Bar Business August/September 2020 by Bar Business Magazine

August/September 2020

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

Staying Social-

SEPARATELY

barbizmag.com

How to put up partitions without tearing down the customer experience.

CONTENTS HOW TOS

Business Interruption Claims During COVID-19

As bars continue to face closures and restrictions, can business interruption insurance offer relief?

Improve Your Inventory Control

The economic challenges of COVID19 have made inventory management even more important.

Leases & Landlords

Tuning Up: Navigating the Social Media Seas in 2020

Lease restructuring for bars during COVID-19, and beyond.

August/September FEATURES

Staying Socialâ&#x20AC;&#x201D;Separately

Good, Cleaning Living

How to put up partitions without tearing down the customer experience. Supplies, tools, and techniques to improve your cleaning practices.

Social media strategies to execute as your bar reopens.

DEPARTMENTS

From the Editor

On Tap

A letter from our Editor Ashley Bray. Industry news and announcements.

Health & Hospitality

Behind the Bar

Happenings

Tips for staying well.

In-depth analysis of beer, wine, and spirits. Important dates for the month.

Inventory

Bar Tour

Q+A

Featured product releases. COVID-19 causes Beginnings to rewrite its business model. Jennifer Higgins & Megan Wilkes, Founders/Owners, Vegas Baby Vodka

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COVER PHOTO: GRANT ROBISON (MZA) FOR VANGUARD SMART PARTITION SYSTEMS. CONTENTS PHOTO: KELVIN SLUSH CO.

August/September 2020

Bar Business Magazine

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

AUGUST/SEPTEMBER 2020

VOL. 13

NO. 6

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 Randy Airst, Todd Collins, Emily Eckart, Elyse Glickman, Marrone Law Firm

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.

Bar Business Magazine

August/September 2020

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FROM THE EDITOR

Sometimes the easiest way to solve a problem is to stop participating in the problem.

– Jonathan Mead

Bar Business Magazine

e’ve got an image problem. Google bars and COVID-19, and the first results are all about how bars are COVID-19 hot spots. The web is full of articles with clickbaity headlines, especially surrounding advice from the US’s top infectious-disease expert, Dr. Anthony Fauci. A recent headline: “Two things Dr. Fauci Won’t Do Right Now.” One of those activities? You guessed it—eating out at restaurants and bars. All of this media fervor is obviously having an effect on consumers. According to Zenreach, the walk-through marketing company, on July 30, national bar and nightclub traffic was at 40.7% of its 2019 norm. By the end of 2020, the bar industry is only forecast to be at 50% normal. Behavioral research firm InsightsNow’s study, “COVID-19 Tracker on Clean Living Behavior,” released findings showing consumer confidence regarding outdoor dining has steadily increased from 44% in May to 61% in August. However, confidence around indoor dining has remained stagnant, with 35% willing to eat indoors in May and 38% in August. This could spell trouble for areas of the country unable to offer outdoor dining in the coming winter months. To be fair, traffic is down across the board in many markets, but the bar industry has been one of the hardest hit. According to Zenreach, it lags behind the retail sector by 30% in a return to normal traffic. But enough doom and gloom. What’s to be done about our industry’s image problem? For one, communication remains critical. How are you interacting with and speaking to your customers—on social media, in

August/September 2020

person, in advertisements, etc.? Are you promoting your bar’s efforts to comply with COVID-19 guidelines? Are you letting customers know what you’re doing to keep them and your employees safe? Combat the negative rhetoric with positive messaging. Inspire confidence in consumers’ minds about your bar, and they will return. And please, make sure you are actually complying with COVID-19 guidelines. Guidelines vary from state to state on masks, dining capacity, contact tracing, and cleaning protocols, so make sure you are well acquainted with the rules in your own state. This isn’t about whether you agree with the guidelines or not—it’s about staying in business. And with some states punishing bars in violation by revoking their liquor licenses, the stakes have never been higher. Lastly, get to know your local lawmakers. Leverage your experience in our industry to have a say in the restrictions being put on bars. You have the power to institute change. For example, many lawmakers were influenced by local hospitality figures to institute to-go alcohol sales. Iowa has even made cocktails to-go permanent—making it the first state to do so. Need help getting started? Reach out to industry associations. The Distilled Spirits Council of the United States has been doing great work here.

