Promotion

Heroica Puebla de Zaragoza Puebla, Puebla, Mexico
by David Klemt David Klemt No Comments

Cinco de Mayo Isn’t Independence Day

Cinco de Mayo Isn’t Mexico’s Independence Day

by David Klemt

Heroica Puebla de Zaragoza Puebla, Puebla, Mexico

When planning and executing Cinco de Mayo promotions and menus it’s important to be respectful and understand what this day commemorates.

One step toward honoring this holiday rather than making a mockery of it? Knowing that Cinco de Mayo honors the Battle of Puebla, which took place in 1862.

This day isn’t—and I can’t stress this enough—Mexican Independence Day.

Fight for Independence

Mexican Independence Day is September 16, not May 5. Mexico was also called “New Spain” when the land was a colony under Spanish rule. And by most historical accounts, this 300-year rule wasn’t benevolent.

A Catholic priest named Miguel Hidalgo y Costilla, colloquially known as Father Hidalgo, dared to call for independence on September 16, 1810. Father Hidalgo rang the bell of his church in Dolores and delivered the famous “Grito de Dolores” speech (“Shout (or Cry) of Dolores).

It took over a decade of ferocious, brutal fighting for Mexico to earn its independence. Spain withdrew from the Mexican War of Independence on August 24, 1821. On that same date, Spain recognized Mexico as independent country. Mexico honors their independence by celebrating the day that Father Hidalgo, the Father of Mexican Independence, delivered his rousing speech.

Battle of Puebla

Just over four decades after defeating Spain, Mexico would be forced into another pivotal fight. I won’t get into the entire history here but France invaded Mexico.

Initially, Spain and the United Kingdom supported the invasion. Further, much of the world believed France would easily and quickly emerge victorious. After all, France sent a military force with superior equipment.

This wasn’t the first time France invaded Mexico, and it wouldn’t be the last. That’s another important detail to keep in mind: Cinco de Mayo isn’t Mexican Independence Day, and it doesn’t the mark the end of the Franco-Mexican War.

Cinco de Mayo, mainly celebrated in the Mexican state of Puebla, is about national pride. Outnumbered two to one and outgunned, Mexico forced the retreat of a military force that hadn’t experienced defeat for several decades on May 5, 1862.

The war didn’t end until the French withdrew from Mexico in 1867. During this time, the American Civil War was raging. Additionally, United States policy at the time was to remain neutral regarding wars in other countries. That said, historians point to Secretary of State William H. Seward as helping encourage France’s withdrawal.

However, I’d posit that it’s likely fierce resistance and failure to achieve victory easily over Mexican military forces that inspired France to abandon their campaign in Mexico.

Celebrate with Respect

It’s generally accepted that the first Cinco de Mayo celebrations in the US took place in California. Well over a century after Mexico’s victory at the Battle of Puebla, restaurants and bars across America were leveraging the holiday.

Again, it’s important to remember that Cinco de Mayo isn’t celebrated the same way in Mexico as it is the US. There are celebrations in Puebla but overall, it’s seen as a minor holiday.

When planning Cinco de Mayo promotions, it’s important that operators and their teams be respectful. May 5, 1862 wasn’t a party—hundreds of people died during the Battle of Puebla. Perhaps this comparison will help: Americans should know better than to say, “Happy Memorial Day,” on Memorial Day. It’s a day of mourning and remembering those who sacrificed their lives fighting for the country.

So, please celebrate with respect. Respect for Mexico and respect for Mexican culture and heritage. Don’t have your team put on sombreros, don fake mustaches, shake maracas, or engage in any other ridiculously racist stereotyping. I shouldn’t have to say this but don’t engage with racial or cultural stereotypes any day, ever, for your marketing and promotions.

Along those lines, don’t speak Spanish disrespectfully. That includes rejecting “Cinco de Drinko” or “Gringo de Mayo” in your marketing.

That said, if Mexican food and beverage staples make sense for your concept, feature them. Does your kitchen team make amazing, authentic tamales, tacos, and other items? Awesome. Showcase your tequilas, mezcals, and Margaritas. Offer the Batanga (but probably don’t give guests the knife).

Just be thoughtful and respectful with your Cinco de Mayo promotions.

Image: Jorge__ Medina_ on Pexels

KRG Hospitality Start-Up Restaurant Bar Hotel Consulting Consultant Solutions Plans Services

White mops against red and white wall
by David Klemt David Klemt No Comments

Spring Clean Your Business!

7 Ways to Give Your Business a Spring Cleaning!

by Kim Richardson & David Klemt

White mops against red and white wall

In case you’re so busy you didn’t catch it, we’re officially—finally—in spring, and that means it’s time to spring clean your business.

Below you’ll find a spring cleaning slideshow with helpful advice from KRG Hospitality consultant Kim Richardson.

Each slide contains her best advice for reviewing, refreshing, and improving your business. For your convenience, Kim organizes her spring cleaning advice in just seven slides.

It’s time to look at your business through fresh, energized eyes! Your team, guests, and bottom line will thank you.

[metaslider id=78443]

Note: Unable to view the slides above? Each slide is transcribed below.

1 Re-plant Your Core Values

  • Review your core values with your team.
  • Post them where everyone can see them daily.
  • Foster core values through consistent training.
  • What kind of experiences are you offering your team?
  • Hire a coach to help you discover your core values.

2 Tidy up Your Guest Journey Map

  • Walk through your business from the guest perspective.
  • Review your website for content, ease of use, current info.
  • Review your technology and potential pain-points.
  • Touch up items that may have become run down: paint, signage, furniture, equipment, etc.
  • Review your flow of service and communication.

3 Spruce up Your SOP & Training Programs

  • Evaluate how well current SOPs are being followed.
  • Evaluate how well you continuously train your team.
  • Make updates as needed and add any new procedures.
  • Ensure SOPs are easily accessible by your team.
  • Discuss your standards during pre-shift meetings.

4 Deep Clean Your Financial Books

  • Review your budgets and projections for the year ahead.
  • Review and organize the financials tracking processes; receipts, invoices, files, etc. and digitize what you can.
  • Consider updating your financial tracking technology or bringing in a third party to assist.

5 Dust off Your Business Plan

  • Evaluate the progress of your business plan.
  • Acknowledge what you have accomplished.
  • Are you on track to achieve your goals this year?
  • Do all of your goals still make sense?
  • Make any necessary updates and create a game plan to stay on track; review every 30 days.

6 Freshen up Your Marketing Plan

  • Budget time and money to dedicate towards marketing for the next 90 days.
  • Create strategic campaigns that will create awareness, build a database, and retain your targeted customers.
  • Consider working with a third party or having someone dedicated to this role internally.

7 Declutter Your Mind

  • Perform a calendar audit.
  • Review goals and formulate action plans.
  • Practice mindfulness through journaling or meditation.
  • Consider hiring a mindset coach to help you organize your life and your business.

Image: PAN XIAOZHEN on Unsplash / Slideshow Images: Kim Richardson / KRG Hospitality

KRG Hospitality. Business Coach. Restaurant Coach. Hotel Coach. Hospitality Coach. Mindset Coach.

"Think about things differently" neon sign
by David Klemt David Klemt No Comments

Program for Unique Holidays: March 2023

Program for Unique Holidays: March 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 holiday promotions.

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

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

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

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

For our February 2023 holidays list, click here.

March 3: National I Want You to be Happy Day

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

March 5: Cinco de Marcho

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

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

March 8: National Proofreading Day

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

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

March 10: Mario Day

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

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

March 13: National Open An Umbrella Indoors Day

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

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

March 16: National Everything You Do Is Right Day

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

March 22: National Goof Off Day

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

March 26: Make Up Your Own Holiday Day

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

March 29: Smoke And Mirrors Day

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

March 30: National Virtual Vacation Day

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

Women’s History Month Holidays

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

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

Image: Ivan Bertolazzi on Pexels

KRG Hospitality Beverage Programming

Pepsi Zero Sugar bottle
by David Klemt David Klemt No Comments

Do Super Bowl Ads Work on Consumers?

Do Super Bowl Ads Work on Consumers?

by David Klemt

Pepsi Zero Sugar bottle

One of the biggest Super Bowl ad winners is Pepsi Zero Sugar.

Brands spent hundreds of millions of dollars to advertise during Super Bowl LVII, but do their ads actually translate to demand for their products?

A week ago we shared our ten favorite beverage-focused Big Game ads. Along with those ads we shared some numbers.

One of those numbers was $7 million, the cost of a 30-second Super Bowl ad on Fox. Other numbers? $500 million and $700 million, the range of revenue it’s estimated that Fox generated this year from Super Bowl ads.

At this point, these ads and the Halftime Show have essentially become their own entities. Some people watch the Big Game for the ads, some for the show halfway through. It stands to reason that brands are well aware of this development. So, they try to create the most impactful ad possible in the hopes of generating consumer demand.

In other words, these brands aren’t spending all this money just so they’re commercial can be deemed cool. Sure, brands want that buzz. But they also want an ROI on the millions they spend.

The big question is, then, are they seeing a return? Well, it just so happens that behavioral insight platform Veylinx has a data-driven answer to that question.

In short, the answer is yes. Of course, it’s a nuanced yes. For example, it appears Gen Z doesn’t care much about Super Bowl ads, as you’ll see below. Also, non-advertisers in the same categories as Super Bowl advertisers appear to see a benefit from the ads.

You’ll learn more from the Veylinx press release below. It’s an interesting read with valuable data for restaurant, bar, and hotel operators.

NEW YORK, Feb. 22, 2023 — A new study from behavioral research company Veylinx determined whether or not Super Bowl commercials boost consumer demand for the products advertised. The results show that 2023 Super Bowl advertising fueled a 6.4% increase in demand among viewers.

The overall increase in consumer demand was driven by women, who accounted for a 21% increase in demand growth. The commercials had minimal impact on men, yielding just 1% demand growth for the brands tested. Gen Z viewers were largely unimpressed by the Super Bowl ads, with demand among 18 to 25 year olds actually shrinking by 1%.

2023 Veylinx impact of Super Bowl ads on consumers chart

“It’s not really a surprise to see that Super Bowl ads improve sales, but the short term bump alone may not be enough to justify the $7 million price tag,” said Veylinx founder and CEO Anouar El Haji. 

Using Veylinx’s proprietary methodology—which measures actual demand rather than intent—the study tested purchase behavior during the week before the Super Bowl and again the week after. The research focused on measuring the change in consumer demand for eight brands with Super Bowl ads: Michelob Ultra, Heineken 0.0%, Hellmann’s Mayo, Downy Unstopables, Crown Royal Whisky, Frito-Lay PopCorners, Pringles and Pepsi Zero Sugar. 

