Restaurant operations | KRG Hospitality

June 28, 2024by David Klemt David Klemt No Comments

Cheers to the 2024 Tales Catalysts!

Cheers to the 2024 Tales Catalyst Honorees!

by David Klemt

Please join us in congratulating this year’s Tales Catalyst honorees, announced this week by the Tales of the Cocktail Foundation.

In addition to unveiling the 2024 Tales of the Cocktail agenda, and revealing the top four Spirited Awards finalists, Tales is recognizing two industry leaders as Tales Catalysts.

Becky Paskin, an award-winning whisky journalist, consultant, and presenter, and chief curating officer for Pictures and Cocktails LLC, Keyatta Mincey Parker, are this year’s honorees.

Both Paskin and Mincey Parker are being recognized, in large part, for their commitment to community, inclusivity, equity, and innovation. That’s to say nothing of the education they provide to others in the industry.

To learn more about Paskin and Mincey Parker, including their contributions to the industry, please review the official press release below.

Cheers!

TALES OF THE COCKTAIL FOUNDATION ANNOUNCES TALES CATALYST HONOREES

Tales of the Cocktail Foundation names Becky Paskin and Keyatta Mincey Parker as this year’s Tales Catalysts, continuing a 12-year tradition of championing leading industry members who represent marginalized groups and foster meaningful change within their communities

NEW ORLEANS, LA (June 26, 2024) — Tales of the Cocktail Foundation (TOTCF) is pleased to announce the 2024 Tales Catalyst honorees, recognizing members of the cocktail community who are elevating the industry to greater heights. The 2024 International Honoree is Becky Paskin and the U.S. Honoree is Keyatta Mincey Parker, presented by Diageo Bar Academy. Tales Catalysts reflects a more inclusive and intersectional space for recognizing and celebrating leaders in the industry, solely for their contributions to making the drinks industry a more inclusive space – without barriers of gender or identity. Tales Catalyst, in partnership with SevenFifty Daily and Beverage Media (Provi publications), the official Tales Catalyst media partners, will take place during Tales of the Cocktail® on Tuesday, July 23 at 3:00 PM, at The Ritz-Carlton New Orleans. The event will feature speeches by the honorees followed by a cocktail hour, with this year’s honorees speaking to their unique vision and personal efforts in fostering inclusivity in the drinks industry.

“I am overjoyed to see these new Catalyst Award recipients being honored at Tales of the Cocktail,” said Catalyst Co-Chair Tiffanie Barriere. “Their innovative contributions and consistent dedication to advancing the cocktail and spirits industry set them apart as true pioneers. Each recipient has demonstrated an exceptional ability to inspire, educate, and elevate our community, making profound impacts through their creativity and commitment. Their recognition is not only well-deserved but also a testament to the future and innovation of our craft.”

This year’s honorees were selected from a pool of over 100 qualified applicants and carefully chosen by Tales Catalyst Committee Members.

“Our two honorees are the definition of community builders. Each a Catalyst in their own way,” said Catalyst Co-Chair Robin Nance. “Keyatta has created and cultivated a space for her community and continues to expand and elevate what is possible. Becky took her disappointment and frustration and created a space that celebrates women in a category that often leaves them out of the conversation. They are both incredibly deserving and I can’t wait to honor them in July!”

Guests are invited to celebrate this year’s Tales Catalyst Honorees during Tales of the Cocktail® on Tuesday, July 23 at 3:00 PM. For those who are interested in attending, tickets may be purchased on the TOTCF website.

2024 Catalyst Honorees:

2024 Catalyst International Honoree:

Becky Paskin

Becky Paskin is an award-winning whisky journalist, presenter, and consultant, and founder of the OurWhisky Foundation. Formerly editor of leading online magazine Scotchwhisky.com and global trade title The Spirits Business, her writing appears in a variety of publications from Club Oenologique and Waitrose to Whisky Magazine and the Daily Beast. She is a regular drinks presenter for television and radio, including ITV’s Love Your Weekend and This Morning, and regularly presents educational seminars at global drinks festivals.

Becky is an advocate for equality and inclusion within the global whisky industry; her work has led her to being named Icons of Whisky Communicator of the Year, IWSC Spirits Communicator of the Year, SevenFifty Daily’s Drinks Innovator of the Year, and listed as About Time Magazine’s Top 10 Women to Watch in Drinks. She is also a Keeper of the Quaich and has been named one of the 50 most influential people in the global drinks industry by Drinks International for the past four years.

2024 Catalyst U.S. Honoree:

Keyatta Mincey Parker

Keyatta Mincey Parker, a prominent figure in the spirits and cocktails industry, serves as the Chief Curating Officer at Pictures and Cocktails LLC. With over two decades of experience in the food service and hospitality sector, she brings a unique blend of expertise, merging her knowledge from hotels, fine dining, dynamic dance clubs, and her rich Liberian heritage. Recognized by Thrillist and Tastemakers as a must-know bartender and one of the Top 50 Bartenders in the South, Keyatta has garnered attention from prestigious publications such as Forbes, Food and Wine, The Atlanta Journal Constitution, The Huffington Post, Business Insider, and Southern Living Magazine.

Collaborating with influential spirit brands, chefs, celebrities, and farmers, Keyatta Mincey Parker is known for creating visually stunning and innovative cocktails. As the driving force behind Pictures and Cocktails, she designs bespoke cocktails and experiences. Additionally, she is the Founder and Executive Director of A Sip of Paradise Garden, a non-profit community garden for bartenders and hospitality professionals in Atlanta.

Keyatta’s impressive repertoire includes crafting the celebratory cocktail for the Liberian Olympic National Team, which has been adopted as the team’s official drink. She has been inducted into the Atlanta chapter of Les Dames d’Escoffier International and recognized as a member of Wine Enthusiast’s 2023 Future 40. Recently, she joined the board of Slow Foods Atlanta, aiming to expand her influence from the creative side of food to food justice, advocating for clean, fair, and healthy food for all.

As an esteemed speaker, Keyatta addresses topics such as philanthropy, community building, mental health, gardening, agriculture, black land ownership, equity in hospitality, and women in leadership. Despite her diverse interests, her passion for cocktails remains a constant focal point.

Tales Catalyst Partners

Catalyst is proud to share its presenting, supporting, and media partners, who help make the 2024 Tales Catalyst possible. Tales Catalyst 2024 is presented by Diageo Bar Academy with support from Don Q Rum, Korbel, Laird & Co, and Lyre’s Non-Alcoholic. Thank you to the Official Water of TOTC2024: Maison Perrier. The official Tales Catalyst Media Partner for 2024 is Provi.

Tales of the Cocktail® 2024

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, Tales of the Cocktail Foundation hosts its 22-year anniversary Tales of the Cocktail® (TOTC) conference in New Orleans from July 21-26, 2024, and will celebrate the theme of “Inspire.”

For more information on Tales of the Cocktail or Tales Catalyst, please visit 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.

ABOUT SEVENFIFTY DAILY AND BEVERAGE MEDIA GROUP:

SevenFifty Daily is an award-winning online magazine about the business and culture of the beverage alcohol industry. Beverage Media Group contains a network of national, market-specific publications with industry insights and printed distributor pricing by region. Covering the three tiers of the alcohol industry, the publications connect a global community of drinks professionals, creating a space that fosters conversation and a platform for showcasing the people and ideas moving the industry forward. Both SevenFifty Daily and Beverage Media Group are Provi publications.

Image: 2023 Tales Catalysts event by Rush Jagoe

An abandoned saloon covered in dust and cobwebs

June 26, 2024by David Klemt David Klemt No Comments

Ghosting in the Professional World

Hello, is Anybody There? Ghosting in the Professional World

by Jennifer Radkey

We could be transforming this abandoned saloon into an amazing bar and restaurant, but we got ghosted. Also, drink Spork beer!

The act of ghosting may have started in the dating world but this phenomenon has, unfortunately, taken root deeply in the professional world.

In case you haven’t had the (dis)pleasure of experiencing ghosting, allow me to summarize. Ghosting is suddenly becoming unresponsive to all forms of communication without explanation.

Not only is ghosting toxic to business relationships and your brand image, it can be toxic to your overall mindset and feelings of self-respect.

People participate in the act of ghosting for many reasons, which can include:

conflict avoidance
indifference; and
low accountability.

These are not traits that lend well to earning respect from others or yourself. It’s good practice to protect your mental health and set clear boundaries, but this should not include the act of ghosting.

You are a professional. You can deal with uncomfortable situations and be responsible to yourself, your team, and your industry.

Ghosting can feel like the easy route, but it comes with long-term consequences. How you choose to interact with your team, your colleagues, other industry professionals, and your clients/customers is all a reflection of your personal and professional brand.

