Resort | KRG Hospitality

Stay Weird neon sign with purple background

February 1, 2022by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: Feb. ’22

Stand Out with Weird Holidays: February ’22

by David Klemt

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 February is no exception. These holidays range from mainstream to food-centric 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.

February 1: Work Naked Day

Actually, ignore this holiday. But wow, February is coming out swinging.

February 2: Play Your Ukulele Day

Does anyone on your staff play the ukulele? What about your guests? If you think you can handle it, encourage them to bring their ukuleles and throw down at your restaurant or bar. Live entertainment has never sounded so tropical.

February 7: E-Day

This holiday, contrary to what you may be thinking, isn’t about celebrating electronics, email, or vaping. Rather, E-Day is dedicated to honoring the mathematical constant e. Your Pi Day fans will likely appreciate you celebrating E-Day, which you can do by offering F&B items that begin with the letter “E.”

February 8: Laughy and Get Rich Day

If only it were that easy, eh? This holiday is all about having fun, having some laughs, and appreciating simple pleasures. If any holiday is about the pursuit of happiness and enriching our lives with fun and laughter, this is it.

February 15: National Gumdrop Day

With all the candies out there, do people still know about gumdrops? They can be traced back to the 17th century and were first written about in the 1850s. Talk about a throwback! If you can get your hands on some, they make great garnishes for the right cocktails.

February 18: National Crab Stuffed Flounder Day

Do you have flounder? Do you have crab? And do you have a kitchen staff that can stuff the latter into the former? Then you have everything you need to celebrate but this simple, seafood-focused holiday.

February 22: National Cook a Sweet Potato Day

Of course, if you’re operating a restaurant—or a bar with a kitchen—you can cook more than one sweet potato. Rich in nutrition and flavor, sweet potatoes can be the star or an incredible co-star in a wide range of dishes. Come up with a sweet potato-focused holiday menu and promote it on social media.

February 24: National Toast Day

This holiday is great for featuring breakfast all day, breakfast for dinner, toasted sandwiches… You can also plan and execute an event during which you host a group toast with a specific drink. Cheers!

February 26: National No Brainer Day

Knowing your guests and community will really help you celebrate this holiday. If there’s a food or beverage item or a local custom or event you know your guests love, this is the day to create a promotion around it.

February 28: National Floral Design Day

It’s interesting that this holiday takes place two weeks after Valentine’s Day, a holiday that has traditionally involved giving or receiving flowers. Intended to celebrate the art of floral design, you can celebrate this holiday with edible flower garnishes. Such garnishes just happen to photograph very well for social media, so your guests can help promote your venue.

Image: Dan Parlante on Unsplash

Tanteo Tequila Jalapeño Margarita made with Tanteo Jalapeño Tequila

January 26, 2022by David Klemt David Klemt No Comments

Bring the Heat: It’s Spicy Margarita Day!

Bring the Heat: It’s Spicy Margarita Day!

by David Klemt

Today is the day to dial up the heat and deliver some fiery flavors to your guests with spicy Margaritas.

Why? Because it’s the second annual National Spicy Margarita Day!

Originally known as Founder’s Day, this bar holiday comes to us from Tanteo Tequila.

Participation is easy enough, and even easier if you have Tanteo Jalapeño, Habanero, and Chipotle bottles.

Tanteo CEO and Master Blender Neil Grosscup explains the signature cocktail holiday on the Bar Hacks podcast. During episode 64, Grosscup shares that the inaugural celebration honored late Tanteo founder Jonathan Rojewski. The holiday also highlights the brand’s mission: Crafting a tequila that makes the world’s best spicy Margarita.

However, it’s not just about promoting the brand and their favorite cocktail. Rather, Tanteo leverages this holiday to encourage people to give back.

Sustainability Initiatives

As Grosscup explains on Bar Hacks, he and the Tanteo team value three forms of sustainability:

Economic
Social
Environmental

The Tanteo distillery’s ownership spans 84 agave-farming families. Tanteo Tequila is the 85th owner. This business model—the only distillery owned by a co-op of agave farmers—is an example of economic sustainability.