ASHLEY BRAY, Editor

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FROM ON TAP THE EDITOR

ON TAP The new A/V system processes, manages, and transports audio across multiple spaces in the hotel, including a 16th floor rooftop bar.

he Carte Hotel, a boutique hotel nestled in the Little Italy section of San Diego, recently had an A/V makeover thanks to Xilica®, a global leader in digital signal processing technology for A/V and installed sound. J&E Pro Audio specified Xilica with the systems design, which called for a complete A/V over IP infrastructure as part of the ground-up construction. While connected to the central IT infrastructure, J&E Pro Audio configured a dedicated LAN with managed network switches to separate all audio and video signals from standard IT traffic. The company selected the Xilica Solaro FR1 DSP to optimize quality and multi-channel performance over the network, while citing its modularity and seamless integration with Dante audio networking as other deciding factors. “We ran our network on the hotel fiber infrastructure, with dedicated 6

Bar Business Magazine

switches that run parallel to the hotel network,” said Jaire Lopez, President, J&E Pro Audio. “We programmed the Xilica Solaro FR1 to process, manage, and transport audio across multiple public spaces, including a 16th floor rooftop bar, fourth-floor meeting rooms, a second-floor fitness center, and a ground-floor restaurant and lobby to support background music.” As Lopez explains, the Xilica Solaro FR1 expertly manages a mix of analog and digital signals that are ingested and routed across many spaces. This includes live music from the rooftop DJ booth, which injects analog signals into the Solaro FR1 over Dante. In all, the redundant Xilica Solaro FR1 configuration manages 64 audio inputs and outputs, and it optimizes audio quality before feeding Powersoft amplifiers via Dante. Xilica’s built-in control software also allows hotel staff to manage audio and video signal flows using an iPad, which eliminates the need for a dedicated, expensive A/V

August/September 2020

control system. Lopez adds that the sleek 1RU design of the Xilica Solaro FR1 takes up minimal rack space while not limiting the end user to a dedicated configuration. Should the Carte Hotel need to scale in the future, the Solaro FR1’s modular design will allow J&E Pro Audio to add new cards and expansion slots to accommodate new services and higher capacity. In fact, Lopez has already made adjustments from the original DSP design. “Near the end of the project the customer requested a wireless microphone system for the hotel’s meeting space,” said Lopez. “We simply added a few microphone input cards, and the application was immediately ready to go. The new design of Solaro FR1 frame makes it even easier to make changes, because there is no need to take the unit apart. We can simply remove the rear cover and insert the cards without removing the unit from the rack.” xilica.com barbizmag.com

Photo: Xilica.

An A/V Makeover

ON TAP Lending Opportunities for Bars Hit Hard by COVID-19

OVID-19 has hit the hospitality industry particularly hard, and bars and restaurants may be considering applying for financial help. We recently spoke with World Business Lenders (WBL) about lending opportunities for bars and restaurants struggling due to the COVID-19 pandemic. WBL is a direct lender specializing in providing real-estate secured business loans and access to capital to support the growth and development of underserved small-to-medium sized businesses that lack access to traditional funding. Below is our Q&A with the company covering when bars and restaurants should consider applying for financial help and what types of loans and financing WBL specifically offers to bars and restaurants. Bar Business Magazine (BBM): Tell us about World Business Lenders and what you offer for small businesses like bars and restaurants.

BBM: What are some of the signs or reasons a bar/restaurant should consider a loan? WBL: In this current environment, capital is extremely important for the survival of small businesses, as it provides options in navigating through the uncertainty. As everyone is aware, restaurants and bars have been especially hard hit, with revenues dropping dramatically, doors remaining shut, and expenses needing to be paid. However, most financial institutions won’t make financing available under these circumstances. The primary reasons a restaurant or bar would need financing at this time are to buy inventory and to help pay the rent and the salaries of its employees. Also, directly related to the pandemic, bars and restaurants need to finance the construction of outdoor spaces for patrons to eat and drink, as well as the reconfiguration of indoor dining areas. BBM: Are there specific situations caused by COVID-19 that should make a bar/restaurant consider a loan? WBL: In addition to those already enumerated, we are hearing that many restaurants and bars that applied for government funding either didn’t get approved or received the funding but it

wasn’t enough to satisfy the overwhelming need. BBM: Can you tell us more about the funding opportunities you’re offering bars/restaurants to help them with cash flow problems and other COVID19-related issues? WBL: In addition to WBL’s other product offerings, in response to the pandemic, WBL designed a loan program intended to give struggling businesses the capital necessary to weather the economic storm. Under WBL’s COVID-19 Relief Loan Program, there is a no-payment period; an interest-only period; and, then, a payback recovery period. BBM: Do bars/restaurants need certain paper work or do they need to meet certain requirements to qualify for a loan? WBL: The business needs to complete a simple one-page commercial loan application and provide six months’ of business bank statements. Then, a WBL representative will promptly contact the business to discuss its financing needs. BBM: How can bars/restaurants get in touch with World Business Lenders if they’re interested in learning more? WBL: To learn more about WBL’s financing solutions, please call us at 212220-0175, or email us at (Barbizloans@ wbl.com). We look forward to hearing from you.

Photo: Shutterstock/ wutzkohphoto.

WBL: World Business Lenders (commonly referred to as WBL) provides general purpose short-term real estate collateralized commercial loans to a broad customer base comprised of small- and medium-sized businesses throughout the country. The number of bars and restaurants to which we make capital available has increased significantly since the onset

of the Coronavirus pandemic given the devastating impact it has had on their cash flow and revenue.