Super Bowl Advertising Winners Overall

Michelob Ultra – 19% increase in demand

Pepsi Zero Sugar – 18% increase in demand

Frito-Lay PopCorners – 12% increase in demand

Heineken 0.0% – 11% increase in demand

Super Bowl Advertising Winners Among Women

Pepsi Zero Sugar – 45% increase in demand

Michelob Ultra – 40% increase in demand

Heineken 0.0% – 40% increase in demand

Crown Royal Whisky – 26% increase in demand

Veylinx, top performing brands during 2023 Super Bowl

Halo Effect for Non-Advertisers

The biggest winners were arguably brands in the same product categories as Super Bowl advertisers. Non-advertisers in those categories appeared to benefit nearly as much as the advertisers: demand grew by 4.2% percent for the study’s control group of non-advertising competitors. Corona Extra, Kraft Mayo and Lay’s STAX were the greatest beneficiaries in a control group that also included Budweiser Zero, Arm & Hammer Clean Scentsations, Canadian Club Whisky, Popchips, and Coke Zero Sugar. Notably, every non-advertiser saw at least a slight increase in post-Super Bowl demand.

“The goal of our study was to look specifically at how consumer demand is affected by running a commercial during the Super Bowl,” El Haji said. “It’s possible that the non-advertisers deployed other marketing efforts to offset or take advantage of the Super Bowl advertising—or they simply benefited from increased exposure for their categories.” 

Additional Findings

Study participants also answered a series of follow-up questions about their preferences, perceptions and how they watched the Super Bowl. More than three-quarters watched at home through various platforms, the most popular being the live cable/satellite broadcast (38%), followed by YouTube TV (15%) and Hulu (10%). When asked why they watched, it’s no surprise that participants were all about the game (64%)—but the commercials were the next most popular reason for watching (39%), followed by halftime (35%), the social aspect (26%) and fear of missing out (13%). 

About the Research

Veylinx studied the behavior of 1,610 U.S. consumers pre- and post- Super Bowl LVII. Unlike typical surveys where consumers are simply asked about their purchase intent, Veylinx measures whether consumers will pay for a product through a real bidding process. Consumers reveal their true willingness to pay by placing sealed bids on products and then answering follow-up questions.

For more information about the study and the Veylinx methodology, visit info.veylinx.com/super-bowl

About Veylinx

Veylinx is the most realistic behavioral insights platform for confidently answering critical business questions during all stages of product innovation. To reliably predict demand, Veylinx captures insights through a Nobel Prize-winning approach in which consumers have real skin in the game. This is a major advance from traditional market research practices that rely on what consumers say they would hypothetically buy. Veylinx’s unique research methodology is trusted by the world’s largest and most innovative consumer goods companies.

Main article image: PepsiCo / Article body images: Veylinx

KRG Hospitality Bars & Lounges, 2023 icon

Vintage Rolleiflex camera
by David Klemt David Klemt No Comments

Picture vs. Video: Datassential Weighs In

Picture vs. Video: Datassential Weighs In

by David Klemt

Vintage Rolleiflex camera

If you want to meet guests—both regular and new—where they are, it helps to know how they prefer to consume social media content.

However, I’m not talking about which platforms are the most popular. We’ll get to that, but I’m talking about the content itself.

It appears that two camps are emerging: Team Picture and Team Video. And yes, they appear to follow demographic delineations.

Veteran operators and front-of-house teams know the drill. It’s standard for a server to drop food off and phones to hover over dishes immediately.

Bartenders, of course, also know the routine. In fact, bartenders working behind the stick across the globe know chronically online guests will come seeking specific drinks because they’re “Instagrammable.”

Hey, I’m not above it—I’ve snapped pics at bars and restaurants known for their innovative drink presentations. The same can be said about certain dishes at particular restaurants.

But is that camera just rapid-fire snapping photos? Or is it becoming more common for the guest holding the phone to record video?

Luckily, F&B market research agency Datassential has data-driven answers to those questions.

Still Photography vs. Moving Pictures

Okay, I’ll admit that this subheading title is a bit lame. Whatever—I’m keeping it in.

At any rate, you know what I’m talking about here, pictures versus videos. Interestingly, Datassential suggests that our industry is already at least a bit behind in this debate.

As they say in their latest Foodbytes report, 2023 Food Trends, “It seems like the food industry only just figured out how to cater to the importance of photography and Instagram and now it’s all being replaced by video.”

Specifically, Datassential speaks about short-form video in this report. Essentially, the agency is saying that guests (younger generations, in particular) are “over” still or static images of F&B items.

Today, just like video killed the radio star, video is on a still photography killing spree. And as I mention above, Datassential’s data reveals what people expect regarding this topic when it comes to age groups.

Unsurprisingly to some, Gen Z is most likely to consume video content. It follows, then, that 67 percent of this group has taken video of food at a restaurant or at home.

Next up, at 54 percent, is Millennials. Forty percent of Gen X says they’ve taken video of food at a restaurant at home. Just 18 percent of Baby Boomers have done so.

Where are People Consuming Video Content?

So, that’s the “who.” Now for the “where.”

According to Datassential, these are the top platforms for video consumption:

  1. BeReal: 11 percent
  2. TikTok Live: 25 percent
  3. Twitter video: 27 percent
  4. Snapchat video: 35 percent
  5. Instagram Reels: 38 percent
  6. TikTok: 41 percent
  7. Facebook Live: 41 percent
  8. Instagram videos: 44 percent
  9. Instagram Stories: 45 percent
  10. Facebook Stories: 48 percent
  11. YouTube: 77 percent

Does this mean you need to create content for each platform? Well, unless you somehow have the time or a digital marketing team, probably not.

Instead, you’ll want to pick the platforms that make the most sense for your brand and audience. There are also cross-posting tools that can save you time and simplify the process.

Takeaway

It’s up to individual operators to choose their social channels. The same is true for what they plan to post, photos or videos.

There’s a different consideration I want operators to keep top of mind. If video continues to dominate social, think about what could happen to dining rooms. It won’t be unusual for “influencers” to break out handheld lighting equipment to create videos. And I think we all know what that will do to the atmosphere in restaurants, bars, and lounges.

As strange as it may seem, operators may need to post signs banning flash photography and lighting for videos. Otherwise, the guest experience will diminish. Who pays the price for that negatively impacted experience? Not the influencer; the operator takes the hit in their reviews and traffic.

If video is here to stay, operators need to observe their dining rooms and adjust accordingly. That doesn’t just mean crafting video-worthy interiors and menu items. Now, it also means protecting the guest experience.

Image: Alexander Andrews on Unsplash

KRG Hospitality, Intro to Garnishes

"Think about things differently" neon sign
by David Klemt David Klemt No Comments

Program for Unique Holidays: January 2023

Program for Unique Holidays: January 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 holiday promotions.

Several holidays are set against every date on the calendar, and January 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 2022 holidays list, click here.

January 5: National Whipped Cream Day

There’s a ton you can do with whipped cream when it comes to your F&B. From garnishing shots to piling it on desserts, whipped cream is just a fun time.

This is also the perfect holiday for party spots to offer Whipshots or feature whipped cream-flavored vodkas.

January 6: National Technology Day

There are several ways to approach programming for this day. To focus on one, this would be a great day to highlight your cool bar tech. One item that comes to mind is the Ripple Maker.

For those unfamiliar, this is a device that prints images on top of frothy or foamy drinks via food-safe media. Ripple’s next-gen device, the Ripple Maker Pro II, is available now.

January 7: Old Rock Day

The purpose of this holiday is to celebrate the planet. Earth is an “old rock,” after all. Two programming ideas that come to mind are: celebrating classic rock; showcasing spirits that have been on the market for decades (or even centuries).

January 10: National Cut Your Energy Costs Day

By now we all know that sustainability and responsible business practices matter to many guests. National Cut Your Energy Costs Day is a great time highlight your own eco-friendly policies, potentially raising money for “green” causes.

January 11: Learn Your Name in Morse Code Day

If you want to have some fun with your guests, print an LTO menu with F&B item names in Morse code. Include descriptions that aren’t in Morse code that give guests an idea of what to expect from each item.

There are several Morse code translators online, like this one.

January 17: National Bootlegger’s Day

This is the holiday to celebrate brands or cocktails that:

  • survived prohibition;
  • were created during prohibition; or
  • produce or feature moonshine.

January 20: Penguin Awareness Day

Are you aware of penguins? You’re not? That’s odd.

Anyway, there’s an almost startling amount of cocktails with “penguin” in their name. So, why not create an LTO menu of “penguin” cocktails? Bonus points if some proceeds can go to a penguin-focused charity.

January 21: Squirrel Appreciation Day

Do you appreciate squirrels? Well, you should—it’s believed they plant three billion oak trees every year.

Now, I bet you can guess what I’m going to suggest: celebrating the classic Pink Squirrel. And why not? It has been around since the 1940s and is an icon, after all. If you really want to go all out, slap some foods into a Jell-O mould and get crazy.

January 29: National Puzzle Day

As with other holidays, there are a few ways to celebrate National Puzzle Day. You can provide guests some small puzzles to keep them busy (and keep them at your restaurant or bar for longer). Alternatively, get your hands on a very challenging puzzle, set it up on a card table, and encourage guests to work on it together. Or even ask guests to bring in their own puzzles.

January 31: National Backward Day

Programming for this holiday can be as simple as printing your menu backwards. Of course, you can also get much more immersive—it’s all in the details and recognizing opportunities to help guests walk away with memories.

Image: Ivan Bertolazzi on Pexels

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: Nov. 2022

Stand Out with Weird Holidays: November 2022

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and November is no exception. These holidays range from mainstream (Thanksgiving, anyone?) to “weird.”

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For October’s list, click here.

November 4: National Candy Day

So, you would think we’d celebrate National Candy Day on Halloween, what with all the trick or treating. But no, we celebrate candy the first week of November.

This could be an excellent day to move any candy-themed menu items that may have somehow survived your Halloween programming. Or, hey, lean into it and garnish a number of cocktails with candy.

November 6: National Nachos Day

I know, I know—nachos aren’t weird. No, they’re one of the most fantastic foods on the planet. In fact, one could argue they’re among the culinary pinnacles of human achievement.

However, that doesn’t mean we can’t get a little weird and creative with nachos. Think outside the box (or platter), get with your back-of-house team, and come up with a unique nacho plating or two.

November 8: National Tongue Twister Day

There are a few ways to approach this holiday: create an LTO menu with tongue-twister descriptions; give menu items tongue-twister names; theme some drinks to well-known tongue twisters; or hold a tongue twister contest. Here’s one to get you started:

“Betty Botter bought some butter / But she said the butter’s bitter / If I put it in my batter, it will make my batter bitter / But a bit of better butter will make my batter better / So ‘twas better Betty Botter bought a bit of better butter.” Good luck.

November 12: National Pizza with the Works Except Anchovies Day

I’m including this because I like how oddly specific this holiday is. No thanks to the humble anchovy, apparently!