There are a few reasons for this approach. One of those is that it helps the farmers weather market swings. Indeed, agave is acutely susceptible to shifts in market value. When there’s too much agave, the value of a kilo of agave can plummet quickly. Another reason for the Tanteo co-op is transparency.

About 150 bars are participating in this year’s National Spicy Margarita Day. For every spicy Margarita made with Tanteo Tequila sold at these venues through January 30, $1 will go to a variety of waterway cleanup charities:

Chattahoochee Riverkeeper
Friends of the Chicago River
Friends of the LA River
Keep the TN River Beautiful
Ohio River Foundation
Orange County Coastkeeper
San Diego River Park Foundation
Trinity River Audubon Center
Un Salto Con Destino. This organization is cleaning up the Rio Santiago. The Tanteo distillery is in Juanacatlán, Jalisco, Mexico, and the Rio Santiago is crucial the surrounding community.

How to Participate

It’s a little late to join officially as a bar partner with Tanteo. However, that doesn’t mean you shouldn’t celebrate the holiday.

Serving up spicy Margaritas is always a great idea. One simple way to leverage National Spicy Margarita Day is to create a small specialty menu. With at least three Margaritas, you can boost the heat level of each version to appeal to different guest’s spice preferences. You can alter heat levels using different Tanteo expressions, infusions, bitters, syrups, etc.

Or, you can simply perfect your restaurant or bar’s signature spicy Margarita. Either way, promote your participation on across your social platforms.

Speaking of social, snap a pic of your Margarita(s) and use the tag #NationalSpicyMargDay. Notice the spelling: the hashtag uses “Marg,” not “Margarita.” For every social media post tagged #NationalSpicyMargDay, Tanteo will donate $1.

See below for three Tanteo spicy Margarita recipes. ¡Salud!

Tanteo Jalapeño Margarita

2 oz. Tanteo Jalapeño Tequila
1 oz. Fresh lime juice
¾ oz. Agave nectar

Prepare a rocks glass by adding ice. Optionally, rim glass with Tanteo Jalapeño Salt or your signature blend. Add all ingredients to a shaker with ice. Shake well and strain into prepared rocks glass. Garnish with a lime wedge or jalapeño slice (or both).

Tanteo Habanero Margarita

2 oz. Tanteo Habanero Tequila
1 oz. Fresh Lime Juice
¾ oz. Agave Nectar

Tanteo Chipotle Margarita

2 oz. Tanteo Chipotle Tequila
1 oz. Fresh Lime Juice
1/2 oz. Agave Nectar

Prepare a rocks glass by adding ice. Add all ingredients to a shaker with ice. Shake well and strain into prepared rocks glass. Garnish with a chipotle pepper, orange slice, or lime wedge.

Image: Tanteo Tequila

United States Capitol Building beneath cloudy skies

January 25, 2022by David Klemt David Klemt No Comments

NRA Sends Survey Results to Congress

NRA Sends Economic Survey Results to Congress

by David Klemt

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

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

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

A Critical Moment

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

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

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

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

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

The Numbers

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

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

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

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

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

Image: Harold Mendoza on Unsplash

January 11, 2022by David Klemt David Klemt No Comments

Top 10 Bar Hacks Bonus Episodes: Goals

Top 10 Bar Hacks Bonus Episodes for Setting and Achieving Goals

by David Klemt

We’ve rounded up the ten best bonus episodes of Bar Hacks that feature KRG Hospitality president Doug Radkey offering goal-setting guidance.

Obviously, we all want to succeed. However, it’s not always obvious where we should start. This has been proven all the more true the past two years.

Doug has a way of cutting a path through the overwhelming noise and distractions operators face each day. The Bar Hacks bonus episodes below can help listeners take a deep breath, reset, and take the necessary steps to identify, measure, and achieve their 2022 goals.

Bonus #1: Strategic Clarity

Doug explains strategic clarity as the understanding of who we are, what we’re working toward, and how we’re going to get where we want to go. Click here to listen.

Bonus #3: Simplification

In this episode, Doug asks listeners a simple question: “Is your vision for your restaurant or bar’s systems complex or simplified?”

Bonus #4: Acceptance

We can’t really make achievable goals if we don’t understand the current situation we’re facing. In this bonus episode, Doug explains why it’s important to be able to accept change and differences.

