Bar Business April/May 2020

April/May 2020

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

COVID-19

Comeback How the pandemic is changing the bar industry.

barbizmag.com

REOPENING GUIDELINES

HOW TO OPERATE IN THIS NEW WORLD.

CUSTOMER SERVICE

AI CAN HELP HANDLE A GREATER INFLUX OF CALLS.

CONTENTS HOW TOS

16

Tools of the Trade

19

Featuring Food on Your Menu

In the wake of COVID-19, reevaulate your top tools.

April/May

Trending and in-demand flavors and food.

23

Pushing the Limits

27

Tuning Up: Improve Your Bar’s Phone Line with AI

The Club Room proves why size doesn’t matter.

In these changing times, providing superior customer service on all platforms is paramount.

DEPARTMENTS

4

From the Editor

6

On Tap

A letter from our Editor Ashley Bray.

Industry news and announcements.

10

Behind The Bar

14

Happenings

37

In-depth analysis of beer, wine, and spirits.

Important dates for the month.

Bar Tour

LaMuse Restaurant blends art, food, and drink for a one-of-a-kind experience.

40

Inventory

44

Guidelines for Reopening

Featured product releases.

Advice from the NRA and FDA.

34

How COVID-19 Will Change the Bar Industry Jon Taffer predicts what the industry will look like in the wake of COVID-19.

FEATURES

30

The “f’real” Deal

A fast and easy way to make blended drinks.

COVER PHOTO: SHUTTERSTOCK/ MAKSYM FESENKO CONTENTS PHOTO: SHUTTERSTOCK/ AFRICA STUDIO

barbizmag.com

April/May 2020

Bar Business Magazine

1

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

APRIL/MAY 2020

VOL. 13

NO. 4

Bar Business Magazine (ISSN 1944-7531) is published

by Simmons-Boardman Publishing Corporation 88 Pine St 23rd Fl., New York, NY 10005

SUBSCRIPTION DEPARTMENT 800-895-4389

EXECUTIVE OFFICES President Arthur J. McGinnis, Jr. Publisher Art Sutley 212-620-7247 asutley@sbpub.com

EDITORIAL

Editor Ashley Bray 212-620-7220 abray@sbpub.com Contributing Writers Emily Eckart, Christopher Osburn, Illandra Page, Bob Summers

ART

Art Director Nicole D’Antona Graphic Designer Hillary Coleman

PRODUCTION

Corporate Production Director Mary Conyers mconyers@sbpub.com

CIRCULATION

Circulation Director Maureen Cooney mcooney@sbpub.com

ADVERTISING SALES Art Sutley 212-620-7247 asutley@sbpub.com

Bar Business Magazine (Print ISSN 1944-7531, Digital ISSN 2161-5071) (USPS#000-342) is published eight times a year. February, April/May, June/July, August/September, October/November, and December/ January are print issues and January and March are only offered in a digital format at no charge by Simmons-Boardman Publ. Corp, 88 Pine St. 23rd Floor, New York, NY 10005. Printed in the U.S.A. Periodicals postage paid at New York, NY and Additional mailing offices. Pricing, Qualified U.S. Bar Owners may request a free subscription. Non-qualified subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US $75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print & Digital Versions: 1 year US $68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 ea. Subscriptions must be paid for in U.S. funds only. COPYRIGHT © Simmons-Boardman Publishing Corporation 2020. All rights reserved. Contents may not be reproduced without permission. For reprint information contact: Art Sutley, Phone (212) 6207247, or asutley@sbpub.com. For Subscriptions, & address changes, Please call (US Only) 1-800-553-8878 (CANADA/INTL) 1-319-364-6167, Fax 1-319-364-4278, e-mail barbusiness@stamats.com or write to: Bar Business Magazine, Simmons-Boardman Publ. Corp, PO Box 1407, Cedar Rapids, IA. 52406-1407. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 1407, Cedar Rapids, IA. 524061407. Instructional information in this magazine should only be performed by skilled craftspeople with the proper equipment. The publisher and authors of information provided herein advise all readers to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein.

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Bar Business Magazine

April/May 2020

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FROM THE EDITOR

FROM THE EDITOR

When I was a boy and I would see scary things in the news, my mother would say to me, ‘Look for the helpers. You will always find people who are helping.’

- Mister Rogers

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April/May 2020

I

n this issue, you’ll find articles about the way COVID-19 has and will change our industry, guidelines for reopening, and technology and products to help make operating easier. You can also find a bevy of COVID-19 related resources on our dedicated web channel: barbizmag.com/covid19-resources. It’s updated multiple times a day to bring you news on the ever-changing situation we find ourselves in.

Here, I’d like to focus on an organization doing good in our industry at a time when we need it most. You’re probably familiar with the Mister Rogers quote at left that gets circulated any time a tragedy occurs.

Perhaps it’s a bit hackneyed, maybe a little juvenile, but in these times I don’t think there’s any fault in reaching for easy-todigest platitudes to make ourselves feel just a bit better.

The “helper” I have in mind is the USBG National Charity Foundation (USBGNCF), which runs the Bartender Emergency Assistance Program (BEAP) COVID-19 Relief Campaign that supports bartenders experiencing emergency hardships and situations. At press time, the fund has received over $8 million in donations and over 295,000 applications. It’s distributed $4 million in grants ranging from $150$500, and that number is growing rapidly.

Every Thursday at 3pm EST, USBG National Charity Foundation Board Member and Director Kim Haasarud hosts a live update on the program on the Foundation’s Instagram (@USBGNCF) page. I’d like to recap some of the advice Haasarud has provided to the bartending community about how to apply and

increase your chances of acceptance.

First, make sure to read the FAQs for applicants on USBGNCF’s site before applying so you know what information to include on the application. Tax return information is important for verifying things like employment, occupation, and number of dependents, and Haasarud said it’s fine to submit 2018 returns.

Many applications have been turned down due to being incomplete, but Haasarud says they shouldn’t be viewed as outright rejections. In fact, applications that have been rejected because of ineligibility is less than 1%.

If it turns out your application was incomplete, feel free to apply again.

Haasarud also says that if an applicant’s situation has worsened since the start of the pandemic or their first application, and they were rejected, to apply again.

500 volunteers have been vetting applications, and the process has sped up recently. “Our volunteers are getting into the groove and screening applications at a much faster rate,” says Haasarud.

I hope you’re staying well. Reach out if there’s something you’d like to see covered in Bar Business Magazine. As always, our goal is to continue to be a valued resource for you and your establishments at this time.

ASHLEY BRAY, Editor

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FROM ON TAP THE EDITOR

ON TAP

T

he global whiskey industry has evolved tremendously in recent years. Aside from the evident rise in consumer interest, a younger generation of whiskey drinkers has emerged, and women in particular have become a powerful, demanding force in the market. Consumers are more knowledgeable than ever, with a keen interest for exploration into the vast array of styles, production techniques, and history associated with whiskey.

At the forefront of these emerging trends lies an opportunity to raise the bar significantly and create a new standard as it relates to whiskey knowledge and education. There is no better time than the present for aspiring and established whiskey professionals to elevate their knowledge and level of expertise.

Operators in the hospitality industry— including restaurants and bars with knowledgeable, confident and effective communicators on their team—will have a key advantage in the market. Holding a respected and globally recognized 6

Bar Business Magazine

April/May 2020

certification, together with the invaluable knowledge it brings, will not only become an expectation, but will soon be the new industry standard.

The Council of Whiskey Masters, a U.S. education and certification body for whisk(e) y expertise, was established to define and uphold an elevated set of standards among sommeliers and spirits professionals and to offer certifications in the field of whiskey that are equivalent to the well-established credentials in the world of wine.

The Council recently launched a fourlevel study and certification program, which includes: • Level 1: Certified Bourbon Specialist or Certified Scotch Specialist (focused tracks) • Level 2: Certified Whiskey Specialist (knowledge of all global whiskies) • Level 3: Master of Scotch • Level 4: Master of Whiskey “Since our 2019 program launch, we have seen a tremendous amount of interest, with hundreds of students from more than 20 countries who have since enrolled and successfully passed the Level

1 Scotch and Bourbon designations,” says Jörn Kleinhans, Executive Director at The Council of Whiskey Masters. “It is evident that whiskey enthusiasts and professionals are seeking a viable and more organized path towards a credible whiskey qualification. Rigorous study and educational programs that meet this need are becoming increasingly relevant as individuals seek out new opportunities, which could ultimately lead to a progressive career path.”

Through a demanding course of selfstudy and examination, which can be taken from anywhere in the world, The Council of Whiskey Masters provides individuals with invaluable flexibility and convenience and an Advisory Board consisting of 25-plus of the most respected authorities in whiskey, the program’s credibility and success has so far proven to be unsurpassed.

By Illandra Page, Program Director for the Council of Whiskey Masters

WhiskeyMasters.org barbizmag.com

Photo: Glencairn Crystal.

The Growing Need for Whiskey Education & Credible Certification Programs

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FROM ON TAP THE EDITOR

This bar’s campaign had an end goal of building an SMS list. The bar now sends offers to customers via SMS.

W

hy do most businesses fail when it comes to digital marketing? Is there some magic technique that big brands like Coca-Cola, Ketel One Vodka, and Chick-Fil-A have harnessed? Or is their marketing success just luck? Digital marketing is without a doubt the best way to reach customers, but why does it seem as if the financial cost of such a method will largely outweigh the gains?

If you have asked yourself these same questions, allow me to let you in on the secret to success. But first, we need to take a step back to examine what successful marketing looks like. All high-converting marketing campaigns have these three essential characteristics: creativity, visibility, and a call to action.

The first quality is creativity. The creative team envisions and designs the story that will be conveyed to customers. Customers subconsciously connect with certain content without really understanding why.

Maybe the image is aesthetically pleasing, the tagline is memorable, or the topic is nostalgic and relatable. The purpose of the creative is to assess what the specific connection to the customer will be, thereby determining what emotions you wish the customer to feel. This is a key step that most businesses neglect.

To do this, you must promote the atmosphere. As a bar or restaurant, the images you post on your social media accounts should be used as a visual representation of how customers feel when they enter into the space and how they

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April/May 2020

enjoy eating and drinking at your establishment. The videos you post—yes, you should be posting videos—should help potential customers imagine your business in more detail. The images and videos create a visual and auditory connection to your brand. For example, an underground whisky bar might post a video of their unique, dimly lit, sexy silent atmosphere, which can attract customers looking for a more relaxed evening.