November 15: National Clean Out Your Refrigerator Day

Okay, so I’m not sure I’d actually call this holiday Clean Out Your Fridge Day. Instead, consider creating and adding a specific promotion to your programming repertoire.

For example, if you’re a wine bar, consider using this day to move open but unfinished bottles of still and sparkling wine before they oxidize or go flat. I’m not a fan of operators discounting menu items but in this case, doing so is better than the alternative. This can be done once per week, twice per month, once per month, etc.

November 17: Use Less Stuff Day

This is an excellent holiday to commit to a couple different operational changes. One, do whatever is practical to reduce the waste your restaurant, bar, nightclub, or hotel generates. Two, consider reviewing your menu and simplifying where you can.

November 20: National Absurdity Day

I mean…does any day scream “WEIRD HOLIDAY!” more than National Absurdity Day? The sky’s the limit here: get as weird, wacky, and creative as you can in a way that’s authentic to your brand and market.

November 24: Celebrate Your Unique Talent Day

Have a talented team? Boast a group of talented regulars? Encourage them to show off their unique skills talent show style, offering prizes and capturing your event via social media.

November 25: Blasé Day

The holiday season is stressful. It’s go, go, go, family, family, family, friends friends, friends, for several weeks. So, create a “lazy” promotion that provides your guests with a calm escape from their holiday stress. Be the oasis they need as the year closes out.

November 30: National Mason Jar Day

Ah, the mason jar. Its wide mouth and fit in most people’s hands is both rustic and comforting. They’re also perfect for a wide array of garnishes. In fact, consider serving over-the-top Bloody Maries in your mason jars…or moonshine cocktails…or beer cocktails… just great cocktails.

Image: Dan Parlante on Unsplash

Harridan Vodka Paranormal Reserve hero
by David Klemt David Klemt No Comments

Possess this Scary Spirit for Halloween

Possess this Scary Spirit for Halloween

by David Klemt

Harridan Vodka Paranormal Reserve hero

If you truly want to imbue your cocktails and the guest experience with the otherworldly this Halloween, you need this spirit.

In fact, this bottle likely contains the most “spirit” forward spirit one can possess. It’s also one of the rarest. Oh, and it took a rest for 30 days inside the Occult Museum.

On October 13, Harridan Vodka will launch their Paranormal Reserve officially. And if you’re after a true small-batch vodka, you’ll want to keep an eye the Paranormal Reserve countdown timer.

This is your opportunity to create and host a frighteningly unique Halloween LTO promotion.

Conjuring the Halloween Spirit

Does the Occult Museum sound familiar to you? If so, you’re likely a horror film fan or into the supernatural.

For those who don’t know, the Occult Museum was started in 1952 by Ed and Lorraine Warren. The two paranormal investigators collected a vast array of artifacts that they claimed came into contact with evil.

One of these objects is Annabelle, a cursed Raggedy Ann doll. According to lore, the doll is so dangerous it’s kept inside its own glass case. A sign attached to the case reads, “Warning, Positively Do Not Open.”

So, what could possibly be frightening about a Raggedy Ann doll? Well, this one is said to have an interesting “attachment.” That is, a demon in search of a human host that has attached itself to the doll.

To keep the demon from achieving its goal—which it reportedly began pursuing in 1970—Annabelle’s case has been blessed. The case has inscriptions of the Lord’s Prayer and Saint Michael’s Prayer. Also, it’s said that Ed Warren would recite a binding prayer over the case from time to time to ensure the demon couldn’t escape.

Supposedly, Annabelle nearly killed a priest who mocked it when he visited the Occult Museum to scrutinize the Warren’s claims of its demonic possession.

This story and more are told in The Conjuring movie series. In particular, Annabelle, Annabelle: Creation, and Annabelle Comes Home. Given that it’s October, it’s the perfect time to watch the first installment and doll-focused movies of The Conjuring universe.

In fact, this would be the month to design a promotion around The Conjuring watch parties with themed LTO cocktails.

A Frightful Rest

Okay, so I can already hear some of you asking what this has to do with Harridan Vodka. Well, calm down—I’m getting to it.

The Warren Occult Museum, located in Monroe, Connecticut, closed to the public in 2019. In other words, if you didn’t get to visit prior to its closure, you’ll most likely never have the chance to see Annabelle or the other occult artifacts contained within.

But you can purchase a bottle of 44-percent ABV vodka that rested for 30 days inside the Occult Museum: Harridan Vodka Paranormal Reserve.

Just 666 bottles are available, and 665 took their 30-day slumber right next to Annabelle. These bottles will retail for $199 on Thursday, October 13.

 

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Obviously, that leaves one bottle we need to address. Bottle number 666 was rested inside Annabelle’s case. And while the other 665 bottles are housed inside black Ouija-themed boxes, number 666 is contained within a glass case similar to Annabelle’s.

Of course, this unique bottle comes with an appropriately otherworldly price tag: $13,000. And, hey, the person who makes this bank-balance-slashing purchase might just be in possession of the world’s only vodka infused with evil.

If you’re one of the few who manage to get their hands on these Occult Museum-rested Harridan Vodka bottles, it’s fair to say you can name your price for the opportunity for guests to buy an ounce.

Happy Halloween, ya filthy animals!

Images: Harridan Vodka

Old Fashioned cocktail on table
by David Klemt David Klemt No Comments

7 Days Until Old Fashioned Week!

7 Days Until Elijah Craig Old Fashioned Week!

by David Klemt

Old Fashioned cocktail on table

In just seven days operators, their front-of-house teams and guests will have the opportunity to participate in Elijah Craig Old Fashioned Week.

Those who choose to join in on the fun will help generate funds for crucial cause. Further, participation means joining forces with some revered heavy hitters in the industry.

For example, Broken Shaker’s Chicago and Miami locations are taking part, as is Cure in New Orleans. Birdie G’s in Los Angeles, the Denver outpost of Death & Co., and Houston’s Julep are also participating. And then there’s LA Jackson from Nashville, the legendary Leyenda in Brooklyn, DC’s Silver Lyan, and Philly’s R&D all joining the cause.

A Great Cause

As stated, this is more than a cocktail promotion. Elijah Craig Old Fashioned Week supports an important cause and fantastic organization.

The cause is providing F&B professionals who are struggling with financial assistance, and the aide comes from the Southern Smoke Foundation.

Since 2015, Southern Smoke has been dedicated to raising funds to help individuals in the F&B space. The non-profit organization strives to help our industry peers in need persevere through crises.

From raising funds for the MS Society, establishing the Emergency Relief Fund, and providing free mental healthcare, Southern Smoke consistently proves themselves a trustworthy industry partner. By 2021, Southern Smoke had donated more than $5 million in financial aid to industry workers affected by Covid-19.

Take Part

Elijah Craig, the storied small-batch bourbon and rye producer in the Heaven Hill Distillery portfolio, makes participating simple and fun.

Unsurprisingly, we at KRG Hospitality love an activation and promotion that’s easy to execute and fun for everyone in the building. This year, Elijah Craig Old Fashioned Week takes place from October 14 through October 23.

To help raise money for Southern Smoke’s crisis management mission, encourage your bar team and guests to post pictures of their Old Fashioneds to social media. All one has to do is include tag @ElijahCraig and the hashtag #OldFashioned Week. Elijah Craig will take it from there, donating $5 for every post up to $100,000.

I’m confident that over the course of ten days we can all come together and flood social media with 20,000 images of delicious, well-crafted Old Fashioneds.

To learn more about last year’s Old Fashioned week, listen to Bar Hacks episode 52. Our very special guest on this episode is Lynn House, the 2022 Best US Brand Ambassador Spirited Award winner.

Get Creative

Now, I’d normally include the particular drink recipe here but I think—I believe—we all know how to make an Old Fashioned by now. So, I’m going to encourage all participating operators and their bar teams to create a small, signature Old Fashioned LTO menu or Elijah Craig Old Fashioned Week.

Also, to get those creative juices flowing, here’s the recipe for the Elijah Craig Rosemary Old Fashioned:

  • Craft rosemary cinnamon syrup by combining 1 cup of water with 2 cinnamon sticks, 2 rosemary sprigs, and 1 medium navel orange in a saucepan over medium heat. Bring to a simmer, add one cup of Demerara sugar and stir until it dissolves. Strain into a clean, sanitized bottle.
  • Combine 2.5 oz. of Elijah Craig Small Batch Bourbon, a half-ounce of housemade rosemary cinnamon syrup, and three dashes of orange bitters in a mixing glass with ice.
  • Stir and strain into rocks glass over a large ice cube, then garnish with a Maraschino cherry on a rosemary-sprig skewer. If you so choose, light the sprig on fire for a moment to generate some rosemary smoke.

Image: CHUTTERSNAP on Unsplash

Jack o' lantern and smoke
by David Klemt David Klemt No Comments

Pumpkin Spice Season Descends Upon Us

Pumpkin Spice Season Descends Upon Us

by David Klemt

Jack o' lantern and smoke

Once again, the unstoppable march of the spooky season is upon us, bringing with it a frightening assortment of pumpkin spice items and expectations.

In the blink of an eye, hordes will descend on your restaurant or bar. “Pumpkin spiiiiiice,” they’ll croak.

Okay, so that’s overly dramatic. For the most part, pumpkin spice season is anything but scary. And really, very few people will transform into singularly focused pumpkin spice zombies.

However, fall is nearly here. So, you do need to finalize your fall/autumn menu. Beginning in September, that really does mean considering offering at least one pumpkin spice LTO item.

Interestingly, though, pumpkin spice may not deserve its perception as the flavor of fall. According to Datassential, there are ten flavors that index high enough to give pumpkin spice a challenge for the fall throne.

What are they? Well, it just so happens that Datassential has those answers, along with a bit of useful advice.

Lord of the LTO

Recently, Datassential released “Food Industry Trend Report: 2022 Pumpkin Spice Season.” As the research firm points out, pumpkin spice seems to be encroaching on summer more each year.

How far away are we, I wonder, from pumpkin spice claiming summer for itself? Will we be subjected to pumpkin spice dry rubs at summer barbecues? Is some intrepid operator going to create a pumpkin spice lemonade?

Those terrifying questons aside, pumpkin spice season coming earlier means more opportunities to benefit from LTOs. Just as it seems that pumpkin spice is descending upon us earlier and earlier, it also seems to dominate the LTO space.

In fact, per Datassential research, major chains executed 174 pumpkin spice LTOs. Now, that’s still with a five-percent drop in menuing for pumpkin space over the past 12 months. Further, that number doesn’t include small, regional chains and independents who also launched pumpkin spice LTOs.

Of course, there are also other fall flavors that deserve a place on operators’ menus. And they’re perfectly cromulent as LTO drivers.

Fall Flavor Favorites

To inspire operators to create LTOs that entice consumers this fall, Datassential has identitied ten flavors on which to focus. Helpfully, they separate them into two main categories.

