Winery | KRG Hospitality

Código 1530 Tequila Rosa Blasberry Margarita

February 18, 2022by David Klemt David Klemt No Comments

5 Premium Recipes for Margarita Day

5 Premium Recipes for National Margarita Day

by David Klemt

National Margarita Day is just around the corner and our friends at Código 1530 Tequila sent us five recipes for your cocktail menu.

For years, the Margarita has reigned supreme, steadily claiming the number-one spot on most-popular cocktail lists around the world. While this cocktail is now seeing its grip on the crown loosened by the Negroni and Old Fashioned, it’s hard to ignore the lure of a well-made Marg.

That’s even more true when its made with incredible tequila.

Each delicious, refreshing recipe below is made with super-premium Código 1530 Blanco or Rosa. However, you and your bar team should certainly experiment with other expressions in the range.

Considering the quality of Código 1530, operators can boost revenue by charging a premium for these magnificent Margs.

To learn more about Código 1530 Tequila and the creator of these recipes, company mixologist Collin De Laval, check out Bar Hacks episode 57.

Blanco Margarita

2 oz. Código 1530 Blanco Tequila
1 oz. Triple sec
1.5 oz. Lemon juice (freshly squeezed, preferably)
0.5 oz. Agave nectar
Lime wedge or wheel for garnish

Prepare a rocks glass by rimming it with salt. Combine all ingredients in a shaker with ice. Shake, pour into the prepared rocks glass with ice, and garnish with a lime.

Cucumber Mint Margarita

1.5 oz. Código 1530 Blanco Tequila
1 oz. Cucumber juice (freshly pressed, preferably)
1 oz. Lemon juice (freshly squeezed, preferably)
0.25 oz. Agave nectar
Mint leaves, some to garnish
Salt and Tajín (50/50 mixture for rim)
Cucumber ribbons to garnish
Lemon wheel to garnish

To build, prepare a glass by rimming with lemon and rolling in salt and Tajín mixture and adding crushed ice. Add Código 1530 Blanco, cucumber and lemon juices, agave nectar, and mint leaves to a shaker with ice. Shake, strain into prepared glass, and garnish with cucumber ribbons, lemon wheel, and mint leaves.

Rosa Blasberry Margarita

2 oz. Código 1530 Rosa Tequila
1.5 oz. Lime juice (freshly squeezed, preferably)
0.5 oz. Agave nectar
Handful of raspberries, some to garnish
Handful of blueberries, some to garnish
Soda water to top

Add berries and lime juice to shaker, and muddle. Next, fill shaker with ice and add Código 1530 Rosa and agave nectar. Shake, strain, and garnish with berries.

Rosa Skinny Margarita with Lavender

2 oz. Código 1530 Rosa Tequila
1 oz. Lime juice (freshly pressed, preferably)
1 oz. Agave nectar
Lime wedge or wheel to garnish
Lavender to garnish (optional)

For this simple but refreshing Margarita, add the first three ingredients to a shaker with ice. Shake, strain, and garnish with lime wedge or wheel and lavender.

Watermelon Mint Margarita

2 oz. Código 1530 Rosa Tequila
3 oz. Pressed watermelon juice (freshly pressed, preferably)
0.75 oz. Lime juice (freshly squeezed, preferably)
0.25 oz. Agave nectar
Watermelon slices to garnish

Fill a shaker with ice and add Código 1530 Rosa, juices, and nectar. Shake for 30 seconds, pour into glass, and garnish with watermelon slices.

Images: Código 1530 Tequila

A shot of tequila served with salt shaker and lime wedge

February 16, 2022by David Klemt David Klemt No Comments

Yes, Some Tequilas Have Additives

Yes, Some Tequilas Have Additives

by David Klemt

The subject of additives in tequila—and lack of transparency on labels—isn’t new but recent social media posts are shining a light on the topic.