The content that you present matters. It helps people connect to your brand emotionally and physically. Great marketing helps create emotions that you want your customer to experience. Once that is articulated, the content needs to be distributed strategically.

Brilliant content is worthless without the second key component: visibility. The fastest and easiest way to ensure visibility is to pay to promote your content. Facebook and Instagram will only show your content to roughly 2% of your audience organically. Let’s say your business has 10,000 followers on Facebook or Instagram, and you post a promotion of a cocktail special. Of those 10,000, only 200 people will see that post. From that 200, only about 1.75% of those people will actually engage with the post. Therefore, that post will generate roughly 3.5 likes or comments. After all the hard work, that post seems like a waste of time, right?

Wrong. That post has endless potential, but is not being presented wisely. Visibility needs to be purchased.

Obviously, you may not have the budget that Coca-Cola or Chick-Fil-A has at their disposal. So how do circulate your digital content and make your brand visible, but still not break the bank? Consistency and perseverance are the answers. We have all heard the fable “The Tortoise and The Hare,” in which Aesop implies that “slow and steady wins the race.” The same holds true in achieving greater visibility: Evenly distributed content spread out over a long period of time will allow more people to see and interact with your brand.

POLA Marketing’s best visibility advice is to not spend a large amount at one time, but rather to consistently spend what you can afford in order to strategically promote various content and specials over a longer period of time.

We have all experienced such overkill of advertisements by some companies that they make us roll our eyes. It may be annoying for the customer, but it is great visibility for the company. Ideally, you want people to know your brand so well that it provokes conversation because the best advertising you can do is the advertising that you don’t pay for. When people don’t have to see your brand or logo to spark a thought about you, you know you are heading in the right direction.

Here are three ways for bars and restaurants to achieve greater visibility.

Firstly, aside from social media, POLA Marketing suggests that you start using SMS marketing (text message marketing).

SMS has extremely high open rates and allows customers to easily forward great offers to friends, family, or co-workers. We live in a world where people are addicted to their smartphones. Therefore, your company should take advantage of this technology to reach your target audience.

Secondly, email marketing is a tool for increasing visibility. Promotional emails have a reputation of being ignored, but people are not unsubscribing from them like they used to. Many think it’s easier to just delete those emails than go through the unsubscribing process. However, even as they are deleting, they are reading, which provides an opportunity.

POLA Marketing suggests that you start sending at least two emails a week to your customers. Your first email should be barbizmag.com

Photos: POLA Marketing.

Three Strategies for Effective Digital Marketing

It’s important to track data, but even more important to know how to use it.

teaching or showing your customer something of value. Maybe it’s how to make your signature cocktail or a recipe for an appetizer you used to have on the menu. A fun email that benefits the customer makes them more likely to open and read the second email—a promotion or special offer. The first draws them in, the second draws out their wallet.

The third way to obtain visibility is to do a giveaway on social media. For example, POLA Marketing recently did a “free cocktails for a year” giveaway for a bar/ restaurant that increased reservations and business by 30%. When what’s at stake is big and exciting, people of all ages are willing to enter into the contest. There is a high probability that your contest will go viral as people share the link to the giveaway with family and friends.

The last aspect of successful marketing is a call to action, which is what you want your potential customer to do. Do you want them to buy something? What is it?

Or to go somewhere? Where exactly? The call to action must be clear and concise with no room for misinterpretation. barbizmag.com

Without an easy-to-understand call to action, the customer ultimately will not engage with your business. If your goal is to get customers in your door, then tell them what time you’re open and where you are located. If you’re promoting a happy hour, be explicit about the timeframe, the specific happy hour deal, and your address.

Add in a light-hearted push such as, “Very popular with locals, so get here early if you want a seat because we fill up fast!”

To utilize digital marketing effectively, implement these three strategies: creative content, visibility, and a clear call to action. This approach is sure to grow your company and expedite your profits and has worked wonders for all of our clients.

POLA Marketing guarantees cutting-edge services that provide creative, strategic, and holistic solutions to challenges specific to restaurants/bars. If you need help to rapidly transform your business, visit polamarketing. com or email your F&B account specialist austin@polamarketing.com. Your business is people-centered, it is time your marketing strategy is as well. View our ad on page 26.

April/May 2020

Bar Business Magazine

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Let’s talk

BEHIND THE BAR: COFFEE

Coffee and cocktails create a perfect pair.

BY ASHLEY BRAY

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Bar Business Magazine

April/May 2020

C

offee is having a moment.

According to the 2020 National Coffee Data Trends report from the National Coffee Association, 62% of Americans drink coffee daily. It’s no surprise that it’s made the jump into cocktail culture.

“Bartenders love to take what’s popular and put their own twist on the beverages they create,” said Brian Loukmas, VP of Innovation for Monin.

“As a result, it is only natural for different coffee products (syrups, coffee ice cubes, espresso-infused vermouths) to pop up in cocktails.”

Also driving the fusion of cocktails and

coffee is the ready-to-drink (RTD) market. “RTD coffee has experienced double-digit growth over the past five years, and the variety of RTD coffees have grown by 37% since January 2019,” said Mary Chapman, marketing director for Geloso Beverage Group, which produces popular canned cocktail line Clubtails and Mad Bean Hard Iced Coffee.

Ami-Lynn Bakshi, Co-Founder & COO Cafe Agave, agrees, “Nonalcoholic coffee RTD sales alone are over $3.1B in sales. Coffee is the largest beverage category next to water. It was only a matter of time before it had it’s debut in the bar industry.”

Another factor in the growth of barbizmag.com

Photo: Cafe Agave Spiked Cold Brew.

COFFEE

The right ice makes the perfect

Mixed Drink Feel the Flavour 1 oz fresh lemon juice 1 oz fresh mango juice 1/2 oz French Amaro 2 oz Manzanilla sherry Add ice to container and roll to chill and combine. Pour over sphere ice in a tall glass. Top with soda water for effervescence and stir to incorporate. Garnish with a sprig of mint and straw. Enjoy!

-Jenner Cormier, Bar Kismet

Contact your local distributor for Hoshizaki sphere ice machines.

hoshizakiamerica.com

The Procaffeinator 2 oz Grey Goose Vodka 1 shot Espresso .75 Simple

Pour Grey Goose, espresso, and simple syrup into a shaker tin.

Shake until you get a foamy layer.

Pour into coupe glass. Garnish with three coffee beans.

Courtesy of Bar Moxy

Mad Bean Bulldog 1 oz Kahlua 1 oz Vodka Mad Bean Vanilla Combine ingredients and serve over ice.

Courtesy of Mad Bean Hard Iced Coffee

Vanilla Cinnamon White Russian 4 oz Cafe Agave Vanilla Cinnamon 1 oz Vanilla vodka

Add ingredients to ice-filled rocks glass. Stir to mix.

Courtesy of Cafe Agave Spiked Cold Brew

Adult S’mores 1 oz Vodka ½ oz Irish cream liqueur 1 oz Monin Cold Brew Coffee Concentrate ½ oz Monin Toasted Marshmallow Syrup ½ oz Monin Dark Chocolate Sauce ½ oz Half & half

Chill serving glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake, and strain into chilled serving glass. Add garnish and serve.

Courtesy of Monin

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April/May 2020

coffee is the popularity of cold brew.

“We think much of the recent spike in coffee has been due to the explosion of cold brew,” says Bakshi. “Cold brew is higher in caffeine and less acidic than hot brewed coffee and has created a movement amongst coffee drinkers across the globe.”

Chapman says cold brew and RTD products also pair well. “Consumption of cold brew and RTD skews younger (under 40), which aligns well with the flavored malt beverage (FMB) consumer,” said Chapman.

Both Cafe Agave and Geloso Beverage Group offer coffee RTD products. Cafe Agave Spiked Cold Brew is available in four flavors: Caffe Mocha, Espresso Shot, Salted Caramel, and Vanilla Cinnamon.

“Cafe Agave Spiked Cold Brew is a premium, spiked coffee cocktail made with 100% Arabica, Colombian coldbrewed coffee, real dairy cream, and agave-infused wine,” says Bakshi. “It’s 12.5% ABV and is equivalent to a full glass of wine and a ½ cup of coffee.”

Bakshi, along with business partner and coffee expert Mark Scialdone, not only saw a way to capitalize on coffee’s popularity, but also the occasions for drinking it, such as at pool bars, golf course bars, etc.

Bakshi says Cafe Agave Spiked Cold Brew is also a good fit for bars currently unable to fulfill the demand for coffee cocktails. “There are many bars across the country that don’t have a coffee maker, or whose bartenders and staff don’t have time to make espresso martinis or coffee cocktails requested by their guests,” she says. “Cafe Agave Spiked Cold Brew can fill this gap with a delicious, pre-made, cocktail-strength

cold brew martini. It can be served in the can in sports bars and other highspeed service venues, or establishments with more of a focus on craft who can make it on their own with the addition of a few alcoholic or non-alcoholic ingredients or garnishes. It also provides incremental sales during times such as brunch where someone may have just opted for a plain coffee instead.”

Geloso Beverage Group’s Mad Bean Hard Iced Coffee is available in mocha and vanilla and clocks in at 4.5% ABV. “Our malt is triple filtered, which gives our product a clean taste that really allows the coffee flavor to come through,” says Chapman. “The coffee is made from 100% Arabica beans, which is considered the highest quality coffee bean.”

The appeal of RTD coffee products in the off-premise world is clear— portability and convenience rule the day. However, Chapman says they offer many benefits to the on-premise establishment as well.

“They should take advantage of being one of the first to bring in a product that is part of an untapped segment. Mad Bean will not compete with any of their current offerings, as it is an RTD beverage and not a spirit,” she says. “Being an RTD coffee cocktail, carrying Mad Bean will help to cut labor costs, since it can just be opened and poured, no mixing required. Bars and on-premise establishments will experience less shrinkage from this product because there will be direct profits from every ounce.”

Aside from RTD beverages, bars can get in on the trend with coffee-flavored products. Monin offers a variety of coffee concentrates and flavoring products. “Monin’s Iced Coffee Concentrate (sweetened) and Cold Brew Coffee Concentrate (unsweetened) are both made with premium select coffee from 100% Arabica beans, highly concentrated, and very easy to use,” says Loukmas.

