Marketing | KRG Hospitality

January 4, 2024by David Klemt David Klemt No Comments

Life is Peachy with These Cocktails

Life is Peachy with These Pantone-inspired Cocktails

by David Klemt

According to Pantone, the 2024 Color of the Year is Peach Fuzz, which communicates warmth, community, collaboration, and a sense of welcoming.

There’s a lot that operators can do with Pantone’s annual announcement.

For those who are curious, the 2023 Color of the Year was Viva Magenta, a bold, purplish shade of red. And in 2022, the color was Very Peri, a dynamic shade of blue.

If an operator is looking for a complete venue refresh, Peach Fuzz may be an effective choice. For example, people can leverage the 2024 Color of the Year with feature walls, seating, tablecloths, and physical menus.

Of course, not every operator is looking to undergo a redesign. In this case, there’s still plenty of opportunity to splash Peach Fuzz throughout a bar or restaurant. One simple and effective way is through the drink menu.

Below are three peach-forward cocktail recipes. They’re visually appealing, which is helpful since we tend to “drink” with our eyes first. And with peach brandy, puree, or bitters, they impart more than just color: peach fans will appreciate the flavor.

You’ll also find a recipe for the Cosmopolitan, the famous cocktail created by Toby Cecchini. It turns out Aubrey Plaza, the modern face of the Margarita, is also the spokesperson for the Cosmo. Just like they say there’s no Negroni without Campari, there’s no Cosmo without Cointreau.

Cheers!

Frankly, My Dear

0.75 oz. Cointreau
0.75 oz. Tequila
0.75 oz. Fresh lemon juice
0.5 oz. Peach puree
3 oz. Prosecco to top
Peach wedge to garnish

Prepare a Collins glass by filling it with ice. Add all ingredients except for the Prosecco and garnish to a shaker with ice. Shake well, then strain into Collins glass. Top with Prosecco, garnish with a peach wedge, and serve.

Fish House Punch

1 oz. Rémy Martin 300-Year Limited Edition VSOP
1 oz. Mount Gay Rum
0.75 oz. Fresh lemon juice
0.5 oz. Peach brandy
0.5 oz. Simple syrup
1.5 oz. Water
Lemon zest to garnish

Add ice to a rocks, Collins, or other glass. Fill a cocktail shaker with ice, then add all ingredients except for garnish. Shake well, strain, garnish with lemon zest, and serve.

METAXA Peach Spritzer

1.5 oz. METAXA 7 Stars
1.5 oz. Prosecco or other sparkling wine
0.75 oz. Tonic
3 dashes Peach bitters
Peach wedge to garnish
For winter: Star anise and tree leaf to garnish
For spring: Jasmine flower to garnish

For this cocktail, start by selecting a red wine glass. Add METAXA 7 Stars, then add bitters and ice. Stir, add tonic, then top with Prosecco or other sparkling wine. Garnish with a peach wedge.

Cointreau Cosmo

1 oz. Cointreau
2 oz. Vodka
1 oz. Fresh lime juice
1 oz. Cranberry juice
Orange twist to garnish

Your bartenders probably know how to make a Cosmo. But just in case, start by preparing a coupe or cocktail glass by chilling it. Add all the liquid ingredients and ice to a cocktail shaker. Shake well, then strain into the prepared glass. Garnish and serve.

Images belong to their respective brands.

"Think about things differently" neon sign

January 2, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: January 2024

Program for Unique Holidays: January 2024

by David Klemt

Do you want to stand out from from other restaurants and bars in your area? Change how you kick off the new year with your January holiday promotions.

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our December 2023 holidays list, click here.

January 2: Thank God It’s Monday Day

We all know the Monday trope: It’s the day of the week to fear, inspiring the Sunday Scaries.

Well, this month encourages people to change how they look at the start of the workweek. Your venue can play a role, offering F&B promotions and entertainment programming that puts people in good spirits on a Monday.

January 3: National Fruitcake Toss Day

Another trope? Fruitcake somehow becoming a rock star during the end-of-year holiday season. I suppose this divisive dessert gets the “rock” part right…

If you have the space, you can hold a fruitcake tossing competition. Nobody’s going to eat the fruitcakes they were given, so they may as extract some joy from them.

January 9: National Cassoulet Day

This French dish is warm and comforting. And according to Tastewise, social conversations were up 20 percent in 2023.

