Programming

A DJ performing from an elevated both, with lights and fog going off over the crowd
by David Klemt David Klemt No Comments

Spectacle ROI vs Scene Retention: The Two Financial Logics of Nightlife

One of the biggest misunderstandings in modern nightlife is assuming the business runs on a single economic system. It doesn’t.

A sold-out Saturday doesn’t mean your model works, it just means your event worked.

What looks like one category from the outside is actually operating on two fundamentally different financial logics. Some venues run on Spectacle ROI, monetizing attention in spikes through high-impact nights. Others run on Scene Retention, monetizing repeat behavior through habit, identity, and belonging.

Both models can succeed. However, they require different strategies, risk tolerance, and expectations.

Nightlife hasn’t just split culturally, it has split economically.

by David Klemt

A DJ performing from an elevated both, with lights and fog going off over the crowd

Spectacle ROI: The Event Model

Spectacle-driven venues operate like live events.

Revenue is concentrated into big nights, big bookings, and big production. Talent becomes a headliner rather than background. Lighting, visuals, and room energy are core parts of the product. VIP sales function as a structured access economy.

The goal isn’t consistency, it’s impact.

Spectacle venues are built to answer one question: How big can this night be?

When this model hits, it hits hard; a single night can outperform several average weeks. The upside per activation is significant.

The trade-off is structural. Spectacle relies on novelty, meaning programming must refresh constantly, and attention fades faster than loyalty. Without momentum, gravity weakens quickly.

Scene Retention: The Habit Model

Scene-driven venues operate more like cultural infrastructure.

Revenue comes from repeat behavior, not single-night spikes. Guests return because the space feels familiar, aligned, and socially meaningful. Programming cadence matters more than headliner scale, and identity and community replace spectacle as the primary draw.

The question here isn’t how big the night can be, it’s how often the same guests return.

The Scene model builds more slowly than its Spectacle counterpart. This model rarely produces explosive revenue peaks. The retention that the Scene model generates compounds: loyalty stabilizes revenue, and acquisition pressure drops. The venue becomes part of a guest’s social routine, not just an occasional destination.

Scene doesn’t monetize moments, it monetizes habits.

The Revenue Split in Plain View

Spectacle operates on ROE, return-on-event; Scene operates on retention.

One monetizes attention in spikes; the other builds gravity that compounds over time.

That difference shows up everywhere operationally.

The Nightlife Revenue Split

Dimension Spectacle ROI Model Scene Retention Model
Core Goal Maximize revenue per night Maximize guest lifetime value
Economic Engine Event spikes Habit formation
Revenue Pattern Volatile, high peaks Stable, compounding
Guest Motivation Occasion, visibility Belonging, familiarity
Programming Strategy Big moments Consistent rhythm
Marketing Focus Reach, hype Relationship, trust
Risk Profile High Moderate to low
Talent Dependency High Moderate
Growth Style Fast, unstable Slow, durable
Gravity Source Novelty Habit

Neither model is “better” than the other. They’re built for different environments, capital structures, and operator skill sets.

Where Operators Get Into Trouble

Most struggling venues aren’t failing nightlife, they’re failing model and strategic clarity.

Examples show up everywhere:

  • Spectacle-scale buildout with mid-tier programming.

  • Big DJ nights layered onto a space that lacks identity.

  • Strong community concept buried under overhead designed for event economics.

These are structural mismatches.

You can’t run event economics on retention demand. You can’t expect habit behavior in a room designed for episodic spectacle. And you can’t out-market a model mismatch forever.

Diagnostic: Which Business Are You Actually Running?

Operators often think they’re running as one model while their numbers say they’re operating under another. The checklist below is a reality check.

Spectacle ROI Signals

  • ☐ Our biggest nights drive a disproportionate share of revenue

  • ☐ Talent bookings influence weekly performance heavily

  • ☐ Marketing cycles revolve around specific dates or headliners

  • ☐ Guest traffic varies dramatically week to week

  • ☐ VIP/Table sales are a primary profit engine

  • ☐ Production value is central to guest expectations

  • ☐ Without programming refresh, attendance drops fast

  • ☐ We rely heavily on new guest acquisition

  • ☐ Guests talk about specific nights more than our actual venue/brand

  • ☐ Our revenue model depends on scale and volume

If you’ve checked six or more boxes, you’re operating a Spectacle ROI model.

Scene Retention Signals

  • ☐ Regular guests attend multiple times per month

  • ☐ Staff recognize frequent guests

  • ☐ Programming cadence matters more than individual bookings

  • ☐ Week-to-week revenue is relatively stable

  • ☐ Word-of-mouth outperforms paid promotion

  • ☐ Guests describe our venue as their “spot”

  • ☐ Community identity matters (music, culture, subculture)

  • ☐ Nights feel familiar but still engaging

  • ☐ Loyalty drives traffic more than hype

  • ☐ The business could survive a week without headline talent

You’re operating a Scene Retention model if you’ve checked six or more boxes.

The Red Zone

If both sections score high, you may be trying to operate two incompatible economic systems in one space. That’s where identity confusion, overhead mismatches, programming inconsistency, and marketing inefficiency tend to show up.

This is a red flag, and your reality check, particularly if you feel like you’re working hard but not gaining traction. The issue likely isn’t effort, it’s alignment.

Where Gravity Lives

Spectacle captures attention, Scene builds gravity.

Gravity reduces acquisition pressure. It stabilizes revenue and increases guest lifetime value. Without it, venues remain stuck in perpetual re-acquisition mode, always chasing the next spike and new, first-time guests.

That doesn’t make Spectacle wrong or a “bad” model; it means Spectacle is a different business.

The Decision That Shapes Everything

Before programming calendars, deciding on talent budgets, or developing marketing plans, operators need to answer one question: Are we built to maximize nights or years?

The answer shapes staffing structure, pricing strategy, programming cadence, capital planning, and growth expectations.

Clarity here doesn’t limit a concept, it lays it a stable operating foundation on which a successful legacy brand can be built.

Nightlife hasn’t just fragmented socially; it has separated into two financial logics. Operators who understand which model they’re actually running and stop trying to be both are the leaders positioned to build nightlife brands with real staying power.

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by David Klemt David Klemt No Comments

When Nightlife Becomes an Industry: Spectacle Economics in the U.S.

The U.S. shows what happens when Spectacle Nightlife reaches full maturity: the category shifts from subculture to structured entertainment economy.

Over the past several years, nightlife hasn’t just gotten bigger in the U.S., it has become an industry all its own.

In cities like Las Vegas, a club night can carry the economics of a touring concert, the sales structure of luxury hospitality, and the marketing engine of a major event.

This isn’t nightlife as Scene, it’s nightlife as Spectacle infrastructure. DJ bookings become headline acts, VIP ecosystems become core revenue engines, and venues function less like local scenes and more like recurring live-event platforms.

Understanding this shift isn’t about monitoring trends, it’s recognizing how scale changes the economics, risks, and operating realities of going out.

by David Klemt

Female DJ on the decks, overlooking a nightclub crowd bathed in red light

There was a time when nightlife was primarily a cultural business with entertainment layered into operations and programming.

In the U.S., that equation has flipped.

Today, top-tier Spectacle Nightlife operates at the intersection of three systems:

  • Live-event economics: headliner-style bookings, one-night performance stakes

  • Luxury hospitality mechanics: tiered access, service levels, status signaling

  • Entertainment production logic: lighting, staging, sound, and visuals as core product

This reality goes beyond just running a “busy club.” These venues are now functioning as recurring event platforms.

The DJ is no longer in the background, they’re the headliner. Production is no longer atmosphere, it’s the expectation. VIP is no longer a side offering, it’s the revenue engine.

That is industrialization.

Las Vegas: The Fully Realized Spectacle Model

If you want to see the Spectacle model built out fully, you look to Las Vegas.

Vegas has proven something the rest of the industry now studies and tries to emulate at varying scales: nightlife can be engineered like a large-scale entertainment product when tourism volume, capital investment, and talent pipelines align.

Here, a single night can resemble a festival set compressed into a room (or pool deck, or rooftop, or…):

  • internationally known DJs

  • large-format LED installations

  • choreographed lighting and visual sequences

  • host-driven VIP ecosystems functioning like parallel sales forces

Guest segmentation isn’t incidental, it’s strategic. General admission, elevated GA, table service, VVIP… Each tier represents a different product, not just a different price.

Vegas didn’t simply grow its clubs, it has built a repeatable Spectacle machine.

Spectacle Beyond Vegas: Markets Scaling the Model Differently

While Las Vegas is the clearest example of industrialized Spectacle Nightlife, it isn’t alone.

Other U.S. cities have developed variations of the model. Some may operate at a slightly reduced scale but they’re still built around visibility, production, and high-value guest segmentation.

Miami: Spectacle as Lifestyle Infrastructure

In Miami, nightlife merges with tourism, luxury culture, and 24-hour energy.

Venues like E11EVEN Miami demonstrate how Spectacle logic travels outside Vegas: performance-driven environments, celebrity DJs, VIP ecosystems, and branding that positions the club as a destination in itself. The club even has its own lifestyle clothing brand, with its own dedicated website.

Miami’s version of Spectacle is less about mega-scale venues and more about allure, visibility, and proximity. That said, the economics still revolve around tiered access, production value, and guest perception of status.

Lesson: Spectacle doesn’t need Vegas volume if the city already functions as a global playground.

New York: Spectacle Under Density Pressure

New York City supports both Scene ecosystems and Spectacle venues, but its Spectacle model operates under different constraints: real estate costs, licensing limits, and neighborhood density.

Large-format nights still exist, but the economics require sharper programming, faster turnover of what’s “hot,” and stronger marketing engines. In NYC, Spectacle must fight harder for attention because the city’s overall entertainment field is so crowded.

Lesson: Spectacle in dense urban markets becomes a momentum business: constant refresh, constant visibility.

San Francisco: Spectacle Facing Structural Headwinds

San Francisco shows what happens when Spectacle-style nightlife meets demographic and economic pressure.

Large, generalized club formats have struggled as population patterns and social habits shift. The result isn’t the disappearance of nightlife, but a reduction in the viability of broad, mainstream Spectacle venues.

Markets like this expose a key truth: Spectacle requires the right ecosystem (population flow, tourism, and nightlife culture density) to remain sustainable.

Lesson: Without structural support, Spectacle struggles to maintain gravity.

What Scale Changes

When Spectacle scales to this level, the rules of nightlife shift.

1. Programming Becomes High Stakes

In smaller scenes, a soft lineup might dent a week. At industrial Spectacle scale, one weak booking can impact staffing efficiency, beverage forecasts, and margin performance in a single night.

Talent becomes a cost center that must perform like an asset.

2. Operating Costs Reshape Risk

Between talent fees, production crews, technical systems, security, and host teams, the cost structure resembles event production more than traditional bar operations.

Profitability depends on volume, pricing power, and consistent demand. This model rewards scale, and punishes inconsistency.

3. Marketing Becomes Infrastructure

Promotion is no longer a tactic, it’s a crucial system.

Hosts, promoters, influencer networks, partnerships, and digital campaigns function as a distributed sales and awareness engine. Without it, the machine stalls.

4. The Middle Gets Squeezed

At this scale, the market tends to split into true Spectacle venues, and everything else.

Mid-sized concepts that borrow the look without the engine and gravity often struggle to justify their position.

The Trade-Off of Spectacle at Scale

Industrial Spectacle Nightlife delivers destination pull, global brand visibility, massive revenue potential, and talent relationships that feed future programming.

However, this scale also compresses cultural cycles.

When production value rises everywhere, differentiation must move faster. Trend lifespans shorten, talent dependence deepens, and fatigue sets in more quickly if the experience feels interchangeable.

The more nightlife behaves like industry, the less room there is for cultural ecosystems that are slower to grow to define the mainstream.

The Counterweight: Scene Nightlife in the U.S.

Even in the U.S., Spectacle isn’t the whole story. If Spectacle represents nightlife as industry, Scene represents nightlife as cultural infrastructure.

Further, Scene nightlife isn’t limited to “small” or “secondary” markets, it’s simply the counterweight.

In places like Brooklyn, Chicago, and Detroit, Scene Nightlife operates on a different economic model. The model is defined by lower production arms races, deeper musical or cultural identity, and repeat behavior driven by belonging rather than visibility.

However, these spaces aren’t anti-Spectacle. Instead, they simply monetize a different currency: loyalty rather than volume.

This is the same structural split visible in Canada (and elsewhere), just with greater economic extremes on the Spectacle side in the U.S.

Chicago: Scene as Heritage and Habit

Chicago operates on deep musical lineage and neighborhood ecosystems. House music culture, live music venues, and genre-driven nights create repeat behavior grounded in identity, not production scale.

Chicago’s nightlife isn’t built around Spectacle-motivated spikes, it’s built around weekly rhythms that feel owned by the community.

This is where I first experienced nightlife, from the city’s biggest and most (in)famous nightclubs to goth and industrial bars, and everything in between. Chicago’s Scene Nightlife shaped a significant portion of who I am today.