Bonus #6: Decision Making

We make thousands of decisions every day, from the simple to the complex and everything in between. Doug shares his insights into clearly and confidently making decisions for your business. Click here to learn more.

Bonus #7: Innovative Leadership

What is innovative leadership? It’s confidence in your abilities and your team, knowing when to get out of the way, and the culmination of a few other key concepts. To listen, click here.

Bonus #9: Flexibility

For this bonus episode, Doug explains why success in this era of hospitality requires owning the entire guest journey, frictionless omni-channel experiences, and other elements of a flexible approach to business.

Bonus #12: Self Care

Doug shares his thoughts on one of the most crucial elements of operating a business in the hospitality industry. Hint: He’s not talking about menus, marketing or making money in this episode.

Bonus #13: Confidence

Do you think you have a growth-based mindset or a fixed mindset? Doug discusses confidence and the impact it has on your ability to lead effectively in Bar Hacks Bonus #13.

Bonus #14: Self Learning

Knowing that you don’t know it all opens up your world and makes you a better leader. Doug explains how seeking out knowledge, experiences and opportunities to learn makes you a better operator, keeps you sharp, helps you better relate to and mentor others, and improves your business in every way. Listen now!

Bonus #17: The Seven Cs

Doug explains each of the Seven Cs and how they’ll help you build a winning team. Without the right people on staff, you don’t have much of a chance to achieve your goals. Click here to listen to this important episode.

To listen to the first five bonus episodes in this list in one convenient episode, please click here for today’s Bar Hacks podcast episode. Cheers!

Image: Mikołaj on Unsplash

"Wake up, kick ass, repeat" neon sign on wall

January 7, 2022by David Klemt David Klemt No Comments

How to Achieve Your Goals in 2022

How to Achieve Your Goals in 2022

by Jennifer Radkey

The start of a new year for many is symbolic: Fresh year, fresh start.

With the best of intentions, millions of people worldwide create resolutions and set goals for both personal and professional growth and achievement. These goals are created with full enthusiasm and determination and then….the majority of them never come to fruition.

Studies have shown that approximately 80 percent of New Year’s resolutions fail. So what happens? And how can we push forward to achieve our goals instead of letting them slip away?

The majority of us know how to set clearly defined goals. It is something we learned in school, or have read countless articles about. It seems as if it is human nature to want to improve, to do better and be better.

In the hospitality industry, we ask our team members to set goals weekly, if not daily. Goals typically include improving guest retention, increasing sales, improving guest experience, etc.

But once these goals are set, what systems are in place to help your team achieve them? And are you leading by example?

Goal Setting

There are many techniques to goal setting. George Doran, Arthur Miller, and James Cunningham developed the very popular SMART goal tool to assist in developing clearly defined, task-oriented goals. They state that goals should be Specific, Measurable, Assignable, Realistic, and Time-specific (SMART).

Rhonda Byrne’s book, The Secret, discusses envisioning your goals and life desires to attract them to you. But goal achievement is more than just setting a clear goal, or dreaming about what it would be like to achieve that goal. Those are the starting points.

Goal achievement is a process. It can be nitty and gritty and tough. There is typically no easy way. However, there are strategies we can use to help us achieve them, and the result will almost always be worth the extra effort.

Why We Fail

There are countless reasons why goals or resolutions fail, but the reasons mostly fall under two categories: You either lose your willpower or your waypower.

The concepts of willpower and waypower in relation to goal achievement is introduced in Rick Snyder’s Hope Theory, explained is his book The Psychology of Hope: You Can Get There From Here.

Willpower is the desire to achieve your goal; it’s the fire that pushes us to keep going after what we want. Waypower is the map for how we will get to our end goal; it’s the careful plan we have in place to ensure we overcome any obstacles that get in our way.

When we lack willpower our goal seems unachievable, and therefore we give up. When we lack waypower, as badly as we may want to achieve our goal, we are lost with no clear idea of how to get there.

How to Succeed

Finding Your Willpower

If you have lost your willpower, there are several ways to reignite your desire to achieve your goal.

