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June 20, 2022by David Klemt David Klemt No Comments

Eatertainment Poised to Come Roaring Back

Eatertainment Poised to Come Roaring Back

by David Klemt

People are eager to return bars and restaurants, and that focus is beneficial to the growth of one hospitality category in particular: Eatertainment.

As the name suggests, an “eatertainment” venue operates as both an entertainment space and restaurant.

Those who have been to such a concept know the key elements that define eatertainment. A robust F&B program; an array of bar games and other entertainment; room enough to play games and attract groups, but so large it draws massive crowds; and an interest in extending guest stays rather than constantly turning and burning.

Pre-pandemic, the eatertainment category was heating up, steadily growing in popularity. As recently as 2019, SevenRooms and YouGov partnered to study these concepts. When your category draws the attention of data-focused platforms and research firms, you know it’s a winner.

So, what did SevenRooms and their research partner conclude? That eatertainment venues are the new nightclub.

Eatertainment Muscles in on Nightlife

Per the SevenRooms report from 2019, nightlife preferences in the United States were shifting away from traditional nightclubs. This switch was, according to SevenRooms, partially driven by three factors:

Nightclubs draw large crowds;
they play very loud music; and
such venues embrace exclusivity.

Now, that isn’t to say that the nightclub is dead. Particularly in destination cities like Las Vegas and Miami, nightclubs are a major draw.

However, as people reach their thirties or seek out more casual spaces, eatertainment becomes increasingly attractive. For the most part, people can leave work and go straight to an eatertainment concept to meet up with friends. They’ll be able to carve out a space, grab a bite and a drink, and socialize while engaging with an array of entertainment options.

Such venues also tend to be open seven days per week, from noon or early afternoon into late night. Their F&B programs, focus on entertainment, and hours of operation position them to play an important role: the third place.

Home Away from Home

As any dive or neighborhood bar operator knows, becoming a person’s third place is crucial. The third place, for those unfamiliar with the term, is the spot you go to in between the workplace and home.

So, becoming someone’s home away from home is a big deal. It’s the ultimate in consumer loyalty. Become someone’s third place and you’ll be on your way to building an army of brand advocates.

The third place is where we unwind after work. We’re friendly with the staff: they know us, know our usual orders, and know what recommendations to make.

Now, what if a regular’s third place offered not just quality F&B but also entertainment and an atmosphere that shifted with dayparts? You’d have a supercharged third place, a.k.a. an eatertainment concept.

Eatertainment will Continue to Grow

Where should people go when they decide they’re beyond their nightclub years? Feeling uncomfortable in a nightclub doesn’t mean the interest in nightlife simply disappears.

Well, they turn to eatertainment. And why do they find these concepts appealing? For several important reasons driven by shifts in consumer behavior.

One, I think we’re all tired of endless text and DM exchanges attempting to organize an outing. An eatertainment venue is a restaurant, bar, entertainment space, and nightclub in one place. No more planning to travel to a restaurant, then a bar for drinks afterward, and then a nightclub, concert, or lounge.

Two, today’s consumer is seeking out restaurants and bars that offer more inclusive, more welcoming, more personalized experiences. Again, eatertainment hits all those marks.

According to SevenRooms, there are key datapoints that indicate eatertainment will continue to grow. And while their report was published in 2019, their findings are still relevant given the past two years:

Around a quarter of Americans want more eatertainment venues close to them.
A quarter of Americans prefer a venue that combines quality food and drinks with fun activities in one space.
Nearly 30 percent of Americans consider food quality when deciding where to spend their time and money.
Close to 20 percent want a venue to offer something to do beyond drinking.

More recently, May of this year, in fact, Datassential also found that eatertainment is on the rise again. Per their data, half of consumers “are very interested in revisiting an eatertainment experience.

Takeaway

Eatertainment concepts are positioned to perform well moving forward.

Think about it: people are eager to socialize without being packed together; guests are showing interest in innovative, high-quality F&B items; people want entertainment that spans live music and DJs to cornhole (or bags, if you want to have that argument), axe throwing, and arcade games; and having access to an incredible, personalized experience in one venue is an attractive prospect.

Punch Bowl Social, Topgolf, Pinstripes, and Flight Club are among the best representatives of the category. Do you have the idea for the next big eatertainment brand? Let us know!

Image: Elevate on Unsplash

June 19, 2022by 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

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:

1.5 oz. Seagram’s 7 Crown
0.5 oz. 7UP
Slice of lime to garnish

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

June 17, 2022by David Klemt David Klemt No Comments

Viral Post Highlights Real Leadership

What a Viral Reddit Post Reveals About Leadership in Hospitality

by David Klemt

A text exchange between a restaurant manager and delivery driver posted to Reddit went viral last month.

Refreshingly, it didn’t make the rounds on news sites for the wrong reasons. Rather, the text conversation is a succinct example of emotional intelligence, empathy, and leadership.

Those interested in reading the text exchange in its entirety can follow this link. However, I’ll sum it up here.

Posted to the subreddit Kitchen Confidential, the conversation begins with the manager checking in on the driver, asking, “You doing OK?”