“We also offer a large variety of clean label flavoring products from our premium syrups to our concentrated flavors that customize coffee beverages.

Concentrated Flavor is an especially unique product that is great to use in barbizmag.com

Photo: Monin.

BEHIND THE BAR: COFFEE

BEHIND THE BAR: COFFEE

Photo: John Smillie Photography (smilliephoto.com).

coffee cocktails because you can add as much flavor as you want without raising the sweetness level of the cocktail.”

Coffee cocktails have gone beyond the espresso martini to include new twists on old favorites. “I’ve seen bartenders freeze coffee into ice cubes and used those when creating espresso boulevardiers or negronis. I’ve also seen bars using coffee syrups mixed with bourbon or rye for an updated Old Fashioned,” says Loukmas, who notes he’s even seen coffee cocktails on tap. “The coffee drink at the moment is the frozen Irish coffee. Erin Rose in New Orleans and Nickel City in Austin have the best frozen Irish coffees I’ve ever tasted, and when you go to these bars, most of the customers are drinking this frozen drink.”

Coffee cocktails also pair well with the low-ABV trend. “Coffee mixes well with vermouth and amaros and will give any drink a nice pick-me-up,” says Loukmas.

Bakshi says coffee cocktails fit into the wellness movement because of the consumption factor. “We see consumers enjoying one or two coffee cocktails in an evening and still being in control of their night,” she says. “They can be sipped and enjoyed over a longer period of time.”

Coffee is not only revolutionizing cocktail menus, it’s also changing the way many bars do business. “Consumers love their coffee and want to extend the drinking occasion from morning to night,” says Chapman. “We have seen some on-premise accounts changing their business practices to fulfill this need by being a traditional coffee shop in the morning and bar at night.”

An example of a bar using this coffeeto-cocktails hybrid model is Bar Moxy,

The popularity of RTDs is helping to merge coffee and cocktails.

located on the ground floor of Moxy Nashville Downtown hotel. Bar Moxy is open for breakfast, lunch, and dinner and serves coffee beverages as well as a full menu of signature and classic cocktails and local beer.

“Guests can enjoy our coffee-to-cocktail program all in one with the Procaffeinator (recipe, left), which offers a taste of our local OSA coffee as a signature cocktail,” says Leah Stumbo, Bar Manager at Bar Moxy. “Carefully crafted with local OSA espresso and Grey

Goose Vodka, it wakes up your senses and gets you feeling good at the same time.”

Stumbo says the popular cocktail is often enjoyed by guests before hitting the Honky Tonks on Lower Broadway.

Above all else, coffee cocktails are the perfect beverage for today’s FOMO culture that doesn’t want to miss a minute of the action. “This is the time for millennials, when people never want to stop and there isn’t enough time in the day,” says Stumbo.

“Coffee-infused cocktails give you the boost you need to stay up.”

For over 60 years, we have partnered with America’s greatest companies to provide the best in merchandising solutions.

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On premise | Off premise | Cool stuff | Branded merch | Endless possibilities April/May 2020

BISHDISPLAY.COM Bar Business Magazine

13

HAPPENINGS June 2020

5

JUNE 5 NATIONAL DOUGHNUT DAY You know what pairs great with cocktails? A doughnut.

JUNE 18 NATIONAL SPLURGE DAY We deserve it—especially this year. Create a menu full of decadent cocktails.

Think chocolate, milkshakes, and liqueurs.

21

JUNE 21 FATHER’S DAY Honor dear old dad with some of his favorite brews.

Another industry hard hit by COVID-19. Toast to your favorite hairdresser with a list of specials.

JUNE 13 WORLD GIN DAY Use today to highlight some unique gin brands.

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April/May 2020

barbizmag.com

All Photos: Shutterstock.com.

JUNE 26 NATIONAL BEAUTICIAN’S DAY

HAPPENINGS

Upcoming

JUNE 10 NATIONAL BLACK COW DAY

EVENTS

Pull out the Kahlúa, and then turn to page 10 for our Behind the Bar column on coffee.

Due to the COVID-19 pandemic, the following information is subject to change. Check trade show sites for the most up-to-date information. Visit bit.ly/2zHZ2UB for a full list of cancelled/rescheduled shows.

JULY JUNE 20 SUMMER SOLSTICE

TALES OF THE COCKTAIL

We’re all looking forward to summer a bit more this year!

Line up some refreshing cocktails to celebrate.

Tales is currently exploring ways to bring the show to attendees virtually or in their communities.

July 21-26, 2020

talesofthecocktail.org

AUGUST NORTHWEST FOOD SHOW

23

August 2-3, 2020 Portland, Oregon nwfoodshow.com

JUNE 23 NATIONAL PINK DAY

BAR CONVENT BROOKLYN

Celebrate the color with Pink Ladys, Cosmos, and more.

barconventbrooklyn.com

August 11-12, 2020 Brooklyn, New York

OCTOBER NIGHTCLUB & BAR SHOW October 19-21, 2020 Las Vegas, Nevada ncbshow.com

JUNE 10 HERB & SPICES DAY Choose your favorite herbs to incorporate into today’s drinks, and then check out our how-to on food trends on page 19.

barbizmag.com

April/May 2020

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HOW TO

HOW TO: BAR TOOLS

In the wake of COVID-19, reevaulate your top tools.

TOOLS OF THE TRADE 16

Bar Business Magazine

April/May 2020

BY CHRISTOPHER OSBURN

barbizmag.com

M

Photos (left to right): Shutterstock/ 5PH; Barfly Mixology Gear.

any things are being reexamined in the wake of COVID-19, especially disinfecting and food safety protocols. The tools you use most should also come under scrutiny. Are they worn out and need to be replaced? Easy to clean? Can a new tool make creating a cocktail more sanitary? New, sterile bar tools will help your customers feel confident you have their best interests in mind. Here, we took a look at a few providers.

BarProducts.com Started in 1995 by Mark Hastings, this site was literally founded by and specifically designed to cater to bartenders. The site contains more than 10,000 tools as well as bartender gear and hospitality products, and new items are constantly added.

BarProducts.com prides itself on hiring talent from within the bar and service industries who know what it’s like to run, budget and stock bars.

According to Amanda Bastow, customer service at BarProducts.com, there are a few tools every bartender needs to have on hand at all times, “The top tools are a V-Rod Bottle Opener, a measuring device such as a jigger or a pour check, and a good strainer.”

She stresses the importance of a great bottle opener, which is a tool that might be overlooked by some. “Our V-Rod bottle opener is a great multi-tasking tool,” she says. “One side acts the same as a speed opener, whereas the other end is able to remove those stubborn liquor pourers.”

Pourers are very important for accuracy and consistency in your drinks.

Margins are more important than ever right now, so don’t pour money down the drain by over-pouring.

Bastow says that strainers are also a must, “After you shake a cocktail, it is common to use a strainer to pour the cocktail over a glass with ice already in it.”

While she doesn’t recommend certain tools over others, she does detail the importance of having the right tool for the job. She gives the example of a strainer. “Many people will use a standard four-prong strainer for all cocktails,” she says. “A julep strainer is typically used when straining a cocktail from a mixing glass, whereas the Hawthorne is from a barbizmag.com

HOW TO: BAR TOOLS mixing tin or standard shaker.”

What separates BarProducts.com for other bar suppliers is its longevity in the industry. “We are proud to say we have been in this industry since 1995,” says Bastow. “We are always adding new product SKUs to our website and even creating new products ourselves.”

In fact, the company offers many custom, unique products. “We have our own in-house woodshop department where we create many customized wood products such as LED bar shelves, customized table tops, etc.”

They also have the ability to print on many different types of glassware, Koozies, coasters, and more. “We have many different customizable options on the site to fit many different types of customers,” says Bastow. “We also have the ability to ship to almost any country.” Über Bar Tools Established in Australia in 2006, Über Bar Tools has one goal in mind. “To create ergonomic and innovative bar tool design to improve bartender speed, efficiency, accuracy, and consistency while improving comfort and reducing user injury,” says Rhonda Goldberg, commercial director of North America for Über Bar Tools.

According to Goldberg, there are specific tools that every bartender needs in their repertoire: a great set of pourers, the right jiggers, tins and shakers to suite your style, stirrers, and no bar set is complete without the right muddlers.

“Each tool creates a platform that helps deliver more memorable, consistent, and accurately made cocktails a guest gladly pays for again,” says Goldberg.

Bars should also consider what isn’t in their arsenal. On its Facebook page, Über Bar Tools recommends purchasing a set of tongs to prevent bartenders from picking up garnishes, ice, straws, etc. with their hands. With customers paying attention to food and drink preparation more than ever before, simple tools like these can make a big difference. Über Bar Tools puts a bartender’s needs and comfort at the forefront of their designs. “Über Bar Tools reimagined an entire category unchanged since Prohibition,” says Goldberg. “Quality, comfort, modular design extends Über Bar Tools’ product lifespan from months to years.”

The company also creates and manufactures its own products. “As we control the design, manufacturing and quality control of our tools, we offer

Barfly tools are manufactured to stand up to the rigors of professional bar applications.

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HOW TO: BAR TOOLS

Lux is a line of products offered by Über Bar Tools.

Barfly Mixology Gear Barfly Mixology Gear is a product brand from Mercer Culinary with products designed to be used by professionals.

“Barfly Mixology Gear by Mercer is for the professional with an unwavering commitment to the art of the cocktail,” says Joe Flaherty, CFSP senior vice president of Mercer Culinary / Barfly. “Our barware essentials and accessories are designed to deliver optimal appearance, temperature, consistency and proportion in every glass– with masterful results.”

Every bartender is different, but there are specific tools that everyone needs to complete their job and craft high-quality mixed drinks. “Although every bar is going to have their own very specific needs, we feel it is a necessity to have quality tools too,” he says.

Quality cocktails require high-quality tools to ensure every ingredient is measured and prepared properly. “Barfly tools are manufactured to stand up to the rigors of professional bar applications. All of our measuring tools are quality checked to ensure accuracy and durability,” says Flaherty. “We continue to innovate new tools based on feedback and trends in the marketplace.”

Flaherty says choosing a bar tool is all about usage and what the recipe calls for.

“Many cocktail recipes will state what tools are recommended, but we leave this in the hands of the bartender and their own preference,” he says.