Check in with these five examples of ghosting in the professional world to make sure that you’re not participating in any actions (or inaction) that may result in a loss of respect.

Not Responding to Quotes and Proposals

You needed a service for your business, so you reached out to another business for a quote or proposal. Then you received the proposal, read it over, decided it wasn’t right for you…and never responded.

Remember, you sought out these professionals—they didn’t cold call you. They gave you their time to put together a quote or proposal. The very least you can offer is acknowledgement that you received their quote, along with an update on where you stand.

Let’s start respecting each other’s time and effort.

Not Following Up with Job Candidates

We all complain when we’re ghosted by a job candidate and they don’t show for an interview. But that goes both ways.

Make sure that you’re taking the time to respond to job candidates (particularly after the interview process) to provide an update on the position.

You are your brand and represent its values; every impression matters.

Breaking Promises to Your Team

You promise your team a team-building event, or an end-of-quarter bonus. Then you fail to follow through.

Nothing breaks respect faster than not following through on promises. If you can’t make a promise happen you need to take ownership of that and honour your integrity by letting your team know.

They may be upset that the event isn’t happening. However, they’ll at least respect you for being honest and upfront with them.

Not Reading or Responding to Customer Reviews

Ghosting a customer or client will not only result in losing that particular person’s business but future prospects as well.

We don’t succeed without our clients, and they need to feel acknowledged when sharing reviews, good or bad as they may be.

If you don’t have time to read and respond to all reviews on your own, make sure you have someone on your team who can perform this task for you. Thoughtfully, of course.

Being Inaccessible to your Team

If you find yourself hiding from your team in a closed office or behind your computer more often than not, it’s time to acknowledge that you have been ghosting them.

A present owner is an involved owner. Not only will you have a better finger on the pulse of your business, you’ll create stronger working relationships with those on your team.

It Starts with You

If we want to bring clear communication and respect back to the professional world, it’s going to have to start with you. Complaining about being ghosted and then participating in the act of ghosting yourself is not going to change anything.

We all need to take pride in being professionals, and go out there to earn the respect of others and ourselves.

Take pride in becoming an open communicator and demonstrating respect in the workplace. Not only will this aid in your overall success, doing so will create a healthy mindset too.

Cheers to personal and professional well-being!

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

June 25, 2024by krghospitality krghospitality No Comments

The Power of an ImpactMAP™

The Power of an ImpactMAP™

by Doug Radkey

Let’s be honest, the line between success and failure often hinges on the ability to act decisively and act with purpose.

In this article, we’re going to explore two areas of your hospitality business that are under your control: creating a plan, and taking action.

Understanding the Risk of Inaction

The concept surrounding the Risk of Inaction—arguably a new form of ROI—captures the potential losses businesses face when they fail to take strategic actions.

Inaction in the hospitality industry can manifest in various harmful ways. Inaction can also stem from multiple sources: fear of change, lack of resources, or simply underestimating the competition.

Regardless of the manifestation or cause, the consequences are usually the same: stagnation, decline, and, ultimately, a shuttered business.

Let’s put this into context by taking a look at a sample of both a restaurant and a hotel business.

Failure to Innovate

If a restaurant does not act to continuously re-engineer its menu, it risks diminishing profits, providing a low-level guest experience, and mismanaging inventory. Without regular strategic updates, the menu may fail to reflect current culinary trends and guest preferences, which can lead to a decrease in interest and satisfaction.

Additionally, sticking with a static menu can prevent the restaurant from optimizing ingredient use, productivity, and cost-efficiency.

At the end of the day, this lack of adaptation and innovation will result in diminishing sales and profitability, making it difficult for the restaurant to sustain its operations.

Failure to Update Systems

If a hotel on the other hand decides to not use a modern and fully integrated Property Management System (PMS), it risks operating inefficiently and falling behind in today’s technology-driven hospitality environment.

A non-existent, outdated, or fragmented PMS can lead to significant operational issues, such as slow check-in and check-out processes, errors in room availability and booking management, and ineffective communication between different departments. That’s just to name a few crucial issues.

This inefficiency can impact guest experiences negatively, leading to dissatisfaction and potentially harming the hotel’s reputation.

Furthermore, without a modern PMS, a hotel may struggle with data management, limiting its ability to effectively analyze performance metrics, forecast demand, and implement dynamic pricing strategies. These disadvantages will result in lost revenue and reduced competitiveness in a space where guest expectations and operational efficiency are increasingly driven by technological advancements.

In each example above, the risk of inaction leads to missed opportunities and underperformance.

The Power of an ImpactMAP™

To combat the risks associated with inaction, your hospitality business can benefit significantly from developing an ImpactMAP™.

This strategic tool can help you identify where you currently stand, define where you want to go, and outline the steps required to get there, thereby helping you create not only strategic clarity, but drive and accountability.

The Assessment

To create an ImpactMAP™ and to take action immediately, you need to first assess your operations.

An assessment of your hospitality business is a comprehensive evaluation process aimed at analyzing various aspects of your business to identify strengths, weaknesses, and areas for improvement or opportunity. The goal is to gather actionable insights that can help optimize operations, enhance guest experiences, and massively improve your profitability.

The assessment should involve on-site observations, staff interviews, and a deep dive into the following eight categories, culminating in a detailed report that provides recommendations and a strategic plan for future growth and sustainability.

For each of the eight categories, consider a 3x matrix with three responses to the following questions:

Where are we now?
Where do we want to go?
What resources do we need?
What’s holding us back?

Then, create a SMART (Specific, Measurable, Achievable, Relevant, Timely) goal for each response in your “Where We Want to Go” list.

What are the eight assessment categories?

1. Brand Strategy

Assessment: Review your core values, story, messaging, philosophy, design, and reputation.

Opportunity: Enhance brand alignment across all touchpoints to ensure consistency while refining your brand messaging to better connect with targeted guest profiles.

2. Internal Programming

Assessment: Review your pricing strategy, guest experiences, property / menu / room management systems and programs.

Opportunity: Optimize your offerings based on guest preference data and a profitability analysis, along with potential upgrades to your amenities to enhance guest satisfaction and to compete with today’s market standards. In summary, implement efficiencies to improve guest experiences and operational workflow with a focus on your internal programming.

3. Marketing Plans

Assessment: Review guest profiles, guest journey maps, guest databases, awareness and retention strategies, and your digital marketing portfolio.

Opportunity: Integrate advanced digital marketing techniques to increase reach and engagement while developing targeted promotions and partnerships, and by leveraging data analytics to tailor marketing efforts more precisely to guest behaviors and trends.

4. Tech-Stack Plans

Assessment: Review guest facing technology, POS / PMS system, integrations, and marketing.

Opportunity: Identify current technology gaps and plan for a strategic integration of systems that enhance guest experiences while streamlining operations.

5. Standard Operating Procedures

Assessment: Review of all internal and external systems, plus training programs and SOPs.

Opportunity: Ensuring that all staff are clear on their roles and responsibilities, which enhances overall service quality through the development of standardized procedures that ensure consistency and efficiency across the business. Implement feedback systems to continually refine and improve SOPs based on real-time challenges and successes.

6. People and Culture

Assessment: Review of staff experiences, onboarding, productivity, growth, and retainment.

Opportunity: Strengthen employee engagement through improved communication and support systems. Foster a culture of innovation and openness in which employees feel valued and motivated. Develop leadership from within to enhance management effectiveness and succession planning.

7. Financial Health

Assessment: Review of all financials, including Revenue, COGs, KPIs, Expenses, Debt, and Profit.

Opportunity: Identify cost-saving opportunities without compromising service quality. Explore new revenue streams that align with your brand values and market opportunities. Implement more rigorous financial tracking and forecasting tools (such as technology) to better predict financial trends and react proactively.

8. Mindset

Assessment: Daily habits, work / life balance, decisiveness, communications, and growth-based thinking.

Opportunity: Develop a mindset of continuous improvement among all staff levels (starting with yourself) to foster an environment of excellence. Cultivate resilience by planning for crisis management and business continuity. Promote a guest-centric approach, aligning all business decisions with guest satisfaction and personal development outcomes.

Creating the ImpactMAP™

By following the above 3x strategy for each category, you will have created 24 SMART objectives that will be the foundation of your ImpactMAP™ to move your business forward over the next one to six to 12 months.

Importance of SMART Objectives

What does SMART mean and how does it work?