The driver says they’re “doing better but” is still dealing with a lot. After the manager asks if they should cover their shift that night, the driver reveals they may need to quit the job.

Instead of blowing up at the driver, trying to talk them out of their decision, or cutting the exchange short, they say, “It’s alright [sic].”

Going further, the manager says, “You’re [sic] happiness is more important.” They add that the business hopes the driver will return to the job when they’re ready.

Shall I Cover You Tonight?

Now, I tend to believe that most members of restaurant, bar, and hotel leadership teams are empathetic. I also lean toward believing that most are competent problem solvers.

However, we’ve all come across people who don’t belong in a leadership role. In some cases, a person’s lack of leadership qualifications doesn’t manifest until they’ve been in the role for some time.

My business partner Doug Radkey and I have had conversations about leaders who don’t seem to lead. At best, they’re examples of what not to do. At worst, they’re chasing away a business owner’s staff and guests.

Most recently, these conversations have centered around managers insisting that staff solve scheduling problems themselves.

Before I proceed, I acknowledge fully that we’re facing an unprecedented labor shortage. That’s no excuse for poor leadership.

What, exactly, is the leadership team doing that they can’t manage the schedule? Further, with today’s modern scheduling platforms, why is filling available roles difficult for leaders? Several scheduling apps make it a painless, automated process.

The manager in this Reddit text exchange doesn’t demand the driver find someone to cover their shift. Instead, they behave like a manager and handle it themselves.

Don’t Ever Discount Yourself

If you’re active on LinkedIn and have a sizeable hospitality-centric network, you’ve likely seen posts about how the industry needs to be more people-focused. Not in terms of guests—that’s obvious.

Rather, the consensus is that we’re not going to solve the labor problem if we don’t treat staff as well as we treat guests. Some of these posts may be a bit saccharine, but they’re not incorrect.

Let’s review the texts from this manager:

“You doing OK?”
Your “happiness is more important.”
“We love having you here.”
“You’re an awesome person.”
“Don’t ever discount yourself.”

When’s the last time you and other members of the leadership team asked a staff member if they’re okay? And if you’ve asked recently, did you get an honest answer? Did you want an honest answer?

A restaurant or bar team that doesn’t trust leadership isn’t going to bother providing an honest answer to that question—they feel like the leaders don’t care about them.

Looking at the rest of the texts above, do you and your leaders take the time to recognize and thank staff? Even the shyest team member wants recognition for a job well done.

Those in leadership roles need to develop their skills constantly. Contrary to some in those positions, leaders aren’t there simply to lord their authority over others and dish out punishments.

So, before your next team meeting, gather the leaders. Find out if every member of the team is checking on staff, valuing their health and wellness, and tackling the mundane tasks that are inherent to their roles.

The maxim is true: People don’t quit jobs, they quit people. If your leadership team isn’t leading with empathy, you can expect your labor issues to compound. No amount of excuses will turn that around.

This article by KRG Hospitality director of business development David Klemt was first published by Bar Business and can be read in its entirety by following this link.

Image: Brett Jordan on Unsplash

June 15, 2022by David Klemt David Klemt No Comments

Top 10 2022 Spirited Award Finalists

Top 10 2022 Spirited Award Finalists

by David Klemt

With just six weeks to go until the 20th anniversary of Tales of the Cocktail, the foundation announces their Spirited Award finalists.

Unsurprisingly, a number of the nominees can also be found on the North America’s 50 Best Bars list.

However, the Spirited Awards honor more than bars. The awards span four categories: US, International, Global, and Writing & Media.

Along with bar nominees, you’ll find mentors, bar teams, brand ambassadors, spirits, cocktail ingredients, books, articles, podcasts, videos, and publications in the list below.

Congratulations to the Spirited Awards’ top ten nominees! We’ll see you in New Orleans.

Cheers!

US Categories

US Bartender of the Year presented by Del Maguey

Josh Davis (16th Street Bar, Chicago, IL)
Chris Elford (Trade Winds Tavern, Navy Strength, Rob Roy, Here Today Brewing, Seattle, WA)
Chris Hannah (Jewel of the South, New Orleans, LA)
Caer Maiko Ferguson (DrinkWell, Austin, TX)
Chris McMillian (Revel Bar & Cafe, New Orleans, LA)
Shauna O’Neil (Sweet Liberty, Miami, FL)
Kapri Robinson (Allegory, Washington, DC)
Christian Suzuki-Orellana (Wildhawk, San Francisco, CA)
Masahiro “Masa” Urushido (Katana Kitten, New York, NY)
Christine Wiseman (BarLab Hospitality Group, Miami, FL)

Best US Bar Mentor presented by BarSmarts

Colin Asare-Appiah
Julio Cabrera
Kevin Diedrich
Meaghan Dorman
Alba Huerta
Alex Jump
Sean Kenyon
ms franky marshall
Nectaly Mendoza
Jeffrey Morgenthaler

