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by David Klemt David Klemt No Comments

One White Wine, Two Wine Holidays

One White Wine, Two Wine Holidays

by David Klemt

World of Wine Porto grape wall relief

In August, operators and their front- and back-of house teams can celebrate two restaurant and bar holidays with one white wine.

Obviously, that means two bites at the apple—or grape (my apologies, I’ll see myself out)—in the same week. In turn, that generates revenue and move wine inventory.

Okay, so what wine does double duty in August? Albariño, a popular white wine with origins in Portugal. In fact, there are two countries that dominate Albariño production, Portugal and Spain.

On Monday, August 1, your guests have the opportunity to celebrate International Albariño Day. Just three days later, August 4, we have National White Wine Day. How convenient!

As we know, while many of today’s guests have their favorites and stick to them, they like to try new things. This August, add Albariño to your Chardonnay, Moscato, Pinot Grigio, and Sauvignon Blanc lineup.

So, what do you need to know about Albariño? Let’s take a look at this refreshing white wine below.

The Wine Nerd Stuff

As I say above, Albariño traces its origins to Portugal. In its home country, this varietal’s name is Alvarinho.

Most people who are familiar with Albariño are familiar with bottles from Spain. So, Albariño is the same grape as Alvarinho.

Call it by either name, this white wine is an Old World wine. In fact, some of these vines are a few hundred years old. For those wondering, Old World wines come from Europe, speaking generally. And New World wines? Well, they come from anywhere not in Europe.

However, there is indeed New World Albariño. Also, if you happen to operate a restaurant or bar in North America, these New World versions can be easy to acquire.

Unsurprisingly yet conveniently, there are wineries producing Albariño in California. Of course, these California Albariños are different than their Portuguese and Spanish counterparts. California’s Central Coast wine region is warmer than Spain’s cool Galicia region.

The Flavors and Aromas

Alright, so what’s Albariño like on the nose and palate, and how does it finish? To answer these questions, let’s look at the Old World wine first.

Again, I’m speaking about this white wine in broad strokes. You and your staff will need to taste a few bottles to understand their nuances.

So, Portuguese and Spanish Albariño tends to be light-bodied and dry, with high acidity. On the nose, expect peach and citrus like grapefruit, lemon, and lime. You may also detect a hint of wet stone, owing to its minerality.

On the palate, there’s usually a touch of salinity, plenty of acid, and notes of grapefruit, honeysuckle, nectarine, honeydew, and granite. Expect a long, dry finish.

Now, since Old World versions tend to be grown in cool climates, they tend to be light-bodied. Since Californian Albariño grows in a warmer climate, its characteristics are different.

Generally speaking, California Albariño is medium-bodied in comparison to its Old World counterparts. The Californian wines tend to have both floral and tropical notes on the nose. Along with the notes one would expect from Spanish and Portuguese wines, California Albariño can also feature orange and elderberry flavors.

Don’t Forget the Food

Obviously, wine pairs well with food—that should go without saying. And it would have too, but I said it.

Anyway, maximize guest spend by including your back-of-house team for your International Albariño Day and National White Wine Day promotions.

For this varietal, think lighter foods. Seafood, freshwater fishes, chicken, tofu, salads, grilled vegetables, and fruits pair well with Albariño.

Of course, you’ll also want to consider cheese pairings. So, try your Albariños with Chèvre, Manchego, Burrata, Feta, Gruyère, and Brie.

You have time to add some crisp, delicious Albariños from multiple regions to your menu. Create two promotions that showcase these wines and lure in your guests with irresistible pairings.

Cheers!

Image: World of Wine Porto, Portugal (Hayffield L on Unsplash)

by David Klemt David Klemt No Comments

US Cities with Greatest Outflow and Inflow

US Cities with Greatest Outflow and Inflow

by David Klemt

Brickell in Miami, Florida

Seattle-based real estate brokerage Redfin reveals the US cities seeing the greatest numbers of people leaving and moving in.

Obviously, real estate brokers need to know where people are selling and where they’re buying. Going deeper, they also need to know if populations are growing, remaining the same, or dwindling.

However, there’s another group of people who need this information: restaurant, bar, and hotel owners, operators, and workers.

Regardless of experience, owners and operators know site selection is one of the most important decisions they’ll make. Seriously, is there anyone who hasn’t heard the maxim, “Location, location, location” at this point?

Let’s say a new operator is considering where they should locate their business. When looking at major cities, it’s important to understand out- and inflow trends. The same holds true for operators seeking to expand. Clearly, it’s beneficial to know what cities are growing. Equally as important to consider: Is it best to open a location in the heart of the city or the surrounding suburbs?

Of course, there are considerations when looking at outflow and inflow data. For example, operators in cities seeing an influx need to strategize to leverage the area’s growth. How will they appeal to new residents? What can they do to convert them to regulars? Looking at operations, do they need to fill roles and are these new residents looking for work?

Now, when people are leaving cities in significant numbers it affects business. So, if there’s a noticeable downturn, it could be a good idea for operators to contact landlords. And for new operators, an exodus can be a bargaining chip to use during lease negotiations.

Outflow

According to Redfin, these are the top ten cities experiencing outflow.

