Private club

by David Klemt David Klemt No Comments

Nikka Age Statement Whiskey Returns to US

Nikka Age Statement Whiskey Returns to US

by David Klemt

Nikka Whisky Yoichi Single Malt 10 Year Old bottle

After an eight-year hiatus, Nikka is bringing age-statement whisky back to the United States, starting with Yoichi Single Malt 10-Year-Old.

Operators with robust whisky programs, their guests, and collectors will recall what happened back in 2015. That was the year that Nikka’s Yoichi age statement whisky line was shelved. The Yoichi portfolio’s stars—10, 12, 15 and 20 Year Old whiskies—were replaced by an expression labeled “No Age Statement.”

Interestingly, we can trace the withdrawal of age-statement Japanese whisky and disappearance of iconic bottles to the 1980s. In response to a slowdown in demand, Japanese distillers reduced production. While that move helped deal with the drop in demand and sales, there would be consequences decades later.

Eventually, the world discovered some of the most iconic whiskies on the planet: Hibiki 12 and 17, Yamazaki 12 and 18, and the aforementioned Yoichi 15 and 20.

Of course, the rabid demand for Japanese age statement whiskies resulted in an extinction event, of sorts. The reduced production that gave the world some of the most amazing luxury whiskies ever known, coupled with intense (and likely unforeseen) demand, eventually put distilleries in dire straits.

Simply put, Japanese distillers needed time to replenish their precious liquids. So, for several years, whisky lovers have been waiting for new aged-statement whiskies from Japan. Around 2017, articles and blog posts started sounding the alarm. Whisky experts told us we’d have to wait at least five years to see the return of age-statement expressions. And, as Nikka’s announcement shows, they were right.

To be clear, no-age-statement expressions have proven themselves compelling portfolio-mates during our wait. However, seeing a bonafide return to age statement whiskies is exciting.

Yoichi Single Malt 10-Year-Old

Not only is Nikka returning to age statements, they’re paying tribute with this 10-year-old release, a brand-new addition to the portfolio. Yoichi Single Malt 10-Year-Old commemorates Yoichi Distillery attaining “Important Cultural Properties” status.

More specifically, ten buildings on the grounds of Yoichi Distillery earned this important designation. Ten buildings, ten years of aging.

“We are honored for the Yoichi Distillery to receive this designation from Japan’s Agency for Cultural Affairs. This designation helps ensure we will pass on the history of Japanese whisky to future generations,” says Emiko Kaji, Nikka Whisky global marketing and sales general manager. “To celebrate this special honor, we welcomed the return of Nikka Whisky aged statements and released the Yoichi Single Malt 10-Year-Old, a new expression created by the current blenders.”

 

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This new, 45-percent ABV expression will be available in limited quantities. However, Nikka says the production will be “ongoing” and release on an annual basis. The suggested retail price is $175.

“A momentous moment for Nikka Whisky, we are so excited to bring the release of Yoichi Single Malt 10-Year-Old to the US,” says Dan Leese, CEO and president of Hotaling & Co. “As Nikka Whisky looks to celebrate its 90th anniversary in 2024, this release is a testament to their historical significance in the world of whisky and a preview of what’s to come as they continue to build and enrich their traditional range.”

Momentous, indeed. I’m eager to see more age-statement expressions become available throughout North America. Yoichi 10 is a fantastic start.

Image: Nikka Whisky

KRG Hospitality spirit education

by David Klemt David Klemt No Comments

TOTCF Names 2023 Spirited Award Honorees

TOTCF Names 2023 Spirited Award Honorees

by David Klemt

Neon sign in red that reads "Cocktails"

The Tales of the Cocktail Foundation has announced the 17th annual Spirited Awards honorees, organized into several regions.

Unless otherwise noted, each award category recognizes ten honorees. Categories include best cocktail bar, best restaurant bar, best hotel bar, best new bar, and best bar team.

Additionally, I have to say that I’m impressed by how the TOTCF further recognized several global regions. There’s the United States, of course, separated into three regions of its own. Then there’s Asia Pacific, Canada, Europe, Latin America and the Caribbean, and Middle East and Africa.

I’m focusing on three specific regions for this article: the US, Canada, and Latin America and the Caribbean. This decision comes from that fact those are KRG Hospitality’s three main areas of operation. But don’t worry, Asia Pacific, Europe, and Middle East and Africa: we’re coming for you, too.

To review the list in its entirety, please click here.

Unsurprisingly, Austin, Chicago, Las Vegas (our US headquarters), Nashville, New Orleans, New York, Phoenix, San Francisco, and Washington, DC are well represented. However, it’s refreshing to see other markets recognized, such as Portland, Maine, and Brookline, Massachusetts. Montreal, Toronto (our Canadian headquarters), Vancouver do Canada proud, of course.

Congratulations to this year’s honorees! Cheers!

Best US Cocktail Bar: US Central

  • Bordel (Chicago, Illinois)
  • DrinkWell (Austin, Texas)
  • Estereo (Chicago, Illinois)
  • Julep (Houston, Texas)
  • Kiesling (Detroit, Michigan)
  • Manolito (New Orleans, Louisiana)
  • Nickel City (Austin, Texas)
  • Sparrow (Chicago, Illinois)
  • Sportsman’s Club (Chicago, Illinois)
  • The Roosevelt Room (Austin, Texas)

Best US Cocktail Bar: US East

  • Bar Goto (New York, New York)
  • barmini by José Andrés (Washington, DC)
  • Dear Irving Gramercy (New York, New York)
  • Double Chicken Please (New York, New York)
  • Old Glory (Nashville, Tennessee)
  • Overstory (New York, New York)
  • Pearl Diver (Nashville, Tennessee)
  • Portland Hunt + Alpine Club (Portland, Maine)
  • Serenata (Washington, DC)
  • Service Bar (Washington, DC)
  • Sunken Harbor Club (Brooklyn, New York)

Best U.S. Cocktail Bar: US West

  • Bitter & Twisted Cocktail Parlour (Phoenix, Arizona)
  • Century Grand (Phoenix, Arizona)
  • Foreign National (Seattle, Washington)
  • Navy Strength (Seattle, Washington)
  • Raised by Wolves (San Diego, California)
  • Rum Club (Portland, Oregon)
  • Thunderbolt (Los Angeles, California)
  • Trick Dog (San Francisco, California)
  • True Laurel (San Francisco, California)
  • Wildhawk (San Francisco, California)
  • Yacht Club (Denver, Colorado)

Best US Restaurant Bar: US Central

  • Arnaud’s French 75 Bar (New Orleans, Louisiana)
  • Bakery Bar (New Orleans, Louisiana)
  • Grey Ghost (Detroit, Michigan)
  • Kumiko (Chicago, Illinois)
  • Lengua Madre (New Orleans, Louisiana)
  • Maple and Ash (Chicago, Illinois)
  • Margot’s (New Orleans, Louisiana)
  • Mister Mao (New Orleans, Louisiana)
  • Monteverde (Chicago, Illinois)
  • Spoon and Stable (Minneapolis, Minnesota)
  • The Hope Farm (Fairhope, Alabama)
  • The Lounge at MARCH (Houston, Texas)

Best US Restaurant Bar: US East

  • Blossom Bar (Brookline, Massachusetts)
  • Bresca (Washington, DC)
  • Café La Trova (Miami, Florida)
  • COTE Korean Steakhouse (New York, New York)
  • Crown Shy (New York, New York)
  • Gramercy Tavern (New York, New York)
  • Jaguar Sun (Miami, Florida)
  • Macchialina (Miami, Florida)
  • Manhatta (New York, New York)
  • The Grey (Savannah, Georgia)

Best US Restaurant Bar: US West

  • Accomplice Bar (Los Angeles, California)
  • Bar Agricole (San Francisco, California)
  • Bicyclette (Los Angeles, California)
  • Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, Nevada)
  • L’Oursin (Seattle, Washington)
  • Lolo (San Francisco, California)
  • Palomar (Portland, Oregon)
  • Redbird (Las Vegas, Nevada)
  • Valentine (Phoenix, Arizona)
  • Viridian (Oakland, California)