Best US Brand Ambassador presented by Libbey Glass

Kiowa Bryan (Spiribam)
Chris Cabrera (Bacardí USA)
Tad Carducci (Gruppo Montenegro)
Cameron George (Ardbeg)
Vance Henderson (Hendrick’s Gin)
Lynn House (Heaven Hill)
Jenna Murray (The Glenlivet)
Natasha Sofia Velez (Davos Brands)
Ryan Wainwright (Bombay Sapphire)
Daniel Warrilow (Campari America)

Best US Bar Team presented by William Grant & Sons

Attaboy (New York, NY)
Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
Half Step (Austin, TX)
Jaguar Sun (Miami, FL)
Jewel of the South (New Orleans, LA)
Katana Kitten (New York, NY)
The Long Island Bar (Brooklyn, NY)
The Roosevelt Room (Austin, TX)
The Snug (Sacramento, CA)
Thunderbolt (Los Angeles, CA)

Best US Cocktail Bar presented by Absolut Vodka

Bar Goto (New York, NY)
Beachbum Berry’s Latitude 29 (New Orleans, LA)
Bitter & Twisted Cocktail Parlour (Phoenix, AZ)
DrinkWell (Austin, TX)
Julep (Houston, TX)
Katana Kitten (New York, NY)
Occidental (Denver, CO)
Pearl Diver (Nashville, TN)
The Roosevelt Room (Austin, TX)
Thunderbolt (Los Angeles, CA)

Best US Hotel Bar presented by Grey Goose

Bar Marilou at Maison de la Luz (New Orleans, LA)
Champagne Bar at The Surf Club Miami (Miami, FL)
Dear Irving on Hudson at the Aliz Hotel (New York, NY)
Hey Love at The Jupiter (Portland, OR)
King Cole Bar at The St. Regis New York (New York, NY)
Libertine Social at the Mandalay Bay (Las Vegas, NV)
Little Rituals at the Residence Inn/Courtyard by Marriott (Phoenix, AZ)
Midnight Rambler at the Joule (Dallas, TX)
Mountaineering Club at the Graduate Seattle Hotel (Seattle, WA)
Silver Lyan at the Riggs Washington DC (Washington, DC)

Best US Restaurant Bar presented by Maison Ferrand

Café La Trova (Miami, FL
Cleaver: Butchered Meats, Seafood & Classic Cocktails (Las Vegas, NV)
Crown Shy (New York, NY)
Gramercy Tavern (New York, NY)
Jewel of the South (New Orleans, LA)
Kimball House (Decatur, GA)
Kumiko (Chicago, IL)
L’Oursin (Seattle, WA)
Republique (Los Angeles, CA)
Spoon and Stable (Minneapolis, MN)

Best New US Cocktail Bar presented by Aviation Gin

Double Chicken Please (New York, NY)
Happy Accidents (Albuquerque, NM)
Kona’s Street Market (San Francisco, CA)
Law Bird (Columbus, OH)
Overstory (New York, NY)
Palmetto (Oakland, CA)
Temple Bar (New York, NY)
Tiki Tatsu-Ya (Austin, TX)
Trade Winds Tavern (Seattle, WA)
Yacht Club (Denver, CO)

International Categories

International Bartender of the Year presented by Patrón

Moe Aljaff (Two Schmucks, Barcelona, Spain)
Lorenzo Antinori (ARGO / Four Seasons Hotel & Resorts, Hong Kong, China)
Giorgio Bargiani (The Connaught Bar, London, UK)
Kate Boushel (Atwater Cocktail Club / Milky Way Cocktail Bar, Montréal, Québec, Canada)
James Grant (Little HK, Edmonton, Canada)
Keith Motsi (Charles H. Seoul at the Four Seasons Hotel, Seoul, South Korea)
Rémy Savage (🔶🟥🔵 A Bar with Shapes for a Name, London, UK)
Daniel Schofield (SCHOFIELD’S BAR, Manchester, UK)
Ezra Star (Mostly Harmless, Hong Kong, China)
Luke Whearty (BYRDI, Melbourne, Australia)
Matt Whiley (RE, Sydney, Australia)

Best International Bar Mentor presented by Lyre’s Non-Alcoholic

Monica Berg
Arijit Bose
Simone Caporale
Renato “Tato” Giovannoni
Tim Etherington Judge
Trevor Kallies
Dre Masso
Lauren Mote
Danil Nevsky
Agostino Perrone
Christina Veira
Camille Vidal

*Includes 12 nominees due to a tie

Best International Brand Ambassador presented by Lyre’s Non-Alcoholic

Jenna Ba (Diageo)
Claudia Cabrera (Fratelli Branca)
Irene Díaz (Ron Diplomático)
Martin Hudák (Mr. Black Spirits)
Daniyel Jones (House of Angostura)
Ally Martin (Hendrick’s Gin)
Dave Mitton (Lot No. 40 / JP Wiser’s)
Ricardo Nava (Bacardí Latin America)
Tim Phillips-Johansson (Johnnie Walker)
Nicola Riske (The Macallan)

