

Spotify link

Apple Podcasts link

You know about RTDs, but what about RTEs? Lynnette Marrero returns to the Bar Hacks podcast, dialing in from a very cool hybrid restaurant-work concept in Cincinnati to talk about Delola, the recently launched premium ready-to-enjoy cocktail brand.

The House of Delola was founded by Jennifer Lopez with the mission of launching premium, sophisticated RTE cocktails. The core lineup consists of three spritzes crafted in collaboration with bartending, mixology, and hospitality icon Lynnette Marrero. A truly collaborative effort, Lynnette created bold yet refreshing spritzes that resonate with JLo’s party personality, Lola.

Spotify link

Apple Podcasts link

Episode 95 with Bob Peters

Bob Peters has big news to share, and you can hear in his voice how excited he is to share it with everyone. He’s taking on the perfect role. In fact, he calls it his dream job during this episode. Cocktails and cuisine are about to get even better in North Carolina and South Carolina…

But it doesn’t stop there! Bob also shares his approach to bar training to make sure everyone is engaged; his assessment of the Charlotte dining and drinking scene; a simple step all restaurants and bars can take today to improve operations, team engagement, and the guest experience; a very cool project he’s taking on; and more.

Spotify link

Apple Podcasts link

Episode 93 with Adrián Michalčík

Adrián Michalčík is the director of mixology at the award-winning Pier 42 inside the Amerikalinjen hotel in Oslo, Norway. The bar has been recognized by the World’s 50 Best and has won Best Bar of Norway twice. In addition to taking home the title of 2022 Diageo World Class Global Bartender of the Year, Adrián has won several bartending competitions throughout the years.

He popped by the Bar Hacks podcast to chat with host David Klemt about his bartender journey. Adrián has worked in several types of bars and each helped him develop the skills that allowed him to elevate his skills behind the bar. Mentors, his endless quest for knowledge, his passion for hosting others, and his focus on empathy have informed his approach to team building, delivering top-level hospitality, and tapping into his creativity to develop Pier 42’s cocktail menus.

Adrián shares the three pillars he believes great bars are built upon, what he looks for in bar team members, transforming people from guests to friends, the importance of storytelling, and much more.

Spotify link

Apple Podcasts link

Episode 91 with Charles Joly

Industry icon, bar educator, entrepreneur, and bartender Charles Joly drops by the Bar Hacks podcast to chat with host David Klemt. The two discuss Charles’ start and his journey from the trenches to opening Chicago’s Drawing Room, and also his role at the city’s legendary Aviary. Charles also talks about Crafthouse Cocktails, the premium ready-to-serve brand, and his barware label Crafthouse by Fortessa. Interestingly, his love of bar history and vintage barware design not only informs his own designs, it manifests in Telltail Vintage, his Instagram shop. Not one to sit still for long, Charles is also involved in craft ice startup Abstract Ice.

The conversation also touches on spirits categories that appear to be dominating or otherwise seeing a big lift; advice for aspiring career bartenders; and advice for operators who want to succeed in today’s restaurant and bar world.

Spotify link

Apple Podcasts link

Episode 84 with Roberta Mariani

Bar Hacks host David Klemt sits down with Roberta Mariani, Global Brand Ambassador for MARTINI. The two discuss a range of topics, including Roberta’s journey through hospitality, lessons learned working at some of the best hotels in London and opening Bar Tremini in Soho, the guest experience, aperitivo culture, and more. Roberta and David also discuss why now might be the best time to introduce guests to Aperitivo Hour as an alternative to Happy Hour, the Negroni Sbagliato “controversy,” MARTINI’s Non-Alcoholic range, and the cocktails need to put on their menus to bring aperitivo culture into their restaurants, bars, and hotels.