  1. Minneapolis, Minnesota
  2. Chicago, Illinois
  3. Denver, Colorado
  4. Detroit, Michigan
  5. Boston, Massachusetts
  6. Seattle, Washington
  7. Washington, DC
  8. New York, New York
  9. Los Angeles, California
  10. San Francisco, California

Of particular note, Redfin reports that the average cost of a house in San Francisco is now over $1.5 million. No wonder so many people are leaving. Selling a home in that market can give sellers an influx of cash that will go much further elsewhere.

Inflow

Conversely, these are the ten American cities seeing the greatest inflow.

  1. Dallas, Texas
  2. San Antonio, Texas
  3. North Port, Florida
  4. San Diego, California
  5. Cape Coral, Florida
  6. Las Vegas, Nevada
  7. Sacramento, California
  8. Phoenix, Arizona
  9. Tampa, Florida
  10. Miami, Florida

Now, looking at this list, Florida is crushing it in terms of homebuyer growth. So, new and veteran operators should look into the Sunshine State for their first location or expansion.

Of course, the rest of this list is also certainly worthy of consideration, per Redfin’s data analysis. However, the brokerage notes that net inflow for Dallas, Las Vegas, Phoenix, and Sacramento is slowing in comparison to 2021.

Interestingly, to me, half of the outflow list is on Time Out’s 2022 top cities list: Boston, Chicago, Los Angeles, New York, and San Francisco. On the other hand, Miami is also on the Time Out List.

This is to say that data can be interpreted a multitude of ways, so always proceed with caution. The best way to select locations is with focused feasibility studies that drill down to particular ZIP codes and neighborhoods.

Image: Ryan Parker on Unsplash

by David Klemt David Klemt No Comments

Blasphemy! National Scotch Day Cocktails

Blasphemy! National Scotch Day Cocktails

by David Klemt

Craft cocktail in upscale bar

Psst! Don’t tell the purists but this article encourages the adulteration of Scotch by combining it with other ingredients to make *gasp!* cocktails.

Now, I jest…mostly. To be fair, I don’t often encounter purists who scoff or outright lost their minds if someone doesn’t enjoy their favorite spirit neat. However, it does happen every now and again. Seriously, it shouldn’t really matter how someone decides to order and enjoy their drinks. Want to order Johnnie Walker Blue Label with soda? Go for it.

So, below you’ll find cocktails rather than bottles for National Scotch Day. Sure, you can contact your reps, incur costs, and bring in some boast-worthy bottles. However, you can also spotlight what you already have on hand with revenue-generating Scotch cocktails.

No, you won’t find Scoch & Soda or the Rusty Nail among the recipes below. I would hope you and your bar team already have those down since they’re essentially two-ingredient drinks.

Also, I’ll award bonus points to anyone who locks eyes with a Scotch snob as they gulp down a Glenmorangie Signet Penicillin. Sure, that’s petty of me; it’s also fun. What are the bonus points good for? Hey, why are you asking so many questions?

A quick note: If you’d rather go with food on this holiday, check out our Scotch and cheese pairing article.

Penicillin

So, I’m going to start with my personal favorite Scotch cocktail. If you’re a KRG Hospitality regular, you already know this is one of my favorite drinks in general.

This is a modern-day classic—the Penicillin dates all the way back to the early 2000s. Operator, bartender, and cocktail creator calls for two types of Scotch to make this delectable drink.

  • 2 oz. Blended Scotch
  • 0.75 oz. Lemon juice, freshly squeezed
  • 0.75 oz. Honey-ginger syrup (1 cup honey, 1 cup water, 1 6-inch bit of peeled and thin-sliced ginger)
  • 0.25 oz. Peaty Islay Scotch to float
  • Candied ginger to garnish

Prepare a rocks glass with ice. Add first three ingredients to a shaker with ice, and shake until well chilled. Strain into the rocks glass and float Islay Scotch on top. Then, garnish and present.

For the syrup: Combine syrup ingredients in a saucepan and bring to boil. Reduce, simmer for five minutes, and set aside overnight in refrigerator. The next day, strain through cheesecloth.

Rob Roy

If you want to be flippant about it, the Rob Roy is a Scotch Manhattan. Of course, it’s easy to make that argument as cocktail historians believe the Rob Roy is an homage. At any rate, both are true classics, dating back to the late 1800s.

One of the fun elements of the Rob Roy is creating a signature version. Obviously, the Scotch and vermouth selection will impact the flavors of this drink. So, come up with a combination all your own to make this one of your bar’s specialties.

  • 2 oz. Scotch
  • 0.75 oz. Vermouth (equal parts sweet and dry vermouths to make a Perfect Rob Roy)
  • 0.75 oz. Angostura Bitters
  • Brandied cherries to garnish

You’ll want to ensure you have chilled cocktail or Nick & Nora glasses on hand before starting this build. Combine the first three ingredients in a mixing glass with ice. Stir unti well chilled and strain into chilled glass. Spear cherries, garnish, and serve.

Bobby Burns

Interestingly, some believe this cocktail is a riff on the Rob Roy. So, why not have Rob and Bobby on your National Scotch Day drink menu?

Now, the drinks are similar, but the flavor profiles are vastly different. After all, the ratio of Scotch to vermouth is 1:1, and the recipe uses Bénédictine rather than bitters.