Detroit: Culture Over Flash

Detroit remains one of the clearest examples of Scene logic. Techno heritage, intimate venues, and music-first environments make nightlife feel participatory rather than performative.

The value isn’t in flashy visual production. In Detroit, the value is in credibility.

Brooklyn: Scene at Urban Scale

Brooklyn demonstrates how Scene can operate at significant size without losing identity. Music-driven venues, warehouse-style events, and culturally specific nights build followings based on trust and consistency.

Brooklyn shows Scene doesn’t mean small. The reality is that Scene Nightlife in Brooklyn is anchored in culture first, scale second.

Portland: Micro-Scene Density

Portland thrives on personality-driven nightlife: themed venues, alternative events, and subculture-specific programming. These rooms rarely compete on spectacle; they compete on character.

This is nightlife designed for people who already know why they’re there, who want to be present, and who value experience over exposure.

Denver: Experience Reframed

Denver shows how Scene evolves with guest behavior. Social events, live music, and alternative nightlife formats emphasize connection, pacing, and community over traditional late-night spectacle.

Here, nightlife behaves less like a production and more like shared experience infrastructure.

What This Means for Operators

When considering starting a nightlife venue, the most important decision by operators isn’t design style, it’s business model identity.

The Spectacle Nightlife model operates on ROE: return on event. Scene Nightlife operates on retention. One monetizes attention in spikes, the other builds gravity that compounds over time.

Dimension Spectacle Nightlife Scene Nightlife
Economic Driver Event revenue spikes Repeat visit frequency
Financial Logic Return on event Retention/Lifetime value
Guest Motivation Visibility, energy, occasion Belonging, familiarity, identity
Programming Model Big nights, headline draws Consistent cadence, trusted rhythm
Risk Profile High volatility Lower volatility, slower growth
Marketing Focus Momentum and reach Community and trust
Gravity Source Hype cycles Habit formation

If You’re Playing Spectacle at Scale:

You are in several businesses at once: the event business, the talent business, and the luxury access business.

To ensure you succeed in Spectacle Nightlife, you need capital depth, programming pipelines, partnerships, and risk tolerance.

This is a high-reward, high-volatility model.

If You’re Not:

Attempting to replicate Spectacle aesthetics without Spectacle economics is incredibly dangerous.

Most markets can’t support industrial-scale nightlife infrastructure. Therefore, following the logic, many are better suited to Scene logic: identity, community, programming cadence, and repeat behavior.

Clarity on how to execute the Scene Nightlife model will help an operator create gravity (the invisible force that pulls the right guests back, again and again).

The Bigger Picture

The U.S. demonstrates what happens when Spectacle Nightlife reaches full economic maturity.

It’s impressive, there’s no doubt it. I’ve witnessed the evolution and industrialization of nightlife in Las Vegas firsthand for nearly two decades.

It’s engineered. Successful Spectacle Nightlife venues are systemized fully, with ruthless precision; nothing is left to chance.

Importantly, it’s also profitable. There are venues that boast nine-figure revenue generation annually.

However, it also makes the defining divide clearer than ever: nightlife today is built either for scale and visibility or depth and belonging.

Operators who understand which business they’re really in—and stop pretending they’re in both—are the industry leaders positioned for longevity as the economics of going out continue to evolve.

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by David Klemt David Klemt No Comments

Canada’s Nightlife Split: Spectacle vs. Scene, and What it Means for Operators

Closures don’t kill nightlife, sameness does. Across Canada’s major cities, nightlife isn’t disappearing, it’s sorting itself.

What used to be a broad middle ground of bars and clubs for everyone is fragmenting into two distinct operating models.

A recent cultural critique described nightlife as splitting between highly visible, algorithm-feeding spectacle and darker, more immersive underground spaces built for experience over exposure. (Indeed, a number of nightclubs and nightlife venues have dance floor phone bans in place to protect at least one element of the guest experience, and keep people present.) It’s a sharp observation.

For operators, this isn’t about aesthetics or vibes. Nightlife operators need to understand how attention works now, how guests behave inside venues, and what really drives repeat behavior. What we’re seeing is a structural divide: Spectacle Nightlife vs. Scene Nightlife.

This split isn’t uniquely Canadian. It’s visible in major nightlife markets across the U.S. and globally. However, Canada’s cities offer a particularly clear view of how the two models compete and coexist.

Canada’s nightlife markets are a live case study on how these two models, Spectacle and Scene, compete, coexist, and succeed differently.

by David Klemt

DJs performing in tandem or back-to-back inside dark a nightclub.

The Structural Split: Spectacle vs Scene

Spectacle Nightlife

Spectacle nightlife is built for visibility.

These are high-energy, high-production environments designed to deliver moments, visually, socially, and culturally. They thrive on:

  • scale

  • lighting and production

  • social media momentum

  • “who’s hot tonight?” dynamics

Guests don’t just attend these venues and curated events. They perform in their own right, for friends, strangers, and, undeniably and increasingly, for the feed. The room is part dance floor, part stage.

From an operator standpoint, Spectacle Nightlife typically means:

  • higher buildout and operating costs

  • constant programming refresh to avoid fatigue

  • strong marketing engines

  • volatile relevance curves (big spikes, fast drop-offs)

When it works, it prints. When it fades, it fades fast.

Scene Nightlife

Scene nightlife is built for immersion.

These spaces are less about being seen and more about being there, and being present in the moment. The focus is on:

  • music or cultural identity

  • community and familiarity

  • programming depth over production scale

  • nights that feel specific rather than interchangeable

The goal isn’t to create a moment for a camera, it’s to create a night people remember. Importantly, they remember the night (or day; I haven’t forgotten about you, daylife operators and programmers) because they were present in it, not documenting it.

Operationally, Scene Nightlife tends to mean:

  • programming-driven differentiation

  • slower growth but deeper loyalty

  • lower hype volatility

  • stronger long-term cultural positioning

The energy isn’t just explosive, it’s sticky.

Why This Split is Happening: Sameness Fatigue

Guests aren’t just more price-sensitive, they’ve become experience-sensitive.

This has been true for several years now. A significant percentage of consumers make it clear they’re more interested in paying for experience than just buying things.

When nightlife starts to feel like the same playlist in the same room with the same crowd posting the same photos and videos, people pull back. They’re not rejecting nightlife entirely but they see no value in buying into interchangeable nights.

Spectacle formats that don’t evolve quickly enough collapse into noise. Scene formats, when done well, stand out because they feel specific to a sound, a community, a neighborhood, a subculture.

This is the backdrop against which Canada’s nightlife markets are operating.

How Canada’s Markets Reflect the Split

Vancouver: The Rise of the Intentional Night

Vancouver behaves increasingly like a Scene-leaning market.

Instead of broad, mainstream club ecosystems, the traction is in curated parties, themed nights, listening-bar energy, and ticketed or semi-ticketed events.

Discovery often happens through community networks, not just mass promotion. Nights with a clear identity (sonic, cultural, or thematic) outperform generic formats.

Operator lesson: Vancouver rewards clarity over scale. Being for someone beats trying to be for everyone.

Toronto: Big Enough for Both, Brutal to the Weak

Toronto can support Spectacle Nightlife. It has the population, tourism flow, and density to sustain high-visibility formats.

However, Toronto also punishes mediocrity, and it does so quickly.

At the same time, Toronto’s neighborhood ecosystems and niche venues show strong Scene dynamics. There are music-first rooms, culturally anchored spaces, and smaller venues with loyal followings.

Operator lesson: Toronto isn’t anti-spectacle, it’s anti-average. If you’re running Spectacle logic, it has to be sharp. On the other hand, if you’re Scene-driven, it has to be real.

Calgary: Social Infrastructure Over Spectacle

Calgary leans naturally toward Scene Nightlife.

The strength of its after-dark culture often lives in live music, approachable social bars, neighborhood movement, and nights built around connection, not performance.

This is nightlife as habit, not event. The room is a place to gather, not a place to stage a moment.

Operator lesson: Not every market wants a stage; some just want a room. Concepts that feel like community infrastructure rather than Spectacle venues hold traction.

Montreal: Culture as Competitive Advantage

Montreal’s nightlife behaves most like culture, not just entertainment.

Its advantage isn’t just venue count, it’s in neighborhood identity, programming depth, and scenes with history and credibility.

Even when venues scale, they often retain a Scene backbone: a sense that guests are stepping into a space that has context and character.

Operator lesson: You can’t manufacture Montreal-style nightlife with capital alone. Culture compounds, but only if it’s protected.

What This Means for Operators

The biggest mistake right now is trying to sit in the middle. Borrowing the look of Spectacle Nightlife without the engine or trying to co-opt the vibe of Scene Nightlife without the depth are failing “strategies.”

Positioning Question: Which model are you building?

This choice shapes a number of crucial operating elements, such as:

  • marketing strategy

  • staffing profile

  • programming cadence

  • revenue rhythm

  • risk tolerance

If You’re Spectacle-Leaning:

You need a strong visual and production identity, constant programming evolution, social momentum, and a content strategy.

Further, you’ll need to maintain operational precision under pressure.

If you choose to operate in the space of Spectacle Nightlife, you’re in the attention business; stagnation is your enemy.

If You’re Scene-Leaning:

You need consistent, credible programming. You’ll also need to build a team who understands culture, not just service.

Scene Nightlife operators must commit to community integration. Community in the sense of the immediate neighborhood, the town or city, and the subcultures targeted in the programming.

Crucially, if you’re a Scene Nightlife operator, you’ll need patience. Your brand will build more slowly but will also last longer.

You’re in the belonging business, and authenticity is your currency.

The New Competitive Advantage

Neither Spectacle nor Scene Nightlife concepts can rely on buildout alone for an advantage. Similarly, they can’t rely on table and bottle sales, nor will they succeed simply because of their talent bookings.

The new, clear competitive advantage in nightlife, regardless of how the concept leans, is clarity of experience design. Clarity is what creates gravity, the invisible force that pulls the right guests back, again and again.

Nightlife operators need to ask key questions about their experience design and programming:

  • What kind of night is this?

  • Who is this night for?

  • Why should a guest return after this night, not just once but habitually?

The markets that will thrive aren’t the ones with “more nightlife.” They’re the markets with clearer nightlife: concepts that understand whether they’re building spectacle or building scene, and align every decision accordingly.

It’s important to understand that nightlife hasn’t split because guests have stopped going out. The reality is that nightlife has split because because guest attention has changed.

Operators who understand this shift aren’t just surviving this era, they’re the leaders who will define what going out looks like next.

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Program for Unique Holidays: March 2025

Program for Unique Holidays: March 2025

by David Klemt

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

AI-generated image.

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your March 2025 holiday programming.

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

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

To provide a handful of examples, March boasts National Cold Cuts Day, Mario Day, and Make Up Your Own Holiday Day. Those are all things you can get creative and program around, and celebrate with your guests.

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our February 2025 holidays list, click here.

March 3: National Cold Cuts Day

If you’re a deli, are partners with a deli, or otherwise serve menu items featuring cold cuts, this holiday should certainly be on your radar.

Whether you choose to feature all the cold cuts available, focus on one specifically, or offer LTO sandwiches or other items, this is a holiday worth building a promotion around.

March 5: National Absinthe Day

Some people choose to celebrate “Cinco de Marcho” on this day, “training” their kidneys for St. Patrick’s Day. Well, allow me to propose an alternative: National Absinthe Day.

While there are also clear versions, absinthe is usually green. It’s interesting, and loaded with lore. And this holiday doesn’t necessarily encourage dangerous levels of alcohol consumption.

March 7: National Cereal Day

From breakfast shots to breakfast cereal-flavored shots and cocktails, this is a simple holiday for programming beverage promotions.

And on the food side, think about how much fun your culinary team can have reimagining famous cereals as new menu items.

March 10: Mario Day

People tend to associate Mario with a few powerups: Super Mushrooms, Fire Flowers, Super Leaves, and Starman stars. So, if we extrapolate and apply these powerups to F&B, operators and their teams can craft food and drinks that feature mushrooms, edible flowers, leaves, and star shapes.

And that’s to say nothing of the suits Mario can don, enemies he bests, and other associations with Mario.

March 13: World Kidney Day

I mention kidneys toward the top of this holiday roundup. Well, operators can celebrate World Kidney Day by offering healthy, zero-alcohol beverages. Going further, they can highlight food items that are free of ultra-processed ingredients, and low in sodium, potassium, and phosphorous. Instead, promote dishes that feature lean proteins and healthy fats.

March 15: National Corn Dog Day

On its own, a standard corn dog, one can argue, isn’t that unique. So…let’s change that. If you have corn dogs on your menu, or you have the capability of adding them as an LTO, think about how far you and your culinary team can go with it.

Elote treatment to the exterior? Awesome. Panko or cornflake crust? Yes, please. Going sweet and savory with a dusting of sugar, and accompanied with ketchup and mustard? I’ll try it.

March 21: National Countdown Day

For several reasons, a lot of people seem to like a countdown. Operators can leverage this by creating a countdown that ends later on National Countdown Day.