Spotify link

Apple Podcasts link

It’s tax season and hospitality industry professionals have unique needs. Luckily, we have unique industry friends! Host David Klemt speaks with Armon Noori, an incredible Las Vegas bartender who also has a finance degree and an entrepreneurial spirit. Armon opened a tax preparation and financial services company called Industry Financial Services this with the mission of helping his fellow industry peers.

Spotify link

Apple Podcasts link

Episode 26 with Katie Stryjewski a.k.a. Garnish Girl

The Garnish Girl herself, Katie Stryjewski, dropped by the Bar Hacks podcast to talk with host David Klemt. Katie talks about her new book Cocktails, Mocktails, and Garnishes from the Garden, available today! This book is loaded with delicious recipes along with helpful information to elevate your drinks and grow your own ingredients and garnishes. Katie shares some of her favorite drinks, photography and social media tips, edible flowers, and more!

Spotify link

Apple Podcasts link

Episode 25 with Megan Breier

Happy International Women’s Day! One of our favorite people in the industry—and in life in general—popped by to speak with Bar Hacks host David Klemt. Megan Breier is one of the most engaging, entertaining and knowledgeable educators in the hospitality and spirits industries. In this episode, Megan explains what sets Maker’s Mark apart from other bourbons, some of the amazing activations she’s executed, Private Selection, Maker’s 101, Margie Samuels’ contributions to the brand and industry, and more.

Spotify link

Apple Podcasts link

The new host of the Bar Hacks podcast chats with Jared Boller, Canadian National Whiskey Ambassador at Proximo Spirits. Tending bar gave him the opportunity to live, work and travel around the world. Currently, he represents brands like Bushmills and Proper No. Twelve at Proximo Spirits in Canada. Jared discusses his journey through the world of hospitality and how operators can benefit more from working with brand ambassadors.

Spotify link

Apple Podcasts link

Cheers to the bartenders across the world!

Image: Los Muertos Crew on Pexels

February 19, 2024by David Klemt David Klemt No Comments

The Batching Superpower of Sūpāsawā

The Batching Superpower of Sūpāsawā

by David Klemt

One of our favorite products from WSWA’s Access LIVE 2024 event in Las Vegas can save operators and bar teams time and money.

Access LIVE, the annual Wine & Spirit Wholesalers of America (WSWA) event is always chock full of notable items. However, this one in particular stood out to me and my colleagues.

Coming out of Deluxe Distillery in Belgium, Sūpāsawā Seriously Sour Cocktail Mixer is here to make lives easier.

Of course, it’s not surprising that this mixer is so impressive. Sūpāsawā is produced alongside high-quality stablemates, after all: Blind Tiger Handcrafted Gin, Mary White Premium Vodka, and Yusibi Honey Based Aperitif.

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In short, this innovative mixer can replace citrus. Importantly, it’s also widely available around the world. Speaking to the core of our audience and clients, it’s available in Canada and the US. When I asked about availability in the US, I was told it’s in 30 states currently.

Operators in the UK, Europe, Australia, and many more regions should also be able to get their hands on Sūpāsawā.

So, what is this magical mixer, exactly? It’s a simple and clean stand-in for expensive and time-consuming citrus.

Deluxe’s super sour mixer is distilled water, citric acid, malic acid, tartaric acid, phosphoric acid, and succinic acid. The liquid is crystal clear, aroma-free, and an incredibly convenient substitute for lemons and limes.

Real-life Scenario

Consider the following real-life hypothetical that shines a light on Sūpāsawā’s real-life benefits.

Let’s say someone hires an operator for a catered event. Included in this event is bar service, and involves more than pouring wine and beer.

Along with a handful of calls, the client and their guests expect a signature cocktail. Well, batching a cocktail or two ahead of the event would be a smart move.

However, we all know what that means: purchasing and juicing citrus. And we also all know what else that means: labor costs for all that prep.

What if one bartender or bar back could batch a cocktail in less than five minutes? Yes, I’m talking under five minutes for the entire batching process.

That scenario is nearly identical to Deluxe Distillery’s Access LIVE 2024 situation.