However, less than one percent of restaurants have cassoulet on their menus in the US. Could be an excellent opportunity for savvy operator and kitchen team.

January 13: National Peach Melba Day

Each December, Pantone announces the next year’s Color of the Year. At this point, it’s a tradition.

For 2024, that color is Peach Fuzz. So, it makes sense to put peach dishes and drinks on your menu. The Peach Melba is a dessert consisting of peach wedges resting in raspberry sauce, accompanied by vanilla ice cream. However, there’s no reason your kitchen team can’t make this their own by getting creative with ice cream flavors and other accompaniments.

January 14: Start of National Mocktail Week

This is an excellent way to help guests celebrate Dry January. However, it’s important to note that some sober guests find the term “mocktail” disrespectful. I can see their point: the word has “mock” in it. So, perhaps call your celebration Alcohol-free Week, Non-alcohol Week, or Zero-ABV Week.

Either way, this is the time to dial in your zero-proof menu.

January 15: National Strawberry Ice Cream Day

Celebrating this holiday with the Peach Melba is a great way to get the most out of promoting your guests’ favorite new dessert. All you have to do is serve your Peach Melba with, you guessed it, strawberry ice cream instead of the standard vanilla.

January 20: National Cheese Lover’s Day

Getting creative to celebrate this holiday will take some effort. However, if you nail it, this promotion can be recurring and become a sought-after experience.

Wine, beer, and spirits pair with a vast array of cheeses. You can create an entire tasting experience, pairing specific cheeses with a curated selection of wines, beers, whiskeys, or other spirits. Check out this guide for pairing ideas.

January 20: National Use Your Gift Card Day

I don’t usually double up on holidays for this monthly KRG Hospitality feature, but here we are.

If your business offers gift cards, this is the day to encourage people to come in and redeem them. Send a targeted email campaign, include a link to your reservation system, and you’ll have an excellent way to track how many gift cards you can expect to show up for redemption.

January 25: Clashing Clothes Day

Why should October and December get all the dress-up fun? There’s no reason your guests have to pull out all the stops for Ugly Christmas Sweater gatherings and then wait another year to do it again.

If you pull this off well and make it a “thing,” you and your team can own Clashing Clothes Day and make it an annual promotion.

January 30: National Croissant Day

The humble but delicious, flaky croissant is a tasty canvas. Sure, you can just offer croissants, but what about going harder and offering an array of croissant sandwiches or desserts?

Image: Ivan Bertolazzi on Pexels

December 1, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: December 2023

Program for Unique Holidays: December 2023

by David Klemt

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your December holiday promotions.

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

For our November 2023 holidays list, click here.

December 2: Global Fat Bike Day

For the unfamiliar, “fat bikes” are offroad bicycles with larger-than-normal tires. They’re fantastic for navigating sandy, snowy, muddy, and rocky terrain. Why? Because riders can run lower tire pressures to overcome obstacles smoothly.

Of course, plenty of riders also like to bop around town on fat bikes. So, whether you operate in a snowy area or you just happen to be in a market with a bunch of fat-bike riders, this would be the holiday to encourage them to group up and roll to your bar or restaurant.

December 4: National Dice Day

There’s a lot we can do with dice. One of the simplest ways to celebrate this holiday is to craft a food and/or beverage menu with numbered items/specials. Guests roll the dice and they’re served whatever they roll.

December 9: National Pastry Day

Hey, it’s holiday season—people are snacking a bit more than they would normally. Pastry, whether sweet or savory, is surely tempting and can make a holiday meal memorable.

December 11: National Noodle Ring Day

Do you know what a noodle ring is? More importantly, if you’re not the chef, does your kitchen team know about noodle rings?

They’re exactly what they sound like, and from everything I can find, they’re hundreds of years old. The premise is simple: a noodle dish is placed in a mold, then it’s baked. Bang—noodle ring.

Clearly, the noodle ring is a canvas for creativity and comfort food. So, see what your kitchen can come up with for National Noodle Ring Day, particularly if noodle dishes are already on your menu.

December 16: National Chocolate Covered Anything Day

Do you have food items that would taste and look great covered in chocolate? Guess what you should do on this day…

December 19: National Emo Day

You may have heard of the When We Were Young festival that took place in Las Vegas this year in October. The first version of this emo music festival was held in California in 2017.