A special food item, unique drink, or LTO menu revealed when the countdown reaches zero are just a few ideas.

March 22: National Goof Off Day

I’m always a fan of giving guests an “excuse” to blow off work, errands, and other responsibilities. Not every day, of course, but once in a while.

This year, National Goof Off Day falls on a Saturday, so it shouldn’t be too difficult to encourage guests to goof off at your restaurant or bar.

March 26: Make Up Your Own Holiday Day

Hey, have you ever thought about a holiday celebrating your business? National [insert your bar, restaurant, cafe, nightclub, hotel] Day? Well, this is the perfect time to launch just such a holiday, or anything else you can dream up.

March 30: National Virtual Vacation Day

If National Goof Off Day doesn’t work with you, your brand, and your guests, perhaps this holiday does. While one way to celebrate this day is to use VR for a “vacation,” another is to simply embrace a holiday mindset. With nearly a month to plan, I’m sure you can come up with a promotion that helps transport guests to a vacation destination via your business.

Image: Microsoft Designer

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Go Orange this Valentine’s Day

Go Orange this Valentine’s Day (and Beyond)

by David Klemt

A bottle of SAVOIA Orancio resting on a bed of grapes and pomegranates

There’s a new, exciting aperitivo from the House of SAVOIA, and it’s flavor profile and color are perfect for celebrating Valentine’s Day.

In fact, SAVOIA Orancio is ideal for celebrating life on any day. Slowing down to appreciate and enjoy is the purpose, after all, of aperitivos and aperitivo culture.

I had the opportunity to chat with Giuseppe Gallo, founder of CASA-SAVOIA (and ITALICUS), about the new Orancio expression, and more on the Bar Hacks podcast.

The orange hue comes from this aperitivo’s base: natural orange wine. This wine is combined with Italian white wine, and spices that pay tribute to the famed Silk Road. These include cinnamon, ginger, and saffron.

Regular readers of KRG Hospitality articles, and listeners of our Bar Hacks podcast, are aware that I’m a strong proponent of bar programs executing an aperitivo hour in place of a traditional happy hour (if it meshes with the concept, of course).

Aperitivos aren’t simply a drink; they’re an integral element of socializing, and Italian drinking culture. Whereas a happy hour is often perceived by some guests as a window in which to visit a bar for discounted drinks and dishes, an aperitivo hour centers largely around bringing people together.

Whether friends or strangers, the key difference is that rather than focusing on downing many “cheaper” drinks before time runs out, the focus is on slowing down, letting go of the stress of the workday, gathering, and preparing for dinner.

To learn more about SAVOIA Orancio and aperitivo culture, listen to Bar Hacks episode 130 on Spotify, Apple Podcasts, or wherever you listen to podcasts. Cheers!

Orancio Spritz

We can trace the origins of the Spritz to 1800s Veneto, one of the 20 regions that comprises Italy. The Spritz evolved in the 1920s, adding bitters, soda, and ice. In the 1970s, as the story goes, the cocktail evolved again, calling for Prosecco rather than still wine.

  • 2 parts SAVOIA Orancio
  • 2 parts Prosecco
  • 3 Green and red grapes to garnish

Add ice to a wine or balloon glass, then add equal parts SAVOIA Orancio and Prosecco. Garnish with the grapes, and serve.

Orancio & Soda a.k.a. L’Americano

Proof that some of the best, most-refreshing cocktails are the simplest. The Americano is described as the link between Italian aperitivo drinking culture and American cocktail culture.

Fun fact: We’ve all come to understand that James Bond has an affinity for Vodka Martinis (as well as other Martinis). However, the first drink 007 ever orders in the first-ever James Bond novel is an Americano.

  • 2 parts SAVOIA Orancio
  • 2 parts Soda water
  • 3 Green and red grapes to garnish

Fill a highball glass with ice, and then add SAVOIA Orancio and soda water. Garnish with grapes, then serve.

Orancio Negroni

Yes, I’m aware that a traditional Negroni is an equal parts combination of Campari, London dry gin, and sweet vermouth. Trust me—and more importantly, trust Giuseppe Gallo—that this Negroni version is worthy of the name.

  • 2 parts SAVOIA Orancio
  • 1 part London dry gin
  • 3 Green and red grapes to garnish
  • Garnish alternative: Orange wedge or peel

Add ice cubes (or one large cube or sphere) to an Old Fashioned glass. Then, add SAVOIA Orancio and gin, and stir. Alternatively, add the two liquid ingredients and ice to a mixing glass for a more traditional preparation. Stir, and strain into a prepped Old Fashioned glass. Garnish with grapes, or with an orange peel to more closely resemble a Negroni. Alternatively, set an orange wedge on top for more of a Sbagliato presentation.

Orancio Margarita

Looking to offer your guests something a bit different? The Orancio Margarita is an Italian twist on one of the most-iconic cocktails ever created.

  • 1 part SAVOIA Orancio
  • 1 part Tequila blanco
  • Half-part fresh-squeezed lime juice
  • 1 barspoon Agave nectar
  • Lime wheel to garnish

Prepare a rocks glass by adding ice. (I also suggest experimenting with a salt rim.) Add ice and all liquid ingredients to a shaker, and shake well. Strain into the prepped rocks glass, and garnish with a lime wheel.

Image provided by SAVOIA

Note: Neither the author nor any representative of KRG Hospitality received compensation, monetary or otherwise, in exchange for this article.

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Program for Unique Holidays: February 2025

Program for Unique Holidays: February 2025

by David Klemt

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

AI-generated image.

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your February 2025 holiday programming.

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

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

To provide a handful of examples, February boasts National Pizza Day, National Cheddar Day, and National Retro Day. Those are all things you can get creative and program around, and celebrate with your guests.

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our January 2025 holidays list, click here.

February 7: Rose Day

Rose presents interesting flavor and scent profiles. It can also be difficult to perfect; too little and it likely won’t register, too much and it will overpower. Notably, it doesn’t take much for rose to go in either direction. However, if your kitchen and bar teams are up to the task, rose dishes and drinks can be quite intriguing for your guests.

Of course, you can also go a different direction and celebrate Rose Day as Rosé Day with all manner of wine, spirits, and beers.

February 8: National Kite Flying Day

As one would expect, there are several drinks with “kite” in the name. Cocktails (including zero-proof versions), beers, and wines. Further, there’s the similar paper airplane, so you can feature the Paper Plane, as well.

February 9: National Pizza Day

Is programming around pizza unusual, unexpected, or unique? On its face, no, of course not.

However, restaurant and bar operators can make National Pizza Day an unusual food holiday by featuring unique ingredients, and interesting pizza styles.

February 10: National Cream Cheese Brownie Day

Much like pizza, most brownies aren’t considered unique. That said, your culinary team’s interpretation can become a signature dessert (or appetizer

February 13: National Cheddar Day

Is everything better (or “beddar”) with cheddar? No, not everything. But there sure are a lot of menu items that are great with this hard cheese.

I’m confident that you and your kitchen team can find plenty of ways to feature cheddar on an LTO menu.

February 14: Start of Alzheimer’s and Dementia Care Education Week

This week is dedicated to Alzheimer’s and dementia awareness and education, along with raising funds for charitable organizations looking for a cure. If you think you can organize a charity drive, be it for one day or the entire week, go for it.

One way to execute is to donate proceeds from an LTO item or menu. If you have signature drink or dish, that item can lead the charge for raising charitable donations. This important week has a hashtag, so be sure to include it to spread the word: #AlzheimersDementiaCareEducationWeek.

February 20: National Comfy Day

Sure, operators can go for comfy dress to celebrate this holiday. It can be “cute” to have staff show up in comfy gear, or encourage guests to do so.

Or, operators can go a different direction: focusing on the comfort foods on their menus. Whether they’re traditional or creative takes on comfort classics, a comfort food LTO menu is perfect for February 20.

February 24: National Tortilla Chip Day

Who doesn’t love a tortilla chip, particularly when it’s carrying an array of delicious toppings? You know what to do: highlight your nachos (if you have them on your menu), and get creative with the presentation (we like to go sky high), proteins, and other ingredients.

February 27: National Retro Day

It seems like the phrase, “Everything old is new again,” is always relevant. National Retro Day is one of the best times to dive into vintage F&B recipe books and select classics that work with your theme and resonate with guests. Grasshoppers, anyone?

February 28: National Floral Design Day

Edible flowers are visually appealing, and can also enhance the dining and drinking experience. You know what to do!

Image: Microsoft Designer

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Program for Unique Holidays: January 2025

Program for Unique Holidays: January 2025

by David Klemt

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

AI-generated image.

Do you want to stand out from from other restaurants and bars in your area? Change how you think about your January 2025 holiday programming.

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

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

To provide a handful of examples, January boasts celebrations of birds, tempura, a French comfort dish, and gift cards. Those are all things you can get creative and program around, and celebrate with your guests.

It’s also Dry January, which is embraced by a vast array of people: non-drinkers, the “sober curious,” the newish “zebra stripe” consumers, the health conscious… Whatever their motivation, these guests still need an amazing experience at your bar or restaurant. And you may recall that Whistlepig launched Dank January last year, releasing the limited-edition Dank & Dry Old Fashioned Cocktail. This was a non-alcoholic bottled cocktail made with rye “non-whiskey,” and enhanced with non-psychoactive terpenes. If you visit their site, they may have something planned for 2025.

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our December 2024 holidays list, click here.

January 5: National Bird Day

The Jungle Bird. Grey Goose. Famous Grouse. Redbreast. Eagle Rare. Wild Turkey. Kentucky Owl. Chicken wings. Duck fat. Use this holiday, which falls on a Sunday this year, to feature your bird-themed drinks and foods.

January 7: National Tempura Day

When it comes to comfort foods, battering and frying are winning partnership. If you can batter and fry it, put it on your menu, and promote it.

January 9: National Cassoulet Day

Did you know that less than one percent of restaurants have cassoulet, a warm and comforting French dish, on their menus in the US? Seems like an opportunity for a savvy operator and kitchen team to fill a gap.

January 11: National Milk Day

This is the day to promote your bar team and their skill crafting milk cocktails. The Coquito, Bourbon Milk Punch, the Grasshopper, the Mudslide… National Milk Day is easy and fun to celebrate.

January 12: National Mocktail Week Begins

If it hasn’t yet achieved ubiquity, Dry January has certainly reached proliferation. This week, National Mocktail Week (which runs through January 18), is the time to show that you’ve crafted a carefully considered zero-proof drink menu. Remember, some sober guests find the term “mocktail” disrespectful, so consider using a different term.

January 17: National Bootlegger’s Day

This is the holiday to celebrate brands or cocktails that have survived prohibition, were created during prohibition, or produce or feature moonshine.

January 20: National Use Your Gift Card Day

Are gift cards an element of your marketing and branding strategy? Do you see them as a viable revenue channel? If so, this is the day to encourage people to come in and redeem them. Send a targeted email campaign, and include a link to your restaurant’s reservation system.

January 21: Squirrel Appreciation Day

Did you know that it’s believed squirrels plant three billion oak trees every year? Well, you do now.

I’m sure you’ve gotten ahead of me already regarding what I’m going to recommend you do to celebrate this holiday: put the classic Pink Squirrel on your menu. And why not? This iconic cocktail has been around since the 1940s, and may inspire an upcoming Drink Donnybrook.

January 24: National Beer Can Appreciation Day

Creative beer can design goes hand in hand with craft beer brewing. In fact, the approval of can designs in the US is quite an important process.

A lot of thought goes into beer can design and particularly eye-catching labels deserve more than a passing glance. Feature the most creative and attention-grabbing beers on your menu on National Beer Can Appreciation Day. You should definitely feature them on your social media channels.

January 30: National Croissant Day

The humble but delicious, flaky croissant is a tasty canvas. Sure, you can just offer croissants, but what about going harder and offering an array of croissant sandwiches or desserts? Bacon, egg, and cheese. Plant-based sausage, plant-based egg, and plant-based cheese. Nutella…croissants are light, flaky, butter, and fun.

Image: Microsoft Designer

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Program for Unique Holidays: November 2024

Program for Unique Holidays: November 2024

by David Klemt

Restaurant or bar owner sitting at the bar, working on a schedule or calendar

I don’t know why but AI seems to think anyone who owns a restaurant or bar has a beard. AI-generated image.

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

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

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

To provide a handful of examples, November boasts celebrations of the bold and pungent, Gose beer style, stuffing, and metal. Those are all things you can get creative and program around, and celebrate with your guests.

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our October 2024 holidays list, click here.

November 8: Cook Something Bold and Pungent Day

This is the day to shine a spotlight on menu items that are heavy on aromatics, intense flavors, and presentations that demand attention.

November 9: Chaos Never Dies Day

If your bar or restaurant has a chill, relaxing vibe, this may be a great holiday for you and your guests. Chaos Never Dies Day is about mindfulness, relaxation, de-stressing, and, if healthy, socializing with friends and family.