Specific, Clarity, and Focus: SMART objectives provide clear and concise goals that everyone in your business can understand and rally behind. This clarity helps to focus efforts and resources on what’s most important.
Measurability and Tracking: By setting measurable goals, your business can track progress and make data-driven decisions. This measurability allows for adjustments to be made in strategies or tactics to ensure the objectives are met.
Achievability: Goals that are achievable motivate staff. Setting impossible goals can lead to frustration and disengagement, whereas achievable objectives encourage team effort and commitment.
Relevance: Ensuring that each objective is relevant to the broader business goals ensures that every effort made contributes to the overall success of your brand.
Timeliness: Incorporating a timeframe provides urgency, a deadline, and accountability, which can help prioritize daily tasks and long-term plans.

However, you shouldn’t try to accomplish all 24 objectives at the same time. Once you’ve set your 24 impactful objectives, prioritizing them is crucial to stabilize your hospitality business and aim for scalable growth.

Best Practices for Prioritizing Objectives

Assess Business Needs: Start by conducting that thorough assessment of your business to identify key areas that need improvement.
Impact Analysis: Evaluate the potential impact of each objective. Prioritize objectives that offer the greatest benefits in terms of guest satisfaction, revenue growth, and operational efficiency.
Resource Availability: Consider the resources available, including budget, people, and technology. Prioritize objectives that align with current resources or where adjustments can be made to accommodate necessary changes.
Quick Wins: Identify objectives that can be achieved quickly and with minimal disruption to your ongoing operations. These quick wins can boost morale and provide visible improvements that justify further investments in other areas.
Strategic Importance: Some objectives, while not providing immediate benefits, are crucial for long-term success. Prioritize these based on their strategic importance to the business’s future.
Stakeholder Input: Engage with various stakeholders, including management, staff, and guests, to gain insights into which objectives they feel are most critical. This can help in aligning the goals with the needs and expectations of those most affected by the changes.
Balanced Scorecard: Use a balanced scorecard approach to ensure that objectives across different areas such as guest services, internal processes, financial performance, and learning and growth are all being addressed.
Iterative Review: Regularly review the priorities as situations and business dynamics evolve. What may be a priority today might change based on market conditions or internal business changes over the next three to six months.

Once you have your objectives prioritized, it’s time to assign or delegate them as needed and have those assignees (including yourself) take ownership of the objectives with their signature to add another level of accountability.

Implementing the ImpactMAP™

Before starting, ask yourself one final question: What will happen if we don’t take action?

Be detailed and mindful of what the short-term and long-term consequences might be if you don’t act.

Effective implementation of an ImpactMAP™ requires knowledge of these consequences, along with a commitment from all levels of your business. It starts with comprehensive training sessions followed by regular review meetings, which are both essential to assess progress, address challenges, and refine strategies as needed.

Take a SMART-ER approach, which is where you Evaluate and Re-adjust the SMART objectives halfway through the timeline you’ve set.

Conclusion

Risk of inaction is a silent threat that can undermine any business, particularly in this dynamic industry.

Adopting an ImpactMAP™ and making a commitment to take massive action allows you to manage your operations proactively, adapt to changing market conditions, and set a course for sustainable success.

This strategic approach not only mitigates risks but also empowers your hospitality business to thrive in a competitive landscape—but it starts with you and your mindset toward taking action.

Image: KRG Hospitality

A street-art-style image of a thought bubble coming from a chef

June 19, 2024by David Klemt David Klemt No Comments

Concept Development: Idea to Execution

Restaurant Concept Development: From Idea to Execution

by Nathen Dubé

A big light bulb means a great, big idea is coming.

Creating a restaurant concept is an intricate process that requires blending creativity, an understanding of a given market, and business acumen.

From the initial idea to the grand opening, each step is crucial in ensuring that the restaurant not only stands out in a competitive market but also delivers a memorable dining experience.

In this comprehensive guide, we’ll explore the essential stages of restaurant concept development, providing insights and strategies to turn your vision into a thriving reality.

1. Ideation: Craft Your Vision

The journey of developing a restaurant concept begins with a compelling idea. This idea should reflect your passion, culinary expertise, and a clear understanding of your target market.

Below, how to start down the path from vision to reality.

Identify Your Niche

A deep understanding of the niche you want to fill in the market is critical. Are you aiming for a high-end fine dining experience, a casual eatery, a fast-casual concept, or a food truck?

Research current market trends, consumer preferences, and gaps in the market to find your unique angle.

Define Your Concept

Your concept should be a detailed description of your restaurant’s identity. This includes the cuisine, service style, ambiance, target audience, and overall theme.

For example, are you creating a rustic Italian trattoria, a chic urban sushi bar, or a family-friendly diner?

Create a Vision Statement

A vision statement is a concise description of what you want your restaurant to achieve, and how it will stand out. This statement will guide your decisions throughout the development process.

2. Market Research: Understanding the Landscape

Thorough market research is essential to validate your concept and refine your strategy. This step involves analyzing the competitive landscape, understanding customer preferences, and identifying potential challenges.

Analyze Competitors

Visit and analyze restaurants that could be considered competitors. Evaluate their strengths and weaknesses, menu offerings, pricing strategies, and guest experience.

Understanding what works and what doesn’t can help you position your restaurant effectively.

Understand Your Target Audience

Identify your target demographic in terms of age, income, lifestyle, and dining preferences. Conduct surveys, focus groups, and interviews to gather insights into what will attract and resonate with your guests.

Evaluate Location Options

Location is a critical factor in the success of a restaurant. Analyze different locations based on foot traffic, accessibility, visibility, and proximity to competitors. Consider the demographics of the area to ensure they align with your target audience.

3. Business Planning: Laying the Foundation

A well-crafted business plan is essential for securing funding and guiding the execution of your restaurant concept. It should outline your strategy, financial projections, and operational plan.

Executive Summary

Provide a concise overview of your restaurant concept, including the vision statement, target market, and unique selling proposition (USP).

Market Analysis

Summarize your market research, including competitor analysis, target audience insights, and location evaluation.

Marketing Strategy

Detail how you plan to attract and retain customers. This includes branding, advertising, promotions, and social media strategies.

Operational Plan

Describe your restaurant’s daily operations, including staff roles and responsibilities, supplier relationships, and inventory management.

Financial Projections

Provide detailed financial projections, including startup costs, operating expenses, revenue forecasts, and break-even analysis. This section should also include funding requirements, and potential sources of financing.

4. Branding and Design: Creating an Identity

Your restaurant’s brand and design play a crucial role in attracting guests, and creating a memorable dining experience.

This step involves developing your brand identity, designing the physical space, and creating marketing materials.

Develop Your Brand Identity

Your brand identity includes your restaurant’s name, logo, color scheme, typography, and overall visual style. Ensure that it reflects your concept and appeals to your target audience.

Design the Interior and Exterior

Work with architects and interior designers to create a space that reflects your concept and enhances the dining experience.

Consider factors such as layout, seating arrangements, lighting, and décor. The exterior should be inviting and reflect the brand’s identity.

Create Marketing Materials

Develop a website, social media profiles, menus, and promotional materials that align with your brand. High-quality photography and compelling content are essential for attracting customers and creating a strong online presence.

5. Menu Development: Crafting Culinary Offerings

The menu is the heart of your restaurant concept. It should reflect your vision, appeal to your target audience, and be feasible to execute consistently.

Design a Balanced Menu

Create a menu that offers a variety of dishes that reflect your concept. Ensure a balance of flavors, textures, and price points.

Consider dietary restrictions and preferences to cater to a diverse customer base.

Cost and Pricing

Accurately cost each menu item to ensure profitability. Consider ingredient costs, portion sizes, and preparation time.

Set prices that reflect the value of your offerings while remaining competitive in the market.

Test and Refine

Conduct taste tests and gather feedback from potential guests, industry professionals, and staff. Use this feedback to refine your dishes and ensure they meet your quality standards.

6. Staffing and Training: Building Your Team

Your staff is a crucial component of your restaurant’s success. Hiring the right team and providing comprehensive training ensures a consistent and high-quality dining experience.

Hire Skilled Staff

Recruit chefs, servers, bartenders, and other staff who have the skills and experience needed to execute your concept. Look for individuals who are passionate about your vision and have a strong work ethic.

Develop Training Programs

Create comprehensive training programs that cover everything from food preparation and presentation to customer service and safety protocols. Regular training sessions and evaluations help maintain high standards.

Foster a Positive Culture

Encourage a positive and collaborative work environment. Recognize and reward outstanding performance, and address issues promptly to maintain morale and productivity.

7. Marketing and Promotion: Attracting Customers

Effective marketing and promotion are essential for attracting customers and building a loyal guest base. This involves both online and offline strategies to generate buzz and drive traffic.

Leverage Social Media

Use social media platforms to showcase your restaurant’s unique offerings, engage with potential customers, and build a community. Share high-quality photos, behind-the-scenes content, and promotions to attract and retain followers.