Barfly separates itself from its competitors by offering products across multiple platforms. “Barfly has the largest selection of high-quality bar tools available to the professional from their foodservice supply distributor or online through Amazon,” says Flaherty.

“We have many unique bartending kits, travel bags, ice tools, and spoons that are only available through Barfly.”

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Photo: Über Bar Tools.

warranties and guarantees,” says Goldberg. “We make tools that deliver return on investment. Generic bar products are produced to a price that requires constant replacement; a drain on the environment and the pocket.”

Bar owners are most likely reevaluating every purchase in light of the financial hits from COVID-19, but investing in quality bar tools pays off in the long run.

HOW TO

HOW TO: FOOD TRENDS

FEATURING FOOD ON YOUR MENU Trending and in-demand flavors and food.

W Photo: Shutterstock/ NatashaPhoto.

hat’s on your menu?

The selections may look different in the wake of COVID-19, as bars and restaurants work to revamp and simplify menus due to increased food safety protocols and reduced seating capacity.

Still, customers want choices that reflect changing trends and sensibilities.

Flavor, Texture, and Color “Bar owners can and should consider food trends when building out their food and drink menus each year,” says Lisa Smith, senior marketing communications manager at Truly Good Foods. “A lot of consumer flavor trends can actually start in beverage before moving on to food.”

As exposure to international foods and exotic fruits increases, customers are excited to explore new tastes. Smith says, “When it comes to current trends, bar owners should think big flavor.

barbizmag.com

BY EMILY ECKART Consumers are looking for unique fruit flavors like prickly pear and yuzu and hybrid flavors are an even bigger trend this year. Think calamansi, a hybrid of kumquat and mandarin orange.

Consumers are more adventurous than ever and willing to try new flavors.”

Bar owners can explore this trend in both snacks and drinks.

Another trend that can work for both food and beverages, Smith says, is sweet heat. “As sugar continues to be looked upon as a negative, less sweet flavors with some added heat are keeping eaters and drinkers interested,” she says.

People like to try new things, and Smith expects to see more demand for surprising textures in 2020. “70% of consumers said texture gives food a more interesting experience. Although it’s a key element of how we experience food, it doesn’t get as much attention as some of our other senses. Playing up texture can make existing products more exciting and new products can

highlight textures for a fun new experience. Bar owners could not only use textures in their food menu, but also for drinks. Consider interesting textures to rim your cocktails or as interesting garnishes to your drinks.”

Engage all of your customers’ senses by paying attention to color as well.

Smith says, “For color trends this year, the palette is moving from warm to cool, with blues and greens spotlighted in dishes and packaged snacks. Colorful

Pro Tip Many consumer flavor trends actually start in beverage before moving on to food.

Consider food and drinks together to create a menu that satisfies and delights your customers.

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HOW TO: FOOD TRENDS

ingredient options include blue algae, beets, matcha, and butterfly pea flower tea, which changes color from blue to purple when acidity is added.”

Beyond fun food trends, there is also a sobering reality: In light of the COVID19 outbreak, customers will likely be much more concerned about sanitation.

“The food industry’s top priority today and every day is food safety,” says Smith. “Food and beverage companies in the U.S. follow very stringent food safety best practices in their facilities.

Although COVID-19 is not a foodborne illness, many food companies are still increasing the levels of sanitation and ordinary food safety testing beyond what is required by law or any regulatory guideline during this pandemic. CDC advice and guidance is prudent and advisable for all people, food company workers, and consumers alike.”

Plant-Based Food As a social media analytics tool company, Talkwalker is up on some of the most important food trends, including one that’s already making big waves in 2020: plant-based foods.

“Plant-based meat is a hot topic on social. Over 311.4K mentions and 1.9 million engagements were generated in the last 13 months,” says Todd Grossman, CEO of Talkwalker’s Americas division.

Interest in plant-based products carries beyond social platforms. “Studies 20

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say that by 2040, the global conventional meat supply will drop by more than 33%, with new vegan meat alternatives and cultured meat replacing classic meat products,” says Grossman.

This trend is driven by multiple factors. “Recent findings show that 76% of Americans consider plant-based foods as healthy and that wellness is now a lifestyle, as opposed to a trend,”

For many bargoers, beer and food go hand-in-hand.

says Grossman.

Bars may also have to consider short term meat shortages or increased prices as supply chains are disrupted by COVID-19.

At the same time, Grossman says, “51% of Americans believe a meal is not complete without meat. Hence, plantbased meat replacements, which are sold as being less harmful to the environment, seem to have a great future in the United States.”

As plant-based foods become more

mainstream, it’s important for bars to consider adding them to the menu to appeal to a wide range of customers.

“The food and beverage industry is intensely following the trend, and articles focusing on plant-based menu options are generating traction,” says Grossman.

“Articles such as KFC starting Beyond Meat fried chicken got 34K shares and likes, and plant-based sausages, burgers, and eggs grossed 29.6K shares and likes.

Burger King’s new Impossible Burger option generated 19.7K shares and likes.”

This trend is especially important for bars with younger customers. “Given the global trend within the industry in the U.S. and the revenue extrapolation, bars with a young, social media-savvy customer base should think about jumping on the bandwagon by offering a plant-based meat menu option,” says Grossman. “Talkwalker shows that 48.7% of people discussing plant-based meat options online are ages 25-34.”

Cooking With Beer Perhaps the most fitting way to create a bar’s food menu is to find inspiration in beverages themselves. D.G. Yuengling & Son has been around since 1829, but it’s kicking off 2020 with something new: a partnership with Chef and Restaurateur Kelsey Barnard Clark. This marks the brewery’s first collaboration with a chef.

Sheryl Yuengling, a sixth-generation member of the Yuengling family, says, “We understand that for many of our consumers, beer and food go hand-inhand. That’s why we make sure our beers are packed with flavor, but also easy to drink, so they can be enjoyed with a variety of dishes and during special occasions.”

Yuengling and Clark share a passion for the culinary arts. Clark achieved prominence as the winner of Top Chef Season 16. She studied at Culinary Institute of America and currently runs her own eatery, bakery, and catering service called KBC in Dothan, Alabama.

Yuengling holds a degree from the Pennsylvania School of Culinary Arts.

This year, the duo is celebrating their love of food and Yuengling by creating allnew beer-inspired recipes. Yuengling explains, “We wanted a fun way to help our fans make life’s most special occasions barbizmag.com

Photo: Shutterstock/ Lapina Maria.

Beer and spirits can add a depth of flavor to dishes.

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HOW TO: FOOD TRENDS

D.G. Yuengling & Son’s partnership with Chef and Restaurateur Kelsey Barnard Clark marks the brewery’s first collaboration with a chef.

Yuengling will feature new beerinfused recipes on its website throughout the year. Showcasing several of Yuengling’s iconic beers, including

Photo: D.G. Yuengling & Son.

more delicious by combining our love for beer with our love for cooking. We saw an opportunity to really enhance the drinking experience for our fans.”

Traditional Lager, Golden Pilsner, and Oktoberfest, these recipes create a solid basis for a delicious beer-inspired menu.

Yuengling says, “We’re excited to not only show how Yuengling beer pairs well with food, but also how it is a versatile and quality ingredient that can add a depth of flavor to any dish.”

So far, Clark has released recipes for Golden Pilsner beer cheese sliders, lager-braised chili, and a Golden Pilsner shrimp po boy. Yuengling’s recipe inventions include lager pork tenderloin and lager-marinated shrimp. “By adding one of these beers to each of the recipes, we’ve really kicked up the flavors in all the dishes,” says Yuengling.

Bar owners can make use of these and similar recipes to create food items that perfectly complement drinks on their menu. It’s also a great use for extra inventory that may be on hand from COVID-19 closures.

By considering food and drinks together, you’ll establish a menu that satisfies and delights your customers.

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HOW TO

HOW TO: FOOD TRENDS

PUSHING THE LIMITS The Club Room proves why size doesn’t matter.

All Photos: D’Amico & Partners; Campiello.

C

ampiello, a 21-year-old Italian restaurant in Naples, Florida, is well known for its refined eats and vast wine list. But it was the addition of a 2000-square-foot space called The Club Room at the start of 2020 that made a big splash.

“The Club Room offered us the opportunity to provide a totally distinct dining/entertainment experience for our guests while creating a space for private events and additional indoor seating during the rainy season,” says Richard D’Amico, D’Amico & Partners co-owner and founding partner. “Also, Campiello is regularly sold out in season and on the weekends year-round, so the Club Room allows us to capture customers we would otherwise lose. It also fills a niche in the Naples market, in terms of it offering an elevated level of Italian cuisine—‘Alta Cucina’—and a live music element, both combining to create an otherworldly experience.”

barbizmag.com

BY ASHLEY BRAY The Club Room’s distinct design identity not only differentiates it from the rest of Campiello, but also from the rest of the Naples market. “The overreaching design goal was to create a look that could lead guests to think that they could be in New York City, Paris, London, or Berlin,” says D’Amico. “The Club Room really does take one away.”

The Club Room features a checkerpatterned floor tile in soft foam green and black in the dining room, and pink and black in the bar. The walls are finished in a combination of eggplant Venetian plaster and moss, accented by gold leaf trim and light green chalk paint, while the ceilings are composed of reclaimed barn siding. Finishing touches include oversized, amorphous silk pendants and elegant leather furnishings. A fireplace and a specially commissioned work of art highlight a lounge seating area located in the center of the room.

The most interesting element of The

Club Room—especially for those in the industry—may be its 16-foot long bar with just eight stools and a total area of 190 square feet. “The size of the bar complements the size and look of the room and adds to the cozy feel of the space,” explains D’Amico.

However, it took some ingenuity to create a design specifically outfitted for a bar of this size that was efficient, able to provide high-volume service in a small space, and didn’t impact service to guests.

Pro Tip When building out your setup behind the bar, bring in the staff that will actually be using it for input to test out ideas.

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HOW TO: TINY FOOD BAR TRENDS

A fireplace and a specially commissioned work of art highlight a lounge seating area located in the center of The Club Room’s dining room.

Ross Kupitz, D’Amico & Partners fullservice restaurant’s beverage director, along with his bar staff, were the ones who actually developed the design for behind the bar. They then brought their concept to the restaurant’s design team to make it a reality.

