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XDar Vodka Resumes Ukraine Production

XDar Vodka Resumes Production in Ukraine

by David Klemt

XDar Vodka distillery in Ukraine

Over the past several weeks, the people of Ukraine have shown the world their resilience, tenacity, and refusal to submit to Russia.

The sovereign European nation has endured attacks and atrocities that began on February 24 of this year. Nearly six weeks since the invasion, Ukraine has resisted and repelled the vaunted Russian military.

There’s no end in sight. The world is learning daily about the atrocities and possible war crimes being perpetrated in Ukraine.

Because of this, any good news coming from Ukraine is welcome.

“Gift of Grain”

Incredibly, Ukrainian distiller XDar Vodka is resuming production. The brand, whose name translates to “gift of grain,” is reopening their distillery.

Now, this is all no small feat: XDar Vodka’s distillery is in the Cherkassy region of Ukraine. So, when I say XDar Vodka is a Ukrainian product, I mean they distill their spirits in Ukraine.

This wheat vodka is made using the region’s artesian water. Impressively, the result is a clean vodka that scored 92 points in the 2016 Ultimate Spirits Challenge.

Further, XDar Vodka flies in the face of the “definition” of vodka. Supposedly, vodka is meant to be odorless, colorless, and flavorless. Not XDar.

Instead, tasting notes include wet sand, floral notes, vanilla, cotton candy, burnt sugar, and a touch of sweetness.

And yes, XDar does have distribution in North America via Liquorum Imports, Inc. In addition, XDar can be purchased through Royal Wine Merchants.

Those who want to try XDar Vodka as well as support this tenacious Ukrainian brand can also place orders through Drizly.

Bittersweet Anniversary

2022 marks XDar’s 20th anniversary. Obviously, this is bittersweet for the brand and its 4,400 employees.

To that point, XDar stopped production when Russia attacked Ukraine. However, the distillery continued to pay its workers.

“The people at XDar are committed to their employees,” says Natalya Kolosok of Liquorum Imports, Inc. “They are some of the strongest people in the world.”

XDar Vodka production line

Now, the brand is resuming production. According to the distillery, XDar is doing so safely. According to a statement from Kolosok, this is in part due to the desires of the distillery’s team.

“The employees, while grateful for the assistance, don’t just want a check, they want purpose,” says Kolosok. “They want to work, which is why, as safely as possible, XDar opened up their facility to resume production.”

That’s resilience. That’s tenacity. And those characteristics exemplify the people of Ukraine.

Images provided by KLG Public Relations

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TOTC Launches New Philanthropic Committee

TOTC Launches New Philanthropic Committee

by David Klemt

New Orleans, Louisiana, architecture in the French Quarter

Continuing their growth and commitment to supporting the spirits and hospitality industries, Tales of the Cocktail announces a new committee.

Formerly known as the Grants Committee, this committee will act as an advisory board to TOTC Foundation. In this capacity, the new Philanthropy & Development Committee will guide decisions regarding the TOTCF’s portfolio of philanthropic endeavors.

In launching the Philanthropy & Development Committee, the TOTCF is responding directly to the needs of the spirits community.

Commitment to Philanthropy

Supporting the industry is a TOTCF cornerstone. This commitment was supercharged when the Solomon Group and Neal Bodenheimer, Jr. took over in 2018.

Upon purchasing the rights, the Solomon family and Bodenheimer, Jr. transformed TOTC into a non-profit. Since then, the organization has developed ways to benefit New Orleans and the spirits and hospitality industries.

One major avenue of support came by way of the TOTCF Grants Committee. Their mission was straightforward and lofty: “to support nascent or existing programs, non-profit organizations, and individuals developing a specific project that will impact the global hospitality community present day and beyond.”

In selecting recipients, the Grants Committee reviewed submissions. Recipients needed to support the TOTCF’s core pillars with a focus on diversity, representation, and inclusivity: Advancement, education, and support.

One such recipient that exemplifies the Grant Committee’s work is Turning Tables. From their website:

“Turning Tables advocates for equity in the hospitality industry by providing mentorship, educational tools, and platforms for exposure in a system of support for the black and brown communities of New Orleans.”

