Menu programming | KRG Hospitality

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July 1, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: July 2024

Program for Unique Holidays: July 2024

by David Klemt

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

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 June 2024 holidays list, click here.

July 7: National Dive Bar Day

Alright, dive and neighborhood bar operators—this is the day to really ensure you and your bar team shine. Show the community why your bar is one of the cornerstones of the neighborhood. This is an opportunity to pull out the stops to impress your regulars and reinforce their love of your bar, and to attract new neighbors to hang out at your place on a regular basis.

July 8: National SCUD Day

Let’s clarify this at the start: SCUD stands for “Savor the Comic and Unplug the Drama.” The intent is for people to relax, unplug, and enjoy some humor, or at least take a light-hearted approach to life. Now, if you happen to feature stand-up comedy or operate a comedy club, this holiday should be all the way in your wheelhouse.

July 9: Cow Appreciation Day

The humble cow provides a lot for us. In addition to all manner of food items, cows even help us make some very smooth vodkas. Given how much cows give, operators can make entire prix fixe menus dedicated to them: from appetizer to dessert, the cow can fill out an entire meal, including drinks.

However, you can take another approach to this holiday. Vegan restaurants, for example, can highlight alternatives to cow products by creating dishes, drinks, and prix fixe menus.

July 11: National Mojito Day

Here’s an easy one. After you’ve ensured that your bar team makes an excellent Mojito, create an LTO menu. Feature the traditional build, a high-end version, and a creative variant or two.

July 13: Embrace Your Geekness Day

How the times have changed, for the better in this instance. Not long ago, “geek” was a real insult. Now, we can’t wait as individuals to geek out with others over our hobbies, interests, and other passions.

Does your bar have an overall theme that can be amplified for maximum geekiness? Do you feature board games, card games, or even video games? Is it common for clubs to meet up at your place? Have you noticed something that several of your patrons seem to enjoy talking about and geeking out over? Lean as far into that as you can and create an amazing experience.

July 15: National Be a Dork Day

Maybe you don’t like the word “geek.” Perhaps, to you, being a dork is more about being a bit (or very) silly, and leaning into being “uncool” (which is actually cool).

At any rate, if you’re not into the idea of Embrace Your Geekness Day—or you want to showcase the difference between geeks and dorks—National Be a Dork Day may work well for you.

July 21: National Junk Food Day

We all have differing ideas about junk food. For some, junk food refers to candy and dessert foods, specifically. To others, it’s anything that isn’t considered a healthy food.

The approach I recommend is giving people an excuse to eat and drink whatever they want on this day, or taking a cheat day. Further, you can certainly create a cocktail menu that captures the flavors of people’s favorite candy bars, candies, etc. Or, build over-the-top burgers, come up with a signature food challenge, or create a signature pizza that features compelling and unique toppings.

July 22: National Mango Day

Mango Margaritas, Mango Mezcalritas, mango IPA, mango ale, mango salsa, mango-habanero-glazed short ribs… If you can mango it, put it on an LTO menu.

July 27: National Take Your Pants for a Walk Day

Are you in a walkable city? This is really just a more interesting way of saying, “Walk to our bar/restaurant to earn your treat and time out with friends.”

July 31: National Avocado Day

Don’t be avoca-don’t—be an avoca-do. If your dishes and drinks can feature avocado in some way, have your kitchen and bar teams lean into it. For example, this would be a fantastic day to impress with a signature guacamole, made table-side.

Image: Ivan Bertolazzi on Pexels

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

May 28, 2024by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Balance

Chef Duffy x NRA Show: Balance

by David Klemt

Those would be some pretty rad sleeves in real life.

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

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

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

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

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

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

Let’s go!

Achieving Balance: Food Costs

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

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

However, there’s more to balancing a menu—and the kitchen—than ensuring pricing makes sense to guests.