  • 1 oz. Blended Scotch (supposedly, this should be at least 12 years old)
  • 1 oz. Sweet vermouth
  • 0.5 oz. Bénédictine
  • Lemon peel to garnish

Of course, this is where the argument that the Bobby Burns is a version of the Rob Roy gets stronger. See the build instructions for the Rob Roy above? Do the same, but garnish with a lemon peel.

Blood & Sand

Oddly enough, we don’t know the creator of this drink. We do know it appears in Harry Craddock’s The Savoy Cocktail Book, published in 1930. However, we don’t know for certain that he’s the inventor.

At any rate, we do know this 1:1:1:1 cocktail is delicious and a hit with whiskey fans.

  • 0.75 oz. Scotch
  • 0.75 oz. Cherry Heering
  • 0.75 oz. Orange juice, freshly squeezed
  • 0.75 oz. Sweet vermouth
  • Orange peel to garnish

Again, make sure you have chilled glassware to build this cocktail. In this case, coupes and cocktails. Combine all ingredients but the garnish in a cocktail shaker with ice and shake well. Next, strain into the glass, then garnish and present.

Rusty Compass

So, this build is a bit different from the others in that it calls for a particular Scotch and two specific liqueurs. Also, this one is bold as the Scotch you’ll use is rather powerful.

Obviously, this is a bit like a Rusty Nail, so you shouldn’t have any trouble with the recipe.

  • 2 oz. Compass Box The Peat Monster
  • 01.75 oz. Drambuie (for making Rusty Nails, too)
  • 0.5 oz. Cherry Heering (which you have on hand for making Blood & Sands)
  • Orange twist to garnish

As you’re probably already guessing, you combine all the ingredients but the garnish in a shaker with ice for this build. Shake it, strain it, and garnish it. Oh, and you’ll want to present this in a coupe.

Image: Ambitious Creative Co. – Rick Barrett on Unsplash

by David Klemt David Klemt No Comments

Cheese Pairings: Wine, Beer, Spirits

Cheese Pairings: Wine, Beer, Spirits

by David Klemt

Wine glasses and cheese board

National Wine and Cheese Day is Monday, July 25, so let’s take a look at pairings that will get mouths watering.

According to historians, people have been pairing wine with cheese for several centuries. And per scientists, this legendary pairing makes a lot of sense.

Cheese is, obviously, fatty. Further, fat is oily. Then we have alcohol, which is astringement. When we eat cheese or other fatty/oily foods, they coat the mouth. As we also know, alcohol tends to dry out our mouths.

So, the theory as to why pairing cheese with wine works comes down to balance. Of course, there’s a term for this balance you likely know: mouthfeel.

However, science has an additional theory about wine and cheese. For this theory, we look at the “flavor spectrum.” Flavors that are far apart from one another are often pleasant to us.

As an example, not many of us would appreciate a slice of cheddar cheese on top of a cheddar cheese-flavored cracker dipped in cheddar cheese sauce. That would be monotonous and boring.

Wine Pairings

  • Chardonnay and Camembert
  • Riesling and Raclette
  • Gewürztraminer and Edam
  • Pinot Grigio/Gris and Parmigiano Reggiano
  • Chenin Blanc and Chèvre
  • Sauvignon Blanc and Gouda
  • Champagne and Brie
  • Prosecco and Asiago
  • Rosé and Havarti or Fontina
  • Pinot Noir and Gruyère
  • Merlot and Camembert or Gorgonzola
  • Shiraz (Australian-style varietal) and sharp Cheddar or smoked Gouda
  • Syrah (French-style varietal) and Pecorino or Roquefort
  • Malbec and Manchego
  • Sangiovese and Fontina or Parmigiano Reggiano

Beer Pairings

Perhaps your guests would prefer to celebrate National Wine and Cheese Day with a substitution. Like, for instance, swapping out wine for beer.

Well, it turns out cheese goes great with many styles of beer.

  • American Pale Ale and American Cheddar
  • Amber Ale and Gouda or Brie
  • Witbier and goat cheese
  • Hefeweisen and Feta
  • American Lager and Mozzarella
  • American Pilsner and Chèvre
  • IPA and Parmigiano Reggiano or Blue Cheese
  • Brown Ale and Gouda
  • Porter and Muenster or Gruyère
  • Stout and Blue Cheese

Spirits Pairings

Hey, beer isn’t the only beverage that we can swap with wine. Interestingly, several categories of spirit pair well with cheese.

As with wine and beer, it’s crucial to try pairings with specific spirits before offering them to guests.

  • Vodka and Cheddar or Blue Cheese
  • Gin: London Dry and Pecorino; Genever and Triple Cream Brie; Plymouth and Époisses de Bourgogne
  • Brandy and Butterkäse
  • Rum and Fontina
  • Mezcal and aged Cheddar or Pecorino
  • Tequila: Blanco and Brie or Feta; Reposado and Manchego; Añejo and Parmigiano Reggiano
  • Bourbon and Parmigiano Reggiano
  • Rye and Gouda
  • Irish whiskey and Brie or Camembert
  • Scotch: Light-bodied and Comté; Full-bodied and Stilton. For a deeper dive into pairing Scotch with cheese, click here.