New Name, Bigger Mission

To be clear, the Philanthropy & Development Committee is still offering grants. However, the past two years saw the expansion of the Grants Committee’s mission.

In addition to grants, the committee:

  • provided direct relief to industry professionals;
  • entered into more non-profit partnerships;
  • boosted the number of Beyond the Bar activations;
  • engaged in advocacy and policy efforts;
  • and expanded mental health and wellness capabilities.

Given the evolution of the committee’s work, transforming to the Philanthropy & Development Committee better communicates the mission.

“I’m really excited about this new era of the committee,” says Philanthropy & Development Committee co-chair Kellie Thorn. “While grant-giving will still be a focus, we will now have the opportunity to diversify the way that we serve the drinks community as well as continue to provide thoughtful insight to the Foundation about our industry.”

Continental Drift and Drift Kitchen owner Eric Bennett co-chairs the committee alongside consultant and educator Thorn. The eleven current committee members are:

  • Tiffanie Barriere
  • Chris Cabrera
  • Claudia Cabrera
  • Samuel Jimenez
  • Nandini Khaund
  • Yisell Muxo
  • Lisa Nguyen
  • Chris Patino
  • Vivian Pei
  • Kelsey Ramage
  • Morgan Schick

To learn more about the Philanthropy & Development Committee, click here.

Image: Aya Salman on Unsplash

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Dame Hall of Fame Nominations Open!

Dame Hall of Fame Nominations Now Open!

by David Klemt

Tales of the Cocktail Foundation Dame Hall of Fame luncheon

Now in its tenth year, nominations are open for the Dame Hall of Fame, honoring individuals who have a positive impact on hospitality.

In particular, the Dame Hall of Fame recognizes people who move accessibility and intersectionality forward.

The Tales of the Cocktail Foundation (TOTCF) and Ladies United for the Preservation of Endangered Cocktails (LUPEC) are accepting nominations until March 30. Currently, there are 42 DHOF members.

On July 29, three inspirational and influential Dames will join their peers. These three individuals will be inducted into the DHOF at the Ritz-Carlton New Orleans.

To nominate a potential inductee, please complete this form.

“We are so proud to be entering our tenth year of Dame Hall of Fame, which has become one of the most revered recognitions of Tales of the Cocktail Foundation,” says TOTCF CEO Eileen Wayner. “The collective magnitude of the Dames is unparalleled, and it is truly our honor to gather such a talented group of individuals, while inducting newcomers who are making a lasting impact on the hospitality community.”

Co-chairs Overseeing Process

The Dame Hall of Fame was first established in 2012. Since then, nearly four dozen of the most influential individuals have been inducted.

More than just an honor, the DHOF encourages continued mentorship. DHOF members seek to further diversity, inclusivity, and equity within the cocktail and hospitality communities.

In 2022, for the first time, two members will co-chair the DHOF. They will each take on this role for a two-term, effective immediately.

Additionally, the co-chairs will oversee this year’s DHOF nomination process. Learn more about each co-chair below.

Kirsten “Kitty” Amann

Kitty has more than fifteen years of experience in the beverage industry as a brand ambassador, cocktail book author, podcaster, publicist, bartender, and spirits writer. She is the New England Market Manager for Uncle Nearest Premium Whiskey and author of Drinking Like Ladies: 75 Modern Cocktails from the World’s Leading Female Bartenders.
In her roles, she is honored to share untold stories of greatness and help the truth find the light. Kitty is a founding member of the Boston chapters of Ladies United for the Preservation of Endangered Cocktails (LUPEC Boston) and the U.S. Bartenders Guild. As a frequent speaker on the history of women behind the bar and in the spirits industry, and has presented at Tales of the Cocktail, The Manhattan Cocktail Classic, Portland Cocktail Week, San Antonio Cocktail Conference, San Francisco Cocktail Week, Speed Rack Academy, and at the Smithsonian. 
Kitty has taught yoga in Boston and around the world since 2010. She was among the first in the industry to introduce movement and breathwork to fellow bartenders, servers, and brand ambassadors to support their careers, and has presented at Tales of the Cocktail, The Manhattan Cocktail Classic, Portland Cocktail Week, and for local restaurants and USBG chapters.