Deluxe showed the convenience and superpower of Sūpāsawā at their booth via batching. According to the bartender and ambassador who prepared the standout cocktail, he added all the ingredients—including the super sour mixer—to a jug, shook it, and it was ready to go in less than five minutes.

Real-life Benefits

Does this mean you’ll never have to buy lemons and/or limes again? For the vast majority of bars, no. However, the more drinks you can make with Sūpāsawā, the more you can plan for and control the cost of citrus.

Per Deluxe, operators can expect to save 15 minutes per liter of citrus juiced. The distillery also says each bottle of Sūpāsawā represents 35 pieces of fruit an operator won’t have to purchase. On average, a single cocktail requires just 20 ml of Sūpāsawā, or 2/3 of an ounce. With each bottle coming in at 700 ml, that’s 35 individual cocktails per.

When I asked about unit cost at their Access Live 2024 booth, Deluxe said operators can expect a price of $9 per unit. People who do the math can see the benefit of getting their hands on Sūpāsawā for individual, kegged, and batched cocktails.

In terms of storage, the slim bottle can last for about two years unopened. After it’s opened, Sūpāsawā should last for up to a year. Compare that to the two- to three-day shelf life of lemon or lime juice.

Notably, using Sūpāsawā leads to consistency. Because it always tastes the same, drink consistency is improved. And, of course, using this super sour mixer leads to producing less food waste.

Click here to learn more about Sūpāsawā and what it can do for an operator’s bar program, catering, and bottom line. Oh, and click here for recipes. Cheers!

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, from Deluxe Distillery, WSWA, or any other entity in exchange for this post.

Image: Irina on Unsplash

February 16, 2024by David Klemt David Klemt No Comments

WSWA Access LIVE 2024: Product Roundup

A Few of Our Favorite WSWA Access LIVE Things

by David Klemt

We attended WSWA’s Access LIVE 2024 event in Las Vegas, Nevada, and found quite a few products we think will pique the interest of restaurant and bar operators.

Agave spirits, perhaps unsurprisingly, seemed to dominate the floor. In particular, tequila was very well represented.

However, we also found notable vodkas, gins, whiskeys, sake, liqueurs, zero-proof beverages, and more. Below, several portfolios and items that really stood out to us.

Cheers!

Portfolio

Deluxe Distillery

This distillery, operating out of Belgium, has some of the most striking packaging I’ve seen in a while. I’m confident in saying that guests scanning a back bar would find Deluxe Distillery‘s bottles intriguing.

More importantly, of course, the liquid is just as outstanding. Deluxe produces three gins under the Blind Tiger label: Piper Cubeba, Imperial Secrets, and barrel-aged Liquid Gold. Their vodka, Mary White, pays homage to a famous bootlegger. And then there’s Yusibi, a honey-based aperitif in a unique bottle.

However, it’s Deluxe’s Sūpāsawā that really grabbed my attention at Access LIVE. This product, available in 30 states in the US already, makes batching not just a breeze but a more budget-friendly proposition. Cost per bottle should run around $9. The prebatched cocktail Deluxe Distillery was serving at their booth took less than five minutes to make.

As far as entire portfolios, Deluxe stood out the most to me.

Agave

Inspiro Tequila

This is clean tequila brand needs to be on your radar. There are currently two Inspiro Tequila expressions, Luna Blanco and Rosa Reposado. Both premium tequilas can be enjoyed neat, and Rosa is rested in rosé wine barrels sourced from France.

Inspiro is woman-owned, confirmed additive-free, certified Kosher, gluten-free, sugar-free, and zero carb. Oh, and the bottles are eye-catching.

Sepulto Mezcal Artesanal

This artisanal mezcal launched at this year’s Access Live event. And yes, this is another case of the bottle catching my eye and drawing me in.