Collaborate with Influencers

Partner with local influencers and food bloggers to reach a wider audience. Inviting them to dine at your restaurant and share their experiences can generate valuable word-of-mouth promotion.

Host Events and Promotions

Organize events such as soft openings, tastings, and special promotions to generate excitement and attract customers.

Consider loyalty programs and discounts to encourage repeat visits.

Public Relations

Reach out to local media outlets and food critics to secure coverage of your restaurant. Positive reviews and features can significantly boost your visibility and credibility.

8. Execution: Bringing Your Concept to Life

The final step is the execution of your concept.

This involves managing the logistics of opening day, ensuring a smooth operation, and continually refining your approach based on feedback and performance.

Prepare for Opening Day

Ensure that all permits and licenses are in place, staff are trained, and inventory is stocked.

Conduct a soft opening to test your operations and make any necessary adjustments.

Monitor Operations

Regularly evaluate your restaurant’s performance, including customer feedback, financial metrics, and operational efficiency. Use this data to identify areas for improvement and implement changes as needed.

Stay Adaptable

The restaurant industry is dynamic, and trends can change quickly. Stay informed about industry developments and be willing to adapt your concept to meet evolving customer preferences and market conditions.

Conclusion

Restaurant concept development is a multifaceted process that requires careful planning, creativity, and execution.

Following these steps to guide your vision and transform it into a brick-and-mortar reality. Doing so will give you the strongest chance to create a restaurant that stands out in the market, and that delivers a memorable dining experience.

Remember, the key to success lies in a clear vision, thorough research, strategic planning, and a commitment to excellence.

Embrace the journey, learn from each step, and watch your restaurant concept come to life, delighting diners and making a lasting impact in the culinary world.

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

June 18, 2024by David Klemt David Klemt No Comments

The 2024 Spirited Awards: Top 4 Finalists

The 2024 Spirited Awards: Top 4 Finalists

by David Klemt

This is what Shutterstock’s AI think a Spirited Award looks like. At least the spelling is accurate.

We’re excited to share the top finalists in each of the 2024 Spirited Awards categories, announced by the Tales of the Cocktail Foundation.

It’s a monumental task to come up with the top-ten nominees, I’m certain. So, I can only imagine what it’s like to remove six well-deserving nominees from each category.

As regular readers of KRG Hospitality probably know by now, I do have a bit of bias for venues and industry pros in Las Vegas, New Orleans, Chicago, and basically the entirety of Canada. The same can be said for Bar Hacks podcast guests.

However, I’m just excited to see such amazing people, venues, and outlets receive Spirited Awards recognition. This time around, I’ll keep my bar biases to myself.

With that said, we do know four of this year’s recipients already. We’ll learn who took home the rest of the awards on Thursday, July 25.

Helen David Lifetime Achievement Award presented by William Grant & Sons

Hidetsugu Ueno

Timeless International Award presented by Tales of the Cocktail Foundation

Café Pacifico — London, UK

Timeless U.S. Award presented by Tales of the Cocktail Foundation

The Buena Vista — San Francisco, CA

Tales Visionary Award Presented by Johnnie Walker

Colin Asare-Appiah

Congratulations to the winners above, and cheers to the finalists below!

US Categories

US Bartender of the Year presented by Pernod Ricard

McLain Hedges — Yacht Club, Denver, CO
Christine Kim — Service Bar, Washington, D.C.
Kapri Robinson — Allegory, Washington, D.C.
Masa Urushido — Katana Kitten, New York, NY

Best US Bar Mentor presented Jameson Irish Whiskey

Anu Apte
Jason Asher
Kate Gerwin
Alex Jump

Best US Brand Ambassador presented Tales of the Cocktail Foundation

Tad Carducci — Gruppo Montenegro
Benny Hurwitz — Campari American Whiskeys
Anna Mains — Monkey Shoulder
Natasha Sofia — Mijenta Tequila

Best US Bar Team presented by William Grant & Sons

Century Grand — Phoenix, AZ
Jewel of the South — New Orleans, LA
Pacific Cocktail Haven — San Francisco, CA
Service Bar — Washington, D.C.

Best US Cocktail Bar presented by Del Maguey Mezcal

Double Chicken Please — New York, NY
Happy Accidents — Albuquerque, NM
Overstory — New York, NY
Yacht Club — Denver, CO

Best US Hotel Bar presented by Grey Goose

Allegory at the Eaton Hotel — Washington, D.C.
Little Rituals at the Residence Inn/Courtyard by Marriott — Phoenix, AZ
Pacific Standard at the KEX Portland — Portland, OR
The Sazerac Bar at The Roosevelt New Orleans — New Orleans, LA

Best US Restaurant Bar presented by Tales of the Cocktail Foundation

Cleaver – Butchered Meats, Seafood & Classic Cocktails — Las Vegas, NV
Jaguar Sun — Miami, FL
Kumiko — Chicago, IL
Palomar — Portland, OR

Best New US Cocktail Bar presented by Diageo Bar Academy

Cobra — Columbus, OH
Medium Cool Cocktail Lounge — Miami Beach, FL
Paradise Lost — New York, NY
Superbueno — New York, NY

International Categories

International Bartender of the Year presented by Tales of the Cocktail Foundation

Lorenzo Antinori — Bar Leone, Hong Kong, China
Kate Boushel — Atwater Cocktail Club, Milky Way Cocktail Bar, Bon Délire, Montreal, QC, Canada
Eric van Beek — Handshake Speakeasy, Mexico City, Mexico
Luke Whearty — BYRDI, Melbourne, Australia

Best International Bar Mentor presented by Tales of the Cocktail Foundation

Ryan Chetiyawardana
Iain McPherson
Danil Nevsky
Christina Veira

Best International Brand Ambassador presented by Tales of the Cocktail Foundation

Claudia Cabrera — Fratelli Branca
Jesse Estes —Tequila Ocho
Caitlin Hill — Rémy Cointreau
Dave Mitton — Lot 40 / J.P. Wiser’s

Best International Bar Team presented by Tales of the Cocktail Foundation

Handshake Speakeasy — Mexico City, Mexico
Hanky Panky — Mexico City, Mexico
Jigger & Pony at the Amara Hotel — Singapore
Panda & Sons — Edinburgh, Scotland

Best International Cocktail Bar presented by PATRÓN Tequila

🔶🟥🔵— London, UK
ALQUÍMICO — Cartagena des Indias, Colombia
Handshake Speakeasy — Mexico City, Mexico
Satan’s Whiskers — London, UK

Best International Hotel Bar presented by Fords Gin

ARGO at the Four Seasons — Hong Kong, China
BKK Social Club at Four Seasons Bangkok — Bangkok, Thailand
Charles H. at the Four Seasons Hotel — Seoul, South Korea
Side Hustle at The NoMad Hotel London — London, UK

Best International Restaurant Bar presented by Gin Mare

ARCA Tulum — Tulum, Mexico
Bar Kismet — Halifax, NS, Canada
Burnt Ends Bar — Singapore
Danico — Paris, France

Best New International Cocktail Bar presented by Diageo Bar Academy

Bar Leone — Hong Kong, China
Bar Nouveau — Paris, France
Bar Us — Bangkok, Thailand
Cat Bite Club — Singapore

Global Categories

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

Don Fulano 20th Anniversary Añejo
J. Rieger & Co. Monogram Whiskey 2023 Kansas City Whiskey – Solera Reserve
Worthy Park 109
YUZUCO Yuzu Super Juice

World’s Best Cocktail Menu presented by Diageo Bar Academy

Allegory at the Eaton Hotel — Washington, D.C.
ALQUÍMICO — Cartagena des Indias, Colombia
Handshake Speakeasy — Mexico City, Mexico
Jigger & Pony at the Amara Hotel — Singapore

World’s Best Spirits Selection presented by Tales of the Cocktail Foundation

Baba Au Rum — Athens, Greece
Eleven Madison Park — New York, NY
Multnomah Whisk{e}y Library — Portland, OR
Origin Bar at the Shangri-La Hotel — Singapore

Writing & Media Categories

Best Cocktail & Spirits Publication presented by Tales of the Cocktail Foundation

CLASS magazine
SevenFifty Daily
The Cocktail Lovers
The Spirits Business

Best Broadcast, Podcast, or Online Video Series presented by Tales of the Cocktail Foundation

Bartender At Large
Like•a•ble Cocktails by Kaitlyn
Perspectives by Campari Academy
Radio Imbibe

Best Cocktail & Spirits Writing presented by Tales of the Cocktail Foundation

“A New Spirit Confronts the Consequences of Colonialism,” by Adaorah Oduah, for Punch
“Facing Rum’s Problematic Past Is Allowing Producers to Embrace the Spirit’s Future,” by Christine Sismondo, for Imbibe
“Indigenous Women Working in Mezcal Are Ready to Be Recognized for Their Work,” by Shayna Conde, for Wine Enthusiast
“Meet the People Keeping Queer Bars Safe,” by Rax Will, for Punch