Tiffanie Barriere

The bartender’s bartender, Barriere is an influencer and educator who has been awarded some of the beverage industry’s highest honors. The Bar Smart graduate, she is a Tastemakers of the South award-winner who spent seven years as the beverage director of One Flew South, the “Best Airport Bar in the World.”
As an independent bartender, she is known for creative and innovative cocktail menus for pop-dinners and bar consultancy clients, hosting mixology classes around the nation, and connecting culinary and farm culture with spirits. As a leader, she is a member of the Tales of the Cocktail Grants Committee, the James Beard Beverage Advisory Board, and a member of the Atlanta chapter of Les Dames d’Escoffier.
Barriere and her cocktails have been featured in such publications as Imbibe Magazine (print and online), Forbes, Essence, The Bitter Southerner, Cherry Bomb Magazine, Washington Post, Eater, VinePair, Food Republic, and Garden & Gun.
In 2020, Tiffanie was featured on Food Network’s The Kitchen, honored as the Tales of the Cocktail Foundation’s Dame Hall of Fame U.S. Inductee, along with the cover photo of Imbibe Magazine for the “Top 75” issue. The Louisiana-Texas native is the trustworthy mentor of some of the best bartenders and mixologists in the world. Tiffanie’s main goal is education, service and fun with every pour.

Nomination Criteria

In 2022, the three inductees will receive individual awards. There will be a United States inductee, an international inductee, and a Pioneer Award inductee.

Woodford Reserve will present the first two inductees, while The Blend will present the Pioneer Award.

The criteria for nominations is below, provided by the TOTCF:

DHOF US and International Inductees Presented by Woodford Reserve:

In addition to being a woman, non-binary or trans individual, to be considered to be inducted into the US DHOF, nominees must:

  • be a person whose professional and personal accomplishments have shaped the beverage landscape and provide visible models of achievement for tomorrow’s leaders;
  • serve as a leader and mentor; and
  • reside in the United States of America.

In addition to being a woman, non-binary or trans individual, to be considered to be inducted into the International DHOF, nominees must:

  • be a person whose professional and personal accomplishments have shaped the beverage landscape and provide visible models of achievement for tomorrow’s leaders;
  • serve as a leader and mentor; and
  • reside outside of the United States of America.

The Pioneer Award by The Blend:

This award recognizes an individual who has encouraged mentorship and contributed to making the hospitality industry equitable and inclusive by working to remove barriers as it pertains to gender identity, race, religion, and socioeconomic status.

The Pioneer Award, which was named for hospitality trailblazer and New Orleanian Ruth Fertel, will be announced on June 21 in conjunction with the TOTCF Spirited Awards. The recipient of the Pioneer Award will also be inducted into the DHOF during the July 29 Induction Ceremony.

Click here to nominate an individual today!

Image: Corey James Photo

by David Klemt David Klemt No Comments

What Current CDC Guidelines Mean

What Current CDC Guidelines Mean for Restaurants and Bars

"What Now?" graffiti in black spray paint on wall

Less than two weeks ago, the U.S. Centers for Disease Control and Prevention once again updated the agency’s Covid-19 guidance.

For many in America the updates simply led to more confusion. Others see the changes to CDC guidance as another blow to the agency’s credibility.

The reality of the situation appears to be rather easy to understand. Business owners are most likely ignoring the CDC and just following state and local requirements.

And who can blame operators and their teams for doing so? After all, the guests they serve are likely more concerned about local guidelines than CDC guidance.

States Make First Moves

At this point, it appears the CDC is following rather than leading the way. Several states moved to rescind Covid-19 mandates around two weeks before the CDC changed its guidance.

For example, Nevada Governor Steve Sisolak lifted the state’s mask mandate on Thursday, February 10. Unlike in other states, the mandate was rescinded regardless of vaccination status.