Best US Hotel Bar: US Central

  • Bar Marilou at the Maison de la Luz (New Orleans, Louisiana)
  • Catbird at the Thompson Hotel (Dallas, Texas)
  • Chandelier Bar at the Four Seasons New Orleans (New Orleans, Louisiana)
  • Hot Tin at the Pontchartrain Hotel (New Orleans, Louisiana)
  • Lazy Bird at The Hoxton (Chicago, Illinois)
  • loa at the International House (New Orleans, Louisiana)
  • Midnight Rambler at The Joule (Dallas, Texas)
  • The Bar at Hotel Zachary (Chicago, Illinois)
  • The Elysian Bar at the Hotel Peter and Paul (New Orleans, Louisiana)
  • Vol. 39 at The Kimpton Gray Hotel (Chicago, Illinois)

Best US Hotel Bar: US East

  • Allegory at the Eaton Hotel (Washington, DC)
  • Champagne Bar at The Surf Club Miami (Miami, Florida)
  • Dear Irving on Hudson at the Aliz Hotel (New York, New York)
  • El Quijote at Hotel Chelsea (New York, New York)
  • Minibar at The Meridian Hotel (Miami, Florida)
  • Orilla Bar & Grill at the Urbanica the Euclid Hotel (Miami Beach, Florida)
  • Panorama Room at Graduate Hotel Roosevelt Island (New York, New York)
  • Raines Law Room at the William (New York, New York)
  • White Limozeen at The Graduate (Nashville, Tennessee)
  • Zou Zou’s at the Pendry Manhattan West (New York, New York)

Best US Hotel Bar: US West

  • Anasazi Bar and Lounge at the Rosewood Inn of the Anasazi (Santa Fe, New Mexico)
  • ARDOR at The West Hollywood EDITION (West Hollywood, California)
  • Del Rey at Villa Royale (Palm Springs, California)
  • Hey Love at The Jupiter (Portland, Oregon)
  • Legacy Club at Circa (Las Vegas, Nevada)
  • Libertine Social at the Mandalay Bay (Las Vegas, Nevada)
  • Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, Arizona)
  • Mountaineering Club at the Graduate Seattle Hotel (Seattle, Washington)
  • Overlook Lounge, Aperitifs & Spirits at the Wynn (Las Vegas, Nevada)
  • Ski Lodge at The Cosmopolitan (Las Vegas, Nevada)

Best New US Cocktail Bar: US Central

  • Adiós Bar (Birmingham, Alabama)
  • Bandista at the Four Seasons (Houston, Texas)
  • Dovetail Bar at the Schaeffer Hotel (New Orleans, Louisiana)
  • EZ’s Liquor Lounge (Houston, Texas)
  • In Plain Sight (Austin, Texas)
  • Nine Bar (Chicago, Illinois)
  • Penny Drip (Fort Wayne, Indiana)
  • Refuge (Houston, Texas)
  • The Elm (Bloomington, Indiana)
  • The Meadowlark (Chicago, Illinois)

Best New US Cocktail Bar: US East

  • Amazonia (Washington DC)
  • Chez Zou (New York, New York)
  • Church (Baltimore, Maryland)
  • Lobby Bar at The Hotel Chelsea (New York, New York)
  • Martiny’s (New York, New York)
  • Marygold’s Brasserie at the Arlo Wynwood (Miami, Florida)
  • Milady’s (New York, New York)
  • Nubeluz at The Ritz-Carlton New York, NoMad (New York, New York)
  • Swan Room at Nine Orchard (New York, New York)
  • The Danforth (Portland, Maine)
  • The Gibson Room (Miami, Florida)

Best New US Cocktail Bar: US West

  • Baby Gee (Long Beach, California)
  • Capri Club (Los Angeles, California)
  • Dalva (San Francisco, California)
  • For The Record (San Francisco, California)
  • Here Today Brewery & Kitchen (Seattle, Washington)
  • Khla (Phoenix, Arizona)
  • Pacific Standard + The Sunset Room at the KEX Portland (Portland, Oregon)
  • The Butterscotch Den (Sacramento, California)
  • The Let’s Go Disco and Cocktail Club (Los Angeles, California)
  • UnderTow (Gilbert, Arizona)

Best International Cocktail Bar: Canada

  • Atwater Cocktail Club (Montreal, Québec)
  • Bar Mordecai (Toronto, Ontario)
  • Bar Pompette (Toronto, Ontario)
  • Civil Liberties (Toronto, Ontario)
  • Cry Baby Gallery (Toronto, Ontario)
  • El Pequeño Bar (Montreal, Québec)
  • Milky Way Cocktail Bar (Montreal, Québec)
  • Mother Cocktail Bar (Toronto, Ontario)
  • The Cloakroom Bar (Montreal, Québec)
  • The Keefer Bar (Vancouver, British Columbia)

Best International Cocktail Bar: Latin America & Caribbean (LATAM&C)

  • ALQUÍMICO (Cartagena, Colombia)
  • Baltra Bar (Mexico City, Mexico)
  • Café de Nadie (Mexico City, Mexico)
  • Chintoneria (Buenos Aires, Argentina)
  • El Barón Cafe & Cocktail Bar (Cartagena, Colombia)
  • El Gallo Altanero (Guadalajara, Mexico)
  • Handshake Speakeasy (Mexico City, Mexico)
  • Las Brujas (Mexico City, Mexico)
  • Pocket (San Jose, Costa Rica)
  • Tres Monos (Buenos Aires, Argentina)

Best International Restaurant Bar: Canada

  • Aloette (Toronto, Ontario)
  • Bar Kismet (Halifax, Nova Scotia)
  • Highwayman Restaurant & Bar (Halifax, Nova Scotia)
  • Honō Izakaya (Québec City, Québec)
  • Kissa Tanto (Vancouver, British Columbia)
  • Le Majestique (Montreal, Québec)
  • Le Swan French Diner (Toronto, Ontario)
  • Published on Main (Vancouver, British Columbia)
  • The Ostrich Club (Halifax, Nova Scotia)
  • Wind Cries Mary (Victoria, British Columbia)

Best International Restaurant Bar: Latin America & Caribbean (LATAM&C)

  • ARCA Tulum (Tulum, Mexico)
  • Aruba Day Drinking Bar (Tijuana, Mexico)
  • Casa Prunes (Mexico City, Mexico)
  • COCHINCHINA (Buenos Aires, Argentina)
  • Huset Cocina de Campo (Mexico City, Mexico)
  • Lady Bee (Lima, Peru)
  • La Sala de Laura (Bogotá, Colombia)
  • Mesa Franca (Bogotá, Colombia)
  • SubAstor (São Paolo, Brazil)
  • Tan Tan (São Paolo, Brazil)

Best International Hotel Bar: Canada

  • 1927 Lobby Lounge at the Rosewood Hotel Georgia (Vancouver, British Columbia)
  • Bar Artéfact at Auberge Saint-Antoine Hotel (Québec City, Québec)
  • Botanist at the Fairmont Pacific Rim Hotel (Vancouver, British Columbia)
  • Clive’s Classic Lounge at the Chateau Victoria Hotel (Victoria, British Columbia)
  • Clockwork Champagne & Cocktails at the Fairmont Royal York Hotel (Toronto, Ontario)
  • Library Bar at the Fairmont Royal York (Toronto, Ontario)
  • Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia)
  • Marcus Restaurant + Terrace at the Four Seasons Hotel (Montreal, Québec)
  • Rundle Bar at the Fairmont Banff Springs (Banff, Alberta)
  • The Courtney Room at the Magnolia Hotel (Victoria, British Columbia)

Best International Hotel Bar: Latin America & Caribbean (LATAM&C)

  • BEKEB at the Hotel Casa Hoyos (San Miguel de Allende, Mexico)
  • Celajes Lounge Bar at Hotel Belmar (Monteverde, Costa Rica)
  • Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
  • Hotel B Relais & Châteaux (Lima, Peru)
  • Mi Amor Bar at the Mi Amor Hotel (Tulum, Mexico)
  • Mezcaleria Gota Gorda at the Boutique Hotel Soiree (Playa Zipolite, Mexico)
  • Mulberry Project at La Zebra Hotel (Tulum, Mexico)
  • Nobu at the Nobu Hotel Los Cabos (Cabo San Lucas, Mexico)
  • Rum Room at Rosewood Little Dix Bay (British Virgin Islands)
  • Zapote Bar at the Rosewood Mayakoba (Playa del Carmen, Mexico)

Best New International Cocktail Bar: Canada*

  • Bagheera (Vancouver, British Columbia)
  • Bar Banane (Toronto, Ontario)
  • Friendlies Bar (Vancouver, British Columbia)
  • Mount Pleasant Vintage & Provision (Vancouver, British Columbia)
  • Sidecar (Ottawa, Ontario)
  • Simpl Things (Toronto, Ontario)
  • Stolen Goods (Ottawa, Ontario)
  • The Stock Room (Vancouver, British Columbia)
*8 nominees due to the number of nominations received.

