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Aubrey Plaza holding a Margarita made with Cointreau

June 16, 2023by David Klemt David Klemt No Comments

Are You Making MargaRights or MargaWrongs?

Cointreau Wants to Know: Are You Making MargaRights?

by David Klemt

Temperatures are rising and people are socializing, so Cointreau wants to make sure you and your team make Margaritas right.

In fact, they’re so serious about Margarita specs that they’re partnering with Aubrey Plaza educate the public. To celebrate the 75th anniversary of the Margarita, the iconic brand is launching the MargaRight campaign.

Challengers come and go but so far, the Margarita is the top cocktail in the US. This has been the case for many, many years. Of course, it’s also a popular cocktail around the world and has been number one in other countries as well.

Now that we’re a week away from the “official” start of summer, it’s paramount to make sure your Margaritas are MargaRight. For one thing, it’s the perfect summer sipper. For another, people are eager to socialize in restaurants and bars, and the Margarita is sure to join groups of friends as they hang out together.

But there’s another reason to ensure your Margs are on point: The wrath of Aubrey Plaza. More accurately, avoiding incurring Plaza’s wrath for putting MargaWrongs across your bar.

Margarita mix? Anger. No Cointreau? Fury.

To borrow a refrain from fanatics of another classic cocktail, it’s safe to say that Plaza would agree with, “No Margarita without Cointreau.”

The Original Margarita

Some, including Cointreau, support the belief that the Margarita’s creation traces back to 1948. For this origin story, Dallas socialite Margarita Sames is either the inventor of the Margarita or asked for a signature cocktail for a party she was hosting at her Acapulco home. Going further, another claim is that Tommy Hilton was a party guest and brought the recipe to Hilton properties, helping to make it famous.

Another claim is that the Margarita is simply a logical evolution of the Daisy. The mid-1800s tipple has a cocktail family named after it, and the Margarita, Sidecar, Cosmopolitan, and Daiquiri sprang forth from it.

Regardless of what origin story you choose to believe, Cointreau champions the original recipe: Cointreau, blanco tequila, fresh lime juice, and a lime wheel to garnish. It’s this classic recipe that Cointreau and Plaza are adamant about for the MargaRight campaign.

To learn more about the MargaRight campaign and Cointreau’s celebration of the Margarita, please read the press release below. Cheers!

Cointreau and Aubrey Plaza Make Your Margarita MargaRight This Summer

Plaza celebrates summer and 75 Years of The Original Margarita

NEW YORK – June 14, 2023 – Cointreau, the iconic orange liqueur, is teaming up with Aubrey Plaza to launch a new creative campaign where the actor insists that the only way to enjoy a Margarita is the MargaRight way, and that is with Cointreau, of course.

Who better to show you MargaRight from MargaWrong than the famously irreverent Aubrey Plaza, who is known for her fearless honesty and unparalleled wit. “I love Margaritas – and the only way to make them MargaRight starts with three ingredients: Cointreau, tequila and fresh lime juice,” said Plaza. “Otherwise, it’s just MargaWrong.” Plaza continued, “This summer, you’ll only catch me ordering Margaritas MargaRight, and Cointreau will always be at any party of mine.”

Cointreau is an essential ingredient in The Original Margarita, and has been for 75 years, since Dallas socialite Margarita Sames created the recipe in 1948. In celebration of its 75th anniversary, Cointreau debuts today its largest creative campaign to-date across connected TV, digital, and social platforms. Captured in both home entertaining and bar and restaurant settings, Cointreau’s summer campaign creatively captures a comedic tone alongside its elevated style. The campaign has a range of video spots and photo stills showcasing how Margaritas should be enjoyed all summer long, always with Cointreau. To check out the NEW campaign, head to https://www.cointreau.com/us/en/whats-new/margaright.

“Cointreau has a history of cinematic storytelling with continued investment in marketing and partnering with top-tier celebrity talent, now including Aubrey Plaza,” said Nicolas Beckers, President and CEO at Rémy Cointreau America. “We want to continue to invite consumers to enjoy our brand wherever they are, and Aubrey is the perfect partner to showcase how three simple ingredients – Cointreau, tequila and fresh lime juice – are all you need to make your summer and Margarita MargaRight.”

As Margarita Sames once said, “a Margarita without Cointreau is not worth its salt.” Whether you’re ordering one at a bar or shaking it up at home, make your Margarita MargaRight and head to Cointreau.com to learn more.

The Original Margarita:

Ingredients:

1 oz. Cointreau
2 oz. Blanco tequila
1 oz. Fresh lime juice

Directions:

Rim your rocks glass with salt
Combine all ingredients in a shaker with ice
Shake vigorously until well chilled
Strain into a rocks glass filled with fresh ice
Garnish with a lime wheel

About Cointreau:

Iconic orange liqueur creator and cocktail pioneer, Maison Cointreau was founded in 1849 in Angers, France. The brand’s heritage as a liquorist-distiller lives on today at the heart of more than 500 cocktails, including the original Margarita and Cosmopolitan. Cointreau liqueur’s distinctive character is the result of the meticulous selection, harmony, and distillation of sweet and bitter orange peel essences, a task entrusted to Maison Cointreau’s Master Distiller. Unique and boasting exceptional organoleptic qualities, it’s a staple for bartenders and at-home cocktail enthusiasts around the world. Visit www.cointreau.com and follow us on Instagram for more.

To learn more about Cointreau, visit www.cointreau.com or follow Cointreau on Instagram via @Cointreau_US or Facebook via @cointreauUS.

About Rémy Cointreau:

All around the world, there are clients seeking exceptional experiences; clients for whom a wide range of terroirs means a variety of flavors. Their exacting standards are proportional to our expertise – the finely-honed skills that we pass down from generation to generation. The time these clients devote to drinking our products is a tribute to all those who have worked to develop them. It is for these men and women that Rémy Cointreau, a family-owned French Group, protects its terroirs, cultivates exceptional multi-centenary spirits and undertakes to preserve their eternal modernity. The Group’s portfolio includes high-end and singular brands, such as the Rémy Martin and Louis XIII cognacs, and Cointreau liqueur. Rémy Cointreau has a single ambition: becoming the world leader in exceptional spirits. To this end, it relies on the commitment and creativity of its 1,850 employees and on its distribution subsidiaries established in the Group’s strategic markets. Rémy Cointreau is listed on Euronext Paris.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, from Rémy Cointreau, Cointreau, or any other entity in exchange for this post.

Image and videos courtesy of Cointreau

White "Reserved" sign in wooden block on table

June 14, 2023by David Klemt David Klemt No Comments

Why You Need to Use Direct Bookings

Why You Need to Use Direct Bookings

by David Klemt

A new report from guest retention platform SevenRooms shows that like delivery, guests prefer to support restaurants directly when it comes to reservations.

Similar to their awareness of third-party delivery platform fees, today’s guest appears to be aware that third-party marketplaces cost restaurants and bars too much.

Let’s consider the guest discovery journey. According to their 2023 Dining Discovery & Booking Report, SevenRooms says most guests discover new restaurants via word of mouth. In fact, 61 percent of people rely on family, friends, and co-workers to find new restaurants. A third of diners use Google (33 percent), and nearly as many use social media (29 percent).

So, what role do third-party marketplaces play in restaurant and bar discovery? Per SevenRooms, not even ten percent of people who discover new places to grab a bite or a drink use such platforms.

Their research shows that just nine percent of diners use OpenTable to find new restaurants. However, that’s three times the number of diners that Resy (three percent) is seeing use their platform for discovery.

Okay, so what does this mean to you, the operator? It means that you should be leveraging a direct-booking feature. Guests are telling us how they want to experience restaurants and bars. They’ve let us know they prefer direct delivery. Now, they’re letting us know they prefer direct booking.

In other words, give them what they want: user-friendly ways to support your business. Make it easy to find you on social. Ensure your website is functional and easy to navigate. And give delivery and booking buttons prime real estate on your website so guests can find them quickly.

I also recommend communicating that you offer direct bookings, and thanking those who use that functionality for supporting your business directly. This can, of course, be done via automated marketing emails.

For more information—including how many diners call restaurants directly to make reservations—please read the SevenRooms press release below. You can also download their latest report here.

