Restaurant operations

by David Klemt David Klemt No Comments

Want to Leverage Nostalgia? Spin It

Want to Leverage Nostalgia? Put Your Spin on It

by David Klemt

A recent report from Campbell’s Foodservicealong with supporting data from external sources—supports what many operators assume about food trends.

Our dive into Campbell’s Culinary TrendPulse 2024 report is here for those who want to take a look. Anyone who wants to download a copy of the report for themselves can click here.

However, I’m referencing a fresh, quick-hit report from Campbell’s. While it only takes a handful of minutes to read, it’s chock-full of useful insights.

In particular, this latest menu trend analysis looks into succeeding with nostalgia. Citing a study from Symrise in their post, 70 to 76 percent of guests ages 22 to 65 cherish nostalgic items.

Put simply, that translates to a truth most operators know: guests of all ages like comfort foods. This really doesn’t need much explanation. Comfort foods areinsert shocked Pikachu face herecomforting. And I think we’re all seeking comfort these days.

So, yes, operators shouldin an authentic mannerspeak to and fill this guest desire. Authentically in this context means putting comfort foods on the menu that make sense. Doing this successfully requires menu programming that fits with the brand and within the venue’s theme. It also necessitates really knowing your guests and what they expect.

For example, will a particular restaurant’s guests find mac and cheese comforting? Will they stop scanning the menu when they come across pozole? What about cacio e pepe or beef braciole? How receptive will they be to sukiyaki?

A sharp operator should know their guests’ tastes better than just about anyone. Therefore, they should know what foods they’ll find comforting.

However, there’s another way to succeed with nostalgia and enhance the guest experience.

“New” Nostalgia

There are a couple of ways to interpret the term “new nostalgia.”

One way is to tap into what foods, generally speaking since they’re not monoliths, different generations view as comfort foods. This can be something as simple as a certain candy or beverage from their childhood.

Another way is for an operator and their kitchen team to take a nostalgic dish and put their own spin on it. Using candy as an example again, a scratch-made interpretation of a treat to create a dessert may work.

Consider, as a real-world model for this approach, the Chocotini that Oceans Resort Casino featured toward the end of August in 2022. This was a direct response to the news that Klondike had retired the Choco Taco, a nostalgic treat for millions of people spanning multiple generations.

Of course, operators can also cross-utilize items to craft new menu items that tap into the craving for nostalgic comfort foods. These dishes can be permanent additions, seasonal menu updates, or LTOs.

Take a look at the image atop this article. Mac and cheese is a classic comfort dish. Now, feature it as a topping for a signature burger. That’s a prime example of new nostalgia.

Going farther, kitchen teams can combine nostalgia with another trend to get even more creative: global flavors. Are there tacos on the menu? Maybe bulgogi tacos featuring beef short rib, Korean slaw, and soy-lime dressing would resonate with guests.

I’m not saying anyone should menu these specific items. Rather, my aim here is to get operators and their kitchen and bar teams to put their heads together and create undeniable, irresistible takes on classics.

The key, again, is an understanding of the market, community, and guests. From there, it’s about getting creative and crafting dishes that guests can’t get anywhere else.

Image: Alex Haney on Unsplash

KRG Hospitality menu development. Restaurant. Bar. Cafe. Lounge. Hotel. Resort. Food. Drinks.

by David Klemt David Klemt No Comments

The Sbagliato Enters the RTD Space

The Negroni Sbagliato Enters the RTD Space

by David Klemt

Via Carota Craft Cocktail sparkling ready-to-pour cocktail lineup

Ideal for high-volume bars that serve guests with discerning tastes in ready-to-drink cocktails, Via Carota Craft Cocktails is launching a new line.

You may be familiar with Via Carota’s elegant bottle design and classic ready-to-pour drinks. However, if you’re new to this brand, they have a spectacular line of classic, premium RTDs (or RTPs, if you prefer):

  • Old Fashioned
  • Signature Manhattan
  • Signature Martini
  • Espresso Martini
  • Classic Negroni
  • White Negroni

Further, if the name seems familiar to you, there’s good reason. This line of cocktails is inspired by the West Village restaurant of the same name.

Featuring a new but no-less-elegant bottle design, Via Carota is introducing a sparkling range to their portfolio. Within this range are a Spritz, French 75, and Paloma. However, it’s the other two expressions in the line that have caught my eye.

You may recall that toward the end of 2022, a variant of a classic cocktail grabbed headlines at a furious pace. It seemed as though the Negroni Sbagliato was inescapable.

Well, that drink may not be spilling ink quite as much, but guests are still ordering it. So, Via Carota is serving up not just one but two Sbagliato variants. Alongside the aforementioned Spritz, French 75, and Paloma are the Negroni Sbagliato and White Negroni Sbagliato.

To learn more, review the official press release below. Salute!

Via Carota Craft Cocktails Announces New Sparkling Range

Ready-to-serve classics with fizz include Negroni Sbagliato, White Negroni Sbagliato, Spritz, Paloma and French 75

(May 14, 2024 – New York, NY)Via Carota Craft Cocktails, the craft cocktail brand inspired by the eponymous West Village establishment, announces today a new range of single-serve, ready-to-pour sparkling cocktails.

Designed to be perfectly balanced and made for wherever life finds you, the new Sparkling Range features five refreshing, classic cocktails with lively fizz. The bubbly, bar-quality offerings are housed in stunning bespoke bottles and crafted to be enjoyed straight or served over ice – ideal for warm weather occasions, always with friends. The range includes:

  • Negroni Sbagliato: A bubbly riff on the classic Negroni, combining citrus and orange peel with herbaceous wine notes, for a long and fresh, effervescent finish.

  • White Negroni Sbagliato: A charming twist on the modern classic, this refreshing cocktail substitutes a white aperitivo in place of the traditional red, harmoniously marrying bitter and sweet for a complex cocktail.

  • Spritz: Vibrant in color, this bright, bittersweet, and zesty cocktail is approachable and full-flavored with complex herbal notes.

  • Paloma: Citrus notes and bespoke Blanco tequila combine sweet, sour and a touch of bitter for a bold cocktail with a crisp and bright finish.

  • French 75: A bright and complex classic with delectable notes of citrus and elderflower for a crisp and vibrant finish.

“We couldn’t be happier to share these sparkling expressions with consumers, just in time for summer,” said Chief Executive Officer, Bart Silvestro. “Via Carota Craft Cocktails was designed to elevate the at-home cocktail experience, and after the tremendous growth seen with the core range over the last year, this carefully crafted lineup pays homage to classic sparkling cocktails, with the bar-quality liquid that has become synonymous with our unique chef-to-shelf brand.”

The Via Carota Craft Cocktails Sparkling Range can be purchased as a 10-pack on DrinkViaCarota.com for $69, or as a 4-pack at select retailers for $24.99. Each 200ml bottle contains one sparkling cocktail at 11% ABV. The new Via Carota Craft Cocktails Sparkling Range joins the existing line of still, ready-to-serve cocktails launched in 2023, which includes Classic Negroni, White Negroni, Old Fashioned, Signature Manhattan, Espresso Martini and Signature Martini. For affiliate, visit ShareASale for 20% when joining in-network and/or via Skimlinks.

ABOUT VIA CAROTA CRAFT COCKTAILS

Elevated, classic recipes meet bar cart-worthy packaging to offer a cocktail experience like no other. Via Carota Craft Cocktails (VCCC) was created to bottle the warmth and relaxed elegance of the beloved West Village restaurant, allowing you to enjoy a perfectly balanced craft cocktail, wherever life finds you.  VCCC’s core range of craft cocktails currently includes the following: Classic Negroni, White Negroni, Old Fashioned, Signature Manhattan, Espresso Martini and Signature Martini. The Sparkling line includes the following: Negroni Sbagliato, White Negroni Sbagliato, Spritz, Paloma and French 75, with additional cocktails and formats to come.

Image: Via Carota Craft Cocktails

Bar Nightclub Pub Brewery Menu Development Drinks Food

by David Klemt David Klemt No Comments

Why We Offer Tech-stack Planning

Why KRG Hospitality Offers Tech-stack Planning

by David Klemt

Black-and-white photograph of shelves loaded with broken desktop computers and monitors

If your hardware looks like this, it may be time to update your tech stack.

Navigating the seemingly endless restaurant, bar, and hotel technology options available to operators can feel like an overwhelmingly complex task.

This can be particularly true for brand-new operators and those with a decade or more of experience under their belts. For the former, where does one with little to no experience even begin putting together their technology stack?

And for the latter, what tech upgrades are worth implementing, and which platforms are crucial; which are nice to have; and which are unnecessary for a particular concept?

Sitting down and sifting through the platforms within just a few categories can be a significant investment of time. Learning to use each solution and training relevant team members on them also requires considerable time and effort. That’s to say nothing of the initial and monthly outlay of precious monetary resources after making selections.

Of course, there’s also the nagging feeling that maybe the platforms chosen aren’t the “right” fit, or the best in class.

Most operators, regardless of the length of time they’ve been in hospitality, are aware of a handful of tech selections they need to make. They know they need a point-of-sale system, a customer relationship management option, an online ordering platform, a reservation system.

But what about inventory, gratuity management, marketing campaign management, guest feedback, scheduling, catering, website chatbots, AI-enhanced loyalty programs, and even kitchen displays?

According to Brizo Foodmetrics, operators need to consider a dozen tech categories. At KRG Hospitality, we say there are at least that many.

Difficult Choices

Per a new report from Nation’s Restaurant News, people are excited but cautious about the tech available to the hospitality industry. Anyone interested in reviewing the 2024 Restaurant Technology Outlook report can click here to gain access.

Among the report’s insights are the identification of a number of challenges operators face when it comes to tech decisions. The most-significant barrier is still pricing, with 37 percent of NRN survey respondents saying hardware comes with high costs. Further, 30 percent think there’s not enough transparency surrounding additional fees.

There’s also an interesting perception as regards features. While 33 percent of respondents feel the systems they’ve selected are light on functionality, 18 percent say their systems have functions that they don’t even use.

Thirty-two percent of survey respondents identify a lack of knowledge of systems as a barrier to adopting new tech solutions. In some good news, just ten percent of respondents say systems are too difficult to use. Still, ten percent of our industry is a significant number.

Combined, 87 percent of those surveyed will either possibly (24%), probably (33%), or definitely (30%) invest in tech in 2024. That’s an impressive number.

However, 39 percent of respondents were “definitely” going to invest in tech in 2023. That’s a drop of nine percent.

Here to Help

When we at KRG develop a tech stack for a client, it’s with their specific project and needs in mind.

And while we do have preferred partners, we present multiple options. Moreover, each option comes with a synopsis of features and a justification for its inclusion.

If a preferred partner isn’t the best option or the client wants to choose something else, we support that decision. Tech is challenging enough already without being steered toward specific platforms for no other reason than, “We like this one.” These decisions aren’t about us, they’re about what’s best for our clients.

At the end of each tech-stack plan are estimated costs for each option. We include the onboarding fees, monthly fees, and the annual cost. Again, these are close estimates as modules, additional features and hardware like handhelds, and subscriptions can increase or reduce the overall cost.

The hospitality industry tech landscape is transforming from a barren desert to a thriving wetland. KRG Hospitality is here to help you navigate this complex terrain.

Image: z yu on Unsplash

Bar Pub Brewery Nightclub Club Nightlife Technology Plan Tech Stack

by David Klemt David Klemt No Comments

Your Most Underused Feature

The Most Underused Element of Your Business

by David Klemt

AI-generated image of a cathedral inside a suitcase

What, you’ve never seen a cathedral inside a suitcase with a glowing interior before?