Sepulto is aged for one year in glass, underground. As a result of the distiller’s cooking process, the complex notes of espadín, sahuayo, and papalote agaves come through with each sip. This is definitely a mezcal you’ll want to add to your super-premium agave spirits. In fact, it will be right at home on your back bar and menu next to your Don Julio 1942.

Vodka

Tenjaku Japanese Vodka

Don’t let the clean label fool you: Tenjaku is as fun a brand as it is a premium vodka. Click here to check out their packaging, which drives home my point.

Speaking of premium quality, Tenjaku Vodka is made from Yamada Nishiki rice, which is also used to make some of the best sake in the world. Further, the liquid is filtered not just through birch charcoal but also bamboo charcoal. The result is a vodka that tastes fresh and is delicate on the palate.

Herbesco Pepper Vodka

Looking for a great vodka that can serve as a spicy base for Bloody Marys and other hot cocktails straight from the bottle?

Herbesco Pepper Vodka is made with jalapeño, japones, chile de árbol, and bell pepper. Along with heat, expect herbal, fruity, and even chocolatey notes.

Gin

The Illusionist Dry Gin

Those familiar with Empress are familiar with what gives the gin its hue and color-shifting capability: butterfly pea flower. That botanical is also present in The Illusionist, which comes in a stylish, black Art Nouveau bottle.

Certified organic, The Illusionist delivers more than just visual impact. On the nose, licorice and citrus. Those notes are also present on the palate, along with fruity and floral flavors.

Whiskey

Yame Whisky

This Japanese whisky was introduced to me by Wine of Japan, an incredible portfolio of ultra-premium sake, beer, and spirits. Anyone who wants to add the highest quality sake from Japan need look no further. (In fact, I’ve been looking for a specific sake for over a decade. The VP or Wine of Japan knew exactly what I was talking about and had a sample at the booth. Amazing.)

Two expressions were available to try at Access LIVE, the 10 Year and 15 Year. The 10 Year features a 100-percent barley mashbill and is very easy to drink, delivering notes of vanilla and citrus. Think an easy-sipping bourbon. I found the 15 Year to a bit more complex, delivering dried fruit and grain on the palate. However, I had also sampled quite a few sake before trying this whisky.

In other words, you’re going to have to reach out to Wine of Japan and get tasted on both Yame expressions.

Tenjaku Whisky

There are two Tenjaku Whisky expressions currently: Blended and Pure Malt.

The former is sweet on the nose, with a touch of smoke. On the palate, Tenjaku Blended delivers grain, dried fruit, and a bit of spice.

The latter, Pure Malt, has nutty aroma with herbal notes. Expect wood and vanilla on the palate.

Niche

Wheyward Spirit

I could include woman-owned, operated, and distilled Wheyward in the whiskey category, but it’s too unique for that. The two available expressions are produced by upcycling whey.

Wheyward Spirit, the original expression, can stand in for vodka, gin, rum, sake, and even blanco tequila. The brand itself explains this innovative spirit quite succinctly: “Wheyward Spirit is one of a kind and was designed to take the best elements of vodka, sake, gin, and rum to be both a versatile and sippable clear spirit.”

There’s also Wheyward Spirit Wheyskey. Now that you’re familiar with the original, you can probably guess that this is a whey-based alternative to whiskey. This expression is barrel-aged Wheyward Spirit, and, like the original, is additive-, grain-, gluten-, and lactose-free. When I tasted Wheyskey, it most closely resembled a rye whiskey to me.

Alcohol-free

De Soi

“Savor the flavor, lose the booze, put the ‘fun’ in ‘functionality,’ and embrace the pleasure of restraint,” says non-alcohol brand De Soi.

This range of zero-proof apéritifs is loaded with interesting flavors, such as sparkling Très Rosé, citrusy and herbaceous Golden Hour, and jammy and bitter Champignon Dreams.

Operators looking to add sophisticated and unique non-alcohol beverage options should definitely look into De Soi.