Top five sweet fall flavors:

  • Vietnamese cinnamon
  • Spicy ginger
  • Allspice
  • Eggnog
  • Pumpkin pie

Top five savory flavors:

  • Coconut milk
  • “Oktoberfest”
  • Mustard cream
  • Turkey gravy
  • Cranberry sauce

Personally, I can see operators and their teams needing to get creative to leverage mustard cream and turkey gravy. Interestingly, Datassential suggests a few flavors not on either list above.

According to their report, Datassential expects apple and blood orange to be popular for LTOs this year. According to the firm, apple was popular last year. When it comes to blood orange, Datassential says 38 percent of consumers like or love the flavor.

Whichever flavors you choose, Datassential has the following advice, which we co-sign: Ensure your LTOs are fresh; make sure they’re easy and quick to make; and don’t discount them. In fact, you should create premium LTOs that come with a premium price.

Image: Colton Sturgeon on Unsplash

Red wine on table at a restaurant
by David Klemt David Klemt No Comments

Get to Know Grenache and Garnacha

Get to Know Grenache and Garnacha

by David Klemt

Red wine on table at a restaurant

There aren’t as many wine holidays in September as there are in August but this month we celebrate International Grenache Day.

This year, International Grenacha Day falls on September 16, a Friday. That’s excellent for operators: You can lure guests in with a wine promotion to kick off their weekend.

Of course, it will help you and your front-of-house team to know about Grenache ahead of this holiday. After all, the best way to remove wine-timidation and upsell guests is by sharing interesting information.

To that end you’ll find pertinent information about Grenache that will help you and your team succeed with this red wine.

Grenache 101

Reiterating a crucial detail from above, Grenache is a red wine varietal. Additionally, it’s one of the most widely grown grapes in the world.

You’ll find vineyards growing Grenache in:

  • Spain
  • France
  • Italy
  • Australia
  • USA
  • Rumors indicate a presence in China as well.

Now, you may be more familiar with another name for this varietal: Garnacha. Interestingly, it’s also known as Garnatxa in Spain. As an aside, many experts believe that’s Grenache’s country of origin.

For the most part, Grenache is a still red. However, you can find rosé and sparkling bottles as well. Grenache (or Garnacha) also has a tendency to find its way into red wine blends. Most often this is to add body and sweeten a blend’s flavor profile. There’s also Grenache Blanc, and there are fortified wines that use Grenache for sweetness.

In short, Grenache’s defining characteristics are:

  • Medium body and acidity.
  • Medium to high ABV.
  • Lighter in color than some other reds.
  • Smoke, tobacco and herbal notes in Old World versions.
  • Candied fruit, strawberry, raspberry, and black cherry in New World versions.
  • Some people detect a note of blood orange.

Succeeding with Grenache

Now, you and I both know that it won’t be enough to just throw some Grenache or Garnacha on your menu. You’ll have to make more of an effort than than.

However, it is wise to add or otherwise bottles to your menu. Equally as smart is creating a specialty LTO menu with three to four Grenache wines by the glass. Of course, bottle purchase prices should be listed as well.

With your by-the-glass and bottle LTO done, you can move to food. As you know, guests love a pairing, particularly with wine.

Below are some of the best Grenache and Garnacha food pairings:

  • Grilled meats
  • Roasted potatoes
  • Roasted vegetables
  • Garlic and herb French fries
  • Spicy dishes
  • Goat, Emmental, Camembert, Gruyère, and Colby Jack cheeses
  • Pastas in a red sauce with cheese

So, this is an excellent holiday to wow with barbecue foods or hearty Italian dishes. Oh, and never forget the cheese on a wine holiday.

Happy International Grenache Day!

Image: Helena Lopes on Unsplash

Sour cocktail on table in high-end bar
by David Klemt David Klemt No Comments

End the Month with this Sour Cocktail

End the Month with this Sour Cocktail

by David Klemt

Sour cocktail on table in high-end bar

End the month of August with a promotion focusing on one of the most popular members of the iconic sour cocktail family.

As I’ve been saying in several of this month’s articles, August is full of bar holidays. This month we celebrate Albariño, Cabernet Sauvignon, Pinot Noir, and Prosecco. And that’s just the wine holidays, which also include National White Wine Day and National Red Wine Day.

Additionally, National Rum Day and Mai Tai Day in August. Apparently, however, eight bar holidays just isn’t enough. And that’s awesome.

You see, we have another bar holiday to celebrate this month. National Whiskey Sour Day takes place on Thursday, August 25.

The Sour Family

Family, category, type… There are several ways to distinguish groups of cocktails.

And depending on your source preference, there are either a handful of families or at least twenty. Hey, why make things easy when we can obsess over minutiae and argue with our peers?

One of the most popular lists of families comes from Gary “Gaz” Regan, an icon in his own right. Sadly, he died on November 15, 2019. Regan’s 2003 book Joy of Mixology identifies “sours” amongst 19 other families.

In 1862, Jerry Thomas included several sours in his book The Bar-Tenders Guide. (a.k.a. How to Mix Drinks). You’ll find the Brandy Sour, Gin Sour, Santa Cruz Sour, and Whiskey SOur. However, a cocktail need not include “Sour” in its name to be part of this cocktail family.

Consider the characteristics of a sour: a base spirit, lemon or lime juice, and a sweetener. In some cases, also egg whites.

So, those defining elements place the Collins, Daiquiri, Margarita, French 75, Gimlet, Mojito, Paloma, Rickey, Sidecar, and Southside in the sour family. However, some would place the members of this group that call for a carbonated element into either the Champagne or so-called “sparkling sour” family.

Now, if you really want to get pedantic, the Whiskey Sour could be a member of the Punch family as well.

The Whiskey Sour

So, does it surprise you to learn that we don’t know the exact origin of the Whiskey Sour? As in, we don’t know precisely who to credit for creating this classic?

Well, it shouldn’t, as cocktail history is quite often murky and mysterious at best.

However, we know that the first appearance of the Whiskey Sour recipe is from Jerry Thomas’ The Bar-Tenders Guide. So, that means the cocktail was known in 1862.

Yet, it’s believed that this recipe was known for at least a hundred years prior. Interestingly, one can argue that the Whiskey Sour is sibling to Grog. In the 1700s, British Vice-Admiral Edward Vernon commanded captains to allow sailors to purchase sugar and limes to make their watered down rum rations taste better.

Hey, sounds like a base spirit, lemon or lime juice, and sweetener to me.

Alright, that’s enough history for you to share with your guests. To celebrate National Whiskey Sour Day, create a handful of LTOs. This can be as easy as offering a Whiskey Sour menu featuring an array of bourbons or other whiskeys. Additionally, you can menu a signature Whiskey Sour and have variants such as the New York Sour or Penicillin accompany it.

Also, if your local legislature permits the discounting of alcohols, you can offer a discount on Whiskey Sours. For food pairings, consider barbecue pork dishes, Cheddar cheese, or brie.

“Gaz” Regan’s Cocktail Families

For the curious, below is the list of cocktail families according to “Gaz” Regan, in alphabetical order:

  1. Beer- and Cider-based
  2. Bottled
  3. Champagne
  4. Cobblers
  5. Duos and Trios
  6. French-Italian
  7. Frozen
  8. Highballs
  9. Hot
  10. Infusions
  11. Jelly Shots
  12. Juleps
  13. Milanese
  14. Muddled
  15. Orphans
  16. Pousse-cafes
  17. Punches
  18. Snappers
  19. Sours
  20. Tropical

Image: Ambitious Creative Co. – Rick Barrett on Unsplash

Rum and Coke cocktail
by David Klemt David Klemt No Comments

Celebrate Two August Bar Holidays with Rum

Celebrate Two August Bar Holidays with Rum

by David Klemt

Rum and Coke cocktail

If you and your team have a commitment to programming and promotions, you have to love all the bar holidays available to you in August.

Not only are there six wine holidays in August, there are two holidays that call for rum. In fact, August is National Rum Month.

On August 16 you have the opportunity to program for National Rum Day. Obviously, rum is a legendary spirit with loads of history. So, you’ll want to honor it correctly—get creative and pull out all the stops.

Of course, one excellent way to celebrate rum is with famous perfect builds of classic rum cocktails. One of these classics is the iconic Mai Tai. Oh, yeah—that’s the other rum holiday in August!

After you program for Tuesday, August 16, prepare for Mai Tai Day on Tuesday, August 30.

June 30 is NOT Mai Tai Day

Now, if you Google “National Mai Tai Day” or “Mai Tai Day,” you’ll get an interesting result. You’ll see that some say National Mai Tai Day is June 30.

Well, Trader Vic’s says that’s absolutely not the case. In fact, a proclamation from the City of Oakland declares August 30 is Mai Tai Day.

On August 30, 2009, at-large councilmember Rebecca Kaplan made it official.

But why, I hear you asking (maybe, possibly), should we take Kaplan’s word for it? For me, it’s because Trader Vic’s themselves confirm that August 30 is “the real” Mai Tai Day.

Okay, but why should we take Trader Vic’s word for it? Because Trader Vic himself is the inventor of the Mai Tai.

Fact not Fiction

As I often point out when diving into cocktail history, much of what we “know” about certain drinks is lore. Either we simply can’t be 100-percent certain about a cocktail’s origins or multiple people are given the credit.

I mean, in some cases multiple people take the credit (and the glory) for themselves.

However, that’s not the case with the legendary Mai Tai. We know that Victor J. “Trader Vic” Bergeron is the classic cocktail’s creator.

Getting inspiration from traveling and operator peer Donn “Don the Beachcomber” Beach, Bergeron transformed his bar Hinky Dink into Trader Vic’s.

So, what do many (most, if we’re honest) operators like to do when they open or rebrand their business? Come up with a signature drink or dish.

In the case of Trader Vic’s, the Mai Tai was born.

The Real Mai Tai

Interestingly—perhaps sadly—the Mai Tai is often the subject of “mistreatment.” In part, we can blame Trader Vic for this.

Now, before you break out your pitchfork, I’m not vilifying Trader Vic. However, he did refuse to share his Mai Tai recipe with others. Author Wayne Curtis explains that this secrecy is “why we have so many bad Mai Tais with pineapple juice and other hideous additions.”

Those hideous additions? Juices, an array of rum styles, floats, garnishes beyond a lime shell and mint sprig… It’s likely you’ve never seen consistency in Mai Tai builds.

As Trader Vic himself tells it: “I took down a bottle of 17-year old rum. It was J. Wray & Nephew rum from Jamaica—surprisingly golden in color, medium bodied but with the rich pungent flavor particular to the Jamaican blends.”

So, that dispels the notion that you use a light rum and a dark rum to build a Mai Tai. He also only added orgeat, orange curaçao, rock candy syrup (the recipe calls for demerara simple), and fresh lime juice.