SEVENROOMS CONSUMER DATA UNVEILS HOW GUESTS ARE DISCOVERING AND BOOKING RESTAURANTS

Leading guest experience and retention platform highlights consumer expectations for discovering new restaurants and making reservations

NEW YORK (June 7, 2023) – SevenRooms, a guest experience and retention platform for the hospitality industry, released its latest consumer report, “2023 Dining Discovery & Booking Report,” highlighting how guests discover new restaurants and book reservations. One thing is clear – diners are utilizing many channels for discovery – from word of mouth to a variety of online channels. Nearly two-thirds (61%) of diners hear about or discover new restaurants from friends, family and co-workers, followed by 33% using Google, 29% searching social media for restaurant profiles and 22% discovering through social media influencers or trusted sources. Only a small percentage use third-party platforms such as OpenTable (9%) and Resy (3%) to discover new restaurants.

“Coming out of the pandemic, operators are navigating an entirely new landscape which includes how diners are discovering and booking reservations,” said Joel Montaniel, CEO & Co-Founder of SevenRooms. “In this new world three things are clear: being everywhere diners are online is table stakes, diners prefer to book directly as opposed to using a third-party app, and while third-party apps are still important, Google is quickly becoming one of the preferred destinations for diners when they don’t go direct to the restaurant.”

Defining today’s restaurant guest

In the United States, today’s guests expect more than just a meal, and creating opportunities to build loyalty will set restaurants apart. Each experience can turn a one-time diner into a loyal guest – but it must include personalized touches from start to finish. It is critical for operators to own their data to create a relationship with each guest based on preferences, past visits and upcoming special occasions noted when booking direct. By building this relationship, operators are able to be more proactive with their guests, personalize dining experiences and use the data they collect to curate experiences that will ultimately drive more revenue.

The beauty of a direct booking platform is the ability to capture that data; for example, asking the guest when they are booking if they are celebrating anything special, or noting dietary preferences. Guests are also willing to make that extra step to make sure they have an excellent experience – nearly half (45%) of diners will call the restaurant directly to book a reservation, and 35% will book through the restaurant’s website. Twenty-nine percent of diners also say that they receive better experiences at the restaurant when they book direct, and more than 1 in 4 (27%) feel restaurants prioritize their reservation when doing so.

Similar to how today’s diners are catching on to the experiential benefits of booking direct, they are also realizing that third-party platforms are not actually in the best interest of the restaurant. Sixty-one percent believe that making reservations directly with the restaurant, rather than with a third-party reservation platform, is better for the restaurant. Additionally:

29% of respondents want to do all they can to directly support restaurants
17% of respondents noted that third-party reservation platforms charge too much in fees to the restaurant, and guests would rather not have the restaurant incur that cost

“As the expectation for incredible experiences grows, third-party reservation platforms are losing market share as diners prefer to book directly with restaurants to ensure they get the best experience,” said Montaniel. “SevenRooms has always been dedicated and focused on empowering operators to deliver the most personalized guest experiences. Our omnichannel approach, enabling restaurants to meet guests wherever they are, whether through global discovery and booking channels or a restaurant’s own website, helps operators serve diners in this new world while helping them operate more sustainable and profitable businesses.

To learn more about SevenRooms, please visit www.sevenrooms.com.

About SevenRooms

SevenRooms is a guest experience and retention platform that helps hospitality operators create exceptional experiences that drive revenue and repeat business. Trusted by thousands of hospitality operators around the world, SevenRooms powers tens of millions of guest experiences each month across both on- and off-premises. From neighborhood restaurants and bars to international, multi-concept hospitality groups, SevenRooms is transforming the industry by empowering operators to take back control of their businesses to build direct guest relationships, deliver exceptional experiences and drive more visits and orders, more often. The full suite of products includes reservation, waitlist and table management, online ordering, mobile order & pay, review aggregation, email marketing and marketing automation. Founded in 2011 and venture-backed by Amazon, Comcast Ventures, PSG and Highgate Ventures, SevenRooms has dining, hotel F&B, nightlife and entertainment clients globally, including: MGM Resorts International, Mandarin Oriental Hotel Group, The Cosmopolitan of Las Vegas, Wynn Resorts, Jumeirah Group, Hard Rock Hotels & Resorts, Wolfgang Puck, Michael Mina, Bloomin’ Brands, Giordano’s, Australian Venue Company, Altamarea Group, AELTC, The Wolseley Hospitality Group, Dishoom, Live Nation and Topgolf. www.sevenrooms.com

Image: Алексей Вечерин on Pexels

Martini with lemon twist on marble tabletop

June 13, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Martini

Drink Donnybrook: Let’s Talk Martini

by David Klemt

We celebrate the Martini twice in June, once on 17th for World Martini Day, and one more opportunity on the 19th for National Martini Day.

That means you and your bar team have some time to dial in your builds and presentations.

In addition to its potential to boost revenue over the course of a few days, the Martini is also surging in popularity. As things stand in the US, the Martini is currently the top challenger to the Margarita’s crown.

There’s also the staggering number of Martinis going out each night at Bemelmans Bar in NYC: 1,000 per night. With younger legal-age drinkers driving this surge in popularity, it’s important for operators to make sure their Martinis are crowd pleasers.

Technically, this means making stirring London Dry gin and dry vermouth—perhaps a dash or two of orange bitters—for at least 20 seconds. Next, pour a crystal-clear Martini—without any shards of ice—into a Martini glass. Finally, add a lemon twist and serve gracefully.

There you have it: a perfect, classic Martini.

Now, if the instructions above make you bristle, good. Much like the Margarita, the Martini can cause fierce debate amongst bar professionals.

So, let’s have some fun now that one build is out of the way.

The Family

It’s true that really, we don’t know the exact origin of the Martini. We aren’t even certain who should get credit for its creation.

So, what if I tell you that the Manhattan and Martini are family?

A prevailing theory posits that the former is the latter’s great-grandfather. From the Manhattan we get the Martinez, from the Martinez we get the Marguerite, and from the Marguerite we get the Martini. However, some people believe the Martinez is perhaps only a distant relative and the family tree goes Manhattan – Marguerite – Martini.

At any rate, this may seem ridiculous at first. A whiskey cocktail is the great-grandfather or grandfather of a gin cocktail. Well, when we look at the common threads, yeah.

This family of cocktails shares the following traits:

a base spirit
vermouth
bitters

The Manhattan and Martinez also use maraschino or brandied cherries. The latter swaps out whiskey for Old Tom gin, and the Marguerite calls for Plymouth gin and eschews the maraschino.

As you know, the Martini swaps Plymouth gin for London Dry. Interestingly, “modern” versions of the Martini are often made without bitters, which has been happening for many decades.

Dry Vermouth?

According to some cocktail historians, the accuracy of the build above is debatable.

Technically technically, the original form of the Martini is sweet. The OG recipe calls for sweet vermouth, not dry.

That is, of course, if you choose to believe that sweet vermouth recipes you find in books from the 19th century represent the prototypical Martini.

If you’re not familiar with the Perfect Martini variant, it’s an interesting compromise, in a way. For this particular version we use equal parts sweet and dry vermouth. Someone kicking off a quarrel over original Martini specs? Put a Perfect Martini in front of them and see if their head explodes or they abandon their argument.

Vodka?

Again, technically, a Vodka Martini is a riff on the original recipe.

Whereas we can (reasonably) trace the original Martini back to the late 1800s, the vodka version shows up in the 1950s.

So, if that’s an accurate timeline, the Gin Martini’s vodka-based sibling doesn’t appear for 60 to 70 years after its genesis.

To build a classic Vodka Martini, we simply swap out the gin for vodka. The rest of the specs can remain the same, save for some guests preferring an olive or cocktail onion as a garnish.

Of course, now that we’re on the topic of swaps and specs, ratios play an important role when making a Martini. Bars and bartenders often play around with the ratio of gin or vodka to vermouth.

In fact, there’s can be a fairly large swing depending on the bar or bartender. Some bartenders may build their Martinis with a 4:1 ration, and others may go 8:1 or greater.

Still others leave the vermouth out altogether. That can really start a knock-down, drag-out Martini feud.

Check this Out

With the Martini crash course over, here are a few “fun facts” for you to savor.

Neither the Espresso Martini nor the (in)famous Cosmopolitan are true Martinis. While we serve them in the Martini glass and one has “Martini” in its name, that’s where their relation to the original ends.

Once again using the qualifier “technically,” the Espresso Martini is an alias. It’s real identity is Vodka Espresso.