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August/September 2020

Bar Business Magazine

FROM ON TAP THE EDITOR An Appetizing Solution

f your bar is looking to offer a new revenue-raising product, you may want to look no further than pizza. A whopping 93% of Americans eat pizza at least once a month, and in 2019, pizza was a $155 billion global industry. “Research says that if you eat more, you drink more. So pizza is definitely a product that goes well with beer, wine, or whatever cocktails you serve,” says Gilad Shalom, founder & CEO of Donna Italia. “Once you have the ability to serve your customers with food, and especially with pizza, then they’re probably going to stay longer and drink more.” Shalom founded Donna Italia, a unique plug-and-bake pizza solution, in 2011. The solution has made it easy for bar owners to take a piece of the pie of the reliable pizza business. “We provide a turnkey solution for the foodservice industry that basically enables each and every one of our customers to serve high-quality Italian pizza in three minutes,” says Shalom. Donna Italia’s pizzas are 100% natural, made in Italy using premium ingredients, and are baked in single deck, double deck, or express Donna Italia ovens. The ovens are designed and manufactured in Italy incorporating leading technology and years of pizza-baking expertise. The Donna Italia pizza ovens include a highquality stone surface with specific settings under the stone and inside the baking chamber to achieve optimal baking results. The ovens quickly heat up to 650685°F, evenly baking Donna Italia pizzas in three minutes or less. Donna Italia invested in new technology and eliminated all human contact in its production process to guarantee 100% compliance with the

Bar Business Magazine

latest COVID-19 food safety measures. Each pizza is individually packaged in a flow pack wrapper. Users simply place and remove the pizza into and out of the Donna Italia oven with a pizza palette for an entirely touchless experience. Donna Italia pizzas can be kept for three days thawed in the fridge or 18 months frozen—eliminating costly food waste. The Donna Italia pizza solution also eliminates the need for bars to invest in expensive equipment, high labor costs, and time-intensive operations to be able to serve pizzas. “You don’t need a kitchen, you don’t need a hood; you just need a regular 110V power outlet,” says Shalom. “Since this is a very simple operational concept, anyone can make a great pizza just by putting it in the oven and taking it out when the three-minute timer beeps. It’s also important to remember the consistency that you get with Donna Italia.” Donna Italia works similar to a subscription model—without the longterm contract. Bars sign a monthly agreement, receive the oven for free, and pay only for the pizzas. Bars must sell 300 Donna Italia pizzas per month to receive a single deck oven at no cost, and 600 pizzas per month to obtain a double deck oven. Bars can cancel at any time with ten days notice for a no-risk business model. As part of the subscription, Donna Italia provides tech support, general maintenance and repairs, staff training, and printed marketing materials to help bars promote the authentic Italian pizza. Currently, Donna Italia is offering a 10-minute virtual demo to interested customers. Clients who sign up with Donna Italia through the virtual demo receive a free, 24-pizza case.

August/September 2020

donnaitalia.com Deuce’s Bar Co-Owners Amy Childers and Angela Wilkins.

Photos: Deuce’s Bar.

Now may be a better time than ever to consider bringing in pizza as many states around the country are mandating that bars accompany all alcohol sales with food. In Dallas, Texas, Donna Italia helped the brand-new Deuce’s Bar to make strides toward meeting the state’s mandate that at least 51% of their gross income be derived from the sale of prepared food. Deuce’s Bar received its certificate of occupancy and planned to open a week later just a day before Texas bars were ordered to shut down due to COVID-19. “We had three months or so where we could take plenty of time to get everything exactly as we wanted it,” says Deuce’s Bar Co-Owner Amy Childers. “We had a lot of people helping us, and one of those people was Rodman Shields, who is the executive chef for a couple of restaurants in Dallas.” Childers and Co-owner Angela Wilkins have worked in bars almost their entire lives, but since they didn’t know a lot about running a kitchen, Shields recommended they try Donna Italia. “Having our oven was what saved us when we first opened, and it allowed us to open,” says Childers. With only two other employees, the oven also made it easy for the co-owners to bartend and run a kitchen. Deuce’s Bar currently offers six specialty pizzas and a build-your-own option. In addition to dine-in, the bar offers a takeout option that includes a Donna Italia pizza and a six pack. Customer reception has been positive, and Deuce’s Bar upgraded to a doubledeck oven to handle the increase in demand. “Having pizza to put in front of people,” says Childers, “I would say it has contributed significantly to our profits.”