Best International Bar Team presented by House of Angostura

ALQUÍMICO (Cartagena, Colombia)
Atwater Cocktail Club (Montréal, Québec, Canada)
Jigger & Pony at the Amara Hotel (Singapore)
La Factoría (San Juan, Puerto Rico)
MAYBE SAMMY (Sydney, Australia)
Salmon Guru (Madrid, Spain)
Tayēr + Elementary (London, UK)
The Clumsies (Athens, Greece)
Tres Monos (Buenos Aires, Argentina)
Two Schmucks (Barcelona, Spain)

Best International Cocktail Bar presented by Tequila Fortaleza

ALQUIMICO (Cartagena, Colombia)
Atwater Cocktail Club (Montréal, Québec, Canada)
Cause Effect Cocktail Kitchen & Cape Brandy Bar (Cape Town, South Africa)
COA (Hong Kong, China)
Florería Atlántico (Buenos Aires, Argentina)
MAYBE SAMMY (Sydney, Australia)
Paradiso (Barcelona, Spain)
Salmon Guru (Madrid, Spain)
Satan’s Whiskers (London, UK)
Tayēr + Elementary (London, UK)
Three Sheets (London, UK)
Two Schmucks (Barcelona, Spain)

*Includes 12 nominees due to a tie

Best International Hotel Bar presented by Perrier

Bar Trigona at the Four Seasons Hotel (Kuala Lumpur, Malaysia)
Botanist at the Fairmont Pacific Rim Hotel (Vancouver, BC, Canada)
Bulgari Bar at The Bvlgari Resort (Dubai, UAE)
Charles H. Seoul at the Four Seasons Hotel (Seoul, South Korea)
Fifty Mils at the Four Seasons Hotel (Mexico City, Mexico)
Jigger & Pony at the Amara Hotel (Singapore)
Lyaness at Sea Containers London (London, UK)
MO BAR at the Mandarin Oriental (Singapore)
Origin Bar at The Shangri-La Hotel (Singapore)
The American Bar at The Stafford London (London, UK)
The Donovan Bar at the Brown’s Hotel (London, UK)

*Includes 11 nominees due to a tie

Best International Restaurant Bar presented by Tales of the Cocktail Foundation

Bar Kismet (Halifax, Nova Scotia, Canada)
Caffe Fernet (Singapore)
Danico (Paris, France)
Le Mary Celeste (Paris, France)
Locale Firenze (Florence, Italy)
LPM Restaurant & Bar (Dubai, UAE)
Pujol (Mexico City, Mexico)
Sexy Fish (London, UK)
The Continental Deli (Newtown, Australia)
Tjoget (Stockholm, Sweden)
Zuma Dubai — Dubai, UAE)

*Includes 11 nominees due to a tie

Best New International Cocktail Bar presented by Stranger & Sons

🔶🟥🔵 A Bar with Shapes for a Name (London, UK)
Amaro Bar (London, UK)
ARGO (Hong Kong, China)
Dead End Paradise (Beirut, Lebanon)
DEAN & NANCY (Sydney, Australia)
RE (Sydney, Australia)
Schofield’s Bar (Manchester, UK)
Side Hustle at the NoMad (London, UK)
SIPS (Barcelona, Spain)
Wax On (Berlin, Germany)

Global Categories

Best New Spirit or Cocktail Ingredient presented by Tales of the Cocktail Foundation

Abasolo Ancestral Corn Whisky
ANGOSTURA® cocoa bitters
Citadelle Gin Jardin d’été
Del Maguey Single Village Mezcal Vida de Muertos
Equiano Light Rum
Fever-Tree Sparkling Lime & Yuzu
Fever-Tree Sparkling Pink Grapefruit
Hendrick’s Lunar Gin
Lyre’s Non-Alcoholic – Italian Orange
Nixta Licor de Elote
Lost Irish
Ojo de Tigre Mezcal Artesanal
SAVOIA Americano

*Includes 13 nominees due to a tie

World’s Best Cocktail Menu presented by Diageo Bar Academy

ALQUÍMICO (Cartagena de Indias, Colombia)
Dante NYC (New York, NY)
Himkok (Oslo, Norway)
Little Red Door (Paris, France)
Lyaness at Sea Containers London (London, UK)
Mace Bar (New York, NY)
Paradiso (Barcelona, Spain)
Scarfes Bar at the Rosewood London (London, UK)
Swift Soho (London, UK)
Tayēr + Elementary (London, UK)

World’s Best Spirits Selection presented by Beam Suntory

ATLA (New York, NY)
Brandy Library (New York, NY)
In-Situ Mezcaleria (Oaxaca City, Mexico)
Jack Rose Dining Saloon (Washington, DC)
Origin Bar at The Shangri-La Hotel (Singapore)
Rumba (Seattle, WA)
Sexy Fish (London, UK)
Swift Soho (London, UK)
The Bamboo Room at Three Dots and a Dash (Chicago, IL)
The Doctor’s Office (Seattle, WA)

Writing and Media Categories

Best Cocktail & Spirits Publication presented by Diageo Bar Academy

CLASS magazine
Difford’s Guide
Discard the Zine
DRiNK Magazine Asia
Drinks International
Liquor.com
The Cocktail Lovers magazine
The Spirits Business
VinePair
Whisky Magazine