Five days later, California lifted its indoor mask mandate for the vaccinated. The unvaccinated, as of February 16, are still required to mask indoors.

However, the requirement for businesses to check for proof of vaccination was also rescinded. Of course, businesses can still require masks and proof of vaccination if they so choose.

So, Now What?

The CDC and many state health officials are encouraging caution. Another surge in infections is expected.

In fact, the CDC points out that Covid-19 has not yet reached its endemic stage. Some predict the pandemic won’t become endemic until some time in 2023.

For now, the CDC is using three designations to identify different areas throughout the country: low risk, medium alert, and high alert.

Per the agency’s website, 90 percent of the US population is in a low-risk or medium-alert area. People can check their community’s current CDC designation via their new map here.

Low, Medium, High

The three CDC designations each carry specific guidance:

  • Low Risk: People should stay current with their vaccinations. If someone has symptoms, they should get tested.
  • Medium Alert: In addition to Low Risk guidance, people who at high risk of serious illness if infected should ask their healthcare providers if they should wear masks indoors and/or take other Covid-19 precautions.
  • High Alert: Wear a mask indoors, stay current with vaccinations, and get tested if symptoms are felt.

Endless CDC guidance revisions have mainly resulted in confusion and an unfortunate lack of faith in the agency. So, these recommendations really don’t mean much for operators.

Rather, business owners should make they’re in compliance with state and local requirements while taking steps to ensure workers, guests, and their community are safe.

Image: Tim Mossholder on Unsplash

by David Klemt David Klemt No Comments

Restrictions: What’s Different in Alberta?

Restrictions: What’s Different in Alberta?

by David Klemt

Peace Bridge red double-helix pedestrian bridge in Calgary, Alberta, Canada

According to Alberta medical officers, it’s time to begin the transition away from Covid-19 mandates and restrictions.

Taking a transition approach means that some restrictions will remain in place for at least the next several days.

However, operators have reason to be cautiously optimistic regarding the lifting of “nearly all” current restrictions.

What’s Different Now?

Alberta’s chief medical officer of health, Dr. Deena Hinshaw, says Alberta is now in a transition period. The province is attempting to adjust from a pandemic response to an endemic response to Covid-19.

In other words, Alberta authorities are seeking a return to pre-pandemic normalcy. Of course, lifting mandates and adjusting to “normal” life will take time, cautions Dr. Hinshaw.

Premier Jason Kenney says that “now is the time to begin learning to live with Covid.”

Clearly, the biggest change came in the repealing of Alberta’s vaccine passport program. Also known as REP, the Restrictions Exemption Program is no longer in use.

However, a number of restrictions will remain in place until at least March 1.

Restaurant, bar, pub, nightclub, and cafe operators are subject to the following:

  • Capacity limit of 500 for venues with fire occupancy of 500 to 999.
  • Capacity limit of 50 percent for businesses with fire occupancy of 1,000 or more.
  • Liquor service must end at 11:00 PM.
  • In-person service must end at 12:30 PM.
  • Mingling between tables is prohibited.
  • Maximum party capacity per table is ten people.
  • Unfortunately, dancing, darts, billiards, and other “interactive activities” are prohibited.

In better news, both indoor and outdoor dining are permitted. Also, venues with fire occupancy under 500 are no longer subject to capacity limits.

What Else is Changing?

Currently, Alberta is in Step 1 of the province’s plan to ease Covid-19 mandates, restrictions, and measures.

Should all go well—hospitalizations trending downward—the province will enter Step 2:

  • Indoor mask requirement lifted.
  • Indoor and outdoor social gathering restrictions lifted.
  • All large venues and entertainment venues will have capacity restrictions lifted.

Of course, Step 3 will represent the greatest move toward a return to normal life in Alberta. However, there is no date set against entering Step 3.

Should the targets that will trigger the final step in the three-step plan be hit, mandatory isolation will transition from a requirement to a recommendation. In addition, Covid-19-specific continuing care measures will be removed.

Given the possibility of major restrictions lifting in just under a week, operators, their team members, and the guests they serve have reason to be optimistic.