Best New International Cocktail Bar: Latin America & Caribbean (LATAM&C)

  • CATA Agave Bar (Tamarindo, Costa Rica)
  • Comeré (Oaxaca, Mexico)
  • Door No.4 (Georgetown, Cayman Islands)
  • Jardín Tragos y Pasteles (Bogotá, Colombia)
  • Juliana (Guayaquil, Ecuador)
  • Library by the Sea at The Kimpton Seafire Resort (Seven Mile Beach, Cayman Islands)
  • Mamba Negra (Medellín, Colombia)
  • Mulberry Project at Tribu Hostel (Holbox, Mexico)
  • Rayo Cocktail Bar (Mexico City, Mexico)
  • Sastreria Martinez (Lima, Peru)

Best US Bar Team: US Central

  • Arnaud’s French 75 Bar (New Orleans, Louisiana)
  • DrinkWell (Austin, Texas)
  • Grey Ghost (Detroit, Michigan)
  • Half Step (Austin, Texas)
  • Lazy Bird at The Hoxton (Chicago, Illinois)
  • Nickel City (Austin, Texas)
  • Porco Lounge & Tiki Bar (Cleveland, Ohio)
  • Standby (Detroit, Michigan)
  • The Roosevelt Room (Austin, Texas)
  • Three Dots and a Dash & The Bamboo Room (Chicago, Illinois)

Best US Bar Team: US East

  • Allegory at the Eaton Hotel (Washington, DC)
  • Attaboy Nashville (Nashville, Tennessee)
  • Bar Belly (New York, New York)
  • Clover Club (Brooklyn, New York)
  • Double Chicken Please (New York, New York)
  • Hawksmoor (New York, New York)
  • LPM Restaurant & Bar Miami (Miami, Florida)
  • Overstory (New York, New York)
  • Service Bar (Washington, DC)
  • The Fox Bar & Cocktail Club (Nashville, Tennessee)

Best US Bar Team: US West

  • Century Grand (Phoenix, Arizona)
  • Happy Accidents (Albuquerque, New Mexico)
  • Highball Cocktail Bar (Phoenix, Arizona)
  • Pacific Cocktail Haven (San Francisco, California)
  • Paper Plane (San Jose, California)
  • The Snug (Sacramento, California)
  • True Laurel (San Francisco, California)
  • UnderTow (Phoenix, Arizona)
  • Viridian Bar (Oakland, California)
  • Williams & Graham (Denver, Colorado)
  • Yacht Club (Denver, Colorado)

Best International Bar Team: Canada

  • Atwater Cocktail Club (Montreal, Québec)
  • BarChef (Toronto, Ontario)
  • Civil Liberties (Toronto, Ontario)
  • Clive’s Classic Lounge at the Chateau Victoria Hotel (Victoria, British Columbia)
  • Dear Friend Bar (Dartmouth, Nova Scotia)
  • Laowai (Vancouver, British Columbia)
  • Lobby Lounge and RawBar at Fairmont Pacific Rim (Vancouver, British Columbia)
  • Published on Main (Vancouver, British Columbia)
  • The Cloakroom Bar (Montreal, Québec)
  • The Keefer Bar (Vancouver, British Columbia)

Best International Bar Team: Latin America & Caribbean (LATAM&C)

  • ALQUÍMICO (Cartagena, Colombia)
  • Café de Nadie (Mexico City, Mexico)
  • Chintoneria (Buenos Aires, Argentina)
  • El Barón Cafe & Cocktail Bar (Cartagena, Colombia)
  • Handshake Speakeasy (Mexico City, Mexico)
  • Hanky Panky (Mexico City, Mexico)
  • Las Brujas (Mexico City, Mexico)
  • La Factoria (San Juan, Puerto Rico)
  • La Uat (Buenos Aires, Argentina)
  • Tres Monos (Buenos Aires, Argentina)

Image: Luciann Photography on Pexels

by David Klemt David Klemt No Comments

Celebrate 75 Years of the Margarita

Celebrate 75 Years of the Margarita

by David Klemt

Classic Cointreau Margarita in landscape orientation

Cointreau is inviting you and your guests to celebrate the 75th anniversary of one of the most iconic cocktails on the planet: the Margarita.

That’s not hyperbole, by the way. While the cocktail is famously number one in the US, it’s also the top tipple in a number of other countries.

Focusing on the US, the Margarita certainly sees challenges to the cocktail throne. The Manhattan, Moscow Mule, and Martini have all taken shots at wearing the crown. In fact, the Martini is, as of 2022, sitting in the number two position.

So, there’s an excellent chance that right now, none of what I’ve written underneath the first sentence has registered with a certain type of reader. Declaring that 2023 is the 75th anniversary of the Margarita may have some people apoplectic right now.

Why’s that? Well, it’s because I’m implying that the origin of the Margarita is settled history. This is something that I love about cocktails: the origin stories of the classic cocktails. With few exceptions and modern cocktails, most cocktail origins are shrouded in mystery. Personally, I enjoy the fact that a single drink can give us so many stories and so much to argue about.

Cointreau believes the Margarita can be traced back to Acapulco. The story goes that Margarita Sames, a Dallas socialite, either requested a signature cocktail or created one herself for a party at her vacation home in Mexico. It’s said that her favorite spirits were tequila and Cointreau. As legend has it, Tommy Hilton was partaking in the festivities in Acapulco and enjoyed the cocktail. He added it to the menus at Hilton properties and there you have it—the Margarita started its journey toward securing the cocktail throne.

75 Years

We celebrate the Margarita on February 22 each year. However, the opportunity to showcase your Margarita(s) doesn’t end there.

One of these opportunities is coming up: Cinco de Mayo. This year, May 5 falls on a Friday. That gives you an entire weekend (or week leading up to the weekend of May 5) to feature an LTO menu of Margaritas.

Celebrating the Margarita also gives you and your teams the chance to upsell guests via premium, super-premium, and ultra-premium tequila options.

However, you and your guests can start celebrating this classic today via the Cointreau Margarita Pledge. Simply point guests who order a Margarita made with Cointreau to this website and they’ll have the chance to win a portion of $75,000. Each winner will be awarded $20 by Cointreau to help them celebrate Cinco de Mayo with a Margarita.

Of course, your front-of-house team should also encourage guests to snap a photo of their Margaritas and tag your restaurant or bar (and Cointreau) when posting to social media.

Below, you’ll find three Margarita recipes from Cointreau, along with an alcohol-free recipe. Cheers!

The Original Margarita by Cointreau

The Original Margarita

  • 1 oz. Cointreau 
  • 2 oz. Blanco tequila 
  • 1 oz. Fresh lime juice 
  • Lime wheel to garnish

Combine all ingredients in a shaker and add ice. Shake and strain into a salt-rimmed rocks glass. Garnish with a lime wheel.

The Spicy Margarita by Cointreau

The Spicy Margarita

  • 2 oz. Blanco tequila 
  • 1 oz. Cointreau
  • 0.75 oz. Fresh lime juice 
  • 2 Slices of jalapeño 
  • 2 Sprigs of fresh cilantro 
  • Jalapeño to garnish
  • Lime wheel to garnish

Combine all ingredients in a cocktail shaker. Add ice and shake until well-chilled. Strain into a chilled Old Fashioned glass. Garnish with jalapeño pepper. Garnish with a lime wheel.

The Frozen Margarita by Cointreau

The Frozen Margarita

  • 1 oz. Cointreau 
  • 2 oz. Blanco tequila 
  • 1 oz. Fresh lime juice 
  • 0.25 oz. Simple syrup 
  • Lime wheel to garnish

Add all ingredients to a high-powered blender and blend to combine. Pour into salt-rimmed Margarita glass. Garnish with lime wheel.