A lot of people enjoy nostalgia, and during the holidays they get even more nostalgic. You can either hire a DJ for an emo set, hire a local emo band or two, or put together an emo playlist if you think it would draw guests through your doors.

December 20: Games Day

Board games, card games, tabletop games, video games, arcade games, bar games… If your bar or restaurant is set up for people to play games, design a promotion around it. After all, people are gathering for the holidays. Tempt them to gather at your place.

December 21: National Coquito Day

Ah, the Coquito. I’ll risk the pitchforks and say eggnog is not the move: the Coquito is the best winter cocktail. And the best version comes from bartender Giuseppe González.

You’ll find his recipe below, and you should give him a follow and thank him for being gracious enough to share it every year in December.

View this post on Instagram

A post shared by Giuseppe González (@giuseppe_gonzalez)

December 29: Tick Tock Day

No, not TikTok. This holiday is about accomplishing outstanding goals before the end of the year.

However, operators and their teams can take a different approach to this holiday. Are there any bottles you want to finally get rid of to make space in your inventory? Some rare drams guests can finish off? Create a promotion around them.

December 31: National Champagne Day

Sure, some people may know this day as New Year’s Eve. But really, this is National Champagne Day.

Luckily, it’s not difficult to create promotions around Champers. Whether focusing on dosage, grape varietals, vintage, color, or cocktails, there’s a lot to do with Champagne, and it’s not challenging to shine a spotlight on it on this day.

Image: Ivan Bertolazzi on Pexels

Person looking at restaurants on a map on their phone

November 24, 2023by David Klemt David Klemt No Comments

Two New Review Platforms You Need to Know

Two New Review Platforms You Need to Know

by David Klemt

Operators should be aware of two new review platforms that will help people discover their restaurant, bar, nightclub, or eatertainment venue.

At this point, we’re all aware of the mainstream review sites. Google, Yelp, OpenTable, Tripadvisor… Whether viewed as a helpful discovery tool or nuisance, each is a well-known player.

Well, there are new platforms on the scene. Importantly, each one is putting their own stamp on how people review venues and discover new experiences.

For example, I wrote about a new platform that rejects negative reviews a few weeks ago. It’s Good “believe[s] a restaurant rec from 1 trusted friend is more valuable than recs from 10,000 strangers.”

The founders, including Kevin Auerbach (former Apple), Meghan Raab (former Snap), director and photographer Mike Rosenthal, and songwriter and performer John Legend, have also eschewed the standard star rating.

So, that’s one modern-day take on the review platform. Now, two others.

Atmosfy

By now, most people are aware that video content outperforms static photography on social media. In other words, people engage more with video.

That’s not to say that static photography is obsolete. Rather, when it comes to discovery, video appears to be king at the moment.

Enter: Atmosfy.

View this post on Instagram

A post shared by Atmosfy | Discover With Video (@atmosfyapp)

This platform is all about video reviews. In fact, their website reads, “A video is worth a thousand pictures.” Restaurant, bar, nightlife, and eatertainment operators should see the value in users showing off their experiences via video.

In addition, users get access to a personal map. They can bookmark places they’ve been and want to go, and share their experiences so others can discover them.

And with $12 million in seed funding from Redpoint Ventures and other venture capital firms, operators can be certain this is no flash in the pan. In fact, Atmosfy supports in excess of one million businesses in over 10,000 cities in more than 150 countries.

Recs

First, the T-rex mascot of this platform is pretty cool.

Second, Recs takes a similar approach to It’s Good. However, the founders, Jesse Berns and Sean Conrad, have put their own spin on review platforms.

Like It’s Good, Recs sees far more value in recommendations from friends than strangers. Also, there’s no star rating system, nor will users find negative reviews.

View this post on Instagram

A post shared by Recs (@getrecs)

Another interesting detail: Users aren’t able to leave anonymous reviews. This is because Recs is built for recommendations among friends. Were a user to be anonymous, they wouldn’t be discoverable to friends, and therefore they’d be leaving recommendations to…nobody.

However, the most important element of Recs (arguably) is that users either recommend a place or they don’t.

So, in theory, if a business is blowing the guest experience, they won’t even be discoverable on Recs because nobody will be recommending it. At least to a specific core of users, that business won’t exist in their world on Recs.

