Menu programming | KRG Hospitality

Mint Julep in copper Woodford Reserve cup

May 23, 2023by David Klemt David Klemt No Comments

Sugar. Water. Whiskey. Mint.

Sugar. Water. Whiskey. Mint.

by David Klemt

…and sometimes Angostura bitters.

Get ready to break out the stainless steel and copper cups, whiskey, and crushed ice: National Mint Julep Day is right around the corner.

This classic cocktail’s traditional time to shine—Derby Day—has come and gone. However, we celebrate this ice-cold drink on May 30. This year, FYI, this bar and restaurant holiday falls on a Tuesday.

While many people associate the Mint Julep with the Kentucky Derby and the South, the drink traces its origin to Persia. According to some historians—the fun experts who love researching culinary and drinking history—”julep” is a derivation of “julepe,” which derives from “golâb.” “Julepe” is a Spanish Arabic word that comes from “golâb,” a Persian word that translates to “rosewater.” As one might expect from the translation, golâb was a drink made by combining water with rose petals.

Over time, it’s believed, the rose petals were replaced by people making Juleps in the Mediterranean. The replacement? Mint leaves native to the area.

Eventually, like so many centuries-old drinks, medicinal elements were introduced. The English Julep, for example, added alcohol and camphor. To think, there are decades of human history where doctors prescribed cocktails to patients.

The Kentucky Connection

Of course, like so many centuries-old drinks, it’s difficult to separate the fictitious from the factual. Some say mentions of the Mint Julep can be traced to 1770s, others say the early 1800s.

As far as the Kentucky connection, there are historians that say Henry Clay, who served as a Kentucky senator and congressman, brought the Mint Julep to Washington, DC in 1850. Clay is said to have shared the recipe with the Round Robin Bar at the Willard’s Hotel (now the Willard InterContinental). The hotel’s website makes reference to this part of the Mint Julep’s history (or legend, as it were).

Chris Morris, Master Distiller for Woodford Reserve for 20 years and now the distillery’s Master Distillery Emeritus, supports the idea, historically, that the Mint Julep was a medicinal cocktail.

“The Mint Julep has a long history, and in the 1800s it was considered a morning drink,” Morris has said. “People working on horse farms or in the horse-racing industry during this time period may wake up with aches and pains.”

It’s safe to say Morris and Woodford know their way around a Mint Julep.

Further, if you dig deep enough, you’ll come across mentions of horse jockeys taking home Julep cups as trophies. Literal trophy cups, if you will.

Consequently, given its ties to horse racing, it makes sense that the Mint Julep would one day become the Kentucky Derby‘s official drink. Of course, as this brief and (hopefully mostly) factual history shows, the Mint Julep undoubtedly had a presence at the famous race long before 1939.

Craft Your Own

Below you’ll find two recipes for your National Mint Julep Day LTO menu. However, this is one classic that people don’t seem to gatekeep much.

In fact, industry experts like Chris Morris encourage experimentation and creation of signature Mint Juleps. So, engage your bar and culinary teams, highlight flavors authentic to your menu and brand, and come up with your own variation.

To help you get started, bear in mind that while spearmint is a common ingredient, there are other species of mint available. The base spirit can also be substituted. Per some cocktail historians, genever-powered Mint Juleps were a common variation in the 1800s.

There’s nothing wrong with sticking to tradition. However, the Mint Julep practically begs for experimentation. Flavored syrups, all manner of spirits and liqueurs, garnishes… National Mint Julep Day is perfect for the LTO treatment.

Cheers!

Mint Julep

2 oz. Bourbon
0.25 oz. Simple syrup
6 to 8 Mint leaves
Mint sprig to garnish
Angostura bitters to garnish (optional)
Crushed or shaved ice

Add simple syrup and mint leaves to Julep cup, and muddle. Next, add bourbon and crushed or shaved ice. Tightly pack ice in cup, then stir until frost builds on exterior of Julep cup. Top with more crushed or shaved ice, and form a dome on top of cup. Add mint sprig to garnish. If desired, also garnish with two or three drops of Angostura bitters.

Woodford Reserve Secretariat’s Mint Julep

This recipe is for the special Mint Julep served at this year’s Kentucky Derby.

2 oz. Woodford Reserve Kentucky Straight Bourbon Whiskey
1 oz. Housemade chestnut liqueur
1 sprig of Mint, for garnish
1 stalk of Virginia bluebells, for garnish

Pack a Julep cup with crushed ice, making sure to make a dome over the lip of the cup. Add the whiskey and liqueur to a mixing glass and stir. Pour over the prepared cup. Garnish with one sprig of mint and one stalk of Virginia bluebells.

Should you prefer a more traditional build, express the oils of a mint leaf inside the cup. Add the bourbon, chestnut liqueur, and crushed ice. Garnish with more crushed ice, mint, and Virginia bluebells, then serve.

Image: Adam Jaime on Unsplash

May 5, 2023by David Klemt David Klemt No Comments

Consultant Versus Coach

Consultant vs. Coach: Similarities and Differences

by Jennifer Radkey

At some point in your journey as a business owner it’s inevitable that you’ll come up against a challenge that you struggle to overcome on your own; you may need to reach out for advice or guidance.

There are countless reasons why you may seek an expert’s help. Perhaps you’ve come up against a roadblock trying to reach a goal. Maybe you’re unexpectedly forced into a major transition. You may decide you’re ready to take your business to the next level but are unsure how to proceed.

The situation you find yourself in could be as big as the opening of a new restaurant or bar, or as vague as a general sense of something not being “right.”

Whatever the reason may be, you’ve exhausted your own pool of resources and are ready to seek outside help. So, who do you turn to?

Most likely you’ll be looking to hire either a consultant or a coach. Of course, this begs the question: Which do you choose?