If we really want to throw a debate haymaker, the Espresso Martini and Cosmopolitan aren’t even kin to the Gin or Vodka Martini. Neither uses vermouth, meaning they’re don’t claim the same family tree. In reality, the Cosmo belongs to the sour family.

Finally, one more fun tidbit to toss into this debate, should you find yourself arguing Martinis. The Reverse Martini is more of a sibling to the original than the Espresso Martini. After all, it’s still a combination of spirit and vermouth. It’s just that the vermouth is the star of the show, often utilizing a 2:1 ratio, vermouth to gin.

So, there you have it. Enough information to cause a friendly “fight” over Martini history, specs, and family members. Cheers!

Image: Rick Barrett on Unsplash

June 12, 2023by David Klemt David Klemt No Comments

The 2023 HD Award Finalists and Winners

The 2023 HD Award Finalists and Winners

by David Klemt

As one would expect, the finalists and winners of the 2023 Hospitality Design Awards are a stunning collection of brands from which operators should pull inspiration.

Anyone looking for cutting-edge hospitality design would do well to look into each of the winners and finalists below.

The full list of award finalists and winners, and the architecture, interior design, and purchasing firms (along with owners and operators) can be found on the Hospitality Design website. Just click this link for the full details.

For our past coverage of the HD Expo, please click here.

View into The Lobby inside ACE Hotel Sydney, which offers craft cocktails and small plates.

Lifestyle Hotel

Winner

Ace Hotel Sydney (Sydney, New South Wales, Australia)

Architecture Firm: Bates Smart, Melbourne
Interior Design Firm: Flack Studio (hotel), Melbourne
Owner: Golden Age Group
Operator: Ace Hotel Group
Purchasing Firm: Marques Interior Services

Finalists

Canoe Place Inn & Cottages (Hampton Bays, New York)

Our Habitas San Miguel (San Miguel de Allende, Guanajuato, Mexico)

Sisan·Shuanglang Hotel (DaLi, YunNan, China)

Fan Woods Hotel (Zhangjiakou City, Hebei Province, China)

Lifestyle Hotel Public Space

Winner

The Tampa EDITION

Architecture and Interior Design Firms: Morris Adjmi Architects, and ISC Design Studio, New York
Owner: Strategic Property Partners
Operator: Marriott International
Purchasing Firm: The Parker Company

Finalists

Ace Hotel Sydney (Sydney, New South Wales, Australia)

The Standard (Hua Hin, Thailand)

Luxury Hotel

Winner

The Londoner (London, England) United Kingdom)

Architecture Firm: Woods Bagot, London
Interior Design Firm: Yabu Pushelberg, New York and Toronto
Owner and Operator: Edwardian Hotels London

Finalists

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Kimpton Bamboo Grove Suzhou (Suzhou, Jiangsu, China)

Luxury Hotel Public Space

Winner

The Madrona (Healdsburg, California)

Architecture Firm: Strening Architects, Santa Rosa, California
Interior Design Firm: Jay Jeffers, San Francisco
Owners: Jay Jeffers, Kyle Jeffers, and investors
Operator: Mosaic Hotel Group
Purchasing Firm: Summa International

Finalists

The Madrid EDITION (Madrid, Spain)

Pillows Maurits at the Park (Amsterdam, Netherlands)

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Upscale Hotel

Winner

Six Senses Rome (Rome, Italy)

Architecture and Interior Design Firm: Patricia Urquiola Design, Milan
Owner: Six Senses

Finalists

HAY boutique hotel & SPA by Edem Family (Bukovel, Ukraine)

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Belmonte Hotel Krynica Zdrój (Krynica-Zdrój, Poland)

Upscale Hotel Public Space

Winner

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Architecture Firm: Buro Ole Scheeren, Bangkok
Interior Design Firms: The Standard in-house design team, New York; Hayon Studio, Valencia, Spain; and Studio Freehand, Bangkok
Owner and Purchasing Firm: King Power
Operator: Standard International

Finalists

Thompson Buckhead (Atlanta, Georgia, USA)

The Royal (Picton, Ontario, Canada)

Midscale Hotel

Winner

Ace Hotel Toronto (Toronto, Ontario, Canada)

Architecture Firm: Shim-Sutcliffe Architects, Toronto
Interior Design Firm: Atelier Ace, New York
Owners: Alterra, B-right, Finer Space Corporation, Prowinko, and Zinc Developments
Operator: Ace Hotel Group
Purchasing Firm: Benjamin West

Finalists

High Country Motor Lodge (Flagstaff, Arizona, USA)

Albor San Miguel de Allende, Tapestry Collection by Hilton (San Miguel de Allende, Guanajuato, Mexico)

Hotel Indigo Jiuzhai (Sichuan, China)

Midscale Hotel Public Space

Winner

Ace Hotel Toronto (Toronto, Ontario, Canada)

Architecture Firm: Shim-Sutcliffe Architects, Toronto
Interior Design Firm: Atelier Ace, New York
Owners: Alterra, B-right, Finer Space Corporation, Prowinko, and Zinc Developments
Operator: Ace Hotel Group
Purchasing Firm: Benjamin West

Finalists

Albor San Miguel de Allende, Tapestry Collection by Hilton (San Miguel de Allende, Guanajuato, Mexico)

Crystal Orange Hotel Shanghai Pudong Lujiazui (Shanghai, China)

High Country Motor Lodge (Flagstaff, Arizona, USA)

Select Service Hotel

Winner

The Beach Motel (Southampton, Ontario, Canada)

Architecture, Interior Design, and Purchasing Firm: Common Good Studio, Toronto
Owner: DASA Properties

Finalists

Hotel Tupelo (Tupelo, Mississippi, USA)

The Shàng | Artyzen Qiantan Shanghai (Shanghai, China)

Select Service Hotel Public Space

Winner

Hotel Tupelo (Tupelo, Mississippi, USA)

Architecture Firm: Sarah Newton Architect, Hattiesburg, Mississippi
Owner and Interior Design Firm: The Thrash Group, Dallas
Operator: Tandem Hospitality Management
Purchasing Firm: J Desterbecq & Associates

Finalist

The Beach Motel (Southampton, Ontario, Canada)

Resort

Winner

Naviva, A Four Seasons Resort (Punta Mita, Nayarit, Mexico)

Architecture and Interior Design Firm: Luxury Frontiers
Owner: Four Seasons Hotels and Resorts

Finalists

Etéreo, Auberge Resorts Collection (Riviera Maya, Quintana Roo, Mexico)

Centara Reserve Samui (Koh Samui, Thailand)

Lodges + Camps

Winner

AutoCamp Joshua Tree (Joshua Tree, California, USA)

Architecture Firm: HKS, San Francisco
Interior Design Firm: Narrative Design Studio, San Francisco
Owner and Operator: AutoCamp
Purchasing Firm: Benjamin West

Finalists

AutoCamp Catskills (Saugerties, New York)

Getaway Outdoor Suites (Ottawa, Illinois)

Restorations, Transformations + Conversions

Winner

Tin Building by Jean-Georges (New York, New York)

Architecture Firm: Cass Calder Smith, New York
Interior Design Firm: Roman and Williams Buildings and Interiors, New York
Owner: Howard Hughes Corporation
Purchasing Firm: Summa International

Finalists

Aman New York (New York, New York)

Virgin Hotels Edinburgh (Edinburgh, Scotland, United Kingdom)

Casa Cody (Palm Springs, California, USA)

Ace Hotel Sydney (Sydney, New South Wales, Australia)

New Brand Launch

Winner

Blue Iris by Life House (Nantucket, Massachusetts, USA)

Architecture Firm: Emeritus, Austin
Owner: Blue Flag Partners
Operator, Interior Design, and Purchasing Firm: Life House

Finalists

Revo Munich (München, Germany)

The Julius (Prague, Czech Republic)

Sweetbee Café + Bar (Brooklyn, New York, USA)

Event Space

Winner

Seattle Convention Center Summit Building (Seattle, Washington, USA)

Architecture and Interior Design Firm: LMN Architects, Seattle
Owner: Seattle Convention Center

Finalists

The Madrona (Healdsburg, California)

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Hybrid Hospitality

Winner

Little Banchan Shop / Meju (Queens, New York, USA)

Architecture Firm: David K. UH, New York
Interior Design Firm: CRÈME, Brooklyn, New York
Owner: Chef Hooni Kim

Finalists

Capital One Hybrid Bank and Café (New York, New York, USA)

Changsha Fundolandπ (Changsha, Hunan, China)

Beyond Hospitality

Winner

The Water Drop Library (Shuangyue Bay, Huizhou City, Guangdong, China)

Architecture and Interior Design Firm: 3andwich Design / He Wei Studio, Beijing
Owner: Huizhou Shuangyue Bay Real Estate Investment and Development Co., Ltd.