As far as the Recs user experience, people save venues as “recommend” or “wanna go.” Users find their friends, share their lists, and discover new places to try by checking out their friends’ lists. A simple, straightforward way for people to eat, drink, and hang out together throughout a city.

Takeaway

Simply put, an operator needs to know how people are discovering their business. Operators need to meet guests where they are, which means online.

So, operators need to know about new platforms. When sending a post-visit survey—it doesn’t need to be lengthy—operators should ask how guests learned about their venue. This is one way to stay up to date on social media and review sites.

A comprehensive and effective marketing strategy includes review and discovery platforms. Certainly, operators ignore discovery tools at their peril.

Image: abillion on Unsplash

November 22, 2023by David Klemt David Klemt No Comments

Taco Bell Leveraging Subscriptions & LTOs

Taco Bell Leveraging Subscriptions & LTOs

by David Klemt

Not for the first time, Taco Bell is showing the industry the power of offering fan-favorite limited-time offers and leveraging subscriptions.

These days, everything seems to be subscription-based. We stream shows and movies via subscriptions. We can have food, clothing, gadgets, collectibles, and knick-knacks delivered to us by subcription.

Car features like heated seats, remote engine start, and self-driving? Subscriptions. Want to use software we used to buy once and install? Now we’re paying monthly to use it (or up front for a “discounted” yearly fee).

So, why should people find it odd to subscribe to one of their favorite restaurants? If the value is there for a consumer it’s no different than paying a monthly fee for other products and services to which they subscribe.

Clearly, Taco Bell has an acute understanding of people’s comfort with subscriptions. For many consumers, they’re the norm, just part of their daily routine.

As evidence, I introduce Exibit A, the Taco Lover’s Pass.

What makes this subscription noteworthy is the fact that it’s only a few years old, and it’s not even a permanent subscription. As Taco Bell Rewards members know all too well, only they can cop a Taco Lover’s Pass, and it only comes available every so often.

Most times, members have just one day to grab a pass. However, people had two whole days to decide the last time it became available.

And now, Exhibit B, the Nacho Fries Lover’s Pass.

An LTO Subscription and Item

Look, tens of millions of people love tacos. So, it’s logical that the Taco Lover’s Pass is so successful.

And if the past several years have shown us anything, millions of people also love Nacho Fries. The LTO menu item first appeared in Taco Bell restaurants in 2018. A few years later, in 2021, the Taco Lover’s Pass was tested in Arizona.

Why wouldn’t we eventually see a Nacho Fries Lover’s Pass, given the hype that follows every reintroduction of this popular item? Taco Bell has mastered the art of the LTO and the subscription. More specifically, they’ve mastered the recurring subscription. Remember, their passes aren’t permanent offerings.

Further, the iconic QSR also understands the power of the “drop.” At this point, it seems as though Taco Bell has noticed the rabid stir a limited-edition shoe or clothing drop can create for the fashion industry, studied it, and adapted it to foodservice.

With that said, the last Taco Lover’s Pass was accompanied by a menu item drop: the Toasted Breakfast Taco. If you think the Nacho Fries Lover’s Pass also ushered in an LTO, you’re correct.

The first-ever Nacho Fries Lover’s Pass comes along with the limited-time-only offer of Grilled Cheese Nacho Fries.

Take the Nacho Fries, slather them in a sauce of melted mozzarella, monterey pepper jack, and cheddar cheeses, add Taco Bell nacho cheese and chipotle sauce, and toss on some marinated steak. There you go—Grilled Cheese Nacho Fries. They’re just $4.99 while supplies last, and there’s a spicy version made with jalapeños.

It’s no surprise that Taco Bell is BrandVue’s most-loved Mexican restaurant brand, and number eight on their overall list of most-loved restaurant brands.

Takeaway

Loyalty and rewards programs, subscription services, hyped LTO menu drops… These aren’t the exclusive domain of global chain restaurants.

Independent operators can absolutely leverage LTOs and subscriptions. Moreover, indies can do so with as much—if not more—specificity. Independent and regional chain operators tend to be far more nimble than their large chain counterparts.

After all, it’s much easier to implement change in one or a handful of restaurants than it is hundreds or thousands of locations. In theory, single-unit operators also know their loyal guests on a more intimate level. Where that’s the case, they should know what levers to pull to generate interest and encourage repeat visits.