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HUNCH PUNCH MOONSHINE WE’VE GOT A HUNCH YOU’RE GONNA LOVE IT

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1.5 oz. Ole Smoky® Hunch Punch Lightnin’ 3 oz. Lemonade .25 oz. Lemon-Lime Soda .25 oz. Cranberry Juice Shine Responsibly®

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HEALTH HEALTH & HOSPITALITY

& Hospitality

Cucumber-Mint Fruit Cooler Ingredients for cucumber juice: 2 seedless cucumbers, chopped 2 cups green grapes 3 kiwi fruit, peeled 1 large bunch of fresh mint Juice of 2 limes 1 cup of water Ingredients for serving: Limes wedges Frozen green grapes Sliced kiwi fruit Sliced cucmber Mint Sprigs Vodka (chilled)

HEALTHY COMFORT

Through his IGTV show and personal transformation, Chef Art is inspiring others to make a change. BY ASHLEY BRAY

elebrity Chef Art Smith is no stranger to wellness. Smith—who is known for spending many years as Oprah’s personal chef as well as for his many restaurants—lost over 100 pounds about 10 years ago after being diagnosed with Type 2 diabetes. On the eve of his 60th birthday, he found himself once again looking to make changes to his lifestyle and lose weight. “At 60, I didn’t want my life to be challenged by illness I could prevent,” he says. Smith also pointed to the need to stay healthy to continue cooking and running his restaurants. “Cooking and working in a restaurant is really high energy, a lot of work, and grueling,” he says. “You need to be in good shape, or you’re not going to be cooking very long.” This time around, he had help in the form of pro rugby player Lucas Cancelier, who was visiting from Argentina when the pandemic hit. He ended up quarantining

Bar Business Magazine

with Smith and his family in Jasper, Florida. In February, Smith began working out under Cancelier’s guidance, who challenged him to lose 30 pounds by April. Smith lost that and more—racking up 40 pounds in weight loss by the end of April. He lost almost another 40 pounds by July. Smith lost the weight in part by eating better. “I try to focus more on fruits and vegetables and lean protein,” he says. Exercise also helped Smith, who followed the 30-45-minute daily exercise regimen Cancelier created for him, which included running, walking, and exercises done on a yoga mat. The exercise not only helped Smith physically, but mentally as well. “When COVID-19 happened, all the restaurants closed, and I was like, ‘what do I do with myself?’” says Smith. “Lucas got me to lose weight, and he also helped me to start the virtual cooking program.” “Healthy Comfort” airs weekly on IGTV. On the popular show, Chef Art shares

August/September 2020

recipes and cooking demos with his viewers. On a recent episode, he mixed up two vodka cocktails with a focus on fresh fruits and vegetables (see recipe, above). For those looking to commit to healthier routines, Smith says start with small, attainable goals. “From there, go to the lofty goals because you have to have the confidence in order to do the lofty ones,” he says. “And realize that you can do everything on a yoga mat!” Photo (top): Shutterstock.com/ asiandelight

Place the cucumbers, grapes, kiwi, mint, lime juice, and water in a blender. Blend until super smooth. Place a finemesh strainer over a large bowl or pitcher. Pour the puree through the strainer into bowl/pitcher. Press on the pulp to extract as much juice as possible. Discard the pulp. Fill a pitcher with lots of ice and pour in the cucumber juice. Mix 1 cup of chilled vodka into ice and cucumber juice. Garnish glasses and enjoy!

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SPIRITS THAT STAND ABOVE THE REST. The Burning Chair Bourbon Whiskey

Lip Service Rye Whiskey

Second Glance American Whiskey

The Savage & Cooke distillery, owned by Napa Valley winemaker Dave Phinney, is located on historic Mare Island. Savage & Cooke distills, ages, finishes and bottles a range of brown spirits including Bourbon, Whiskey and Rye. All delivering complex flavors, concentration, balanced oak influence and lushness. For a list of our national distributors please visit our website.

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Let’s talk

BEHIND THE BAR: MIXERS

MIXERS

Premiumization and COVID-19 mix up the world of mixers. BY ASHLEY BRAY

Bar Business Magazine

wave of premiumization has been sweeping through the hospitality industry, and mixers have been caught up in it as well. As consumers question the origin and quality of each of the ingredients that go into their cocktails, tonic shot out of a soda gun and sugary, subpar juices are no longer acceptable. “We definitely see a trend towards premiumization in the mixer category, which, we believe, is the result of more informed and discerning consumers. They want clean ingredients and more transparency from the brands they consume,” says Jay Li, marketing director

August/September 2020

for Regatta Craft Mixers, a line of premium craft canned mixers that includes tonic, club soda, ginger beer, and ginger ale. “For the bar owner/bartender, the trend towards premium spirits is driving premium mixers as well.” The demand for premium has led to a bevy of higher quality and more consistent mixer options. “People want to know that the drinks they consume taste great and are made with high quality, healthy products,” says Li, noting that Regatta Craft Mixers are made with natural ingredients, no artificial flavors, and no high-fructose corn syrup, and that they are non-GMO Project Verified, BPA-free, and gluten barbizmag.com

Photo: Kelvin Slush Company.