Finalists

The Africa Centre (London, England, United Kingdom)

Aqua Foro Pool Club at Piazza Alta (Philadelphia, Pennsylvania, USA)

Wellness + Wellbeing

Winner

Paste Dental (Toronto, Ontario, Canada)

Interior Design Firm: Studio Author, Toronto
Owner: Dr Derek Chung

Finalists

Naviva, A Four Seasons Resort (Punta Mita, Nayarit, Mexico)

Dundas Square Barbers (Toronto, Ontario, Canada)

Sustainable

Winners

Chleo (Kingston, New York, USA)

Interior Design Firm: Islyn Studio, Brooklyn, New York
Owners: Hope and Charles Mathews
Purchasing Firm: Wagner Hamill

Six Senses Rome (Rome, Italy)

Architecture and Interior Design Firm: Patricia Urquiola Design, Milan
Owner: Six Senses

Finalists

Villa Le Blanc Gran Meliá (Sant Tomàs, Illes Balears, Spain)

1 Hotel Nashville (Nashville, Tennessee, USA)

Guestrooms

Winner

Centara Reserve Samui (Koh Samui, Thailand)

Architecture Firm: Begray, Bangkok
Interior Design Firm: AvroKO, Bangkok
Owner, Operator, and Purchasing Firm: Centara Hotels & Resorts

Finalists

Central Hotel Macau (Macau, China)

Albor San Miguel de Allende, Tapestry Collection by Hilton (San Miguel de Allende, Guanajuato, Mexico)

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Suites

Winner

Venice Simplon Orient Express (Vienna, Austria; Budapest, Hungary; and Prague, Czech Republic)

Interior Design Firm: Wimberly Interiors, London
Owner: Belmond

Finalists

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Sands Premier Suite, Marina Bay Sands (Singapore)

Casual Restaurant

Winner

Great White – Melrose (West Hollywood, California, USA)

Architecture Firm: Natalie Kazanjian Architect, Los Angeles
Interior Design Firm: Great White Partners in partnership with Buca Studios, Los Angeles
Owner, Operator, and Purchasing Firm: Great White Partners

Finalists

Marcus at Baha Mar (Nassau, Bahamas)

MOVA (Dnipro, Ukraine)

Good Ground Tavern at Canoe Place Inn & Cottages (Hampton Bays, New York, USA)

Shikigiku Japanese Restaurant (IFC Mall) – Café & Bar Area (Hong Kong)

Upscale Restaurant

Winner

Oiji Mi (New York, New York, USA)

Architecture Firm: David Bucovy Architect, New York
Interior Design Firm: AvroKO, New York
Owner: Oiji Hospitality

Finalists

Amal (Miami, Florida, USA)

53 (New York, New York, USA)

Terra (Lviv, Ukraine)

Bar, Club + Lounge

Winner

Andra Hem (Philadelphia, Pennsylvania, USA)

Architecture Firm: Stokes Architecture + Design, Philadelphia
Interior Design Firm: Ghislaine Viñas, New York
Owner: Paige West

Finalists

Punch Room (Tampa, Florida, USA)

Ritz Bar (Paris, France)

Bar Cima (New York, New York, USA)

Gair (Brooklyn, New York, USA)

Equipment Room (Austin, Texas, USA)

Visual Identity

Winner

Saint June at the Ritz-Carlton, Grand Cayman (Grand Cayman, Cayman Islands, Greater Antilles)

Branding and Interior Design Firm: Goodrich, New York
Owner: Dart
Operator: The Ritz-Carlton Hotel Company
Purchasing Firm: The Parker Company

Finalists

Zou Zou’s and Chez Zou (New York, New York, USA)

Uniforms at the Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Orto (Belfast, Ireland, United Kingdom)

Student

Winner

Sarah Choudhary, New York School of Interior Design: Hotel Cirque (Montréal, Québec, Canada)

Finalists

Bryann Brophy, Brittany Noble, Olivia Fletcher, and Hannah Randall, Iowa State University: Hotel Rina (Rome, Italy)

Hsiang-Ting Huang, School of Visual Arts, New York: A Transitional Place of Love (New York, New York, USA)

Images courtesy of ACE Hotel Sydney

Martinis at Bemelmans Bar inside the Carlyle hotel in New York City

June 9, 2023by David Klemt David Klemt No Comments

Own Your Team’s Excellence

Own Your Team’s Excellence

by David Klemt

If you and your team are producing an incredible food or drink item, don’t just be proud—make it your signature and own it.

As Chef Brian Duffy says during his demos and speaking engagements, people can eat and drink anywhere. Further, with just a handful of major food suppliers operating throughout North America, operators are using much of the same ingredients.

With that in mind, then, it’s crucial that operators and their teams innovate. Doing so ensures that hospitality professionals are staying current on consumer demands and trends; constantly seeking be educated and share information; and making sure their business stands out from others.

A commitment to standing out can also motivate a team to elevate their techniques. In turn, they can truly “own” an item. Creating something incredible—and replicating it order after order consistently—can become a brand and team’s calling card.

Does your kitchen team turn out a fantastic signature burger? Has your business become known as the place for chicken wings because of your kitchen team?

Has your bar team perfected the Margarita? Are they so good at crafting Frozen Irish Coffees that your bar is on Glendalough Distillery‘s radar?

When you identify what your team is producing at an extraordinary level, you need to make certain you loudly own it.

A Real-world Example

For a high-level example of what I’m talking about, we can look at the Carlyle in New York City.

This landmark Rosewood Hotel is known for delivering peerless service. However, a venue inside this sophisticated resort is known for a specific item.

Bemelmans Bar, an escape from the hectic streets of New York, is known for the Martinis the bar team produces. (They’re also known for their red jackets, but those aren’t for sale.)

It may be a bold statement considering the level of bars and cocktails in the city, but Bemelmans Bar (and therefore the Carlyle) owns the Martini in NYC. In fact, the bar serves a staggering 1,000 Martinis a night. More often than not, the Martinis that cross the bar or leave the service well are dirty or extra dirty. This has been the case since at least 2021.

So famous are the Bemelmans’ Martinis that the Carlyle sells an at-home kit, yours for just $395. It’s their latest promotion, though, that makes it evident Bemelmans and the Carlyle are taking ownership of the Martini.

Guests of the Carlyle can now book their Martini Retreat, a two-day experience that centers around their signature cocktail. If, perhaps, you think that $400 is a bit steep for their Martini Box, prepare for true sticker shock. The Martini Retreat experience starts at $4,895 for two guests.

However, the package is rather impressive and encapsulates the Carlyle’s ownership of the Martini. The Carlyle Martini Retreat includes:

a two-night stay in a Madison Room or Premier Suite;
a Bemelmans Bar Martini Box;
enrollment in the Bemelmans Master Martini Class (valued at $495), a 45-minute experience during which guests learn how the bar team crafts multiple variations of vodka and gin Martinis, and their new Madeline’s Vesper cocktail;
a two-course Martini lunch at Dowling’s at The Carlyle; and
a curated list of where to go to try other great Martinis throughout NYC, put together by Dimitrios Michalopoulos, bar manager at Bemelmans.

Takeaway

So, am I suggesting that operators create an experience that costs thousands of dollars? Well…I mean, if your concept can succeed with such a promotion, absolutely. If doing so would resonate with enough guests to make it feasible and become a steady (and impressive) revenue stream, go for it.

However, what I’m really attempting to drive home here is the power of becoming known for even a single signature item. And, hey—your item, in your market, may be the Martini.

Owning an item means screaming from the rooftops and hills that it’s yours. That your team’s version is the one to have; the one people in the know have to have. Taking ownership of your team’s excellence translates to becoming a destination for it, to driving repeat visits once people have experienced it.

Of course, with that ownership comes the responsibility to elevate all other elements of your business. Every other item on the menu must be produced and served at the highest level. This ensures the entire guest experience wows the guests, and the signature item is essentially a driver and the cherry on top.