There’s a part of your business that you see and use every day, and yet it’s very likely the least leveraged element of your bar, restaurant or hotel.

If there are couple (or more) areas of your business running through your mind right now, that’s a bit of a red flag. For now, I want you to focus on a specific feature of your venue: the name.

When you were developing your concept, did it have a different name than it does now? Are you proud of the name? Do you think it pops and demands attention?

During his 2024 Bar & Restaurant Expo session, Michael Tipps posited that most operators are averse to attaching an abstract or enigmatic handle to their concept. That is, in his opinion, a mistake.

“The name is the most under-utilized element of a bar or restaurant,” he said plainly.

For context, this is a man who has proudly affixed the monikers Shoo Shoo, Baby and Mama Foo Foo to concepts in Los Angeles and Daytona Beach, respectively. I’m not going to provide more examples since some concepts are yet to be revealed officially, but there’s more label lunacy in the works.

The word “works” is a segue for addressing the fear or being too “out there.” As they say, it isn’t crazy if it works. Part of making sure the name and thematic elements work is developing a concept’s identity. With that achieved, marketing will be far more effective.

Make an Impact

As we tell KRG Hospitality clients, concept development is the fun stage of project planning. It’s a collaborative effort that gives everyone involved the opportunity to be creative.

Moreover, an effective consultant will help their client swing for the fences rather than stay too grounded. The concept development stage shouldn’t be about dumbing down and saying no. The right consultant-client relationship will be about asking, “How can we get to where and who you want to be?”

Tipps, co-founder of Maverick Theory, will tell you that our F&B world is a social experiment. Guests really aren’t coming to buy food and beverages; they’re at your venue to socialize, connect, feel valued.

“It’s not about what you’re doing, it’s about what you’re being while you do it,” he says. So, I think it’s safe for me to say that he would ask why someone would want to be mediocre. Why would they want their concept to blend in rather than stand out?

As he said during his BRE session, “Everyone who wants to build a concept that’s original and blows people away also includes people who build mediocre, cliche restaurants and bars.

If your concept doesn’t make an impact on a guest and make them curious enough to step through the doors, that’s not a great start. Yes, outstanding service is crucial; it converts one-time guests into repeat visitors. However, they need a reason to become a guest in the first place.

Logically, that means the name, signage, and exterior design need to be impactful.

“Steven Spielberg didn’t make a scary shark movie called Scary Shark,” observed Tipps.

Why, then, do people continue to put “restaurant” or “bar” in the name of their business? Fear.

Stand Up and Stand Out

I doubt that a significant percentage of hospitality operators have said the following during concept development: “I’d really like to fade into the background.”

Combined, according to 2023 data, there are more than 810,000 restaurants and bars in the US alone. Add hotels and motels and that number jumps to well over 900,000.

The last thing that will help any of those businesses make money and keep the lights on is to become white noise. Saddle your concept with a boring name and that’s exactly what it will be, from the jump. Why do that to yourself?

As I said in the preceding section, fear. And Tipps would agree with my conclusion.

“You want to do something special but you also don’t want to do anything too esoteric,” said Tipps during his session. That’s the reason we see “restaurant” and “bar” on restaurant and bar signs.

There’s also the fact that things get very “real” for some people when they first open their doors to the public. They’re now in the spotlight, and the pressure to lead their business to success can be overwhelming.

It’s fair to theorize that some owners second-guess their name and branding when their nerves get the better of them. How will they ever live up to a bold, irresistible bar or restaurant name? What if people won’t come to the business if they aren’t 100-percent certain they know it’s a restaurant or bar?

Which would you rather visit? Mama Foo Foo Neighborhood Restaurant and Bar, or Mama Foo Foo? Which has more impact and sparks your curiosity? Which name would make you feel like you’ve arrived somewhere?

What’s in a Name?

Tipps didn’t title his BRE session “How to Name Your Restaurant or Bar.” Instead, his session was called “Cathedral in a Suitcase.”

Does that session title communicate the topic directly? Not exactly, but it certainly had an impact. And that was the point.

Rather than wonder how to name a restaurant or bar, Tipps (and the KRG team as well) wants operators, current and future, to consider different approaches to developing their concepts.

Certainly, we don’t need to label restaurants and bars as restaurants and bars. Further, as Tipps pointed out during his session, we don’t have to make them feel like restaurants and bars. I promise you, people will intuit how you intend for them to use your space.

Per Tipps, and once again, we agree, your restaurant can feel like a movie. Your bar can feel like an album. You can decide, while eschewing stereotypical elements, whether your venue is masculine, feminine, or neutral.

“Creativity is intelligence having fun,” said Tipps, so have fun with your concept in the development stage. That will translate to a fun, engaging venue (with the right systems and standards in place, of course).

From there, collaborate with a designer to transform your concept from vision to brick and mortar that creates connections. For example, add texture, because speaking to our sense of touch elicits a visceral reaction. Give careful consideration to lighting, because your guests want to look good. Make sure every element relates to the name and the theme.

So, what’s in a name? The future of your business.

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

Bar Pub Brewery Nightclub Club Nightlife Concept Development

by David Klemt David Klemt No Comments

3 Operators Address Surviving a Downturn

3 Wise Operators Share Tips for Surviving a Downturn

by David Klemt

AI-generated diorama-style image of woman behind bar using a tablet

I have to say, AI-generated, diorama-style images look rad.

During a standout session from the 2024 Bar & Restaurant Expo, a panel of three successful and highly respected bar operators answered an important question.

This year, BRE brought together an operator supergroup: Erick Castro, Nectaly Mendoza, and Travis Tober. The trio drove home the importance of becoming a student of the industry; being curious about business; understanding the need to nail the fundamentals; and operators knowing their numbers.

Castro summed up the path to becoming a successful operator rather succinctly: “You need to follow the fundamentals to make money.”

Of course, making money is just part of the success equation. Banking that money so it can work for an operator is another. Again, Castro put it simply, urging operators to live within their means when their bar or restaurant starts making money.

Taking it further, Mendoza pointed out that trying to project an image of success is foolish. As he explained, some operators and bartenders are projecting an image of prosperity and expertise, but it’s nothing more than an illusion.

Tober, who understands this business like few others, drove home the need to understand that really, operators are in the entertainment and relationship business. He, his business partners, and his teams are committed to giving guests a reason to visit their concepts and spend their money.

Toward the end of this incredible session, an audience member, to the benefit of every attendee, asked the trio for advice everyone could take back home to improve their operations.

Tighten Up

When it comes to appealing topics of discussion, most people want to shy away from economic downturn. However, ignoring the possibility of a recession doesn’t prevent it from becoming reality.

In fact, Tober said operators need to prepare now for things “to get rough for the next two or three years.” So, he advised the roomful of operators to tighten up their P&Ls.

For future operators this means making it non-negotiable to understand every aspect of their business. Systems must be in place and standards developed before the first guest ever steps through the doors.

According to Tober, operators who are aggressive and savvy can set themselves up “for life” in the next five or six years. We all know what that means, and it’s one of the reasons an operator need to re-invest in their business.

Adding to Tober’s thoughts on the next few years, Mendoza advised the audience to be prepared to attack opportunities when they present themselves.

On the topic of becoming a sharp and successful operator, Mendoza said to “overkill” the books. “Put the same attention into your books as you do your bar team and menus.”

Put simply, operators who know their numbers and the importance of reinvesting funds have chosen the path toward success. This also relates to hopeful operators. They’ll have the opportunity, if they follow their instincts and wait for the right location to become available, for a strong start over the next few years.

Fortuitously, that fits with Castro’s advice: Make sure you’re actually starting a business, not creating a job for yourself. Also, ensure pour costs, food costs, and labor costs are dialed in because they’re the variables over which operators have the most control. Lastly, aim for low turnover.

Takeaway

If we at KRG Hospitality didn’t agree with Castro, Mendoza, or Tober, we wouldn’t share their advice or insight.

The naked truth is that bars and restaurants are going to close. It happens every day.

Mendoza addressed this reality directly. Looking around the room, he said, “Look, some of you motherfuckers ain’t gonna make it.”

While it got a laugh, it was also true. However, one can improve their odds of success by putting the right systems in place; being curious enough to want to know everything about their business and the industry; hiring people for passion, and committing to mentoring and treating them well; and hiring people who will, as Mendoza said, make stress and pain points irrelevant.

It has been said plenty of times that we can hire for passion in this industry, and train for skills. What I hadn’t really heard until Mendoza said it is that we should also hire people who won’t cause an operator’s headaches. About midway through their session, Mendoza advised the room to ask themselves if the person they’re interviewing is going to be a problem or a good fit.

Another truth is that one operator’s failure represents another operator’s future success. However, that’s not possible without a high-level understanding of one’s business specifically and the hospitality business in general.

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

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

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BUNNYFiSH: A Lesson in Collaboration

BUNNYFiSH: A Lesson in Collaboration

by David Klemt

A cartoon fish wearing bunny ears, hovering near the world-famous "Welcome to Las Vegas" sign

Honestly, I’ve seen stranger things than a floating fish wearing bunny ears while living in Las Vegas.

Architect Craig Sean Palacios, co-founder of BUNNYFiSH studio in Las Vegas, told a compelling story about professional relationships during HD Expo 2024.

Palacios and his business partner worked closely with former Zappos CEO Tony Hsieh for a decade. Titled “Meaningful Collaboration: A Decade with Tony Hsieh,” the presentation was an interesting look into a unique client relationship.

When BUNNYFiSH studio first started, Palacios and Wichmann were working out of The Beat Coffeehouse. Interestingly, this space, located in Downtown Las Vegas, was an example of adaptive reuse architecture. The space was transformed from a quick-care medical center into a coffeehouse, with small exam rooms converted into small offices.

As Palacios recalls, he was wrapping up for the day about 14 years ago when someone popped their head into the BUNNYFiSH office. This person asked what Palacios was doing, and he answered that he was leaving for the day. Clarifying their question, the person inquired about BUNNYFiSH.

After explaining the studio’s overview and sharing some project details, Palacios was told the person would be back. Well, that person did return, and he had a few more people in tow. One of these people, as I’m sure you’ve guessed, was Hsieh.

Eventually, the group traveled from The Beat to the streets of Downtown Las Vegas, and through the doors of Hsieh’s apartment. Along with people milling about was a wall loaded with Post-It Notes. Written on these notes were words like “speakeasy” and “restaurant.” As an architect, Palacios instinctively began arranging the notes to create logical, cohesive concepts.

From there, Hsieh led Palacios to an empty lot, and asked what the architect would put there. Palacios saw a grocery store. Hsieh, a butterfly farm.

It was in that moment, said Palacios, that he began to understand Hsieh. After what was essentially an entire day with Hsieh, BUNNYFiSH studio, the Zappos CEO, and his team would go on to discuss architecture for several months.

Speaking the Same Language

During at least one conversation, Hsieh made the statement that he didn’t “speak architect.” And to this day, Palacios isn’t quite sure if that was a completely truthful claim.

However, he was told that no architect had ever really been able to make Hsieh happy up to that point. So, it appears that the two had found an effective method of communication, and Hsieh appeared happy to work with BUNNYFiSH studio.

That method did take time to develop, of course. Take, for instance, the transformation of a building in Downtown Las Vegas that Hsieh had acquired. When Palacios asked what Hsieh wanted, the latter told the former to “go to the W in Austin.”

That was the whole of the instruction.

So, with that as the entire brief, BUNNYFiSH went to the W in Austin. And, as Palacios explained, they did basically everything one could have done at the hotel at that time. Upon their return to Las Vegas, Palacios made the call to simply let Hsieh find him at The Beat when he was ready.