I’m both the vice president of KRG Hospitality and a certified life coach. My husband Doug Radkey is the president of KRG Hospitality and our agency’s lead consultant. “Do I need a consultant or coach” is a question people ask of us quite often.

The answer is simple once you understand the similarities and differences between the two.

Similarities

Coaches and consultants are both third parties who provide an outsider’s clarity while maintaining an unbiased point of view.

They’re both knowledgeable and have their own unique approaches and expertise. Coaches and consultants come with the intention of helping you achieve your goals. While the majority of coaching and consulting is done one-on-one, team consulting and coaching are also options.

The differences between coaching and consulting can be found in the approaches used to help you achieve your goals.

Differences

The easiest way to learn the differences between a coach and a consultant is to take a closer look at how each one approaches how they help you. It’s an understanding of these differences that provide the clarity needed for you to choose the best solution.

Consultants

Consultants are industry-specific experts. When presented with a challenge you want to overcome or a goal you want to achieve, a consultant finds the solution using their knowledge and experience. They also diagnose any problems that are evident in your business and then make recommendations to correct them.

A consultant is someone you can turn to for technical and professional advice.

Once the consultant has determined the root of the problem or determined the best path forward to achieve your goal, the answers will be provided to you. And along with the answers come the steps necessary to solve the problem or reach the goal. You’ll be given a clear, detailed plan.

Consultants listen carefully to what’s going on. They ask specific questions, watch how your team interacts with your guests, and study your steps of service. Additionally, consultants analyze data and conduct research, and then communicate their findings clearly with you. Again, consultants give you the tools you need to execute a plan—including processes and proven methods—to achieve success.

If you’re in need of specific industry advice and expertise, a consultant is who you need to hire.

Coaches

Coaches are experts in placing the power in your hands to discover your own solutions and answers. You hire a coach to discover yourself, inspire confidence, explore possibilities, and find your own clarity. Entrepreneurs turn to coaches to help them transform into great leaders.

Through sincere and thoughtful inquiry, coaches will pull answers out of you that you didn’t know that you already had. They’ll also help you become aware of self-imposed limitations so you can overcome them. Rather than just giving you a plan, coaches help you develop your own strategies for uncovering your truth, and then help you understand how to move forward.

Coaches are sounding boards for discussing both personal and professional issues, providing a safe, judgment-free place for you to be heard. They’re interested in long-term results and the overall well-being of their client.

If you’re looking for overall growth and a better understanding of how you can reach your own goals and potential, a coach is who you need to hire.

Hiring a consultant or a coach is a positive step towards achieving both short-term and long-term goals. Knowing the difference between the two now empowers you to choose the best person to help you where you want to go.

Cheers to personal and professional growth!

Image: Robert Linder on Unsplash

April 21, 2023by David Klemt David Klemt No Comments

We ask Bard to Write Cocktail Menus

We ask Bard to Write Cocktail Menus

by David Klemt

Asking Google’s Bard chatbot to write a couple cocktail menus—including recipes and prices—delivers some interesting results.

To be honest, by “interesting” I mean “shrug-inducing.” None of the menus are what I would deem creative.

Think about the basic cocktails you expect to see on any menu and you’ll have an idea of what to expect below.

Are you able to help restaurant and bar operators create their menus?

Yes, I can help restaurant and bar operators create their menus. I can access and process information from the real world through Google Search and keep my response consistent with search results. For example, if you ask me to create a menu for a restaurant that serves Italian food, I can research popular Italian dishes and ingredients, and then create a menu that incorporates those dishes and ingredients. I can also help you to price your menu, and to create marketing materials for your menu.

Here are some tips for creating a menu that is both appealing and profitable:

Choose a theme or concept for your menu. This will help you to narrow down your choices and to create a menu that is cohesive.
Research popular dishes and ingredients. What are people eating in other restaurants? What are the latest trends?
Create a menu that is both affordable and profitable. You want to make sure that you are charging enough to cover your costs, but you also want to make sure that your prices are not too high.
Use high-quality ingredients. This will help to ensure that your food tastes good and that your customers come back for more.
Be creative and innovative. Don’t be afraid to experiment with new dishes and ingredients.
Promote your menu. Use social media, print advertising, and other marketing channels to get the word out about your menu.

Please write me a cocktail menu with ten creative drinks for a modern steakhouse—including prices—located in Toronto, Ontario, Canada.

Sure, here is a cocktail menu with ten creative drinks for a modern steakhouse located in Toronto, Ontario, Canada, with prices:

1. The Old Fashioned

A classic American cocktail made with whiskey, sugar, and bitters.

2 oz. Canadian Whiskey
1/2 oz. simple syrup
4 dashes bitters
Garnish: orange twist
Price: $15

2. The Manhattan

A classic American cocktail made with whiskey, sweet vermouth, and bitters.

2 oz. Canadian Whiskey
1 oz. sweet vermouth
2 dashes bitters
Garnish: cherry
Price: $18

3. The Margarita

A classic Mexican cocktail made with tequila, lime juice, and triple sec.

2 oz. Canadian Tequila
1 oz. lime juice
1 oz. triple sec
Garnish: lime wedge
Price: $14

4. The Daiquiri

A classic Cuban cocktail made with rum, lime juice, and simple syrup.

2 oz. Canadian Rum
1 oz. lime juice
1/2 oz. simple syrup
Garnish: lime wedge
Price: $16

5. The Cosmopolitan

A refreshing and flavorful cocktail made with vodka, cranberry juice, Cointreau, and lime juice.

2 oz. Canadian Vodka
2 oz. cranberry juice
1 oz. Cointreau
1 oz. lime juice
Garnish: lime wedge
Price: $17

6. The Sex on the Beach

A fruity and refreshing cocktail made with vodka, peach schnapps, cranberry juice, and orange juice.