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

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

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

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

Achieving Balance: Labor Costs

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

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

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

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

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

Achieving Balance: All Hands

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

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

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

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

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

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

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

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

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

May 27, 2024by David Klemt David Klemt No Comments

Chef Duffy x NRA Show: Live Menu Read

Chef Duffy x NRA Show: Live Menu Read

by David Klemt

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

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

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

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

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

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

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

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

Menu Programming 101

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

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

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

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

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

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

Menu #1: Sports Bar

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

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

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

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

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

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

Menu #2: Breakfast Spot

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

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

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

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

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

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

Menu #3: Sports Bar

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

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

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

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

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

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

Takeaways

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

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

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

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

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

May 24, 2024by David Klemt David Klemt No Comments

Want to Leverage Nostalgia? Spin It

Want to Leverage Nostalgia? Put Your Spin on It

by David Klemt

A recent report from Campbell’s Foodservice—along with supporting data from external sources—supports what many operators assume about food trends.

Our dive into Campbell’s Culinary TrendPulse 2024 report is here for those who want to take a look. Anyone who wants to download a copy of the report for themselves can click here.

However, I’m referencing a fresh, quick-hit report from Campbell’s. While it only takes a handful of minutes to read, it’s chock-full of useful insights.

In particular, this latest menu trend analysis looks into succeeding with nostalgia. Citing a study from Symrise in their post, 70 to 76 percent of guests ages 22 to 65 cherish nostalgic items.

Put simply, that translates to a truth most operators know: guests of all ages like comfort foods. This really doesn’t need much explanation. Comfort foods are—insert shocked Pikachu face here—comforting. And I think we’re all seeking comfort these days.

So, yes, operators should—in an authentic manner—speak to and fill this guest desire. Authentically in this context means putting comfort foods on the menu that make sense. Doing this successfully requires menu programming that fits with the brand and within the venue’s theme. It also necessitates really knowing your guests and what they expect.

For example, will a particular restaurant’s guests find mac and cheese comforting? Will they stop scanning the menu when they come across pozole? What about cacio e pepe or beef braciole? How receptive will they be to sukiyaki?

A sharp operator should know their guests’ tastes better than just about anyone. Therefore, they should know what foods they’ll find comforting.

However, there’s another way to succeed with nostalgia and enhance the guest experience.

“New” Nostalgia

There are a couple of ways to interpret the term “new nostalgia.”

One way is to tap into what foods, generally speaking since they’re not monoliths, different generations view as comfort foods. This can be something as simple as a certain candy or beverage from their childhood.

Another way is for an operator and their kitchen team to take a nostalgic dish and put their own spin on it. Using candy as an example again, a scratch-made interpretation of a treat to create a dessert may work.

Consider, as a real-world model for this approach, the Chocotini that Oceans Resort Casino featured toward the end of August in 2022. This was a direct response to the news that Klondike had retired the Choco Taco, a nostalgic treat for millions of people spanning multiple generations.

Of course, operators can also cross-utilize items to craft new menu items that tap into the craving for nostalgic comfort foods. These dishes can be permanent additions, seasonal menu updates, or LTOs.

Take a look at the image atop this article. Mac and cheese is a classic comfort dish. Now, feature it as a topping for a signature burger. That’s a prime example of new nostalgia.

Going farther, kitchen teams can combine nostalgia with another trend to get even more creative: global flavors. Are there tacos on the menu? Maybe bulgogi tacos featuring beef short rib, Korean slaw, and soy-lime dressing would resonate with guests.

I’m not saying anyone should menu these specific items. Rather, my aim here is to get operators and their kitchen and bar teams to put their heads together and create undeniable, irresistible takes on classics.

The key, again, is an understanding of the market, community, and guests. From there, it’s about getting creative and crafting dishes that guests can’t get anywhere else.

Image: Alex Haney on Unsplash

April 1, 2024by David Klemt David Klemt No Comments

Program for Unique Holidays: April 2024

Program for Unique Holidays: April 2024

by David Klemt

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

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 March 2024 holidays list, click here.

April 5: Walk to Work Day

Operators who with bars and restaurants in walkable areas should leverage this holiday. People who walk to work should reward themselves by walking to a bar or restaurant for dinner and a drink after work. Of course, operators open for breakfast and dinner should encourage guests to walk in for a treat to start their day, and another treat (or two) to end it.