Lyre's non-alcoholic tequila alternatives

Alcohol-free Classic Margarita

There are a couple non-alcohol brands that make adding a zero-proof Margarita to your menu simple. One such brand is Lyre’s, the Australian brand projected to one day be worth one billion dollars.

Not only does Lyre’s produce two tequila alternatives, they also make an alcohol-free triple sec. So, it really doesn’t get any easier to offer a premium non-alcohol Margarita that can justify a premium price.

An important note: Lyre’s is not an affiliate or portfolio-mate of Cointreau. I’m mentioning them here so that guests who aren’t consuming alcohol for any reason can still partake in celebrating the Margarita.

Shake briefly with ice. Fine strain into glass. Half salt-rimmed cocktail coupette. Garnish with lime wedge.

Cointreau images courtesy of Cointreau. Alcohol-free Classic Margarita image: Lyre’s.

by David Klemt David Klemt No Comments

We ask Bard to Write Cocktail Menus

We ask Bard to Write Cocktail Menus

by David Klemt

Red cocktail on white shelf

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

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

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

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

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

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

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

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

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

1. The Old Fashioned

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

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

2. The Manhattan

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

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

3. The Margarita

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

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

4. The Daiquiri

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

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

5. The Cosmopolitan

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

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

6. The Sex on the Beach

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

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

7. The Bellini

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

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

8. The Kir Royal

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

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

9. The Mimosa

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

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

10. The Bloody Mary

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

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

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

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

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

1. The Gondolier

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

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

2. The Martini

A classic Italian cocktail made with gin and dry vermouth.

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

3. The Negroni

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

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

4. The Spritz

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

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

5. The Americano

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

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

6. The Limoncello

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

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

7. The Margarita

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

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

8. The Daiquiri

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

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

9. The Old Fashioned

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

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

10. The Manhattan

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

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

Takeaways

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

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

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

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

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

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

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

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

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

Image: Timothé Durand on Unsplash

KRG Hospitality Beverage Programming

by David Klemt David Klemt No Comments

Chip Klose and the ABCDEs of Marketing

Chip Klose and the ABCDEs of Marketing

by David Klemt

Letters A through E on switches

Marketing strategist and restaurant coach Chip Klose knows that if a process is too complex, people will abandon it. Hence, his ABCDEs of Marketing.

At this year’s Bar & Restaurant Expo, Klose broke down his marketing process. Additionally, he explained his overall approach to his marketing strategy.

First, Klose makes clear that there definitely is a right way to market. Put simply, the correct way involves taking a results-oriented approach. Ask yourself what what result you want from your marketing. Then, measure the results.

Second, people need to differentiate marketing from marketing tools. SEO, social media, table toppers, digital presence—these are tools. Marketing is how people answer a number of key questions:

  • What’s the product?
  • Who’s the product for?
  • How can marketing reach the target (audience)?

When people come to the understanding that marketing is maximizing the use of marketing tools, they’ll implement far more effective campaigns.

A: Audience

According to Klose, most people create a product—in the context of this article, a restaurant, bar, hotel, etc.—and then look for an audience.

That approach makes it difficult to implement an effective marketing strategy. Why? Because it makes it more difficult to understand a concept’s category. Without that understanding, it’s challenging to segment the population to identify targets.

Instead, Klose recommends looking at a market and asking the following question: Who has a problem? The standard advice entrepreneurs receive is to identify a problem, create a solution, scale, and retire on an island.

Well, owners and operators in the hospitality space are entrepreneurs. So, Klose suggests looking at what a given market is missing in terms of a restaurant, bar or hotel. So, find an audience’s pain point. This will not only help narrow down a concept, it will reveal if a solution already exists.

The next step, of course, is conducting a feasibility study, one of KRG Hospitality’s core specialties.

B: Brand

Assuming a restaurant or bar concept is the solution to an audience’s problem (proven by a feasibility study, of course), the next step is communication.

The restaurant idea isn’t “just” a restaurant, the bar not “just” a bar, the hotel concept not “just” a concept. No, the concept coming to their market is a solution to the audience’s problem.

When crafting a marketing plan, the messaging should articulate what problem the concept solves, and how.

C: Competition

There are essentially a few ways to view other businesses in this industry. They’re competition to stay ahead of; not competitors at all; or operations that serve to validate an operator’s solution to an audience’s problem.

Klose falls into the validation camp. Is another concept trying to solve the same problem? That means an operator bringing their own solution to the same market is onto something.

“Competition validates your idea and gives you a category,” says Klose.

Identifying a concept’s category provides an operator with the opportunity to stay top of mind, to dominate that category.

Once again, however, this also points to the need for a feasibility study. One or two solutions to the same problem is one thing. Entering a market saturated with the same solution is quite another. A feasibility study exposes saturation.

D: Differentiation

So, an operator has their solution to an audience’s problem. They’re confident in the completion of their due diligence. They have a brand identity and it communicates how it solves a problem. The competition is identified and the operator is moving forward with their solution confidently.

What’s next?

Whether an operator subscribes to the idea that they have no competitors, want to crush the competition, or use competitors as a yardstick, they need to differentiate themselves.

Klose says answering the questions below can help:

  • How does the concept stand out in a given market?
  • Once that concept is firmly in a category, how does it separate itself from the competition?
  • What are the stories only this operator and brand can tell?

That last question should be circled, underlined, italicized, and bolded. In fact, Klose asks his clients to write down 20 stories only they can tell. The results give them plenty of marketing material and helps them differentiate their concept from others.

E: Everything

Yes, “E” is for “everything.” As in, everything that makes a brand, a brand.

The brand’s logos and colors. The steps of service, food, drinks, even the pricing… These and more are the elements—the everything—that give a brand an identity.

Understanding and applying Klose’s ABCDEs will help operators maximize the use of marketing tools for their marketing strategies. There are a lot of solutions to problems out there, and even more noise. An effective marketing strategy cuts through that noise to put an operator’s specific solution directly in front of their target audience.

Be sure to follow Klose on Instagram and check out his Restaurant Strategy podcast. And make sure to check out KRG’s Bar Hacks podcast if you aren’t a regular listener already.

Image: Diomari Madulara on Unsplash

KRG Hospitality marketing support. Restaurant. Bar. Cafe. Lounge. Hotel. Resort.

by David Klemt David Klemt No Comments

Kitchen Doctrine: The Holy Trinity

Kitchen Doctrine: The Holy Trinity

by Nathen Dubé

Carrots, celery and onions

To some, the Holy Trinity refers to the Christian doctrine of the Father, the Son, and the Holy Spirit. But what’s the Cajun Holy Trinity?

Well, that’s a whole different story with which some people may not be as familiar. However, it carries equal weight in certain kitchens of the world.

Lending its name from religious credo, the Cajun Holy Trinity was developed in the state of Louisiana in the southern United States. Chef Paul Prudhomme gets the credit for introducing the term in 1981, along its popularization.

Cajun or Creole cuisine evolved from French, Spanish, and West African immigrants. French traditions blended into a melting pot of West African, Spanish, and Native American cuisines. The French and the Acadians (French colonists deported from Acadia in what is now Nova Scotia, Canada) both influenced Louisiana’s cuisine. The Acadians became known as Cajuns to English speakers, and thus Cajun cooking grew out of necessity in Louisiana.

Mirepoix 101

The French contributed two staples directly to Cajun and Creole cooking: roux-based cooking and the trinity of mirepoix, or onions, celery, and carrots. In Louisiana, however, carrots didn’t grow as easily as bell peppers. So, bell peppers, typically the more bitter green version, replaced them.

Some cooks were so bold as to add garlic to the Holy Trinity, referring to it as the Pope. Other variants use garlic, parsley, or shallots in addition to the three Trinity ingredients. Unlike the elaborate French dishes using mirepoix, the Holy Trinity is more symbolic of rustic, family-style meals.

These ingredients are the first to go into the pot or skillet, creating a flavorful foundation for gumbo, jambalaya, crawfish étouffée, and more. Often, by adding a bit of flour and whisking, a roux is built right on top of these sweet and colorful aromatics to form a thicker base.

The ratio is also overturned from the traditional mirepoix of two parts onion, one part celery, one part carrot, with three parts onions to two parts celery to one part bell pepper.

Practical Application

So, now that we know what it is, how do we use it?