2 oz. Canadian Vodka
1 oz. peach schnapps
2 oz. cranberry juice
2 oz. orange juice
Garnish: orange slice
Price: $18

7. The Bellini

A refreshing and flavorful cocktail made with prosecco, peach puree, and simple syrup.

4 oz. prosecco
2 oz. peach puree
1 oz. simple syrup
Garnish: peach slice
Price: $19

8. The Kir Royal

A refreshing and flavorful cocktail made with prosecco and crème de cassis.

4 oz. prosecco
1 oz. crème de cassis
Garnish: lemon twist
Price: $20

9. The Mimosa

A refreshing and flavorful cocktail made with champagne and orange juice.

4 oz. champagne
4 oz. orange juice
Garnish: orange slice
Price: $21

10. The Bloody Mary

A spicy and flavorful cocktail made with vodka, tomato juice, and spices.

2 oz. Canadian Vodka
4 oz. tomato juice
1 oz. Worcestershire sauce
1 oz. lemon juice
1 oz. hot sauce
Garnish: celery stalk
Price: $22

These cocktails are sure to please your guests and add a touch of sophistication to your steakhouse.

Please write me a cocktail menu with ten creative drinks for a modern Italian restaurant—including prices—located in Las Vegas, Nevada, off the Strip.

Here is a cocktail menu with ten creative drinks for a modern Italian restaurant located in Las Vegas, Nevada, off the Strip:

1. The Gondolier

A refreshing and flavorful cocktail made with prosecco, Aperol, and lemon juice.

2 oz. prosecco
1 oz. Aperol
1/2 oz. lemon juice
1/4 oz. simple syrup
Club soda
Garnish: lemon twist
Price: $15

2. The Martini

A classic Italian cocktail made with gin and dry vermouth.

2 oz. gin
1 oz. dry vermouth
Garnish: lemon twist
Price: $17

3. The Negroni

A bitter and refreshing cocktail made with gin, Campari, and sweet vermouth.

2 oz. gin
1 oz. Campari
1 oz. sweet vermouth
Garnish: orange twist
Price: $19

4. The Spritz

A refreshing and light cocktail made with prosecco, Aperol, and club soda.

3 oz. prosecco
1 oz. Aperol
4 oz. club soda
Garnish: orange twist
Price: $15

5. The Americano

A refreshing and light cocktail made with Campari, sweet vermouth, and club soda.

2 oz. Campari
1 oz. sweet vermouth
4 oz. club soda
Garnish: orange twist
Price: $17

6. The Limoncello

A sweet and refreshing cocktail made with limoncello, prosecco, and club soda.

2 oz. limoncello
3 oz. prosecco
4 oz. club soda
Garnish: lemon twist
Price: $15

7. The Margarita

A classic Mexican cocktail made with tequila, lime juice, and triple sec.

2 oz. tequila
1 oz. lime juice
1 oz. triple sec
Garnish: lime wedge
Price: $19

8. The Daiquiri

A classic Cuban cocktail made with rum, lime juice, and simple syrup.

2 oz. rum
1 oz. lime juice
1/2 oz. simple syrup
Garnish: lime wedge
Price: $21

9. The Old Fashioned

A classic American cocktail made with whiskey, sugar, and bitters.

2 oz. whiskey
1/2 oz. simple syrup
4 dashes bitters
Garnish: orange twist
Price: $23

10. The Manhattan

A classic American cocktail made with whiskey, sweet vermouth, and bitters.

2 oz. whiskey
1 oz. sweet vermouth
2 dashes bitters
Garnish: cherry

Takeaways

The first thing I’ll say is that these menus are…fine. There’s nothing wrong with populating a cocktail menu with classics. After all, classics are the go-to for a large portion of guests.

However, I wouldn’t call any of the recipes above creative. And I certainly don’t think they’d blow anyone’s mind. I also call into question some of the specs. For example, a Negroni “should be” a 1:1:1 ratio.

Then there’s the Bloody Mary for a Toronto steakhouse. I’m not trying to speak for an entire population but that should be a Caesar. Additionally, this family of drinks should come with an array of add-ons for customization and personalization.

And what about that $18 Sex on the Beach? I don’t think I’d ever recommend that for an upscale steakhouse. If anything, I’d suggest a Porn Star Martini instead.

I don’t know what Bard would recommend for pricing the Manhattan since the chatbot didn’t include that detail. I’m guessing somewhere between $20 and $23.

Speaking of pricing, it’s fair to assume that Bard aggregated menu prices, averaged them, and spat out the results of its calculations. That may seem helpful but operators should bear a few things in mind when determining pricing:

ingredient costs;
labor costs;
target margins;
what specific markets and target guests will tolerate and sustain; and
dynamic menu pricing to address fluctuating costs.

Going back to the drinks themselves, it’s important for operators to consider the trends toward premiumization and luxury; signature cocktails; “owning” a specific drink or family of drinks; and speed, consistency, and presentation.

Artificial intelligence can tell you what’s trending online. But can it create real-world cocktail menus that will attract guests, drive traffic, and generate revenue? In my opinion, no—that’s still the realm of experienced and creative bar professionals.

Image: Timothé Durand on Unsplash

April 3, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: April 2023

Program for Unique Holidays: April 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 April holiday promotions.

Several holidays are set against every date on the calendar, and April 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 March 2023 holidays list, click here.

April 6: International Day of Sport For Development and Peace

Sure, sports can spark some bitter rivalries. However, it can also bring people together. Whether you choose to air sporting events this day (make sure you have the proper licensing to do so) or create a themed LTO menu, encourage guests to set aside their differences and come together at your restaurant or bar.