Sparkling Wine

Rozoy Picot

If the production of this French sparkling wine didn’t involve a unique twist, I’m told Rozoy Picot would legally be Champagne.

However, these sparkling wines are blended with terpenes, the aromatic elements of cannabis. (Remember, terpenes don’t contain psychoactive elements, so this product doesn’t get you high.)

There’s a white varietal, Rozoy Picot OG Kush, and a red, Punch Rosé. I can only say that these must be smelled and tasted to be understood fully. Additionally, I can see these performing well at nightclubs as a unique bottle service option.

Image provided by author.

February 14, 2024by David Klemt David Klemt No Comments

TOTCF Unveils National Policy Initiative

TOTCF Unveils National Policy Initiative

by David Klemt

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

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

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

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

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

INTRODUCING THE TALES OF THE COCKTAIL FOUNDATION® POLICY INITIATIVE

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

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

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

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

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

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

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

TOTCF Policy Initiative Committee Members

TOTCF is pleased to share the collective of industry professionals who are dedicated to advancing and overseeing the Policy Initiative:

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

Government Affairs Manager

Tammera Catchings, J.D., M.S.: Ridgeland, MS – Tales of the Cocktail Foundation

To learn more about the Tales of the Cocktail Foundation Policy Initiative and get involved, join the Bar Professional Policy Network. You can learn more about The Foundation via the Tales of the Cocktail Foundation website, Instagram, Twitter, and Facebook.

About Tales of the Cocktail Foundation

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

Image: Cory Fontenot

Aerial photograph of Pittsburgh, Pennsylvania, at night

February 7, 2024by David Klemt David Klemt No Comments

Best and Worst Cities for Servers

Service Wins and Woes: Best and Worst Cities for Servers

by David Klemt

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

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

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

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

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

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

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

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

The Worst

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

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

Washington, DC (4.9)
Orlando, Florida (4.9)
San Antonio, Texas (5.0)
Sacramento, California (5.0)
Columbus, Ohio (5.0)
Buffalo, New York (5.0)
Houston, Texas (5.1)
St. Louis, Missouri (5.1)
Atlanta, Georgia (5.1)
Louisville, Kentucky (5.3)
Miami, Florida (5.3)
Nashville, Tennessee (5.4)
New York, New York (5.4)
Phoenix, Arizona (5.6)
Detroit, Michigan (5.7)
San Diego, California (5.8)
Las Vegas, Nevada (5.8)
New Orleans, Louisiana (5.8)
Milwaukee, Wisconsin (6.0)
Providence, Rhode Island (6.3)
Oklahoma City, Oklahoma (6.3)
Jacksonville, Florida (7.0)
Cincinnati, Ohio (7.0)
Virginia Beach, Virginia (7.6)

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

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

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

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

The Best

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

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

Dallas, Texas (4.8)
Minneapolis, Minnesota (4.8)
Boston, Massachusetts (4.8)
Birmingham, Alabama (4.8)
Salt Lake City, Utah (4.8)
Los Angeles, California (4.7)
San Francisco, California (4.7)
Philadelphia, Pennsylvania (4.7)
Raleigh, North Carolina (4.6)
Riverside, California (4.5)
Kansas City, Missouri (4.5)
Seattle, Washington (4.5)
Charlotte, North Carolina (4.4)
Richmond, Virginia (4.3)
Cleveland, Ohio (4.3)
Indianapolis, Indiana (4.2)
Chicago, Illinois (4.1)
Denver, Colorado (4.1)
Portland, Oregon (4.0)
Tampa, Florida (3.8)
Hartford, Connecticut (3.8)
Austin, Texas (3.8)
Baltimore, Maryland (3.7)
Memphis, Tennessee (3.0)
Pittsburgh, Pennsylvania (2.0)

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

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

Takeaway

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

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

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

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

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

Lose trust from your team, lose the business.