To be fair, it’s said that the popularity of the Mai Tai forced the J. Wray & Nephew rum (almost) to “extinction.” Rumor has it that original bottles can command auction prices of $50,000 or more.

Trader Vic’s Original Mai Tai Recipe

A lot of us like to put our spin on things. However, there’s an official recipe from the official creator of the Mai Tai.

So, let’s honor Trader Vic and his iconic creation. Below is the recipe that most closely follows the Trader Vic’s spec. Obviously, nobody expects you to track down a $50,000 bottle of rum to follow the original with ruthless precision.

  • 1 oz. Light rum
  • 1 oz. Dark rum
  • Fresh lime juice (keep half of the squeezed lime’s shell)
  • 0.5 oz. Orange curaçao
  • 0.25 oz. Orgeat
  • 0.25 oz. Simple syrup
  • Fresh Mint Sprig
  • 1 cup Crushed ice

Add crushed ice to a shaker. Some bartenders also add some ice cubes. Next, add the liquid ingredients, and shake. Pour—without straining—into a double Old Fashioned glass. Garnish with the lime shell and mint spring. That’s right—the original recipe doesn’t call for a pineapple wedge or cherry.

Image: Blake Wisz on Unsplash

"Life's too short to drink bad wine" cork
by David Klemt David Klemt No Comments

August: Attack of the Wine Holidays

August: Attack of the Wine Holidays

by David Klemt

"Life's too short to drink bad wine" cork

August doesn’t claim just one or two or even three wine holidays, there are actually six such holidays during this month.

Kicking off August are International Albariño Day and National White Wine Day. Obviously, those days have come and gone.

However, there are still four more wine holidays you can leverage:

  • National Prosecco Day on Saturday, August 13;
  • Thursday, August 18 is National Pinot Noir Day;
  • National Red Wine Day takes place on Sunday, August 28; and
  • Monday, August 29 is International Cabernet Sauvignon Day.

So, that’s just over two weeks to draw in guests, move some inventory, and generate revenue. Below you’ll find crash courses in three varietals so you and your team can speak with guests in a way that reduces or outright eliminates wine intimidation.

As a cool bit of trivia, two of the varietals we celebrate this month are among the six “original” Noble Grapes: Pinot Noir and Cabernet Sauvignon. The other four, for the curious, are Merlot, Chardonnay, Riesling, and Sauvignon Blanc.

Prosecco 101

First, yes, like Champagne, Prosecco is a sparkling wine. However, despite all the comparisons made between Prosecco and Champagne, the bubbles and production methods are just about the only similiarities between the two.

Champagne, of course, is French. Prosecco hails from Italy and is the country’s top sparkling wine. Like Champagne, Prosecco is protected and must be produced in a specific region.

To be Prosecco, the wine must consist of 85 percent Glera. There are two other grapes producers may use: Chardonnay and Pinot Noir.

Until recently, Prosecco (a.k.a. as you now know, Glera) has been treated as “lesser than” Champagne, commanding much lower prices. However, producers are now making bottles that range from inexpensive to higher end. In fact, you’ll find Prosecco holding its own against its French counterpart on many fine-dining menus.

To impress with Prosecco food pairings, go with cheese, cured meats, and pizza. Pizza and Prosecco? You can’t go wrong there!

Pinot Noir 101

Given that Pinot Noir finds itself in blends, Champagne, Prosecco, and other sparkling wine, you can get creative when celebrating National Pinot Noir Day.

For American operators, two of the top Pinot Noir-producing states are California and Oregon.

In Oregon, Willamette (rhymes with “damn it”) Valley produces incredible Pinot Noir. When it comes to California, look for bottles from Russian Rivery Valley, Sonoma, and the Saint Lucia Highlands.

For Canada, the top production regions are Ontario, British Columbia, Québec, and Nova Scotia. In particular, look for bottles from Prince Edward County, the Niagara Peninsula, and Okanagan County.

Generally speaking, Pinot Noir tends to be light or medium in body. So, if conducting a tasting, you may want to taste people on Pinot Noir before bolder red wines.

When it comes to food pairings, remember that this is a more “delicate” varietal. So, you’ll want to avoid dishes and food items with big, bold, rich flavors. This is a wine that pairs wonderfully with a variety of cheeses.

Cabernet Sauvignon 101

Ah, Cab Sauv. For both America and Canada, Cabernet Sauvignon is among the most popular varietals. It’s so popular in the US that it’s called the King of Grapes.

As you likely can guess, California is the top Cab Sauv-producing state in America. In particular, Napa Valley is known for world-class Cabs.

While most people think of California, Bordeaux, and Tuscany, Canada also produces fantastic Cabernet Sauvignon. Interestingly, the grape grows well (as do many varietals we associate with Bordeaux) throughout Canada.

However, Prince Edward County and the Niagara Peninsula are two of the best regions for Canadian Cab Sauv.

A bigger and bolder wine than Pinot Noir, Cabernet Sauvignon pairs well with rich, bold foods. If it’s grilled, smoky, peppery or otherwise assertive, Cab Sauv will likely play well with it.

So, there you have it. Two weeks of wine holidays for you to showcase your wine inventory and pairing skills. Cheers!

Image: D A V I D S O N L U N A on Unsplash

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: July 2022

Stand Out with Weird Holidays: July 2022

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and July is no exception. These holidays range from mainstream to “weird.”

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For June’s list, click here.

July 5: Workaholics Day

We may be in the midst of the Great Resignation but people are still working too hard. They’re too busy and experiencing too much stress.

So, this Workaholics Day, encourage your overworked, workaholic guests to unwind with your and your staff. They need to sign out, unplug, and escape.

July 7: National Dive Bar Day

Ah, the dive bar. Whether you consider this hospitality institution a dive, neighborhood bar, or local watering hole, it’s worthy of celebration.

If you’re a dive or neighborhood bar owner, this is your day to pull out all the stops. You run a cornerstone of your community—time to party with the neighborhood!

July 8: Video Games Day

Okay, video games in and of themselves aren’t weird. Well, the weird games are weird but you know what I mean.

Have TVs and consoles? Arcade games? Put them front and center with your marketing. Come up with a tournament and get your guests playing. And, of course, a limited-time, themed cocktail menu also works.

July 12: National Simplicity Day

We all know what KISS (not the band) stands for: Keep It Simple, Stupid. Quick note: I’m not calling you stupid.

Simple, of course, tends to be quicker, and people appreciate fast service when they’re thirsty. This is definitely the day to perfect highballs and two- or three-ingredient cocktails.

July 13: Embrace Your Geekness Day

Look, we’re all geeks about something. A geek doesn’t have to conjure stereotypical images of so-called nerds. Certainly, the term shouldn’t mean someone’s an outcast.

A geek is passionate and that should be admired. You should know what your guests are into and how to engage with them about their passions.

July 17: World Emoji Day

Hey, want to create a creative LTO that will be fun for guests to decipher? Come up with ways to name and, if you really want to get into it, describe your F&B with emoji.

July 20: National Moon Day

You and your team can celebrate this day a couple of ways. Of course, the obvious way is to craft a moon, space-, sci-fi, and/or astronaut-themed LTO.

Or, for a more outside-the-box promotion, you can always look up moon-based conspiracy theories and make that your theme.

July 23: National Hot Dog Day

It’s obvious that hot dogs aren’t inherently weird. However, you can encourage your kitchen team to put their heads together and come up with truly “weird” or unusual (but enticing) LTO hot dogs.

July 29: National Get Gnarly Day

Eager to engage your bar team? Looking to push them to come up with some unique cocktails and beer-and-shot combos? This is the holiday to get them to get gnarly and creative.

July 31: National Mutt Day

If your bar or restaurant is dog friendly, this holiday is your time to shine! Encourage your guests to bring their adorable mutts. Bonus points for offering an LTO menu featuring dog-safe F&B.

Image: Dan Parlante on Unsplash

Dive bar or neighborhood bar
by David Klemt David Klemt No Comments

Raise a 7&7 to National Dive Bar Day

Raise a 7&7 to National Dive Bar Day

by David Klemt

Dive bar or neighborhood bar

We celebrate one of the most hallowed of drinking establishments on July 7, also known as National Dive Bar Day.

Look, we love a visit to a high-end, luxurious cocktail bar. But there’s nothing quite like discovering a casual, comfortable, unpretentious bar that feels like home.

Often times, the local watering hole is a cornerstone of a given community. So, we’re looking forward to the fifth annual National Dive Bar Day in just over two weeks.

You should have plenty of time if you’re a dive or neighborhood bar owner to create your National Dive Bar Day promotion.

A Little History

It’s hard to believe that National Dive Bar Day is a mere five years old. In fact, Seagram’s 7 Crown launched the first annual celebration in 2018.

Not only does this holiday honor a true institution, Seagram’s donated $25,000 to the National Trust for Historic Preservation on its inception. (This year, Seagram’s 7 Crown is supporting Main Street Alliance.)

This makes a lot sense when you think about it. After all, dive bars are often located in a historic building or are landmarks themselves.

Some people may not like it, but drinking culture is an integral part of many a community across not just America, not just North America, but the world.

Not so long ago a bartender could set beers and shots in front of two people with opposing views and they’d find common ground to bond over. The optimist in me hopes we can return to those days, visiting our local neighborhood bars and focusing on what we all have in common rather than letting ourselves grow further divided.

Where some people see a “just” a dive bar, those of us in the know see social and cultural centers that support neighborhoods and communities.

Given their commitment to unpretentious and welcoming service, we need to support and protect our local dives.

What Makes a Dive Bar?

There are some key elements that set dive bars apart from other drinking establishments.

Characters on both sides of the bar, inexpensive drinks, familiar bar food, and an approachable feel are, I would say, the hallmarks.

Now, there are those who think a dive bar also includes an “earthy” smell, to be generous. They may also feel that they call dirty buildings with questionable structural integrity home.

However, “dive” doesn’t have to mean filthy. First and foremost, a dive bar needs to be comfortable and welcoming. Filth tends to give off an unwelcoming, dangerous vibe. That’s not exactly the spirit of hospitality.

Just as a great dive bar should be clean, it should also have a solid F&B program. Inexpensive doesn’t have to mean cheap. Oh, and no, the staff doesn’t have to be surly and untrained.

Dives are Neighborhood Bars

When I first learned about Nickel City, as an example, I saw what a dive bar should be. Both locations, Austin and Fort Worth, are described by co-owner Travis Tober as “anytime bars.”

Nickel City commits to serving the community, and they’re open when people need them. In fact, as you’ll learn during episode 50 of the Bar Hacks podcast, Tober made sure they were open to serve people during the infamous winter storm of 2021 that shut down much of Texas.

In speaking with Tober and reading other interviews with him, I learned that he prefers the term “neighborhood” to “dive.” Due in part to the negative perception some have of dive bars, I can understand his preference.