Encourage your guests to visit your venue, silence their phones, and escape for a while.

November 10: Area Code Day

Area Code Day is an excellent time to celebrate your community. Showcase the local producers and collaborators with whom you partner, for example.

November 11: National Metal Day

Does your bar play metal? Do you feature live metal bands? Would you say your overall theme and ambiance is metal? Have I got a holiday for you…

November 15: National Philanthropy Day

Organize food, coat, or clothing drives. Highlight a charitable organization that your bar, restaurant, or hotel supports. This is one of the best days of the year for you and your guests to get involved with organizations that improve the community.

November 17: International Happy Gose Day

Several centuries old, Gose comes to us from Germany. Generally speaking, this wheat beer is tart, sour, spicy, and salty. Of course, craft brewers love to make styles their own, so there are Goses out there with other dominant characteristics.

Fans of this style of beer will tell you that it pairs well with everything. However, when developing your Gose promotion, keep grilled meats, seafood, roasted root vegetables, and tangy, powerful cheeses in mind.

November 21: National Stuffing Day

We all know that person whose main food focus on Thanksgiving (American, Canadian, or otherwise) is stuffing (or dressing, depending on preparation and pedantry). Sure, the other dishes are great, but they may just stab someone in the hand with their fork if they get between them and stuffing. In fact, we may be that person.

In the lead-up to Thanksgiving, task your kitchen with creating an irresistible stuffing (or dressing), and preparing it in multiple ways: waffled, sandwich, etc. Who knows? It may just lead to Thanksgiving Eve takeout orders.

November 22: National Farm-City Week

People celebrate this week to honor the farmers who help make American Thanksgiving possible. Of course, farmers deserve recognition for more than just one holiday.

This is a fantastic time of year to call attention to the farms and farmers with whom your restaurant partners.

November 29: Sinkie Day

Okay, so this one could be interesting. With all the prep and formality that can go into some people’s Thanksgiving celebrations, Sinkie Day offers welcome casualness. In simple terms, it’s about grabbing a bite while standing over a sink. Basically, rejecting a dining table, and eating anywhere else.

One spin you and your restaurant team can put on Sinkie Day is to highlight the items on your menu that are transported and eaten just about anywhere easily.

November 30: National Mason Jar Day

Cocktails, their alcohol-free counterparts, soft drinks like teas and sodas, kombucha, desserts, even salads… There’s a lot a creative bar or restaurant team can do with menu items, mason jars, and presentations.

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A closeup photograph of four street tacos with meat, onions, and cilantro in soft corn tortillas
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National Taco Day Makes its Move

National Taco Day Makes its Move

by David Klemt

A closeup photograph of four street tacos with meat, onions, and cilantro in soft corn tortillas

I call this a good start.

I don’t know how to break this to you, so I’m just going to say it: National Taco Day, one of the world’s most important holidays, has made a big move.

For the past 15 years, National Taco Day has been celebrated on October 4. That means that since its inception, the annual holiday that celebrates the taco has only fallen on a Taco Tuesday three times.

In fact, it didn’t even fall on Taco Tuesday until its third year, in 2011. National Taco Day didn’t repeat the feat again until 2016, and then 2022. Had the date remained the same in perpetuity, we wouldn’t get another National Taco Day on a Taco Tuesday until 2028 at the earliest.

Starting this year—in a week and a half, in fact—National Taco Day will fall on the first Tuesday in October.

I’m going to share my thought process after I first found out about this news.

How did I learn about this massive change? Via a post by Smirnoff. You see, National Taco Day and National Vodka Day have been linked since they each first launched in 2009.

 

View this post on Instagram

 

A post shared by Smirnoff (@smirnoff)

It seems that Smirnoff is none too pleased with this news, though they’ll reunite with National Taco Day in 2028.

My first reaction was “I can’t believe this is news,” for a few seconds. That evolved into “I can’t believe this took so long to resolve” rather quickly.

And then I told the KRG Hospitality team about this news.

Finally!

I’ve always thought “Why isn’t National Taco Day always on a Taco Tuesday?” when the holiday has come around.

Finally, someone has acted to rectify this oversight; Taco Bell appealed to National Day Calendar to change the date. It may seem to trivial for a fast-food giant (or anyone else, for that matter) to petition to have a holiday’s date changed when it isn’t a legal holiday.

However, according to a Taco Bell press release addressing this National Taco Day news, it’s rare that National Day Calendar makes such a change. The release goes on to quote Marlo Anderson, the founder of National Day Calendar, which launched in 2013.

“For years, we’ve celebrated National Taco Day on October 4th, but it’s always felt like there was a bigger opportunity to align it with something even more special—Taco Tuesday,” said Anderson.

Interestingly, another fast food chain is credited with creating National Taco Day: Del Taco. Keeping the trivia going, “National” reportedly doesn’t actually pertain to any one country; it’s just what the holiday is called.

While this news is certainly another win for Taco Bell and their, well, obsession with Taco Tuesday (understandable, of course), it’s a win for everyone who loves tacos.

Operators need to pull out all the stops for October 1, the first of the newly revised National Taco Day celebrations. Task your kitchen team with creating LTO tacos, crafting a super-premium version of your signature taco if you have one, and ensuring there are vegetarian- and vegan-friendly options to appeal to every single taco-loving guest.

Let’s go all out!

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How’s Your 30 Days of Bourbon Challenge?

How’s Your 30 Days of Bourbon Challenge Going?

by David Klemt

An AI-generated image of a bottle of bourbon and glass of bourbon on the rocks, on top of a bar, with a back bar full of whiskey bottles.

Drink Raddannd Bourbon, aged for “snake” years.

September is National Bourbon Heritage Month, and Bourbon & Banter have thrown down their 30 Days of Bourbon Challenge again this year.

For those who are unaware, allow me to introduce you to Bourbon & Banter.

Bourbon devotee and advocate Patrick Garrett founded Bourbon & Banter back in 2011. What has followed over the course of 13 years is the coming together of a team of bourbon aficionados, a community of bourbon lovers, a podcast, and a tasting experience team called DrinkCurious, founded in 2022.

Oh, and, of course, the 30 Days of Bourbon Challenge, which I first covered in September 2021.

Now, I’m well aware that it’s September 9. I’m sure many of you had enjoyed separate bourbons in the eight days prior to the publication of this article. For those who haven’t, it isn’t as though a member of the Bourbon & Banter team is going to run into your bar and slap a bourbon out of your hand if you and your guests run the challenge through October 8.

So, make sure to connect with Bourbon & Banter, tag social posts with #30DaysOfBourbon and #BourbonHeritageMonth, and donate $30 to the charity of your choice if you see fit. Hey, that would be an excellent way for you and your guests to raise funds for a deserving, local cause.

To help you and your guests try new, exciting bourbons this month, check out the Breaking Bourbon release calendar. Scroll down to August and September for some of the newest bourbons to hit the market.

Cheers!

Only. Bourbon. Counts.

There are some rules that you and anyone else participating in this challenge need to honor.

First and foremost: only bourbon counts. I mean, it’s in the name of the creators of this challenge, and the challenge itself.

So, one more time: only bourbon counts.

And, in case anyone needs a refresher, bourbon is, according to the Alcohol and Tobacco Tax and Trade Bureau (TTB), a “[w]hisky produced in the U.S. at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent corn and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers.”

The good news is that, as Bourbon & Banter point out, Tennessee whiskey counts toward this challenge. For the curious, this is because Tennessee whiskeys—generally speaking—are bourbons that are filtered through charcoal chips before being rested. This step, which doesn’t violate the rules for classifying a whiskey as a bourbon, is known as the Lincoln County Process.

A Few More Rules

Really, I see these more as guidelines. Why? Because Bourbon & Banter, in my opinion, are simply clarifying a few key details in the interest of integrity. However, they’re maintaining the fun factor of their 30 Day Bourbon Challenge.

Another rule is that the mash bill is important, and as long as one recipe is different from another, it counts as a separate bourbon. As an example, many bourbon aficionados are aware that Four Roses boasts ten different mash bills. Well, each of those counts as a different bourbon, so that’s ten bourbons right there.

Per Bourbon & Banter’s rules, finished bourbons also count toward the challenge. As they explain their stance, “As long as the finished bourbon started life as a bourbon we see no reason to exclude it due to alternative barrel finishing.”

Just like mash bill is important, so is expression. To that end, no, different barrels of the same expression do not count as different bourbons for this challenge.

For all of the rules, click here. And for your own copy of the official 30 Days of Bourbon Challenge calendar, click here and scroll down.

Now, check out your bourbon inventory, organize your reps, activate your team, and engage your guests. You’ve all got some bourbon to drink learn about!

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Elote en vaso, or vaso de elote, also known as street corn in a cup, on a bar
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Soup Season: Transforming Comfort Classics

Soup Season: Transforming Comfort Classics

by David Klemt

Elote en vaso, or vaso de elote, also known as street corn in a cup, on a bar

Elote en vaso or vaso de elote, also known as “street corn in a cup.”

The latest and greatest from Campbell’s Foodservice is all about operators making the most of cooler weather by maximizing soup season.

If you read KRG Hospitality articles regularly, you’re likely aware that we like the helpful information Campbell’s makes available. For example, I’ve written articles that share their tips for leveraging nostalgia, crushing it with LTOs, and 2024 culinary trends.

Their newest tips aim to help operators succeed with soup. Further, much of Campbell’s Foodservice’s tips are in direct response to Datassential and Technomic data. In fact, Campbell’s references Technomic’s Soup & Salad Consumer Trend Report directly.

To be sure, the first bit of advice that Campbell’s shares is the most obvious: Leverage seasonal flavors. In this case, we’re talking fall and winter flavors.

You may already see stores where you live and operate unleashing Halloween decorations. I know I have; it may be 105 degrees in Las Vegas as I write this, but people are getting into an autumnal mood.

Of course, when you take advantage of seasonality for LTOs or menu updates, it’s important to let your guests know.

“Calling out seasonal items on your menu demonstrates the operator is being relevant and using ingredients that are in season,” says Campbell’s Foodservice Executive Chef Gerald Drummond. “From a consumer standpoint, that’s something that they really look towards.”

We agree wholeheartedly. Going deeper, we recommend working with local suppliers to procure seasonal ingredients, and calling that out as well.

Another tip comes from Datassential and Technomic insights. Three in ten younger consumers would like to see soups that feature plant-based proteins. And around half want at least one vegetarian-friendly soup on a menu.

The Standout Tip

When you’re through reading this article, I encourage you to scroll back to the top, click the “soup season” link, and read this Campbell’s Foodservice report for yourself.

That way, you’ll see all of their latest tips for getting the most out of seasonal soups.

However, I’m going to share the tip that stood out the most to me: transforming comfort food dishes into soups. Hence, the image at the top of this article: vaso de elote, or elote en vaso. That dish translates to “street corn in a cup” from Spanish.

Now, elote or street corn is undeniably a comforting street food. If I see it on a menu, I’m going to order it. Were I to see street corn in a cup, particularly if it came with the presentation at the top of this article, I’m going to order it.

So, if a culinary team were to transform street corn in a cup into street corn in a cup of soup, I’m all in.

Think about your concept, the approach to cuisine, and the community you serve. Then, think about the comfort dishes that work well with your concept and resonate with your guests.

In their report, Campbell’s Foodservice recommends beer cheese soup, of which I’m a fan. They also suggest lasagna soup (I’d try it), and chicken pot pie soup (again, I’m down).

Real-Word, Professional Advice

I asked our chef consultant Nathen Dubé for a couple of quick tips for transforming a comforting food dish into a soup. (By the way, you can book a call with him to discuss your menu or kitchen here.)

“I would look at the overall profile of the dish, and then decide if you’re going to combine everything into a puree or a broth,” says Nathen.

Then, the kitchen team needs to decide “which ingredients would be incorporated, and which could be left whole afterwards for texture, and stronger stand-out flavours.” As he explained to me, some ingredients definitely translate better to slow cooking versus finishing towards the end of the process.

With that advice given, take a look at your menu. Do you have some comfort foods that would be intriguing to guests in soup form? What about some of your signature dishes?

Once you’ve determined which dishes to transform into seasonal, LTO soups, engage your kitchen team. They’ll likely be excited to do something new, and show off their culinary talent.

Some people may harbor the misconception that soup isn’t exciting. I think creative operators and culinary teams can disabuse skeptical guests of this notion. Cheers!

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Program for Unique Holidays: July 2024

Program for Unique Holidays: July 2024

by David Klemt

"Think about things differently" neon sign

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

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

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our June 2024 holidays list, click here.

July 7: National Dive Bar Day

Alright, dive and neighborhood bar operators—this is the day to really ensure you and your bar team shine. Show the community why your bar is one of the cornerstones of the neighborhood. This is an opportunity to pull out the stops to impress your regulars and reinforce their love of your bar, and to attract new neighbors to hang out at your place on a regular basis.