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More by Danny Childs
The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails by Michael Ruhlman
The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts by Camper English
TROPICAL STANDARD: Cocktail Techniques and Reinvented Recipes by Garret Richard & Ben Schaffer

Best New Book on Drinks Culture, History, or Spirits presented by Tales of the Cocktail Foundation

How to Taste: A Guide to Discovering Flavor and Savoring Life by Mandy Naglich
ICE: From Mixed Drinks to Skating Rinks–a Cool History of a Hot Commodity by Amy Brady
Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin
The Maison Premiere Almanac Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur: A Cocktail Recipe Book by Joshua Boissy, Krystof Zizka, Jordan Mackay, William Eilliott

TALES OF THE COCKTAIL FOUNDATION ANNOUNCES 2024 SPIRITED AWARDS® TOP FOUR FINALISTS

The 18th annual Spirited Awards® celebrates global excellence in the drinks industry and recognizes professionals, organizations, and establishments shaping the cocktail community

NEW ORLEANS, LA (June 17, 2024) — Tales of the Cocktail Foundation (TOTCF) is honored to announce the Top Four Finalists for the 18th annual Spirited Awards®. Since its founding in 2007, the Spirited Awards® has become one of the industry’s most revered awards, recognizing beverage professionals, products, and establishments across every facet of the spirits and cocktail community on a global scale. In partnership with Forbes, the Spirited Awards® official media partner, TOTCF will honor recipients during the Tales of the Cocktail® (TOTC) conference, which is celebrating its 22nd-year in New Orleans from July 21-26, 2024.

The Spirited Awards® are comprised of industry accolades, both domestic and international, writing and media awards, and overall awards that transcend regionality, including World’s Best Cocktail Bar and World’s Best Cocktail Menu. Today, Tales of the Cocktail Foundation is proud to announce the Top Four finalists of each category, in addition to the recipients of the Helen David Lifetime Achievement Award, Timeless U.S. and International Awards, and the Tales Visionary Award. The awards categories spotlight a range of talent from bartenders, journalists, brand ambassadors, and industry luminaries, to brands and media, to ensure each aspect of the industry is represented and recognized for its incomparable contributions.

“It is with immense pleasure that we celebrate those propelling the cocktail industry forward and amplifying their craft within their respective communities,” said Charlotte Voisey, Spirited Awards® Overall Chair. “We are honored to announce our Top Four Finalists for the 2024 Spirited Awards and recognize the incredibly talented individuals receiving the Helen David Lifetime Achievement Award, Timeless U.S. and International Awards, and the Tales Visionary Award. Their love-affair with hospitality and dedication to advancing the industry is awe-inspiring. We are excited to celebrate and honor them at the 18th annual Spirited Awards.”

[See above for the top-four finalists in each category.]

The 18th Annual Spirited Awards® Ceremony

The 18th annual Spirited Awards® Ceremony will be celebrated on July 25, 2024, at the Fillmore New Orleans. For those who are interested in attending the Spirited Awards®, two tiers of tickets are now available – Spirited Awards® Ceremony Side Seating and Spirited Awards® Ceremony Stadium Seating. Additional information and to purchase tickets, please visit the Spirited Awards® website.

Spirited Awards® Judges

Below is a list of Spirited Awards® Chairs, responsible for overseeing the judging process this year:

Spirited Awards® Overall Chair
- Charlotte Voisey
Asia Pacific Co-Chairs
- Sam Bygrave
- Andrew Ho
- Symphony Loo
- Charmaine Thio
Canada Co-Chairs
- Kate Boushel
- Jonathan Smolensky
Europe Co-Chairs
- Stephanie Jordan
- Roberta Mariani
Latin America & Caribbean Co-Chairs
- Carlos Aguinsky
- Georgina Barbachano García
Middle East & Africa Co-Chairs
- Stephen “KOJO” Aidoo
- Caitlin Hill
- Nana Sechere
U.S. Central Co-Chairs
- Joshua Gandee
- Lynn M. House
U.S. East Co-Chairs
- Jackson Cannon
- Jaymee Mandeville
U.S. West Co-Chairs
- Jason Asher
- Erin Schaeferle
Timeless Co-Chairs
- Jared Brown
- Anistatia Miller
Writing & Media Co-Chairs
- Ryan Chetiyawardana
- Emma Janzen
- Sandrae Lawrence

Spirited Awards® judges are a collection of respected bartenders, bar owners, educators, and writers from across the globe entrusted with this critical calling. Drawing on their years of experience and their knowledge of the current work being done locally, nationally, and internationally, together the judges can evaluate nominees from far and wide to ensure that the Spirited Awards® represents the breadth and diversity of the global drinks industry.

Tales of the Cocktail Foundation’s Spirited Awards® Committee is dedicated to valuing the inclusion of the communities the foundation serves, by ensuring that our judging panel reflects their incredible diversity in terms of race, gender, ethnicity, and sexuality. Recognizing that inclusion is key to a well-represented committee, TOTCF strives to ensure that we have an equitable representation of gender across the judging panel. The Spirited Awards® are not based on popular vote and all nominations are evaluated by their respective judging committees.

Spirited Awards® Directory

Tales of the Cocktail is pleased to share the Spirited Awards® Directory giving discerning imbibers a comprehensive compendium of all Spirited Awards® winners and nominees from the past 18 years. This resource is updated annually, making it a go-to guide for planning the perfect drinking and dining itinerary. Access Spirited Awards® Directory to explore award-winning bars.

A Special Thanks: Spirited Awards® Sponsors

Tales of the Cocktail Foundation would like to thank all of its Spirited Awards® sponsors: Del Maguey Mezcal, Diageo Bar Academy, Fords Gin, G. H. Mumm Champagne, Gin Mare, Grey Goose, House of Lustau, Jameson Irish Whiskey, Johnnie Walker, Lyre’s Non-Alcoholic, PATRÓN Tequila, Pernod Ricard, and William Grant & Sons.

To follow along for additional information on the Tales of the Cocktail Foundation, please visit the website, Instagram, Twitter, and Facebook.

About Tales of the Cocktail Foundation

About Forbes

Forbes champions success by celebrating those who have made it, and those who aspire to make it. Forbes convenes and curates the most influential leaders and entrepreneurs who are driving change, transforming business and making a significant impact on the world. The Forbes brand today reaches more than 140 million people worldwide through its trusted journalism, signature LIVE and Forbes Virtual events, custom marketing programs and 42 licensed local editions in 68 countries. Forbes Media’s brand extensions include real estate, education and financial services license agreements.

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

A Sazerac cocktail on a counter inside a rustic apothecary shop

June 17, 2024by David Klemt David Klemt No Comments

Drink Donnybrook: The Sazerac

Drink Donnybrook: The Sazerac

by David Klemt

That’s quite a full Sazerac, but I’m more interested in what this particular AI platform thinks that powder next to the cocktail is…

We celebrate the Sazerac, nearly 200 years old and known to many as America’s first cocktail, on Sazerac Cocktail Day, which falls on a Sunday this year.

Refreshingly, we know who should credit for its creation. Further, we can trace it back to a year, and even a location.

In that regard, this won’t be like other Drink Donnybrook articles. The only bold, debate-inducing claims I can really make relate to the base spirit, year of creation, and that my first-ever Sazerac was awful. Oddly, this less-than-stellar Sazerac was made for me at an incredibly popular bar in New Orleans.

Well, sometimes bartenders have off days. I’ve been back to that bar, and had a great time with a great Sazerac. It’s absinthe under the bridge.

Speaking of absinthe, that anise-flavored spirit is a core element of this classic cocktail. Much like some people say “No Negroni without Campari,” there’s no Sazerac without an absinthe rinse.

Now, onto the base of this legendary drink. While bartenders have been making it with rye whiskey for decades, the original recipe calls for Cognac. More specifically, it was made with Sazerac de Forge & Fils. Voila—the drink bears the name of the brandy used at its creation. (Hey, speaking of brandy, check out my Donnybrook article about the Brandy Alexander.)

Cold water, an ice cube, and Peychaud’s bitters round out the ingredients list for a Sazerac. And it’s that last item that reveals the drink’s creator.

The Official Cocktail of New Orleans

Roughly a decade into the 1800s, Antoine Peychaud arrived in New Orleans, Louisiana. Reliable records are a bit difficult to come by, so we don’t know his precise arrival date.