In my opinion, the difference lies in subtle but important nuances. However, I’ll probably still refer to neighborhood bars as dive bars.

Either way, Nickel City is a dive bar done right and a concept that other operators should certainly study. Nickel City is exemplary, a standard that dive/neighborhood bars should aspire to reach.

The 7&7

As far as Seagram’s is concerned, the 7&7 is “the quintessential Dive Bar drink.” It’s difficult to argue: it’s a highball, it’s fast and simple to make, it’s refreshing, and it shouldn’t be pricey.

But, hey, if you’ve never made or ordered one, here’s the recipe:

Simply prepare a highball glass with ice, add Seagram’s 7 Crown and 7UP, and stir. Then just stir, garnish, and serve.

Cheers!

Image: Florencia Viadana on Unsplash

Maker's Mark bourbon bottle on top of barrel
by David Klemt David Klemt No Comments

National Bourbon Day: 2022 Bourbon Trends

National Bourbon Day: 2022 Trends

by David Klemt

Maker's Mark bourbon bottle on top of barrel

Happy National Bourbon Day, a holiday celebrating one of America’s greatest creations and contributions to the whiskey world.

Hyperbole? I really don’t think so. Bourbon is a wholly American spirit that enjoys global demand.

We may not know the name of the first person to produce a bourbon. Like so many spirits and cocktails, the origins are mostly the stuff of myth and legend.

However, historians do believe America’s whiskey is named for the House of Bourbon, a French dynasty. So, some claim that the spirit is named for Bourbon Street in New Orleans. Still others say Kentucky’s Bourbon County is the inspiration for this whiskey’s name.

At any rate, it’s assumed bourbon was first produced in the 18th century. About a century later, the spirit became what we know it as today.

Additionally, bourbon is officially “distinctive product of the United States,” according to official recognition by Congress as of 1964.

That’s a lot of history and lore. But what about what’s going on now? Well, let’s take a look.

Barrel Finishing

Obviously, rules can sometimes stifle creativity and innovation. In fact, Andres Faustinelli of BEARFACE Whisky says as much on episode 75 of Bar Hacks.

Clarifying, Faustinelli took the Master Blender role at BEARFACE because there are fewer rules for Canadian whisky production than other spirits.

However, there’s a flip-side to that coin. Sometimes, the more rules in place, the more creative people get in navigating them.

One way this manifests is through barrel finishing. We’re seeing a lot labels boasting about unique or otherwise attention-grabbing barrel finishes.

Rum casks, Cognac casks, Armagnac, sherry, a slew of wine-barrel finishes… Obviously, throughout the world of whiskey this has become a popular element of production.

One caveat, though, is that distillers and blenders must avoid stunt finishing. If the finish doesn’t enhance their signature bourbon it’s inauthentic and consumers will turn their backs.

Bottled in Bond

Hey, look—more history! Bourbon, as we all know, has quite the past.

Adulteration—putting crap in the bottle that doesn’t belong there—was such a problem centuries ago that governments chose to step in. (I mean, it’s still a problem but we don’t have the time right now.)

The US government got involved in 1897 to protect consumers with the Bottled-in-Bond Act. Boiled down, a bottled-in-bond whiskey:

  • must be produced during a single distilling season; and
  • made by a single distiller; and
  • has to be crafted at a single distillery; and
  • the whiskey needs to be aged in either a federally bonded warehouse; or
  • otherwise aged under federal supervision for a minimum of four years; and
  • then be bottled at 100 proof.

Oh, and I learned that a distillation season is either January through June or July through December. ABC: (A)lways (B)e (C)learning. Don’t you judge me…

Obviously, the bottled-in-bond requires a large investment of both money and time. And obviously that investment is a barrier that distillers must consider carefully. No doubt, however, that investment can pay off with consumers.

Single Barrel

Let’s call this bourbon trend what it is: The trend.

For the past few years single-barrel bourbons (and other spirits) have been sought-after by restauranteurs, bar owners, private clubs, retailers, consumers, and collectors.

Again, this is a trend that requires a significant outlay from distilleries. But it’s clear that the time and money is, at least for now, worth it.

In most cases, single-barrel pours command higher menu prices. And with the luxury category continuing to grow, single-barrel bourbons should enjoy a boom for quite some time.

Anyone who has visited Woodford Reserve, as an example, can see how popular their single-barrel program has become. There are some incredible names on that list…

MGP

The following three letters once drew the ire of any whiskey drinker: MGP.

Back in the day, which was maybe two or three years ago, a brand “sourcing” their whiskey rather than distilling it themselves was sacrilege.

MGP was attacked for pumping out low-quality liquid regularly. Blogs, social posts, conversations in bars… For years, MGP was on its way to pariah status.

Now, the turns have tabled. As long as a brand is transparent—which may be the real trend here—about the liquid in their bottles, sourcing whiskey is no longer a negative.

In fact, according to some spirits sites and publications, there are consumers seeking out MGP-sourced brands.

So, these are some trends to consider when building out your bourbon program. Happy National Bourbon Day, and cheers!

Image: Zhivko Minkov on Unsplash

Buffalo Trace Distillery bourbon barrels
by David Klemt David Klemt No Comments

8 Bottles for National Bourbon Day

8 Bottles for Bourbon Day

by David Klemt

Buffalo Trace Distillery bourbon barrels

Next week, June 14, is National Bourbon Day, the day America celebrates the country’s “native” spirit.

Clearly, that means one thing: Make sure your promotion catches the eye of the whiskey aficionados, bourbon lovers, and bourbon curious among your guests.

One of the most effective ways to boost traffic on National Bourbon Day is deceptively simple. Simply put, add new bourbon releases to your inventory.

Of course, you should also ensure you have enough of what your regulars normally drink on hand. And let’s not neglect your bourbon cocktails.

First Things First

When deciding what to feature on your promotional or LTO menus, there’s a smart and simple first step to take.

You probably already know what I’m going to suggest: Run reports.

What are your top-selling bourbons? Which are more burden than bourbon, collecting dust in your inventory?

Introduce new bourbons recently? How are they selling?

Then there’s the cocktail menu. Do you know which cocktails are your guest favorites and which they’re not ordering? Are any of these bourbon cocktails?

So, don’t just jump into National Bourbon Day by guessing or assuming what bottles and cocktails to promote. Instead, leverage the power of your POS and run reports. Put hard data behind your promotions, always.

Of course, that’s not your only resource. Curious about what your guests would like to see on the menu and back bar? Ask your bar team.

New Releases

Now, this may come as a shocker: People want to try what’s new. Yeah, I know—hot take.

So, if people want the new thing, give ’em what they want. Below you’ll find some bottles worth asking your reps about for National Bourbon Day.

Obviously, you should ensure you have plenty of the standards on hand. And be cautious about just how much new bourbon you bring in. After all, you don’t have data on how they’ll perform yet.

That said, here are some bottles worth considering.

Basil Hayden Subtle Smoke

Far too often, “smoky” on a label means “tastes like you’re drinking a campfire.” Of course, some of us are into that, depending on our mood or personal tastes.

However, some guests aren’t into smoke bombs. Basil Hayden Subtle Smoke delivers what’s on the label: their high-rye Kentucky bourbon with smoke notes that aren’t overwhelming.

Ben Holladay

Don’t freak out after you read the following sentence. Not all bourbon comes from Kentucky.

Of course, you and your team probably know that. And I’m sure we all think that by now, people know a whiskey doesn’t need to come from Kentucky to be bourbon. However, there are still people who think otherwise.

Educate them with bottled-in-bond Ben Holladay, crafted in Missouri. It’s an interesting bottle labeled Real Missouri Bourbon. According to laws enacted in 2019 and 2020, for a whiskey to earn that designation the producer must:

  • mash, ferment, distill, age, and bottle in Missouri;
  • age in oak barrels made in Missouri; and
  • be made with corn grown in Missouri.

Bottled-in-bond and Real Missouri Bourbon. This bottle should get your guests’ attention.

Blood Oath Pact No. 8

When it comes to bourbon releases, Blood Oath Pacts are always big news. Blood Oath Pact No. 8 should be a welcome addition by the bourbon lovers among your guests.

For this release, Lux Row Distillers combined a a 14-year ryed bourbon, an 11-year ryed bourbon, and an 8-year ryed bourbon finished in Calvados casks.

OKI Reserve

The OKI story goes that two entrepreneurs in Ohio, Chad Brizendine and Jake Warm, bought the brand from New Riff Distilling two years ago.

For those wondering, OKI stands for “Ohio, Kentucky, Indiana,” the tri-state area responsible for most of the world’s bourbon. According to OKI, 99 percent of OKI Reserve is more than eight years old.

Thomas S. Moore

Alright, I’ll admit it—I count this section as four bourbons. But I have a good reason for doing so.

Thomas S. Moore is crafted by Barton 1792 and consists of four expressions: Cognac, Madeira, sherry and Merlot. Any one of these alone is worth the time and effort for a bourbon or whiskey lover to track down. However, think of the potential having two or more expressions available to taste against one another offers you and your guests.

Each Thomas S. Moore expression starts with five- or six-year-old Barton 1792 high-rye bourbon. Depending on the cask used for finishing, the bourbon is aged for another one to four years.

Image: Josh Collesano on Unsplash

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: June 2022

Stand Out with Weird Holidays: June 2022

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and June is no exception. These holidays range from mainstream to “weird.”

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

June 4: National Bubbly Day

Fine, so maybe sparkling wines aren’t weird. Sometimes I just add holidays that have the potential to be fun while driving traffic and revenue to these lists.

As I’m sure you’re already guessing, National Bubbly Day is the perfect time to make your guests aware of your sparkling wines. Bubbly is even more attractive to guests as temperatures rise.

June 5: National Veggie Burger Day

There’s no question that plant-based food items are only growing more popular with consumers. This is the day to showcase your veggie burgers and other meat and dairy alternatives.

June 10: National Herbs and Spices Day

Without herbs and spices, where would F&B be? Task your kitchen and bar teams with creating dishes and drinks that are made better with herbs and spices. Tell your bartenders to break out the torches and light the rosemary!

June 13: International Axe Throwing Day

If you’re an eatertainment venue, bar, or restaurant with an axe-throwing setup, this is one-hundred-percent your day to shine.

June 14: International Bath Day

There are a few different ways to design a promotion around this holiday. One, you can feature distillers who specifically produce gin expressions labeled “Bathtub Gin.” Ableforth’s, for example, is one such producer. Two, you can purchase bathtub-shaped drinkware. Three, you can combine the first two for an LTO pour.

June 16: National Dump The Pump Day

It’s not exactly a secret that gas prices are rising across the nation. With that in mind, it shouldn’t be too difficult to encourage your guests to arrive at your business by bicycle, scooter, skateboard, foot, electric car, or other means of conveyance that doesn’t use gasoline or diesel for fuel.