Image: Allison Kettlety on Unsplash

by David Klemt David Klemt No Comments

Rabbit Hole Resources: Bourbon 101

Rabbit Hole Resources: Bourbon 101

by David Klemt

 

Bunny painting or graffiti

Those who want to learn about bourbon can access free resources from a credible and knowledgeable source: Rabbit Hole Distillery.

When it comes to learning about a particular spirit, those producing them tend to know the most. So, seeking education straight from the source is a smart move.

Now, hospitality professionals have a reliable, informative resource to add to their toolbox. Learn About Bourbon is Rabbit Hole’s ever-growing bourbon resource.

Bourbon Basics

If your restaurant or bar has bourbon on the menu, you’re likely at least familiar with the basics:

  • To carry the “bourbon” designation, one must produce the liquid in America.
  • The mashbill must consist of at least 51 percent corn.
  • It’s not permissible to use any additive except water.

Similarly, you are likely aware of some bourbon myths:

  • Only distilleries in the state of Kentucky can produce bourbon.
  • The name “bourbon” comes from Bourbon County.
  • The whiskey must be at least two years old to be bourbon.

As you can see from the first bullet point at the start of this segment, bourbon can come from any state in America. As far as the second myth, the origin of the name “bourbon” is a bit murky.

Interestingly, the third myth is somewhat true. To include “straight bourbon” on the label, the bourbon must be a minimum of two years old. Otherwise, once new-make whiskey comes into contact with the oak barrel in which it’s going age, it’s bourbon.

Rabbit Hole bourbon barrel rolling into rickhouse

Learn About Bourbon

Rabbit Hole goes far beyond simple definitions on their Learn About Bourbon page.

Instead, the distillery dives deep into every element of bourbon production. As important, this page receives regular updates. In other words, much like bourbon itself, this resource gets better with age.

To give you an idea of how in-depth Rabbit Hole gets, let’s look at the Bourbon Barrel Char / Charring section. It’s essentially an article in and of itself at nearly 400 words. Additionally, there’s a link within this section that leads to an even deeper dive into toasting and charring barrels.

Elsewhere on the Learn About Bourbon page you can learn about esters. In fact, there’s a list of over a dozen esters for you to—yep, I’m gonna make the pun—go down the rabbit hole.

Rabbit Hole Blog

Now, it turns out that the distillery isn’t content with offering one bourbon education resource. There’s also the Rabbit Hole Blog.

Looking for bourbon cocktail recipes? Check out the brand’s blog. Currently, the top recipe posts feature the Golden Ponzu and Strawberry Bourbon Lemonade.

Curious about cooking with bourbon? How about a recipe for nasi goreng with a Rabbit Hole bourbon ginger sauce? As a bonus, this recipe should perform well with guests looking for plant-forward dishes with small amounts of animal protein.

Of course, there are also Bourbon 101 articles. For example, this link will take you to an article about wheated bourbons.

If you want to boost your bourbon knowledge and update your food and cocktail menus, check out Rabbit Hole’s blog and Learn About Bourbon page today.

Image: Vincent Pelletier

by David Klemt David Klemt No Comments

2022 World’s 50 Best Restaurants: 1-50

2022 World’s 50 Best Restaurants: 1-50

by David Klemt

Gourmet dish on white background

Finally, the World’s 50 Best announces the World’s 50 Best Restaurants, an impressive list of the finest places to dine across the globe.

Of course, this highly anticipated news comes on the heels of the World’s 50 Best Restaurants, 51 to 100. Last night, host Stanley Tucci and special guest co-hosts announced the winners in London.

Perhaps not too surprisingly, only three American restaurants are among this year’s top fifty. Of those three, one is in Healdsburg, California, which is the wine-producing region of Sonoma County. The other two American restaurants are in New York City, which isn’t exactly a surprise. And of those two restaurants, one, number 33 on this year’s list, is the winner of the Gin Mre Art of Hospitality Award.

Unfortunately, there are no Canadian restaurants on the World’s 50 Best Restaurants 2022 list. That applies to the back half of the list, numbers 51 to 100, as well.

Interestingly, the restaurant taking home the title of World’s Best Restaurant 2022 took the number two spot in 2021. Another hint: This year’s number one, by clinching the top slot, is also the Best Restaurant in Europe 2022.

So, do you think you know what restaurant is the best in the world? Scroll down to see if you’re right.