In particular, there are posts circulating about tequila producers using vanilla flavoring. Doing so, it turns out, is well within the Norma Oficial Mexicana (NOM) rules.

However, revealing it on labels? With some caveats, it’s also well within the rules not to mention additives.

Understandably, people want to know what they’re putting in their bodies. Increasingly, this has grown to include alcohol.

So, there are bar owners, bar managers, bartenders, and bar guests who want to avoid serving and consuming additives whenever possible. Of course, there are also guests out there who don’t care about additives in the spirits they drink.

Interestingly, though, there’s a collective of tequila distilleries committed to producing clean spirits. They have no interest in using additives.

Chris Wirth alludes to these producers on episode 66 of the Bar Hacks podcast. He and wife Camila Soriano produce world-first clean tequila seltzer Volley.

Are There Additives in Tequila?

First, let’s be clear: Several categories of spirit permit the use of additives. Labeling transparency falls under the jurisdiction of different governing bodies.

So, it’s not like the use of additives is a scandal or exclusive to tequila. And, again, some consumers and hospitality professionals care, some don’t.

Additives become a problem when producers who use additives choose language on their labels and in marketing that suggest otherwise.

You see, tequila producers aren’t required to include additives on their labels if they don’t exceed one percent of total volume. NOM permits the use of glycerin, caramel coloring, “sugar-based” syrups, and oak extract in all tequilas except blanco.

However, there appears to be a loophole in NOM rules showing the use of additives in blancos is indeed permitted.

For those who don’t want to consume tequilas that use additives, brands that claim to be additive-free in their labeling and marketing present a problem. That’s because at best they’re just following the rules, but at worst they’re using the rules to be deceptive.

Why Does this Matter?

According to some in the industry, tequila may just kick vodka off its throne this year. In America, anyway.

Undeniably, that indicates increased consumer focus on tequila. It follows that a number of restaurant, bar, and nightclub guests will come across the topic of additives.

Some will want to know which brands are additive-free. This is where this topic should matter to operators and their bar teams: Guests don’t want to hear, “I don’t know.”

Luckily, there’s a resource out there that will help: Tequila Matchmaker. Hit that link, click the “Types” tab, and select “– Additive Free” from the dropdown.

As of this writing, you’ll find 266 bottles of additive-free tequila. Some of the brands you’ll find on this page are Código 1530, Tanteo, Fortaleza, El Tesoro, ArteNOM, Tears of Llorona, and Patrón.

Once more, this isn’t a scandal. Rather, this is an opportunity for operators to ensure they have some tequilas on their menu that are additive-free.

It’s likely the topic will come up and being prepared with a few recommendations will improve the guest experience.

Image: Francisco Galarza on Unsplash

February 15, 2022by David Klemt David Klemt No Comments

The Cocktail that Won’t Die

The Cocktail that Won’t Die (Hint: It’s not the Zombie)

With Cafe Au Lait Day coming up toward the end of this week, let’s revisit a coffee cocktail that seems to see a resurgence every year.

When it comes to this drink, it seems to experience massive popularity for several weeks. Then, people seem to get sick of hearing about (and making) it.

From there, its popularity seems to fade, waiting for guests and bartenders to revive it once more.

And no, I’m not talking about the Zombie or a Corpse Reviver. I’m talking about the Espresso Martini.

Resilient, Revered, Reviled

Of course the Espresso Martini isn’t the only cocktail that can cause a bartender’s eyes to roll toward the back of their skull completely.

The Mojito, layered shots and cocktails, the infamous AMF, the Vodka Martini regularly find themselves on most-hated cocktail lists.

However, with its resurgence in 2021, the Espresso Martini is once again getting attention. Obviously, not all of it is positive.

While the origins of this drink are debatable, it sprang from the mind of a bartender in the ’80s. The caffeinated cocktail saw a spike in popularity in the ’90s. And at various points throughout the 2000s, people have “brought it back.”