If you’re operating a sports- or game-focused eatertainment concept, this is also an excellent day to host a friendly tournament. Who knows? It could become a weekly, monthly, quarterly, or yearly promotion if it takes off.

April 7: National No Housework Day

Your guests are likely already burnt out on spring cleaning. Tell them to toss aside their brooms, mops, and sponges and reward themselves with a visit to your venue.

April 8: National All is Ours Day

I’ll bet that if you think about it for a moment you can come up with at least one incredible element or landmark in your community. This is the day to celebrate it with your guests. National All is Ours Day is dedicated to appreciating what we have and taking an adventure, however big or small.

April 10: Dyngus Day

This isn’t necessarily an “odd” holiday. However, those who didn’t grow up in a community with a significant Polish presence may not know about it.

On Dyngus Day, people who take part in Lent get to indulge and blow off some steam. Common food items enjoyed on this day are Polish hot dogs, potato pancakes (placki ziemniaczane), dumplings (pierogi), and donuts filled with custard (paczki).

April 11: National Barbershop Quartet Day

If you search for one hard enough, you can probably find a local barbershop quartet that sings current-day hits. It could be pretty cool to have them entertain your guests…

April 13: National Make Lunch Count Day

This is the day to really impress with an incredible lunch to boost pickup, delivery, and in-person traffic for this daypart.

April 23: National Take a Chance Day

Do you have a food or beverage item you have yet to put on your menu? Something you want to test but just haven’t gotten around to it yet? This is the day to entice your guests with something new and encourage them to try it. It’s also the perfect time to collect feedback to either revise the item, add it right away, or move on from it.

April 27: National Tell a Story Day

So, this day may be better served as a deadline for you. Do your website, social media channels, menu, and venue design tell your restaurant or bar’s story? If an honest assessment shows that they don’t, use April 27 as a deadline to tell your brand’s story to your guests. Storytelling is a powerful engagement tool, so make sure yours is dialed in.

April 29: National Sense of Smell Day

Personally, I’d program around this day with the help of brand reps. A tasting or guided pairing that engages the sense of smell can really wow your guests, delivering an incredible and memorable experience.

April 30: National Bubble Tea Day

Bubble tea isn’t the most unique beverage. However, learning how to craft boozy bubble tea drinks for your spring and summer menus…that’s a great way to celebrate this holiday and show off your bar team’s creativity.

Image: Ivan Bertolazzi on Pexels

March 17, 2023by krghospitality krghospitality No Comments

KRG Hospitality now Serving Midwest Region

KRG Hospitality adds Midwest Region

KRG HOSPITALITY NOW SERVING MIDWEST REGION

Toronto-based hospitality industry consulting firm with offices throughout Canada and the USA now serving the Midwest through Chicago office.

CHICAGO, IL (March 17, 2023)—Today, KRG Hospitality announces the addition of the Midwest region of the US to their North American service area. The team will operate out of an office in Chicago, Illinois. However, the agency will serve Midwest markets outside of Chicago as well.

KRG is excited to announce their presence in the region and their ability to serve clients effectively. The agency will offer the full suite of their proven hospitality solutions, including: hourly consulting and coaching; complete feasibility studies, fully customized concept plans; in-depth, focused business plans; project support and management; food and/or drink menu development and consulting; and personalized F&B education.

“I was born in Chicago and first entered the hospitality industry in the Northwest Suburbs. I got my first taste of nightlife in Chicago’s incredible bar and nightclub scene,” says David Klemt, partner and director of business development of KRG Hospitality. “Those experiences shaped my entire hospitality career trajectory. It will be an honor to serve the great people of the Midwest and bring their hospitality visions to life.”

“2023 is turning into quite the growth year for KRG, with the addition of team members Kim Richardson and Jared Boller, and now an exciting new market,” says Doug Radkey, KRG Hospitality founder, president, and project manager. “We see great opportunity in the Midwest, not only in Chicago, but many of the surrounding regions. The food, beverage, and hotel scene is incredibly strong, and we’re open to the challenge of not only helping launch new hospitality brands but helping transform existing brands scale and be successful in the new era ahead.”

KRG is ready to work with clients of all experience levels in the Midwest. The consulting agency’s suite of solutions serve new operators looking to open their first concept and veterans seeking a rebrand or expansion. From independent pizzerias and QSRs to multi-unit regional chains and boutique hotels, and everything in between, the KRG team is eager to take client visions and transform them into brick-and-mortar realities.

To schedule an introductory call to learn how the KRG Hospitality team serves clients, please follow this link.

About KRG Hospitality

KRG Hospitality is a storied and respected agency with proven success over the past decade, delivering exceptional and award-winning concepts throughout a variety of markets found within Canada, the United States, and abroad since 2009. Specializing in startups, KRG is known for originality and innovation, rejecting cookie-cutter approaches to client projects. The agency provides clients with a clear framework tailored to their specific projects, helping to realize their vision for a scalable, sustainable, profitable, memorable, and consistent business. Learn more at KRGHospitality.com. Connect with KRG Hospitality and the Bar Hacks podcast on social: KRG Twitter, Bar Hacks Twitter, KRG Media Twitter, KRG LinkedIn.

Image: Tobias Brunner from Pixabay

March 8, 2023by David Klemt David Klemt No Comments

The Incredible Rise of Luxury Whiskeys

There are Luxury Whiskeys. Then There are These…

by David Klemt

Some investors look at whiskey as a luxury good worthy of parking their dollars, with some outperforming gold and the S&P 500 Index.

In fact, super- and ultra-premium whiskey has at times outperformed gold over the past decade. According to some reports, investments in whiskey casks performed better than gold, the S&P 500, and Bitcoin just a few years ago.