Image: Denisse Leon on Unsplash

by David Klemt David Klemt No Comments

NRA Sends Survey Results to Congress

NRA Sends Economic Survey Results to Congress

by David Klemt

United States Capitol Building beneath cloudy skies

On the heels of the IRC’s National Day of Action to Save Restaurants, the National Restaurant Association has sent a letter to Congress.

Sent by Sean Kennedy, executive vice president of the NRA, the letter urges Congress to finally replenish the RRF.

“After two years of closures, COVID-19 variants, worker shortages, and inflationary pressure,” reads the letter, in part, “a dangerous number of restaurants are at the end of the line.”

A Critical Moment

As I’ve written several times (exhaustively, some would say), the bill meant to replenish the Restaurant Revitalization Fund was first introduced in June 2021. We’re now a week away from February 2022.

In August of last year, a unanimous consent vote to provide $43 billion in emergency funding to the industry was shot down by Senator Rand Paul (R-KY). Build Back Better passed the House in November 2021. However, it didn’t include the Restaurant Revitalization Fund Replenishment Act.

As expressed by Sean Kennedy in an email sent yesterday, we’re at a critical juncture. Kennedy points to two dates when making his point: February 18 and March 1.

All government spending expires on the former date, and President Joe Biden delivers his State of the Union Address on the latter date. Kennedy suggests that the only large-scale spending bill of 2022 will be passed between those dates.

So, it’s probable that we have mere weeks to pressure Congress into replenishing the RRF.

The Numbers

Kennedy’s letter to Congress is addressed to Nancy Pelosi (D-CA), Chuck Schumer (D-NY), Kevin McCarthy (R-CA), and Mitch McConnell (R-KY).

Citing the results of the NRA’s largest-ever economic survey, Kennedy urges action on the RRF from Congress. The NRA’s executive vice president estimates that replenishing the RRF will save over 1.6 million restaurant jobs.

Below are the survey results included in Kennedy’s letter to Congress:

  • 88 percent of restaurants saw decline in customer demand for indoor on-premises dining due to the omicron variant.
  • 76 percent of operators report that business conditions are worse now than they were just three months prior.
  • 74 percent of operators say their restaurant is less profitable now than it was prior to the pandemic.
  • Almost 50 percent of restaurant operators who didn’t receive RRF grants feel it’s unlikely that they’ll stay in business beyond the pandemic without a grant.
  • 94 percent of restaurant operators who applied for an RRF grant but did not receive funding said a future grant would enable them to retain or hire back employees.
  • 96 percent of recipients said the RRF grant made it more likely that they would be able to remain in business.
  • 92 percent of recipients said the RRF grant they received helped them pay expenses or debt that had accumulated since the beginning of the pandemic.
  • The initial round of grants, per the NRA, likely saved more than 900,000 restaurant jobs.

Now is not the time to relent—we need to keep up the pressure. If Kennedy and the NRA are correct, we have only weeks to receive the help our industry needs and deserves.

Image: Harold Mendoza on Unsplash

by David Klemt David Klemt No Comments

Launch of the Irish: Whiskeys You Want

Launch of the Irish: Whiskeys You Want in 2022

by David Klemt

Jameson Orange Irish Whiskey bottle and cocktails

Tomorrow is National Irish Coffee Day. What better time to take a look at the Irish distilleries and releases to look out for in 2022?

From the looks of things, Ireland’s distillers are set to unleash a flood of enticing whiskeys this year. This bodes well for whiskey lovers, Irish coffee and St. Patrick’s Day fans, and your menu.

Below you’ll find ten bottles to update the Irish whiskey section of your menu. Sláinte!

Jameson Orange ($24.99 SRP)

From arguably the most recognizable name in Irish whiskey comes Jameson Orange . You can check out the bottle in the image above. With natural orange flavor, Jameson says Orange works well neat, on the rocks, and in cocktails. In particular, simple drinks like Jameson Orange and Cranberry.