July 8: National SCUD Day

Let’s clarify this at the start: SCUD stands for “Savor the Comic and Unplug the Drama.” The intent is for people to relax, unplug, and enjoy some humor, or at least take a light-hearted approach to life. Now, if you happen to feature stand-up comedy or operate a comedy club, this holiday should be all the way in your wheelhouse.

July 9: Cow Appreciation Day

The humble cow provides a lot for us. In addition to all manner of food items, cows even help us make some very smooth vodkas. Given how much cows give, operators can make entire prix fixe menus dedicated to them: from appetizer to dessert, the cow can fill out an entire meal, including drinks.

However, you can take another approach to this holiday. Vegan restaurants, for example, can highlight alternatives to cow products by creating dishes, drinks, and prix fixe menus.

July 11: National Mojito Day

Here’s an easy one. After you’ve ensured that your bar team makes an excellent Mojito, create an LTO menu. Feature the traditional build, a high-end version, and a creative variant or two.

July 13: Embrace Your Geekness Day

How the times have changed, for the better in this instance. Not long ago, “geek” was a real insult. Now, we can’t wait as individuals to geek out with others over our hobbies, interests, and other passions.

Does your bar have an overall theme that can be amplified for maximum geekiness? Do you feature board games, card games, or even video games? Is it common for clubs to meet up at your place? Have you noticed something that several of your patrons seem to enjoy talking about and geeking out over? Lean as far into that as you can and create an amazing experience.

July 15: National Be a Dork Day

Maybe you don’t like the word “geek.” Perhaps, to you, being a dork is more about being a bit (or very) silly, and leaning into being “uncool” (which is actually cool).

At any rate, if you’re not into the idea of Embrace Your Geekness Day—or you want to showcase the difference between geeks and dorks—National Be a Dork Day may work well for you.

July 21: National Junk Food Day

We all have differing ideas about junk food. For some, junk food refers to candy and dessert foods, specifically. To others, it’s anything that isn’t considered a healthy food.

The approach I recommend is giving people an excuse to eat and drink whatever they want on this day, or taking a cheat day. Further, you can certainly create a cocktail menu that captures the flavors of people’s favorite candy bars, candies, etc. Or, build over-the-top burgers, come up with a signature food challenge, or create a signature pizza that features compelling and unique toppings.

July 22: National Mango Day

Mango Margaritas, Mango Mezcalritas, mango IPA, mango ale, mango salsa, mango-habanero-glazed short ribs… If you can mango it, put it on an LTO menu.

July 27: National Take Your Pants for a Walk Day

Are you in a walkable city? This is really just a more interesting way of saying, “Walk to our bar/restaurant to earn your treat and time out with friends.”

July 31: National Avocado Day

Don’t be avoca-don’t—be an avoca-do. If your dishes and drinks can feature avocado in some way, have your kitchen and bar teams lean into it. For example, this would be a fantastic day to impress with a signature guacamole, made table-side.

Image: Ivan Bertolazzi on Pexels

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

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by krghospitality krghospitality No Comments

The Power of an ImpactMAP™

The Power of an ImpactMAP™

by Doug Radkey

KRG Hospitality ImpactMAP, main image

Let’s be honest, the line between success and failure often hinges on the ability to act decisively and act with purpose.

In this article, we’re going to explore two areas of your hospitality business that are under your control: creating a plan, and taking action.

Understanding the Risk of Inaction

The concept surrounding the Risk of Inaction—arguably a new form of ROI—captures the potential losses businesses face when they fail to take strategic actions.

Inaction in the hospitality industry can manifest in various harmful ways. Inaction can also stem from multiple sources: fear of change, lack of resources, or simply underestimating the competition.

Regardless of the manifestation or cause, the consequences are usually the same: stagnation, decline, and, ultimately, a shuttered business.

Let’s put this into context by taking a look at a sample of both a restaurant and a hotel business.

Failure to Innovate

If a restaurant does not act to continuously re-engineer its menu, it risks diminishing profits, providing a low-level guest experience, and mismanaging inventory. Without regular strategic updates, the menu may fail to reflect current culinary trends and guest preferences, which can lead to a decrease in interest and satisfaction.

Additionally, sticking with a static menu can prevent the restaurant from optimizing ingredient use, productivity, and cost-efficiency.

At the end of the day, this lack of adaptation and innovation will result in diminishing sales and profitability, making it difficult for the restaurant to sustain its operations.

Failure to Update Systems

If a hotel on the other hand decides to not use a modern and fully integrated Property Management System (PMS), it risks operating inefficiently and falling behind in today’s technology-driven hospitality environment.

A non-existent, outdated, or fragmented PMS can lead to significant operational issues, such as slow check-in and check-out processes, errors in room availability and booking management, and ineffective communication between different departments. That’s just to name a few crucial issues.

This inefficiency can impact guest experiences negatively, leading to dissatisfaction and potentially harming the hotel’s reputation.

Furthermore, without a modern PMS, a hotel may struggle with data management, limiting its ability to effectively analyze performance metrics, forecast demand, and implement dynamic pricing strategies. These disadvantages will result in lost revenue and reduced competitiveness in a space where guest expectations and operational efficiency are increasingly driven by technological advancements.

In each example above, the risk of inaction leads to missed opportunities and underperformance.

The Power of an ImpactMAP™

To combat the risks associated with inaction, your hospitality business can benefit significantly from developing an ImpactMAP™.

This strategic tool can help you identify where you currently stand, define where you want to go, and outline the steps required to get there, thereby helping you create not only strategic clarity, but drive and accountability.

KRG Hospitality ImpactMAP, flowchart and map

The Assessment

To create an ImpactMAP™ and to take action immediately, you need to first assess your operations.

An assessment of your hospitality business is a comprehensive evaluation process aimed at analyzing various aspects of your business to identify strengths, weaknesses, and areas for improvement or opportunity. The goal is to gather actionable insights that can help optimize operations, enhance guest experiences, and massively improve your profitability.

The assessment should involve on-site observations, staff interviews, and a deep dive into the following eight categories, culminating in a detailed report that provides recommendations and a strategic plan for future growth and sustainability.

For each of the eight categories, consider a 3x matrix with three responses to the following questions:

  • Where are we now?
  • Where do we want to go?
  • What resources do we need?
  • What’s holding us back?

Then, create a SMART (Specific, Measurable, Achievable, Relevant, Timely) goal for each response in your “Where We Want to Go” list.

What are the eight assessment categories?

1. Brand Strategy

Assessment: Review your core values, story, messaging, philosophy, design, and reputation.

Opportunity: Enhance brand alignment across all touchpoints to ensure consistency while refining your brand messaging to better connect with targeted guest profiles.

2. Internal Programming

Assessment: Review your pricing strategy, guest experiences, property / menu / room management systems and programs.

Opportunity: Optimize your offerings based on guest preference data and a profitability analysis, along with potential upgrades to your amenities to enhance guest satisfaction and to compete with today’s market standards. In summary, implement efficiencies to improve guest experiences and operational workflow with a focus on your internal programming.

3. Marketing Plans

Assessment: Review guest profiles, guest journey maps, guest databases, awareness and retention strategies, and your digital marketing portfolio.

Opportunity: Integrate advanced digital marketing techniques to increase reach and engagement while developing targeted promotions and partnerships, and by leveraging data analytics to tailor marketing efforts more precisely to guest behaviors and trends.

4. Tech-Stack Plans

Assessment: Review guest facing technology, POS / PMS system, integrations, and marketing.

Opportunity: Identify current technology gaps and plan for a strategic integration of systems that enhance guest experiences while streamlining operations.

5. Standard Operating Procedures

Assessment: Review of all internal and external systems, plus training programs and SOPs.

Opportunity: Ensuring that all staff are clear on their roles and responsibilities, which enhances overall service quality through the development of standardized procedures that ensure consistency and efficiency across the business. Implement feedback systems to continually refine and improve SOPs based on real-time challenges and successes.

6. People and Culture

Assessment: Review of staff experiences, onboarding, productivity, growth, and retainment.

Opportunity: Strengthen employee engagement through improved communication and support systems. Foster a culture of innovation and openness in which employees feel valued and motivated. Develop leadership from within to enhance management effectiveness and succession planning.

7. Financial Health

Assessment: Review of all financials, including Revenue, COGs, KPIs, Expenses, Debt, and Profit.

Opportunity: Identify cost-saving opportunities without compromising service quality. Explore new revenue streams that align with your brand values and market opportunities. Implement more rigorous financial tracking and forecasting tools (such as technology) to better predict financial trends and react proactively.

8. Mindset

Assessment: Daily habits, work / life balance, decisiveness, communications, and growth-based thinking.

Opportunity: Develop a mindset of continuous improvement among all staff levels (starting with yourself) to foster an environment of excellence. Cultivate resilience by planning for crisis management and business continuity. Promote a guest-centric approach, aligning all business decisions with guest satisfaction and personal development outcomes.

Creating the ImpactMAP™

By following the above 3x strategy for each category, you will have created 24 SMART objectives that will be the foundation of your ImpactMAP™ to move your business forward over the next one to six to 12 months.

Importance of SMART Objectives

What does SMART mean and how does it work?

  • Specific, Clarity, and Focus: SMART objectives provide clear and concise goals that everyone in your business can understand and rally behind. This clarity helps to focus efforts and resources on what’s most important.
  • Measurability and Tracking: By setting measurable goals, your business can track progress and make data-driven decisions. This measurability allows for adjustments to be made in strategies or tactics to ensure the objectives are met.
  • Achievability: Goals that are achievable motivate staff. Setting impossible goals can lead to frustration and disengagement, whereas achievable objectives encourage team effort and commitment.
  • Relevance: Ensuring that each objective is relevant to the broader business goals ensures that every effort made contributes to the overall success of your brand.
  • Timeliness: Incorporating a timeframe provides urgency, a deadline, and accountability, which can help prioritize daily tasks and long-term plans.

However, you shouldn’t try to accomplish all 24 objectives at the same time. Once you’ve set your 24 impactful objectives, prioritizing them is crucial to stabilize your hospitality business and aim for scalable growth.

Best Practices for Prioritizing Objectives

  • Assess Business Needs: Start by conducting that thorough assessment of your business to identify key areas that need improvement.
  • Impact Analysis: Evaluate the potential impact of each objective. Prioritize objectives that offer the greatest benefits in terms of guest satisfaction, revenue growth, and operational efficiency.
  • Resource Availability: Consider the resources available, including budget, people, and technology. Prioritize objectives that align with current resources or where adjustments can be made to accommodate necessary changes.
  • Quick Wins: Identify objectives that can be achieved quickly and with minimal disruption to your ongoing operations. These quick wins can boost morale and provide visible improvements that justify further investments in other areas.
  • Strategic Importance: Some objectives, while not providing immediate benefits, are crucial for long-term success. Prioritize these based on their strategic importance to the business’s future.
  • Stakeholder Input: Engage with various stakeholders, including management, staff, and guests, to gain insights into which objectives they feel are most critical. This can help in aligning the goals with the needs and expectations of those most affected by the changes.
  • Balanced Scorecard: Use a balanced scorecard approach to ensure that objectives across different areas such as guest services, internal processes, financial performance, and learning and growth are all being addressed.
  • Iterative Review: Regularly review the priorities as situations and business dynamics evolve. What may be a priority today might change based on market conditions or internal business changes over the next three to six months.

Once you have your objectives prioritized, it’s time to assign or delegate them as needed and have those assignees (including yourself) take ownership of the objectives with their signature to add another level of accountability.

Implementing the ImpactMAP™

Before starting, ask yourself one final question: What will happen if we don’t take action?

Be detailed and mindful of what the short-term and long-term consequences might be if you don’t act.

Effective implementation of an ImpactMAP™ requires knowledge of these consequences, along with a commitment from all levels of your business. It starts with comprehensive training sessions followed by regular review meetings, which are both essential to assess progress, address challenges, and refine strategies as needed.

Take a SMART-ER approach, which is where you Evaluate and Re-adjust the SMART objectives halfway through the timeline you’ve set.

Conclusion

Risk of inaction is a silent threat that can undermine any business, particularly in this dynamic industry.

Adopting an ImpactMAP™ and making a commitment to take massive action allows you to manage your operations proactively, adapt to changing market conditions, and set a course for sustainable success.

This strategic approach not only mitigates risks but also empowers your hospitality business to thrive in a competitive landscape—but it starts with you and your mindset toward taking action.

Image: KRG Hospitality

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

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Program for Unique Holidays: April 2024

Program for Unique Holidays: April 2024

by David Klemt

"Think about things differently" neon sign

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

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

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our March 2024 holidays list, click here.

April 5: Walk to Work Day

Operators who with bars and restaurants in walkable areas should leverage this holiday. People who walk to work should reward themselves by walking to a bar or restaurant for dinner and a drink after work. Of course, operators open for breakfast and dinner should encourage guests to walk in for a treat to start their day, and another treat (or two) to end it.

April 6: New Beer’s Eve

As the name implies, we celebrate this holiday the day before another holiday in the US: National Beer Day.

Operators who really want to help New Beer’s Eve gain a loyal following among their guests can bring in new beers for their guests to try on this holiday.