The World’s 50 Best Restaurants 2022: 50 to 1

  1. Single Thread (Healdsburg, California, USA)
  2. Ikoyi (London, England)
  3. Leo (Bogotá, Colombia)
  4. Oteque (Rio de Janeiro, Brazil)
  5. Belcanto (Lisbon, Portugal)
  6. Narisawa (Tokyo, Japan)
  7. Le Bernardin (New York, New York, USA)
  8. Boragó (Santiago, Chile)
  9. Quique Dacosta (Dénia, Spain)
  10. La Cime (Osaka, Japan)
  11. Schloss Schauenstein (Fürstenau, Switzerland)
  12. Sorn (Bangkok, Thailand)
  13. Jordnær (Copenhagen, Denmark)
  14. Fyn (Cape Town, South Africa)
  15. Odette (Singapore)
  16. The Clove Club (London, England)
  17. Hiša Franko (Kobarid, Slovenia)
  18. Atomix (New York, New York, USA)(Gin Mare Art of Hospitality Award 2022)
  19. Mayta (Lima, Peru)
  20. Arpège (Paris, France)
  21. Florilège (Tokyo, Japan)
  22. St. Hubertus (San Cassiano, Italy)
  23. Le Clarence (Paris, France)
  24. Hof Van Cleve (Kruishoutem, Belgium)
  25. Restaurant Tim Raue (Berlin, Germany)
  26. Frantzén (Stockholm, Sweden)
  27. The Chairman (Hong Kong)
  28. The Jane (Antwerp, Belgium)
  29. Septime (Paris, France)
  30. Mugaritz (San Sebastian, Spain)
  31. Den (Tokyo, Japan)
  32. Piazza Duomo (Alba, Italy)
  33. The Alchemist (Copenhagen, Denmark)
  34. Nobelhart & Schmutzig (Berlin, Germany)(Villa Massa Highest Climber Award 2022)
  35. Elkano (Getaria, Spain)
  36. Reale (Castel di Sangro, Italy)
  37. Don Julio (Buenos Aires, Argentina)
  38. Steirereck (Vienna, Austria)
  39. Uliassi (Senigallia, Italy)(Highest New Entry Award 2022)
  40. Maido (Lima, Peru)
  41. Le Calandre (Rubano, Italy)
  42. Quintonil (Ciudad de México, México)(Estrella Damm Chef’s Choice Award: Chef Jorge Vallejo)
  43. Lido 84 (Gardone Riviera, Italy)
  44.  A Casa do Porco (São Paulo, Brazil)
  45. Asador Etxebarri (Atxondo, Spain)
  46. Pujol (Ciudad de México, México)
  47. Diverxo (Madrid, Spain)
  48. Disfrutar (Barcelona, Spain)
  49. Central (Lima, Peru)
  50. Geranium (Copenhagen, Denmark)

Image: Delightin Dee on Unsplash

by David Klemt David Klemt No Comments

How Two Boston Hotels Modernized America

How Two Boston Hotels Modernized America

by David Klemt

Omni Parker House hotel

To understand how far we’re moving forward with hotel design and hospitality we can look at two historic and influential Boston hotels.

In part, this dive into hotel history finds its inspiration from a Time Out list. Recently, the publication revealed their 2022 list of the world’s top cities.

According to Time Out, Boston, the location of two historically significant hotels, is 29th in the world. It’s also one of just six American cities to make the list. For some context, number 28 is Lisbon, Portugal, and number 30 is Mexico City.

Now, it’s impressive for a city to be the home of one influential hotel. That Boston is home to two is extraordinary.

Both hotels trace their openings to 1800s America. One is, to many, the first modern hotel in the US. The other is America’s longest continually operating hotel.

Tremont House

Now, neither of the hotels I’m writing about are the first hotel in America. That honor goes to the City Hotel in New York City.

However, the Tremont House in Boston, which traces its opening to October 16, 1829, delivered many other firsts. Sure, it’s not the first building designed and built to be used as a hotel. But look at the other firsts this historic hotel brings to the table:

  • Tremont House is the first hotel in America with a reception area.
  • Also, this is the first hotel in the US to employ bellboys.
  • Another impressive first for Americans and American hotels? Locking hotel rooms.
  • And behind the locking door of that hotel room, free soap.
  • Arguably the most important American hotel first ties into the free soap. The Tremont House is the first hotel in America with indoor plumbing.

Sadly, the Tremont House’s history ends just 66 years after first opening its doors. In 1895, the historic hotel was demolished. If you want to visit the site, head to 73 Tremont Street and check out the office building occupying the space.

Omni Parker House

So, the Omni Parker House obviously isn’t the first hotel in the US. And it doesn’t boast the first reception area, locking hotel rooms, or indoor plumbing in an American hotel.

However, this hotel brings with it other firsts. On top of that, the Omni Parker House is still operating today. Seriously—you can book a stay right now.

Another awesome detail of the Omni Parker House? Well, it’s literally across the street from the Tremont House’s former site. So, you can book a stay or pop by for a bite or drink, then walk across the street to stand where America’s first modern hotel once stood.

Also of note, the Omni Parker House opening date. This landmark hotel opened for business on October 8, 1855. So, the same month as the Tremont House, which was across the street, 26 years later. These historic hotels, then, were competing against one another in Boston for 40 years.

Upon opening, the Omni Parker House became the first hotel to separate room rates and fees for meals. Showing how much hotels in Europe influenced American hotel operators as they became more modern, this separation of fees was known as “the European Plan.” Prior to this development, guests paid an all-inclusive rate and had to eat when the hotel made meals available. The Omni Parker House gave more control over if and when guests ordered their meals.

In terms of firsts for Boston, the Omni Parker House has quite an impressive list:

  • The first hotel to offer cold and hot running water.
  • This is the first Boston hotel to feature an elevator for guests.
  • Oh, and this is where the Boston Cream Pie was created.
  • And let’s not overlook the Omni Parker House is also the home of the Parker House Roll.

Enduring Legacies

Clearly, the Tremont House’s influence on modern hotel design and amenities is undeniable. Once an afterthought, the lobby is now a prominent space in hotels. To show how far we’re taking the lobby, consider the Hyatt Regency in San Francisco (Time Out 25).