A key part of the bar’s design is the use of custom Perlick Tobin Ellis Signature Cocktail Stations. “I first saw these cocktail ‘stations’ at Tales of the Cocktail in New Orleans in 2016, and I was very excited to see if it was something we could implement for The Club Room,” says Kupitz.

The specially designed cocktail stations feature curved bottle wells that allow bartenders to be closer to the bar top. The curved wells also allow for more bottles to be stored, which helps with faster service.

“Other station features include the bar tools storage area with constant running water (like the small sink at an ice cream shop to keep the scoop clean), foot pedal faucets, and a glass rinser,” says Kupitz.

“These tools enable our bar staff to keep all of their tools (mixing glasses and 24

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shaker tins, bar spoons, muddlers, double strainers, Hawthorne and Julep strainers, vegetable peelers, channel knife) clean and ready for action.”

Kupitz says his favorite “toy” behind the bar is the refrigerated unit with a worktop. “This unit is similar to what you’d see in a kitchen for storing prepped food ingredients. The top drawer is filled with eight nine-pans that house garnishes—cold garnishes make for better drinks!” he says. “With the current menu, the garnish drawer is filled with lime, lemon, orange, grapefruit, olives, fresh mint, raw ginger, and Luxardo Maraschino cherries. The bottom drawer is deeper and used for bottle storage. It can be a convenient place for white wines served by the glass, but for our purposes, we use it to store vermouths, aromatized wines, and Cart del Salone food pairings. Keeping these beverage items cold helps them last longer and maintains flavor consistency.

“The top of this unit is a recessed drain board for glassware storage and a cutting board. It’s awesome to have this area for garnish prep, Cocktail Per Due

production, and simply a nice space for making special garnishes to order.”

Cocktail Per Due (cocktail for two) and Cart del Salone are a specially presented tableside cocktail and a tableside cart program, respectively.

Cocktail Per Due is served in a porthole vessel designed by Martin Kastner of Crucial Detail (originally a custom piece for The Aviary in Chicago).

It’s available in two options: the Grove & Garden Mule or a rotating recipe that is verbalized to guests each night.

“The rotating infusion gives our bar staff a creative outlet to try new flavors,” says Kupitz. “The Grove & Garden Mule porthole has fresh ginger, lemon, lemon zest, thyme, honey grappa, and vodka all steeping together inside the porthole for a minimum of five hours and up to 24 hours. We are still experimenting with recipes but have found this time range does not drastically change the flavor profile and keeps the consistency for repeat guests.”

The solid ingredients are arranged in an artistic way inside the porthole and then the liquid is added. When the Grove barbizmag.com

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HOW TO: TINY BAR

The bar in The Club Room measures just 16 feet long with a total area of 190 square feet.

The Club Room introduced a live music element into Campiello with nightly jazz music.

& Garden Mule is ordered, the bartender gives the server a full porthole, two Mule mugs filled with ice and lime, and a bottle of ginger beer. At the guest table, the server pours the porthole liquid into the mugs and tops it with the ginger beer. The presentation is changed to fit the style of each recipe. Guests also have the option to purchase a new porthole. â&#x20AC;&#x153;The idea behind our use of the portholes is to present a cocktail for two in an unexpected way,â&#x20AC;? says Kupitz. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s a great

way to pique guestsâ&#x20AC;&#x2122; interest in a novel item and engage them in conversations about our bar program.â&#x20AC;?

The Cart del Salone offers a number of beverage and snack pairings for an after-dinner beverage/disgestive. Its current rotating offerings include pairings like Brenne six-year single malt French whiskey paired with candied pecan dipped in chocolate with sea salt, and Whistle Pig 10-year rye whiskey paired with 64% cocoa chocolate with olive oil. â&#x20AC;&#x153;The cart service did pose some initial service challengesâ&#x20AC;&#x201D; how many selections are offered and where are they stored, where are the food pairings stored, glassware needed to be on the cart, etc.,â&#x20AC;? says Kupitz. â&#x20AC;&#x153;We settled on offering a rotating selection of four items per night. The four bottles are stored inside the cart along with the glassware, the small presentation plates for the food pairing, and the food items with tongs for service to the guest. â&#x20AC;&#x153;Once the service staff got comfortable with this new type of service, the products, and how to present and sell them, the Cart del Salone has been amazing!â&#x20AC;?

Like many other venues, Campiello and The Club Room were closed due to COVID-19, with Campiello offering a to-go menu. On May 8, Campiello reopened for dine-in service in its dining room and on the patio. â&#x20AC;&#x153;Social distancing is maintained per the guidelines of the CDC, and the dining room layout has been reconfigured in keeping with the reopening rules of the state,â&#x20AC;? says Michael Smith, full service director of operations, Dâ&#x20AC;&#x2122;Amico & Partners.

Additional cleaning and sanitizing procedures were implemented beyond the usual health requirements and between seatings. â&#x20AC;&#x153;The restaurant is continually sanitized and cleaned throughout service, tables and chairs are disinfected thoroughly after every guest, and the entire interior and exterior is professionally sanitized on a nightly basis,â&#x20AC;? says Smith.

Employees are also being scanned for signs of illness. â&#x20AC;&#x153;Managers are using surface temperature devices to scan all Dâ&#x20AC;&#x2122;Amico restaurant employees for fever symptoms when they report for work,â&#x20AC;? says Smith. â&#x20AC;&#x153;Visual scans for illness symptoms (e.g. runny nose, cough) are being conducted. If employees display any illness symptoms, they will be sent home.â&#x20AC;?

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Tuning Up

TUNING UP

HOW TO

Photo: Shutterstock/ Flamingo Images.

IMPROVE YOUR BARâ&#x20AC;&#x2122;S PHONE LINE WITH AI In these changing times, providing superior customer service on all platforms is paramount.

B

etween managing employees and maintaining marketing channels to crafting a unique menu that goes beyond basic brews, todayâ&#x20AC;&#x2122;s bar owners have more pressure to make their businesses stand out than

barbizmag.com

BY BOB SUMMERS ever before. Adding to this are the challenges of reopening in light of COVID-19 with new sanitizing and social distancing practices.

Their top priority, however, is to ensure profitability, which means they must first get patrons back through

the door and then provide great customer service to encourage a steady stream of repeat business.

Technology and automation are going to be key moving forward, and there are now affordable technology tools powered by artificial intelligence (AI) April/May 2020

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TUNING UP

Avoid Missed Calls During Your Busiest Times and Closed Hours

that bars can use to streamline backend processes between the bar and front-of-house, allowing staff to consistently offer positive customer experiences that result in repeat customers and five-star Yelp reviews. In fact, many bars and restaurants are already using AI for serving tables, employee scheduling, managing inventory, and more.

But, if the thought of AI makes you think of robots serving drinks and running your business, think again. You can incorporate AI into your business’ day-to-day starting with something very familiar—your telephone.

According to a report by marketing platform BrightLocal, 60% of customers prefer to call local businesses rather than contact them through email or online forms. Post COVID-19,

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Answer Every Call Without Competing with Background Noise

this percentage is only likely to increase as customers have questions about takeout, seating arrangements, dine-in setups, and even whether a bar has reopened.

However, with limited staff, late-night hours, and noisy environments, promptly answering customer calls at a bar can be a challenge. Below are four ways that intelligent phone technology can seamlessly combat these challenges, give your patrons next-level service, and ultimately help you to scale your business.

1. Avoid Missed Calls During Your Busiest Times and Closed Hours Depending on a bar’s clientele, peak service times can occur during happy hours, immediately after dinner, or last until the wee hours of the morning. However, customer calls don’t always mirror a bar’s busiest hours, as potential patrons may call to arrange a special event or check to see if you have the credit card they forgot to close out the night before. And if your hours have changed due to COVID-19, this can mean even more missed calls.

It doesn’t make financial sense for a bar or nightclub to have someone working daily from 9 am-5 pm simply to answer the phone, but missing out on calls at that time could mean missing out on a large party reservation and revenue opportunities. In fact, 85% of customers whose calls you miss will not call your business back.

With advanced phone technology, bar owners can count on a virtual agent and AI-enabled technology to answer 24/7, meaning that customers can always get the answers they need no matter what time of day they call.

2. Answer Every Call Without Competing with Background Noise Between preparing cocktails, seating patrons, and clearing tables, it’s no wonder waitstaff at bars struggle to answer incoming telephone calls. And, when employees can answer the phone, they often struggle to hear the person on the other end of the line because of loud music or chatty customers. Instead of missing out on calls, bar owners can use advanced phone technology to answer every call and offer answers to common questions. For instance, if a customer asks, “Do you have a Wednesday night special?” a voice agent can respond, “Yes! On Wednesdays, we offer half-priced bottles of wine.”

If customers typically call to ask about hours, prices, or barbizmag.com

TUNING UP

Empower Customers to Book Tables Digitally

location information, owners can include that information in the programmed responses, too. Bar owners may even want to consider including a programmed response relating to their reopening and any new practices they have implemented in the wake of COVID-19. This frees up staff to focus on in-person customers and automates requests that employees get several times a day.

3. Empower Customers to Book Tables Digitally If you think it’s tough to communicate basic “yes” or “no” answers over the phone in a loud environment, imagine how hard it must be for hostesses to verbally convey more detailed information. Fortunately, beyond providing automated responses, modern phone technology can also connect callers to information that they can view online, such as menus or reservations. For instance, if a caller asks, “Do you offer VIP service?” a voice agent can respond with, “Yes! We offer bottle service, table reservations, and VIP sections. Can I text you a link to view our bottle service options and book a table?”

When callers choose to schedule their reservations or view menus online, staff can focus on providing in-person service.

And with more bars and restaurants reducing capacity and spacing out seating, reservations will be more important than ever. If establishments make it easier for customers to reserve tables and special events—through multiple platforms—they are likely to bring in more reservations.

Improve Employee Phone Training to Enhance Customer Service

that have previously required personal attention, such as answering customer calls and employee training.

If you’re looking to explore how affordable AI technology can help you better run your business and improve customer service, look no further than your phone line.

Bob Summers is general manager of CallJoy (bit.ly/2KPQu0n), which was built within Area 120, Google’s internal incubator for experimental ideas. CallJoy is an easy-to-use, cloud-based phone agent that enables small business owners to delight customers. Connect with CallJoy on Facebook and Twitter (@CallJoyAnswers).