It’s no small task to create a subscription program, let alone a free-to-use-but-engaging, branded rewards program. And that’s to say nothing of coming up with menu item so powerful that taking it away for months at a time is a feasible, profitable thing to do. Although, if you’ve shrunk your menu and eliminated a decent food or drink performer, you may have somewhere to start.

With time and thoughtful consideration, independent and regional operators can absolutely nail rewards, subscriptions, and LTOs.

Image: Taco Bell

A candy cane surrounded by red smoke in a studio

November 14, 2023by David Klemt David Klemt No Comments

Peppermint is the Latest Flavor Superstar

Peppermint is the Latest Flavor Superstar

by David Klemt

Just when you think you have a handle on seasonal flavors, along comes the latest and greatest demand from consumers: peppermint.

Perhaps it’s because pumpkin spice shows up earlier each year. Maybe it’s because that hit of frosty peppermint hits the nostalgia button.

It could be as simple as consumers thinking:

pumpkin is for fall; and
peppermint is for winter.

Regardless, it appears that people are turning their attention to peppermint.

Of course, that doesn’t mean that pumpkin and pumpkin spice are out of favor completely. A recent trip to a grocer with shelves devoid of pumpkin butter and other pumpkin spice flavors show me people are still snapping it up.

And no, it wasn’t a product shift; staff says those products are flying out the door after each restock.

Instead, I think people are just ready for the next thing. In this case, the next flavor thing. And that flavor, it seems, is peppermint.

Considering that pumpkin spice LTOs appeared in early August this year, it makes sense for many consumers to want something new. After all, they’ve had four months to indulge their pumpkin and pumpkin spice cravings. That’s a third of the year.

Peppermint on the Rise

When delving into F&B and hospitality trends I tend to look at Datassential and Technomic. Both are credible, reliable sources of information.

However, I’m turning to another source, Tastewise, to dive into pumpkin spice and peppermint. For the unfamiliar, Tastewise is an F&B insight platform that uses artificial intelligence to collect real-time consumer behavior data.

First up, pumpkin spice. According to Tastewise, the flavor is up nearly 75 percent in terms of social conversations in 2023. Additionally, four percent of restaurants in the US have pumpkin spice items on their menus. That may not sound like a lot, but that’s more than 33,000 restaurants.

Now, let’s look at peppermint. Per Tastewise, social conversations about this frosty flavor are up almost 22 percent this year. However, peppermint liqueur conversations are up just over 77 percent.

Interestingly, according to Tastewise, peppermint items are on almost eight percent of menus in the US. That’s more than 67,000 restaurants, over double the amount of pumpkin spice.

One note: peppermint is not the same as mint. While peppermint is trending (most likely due to seasonal shift), mint is down nearly 109 percent. So, not all mint flavors and items are equal. This seems particularly true at the moment.

Takeaway

Is everyone on social media, talking about food? No, of course not.

It’s important to note, though, Tastewise’s current market overview. At the time of publication, Tastewise is scanning:

8,151,698 people on social media;
57,220,294 social media posts;
937,070 restaurants;
136,278,759 dishes; and
5,878,416 recipes.

Operators can and should take industry insights with a grain of salt. Not every fad, trend or item works for every operator and concept.

However, it’s important to know what consumers are talking about and posting to social media. Being a part of some conversations can be a boon for an operator and their bottom line.

So, if introducing a peppermint LTO (or LTOs) will appeal to an operator’s guests—because they take the time to understand them and track their menu item sales—and works with their concept authentically, they should consider becoming a part of this conversation.

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

November 3, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2023

5 Books to Read this Month: November 2023

by David Klemt

Our inspiring and informative November book selections will help you and your team transform your operations and F&B programming.

This month, we look at a new branding and marketing book. We also dive into agave spirits and cuisine from the Canadian Prairies.

There’s an eye-opening exploration into the topic of technology, culture, and the “alignment problem,” as well.

To review the book recommendations from October 2023, click here.

Let’s jump in!

The Restaurant Marketing Mindset: A Comprehensive Guide to Establishing Your Restaurant’s Brand, from Concept to Launch and Beyond

If you haven’t had the opportunity to hear Chip Klose speak, look into his books. His latest The Restaurant Marketing Mindset, came out in early October. As the title suggests, this book is for anyone who’s struggling with branding and marketing, or who simply wants a fresh perspective on this crucial element of operations.