Sure enough, that’s what happened a few days later. Basically, Hsieh wanted BUNNYFiSH to transform his building into the W in Austin, in a way. When Inspire first opened, I visited the speakeasywhich required biometric access, I believe via a retinal scanand I would later watch Hey, Bartender in the space’s theater/TED Talk area, hosted by Dushan Zaric, co-founder of Employees Only.

Making Things Happen

Hsieh would go on to work with BUNNYFiSH on more projects, large and small. In doing so, they would all transform the Downtown Las Vegas landscape and culture.

To provide one large-scale example, BUNNYFiSH took on the Gold Spike’s metamorphosis from old-school, outdated casino to nightlife, social, and event space. This is another concept with which I’m familiar, having hosted an event there with the Bar & Restaurant Expo team when the event was still known as Nightclub & Bar.

There was also a small downtown motel conversion. Since “nobody needs parking in Las Vegas,” the parking lot was ripped out and a six-hole putt-putt course was installed. Of course, it wasn’t that simple; each hole was a version of a world-famous counterpart.

Anyone who has spent time in Downtown Las Vegas will be familiar with another BUNNYFiSH-Hsieh collaboration: Container Park. However, it’s a dog park project that really encapsulates the real message within Palacios’ story.

Per the Las Vegas native, Hsieh was a part of most of the meetings between his team and BUNNYFiSH. From time to time, he’d pop his head into a meeting with a question or idea, but that was about it.

Well, during one meeting, Hsieh popped up and asked if it was possible to build the world’s largest functional fire hydrant. By now several years into the relationship, Palacios knew the answer: “Yes.”

As he explained, he had learned to not say no to Hsieh. That may paint the entrepreneur in a tyrannical light. That isn’t, however, what Palacios meant.

Asking Why

While some clients can accept hearing “no” after they’ve asked a question, others need more. They require a why.

Sure, that’s sometimes because a client is, to put it diplomatically, “particular.” But as Palacios learned over the course of a decade-long collaborative relationship with Hsieh, sometimes “why” is a tool.

That three-letter question can spark creativity. Creativity in getting around but not running afoul of building codes, creativity in material or site selection, creativity in bringing an idea into the physical world.

While “no” is, indeed, a complete sentence, in the context of developing a restaurant, bar, hotel, etc., it can be a project killer.

Further, once one side of a business relationship comes to understand how the other interprets a why, communication grows stronger. Instead of just a conversation-halting “no,” collaborators learn to anticipate. So, that “no” starts out as a, “No, we can’t/shouldn’t do it that way, here’s why, here’s our solution.”

That’s a far stronger and healthier way to communicate and work together.

Real-world Example

Let’s look at a BUNNYFiSH project in Reno, Nevada. Traditionally, a guest room has a desk. And, traditionally, you’d be told by a hotel executive that the desk is so guests can write letters.

Well…which guests are actually doing this? Why are hotels still putting the same desk designs in their rooms?

Those two questions led to a room design featuring a reinvented desk. The BUNNYFiSH desk design is now the standard for the hotel group.

However, that desk design update pales in comparison to another change Palacios suggested.

Why, Palacios asked, did this hotel need a conference space? And why not transform the space that would traditionally be a conference space into…a bocce bar. A very large bocce bar, at that.

As Palacios explained the moment he posed those questions to hotel executives (a.k.a. major BUNNYFiSH clients), he was first met with silence. But that silence eventually turned to belief in Palacios and BUNNYFiSH, and there is in fact a bocce bar where one would expect a conference space.

According to Palacios, the bar is generating more revenue than the client projected they’d see from the conference area.

Takeaways

Too many people forget that “relationship” is the operative word in “business relationship.”

Had BUNNYFiSH seen their burgeoning relationship with Hsieh as solely transactional, they would likely have been relegated to the same pile of architects that hadn’t managed to satisfy Hsieh.

However, all parties developed an understanding of one another. They learned how to communicate with one another, and the results were incredible.

Further, Palacios and BUNNYFiSH learned to adapt that communication style for future clients, again to wonderful results.

Hospitality is a people business. As some people like to say, most problems are people problems. Going further, people problems are often communication problems.

Learning how to communicate and collaborate can solve a multitude of problems, and help develop long-term relationships.

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

Motel Hotel Resort Boutique Concept Development

by David Klemt David Klemt No Comments

Cafe vs. Coffee Shop: Not the Same

Cafe vs. Coffee Shop: Not the Same

by David Klemt

A woman standing in a space that's half cafe and half coffee shop

Yes, cafes and coffee shops are different from one another.

There appears to be a misconception that a cafe and a coffee shop are more than just similar, the two concept types are synonymous.

Over the past 18 months, our inquiries from clients with visions to bring their cafe or coffee shop concept to life have increased. In particular, these inquiries are coming from two cities (and the surrounding areas) that boast serious coffee cultures: Vancouver and Toronto.

Interestingly, many of these future cafe and coffee shop operators use the terms interchangeably. So, we want to clarify that the two are similar but not the same.

Generally speaking, the menu is a big differentiator when determining if someone wants to open a cafe or coffee shop.

Menu

A cafe is a type of sit-down restaurant with a food menu, and is capable of serving at least light meals. There’s likely coffee on the menu, but the beverage menu is often far more varied.

For example, one would expect to find teas, juices, sodas, and even beer and wine on a cafe’s beverage menu.

In terms of food, think breakfast sandwiches and bowls, brunch items, soup, sandwiches, and salads. In the morning, there will likely be pastries on offer to pair with coffee drinks, but, again, the coffee menu won’t be as extensive in comparison to a coffee shop’s selection.

As one might imagine, a coffee shop’s main focus is coffee. There may be a small menu consisting of small items that pair well with coffee, but food is secondary at best.

Further, the guests inside a coffee shop expect to enjoy a drip-style coffee beverage, and perhaps espresso.

Now, let’s drill a bit deeper. Coffeehouses often feed into the perception of venues that serve specialty coffees. Speaking generally once again, coffeehouses commonly foster a sense of community and are social spaces. Such concepts also tend to encourage remote workers and students to linger.

Coffee bars tend to operate in areas that experience heavy foot traffic. Like a coffeehouse, the focus is on specialty and artisanal coffee drinks. However, it’s not uncommon for seating to be sparse or even nonexistent. If there’s food on the menu, it’s not extensive, and it’s normally a quick, transportable bite.

Finally, a coffee roaster focuses heavily on sourcing coffee beans, and taking on the task of roasting themselves. It’s common practice for many roasters to act as a partner to coffee shops, restaurants, and hotels. These concepts are often perceived as providing higher-quality coffee drinks than their coffee shop, bar, and house peers.

The more you know…

Hopefully, this clarifies the difference(s) between a cafe and coffee shop.

When one is considering whether their concept is a cafe or coffee shop, they should consider the depth of their coffee and food programs.

Will the menu be full of artisanal and specialty coffee beans and drinks? Will the food be limited to a handful of items, like pastries? Or, will the food menu be extensive and offer guests the opportunity to order a meal?

Other elements to consider are the size of the venue, overall vibe, and role in the community, along with the perception of the quality of the menu.

Sitting down to finalize these details will help a future operator determine whether they plan to open a cafe or a coffee shop.

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

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5 Books to Read this Month: May 2024

5 Books to Read this Month: May 2024

by David Klemt

Flipping through an open book

Our inspiring and informative May book selections will help you improve your life and outlook, get a handle on operations, and build your leadership team.

To review the book recommendations from April 2024, click here.

Let’s jump in!

Now That I have Your Attention: 7 Lessons in Leading a Life Bigger Than They Expect

This book is listed as a pre-order but I was able to purchase mine a while back, and it arrived a couple of weeks ago. Nicolas Hamilton has overcome a lot in his life, to put it mildly. He has gone from being told he’d never walk to defying that expectation and driving in the British Touring Car Championship. In Now That I Have Your Attention, you’ll learn lessons, like rebelling against the rulebook, always walking the hardest path, and seeing rock bottom and never going back.

From Amazon:Now That I Have Your Attention follows Nicolas’s remarkable journey and shares the valuable, tough, and often surprising lessons learned throughout his life.

“Nicolas’s journey has at times been hostile and has forced him to navigate periods of anger and resentment, but by building his mental strength and pushing himself beyond the physical limits of what anyone had ever expected of him, Nicolas has changed his life – and believes you can too.”

Pre-order your copy today.

Creativity, Inc. (The Expanded Edition): Overcoming the Unseen Forces That Stand in the Way of True Inspiration

Among other lessons, Creativity, Inc. drives home the importance of building an incredible team. However, that also includes building a culture of support and development.

From Amazon:The co-founder and longtime president of Pixar updates and expands his 2014 New York Times bestseller on creative leadership, reflecting on the management principles that built Pixar’s singularly successful culture, and on all he learned during the past nine years that allowed Pixar to retain its creative culture while continuing to evolve.

Purchase here.

The Cocktail Parlor: How Women Brought the Cocktail Home

On the surface, this is a recipe book. There are 40 “main” cocktail recipes along with 100 variants. But when we really dive in we see that The Cocktail Parlor is about giving women credit for shaping the past and present of cocktail culture.

From Amazon: “Journeying through the decades, this book profiles a diverse array of influential hostesses. With each historic era comes iconic recipes, featuring a total of 40 main cocktails and more than 100 variations that readers can make at home. Whether its happy hour punch à la Martha Washington or a Harlem Renaissance–inspired Green Skirt, readers will find that many of the ingredients and drinks they’re familiar with today wouldn’t be here without the hostesses who served them first.”

Pick it up today!

The E-Myth Revisited: Why Most Small Businesses Don’t Work and What to Do About It

Do you feel like you’re working at your business but not on your business? If you have a sense that you feel more like you’ve created a job for yourself than a business, this book may just help you turn things around as an entrepreneur.

From Amazon: “An instant classic, this revised and updated edition of the phenomenal bestseller dispels the myths about starting your own business. Small business consultant and author Michael E. Gerber, with sharp insight gained from years of experience, points out how common assumptions, expectations, and even technical expertise can get in the way of running a successful business.”

Order here.

Traction: Get a Grip on Your Business

As Doug Radkey, founder and president of KRG Hospitality says, a leader in this space needs strategic clarity. This book can provide insights into how to achieve that clarity, improve processes, and build a leadership team that can actually lead others.

From Amazon: “In Traction, you’ll learn the secrets of strengthening the six key components of your business. You’ll discover simple yet powerful ways to run your company that will give you and your leadership team more focus, more growth, and more enjoyment. Successful companies are applying Traction every day to run profitable, frustration-free businesses—and you can too.”

Buy it today.

Image: Mikołaj on Unsplash

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Program for Unique Holidays: May 2024

Program for Unique Holidays: May 2024

by David Klemt

"Think about things differently" neon sign

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

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

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

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

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

For our April 2024 holidays list, click here.

May 1: Motorcycle Safety Awareness Month

If your concept is one that attracts motorcyclists already, or one that can handle motorcyclists to show up en masse without alienating other guests, your venue can celebrate Motorcycle Safety Awareness Month any or every day in May.

Encourage your guests to ride safely, look out for motorcycles when they’re driving, and organize group rides that stop by your bar or restaurant. Responsibly, of course.

May 4: Beer Pong Day

Let’s face itbeer pong is a classic bar game. Importantly, it’s a classic bar game that anyone can learn to play (to varying degrees of skill), and it’s simple to organize a tournament.

Should your bar or restaurant have the room and the following to support a beer pong tournament, this holiday could do very well for you and your team.