Image: Venti Views on Unsplash

February 6, 2024by David Klemt David Klemt No Comments

Pizza Today’s 2024 Report Reveals Most Popular Cheeses

Pizza Today‘s informative 2024 Pizza Industry Trends Report is full of useful information, from top styles and toppings to new cheeses guests can choose.

Two weeks ago we did a deep dive into the top eleven pizza styles going into 2024, per Pizza Today. Click here to read that article.

Last week we checked out what the pizza publication had to say about top pizza styles by region. Additionally, we looked at the top toppings nationally and regionally. You can read that article here.

Now, we’re going to talk about what Pizza Today has learned about the top cheeses operators are putting on their menus.

by David Klemt

Top Pizza Styles, Nationally and Regionally

Before we jump into the cheeses, a quick recap of the top pizza styles in America.

New York
Traditional American
Sicilian
Deep Dish
Neapolitan / Napoletana
Chicago Thin / Tavern-style
Detroit
Grandma
California / American Artisan
NEOpolitan / Neo-Neapolitan and Chicago Thick (tie)

And now, the top trending pizza styles.

Detroit
Deep Dish and Grandma (tie)
Sicilian
New York
Chicago Thin

Finally, the top pizza styles by region. For a more detailed explanation of each region, click here.

The West

New York Style
Traditional America
California/American Artisan
Sicilian
Neapolitan

The South

New York Style
Traditional America
Sicilian
Deep Dish
Neapolitan

The Midwest

Traditional America
Chicago Thin
New York Style
Deep Dish
Detroit

The Northeast

New York Style
Sicilian
Traditional America
Neapolitan
Grandma

Top Pizza Toppings, Nationally and Regionally

We’re almost to the cheeses. First, a recap of the most popular items to put on top of cheese.

Well, unless we’re talking a stuffed pizza. Click here and scroll to Deep Dish to see what I mean.

Now, the top toppings across the US.

Pepperoni
Sausage
Mushroom
Extra Cheese
Bacon
Chicken
Onion
Red/Green Bell Pepper
Ham
Black Olives
Meatballs
Canadian Bacon
Jalapenos
Pineapple
Beef
Basil
Banana Peppers
Fresh garlic
Tomatoes
Spinach

Below, how toppings break down regionally.

The West

Pepperoni
Sausage
Mushroom
Chicken
Bacon

The South

Pepperoni
Sausage
Mushroom
Extra cheese
Bacon

The Midwest

Pepperoni
Sausage
Mushroom
Bacon
Onion

The Northeast

Pepperoni
Sausage
Mushroom
Extra cheese
Bacon

Top “New” Cheeses

Okay, so we’ve reviewed top pizza styles. We’ve done a recap for toppings.

So, what are some of the top “new” cheeses going onto those pizza styles and being covered in all those toppings?

It may seem odd the refer to the cheeses below as “new.” In this context, “new” means, “not mozzarella” or “not provolone,” for the most part. Or, if you’re in St. Louis, “not Provel.”

Ricotta
Cheddar
Fresh Mozzarella
Goat Cheese
Parmigiano Crema
Cotija Cheese
Scamorza
Vegan Cheese
Blue Cheese
Feta

Guests love personalization, and they love the opportunity to try new foods and new takes on foods they know.

Scamorza

For the most part, you’re likely familiar with all the cheeses above. However, if you’re like me, you may be unfamiliar with scamorza. If that’s the case, I looked into it for both of us.

Like mozzarella, scamorza is made from either stretched cow or water buffalo milk cheese curds. This cheese originates from Italy and comes in two styles: scamorza bianca or and scamorza affumicata. The former is white or natural, while the latter is smoked and brownish in appearance.

Further, bianca is a mild, somewhat sweet cheese. Affumicata, being smoked, delivers a more savory and, as one would expect, smoky flavor.

Vegan Cheese

If you aren’t offering vegan or plant-based cheese for your pizzas, you may not know what brands to use.

Well, don’t worry. I’ve also done some legwork into this topic.