First, the ingredients are finely diced, then sauteed in oil, fat, or butter until translucent and tender. This stage of cooking draws the water from the vegetables, concentrating their natural flavors.

You can continue cooking the ingredients down until they’re caramelized, which is to say the sugars come out and brown them in the pan. They’ll become easy to break down with the back of a spoon. There’s a further concentration of flavors but we’re approaching the law of diminishing returns.

The shorter the cooking time of the end dish, the smaller size the pieces should be. For longer times, they can be cut into larger pieces. For obvious reasons, we want our ingredients to cook evenly, as well as withstand the timeframe of the cooking. You don’t want minced vegetables in a stock that’s going to simmer for 10 hours, the same way we don’t want giant chunks in a soup that’s done in 30 minutes. Texture of the end product are also important, not just flavor.

Here are examples of some recipes that include the Cajun Holy Trinity:

  • Chicken and Sausage Jambalaya
  • Cajun Gumbo with Andouille Sausage
  • Chicken and Okra Gumbo

Looking at other cuisines of the world, we’ll find some interesting variations. Interestingly, however, we’ll find similarities in the use of a category of vegetables and herbs called “aromatics.” In the Western world, these are vegetables like garlic, onions, carrots, celery, and herbs like bay leaves, thyme, parsley, and peppercorns.

In Asia you’ll find green onions, ginger, garlic, and warming spices like cinnamon and clove. These mixes are usually sautéed to slowly draw out flavors that can carry a dish. Sofrito and its Italian counterpart, soffritto, literally mean to stir-fry.

French Cuisine

The term mirepoix is encountered regularly in French culinary texts by the 19th century.

In 1814, Antoine Beauvillier wrote a recipe for Sauce à la Mirepoix in his book L’Art du Cuisinier. It’s a short recipe for a buttery, wine-laced stock garnished with an aromatic mixture of carrots, onions, and a bouquet garni. Marie-Antoine Carême created a similar recipe in 1816, calling it simply “Mire-poix.”

The origins are cloudy but what’s clear is the basic mirepoix ratio: two parts onions, one part celery, one part carrots by weight. These vegetables are often finely chopped and sautéed, but they can be used whole or roughly chopped in slowly simmered stocks or braises. A simple ratio for bones to mirepoix for a stock is 10:1.

When chopping, be particular about uniformity. This ensures even cooking when sweating or deeply browning them for a heartier flavor.

If cooking further, the addition of tomato purée creates a mixture called pinçage, which smells incredibly rich and transforms a braise into a near-religious experience. The addition of some chopped thyme and rosemary elevates further.

Another alternative is the mirepoix au gras (“with fat”): the addition of diced ham or pork belly.

Hands down, however, the most famous example of the power of French mirepoix is the humble chicken soup. It capitalizes on the aromatic qualities and depth of the caramelized vegetables. Similar combinations—both in and out of the French culinary repertoire—can include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger.

White mirepoix (which substitutes leeks and parsnips for the onions and carrots) is used when you want a white color in the final dish. It might be a stretch to include the French duxelles (mushrooms and often onion or shallot and herbs, reduced to a paste), but leave no stone unturned, I say.

Mirepoix Recipes to Try
  • Roasted meats, like turkey
  • Chicken Noodle Soup
  • Braised Short Ribs
  • Vegetable soups

Italian Soffritto

Referred to as battuto before it’s cooked, soffritto is the combination of onions, celery, carrots, garlic, and parsley, although there are quite a few variations on this mixture. Soffritto can also include bell peppers, fennel, and finely diced cured meats like pancetta or prosciutto.

There’s no set ratio for the ingredients. This combination forms the foundation for soups like minestrone, the base for pasta sauces such as ragù, stews, and braises throughout Italian cuisine.

While both mirepoix and soffritto serve as building blocks of flavor, there are a few subtle differences.

Mirepoix is made by sweating onions, celery, and carrots. Soffritto uses minced rather than diced vegetables. And, indicative of Italy, the use of olive oil trumps butter in the cooking process.

Soffritto recipes to try
  • Ragú Bolognese
  • Italian Wedding Soup
  • Pasta e Fagioli (Pasta and Bean Soup)
  • Braised Sausage, and Kale with Rosemary

Spanish Sofrito

While saffron and seafood are the clear stars of the classic paella, it’s sofrito—the mixture of onion, garlic, bell peppers, and tomatoes (sometimes paprika) cooked in olive oil—that sets the stage. Although it may seem ludicrous, the removal of the sofrito and not the prime seafood on top would do more damage to the final dish.

This is where we begin to see the introduction of the New World. After the 16th century, Catalonia in particular “discovered” the tomato and began using it in everything. Bell peppers, onions, and garlic are the other ingredients that make up sofrito.

The medieval recipe book Libre de Sent Sovi shows that Catalan cuisine historically used native ingredients to make sofregit. Most Old World-style dishes call for onions, leeks, carrots, and salt pork, in place of the yet to be discovered tomato, so the sofritos of the 1300s can be interpreted loosely.

From the Mexican American border to the tip of Argentina, and all of the islands in between, Latin America has taken the Spanish sofrito and adapted it to its local offerings. Cuban sofrito tends to look the closest to Chef Prudhomme’s Holy Trinity, but with more garlic, while the Ecuadorian version includes freshly toasted cumin, tomatoes, onions, garlic, and sweet cubanelle peppers.

Sofrito recipes to try
  • Seafood Paella
  • Spanish Beef Stew with Pimentón and Piquillo Peppers
  • Spanish Chickpea and Spinach Stew
  • Nicaraguan Arroz con Pollo

Puerto Rican Sofrito

In Puerto Rico, many dishes start with recaíto, the perfumed flavor of culantro, ají dulce, onions, cubanelle peppers, and garlic. Often referred to as “blessed thistle,” the long, jagged-edged, leafy culantro has a similar taste to cilantro.

For this Caribbean island’s sofrito, known as recaíto, culantro leaves are minced and added to ajíes dulces, small but essential chilies in Puerto Rican cuisine. Add onions, cubanelles, garlic, and cilantro, and you have a mild, bright-green paste that adds a fresh, herbal punch to stews and rice dishes.

In the Caribbean, sofrito refers to a wide variety of mixtures; one common type includes lard colored with annatto seeds and mixed with ingredients like chiles, bell peppers, onion, cilantro, oregano, and ham. You can find variations on this sofrito throughout Central and South America.

Suppengrün

In case the umlaut didn’t give it away, the German answer to mirepoix—suppengrün—translates to “soup greens.” The Dutch equivalent is soepgroente.

Suppengrün typically consists of carrots, celery root, and leeks in no set ratio. Sometimes onions, parsnips, and potatoes are added. It may also contain parsley, thyme, celery leaves, rutabaga (a.k.a. swede), or parsley root.

The mix depends on regional traditions. Vegetables used are cold-climate roots and bulbs with long shelf lives. Suppengrün acts like herbs and imparts hearty, strong flavors to the soup or sauce, providing a foil for other strong-tasting ingredients such as dried peas and beans, or pot roast.

Large chunks of vegetables can be slow cooked to make rich soups and stocks, and are discarded when they have given up most of their flavor. Finely chopped suppengrün are browned in fat and create the base for a finished sauce. The vegetables may be cooked long enough to fall apart and become part of the sauce or pureed.

Suppengrün recipes to try
  • Beef Sauerbraten with Red Cabbage and Pretzel Dumplings

Włoszczyzna

From Poland, włoszczyzna is similar to its German counterpart but with red cabbage as the main ingredient.

Włoszczyzna is the Polish word for “soup vegetables” or greens. The literal translation is “Italian stuff,” stemming from Queen Bona Sforza d’Aragona—who was Italian—who married Polish King Sigismund I the Old in 1518. The queen no doubt brought her own cooks to the Polish court and introduced this concept to Polish cuisine.

A włoszczyzna may consist of carrots, parsnips or parsley root, celery root or celeriac, leeks, and savoy or white cabbage leaves. Sometimes, cooks also use celery leaves and flat-leaf parsley. Bay leaves and allspice grains are found in certain iterations.

The most typical packaged combination is celery root, parsley root, carrots, and leeks. Włoszczyzna is usually cut to uniform size and boiled as a flavor base for soups and stews.