June 20: American Eagle Day

Interested in a holiday that requires very specific planning? Try American Eagle Day.

One way to celebrate is to design a promotion around award-winning Eagle Rare bourbon. And no, they didn’t pay us to mention them. They just make really good whiskey that works great for this holiday.

June 25: National Leon Day

There’s an entire contingent of people who simply can’t wait for Christmas to come around each year. In fact, they don’t think it’s fair that they only get to celebrate it once a year.

National Leon Day is celebrated every June 25th because it’s the midway point to Christmas. So, forget Christmas in July—celebrate Christmas in June with your guests and specialty LTO menus.

June 29: National Waffle Iron Day

Your guests may be surprised to learn the number of foods that can be waffled. Create an LTO menu that showcases how creative your kitchen team can get with waffle irons. For bonus points, include your bar team with waffled garnishes.

June 30: National Social Media Day

I suppose it was only a matter of time from social media reaching ubiquity to this form of media having its own holiday. Mashable launched the first National Social Media Day in 2010.

Create post-worthy F&B items, come up with your own hashtags, and ask your guests to post pics using those tags to promote your business.

Image: Dan Parlante on Unsplash

"Stop Making Stupid People Famous" graffiti
by David Klemt David Klemt No Comments

Alright, Seriously—WTF, Grubhub?

Alright, Seriously—WTF, Grubhub?

by David Klemt

Or, more to the point, stop working with “partners” who exploit our industry rather than support it.

In spectacular and entirely predictable fashion, Grubhub’s “free lunch” further reveals that third-party delivery platforms don’t care about restaurants.

Of course, they all say they support restaurant owners and operators. And, of course, they’re quick to pat themselves on their backs for being a pandemic lifeline.

But…no. Time and time again, mainly through their exorbitant and exploitative fees, they prove the opposite is true.

Restaurants and bars aren’t third-party delivery partners. Rather, these relationships are adversarial and detrimental. So much so, in fact, that some states passed laws to limit third-party delivery fees.

In Nevada, for example, Clark County Commissioners passed an emergency ordinance in August 2020 capping those fees at 15 percent. Clearly, we need to stop enriching companies that prove they don’t support the hospitality industry but cause it significant harm.

Free Lunch?

They say there’s no such thing as a free lunch. Apparently, Grubhub really wants to prove that maxim true.

That’s one of the takeaways from their disastrous promotion. Last Tuesday, in what’s being reported as an attempt to claim the delivery throne in New York City, Grubhub offered “free” lunch to anyone who placed an order for delivery.

The requirements for this promotion? Place an order for delivery through Grubhub on May 17 between 11:00 AM and 2:00 PM and use the code “freelunch.”

Of course, customer orders weren’t entirely free. Rather, the code was good for a $15 discount. Still, a wildly attractive offer as the ensuing debacle reveals.

Unsurprisingly, the promotion made for some eye-grabbing and eye-rolling headlines. Buzzfeed News published the most attention-grabbing one: “GrubHub Was Getting 6000 Orders A Minute During Its Promo Today That Left Restaurant Workers Stressed And Customers Hangry.”

Six thousand orders per minute during a promotion with a three-hour window in a single market.

In addition, the outlet reported that one unsatisfied customer was number 3,630 in the Grubhub customer service queue. Apparently—and who can blame him—he hung up before he could speak with a Grubhub rep about his missing order.

Duh

Who could’ve seen this coming? Any of the restaurant owners, operators, or team members Grubhub “serves,” that’s who.

In fact, anyone who works in this industry with on-premise experience knew this was going to happen. So, too, any journalist who specializes in hospitality.

The fact that whoever came up with this promotion didn’t see this coming is revealing. Unless the creators of these apps and services have real-world restaurant experience, they don’t understand the business.

How can one effectively and properly serve an industry without an understanding of how it operates? Hospitality is about service. Shouldn’t the companies attempting to work within our industry work hard to serve alongside us?

Let’s be clear—this promotion was in no way designed to help struggling restaurants. It wasn’t intended to boost their traffic and revenue. Rather, it was solely created to serve Grubhub’s desire to be number one.

As we all know, we’re experiencing major staff shortages. There are also supply shortages making it difficult for operators to obtain product reliably. Grubhub made those problems exponentially worse.

Some restaurants stopped taking delivery orders. Others canceled orders. There were operators who closed in an effort to catch up with orders and prevent the situation from worsening.

According to news stories, some social media users posted that they planned to stop ordering through third-party platforms.

Negative Impact

If you’re new to KRG Hospitality, welcome. You’re likely realizing that we’re not fans of third-party delivery.

Those of you who are familiar with us have known for quite some time that we support direct delivery. That is, delivery controlled and executed by the restaurant itself.

It’s not that we’re against innovation. Rather, our dislike of these platforms, generally speaking, comes from our perception of their behavior.

In our opinion, they take control away from operators and cost them money. Again, speaking generally, they collect customer data that operators should control. Their fees are ridiculous in most cases. And when it comes to the customer experience, their inconsistencies and shortcomings reflect poorly on the operators far too often.

Studies show that customers who have issues with third-party deliveries often place the blame on the restaurant. Food the wrong temperature? Order arrive late? Packages in less-than-ideal condition? While those issues and others can be the fault of the driver, the restaurant often takes the brunt of a customer’s dissatisfaction.

Of course, there’s also the financial impact of third-party delivery on restaurants. A SevenRooms report from last year reveals how these platforms harm operators and their bottom lines.

The Solution

Look, we know operators have a ton on their plates. But protecting and boosting the bottom line is a non-negotiable element of this business.

Yes, it’ll take some time, effort, and money to set up direct delivery. However, it’s the best solution.

Direct delivery means the operator collects and control valuable data. Likewise, the operator can ensure consistency. Through direct delivery, the operator shapes and controls the experience.

Control. Inherently, third-party delivery takes some control away from operators. That’s not a good thing, and neither is their financial impact.

Look into setting up direct delivery, take control, and protect your revenue ASAP. Friend of KRG “Rev” Ciancio and SevenRooms CEO Joel Montaniel each address delivery on the Bar Hacks podcast. Listen to episode 13 with Rev and episode 24 with Joel to learn more about delivery.

We need to stop rewarding companies that exploit our industry and take advantage of our owners, operators, and hard-working staff members.

Direct delivery is the answer. Take steps to implement it today.

Image: Rosie Kerr on Unsplash

Whiskey in Fine & Rare NYC glass
by David Klemt David Klemt No Comments

Drinks for Your World Whisky Day Menu

Drinks for Your World Whisky Day Menu

by David Klemt

Whiskey in Fine & Rare NYC glass

This Saturday is the eleventh annual celebration of World Whisky Day, the perfect day to highlight your whisky and cocktail menus.

One revenue-generating method of drawing in guests is a promotion showcasing popular, lesser-known, or rare whiskies. Operators can also create a whisky and beer combo promotion.

Of course, there’s also the specialty cocktail menu. There are a few different approaches to this promotion.

An operator and their bar team can focus on one specific cocktail, offering three or four “takes” on it. Another way to make this work is to take the same cocktail and feature a different whisky in each one.

A different approach is to create a World Whisky Day menu consisting of three or more of the most popular whisky cocktails. To help you identify which drinks to feature we looked into the top whisky drinks. Check them out below.

Old Fashioned

C’mon—you knew this was going to be on the list before you read past the title of this article. Drinks Digest ranked the Old Fashioned the number-one cocktail of 2021.

VinePair‘s list didn’t rank their most-popular cocktails overtly but this classic got its expected mention.

Manhattan

Just like the Old Fashioned, you expected this drink to make this list. While it can certainly be made with bourbon or an array of single malt American whiskies, the Manhattan shines when made with rye.

Whisky Sour

As Drinks International points out, the Whisky Sour may not be the top drink in most bars. In fact, it may not make it into their top three.

However, the simple but refreshing Whisky Sour is at least in the top ten of several bars, making it a solid choice for your specialty menu.

Boulevardier

Want to get some of the cocktail aficionados among your guests to flip out? Tell them loudly and confidently that the Boulevardier is better than the Negroni. That’ll certainly get them talking.

Or, hey, don’t do that. Just perfect this bourbon cocktail, a cousin of the Negroni, and highlight your build for World Whisky Day.

Mint Julep

The Kentucky Derby may be over but summer is just around the corner. People are still craving this centuries-old cocktail and VinePair called it “essential” last year.

Sazerac

Like many classics, the Sazerac was “medicinal” when it was first created in the 1830s. In 2008, this drink was made the official cocktail of New Orleans by the Louisiana state legislature.

The Sazerac is another cocktail recipe that VinePair said was an essential one for bars in 2021.

Vieux Carré

It’s difficult to overstate the important role New Orleans has played and continues to play in American cocktail culture.

The recipe, created about 100 years after the Sazerac, combines American whisky (rye, traditionally), Cognac, Bénédictine, sweet vermouth, and Peychaud’s bitters.

Penicillin

Created by Sam Ross when he was behind the stick at Milk & Honey, this is my favorite whisky cocktail. The recipe was one of Punch’s most popular last year, and it was on Drinks International’s top 50 list for 2021.

On a personal note, this is one of my all-time favorite whisky cocktails. In fact, the Penicillin is one of my favorite cocktails in general.

Honorable Mentions

These may not be top sellers for most bars (if any) but they’re worth consideration for World Whisky Day.

The Chauncey is a 1:1:1:1 combination of rye whisky, Cognac, gin, and sweet vermouth plus two dashes of orange bitters, served up.

Of course, there’s also the Mule, which lends itself to an incredible number of riffs. Select a whisky or two to come up with specialty Mules of your own.

Irish whisky stands out in an Irish coffee, which can be served iced/frozen when it’s hot outside.

And then we have the Rob Roy. If you want to be glib about it, this is a Manhattan made with Scotch rather than rye whisky.

Your Own Data

There’s an excellent resource for determining what drinks to feature at your restaurant or bar. It’s quite literally at your fingertips: your POS.

If you want to know what your guests are drinking and what they want, run a report.

How deep you get into the data is up to you, of course. Monthly, quarterly, seasonally, annually… There are myriad methods to determine your World Whisky Day’s best options.

Sure, you can probably safely assume that your top whisky cocktails are the same as those above. But why not be absolutely certain with your own data? You invest money and time into your POS—wring everything you can out of it.

Also, your bar team and servers. Ask them what whiskies guests have been asking for that you don’t have.

Use your POS to identify the whiskies gathering dust in your stockroom, then find a way to move them quickly (a well-priced LTO should work) and replace them with what guests want.

Image: YesMore Content on Unsplash

Golden podcast microphone
by David Klemt David Klemt No Comments

Top Whisky-centric Bar Hacks Episodes

Top Whisky-centric Bar Hacks Episodes

by David Klemt

Golden podcast microphone

We’ve had the privilege of speaking with dozens of industry experts on the Bar Hacks podcast, including whisky distillers, brand reps, and bartenders.