Frozen Negroni by Kelvin Slush Company

BEHIND THE BAR: MIXERS

Photo: Twisted Alchemy

Twisted Alchemy Ruby Red Grapefruit juice

free. “Our canned mixers provide unique flavor profiles that complement and highlight the flavors of the spirit and the cocktail versus lower cost commodity mixers from a jet gun.” Previously, many mixers were characterized as overpowering and dominated the flavor of a drink. Today’s choices, however, offer more of a foundation for the bartender to build on. “Our mixers are made to be subtle and an ingredient in a more composed and thoughtful cocktail. So our mixes are simple flavors like tea, ginger, grapefruit, and really are just one element to the drink,” explains Helena Tubis, vice president of Sales & Marketing, Kelvin Slush Company, makers of certified USDA organic frozen cocktail mixes. “They allow the spirits to shine and the creativity of the drink to come through.” Premium mixers also allow for consistency, which Tubis says is key in frozen cocktails that are typically mixed in large quantities. Frozen cocktails require the right amounts of sugar, alcohol, and water to freeze correctly and to achieve the best flavor. Tubis recommends using a frozen cocktail machine versus a blender as every element of the drink is frozen. “Whereas when you’re blending things in a blender, the only element that’s frozen is the water from the ice,” she says. Fresh juices can also be notoriously inconsistent, but Twisted Alchemy barbizmag.com

provides a solution with its line of cold-pressed juices. “Our juice really delivers the quality of fresh-squeezed juice with the food safety of high pressure processing (HPP),” explains Kim Holstein, co-founder of Twisted Alchemy, maker of cold-pressed juices. HPP allows for the production of fresh-squeezed juice without the use of preservatives or damaging heat pasteurization, which kills the enzymes responsible for the juice’s flavor. In addition, Twisted Alchemy also curates the ph level and the brix (sweetness) level of its juices for a consistent product every time. That consistency naturally leads to a greater efficiency behind the bar. “You have so many places that really want to have this high-quality product, but they don’t have the capacity to do it in-house for everything,” says Tubis, who explains that in the time of COVID-19 and reduced staff, an easyto-make, consistent product is key. “You can execute [Kelvin Slush mixes] without a lot of people being involved as long as you have a good recipe. “With a lot of places working with these skeleton crews, it’s really important to be able to bring something in that people are going to want and be excited about, that are going to bring in good margins, and that are easy to execute.” Holstein agrees. “We’re excited that our products, because of the technology we use with HPP and the focus on food safety, can be a solution that helps to eliminate juicing costs, helps to eliminate any kind of waste, and is just a helpful solution that actually will elevate the spirits of people and the spirits in the cocktail.” Holstein points out that using bottled mixers is also a more sanitary way to include fresh juices in a bar program, especially in light of more stringent COVID-19 sanitation requirements and higher customer expectations surrounding cleanliness. Speaking of COVID-19, many bars have transitioned to more takeout and to-go orders, and anything that increases the efficiency of those programs is a win. Holstein notes that there has been an increase in orders

Mezcal Mule 2 oz Dos Hombres Mezcal 1/2 oz Fresh lime juice 4 oz Regatta Craft Mixers Light Ginger Beer Add Mezcal and lime juice into a shaker. Shake and strain into a large rocks glass or copper mule mug. Top with Light Ginger Beer. Garnish with lime wedge. Courtesy of Hawaii Mixologist & World Traveler Chris Parish (@thejoyofdrinking)

Twisted Tiki

1 oz Twisted Alchemy Passionfruit 1 oz Twisted Alchemy Pineapple ½ oz Twisted Alchemy Blood Orange ½ oz Apple cider vinegar Habanero sugar rim Pineapple crown Grated cinnamon Rim a glass with habanero sugar. Combine first four ingredients in a shaker with ice. Strain into glass. Garnish with pineapple crown and cinnamon. Courtesy of Twisted Alchemy

Oaxaca Old Fashioned

½ bottle Kelvin Citrus Slush Mix ½ bottle Kelvin Tea Slush Mix 1 L Tequila ½ L Mezcal 30-50 dashes Angostura Bitters 2 gal Water Combine all ingredients and freeze in a slush machine. Courtesy of Kelvin Slush Company

Frozen Negroni 1 bottle Kelvin Citrus Slush Mix ½ L Campari ½ L Gin ½ L Sweet Vermouth 250 mL Orange Juice 2 gal Water Combine all ingredients and freeze in a slush machine. Courtesy of Kelvin Slush Company

August/September 2020

Bar Business Magazine

Regatta Craft Mixers offers a line of canned mixers.

of Twisted Alchemy’s 10-liter bags in boxes. “They’re easier to dispense, and it gives them the volume and efficiency,” she says. “The extended shelf life really gives them the flexibility so that they have zero waste, and there is zero juicing labor. So that

THE END OF ON-PREMISE JUICING. With food safety being the critical factor during these times, Twisted Alchemy delivers award winning, fresh squeezed juice with the safety of HPP. In addition to managed Brix and pH levels for consistency, you won't need any labor for on-premise juicing. Start elevating your craft cocktail menu... at the bar, curbside and to-go. Cold Pressed Twisted Alchemy Juices & Craft Mixers.