It’s time to review what your team produces so well that your brand owns it. Should this introspection yield no results, it’s then time to see what other operators are known for and discover what item or items you and your team can improve upon. What’s something that works with your brand that you feel confident you and your team can own?

There’s power, money, and long-term success in something on your menu. It’s time to uncover it and take ownership.

Image: The Carlyle

Bib & Tucker Double Char Bourbon bottle and cocktail

June 6, 2023by David Klemt David Klemt No Comments

2 Big Bourbons: High Proof, Heavy Flavor

2 Big Bourbons: High Proof, Heavy Flavor

by David Klemt

Be on the lookout for two innovative, big bourbons that are heavy on flavor and boldly offer striking drinking experiences.

One of these whiskeys, luckily, is available now. That means if you can get your hands on it, this particular bourbon has arrived in time for National Bourbon Day and National Old Fashioned Day.

And, of course, it’s also here in time to help celebrate Father’s Day.

Agonizing as it is, the other bourbon will make its appearance in August. However, it’s big, bold flavors will be an excellent way to end summer and start fall.

Let’s take a look at these two dramatic drams.

Woodford Reserve Master’s Collection Batch Proof 124.7

Let’s start with the bourbon available today.

The latest release in the Master’s Collection is Batch Proof 124.7. This limited-edition Woodford Reserve release is, as the name suggests, a high-proof heavy hitter.

Master Distiller Elizabeth McCall and Master Distiller Emeritus Chris Morris worked on this release to showcase their incredible proficiency in coaxing a complex array of flavors from blending whiskeys from different barrels.

However, they didn’t stop there. McCall and Morris bottled this year’s limited edition Master’s Collection expression at 124.7 proof. For comparison, standard Woodford Reserve expressions—Straight Bourbon, Double Oaked, and Rye—are bottled at 90.4 proof.

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According to tasting notes provided by Woodford Reserve, guests can expect Batch Proof 124.7 to pour a burnt orange color. On the nose, nutty toasted almond, cherry, and overripe banana, plus hints of oak, citrus zest, and, unsurprisingly, pepper.

“The trademark flavors of Woodford Reserve are even more pronounced—and more bold—in this celebrated annual release,” says McCall. “It’s a high-proof bourbon with complex flavors.”

Those lucky enough to locate a bottle will be treated to peppery baking spice, cardamom, and pine on the palate, finishing with leather, dry vanilla, and cedar.

No word on how hot this bourbon sips, but I expect Woodford’s trademark smoothness. Suffice to say, however, this isn’t a beginner’s bourbon.

Batch Proof 124.7 retails for $129.99 and is available now at the Woodford Reserve distillery, so it’s time to hit up your reps, call in favors, or take a trip to Versailles, Kentucky.

Bib & Tucker Double Char Bourbon

Above, the high-proof heavy hitter. Now, the innovative heavy flavor release.

They’re making us wait for it but this Bib & Tucker Small Batch Bourbon release certainly appears to worth our collective patience. Something savory, smoky, and smooth this way comes.

The inspiration for this unique bourbon comes from the rustic corners of the culinary world. Double Char is meant to evoke the sensory experience of enjoying food cooked on open fire.

“I can’t wait for consumers to try this delicious expression,” says Tom Steffanci, president of Deutsch Family Wine & Spirits. “Double Char spends just the right amount of time in the second heavily charred barrel, creating a savory, smoky character that adds a whole new dimension to the bourbon.”

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This innovative Tennessee bourbon is rested for six years in new white American oak barrels. Double Char is then aged for at least five months in a new barrel that was heavily charred and smoked.

Notes provided by Bib & Tucker reveal, as expected, smoke and toasted oak on the nose. However, those notes are balanced by cinnamon, clove, and dulce de leche.

On the palate, Double Char delivers white smoke, vanilla, sugar maple, sweet corn, and toasted cinnamon. Oak, white smoke, and vanilla stand out on the medium to long finish.

Personally, I can’t wait to get my hands on a bottle.

Click here to listen to episodes 32 and 59 of the Bar Hacks podcast. The former features Woodford Reserve, while the latter features Bib & Tucker.

Images courtesy of Bib & Tucker and Woodford Reserve

June 5, 2023by David Klemt David Klemt No Comments

Top 10 2023 Spirited Awards Nominees

Tales Unveils Top 10 2023 Spirited Awards Nominees

by David Klemt

The wait to discover the top nominees in each category of this year’s Tales of the Cocktail Spirited Awards is finally over.

The Tales of the Cocktail Foundation revealed every 2023 Spirited Awards honoree roughly two months ago. That the TOTCF managed to whittle the list down that quickly is impressive.

New York City, of course, is well represented in terms of top ten Spirited Awards nominees. Likewise, Austin, Miami, Nashville, New Orleans, Phoenix, and Washington, DC.

Atwater Cocktail Club in Montréal and Botanist at the Fairmont Pacific Rim Hotel are representing Canada. Dubai, London, Mexico City, and Sydney have strong showings as well.

The anticipation for this year’s winners continues to grow. Congratulations to this year’s top ten nominees!

US Categories

US Bartender of the Year presented by Pernod Ricard USA

Chris Elford, Navy Strength / Here Today Brewery & Kitchen (Seattle, WA)
Abigail Gullo, loa at the International House hotel (New Orleans, LA)
Caer Maiko Ferguson, DrinkWell / Daijoubu (Austin, TX)
Shauna O’Neil, Sweet Liberty (Miami, FL)
Jessi Pollak, Spoon and Stable (Minneapolis, MN)
Kapri Robinson, Allegory at the Eaton Hotel (Washington, DC)
Christian Suzuki-Orellana, Wildhawk (San Francisco, CA)
Masahiro Urushido, Katana Kitten (New York, NY)
Takuma Watanabe, Martiny’s (New York, NY)
Christine Wiseman, Marygold’s Brasserie / Broken Shaker (Miami, FL)

Best US Bar Mentor* presented BarSmarts

Bridget Albert
Anu Apte
Colin Asare-Appiah
Jason Asher
Julio Cabrera
Alex Day
Touré Folkes
Kate Gerwin
Anne Louise Marquis
Nectaly Mendoza
Jeffrey Morgenthaler
Chris Patino

*denotes 12 nominees due to a tie

Best US Brand Ambassador presented Libbey

Kiowa Bryan (Spiribam)
Chris Cabrera (Bacardí USA)
Tad Carducci (Gruppo Montenegro)
Cameron George (Ardbeg Single Malts)
A-K Hada (Bacardí Rum)
Vance Henderson (Hendrick’s Gin)
Benny Hurwitz (Wild Turkey)
Anna Mains (Monkey Shoulder)
Jenna Murray (The Glenlivet)
Mary Palac (Campari Mexican Spirits)

Best US Bar Team presented by William Grant & Sons

Allegory at the Eaton Hotel (Washington, DC)
Attaboy Nashville (Nashville, TN)
Century Grand (Phoenix, AZ)
Happy Accidents (Albuquerque, NM)
Nickel City (Austin, TX)
Overstory (New York, NY)
Pacific Cocktail Haven (San Francisco, CA)
Service Bar (Washington, DC)
The Roosevelt Room (Austin, TX)
Yacht Club (Denver, CO)

Best US Cocktail Bar presented by Absolut Vodka

Bar Goto (New York, NY)
Bitter & Twisted (Phoenix, AZ)
Century Grand (Phoenix, AZ)
Double Chicken Please (New York, NY)
Manolito (New Orleans, LA)
Nickel City (Austin, TX)
Overstory (New York, NY)
Service Bar (Washington, DC)
Thunderbolt (Los Angeles, CA)
Yacht Club (Denver, CO)

Best US Hotel Bar presented by Grey Goose

Allegory at the Eaton Hotel (Washington, DC)
Bar Marilou at the Maison de la Luz (New Orleans, LA)
Champagne Bar at The Surf Club Miami (Miami, FL)
Dear Irving on Hudson at the Aliz Hotel (New York, NY)
Hey Love at The Jupiter (Portland, OR)
Libertine Social at the Mandalay Bay (Las Vegas, NV)
Little Rituals at the Residence Inn / Courtyard by Marriott (Phoenix, AZ)
Midnight Rambler at The Joule (Dallas, TX)
Raines Law Room at the William (New York, NY)
White Limozeen at The Graduate (Nashville, TN)