Włoszczyzna recipes to try
  • Pork, Cabbage, and Potato
  • Barszcz (traditional Polish borscht)

Other Variations from Around the World

The Ukrainian or Russian smazhennya or zazharka consists of onion, carrot, and beets (and sometimes celery).

Refogado is the Portuguese base is made from onions, olive oil, minced garlic, and bay leaf. There’s a variation with tomato paste instead of fresh tomato influenced by the Eastern Mediterranean and Balkans regions.

Chinese/Cantonese cooking uses a base of scallions, ginger, and garlic. In Sichuan cooking you’ll often find a mixture of chili peppers, Sichuan peppercorns, and white pepper.

The amount of varied flavors and spices in Indian cuisine is incredibly vast and can differ from neighbor to neighbor. However, many of these dishes begin with basic mixture of garlic, ginger, and onion.

West African cuisine is another example of a huge amount of variety, but one common flavor base is the trio of tomatoes, onions, and spicy chiles.

The Haitian Epis has African origins with similarities to sofrito which is used in Hispanic cuisine. Parsley, scallions, garlic, citrus juice, and Scotch bonnet peppers are combined to create this base. Haitian Epis is used for finishing sauces, marinating meat and fish, and flavoring rice and bean dishes, as well as soups, and stews.

Hopefully you’re now inspired to try out a new combination or two, or even make up your own Holy Trinity. The possibilities are literally endless. But first, you owe it to yourself to learn a new Cajun recipe, starting with Chef Prudhomme’s Holy Trinity.

Image: Cindy from Pixabay

KRG Hospitality. Restaurant Business Plan. Feasibility Study. Concept. Branding. Consultant. Start-Up.

by David Klemt David Klemt No Comments

How to Make a $3,500 Mint Julep

How to Make a $3,500 Mint Julep

by David Klemt

2023 Woodford Reserve Secretariat Julep cups

If you want to craft an incredible $3,500 Mint Julep, the first step is to acquire one of 50 Woodford Reserve gold Secretariat Julep cups.

Now, should $3,500 seem a “bit” exorbitant, you can also opt for one of 100 silver Julep cups for $1,000.

Cup in hand, simply fill it with crushed ice and pour a refreshing Mint Julep over it. Et voilà—a delicious $3,500 or $1,000 Mint Julep!

Okay, so you’re probably wondering what I’m on about. Am I really suggesting you craft thousand-dollar-plus cocktails? I mean…if you have guests who’ll pay that much, yes, I am.

In reality, however, I’m making you aware of this year’s Woodford Reserve $1,000 Mint Julep™ charity program. This program is a longstanding Kentucky Derby tradition.

For 2023, the $1,000 Mint Julep™ will benefit the Secretariat Foundation. That makes sense given that this year marks the 50th anniversary of Secretariat winning the Derby.

The foundation, the brainchild of Secretariat’s owner Penny Chenery, is a non-profit that focuses on equine-related industry subjects, such as:

  • veterinary research into lameness of the horse;
  • Thoroughbred retirement and rehabilitation facilities;
  • therapeutic equestrian programs; and
  • general funding for related established charitable programs.

Silver and Gold

As you probably can put together yourself, there are 150 Secretariat Mint Julep cups available. One hundred are silver, 50 are gold. Respectively, they cost $1,000 and $3,500.

In keeping with this year’s theme of celebrating Secretariat and supporting the horse’s namesake charity, each features blue and white checkered silks in sapphires. The 2023 Mint Julep cups are handmade by Louisville, Kentucky jewelers From the Vault.

Gold 2023 Woodford Reserve Secretariat Mint Julep cup

People who choose to support the charity via purchasing the gold cup will have their name engraved on the bottom of the cup. These cups also come with the autograph of Ron Turcotte, Secretariat’s jockey.

In addition to supporting the charity, people who buy one of the 150 cups will have access to the $1,000 Mint Julep Experience at Churchill Downs on Derby Day. (Which is also where and when buyers must pick up their cups.)

Secretariat’s Mint Julep

Alright, so let’s be more realistic. Only 150 people are going to splash out for the $1,000 or $3,500 Secretariat Mint Julep. And while supporting a charity like the Secretariat Foundation is a great thing to do, people are struggling.

So, below you’ll find the recipe for the Mint Julep variation that those attending the $1,000 Mint Julep Experience will be enjoying. It’s up to you if you want to offer it on Derby Day to raise funds for the Secretariat Foundation or a charity of your choosing. It’s perfectly reasonable to simply offer the refreshing cocktail as a Derby Day LTO.

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

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

For our most bourbon-centric Bar Hacks podcast episodes—including episode 32 with Woodford Reserve—click here.

Images: Woodford Reserve

KRG Hospitality Beverage Programming

by David Klemt David Klemt No Comments

Tips from Tipps on Cool Concepts

Tips from Tipps on Building a Cool Concept

by David Klemt

Mama Foo Foo Daytona bar and DJ booth

It’s true that “cool” is difficult to define, and yet as amorphous a concept as it can be, we can create a vibe that embodies this important design element.

Some people have an innate understanding of the cool factor. They can identify it, design for it, and reënvision it. However, even these people can’t always explain the concept of cool.

To repurpose a 1964 quote from Supreme Court Justice Potter Stewart, “I know it when I see it.” And to paraphrase that quote, many of us would say we know cool “when we experience it.”

Of course, I can say that the KRG Hospitality team knows cool and develops concepts around this nebulous design concept. But that wouldn’t be cool; if you call yourself cool, you’re not. It’s sort of like attempting to give yourself a nickname—it really doesn’t work. (When I was in the Air Force I witnessed what happened to a few brand-new F16 trainees who tried to give themselves their own call signs. The results? Yikes.)

So, I’m going to share some helpful thoughts on this topic from a friend of KRG. Invictus Hospitality co-founder Michael Tipps, who knows cool when he sees and feels it.

Importantly, he and his team can also design for it. During the 2023 Bar & Restaurant Expo in Las Vegas last month he shared his thoughts on this idea to a room full of operators and leadership team members.

To check out some of the cool concepts in the Invictus portfolio, click here. For the KRG portfolio gallery, follow this link.

So, You Wanna be Cool…

With very few exceptions, most people thinking about their dream restaurant, bar, nightclub, eatertainment concept, or hotel don’t want to embody the antithesis of cool. In fact, I’ll say that if someone does design an “uncool” concept purposely and does so successfully…it’s cool.

That said, here’s an important tip from Tipps on developing a cool concept: “If your bar or restaurant is epic, it will attract everyone.”

However, that doesn’t mean designing a place that attempts to make everyone happy. Instead, consider your target guests—groups of people you and your partners understand, ideally—and design for them.

Nailing your concept for your target guests will attract other groups. And before anyone says that sounds exclusionary, that’s not what Tipps or I are talking about. Listen to anyone from the KRG Hospitality and Invictus Hospitality teams speak and you’ll know making any guest feel unwelcome isn’t on the menu.

Instead, consider the longstanding maxim that you can’t please everyone. Hence, focusing on your target guests to pull the threads tighter during the concept development phase.

Another key consideration when trying to nail down the cool factor? Differentiation.

“If everyone is used to westerns, somebody wants an action movie,” says Tipps. In other words, in a market saturated by one or two types of concepts, there are people dying for something different.

So, develop your dream concept with the idea of delivering something different in mind.

Stay True

This isn’t exactly a hot take but at the end of the day, all restaurants serve food. All bars serve drinks. All hotels provide rooms.

In other words, people can go anywhere for at least decent food and drink, and a place to sleep. The differentiators that separate one concept from another are atmosphere, service, and culture. Those three elements (along with some others) define a particular brand.

When your dream concept is on paper and you’re ready to make it a brick-and-mortar reality, you must stay true to it. Using the KRG process as an example, our feasibility studies, concept development plans, and business plans combine to form our Roadmap to Success. This is a document hundreds of pages long that’s unique to every client and concept we develop.

Once that deliverable is in your hand, it’s crucial to stay true. Or, as Tipps said at BRE in March, “You have to remain steadfast and focused on your concept.”

Designing a cool concept can take you into deep, uncharted waters in your chosen market. The voice telling you that you need to rein things in can be a loud, nagging one. Learn to quiet that panicking voice.

It can be daunting to design something you think is cool. You may find yourself asking if anyone would even want this “cool” concept.