Best Broadcast, Podcast, or Online Video Series presented by Diageo Bar Academy

A Life In Whisky: The Dennis Malcolm Story (A documentary by Whisky Magazine)
Behind the Bar with Cara Devine
El Club de los Cantineros (Documentary)
Freepour™
Happy Hour History
Hospitality Forward Podcast by Hanna Lee Communications
Radio Imbibe
Shōshin Art Club
The Cocktail Lovers Podcast
The Speakeasy Podcast

Best Cocktail & Spirits Writing presented by Diageo Bar Academy

“Get Real: The bar world looks beyond feel-good measures on sustainability and climate change” by Max Falkowitz, for Imbibe Magazine
“Getting high from a new supply: a revolutionary flavour extraction method for cocktails is being pioneered in South Africa” by Leah van Deventer, for TheWorlds50Best.com
“Has the Coronavirus Pandemic Destroyed American Bar Culture?” by Jeffrey Morgenthaler, for Daily Beast
“Making it Through: How a Bar’s Regulars Helped During a Pandemic,” by Rebecca Cate as told to Paul Clarke, Imbibe
“Marc Farrell Wants to Change the Way You Think About Rum” by Yolanda Evans, for Food & Wine
“Meet the Eco-Packaging Innovations Transforming the Drinks Industry” by Betsy Andrews, for SevenFifty Daily
“Mexican Terroir” by Liza Weisstuch, for Whisky Magazine
“The Greatest Drinking Contest in History” by David Wondrich, for Daily Beast
“The Hard Reset – Creating a New Hospitality Culture” by Anna Sebastian, for CLASS
“Turns Out Rye Whiskey Isn’t an American Creation After All” by Lew Bryson, for Daily Beast

Best New Cocktail or Bartending Book presented by Lyre’s Non-Alcoholic

Claridge’s The Cocktail Book by Denis Broci and Nathan McCarley-O’Neill
COCKTAIL DIVE BAR: Real Drinks, Fake History, and Questionable Advice from New Orleans’s Twelve Mile Limit by T. Cole Newton
Death & Co: Welcome Home by Alex Day, Nick Fauchald, and David Kaplan
Difford’s Guide to Cocktails Sixteenth Edition by Simon Difford
Mezcal and Tequila Cocktails by Robert Simonson
The Cocktail Seminars by Brian D. Hoefling
The Japanese Art of the Cocktail by Masahiro Urushido and Michael Anstendig
The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes by Julia Momosé with Emma Janzen
Tokyo Cocktails by Nicholas Coldicott
Zero Proof: 90 Non-Alcoholic Recipes for Mindful Drinking by Elva Ramirez

Best New Book on Drinks Culture, History, or Spirits presented by Diageo Bar Academy

A Good Drink: In Pursuit of Sustainable Spirits by Shanna Farrell
Bourbon: The Story of Kentucky Whiskey by Clay Risen
Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization by Edward Slingerland
Girly Drinks: A World History of Women and Alcohol by Mallory O’Meara
L’Ora dell’Americano by Mauro Mahjoub & Lucio Tucci
Something & Tonic by Nick Kokonas
The Big Book of Amaro by Matteo Zed
The New Kindred Spirits by F. Paul Pacult
The Oxford Companion to Spirits and Cocktails edited by David Wondrich with Noah Rothbaum
The Spirit of Rye by Carlo DeVito

Image: Jia Jia Shum on Unsplash

Maker's Mark bourbon bottle on top of barrel

June 14, 2022by David Klemt David Klemt No Comments

National Bourbon Day: 2022 Bourbon Trends

National Bourbon Day: 2022 Trends

by David Klemt

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

June 13, 2022by David Klemt David Klemt No Comments

After RRF Failure, What’s Next for Us?

After RRF Failure, What’s Next for Us?

by David Klemt

After the US Senate failed to even debate the Restaurant Revitalization Fund, instead opting to let it die, what’s next?

Obviously, trusting our elected officials to do the right thing isn’t a viable option. After all, the Senate slow-walked the RRF’s death march. It took six weeks after the House voted “yes” on RRF for senators to filibuster the bill to death.

Last Thursday, the National Restaurant Association addressed moving forward. Sean Kennedy, executive vice president of public affairs, released a 90-second video in which he spoke about the RRF and where we are now.

Reconciliation?

One of the first options Kennedy proposes in his video is a reconciliation bill. That, however, is highly unlikely to come to fruition.

So, what’s a reconciliation bill? Simply put, it has to do with the Senate’s supermajority requirement.

In order for a bill to advance to a vote, 60 percent of the Senate must support ending a filibuster. On that topic, a filibuster is a procedural tool that prolongs a debate. The filibuster is used to delay or prevent a vote on a bill, resolution, etc.

Now, a budget reconciliation bill circumvents the supermajority requirement. A simple majority—51 senators for the US Senate—is all it takes to override a filibuster in this instance.

Technically, from what I’ve come to understand, the Senate can pass a maximum of three budget reconciliation bills in a year. Most often, it passes a single such bill per year.

Obviously, Kennedy feels that this would be a longshot to cross our fingers and hope the RRF is funded via these means.