Looking back at just the last few years, the Espresso Martini was woken from its slumber in 2018. Then, it rose like a phoenix in 2019. And last year it saw yet another surge.

So, is it a trendy cocktail? A mainstream drink? Are bartenders “bringing it back” every year or two now to rickroll the industry?

Or is this just a tasty cocktail that appeals to a wide range of guests, a modern classic that deserves its place on menus? Perhaps it doesn’t deserve all the hate it receives.

Why the Hate?

Of course, it’s possible that some of the hate aimed toward the Espresso Martini is clickbait fodder that won’t die. Maybe people just expect to find it on most-reviled lists, and it’s no more complex than that.

However, it’s possible that the Espresso Martini has earned a bit of the negativity thrown at it. When it makes any list, the ingredients themselves and build time are cited as reasons why bartenders dislike it.

According to these lists, bartenders also dislike having to shake hot espresso. Still others, supposedly, are offended that coffee flavor dominates and covers up the vodka, Kahlúa, Tia Maria, or other coffee liqueur.

Moreover, the Espresso Martini isn’t really a Martini: there’s no vermouth, no gin. So, it’s possible the negativity emanates from that technicality.

At any rate, you may want to dial in your Espresso Martini for Cafe Au Lait Day (Thursday, February 17).

No, there’s no milk in a traditional Espresso Martini build. But, as I stated just a moment ago, there’s no vermouth or gin in this cocktail either. Why not play fast and loose with yet another technicality on this bar holiday?

Image: Drew Beamer on Unsplash

Two blue medical face masks on a white background

February 11, 2022by David Klemt David Klemt No Comments

States Rescinding Mask Mandates

States Rescinding Mask Mandates

by David Klemt

In welcome news, it seems that this is the week that mask mandates in several states throughout America are falling, with a few caveats.

The governors of several states are announcing they’re rescinding the mandates. However, masks must still be worn in some locations.

In some cases, these mandates will expire next week or later. But in others, Nevada, for example, the governor’s announcement was effective immediately.

Regardless, below you’ll find the states that are doing away with mask mandates.

One important note, schools and care facilities tend to be governed by separate indoor mask mandates than private businesses, cultural centers, and other venues.

California

The Golden State is ending the indoor mask requirement for the vaccinated, effective Tuesday, February 15. Also, unvaccinated people will be required to wear masks indoors in public areas.

However, it’s rumored that Los Angeles and other counties may choose to keep current mandates in place past next week.

Connecticut

“I think now we’re at a different place, I think the numbers say we’re at a different place, and I think the people of Connecticut have earned it,” said Governor Ned Lamont yesterday.

Of particular note, the Constitution State’s mask mandate is set to expire on February 28.

Delaware

On Monday, Governor John Carney signed an order that lifts Delaware’s “universal indoor mask mandate” today. Masks are no longer required in restaurants, bars, and other public spaces.

Illinois

Should Governor JB Pritzker’s plan move ahead smoothly, the Prairie State’s indoor mask mandate will be lifted at the end of this month. However, businesses and local authorities can still require masks indoors.

Schools in Illinois, as they are in other states, fall under a separate indoor mask mandate. Therefore, until otherwise addressed, masks will still be required to be worn inside schools.

Nevada

Regardless of vaccination status, the Silver State’s indoor mask mandate is lifted. Governor Steve Sisolak made the announcement yesterday, effective immediately.

As with other states, businesses may still ask patrons to wear masks when indoors in their venues.

New York

In New York City, restaurant operators must still ask for proof of vaccination. However, if a hotel property allows masks to come off in lobbies, that is permitted. Unvaccinated people can follow the same mask guidance as vaccinated people—if a business allows it.

Now, in New York State, masks are no longer required to dine indoors unless the business or local authorities say otherwise.

New Jersey

To be clear, the Garden State’s mask news pertains mostly to schools. This is because New Jersey didn’t impose mask requirements for restaurants and other indoor venues during the outbreak of Omicron.