From Amazon: “Restaurants boast some of the highest failure rates of any industry, yet even worse is the sheer number of concepts that struggle just to break even. In The Restaurant Marketing Mindset, Chip Klose introduces a series of mindset shifts and actionable frameworks to help owners and operators finally take control of their marketing.

With more than twenty years of operational experience—plus an MBA in food marketing—Klose has the authority, experience, and track record needed to speak confidently on the subject. Each lesson stacks one on top of the other, giving the reader a step-by-step plan to attract more diners, retain those diners, and spark word of mouth with the ones who matter most.

This book is for any chef, owner, or operator who’s ever felt overwhelmed when it comes to marketing their restaurant. Each chapter is filled with powerful insights to help you build a more profitable (and sustainable) business.”

Pick it up today!

Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies

This engaging cookbook features 1oo traditional and creative recipes highlighting Canadian Prairie cuisine. These seasonal, farm-to-table recipes are sure to impress your guests.

From Amazon: “No matter the season, the Prairies are all about preserving every ounce of food, so of course there’s also tons of helpful tips and tricks on reducing food waste. There’s even a Staples chapter with recipes for stocking your pantry to keep you cooking all year long. Both a love letter to Canada’s grandest provinces and an indispensable collection of recipes, Prairie is as inviting and bountiful as the region it celebrates.”

Agave Spirits: The Past, Present, and Future of Mezcals

The authors of this informative book visited eight Mexican states to learn all they could about mezcal. By extension, they learned not only about traditional production but also where this hugely popular spirits category is headed for the future.

From Amazon: “The result of the authors’ fieldwork and on-the-ground interviews with mezcaleros in eight Mexican states, Agave Spirits shows how traditional methods of mezcal production are inspiring a new generation of individuals, including women, both in and beyond the industry. And as they reach back into a rich, centuries-long history, Nabhan and Suro Pinera make clear that understanding the story behind a bottle of mezcal, more than any other drink, will not only reveal what lies ahead for the tradition―including its ability to adapt in the face of the climate crisis―but will also enrich the drinking experience for readers.”

The Alignment Problem: Machine Learning and Human Values

When we build automated systems, we’re placing a lot of trust in our expertise. And because humans are fallible, the systems we build are far from perfect.

From Amazon: “Today’s ‘machine-learning’ systems, trained by data, are so effective that we’ve invited them to see and hear for us—and to make decisions on our behalf. But alarm bells are ringing. Recent years have seen an eruption of concern as the field of machine learning advances. When the systems we attempt to teach will not, in the end, do what we want or what we expect, ethical and potentially existential risks emerge. Researchers call this the alignment problem.”

Hacking the New Normal: Hitting the Reset Button on the Hospitality Industry

The world around us has changed. The food and beverage industry has changed. The hospitality industry has changed. But will some ways of life change for the better? Will perhaps the restaurant, bar, and hospitality industry come out even stronger? With the right changes to the previous status quo, it is possible. There’s no question, resets are major undertakings, but a major reset will provide us with a clean start and that’s what this industry needs.

Pick up KRG Hospitality president Doug Radkey’s second book today! Click here.

Image: Mikołaj on Unsplash

November 1, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: November 2023

Program for Unique Holidays: November 2023

by David Klemt

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your November holiday promotions.

Several holidays are set against every date on the calendar, and this month is no exception. These holidays range from mainstream to esoteric.

For our October 2023 holidays list, click here.

November 3: National Jersey Day

This is an easy one. MLB, the NBA, NHL, NFL, NCAA Football… All of these and more are in regular season play at the moment.

Establish your bar as the place to watch and play fantasy sports to develop a loyal guest base. One way to really get your guests engaged is to get them to wear their jerseys, and this holiday is the “official” day for them to do so.

November 5: Zero Tasking Day

Sure, multi-tasking and the people who claim to have mastery over it are impressive. But you know what’s even more impressive? Taking the time to nothing but relax.

You know what’s an excellent place to check out, relax, and indulge? Your restaurant, bar, or nightclub.

November 6: National Nacho Day

No, nachos aren’t the world’s most unique food. However, your approach and presentation can certainly help you stand out from other operators.

Go highest. Go largest. Go most unusual ingredients. Go most premium toppings. Just go wild.