Of course, the hospitality and spirits worlds have long been reporting increased interest in luxury whiskey. Really, consumers have shown interest in premium, super-premium, and ultra-premium spirits across several categories.

In other words, it appears that the “drink better” movement continues to accelerate.

This is, of course, great news for operators. Premium and above spirits command higher prices on-premise, boosting revenue.

But there’s luxury, and then there’s luxury. There are ultra-premium spirits, and there are truly exclusive bottles. I suppose hyper-premium describes these incredibly rare expressions. After all, there are hypercars and hyperyachts, and the owners of such vehicles are the people who can afford hyper-premium spirits.

Two examples of such spirits made headlines recently, and wow—their prices are eyewatering.

The Highland Park 54 Year Old

Interested in a taste of the late ’60s? This Scotch was laid down back in 1968 by Highland Park.

And back in 2008, Highland Park master whisky maker Gordon Motion combined four refill butts and six refill hogsheads. That was also the year that Gordon Motion was named master whisky for the distillery. It seems Motion wasted no time in creating an awe-inspiring whisky for Highland Park.

View this post on Instagram

A post shared by Highland Park Whisky (@highlandparkofficial)

Highland Park’s 54-year-old whisky is stunning, and just 225 bottles are available. This is, of course, a nod to the distillery’s big 2023 anniversary celebration. Highland Park was founded in 1798; 2023 is their 225-year anniversary.

So, what’s a 700ml, 46.9% ABV bottle of Highland Park 54 Year Old going for? Each one carries a price tag of £39,000, or nearly $47,000 USD. There is, of course, no telling what each bottle will be valued at in the future (or if they’ll appreciate, so be careful, investors).

As far as flavor profile, there are, of course, woody and peaty notes. However, there’s also camphor, pistachio, kiwi, and lychee. However, I’m sure whatever I write here will never do justice to experiencing a dram of 54 Year Old.

Gordon & MacPhail Generations 80-Years-Old

For once, I’m nearly speechless. This is the world’s oldest Scotch. And, until we learn otherwise, world’s oldest whisky.

Of particular note, this is Glenlivet liquid rested by father-and-son duo John and George Urquhart in a Gordon & MacPhail cask.

The liquid was laid down on February 3, 1940 and bottled on February 5, 2020. There are 250 decanters available, and these vessels are as stunning as the whisky they contain.

Architect and designer Sir David Adjaye OBE (knighted in 2017) designed the decanter and oak case. Glencairn Crystal Studio stepped up for production of the decanter. Wardour Workshops crafted the case from sustainably sourced oak.

As I stated above, Highland Park’s 54-year-old Scotch costs nearly $50,000. So, what does this Gordon & MachPhail 80-Years-Old Scotch cost?

Well, we won’t really know until October 7 of this year. That’s the date that Sotheby’s will auction off Generations 80-Years-Old Decanter #1.

The world-renowned luxury marketplace is estimating this lot will go for between $120,000 and $255,000. Although, that price could be driven higher should the auction heat up.

Some of the tasting notes from Charlie MacLean MBE include: almond oil, scented hand-soap, sandalwood, dates, salted plums, figs, dry Oloroso Sherry, and a menthol finish.

The Takeaway

I’m not suggesting that operators drop tens of thousands of dollars on hyper-premium bottles. While doing so could translate to hefty margins per ounce sold from such bottles, it’s not realistic for most restaurants and bars.

However, it’s clear that consumers are showing interest not only in learning about luxury spirits but also an inclination to splash out for a taste.

Are 50- to 80-year-old spirits extreme examples of luxury? Absolutely. Do they point to interest in more affordable examples of luxury? Again, absolutely.

Decades-old spirits are rare but not, if this makes sense, uncommon. While the two bottles above are generating headlines, there are others out in the world garnering interest. Examples are Morthlach 70-Year-Old and 75-Year-Old.

Moreover, these rare expressions generate interest in the distilleries that produced them. So, while the average guest may not be able shell out for a 50-year-old single malt, they could be persuaded to try one from that same distillery that’s half that age.

This is, of course, where storytelling comes into the guest experience. An educated, interested, and engaging front-of-house team can be a sales powerhouse.

Image: Anthony Torres on Unsplash

February 22, 2023by David Klemt David Klemt No Comments

Do Super Bowl Ads Work on Consumers?

Do Super Bowl Ads Work on Consumers?

by David Klemt

One of the biggest Super Bowl ad winners is Pepsi Zero Sugar.

Brands spent hundreds of millions of dollars to advertise during Super Bowl LVII, but do their ads actually translate to demand for their products?

A week ago we shared our ten favorite beverage-focused Big Game ads. Along with those ads we shared some numbers.

One of those numbers was $7 million, the cost of a 30-second Super Bowl ad on Fox. Other numbers? $500 million and $700 million, the range of revenue it’s estimated that Fox generated this year from Super Bowl ads.

At this point, these ads and the Halftime Show have essentially become their own entities. Some people watch the Big Game for the ads, some for the show halfway through. It stands to reason that brands are well aware of this development. So, they try to create the most impactful ad possible in the hopes of generating consumer demand.

In other words, these brands aren’t spending all this money just so they’re commercial can be deemed cool. Sure, brands want that buzz. But they also want an ROI on the millions they spend.

The big question is, then, are they seeing a return? Well, it just so happens that behavioral insight platform Veylinx has a data-driven answer to that question.

In short, the answer is yes. Of course, it’s a nuanced yes. For example, it appears Gen Z doesn’t care much about Super Bowl ads, as you’ll see below. Also, non-advertisers in the same categories as Super Bowl advertisers appear to see a benefit from the ads.

You’ll learn more from the Veylinx press release below. It’s an interesting read with valuable data for restaurant, bar, and hotel operators.