Staying Ready

As they say—yes, “they”—if you stay ready, you don’t have to get ready. According to Kennedy, the NRA is prepared to act in any way they can should replenishing the RRF or similar aide once again become an option.

“We’re gonna continue to closely monitor the situation and we certainly can activate if there any signs of movement,” he says. “We’re not seeing them yet.”

The “yet” there is perhaps a bit hopeful. And as we like to say, hope isn’t a strategy. However, optimism is far healthier than pessimism and hopelessness.

Additionally, Kennedy and the NRA are grateful to the bipartisan group of representatives and senators who have shown their support for our industry and replenishing the RRF.

“We’re incredibly appreciative of the works of our champions in Congress,” says Kennedy.

In particular, he acknowledges Senate Majority Leader Chuck Schumer (D-NY), and senators Ben Carden (D-MD), Roger Wicker (R-MS), Kyrsten Sinema (D-AZ). In the House, Kennedy thanks Speaker of the House Nancy Pelosi (D-CA), and representatives Earl Blumenauer (D-OR), Dean Phillips (D-MN), Brian Fitzpatrick (R-PA).

What’s Next?

As Kennedy says, much of what he discussed with people at the 2022 NRA Show centered around this very topic. Just what are we supposed to do moving forward?

Unfortunately, there’s no clear answer, no simple solution we can point to and implement.

Instead, we have several issues we must navigate to keep restaurant and bar doors open:

What can we do to more effectively recruit and retain staff?
How can we best address increases in food costs and problems with availability?
Is there a way to address rising credit card transaction fees?

Of course, that’s but a handful of what we must address and solve. And at least when it comes to the first question, we know some of the elements for the solution:

Treat staff with respect.
Value diversity, equity, and inclusion.
Improve pay and offer benefits.
Develop a healthy company culture and workplace.

On the topic of state and local policymakers, expecting help is a dicey proposition.

Unless they engage with the owners, operators, and industry professionals in their states, counties, cites, and towns, they’ll hurt these businesses. The only effective and helpful way forward is for them to engage with us and not simply introduce and pass legislation that hurts. Possible, of course, but a big ask as we’ve seen proven time and time again.

Image: Minator Yang on Unsplash

June 9, 2022by David Klemt David Klemt No Comments

2022 50 Best Bars: North America

2022 50 Best Bars: North America

by David Klemt

Probably a speakeasy.

The World’s 50 Best Bars ranking for North America is official and the bars are, of course, extraordinary.

Unsurprisingly, much of the list consists of “household” names in our industry. Now, where some people may see a list of the “cool kids,” I see something different.

In a word, consistency. Sure, the more cynical among us roll their eyes at rankings and awards.

However, I see approaches to operations, service, menu and design innovation, and guest experiences to learn from and emulate.

Would I like to see bars in markets outside of the usual suspects on these lists? Absolutely. As so-called secondary and tertiary markets develop their scenes that may start to happen more often.

So, congratulations to this year’s 50 Best Bars in North America! Cheers!

Canada

This year, the second-largest country in the world claims eight of North America’s 50 best bars. One bar is in the top ten.

As Ontario’s capital and Canada’s most-populous city, it should come as no surprise that Toronto takes four spots. Bar Mordecai is number 47, Bar Raval is 41, number 38 is Mother, and Civil Liberties is tenth.

It’s a bit surprising to see just one bar from Vancouver—number 25, The Keefer Bar—but Montréal has two venues on the list. The Cloakroom Bar is number 45 and 29 is El Pequeño Bar.

Bar Kismet, in Halifax, Nova Scotia, is sitting in the 49th spot on the 2022 North American list.

America

Impressively, the US boasts 30 of North America’s 50 Best Bars, six of which are in the top ten. Intriguingly, ten of the bars on this list were ranked on the World’s 50 Best Bars last year.

As one would assume, New York City dominates the 2022 rankings. Eleven bars are on the list, with the number one spot going to Attaboy. Congratulations to Michael McIlroy and Sam Ross, their teams, and their partners. Katana Kitten is number four, and Dante earns the eighth spot on the list.

Moving to the south, two bars on the list are in Miami: Broken Shaker (32) and Sweet Liberty (14). Heading northwest, Kumiko in Chicago is in the top ten at number five.

On the other side of the country, Los Angeles claims three spots, one in the top ten. Genever holds number 50, Death & Co. is 34, and Thunderbolt is ninth. The Bay Area has two bars on the list. ABV in San Francisco is number 39 and Oakland’s Friends and Family is in the 33 spot.

Somewhat surprisingly, Las Vegas and New Orleans each have just one bar in the rankings. One of my personal favorites, Herbs & Rye, is number 28 on the list. Jewel of the South in NOLA is in the top half of the list, holding number 24.

In San Juan, Puerto Rico, the beloved La Factoría is twelfth on the list.

Mexico

Achieving 11 spots—three in the top ten—Mexico is crushing it this year. Remarkably but not surprisingly, the three bars in the top ten are all in Mexico City.