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Bar Business Magazine

August/September 2020

makes it really work within the constricted environment that they have to deal with because of the pandemic.” Twisted Alchemy is also launching new 200 ml bottles of juices, which will fit well into to-go and delivery programs. Li has also noticed Regatta Craft Mixers’ cans being popular options for takeout orders—especially the 8-ounce Classic Ginger Beer. “It is perfect for those accounts that have shifted to ‘to-go’ cocktail offerings,” he says. “It’s just the right amount for two cocktails and lighter, safer, and easier to transport than glass bottles.” In addition to increased efficiency, bars are also looking to grow the margins of to-go programs. Holstein says bars should get creative with their offerings and expand their menu to attract customers. She has noticed their blood orange and passionfruit juices have been very popular flavors. “They’re unique flavors that create a varied cocktail menu,” she says. Tubis also recommends differentiating your menu through unique and unexpected flavors. She finds bartenders adding spirits like mezcal and vermouth to frozen cocktails. She says frozen cocktails in general are a great margin booster as they’re a special treat that most customers won’t make at home. “Regardless of the size of your restaurant, generally your frozen drink is going to be one of your bestsellers,” says Tubis. Frozen drinks can also help your bar stand out from surrounding establishments, as they are often colorful and visually pleasing. “They have that ‘fajita effect,’” says Tubis, noting that when one is brought out everyone else wants one. “Frozen drinks don’t have that aroma, but they do have that visual effect.” Another popular option to add to takeout and regular menus alike is the low-ABV cocktail. Healthier options were in demand long before COVID-19 became a reality, but the pandemic has just increased consumers’ interest in staying healthy. “We anticipate [low- and no-ABV cocktails] to continue as COVID-19 and living healthier continue to dominate news cycles and conversations,” says Li. “Our lower calorie mixers, particularly our Light Ginger Beer, are great options for creating reduced calorie cocktails and mocktails.” Holstein has also seen a trend toward healthier options, such as low-ABV and low-sugar cocktails. She says Twisted Alchemy is “obsessed” with making sure their juices are low in sugar, allowing the natural flavors of the juices to shine. “With the quality of fresh-squeezed, it carries so much further, especially for the non-alcoholic or the low-ABV, to be the centerpiece of the cocktail,” she says. She also notes that some of Twisted Alchemy’s juices have other health benefits. For example, the lemon and lime juices are antiviral, and the blood orange juice is 300% the Vitamin C of regular orange juice. Tubis points to frosé as an early example of the popularity of low-ABV drinks. Now, she sees bartenders incorporating a variety of different low-ABV spirits in frozen cocktails. “Vermouth is having a moment, which is cool,” she says. “People are experimenting, they’re playing around with flavors, and they’re building really solid, delicious cocktails.” barbizmag.com

Photo: Regatta Craft Mixers.

BEHIND THE BAR: MIXERS

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HAPPENINGS October 2020

OCTOBER 1 NATIONAL PIZZA MONTH Turn to page 8 to check out an innovative, touch-free way to serve pizza.

OCTOBER 3 VIRUS DAY Yes, it’s a real day. If you’re looking for ways to combat the spread of COVID-19, check out our story on barriers on page 30 and on cleaning on page 34.

OCTOBER 5 WORLD TEACHERS DAY Teachers have had a lot thrown at them in the last few months. Offer some drink specials just for them.

The liqueur selections are improving and growing. Try a new flavor in a cocktail.

OCTOBER 19 INTERNATIONAL GIN & TONIC DAY The tonic is iconic in this drink—don’t discount the mixer! Turn to page 12 to learn more about mixer trends.

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August/September 2020

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All Photos: Shutterstock.com.

OCTOBER 16 NATIONAL LIQUEUR DAY

HAPPENINGS

Upcoming

OCTOBER 20 INTERNATIONAL CHEFS DAY

EVENTS

Honor the culinary whizzes in your venue, and read our Q&A with Chef Art Smith on page 10.

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.

SEPTEMBER

OCTOBER 21 NATIONAL MEZCAL DAY

TALES OF THE COCKTAIL

Introduce your guests to tequila’s smokier cousin by working this spirit into your bar program.

September 21-24, 2020 Tales is switching to a completely virtual conference this year. talesofthecocktail.org

OCTOBER BAR CONVENT BROOKLYN

BCB will be holding an all-virtual event later this year and will release more details soon.

barconventbrooklyn.com

OCTOBER 21 INTERNATIONAL NACHO DAY Celebrate with a special on this bar staple.

FEBRUARY 2021 VINEXPO NEW YORK February 3-4, 2021 New York, New York vinexponewyork.com

NEW ENGLAND FOOD SHOW February 21-23, 2021 Boston, Massachusetts

newenglandfoodshow.com

OCTOBER 31 HALLOWEEN Put the “boo” back in booze with a hair-raising cocktail menu.

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August/September 2020

Bar Business Magazine

HOW TO

HOW TO: INSURANCE

As bars continue to face closures and restrictions, can business interruption insurance offer relief?