Oregon

Now, when it comes to the Beaver State, things are moving a bit more slowly regarding indoor mask mandates. As it stands now, Oregon’s indoor mask mandate will expire “by March 31.” When the mandate is lifted, businesses will be free to set their own mask policies.

However, the mandate may be rescinded earlier than March 31 if Covid-19 hospitalizations drop to 400 or less occupied beds.

Rhode Island

Like Delaware, Rhode Island’s indoor mask mandate ends today. Until today, the Ocean State had a requirement to either show proof of vaccination or wear a mask when indoors.

Image: Jeremy Bezanger on Unsplash

Bottles of Franciacorta sparkling wine in cellar

February 9, 2022by David Klemt David Klemt No Comments

Offbeat Bubbles for Valentine’s & Beyond

Offbeat Bubbles for Valentine’s Day & Beyond

by David Klemt

Why not add some eclectic bottles of bubbly that will grab your guests’ attention as they’re reading through your menu and electrify their senses?

Sure, Champagne still reigns supreme among sparkling wines. And operators should absolutely have bottles of champers on their menus.

However, offering the unusual can pay off big, boosting guest engagement and loyalty, in turn increasing visits and revenue.

So, let’s take a look into the unexpectedly wide world of sparkling wines.

Crémant

Want to make a Champagne producer or lover apoplectic? Tell them that the world’s most-famous monk, Dom Pérignon, stole the process of making sparkling wine.

That’s what some French sparkling wine producers outside of Champagne will tell you, anyway.

To be honest, there’s no way to know if Dom Pérignon learned the process in Limoux, a wine region in the Languedoc region of France, and “borrowed” it. However, we do know there’s evidence showing winemakers in Limoux were producing sparkling wine a century before winemakers in Champagne.

At any rate, Crémant and Champagne are made using the same method. Interestingly, though, Crémant tends to be creamier, brighter, and more refreshing. These wines are also usually less expensive than their Champagne counterparts. Sometimes, significantly so.

Also, Crémant is produced in eight regions throughout France and uses a wider variety of grapes. Think of it this way: Champagne must be produced in a specific region, Champagne. Crémant is methode traditionelle (a.k.a. méthode champenoise) sparkling wine made outside of Champagne.

Aussie Sparklers

To be sure, Australian winemakers produce a vast array of incredible wines. Their approach to sparkling wines is no exception.

Even more incredible is the wide range of prices these bottles command. You can find fantastic bubbly for as little as $5 (seriously), and of course there are bottles priced well over $100.

Some of the mostly highly sought-after and highest-rated bubbly comes from Tasmania. House of Arras is one example, and Jansz is another. The latter claims to be the first Tasmanian producer to use the méthode champenoise.

Another interesting detail about Australian sparkling wine? The number of bottles with “Prosecco” on the label. Many producers who make Australian Prosecco use the Charmat production method, just like the vast majority of Italian Prosecco producers.

When looking into these bottles you find some unique flavor notes like coconut and nougat. These should appeal to mora adventurous guests looking to try something different. On the other hand, these wines aren’t so different as to be unfamiliar and polarizing.

Franciacorta

This Italian sparkler is by no means a “new” type of bubbly. However, it is lesser known to many in North America.

If you have a guest seeking an alternative to Champagne that tastes similar, you would do well to steer them toward Franciacorta.

Made in the Lombardy region of Italy, these wines are produced utilizing the methode traditionelle, which is also known as methode classico in Italy. Three grape varietals are used to make Franciacorta: Chardonnay, Pinot Noir, and Pinot Blanc.

Looking at the grapes above, you can see why Franciacorta tastes similar to Champagne.

Brachetto d’Acqui

Another great methode traditionelle sparkler from Italy is Brachetto d’Acqui, produced in the Piedmont wine region of Italy.

One of its most prominent characteristics is its deep red color. Brachetto d’Acqui, you see, is made from one grape: Brachetto.