April 6: New Beer’s Eve

As the name implies, we celebrate this holiday the day before another holiday in the US: National Beer Day.

Operators who really want to help New Beer’s Eve gain a loyal following among their guests can bring in new beers for their guests to try on this holiday.

April 8: National Empanada Day

How would you rate your empanadas? How would your guests rate your empanadas? If you and your team are proud of your emapanadas, this is their time to shine.

April 10: Golfer’s Day

If you have Golden Tee in your bar, or you operate an eatertainment concept that revolves around golf, this is the perfect holiday to celebrate golfers. Of course, this also holds true if you operate a bar or restaurant within a community that loves golf.

You’re already (hopefully) your guests’ third spot; become their 19th hole on Golfer’s Day as well.

April 12: World Licorice Day

Sambuca, ouzo, xtabentún, absinthe… World Licorice Day is a great holiday for showcasing the licorice-flavored spirits in your inventory on your menu.

April 17: Blah Blah Blah Day

So, this day encourages people to try or start something that friends and family have been telling them do repeatedly. I would interpret this holiday as one during which to encourage your guests to try a new dish or drink rather than just ordering their usual again.

April 21: National Tea Day

Not only does tea make an excellent mixer for an array of cocktails, it really shines as the base for non-alcohol drinks. The depth of flavors that tea delivers really makes on impact on the palate and the guest experience.

National Tea Day is the perfect time to dial in your tea-based cocktails, be they low-, full-, or zero-ABV.

April 23: German Beer Day

Do you have German beers on your menu? I’m going to give you one guess as to what you should do with those beers on German Beer Day.

However, I have another thought, as well. There’s nothing that says you can’t come up with a creative LTO menu that introduces American or Canadian craft beers that taste similar to a German counterpart…

April 26: National Pretzel Day

Sure, you could just offer bowls of pretzels to guests on this holiday, providing a snack that goes with their beer.

Or, you could activate your kitchen team, make large pretzels in-house, and put pretzel charcuterie boards on an LTO menu. They may just prove to be a hit among you guests worthy of repeat appearances.

April 30: National Bubble Tea Day

Gee, if only there were a holiday that celebrates bubble tea, one that operators with bubble tea on their menu could build an LTO around. Oh, look! There is one!

Operators and their bar teams can also interpret this holiday a little differently. Tea cocktails and zero-proof drinks given the Flavour Blaster treatment? That could be rad…

Image: Ivan Bertolazzi 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

AI-generated image of a Carajillo cocktail next to an Espresso Martini

March 8, 2024by David Klemt David Klemt No Comments

Clash of the Coffee Cocktails

Clash of the Coffee Cocktail Titans: Espresso Martini vs. Carajillo

by David Klemt

It took quite a few attempts for AI to generate a Carajillo without a lemon wedge or wheel garnish, with oddly placed ice on top of the foam.

It’s National Espresso Martini Day on Friday, March 15, the day we celebrate a cocktail that has been having “a moment” for decades.

I doubt the man behind the Bramble thought the Espresso Martini (originally the Vodka Espresso) would take on the life it has. The late, legendary Dick Bradsell created this modern classic in London in the 1980s. Oh, and he was also leading the charge for London’s cocktail scene revival at the time.

For whatever reason, the Espresso Martini (also known as the Pharmaceutical Stimulant when served on the rocks) enjoys immense popularity but also suffers widespread mockery. Hey, I’m also guilty of cracking jokes at this stalwart’s expense. Although, my issue is the annual articles saying, “Espresso Martini, so hot right now. Espresso Martini.”

The drink itself? I’ve enjoyed my fair share. And, damn it, I’ll do it again.

Now, I’m mainly writing about National Espresso Martini Day to put it on your radar. This Bradsell creation is wildly popular, and this year’s holiday falls on a Friday. So, there’s ample opportunity to engage with guests, increase traffic, boost revenue, and get creative.