BUSINESS INTERRUPTION CLAIMS DURING COVID-19 18

Bar Business Magazine

BY MARRONE LAW FIRM, LLC August/September 2020

barbizmag.com

HOW TO: INSURANCE

s a result of the current COVID-19 pandemic, the lives we knew changed overnight. With mandatory shutdowns, stay-at-home orders, and businesses being forced to close their doors indefinitely, business owners have had to quickly adapt to a “new normal.” Below, we will take a deep-dive into business interruption coverage, including what it is, how it can help you, and how an experienced small business claims attorney can help if the insurance company wrongfully denied your business interruption claim.

Photos (left to right): Shutterstock/ Rawpixel.com; Ton Weerayut Photographer.

What is Business Interruption Coverage? Business interruption coverage provides protection against revenue losses that are the result of an interruption in operations. This type of policy covers the stretch of time between which the interruption began through when a business would be reasonably allowed to reopen. COVID-19 Economic Effects As of mid-May, more than 36.5 million unemployment claims have been filed. In direct response to the pandemic and mandatory shutdowns, many employers have been forced to furlough their employees in an effort for them to be able to collect unemployment benefits. According to statistics provided by the American Property Casualty Insurance Association, the monthly losses for small businesses with less than 100 employees could reach $431 billion per month. These numbers reflect the undeniable impact the COVID-19 pandemic has had on businesses. Filing a Business Interruption Claim as a Result of COVID-19 While none of us anticipated the dramatic fall out from the current pandemic, that doesn’t mean business owners weren’t prepared. Many businesses—both big and small— purchased business interruption insurance in the event of suspended business operations that were out of their control. And for decades, businesses have paid on these premiums without ever barbizmag.com

having to file a claim. However, in light of the high number of mandatory shutdowns, insurance companies have been denying these claims regardless of whether or not a policy includes

The language in the insurance policy is very important.

language that specifically covers business owners in the case of a pandemic. While a business interruption policy is usually added to an existing property insurance policy, this often extends far past coverage that is limited to physical damage to the premises. This kind of coverage can extend to: • Money for fixed operating costs • Funding to set up a temporary location • Payment for new, necessary training • Recovering lost profits While this sounds like everything a disrupted business would need to help them survive the pandemic, insurance

companies’ unilateral decision to deny these claims have unsurprisingly resulted in litigation. Insurance Companies and Their Response to COVID-19 Claims Insurance companies are denying COVID-19-related claims and claiming that pandemics are not covered under these types of insurance policies. While many insurers do include similar language within their policies, these denials are still happening despite policies that don’t specifically exclude pandemic-related events. While viruses might be excluded, most business interruption policies have clauses that allow a claim when a state or local government uses its civil authority to bring business to a halt. The APCIA affirms that business interruption policies were never meant to cover a widespread event like a pandemic. They claim that the accumulated losses stemming from COVID-19 is up to 72 times greater than the $6 billion per month in premiums these policies normally generate. These statistics, however, don’t account for the business owners who have paid on these premiums for decades, especially since the majority of the losses will not directly result in business disruption claims. Lawsuits & Denied Claims A wide range of business owners who believe their insurance company

August/September 2020

Bar Business Magazine

wrongfully denied their claim have started the process of filing a lawsuit—including French Laundry and Bouchon Bistro Owner Thomas Keller. Many of these lawsuits—including the one by Keller—are seeking benefits from their policies that do not exclude pandemic-related losses. In some cases, these policies specifically included coverage for virus-related damages. In Keller’s particular case, the fight boils down to the definition of a dangerous condition to the property. Under these so-called civil authority shutdowns, this policy, in

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August/September 2020

particular, kicks in when the shutdown is related to a dangerous condition on the property. Keller’s legal team argues that a dangerous pandemic applies. Insurance industry representatives have taken a different approach. They counter that these policies are tied to property insurance for a reason, and require physical damage to the building to result in a claim. Alternatively, they have argued that the general threat of a pandemic does not constitute a dangerous condition on the property. In other words, the policy would only be in effect if a business was shut down due to a specific outbreak at their location. This brings up the importance of language in the insurance policy. Since 2003, business interruption policies have included exclusionary language. This came on the heels of another pandemic, the SARS outbreak, which significantly changed the way insurance companies approach a pandemic. In situations where a business owner’s policy does not include virus-exclusionary language, the more likely they are to have a successful outcome in their case. However, most policies have clauses in them that will allow a claim to be filed when state or local government mandates that businesses shut their doors. An experienced attorney will be able to help you with this. It’s important to note that every state is different, and as such, so are their handling of business interruption claims. Some states—New Jersey, Ohio, and Massachusetts, to name a few— have floated changes to these laws that would require insurance companies to provide coverage for pandemic-related closures, regardless of the specific language included in their policy. Time will tell if other states make the same aggressive decision, as well as the success of these proposed bills. In the coming months, companies of all sizes will likely pursue legal action against their insurance providers after denying their claim. Marrone Law Firm, LLC (marronelaw.com) understands how a pandemic shutdown can put your business at risk. Call 215-709-7360 to discuss your legal options and schedule your initial consultation. Depending on the language of your insurance policy, you might be entitled to significant compensation for a wrongful denial. barbizmag.com

Photo: Shutterstock/ LifetimeStock.