While made using the methode traditionelle, this wine is a frizzante rather than a spumante. The former is a semi-sparkling wine while the latter is a full sparkler.

These bottles will appeal to guests seeking a sweeter, less bubbly sparkling wine. And, as mentioned prior, the color can be quite striking.

Be Different

Adding lesser-known sparkling wines can help your restaurant or bar’s wine program stand out from the competition.

And since they tend to taste similar to Champagne, Prosecco, Cava, and Lambrusco to most North American palates, they’re not so unusual that guests will be afraid to try them.

So, this Valentine’s Day and the rest of the year, seek out eclectic bottles of bubbly. Doing so now will set you up nicely for the summer, patio weather, and brunch season.

Stocking up on different sparkling wines will also provide opportunities to improve your food experience. Remember, bubbles go great with chicken wings, burgers, pizza, and other bar foods.

Image: paola capelletto on Unsplash

Chris Wirth and Camila Soriano, founders of Volley Tequila Seltzer holding cans of Volley

February 8, 2022by David Klemt David Klemt No Comments

Volley RTD: Clean, Lean & Green

Volley Tequila Seltzer: Clean, Lean & Green

by David Klemt

The founders of the world’s first clean tequila RTD, Volley Tequila Seltzer, are on a mission that values transparency and giving back to the planet.

Dynamic entrepreneurial duo Chris Wirth and Camila Soriano are the guests on episode 66 of the Bar Hacks podcast.

The two share the Volley story, including what drove them to create the brand and their mission.

Transparency is Challenging

It turns out that being transparent on your labeling isn’t as easy as it sounds. When it comes to beverage alcohol in the US, there are limits on what a brand can include.

You see, alcohol labeling isn’t the FDA’s purview. Rather, it falls under the authority of the Alcohol and Tobacco Tax and Trade Bureau, or TTB.

A little bit of digging reveals that when the Alcohol Administration Act was passed in 1935—two years after prohibition was repealed—the Federal Alcohol Administration was created.

This federal body replaced the Federal Alcohol Control Administration. The Federal Alcohol Administration had statutory powers and, as the name implies, had authority over the alcohol industry.

Seventy years later, the TTB was created and is the federal agency tasked with alcohol industry regulation. That means they control alcohol labeling.

So, when the FDA implemented nutrition labels, alcohol was unaffected. As far as the TTB is concerned currently, there’s no requirement for the labeling of alcohol similar to what’s required for packaged food.

But David, I bet you’re not asking, just because it’s not required doesn’t mean I couldn’t choose to include transparent nutrition labeling for my bottle of spirits or ready-to-drink canned cocktail, right?

Apparently, no—that’s incorrect. As you’ll hear in episode 66 with Soriano and Wirth, it’s not that simple. In fact, the TTB may reject your information-laden packaging for being too transparent.

Without policy changes, there’s no incentive for alcohol producers to be more transparent—and they may be prohibited from doing so.

Simple Changes are Impactful

All that said, Soriano and Wirth were able to introduce new packaging after just launching in 2020.

You may have seen people wipe off the tops of cans before opening and drinking from them. In fact, you may be one of these people. If so, great—you know why Volley now has foil covering the tops of their cans.

As Soriano explains on the Bar Hacks podcast, the tops of canned drinks are horrifyingly unsanitary. And as far she and Wirth are aware, Volley is the only canned beverage other than San Pellegrino with foil caps (in the US, anyway).

This simple packaging change carries a big impact. Likewise, it fits with the brand’s identity and mission. The brand is driven to be healthier, more thoughtful, and more transparent.

A single 12-ounce can comes in at just 100 or 110 calories, depending on expression (there are four). All Volley RTDs are gluten-free and free of added sugars. You won’t find fermented cane sugar, corn syrup, fake sugars, essences, or “natural” flavors.

