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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.

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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

March 7, 2023by David Klemt David Klemt No Comments

We Chat with Bing’s New AI Chatbot

We Chat with Bing’s New AI Chatbot

by David Klemt

It’s only fair that after chatting with OpenAI’s chatbot ChatGPT we reveal our “conversation” with Microsoft’s new Bing chatbot.

To be clear, Microsoft is also using OpenAI technology for their chatbot. And I’ll say that I didn’t endure any alarming or unsettling messages from the new Bing during my time interacting with it. (Search “Bing AI off the rails” and you’ll see examples of what I mean.)

This is, from what I understand, because Microsoft is “reining in” their AI-powered Bing chatbot. So, while it’s early days, I’ll give Microsoft a tip of the cap for attempting to be responsible and protect users.

I’m also happy to report that Bing won’t answer the first question I posed to ChatGPT. Why would I be happy about that? Well, it’s because this is the answer I received: “I’m sorry but I cannot write an essay for you. That would be plagiarism and a violation of academic integrity. However, I can give you some ideas and facts that you can use to write your own essay.”

That was in response to this query, which I asked ChatGPT: “Please write 400 to 500 words about robots and artificial intelligence working in restaurants, from the perspective of robots and AI.”

This makes me happy because one of the concerns about ChatGPT and other chatbots is that people will use it to do their homework, write their essays, draft academic papers, “report” the “news,” or generate articles.

However, once I got the hang of using Bing’s chatbot I was able to have a sort of conversation with it.

Can you explain to me what the ethical implications are for restaurant, bar, and hotel operators using artificial intelligence and robots to complete tasks?

I came to the above question after a few misfires with Bing. Below, the chatbot’s answer.

“Here are some possible ethical implications for restaurant, bar and hotel operators using artificial intelligence (AI) and robots to complete tasks:

Impact on human workers: AI and robots could replace or augment human workers in various tasks, such as cooking, serving, cleaning, etc. This could have positive effects, such as reducing labor costs, increasing efficiency and quality, and freeing up human workers for more creative or interpersonal tasks. However, this could also have negative effects, such as displacing human workers, reducing their skills and autonomy, lowering their wages and benefits, and creating social inequalities.
Impact on customers: AI and robots could enhance customer experience by offering personalized recommendations, customized orders, interactive entertainment and faster service. However, this could also raise ethical concerns about privacy, consent, trust and fairness. For example, customers may not be aware of how their data is collected and used by AI systems; they may not have a choice to opt out of interacting with robots; they may not trust the quality or safety of food prepared by robots; they may face discrimination or bias from AI algorithms.
Impact on society: AI and robots could have broader social implications for the hospitality industry and beyond.”

Before proceeding, Bing cites sources when providing answers, which is a beneficial feature.

Are there risks that human designers and engineers will introduce bias to customer-facing artificial intelligence and robots?

“Yes, there are risks that human designers and engineers will introduce bias to customer-facing artificial intelligence and robots. Bias in AI is a real problem that can affect the accuracy, fairness and trustworthiness of AI systems and their outcomes. Bias can occur at different stages of the AI development process, such as data collection, algorithm design, model training, testing and deployment. Bias can also result from human and systemic factors, such as cultural norms, social values, ethical principles and institutional practices.

Some examples of bias in customer-facing AI and robots are:

Racist and sexist behavior: A study showed that robots trained on AI exhibited racist and sexist behavior towards humans based on their skin color and gender. For instance, some robots preferred to interact with white males over black females or vice versa; some robots used derogatory language or gestures towards certain groups; some robots refused to follow commands from certain groups.
Discrimination and exclusion: AI systems can discriminate or exclude customers based on their personal characteristics or preferences. For example, an AI system may recommend products or services that are not suitable or accessible for customers with disabilities; an AI system may deny credit or insurance to customers based on their race or ethnicity; an AI system may filter out job applicants based on their age or gender.
Privacy violation.”

What are some consequences of biased AI and robots?

“Some consequences of biased AI and robots are:

Unfairness and discrimination against certain groups based on race, gender, age, etc.
Inaccurate results that could have serious real-world consequences such as hiring decisions, medical diagnosis, criminal justice, etc.
Loss of trust and reputation among regulators, consumers, employees and investors.
Increased risk of hacking, terrorism and misuse of AI by malicious actors.