Brands to check out are Violife, Diya, Chao, and Miyoko’s. As plant-based alternatives become more commonplace and expected by guests, I expect more commercial vegan-friendly cheeses to become available. Perhaps we’ll see some at this year’s National Restaurant Association Show.

Image: Pablo Pacheco on Unsplash

Work with Us

To work with us on your restaurant, bar, cafe, nightclub or other hospitality project, click the image below. Cheers!

A coffee cocktail sitting on top of a bar

January 31, 2024by David Klemt David Klemt No Comments

The Drink to Dethrone the Espresso Martini

Will this Drink Dethrone the Espresso Martini?

by David Klemt

If we’re to take what industry pundits and cocktail aficionados are saying, 2024 may be the year that the Espresso Martini falls from grace.

Alright, that may be a bit dramatic. However, maybe we won’t read about how the Espresso Martini is having yet another “moment” this year.

Instead, it’s possible that 2024 will be the Year of the Carajillo.

This incredibly simple cocktail is receiving as much—if not more—hype than the Negroni Sbagliato did in 2022. Only this time, bartenders may not roll their eyes whenever they hear someone mention it.

Before I dive into the Carajillo, a bit of clarification. I’m not anti-Espresso Martini. It isn’t like I think I’m above enjoying one of these not-Martinis from time to time. And I’m sure it makes registers ring plenty at bars around the world.

However, it seems like we’re told we’re in the midst of the Espresso Martini’s latest moment every time fall or winter comes around. Look, this is a modern classic that has been around for decades. It’s not “having a moment,” it has simply reached ubiquity.

So, the idea that a perhaps lesser-known coffee cocktail can have its moment this year is exciting. (And a bit of a relief.)

Let’s cannonball into the Carajillo!

Not So Simple

When you do a cursory search for the Carajillo you’ll encounter quite a few absolutes.

For example, there are people who say the drink only and always consists of hot espresso and Licor 43. You may read that the ratio is always one to one.

However, there’s more nuance surrounding the Carajillo.

This deceptively simple cocktail comes to us from Spain. From what I can find, it’s often a cold drink that varies from country to country, region to region. In Spain, it’s commonly coffee and brandy in a two-to-one ratio. Order one in Cuba and it will likely be a rum cocktail rather than brandy. In Mexico, while Licor 43 is said to be the standard, it’s not uncommon for mezcal or a coffee liqueur to accompany the coffee.

Now, as I’ve said, you’ll come across sources that say a Mexican Carajillo is espresso and Licor 43. So, let’s go with that recipe for now.

It’s a simple build: Fill a cocktail shaker with ice. Add two ounces of hot espresso or other hot coffee and two ounces of Licor 43. Shake until well chilled, then strain into a rocks glass. The shake should form a foamy head. Some people garnish with three coffee beans.

Make it Yours

Of course, there’s room to play with this recipe. You and bar team can change the ratio, change the garnish, experiment with glassware, replace the Licor 43 with another liqueur, add an ingredient…

As an example of the latter suggestion, Cazadores produces a coffee liqueur, Cazadores Café. This can replace Licor 43 or work alongside it.

Just know that if you replace the original liqueur, you’re missing out on a blend of 43 botanicals. That means your Carajillo will taste much different than the standard Mexican build. In that case, is it still a Carajillo?

Well, that’s up to your guests to decide, I suppose.

There are bars that make their Carajillo with cream, brandy, and Licor 43. Some serve theirs with a small bowl of sugar so guests can sweeten them to their liking.

At some bars, the build calls for heating the liqueur or base spirit with lemon and sugar. Others make Carajillos with mint and amaro.

So, you and your bartenders can do what has been done with the Espresso Martini: Alter the Carajillo to create your signature version. You can also simply serve the traditional build.

Or, and this is my recommendation, you can serve traditional Carajillos and offer one or more signature variations.

Cheers!

Image: Jeppe Mønster on Unsplash