May 6: National Beverage Day

I mean…look how open-ended this holiday is. Is your bar or restaurant known for a particular drink? More than one particular drink? Perfect! Now’s the time to really brag about that and bring people through your doors.

May 11: National Stamp Out Hunger Food Drive Day

Part of being a great operator is being an excellent neighbor and member of the community. One selfless act you and your team can participate in is to organize a food drive, acting as the central hub for donations and partnering with a food pantry, shelter, or other charitable organization.

May 17: National Pizza Party Day

Sure, the pizza party has become a corporate trope. That doesn’t mean that if you operate a pizzeria your business shouldn’t be the one that companies, families, and groups of friends call when it’s pizza party time.

May 19: World Baking Day

How are your kitchen team’s baking skills? This is the holiday to shine a light on them and create a baked well LTO.

May 20: World Bee Day

Not only are there some interesting cocktails with the word “bee” in their name, there are also plenty that call for honey as an ingredient.

However, as I pointed out on Earth Day, there are also vegan honey alternatives that can be used for F&B items. So, this could be the day to use those and make your guests aware of them.

May 21: International Tea Day

Tea is, obviously, an excellent drink on its own. However, tea can really shine as the base or mixer for an array of cocktails. Try creating an LTO menu of full-, low-, and no-ABV cocktails for your guests to try.

May 22: National Craft Distillery Day

Do you have a craft distillery in your market? In your state? This holiday is the perfect time to work on developing a relationship with them and crafting an LTO menu with their products.

May 30: National Mint Julep Day

Ah, the Mint Julep. It’s not just for the Kentucky Derby. It’s a classic for a reason, and one of those reasons is how refreshing it is on a hot day. Plus, there are several variants you can adjust to create an LTO menu.

Image: Ivan Bertolazzi on Pexels

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Which Chains are America’s Favorites?

NRN & Technomic Identify America’s Favorite Chains

by David Klemt

A cheeseburger with chicken patties, pizza, and steak on it

Alright, which one of you maniacs out there is going to make this AI-generated chicken-patty-pizza-steak burger a reality and put it on your menu?

Toward the beginning of 2024, Nation’s Restaurant News collaborated with Technomic to identify America’s favorite restaurant chains.

To my understanding, this is the first such partnership between the independent foodservice publication and the foodservice intelligence platform.

Providing more than just a glimpse into America’s favorite chains, the rankings span several categories. For instance, the partnership between NRN and Technomic reveals the top QSRs, along with the country’s favorite fast-casual, family-style, and miscale restaurants.

However, the top three chains across more granular categories are also identified. Examples include America’s favorite chicken, pizza, burger, and Mexican restaurants.

In fact, I’m going to kick things off with the more specific, specialized categories. Then, I’ll move into the broader segments.

That said, I encourage you to review NRN‘s article revealing America’s favorite midscale, casual, QSR, etc. restaurants for yourself. Written by Joanna Fantozzi, the piece is full of valuable insights beyond simple rankings.

Further, you may find it interesting to compare these rankings to the results of BrandVue’s Most Loved Eating Out Brands 2023 report, which we reviewed here.

Cheers to NRN and Technomic! Here’s to hoping that this becomes an annual release.

Beverage or Snack

  1. Tropical Smoothie Cafe
  2. Smoothie King
  3. Jamba

Burger

  1. Culver’s
  2. In-N-Out
  3. Freddy’s Frozen Custard & Steakburger

Chicken

  1. Chick-fil-A
  2. Jollibee
  3. Raising Cane’s

Italian (FSR)

  1. Carrabba’s Italian Grill
  2. Maggiano’s Little Italy
  3. Mellow Mushroom

Mexican

  1. Chuy’s Tex-Mex
  2. Torchy’s Tacos
  3. Moe’s Southwest Grill

Pizza

  1. Papa Murphy’s
  2. Marco’s Pizza
  3. Cici’s Pizza

Sandwich

  1. Jersey Mike’s Subs
  2. Newk’s Eatery
  3. Jason’s Deli

Steak

  1. Ruth’s Chris Steak House
  2. Fleming’s Prime Steakhouse
  3. Longhorn Steakhouse

Varied Menu

  1. Seasons 52
  2. Bahama Breeze Island Grille
  3. Cooper’s Hawk

QSR

  1. Dutch Bros Coffee
  2. Topical Smoothie Cafe
  3. Smoothie King
  4. Cold Stone Creamery
  5. Chik-fil-A

Fast Casual

  1. Jersey Mike’s Subs
  2. Newk’s Eatery
  3. Jason’s Deli
  4. McAlister’s Deli
  5. Sweetgreen

Family Style

  1. First Watch
  2. Cracker Barrel
  3. Golden Corral

Casual

  1. Seasons 52
  2. Bahama Breeze Island Grille
  3. Bonefish Grill
  4. Longhorn Steakhouse
  5. Cooper’s Hawk

Midscale

  1. First Watch
  2. Cracker Barrel
  3. Golden Corral
  4. Shoney’s
  5. Black Bear Diner

Favorite Chains: Overall

  1. Ruth’s Chris Steak House
  2. Season 52
  3. Dutch Bros Coffee
  4. Fleming’s Prime Steakhouse
  5. Bahama Breeze Island Grille
  6. Longhorn Steakhouse
  7. Cooper’s Hawk
  8. Tropical Smoothie Cafe
  9. The Capital Grille
  10. Smoothie King

When it comes to this list of the top-ten favorite chain restaurants, Technomic data scores a number of crucial insights.

Click here to see how each of these industry leaders ranked in:

  • Service and hospitality
  • Unit appearance and ambience
  • F&B
  • Convenience and takeout
  • Value

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

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Slice Releases 2024 Report

Indie Pizzeria App Slice Releases 2024 Report

by David Klemt

Slice of pepperoni pizza on a plate, on top of a table

Still the most popular pizza topping.

It’s finally here, one of our favorite food-forward hospitality industry reports providing operators with valuable insider insights.

In keeping with tradition, Slice released their 2024 Slice of the Union report the day before National Pizza Day. Truly, this is one of the reports I most look forward to each year.

As one would expect, the fifth-annual Slice of the Union is stuffed with helpful information.

Before we dig in, a quick rundown of Slice. The platform serves all 50 states and works with more than 20,000 independent pizzerias. To put that in context, that’s a network of pizzerias in the US larger than Domino’s, Little Caesars, and Pizza Hut combined.

If you’re an independent pizzeria owner and you have yet to partner with Slice, I encourage you to look into doing so. Should a partnership with Slice be feasible, it should increase brand awareness, engagement, traffic, and revenue to a notable degree.

Seasoning

Kicking things off, Slice sprinkles a bit of trivia onto this year’s report.

Last year, consumers apparently gorged themselves on pizza. How much was eaten? Just over 29,000 tons.

Providing context, Slice says to imagine 11,572,064,136 pennies. That’s a Scrooge McDuck dive-worthy pile of coins.

However, one category of pizza experienced a drop in popularity last year. According to Slice, pizzerias saw a 5.21-percent dip in vegan pizza orders.

Now, on to toppings.

Toppings

There’s a reason I chose a photo of a single slice of pepperoni pizza for this article.

Operators who track their data probably already know what I’m about to say: According to Slice, pepperoni is the most popular pizza topping in the US.

This is followed by, in descending order of popularity, mushrooms, sausage, extra cheese, onions, bacon, and black olives. For those wondering, kale was one of the “least-loved” toppings last year.

If you read through the 2023 Slice of the Union report or read our article reviewing it, you know they made a couple of trend predictions. Last year, Slice guessed that pickle pizzas would be in demand. Well, they were right. Orders for pickle pizzas jumped by 32 percent in 2023.

So, when Slice makes a pizza-based prediction, it’s probably in your best interest to take it to heart. Oh, waitSlice has a prediction for 2024. According to the platform, tinned fish will be a standout pizza topping this year.

Sauce

In case you’re wondering about how much data Slice has at their fingertips, here’s an interesting bit of trivia. Last year, 4,744 people ordered pizzas with anchovies, garlic, or onions on Valentine’s Day. Alrighty, then.

They also know that orders for pizza with pineapple as a topping saw an increase of nearly six percent in 2023.

Further, the 2024 Slice of the Union reveals the most and least “pizzaful” days of 2023. The former? December 1. And the latter? Thanksgiving.

Last year, Fridays accounted for the most orders, at 23.5 percent. However, only 8.7 percent of pizza orders were placed on Mondays.

For data that’s a bit more esoteric, what if Slice could reveal which Zodiac signs order the most and least pizza? Would this be useful to operators? Honestly, it could be, I suppose. Particularly for those who have loyalty programs and engage with their guests via email and text marketing.

Apparently, a Taurus (April 20 to May 20) is the most likely to order pizza. Conversely, Capricorns (December 22 to January 19) either don’t like placing food orders in general or don’t like eating pizza specifically, because they ordered the least amount last year.

By the way, if you happen to operate a pizzeria in New Jersey, you may want to search for a guest named Dominic. According to Slice, someone named Dominic in NJ placed 348 pizza orders in 2023. Sounds like Dom has earned a special perk from his favorite pizza joint.

Extra Cheese

Pizzeria owners and their teams in Hawaii, Alabama, Oregon, South Carolina, and Montana may have the happiest wallets. That’s because people who ordered pizza for delivery in those five states tipped their drivers the most.

However, people who order pizza in Washington may have slightly lighter wallets than their fellow Americans. That’s because while the average price for a large cheese pizza in the US is $18.33, that number jumps to $25.75 in the Evergreen State.

If you’d like to see the average price for a large cheese pizza in each of the 50 states, click here. As an example, the average price in Nevada (KRG Hospitality’s American HQ is in Las Vegas) is $21.09.

Speaking of price, while Dom in NJ placed the most pizza orders, Frances in New York placed the most expensive order last year: $2,867.07. Frances, I want to attend one of your pizza parties (I think).

Finally, let’s end on data that can help operators when reviewing their labor costs. On average, pizza delivery distance was 9.14 miles in 2023. And, on average, pizzerias completed the process of producing an order and delivering it in 42.5 minutes.

For more insights from the 2024 Slice of the Union, click here.

Image: Sydney Troxell on Pexels

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6 Sips for National Cocktail Day

6 Sophisticated Sips for National Cocktail Day

by David Klemt

The Rémy Sidecar cocktail in landscape orientation

Our friends at Cointreau, Mount Gay, Rémy Martin, St-Rémy Signature, Belle de Brillet, and METAXA want us to share some recipes with you.

And why do these purveyors of fine spirits want you to have these drink recipes? To inspire you and your team to craft a sophisticated National Cocktail Day menu, of course.

Now, you and your team are likely very familiar with Cointreau, Mount Gay, and Rémy Martin. After all, each are among the most well-known liqueurs, rums, and Cognacs on the planet.

However, you may be less familiar with some of the other spirits below. So, I’m going to provide a brief overview. Naturally, I’ll also encourage you to contact your reps so they can taste you and your team on each.

Let’s kick things of with METAXA. If your guests like brandy, they’re probably going to love METAXA. In particular, METAXA 7 Star is a Greek spirit that consists of Muscat wine, wine distillates, and Mediterranean aromatics and botanicals, aged in oak barrels. This is a truly unique spirit; your guests have likely never tasted anything quite like it.

Now, let’s look at Belle de Brillet. This is a French liqueur made with fine Brillet Cognac eau-de-vie and Poire Williams (Williams pears). Really, this is an elegant way to enjoy terroir via two fruits: pears and grapes. From what I can find, it takes 20 Williams pears to produce each bottle of Belle de Brillet.