Incredibly, this space measures 42,000 square feet and stands 17 stories tall. Today, modern hotels are crucial design elements.

Indoor plumbing? Hot and cold water and toilets in rooms? We certainly take these design features for granted now.

Today, you can find hotel rooms that feature jetted tubs, steam showers, heated floors, multi-head showers, saunas, and views. And that’s to say nothing of the free soap, now often provided in partnership with the finest skincare companies.

Additionally, consider how we enter our hotel rooms now. One hotel in America had to be the first to feature locking hotel room doors. Now, we can access rooms through apps on our phones. There are also hotels that feature biometric technology. Not only can a guest access their room with this tech, they can complete check-in with biometrics.

When it comes to culinary influence, the Omni Parker House ushered in a new era. The power to order from a menu on your own schedule? It’s almost unbelievable that guests didn’t have that type of control until the mid-1800s.

Per historians, Harvey D. Parker was incredibly particular about his hotel’s culinary program. On average, chefs were paid $418 per year back then ($14,236 today). Parker paid a French chef $5,000 per year ($170,293 today).

We have to look backward to appreciate how far we’ve come. And we must tap into that appreciation to move forward.

Image: Omni Hotels & Resorts

by David Klemt David Klemt No Comments

Is Your Business in a Top Time Out City?

Is Your Business in a Top Time Out City?

by David Klemt

The Bean aka Cloud Gate in Chicago

Hot off the presses, Time Out is now revealing the results of their Time Out Index 2022, an annual list identifying the world’s top cities.

The global publication, founded in the late 1960s, surveyed 20,000 “city dwellers.” Time Out focuses on cities’ restaurant, bar, nightlife, entertainment, and art scenes.

For 2020 and 2021, Time Out put emphasis on the pandemic and how cities maintained resiliency and kept communities together. In 2022, priority is given to flourishing nightlife, dining, and drinking, along with culture.

Additionally, Time Out gives weight to a city’s sustainability, safety, walkability, and affordability. To learn more about how Time Out analyzes data, click here.

Compelling Rankings

Below, you’ll find Time Out’s ranking of the best 53 cities in the world for 2022. I’ve broken the list into sections: 53 to 11, and ten to number one.

Interestingly, the 20,000 survey respondents note the dining, drinking, and nightlife of the top five cities. In fact, the nightlife scene of number three is “the world’s best.”

And city number two? Survey takers think it’s the most fun—”funnest,” according to Time Out—in the world.

Now, I know our audience is largely American and Canadian, so I’ll get to how both rank. Six cities—the usual suspects, basically—in the US are on the list. Only one American city is in the top ten, and it’s likely not the one you think. As for Canada, one city claims the 27 spot, another is number nine.

You’ll find the Canadian and American cities in bold below. Champing at the bit to see the results? Scroll down!

Time Out Cities 53 to 11

  1. Doha, Qatar
  2. Hong Kong
  3. Bangkok, Thailand
  4. Istanbul, Turkey
  5. Johannesburg, South Africa
  6. Rio de Janeiro, Brazil
  7. Auckland, New Zealand
  8. Sydney, Australia
  9. Abu Dhabi, United Arab Emirates
  10. Singapore
  11. Accra, Ghana
  12. Los Angeles, California, USA
  13. Rome, Italy
  14. Dubai, United Arab Emirates
  15. Barcelona, Spain
  16. Miami, Florida, USA
  17. São Paulo, Brazil
  18. Dublin, Ireland
  19. Athens, Greece
  20. Manila, Philippines
  21. Kuala Lumpur, Malaysia
  22. Paris, France
  23. Tel Aviv, Israel
  24. Mexico City, Mexico
  25. Boston, Massachusetts, USA
  26. Lisbon, Portugal
  27. Toronto, Ontario, Canada
  28. Delhi, India
  29. San Francisco, California, USA
  30. Tokyo, Japan
  31. Stockholm, Sweden
  32. Birmingham, England
  33. Buenos Aires, Argentina
  34. New York, New York, USA
  35. Lyon, France
  36. Porto, Portugal
  37. London, England
  38. Taipei, Taiwan
  39. Melbourne, Victoria, Australia
  40. Mumbai, India
  41. Manchester, England
  42. Madrid, Spain
  43. Cape Town, South Africa

The Top Ten Time Out Cities

  1. Copenhagen, Denmark
  2. Montréal, Québec, Canada
  3. Berlin, Germany
  4. Marrakech, Morocco
  5. Prague, Czech Republic
  6. Amsterdam, Netherlands
  7. Glasgow, Scotland
  8. Medellín, Colombia
  9. Chicago, Illinois, USA
  10. Edinburgh, Scotland

Congratulations to the top 53 cities in the world! We expect big things from their dining, drinking, and nightlife moving forward.

Image: Christopher Alvarenga on Unsplash

by David Klemt David Klemt No Comments

Brutal: These Drinks are Heavy

Brutal: These Drinks are Heavy

by David Klemt

Marshall amplifier closeup

Several legendary and iconic heavy metal bands are stepping into the arena of the drinks industry, from beer to whiskey, and more.

You won’t find a celebrity rosé wine or mezcal on this list. Instead, you’ll find bourbon and rye blends, unique processes, full beer lineups, and small-batch releases.