In fact, there are just three ingredients in a can of Volley: 100-percent blue agave tequila, 100-percent organic fruit juices (never from concentrate), and sparkling water. And yes, Soriano and Wirth can tell you exactly who their sources are for each ingredient.

Win-Win-Win Mission

That brings us to their drive to give back and be responsible stewards of the planet. Volley is in a partnership with Leave No Trace, a non-profit committed to caring for the outdoors.

If some industry experts are proven correct, 2022 will be the year that tequila dethrones vodka as the top-selling spirit throughout North America. Not only does Volley resonate with tequila lovers, the brand is also at the forefront of other trends popular with today’s consumer: sustainability, ethical business practices, active lifestyles, transparency, and healthier options.

Add the facts that RTDs make for excellent delivery order add-ons and can be served as quickly as a beer and you’ve got a no-brainer for your restaurant, bar, hotel or resort.

We love a brand that offers upside in droves. Volley is a win for consumers, a win for operators, a winning brand, and a win for the planet.

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

Image: Volley Tequila Seltzer

White and red neon restaurant sign that reads "Kitchen Open"

February 4, 2022by David Klemt David Klemt No Comments

Independent Operators are Making Changes

Despite Challenges, Independent Operators are Making Changes for the Better

by David Klemt

Independent Restaurant Coalition survey results show our industry is still struggling but some operators are making positive changes.

The hospitality industry absolutely needs and deserves help. The Restaurant Revitalization Fund absolutely needs replenishing.

However, hospitality continues to prove its resiliency, adaptability, and innovation.

It must be said, though, that it’s exhausting for owners, operators, and workers to have to constantly be resilient. Sometimes, the industry needs help. It’s past time for help to come.

But, I digress. Back to the IRC and their recently released survey results.

Still Overwhelmed

The IRC surveyed close to 1,200 respondents who are part of the restaurant and bar community. Survey participants represented all 50 states in the US.

Some respondents received RRF grants, some did not. Of course, receiving a grant wasn’t a silver bullet for surviving the pandemic.

However, the grants certainly helped:

Nineteen percent of grant recipients took out personal loans since February 2020. In comparison, that number more than doubles to 41 percent for those who didn’t receive grants.
Since the beginning of the pandemic, five percent of grant recipients took on additional investors. Again, that number more than doubles for operators who received no RRF grants. Eleven percent took on more investors to survive.
Due to the omicron variant of Covid-19, grant recipients had to reduce staff by 21 percent on average. Their counterparts had to decrease staff, on average, by 30 percent.
When it comes to selling off a personal asset to help their business survive the pandemic, ten percent of grant recipients did so. For those who didn’t receive an RRF grant, that number increases more than two-and-a-half times to 26 percent.

The challenges—an inadequate word, truly—have led to industry-wide changes. Per the IRC’s survey:

Hiring challenges have impacted 91 percent of independent restaurants and bars.
Menu prices were hiked up by 89 percent of independent businesses.
Nearly half—42 percent—reported to the IRC that they had pivoted to alternate business models after ceasing indoor and outdoor service.
Six percent of independent restaurants and bars pivoted to offering outdoor dining only.

Progress Being Made

Operators have been facing hiring challenges for several months now. In response, some operators offer various incentives.

As examples: meals for honoring scheduled interviews; cash for showing up to interviews; large cash bonuses for remaining in position for 90 or more days.

However, none of the above really address longstanding, widespread issues hospitality workers have given as reasons for quitting jobs (and the industry entirely).

To name just two, livable wages and benefits. Despite the challenges operators are facing, they have made positive changes. We’re not talking a small percentage, either.

Per the IRC, independent businesses reported the following changes:

84 percent of restaurants increased wages.
37 percent of restaurants, bars and other independent hospitality businesses added paid sick leave to the benefits they provide.
21 percent of employers have added paid vacation to their benefits.