So, to inspire you to pull out all the stops for your World Whisky Day promotion, we’ve rounded up twelve whisky-centric Bar Hacks episodes for your listening delight.

Cheers!

Episode 12

Co-host David Klemt (that’s me) of the Bar Hacks podcast chats with Jared Boller, Canadian National Whiskey Ambassador at Proximo Spirits. Tending bar gave him the opportunity to live, work and travel around the world.

At the time of this podcast, Boller represented brands like Bushmills and Proper No. Twelve at Proximo Spirits in Canada. On episode 12, Jared discusses his journey through the world of hospitality and how operators can benefit more from working with brand ambassadors.

Episode 25

One of our favorite people in the industry—and in life in general—popped by to speak with Bar Hacks. Megan Breier is one of the most engaging, entertaining and knowledgeable educators in the hospitality and spirits industries.

In this episode, Megan explains what sets Maker’s Mark apart from other bourbons, some of the amazing activations she’s executed, Private Selection, Maker’s 101, Margie Samuels’ contributions to the brand and industry, and more. Listen now!

Episode 28

Lyre’s Spirits crafts alcohol-free spirits that masterfully mimic their full-proof counterparts. Bar Hacks co-host David Klemt sits down with Lyre’s brand ambassador, bartender and buddy Tim Rita to chat about the brand.

On episode 28 you’ll learn about one of the fastest-growing brands in one of the fastest-growing beverage categories. How is an alcohol-free brand relevant on World Whisky Day? Lyre’s makes American Malt, a zero-proof take on bourbon.

Episode 31

Ted Fleming, entrepreneur and CEO and founder of Partake Brewing, stops by to discuss the founding of the alcohol-free beer brand, the importance and growth of the non-alcohol beer category, how operators can succeed with non-alc, advice for entrepreneurs, and more.

Given the importance of low- and no-proof drink options to bar operations, Partake Brewing pairs well with brands like Lyre’s to make sober-friendly Boilermakers. Listen to this episode here.

Episode 32

Woodford Reserve brand ambassador Michael Toscano stops by to talk about the Kentucky Derby, crafting the perfect Mint Julep, maximizing the operator-brand-rep relationship, and more. Check it out now!

Episode 39

Anthony “Terry” Bohlinger, national brand ambassador for new William Grant & Sons whiskey brand Fistful of Bourbon, drops by Bar Hacks. Terry talks about launching a brand during a pandemic, representing an irreverent brand that doesn’t take itself too seriously, the hilarious videos Fistful of Bourbon created to introduce the brand, lessons learned during his journey in hospitality, and more. Listen here!

Episode 50

In our 50th episode, Travis explains the difference between a dive bar and a neighborhood bar, and notes that both Nickel City locations are “anytime bars” that welcome everyone. He also shares his hospitality journey, which saw him go from Buffalo, NY, to Florida, Las Vegas, and ultimately Texas; tips for staying on brand; hiring and retaining team members; how the hospitality industry is the entertainment industry; supporting the community during a crazy winter storm; location scouting; how there’s no better time to open a bar or restaurant than right now; and much more.

Nickel City is known for an incredible range of whiskeys, monthly whiskey specials, and specialty Boilermaker combinations. Listen to episode 50 now.

Episode 52

Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill, drops by Bar Hacks to speak with host David Klemt about the second annual Old Fashioned Week.

Lynn and David also discuss bourbon, rye, hospitality, building balanced cocktails, and how trust plays a role in educating guests so you and your team can introduce them to new drinks and experiences. Listen now!

Episode 59

Whiskey expert, spirits judge, and sommelier Theo Rutherford stops by the Bar Hacks podcast to talk about Bib & Tucker Small Batch Bourbon, a prominent addition to the Deutsch Family of wine and spirits. Rutherford shares the Bib & Tucker brand story, what sets the brand apart from other bourbons, and why the 6 Year expression appeals to all categories of whiskey drinkers. He also shares tips for tasting bourbon, including how easily Bib & Tucker wins over non-whiskey drinkers.

Listen now to learn why Theo wants you to smell everything and stop swirling your whiskey at tastings.

Episode 63

David Vitale, founder of Starward Whisky, shares his journey into whisky distillation and how craft beer brewing plays a significant role. The two also discuss Australian whisky, making inroads throughout North America, and why Starward expressions work so well with food and food programs.

In this episode you’ll also find out which Starward whisky David Vitale calls the “Swiss Army knife of whiskies,” which makes the perfect Manhattan, Starward Solera, and more.

Episode 71

Glendalough Distillery co-founder, national brand ambassador, and bottlewasher Donal O’Gallachoir comes on the podcast to explain what makes the distillery’s whiskey and gin “remarkably different.” Ever since they opened their doors, Glendalough has been on a mission to honor Irish distilling heritage and returning Irish whiskey and gin to the top of their respective spirits categories.

Donal also shares the details of Glendalough’s newest release: batch number one of 7 Years Mizunara Finish. Listen now!

Episode 74

David Vitale, founder of Starward Whisky, returns from Australia and returns to the Bar Hacks podcast! The Australian whisky producer took home an incredible amount of medals from the 2022 San Francisco World Spirits Competition. David tells host David Klemt what it was like to see the final award tally, how the Starward team reacted, and dove into the mission and vision of Starward Whisky.

The two also discuss the award-winning expressions that are either already available in the US or on their way to American shores. David shares the details of the Fortis, Octave Barrels, Unexpeated, and Dolce expressions. And for the single-barrel lovers out there, David also dives into the magic behind single barrel bottlings Nos. 684, 3278, and 4539. It’s exciting to learn about the expressions joining Two-Fold, Nova, Solera, and Ginger Beer Cask #6. Listen to episode 74 here!

Image: Amr Taha™ on Unsplash

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by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: May 2022

Stand Out with Weird Holidays: May 2022

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and May is no exception. These holidays range from mainstream to “weird.”

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

May 3: National Two Different-colored Shoes Day

Promotions don’t need to be complicated to generate traffic, revenue, and social media engagement. Encourage guests and staff to wear mismatched shoes and program around that call to action.

May 6: International No Diet Day

The fact that this holiday comes at the start of the weekend is awesome. It’s Friday, this holiday is all about indulging food and drink cravings, and people want to get back out there after being unable to gather for more than two years. Put your most decadent F&B items front and center!

May 8: National Have a Coke Day

Are you a Coca-Cola account? If so, great—create specialty menu items using Coke and promote them.

Not a Coke account? Well…you can always take a play out of some of the cheeky QSR brands’ playbooks and counter-program on this holiday.

May 13: National Crouton Day

Ah, the mighty-but-mini crunchy treat that is the crouton. Not only are they great in soups and salads, they can be an appetizer or shareable on their own. Better yet, they’re easy to make in-house, such as the revered grilled cheese crouton.

May 16: National Sea-Monkey Day

As we pointed out last week, Datassential has identified drinks that evoke nostalgia are a trend to watch this year. The infamous Sea-Monkeys have been around since the 1960s and also resonate with ’70s, ’80s, and even ’90s kids.

May 17: National Graduation Tassel Day

Most colleges hold their graduations in May. So, if you operate a restaurant or bar in a college town, this is your time to shine. A simple food and/or drink promotion aimed at new graduates is an excellent way to drive traffic and generate much-needed dollars.

May 22: National Craft Distillery Day

You most likely have at least a few products from craft distilleries on your menu. This is the day to highlight them, particularly if they’re local to your business.

May 24: National Scavenger Hunt Day

There are a few ways to program for this holiday. One way, of course, is to focus on your own operation(s) and come up with a scavenger hunt that keeps guests on property.

However, you can also team up with surrounding businesses to create a multi-venue scavenger hunt that engages the entire community and drives business to small operators.

May 25: National Sing Out Day

Do you host karaoke? Are you operating a piano bar? What about a raucous supper club? If your restaurant or bar is set up for singalongs, this is the holiday for you.

May 30: National Creativity Day

Hey, guess what you should do on this holiday? Tap into you and your team members’ creativity and come up with a promotion that’s truly unique.

Image: Dan Parlante on Unsplash

Stay Weird neon sign with purple background
by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: April 2022

Stand Out with Weird Holidays: April 2022

by David Klemt

Stay Weird neon sign with purple background

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and April is no exception. These holidays range from mainstream to “weird.”

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

April 1: National One Cent Day

Please, please, please tell me you’re not going to indulge in an April Fool’s Day “prank” today. Instead, consider—if your jurisdiction will allow it—getting rid of dead stock for a penny with a purchase of a food and/or beverage item. You won’t get rich doing it but you also won’t be sitting on stock that’s just taking up space.

April 2: National Handmade Day

An easy riff on “handmade” is “housemade.” So, on this crafty holiday you can easily promote the housemade items on your menu. Make your own bitters? Promote it. Craft your own sauces? Let the world know.

April 6: National Tartan Day

No, it’s not “weird” to wear tartan. And no, it isn’t weird to celebrate anything and everything Scottish. However, this isn’t exactly the best-known holiday, so we’re including it on this list.

This is an easy one: Encourage your guests to wear tartan, take photos, and post it on social media (tagging your business, of course). Create a promo highlighting a Scottish whisky and/or gin and you’ve got a winner.

April 13: National Make Lunch Count Day

It’s fairly easy to celebrate and program on this holiday. The entire point of this day is to make lunch the best meal. Operators, you should know exactly what to do to execute a promo for this holiday.

April 15: National Take A Wild Guess Day

Who among us hasn’t taken a wild guess for a prize? We all know how this works: A jar or a convertible (why not, right?) is filled with jelly beans, gumballs, etc. People guess how many of said item are in said container. The person who guesses the closest wins a prize.

April 19: National Hanging Out Day

Talk about the perfect day to encourage your guests to spend a morning, afternoon, evening or night at your business with their friends. This holiday can be as simple as coming up with a few F&B promotions that will keep butts in seats for a while.

April 23: National German Beer

Hey, can you guess how you should celebrate this day? Hint: The clue is in the name.

April 24: National Pet Parents Day

If you allow dogs and other pets inside your venue or on the patio, this is the time to celebrate pet parents. Just remember when creating your promo that you need to include pet-safe F&B items.

April 27: National Tell a Story Day

As an operator, you know the importance of telling a story. Whether that story is that of your brand’s, a brand you feature, or a food or beverage item, it’s a powerful engagement technique. So, you can use this holiday to tell your brand’s story or encourage your guests to engage by telling their own stories. In fact, this is a great day to help facilitate connections between guests.

April 30: National Sense of Smell Day

Experts estimate that anywhere from 70 to 90 percent of taste is smell. Creating a promotion focusing on our sense of smell can be complicated but the payoff can be huge. So, activate your reps and see how they can help you show your guests the power of their sense of smell.

Image: Dan Parlante on Unsplash

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