Baltra Bar earns number nine, and Handshake Speakeasy and Licorería Limantour are second and third, respectively. Overall, Mexico City boasts six bars on this list.

Two spots are in Oaxaca: Selva, which is number 22, and Sabina Sabe, number twenty.

Arca, number 37, is in Tulum. Number 21, El Gallo Altanero, is in Guadalajara. And Zapote Bar in Playa del Carmen almost breaks the top 10, coming in eleventh.

Cuba

The legendary El Floridita grabs Cuba’s only entry on the 2022 list.

Impressively, El Floridita can trace its opening to the early 1800s. Originally, the space was La Piña de Plata. About a century later, a bartender, Constantino “Constante” Ribalaigua Vert, became the owner and changed the name.

Oh, and he just so happens to be the inventor of the frozen Daiquiri. Along with its impressive history, El Floridita also has an awesome statue with its own seat at the bar. Ernest Hemingway is immortalized in bronze.

50 Best Bars: North America

Below, the full list in ascending order.

Genever (Los Angeles, CA)
Bar Kismet (Halifax, Nova Scotia)
Teardrop Lounge (Portland, OR)
Bar Mordecai (Toronto, Ontario)
Julep (Houston, TX)
Cloakroom Bar (Montréal, Québec)
Bitter & Twisted (Phoenix, AZ)
Clover Club in (New York, NY)
Bar Leather Apron (Honolulu, HI)
Bar Raval (Toronto, Ontario)
El Floridita (Havana)
ABV (San Francisco, CA)
Mother (Toronto, Ontario)
Arca (Tulum, Quintana Roo)
Death & Co (Denver, CO)
Mace (New York, NY)
Death & Co (Los Angeles, CA)
Friends and Family (Oakland, CA)
Broken Shaker (Miami, FL)
The Dead Rabbit (New York, NY)
Employees Only (New York, NY)
El Pequeño Bar (Montréal, Québec)
Herbs & Rye (Las Vegas, NV)
Overstory (New York, NY)
Dear Irving (New York, NY)
The Keefer Bar (Vancouver, British Columbia)
Jewel of the South (New Orleans, LA)
Amor y Amargo (New York, NY)
Selva (Oaxaca de Juárez, Oaxaca)
El Gallo Altanero (Guadalajara, Jalisco)
Sabina Sabe (Oaxaca de Juárez, Oaxaca)
Raised by Wolves (San Diego, CA)
Service Bar (Washington, DC)
Double Chicken Please (New York, NY)
Hanky Panky (Ciudad de México)
Café de Nadie (Ciudad de México)
Sweet Liberty (Miami, FL)
Kaito del Valle (Ciudad de México)
La Factoría (San Juan)
Zapote Bar (Playa del Carmen, Quintana Roo)
Civil Liberties (Toronto, Ontario)
Thunderbolt (Los Angeles, CA)
Dante (New York, NY)
Baltra Bar (Ciudad de México)
Café La Trova (Miami, FL)
Kumiko (Chicago, IL)
Katana Kitten (New York, NY)
Licorería Limantour (Ciudad de México)
Handshake Speakeasy (Ciudad de México)
Attaboy (New York, NY)

Image: Hello I’m Nik on Unsplash

June 8, 2022by David Klemt David Klemt No Comments

Here Come the NFT Restaurants…

Here Come the NFT Restaurants…

by David Klemt

It was inevitable, really, that after seeing cryptocurrency nightclubs we’d eventually see non-fungible-token-focused venues.

Not too long, in fact, a crypto nightclub set up shot in an ultra-lounge inside a Las Vegas casino. Members had access to a VIP section inside the venue provided they had minimum amounts of certain coins.

Bottles were popped, Instagram models made appearances, and the crypto contingent were given the VIP treatment.

Other such venues are in operation. However, the “new thing” leveraging the proliferation of the blockchain is the NFT restaurant.

Interestingly, two such restaurants are set to open in the US in two major markets. One is New York City, the other Los Angeles.

What’s an NFT?

Okay, bear with me here. I’m not an NFT expert, nor do I own an NFT. So, I’ll do my best to make this as simple as possible.

First off, the acronym NFT stands for “non-fungible token.”

Second, an NFT is a digital asset—quite often artwork—bought and sold online. Quite commonly, these assets are purchased with cryptocurrency. In fact, many sellers won’t accept any other form of payment for an NFT.

Their ownership is recorded, just like cryptocurrency, on the blockchain. It’s important to know that the purchase of an NFT doesn’t necessarily come with licensing rights, but that’s another issue entirely. So, yes, there are people who “own” an NFT but don’t actually own the rights to do much with it.

For now, what’s important to know is that NFTs are exclusive, unique digital assets. Oh, and the market (industry?), as of 2021, was worth a reported $41 billion. Not entirely surprising when one considers that a single NFT once sold for almost $92 million.

What’s an NFT Restaurant?

It is, perhaps, more accurate to refer to these hospitality venues as NFT clubs. Yes, there’s a restaurant component, but the main draw is a membership.

In New York City, for one example, the NFT is the membership. The planned venue is Flyfish Club by VCR Group, and it’s billed as “the world’s first member’s only private dining club.”