4. Improve Employee Phone Training to Enhance Customer Service While advanced phone systems can streamline nearly all customer calls, there are times when it’s necessary for staff to personally provide customer service over the phone. However, due to the high turnover in the industry, it can be difficult to ensure that callers are consistently receiving quality phone support from new employees.

For consistent and seamless employee training, you can use a call recording feature to find examples of positive customer interactions or to keep track of specific requests, such as party information. Some modern phone systems even provide transcripts, which should be reviewed often in order to keep track of details, get ahead of any customer service issues, and give specific feedback to individual employees.

To improve the efficiency of backend business operations, bar owners can use technology tools to streamline processes barbizmag.com

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F’REAL

THE “F’REAL” Deal A FAST AND EASY WAY TO MAKE BLENDED DRINKS.

B

lended drinks are a great upsell and increase check size, but they can be messy to make, time consuming, and inconsistent.

“Currently, most bars are either using a traditional blender and adding ice, mixer, and alcohol to make a drink, or for boozy shakes, they’re adding ice cream or a mixer,” say Michelle Davis, VP of Foodservice Sales, and Melissa Torok, director of Marketing at f’real. “It’s a big hassle for bars to pull all the ingredients 30

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together, blend it up, and then have to clean out the blender for the next drink.

Bartenders generally hate making blended drinks because it takes so much more time than other drinks.”

The f’real Foodservice Blender offers a timesaving and mess-free alternative method of making blended drinks.

“Our blender is very easy to operate.

You simply place it on the counter, add water to the reservoir, and you’re ready to blend,” say Davis & Torok, who explain that bartenders then choose a pre-filled

cup in the desired flavoring. “The blender does the rest with just a push of a button.”

Staff chooses between two options: Blend & Serve and Custom-Made. “Blend & Serve has all the flavors already in the cup, ready to go. You just remove the lid, place it in the blender, and press start,” say Davis & Torok. “The cups are prefilled with frozen blended product so the blender is able to quickly blend in less than 40 seconds to create the perfect shake or smoothie. It is consistent every time and there is no waste.” barbizmag.com

Photo: Shutterstock/ Ekaterina_Molchanova

BY ASHLEY BRAY

F’REAL

All Other Photos: Rebecca Uhle.

Frozen Mojito

Blend & Serve is available in seven flavors: vanilla, chocolate, strawberry, and Oreo® flavors for milkshakes; mango and strawberry banana for smoothies; and a coffee frappe.

The Custom-Made option is base product in the cup with no flavoring.

The bartender chooses either a shake or smoothie base and can then add syrups, purees, inclusions, alcohol, or almost anything else to easily create their own signature or custom flavors.

“Since the bartenders are adding alcohol, there is still the opportunity to upsell liquor,” say Davis & Torok. “The opportunity for customization is endless allowing for bartenders to make drinks just the way their patrons like them, or to create signature drinks.”

Alcohol can be added to either the Custom-Made or Blend & Serve option.

The blender also allows you to customize thickness of the frozen blended drink— less thick, regular thick, and more thick.

These customizable settings allow for any frozen beverage blending with alcohol, espresso, lemon juice, wine, and more.

“It’s truly amazing how many different and amazing creations you can make with our bases and how fast and easy it is to do it—frozen lemonades, acai bowls, root beer floats, protein shakes, frappes,” say Davis & Torok. “And of course, any alcoholic concoction you can think of: frose, beer shakes, boozy shakes, frozen cocktails, and more. It’s an ideal form of speed scratch.”

In addition to cutting down on prep time, the f’real Foodservice Blender boasts hands-free operation. “All the bartender needs to do is just add alcohol to the frozen cup and press start. The blending is hands-free, so the bartender can walk away, take another order, or barbizmag.com

make another drink and then come back and the drink is done,” say Davis & Torok. “They can either serve the drink in the plastic cup, or they can pour it into a glass. Since everything is pre-portioned, there is no waste and cleanup is minimal.”

For cleanup, Davis & Torok say only the spindle needs to be cleaned every four hours. “If using allergens like nuts or wheat, it should be cleaned after each use,” they say. “The spindle can be cleaned in a dishwasher or three-basin sink. Each blender comes with two spindles, so while one is being cleaned the other can be in use. Beyond that, it’s just wiping down the machine. The splatter guard and water tank can also be put into the dishwasher, and it’s recommended the water tank be sanitized monthly.”

It’s also easier to upsell blended drinks with the f’real Foodservice Blender. “Blended drinks generally command a premium, which means bars increase their ticket sales,” say Davis & Torok. “Bartenders like to use the f’real Foodservice Blender, so are more likely to upsell to frozen drinks and push blended drinks to patrons.

Blended drinks are also considered a special item, or a treat. It’s not something a customer would usually have and therefore is more memorable.

This increases the chance for recommendations and repeat business.”

Frozen drinks can also be dressed up to promote sharing via social media, which can drum up even more interest and business.

Speaking of marketing, the f’real team is dedicated to ensuring its clients succeed, and it offers

Hurricane Cocktail

Select smoothie base 1.5 oz Passion Fruit Puree 1 fl oz of lime juice 1 fl oz of orange juice 0.75 oz Light rum 0.75 oz Dark rum Blend and garnish with an orange slice and cherry.

King Cake Shot Select shake base or vanilla shake 0.75 oz Fireball 0.75 oz Rumchata Blend. Add purple, green, and yellow food coloring or glitter to jazz it up!

Frozen Mojito Select smoothie base 1/4 oz Monin® Lime Syrup 1/8 oz Monin® Mint Syrup Mint leaves 1 fl oz lime juice 1.5 oz Rum Blend and garnish with mint leaves and lime.

Creamy Old Fashioned

Select shake base or vanilla shake 1.5 oz Bourbon Drizzle Angostura orange bitters Blend and garnish with orange twist.

Frozen Mudslide Select shake base or vanilla shake 0.75 fl oz Vodka 0.75 fl oz Kahlúa® 0.75 fl oz Bailey’s® Blend. Add chocolate drizzle and garnish with Rich’s On Top®, Kahlua drizzle, and coffee beans.

Creamy Old Fashioned

All recipes courtesy of f’real April/May 2020

Bar Business Magazine

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F’REAL

The f’real Foodservice Blender offers a timesaving and mess-free method of making blended drinks.

marketing collateral to help them do so.

“We are doing everything we can to support the restaurants’ marketing efforts and minimize any pain points,” say Davis & Torok. “This includes providing standard POS pieces for free or providing artwork for custom POS. Customers won’t order a product if they don’t know about it, so we try to work with our accounts to help them build awareness and trial around

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Bar Business Magazine

April/May 2020

these products. Additionally, we assist our accounts in ordering custom logo stickers for cups. We also have an extensive library of recipes on our website.”

F’real also recommends ways to dress up blended drinks with support products like Rich’s On Top® for whipped topping; Monin for syrups, purees, and sauces; and TR Toppers for toppings and inclusions.

F’real’s Foodservice Blender is used by

a variety of bars and restaurants, including Wild Wing Cafe, Buffalo Wings & Rings, and Walk-On’s Bistreaux & Bar, where the machines are operating in multiple franchise locations.

“We wanted to offer a cravable, fun beverage and dessert item,” says Lacey Lauderdale, beverage manager at WalkOn’s Enterprises, who says the machine has provided incremental sales. “We have committed to offering only N/A shakes for the time being—both with full garnish set up and kids’ portions with whip only.”

Blended beverages aren’t only great additions to dine-in menus, but takeout menus as well, which has been the focus of many bars/restaurants in light of restrictions due to COVID-19. “It’s blended right in the cup, so all they have to do is snap on a to-go lid and send it off,” say Davis & Torok. “The drinks are transportable up to an hour as long as they’re not in heat.”

The f’real Foodservice Blender cuts down on preparation, making blended drinks a great product to offer now, when customers want to know the product they’re receiving is sanitary and safe.

“They still get the credit for making it their own because they’re blending it there, but they don’t have to do all the prep work, which can introduce potential contamination,” say Davis & Torok.

Plus, blended drinks are great for incremental sales alongside takeout orders of pizza, burgers, etc. “It provides the extra-special experience that restaurants are trying to give to their customers,” say Davis & Torok, “and whether it’s in person or through delivery, any kind of blended beverage is going to help deliver that.” barbizmag.com

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HOW COVID-19 Will Change the Bar Industry 34

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April/May 2020

barbizmag.com

Photo: Shutterstock/ Maksym Fesenko.

W

e recently chatted with Jon Taffer about the effects of COVID-19 on the bar/restaurant industry. Taffer is an industry expert, the host of Bar Rescue, and an entrepreneur with new ventures that include the opening of Taffer’s Tavern restaurant and the launch of Taffer’s Mixologist, a line of mixers and hard seltzers.

As the host of Bar Rescue, Taffer has seen it all, and while the effects of this pandemic are uncharted territory even for him, that hasn’t stopped him from formulating a plan of attack.

“I’ve been really focused on how do we reopen after the pandemic,” he says.

“Rather than sitting home panicking about the pandemic, I think we need to be thinking about our businesses, how we move forward, and putting together a plan.”

Taffer says bar owners should consider the following: • How do we set up our business models?

• What can we do in our processes and our productions?

• How can we start to sterilize and realign processes in our kitchens?

It won’t be business as usual after COVID-19, and the industry must prepare for a reset. “The whole premise of flu season will be perceived differently by society now. And every fall, we’re going to get a reminder of this whole spacing element,” says Taffer. “I don’t think 400 people are going to pack into a 2000-square-foot space for quite a while.

“And so when we take a look at the sociological premise, it affects everything. It affects fast food restaurants—people are not going to line up like they used to. If we take a look at bars, people are not going to sit shoulder to shoulder with strangers so quickly,” he continues. “We’re going to have to spread barstools a little bit.

We’re going to have to spread seating in restaurants and casual dining facilities significantly.”

What this all boils down to is a drastically impacted floor plan and a tank in revenue per square foot.

“I’ve been looking at floor plans and layouts, and no matter how I slice it, as

barbizmag.com

COVID-19 an industry we lose between 40-60% of our interior capacity,” says Taffer. “At the end of the day, our business is most rated and success is most determined by revenue per square foot. That’s how we live and survive. Our revenue per square foot is going to be reduced significantly going forward and that horrifies me.”

Since fine dining and chef-driven restaurants typically have more space between tables already, the new spacing requirements will hit casual eateries the hardest.