NEW YORK, Feb. 22, 2023 — A new study from behavioral research company Veylinx determined whether or not Super Bowl commercials boost consumer demand for the products advertised. The results show that 2023 Super Bowl advertising fueled a 6.4% increase in demand among viewers.

The overall increase in consumer demand was driven by women, who accounted for a 21% increase in demand growth. The commercials had minimal impact on men, yielding just 1% demand growth for the brands tested. Gen Z viewers were largely unimpressed by the Super Bowl ads, with demand among 18 to 25 year olds actually shrinking by 1%.

“It’s not really a surprise to see that Super Bowl ads improve sales, but the short term bump alone may not be enough to justify the $7 million price tag,” said Veylinx founder and CEO Anouar El Haji.

Using Veylinx’s proprietary methodology—which measures actual demand rather than intent—the study tested purchase behavior during the week before the Super Bowl and again the week after. The research focused on measuring the change in consumer demand for eight brands with Super Bowl ads: Michelob Ultra, Heineken 0.0%, Hellmann’s Mayo, Downy Unstopables, Crown Royal Whisky, Frito-Lay PopCorners, Pringles and Pepsi Zero Sugar.

Super Bowl Advertising Winners Overall

Michelob Ultra – 19% increase in demand

Pepsi Zero Sugar – 18% increase in demand

Frito-Lay PopCorners – 12% increase in demand

Heineken 0.0% – 11% increase in demand

Super Bowl Advertising Winners Among Women

Pepsi Zero Sugar – 45% increase in demand

Michelob Ultra – 40% increase in demand

Heineken 0.0% – 40% increase in demand

Crown Royal Whisky – 26% increase in demand

Halo Effect for Non-Advertisers

The biggest winners were arguably brands in the same product categories as Super Bowl advertisers. Non-advertisers in those categories appeared to benefit nearly as much as the advertisers: demand grew by 4.2% percent for the study’s control group of non-advertising competitors. Corona Extra, Kraft Mayo and Lay’s STAX were the greatest beneficiaries in a control group that also included Budweiser Zero, Arm & Hammer Clean Scentsations, Canadian Club Whisky, Popchips, and Coke Zero Sugar. Notably, every non-advertiser saw at least a slight increase in post-Super Bowl demand.

“The goal of our study was to look specifically at how consumer demand is affected by running a commercial during the Super Bowl,” El Haji said. “It’s possible that the non-advertisers deployed other marketing efforts to offset or take advantage of the Super Bowl advertising—or they simply benefited from increased exposure for their categories.”

Additional Findings

Study participants also answered a series of follow-up questions about their preferences, perceptions and how they watched the Super Bowl. More than three-quarters watched at home through various platforms, the most popular being the live cable/satellite broadcast (38%), followed by YouTube TV (15%) and Hulu (10%). When asked why they watched, it’s no surprise that participants were all about the game (64%)—but the commercials were the next most popular reason for watching (39%), followed by halftime (35%), the social aspect (26%) and fear of missing out (13%).

About the Research

Veylinx studied the behavior of 1,610 U.S. consumers pre- and post- Super Bowl LVII. Unlike typical surveys where consumers are simply asked about their purchase intent, Veylinx measures whether consumers will pay for a product through a real bidding process. Consumers reveal their true willingness to pay by placing sealed bids on products and then answering follow-up questions.

For more information about the study and the Veylinx methodology, visit info.veylinx.com/super-bowl

About Veylinx

Veylinx is the most realistic behavioral insights platform for confidently answering critical business questions during all stages of product innovation. To reliably predict demand, Veylinx captures insights through a Nobel Prize-winning approach in which consumers have real skin in the game. This is a major advance from traditional market research practices that rely on what consumers say they would hypothetically buy. Veylinx’s unique research methodology is trusted by the world’s largest and most innovative consumer goods companies.

Main article image: PepsiCo / Article body images: Veylinx

February 20, 2023by David Klemt David Klemt No Comments

A New Challenger to the Margarita Emerges

A New Challenger to the Margarita Emerges

by David Klemt

The simple, three-ingredient Margarita continues its longstanding reign on the cocktail throne but there’s now a new number two.

Technically, of course, we haven’t had hard numbers regarding the Margarita’s sales for decades upon decades. Nielsen has only been officially tracking this type of cocktail data since 2016.

However, it’s not difficult to understand that America has been in love with the Margarita for decades. In fact, the cocktail may have been sitting on the throne for 50 (or more) years.

Some cocktail historians believe the Margarita is a member of the Daisy drink family. These sours consist of a spirit, citrus, simple syrup, and soda. Depending on who you believe, the Margarita came to life in the 1930s or 1940s.

An orange liqueur (triple sec) replaced the simple syrup, the soda was sent packing, and tequila became the required spirit. By the 1950s, the Margarita was on its way to winning the cocktail game of thrones.

Over the decades, many variations have appeared on the scene. Undoubtedly, this has helped the cocktail continue its reign. Tourist destinations have also strengthened its position; just think about the ubiquity of Margarita machines and blenders in Las Vegas and New Orleans.

But the simple, original recipe is the still “the One.” Ask a bartender or bar manager how they gauge someone’s skills behind the bar. The answer much (if not most) of the time? How that person makes a Margarita.

There’s nowhere to hide when a cocktail has but two or three ingredients. That’s why so many bar professionals judge bartenders by their Margs.

A “New” Challenger Appears

Unsurprisingly, the Margarita proved to be the most popular cocktail in America in 2022.

In contrast, according to the CGA Cocktail Sales Tracker by Nielsen IQ, the Manhattan fell out of the top ten.

The Moscow Mule, which has been rising in popularity for several years now, was in second place last year. In third, the Martini.