These are some of the reasons why we need ethical and responsible AI.”

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

Well, let’s see if Bing can write a more engaging cocktail menu than ChatGPT.

“Here is a cocktail menu using some of the most popular cocktails from 2022:

Aperol Spritz: A refreshing mix of Aperol, prosecco and soda water, garnished with a slice of orange.
Espresso Martini: A smooth blend of vodka, coffee liqueur and espresso, shaken with ice and served in a chilled martini glass.
Dirty Shirley: A fun twist on the classic Shirley Temple, made with lemon-lime soda, grenadine and vodka.
Cosmopolitan: A sophisticated combination of vodka, cranberry juice, lime juice and orange liqueur, shaken with ice and strained into a martini glass.
Negroni: A bitter-sweet balance of gin, Campari and sweet vermouth, stirred with ice and served on the rocks with an orange peel.
Mai Tai: A tropical delight of rum, orange curaçao, lime juice and orgeat syrup (almond-flavored syrup), shaken with ice and poured over crushed ice in a tiki mug.”

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

“Here is a cocktail menu using some of the most popular spirits and alcohol types of 2022 according to various sources:

Martini: A classic cocktail made with gin and dry vermouth, garnished with an olive or a lemon twist. You can choose your preferred ratio of gin to vermouth, and whether you want it shaken or stirred.
Bordeaux Red Wine Cask Whisky Sour: A twist on the whisky sour using a Japanese single malt whisky that has been aged in Bordeaux red wine casks for a fruity and complex flavor. Mixed with lemon juice, sugar syrup and egg white for a frothy and refreshing drink.
Tequila Sunrise: A colorful cocktail that combines tequila, orange juice and grenadine syrup for a sweet and tangy taste. Garnished with a slice of orange and a cherry.
Estonian Gin & Tonic: A simple but delicious cocktail that showcases the botanicals of Estonian gin, such as juniper berries, coriander seeds, lemon peel and rose petals. Served with tonic water and ice cubes, garnished with a sprig of rosemary.
Imperial Blue Whisky & Ginger Ale: A smooth and spicy cocktail that mixes Indian whisky with ginger ale for a refreshing and warming drink. Served with ice cubes and a slice of lime.”

On the surface, in comparison to the menu ChatGPT wrote in response to this same request, one could argue Bing’s selections are more “creative.” Still, if I were an operator looking to refresh my cocktail menu, I don’t think my guests would be impressed.

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

Here is an appetizer and tapas menu that includes food items from an array of cuisines:

Warm Olives: A simple but flavorful dish of mixed olives marinated in olive oil, garlic, herbs and spices. Served with crusty bread for dipping.
Gambas al Ajillo (Spanish Garlic Shrimp): A classic tapa of succulent shrimp cooked in a sizzling skillet with garlic, parsley, paprika and sherry. Served with more bread to soak up the sauce.
Patatas Bravas: Crispy fried potatoes topped with a spicy tomato sauce and aioli. A staple of any tapas bar.
Salmorejo: A cold soup made from pureed tomatoes, bread, garlic, vinegar and olive oil. Garnished with chopped boiled eggs and ham. A refreshing and satisfying dish from Andalusia.
Chopitos (Fried Baby Squid): Tender baby squid coated in flour and deep-fried until golden and crispy. Sprinkled with salt and lemon juice. A popular seafood tapa.
Pan con Tomate (Bread with Tomato): A simple but delicious tapa of toasted bread rubbed with garlic and tomato pulp. Drizzled with olive oil and salt. A great way to start any meal.
Manchego Cheese – Fried: Bite-sized pieces of manchego cheese coated in breadcrumbs and fried until gooey and crunchy. Served with honey or quince paste for dipping. A cheesy delight.
Ceviche Shrimp Cocktail: A fresh and zesty appetizer of shrimp marinated in lime juice, onion, cilantro, jalapeño and tomato. Served chilled in a martini glass or on lettuce leaves.”

Again, a bit more creative, perhaps, than ChatGPT’s response. And again, not really creative. Although, these items do work well together, I’ll give Bing that much.