However, historians seem confident that Peychaud did open an apothecary in New Orleans in 1832. (According to one source I came across, Pharmacie Peychaud was opened in 1841.) The next time you’re in NOLA, you can visit the location of said apothecary: 437 Royal Street. Originally, the address was 123 Royal Street. Today, it’s the home of James H. Cohen Antique Weapons & Rare Coins. It’s a fun spot to pop into, by the way.

As you’re likely well aware, apothecaries were precursors to pharmacists and chemists. They served their communities from ye olde apothecary shoppes, and their medicine often consisted of alcohol.

Peychaud crafted his namesake bitters and used them to create an elixir that treated his customers’ illnesses. That medicinal elixir would become the Sazerac. Again, this potion was made with Sazerac de Forge & Fils Cognac, absinthe, and Peychaud’s bitters.

Intriguingly (to me), the Sazerac House—a must-see attraction in NOLA—claims the Sazerac became famous in the 1850s at the Sazerac Coffee House. So, it could’ve taken the Sazerac 20 years to evolve from medicine to cocktail.

On the topic of cocktails, some people attribute Peychaud with inventing the word “cocktail.” Many historians have labeled this claim as false.

Over time, it became difficult to source the cocktail’s eponymous brandy, so the recipe changed to rye whiskey. Some bartenders craft their Sazeracs with other spirits, and will even split their bases. For example, you should try a Sazerac made with a split base of Cognac and rye.

Original Sazerac

Behold, the original Sazerac cocktail recipe.

2 oz. Sazerac de Forge & Fils Cognac
3 to 4 dashes Peychaud’s Bitters
0.5 teaspoon Cold water
1 Sugar cube
Absinthe, to rinse
Lemon peel, to garnish

You’ll want to have chilled rocks glasses on hand for this cocktail. To start, rinse the glass with absinthe. In a mixing glass, muddle the bitters, water, and sugar cube. Add ice and the Cognac to the mixing glass, and stir until well chilled. Strain, garnish, and serve.

As stated earlier, most modern-day recipes call for rye whiskey rather than Cognac. Experiment with bases—including splits—to craft your signature Sazerac.

In 2008, lawmakers in Louisiana passed legislation that made the Sazerac the Official Cocktail of New Orleans. Sazerac Cocktail Day is on June 23, which falls on a Sunday in 2024. Cheers!

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

A frustrated cartoon slice of pizza carrying a suitcase and leaving the state of California

June 14, 2024by David Klemt David Klemt No Comments

FAST Act Fallout far from Finished

FAST Act Fallout far from Finished

by David Klemt

Have you ever seen a more frustrated slice of pizza in your life? I doubt it.

The battle over the implementation of California’s FAST Act appears to be heating up further, with multiple parties attempting to land blows on one another.

Depending on the source, the Golden State’s fast-food minimum-wage hike to $20 per hour is either killing jobs or adding them. One side says that limited-service and quick-service restaurants have shed nearly 10,000 jobs since Governor Gavin Newsom signed the FAST Act into law.

On the other side, proponents are pointing to data the Bureau of Labor Statistics (BLS) released recently to paint the situation in a better light. According to this data, LSRs in California added 4,500 jobs between September of last year and April of this year.

However, those unhappy with the FAST Act have downplayed this net gain in fast-food jobs. According to reports, that increase in jobs represents a recurring seasonal trend. Further, some sources claim that the data showing a gain in jobs includes restaurants other than LSRs, so the information is being spun to look positive.

One group is so unhappy with Gov. Newsom’s implementation of the FAST Act, they released an obituary-style ad to make their grievance known.

“In Memoriam”

Below, a social media post displaying the “in memoriam” ad from the California Business and Industrial Alliance (CABIA).

📢 Today, we called out @GavinNewsom in a full-page ad in USA Today for the harmful impact of California’s recent minimum wage hike on fast-food restaurants. Nearly 10,000 jobs lost since AB 1228 was signed into law. CA deserves better policies that support growth and stability.… pic.twitter.com/CCpAk3L2j0

— @cabia (@cabia_speakup) June 6, 2024

The full-page ad is available for viewing here.

Jonathan Maze, editor-in-chief of Restaurant Business, also spoke out against California’s $20 minimum wage for fast-food workers.

During an appearance on FOX & Friends First, Maze addressed how the state handled the pay hike.

“You’ve got two issues, really. You have the fact that it was done almost overnight,” said Maze. “You have the fact that it was a 25-percent increase in the wage rate. Both of those things happening simultaneously, is a really hard thing for restaurants’ bottom line, and you’re seeing the effects of it.”

Brand Relocation

In a development that won’t assuage Gov. Newsom’s critics, a California-born fast-food brand has announced it’s leaving the state.

Blaze Pizza, which opened its first location in Irvine, California, in 2012, has announced the relocation of its headquarters to Atlanta, Georgia. Currently, the brand’s headquarters is located in Pasadena. The move will take place later this year, and it’s not expected to impact the company’s roughly 7,500 employees.

It will, however, impact Blaze Pizza’s taxes. Moving to Atlanta will reduce the QSR’s corporate tax rate by at least a third.

This begs a couple questions: Is this simply a business-savvy move that will reduce Blaze’s taxes and allow it to allocate more resources to further the brand’s growth? Or did the brand analyze the FAST Act’s impact on its bottom line and decide to flee the state for greener pastures?

One can argue the situation is closer to the former than the latter, as Blaze has stated that store-level employees won’t be impacted by the reorganization.

But on the other side of the coin, one can argue the move to Atlanta is a direct response to FAST. Cutting taxes by a third (if not more) may help Blaze avoid restaurant-level job cuts or store closures.

Messy

One thing is mostly clear regarding California and the FAST Act: the situation, so far, is messy.

The tendency is usually to say that as things play out, data will tell the tale. Unfortunately, as this situation is showing us, that’s not always the case. Data is being spun to support agendas.

One thing I’ll say is that I’m happy some fast-food workers’ lives are improving. Or, at least their wages have gotten better. But, of course, if their employers are cutting hours or eventually closing stores, is that improvement sustainable?

And then there are the guests. Reports appear to indicate that more and more Americans now perceive fast food to be a luxury. That doesn’t bode well for LSRs and QSRs in California in particular, nor for fast-food operators across the US.

This situation is complex, with many factors impacting California’s restaurant workers, operators, and guests. We likely won’t know the true impact of the FAST Act until the end of this year, at the earliest.

Other states looking at implementing similar measures should keep their eyes trained on California before moving forward. Legislators need to meet and actually listen to independent and chain operators, along with people representing the workers in good faith.

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

Two people jogging through a city at sunrise, going in opposite directions

June 12, 2024by David Klemt David Klemt No Comments

Try, Try Again: Creating Positive Habits

Try, Try Again: Creating Positive Habits

by Jennifer Radkey

It turns out that some AI platforms aren’t good at telling time, so instead of an image of an alarm clock, here’s the 5 A.M. Club going for a jog.

Ever wonder why some people seem to effortlessly achieve their goals while others struggle? It’s all about the habits they have cultivated.

We all have great intentions to practice healthy habits that are good for our body, mind, and soul…but we face roadblocks in committing to them.

Do any of these thoughts sound familiar?

“How does she have the time to workout, run a business, take care of her family, and have hobbies? She must be part of that 5 A.M. Club. I could never do that; I’m not a morning person.”
“I wish I could post to social media daily. I know I could reach more potential customers if I do. I don’t know how to come up with that much content though.”
“I want to feel stronger. My friend has started strength training, and he seems so much more confident and happier, but I’m a cardio person.”
“I wish I could take a few courses, but I don’t have time for that.”

All of the statements above have one thing in common: They have already given up before even trying.

There’s a wish to become better at something, and then there’s an immediate shut down.

Here’s the thing—you don’t know that a habit will work for you or not until you try it.

You Have to Work at It

Experience eclipses all for learning about yourself. You tell yourself that you aren’t a morning person and you can never wake up at 5 a.m. But until you try it…how do you know that?

Developing new habits takes time and commitment. If you’re serious about making changes to your life and you know that certain habits will help you achieve that goal faster, you owe it to yourself to try.

On average it can take at least two months to actually form a new habit. Trying something for a week and deciding it’s not for you doesn’t do you, your goals, or the habit proper justice. Give things time.

If, after several weeks, you feel that the change really isn’t for you, no problem! At least you’ll know that it doesn’t work from experience, not from your limiting beliefs.

The same advice applies to your team. If you’re trying to encourage daily habits in the work environment, it’s going to take time before everyone’s consistently participating.

Yes, they’re going to need daily and weekly reminders. Yes, it’s going to take more than a week or two. If the habit you’re trying to implement will create a more efficient, successful business, it deserves time and commitment from you.

Mindset is contagious, just as action and inaction are contagious. If you want your team to adopt a new habit, you and your leadership team must show up and participate in the habit as well.