April 8: National Empanada Day

How would you rate your empanadas? How would your guests rate your empanadas? If you and your team are proud of your emapanadas, this is their time to shine.

April 10: Golfer’s Day

If you have Golden Tee in your bar, or you operate an eatertainment concept that revolves around golf, this is the perfect holiday to celebrate golfers. Of course, this also holds true if you operate a bar or restaurant within a community that loves golf.

You’re already (hopefully) your guests’ third spot; become their 19th hole on Golfer’s Day as well.

April 12: World Licorice Day

Sambuca, ouzo, xtabentún, absinthe… World Licorice Day is a great holiday for showcasing the licorice-flavored spirits in your inventory on your menu.

April 17: Blah Blah Blah Day

So, this day encourages people to try or start something that friends and family have been telling them do repeatedly. I would interpret this holiday as one during which to encourage your guests to try a new dish or drink rather than just ordering their usual again.

April 21: National Tea Day

Not only does tea make an excellent mixer for an array of cocktails, it really shines as the base for non-alcohol drinks. The depth of flavors that tea delivers really makes on impact on the palate and the guest experience.

National Tea Day is the perfect time to dial in your tea-based cocktails, be they low-, full-, or zero-ABV.

April 23: German Beer Day

Do you have German beers on your menu? I’m going to give you one guess as to what you should do with those beers on German Beer Day.

However, I have another thought, as well. There’s nothing that says you can’t come up with a creative LTO menu that introduces American or Canadian craft beers that taste similar to a German counterpart…

April 26: National Pretzel Day

Sure, you could just offer bowls of pretzels to guests on this holiday, providing a snack that goes with their beer.

Or, you could activate your kitchen team, make large pretzels in-house, and put pretzel charcuterie boards on an LTO menu. They may just prove to be a hit among you guests worthy of repeat appearances.

April 30: National Bubble Tea Day

Gee, if only there were a holiday that celebrates bubble tea, one that operators with bubble tea on their menu could build an LTO around. Oh, look! There is one!

Operators and their bar teams can also interpret this holiday a little differently. Tea cocktails and zero-proof drinks given the Flavour Blaster treatment? That could be rad…

Image: Ivan Bertolazzi on Pexels

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An Alpine Ibex, also known as a Steinbock, in the mountains
by David Klemt David Klemt No Comments

Celebrating the Goat of Beer Styles

Celebrating the Goat of Beer Styles

by David Klemt

An Alpine Ibex, also known as a Steinbock, in the mountains

On Wednesday, March 20, operators and their teams have the opportunity to celebrate the “goat” of beer styles with their guests.

I’m talking about Bock Beer Day, the day we raise a glass to a several-centuries-old beer style. Just like I did with Baltic Porter Day last year, I’m going to do a bit of a deep dive into this diverse brew.

Now, please note that I say Bock is the goat, not the GOAT. I’m not claiming that Bock is the greatest beer of all time. (Although, this style does make a compelling case for the GOAT title.)

Rather, the German word bock translates to “goat” in English. And why would Germans name a beer after the hollow-horned relatives of sheep? Well, it all comes down to accents.

Beer experts and historians agree that we can trace the first brewing of Bock beer to Einbeck, a town in Germany, in the 14th century. As the story goes, people in Germany pronounced the Einbeck as ein bock, which translates to “a goat.” Hence, goat, not GOAT.

However, as I said, this style of beer does have a realistic claim to the beer throne. It’s a wide-ranging style that has many variants. Of course, Bock itself is related to another style: Lager. In particular, brewers tend to view it as a “cousin” of Amber Lager.

Over time, Bocks have evolved a bit. Once considered a “strong” Lager high in alcohol content, the style is much more varied now. A Bock can be low-ABV (I found one that’s just 3.5% ABV) to high test. It can be pale or dark, and every shade in between.

One thing Bocks do have in common, however, is a sweet, malty note on the palate.

Styles of Bock

There are several styles within this style of beer. Savvy operators will realize that positions Bock well for flights, pairings, and tastings.

In fact, Bocks are excellent for multi-course dining events. That can mean three courses (starter, main, dessert) to four or more.

Oh, and for those wondering, Bock pairs well with Asiago, Parmesan, and Cheddar cheeses.

Some styles operators and their bar teams will want to consider are:

  • Doppelbock
  • Dunkels Bock, a.k.a. Traditional Bock
  • Eisbock
  • Helles Bock, a.k.a. Maibock
  • Texas Bock
  • Triple Bock
  • Weizenbock

American Bock Beers

Kicking off the list below is Shiner Bock. When it comes to American Bock beer, this Texas brew is likely the most well known.

Interestingly, there are people deeply entrenched in the beer world that believe Texas is the epicenter of Bock beer in the US.

Of course, there are craft brewers all over the country producing Bock beers. With that in mind, I encourage operators to look into breweries in their state to learn who’s crafting this style of beer.

A word of warning: Many breweries produce Bock seasonally or in limited runs, so they can be difficult to find.

  • Shiner Bock (Shiner, Texas)
  • New Glarus Uff-da Bock (New Glarus, Wisconsin)
  • Rogue Dead Guy Ale (Newport, Oregon)
  • Genesee Spring Bock (Rochester, New York)
  • Community Beer Co. Texas-style Bock (Dallas, Texas)

Candian Bock Beers

Similarly to the US, it takes a fair bit of research to find Bock beers in Canada.

However, I think operators who put in the effort will find it rewarding. It’s smart business to find out who can supply Bocks (and other craft beers) so operators can support local brewers.

Below is a short list of brewers in BC and Ontario who produce Bock beers.

  • Howl Brewing Winterbock (Victoria, British Columbia)
  • Hoyne Brewing Co. Weizenbock (Victoria, British Columbia)
  • Vancouver Island Brewing Hermannator Ice Bock (Victoria, British Columbia)
  • Pacific Western Brewing Co. Schwarzbock (Prince George, British Columbia)
  • Blackburn Brew House General Bock (Niagara Falls, Ontario)

Image: Cédric Streit on Unsplash

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AI-generated image of a Carajillo cocktail next to an Espresso Martini
by David Klemt David Klemt No Comments

Clash of the Coffee Cocktails

Clash of the Coffee Cocktail Titans: Espresso Martini vs. Carajillo

by David Klemt

AI-generated image of a Carajillo cocktail next to an Espresso Martini

It took quite a few attempts for AI to generate a Carajillo without a lemon wedge or wheel garnish, with oddly placed ice on top of the foam.

It’s National Espresso Martini Day on Friday, March 15, the day we celebrate a cocktail that has been having “a moment” for decades.

I doubt the man behind the Bramble thought the Espresso Martini (originally the Vodka Espresso) would take on the life it has. The late, legendary Dick Bradsell created this modern classic in London in the 1980s. Oh, and he was also leading the charge for London’s cocktail scene revival at the time.

For whatever reason, the Espresso Martini (also known as the Pharmaceutical Stimulant when served on the rocks) enjoys immense popularity but also suffers widespread mockery. Hey, I’m also guilty of cracking jokes at this stalwart’s expense. Although, my issue is the annual articles saying, “Espresso Martini, so hot right now. Espresso Martini.”

The drink itself? I’ve enjoyed my fair share. And, damn it, I’ll do it again.

Now, I’m mainly writing about National Espresso Martini Day to put it on your radar. This Bradsell creation is wildly popular, and this year’s holiday falls on a Friday. So, there’s ample opportunity to engage with guests, increase traffic, boost revenue, and get creative.

However, I did use the words “clash” and “versus” in the title of this article for a reason…

Clash of the Coffee Cocktail Titans

I submit that National Espresso Day is the perfect time to make guests not in the know aware of the Carajillo.

Look, I know it’s not cool to steal someone’s thunder on their big day. We know we shouldn’t propose to our significant other at someone’s wedding reception. And it’s poor form to pull focus on someone’s birthday with big life event news.

Still, I’m going to propose that operators use National Espresso Martini Day to introduce guests to its rival.

A great rivalry tends to be beneficial for both participants, so why not stoke a friendly feud between these two coffee cocktail heavyweights? To get people’s promotional wheels turning, allow me to suggest an approach.

One way to get guests acquainted with both cocktails is to have them order them back to back. Encourage the ordering of a traditional (or signature) Espresso Martini. Then, have the guest order a Carajillo, traditional specs or otherwise. Right there, operators have gotten a guest to order the important second drink.

If an operator really wants to lean into this approach, they can even create a prix fixe cocktail menu featuring the Espresso Martini and Carajillo. A third drink could be a signature or personalized riff on whichever cocktail the guest enjoyed most.

Espresso Martini

  • 2 oz. Vodka
  • 1 oz. Fresh-brewed espresso
  • 0.5 oz. Coffee liqueur
  • 0.25 oz. Simple syrup
  • 3 Coffee beans to garnish

Add ice to a cocktail glass to chill it. Alternatively, keep some chilled cocktail glasses on hand. Add all liquid ingredients to a cocktail shaker with ice. Shake well, then strain into prepared cocktail glass. Garnish with three coffee beans.

Carajillo

  • One part Licor 43
  • One part coffee
  • 3 Coffee beans to garnish (optional)

Add equal parts Licor 43 and coffee to a cocktail shaker with ice. Shake very well to create a foamy texture, then pour into a cocktail glass.

It’s important to note that a Carajillo can be poured over ice or served up. Also, one can use any type of coffee they prefer, including cold brew. Further, some people make a Carajillo with horchata, while others serve it with a small bowl of sugar. There are also people who use cinnamon sticks and chocolate shavings for garnish.

Going even deeper, some bars serve the Carajillo as a layered, stacked, or pousse-café drink, also known as puesto style.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

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Program for Unique Holidays: March 2024

Program for Unique Holidays: March 2024

by David Klemt

"Think about things differently" neon sign

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

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

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our February 2024 holidays list, click here.

March 5: Cinco de Marcho

Supposedly, this holiday is meant to “train the livers” of people planning on getting slightly wild on March 17. They have 12 days to get ready to party.

Well, we at KRG Hospitality think this sounds a bit irresponsible. We don’t want any operators or their teams to run into any legal trouble. So, I recommend offering a spin on the Coronarita as a nearly two-week-long LTO.

Build a Margarita with Irish whiskey, Cointreau, fresh lime juice, and agave syrup. Serve it in a salt-rimmed pint glass, schooner, or mason jar. Invert a Harp Lager, Smithwick’s Pale Ale, or Guinness Blonde Lager in the glass.

March 7: National Crown Roast of Pork Day

Here’s a fun one based on a culinary classic. Put simply, a crown roast is anywhere from a dozen to nearly two dozen pork rib chops. When arranged in a circle, they look like a crown.

It’s old school, and it’s certainly a shareable dish. Dress this LTO up with a wine pairing, or dress it down with a bucket of beers.

March 8: National Proofreading Day

Your menu is a billboard. It’s a crucial marketing and branding tool. So, it can be embarrassing when there are typos and other issues on your menu.

If you don’t want to proofread it yourself, or you just want to engage your guests, put a “bounty” on misspellings and grammatical errors on your menu. Watch how quickly any mistakes are found, if any exist.

March 14: National Potato Chip Day

Housemade potato chips are among the best appetizers and sides. If your kitchen team is up for it, consider housemade chips as an LTO side. Think about making them a permanent (or semi-permanent) addition to your menu if all goes well.

March 18: National Sloppy Joe Day

So, it’s March 18. Some people may have gotten after it pretty hard for St. Patrick’s Day. They need comfort food.

If your kitchen team can make delicious Sloppy Joe’s from scratch (maybe served with housemade potato chips), they may be just what the doctor ordered.

March 19: National Poultry Day

Does your restaurant or bar serve dishes featuring poultry? Guess what you should do on this day…

March 21: World Vermouth Day

The days of low-quality vermouth are gone. For a few years not at least, people have discovered that premium vermouth makes a great cocktail base. This holds particularly true for low-ABV drinks, like reverse cocktails.

March 22: National Goof Off Day

This year, National Goof Off Day falls on a Friday. Really, that timing couldn’t be much better.

Encourage your guests to set aside their responsibilities—as long as it won’t get them fired—and goof off at your bar.

March 29: Smoke and Mirrors Day

When a cocktail is served with smoke, people take notice. Often times, when one is served, people watching the show want one of their own.

This is the perfect holiday to show off your smoking cocktails. To really embrace the holiday, smoke and serve them in a glass and chrome smoker box. By the way, these boxes work well when it comes to smoking food items, too.

March 31: National Tater Day

Much like poultry day, I bet you can figure out what to do on National Tater Day. Celebrate the potato! Tater tot nachos? Done. Sriracha French fries? Awesome. Fully loaded potato skins and baked potatoes? Classics.

Get creative. The humble potato is a fantastic canvas for enticing dishes.

Image: Ivan Bertolazzi on Pexels

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Bartender straining cocktail into glass
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Drink Donnybrook: Brandy Alexander

Drink Donnybrook: Brandy Alexander

by David Klemt

Bartender straining cocktail into glass

The classic Brandy Alexander cocktail, which we celebrate at the end of this month, is slowly approaching a century since its first appearance.