“It seems like the greatest impact with regard to capacity is going to hit in the casual sector and the bar sector because that’s where the densest seating and the densest customer mixes tend to be,” says Taffer.

Taffer also cautions that bars and restaurants serving an older

JON TAFFER PREDICTS WHAT THE BAR INDUSTRY WILL LOOK LIKE AFTER THE DUST SETTLES.

BY ASHLEY BRAY demographic, which are most likely to be looking for more spacing or abstaining from eating out entirely, will be hit harder.

“When you look at bars that have daytime audiences, and working people, and demographics that are over 45 years old, they’re going to be the most cautious of all. So they’re the ones that drive many of these businesses during certain key dayparts.

I’m concerned they’re going to disappear,” says Taffer. “If a place does 100 lunches in an hour, they cannot do 100 deliveries—it just doesn’t work that way. So delivery is great and curbside pickup is great, and these things all make sense and maybe over time they’ll become a way of life, but I just don’t see them sustaining 80% of the operations out there.”

Space reductions could also have an effect on operations. “You can’t have as many menu items, that’s for sure. So

the days of these vast menus are over.

Food is going to have to get more specialized,” says Taffer. “If you had 40 brands of vodka, now you’re probably going to have eight. If you had 30 items on a menu, now you’re going to have five or six. Everything is going to have to be much, much better controlled.”

COVID-19 will not only affect consumers’ spatial awareness, it will also make them more aware of the cleanliness and sterilization surrounding food and drink preparation. What was the standard before the outbreak will no longer apply, and bar owners should be prepared for this shift.

“We’re going to have to start to develop a more sterile industry.

Kitchens are going to look a lot more like operating rooms,” says Taffer. “I can’t believe that people will be standing in kitchens in street clothes after this. I can’t believe that people aren’t going to be wearing a mask when they’re looking down at a plate that they’re building. I can’t believe that people won’t wear some type of a standard hat—not a hat from home.”

Taffer had all of this in mind, before the COVID-19 pandemic, when building out the kitchen in Taffer’s Tavern, which leverages advanced sous vide food preparation methods.

Taffer’s Safe Dining System™ includes the highest food sanitation standards, no raw protein, medically safe preparation techniques, and food untouched by human hands.

Bar owners are going to have to rethink even the smallest gestures.

Taffer uses the example of a bartender picking up a sterilized glass from a drain board and handing it to someone.

“There is some guest somewhere now who is not going to accept that, whereas everybody did before,” he says. “All these things are massive changes in our potential and the way in which we deliver our products.”

According to Taffer, the hardest reality to face about the future of foodservice is that the solution will be technology, not people. “It’s not about chefs or cooks. It’s about technology,” he says. “Technology is sterile, human beings are not, and these are all things that are massively April/May 2020

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35

COVID-19

We’re going to have to start to develop a more sterile industry.

going to change our industry.”

Since many of the changes made will be unseen—in kitchens and processes typically out of sight of customers— it’s important that establishments communicate what they’re doing to protect and keep customers safe.

Taffer cites the recent example of a restaurant’s social media post depicting its chef cooking a dish that would be available for curbside pick-up that afternoon. Taffer says the chef was in street clothes, wearing simple plastic gloves, and no face mask.

“That’s exactly the message that we don’t want to send as an industry,” he says. “Our customers need to know that our people are going to wear gloves, hats, and PPE clothing. They want to know that we sanitized our kitchens.

They want to know that their safety is paramount to us.

“We have to start to speak from strength: We have the solutions for customers. We will be safe. We figured this out. Our kitchens are changing. Our processes are changing. You can trust curb pickup at my restaurant.”

The bottom line is not that bars were doing anything wrong before—it’s that owners need to engender confidence in their establishments and processes to meet elevated consumer demands and perceptions in the wake of COVID-19.

“I think we lose 30-40% of our operations that don’t reopen. I think this is going to affect change,” says Taffer.

“And the brands that step out and prove that they’re safe, that the consumer can have confidence in them, that they’re reactive to this situation around us, are the ones that are going to survive.”

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April/May 2020

barbizmag.com

Photo: Jon Taffer.

In the wake of COVID-19, Jon Taffer says bar owners are going to have to reconsider cleanliness, menus, and floor plans.

BAR TOUR

BAR TOUR

BY ASHLEY BRAY

I LAMUSE RESTAURANT All Photos: LaMuse Restaurant & Avant Gallery.

DOWNTOWN MIAMI

LaMuse blends art, food, and drink for a one-of-a-kind experience.

barbizmag.com

t’s often said that crafting cocktails and decadent dishes is its own art form, and LaMuse Restaurant takes this to the next level.

The contemporary restaurant lives inside the Avant Gallery at the EPIC Hotel in downtown Miami, an indoor/ outdoor space that originally opened in Miami Beach in 2007 and has become known as the city’s premier contemporary art gallery.

Dmitry Prut, Owner & President of Avant Gallery and LaMuse Restaurant, is guided by the search for something “different and not derivative” when curating the pieces, and the gallery has featured the likes of Skyler Grey, Florian Eymann, Jacqueline Suowari, Will Kurtz, BNS, and more.

“I love art, I love business, I love working with creative people and artists of course, and being able to build a special brand in this market segment is very rewarding given all the challenges you encounter on the way,” says Prut. “I’m not sure how and why I was so fortunate to find this path—but

I’m happy and lucky that I did.”

Now a collection of art-inspired cocktails and dishes are also on display at LaMuse, which is open seven days a week and offers breakfast, lunch, brunch, dinner, a cocktail lounge, and catering, as well as private event experiences.

“There was an opportunity to have an F&B element in this location, and I thought it could be a great way to enhance the guest experience of Avant Gallery’s clientele, and at the same time allow those that come to dine to discover the gallery,” explains Prut.

“Both the gallery and the restaurant present a symbiotic way to tell the story about art, iconic artists, and muses.”

Here, art doesn’t imitate life—“Art is life™” according to the gallery’s tagline. “There is no hard transition between Avant and LaMuse,” says Prut.

“Its one fluid space and art exists everywhere.”

The restaurant is truly a feast for the senses with art on the walls, surrounding the tables, and outside on April/May 2020

Bar Business Magazine

37

BAR TOUR

The Art Tart® dessert.

the lush terrace where patrons can enjoy the Miami weather.

Prut and his team selected furniture and other décor items that work with the artistic, inspirational atmosphere.

“I like design that complements art, and together with our team, we cherry picked pieces that worked with the vibe,” says Prut.

Artwork can also be found on and in the menu’s selections—starting with the cover of the menu, where American socialite, actress, and fashion model Edie Sedgwick, Andy Warhol’s muse, is pictured.

Upon opening the menu, patrons will find cocktails and brunch, lunch, and dinner entrées inspired by the world of art.

Many permanent dishes are named after artists and muses—like Brigitte’s Burrata & Tomato, named after actress Brigette Bardot and featuring handmade Italian burrata, roasted campari tomatoes, pesto, balsamic reduction, and naan bread.

The Audrey Bowl, featuring fingerling potatoes, smoked salmon, avocado slices, campari tomatoes, and topped with two poached eggs, was named for Audrey Hepburn, who loved smoked salmon and potatoes.

French photographer, poet, and painter Dora Maar gets a nod in Dora’s Deviled Eggs—classic deviled eggs available in trout roe, lump crab, or plain varieties and all artfully presented.

Indeed, the presentation of the food and drinks are a form

of art in themselves—engaging art and the culinary world in conversation on the plate, in the glass, and in the experience of the guest.

“Some of our dishes do look like a work of art, and of course this is all part of the effort to continue telling the story revolving around art,” says Prut.

The presentation of desserts especially shines here. For example, the Art Tart®— a seasonal dessert inspired by famed street art icon Banksy—combines nutella, cream cheese, fresh raspberries, raspberry reduction, and pistachio dust, and features a Banksy illustration.

The Chocolate Cloud dessert includes three layers of chocolate mousse with caramelized hazelnuts topped by a whimsical pink cotton candy cloud.

LaMuse rotates seasonal items and specials into its menu as well. Sometimes they coincide with special events.

Take the over-the-top $5000 dinner for two the restaurant created to coincide with the Art Basel Miami art fair, which included a lobster for two encrusted in and surrounded by edible, 24-karat gold. It was served with Bourdain risotto, black caviar, champagne, and dessert. The dinner even included a piece of artwork valued at $4200.

Artists and their muses are also featured on the cocktail menu, which artfully presents everything from Bloody Marys to margaritas to punches to mules. Andy Warhol gets a nod in the pink-hued guava punch, featuring sake, guava purée,

LaMuse tells the story about art, artists, and muses.

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BAR TOUR

Frida’s Margarita

Dmitry Prut OWNER & PRESIDENT, AVANT GALLERY & LAMUSE RESTAURANT

F

ounded in Miami Beach in 2007 by art enthusiast and entrepreneur Dmitry Prut, Avant Gallery is committed to expanding the discourse of contemporary art by supporting bold innovation, dynamic practices, and visual experimentation.

The gallery represents an eclectic range of emerging and mid-career artists. Avant Gallery currently operates four distinct venues: a flagship in Downtown Miami at the EPIC Hotel with its integrated eatery, LaMuse Restaurant; Miami Design District; Four Seasons, Jumeirah Resort, Dubai, featuring a curated salon exhibition conceptualized as Artmosphere®; and its newest flagship location in New York City at Hudson Yards.

Prut opened the flagship store in 2007 as a passion project and his first entrepreneurial venture after coming down to Miami from New York City.

citrus, and honey simple.

Artist Frida Kahlo is honored with a margarita that includes tequila, agave simple, lime, orange bitters, a lavender sprig garnish, and black salt.

“We researched what famous artists and muses liked to drink, and sometimes they are inspirational cocktails, but all in all the idea is to continue telling the story of Avant and LaMuse, art and muses, inspiration, and popular consumption through the drinks,” explains Prut. “We also have seasonal cocktails and specials, for instance, we create cocktails that are inspired by concurrent art exhibitions.”

The cocktails are all wine-based and use products from Premium Blend, a Miami-based company that offers an entire line of wine-based liquors and liqueurs. (Note: See our Behind the Bar column featuring Premium Blend and the use of wine-based substitutes in the June 2019 issue.)