Best US Restaurant Bar presented by Amaro Montenegro and Select Aperitivo

Arnaud’s French 75 Bar (New Orleans, LA)
Bicyclette Bistro (Los Angeles, CA)
Bresca (Washington, DC)
Café La Trova (Miami, FL)
Cleaver – Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
Crown Shy (New York, NY)
Jaguar Sun (Miami, FL)
Kumiko (Chicago, IL)
Manhatta (New York, NY)
Palomar (Portland, OR)

Best New US Cocktail Bar presented by Diageo Bar Academy

Amazonia (Washington, DC)
Chez Zou (New York, NY)
Khla (Phoenix, AZ)
Martiny’s (New York, NY)
Marygold’s Brasserie at the Arlo Wynwood (Miami, FL)
Milady’s (New York, NY)
Pacific Standard at the KEX Portland (Portland, OR)
Refuge (Houston, TX)
The Butterscotch Den (Sacramento, CA)
UnderTow (Gilbert, AZ)

International Categories

International Bartender of the Year presented by The Busker

Gina Barbachano, Hanky Panky (Mexico City, Mexico)
Giorgio Bargiani, The Connaught Bar (London, UK)
Aaron Diaz, Carnaval (Lima, Peru)
Kate Boushel, Atwater Cocktail Club / Milky Way Cocktail Bar (Montréal, Québec, Canada)
Giacomo Giannotti, Paradiso (Barcelona, Spain)
Martin Hudak, Maybe Sammy (Sydney, Australia)
Uno Jang, Jigger & Pony at the Amara Hotel (Singapore)
Alessandro Palazzi, DUKES at Dukes Hotel (London, UK)
Daniel Schofield, SCHOFIELD’S BAR (Manchester, UK)
Luke Whearty, BYRDI (Melbourne, Australia)

Best International Bar Mentor* presented by Tales of the Cocktail Foundation

Lorenzo Antinori
Simone Caporale
Evelyn Chick
Shingo Gokan
Trevor Kallies
Jose Luis Leon
Dre Masso
Iain McPherson
Danil Nevsky
Agostino Perrone
Christina Veira

*denotes 11 nominees due to a tie

Best International Brand Ambassador* presented by Tales of the Cocktail Foundation

Jenna Ba (Diageo)
Jordan Bushell (Hennessy Cognac)
Dickie Cullimore (Bacardí Rum)
Caitlin Hill (Rémy Cointreau)
Daniyel Jones (House of Angostura®)
Ally Martin (Hendrick’s Gin)
Dave Mitton (Lot 40 / J.P. Wiser’s)
Léa Messier (Dandurand Spirits)
Tim Philips-Johansson (Johnnie Walker)
Nicola Riske (The Macallan)
Claudia Cabrera Rodriguez (Fernet Branca)
Charmaine Thio (Hendrick’s Gin)

*denotes 12 nominees due to a tie

Best International Bar Team presented by Angostura Caribbean Rum

ALQUÍMICO (Cartagena, Colombia)
Atwater Cocktail Club (Montréal, Québec, Canada)
COA (Hong Kong, China)
Handshake Speakeasy (Mexico City, Mexico)
Hanky Panky (Mexico City, Mexico)
Jigger & Pony at the Amara Hotel (Singapore)
La Factoría (San Juan, Puerto Rico)
Paradiso (Barcelona, Spain)
Tayēr + Elementary (London, UK)
The Clumsies (Athens, Greece)

Best International Cocktail Bar presented by Patrón Tequila

🔶🟥🔵 (London, UK)
ALQUÍMICO (Cartagena, Colombia)
Atwater Cocktail Club (Montréal, Québec, Canada)
BYRDI (Melbourne, Australia)
COA (Hong Kong, China)
MAYBE SAMMY (Sydney, Australia)
Panda & Sons (Edinburgh, Scotland)
Paradiso (Barcelona, Spain)
Satan’s Whiskers (London, UK)
SIPS (Barcelona, Spain)

Best International Hotel Bar presented by Perrier

ARGO at the Four Seasons (Hong Kong, China)
BKK Social Club at Four Seasons Bangkok (Bangkok, Thailand)
Botanist at the Fairmont Pacific Rim Hotel (Vancouver, British Columbia, Canada)
Bulgari Bar at the The Bvlgari Resort (Dubai, UAE)
Charles H. at the Four Seasons Hotel (Seoul, South Korea)
Dean & Nancy on 22 at the A by Adina hotel (Sydney, Australia)
Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
Jigger & Pony at the Amara Hotel (Singapore)
Side Hustle at The NoMad Hotel London (London, UK)
The Donovan Bar at the Brown’s Hotel (London, UK)

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

Analogue Initiative (Singapore)
ARCA Restaurant & Bar (Tulum, Mexico)
Bar Kismet (Halifax, Nova Scotia, Canada)
COCHINCHINA (Buenos Aires, Argentina)
Continental Deli Bar Bistro (Sydney, Australia)
COYA Dubai (Dubai, UAE)
Danico (Paris, France)
Le Mary Celeste (Paris, France)
No Sleep Club (Singapore)
Zuma Dubai (Dubai, UAE)

Best New International Cocktail Bar presented by Diageo Bar Academy

Bar Planet (Sydney, Australia)
Caretaker’s Cottage (Melbourne, Australia)
CATA Agave Bar (Tamarindo, Costa Rica)
Ergo Cocktail Bar & Restaurant (Dubai, UAE)
Gucci Giardino 25 (Florence, Italy)
Last Word (Singapore)
Line Athens (Athens, Greece)
Mahaniyom Cocktail Bar (Bangkok, Thailand)
Night Hawk (Singapore)
Seed Library at One Hundred Shoreditch hotel (London, UK)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Lyre’s Non-Alcoholic

Contraluz Cristalino Mezcal
Drumshanbo Gunpowder Irish Gin California Orange Citrus
Hendrick’s Neptunia
Martini & Rossi Floreale Non Alcoholic Aperitivo
Martini & Rossi Vibrante Non Alcoholic Aperitivo
Mijenta Añejo Gran Reserva
Nocheluna Sotol
PATRÓN El Alto Tequila
Saint Benevolence Aged Rum Clairin
The Fords Gin Co. Sloe Gin

World’s Best Cocktail Menu presented by Diageo Bar Academy

Allegory at the Eaton Hotel (Washington, DC)
ALQUÍMICO (Cartagena, Colombia)
Bitter and Twisted (Phoenix, AZ)
Botanist at the Fairmont Pacific Rim Hotel (Vancouver, British Columbia, Canada)
Double Chicken Please (New York, NY)
Handshake Speakeasy (Mexico City, Mexico)
Jigger & Pony at the Amara Hotel (Singapore)
Licorería Limantour (Mexico City, Mexico)
Panda & Sons (Edinburgh, Scotland)
Paradiso (Barcelona, Spain)

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

Baba Au Rum (Athens, Greece)
Barro Negro (Athens, Greece)
In Situ Mezcalería (Oaxaca, Mexico)
KOL Mezcaleria (London, UK)
Origin Bar at the Shangri-La Hotel (Singapore)
Raised by Wolves (San Diego, CA)
Salón de Agave at Casa Prunes (Mexico City, Mexico)
Sexy Fish London (London, UK)
Swift Soho (London, UK)
The Office (Chicago, IL)

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

Boothby
CLASS Magazine
Difford’s Guide
Drinks International
Guest Check by SPILL
Liquor.com
Punch
The Cocktail Lovers Magazine
The Mix With Robert Simonson
The Spirits Business

Best Broadcast, Podcast, or Online Video Series presented by Tales of the Cocktail Foundation

Agave Road Trip
Black and Brown Podcast
Freepour
Japan Distilled Podcast
Perspectives by Campari Academy
Radio Imbibe
Shōshin Art Club
The Modern Bar Cart Podcast
The Sipping Point
The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Tales of the Cocktail Foundation

“A Rum Deal” by Dave Broom for Club Oenologique
“How Americans ruined tequila — and the true believers saving it” by Lilah Raptopoulos, for Financial Times
“How the Four Seasons Became an Incubator for Asia’s Best Bars” by Jake Emen, for VinePair
“The Drinks Industry Has an Ageism Problem” by Betsy Andrews, for SevenFifty Daily
“The Good, the Bad & the Artificial: How Big Data & Tech Are Infiltrating the Alcohol Industry” by Jake Emen, for VinePair
“The Great Mezcal Heist” by Emma Janzen, for Eater
“The Secrets to the Best Dry Martini You’ll Ever Have” by David Wondrich, for The Daily Beast
“This Is What Decolonizing a Spirit Looks Like” by Adaorah Oduah, for Punch
“Untold Story” by Yolanda Evans, for Imbibe
“What is a Bar Without a Backbar?” by Danny Chau, for Punch