That is, of course, if we go solely by the first time this creamy cocktail’s recipe was printed in a book. For the curious, the book is Cafe Royal Cocktail Book by William J. Tarling. And that book was first published in 1937. Notably, Tarling’s book was published by the United Kingdom Bartenders Guild.

Now, since you’re reading this you know this is a new entry in the Drink Donnybrook series. So, you know that the Brandy Alexander’s history is unclear. You also know, if this isn’t you’re first time reading one of these articles, that I love a cocktail with a shadowy origin.

We do know, however, that the Brandy Alexander belongs to the Duos and Trios cocktail family. Per Gaz Regan, a Duo is a base spirit plus a liqueur. Add a cream or cream liqueur to the Duo and you get a Trio, which describes the Brandy Alexander.

Let’s dive into this creamy cocktail’s creation.

Firsts

The Brandy Alexander is itself a riff on a cocktail that predates its appearance in Cafe Royal Cocktail Book by twenty years.

First, there was the Alexander. This predecessor is made with gin. According to my deep dive, the gin-based recipe first appeared in Recipes For Mixed Drinks by Hugo Ensslin in 1917.

As time went on and more cocktail recipe books were published, something interesting happened. The gin-based recipe would commonly be referred to as Alexander #1, or the first recipe. As you may have already guessed, the brandy version would be listed as Alexander #2.

Per Tomas Curras, cocktail books seem to have changed the naming convention to Alexander and Brandy Alexander some time in the 1970s.

Of the two recipes, it appears that the Brandy Alexander is the more popular. So, while it didn’t show up first, it has taken first place (allegedly) among the Alexander cocktails.

But there’s another first within the Alexander lore, as you’ll see below.

Who Done It?

Prepare to have your mind blown: We don’t know.

At best, we think we know the creator of the gin Alexander, a.k.a. Alexander #1. I say “think” because better cocktail historians than I can’t say for certain that we know the Alexander’s creator.

However, the assumption does make a great deal of sense. It’s believed that Troy Alexander—check out that surname—invented what could be the eponymous cocktail in New York City at a restaurant called Rector’s.

This would place the first Alexander’s creation some time between 1899 and 1918, the years Rector’s was in operation. Rector’s, by the way, was the first restaurant in NYC to feature a revolving door.

Alexander created the cocktail for a party celebrating a successful ad campaign featuring the fictitious character Phoebe Snow. Snow, white…white cocktail.

But who was the first person to swap out the gin for brandy in the Alexander? It’s feasible that it was Troy Alexander, of course. If it wasn’t him, well…we don’t know who decided to substitute brandy for gin.

There’s more mystery surrounding the drink’s name, as well. Some say the Brandy Alexander is a nod to Russian tsar Alexander II. Or perhaps it honors Princess Victoria Alexandra Alice Mary. The classic could also pay homage to critic Alexander Woollcott (a claim he made himself) or Grover Cleveland Alexander, pitcher for the Philadelphia Phillies from 1911 to 1917.

So, there you have it: a mystery to share with your guests when they come to your bar or restaurant for your Brandy Alexander Day promotion on January 31. Cheers!

The Recipe

Interestingly, there’s some room to play with this classic. Some people follow the equal parts rule, some add a bit more brandy than creme de cacao or cocoa. Others double the amount of brandy.

You and your bar team should play with the measurements to create your signature take on the Brandy Alexander.

At any rate, fill a shaker with ice then add one, one-and-a-half, or two ounces of brandy, one ounce of the creme de cacao of your choice, and one ounce of cream. Shake until well chilled, then strain into cocktail glass or coupe. Garnish with freshly grated nutmeg.

Image: cottonbro studio on Pexels

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7-Year-Old Single Malt Mizunara Finish in Wicklow, Ireland
by David Klemt David Klemt No Comments

Irish Distilleries You Need to Know

Irish Distilleries You Need to Know in 2024

by David Klemt

7-Year-Old Single Malt Mizunara Finish in Wicklow, Ireland

On Thursday, January 25, we honor a simple but delicious cocktail that can trace its roots back to Europe and the middle of the 19th century.

A bartender can serve this drink hot, chilled, or iced. And until somewhat recently, a bartender usually makes this cocktail with a spirit from one of just a few producers.

I’m talking about the venerable Irish Coffee.

Now, this could make for an interesting Drink Donnybrook. However, I’m going to focus on shining a spotlight on some Irish distilleries and labels you and your bar team should have on your radar.

Of course, there’s nothing wrong with making an Irish Coffee with one of the usual suspects. Indeed, it’s perfectly acceptable—traditional, even—to make yours with Jameson, Bushmills, Tullamore Dew, Redbreast, or Powers.

But while there’s nothing wrong with playing to expectations, making the choice to offer something different can set you, your team, and your venue apart.

As our buddy Chef Brian Duffy says, operators can charge premium menu prices only if they innovate. Pairing a lesser-known Irish whiskey with a local coffee roaster’s coffee would be an innovation that falls in line with Chef Duffy’s approach to pricing.

There are other ways to build an Irish Coffee as a premium cocktail. The quality of the whipped cream, for instance, is a consideration. For example, whipping the cream in front of guests is a premium touch.

Not the Usual Suspects

A lot is going on with Irish distilleries. We have more choice than we’ve had in several decades.

Check these Irish distilleries out today:

Several of these distilleries also produce other spirits, such as gin and vodka. And, of course, not every distillery produces spirits that are available to the US and Canada, currently.

Still, it’s good to be aware of these distilleries and their brands so we can encourage suppliers to bring them to North America and beyond.

To learn more about Glendalough Distillery in particular, please listen to the Bar Hacks podcast episode below:

Hot Coffee

Let’s assume you’re going to with piping hot coffee, not serve your Irish Coffee on ice or frozen.

You’re going to want to ensure your glassware is heat resistant, of course. Let’s not burn the hands of our guests.

To that heat-resistant glassware, add one-and-a-half to two ounces of Irish whiskey. Next, add two to four teaspoons of sugar, or a half- to two-thirds-ounce of demerara syrup. Add three to four ounces of hot coffee, then top with quality whipped cream. When I say add the cream, I mean an inch or so, not just a wee bit.

You’ll notice that I’m using ranges of measurements. This is because you’re going to want to play around with your Irish Coffee to make it one of your signatures. That includes selecting your sweetener, whether that translates to brown sugar, syrup, or something else.

Now, if you’re after something different, check out the Frozen Irish Coffee from Erin Rose in New Orleans, or the recipe for the Dead Rabbit‘s Irish Coffee.

Cheers!

Image: Glendalough Distillery

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by David Klemt David Klemt No Comments

Program for Unique Holidays: January 2024

Program for Unique Holidays: January 2024

by David Klemt

"Think about things differently" neon sign

Do you want to stand out from from other restaurants and bars in your area? Change how you kick off the new year with your January holiday promotions.

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

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our December 2023 holidays list, click here.

January 2: Thank God It’s Monday Day

We all know the Monday trope: It’s the day of the week to fear, inspiring the Sunday Scaries.

Well, this month encourages people to change how they look at the start of the workweek. Your venue can play a role, offering F&B promotions and entertainment programming that puts people in good spirits on a Monday.

January 3: National Fruitcake Toss Day

Another trope? Fruitcake somehow becoming a rock star during the end-of-year holiday season. I suppose this divisive dessert gets the “rock” part right…

If you have the space, you can hold a fruitcake tossing competition. Nobody’s going to eat the fruitcakes they were given, so they may as extract some joy from them.

January 9: National Cassoulet Day

This French dish is warm and comforting. And according to Tastewise, social conversations were up 20 percent in 2023.

However, less than one percent of restaurants have cassoulet on their menus in the US. Could be an excellent opportunity for savvy operator and kitchen team.

January 13: National Peach Melba Day

Each December, Pantone announces the next year’s Color of the Year. At this point, it’s a tradition.

For 2024, that color is Peach Fuzz. So, it makes sense to put peach dishes and drinks on your menu. The Peach Melba is a dessert consisting of peach wedges resting in raspberry sauce, accompanied by vanilla ice cream. However, there’s no reason your kitchen team can’t make this their own by getting creative with ice cream flavors and other accompaniments.

January 14: Start of National Mocktail Week

This is an excellent way to help guests celebrate Dry January. However, it’s important to note that some sober guests find the term “mocktail” disrespectful. I can see their point: the word has “mock” in it. So, perhaps call your celebration Alcohol-free Week, Non-alcohol Week, or Zero-ABV Week.

Either way, this is the time to dial in your zero-proof menu.

January 15: National Strawberry Ice Cream Day

Celebrating this holiday with the Peach Melba is a great way to get the most out of promoting your guests’ favorite new dessert. All you have to do is serve your Peach Melba with, you guessed it, strawberry ice cream instead of the standard vanilla.

January 20: National Cheese Lover’s Day

Getting creative to celebrate this holiday will take some effort. However, if you nail it, this promotion can be recurring and become a sought-after experience.

Wine, beer, and spirits pair with a vast array of cheeses. You can create an entire tasting experience, pairing specific cheeses with a curated selection of wines, beers, whiskeys, or other spirits. Check out this guide for pairing ideas.

January 20: National Use Your Gift Card Day

I don’t usually double up on holidays for this monthly KRG Hospitality feature, but here we are.

If your business offers gift cards, this is the day to encourage people to come in and redeem them. Send a targeted email campaign, include a link to your reservation system, and you’ll have an excellent way to track how many gift cards you can expect to show up for redemption.

January 25: Clashing Clothes Day

Why should October and December get all the dress-up fun? There’s no reason your guests have to pull out all the stops for Ugly Christmas Sweater gatherings and then wait another year to do it again.

If you pull this off well and make it a “thing,” you and your team can own Clashing Clothes Day and make it an annual promotion.

January 30: National Croissant Day

The humble but delicious, flaky croissant is a tasty canvas. Sure, you can just offer croissants, but what about going harder and offering an array of croissant sandwiches or desserts?

Image: Ivan Bertolazzi on Pexels

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by David Klemt David Klemt No Comments

Program for Unique Holidays: October 2023

Program for Unique Holidays: October 2023

by David Klemt

"Think about things differently" neon sign

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

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

Pay attention to the “weird” or unique holidays to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing? Why program only around the same holidays as everyone else?

Of course, you shouldn’t try to celebrate every holiday, strange or otherwise. Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

You’ll find suggestions for promotions below. However, the idea behind our monthly holiday promotions roundup is to inspire you and your team to get creative and come up with unique programming ideas.

For our September 2023 holidays list, click here.

October 4: National Golf Lover’s Day

There’s a lot of focus on the growth of pickleball in the US and Canada. However, there’s another sport that has been experiencing sizable growth: golf.

Owing in part to the explosive popularity of concepts like TopGolf and Drive Shack, more people have been getting into golf. The past few years has seen “0ff-course” golfers convert to off-and-on-course golfers. If you have golf simulators, Golden Tee, or operate a sports bar or golf-focused concept, this is your holiday!

October 5: National Get Funky Day

Funky rums, funky agate spirits… If there was ever a day to introduce your guests to the funky spirits in your inventory, it’s National Get Funky Day.

October 6: Inbox Zero Day

We can all use a reason to unplug and take a personal day. Hey, the start of October is a great reason to encourage your guests to make their emails as read and spend that personal day at your restaurant or bar.

October 11: Southern Food Heritage Day

Chicken-fried steak. Biscuits and gravy. Southern barbecue. BBQ pulled pork. Fried catfish. There are a nearly endless number of incredible Southern food menu items you can showcase and put your stamp on during this holiday.

October 14: National Motorcycle Ride Day

Yes, I’m including this holiday because I’ve gotten into motorcycles over the past couple of years. However, my motives aren’t entirely selfish. Becoming a go-to spot for groups of guests on bikes can be lucrative.

Just make your menu has plenty of low- and no-alcohol options.

October 16: National Liqueur Day

Not only are there a multitude of liqueurs that pair well with fall flavors, they’re perfect for creating low-ABV sips. Reverse cocktails are a great way to appeal to guests looking for easy-drinking, sessionable sips. And they just happen to be excellent for creating LTO cocktail menus.

October 20: International Chefs Day

If there was ever a day to let your chef and his brigade show off, here it is. Let them create a seasonal prix fixe or LTO menu that shows your guests why your team is the best in the area.

October 21: Apple Day

When temperatures drop and we finally find ourselves in the fall, the pumpkin spice descends upon us. The past couple of years, those menu items haven’t even had the courtesy of waiting for summer to end before making their first appearances.

Well, pumpkin spice isn’t the only fall flavor people want when the weather gets cooler. Sure, PSLs are popular, but you should also be highlighting apple on your food and drink menus.

October 22: National Make a Dog’s Day

There are a couple of ways to make a dog’s day. You and your team can help organize an adoption event and help dogs find their forever homes. (Don’t worry, I’m not going to be “funny” and say furever homes instead.)