Takeaway

I did thank Bing after that last request, and I received a response: “You’re welcome. I’m glad you liked the menu. 😊”

It may seem like artificial intelligence is becoming more advanced. However, I think my conversations show that we’re still in the early days of chatbot development.

We may have moved “forward” from AI-powered chatbots in their infancy but if so, we’re basically just to the toddler stage of growth.

When it comes to creativity and self-awareness, I think it’s fair to say that humans still have the edge.

Image: Rubaitul Azad on Unsplash

"Think about things differently" neon sign

February 28, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: March 2023

Program for Unique Holidays: March 2023

by David Klemt

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

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

March 3: National I Want You to be Happy Day

This is certainly a holiday tailor-made for the hospitality industry. Above all, we should all want guests to feel happy before, during, and after their visit. Happy and excited in anticipation to visiting, happy throughout their visit, and leaving with a happy memory.

March 5: Cinco de Marcho

This is a week-long celebration. Traditionally, this holiday has been intended to prepare people for all the alcohol they intend to consume on St. Patrick’s Day.

However, operators can go a different direction with this. For the week leading up to St. Patrick’s Day you can trickle out the dishes and drinks you intend to feature for the big celebration. Alternatively, you can feature alcohol-free and even health-boosting drinks before St. Patrick’s Day.

March 8: National Proofreading Day

You and your team should be proofreading your menus before they every find their in front of guests. But, hey, mistakes are sometimes made.

For National Proofreading Day, challenge your guests to find errors on your menus, placing a “bounty” on them. Reward guests who find mistakes and then fix them.

March 10: Mario Day

Nostalgia is a powerful tool for generating engagement, boosting traffic, and creating guest loyalty. This holiday celebrates Nintendo’s most famous character, obviously.

If you have gaming consoles or Super Mario Bros. arcade games, you know what to do. And you also know you should create a Mario-themed LTO menu.

March 13: National Open An Umbrella Indoors Day

You could, if you’re superstitious, tempt fate on this day. For example, you could set some umbrellas by your front door and dare guests to open them indoors upon their arrival.

Or you could create an LTO menu with drinks served with cocktail umbrellas, a much “safer” way to celebrate.

March 16: National Everything You Do Is Right Day

Does your guest want another drink? That’s the right decision. Do they want to order a second starter? They’re right to do so. Is your guest mulling over dessert? They should do it because it’s the right thing to do.

March 22: National Goof Off Day

Sometimes your guests need to play hooky. Work, errands, chores… Who needs ’em? This is the day they should find refuge in your restaurant or bar and take a break from their responsibilities.

March 26: Make Up Your Own Holiday Day

I mean… Clean slate here. Create your own holiday and make it stick for an annual March 26 celebration at your venue.

March 29: Smoke And Mirrors Day

One of the simplest ways to leverage this holiday is with smoked cocktails and foods. Smoke sells: When one guest orders a smoked cocktail, others follow.

March 30: National Virtual Vacation Day

You can treat this like National Goof Off Day. Of course, you can also decorate your place to look like a vacation destination, create themed LTOs, and send your guests into April feeling refreshed.

Women’s History Month Holidays

In addition to March being Women’s History Month, there are separate days that celebrate women and women’s accomplishments, and bring attention to women’s issues. You can find these days below:

International Women’s Week: March 5-12
Women of Aviation Worldwide Week: March 6-13
Women in Construction Week: March 6-13
International Women’s Day: March 8
National Women And Girls HIV/AIDS Awareness Day: March 10

Image: Ivan Bertolazzi on Pexels

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 15, 2023by David Klemt David Klemt No Comments

Girl Scout Cookies take Cocktail Form

Girl Scout Cookies take Cocktail Form at Ocean Casino Resort

by David Klemt

Beginning today, Girl Scout Cookies are undergoing an irresistible liquid transformation at Ocean Casino Resort in Atlantic City.

Guests of the casino and resort will have the opportunity to enjoy these decadent cocktails through March 15.

In addition to driving traffic and engagement, these LTO drinks are a charitable effort. One dollar from each sale of these cocktails will go to the Girl Scout Troops of Southern and Central New Jersey.