The first is to have constant reminders of your goal. Have it written somewhere where you will have access to it several times a day. Set reminders on your phone, put sticky notes around your office or house, create a vision board representing your goal as your screensaver or on a wall in your home or office.

Remind yourself of why you set the goal in the first place and how it will make your life better.

Many of us lose our willpower when faced with obstacles. Instead of being deflated by obstacles, look at them as challenges to be defeated. Use obstacles as fuel for your fire rather than water to dampen it.

When faced with obstacles it is also helpful to remind yourself of goals that you have achieved in the past and the obstacles you had to overcome to get there. Remembering this time will allow you to acknowledge that you ARE capable and therefore will keep your willpower intact.

Finding your Waypower

Life is busy, and when you are being pulled in many directions at the same time it can be easy to lose your way towards achieving your goals. To ensure that you stay on the path towards goal completion, there are several actions you can take.

Try breaking long-range goals into smaller steps. Start with the first step, and move on to the next, checking off and celebrating each step as you go.

Before you even begin your journey towards goal completion, map out different routes you may need to get there. Knowing these routes beforehand will make it easier to stay focused along the way.

Lastly, know when to ask for help—and be willing to accept it. If you get lost on your way to your goal, perhaps you need some advice from someone who has already achieved that goal.

WOOP

One of my favorite goal achievement strategies is WOOP, created by Gabriele Oettingen. This acronym stands for Wish, Outcome, Obstacle, Plan.

WOOP is a straightforward and effective tool to use when setting goals, and has been practiced by everyone from elementary school students to CEOs of major corporations. Once practiced, WOOP can take less than five minutes of your time while providing great clarity.

The first step is to state your wish or goal clearly. Next, envision the outcome of achieving your goal. Take a couple minutes to really picture what it will look and feel like to achieve your goal.

You are then going to contrast that by thinking of what obstacles might block you from achieving your goal. It is important to note that these obstacles are internal not external.

We rarely have control over external obstacles but do have control over internal ones. What is it about you that will stop you from reaching your goal? Is it low self-esteem, laziness, doubt? Are you distracted easily?

Lastly, you are going to plan what to do when met with an obstacle by using “if/then” phrasing. For example, “If I am feeling lazy and want to have a Netflix marathon instead of working on my goal, then I will get off the couch, do ten jumping jacks, grab a drink of water, and start working on my goal.”

If you are interested in trying out the WOOP tool for goal setting/achievement you can visit www.woopmylife.org.

Own It

Goal setting and resolutions should not be a forced activity you do every new year, or birthday, or every Monday morning to start your week. Goal setting and achievement should be a constant, flowing activity that reaches into all parts of your life.

Through the use of strategies and consistent review, reassessment, and awareness, goals don’t need to be lost or given up on, unless that particular goal no longer serves a purpose to you.

Own your goals and take pride in your achievements. In the end, you will always be your number one advocate for your own growth.

So go get it! Cheers to professional and personal well-being!

Image: Justin Veenema on Unsplash

January 5, 2022by David Klemt David Klemt No Comments

5 Books to Read this Month: January ’22

5 Books to Read this Month: January ’22

by David Klemt

This month’s fun and informative book selections will help you develop next-level culinary, beverage and leadership skills as we kick off 2022.

To review December 2021’s book recommendations, click here.

Let’s jump in!

Try Dry: The Official Guide to a Month Off Booze

For those who want to learn more about Dry January, Try Dry is an insightful resource. Of course, this book is also informative beyond the first month of the year. As living alcohol-free movement becomes more mainstream, it’s important for operators to understand the movement. Whether permanent or temporary, there are myriad reasons some guests decide against drinking alcohol.

Of Peats and Putts: A Whisky and Golf Tour of Scotland

During the pandemic, interest in golf skyrocketed. In part, this has led to increased interest in golf simulators, driving ranges, and nine-hole rounds of golf rather than full, 18-hole outings. Of Peats and Putts tells the story of golf and whisky in Scotland. A compelling read for operators looking to bring golf into their businesses.

The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes

Not even two months on the market and already causing quite the buzz! The Way of the Cocktail comes from Julia Momosé, one of the minds behind Chicago cocktail destination Kumiko. From classics to new riffs, the recipes in this book are based on 24 micro-seasons.