Bushmills Causeway Collection 27-Year-Old Bourbon Cask ($745 SRP)

You can take two things away from this Bushmills bottle’s name. First, this ultra-premium Irish whiskey comes with hefty price tag. Second, the maturation process involves bourbon barrels. In fact, the first 21 years of maturing takes place in first-fill bourbon casks from Kentucky.

Tullamore DEW XO Caribbean Rum Cask Finish ($39.99 SRP)

Looking to switch things up with your tiki or nautical bar menu? Want to offer a new take on tropical drinks? Replace the rum with Tullamore DEW XO Caribbean Rum Cask Finish. To craft this unique expression, Tullamore DEW finishes their whiskey in former demerara rum casks, which impart notes of bananas, dates, and raisins.

Midleton Very Rare Dair Ghaelach Kylebeg Wood, Tree No. 2 ($352 SRP)

An important element of the whiskey experience—all spirits, ideally—is getting a taste of the region from which originates. With Dair Ghaelach, which translates to “Irish oak” in Irish or Scottish Gaelic, Midleton aims to deliver a taste of the heart of Ireland. They do this by finishing this expression in casks made from virgin Irish oak from, of course, Kylebeg Wood.

Method And Madness Single Malt ($95 SRP)

Micro Distillery in Midleton, Ireland, which you’ll find in County Cork, first laid this whiskey down in 2002. The liquid matures in bourbon casks before finishing in Fresnch Limousin Oak barrels. Expect cereal malt notes on the nose; barley, ice cream cone and cinnamon stick on the palate; and bon-bons on the finish.

The Pogues Single Malt ($24.99 SRP) and Blended ($28.99 SRP)

Yep—the Pogues. The Celtic band teamed up with Master Distiller Frank McHardy to craft two Irish whiskeys. Single Malt, packaged in a bold red bottle, offers a smooth sip with notes of chocolate, cinnamon, marshmallow, nougat, wood, and spice. The Pogues Blended Irish Whiskey combines grain and malt whiskeys, delivering dark chocolate, citrus, dark fruit, and spice on the nose and palate.

Roe & Co. ($29.99 SRP)

Straight out of Dublin, Roe & Co. produces creamy smooth, warm and inviting blended Irish whiskey. This bottle just may become a favorite among your guests on St. Patrick’s Day this year.

Micil Inverin Small Batch ($51.99 SRP)

This bottle comes from the first distillery to open legally in Galway, a coastal town on the west side of Ireland. Founder Pádraic Ó Griallais is a sixth-generation poitín (very generally speaking, “Irish moonshine”) distiller. The Scotch drinkers among your guests will appreciate the charred wood and peat characteristics of Iverin Small Batch. I would definitely try this in a Penicillin.

Sailor’s Home The Journey ($51.99 SRP)

Hailing from Limerick, Ireland, Sailor’s Home crafts four expressions of Irish whiskey. For this roundup, I’m sharing The Journey, a Gold Medal winner at the 2021 International Spirits Challenge. As the distillery suggests, this may become your guests’ new go-to Irish whiskey, and likely in short order. First, whiskey is aged in virgin American oak casks. The liquid is then moved to American bourbon barrels. Finally, that liquid is combined with malt Irish whiskey that was matured in American bourbon barrels and finished in Jamaican rum casks. As the distillery says, “No other Irish whiskey is made like this.”

Shanky’s Whip ($24.99 SRP)

Fine, this isn’t strictly an Irish whiskey. Shanky’s Whip is a blend of liqueur and Black Irish whiskey. Perfect for shooting, in a highball with cola, or dropped into a pint of stout.

Prices in USD. Image: Jameson 

by David Klemt David Klemt No Comments

SevenRooms Kicks Off 2022 with Growth

SevenRooms Kicks Off 2022 with Growth

by David Klemt

Restaurant worker using SevenRooms on tablet

SevenRooms continues their growth by kicking off 2022 with the announcement of a new, crucial addition to the team.

Today, the hospitality technology company announces the hiring of Brent-Stig Kraus. Formerly the senior vice president of sales for ChowNow, Kraus will take on the role of chief revenue officer at SevenRooms.