That brings us to St-Rémy Signature. Also from France, St-Rémy Signature is the marriage of tradition and modern production techniques. For example, Signature undergoes a double-maturation process, unlike many fine brandies. When it comes to terroir, Signature takes people on a tour, as it’s made with dozens of grapes from all over France.

Whether you decide to create an LTO menu with the recipes below or put your spins on these drinks, your guests will thank you for helping them celebrate National Cocktail Day.

Cheers!

The Rémy Sidecar cocktail

The Rémy Sidecar

Fill a shaker with ice, then add first three ingredients. Shake well. Strain into a coupette, and garnish with a lemon peel.

The Original Margarita by Cointreau

The Original Margarita by Cointreau

  • 1 oz. Cointreau
  • 2 oz. Blanco tequila
  • 1 oz. Fresh lime juice
  • Lime wheel to garnish

Prepare a glass by rimming it with salt. Add all ingredients except for garnish to a shaker filled with ice. Shake well, then strain into the prepared glass. Garnish with lime wheel.

Mount Gay Orange Eclipse cocktail

Mount Gay Orange Eclipse

  • 2 oz. Mount Gay Eclipse
  • 1 oz. Fresh blood orange juice
  • 0.6 oz. Sweet vermouth
  • 4 dashes of Angostura Bitters
  • Orange peel to garnish

Prepare a coupe by filling it with ice and setting it aside. Alternatively, keep some coupes in a fridge to have chilled glassware on hand. Fill a shaker with ice, then add first four ingredients. Shake until well chilled, then strain into prepared coupe. Garnish with orange peel.

METAXA Greek Spritz cocktail

METAXA Greek Spritz

  • 1.4 oz METAXA 7 Stars
  • 1.4 oz Prosecco (or other sparkling wine)
  • 0.7 oz Splash of tonic
  • 3 Dashes of peach bitters or fresh peach juice
  • Peach wedge to garnish

Pour METAXA 7 Stars into a wine glass. Add ice, tonic, and bitters or juice to glass, then stir. Top with Prosecco or other sparkling wine. Garnish with peach wedge.

Belle de Brillet Belle Pamplemousse cocktail

Belle de Brillet Belle Pamplemousse

  • 1.75 oz. Belle de Brillet
  • 0.5 oz. Fresh lemon juice (optional)
  • 3.5 oz. Grapefruit soda
  • 1 oz. Prosecco
  • Slice of grapefruit to garnish

Add ice to a glass, then add all liquid ingredients. Stir, then garnish with grapefruit slice.

St-Rémy Signature Rose cocktail

St-Rémy Signature Rose

  • 1 oz. St-Rémy Signature
  • 0.7 oz. Fresh lemon juice
  • 0.3 oz. Grenadine syrup
  • 0.3 oz. Hibiscus syrup
  • 1 Egg white
  • Edible flower to garnish

Add ice and first five ingredients to a shaker. Shake well, then strain into a stemmed or footed glass. Garnish with an edible flower.

Disclaimer: Neither the author nor KRG Hospitality received compensation, monetary or otherwise, in exchange for this post.

Images provided by LaFORCE

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What are You Changing in 2024?

What are You Changing in Your Restaurant or Bar in 2024?

by David Klemt

Restaurant owner reviewing their menu

More fun with AI-generated images. That’s quite the busy bar setup.

Toward the end of last year, Nation’s Restaurant News identified what changes operators chose to make after analyzing their operational data.

The publication surveyed hundreds of operators about how data drove their decisions. This survey was an element of their year-end report, Market Leader Report: The Data-driven Restaurant.

As one would imagine, this report focuses on data collection, analysis, and usage. However, NRN‘s report doesn’t just address the importance of data collection in the F&B space. Rather, they seek to understand if operators are collecting the “right” data; whether they can optimize the data they collect; what metrics they’re tracking; and how they’re acting on all that data.

Simply put, it’s an important report addressing a topic crucial to today’s restaurant and bar operations. Those who want their own copy of The Data-driven Restaurant can download it free here.

While entire report is valuable, the focus of this article is one question and the answers provided. Below, to provide context, is a breakdown of the survey respondents.

The Who

Most of the respondents identified as independent restaurant operators.

  • Indie: 37 percent
  • Chain (franchisee): 21 percent
  • Chain (company owned): 18 percent
  • Multi-concept: 15 percent
  • Single-site operator: 6 percent
  • HQ or brand level of foodservice company: 3 percent

By a slim margin, most survey respondents categorized their restaurants as full service or casual dining.

Perhaps unsurprisingly, the fewest respondents operate in the upscale or fine dining category.

  • Full service / casual dining: 30 percent
  • Fast casual: 28 percent
  • Quick service: 20 percent
  • Midscale / family dining: 15 percent
  • Upscale / fine dining: 7 percent

The What

So, what question caught our attention at KRG Hospitality?

“In the past 12 months, which initiatives did your organization undertake after analyzing data?”

NRN conducted this survey in November 2023. Not surprisingly, respondents mostly made changes to their menus after reviewing their data. Streamlining menus and adjusting prices were two of the biggest operational trends last year, as many operators are no doubt well aware.

That theory is supported by the survey results. Below, the top four answers to the question above.

  • Changed menu prices (48 percent)
  • Removed items from or added items to our menu (47 percent)
  • Improved the way we trained our staff (26 percent)
  • Adjusted our loyalty program’s rewards and/or incentives (24 percent)

Honestly, it’s heartening to see that training is among the top-three data-driven actions operators took last year. And, of course, it’s not shocking that the menu was the focus of the most attention. Streamlining is an effective way to reduce food and labor costs. Further, pricing is always (please excuse the pun) on the menu.

Our question is: What changes, if any, do you plan to implement this year now that we’re headed into Q3?

The What: The Sequel

If the menu received the most attention after operators reviewed their data, what received the least?

Well, it appears marketing fell to the wayside, along with the kitchen. The following are the bottom four answers to the question in the section above:

  • A/B tested marketing campaigns and increased ROI (6 percent)
  • Changed specs on our kitchen equipment or technology (10 percent)
  • Identified lapsed customers and marketed to them (11 percent)
  • Increased throughput in our kitchen during peak periods (13 percent)

Now, I’ll concede that one marketing action found itself in the middle of the pack when it came to this survey question. Upon analyzing their data, 18 percent of respondents identified new potential guests and marketed to those people.

Still, in comparison to making changes to menus, the fewest respondents took marketing action or made changes to the kitchen directly.

Does this mean that menu changes have the greatest impact on guests and ROI? Well, that’s possible. However, I think something else is at play.

Personally, I think collecting data is the easy part. At this point, most platforms serving our industry are collecting data for operators.

But tracking the correct metrics, analyzing the associated data, and knowing what to do after analyzing said data? That’s difficult. It can be overwhelming, which is why it’s so important to build and implement the proper tech stack for a specific concept. This is why one of the services we offer our clients is tech-stack development.

Further, the tech stack needs to be built around an operator and their leadership team. If nobody knows how to use it or what to do with the data they’re collecting, it’s useless.

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

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Loud Luxuries: Martinis and Caviar

Loud Luxuries: Opulent Martinis & Caviar Bumps

by David Klemt

Taking a look at what’s going down in the bar and restaurant world, it appears that luxury sips and bites are the latest darlings in the F&B space.

In particular, I’m talking about the stories going around about $40 Martinis. Oh, and the interest consumers are showing in caviar. Specifically, caviar bumps, though people seem to be craving this luxury bite any way they can get it.

At the risk of coming across as snobby or hipster-ish, Las Vegas has been offering guests caviar bumps at parties and restaurants for several years now. A close friend of mine has hired a caviar bump service for private business events and personal parties on more than one occasion.

To explain, a caviar bump is a much less formal way of consuming salt-cured roe. One takes a small spoon, dabs a bit of caviar in the area of their hand between their thumb and index finger, and licks it off. Contrary to what some people think (probably only once), the caviar isn’t snorted. Although, I’m not here to police how people choose to consume their food.

Interestingly, there are plant-based “caviar” brands on the market. So, vegetarian and vegan guests can get in on the caviar bump fun.

Now, back to the $40 Martinis. If that makes some operators and bartenders raise an eyebrow, their jaws will likely drop when they read what’s next. It’s not difficult to find Martinis that cost well in excess of $100.

This trend is belongs to the “loud luxury” movement. As one can infer reasonably, the phrase describes spending a lot of money on an item or experience because it’s expensive. Engaging in ostentatious spending is the point.

Given the state of many people’s finances these days, such flashy displays are justifiably viewed as vulgar by some. However, if recent stories are to be believed, 2024 is the year of loud luxury.

Get Loud

Or, more accurately, operators should encourage their guests to get loud.

That is, of course, if loud luxury matches the concept and market. Although, having a $40 Martini on a dive bar menu is only silly if it costs an operator money. There’s nothing wrong with putting such a drink on a menu if it doesn’t offend a venue’s base of loyal guests and run them off.

So, what’s in a $40-plus Martini? Pricey booze, put simply. These luxe libations aren’t made with $20 or $30 gins or vodkas. Rather, these spendy sips feature spirits that cost $100 or more.

Further, these trendy, tony tipples pair quite well with caviar bumps. There’s no reason an operator can’t leverage both of these extravagant trends simultaneously. Depending on which caviar is on offer, bumps can command upsell costs of $10 to $20 (or more).

That can mean that an operator’s $40 Martini can become a $50 or $60 Martini-and-caviar pairing experience.

Again, offering guests such an extravagant experience requires careful consideration and execution. Operators need to make an informed decision that includes understanding how their guests will respond to these loudly luxurious menu items.

That said, if a concept and brand can deliver such an over-the-top experience without alienating their guests, it can be fun, memorable, and profitable.

Something to consider as we approach Espresso Martini Day, which takes place on March 15. Who wants to take a shot at making one that costs more than $40?

Image: Ambitious Studio* – Rick Barrett on Unsplash

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Clash of the Coffee Cocktails

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

by David Klemt

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

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

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

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

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

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

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

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

Clash of the Coffee Cocktail Titans

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

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

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

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

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

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

Espresso Martini

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

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

Carajillo

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

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

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

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

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

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Creative Conversion: Adaptive Reuse

Creative Conversion: Adaptive Reuse Architecture

by David Klemt

Abandoned gas and service station

Just taking a quick glance, I see covered outdoor seating, a cool front desk, and roll-up doors for an indoor-outside space.

There are several benefits to reusing an existing space and converting it into a bar or restaurant, including sustainability, and reenergizing a community.

This approach to design is called “adaptive reuse architecture.” A design layperson would likely call it “repurposing.”

As the term implies, this design methodology focuses on using an existing building in a new, modern way. It’s a beneficial approach to design and architecture in large part because new construction is so resource heavy.

Proponents of adaptive reuse architecture point to a given project’s lower carbon footprint, energy conservation, sustainability, and lower construction costs. However, there’s more to it than just reduced costs (attractive to owners and investors) and lower impact on the environment.

There are buildings that lie dormant across the US, Canada, and other countries that hold special places in communities’ hearts. Revitalizing these spaces can do wonders for lifting people’s spirits, preserving heritage while developing culture and community in a new way.

Finally, in my eyes, it’s honorable to allow a space to once again serve the community, albeit in a different way. A space that once provided a crucial service to an area—employment, resources, a communal space, shelter—can now serve as a place to nourish the body and mind through food, drink, and social interaction.

When considering a site (which should also be accompanied by a feasibility study), operators should look at locations that can help them do what neighborhood restaurants and bars have historically done best: serve as cornerstones for their communities.

Vinsetta Garage

One of the most popular approaches to reusing spaces for restaurants is repurposing service stations.