Bourbon [Boxed Book & Ephemera Set]: The Story of Kentucky Whiskey

Clay Risen is considered an authority on spirits. In particular, he’s lauded as an expert on whiskey. Bourbon lovers will appreciate the Bourbon: The Story of Kentucky Whiskey box set for what it is: a definitive history of America’s native spirit. Along with profiles of Kentucky distillers, Risen has included interviews and photographs to tell the story of bourbon.

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

There are many reasons to love amaro. Bitter and bittersweet notes, complex flavor profiles, and their utility when it comes to crafting low-ABV cocktails are among those reasons. Amaro by Brad Thomas Parsons explores the rich history of amaro and includes over 100 recipes.

Image: Mikołaj on Unsplash

January 4, 2022by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: January ’22

Stand Out with Weird Holidays: January ’22

by David Klemt

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 January is no exception. These holidays range from mainstream to food-centric 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.

January 5: National Bird Day

The Jungle Bird. Grey Goose. Famous Grouse. Redbreast. Eagle Rare. Wild Turkey. Kentucky Owl. Chicken wings. Duck fat. Use this holiday to feature your bird-themed cocktails, spirits, beers, and foods.

January 7: National Tempura Day

When it comes to 2022 trend predictions, comfort food is right at the top of many experts’ lists. And when it comes to comfort foods, battering and frying is always a winner. If you can batter and fry it, put it on your menu and promote it.

January 11: National Milk Day

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

January 14: National Dress Up Your Pet Day

Does your business permit guests to bring their dogs or other pets to tag along when they visit? Encourage them to dress up their pets, and make sure you document the results on your venue’s social media channels.

January 19: National Popcorn Day

Is popcorn weird? No, of course not. Is tricking out your popcorn with seasonings weird? That depends on how creative you and your back of house can be. Think outside the popcorn tub, craft some intriguing popcorn flavors, and get your guests talking on social media.

January 20: National Get to Know Your Customers Day

Yep, I’m gonna encourage your strongly to collect the data of every guest who visits and spends money at your business. This would be a great holiday to launch or heavily promote your loyalty program.

January 24: National Beer Can Appreciation Day

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

January 29: National Corn Chip Day

Ah, the corn chip, a perfect vessel for hearty dips. They’re also ideal for walking tacos, a.k.a. tacos-in-a-bag. If you have corn chips and taco fixin’s, you can offer your guests walking tacos on National Corn Chip Day.

January 31: National Backward Day

There are several ways you can celebrate this day with your guests and staff. One simple but fun way to do so is to encourage your guests to dine in backwards order: dessert first, entrée, and then appetizer. Of course, you could print a specialty menu backwards but that runs the risk of annoying your guests. But still…interesting idea.

Image: Dan Parlante on Unsplash

January 3, 2022by David Klemt David Klemt No Comments

Keep Up Your Momentum in 2022

Keep Up Your Momentum in 2022

by David Klemt

In 2022, our focus needs to be on recovery, which means starting strong, gaining steam, and keeping momentum going throughout the year.

The past two years have been a nonstop flurry of starts, stops, and false starts for American and Canadian operators.

Every challenge operators face during a “normal” day has been compounded. Recruiting, hiring, training, marketing, increasing traffic and revenue, managing inventory…it’s all more challenging.

However, “challenging” doesn’t mean “impossible.” Under the best of conditions, restaurant, bar, and hotel operations are a challenge. Overcoming adversity, in other words, is a consistent element of daily operations.

Now, whether we should view constantly overcoming challenges as a badge of honor… Well, that’s a different conversation, one about industry-wide changes that are long overdue.

For this post, my focus is on starting 2022 off right, building momentum, and keeping it.

KRG Momentum

Last year, we launched a coaching program called KRG Mindset.

KRG is known for our Roadmaps to Success, which include of our in-depth feasibility studies and detailed business plans, both of which help operators secure funding. However, some of our clients aren’t ready for our full suite of startup and expansion solutions.

For these clients, we have the KRG Mindset program. This valuable program’s keystone is a dedicated, certified life coach: Jennifer Radkey.