November 11: National Metal Day

Anyone who knows me knows that metal holds a special place in my life. In fact, I recently hit the Pearl Theater inside the Palms for the Dethklok + BABY METAL “BABYKLOK” tour stop in Las Vegas.

This is the day for you to encourage the metalheads among your guests to show up to your bar or restaurant. Create an LTO featuring metal spirit brands, like Slipknot Iowa Whiskey and Metallica’s Blackened Whiskey.

November 14: National Pickle Day

If your kitchen can pickle it, this is the holiday to have them create an LTO menu showing off their skills.

November 16: National Use Less Stuff Day

Sustainability and ethical business practices aren’t just trendy anymore. Many of today’s guests want to know they’re supporting businesses that have a plan to address waste.

If you’ve been developing a sustainability plan, this is the day to launch it. Look at your operations, look at your menu, and see where you can make small but impactful changes.

November 20: National Absurdity Day

Do you have an “absurd” idea for a promotion, menu item, design feature, or branding exercise? Tighten up that idea and execute it on National Absurdity Day.

You can also check out one of our KRG Concepts, Absurd! Kitchen Co., for a turn-key restaurant concept.

November 22: DrinksGiving

As operators know, the Wednesday before Thanksgiving has traditionally been the busiest bar night of the year. Whether you call it Thanksgiving Eve or DrinksGiving, this is your opportunity to pull out all the stops.

November 25: National Small Business Day

This is the perfect holiday to highlight all the small, craft, and independent F&B brands you work with at your restaurant or bar. Feature local artisans, spirits and beer producers, farmers, and more on your menu to help them and you generate more business.

November 30: National Mason Jar Day

I don’t know what it is but drinking from a mason jar, whether there’s a delicious cocktail, moonshine, or a soft drink inside it, is just a cool experience.

Of course, you can also get creative with starter, side, and dessert presentations inside mason jars.

Image: Ivan Bertolazzi on Pexels

Jameson Irish Whiskey Witches' Brew cocktail

October 30, 2023by David Klemt David Klemt No Comments

Last-minute Halloween Cocktails!

Last-minute Halloween Cocktails!

by David Klemt

If you perhaps let Halloween preparations get by you, have no fear: here are three Jameson Irish Whiskey cocktails that pair well with different candies.

These aren’t just any three cocktails, however. Instead, Jameson is recommending these drinks because they happen to pair well with three distinct flavors:

Tart and sour;
sweet; and
chocolate.

Makes sense, right? As guests arrive, hopefully in costumes, they may bring candy with them. Or, you may be serving up some mini-candies along with the drinks crossing your bar.

Either way, the drinks below will enhance the guest experience by pairing with an array of candies.

Cheers! Or, boo! Whatever you think is clever, I dunno.

Tart & Sour

Let’s say a guest is munching on some SweeTARTS, Sour Patch Kids, or Warheads. Basically, they’re enjoying tart and/or sour candies this Halloween.

The drink below, according to Jameson, will pair well with those candy flavors.

Witches’ Brew

Out of these three cocktails, this one requires the most prep. You’re going to steep teabags in boiling water and let it cool.

And if you choose to make your own raspberry syrup, your bar team will have to simmer water with sugar and raspberries for a couple of minutes. This will also have to cool before use.

However, this is a large-format drink, so the following recipe allows you to prebatch before guests descend on your bar.

1 bottle Jameson Irish Whiskey
1 carton Cranberry juice
17 oz. Mint tea
3.5 oz. Raspberry syrup
6 Whole limes
1 Orange
12 Raspberries

Start by filling a large vessel with 17 ounces of boiling water. Add six mint teabags and let steep. Once cool, remove teabags. Juice the limes, slice the orange, and add to the vessel with the raspberries. Add the Jameson, cranberry juice, and syrup. Serve in a rocks glass over ice and garnish with raspberries and lime zest.

To make the syrup: In case you haven’t made syrup before, simply add 250mg of water, 250mg of sugar, and 100 grams of raspberries to a pot or saucepan and boil. After reducing to a simmer for two minutes, remove the pot or pan from heat. Let the syrup steep until cool, strain, bottle, and toss in a fridge.

Sweet

Does your guest have a sweet tooth? Are they chowing down on sweet, overly sugary candy? Maybe they’re throwing handfuls of candy corn down their gullet.