Maybe its American nostalgia, maybe it’s America’s love for the open road. Or, maybe it’s that there are so many service stations in disrepair throughout the country.

Of course, when considering a former gas station, service station, or automotive repair shop, one must consider the costs of making the space food- and people-safe. After all, oil, fuel, and other harmful substances were present in significant amounts over the years. That said, abatement is absolutely feasible as long as a realistic budget is in place.

At any rate, one great example of service station reuse is Vinsetta Garage. This concept in particular keeps a landmark alive: the restaurant lives inside the oldest garage east of the Mississippi. The garage survived for more than 90 years before closing its doors.

Of particular note is the team behind Vinsetta Garage, Union Joints. Reuse appears to be Union Joints’ raison d’être. Along with this garage, the group has reused a fire hall, a church, and a lumber mill. They’ve even repurposed a Hooters. (We can argue whether second- or third-generation restaurant spaces are adaptive reuse some other time.)

To my knowledge, Union Joints has never repeated a concept, owing greatly to their dedication to giving landmark buildings new life.

 

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The Jane

What a transformation this space has undergone.

Once a military hospital chapel, The Jane counts among its accolades two Michelin Stars, multiple appearances on the World’s 50 Best Restaurants list, and was described as the world’s most beautiful restaurant at the 2015 Restaurants & Bar Design Awards.

The kitchen resides where the altar once stood, and themes of good and evil, and life and death, can be found throughout the space. This is truly a high-concept reuse of a space.

 

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Hoogan et Beaufort

When people consider adaptive reuse, many likely think of repurposing factories.

They’re normally large, and often feature impressive floor-to-ceiling heights. And, unfortunately, they can be found abandoned or otherwise unused all over many countries.

Reusing such a space can revitalize an area, removing an eyesore from a community and making it functional once again. An upscale example of a reused and reimagined factory is Hoogan et Beaufort, a restaurant in Montréal, Québec, Canada.

For nearly 100 years, the factory produced rail cars. The industrial space, with 28-foot-high ceilings, ceased production in 1992. Its doors were reopened by Chef Marc-André Jetté as a 70-seat restaurant in 2015.

HopSin Brewpub

This space is part of the Mag8 Craft Beer brewery in Colares, Portugal.

Formerly a tram station and post office, the building also houses HopSin, a brewpub.

As you can see in the post below, the flat roof of the building provides a fantastic outdoor area. Interestingly and conveniently, the tram that currently travels to Sintra stops right in front of HopSin.

 

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Trinity Place

Located in New York City, Trinity Place reuses a bank vault. However, it’s not just any bank vault.

Diners have the opportunity to grab a bite and drink in a vault tied to industrialist and philanthropist Andrew Carnegie.

In partnership with New York Realty Bank, Carnegie commissioned the bank vault at the turn of the 20th century. And 120 years ago, it was said to be “the largest and strongest bank vault in the world.” It was so big that the building, the Trinity and US Realty Building, was built around and atop the vault in 1907.

Other than restoring it to use as an actual bank vault, what could one really do with this space? Well, two creative restaurateurs, Katie Connolly and Jason O’Brian restored the vault…and turned it into a bar and restaurantcomplete with a 40-foot mahogany barin 2006.

The Ordinary

Speaking of bank vaults, there’s a kitchen behind bank vault doors inside The Ordinary.

The team behind FIG, a James Beard Award-winning restaurant operating in Charleston, South Carolina. Also in Charleston, The Ordinary reuses a bank space.

The bank itself has quite a history. Interestingly, considering the focus of this article, the former bank stands on ground that was once a factory. However, that building was not reused; it was torn down to make way for Peoples-First National Bank, which opened for business in 1928.

Looking at that year, some of you may know what happened next. The Great Depression descended upon the world, and Peoples-First survived as best it could until closing its doors in 1933. Occupied for a time by a bakery, the building became Citizens & Southern National Bank in the 1940s, and operated as such for nearly 50 years.

Citizens & Southern National Bank became NationsBank at the start of the Nineties. Then, just before the turn of the century, the space transformed into a Bank of America branch. The bank closed in 2006.

In 2006, FIG’s owners bought the bank, reusing the space as best they could to reimagine and reopen it as a restaurant. The vault was, unfortunately, removed, but other elements of the former bank remain.

 

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Image: Jason Mitrione on Unsplash

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5 Books to Read this Month: March 2024

5 Books to Read this Month: March 2024

by David Klemt

Flipping through an open book

Our inspiring and informative March book selections will help you improve operations, refresh F&B programming, and consider a design update.

This month, we look at books covering an array of topics: overcoming dysfunctions within teams; stepping outside of comfort zones; cocktail and Irish dish recipes; and repurposing existing buildings.

To review the book recommendations from February 2024, click here.

Let’s jump in!

The Five Dysfunctions of a Team: A Leadership Fable

In a departure from most business books, the author of The Five Dysfunctions of a Team presents useful lessons in the style of a fictional tale. This approach makes this bookwhich has more than 13,000 reviews on Amazona compelling read.

From Amazon: “Equal parts leadership fable and business handbook, this definitive source on teamwork by Patrick Lencioni reveals the five behavioral tendencies that go to the heart of why even the best teams struggle. He offers a powerful model and step-by-step guide for overcoming those dysfunctions and getting every one rowing in the same direction.”

Pick up your copy today.

The Complete Irish Pub Cookbook

I doubt you need a reminder but just in case, St. Patrick’s is just two weeks away. So, what better time to pick up this best-selling cookbook featuring Irish classic and modern fare? Flip through this book, check out some interesting recipes, and put your own spin on them so they fit with your concept.

From Amazon: “Pubs in Ireland are the cornerstone of their communities, relaxed places where locals and visitors can experience the best of traditional Irish hospitality. Many pubs have also become the place to go for a great meal, with a choice of both traditional and contemporary dishes. In recent years Irish cooking has been transformed, with skillful cooks making the most of wonderful fresh local produce to create delicious new dishes and giving a twist to many classics. This tasty cookbook includes the best of both worlds – with best-loved favorites s Irish Stew, Corned Beef and Split Pea and Ham Soup and newer recipes, like Scallop Chowder or Oatmeal and Raspberry Cream to set your taste buds tingling.”

Order The Complete Irish Pub Cookbook now!

Drink: Featuring Over 1,100 Cocktail, Wine, and Spirits Recipes

This is a seriously big book. After all, it really does contain more than 1,100 recipes. KRG Hospitality president Doug Radkey recently picked up this book and flipped through its many, many pages.

Along with well over a thousand recipes organized by spirit, Drink looks at bar tools, housemade ingredients, and ice. Further, it includes interviews with bartenders. If you’re looking for a recipe book that will inspire a drink menu refresh, this is the one you want.

Grab this tome today.

Cool is Everywhere: New and Adaptive Design Across America

Last month, we dove into the biophilic design methodology. This book, Cool is Everywhere, is a photo-driven look into the adaptive reuse design movement. Very briefly summarized, this is a design movement that focuses on repurposing existing architecture rather than knocking down buildings and putting up new construction. This approach tends to be eco-friendly, and as you’ll see from the photos in this book, it also creates cool buildings.

From Amazon: “Cool Is Everywhere highlights remarkable designs that have transformed ordinary buildings into works of art. From North Adams, Massachusetts, to Oakland, California, join Michel as he explores the skyscrapers and quaint neighborhoods that led him to believe that cool is, in fact, everywhere.”

Pick up this book now.

The Comfort Crisis: Embrace Discomfort To Reclaim Your Wild, Happy, Healthy Self

This book from author Michael Easter asks a fairly simple question: What if the modern world’s conveniences are making our lives more difficult? When we look deeper into our lives, we may find that our health is being impacted negatively by building and remaining in our comfort zones. Certainly, entrepreneurs can find that refusing to step outside of their comfort is hurting the business side of their lives.

From Amazon: “In many ways, we’re more comfortable than ever before. But could our sheltered, temperature-controlled, overfed, underchallenged lives actually be the leading cause of many our most urgent physical and mental health issues? In this gripping investigation, award-winning journalist Michael Easter seeks out off-the-grid visionaries, disruptive genius researchers, and mind-body conditioning trailblazers who are unlocking the life-enhancing secrets of a counterintuitive solution: discomfort.”

Order it today!

Image: Mikołaj on Unsplash

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Program for Unique Holidays: March 2024

Program for Unique Holidays: March 2024

by David Klemt

"Think about things differently" neon sign

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

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

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

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

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

For our February 2024 holidays list, click here.

March 5: Cinco de Marcho

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

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

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

March 7: National Crown Roast of Pork Day

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

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

March 8: National Proofreading Day

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

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

March 14: National Potato Chip Day

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

March 18: National Sloppy Joe Day

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

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

March 19: National Poultry Day

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

March 21: World Vermouth Day

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

March 22: National Goof Off Day

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

Encourage your guests to set aside their responsibilitiesas long as it won’t get them firedand goof off at your bar.

March 29: Smoke and Mirrors Day

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

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

March 31: National Tater Day

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

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

Image: Ivan Bertolazzi on Pexels

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Questions Future Operators Need to Ask

Questions Future Operators Need to Ask Before Opening

by Jennifer Radkey

Black and orange question marks

Taking your dream bar or restaurant from vision to reality can be an exciting journey but too many people get ahead of themselves during the process.

What are some of the first actions a future operator takes when deciding to open a new restaurant or bar? Well, many will dive right into deciding on a concept, looking at locations, or figuring out costs. Some may take the time to wisely invest in feasibility, concept, and business plans.

Very few will ask themselves the crucial questions that will help them figure out if they are truly ready to take on this huge endeavorand be successful at it.

Before designing menus, hiring a real estate agent, or looking for investments, you need to sit down and gain a clear understanding of the state of your mindset. Successfully opening a restaurant or bar can be mentally and physically exhausting. Well before you open your doors you need to have acquired a mindset that is built on resilience, growth, leadership, and positivity.

Below are several questions to considerand answer truthfullybefore diving in.

Mindset Questions

  1. What is the purpose behind wanting to open a restaurant or bar? Why is this goal significant to you?
  2. How do you currently stay motivated and do you have a system in place to turn to when you lose motivation?
  3. Do you feel capable of handling the day to day pressures of starting and operating a business? Why or why not?
  4. Have you been in a leadership position before? On a scale of one to 10 (one being not successful at all and 10 being very successful), how successful of a leader were you?
  5. What kind of leader do you want to be and Is there someone in a leadership position you admire and can learn from?
  6. If you feel that you can not be the leader your business needs to succeed is there a partner you can rely on for this?
  7. Are you currently in a good position to be able to devote the time, energy, resources, and focus needed to undertake this endeavor?
  8. What non-negotiables do you have in your life? What are you willing to sacrifice for this dream and what are you not?
  9. How comfortable are you with meeting people and being open to others’ ideas?
  10. What are three key strengths you possess? How will they help you succeed?
  11. What are three weaknesses you possess? How might they hinder your success?
  12. Are you comfortable with delegating to others when you are not the best person for a task?
  13. Do you have a strong support system in place of people you can turn to when needed?
  14. Why are you choosing to open a business in the hospitality industry? How do you plan to leave your mark in it?
  15. Do you possess the knowledge to run the day to day operations of a restaurant or bar? If not, how do you plan to gain that knowledge?
  16. How open are you to continuous education and learning for yourself and your future team?
  17. How will you balance opening a new restaurant/bar with your personal life?
  18. Are you willing to adapt and pivot when needed, even if it means an entirely new concept?
  19. How do you currently deal with failure?
  20. How will opening a restaurant/bar impact other areas of your life?