Now, before I address the “new” challenger to the Margarita, a note. The four newsworthy cocktails in terms of CGA and Nielsen tracking all have names beginning with the letter “M.” Does that mean anything? I have no idea. Maybe someone can look into cocktail names and how their perceived by guests to find out if “M” drinks outperform others.

So, we’ve got the Margarita, the Moscow Mule, the Martini, and the Manhattan (although for a different reason). Is the Moscow Mule currently eyeing the Margarita’s position up close and personally?

According to CGA by NielsenIQ data, no. The Martini is now sitting in the number two spot. Interestingly, this may be due to the rise in popularity—yet again—of the Espresso Martini.

So, while your bar team is ensuring their Margarita specs are dialed in for National Margarita Day, don’t neglect your Martinis. (Particularly your Espresso Martini.)

By the way, National Margarita Day is this Wednesday, February 22. Make sure you’re ready to thrown down.

Oh, and if you ever feel like starting an argument at a bar, ask the bartenders for their Margarita and Martini specs.

Image: Mathew Benoit on Unsplash

February 8, 2023by David Klemt David Klemt No Comments

Can ChatGPT Write Food and Drink Menus?

Can ChatGPT Write Food and Drink Menus?

by David Klemt

After my “conversation” last month with ChatGPT about AI, I had another conversation during which I asked it to write me four menus.

Of course, I did this to prove a point. And upon reviewing the ChatGPT menus, you’ll likely reach the same conclusion.

Curious about how creative the AI-powered chatbot could be, I asked for four specific menus. As you’ll see, two are cocktail specific, one focuses on food, and one is a 20-item F&B menu for a specific event.

So, yes, ChatGPT can write food and drink menus. But there’s a caveat. I could leave you in suspense but that’s not very nice. Let’s jump in.

Write me a cocktail menu using the most popular cocktails from 2022.

Cocktail Menu

Aperol Spritz – Aperol, Prosecco, and soda water, garnished with an orange slice
Old Fashioned – Bourbon, sugar, bitters, and a citrus peel
Margarita – Tequila, triple sec, lime juice, and salt rim
Daiquiri – Rum, lime juice, and simple syrup
Moscow Mule – Vodka, ginger beer, and lime juice
Paloma – Tequila, grapefruit juice, lime juice, and soda water
Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish
Whiskey Sour – Bourbon, lemon juice, and simple syrup
French 75 – Gin, Champagne, lemon juice, and simple syrup
Mai Tai – Rum, orange liqueur, lime juice, and orgeat syrup

*All cocktails are served over ice, unless otherwise requested.

Write me a cocktail menu using the most popular spirits and alcohol types of 2022.

Cocktail Menu

Gin and Tonic – Gin, tonic water, and a lime wedge
Vodka Martini – Vodka, dry vermouth, and an olive garnish
Bourbon Manhattan – Bourbon, sweet vermouth, and bitters
Tequila Sunrise – Tequila, orange juice, and grenadine syrup
Rum Runner – Rum, blackberry liqueur, orange juice, pineapple juice, and grenadine
Whiskey Sour – Bourbon, lemon juice, and simple syrup
Margarita – Tequila, triple sec, lime juice, and salt rim
Daiquiri – Rum, lime juice, and simple syrup
Long Island Iced Tea – Vodka, gin, rum, tequila, triple sec, lemon juice, and cola
Pina Colada – Rum, pineapple juice, coconut cream, and a cherry garnish

*All cocktails are served over ice, unless otherwise requested.

Write me an appetizer and tapas menu that includes food items from an array of cuisines.

Appetizer and Tapas Menu

Bruschetta – Grilled bread topped with fresh tomatoes, basil, and balsamic glaze
Hummus Platter – Chickpea dip served with pita bread and fresh veggies
Spring Rolls – Fried wonton wrappers filled with veggies and served with sweet chili sauce
Spinach and Artichoke Dip – Creamy dip made with spinach, artichokes, and melted cheese, served with tortilla chips
Stuffed Jalapeños – Jalapeño peppers stuffed with cream cheese and bacon
Fried Calamari – Lightly battered and fried squid rings served with marinara sauce
Baked Brie – Warm, gooey brie cheese topped with fruit preserves and served with crackers
Fried Rice Balls – Rice mixed with veggies and spices, rolled into balls and fried, served with sweet and sour sauce
Chorizo Sliders – Mini sliders made with spicy chorizo sausage and topped with avocado crema
Samosas – Triangular-shaped pastries filled with spiced potatoes and peas, served with mint chutney.

*Please let us know of any dietary restrictions, and we will do our best to accommodate your needs.

Write me a food and beverage menu for the 2023 [Big Game] with ten food items and ten drinks.

[Big Game] 2023 Food and Beverage Menu

Food:

Buffalo Wings – Crispy wings tossed in spicy Buffalo sauce
Sliders – Mini burgers with various toppings, such as bacon and cheddar, mushroom and Swiss, and BBQ pulled pork
Nachos – Tortilla chips topped with melted cheese, jalapeños, salsa, and sour cream
Chili – Hearty beef chili served with shredded cheddar cheese, onions, and crackers
Ribs – Slow-cooked BBQ ribs with a tangy sauce
Mac & Cheese Bites – Fried balls of creamy mac & cheese
Deviled Eggs – Hard-boiled eggs filled with a mixture of mayo, mustard, and spices
Pizzas – Slices of delicious pizza in various toppings such as pepperoni, mushroom, and sausage
Chips & Dip – Assorted chips served with guacamole, salsa, and queso dip
Soft Pretzels – Warm, soft pretzels served with cheese dipping sauce

Drinks:

Beer – A selection of domestic and imported beers
Margaritas – Classic margaritas made with tequila, triple sec, and lime juice
Bloody Mary – A spicy tomato and vodka-based drink with celery, olives, and other garnishes
Hard Cider – A crisp, apple-based beverage
Sodas – A variety of soft drinks, such as cola, lemon-lime, and root beer
Whiskey Sours – A mixture of whiskey, lemon juice, and simple syrup
Spiked Hot Cider – Warm apple cider with a splash of rum
Red and White Wines – A selection of red and white wines to accompany any meal
Iced Tea – Sweetened or unsweetened iced tea
Coffee – Freshly brewed coffee, hot and ready to enjoy.