These changes (and others) are a promising start, showing that operators are listening to workers. Bringing traffic and revenue back to pre-pandemic levels—and beyond—is a great goal. But how will the industry get there?

One answer is for operators to listen to the hospitality professionals they rely on for their businesses to thrive. Listening, and then acting in meaningful ways.

Image: Patrick Tomasso on Unsplash

February 2, 2022by David Klemt David Klemt No Comments

5 Books to Read this Month: February ’22

5 Books to Read this Month: February ’22

by David Klemt

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

To review January’s book recommendations, click here.

Let’s jump in!

Greenlights

Published originally in 2020, Matthew McConaughey’s Greenlights is already experiencing a resurgence. McConaughey has been writing in diaries for decades and sat down with them to write this memoir that shares lessons he’s learned, stories about what he has experienced over the course of more than 40 years, and more. In his own words, Greenlights addresses how to be fair, have less stress, have fun, hurt people less, get hurt less, be a good person, have meaning in life, and how to be more yourself.

“It’s also a guide to catching more greenlights—and to realizing that the yellows and reds eventually turn green too.”

Setting the Table

Danny Meyer’s modern classic Setting the Table was published nearly 15 years ago. It’s an award-winning masterpiece and considered by some to be the best restaurant business book ever written. On episode 64 of the Bar Hacks podcast, CEO and Master Blender Neil grosscup of Tanteo Tequila mentions this book. So, I decided it was time to revisit Setting the Table and encourage those who haven’t yet to read it.

The New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist

Dale DeGroff, for those who don’t know, is credited with kicking off the modern cocktail craze. He’s a legend, an icon, and an ambassador for bartenders and the hospitality industry. Released toward the end of last year, The New Craft of the Cocktail is an update of DeGroff’s 2002 book The Craft of the Cocktail. Inside are new photographs, updates to the history of the cocktail, and 100 new drink recipes.

The Unofficial Disney Parks Drink Recipe Book

Look, it has been an overwhelming two years. And we’re still in that overwhelming situation. That is to say, we can all use a smile wherever we can get it. That goes for drink menus, too. Enter, The Unofficial Disney Parks Drink Recipe Book. It may be unofficial but the recipes are fantastic, offering whimsy, nostalgia, and wow factor. There are over 100 recipes in this best-selling book, including cocktails and zero-proof drinks.

The Velocity Mindset

If you want to become a better leader, you need to change your mindset. That may sound drastic but developing simple habits like visualizing a specific outcome can improve your leadership skills. The Velocity Mindset shares Ron Karr’s “innovative and practical strategies to differentiate yourself from the competition, increase your profits, and get to the next level of success, faster.”

Image: Mikołaj on Unsplash

Stay Weird neon sign with purple background

February 1, 2022by David Klemt David Klemt No Comments

Stand Out with Weird Holidays: Feb. ’22

Stand Out with Weird Holidays: February ’22

by David Klemt

Want to stand out from from other restaurants and bars in your area? Then commit to keeping it weird.

Several “holidays” are set against every date on the calendar, and February is no exception. These holidays range from mainstream to food-centric to weird.

Pay attention to the latter to raise eyebrows, carve out a niche for your restaurant or bar, and attract more guests. Why do what everyone else is already doing?

Of course, you shouldn’t try to celebrate every holiday, weird or otherwise. And this month’s list in no way includes every odd holiday.

Focus on the days that are authentic to your brand; resonate with your guests; and help you grab attention on social media.

For last month’s list, click here.

February 1: Work Naked Day

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

February 2: Play Your Ukulele Day

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

February 7: E-Day

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

February 8: Laughy and Get Rich Day

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

February 15: National Gumdrop Day

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

February 18: National Crab Stuffed Flounder Day

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

February 22: National Cook a Sweet Potato Day

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

February 24: National Toast Day

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

February 26: National No Brainer Day

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

February 28: National Floral Design Day

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

Image: Dan Parlante on Unsplash

Red graffiti heart with black outline on weathered, worn wall

January 28, 2022by David Klemt David Klemt No Comments

Be Different this Valentine’s Day

Be Different this Valentine’s Day

by David Klemt

When people are considering spending time and money on a holiday two years into a pandemic, they’re seeking unique experiences.