Once you have answered these questions you will have a better understanding of where your mindset stands right now, what areas you may need to improve upon, and if you are truly ready to open your own restaurant or bar. There is a saying that knowledge is power, and self-knowledge is the most powerful kind!

Cheers to professional and personal well-being!

Image: Laurin Steffens on Unsplash

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The Fourth Member of Your Team

The Fourth Member of Your Team

by David Klemt

Black puzzle piece slotting into illuminated puzzle

When looking at your organization, it’s crucial to realize ownership, leadership, and staff aren’t the only members of the team.

There’s another key member, and their input is among the most valuable. And you rely on them for the success of your business. They’re your guests.

It may seem painfully obvious that your guests are integral to the success of your business. After all, your registers won’t ring without guests coming through your doors, placing orders online or via phone, and spending their money at your venue.

When they become regularsparticularly vocal regulars who tell others about your great businessthey transform into unofficial brand ambassadors. That’s fantastic marketing that tends to cost you nothing.

However, their importance goes beyond the monetary. Further, it’s more than just free marketing.

Menu Streamlining

Do your guests provide you with feedback? Actually, scratch that; let’s start again.

Do you provide your guests with a simple, convenient way to give you feedback? And do you seek more than a thumbs up or thumbs down for their experience at your restaurant or bar?

It can be difficult to streamline your menu, particularly if you’re unable to look at every item objectively. There are operators and chefs out there who get attached to their personal favorite menu items. That’s fine, until it’s not.

Perhaps a dish took a long time and a lot of work to get just right. Maybe it was a family thing and you’re proud of it.

But if you’re too proud of it and it’s not selling, it’s just costing you money. Keeping it on the menu hoping it will become a hit is bad for business.

A while back, when Bar & Restaurant Expo was Nightclub & Bar, Chef Brian Duffy shared a simple method for streamlining a menu. You run a product mix report, then separate them into three categories: rock stars, solid performers, and dogs.

The former are your top-selling items, and the middle category perform consistently. But the latter…they don’t sell. Worse, if they require ingredients that you don’t cross-utilize to make other dishes or drinks, they aren’t just stagnant, they’re costing you money.

If an item isn’t selling, that’s your gueststhe fourth member of your team—letting you know they don’t want it. Removing such items is an easy way to begin the streamlining process. Some of the best bars and restaurants in the world audit their highly anticipated menu launches a few months after their release. Items that aren’t selling are refreshed or removed.

So, when you encourage your guests to give your feedback, ask them what they think about your menu. Also, ask your staff what guests are telling them about your food and drink.

Your Vision

If you’re anything like our clients (or you are one of our clients), you’ve spent a ton of time envisioning your perfect restaurant, bar, cafe, eatertainment concept, nightclub, or hotel.

With that comes a hypothetical but informed vision of the guest journey. You’ll have an idea of how your guests will use your space.

Well, what if your guests turn that idea on its head? How will you react if guests see your vision in a different way?

On today’s episode of the Bar Hacks podcast, guest James Grant says something that I have also been saying for quite some time: like me, he sees guests as an integral member of the team. They do, to a degree, have influence over your concept.

To paraphrase, Grant says guests are half of the reason people open and operate restaurants, bars, cafes, nightclubs, hotels, etc.

As an example, we have a client who saw their space a certain way. We helped develop their bar concept with their vision in mind. However, not long after opening, our client’s guests showed that they had a different perception of the bar. Our client adapted, and the bar team and guests are happy.

The brand didn’t change. Neither did the space, physically. Nor did the cocktail program. However, one key element did change, as far as the type of bar it was intended to be.

As another example, friends of mine opened a bar years back. The space was meant to be an upscale cocktail bar with a relaxed and sophisticated vibe. That vision was achieved, but influential guests added an element: the bar became a high-energy after-hours spot.

At first, my friends weren’t sure about this change or if they should encourage it. But when they saw that revenue and profits were up, well…sometimes change is a good thing.

Adaptation

You may be very proud of items you have on your menu. Along those lines, you may have a very specific vision for your F&B programs that tell the story of your brand and space.

If an item here or there doesn’t catch on, it doesn’t make you a failure. It can be disappointing if your personal favorite turns out to be a dud with guests; don’t take it personally. It’s just business. The items on your menu should earn money, not lose it.

And if a guest reads through your highly curated cocktail, beer, or wine menu and then orders something “basic,” that shouldn’t be seen as a personal affront.

Now, guests deciding your concept is something you never intended it to be is something else. If this happens, it requires looking at the experience, service, brand storytelling, and even the design with a critical eye.

That said, if none of that is “off,” and if your team is happy and profits go up because your guests see your business in a different way, it may be smart to adapt. This is particularly true if your team is making more money and the unexpected new direction is safe.

Operators have usually been creating their concepts in their minds for years. It can be a shock for guests to transform the business into something else.

But if the business is successful because of how guests decide to use it, is that a bad thing?

Only you can answer that question. It may be best for you to identify the “why” behind the possible concept disconnect and stamp it out. However, it may be best to lean into the unexpected new direction.

Image: Edge2Edge Media on Unsplash

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Update Your Margs with Mezcal and Sotol

Update Your Margaritas with Mezcal, Sotol, and More!

by David Klemt

Contraluz Cristalino Mezcal bottle on a drinks tray

We all know how to make a classic Margarita, so for this National Margarita Day we want to put some new recipes and ingredients on your radar.

The cocktail recipes below swap out the tequila for mezcal and sotol.

For a quick refresher, all tequila is mezcal in a technical sense. Mezcal is made with agave plants. Tequila producers use a specific agave plant, Blue Weber. Further, tequila must be produced in one of five Mexican states: Guanajuato, Jalisco, Michoacan, Nayarit, or Tamaulipas.

Then we have sotol. You may have seen sotol thrown in with agave spirits on cocktail or spirits roundups. To clarify, however, sotol is a typo of shrub known as the desert spoon, and it’s not an agave plant.

So, all tequila is mezcal, mezcal is agave, and sotol is…sotol.

Swap Out the Tequila

Being National Margarita Day, you certainly need to have a classic Margarita on your menu. It’s all the better if your bar team makes them so well and so consistently that really, your top-selling Marg is one of your signature cocktails.

That said, it’s also a good idea to play with classics to give your guests new drinks to discover. The two recipes below are two great examples of riffs on the classic Margarita that should get your and your bar team’s creative wheels turning.

Allow me to introduce you to Contraluz Cristalino Mezcal and Nocheluna Sotol, if you’re not already acquainted.

Contraluz lays claim to the title of “world’s first cristalino mezcal.” Made from 100 percent espadín agave, this is a crystal-clear, small-batch reposado mezcal. On the nose, expect aromas of agave, along with citrus and floral notes. You may also detect smoke, cedar, and honey. In terms of flavor, Contraluz delivers notes of vanilla, clove, cacao, and cooked agave, with a sweet, long finish.

The second cocktail below is made with Nocheluna Sotol, which is crafted using 100-percent wild sotol from Chihuahuan desert. This particular sotol is the result of a collaboration between a fourth-generation master vintner, and a master distiller.

A unique spirit, Nocheluna delivers a delicate balance of sweet, herbal, dried fruit, and mineral notes. These notes come through via both the aroma and taste, although you may detect oak and smoke as well. Interestingly, Nocheluna says the finish may include a taste of pecan wood, along with wet earth.

 

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But Wait, There’s More!

Along with Contraluz and Nocheluna, you’ll see three bottles that may be new to you below. The Light and Soul cocktail calls for Alma Finca Orange Liqueur, Nixta Licor de Elote, and HAGAVE Spiced Nectar.

The first is an orange liqueur produced by the same company that makes Montelobos Mezcal. The second liqueur, Nixta Elote, is essentially liquid elote seasoning, and it comes in a fantastic corn-shaped bottle. Finally, HAGAVE is exactly what it says on the label: a premium, spiced agave mixer.

I don’t know about you, but I definitely plan to get my hands on each of these bottles. Just imagine what you can do to engage with your guests by introducing them to a crystal-clear, artisanal mezcal, an expertly crafted sotol, and liquid elote in a corn bottle.

Cheers!

Contraluz Cristalino Mezcal, Light and Soul cocktail

Light and Soul

  • 2.0 oz. Contraluz Cristalino Mezcal
  • 0.5 oz. Alma Finca Orange Liqueur (or a triple sec or different orange liqueur if unavailable)
  • 0.5 oz. Nixta Licor de Elote
  • 1 oz. Lime cordial
  • 0.5 oz. HAGAVE Spiced Nectar

Place a large ice cube or sphere in a rocks glass. Add all liquid ingredients to a shaker filled with ice. Shake well, and strain into the prepared rocks glass. Garnish with a dehydrated lime wheel.

Nocheluna Sotol cocktail, the Sotolita

Sotolita

  • 1.5 oz. Nocheluna Sotol
  • 1.0 oz. Triple sec
  • 1.0 oz. Fresh lime juice
  • 1.5 oz. Apple juice
  • Apple slices to garnish
  • Chiltepin salt for rim (sea salt blend with chiltepin peppers)

Prepare a rocks glass by adding quality ice and rimming it with chiltepin salt. Add ice to a shaker, then add all liquid ingredients. Shake well, then strain into the prepared glass. Garnish with an apple-slice fan.

Images provided by LaFORCE

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by David Klemt David Klemt No Comments

Did This Beer Win Super Bowl LVIII?

Did This Beer Win Super Bowl LVIII?

by David Klemt

A pint glass overflowing with beer

Now that the Super Bowl is over, behavioral insight platform Veylinx is revealing the impact on brands that advertised during this year’s big game.

If Veylinx sounds familiar to you, you may be a regular KRG Hospitality news reader. Last month we looked at their dive into alcohol-free canned cocktails. Last year, we shared a Veylinx report with a focus on whether Super Bowl ads really work on consumers. And in 2022, Veylinx wondered if the interest in zero-proof drinks was all hype or worth leveraging.

This month, Veylinx is at it again. This time, however, they’re revealing which brands—those that advertised during Super Bowl LVIII—saw the biggest ROI. For context, a 30-second spot during the big game cost approximately $7 million this year.

That’s a ton of cash to shell out in the hopes of seeing a sales increase on- and off-premise.

Speaking of on-premise, Veylinx’s findings should be of interest to operators. The beer that Veylinx says “won” the Super Bowl will likely be top of mind among your guests who watched the game and the accompanying ads.

So, it stands to reason that they’ll either expect to find that beer on a menu. Likewise, they may be swayed to order the beer if they see it when scanning a bar’s taps, menu, or fridges.

With that in mind, operators may want to watch their sales of Michelob Ultra.

Study Methodology

For their latest report, Veylinx used similar methodology to their Elixir non-alcoholic canned cocktail study.

A mix of 50 percent men and fifty percent women participated in the study. All 1,604 participants were US residents aged 21 or older. Looking deeper into the participants, the age breakdown is as follows:

  • 21 to 27: 30 percent
  • 28 to 43: 25 percent
  • 44 to 59: 25 percent
  • 60 and older: 20 percent

Like the Elixir (a fake brand invented by Veylinx) study, participants bid on products with their own money. The auction mix consisted of products that advertised during Super Bowl LVIII and those that did not advertise during the game.

Study Results

Among all viewers of Super Bowl LVIII, brands that advertised during the game saw an average lift of 16 percent.

However, those brands saw the biggest boost in demand—24 percent—among men. Gen Z followed, with demand in advertised brands growing by 11 percent. Among women, brands that advertised saw just a nine-percent boost in demand.