Both starting and operating a hospitality business can be stressful, exhausting, and time consuming, and it’s easy for your vision, clarity, self-care, and relationships to become lost along the way.

That’s where Jennifer comes in. With a dedicated, certified life coach by your side to ask powerful questions and hold you accountable, the pathway towards achieving your goals will become smoother.

A clear and focused mind and a regular routine of self-care will help you survive both the start-up and day-to-day operating phases, not to mention leading you towards personal and professional success.

Let’s Go!

All hospitality professionals—from business owners to staff—are members of a tight-knit family. Unless you’ve lived hospitality, you just don’t know the challenges, risks and rewards.

That means that startup operators and established operators don’t have to try to navigate the industry alone. Whether you aren’t sure where to even begin your ownership journey or aren’t sure how to overcome the hurdles you’re facing, the team at KRG Hospitality is here for you.

If you’re ready for us to help, click here to learn more about KRG Momentum. And click here to schedule an introductory call.

Image: Tumisu from Pixabay

Four disposable medical face masks in a pile

December 31, 2021by David Klemt David Klemt No Comments

Current Restrictions: Canada

Current Restaurant Restrictions: Canada

by David Klemt

KRG Hospitality’s headquarters is in Toronto but we operate in three major Canadian markets: Alberta, British Columbia, and Ontario.

I was visiting the Toronto office, traveling from Las Vegas, when new restrictions were announced due to Omicron.

By the time I landed, I knew each province in which we operate would be at least discussing possible restrictions.

Alberta

The following restrictions apply to restaurants, bars, nightclubs, cafes, and pubs participating in the Restrictions Exemption Program (REP):

No more than ten people may be sat at one table.
Alcohol service must terminate by 11:00 PM.
These businesses must close by 12:30 AM.
Billiards, dancing, darts, and other “interactive” activities are prohibited.

As a refresher, the REP program requires operators to require patrons age 12 and above to:

provide proof of vaccination, negative results from a test taken within 72 hours of service, or medical exemption; and
comply with mandatory masking.

Alternatively, operators can comply with all restrictions as outlined in Alberta’s public health orders.

However, businesses not participating in REP face the restrictions below:

Indoor dining is prohibited.
Outdoor dining is permitted. No more than six people may sit at the same table.
Groups are restricted to one household or two close contacts (for those living alone).
Alcohol service must terminate by 10:oo PM. Consumption must conclude by 11:00 PM.

British Columbia

At the time of publication, restaurants, cafes, and pubs can still offer both indoor and outdoor dining.

However, there are restrictions in British Columbia:

No more than six people may be sat at one table.
When not seated, guests must wear face masks.
Guests may not move to between tables, visit other tables, or dance.
Indoor gatherings are limited to 10 people (down from 25).
Outdoor gatherings are limited to 25 people (down from 100).
Operators must maintain physical distancing or barriers between tables.
Alcohol can be served during normal service hours.

Unfortunately, bars, nightclubs, and lounges aren’t facing restrictions, they’ve been forced to close.

These restrictions and closures will remain in place until January 18, 2022. Exceptions include bullet points 2 and 3, which are expected to remain until January 31, 2022.

Ontario

As of December 19, 2021, restrictions that impact restaurants, bars, strip clubs, and other food or beverage venues went into effect:

Capacity reduced to 50 percent.
No more than 10 people may sit at one table.
Guests must remain seated. Only performers or workers may dance.
Venues must close for indoor and outdoor dining and drinking by 11:00 PM. However, businesses may offer delivery and takeout past that time.
On-premise alcohol sales are prohibited after 10:00 PM. Consumption of alcohol on-premises is restricted after 11:00 PM.

It’s crucial that operators and leadership teams remain up to date on their province’s (and city’s) restrictions. At the start, 2022 will be challenging but opportunities for recovery will present themselves

Image: Markus Winkler on Unsplash

December 24, 2021by David Klemt David Klemt No Comments

American Trends 2022: Technomic

American Trends 2022: Technomic

by David Klemt

Two weeks ago, I reviewed and shared Technomic’s “Canadian Trends: Looking Ahead to 2022” report, and now it’s America’s turn.