Premium Blend’s wine-based products—which offer substitutes for everything from whiskey to gin to tequila and more—allow LaMuse to offer cocktails with their beer and wine license. “This location only offered the opportunity to do a 2COP [Florida beer and wine consumption on-premises] license, which is limited to fermented spirits versus distilled, which are higher ABV,” says Prut. “So we had to get creative with our hand-crafted cocktail program that wows folks.

“Being in Miami and located in a hotel, it’s crucial to be able to offer alcohol. Mimosas, rosés, and Bloody Marys for brunch are an absolute must.”

A variety of wines, TeaPunch® Sangrias, and proseccos and champagnes are also available. barbizmag.com

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April/May 2020

Bar Business Magazine

39

INVENTORY

CUTWATER SPIRITS DRIVES CANNED COCKTAIL INNOVATION WITH NEW TEQUILA SODA

ADD SOME “FUN” TO YOUR WINE

Cutwater Spirits announces the launch of Tequila Soda, inspired by the popular southwestern calldrink known as Ranch Water.

Simple yet refined, it features Cutwater tequila combined with refreshing house-made soda water and a hint of lime. The result is a balanced and flavorful classic with an ABV of 7% per can. Tequila Soda is 130 calories and features no sugar and zero carbs. It’s the third Tequila-based offering in Cutwater’s ready-to-enjoy portfolio, preceded by Margarita and Paloma. Agave-based spirits are an increasingly important focus for Cutwater. In late 2019, the distillery introduced its first bottled premium tequila: Cutwater Rayador Blanco, made from 100% Blue Agave, which was followed by Rayador Reposado. Cutwater’s Tequila Soda is the 18th addition to its line of canned cocktail classics made with the distillery’s award-winning premium spirits.

Fun Wine® is creating a new category that defies conventions. Launched last December, Fun Wine has a 5.5% ABV and is available in 750ml bottles and 250ml cans.

It comes in three flavors: Coconut Chardonnay, Strawberry Rose Moscato, and Red Sangria. All three awardwinning flavors each have distinct creative packaging. Inspired by Miami’s distinctive culture and graffiti art scene, Art Director Miguel Paredes created the design elements for Fun Wine’s award-winning packaging. Coconut Chardonnay depicts tropical flowers and birds; Strawberry Rose Moscato is flamboyant with large lips covered in strawberries; and Sangria has abstract patterns with a flamenco dancer symbolizing its Spanish origin surrounded by roses. The Fun Wine® design elements feature Paredes’ signature anime cat and monogram. “We developed the Fun Wine® category to make wine more accessible, friendly, and fun,” said Joe Peleg, Founder and CEO of Fun Wine®.

Fun Wine®

Cutwater Tequila Soda

funwine.com

cutwaterspirits.com

THE NEXT GENERATION OF LIGHT BEER FLIGHT by Yuengling

D.G. Yuengling & Son, Inc., America’s Oldest Brewery®, launched FLIGHT

by Yuengling, a new upscale light beer. Born from six generations of brewing expertise, FLIGHT by Yuengling is the Next Generation of Light Beer™ that will bring even better taste, with low carbs and calories, to the refreshment category. With 2.6 grams of carbs, 95 calories, and 4.2% ABV, FLIGHT by Yuengling is a crisp, easy-to-drink beer that will complement the brewery’s existing portfolio of brands. “Recognizing an opportunity in the light beer category, we have been working to deliver an upscale refreshment brand that fits within the active lifestyles of today’s consumers,” said Jennifer Yuengling, Vice President of Operations and 6th generation family member, D.G. Yuengling & Son, Inc. “We have spent more than a year perfecting FLIGHT by Yuengling, taking the taste of this light beer to new heights, and can’t wait for our fans and light beer drinkers to try it.” yuengling.com

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INVENTORY

GET A GRIP! Griptinz

TATTERSALL DISTILLING LAUNCHES SUMMER’S NEWEST READY-TO-DRINK COCKTAIL Salty Dog

In 2016, the idea for Griptinz was born. Being in the business since 2001, Founder Nico Vasquez suddenly found himself behind the bar with a rush of people that was five deep in five directions for five hours a night.

Needless to say things got wet through melting ice, condensation, etc. and the shaker was constantly flying out of his hand. “I might as well have put on an ‘if found, please return to Nico,’ sticker,” says Vasquez. He had a problem and needed a solution. The original prototype he developed was similar to his hockey stick’s grip. After four years, his friend Nick Fuccilli (the same man who pushed Abby Taylor and Playa Bowls team to get off the ground) said to do it or he would. The next day Griptinz was born. Griptinz is a food-grade silicone, BPA, lead-free sleeve that fits universal on all shakers found in a bar. It features a patent-pending gecko-grooved sleeve with an ergonomic 1/4 spiral ring around the sleeve for a superior non-slip grip. It has been run over by cars and trucks and run through industrial dishwashers and has proven nearly indestructible. griptinz.com

Tattersall Distilling launched its bottled Salty Dog, just in time for summer. On shelves today, Tattersall’s newest product distills real grapefruit peel, ginger, and juniper with Tattersall vodka, before blending in fresh grapefruit juice and salt for a refreshingly bright and tart spirit. Doubling down on grapefruit by both distilling it and blending in real juice, Salty Dog packs a big citrus punch at 35% ABV or 70 proof. Salty Dog is best served with sparkling water on the rocks or flavored soda in a one-to-one ratio. Those seeking a more adventurous cocktail are encouraged to experiment by shaking it up with other base spirits and mixers. tattersalldistilling.com

Featured

PRODUCT

HOSHIZAKI SERVES UP SOME REFRIGERATED SOLUTIONS Hoshizaki Steelheart Series

Hoshizaki is pleased to announce the addition of four upright roll-in and roll-thru refrigerators to the Steelheart series. These models fit busy catering and hospitality needs.

Kitchen staff can optimize workflow by loading baker sheet pans full of prepared food onto rolling racks into these refrigerated cabinets. All roll-in and roll-thru models accommodate one 72-inch or shorter rolling rack with full-sized sheet pans per section (rack and pans not included). The 35-inch wide one section and 68-inch two section cabinets are constructed of stainless-steel interiors with stainless steel exterior fronts, sides, and tops. Roll-in cabinets feature one 4-inch long stainless-steel ramp and field reversible stainless-steel door(s) with heavy-duty stay open, spring-assisted self-closing hinges while pass-thrus have ramps and door(s) at both the front and back of the cabinet. Other features of the roll-in and roll-thru cabinets include full-length chrome handles; topmounted refrigeration system with unique ducted airflow; and more. All Steelheart reachins are engineered to maintain NSF-7 temperatures even in 100-degree Fahrenheit kitchens. hoshizakiamerica.com

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41

STERILIZED & ANTIMICROBIAL You’re using pour spouts, why not use the one that’s best for your business?

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Decades of experience running bars provided foundational knowledge that the “old school” pour spout was many things, few of them good. It is illfitting, attracts bugs, rusts, and LEAKS. We knew there had to be a better, more efficient way to get booze from the bottle to the glass, without filling up the bar mat with your profit. With this knowledge, we created The Pure Pour. A clean, elegant solution to a simple problem. Manufactured right here in the US! • • • • • • • • • • • • • •

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April/May 2020 Bar Business Magazine

43

COVID-19

THE FDA & NRA OFFER GUIDELINES

A

Cleaning & Sanitizing If your business has been closed, the NRA recommends cleaning and sanitizing the entire facility before opening. Avoid all food contact surfaces when using disinfectants.

Make sure the person in charge has an up-to-date ServSafe Food Manager certification.

Once open, bars should clean and sanitize high-contact areas like table condiments, digital ordering devices, check presenters, self-service areas, tabletops, etc. between seatings.

Discard single-use items and consider using rolled silverware and eliminating table presets. Also consider single-use paper menus and condiments versus reusable ones that will need to be frequently cleaned.

The FDA says to verify that warewashing machines are operating at the required wash and rinse temperatures and with the appropriate detergents and sanitizers.

When it comes to food areas that share utensils and dispensers—such as salad bars and beverage service stations—the FDA recommends discontinuing operations. However, the NRA says where such stations are permitted by local/state officials, they 44

Bar Business Magazine

April/May 2020

GUIDELINES must have sneeze guards in place.

Change and sanitize utensils and place appropriate barriers in open areas.

Employee Health & Hygiene To keep employees safe, the NRA says to use physical barriers such as partitions or Plexiglas at practical locations like registers. Where possible, workstations should be staggered.

Employers should also consider using face coverings, even in states and jurisdictions where they are not required. Per CDC recommendations, face coverings have been shown to mitigate risk from individuals who show symptoms as well as those who don’t, especially in close environments where it’s hard to maintain distance.

Also consider taking employees’ temperatures. The CDC has not mandated this practice, but the NRA says that any operator who chooses to do so should engage health officials first and adopt policies aligned with proper procedures.

Social Distancing According to the NRA, owners should update floor plans for common dining

For Reopening

areas and redesign seating arrangements to ensure at least six feet of separation between tables.

Limit party sizes to no more than the established “maximums approved” as recommended by CDC or local/state government. Consider a reservationsonly business model or call-ahead seating to better space diners.

Discourage congregating in waiting or bar areas. Ensure guests stay separate with floor markings, outdoor distancing, waiting in cars, etc.

Consider an exit from the facility separate from the entrance and determine ingress/egress of restrooms.

Takeout/Delivery The FDA says when offering delivery/ takeout, ensure hot and cold foods are stored in appropriate transport vessels. Ensure that any wrapping and packaging used for food transport is done so that contamination of the food is prevented. Also, routinely clean and sanitize coolers and insulated bags used to deliver foods.

Establish designated pick-up zones to maintain social distancing. Offer “no touch” deliveries and send text alerts or call the customer when deliveries have arrived. barbizmag.com

Photo: Shutterstock/ Rawpixel.com.

t press time, the U.S. is focusing on how to reopen safely—especially within the hospitality industry. A number of outlets have released guidance for reopening bars and restaurants, including the National Restaurant Association (NRA) and the U.S. Food & Drug Administration (FDA). Both agencies have released guides covering employee health and hygiene, social distancing, cleaning and sanitizing, and pickup and delivery. The biggest takeaways are ones you’ve heard before—encourage frequent hand washing and monitor employees for illness. If employees show signs of illness, tell them to stay home.

We’ve compiled some additional advice from the FDA & NRA. To view the full guidelines, visit https://bit.ly/35Bto72.

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