While Doritos Dinamita was the number-one brand among all viewers in general, and men and Gen Z in particular, Michelob Ultra is a close second. Interestingly, the beer brand was the top-performer among women in terms of demand growth.

For those wondering, no alcohol brands were among the top three performers for Gen Z.

So, operators who have noticed in uptick in Michelob Ultra sales may have Super Bowl LVIII to thank. If that’s the case, if sales of Michelob Ultra have increased in bars and restaurants since this year’s big game, it appears that yes, Super Bowl ads still work on consumers.

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TOTCF Unveils National Policy Initiative

TOTCF Unveils National Policy Initiative

by David Klemt

Tales of the Cocktail 2023 Singapore x Tales Residency

Yesterday, the Tales of the Cocktail Foundation announced the launch of their Policy Initiative, intended to update outdated labor standards and pay.

Along with advocating for both bartenders and servers, the initiative seeks to raise the subminimum wage to $2.13.

This news comes on the heels of the completion of an in-depth survey. The TOTCF surveyed more than 510 bartenders and other hospitality industry professionals about pay and other compensation.

In particular, more than half of bar workers want employers to provide health insurance. On the restaurant side, servers want to say increases in pay.

There’s much more, of course. Please visit this link to discover the finer details of the TOTCF Policy Initiative. Additionally, you’ll find TOTCF’s press release in its entirety below.

INTRODUCING THE TALES OF THE COCKTAIL FOUNDATION® POLICY INITIATIVE

TOTCF introduces a national initiative aimed at policy change in support of the hospitality community with first priority centered on improving labor standards for bar professionals

NEW ORLEANS, LA (February 13, 2024) — Tales of the Cocktail Foundation® (TOTCF) is pleased to announce the launch of the Tales of the Cocktail Foundation Policy Initiative, a multi-faceted effort designed to amplify and advocate for improved benefits and resources for hospitality professionals in the United States. The TOTCF Policy Initiative – which includes a robust nationwide survey and research project, coupled with support from the initiative’s advocacy committee members and partners – will catalyze an extensive campaign to create policy reform and positive change within the food and beverage community.

“Supporting an industry that has been historically underserved – from lack of industry research, common resources to educate and inform, and funding for coalitions – is crucial in breaking the cycles that have made it difficult to build a lifelong career in hospitality,” said Tales of the Cocktail Foundation CEO Eileen Wayner.

Intended to shift antiquated and subpar labor standards through industry support of positive policy action, the TOTCF Policy Initiative’s objectives include providing resources for employees and employers on labor standards and protections, conducting research and supporting efforts toward effective policy changes, information on healthcare access and benefits, sexual harassment training, and youth worker engagement – all with an emphasis on diversity and inclusion. The TOTCF Policy Initiative, along with its Bar Professional Policy Network Hub, will assist with the organization of grassroots development and advocacy efforts in industry professionals’ local communities, providing opportunities for advocates to be directly involved in policy and reform in their own communities.

“Given our unique position within the industry, we want to offer platforms and resources for productive conversations between policymakers, industry executives, bar owners and operators, and bar professionals, to ensure existing and future policy changes are reflective and inclusive,” said Tammera Catchings, Government Affairs Manager for Tales of the Cocktail Foundation. “For TOTCF, the process begins with supportive research data and intricate data analysis of bar industry professionals and their work.”

The Policy Initiative is centered around improving labor standards for hospitality professionals around the country and supporting increased protections that will help ensure bartending and serving are viable, long-term careers. One of the first priorities of the TOTCF Policy Initiative is to support efforts to increase the subminimum wage of $2.13 for bartenders and servers. Since 1990, employment in the hospitality industry has grown over 85%, while overall private-sector employment grew by only 24%. With more than one in ten U.S. workers employed in the hospitality industry, increasing the wage floor and improving labor standards would significantly improve the well-being of millions of Americans and their families and help reduce long-standing race and gender-based wage inequities.

Launched in spring 2022, Phase One of the Policy Initiative consisted of a robust research project, which culminated with an industry-specific data collection completed by more than 500 bartenders and servers nationwide, targeting topics such as job quality, compensation, tip culture, health benefits, and more. This research, which was analyzed by Dynata, the nation’s largest first-party data company, resulted in a compilation of data that highlights key trends in the hospitality community. By effectively utilizing the survey data to start a progressive dialog amongst hospitality executives, politicians, and advocates, the TOTCF Policy Initiative will encourage significant changes in the economic and labor standards for all bartenders and servers in the country. Research results will be published as analyzed on the Tales of the Cocktail Foundation Policy website in April 2024. In Phase Two of the initiative to support positive policy reform, TOTCF is partnering with Florida International University Chaplin School of Hospitality and Tourism Management to conduct further research and analysis into industry labor standards, culminating in research publication at the end of 2024.

TOTCF Policy Initiative Committee Members

TOTCF is pleased to share the collective of industry professionals who are dedicated to advancing and overseeing the Policy Initiative: 
  • Zen Castro: New Orleans, LA – Espiritu Mezcaleria Restaurant, Bartender; BeachBum Berry’s Latitude 29, Bar Back
  • Jayanthi Daniel: Los Angeles, CA – Restaurant Workers Community Foundation, Executive Director 
  • Lauren Darnell: New Orleans, LA – Made IN New Orleans, Executive Director
  • Amanda Gunderson: Los Angeles, CA – Another Round Another Rally, Co-Founder
  • Kaiden Hope: New York, NY – Beam Suntory, Multicultural Portfolio Associate
  • Alex Jump: Denver, CO – Focus on Health, Co-Founder and Director of Operations
  • Jesse Maguire: New York, NY – Beam Suntory, U.S. Trade Engagement Manager 
  • Lynnette Marrero: New York, NY – American Bartender, Mixologist, and Philanthropist 
  • Robin Nance: Albany, IN – Strategic Branding Expert
  • John Reyna: Dallas, TX – Texas Hospitality and Non-profit Law Center, Managing Attorney

Government Affairs Manager

  • Tammera Catchings, J.D., M.S.: Ridgeland, MS – Tales of the Cocktail Foundation
To learn more about the Tales of the Cocktail Foundation Policy Initiative and get involved, join the Bar Professional Policy Network. You can learn more about The Foundation via the Tales of the Cocktail Foundation website, Instagram, Twitter, and Facebook.

About Tales of the Cocktail Foundation

Tales of the Cocktail Foundation is a non-profit organization that educates, advances, and supports the global hospitality industry and creates lasting impact in our host communities. Tales of the Cocktail Foundation is the global leader in spirits education and a platform to tackle issues facing the industry. The pillars of the Foundation are to Educate, Advance, and Support the hospitality industry through programs that benefit individuals and organizations in the community and to make a lasting impact in communities that host our events. This year, TOTCF hosts its 22nd Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and celebrates the theme Inspire.

Image: Cory Fontenot

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by David Klemt David Klemt No Comments

Taco Bell Reveals 2024 Marketing Calendar

“Thank You for Coming to My Taco Bell Talk”

by David Klemt

2024 Taco Bell menu item lineup

The showdown between the Kansas City Chiefs and San Francisco 49ers isn’t the only big news coming out of Las Vegas from Super Bowl LVIII weekend.

Of course, the game’s result is also big news. Congratulations to the Chiefs on their back-to-back world champion wins!

However, Super Bowl weekend kicked off with a unique event. On Friday, February 9, Taco Bell hosted their first-ever Live Más LIVE event.

As the event’s title suggests, Live Más LIVE was a livestream. And during that livestream, the undisputed Kings of the LTO did something they and their competitors simply don’t do. At Live Más LIVE, Taco Bell revealed their 2024 menu lineup.

Another way of putting this to illustrate the event’s significance is that Taco Bell just gave away their marketing calendar for the year.

Apparently, the inspiration for Live Más LIVE comes from Apple. The tech colossus has been hosting their annual Worldwide Developers Conference in earnest for more than 20 years. For the unfamiliar, Apple uses WDC to announce product news.

“I watch Apple’s Worldwide Developer’s Conference, and I just had this moment,” said Taylor Montgomery, Taco Bell’s chief marketing officer. So, I have to wonder if Live Más LIVE will become an annual or semi-annual event.

I’ll get to the items and opportunities Taco Bell unveiled in a moment. There’s a bigger point I believe operators should take away from Live Más LIVE.

A restaurant or bar’s menu is not just a list of items for sale. A menu is a powerful marketing tool. It’s a billboard. Arguably, the menu is the most powerful tool in an operator’s marketing toolbox.

QSR Innovation

Collaborations

While Taco Bell’s 2024 menu items are huge news, they’re not the only important revelation.

During Live Más LIVE, Taco Bell announced three emerging chefs who will launch the QSR giant’s TBX culinary program. Chefs Reuben Asaram, Jennifer Hwa Dobbertin, and Lawrence Smith will first be tasked with reinvigorating the Crunchwrap Supreme.

The announcement that these three chefs will bring their unique styles to Taco Bell speaks to the overall theme of the Super Bowl weekend event: Innovation.

This year, Taco Bell is going hard with new menu items, and they’re entering into compelling new collaborations to do so. These partnerships include:

  • Beekeeper Coffee for Horchata Cold Brew Latte;
  • Cheez-It for the Cheez-It Crunchwrap, which features a Cheez-It cracker that’s 16 times (!) the size of a standard one;
  • Disha Hot for an exclusive sauce packet;
  • Salt & Straw for Ice Cream Chocolate Taco (think upscale Choco Taco), featuring cinnamon ancho ice cream;
  • Secret Aardvark for their Serrabanero sauce, which will accompany Nacho Fries; and
  • Tajín for an exclusive Taco Bell menu that will reportedly consist of a Tajín Crunchy Taco, Tajín Twists, and a Tajín Strawberry Freeze.

Having attended the Salt & Straw opening in Las Vegas (well, Spring Valley, but I won’t get into that further) I can say that I’m eager to sink my teeth into an Ice Cream Chocolate Taco.

On its own, these collaborations and menu testings are big news. However, Taco Bell’s event went bigger.

Menu Expansion

We all remember the Great Chicken Wars of the past several years. Well, Taco Bell has put their competitors on notice: They’re finally leaping into the fray.

According to Liz Matthews, Taco Bell’s chief food innovation officer, the company is lacking when it comes to having their “fair share of chicken.” The planned Cantina Chicken menu aims to fix this oversight.

2024 Live Mas Live Taco Bell event

Along with oven-roasted and shredded chicken seasoned with pasilla, other chilies, and spices, come a number of ingredients appearing at Taco Bell restaurants for the first time. Among them are purple cabbage, an Avocado Verde Salsa sauce packet, and white corn taco shells.

Debuting soon (hopefully) are are the Cantina Chicken Burrito, Cantina Chicken Taco (available in soft or crispy varieties), Cantina Chicken Quesadilla, and Cantina Chicken Bowl.

Those aren’t the only new chicken-centric items coming to the Taco Bell menu. There’s also the Cheesy Chicken Crispanada, featuring marinated and slow-cooked chicken.

Oh, and chicken nugget lovers, rejoice! Crispy Chicken Nuggets, made by marinating all-white chicken in spiced jalapeño buttermilk and frying them in a tortilla coating, are on their way.

This year, Taco Bell will also offer the Cheesy Enchilada Dipping Taco (slow-roasted chicken), and Cheesy Street Chalupa, which is available with slow-roasted chicken or grilled steak.

On the sweet side, Taco Bell is launching MTN DEW BAJA BLAST Gelato, and Dulce de Leche Cinnabon Delights.

As one might suspect, some of these items will be permanent, some will come in the form of LTOs. And if my suspicions prove correct, I think we’ll see a secret, unannounced menu item at least once in 2024.

Image: Taco Bell

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