What does a Flyfish NFT membership get you? Well, the space isn’t open yet. However, the following benefits are expected:

Unlimited access to a 10,000-square-foot dining room.
Exclusive culinary, social, and cultural experiences.
An “iconic, New York City location” for the dining room, cocktail lounge, omakase room, and outdoor area.

It’s rumored that—dependent on crypto exchange rates, of course—the Flyfish membership will cost around $13,000.

On the other side of the country is another NFT membership. This concept comes from SHŌ Group and is slated to debut in 2023 on top of the Salesforce Transit Center.

Unfortunately, there isn’t any pricing information available (publicly) just yet for SHŌ Club. However, three tiers of membership have been revealed:

Earth: The lowest tier.
Water: The “core” membership.
Fire: Offers “ownership-like benefits.”

Per SHŌ, these memberships are not only verifiable via the blockchain, members will be able to sell or transfer their ownership of a membership.

If you’re curious about costs and a full breakdown of SHŌ Club benefits, you can sign up for notifications here.

Niche Concepts

Honestly, what else can we categorize these venues as besides “niche”? While both venues’ operations would likely be familiar to any hospitality professional, the NFT element certainly designates them as highly specialized.

Now, that’s not necessarily a bad thing. “Niche” isn’t inherently negative. In fact, identifying and servicing an underserved niche can be incredibly lucrative for any entrepreneur.

Indeed, the locations of Flyfish and SHŌ Club are telling. NYC is often labeled the finance capital of the world. And, of course, San Francisco is home to Silicon Valley, the tech capital of the world.

Obviously, many who work in finance and tech live in NYC and San Francisco. So, it makes sense that they’d be interested in these memberships and, as importantly, can afford them.

Clearly, VCR and SHŌ are targeting a group with a shared niche interest, and they’re doing so with upscale venues and experiences. Should these concepts come to life and their experiences live up to member expectations, they’ll have hit a homerun.

As an operator, you may not be interested in targeting the cryptocurrency or NFT crowd. However, the ubiquity of subscriptions in our lives may motivate you to consider a membership program.

If so, remember to offer value, avoid alienating non-members, and offer benefits authentic to the business.

Image: Riki32 from Pixabay

Buffalo Trace Distillery bourbon barrels

June 7, 2022by David Klemt David Klemt No Comments

8 Bottles for National Bourbon Day

8 Bottles for Bourbon Day

by David Klemt

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

June 6, 2022by David Klemt David Klemt No Comments

Back of House Report: The Labor Challenge

Back of House Report: The Labor Challenge

by David Klemt

A recent report from Back of House reveals opportunities for operators amidst the current staffing challenge.

In their report, the restaurant technology platform suggests effective hiring and retention solutions. For example, helping staff find meaning in their work.

To download and access the report in its entirety, please visit BackOfHouse.io.

For some of the platform’s insights into staffing, keep reading.

Why People Leave the Industry

Obviously, people take jobs for a variety of reasons. Often, a person’s first job has one or two motivations: money and/or experience.

Some estimates put a gig in the restaurant industry as the first job for a third of Americans. In Canada, restaurants are the top employers for those under 25 years of age.

However, Back of House sees value in looking at a different metric: Why people leave the industry.

As Back of House states, knowing why someone would leave their job helps an operator determine what benefits to offer to retain talent.

Now, it may be tempting to assume pay is the top reason people leave jobs. Per Back of House, however that’s not the case. Broken down by age group, below you’ll find the reasons people are leaving hospitality:

Pay: 26 to 35
Schedule: 46 to 55
Lack of opportunities: 26 to 35
Lack of benefits: 26 to 35
Work environment: 18 to 25

Look at these issues through the lens of someone moving through life. When first entering the workforce, more people want to find the right employer and workplace. From their twenties to thirties, more concern is placed on moving up, making more money, and receiving benefits. And, per Back of House’s findings, time becomes more of a consideration as people age.

Meaning and Value

Per Back of House, there are two important elements of employment that keep people engaged.

One, meaning in the work they do. In other words, feeling that their work has value. Two, staff want to feel that they’re employers value them.

Of course, both make sense, no? If a person doesn’t see their role in the industry as valuable, they’ll always be looking for the escape hatch. And if they feel that they’re employer doesn’t value them, why would they continue working for them? People, as they say, quit bosses, not jobs.

So, Back of House recommends that operators demonstrate they value their team members by:

investing in their staff;
supporting their staff; and
respecting their staff.

Now, good leaders should already do all of the above. It should go without saying but if someone feels a lack of respect, support, and interest from their employer, they’re not going to remain in their role for long.

And who could blame them? That seems like a terrible workplace and a waste of a hospitality professional’s valuable time. Time, of course, that can be better spent finding a good leader to work for who will help them progress in their career.

There are further insights one can glean from Back of House’s report. To download “Understanding the Staffing Challenge,” please click here.

Disclaimer: Neither KRG Hospitality nor its representatives received compensation to promote this report. The team at KRG simply feels all operators will find value in downloading and reading it, and considering the information contained therein.

Image: Joao Viegas on Unsplash