As CRO, Kraus will play a crucial role in further accelerating SevenRooms’ impressive global growth. The company’s new CRO will accomplish this goal by identifying and pursuing partnership opportunities, targeting high-growth sales, and scaling sales globally.

Steady Growth

In March of last year, SevenRooms brought on Pamela Martinez as the company’s chief financial officer.

By September of 2021, the platform announced a multi-year partnership with TheFork. In particular, this was major news for operators throughout Europe and Australia. Additionally, this partnership illustrates how SevenRooms is pursuing long-term global growth.

A month later, in October of last year, the company entered into a partnership with Olo. In doing so, SevenRooms ensures clients who also use Olo can capture their off-premise customers’ information. That data then creates profiles for those customers automatically, meaning operators can learn more about and effectively market to customers who engage with them via online orders.

In December of 2021, SevenRooms and ThinkFoodGroup—the hospitality company behind Chef José Andrés’ portfolio of restaurants—announced their partnership. Interestingly, this partnership sees ThinkFoodGroup joining SevenRooms in an advisory role.

And it’s not just filling crucial C-suite roles and entering into partnerships that benefit operators and the industry that are examples of SevenRooms’ rapid growth.

Along with hiring Martinez as CFO, the platform launched Direct Delivery in March 2021. This online ordering solution helped operators eliminate third-party fees; retain control of guest data; and fulfill guest desire to order from restaurants directly and seamlessly.

Finally, the company ended 2021 by sharing their 2022 trend predictions.

Why this Matters

Tech innovations are crucial to the long-term future of the hospitality industry. Restaurateurs, bar owners, and hoteliers, were once wary of adopting new tech.

Now, they’re investing more to streamline operations; automate reservations, online ordering, and marketing campaigns; and improving customer and staff relationships.

However, without growth a platform eventually becomes outdated. When that happens, the investment made by an operator to include it in their tech stack becomes a burden and liability.

As SevenRooms continues their growth, they prove worthy of an operator’s support and investment. We continue to support SevenRooms—without receiving any compensation for doing so—in large part because of the platform’s growth.

In addition to their available tools, we’re always eager to see what they’ll release next to make life simpler for operators.

Image: SevenRooms

by David Klemt David Klemt No Comments

January 18 is National Day of Action

January 18 is National Day of Action to Save Restaurants

by David Klemt

Full restaurant dining room at gastrolounge Rusted Crow in Detroit, Michigan

Tomorrow, January 18, the Independent Restaurant Coalition is spearheading the National Day of Action to Save Restaurants.

The IRC is asking all hospitality professionals, vendors, guests and communities to participate.

In short, the time for asking nicely is over. On Tuesday, we must all demand that Congress actually put action to their professed support of the hospitality industry.

On Tuesday, the IRC will send out an email detailing how everyone can push for action on replenishing the RRF. So, click here to sign up for email updates from the coalition.

People can also follow them on Instagram for National Day of Action to Save Restaurants details.

A Dire Situation

According to an email sent out by the IRC (again, you should sign up), a significant number of restaurants and bars find themselves in dire situations.

Per IRC survey results:

  • more than one in four restaurants (28 percent) that didn’t receive RRF grants are facing eviction;
  • almost 50 percent are facing bankruptcy; and
  • close to 60 percent of restaurants are reporting sales drops of more than 50 percent during the surge in Omicron infections.

For context, let’s review how RRF grants helped some recipients survive:

  • Ten percent are facing eviction.
  • Twenty percent are facing bankruptcy.

Is an RRF grant a silver bullet? No, but it’s certainly valuable ammunition in the fight for the survival of independent restaurants and operators, and therefore the industry itself.

Time is Up

Actually, time ran out months ago. Congress has allowed months to go by without taking any meaningful action.

In fact, one US Senator, Rand Paul (R-KY), blocked a vote to provide the industry with $43 billion in emergency funding. The senator killed the unanimous consent motion back in August of 2021.

As a refresher, the RRF grant application portal was closed last year on May 24. A bipartisan group introduced the Restaurant Revitalization Fund Replenishment Act of 2021 in June.