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

A Bartender’s Guide to the World by Lauren Mote & James O. Fraioli
Black Mixcellence: A Comprehensive Guide to Black Mixology by Tamika Hall with Colin Asare-Appiah
Drink Lightly by Natasha David
Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails with 60 Recipes by Derek Brown
Modern Classic Cocktails by Robert Simonson
Mueble Bar by François Monti
The Bartender’s Manifesto by Toby Maloney with Emma Janzen
THE COCKTAIL CABINET: The Art, Science and Pleasure of Mixing the Perfect Drink by Zoe Burgess
The Cocktail Edit: Everything You Need to Know About How to Make All the Drinks that Matter by Alice Lascelles
The New York Times Essential Book of Cocktails – Elevated and Expanded, edited by Steven Reddicliffe

Best New Book on Drinks Culture, History, or Spirits presented by Tales of the Cocktail Foundation

A SENSE OF PLACE: A Journey Around Scotland’s Whisky by Dave Broom
Brand Mysticism: Cultivate Creativity & Intoxicate Your Audience by Aaron Goldfarb and Steven Grasse
Dicktales (or Thankyou and Sluggings) by Dick Bradsell
Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails by Camper English
Drink Like a Local New York: A Field Guide to New York’s Best Bars by Amanda Schuster
Exploring the World of Japanese Craft Sake by Nancy Matsumoto and Michael Tremblay
Gurú. Manual (multisensorial) de Coctelería by Diego Cabrera
Modern Caribbean Rum: A Contemporary Reference to the Region’s Essential Spirit by Matt Pietrek and Carrie Smith
The Art of Whisky by Ernie Button
Unreasonable Hospitality by Will Guidara

Image: Luciann Photography on Pexels

June 2, 2023by David Klemt David Klemt No Comments

5 Books to Read this Month: June 2023

5 Books to Read this Month: June 2023

by David Klemt

Our engaging and informative June book selections will take your front and back of house to the next level, and help develop your leadership skills.

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

Let’s jump in!

Start with Why: How Great Leaders Inspire Everyone to Take Action

This book written by Simon Sinek is considered one of the best books ever written about leadership. “Start with Why” isn’t just a clever title, it’s an important beginning point for all entrepreneurs and leaders.

Further, this book introduces the reader to what Sinek calls the Golden Circle. True leaders don’t micromanage. They don’t just delegate. Effective leaders inspire their teams, providing more motivation than, “Do what I say.” Grab this best seller today: click here.

The Sioux Chef’s Indigenous Kitchen

We saw this book while we were walking the floor in Chicago at the 2023 National Restaurant Association Show. I snapped a photo, looked up the book, and not only has it been named the Best Cookbook of 2017 by several publications, it’s also the 2018 James Beard Award winner for Best American Cookbook.

From Amazon: “Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.”

The Maison Premiere Almanac

If you’ve been the Maison Premiere in Brooklyn, you know it’s a unique experience. That’s saying a lot given the level of the bars, restaurants, and hotels in that iconic borough. One of the standout features is an “absinthe drip” that was inspired by the legendary New Orleans saloon Old Absinthe House.

From Amazon: “As captivating as the bar itself, The Maison Premiere Almanac is both a visual delight—drawing on photography, illustration, and graphic design—and a detailed guide to the rarefied subjects that make Maison Premiere unique, including deep explorations into the art of the cocktail and cutting-edge bartending techniques and equipment.

“There are also primers on absinthe (a Maison specialty) and recipes for highly refined cocktails, including martinis, toddys, punches, and mint juleps. Tutorials on oysters include how to confidently select and prepare them at home and how to eat them with style. And while packed with curious information and useful knowledge on cocktails and bartending for both enthusiastic beginner bartenders and seasoned cocktail lovers, the Almanac is also a visually arresting objet d’art that will make a perfect addition to any bookshelf.” For all of this and 90 recipes, click here.

Tropical Standard: Cocktail Techniques & Reinvented Recipes

This book is the result of a collaboration between bartender Garret Richard and writer Ben Schaffer. As every great bartender knows, producing great drinks comes down to technique and understanding ratios.

From Amazon: “Crucial techniques are clearly detailed, including how to balance syrups, flash blend, handle carbonation, tackle tinctures, cordialize citrus, and power up juice with acid adjusting. Over the course of 84 recipes, vintage cocktails like the Rum Barrel, Mai Tai, and Ray’s Mistake are reimagined just as future classics are revealed, including the Beachcomber Negroni, Winter in L.A., and Field of Mars. These drinks honor founding legends such as Donn Beach, Trader Vic, and Harry Yee as well as modern icons, including Dale DeGroff, Audrey Saunders, Julie Reiner, and Dave Arnold.”

Grab this book today!

The Seasonal Cocktail

All the data support the statement that today’s guests are choosing to drink better. Better spirits, better ingredients, better drinks.

The Seasonal Cocktail is the perfect cocktail book for addressing this change in consumer behavior. Author Jason Hedges is the mastermind behind several of the world’s best cocktail programs, such as L’Ecole and Gotham. F. Paul Pacult has been called “the J.D. Power of liquor,” which is an incredible endorsement.

Together, these two beverage powerhouses share what it takes to build sophisticated yet simple seasonal drinks. Timely, given that we’re now hitting the summer months. Click here to grab this book now.

Image: Mikołaj on Unsplash

Chef Brian Duffy holding a plate with a plant-based shrimp po' boy sandwich on it

May 30, 2023by David Klemt David Klemt No Comments

The New Wave of Plant-based Foods

The New Wave of Plant-based Foods

by David Klemt

A key takeaway from the 2023 National Restaurant Association Show is this: a new wave of plant-based foods has made landfall.

In fact, given how many booths had plant-based items on offer, more waves will be crashing ashore. Plant-based items had a presence inside every building at McCormick Place in Chicago. For those who haven’t attended to show, McCormick Place has well more than two-million square feet in exhibit space.

There were, of course, the plant-based standards to which we’ve all grown accustomed. Burger patties, breakfast sausages, “chicken” nuggets, “pepperoni” pizzas… However, we now know there’s more innovation on the way.

Years ago, F&B experts declared seafood alternatives as the “holy grail” of plant-based foods. The race has been on to “crack the code” and offer seafood alternatives that look, cook, and taste like their animal counterparts.

One brand that appears to have reached their goal? New Wave Foods. And their staunchest culinary supporter? The revered and iconic Chef Brian Duffy.

Seismic but Sensible Shift

Those who are familiar with Chef Duffy know he’s unafraid to share his views on all things culinary, service, operations, and hospitality. The same people also know that he’s demanding when it comes to ingredients, distributors, and partners.

I say that to say this: Some people are shocked Chef Duffy is championing a plant-based food. However, I don’t share that reaction. Chef Duffy has never been anti-plant-based—he has been waiting for plant-based items to rise to his high standards.

During his 2023 NRA Show demo, the acclaimed and in-demand chef made shrimp-fried rice. Of course, he replaced shrimp with a plant-based alternative produced using mung bean and seaweed. That product is New Wave Foods Shrimp.

The demo proved so engaging that Chef Duffy was asked to repeat it on the final day of the show. I, for one, am not surprised—Chef Duffy is an incredible speaker and chef.

This seismic shift—not just in Chef Duffy’s embrace of plant-based foods but also throughout the industry—is sensible when you consider something said during the demo.

Boiling it down to the basics, Chef Duffy asked why operators wouldn’t want to offer high-quality plant-based items to their guests. It’s simple: Increasingly, this is what guests want. So…give it to them.

Succeeding with Plant-based

According to a 2020 Datassential report, nearly two-thirds of operators have shrimp on their menus. Further, two-thirds of operators have at least expressed an interest in offering more plant-based alternatives.

And why wouldn’t they want to do so? It’s simple business: fulfill consumer demands and desires. If people want something and it’s feasible for a business owner to offer it, that’s good business.

However, it goes beyond just business for Chef Duffy. Taking things further, he believes that culinary professionals and operators have a responsibility to their guests.