Most importantly, these are products that deserve a place on your menus. These aren’t spirits and beers that rely on band names and their global recognition. Each of these can stand on their own.

In fact, one whiskey from Slipknot and an Iowa distillery won an award from Fred Minnick in 2019.

Metallica

You may familiar with Blackened, a rye and bourbon blend that finishes in brandy casks. This limited-edition, super-premium whiskey is also subjected to the proprietary Black Noise process.

In short, each batch of Blackened is enhanced by the frequencies of curated Metallica playlists. This whiskey is a true collaboration. Legendary Master Distiller Dave Pickerell partnered with Metallica and Meyer Sound for the recipe and process.

However, Master Distiller and Blender Rob Dietrich has crafted a rye expression. Rye the Lightning is, as you can likely tell from the name, a rye whiskey. This expression also undergoes a very specific Black Noise process.

To craft Rye the Lightning, the live recording of Ride the Lightning in its entirety from Metallica’s Orion Music + More set is played to enhance the liquid. Taking things a step further, Rye the Lightning is finished in Madeira and rum casks.

Not content with just two expressions, there are also the Master of Whiskey Series and limited edition whiskeys available.

Iron Maiden

Iconic English heavy metal band Iron Maiden has steered heavily into the beer business. You won’t find a limited-release Lager here and a Pilsner there. No, Iron Maiden has a full lineup of beers in several styles.

Trooper, named for their song “The Trooper,” is the name under which the band crafts their beers in partnership with brewers like Bodebrown and Robinsons. You’ll find many beer styles under the Trooper label: Strong Bitter, English Extra Special, Porter, Golden, IPA, and more.

 

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Of course, there are limited editions. And why shouldn’t there be? Iron Maiden and there brewer partners want to have rock out, like they did with the Number of the Beast, a Bitter.

Motörhead

Since there’s a bourbon and a beer carrying the Motörhead name, you can create a Boilermaker honoring the heavy band. And as you may imagine, one-half of the Boilermaker is named after the song “Ace of Spades.”

In this case, Ace of Spades is a bourbon crafted in Fargo, North Dakota, by Proof Artisan Distillers. This distillery produced North Dakota’s first-ever bourbon, Crooked Furrow. Ace of Spades is a full-bodied, 90-proof high-rye bourbon with warm, sweet notes and a cinnamon finish.

For the beer, Motörhead tapped Madison, Wisconsin, brewers Ale Asylum. Röad Crew is a crisp, hoppy American Pale Ale with citrus notes.

Cannibal Corpse

This whiskey, Golden Blood, is actually the inspiration for this article and product roundup. Golden Blood by Cannibal Corpse, one of the heaviest bands on this list, is crafted in collaboration with Three Floyds Distilling.

Since opening their doors in 2017, Three Floyds has been known for doing things differently. In fact, the distillery itself says their approach is “not normal.” So, this collaboration with Cannibal Corpse makes a lot of sense.

According to Three Floyds, the band itself selected the liquid. A single barrel straight malt whiskey, Golden Blood was aged four years in new, charred oak. And the label is sure to draw attention on your back bar.

GWAR

As the story goes, GWAR is not of this planet. Rather, GWAR is an intergalactic rock band that arrived on Earth via comet.

Well, when you have an origin mythology that incredible, you can’t phone in products tied to your name. I promise that you’ve never encountered a whiskey-crafting process like the one that produces Catoctin Creek Ragnarök Rye:

“The mad scientists at Catoctin Creek conducted experiments on aging the blood of GWAR in barrels made from the different types of wood scorched by the comet’s blast. They used the rarest of grains and watered their mash bill with the melted Antarctic ice to create a 92 strength rye whisky, pot stilled and then aged in charred new white oak. Members of GWAR then hurled the whiskey barrels into the orbit of the moon, causing contraction to take place as the barrels spun under the influence of the deathly coldness of space and the life-giving heat of the sun.”

Well, that’s different.

Slipknot

Cedar Creek Distillery in Iowa crafts two whiskey expressions for Slipknot. The first expression is Slipknot No.9, a four-year-old blend of straight bourbon and straight rye whiskeys.

Then there’s Slipknot No. 9 Reserve. For this special release, award-winning Cedar Creek bottles the same bourbon and rye blend at 99 proof. Fred Minnick named Slipknot No. 9 Reserve the Best Celebrity Whiskey in 2019. That’s no small feat.

 

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An equally daunting feat? Getting your hands on Slipknot co-founder and percussionist Clown’s Iowa Shine. If you can find it, this bottle is Clown’s very own moonshine.

Honorable Mentions

The Deftones have partnered with Belching Beaver to craft an IPA called Deftones Phantom Bride. This IPA, a collaboration between head brewer Thomas Peters and the Deftones’ Chino Moreno, is made using Amarillo, Citra, Simcoe and Mosaic hops.

And then there’s Bay Shore, New York’s Great South Bay Brewery. The brewery has honored Pantera with a limited edition beer called Vulgar Display of Lager. Obviously, this is intended to honor the 30th anniversary of the thrash metal band’s brutal 1992 Vulgar Display of Power album.

Image: Alexander Kampmann from Pixabay

by David Klemt David Klemt No Comments

Hotels, Guest Data and Guest Expectations

Hotels, Guest Data and Guest Expectations: A Chat with SevenRooms

Fountains outside Bellagio Las Vegas

We sit down with Austen Asadorian, vice president of sales at SevenRooms, to chat about pent-up demand for travel.

