Menu programming | KRG Hospitality

5 Bottles for June 21, World Lambrusco Day

by David Klemt

On June 21, the world celebrates one of Italy’s most-famous wines, the oft-misunderstood and maligned Lambrusco.

Now, some people of a certain age chuckle and roll their eyes when someone mentions Lambrusco. After all, the most (in)famous example throughout North America was Riunite.

Of course, I mean no disrespect to that particular producer. It’s just that the world is aware of other Lambrusco labels.

People also now know much more about wine in general and Lambrusco specifically. And they know it’s not always a sweet, sparkling wine.

Lambrusco 101

Much like many, many other wines, Lambrusco is a protected designation. Think Champagne, Prosecco or Châteauneuf-du-Pape.

Lambrusco comes from five regions in Northern Italy: four in Emilia-Romagna and one in Lombardy. Cheese fans may know Emilia-Romagna for its Parmigiano Reggiano cheese production.

The five denominazione di origine controllata (DOC) regions each produce distinct styles of Lambrusco with their own unique characteristics.

For example, Lambrusco Grasparossa di Castelvetro from Modena are the most-tannic of these wines. They also tend to be dark purple in color.

In contrast, some Lambrusco Reggiano wines are lighter in color. These Lambruscos also tend to be sweeter on the palate and more floral on the nose.

Lambrusco di Sorbara produces perhaps the most unique Lambrusco, such as rosè.

Most Lambrusco is semi-sparkling, or frizzante, owing to winemakers using the ancestral, traditional or Charmat methods of production.

Modern Outlook

For decades, most North Americans were only aware of Lambrusco from Riunite. Therefore, North Americans only knew Lambrusco as a cloyingly sweet, fizzy Italian wine.

Of course, many people love sweet. So many, in fact, that the term “sweet sells” is well-known among beverage managers.

However, today’s consumer doesn’t necessarily want to drink what their parents or grandparents drink. And while they may not dislike sweet outright, they want to experience different flavor profiles.

For these consumers, bartenders, bar managers, servers, and floor managers should be aware of a few important Lambrusco label terms:

Dolce: This is the sweetest Lambrusco.
Amabile: Medium-sweet wines not quite as sweet as dolce.
Semisecco: The most common Lambrusco, off-dry wines that aren’t as sweet as amabile or dolce.
Secco: Dry Lambrusco with balance and savory notes in addition to fruit on the palate.

Lambrusco is a great alternative to Champagne, Prosecco and other sparkling wines in the summer. In particular, those with patios should push their guests to try it.

Where to Start

Like I said, I’m not bashing Riunite—the label has been around for quite some time.

But for those who want to fill out their wine menus, these bottles are worth a look. I’ve chosen one bottle from each of Italy’s five Lambrusco DOCs.

Fondo Bozzole ‘Incantabiss’ Lambrusco Mantovano

From the Lombardy region. A soft wine with mineral notes balance the fruit (strawberry in particular).

Vigneto SaettiRosso Viola 2019

From the Lambrusco Salamino di Santa Croce region. This bottle would definitely draw some eyes as it’s brought to a table. Dry with smoothness balanced by assertive tannins. Black cherry, red berries, and violet.

Lini 910 Lambrusco Rosso Labrusca Reggiano (non-vintage)

91 points from Vinous. Blueberry and strawberry on the nose and palate. I have to say, the label is pretty cool.

Cleto Chiarli Lambrusco Grasparossa di Castelvetro Amabile Centenario (non-vintage)

Speaking of labels, I can see where this bottle would be mistaken for Champagne. Semi-sweet and smooth with lots of fruit on the nose and palate.

Paltrinieri “Radice” Lambrusco di Sorbara (non-vintage)

High acid lends itself to this wine’s significant brightness. Along with strawberry, expect grapefruit and watermelon notes.

Image: Dirk Wohlrabe from Pixabay

International Chain Slashes Menu

by David Klemt

If you’re curious as to whether “lean and mean” menus are here to stay as a result of the pandemic, look no further than one international chain.

Moving forward, Applebee’s Grill + Bar menus will be some 60 items lighter.

The chain’s menu will be 38 percent smaller, and the change is permanent.

Significant Overhaul

Of course, it isn’t like the Applebee’s menu is tiny now. At about 100 items, it’s still larger than most independent restaurant menus. For contrast, KRG Hospitality president Doug Radkey, in most cases, recommends 12- to 32-item food menus.

Still, the casual dining chain cutting 60 items permanently is a big move.

The decision is a direct result of the pandemic and the toll it took on Applebee’s and the industry overall. Unfortunately, like many operators big and small, chain and independent, the chain had to furlough staff. Lightening the menu made it easier for the chain to adapt and shift toward takeout and delivery.

Weak performers and complex items that affect efficiency are gone. According to John Cywinski, Applebee’s president, the decision means faster ticket times, more consistency, and better efficiency.

Among the 60 or so items that are no longer available: the triple cheeseburger, clam chowder, and BBQ brisket tacos.

Streamline Summer

The decision to eliminate dozens of complex and lagging items puts Applebee’s in a better position for Summer 2021, potentially.

Speaking with CNN Business, Cywinski said, “The team will have to be very thoughtful about every single product or beverage they introduce, and the consequence of it from a complexity standpoint.”

That thoughtful approach is crucial in large part because of Applebee’s new menu policy: When a new item comes onto the menu, an old item must go.

Accordingly, Applebee’s can remain innovative while avoiding once again inflating their menus.

With demand for social interaction, a return to normalcy, and in-person restaurant and bar visits set to explode, Applebee’s finds itself with a menu that’s nearly 40-percent smaller. That should make it simpler for the chain’s restaurant and bar teams to fill orders quickly, efficiently, and consistently.

Menu Refresh

Every operator needs to know their numbers. That doesn’t just mean costs and inventory, by the way.

Do you know the cook times for each food item on your menu? Do you know how many dishes you can make with a given ingredient? Is thoughtful cross-utilization an important element of your F&B operations?

The answers to those questions can help you identify bottlenecks in your operation and become more agile.

Another important question to consider: Do you know which menu items are your slowest sellers? If you do, answer this: Why are they still on your menu?

When you eliminate an item, yes, some guests will express their disappointment. You’ll have to weigh the costs of keeping a poor performer against freeing up resources by losing an item that rarely sells. You may even identify an item that you personally love but just doesn’t move. Again, you have to do what’s best for your bottom line.

You may not have 160 items on your menu. You may not have 100. That doesn’t mean you don’t have at least a handful of items that you can eliminate to reduce costs and increase revenue.

Image: Applebee’s Grill + Bar