However, I did use the words “clash” and “versus” in the title of this article for a reason…

Clash of the Coffee Cocktail Titans

I submit that National Espresso Day is the perfect time to make guests not in the know aware of the Carajillo.

Look, I know it’s not cool to steal someone’s thunder on their big day. We know we shouldn’t propose to our significant other at someone’s wedding reception. And it’s poor form to pull focus on someone’s birthday with big life event news.

Still, I’m going to propose that operators use National Espresso Martini Day to introduce guests to its rival.

A great rivalry tends to be beneficial for both participants, so why not stoke a friendly feud between these two coffee cocktail heavyweights? To get people’s promotional wheels turning, allow me to suggest an approach.

One way to get guests acquainted with both cocktails is to have them order them back to back. Encourage the ordering of a traditional (or signature) Espresso Martini. Then, have the guest order a Carajillo, traditional specs or otherwise. Right there, operators have gotten a guest to order the important second drink.

If an operator really wants to lean into this approach, they can even create a prix fixe cocktail menu featuring the Espresso Martini and Carajillo. A third drink could be a signature or personalized riff on whichever cocktail the guest enjoyed most.

Espresso Martini

2 oz. Vodka
1 oz. Fresh-brewed espresso
0.5 oz. Coffee liqueur
0.25 oz. Simple syrup
3 Coffee beans to garnish

Add ice to a cocktail glass to chill it. Alternatively, keep some chilled cocktail glasses on hand. Add all liquid ingredients to a cocktail shaker with ice. Shake well, then strain into prepared cocktail glass. Garnish with three coffee beans.

Carajillo

One part Licor 43
One part coffee
3 Coffee beans to garnish (optional)

Add equal parts Licor 43 and coffee to a cocktail shaker with ice. Shake very well to create a foamy texture, then pour into a cocktail glass.

It’s important to note that a Carajillo can be poured over ice or served up. Also, one can use any type of coffee they prefer, including cold brew. Further, some people make a Carajillo with horchata, while others serve it with a small bowl of sugar. There are also people who use cinnamon sticks and chocolate shavings for garnish.

Going even deeper, some bars serve the Carajillo as a layered, stacked, or pousse-café drink, also known as puesto style.

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

February 6, 2024by David Klemt David Klemt No Comments

Pizza Today Reveals Top New Cheeses

Pizza Today Reveals Top New Cheeses for 2024

by David Klemt

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.

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

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

ITALICUS bottle surrounded by citrus fruits

January 15, 2024by David Klemt David Klemt No Comments

The Sixth: Art of ITALICUS Returns

The Sixth: Art of ITALICUS Returns for 2024

by David Klemt

Your bar team members have the opportunity to participate in the sixth-annual Art of ITALICUS Aperitivo Challenge and win an invaluable prize.

There are multiple prizes, really. For example, national finals winners take the title of ITALICUS Bar Artist for their country, for 2024. They also walk away with a ticket to the global finals, which take place in Rome.

After the global finals, one winner will earn the title ITALICUS Bar Artist of the Year 2024. However, taking nothing away from this title, there’s another prize that I feel should drive every competitor to truly outshine their competition.

The ITALICUS Bar Artist of the Year will head to the incredible Cafe La Trova in Miami to participate in a mentorship program. Given that Julio Cabrera is such an influential member of the hospitality world, this prize represents a once-in-a-lifetime opportunity.

Now, as an operator or leadership team member, you may wonder what this news has to do with you. It’s simple: Encouraging your bartenders to participate in this competition and others like it shows you care about their career progression.

Bar team members who want to take part in competitions get to show off their creativity to a wider audience, become known to brands, and network with peers outside of their local communities. They can also discover and bring back tips, techniques, and lessons to your bar, restaurant, nightclub, or hotel.

In this case, one bartender will return to their bar or restaurant with lessons from the Cafe La Trova team. That’s priceless insight that will benefit their entire team.

For crucial competition details, please read the Art of the ITALICUS Aperitivo Challenge press release below.

Good luck to all of the participants!