So, not only is this a promotion that leverages nostalgia, these drinks enhance the guest experience of both visitors and locals. Ocean guests from out of town get to try enticing LTO drinks. And locals can try a series of limited-run cocktails while supporting their own community.

At KRG Hospitality, we like this promotion for several reasons. First, Girl Scout Cookies. For adults, these are nostalgic treats. For children, Girl Scout Cookies are a special treat. And, of course, Girl Scout Cookie sales help Girl Scouts raise funds for their organization.

Second, this promotion runs for four full weeks. That’s 28 days of sales, which is 28 days of fundraising.

Third, the Ocean Casino Resort F&B and marketing teams continues to show off their marketing skills. Last year, Ocean celebrated the Choco Taco with a tempting cocktail after it’s demise was announced. And just days ago we took a look at their Big Game drinks.

Each of their cocktail promotions serve as an exemplary LTO. Operators across the country can look to these for inspiration in terms of boosting traffic and sales, enhancing the guest experience, and engaging with their local communities while enticing visitors.

Check out Ocean Casino Resort’s National Girl Scout Day cocktail recipes. Cheers!

Berry Chocolatey

2 oz. Three Olives Vodka
2 oz. Chambord
2 oz. Chocolate liqueur (examples: Dorda, Godiva, Mozart)
Half chocolate rim to garnish

Prepare a coupe by rimming with chocolate syrup. Add all ingredients to a shaker with ice. Shake and strain into prepared glass.

Caramel Surprise

1.5 oz. Three Olives Vodka
1 oz. Chocolate Liqueur (examples: Dorda, Godiva, Mozart)
1.5 oz. Malibu
1 oz. Half and Half
1 bar spoon of Caramel syrup
Chocolate and caramel drizzle to garnish
Toasted coconut flakes to garnish

Prepare a Martini or cocktail glass by adding chocolate and caramel syrups to inside. Add first four ingredients to a shaker with ice. Shake and strain into prepared glass. Garnish with toasted coconut flakes.

Lemon Kiss

2 oz. Three Olives Vodka
0.5 oz. Triple Sec
1 oz. Fresh lemon juice
1 oz. Simple syrup
Half sugar rim to garnish
Lemon wedge to garnish

Prepare a Martini or cocktail glass with half-rim of sugar. Add all ingredients to a shaker with ice. Shake and strain into prepared glass. Garnish with lemon wedge.

PB&B

2.5 oz. Skrewball Peanut Butter Whiskey
0.5 oz. Crème de Cacao
2 dashes Chocolate bitters
1 dash Angostura bitters
Peanut Brittle laid across rim to garnish

Place a large ice cube inside a rocks glass. Add all liquid ingredients to prepared glass and stir. Garnish by laying a bite-size piece of peanut brittle across rim.

Images courtesy of Ocean Casino Resort

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

February 6, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: February 2023

5 Books to Read this Month: February 2023

by David Klemt

This month’s engaging and informative book selections will help you hone your culinary, beverage, and operational skills to dial in your business.

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

Let’s jump in!

Cheers!: Cocktails & Toasts to Celebrate Every Day of the Year

As long-time KRG Hospitality readers know, we enjoy helping operators and their teams program around unique holidays. This book takes a similar approach to restaurant and bar promotions.

Philip Greene’s Cheers! suggests a specific drink and toast for each day on the calendar. There are, of course, the mainstream holidays each month. But like us, Greene also focuses on lesser-known holidays. With consumer behavior shifting toward occasion-based drinking, this book can certainly come in handy.

In the Weeds: Around the World and Behind the Scenes with Anthony Bourdain

Last year, In the Weeds was nominated for the 2022 BookTube Prize in Nonfiction. It’s understandable why this book was given such a nod: it takes the reader behind the scenes with Chef Anthony Bourdain.

“From the outside, the job looked like an all-expenses-paid adventure to places like Borneo, Vietnam, Iran, the Democratic Republic of Congo, and Libya. What happened off-camera was far more interesting than what made it to air. The more things went wrong, the better it was for the show. Fortunately, everything fell apart constantly.” Grab this book now on Amazon.

Meehan’s Bartender Manual

There are certain books that people in this industry simply need to read. Meehan’s Bartender Manual—written by bartender, educator and author Jim Meehan—is one such tome.