There’s a responsibility to learn about what’s new and educate kitchen staff. A responsibility to help guests eat healthier. And absolutely a responsibility to innovate. As Chef Duffy said during his 2023 Bar & Restaurant Expo live menu read, operators can only justify charging premium prices if they’re truly innovating in the kitchen.

Diving deeper, meeting guest demands for plant-based foods fulfills a financial responsibility. If an operator has partners or investors, they need to meet their expectations. Equally as important, failing to innovate or keep up with guest demands puts the business at risk, therefore risking the livelihoods and career progression of staff.

Brands like New Wave Foods are sourcing their ingredients ethically and sustainably. Another brand, Meati, is using mushroom root sustainably. Additionally, New Wave Foods Shrimp is cholesterol-free, is free from shellfish allergens, and is kosher. Meati, a complete protein, is also cholesterol-free and is also free from nine major allergens

I also came across a whole-cut steak alternative called Chunk that tasted like beef. Interestingly, there was also a plant-based egg alternative that allows for the social-media-famous yolk poke, YoEgg.

Own the Operator Responsibility

An operator doesn’t have to be vegetarian or vegan to appreciate the plant-based movement. They don’t even have to be interested in a plant-based diet.

All an operator needs to understand this shift in consumer behavior—between 60 and 70 percent of US households are having at least one plant-based meal per week—is their responsibility to their guests and teams.

If offering plant-based options is viable for an operator (in most cases, it is), it’s good business to do so. Stubbornly refusing to offer guests what they want flies in the face of hospitality and service.

Offering plant-based options doesn’t suddenly make a concept a vegetarian or vegan brand. Chef Duffy puts one or two of his famous “dippy” eggs on his plant-based shrimp fried rice. He also cooks the dish with butter. It’s decidedly not a vegan dish.

To that point, Chef Duffy doesn’t dedicate menu sections to vegetarian or vegan diets. As he explains, doing so is a self-imposed limitation, and likely a mistake.

Targeting vegans means attempting to succeed with a very small (for now) pool of consumers. Attempting to appeal to vegetarians means targeting a larger base but still, it’s limiting.

Instead, operators can simply make it known a plant-based alternative is available for a given dish. Simple, to the point, and appeals to the greatest number of guests.

Succeeding with plant-based foods has never been easier. By the time the next plant-based wave surges, it will be even easier. Operators have very few excuses remaining for refusing to participate in the movement.

Image: New Wave Foods

Black and white photo of person using laptop

May 24, 2023by David Klemt David Klemt No Comments

Your Discovery Strategy Needs to Change

Your Discovery Strategy Needs to Change

by David Klemt

A report by guest retention, reservation, and waitlist platform SevenRooms reveals that restaurant discovery is changing.

Per SevenRooms, many operators have looked toward third-party marketplaces to help people discover their restaurants, bars, or hotels. For context, online marketplaces include OpenTable, Resy, and GrubHub.

However, SevenRooms research is indicating a significant slowdown in this method of discovery. Per the platform, just a quarter of consumers still use marketplaces to find restaurants and bars.

So, how are people discovering the places where they want to spend their time and money on food and drinks? And how can you ensure your marketing and discovery strategy evolves alongside today’s consumer behavior? You’ll find out below.

For your own copy of Restaurant Discovery Has Changed: Adapt or Risk Becoming Obsolete by SevenRooms, click here.

Where are Your Guests?

It should come as no surprise that today’s consumer favors social media, influencers, Google, and even artificial intelligence for discovery.

Younger consumers in particular are more likely to discover a new restaurant, bar or hotel via social media.

Per SevenRooms, Gen Z:

is twice as likely as other generations to find a new restaurant via Instagram;
five times as likely to discover new restaurants on TikTok; and
is likely to visit a new restaurant due to an influencer recommending it.

In fact, 39 percent of consumers designated Gen Z have gone to a restaurant because an influencer has gone there.

When conducting this type of research, SevenRooms often works with YouGov. They did so again for their restaurant discovery report, commissioning YouGov to poll 1,185 consumers. Participants indicated they use the following methods or platforms to discover new places to dine and drink:

Google (27%)
Restaurant’s website (25%)
Referral (friends or family) (18%)
Facebook (12%)
Yelp (11%)
OpenTable (9%)
Instagram (8%)
TikTok (5%)
TripAdvisor (4%)
Resy (1%)

Three things jump out here: Organic search is crucial, websites still matter, and delivering top-notch service is paramount for word-of-mouth marketing.

Leverage Multiple Channels

If the data is accurate, operators who are relying exclusively or heavily on third-party marketplaces for discovery will be left behind. Instead, operators should seek to implement a multi- or omni-channel strategy.

What does omni-channel mean? In very simple terms, it’s not putting all of one’s eggs in one basket. Check out this article where I dive into omni-channel marketing and tactics for more information.

For their report, SevenRooms breaks omni-channel marketing and discovery thusly:

Owned reservation, waitlist, and ordering channels
Search and social engagment channels
Paid channels

It’s clear what SevenRooms is suggesting here: operators must adapt and meet guests where they are. Guests are relying on Google, a restaurant’s website, and social media for discovery.

The example that the platform gives in their report goes like this:

A consumer uses Google and finds a restaurant’s listing.
Next, they see a Facebook ad for that restaurant.
Finally, they decide to go to the restaurant’s website to learn more.

To that, I’ll add that some guests, those who prefer to order delivery, now seek an ordering widget. It’s wise, therefore, for operators to at least look into how they can implement direct delivery.

The Omni-channel Path

SevenRooms recommends a five-prong omni-channel strategy. Broken down into large chunks, the platform suggests:

Google integration;
social media engagement;
leveraging third-party marketplaces (with caveats);
owning direct channels; and
direct booking.

Again, this SevenRooms report can be downloaded here. However, I’ll share some details of this SevenRooms approach to discovery below.

Google Integration

SevenRooms isn’t the only one to say this: operators need to own and optimize their Google listing. In fact, they need to own all their listings, which I’ve said for years.

Owning listings boosts discoverability in several ways: SEO optimization, leveraging “near me” search functions, and ensuring guests are receiving accurate information before visiting.

Going further, operators who have marketing budgets can leverage Google ads. According to SevenRooms, Google search ads are also beneficial for becoming discoverable via third-party marketplaces.

Social Media

We’re fast approaching the day when at least half of consumers try a new restaurant or bar because they discovered it on social media. Right now, we’re at 45 percent of consumers finding new restaurants via these channels.

SevenRooms recommends having a presence on at least these channels: TikTok, Facebook, and Instagram. What’s more, they suggest using a direct reservation page and linking it to a “Reserve Now” button on a venue’s social profiles.

If an operator has the budget, they can pay for influencers to visit and talk about their restaurant, bar or hotel. However, this type of marketing can be very expensive.

Third-party Marketplace

This “prong” in SevenRooms’ recommended omni-channel strategy isn’t for every operator. As stated above, it’s use is nuanced.

Who should use marketplaces? New venues or venues that find themselves struggling to drive traffic.

Who shouldn’t use marketplaces? Venues seeing consistently strong traffic, and those that perform well via organic search because they’ve done the work to establish their brand.

Direct Channels

To explain this element, I’ll share the following “journey map” from the SevenRooms report:

Own and optimize the Google My Business listing > Ensure the website is user-friendly > Make sure there’s a reservation widget > Send a confirmation email when a guest has booked a reservation > Send a reminder SMS message > Nail the guest experience during their visit > Send a thank you email after the visit > Follow up with a personalized (keyword here) offer to encourage a repeat visit.

Remember, per Ovation CEO Zack Oates, 70 percent of first-time guests don’t come back. It’s more important than ever to invest in earning repeat visits.

Direct Booking

It’s arguable that this step is part of the overall discovery strategy, that it’s a four-prong plan, not five.

However, this step involves implementing its own strategy so that guests become aware of it. Put another way, some guests need to be taught that a restaurant or bar offers direct reservation booking.

For example, SevenRooms suggests printing menu inserts that let guests know they can book directly with the restaurant. Follow-up emails should also include a direct reservation link. Additionally, loyalty programs should encourage guests to book reservations directly.

Finally, here’s an excellent tip regarding direct booking: Operators can turn off listings or at least reduce reservation inventory on third-party marketplaces. This should be done during the busiest days and dayparts.

Operators need to make sure they keep up with shifting consumer behavior. The implementation of a modern discovery strategy is a crucial step toward long-term success.

Image: Sergey Zolkin on Unsplash