Well, an unfiltered Tipps suggests you consider your answer to the following question: “How do people know what they want if they haven’t fucking seen it?”

You can build the next Applebee’s, Chili’s or Fridays. Or you can build something unique that will set a new standard in a market. And that’s not a knock against those chain restaurants—they’re successful on a global scale. But if you don’t want to operate an Applebee’s, don’t design yourself one.

A Word on Rebranding

Owing to the pandemic, rebrands are, as Tipps says, ubiquitous. This makes sense as people’s perspectives are different now. Operators want to finally own their dream concept. Hospitality pros want to work for brands that share their values, and that they deem cool. Guests want to spend their time and money on brands with which they identify (and also deem cool).

“If somebody wants to rebrand, they probably should,” says Tipps.

According to Tipps, however, “a lot of people confuse a rebrand with a refresh.”

While new tables, chairs, and paint can feel like a huge change, that’s not a rebrand. While many guests appreciate a refresh, their relationship with the brand won’t change much.

So, if an operator doesn’t plan and execute a full rebrand carefully, Tipps says they need to temper their expectations for a measurable ROI.

Now, if you have ideas for a cool rebrand, planning is crucial. But that doesn’t just relate to knowing what you want. You need to have your new name, logo, colors, menus, and exterior and interior designs finalized, of course.

However, you need to plan for how long the rebrand will take. As an example, when Invictus last rebranded their own concept they planned for two months to prepare to shut down for a full week.

Your cool new concept and its cool new details? They cost money and, as importantly, they take time. Which, as we all know in this business, costs even more money when you’re shut down.

Now’s the time to move forward with your cool new concept. Don’t hesitate to take your first step toward owning the cool brand you’ve always really wanted. While you’re dreaming about your concept, someone else in your market is making theirs a reality.

Image courtesy of Invictus Hospitality

KRG Hospitality brand identity. Restaurant. Bar. Cafe. Lounge, Hotel. Resort.

by David Klemt David Klemt No Comments

Real-world Menu Tips from Chef Brian Duffy

Real-world Menu Tips from Chef Brian Duffy

by David Klemt

Two restaurant food menus

I wonder what Chef Duffy would say about these menus.

Call it an education session, call it a workshop, one of the best features of the Bar & Restaurant Expo is live menu feedback from Chef Brian Duffy.

This is certainly true of the 2023 Bar & Restaurant Expo. During this year’s BRE (formerly Nightclub & Bar Show, or NCB), Chef Duffy delivered well over two hours of real-world menu feedback.

To be sure, BRE educational programming is always beneficial. Attendees who take the time to plan their schedules to include education sessions will take invaluable tips back to their businesses.

However, watching in real time as Chef Duffy critiques real menus submitted by BRE attendees provides insight that will impact the guest experience and success of a restaurant or bar immediately.

When delivering his feedback, Chef Duffy is unacquainted with the menus. He’s also unfiltered. So, attendees of these sessions are provided a window to Chef Duffy’s professional opinions, on the fly, in real time.

Take, for example, this blunt statement: “If you serve tilapia in your restaurant, you suck.” Before anyone has a conniption, Chef Duffy is referring to unethically farm-raised tilapia that’s often exposed to waste.

Technical Difficulties

Due to unforeseen AV issues, Chef Duffy was unable to use the large screens in the room to review menus for 30 to 40 minutes.

Now, some speakers may be shaken when encountering such a technical difficulty. This isn’t the case for Chef Duffy. In fact, all in attendance from the start of his session were lucky enough to gain insights beyond menu design because of the AV issues.

First, we all gained some insight into Chef Duffy’s consulting process. When engaged for restaurant consultation, he watches an evening service. Next day, he’s in your kitchen at 10:00 AM. What he sees in your kitchen tells him what’s happening throughout your restaurant. By the way, if he encounters just two spelling errors on your menu, he’s done reviewing it—you need a fresh start.

Second, inventory. Chef Duffy assumes you keep eleven percent of your overall revenue on your shelves. So, if you’re generating $100,000 each month, your shelves hold $11,000 of product. When reviewing your financial situation, take a look at that number for your own restaurant or bar.

Third, executive chefs versus head chefs. Chef Duffy has been on the ground for more than 100 restaurant openings. He has interviewed countless chefs. Have you ever wondered about the difference between an executive chef and a head chef? Knowledge of the financial aspects of running a kitchen. Without it, someone’s not an executive chef—they’re a head chef. Executive chefs know (and in theory can be trusted with) finances; head chefs make sure the brigade comes to work on time.

Finally, a cost-reduction tip. When you speak with your food reps, ask about DWO items: “Discontinued When Out.” You may be able to get your hands on some great items for a fraction of the cost.

Pricing Tips

Since we’ve looked at costs, let’s take a look at pricing.

Determining pricing effectively involves more than just gathering intel about your competitors. Chef Duffy suggests looking over your entire menu and committing to a pricing hard deck.

For example, “I’ll never sell a starter for less than X dollars.” You commit to never selling a entree for lower than a certain dollar amount. If you breach that promise, you may damage your brand.

Staying on the topic of pricing, don’t take advantage of your guests. Chef Duffy absolutely believes you can charge premium prices—but only for innovation. How do you know if a menu item is innovative? If it has made its way to major chain restaurants and you’re not doing anything unique to your version, it’s not innovative.

In terms of layout and design, don’t “lead” guests to prices with dots, dashes, or solid lines. Just place the price next to the item and move on.

Menu Tips

Another crucial tip that really should go without saying but, well, here we are, is proofreading. Want to make sure your menu is correct in a fun way? Throw a proofreading party. Invite ten of your VIP guests, gather your staff, invite some friends and family if you won’t be distracted, and ask for honest feedback.

Of course, you can elevate this event by serving new menu items tapas or family style to your VIPs. Brand-new restaurant yet to open? I suggest having the proofreading party with staff, friends, and family.

Keep in mind that menu real estate is valuable. Does a section of your menu come with identical accompaniments? Explain that at the top of section rather than including them in every. single. item. separately. Yes, this happened during the live 2023 BRE reads.

Chef Duffy would like you to stop putting specials on your menu. Again, menu real estate is valuable. If you can spare the room for specials, are they really special? Instead, your servers should know the day’s specials and share them with your guests from memory. And speaking of memory, upselling really only works if your staff knows the menu backward and forward.

Oh, and Chef Duffy would love it if you’d stop doing truffle fries if you’re not going to use premium products.

Your Menu Isn’t “Just” a Menu

Obviously, I haven’t shared every one of Chef Duffy’s menu tips. However, the above should serve as more than enough to motivate you to review your own menu with a critical eye.

In fact, you should be inspired to have your leadership, BoH, and FoH teams review the menu as well.

Yes, spelling matters. Yes, grammar matters. And yes, every detail and bit of menu real estate matters. This is because, simply put, your menu is more than a list of items for sale.

As Chef Duffy says, “Your menu is your calling card, it’s just that simple.” He would also tell you that the first place people encounter your business is online after a search. So, your website is your showcase. But your menu? That’s your billboard on the freeway, as he says.

QR codes may have been the standard from 2020 to 2022. We all know why. But for the most part, with the exception of QSRs and LSRs, people want to hold your menu. It’s a tactile experience and true engagement.

Menu design, like your website’s design, matters. Don’t believe me? I have two framed menus on my office wall, and they’re not from client concepts.

To learn more about Chef Brian Duffy, visit his website here. And, of course, make sure to follow him on Instagram. To listen to his Bar Hacks podcast episodes, click here for episode 33 and here for episode 53.

Image: Catherine Heath on Unsplash

KRG Hospitality Complete Bar Menu Audit

by David Klemt David Klemt No Comments

Meet Customers Where They Are, Part 3

Meet Customers Where They Are, Part 3

by David Klemt

Person using Google search on their phone

If you truly want to meet your potential guests where they are, you need to be as discoverable as possible via mobile and desktop search.

The first part of this series discusses meeting guests in secondary and tertiary markets. Also, part one recommends looking into suburbs and watching moving data.

Part two looks into the importance of being top of mind for delivery, takeout, and pickup guests. Even with the current demand for socializing and in-person dining, off-premise dining guests are an important focus.

Now, I’m talking about being discoverable. Why? Because of where your guests are: their phones and desktops.