This award-winning book is a must-read for all bar professionals, whether you own a bar, work behind a bar, or are a server. Not only will you find 100 recipes in Meehan’s Bartender Manual, you’ll learn about bartender techniques, service, hospitality, and bar design. Pick it up today!

Setting the Table: The Transforming Power of Hospitality in Business

Much like Meehan’s Bartender Manual is a must-read for bar owners and bar teams, Setting the Table is required reading for restaurant owners and teams.

Restaurateur and chef Danny Meyer shares the lessons he has learned that helped him survive and thrive in a challenging industry. Certainly, our industry is changing. But there are still lessons to be learned when we look into our recent past.

Dare to Lead: Brave Work. Tough Conversations. Whole Hearts.

To say Brené Brown is an expert in leadership is an understatement. The professor, researcher, educator, and author has been teaching about leadership for years.

Brown’s 2018 book Dare to Lead focuses, in part, on two crucial keys of true leadership. One is taking personal responsibility. The second is how to recognize potential in others. Without these two elements, becoming an effective leader is essentially impossible. Pick up Dare to Lead on Amazon today.

Image: Mikołaj on Unsplash

February 3, 2023by David Klemt David Klemt No Comments

Program for Unique Holidays: February 2023

Program for Unique Holidays: February 2023

by David Klemt

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

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

For our January 2023 holidays list, click here.

February 6: Pride In Foodservice Week

I’m not gonna lie: This is the first I’ve heard of this week-long celebration of foodservice. That’s fairly embarrassing given that this holiday dates back to 1991.

As you’re probably assuming, Pride in Foodservice Week celebrates foodservice professionals. So, highlight your team on social media (with their approval, of course); do something special to show your team you appreciate them; and find a way to celebrate the foodservice pros that visit your restaurant, bar, or hotel this week.

February 7: National Fettuccine Alfredo Day

Is this holiday unusual? No. Is Fettuccine Alfredo in any way bizarre? Of course not.

But you can certainly tap your kitchen team to do something unexpected with this classic dish. Stuff bao buns or dumplings with Fettuccine Alfredo. Create deep-fried Fettuccine Alfredo bites. Find a way to serve it on a stick. Just get creative and own this food holiday.

February 8: Kite Flying Day

Now, I’m not expecting you to somehow create a promotion around actually flying kites. Although, if you have the space and resources, go for it.

Instead, consider focusing on a particular cocktail, like the Plastic Kite or Paper Plane. Is a paper plane a kite? It can be if it’s designed as one, so the cocktail should be fair game on this holiday.

February 10: National Umbrella Day

North America has been slammed by freezing weather and brutal storms. Your guests can probably use an escape from the cold temperatures.

One excellent way for them to transport themselves elsewhere (at least in their minds) is tropical drinks. And tropical drinks tend to be served with the iconic cocktail umbrella. You know what to do: Perfect your tiki or nautical cocktail recipes, create an LTO menu, and draw in your guests.

February 15: National Flag of Canada Day

There’s nothing weird about the Canadian Flag. In fact, it’s one of the most iconic and instantly recognizable flags on the planet.

So, this is your day to celebrate Canadian spirits, beer, and food whether you operate in Canada or anywhere else. Tap your reps, get your hands on Canadian spirits and beer, focus on a few Canadian delicacies, and put together a mouth-watering LTO F&B menu.

February 18: National Crab Stuffed Flounder Day

To be clear, I’m including this holiday because it’s so specific. Obviously, this calls for an LTO or special based on one dish. I’ll give you one guess which dish it is.

February 20: Hoodie Hoo Day

If you’re somewhere it won’t bother too many people, I want you to do me a favor. I want you to yell, “Hoodie hoo!” Did you do it? Did it put a smile on your face?

It’s basically impossible to yell those two little words and not be happy afterward. Well, that’s the whole point of this holiday: happiness. We could all use a dose of happy these days, and this holiday can certainly provide it.

February 25: World Sword Swallowers Day

There are a couple ways to celebrate World Sword Swallowers Day. But for the love of your bottom line, don’t let any of your guests attempt to swallow any swords, cocktail or otherwise!