This is the drink for them!

Blood Rising

From the most complex cocktail on this list to a simpler recipe.

Per Jameson, this cocktail is also known as the Blood Boiler.

1 2/3 parts Jameson Black Barrel
1 2/3 parts Lillet Rouge
1 2/3 parts Orange juice
1 1/6 parts Berry Syrup
Orange wedge to garnish
Berries to garnish

Prepare a rocks glass by placing a large ice cube inside. Combine all the liquid ingredients in the glass over the cube. Stir, then garnish with the orange and berries

To make the berry syrup: See the instructions above for the raspberry syrup.

Chocolate

I mean…chocolate. C’mon, it’s a loaded Halloween candy category. Snickers, Kit Kat bars, Milky Way bars, M&Ms, it doesn’t matter.

If a guest can’t resist the siren song of chocolate, the cocktail below will pair well with chocolatey notes.

Jameson Cold Brew Bittersweet Goodbye

If you’ve left your Halloween drink menu to the last minute, this is probably the quickest recipe on this list.

1 1/3 parts Jameson Cold Brew
1 1/3 parts Campari
1 part Blood orange juice
3 parts Tonic water
1 Slice of a blood orange or red grapefruit to garnish

Fill a highball with ice, then add the first three ingredients. Add the tonic water and garnish.

Note: Orange also goes well with chocolate, so consider playing with Jameson Orange Whiskey if you have the time.

Images via Jameson Irish Whiskey

"Just be nice" sign on wall with graffiti

October 25, 2023by David Klemt David Klemt No Comments

New Review Platform Rejects Negativity

It’s Good: New Review Platform Rejects Negativity

by David Klemt

Combine equal parts incredible team of founders, love for food and travel, and respect for an expression that we should all adhere to more closely, and you get a new review platform.

The expression from which this team derives their platform’s ethos?

“If you don’t have something good to say, don’t say it at all.” But how can a review platform embody that age-old expression?

Well, it turns out that answer is rather simple: by refusing to allow negative reviews. That’s the foundation of how It’s Good plans to operate.

That is, of course, quite the departure from Yelp, Google Reviews, Tripadvisor, and other review platforms. In my experience, Yelp draws the ire of most operators. Obviously, it doesn’t help Yelp’s reputation among operators that people can review bomb a venue rather easily, among other issues.

On It’s Good, there’s no “star” ratings system. Negative comments? The platform is “not even built for” those, according to co-founder John Legend.

“Either you recommend [a place or experience] or you don’t,” says Legend, elaborating further on It’s Good.

The team of founders also includes Kevin Auerbach (who comes from Apple), Meghan Raab (from Snap), and director and photographer Mike Rosenthal.

With Auerbach and Raab guiding what is likely a top-notch engineering team, It’s Good should be simple and fun to use.

The User Experience

At the moment, It’s Good is an invite-only platform. According to articles online, Legend and Rosenthal have been working on the app for four years.

So, the initial idea is to lay the user foundation ahead of its public launch. Logical, since it would be challenging to sift through recommendations without a core user group populating the app first.

“Our mission is to be your go-to place for saving & sharing your most favorite places to eat and drink. Trustworthy recommendations for you, by you – from the people you know or admire, all in one beautiful space,” reads the waitlist confirmation email I received from Shirene Niksadat, It’s Good head of community.

Interestingly, one of the motivating factors behind this platform is Legend himself. Apparently, he’s a go-to source for recommendations amongst his friends.

“My friends always reach out to me for ‘my list’ of restaurants in the cities I’ve visited,” Legend is quoted as saying on the It’s Good website.

From what I can gather, the platform will allow people to find new restaurants, bars, and experiences via location-based and themed lists. I’m sure there’s more functionality, but the main takeaways are:

organized recommendations;
personalized recommendations from trusted sources and friends; and
recommendations that answer a simple question: Is this place or experience good?

“We believe a restaurant rec from 1 trusted friend is more valuable than recs from 10,000 strangers,” says the It’s Good site, right at the top.

That should give us all an idea of how this platform will operate, and what to expect when it goes live for the general public.

Obviously, I can’t provide a review of this review platform. But I can say that I’m looking forward to my opportunity to take it for a spin.

To get your name on the waitlist, click here.

Image: A A on Unsplash