So, there are few crucial elements of your business to consider. Your website still matters. You need to ensure you own your venue listings. It’s crucial that your location information is up to date across platforms.

And now, meeting guests where they are will mean improving the odds that AI chatbots recommend your business.

Another ongoing KRG Hospitality series is our conversations with ChatGPT, Bing AI, and now Google Bard. It’s our chat with the latter that shows the importance of improving online discoverability.

Below, interactions with Bard and ChatGPT about using AI chatbots to discover restaurants, bars, and hotels.

Google Bard

Can people use Bard to discover new restaurants and bars, and book reservations?

Yes, people can use Bard to discover new restaurants and bars, and book reservations. Bard can access and process information from the real world through Google Search and keep its response consistent with search results. For example, if you ask Bard to find a restaurant with good Italian food in San Francisco, it will look for restaurants that have been rated highly by other users and that serve Italian food. Bard can also book reservations for you through OpenTable.

What criteria do you use to determine the best restaurant, bar or hotel for someone asking you to conduct a search of such businesses?

I use a variety of criteria to determine the best restaurant, bar, or hotel for someone asking me to conduct a search of such businesses. Some of the most important criteria include:

  • Customer reviews. I look at customer reviews to see what other people have said about the restaurant, bar, or hotel. This helps me get a sense of the quality of the food, service, and atmosphere.
  • Location. I also consider the location of the restaurant, bar, or hotel. I want to make sure that it is in a convenient location for the person I am recommending it to.
  • Price. I consider the price of the restaurant, bar, or hotel. I want to make sure that it is within the person’s budget.
  • Type of food. If the person is looking for a specific type of food, I will try to find a restaurant that serves that type of food.
  • Atmosphere. I also consider the atmosphere of the restaurant, bar, or hotel. If the person is looking for a casual or formal atmosphere, I will try to find a restaurant that fits their needs.
  • Other criteria. I may also consider other criteria, such as the hours of operation, the availability of parking, and the presence of accessibility features.

By taking all of these factors into account, I can help the person I am recommending it to find the best restaurant, bar, or hotel for their needs.

How can a restaurant, bar or hotel improve the odds that Bard would recommend them to someone?

There are a few things that a restaurant, bar, or hotel can do to improve the odds that I would recommend them to someone:

  • Provide excellent customer service. This means being friendly, helpful, and responsive to customer needs. It also means going above and beyond to make sure that customers have a positive experience.
  • Offer a unique or memorable experience. This could be anything from a special menu item to a unique atmosphere. Something that makes the restaurant, bar, or hotel stand out from the competition.
  • Be consistent. This means providing the same level of service and quality every time a customer visits. It also means being reliable and keeping promises.
  • Be responsive to feedback. This means listening to what customers have to say and taking their feedback into account. It also means being willing to make changes based on feedback.

By following these tips, restaurants, bars, and hotels can increase the odds that I would recommend them to someone.

If I asked you to find me the best cocktail bar in Las Vegas for early evening drinks and the best upscale restaurant for a late dinner in Las Vegas, what would you recommend?

Sure, I can help you with that. Here are my recommendations for the best cocktail bar and upscale restaurant in Las Vegas for early evening drinks and late dinner, respectively:

  • Cocktail bar: The Vesper Bar at The Cosmopolitan of Las Vegas. This award-winning bar offers a wide variety of cocktails, as well as a beautiful atmosphere. It is perfect for a romantic evening or a night out with friends.
  • Upscale restaurant: The Dorsey at The Venetian Las Vegas. This Michelin-starred restaurant offers a tasting menu of modern American cuisine. The atmosphere is elegant and the service is top-notch. It is perfect for a special occasion or a romantic dinner.

I hope this helps!

ChatGPT

Can people use ChatGPT to discover new restaurants and bars, and book reservations?

As an AI language model, I can provide recommendations and information about restaurants and bars, but I cannot directly book reservations for you. However, I can suggest several online platforms that allow you to book reservations at restaurants and bars, such as OpenTable, Resy, and Yelp Reservations. These platforms allow you to search for restaurants and bars based on various criteria such as location, cuisine, price range, and availability, and make reservations online.

If you’re looking for restaurant recommendations, I can provide suggestions based on your preferences such as cuisine, location, price range, and other factors. Additionally, I can provide you with information such as hours of operation, contact information, and customer reviews. Please let me know if there’s anything specific you’re looking for and I’ll do my best to assist you!

How do you help ChatGPT users find the best restaurants, bars, and hotels?

As an AI language model, I can help ChatGPT users find the best restaurants, bars, and hotels by using natural language processing and machine learning algorithms to understand the user’s preferences and provide personalized recommendations.

To find the best restaurants and bars, I can consider various factors such as cuisine, location, price range, ambiance, and customer reviews. I can also take into account any dietary restrictions or preferences the user may have, such as vegan or gluten-free options.

To find the best hotels, I can consider factors such as location, price range, amenities, and customer reviews. I can also help users find hotels based on their preferred style of accommodation, such as luxury, boutique, or budget.

In addition to recommendations, I can also provide users with useful information such as hours of operation, contact information, and directions. I can also assist with booking reservations or finding deals and discounts if available.

How can a restaurant, bar or hotel improve the odds that ChatGPT would recommend them to someone?

There are several ways a restaurant, bar, or hotel can improve the odds of being recommended by ChatGPT to someone:

  1. Positive Customer Reviews: Positive customer reviews are one of the most critical factors in ChatGPT’s recommendation algorithm. Encourage your customers to leave positive reviews on platforms such as Google, Yelp, or Tripadvisor, as these can greatly improve your chances of being recommended.
  2. High-Quality Photos: High-quality photos of your establishment, food, and drinks can make a big difference in attracting potential customers. Ensure that your website and social media pages have high-quality images that showcase the ambiance, menu, and overall experience of your establishment.
  3. Accurate and Up-to-Date Information: Ensure that your establishment’s information is accurate and up-to-date on various platforms. This includes your address, phone number, hours of operation, and menu.
  4. Responding to Customer Queries: Respond promptly to customer queries or complaints on various platforms, including social media. This shows that you value customer feedback and are willing to make improvements to provide an excellent experience.

Offering Unique Experiences: Offering unique experiences or features, such as signature cocktails or locally sourced ingredients, can help your establishment stand out and increase the likelihood of being recommended by ChatGPT.

If I asked you to find me the best cocktail bar in Las Vegas for early evening drinks and the best upscale restaurant for a late dinner in Las Vegas, what would you recommend?

For the best cocktail bar in Las Vegas for early evening drinks, I would recommend The Chandelier at The Cosmopolitan of Las Vegas. It is a three-story bar with a stunning chandelier centerpiece, offering a wide range of signature cocktails and a luxurious ambiance. It’s perfect for early evening drinks with friends or colleagues.

For the best upscale restaurant for a late dinner in Las Vegas, I would recommend Joel Robuchon at MGM Grand. It is a Michelin-starred restaurant with an elegant dining room and exceptional French cuisine. They offer a variety of tasting menus, including a vegetarian option, and a vast wine selection. The service is impeccable, and the atmosphere is perfect for a romantic dinner or a special occasion.

Takeaways

First, the bar and restaurant recommendations. As a Las Vegas local for creeping up on two decades, they’re solid. I think a first-timer would find them helpful and be happy with those selections.

More importantly, however, is what each bot reveals about discoverability. Operators need to make sure they’re responding to reviews quickly and properly; that they’re listings are under their control and the information is accurate; and that they’re courting reviews in the 4.0- to 4.7- star range. (More on that rating range in the near future.)

Then there are the other important considerations, such as pricing, cuisine, and atmosphere. When taking control of listings, operators must categorize their venues accurately.

Technology innovations often present a paradox. Ostensibly, technology makes lives easier. However, many operators likely find that much of tech makes things more difficult.

Leveraging tech often requires more work on the operator side—innovations often make things simpler for our guests. Of course, tech can make things easier for operators, it just takes a lot of work initially.

As people rush to develop AI—some say too quickly—it’s going to be top of mind for people searching for restaurants, bars, nightclubs, eatertainment venues, hotels, etc. Operators are going to have to meet their guests where they are: search engines and chatbots.

KRG Hospitality. Restaurant. Bar. Hotel. Feasibility Study. Business Plan.

Image: Solen Feyissa on Unsplash

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