Make it positive. Demonstrate the value of doing it. Have patience while your team practices the new habit.

Positive habits are the powerhouses behind personal and professional success. By consistently doing small things, you can create a ripple effect of positive change.

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

Plénitude restaurant in Paris, France, number 18 on the 2024 World's 50 Best Restaurants list

June 7, 2024by David Klemt David Klemt No Comments

The World’s Best Restaurant: 2024

Barcelona is Home to the 2024 World’s Best Restaurant

by David Klemt

Plénitude restaurant in Paris, France, number 18 on the 2024 World’s 50 Best Restaurants list. Winner of the Gin Mare Art of Hospitality Award 2024.

Revealed at an awards ceremony hosted by Wynn Las Vegas, The World’s Best Restaurant—and The Best Restaurant in Europe—is located in Barcelona, Spain.

Helmed by three incredible chefs, Disfrutar earned the number-one spot on the 2024 World’s 50 Best Restaurants list. Providing a hint of what guests can expect, the restaurant’s name translates to “Enjoy.”

Interestingly, the trio of chefs—Oriol Castro, Mateu Casañas and Eduard Xatruch—were members of the senior creative team at El Bulli. To provide a measure of context, El Bulli clinched the top spot on the very first World’s 50 Best Restaurants list in 2002. The legendary restaurant would go on to earn number one again in 2006, 2007, 2008, and 2009.

So, it’s not a stretch to say that when Chefs Oriol, Casañas, and Xatruch opened Disfrutar in 2014, the restaurant world expected amazing achievements. By 2018, the three chefs led their restaurant to a debut on the 2018 World’s 50 Best Restaurants ranking, finding themselves at number 18. Just a year later, Disfrutar reached number nine on the list.

For our Canadian and American readers, I’m going to reveal two bits of news now. First, there are no Canadian restaurants on this year’s top 50 list. That means that taken together with the expanded, 51 to 100 ranking, Canada is a no-show.

Second, only two American restaurants landed among the 50 best restaurants in the world. One is in New York, the other, California. There are three other American restaurants—two in New York City and one in Chicago—on the expanded list. However, a Los Angeles restaurant, Kato, bagged the Resy One To Watch Award 2024.

In contrast, Mexico City is home to three restaurants in the top 50, as Lima and Tokyo. Paris and Bangkok each boast four restaurants, grabbing the most spots.

Salud to Disfrutar, and cheers to every restaurant team that earned their way onto the 2024 list!

World’s 50 Best Restaurants 2024: 50 to 11

Uliassi (Senigallia, Ancona, Italy)
La Colombe (Cape Town, South Africa)(New entry)
Hiša Franko (Kobarid, Gorizia, Slovenia)
Schloss Schauenstein (Fürstenau, Graubünden, Switzerland)
SingleThread (Healdsburg, California, US)(Re-entry)
Arpège (Paris, Île-de-France, France)(Re-entry)
Mingles (Seoul, South Korea)(New entry)
Nobelhart & Schmutzig (Berlin, Germany)(Sustainable Restaurant Award 2024)
Ikoyi Restaurant St. James’s (London, England, UK)
Mayta (Lima, Peru)
Le Du (Bangkok, Thailand)
Piazza Duomo (Alba, Piedmont, Italy)
Sorn (Bangkok, Thailand)(Re-entry)
Oteque (Rio de Janeiro, Brazil)(Re-entry)
The Jane (Antwerp, Flanders, Belgium)
Frantzén (Stockholm, Södermanland and Uppland, Sweden)
Rosetta (Mexico City, Mexico)
Pujol (Mexico City, Mexico)
Den (Tokyo, Kantō, Japan)
Belcanto (Lisbon, Portugal)
Restaurant Tim Raue (Berlin, Germany)
Boragó (Santiago, Chile)
Elkano (Getaria, Gipuzkoa, Spain)
A Casa do Porco (São Paulo, Brazil)(The World’s Best Female Chef 2024: Chef Janaína Torres)
The Chairman (Hong Kong)(Highest Climber Award 2024)
El Chato (Bogotá, Distrito Capital, Colombia)
Odette (Singapore)
Sühring (Bangkok, Thailand)(Re-entry)
Steirereck (Vienna, Austria)
Floriège (Tokyo, Kantō, Japan)
Wing (Hong Kong)(New entry)(Highest New Entry Award 2024)
Reale (Castel di Sangro, L’Aquila, Abruzzo, Italy)
Plénitude (Paris, France)(Gin Mare Art of Hospitality Award 2024)
Kol (London, England, UK)
Kjolle (Lima, Peru)
Sézanne (Tokyo, Kantō, Japan)
Quique Dacosta (Dénia, Alicante, Spain)
Trèsind Studio (Dubai, UAE)
Lido 84 (Gardone Riviera, Brescia, Lombardy, Italy)
Septime (Paris, France)

World’s 50 Best Restaurants: 10 to 1

Don Julio (Buenos Aires, Argentina)(Beronia World’s Best Sommelier Award 2024: Pablo Rivero)
Gaggan (Bangkok, Thailand)
Alchemist (Copenhagen, Denmark)
Quintonil (Mexico City, Mexico)
Atomix (New York City, New York, US)
Maido (Lima, Peru)(Estrella Damm Chefs’ Choice Award 2024: Mitsuharu ‘Micha’ Tsumura)
Diverxo (Madrid, Spain)
Table by Bruno Verjus (Paris, France)
Asador Etxebarri (Atxondo, Biscay, Spain)
Disfrutar (Barcelona, Catalonia, Spain)

DISFRUTAR, BARCELONA, IS NAMED NO.1 IN THE LIST OF THE WORLD’S 50 BEST RESTAURANTS 2024

Disfrutar in Barcelona is named The Best Restaurant in Europe and The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua Panna
Announced this evening at an awards ceremony in Las Vegas, the 2024 ranking includes restaurants from 26 territories in five continents worldwide and introduces three restaurants making their list debut
Neil Perry, original founder of Rockpool Group in Australia and current chef-owner of Margaret in Sydney, receives the Woodford Reserve Icon Award
Paris-based Nina Métayer wins The World’s Best Pastry Chef Award 2024, sponsored by Sosa
The Beronia World’s Best Sommelier Award 2024 is presented to Pablo Rivero of Don Julio, Buenos Aires
Wing in Hong Kong earns the Highest New Entry Award
The Highest Climber Award, sponsored by Highstreet World, goes to The Chairman, Hong Kong
Nobelhart & Schmutzig in Berlin is announced as the winner of the Sustainable Restaurant Award
Mitsuharu ‘Micha’ Tsumura from Maido in Lima receives the Estrella Damm Chefs’ Choice Award 2024

5 June 2024 – The world of gastronomy came together in the neon-lit city of Las Vegas in the United States this evening to celebrate and recognise The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, with Barcelona’s Disfrutar named The World’s Best Restaurant and The Best Restaurant in Europe. The awards ceremony, hosted at Wynn Las Vegas, honours the very best gastronomic talent from 26 territories across five continents.

Disfrutar, the Barcelona restaurant run by the skilled chef trio of Oriol Castro, Eduard Xatruch and Mateu Casañas, is named The World’s Best Restaurant 2024, sponsored by S.Pellegrino & Acqua
Panna, succeeding the 2023 winner, Central in Lima, which now enjoys an elevated position in the Best of the Best hall of fame

Ranked at No.2 in the 2023 list, Disfrutar is famed for modern techniques and beautiful ingredients, resulting in an experience that subverts traditional fine dining in a completely surprising way. The tasting menu showcases a Mediterranean identity with avant-garde flavours to deliver daring contemporary food that is truly thought-provoking. Disfrutar is followed in the ranking by Asador Etxebarri (No.2) in Atxondo and Table by Bruno Verjus (No.3) in Paris.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “It is with great excitement that we announce the list of The World’s 50 Best Restaurants 2024, sponsored by S.Pellegrino & Acqua Panna, and honour the iconoclastic Disfrutar as The World’s Best Restaurant. The team, led by Oriol Castro, Eduard Xatruch and Mateu Casañas, has shown extraordinary dedication to its craft, amazing and delighting diners with every dish on its extensive menu. This year sees the culinary community celebrate a truly global list featuring restaurants across 26 territories, demonstrating that the appetite for diversity and excellence in hospitality shows no sign of waning.”

Mitsuharu ‘Micha’ Tsumura, the chef-owner of Maido in Lima, wins the Estrella Damm Chefs’ Choice Award 2024, the only award to be voted for by his peers, in light of his dedication to putting Peru onto the world culinary stage, evidenced by Maido’s position as No.1 on Latin America’s 50 Best Restaurants list in 2023.