Not too surprisingly, the US and Canada are similar in terms of a few 2022 trend predictions.

And while the Omicron variant of Covid-19 is causing some restaurants and bars to close, there is some good news from Technomic.

Salt

First, a difference between America and Canada. As you may recall from my review of Canadian predictions, Technomic predicts butter will be even more important next year.

Interestingly, salt is the big prediction for the United States. The reasoning is similar: people are seeking out comfort in these difficult times.

Technomic’s “2022: The Year of the Climb” report states flat out that, “Salt is the new fat.”

The industry intelligence firm predicts that salt will be increasingly important in kitchens—and on tables—in 2022.

For example, Technomic expects operators to focus salt-cured fish and meats. Of course, that doesn’t just meet a predicted consumer demand. Cured foods can be preserved for longer, which is appealing to operators.

Seaweeds, salt blends, and salty sauces will be used in the kitchen. According to Technomic, some of those will replace (or accompany) traditional salt on tables.

Going further, Technomic predicts that salt will find its way into cocktails. This can be in the form of salty ingredients or salt water, a trend from a few years ago.

Creative Prep

Let’s stick with the kitchen a bit longer.

This is one of the strongest similarities shared by the US and Canada. Technomic predicts that operators will need to focus on cross-utilization and creativity.

As you’ve likely already figured out, this is because of supply chain issues. The more ways items can be used without introducing new SKUs, the easier things may be for operators.

Some examples of cross-utilization suggested by Technomic:

Roasting, grilling, and blistering items normally served raw.
Pickling ingredients.
Fermenting items.
Turning some items into jams.
Aging some ingredients.

Labor Challenges

Obviously, the labor shortage is felt throughout North America. Unfortunately, this is another similarity when comparing Technomic’s American and Canadian 2022 trend predictions.

KRG Hospitality has addressed the need for the industry to make significant changes several times this year. In particular, founder and president Doug Radkey published a book, Hacking the New Normal, calling for change to improve working conditions and the industry’s long-term survival.

Technomic is suggesting the same. The firm predicts the following for 2022:

Wage increases across the board.
Benefits (healthcare, emergency child care, 401(k), and more).
Virtual hiring events.
Referral and signing bonuses.

However, more needs to be done. The industry doesn’t simply need to revamp its image, it needs to:

address—and not dismiss—issues raised by current hospitality professionals;
solve the problems that led to so many hospitality workers quitting jobs and giving up on the industry;
implement real solutions for the problems the industry has faced and, frankly, nurtured for decades.

And that’s just the start. If we don’t face our industry’s challenges head-on, there won’t be much of an industry in the future.

The Battle for Comfort

Yes, comfort food will be important next year. Hence the entire section on salt above.

However, when I mention comfort in this section I’m referring to personal comfort levels.

You’ve likely been hearing from industry peers and seeing on social media that a number of bars are closing until December 29 or December 30. These temporary closures are due to spikes in positive Covid-19 cases, mostly driven by Omicron.

Many Americans, eager to return to a semblance of their pre-Covid lives, want to spend time in restaurants and bars. However, people need to balance their comfort levels with their desire for social experiences.

In response, Technomic predicts that operators will need to balance the on-premise and off-premise. In other words, omni-channel operators must dial in their offerings.

Per Technomic, operators have to figure out their mix: interactive in-person experiences, takeout, and delivery.

Good News

Technomic is making two 2022 predictions that should come as a relief to operators.

First, Q1 of 2022, per Technomic, “will reveal a particularly strong year-over-year performance” in comparison to 2021.

Overall, the firm projects a 10.4-percent sales increase for 2022 when compared to 2019 sales.

There is, however, a caveat. We’ll have to take rising menu prices into account when analyzing this year’s and next year’s sales levels.

For those wondering which category is predicted to perform the best, Technomic identifies limited-service restaurants will recover quickest.

In contrast, full-service will see slower recovery. Business, leisure, and indeed “bleisure” travel will have an impact on full-service traffic.

So, 2022 isn’t going to magically return to pre-pandemic “normal.” However, should Technomic’s conservative sales prediction prove accurate, recovery is on the menu.

Image: Jason Tuinstra on Unsplash