And like I mentioned, emergency funding was smacked off the table just two months later.

In November, Build Back Better was passed. Of course, it didn’t include the RRF Replenishment Act. So, apparently building America back better doesn’t include restaurants, bars, lounges, etc.

It’s clear that America’s politicians and lawmakers are content to not accomplish much. “Owning” one’s opponents via social media and sound bites is apparently much more important.

Sniping at one another, not doing the jobs they were elected to do, is the order of the day. Meanwhile, independent owners and operators are being left out in the cold and crushed under the weight of a web of inconsistent Covid-19-related mandates and guidelines. Their staff members are expected to act as the Covid police, risking their health and safety.

I could go on but we all know what’s happening: The people elected to represent the people are abusing the privilege by ignoring us.

The time for asking nicely for Congress to take action is over. It’s time to demand action.

Image: Stanford Smith on Unsplash

by David Klemt David Klemt No Comments

Top 2021 KRG Hospitality Articles

Top 2021 KRG Hospitality Articles

by David Klemt

Page in Olympia typewriter with "2021" typed onto it

We’ve gathered the top KRG Hospitality articles from 2021 and separated them into five distinct categories: Food, Beverage, Operations, Marketing & Promotions, and Industry News

Food

Delivery and Takeout Food Trends for 2021: Canada

It should come as no surprise that interest in what food items Canadian consumers wanted to order for delivery and takeout skyrocketed last year. (link)

Delivery and Takeout Food Trends for 2021: United States

Obviously, owners, operators and management wanted to stay current on consumer food trends in the USA as well. (link)

Have a Slice of Nostalgia: The Return of Viennetta

Never underestimate the marketing, promotions, and profitability power of nostalgia. This is particularly true when people are seeking comfort. (link)

Beverage

Uncorked: 2021 Wine Trends to Watch

Understanding what wines are trending is an effective way to boost profits and overcome wine intimidation. (link)

Fever-Tree Cola: Set Aside Your Soda Gun

Outright eliminating soda guns may be a long shot. However, cocktails crafted using bottled craft ingredients can justify premium prices. (link)

These are the Drinking Trends to Watch in 2021

We may not have a crystal ball but we have the next best thing: Data. (link)

Operations

Container Kitchens: The New Footprint

Several industry experts and intelligence agencies predict smaller restaurant footprints moving forward. Container kitchens are certainly a viable method to shrink venue sizes. (link)

The Reality of Hiring Right Now

It really doesn’t need to be said but I’ll do it anyway: The labor shortage and “Great Resignation” are real. (link)

The 5 Ds of Bystander Intervention

Sure, great food and beverage are crucial to luring people in, wowing them, and converting them to repeat guests. However, so is the experience. A key element of a positive memorable experience is ensuring guests feel safe. (link)

SevenRooms Reveals Third Party Delivery Impact

The high-tech reservation platform shows what many suspected to be true: Direct delivery is better for operators than third-party delivery. (link)

Marketing & Promotions

How SevenRooms Improves Operations

Not only does SevenRooms make handling reservations easier, it also makes setting up marketing campaigns simple and effective. (link)

This Generation is Most Likely to Dine In

If you want to know who to market in-person dining to, here’s your answer. (link)

0.0 to 0.5 Beers to Know for Dry January and Beyond

Dry January (along with Damp January) is here to stay. This is a sampling of alcohol-free and low-ABV craft beers to offer Dry and Damp January guests. (link)

Industry News

I Tried the Mask Made for & by Hospitality

None of us enjoy wearing face masks. This mask is comfortable to wear and amplifies the wearer’s voice. (link)

What’s the RRF Replenishment Act?

Well, here’s one take on an answer to this question: It’s the bill to replenish the RRF that has made zero progress since June of 2021. (link)

Build Back Better…Without Restaurants or Bars?

The BBB Act was passed in November. Of course, it didn’t include the Replenish RRF or ENTREE acts. It’s much easier for politicians and lawmakers to say they care about and support our industry than actually prove it. (link)

Image: Markus Winkler on Unsplash

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