If your bar or restaurant has a clean outdoor area, you can also encourage guests to bring them dogs. Have plenty of water and dog-friendly treats available to make their day.

October 30: Mischief Night

Also known as Devil’s Night, particularly in Detroit, Mischief Night is all about cutting loose. Well, most bars are the perfect place for people to cut loose and unwind.

Of course, we don’t want people to vandalize the bar or set fire to anything, so make sure you’re encouraging guests to party and not be malicious toward one another or the community.

Image: Ivan Bertolazzi on Pexels

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Daniel Ricciardo in McLaren F1 race car
by David Klemt David Klemt No Comments

Leverage These 3 Sports for Growth

Leverage These 3 Sports for Growth

by David Klemt

Daniel Ricciardo in McLaren F1 race car

Sports receive more than three million mentions daily on social media and in online communities, and three sports are driving conversations.

Media-monitoring and SaaS platform Meltwater‘s recent report shows growth in media mentions and community engagement. The report, “2023 Industry Snapshot: Sports,” also identifies three sports that are growing globally.

Most restaurant and bar concepts, at least throughout North America, can benefit from sports. They have televisions, at least decent audio, and the proper licenses to air sports and other programs.

At the risk of oversimplifying, that means that any bar or restaurant can be a sports bar. Before anyone begins furiously hammering out an email to send me, I’m not saying any bar or restaurant can automatically become a great sports bar because they have TVs. I’m simply saying that operators who want to leverage sports and specific sporting events are at a good starting point to do so.

With that caveat out of the way, let’s check out what Meltwater has uncovered regarding sports.

Sports Conversations

According to Meltwater, sports is a hot topic every day of the year. On average, there are 3.16 millions mentions of sports each day.

And that’s just on a “normal” day. Last year, that number jumped to well over 12 million mentions during the FIFA World Cup.

Meltwater identifies 2022 as a particularly strong year in terms of growth for sports conversations. That boost is expected to carry into 2023, providing savvy operators with opportunities to leverage sports.

Per Meltwater, sports social media handles, hashtags, and keywords have grown by more than 20 percent. That’s significant growth.

Now, let’s look at the sports driving much of that growth.

Football

When I say “football” in this context, I mean the sport some people call “soccer.” So, not American football, which Dave Grohl and Crown Royal pointed out is a Canadian invention during Super Bowl LVII.

For the past few decades (at least), much has been made of Americans maligning football (soccer). Well, all the tropes of that mockery may be wearing very thin.

Last year, mentions of football keywords were up 56 percent—in the US. The second-place country was Nigeria with an increase of 33 percent.

Globally, the sport’s online conversations went up by 32 percent. The day of the FIFA World Cup final? That number exploded to 630 percent. Could be smart for operators to begin planning their World Cup promotions soon.

Baseball

There are some interesting stats surrounding baseball and online conversations.

Last year, conversations of this sport grew by just three percent. And for a country that claims the sport as their national pastime, American baseball convos saw a notable dropoff: a decrease of 11 percent.

However, baseball grew by nine percent in Canada in 2022. Japan saw an increase of 36 percent, and Venezuela was up 22 percent.

Unsurprisingly, the sport’s two largest organizations dominate baseball conversations.

Leading the charge, Major League Baseball mentions grew by 16 percent in 2022 globally, and by 54 percent in Japan. Right on MLB’s heels, Nippon Professional Baseball 23 percent globally and 28 percent in the US.

For those who are curious, three teams stood out in the baseball conversation: the Los Angeles Dodgers (+59 percent), New York Yankees (+55 percent), and NY Mets (+46 percent). However, LA Angels pitcher Shohei Ohtani saw truly incredible growth with an increase of 74 percent.

An important takeaway: Baseball fans in America appear quite interested in watching (or listening to) NPB. That gives operators another organization—and all their scheduled games—to leverage.

Formula 1

Ah, my favorite sport. I’m happy (for the most part) to see this motorsport growing around the world. In fact, Formula 1 keyword mentions grew 13 percent globally, and #F1 was among the hashtags used most in 2022.

On July 3, 2022, Ferrari driver Carlos Sainz, Jr. (driver #55) won the British Grand Prix at Silverstone. Red Bull’s Sergio Perez (#11) took second and Mercedes’ Lewis Hamilton (#44) took third. And on this day the F1 conversation skyrocketed, growing by 338 percent.

The country leading the way for F1-related keyword mentions in 2022 was Japan, growing by a staggering 91 percent.

Much of the increase in interest in F1 can be traced back to Netflix and its Drive to Survive docu-series (some call it a reality-TV drama).

Looking at American interest in the sport, it helps that there are now three races on the calendar that take place in the US: the Miami Grand Prix, the US Grand Prix at Circuit of the Americas in Austin, TX, and the Las Vegas Grand Prix. That’s three opportunities (Miami has already happened) for American operators to take advantage of this sport’s growing popularity.

Last year, former Aston Martin driver Sebastian Vettel (#5), Red Bull driver Max Verstappen (current champion and #1), and Ferrari driver Charles Leclerc (#16) saw the most growth in terms of individual drivers.

I can only hope that my other favorite motorsport, MotoGP, starts to become more popular throughout North America.

Takeaways

Some operators may find that sports don’t work for their concept, such as a high-end cocktail bar or fine-dining restaurant. Those are two venue types that tend to eschew televisions as they don’t work with their vibe and aesthetic.

That said, each operator must choose how to best implement sports and related promotions. This includes understanding which sports, teams, and players their guests like. Then, of course, it’s also a matter of gauging interest.

With that determined, operators must also decide how to make sports work with their concept. Some things to consider are themed F&B menus, sports-related LTOs, FoH uniforms, and how far to go with promotions. That latter consideration will depend on how rabid a fan base each operator is targeting. A truly dedicated fan base encourages some bars to “officially” support a certain team.

Another important consideration? Will leveraging a particular sport or team alienate other guests due to rivalries or a lack of interest or comfort? Sometimes the cost of implementing promotions includes pushing away a percentage of guests on particular days.

Because I live in Las Vegas, I have an array of venues available to me around the clock. It’s conceivable that I could find a home bar or restaurant to watch F1 and MotoGP. Personally, the capability of comfortably watching my two favorite sports would boost my loyalty and visits. However, there may not be a large pool of people like me in this market. Would a bartender want to turn on an F1 race just for me?

There’s a lot to consider when choosing how to best leverage sports. The upsides include converting customers to loyal, repeat guests; a realistic idea of what to consider in terms of labor and inventory for specific days, weeks, months, and seasons; and boosts in traffic, revenue, and online engagement (which in turn can translate to more traffic and revenue).

Image: Photo by PRAT clement via Pexels

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Closeup of dark beer with foamy head
by David Klemt David Klemt No Comments

Celebrating the Baltic Porter

Celebrating the Baltic Porter

by David Klemt

Closeup of dark beer with foamy head

In just over two weeks we celebrate a rich, dark beer style with sweet malty characteristics that traces its history back to the 18th century.

Once a favorite among the working class in London, Baltic Porter is seeing a resurgence. This is, unsurprisingly, driven largely by interest from the craft beer world.

Tracing its own history to 2016, Baltic Porter Day celebrates its namesake beer. The beer holiday takes place every third Saturday in January. So, this year we celebrate Baltic Porter Day on January 21.

That should give operators enough time to prepare. One of the best ways to drive interest in this holiday—and beer style in general—is to look into local breweries. Craft breweries, brewpubs, and microbreweries around the world release Baltic Porters to celebrate this holiday.

Locality and hyper-locality are, as we know, important to many guests. That makes it a smart move to develop relationships with local brewers, distillers, farmers, vintners, etc.

Operators who don’t yet have those relationships need to commit to changing that this year. And, hey, Baltic Porter Day is an excellent reason to begin that change and approach local brewers.

What’s Baltic Porter?

In the 1700s, high-hop Pale Ale wore the beer crown in England. However, some small breweries made a run at the throne. They wanted to see a dark beer on top.

So, according to some beer historians, brewers looking to take on Pale Ale began with sweet brown beer. The beer was higher-hopped, dark, and higher alcohol with cocoa, chocolate, and coffee notes.

Porter was born, named for the working class people who embraced it: dock and street workers.

Eventually, the production and reach of Porter of small brewers was overtaken by larger breweries. This is largely due to maturation time, which translates to higher costs; it can take six to twelve months for a Porter to mature.

Over time, Porter found its way to Northern Europe, including Estonia, Latvia, and Lithuania. Those three countries are known as the Baltic states.

Brewers in those countries tried their hand at Porter production. Importantly, Baltic state brewers put their own spins on Porter. Notably, they replaced ale yeast with lager yeast.

Additional changes include replacing British hops with Baltic hops, and blending pale and dark malts. Baltic brewers roasted the malts in a drum kiln. The invention, created by Daniel Wheeler, allowed brewers to roast malts without burning them.

The Baltic Porter was born.

Characteristics of Baltic Porter

Curious operators and teams can find the official Beer Judge Certification Program guidelines for the this style here.

As a quick summary, the following are keys to Baltic Porter:

  • Appearance: Opaque dark brown to dark reddish-copper. Not black in appearance.
  • Aroma: Rich, malty sweetness with some dark malt characteristics. No hops on the aroma.
  • Flavor: A roasted but not burnt flavor. Rich, malty sweetness. Caramel, nuttiness, toffee, molasses. Dried fruit and alcohol.
  • Mouthfeel: Medium to medium-high carbonation keeps the beer from feeling “heavy” on the tongue. Smooth but full-bodied.
  • Finish: Licorice or roast coffee.

Since this beer tends to range in ABV from 6.5 to 9.5 percent, it’s wise to serve this beer with food. Think hearty fare, like barbecue, chili, and burgers, and Gouda as a cheese pairing.

Of course, local brewers should be able to offer up their own ideas for food pairings. After all, they know their beer better than anyone else.

As some sources note, people often serve Baltic Porter in a snifter. However, a pint glass is perfectly acceptable for this beer style.

Image: Peter Fischer from Pixabay

Flipping through an open book
by David Klemt David Klemt No Comments

5 Books to Read this Month: November 2022

5 Books to Read this Month: November 2022

by David Klemt

Flipping through an open book

This month’s engaging and informative book selections will help you hone your culinary, cocktail, and leadership skills to dial in your menus and operations.

To review October’s book recommendations, click here.

Let’s jump in!

Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook

The next time you visit New Orleans, plan to dine at least once at the James Beard Award-winning Shaya. I’ve had the opportunity to do so and the experience was stunning. Of course, you’ll also want to check out Domenica and Pizza Domenica while in NOLA. To give you an idea of what to expect, pick up the Shaya cookbook.

Chef Alon Shaya’s personal journey through cooking is truly unique, embracing Israeli, Italian, and American Southern cuisines. Shaya tells Chef-operator Shaya’s moving story and more than 100 incredible recipes. Pick it up at Amazon.

Turkey and the Wolf: Flavor Trippin’ in New Orleans

After moving to New Orleans and working in fine dining, Chef Mason Hereford opened his own restaurant and put his stamp on the scene: Turkey and the Wolf. Both the restaurant and this cookbook focus on creative and enticing takes on Southern cooking.

Fancy deviled-egg tostadas? Fried bologna sandwiches absolutely heaving with potato chips? How about purposely burnt tomato casserole? Well, you’ll find these recipes and 92 others in this book, along with photographs and illustrations. This is sure to get you salivating and get your creative wheels turning. Grab Turkey and the Wolf here on Amazon.

Last Call at Coogan’s: The Life and Death of a Neighborhood Bar

As those of us in the industry know, restaurants and bars are the cornerstones of the communities they serve. Last Call at Coogan’s is the true tale of a neighborhood bar that, unfortunately, closed its doors for good during the pandemic after more than 30 years in operation.

From Amazon: “This book touches on many serious issues facing the country today: race relations, policing, gentrification, and the COVID-19 pandemic. Along the way, readers will meet the bar’s owners and an array of its most colorful regulars.” Purchase here via Amazon.

Spiritual Coffee

Bar co-founder, bartender, brand ambassador, and author Martin Hudak’s informative and exciting cocktail book is available now for purchase. Hudak is one of the brilliant minds behind Sydney destinations Maybe Sammy and Sammy Junior. Also, he’s a brand ambassador for Mr. Black, the ridiculously tasty coffee liqueur.

Spiritual Coffee focuses on coffee cocktails, a passion of Hudak’s. However, you’ll get more than recipes when you purchase this entertaining book. In these pages you’ll also find a wealth of coffee history, knowledge, and stories. Buy here!

The Future Is Analog: How to Create a More Human World

This book, from award-winning author David Sax, asks poignant culture questions about our rush toward a digital world, an undertaking that was supercharged during the pandemic.

“Is our future inevitably digital? Can we reject the downsides of digital technology without rejecting change?” Sax asks. “Can we innovate not for the sake of productivity but for the good of our social and cultural lives? Can we build a future that serves us as humans, first and foremost?” Purchase here via Amazon.

Image: Mikołaj on Unsplash

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