This is particularly true of holidays that traditionally involve an evening out at a restaurant or bar.

Sure, the tried and true will still probably work. After all, the pandemic has driven comfort and comfort foods to perform well.

However, a significant percentage of guests want to experience something new when they leave their homes. Below you’ll find two Valentine’s Day drink recipes and an example of entertaining programming.

When it comes to beverage programming, most people expect bubbles or rosé wines. And of course pink wines, Champagne, Prosecco, Cava, and other sparkling wines should be on hand.

But offering a Valentine’s Day cocktail that isn’t a French 75 can help your holiday menu stand out. One recipe leverages a spirit that may knock vodka off its throne this year. The other showcases a spirt that various industry experts have been hoping claim the number one spot for years.

Kiss from a Rosa

Tequila, particularly premium and ultra-premium expressions, is crushing it as a category. This Valentine’s Day cocktail is made with Código 1530 Rosa, an ultra-premium blanco tequila.

Rested for one month in uncharred French white oak barrels formerly filled with Napa Valley Cab, this unique tequila is characterized by a rosé hue.

1.5 oz. Código 1530 Rosa tequila
0.5 oz. Cointreau
0.5 oz. Raspberry syrup
0.5 oz. Lemon juice
1 Egg white
Pink sugar or raspberries to garnish

Build it: Combine all ingredients in a cocktail shaker without ice. Shake hard for roughly 30 seconds, until the ingredients form a foam. Add ice to the shaker and shake until chilled. Strain into a rocks glass. Garnish with pink sugar or raspberries on a cocktail pick.

Bacardí Old Cuban

I’ve lost track of the number of people who have predicted (hoped is probably more accurate) that rum will “finally have its year.” With tequila projected to potentially crush vodka and Irish whiskey performing so well, it’s unlikely rum will dominate 2022.

However, the category may still experience even more growth this year. Reserva Ocho is based on the Bacardí family’s reserve rum.

The eight-year-old premium rum’s dried fruit, spice, and vanilla notes play well with Prosecco. This cocktail also features a pairing that many guests wouldn’t expect to work: rum and Prosecco.

2 oz. Bacardí Reserva Ocho Rum
2.5 oz. Martini & Rossi Prosecco
4 Mint leaves
1 oz. Simple syrup
1 oz. Lime juice
2 dashes of Bitters

Build it: Combine all the ingredients except Prosecco in a cocktail shaker with ice. Shake vigorously, then double-strain into a coupe. Top with Prosecco and garnish with a mint leaf float.

Both cocktails above can easily justify premium pricing.

Dueling Axes Las Vegas Valentine’s Day

Featured on episode 41 of Bar Hacks, Dueling Axes offers an upscale axe-throwing experience. Of course, being upscale doesn’t mean the venue is stuffy.

Rather, Dueling Axes emphasizes fun and unique experiences. Their Valentine’s Day programming is an example of balancing the familiar with the unexpected.

From February 13 through February 15, couples will be treated to two free glasses of Champagne. Groups of four or more will receive a bottle of Champagne for free.

On February 13, however, Dueling Axes is offering an attention-grabbing promotion.

Targeting Galentine’s Day guests, the venue is encouraging people to bring in photos of their exes. The staff will hang the picture on the bullseye to motivate throwers to ace their tosses.

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A post shared by Dueling Axes – Las Vegas (@duelingaxeslv)

A bit aggressive? Sure. A tad dark? Yep. Memorable? Absolutely.

The recipes and programming above illustrate that simple deviations from the expected can help your venue stand out. This Valentine’s Day, strike a balance between the expected and unique.

Image: Tengyart on Unsplash