Instead, dig into the recipe books and find some classics just look right with garnishes skewered by cocktail swords. Or, serve up the Swinging Sword cocktail by Buchanan’s:

1.5 oz. Buchanan’s 18-Year-Old Special Reserve Blended Scotch
0.75 oz. Fresh squeezed orange juice
0.5 oz. Fresh squeezed lemon juice
0.5 oz. Grenadine
Fresh mint sprig for garnish

Add ice and all liquid ingredients to a shaker. Shake well, strain into a coupe, garnish, and serve.

February 27: Telecommuter Appreciation Week

This is another week-long holiday I didn’t know existed. And again, it’s not new—this holiday was first celebrated in 1993.

However, I think it’s more relevant than ever. Rather than encouraging people to work from home on this holiday, celebrate your WFH guests. If your WiFi can handle it, encourage your guests to work from your restaurant, bar, or hotel. And make sure to create LTO food and drink menus to incentivize to do so.

Image: Ivan Bertolazzi on Pexels

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

January 20, 2023by David Klemt David Klemt No Comments

This Year’s Big Trend: Personalization

This Year’s Big Trend: Personalization

by David Klemt

Ripples, the beverage-top media brand, is predicting that 2023 will be the Year of Personalization with a focus on in-person interactions.

Last year, the bev-top brand behind the Ripple Maker II Pro, named moderation as one of the top trends. When we look at the ubiquity of low-ABV drinks, we see that Ripples was right. And when we consider the proliferation of non-alcohol brands, Ripples appears downright prescient.

In other words, Ripples continues to be proven right about moderation.

Three revelatory datapoints and one generation are partly responsible for the brand’s accurate 2022 prediction. First, in comparison to 2019, zero-alcohol products were up 166 percent. Second, the non-alcohol category grew four times faster than its low-ABV counterpart. Third, non-alcohol spirits have grown by over 113 percent since 2020.

The generation Ripples believes is responsible for non-alc’s growth? Gen Z. In part, this is due to social media and the generation’s aversion, speaking generally, to being embarrassed by drunken behavior in front of the world.

So, proven right about last year’s prediction, it’s wise to take Ripples’ 2023 prediction seriously.

Year of Personalization

As Ripples explains, personalization has long been the strength of digital platforms. Be it an online retail platform or music streaming service, personalization is king.

And it’s easy to see why. Using online shopping as an example, think of the typical customer journey.

A shopper signs up, they click around or search for specific items, and they make their purchases. Soon, the platform is emailing the user about sales. Then, emailing the user items they think they’ll like, based on the individual’s data.

The more the user shops, the more targeted the platform’s suggestions and interactions become. Before the user knows it, they’re signing up for a loyalty program, earning rewards, and giving the platform more of their money.

Well, personalization is no longer only shining in the digital space. Now, businesses are engaging with their customers in the “phygital” space. That is, the physical space as well as the digital one.

As Ripples states, “Nothing beats real human interaction for building connection and loyalty between brands and consumers.” One way to leverage this new relationship between consumers and brands? Experiential activations.

Ripples knows a thing or two about this type of engagement. The bev-top media company partnered with Guinness Korea for a campaign involving 100 bars. Consumers scanned a QR code, selected a design via the Ripples app, and the design was printed atop a pint of Guinness.

You Need Data

Personalization is a long-standing element of the hospitality industry. It’s one of our keys to success: we cater to guest preferences.

However, we can’t do that effectively without collecting guest data. And interestingly, Ripples’ prediction falls in line quite neatly with another 2023 prediction.

As you may be aware, 2023 is also likely to be the Year of the POS System. That is, a tech stack “revolution” is expected to take place this year. One crucial element of a powerful, worthwhile POS system is customer relationship management, or CRM.

Of course, if a POS doesn’t offer a CRM module, the best systems make it easy to integrate with the best CRM platforms.

Either way, CRM is the key to personalization in the digital, physical, and phygital spaces. It’s difficult to effectively personalize the guest experience pre-, during, and post-visit without guest data.

Regardless of whether Ripples’ prediction is accurate—and it’s likely they are—savvy operators need to make sure they’re responsibly collecting and utilizing guest data. If this is the Year of Personalization and the Year of the POS System, the reality is that 2023 is really the Year of CRM.

Image: Hannah Wei on Unsplash