*Please drink responsibly and always have a designated driver.

Where Do You Stand on AI?

In my opinion, there are essentially four primary camps forming around the subject of artificial intelligence.

There are the Alarmists, the Enthusiasts, the Cautious, and the Shoulder Shruggers.

As my label implies, the Alarmists are fearful of AI. This group doesn’t like the genie being let out of its bottle. On the polar opposite, there are the Enthusiasts. This group can’t wait to see how far AI can go and what it’s fully capable of.

The Shoulder Shruggers basically have no opinion. They may even throw in an eye roll when the topic of AI comes around.

Then there’s the camp I most closely identify with: the Cautious. I don’t know enough about AI to be an Alarmist or an Enthusiast. Instead, I agree with points made by both of those camps.

Conclusion

Before I had my latest conversation with ChatGPT, I happened across a few interesting articles about the chatbot specifically and AI in general. A point each article shared was this: (for now), ChatGPT isn’t creative.

And that’s the caveat I mentioned at the top of this article.

Sure, it can scour the Internet for information in the blink of an eye, contextualize it (to a degree), and present it in a manner that seems intelligent. But really, neither ChatGPT nor other AI tools are capable of creative endeavors.

Now, consider the “menus” you just read. Unless your goal is to become a boring, regional chain bereft of personality and identity, not a single one is creative. In fact, they both consist of F&B items that any bartender, bar manager, chef, cook, or kitchen manager should know how to make, off-menu or on.

Simply put, these ChatGPT menus don’t provide much, if anything, in the way of brand identity.

That’s not to say that menus with the items above are “bad.” It’s just that they’re not enticing, not inspiring, not creative. They’re the definition of derivative. Why would today’s guest be drawn to a venue with those menus?

For now, I don’t think we need to be afraid of AI. Humans still rule the creativity roost. Oh, and please don’t use those AI-generated menus.

Image: Christian Wiediger on Unsplash

January 23, 2023by David Klemt David Klemt No Comments

Datassential: The Flavors of 2023

Datassential: The Flavors and Menu Items of 2023

by David Klemt

Food and beverage market research agency Datassential has some data-driven thoughts on the flavors and menu items that will define 2023.

Featured in their latest Foodbytes report are 20 items for operators to consider this year. There are ten food items, drinks, and ingredients Datassential predicts will be on basically every menu.

And there are another ten food items, drinks, and ingredients the agency feels could suddenly hit in 2023.

For you own copy of Datassential’s 2023 Food Trends, click here.

Prolific Performers

As Datassential refers to them in their report, these are the items “that will be everywhere” this year.

Food

Birria. This one makes sense as birria only appears to be capable of continually growing in popularity.
Mushroom. In Datassential’s opinion, we should expect more menus to feature mushroom snacks. Also, expect to see (or add yourself) lesser-known, rare, and exotic mushrooms on menus.
Salsa macha. Over the past four years, according to Datassential, salsa macha as grown a staggering 339 percent on menus.

Drink

London Fog. A compelling earl grey tea latte.
Mangonada. Salty, tart, fruity, and bold, the Mangonada is a flavorful frozen drink.
Ranch Water. Simple, timeless, and refreshing. In 2022, per Datassential, Ranch Water was the fastest-growing cocktail.
Soju. According to Datassential, soju is the third fastest-growing spirit on restaurant and bar menus.

Ingredient

Spicy maple. As the image atop this article suggests, expect spicy maple to replace or at least give hot honey a run for its money.
Ube. A striking purple yam from the Philippines.
Yuzu. Datassential predicts this citrus fruit will start showing up on many chain restaurant menus.

Promising Performers

In Datassential’s data-driven opinion, the following items need to be on every operator’s radar.

These are the items that have the potential to “hit it big” in 2023.

Food

Pickled strawberries. Interestingly, this matches up with Technomic’s trend prediction for the US, Canada…worldwide, really.
Savory granola. Not only on its own but as an element of savory, healthy bowl.
Sisig. A Filipino delicacy with pork belly, pig’s face, and chicken liver as key elements.

Drink

White coffee. As Datassential states, “there’s always room for coffee innovation on menus.”

Ingredient

Black tahini. The appearance of black tahini is quite striking, making for dramatic presentations. And as we know, striking presentations are perfect for social media marketing and engagement.
Cannabis. The legalization of recreational cannabis use in almost half of US states is leading to innovation in this space. And as more markets legalize public consumption in the form of F&B items on-premise, restaurants and bars will add cannabis-infused items to their menus.
Cherry blossom, or sakura. It seems that cherry blossoms are poised to take off in the US market.
Chestnut flower. Per Datassential, this ingredient is gaining popularity for use in winter baked goods.
MSG. For decades, restaurants proudly proclaimed “no MSG” or “MSG-free” on menus due to misconceptions. Now that consumers are better educated about ingredients, restaurants are proudly proclaiming their use of MSG.
Verjus. An ancient juice made by crushing unripened wine grapes. It can be an ingredient in a sauce, as a condiment, or to deglaze a pan.

There you have it—20 items to consider adding in your next menu update, featuring in your next LTO, or at least keeping an eye on in 2023.

Image: Scott Eckersley on Unsplash