People are eager to get back out there and hotels, of course, play a crucial role in their travel plans. However, we’re not engaging with the same guests we were pre-pandemic.

No, today’s guest demands more from the hotels and resorts they select. And a key to delivering on guest demands is collecting guest data.

But while operators know they’re supposed to be collecting guest data, there’s some uncertainty about what to actually do with it. Enter: SevenRooms.

More accurately, meet Austen Asadorian of SevenRooms. Not only can he address meeting guest demands through tech, he can address how to use guest data responsibly and effectively.

Hi Austen, thank you for taking the time to speak with us. Can you tell us a little about yourself and your role at SevenRooms?

Thanks, David! My name is Austen Asadorian and I’m the Vice President of Sales at SevenRooms. I first started my career in hospitality early in high school, getting a job at a local restaurant in New Jersey, learning everything from protein fabrication to catering and dealing with daily customers, even managing events. I continued working in hospitality through college, while going to the Culinary Institute of America for a degree in hospitality management, and ultimately, landed at Hillstone Restaurant Group where I ran back of house operations as well as the company’s Manager Training Program. Before joining SevenRooms, I worked as Peloton’s Director of Sales, leading their go-to-market strategy for retail growth and expansion from 2014-2017.

Today, I support SevenRooms’ global expansion efforts to accelerate our goal of being the best-in-class solution for hospitality operators around the world. Having previous experience in the hospitality industry, I joined SevenRooms because I was hyper aware of the pain points in the industry surrounding technology and the need for better guest management after having lived it day-to-day for several years. More importantly, I believe in SevenRooms’ vision and have a true passion for helping hospitality businesses, big and small, drive revenue, and create loyal guests for life.

Let’s talk hotels. What does the hotel industry look like two years after (or into) the Coronavirus pandemic?

When the pandemic struck, travel came to a complete halt and hotel occupancy in the US fell from 70% in March 2019 to less than 25% in March 2020—rooms were empty. Now, as the world is back to what we can consider a new “normal,” we’re seeing an extreme surge in travel and hotels are busier than ever.

However, what guests expect from hotels experience-wise has changed and they demand more. They’re making up for lost time and they want to make it count. Coming out of the pandemic, hotel operators are taking a harder look at their entire tech stack. It’s no longer optional to have a tech stack that is fully integrated from top to bottom across their operations—it’s a must-have—and technology providers are adapting to meet those needs. Additionally, operators have put a strong emphasis on the importance of ownership over their guest data. Both trends have positioned SevenRooms incredibly well within the hotel sector, as this has been our business philosophy from day one.

How can hotel operators and managers live up to these high expectations?

The simple answer is by taking advantage of technology solutions into their everyday practices and processes. These tech solutions can be anything from a QR code for mobile order and pay, allowing guests to order food and drink from anywhere on the property without ever needing a server to approach them, to an integrated customer relationship management (CRM) platform that speaks to and pulls data from their F&B CRM, easily sharing that information across teams at the hotel. For example, passing information along to a guest services team to ensure that in-room amenities don’t include nuts if a guest has a peanut allergy.

Operators and managers should also make sure they’re utilizing loyalty programs. According to a recent SevenRooms survey of American consumers, 44% say that loyalty programs play a part in their hotel choice and there are certain incentives that will bring them back.

For example, some want loyalty points to enjoy on property restaurants and bars, whereas others want a personal greeting when they check in, or a complimentary glass of champagne waiting for them when they get to their room.

Technology and loyalty programs both play into an exceptional experience and it’s important for operators to use both to create the total package.

You mentioned collecting guest data. Can you tell us a little bit more about why that is so important?

When we talk about data and hotels, we’re talking about using it to power a one-of-a-kind unique experience. We don’t mean taking or selling personal information, and that’s an important distinction.

The data we’re collecting for operators centers around a guest’s profile—who they are and what they like. This can be anything from their dietary preferences to their favorite table in the hotel restaurant’s dining room, to what dessert they order most often when they visit.

By having this data, operators can build a direct relationship with these guests and, in turn, build an incredible experience that keeps them coming back. For example, if a guest stays at a specific hotel on their vacation and takes full advantage of the pool cabanas, the data collected on those visits can then be used to retarget them with a special marketing promotion or offer to visit their local hotel property for a staycation, complete with a discount on a cabana day rental.

Creating these unique, personalized experiences not only increases revenue for operators, but also drives loyalty, as a loyal guest is more important than a one-time guest.

About Austen

Austen Asadorian is the Vice President of Sales at SevenRooms, where he is tasked with supporting SevenRooms’ global expansion efforts and accelerating the company’s goal of being the best-in-class solution for hospitality operators globally. Prior to joining SevenRooms, Austen was Peloton’s Director of Sales, leading the company’s go-to-market strategy for retail growth and expansion. He started his career at Hillstone Restaurant Group where he cut his teeth learning how to run efficient and profitable restaurants at scale. Austen was ultimately promoted into an executive role where he oversaw the company’s Manager in Training Program and Back of House Operations. Austen graduated from the Culinary Institute of America (CIA).

Image: Antonio Janeski

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