ART OF ITALICUS APERITIVO CHALLENGE RETURNS FOR 2024 IN PURSUIT OF THE BEST ART-INSPIRED APERITIVO COCKTAIL

New York, NY (January 9, 2024) – Today, The Art of ITALICUS Aperitivo Challenge returns for its sixth edition, inviting bartenders from around the world to create an original and unique aperitivo cocktail inspired by any form of art and crafted using ITALICUS Rosolio di Bergamotto.

The Winner of the renowned industry challenge will be crowned ITALICUS Bar Artist of the Year 2024 and win a trip to Miami for a once in a lifetime mentorship program with Cafe La Trova by Julio Cabrera. Nominated in 2023 as one of the World’s 50 Best Bars, Cafe La Trova is the true embodiment of hospitality, welcoming guests with impeccable warmth, attention to detail and service, crafting a truly memorable experience for anyone who visits. The “cantinero culture,” which is synonymous with the venue, embraces the most important values of the cocktail industry, making it the perfect inspiration for the new Art of Italicus participants. As part of the prize, the 2024 ITALICUS Bar Artist will have the opportunity to experience what makes this bar truly special and discover one of the most vibrant art cultures in Miami’s iconic surroundings.

Reflecting the brand’s passion for Italian art and design, The Art of ITALICUS Aperitivo Challenge is built on the belief that bartenders are artists and offers them the opportunity to expand their creativity whilst experimenting with new ingredients, techniques and glassware to showcase the versatility of ITALICUS. Each recipe must be in an aperitivo style and can be inspired by any form of art such as sculpture, painting, fashion, music, architecture and much more.

The competition will welcome entrants from 13 countries including Croatia/Slovenia, France, Greece, Hong Kong, Hungary, Italy, Norway, Portugal, Spain, Sweden, Swiss, United Kingdom and the United States. Bartenders from other countries will be able to apply through a Wild Card entry, offering them the opportunity to win a spot at the global final in May in Rome.

Giuseppe Gallo, founder and CEO of ITALICUS, comments:

“Now in its sixth year, The Art of ITALICUS Aperitivo Challenge celebrates aperitivo culture while encouraging bartenders to express their creativity, looking to art in its various forms as way of inspiration. Meeting with the industry’s emerging talent through this program gives me a great deal of pride and is something I hope continues for many years as a way of keeping our community connected, working together and empowering one another.”

The 2024 Competition

Competitors are tasked with creating an original aperitivo cocktail using a minimum of 40ml (1.5oz in US) of ITALICUS Rosolio di Bergamotto and a maximum of five ingredients. Participating bartenders must upload their unique recipe alongside an image of their creation including measurements, garnishes and glassware recommendations to the competition website before February 20, 2024 in order to be in with a chance of winning. Competitors are also required to share their inspiration and the story behind their aperitivo cocktail and encouraged to suggest food pairings for their recipe.

Applications for The Art of ITALICUS Aperitivo Challenge 2024 will be open from January 9 through February 20. Recipes can be submitted via the website: https://imbibemagazine.com/art-of-italicus/.

Entrants are also encouraged to share their creations on social media ahead of the competition, using the following hashtags: #ITALICUS #ROSOLIODIBERGAMOTTO #ARTOFITALICUS #AOI24

National Finals

The national finals will take place throughout March and April (March 4 – April 12) where the eight shortlisted bartenders will present their cocktail creation to the judging panel across eight minutes and including at least three serves. The winner of the national final will receive the title of ITALICUS Bar Artist of their country 2024 along with a ticket to participate in the global final which will be held in Rome.

Global Finals

On May 12, the national finalists will compete against one another in Rome in a bid to earn the coveted title of ITALICUS Bar Artist of the Year 2024 as well as a once in a lifetime opportunity and mentorship with one of the world’s most influential bars, Cafe La Trova by Julio Cabrera. During the trip to Miami, the winning bartender will be accompanied by a film crew who will document their experience and create a documentary video which will later be released on social media.

For further information on The Art of ITALICUS Aperitivo Challenge, please visit www.artofitalicus.com.

Image: ITALICUS