Australian chef and restaurateur Neil Perry – whose restaurant portfolio has included the legendary Rockpool Bar & Grill, Rosetta and Spice Temple, as well as his latest venture, Margaret – has enjoyed a career spanning more than 45 years and is now rewarded with the Woodford Reserve Icon Award. Perry is arguably his country’s most influential chef and is known for his visionary interpretations of Modern Australian and Asian cuisines.

Nina Métayer is named The World’s Best Pastry Chef 2024, sponsored by Sosa. Métayer’s sculptural creations have garnered attention the world over and her beautiful work is inspiring a new generation of pastry chefs.

Restaurants from four new cities have entered or re-entered the list, with La Colombe in Cape Town (No.49), SingleThread in Healdsburg (No.46), Oteque in Rio de Janeiro (No.37), and Mingles in Seoul (No.44), showing the awards’ ever-expanding international footprint in recognising the best restaurants across the globe.

Based in Hong Kong, chef Vicky Cheng’s Wing (No.20) is recognised with the Highest New Entry Award 2024, and The Chairman (No.26) – also in Hong Kong – bags the Highest Climber Award 2024, sponsored by Highstreet World. The Chairman moves up 24 spots from the 2023 list and was also recognised as The Best Restaurant in Hong Kong by Asia’s 50 Best Restaurants 2024.

The Beronia World’s Best Sommelier Award is presented to Pablo Rivero, sommelier and owner of Don Julio, Buenos Aires. Previously recognised as Latin America’s Best Sommelier 2022 as part of Latin America’s 50 Best Restaurants, Rivero is known for his championing of the region’s wine and his thoughtful pairings with local produce.

Berlin’s Nobelhart & Schmutzig (No.43) is announced as the winner of the Sustainable Restaurant Award, in recognition of its unerring advocacy for better agricultural policies and the voices of producers. Its ‘brutally local’ ethos is testament to its personal relationships with farmers and growers, allowing the team to offer a truly regional and seasonal menu.

The evening also celebrated those honoured with pre-announced special awards. These included: Champions of Change winners Jessica Rosval and Caroline Caporossi – founders of Roots in Modena, a social enterprise restaurant that hosts a training programme for migrant women – and João Diamante of Diamantes Na Cozinha in Rio de Janeiro, founder of a culinary initiative which creates opportunities for young people in vulnerable situations; Janaína Torres, winner of The World’s Best Female Chef Award; Plénitude in Paris, which was presented with the Gin Mare Art of Hospitality Award; and Kato, Los Angeles, which picked up the Resy One To Watch Award.

The Voting Process

The list of The World’s 50 Best Restaurants 2024 is created from the votes of 1,080 international restaurant industry experts and well-travelled gourmets who make up The World’s 50 Best Restaurants Academy. The gender-balanced Academy is comprised of 27 separate regions around the world, each of which has 40 members including an Academy Chair. No sponsor from the event has any influence over the voting process.

Professional services consultancy Deloitte independently adjudicates The World’s 50 Best Restaurants list, including the ranking from 1-50. This adjudication ensures that the integrity and authenticity of the voting process and the resulting lists are protected.

Best of the Best

Those in the elite group of No.1 ranked restaurants (listed below) have delivered on their exemplary reputations time and again and will be forever honoured as iconic dining destinations in the Best of the Best hall of fame. The chefs and restaurateurs who have led these restaurants to the pinnacle of the list have expressed their desire to invest in the future of the sector and ‘give back’ to the food world through new projects and innovation. The following restaurants have been named No.1 in The World’s 50 Best Restaurants since the list’s inception and were therefore not eligible for voting in 2024:

El Bulli (2002, 2006-2009)
The French Laundry (2003-2004)
The Fat Duck (2005)
Noma – original location (2010-2012, 2014)
El Celler de Can Roca (2013, 2015)
Osteria Francescana (2016, 2018
Eleven Madison Park (2017)
Mirazur (2019)
Noma – current location (2021)
Geranium (2022)
Central (2023)

See above for the 2024 one through fifty ranking.

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June 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: June 2024

5 Books to Read this Month: June 2024

by David Klemt

Our inspiring June book selections will give you a new perspective on goal-setting and teamwork, develop leadership skills, and improve your F&B program.

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

Let’s jump in!

Love & Whiskey: The Remarkable True Story of Jack Daniel, His Master Distiller Nearest Green, and the Improbable Rise of Uncle Nearest

I first had the opportunity to hear Fawn Weaver tell her story, the story of Uncle Nearest, and boldly proclaim the superiority of Tennessee whiskey to Kentucky bourbon six or seven years ago at Tales of the Cocktail. Her presentation, literally kneeling on a bar for nearly an hour so everyone in the room could see and hear her, blew me away. I’ve been a huge fan every since. If you ever get the chance to hear Weaver speak, don’t think about it, just do it. And make sure to pre-order this book today because this story is incredible.

From Amazon: “Embark on a captivating journey with Love & Whiskey. New York Times bestselling author Fawn Weaver unveils the hidden narrative behind one of America’s most iconic whiskey brands. This book is a vibrant exploration set in the present day, delving into the life and legacy of Nearest Green, the African American distilling genius who played a pivotal role in the creation of the whiskey that bears Jack Daniel’s name.”

Pre-order this book here!

A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood

I can’t imagine that Lynnette Marrero and Ivy Mix need introductions at this point in their careers. Both are icons of the industry, and both have dedicated themselves to not only the crafts of bartending and hospitality but also giving back. Not only will you find more than 100 cocktail recipes in A Quick Drink, a portion of the proceeds are going to breast cancer charities.

From Amazon: “Award-winning mixologists Ivy Mix and Lynnette Marrero co-founded Speed Rack, a global all-women bartending competition where competitors show off their talents making both classic and original drinks as quickly as their arms can shake and stir—all in the name of raising money for breast cancer charities… Shining a spotlight on the most influential women behind the bar today and their inventive drinks, this hot pink celebration of the incredible Speed Rack community is an unconventional, inspiring resource for home bartenders and professionals alike.”

Order your copy today!

Open Wide: A Cookbook for Friends

Benny Blanco wears a lot of hats—artist, actor, music producer, and now author—and now he’s adding an apron to the mix. This cookbook is irreverent and informative, and I learned about it from a mention on Matty Matheson’s Instagram. If Matheson digs it, that’s all the endorsement I need to pick up a copy.

From Amazon: “I’ve been told some of the finest stories over meals. I’ve laughed so hard I thought I was going to actually die. I’ve fallen in love—sometimes with the food, sometimes with the person across the table. I’ve cried in good ways, and I’ve cried in bad ways. I hope you’ve been lucky enough to have all these same memories and then some. But if you haven’t, I can make you a promise. If you follow these three simple steps, it will all become a reality: Open this book. Open your heart. And open wide, baby.”

Pick it up now.

How to Lead with Purpose: Lessons in Life and Work from the Gloves-off Mentor

Look, you’re going to make mistakes as a leader. We all do, and we’ll continue to make them as life goes on. However, we can avoid some mistakes by learning from others’ experiences. Similarly, we can mitigate the damage when we make those same mistakes by, again, learning from others. Moreover, great leaders can make the world a better place by making a positive impact on the people they lead.

From Amazon: “Liam Black has been supporting social entrepreneurs and purpose-driven leaders for decades, and he understands what it takes to do work that goes beyond the bottom line – and what it can take out of you, too.

“In this no-bullshit, woo-woo-free book, he reveals how to align purpose and leadership, how to deal with uncertainty, imposter syndrome, anxiety and loneliness along the way, how to exercise authority (even in the face of endemic sexism), and when it’s right to walk away.”

Place your order or download it here.

Start Less, Finish More: Building Strategic Agility with Objectives and Key Results

As an entrepreneur or member of a leadership team, you’re likely familiar with the abbreviation “KPI.” However, the abbreviation “OKR” may be new to you. Whereas the former means, “key performance indicators,” the latter stands for, “objectives and key results.” To provide a quick explanation, the OKR approach usually consists of stating a huge goal, then creating a strategy around the measurable metrics that will help an organization know if they’re on track to achieving said goal. There are some people who prefer KPI to OKR. I think both can be implemented by different members within the leadership team.

From Amazon: “Written with senior leaders in mind, Start Less Finish More is an accessible and to-the-point manual that will give you practical, step-by-step tools for implementing OKRs in your organization. OKR leadership begins with the development of a lean, engaging, adaptive strategy that is translated into short term—typically 90-120 day—stretch goals. Leading OKRs is a transparent, engaging process that aligns the whole organization to your strategy, building collaboration, commitment and accountability at all levels.”

Get yours today!

Image: Mikołaj on Unsplash