HOW TO: INSURANCE

HOW TO

HOW TO: INVENTORY

IMPROVE YOUR INVENTORY CONTROL The economic challenges of COVID-19 have made inventory management even more important.

Photo: Backbar.

ith so many challenges to deal with during the pandemic—from fewer customers to increased sanitation to shifts in staffing— inventory control might be the last thing on your mind. But this isn’t the time to lose track of your supplies. As profit margins narrow, inventory management has become more important than ever. “Our industry hasn’t ever understood inventory as the empowering profitability, sales, and marketing tool that it is—and I don’t think it’s anyone’s fault,” says Anjali Kundra, co-founder and vice president of customer success at Partender. “We’re just an old-school industry, beyond our cocktail menus and buildouts.” But that means there’s room for both improvement and optimism. “Now is the time to think differently to survive and ideally thrive,” says Kundra. This is an opportunity to gain a barbizmag.com

BY EMILY ECKART sharper understanding of what’s on your shelves and to track its movement more closely. “My recommendation for all restaurant and bar owners is that they should increase the frequency of inventory, and then be very aware of what’s going on operationally,” says Patrick Cottrell, regional director of Florida for Sculpture Hospitality. Food and beverages that you have in stock should be treated as the cash. “It blows my mind that we as an industry count the few hundred dollars in our register multiple times a day but don’t count the thousands of dollars in liquid cash—and potential sales—sitting on our shelves,” says Kundra. “To start, you must start counting your liquid cash at least weekly, especially if you order weekly.” Cottrell also says weekly inventory is a best pratice. “In some cases, we would also recommend doing spot checks on high-volume sale items or items that see certain opportunities of loss.”

For these items, doing more frequent spot checks or even daily inventory can create a more granular picture of which items move fastest day-to-day. For example, if you’re a bar that serves a lot of bottled beer, you need to know what specific brands and types of beer are sold regularly, versus which ones sit on the shelf. Josh Saunders, founder of Backbar, says, “Smart inventory management gives

Pro Tip Inventory control technology helps automate, creates accuracy, and also can easily guide the business decisions you need to make to increase profits and cash.

August/September 2020

Bar Business Magazine

HOW TO: INVENTORY

Bar Business Magazine

potential revenue. Kundra emphasizes that the program can be used to solve specific inventory challenges. “One of our earliest operators actually mapped out two brands on the analytics portal to see top mover and loser in a specific category. In a few clicks, this operator was able to instantly increase sales by slightly increasing the menu price of a trending item, and he was able to share the graph with both suppliers to receive better pricing for the product that was moving and

Start counting your liquid cash at least weekly. promotional support for the deadstock.” Backbar is another inventory control option for bars. Describing the software as a “full beverage management platform,” Saunders says, “Using an inventory platform like Backbar saves time and streamlines taking counts, giving operators more time to focus on other tasks.” Backbar’s features include taking inventory, building and placing orders for vendors, and tracking important data such as product usage rates and cost of goods sold.

Whatever software you choose, it’s important to find one that matches your needs and to learn how to use it effectively. A common mistake is to choose a random off-the-shelf app and abandon it after finding it isn’t the right fit. Cottrell suggests going beyond the idea of physical inventory to find a software that can do more. “Connecting the inventory to your POS and your purchases will then give you a variance report that tells the bar and restaurant owner how much they’re actually losing and what their opportunities are,” he says. Sculpture Hospitality offers a variety of inventory solutions, from the full service model where Sculpture does the inventory for you and sends an analytical report, to a self-service tier where Sculpture trains owners in completing the process using infrared scanners and bluetooth scales. With local support representatives available in all fifty states, Sculpture can provide clients with on-site support and training. While efficiency matters for inventory, so does accuracy. Eyeballing the liquid in a bottle can lead to inaccurate measurements and subjective differences depending on which staff member is judging the contents. Sculpture solves this problem. “We use a proprietary software that connects to infrared scanners and also connects to bluetooth scales,” says Cottrell. “Kind of like the grocery store, you just scan the barcode over it, put the bottle on the scale, and it reads the information.”

If you’ve never experimented with an inventory management software before, now is the time to try.

August/September 2020

Photo: Sculpture Hospitality.

operators more insight into which menu items are moving and turning profits and which are sitting on shelves. Bar operators can prioritize their best performing products and improve cash flow by eliminating their slow movers.” Kundra says usage is a critical metric. Evaluate your total deadstock and which products actually moved, and adjust orders accordingly. “If you poured out two bottles of XYZ in a week, why are you ordering a whole case?” The key to keeping up with a weekly or daily inventory regimen is efficiency. If the process takes too much time, it’s too easy to let it slide. This is a growing concern due to the pandemic, when many bars have reduced staff, or when staff may fall ill and miss work unexpectedly. “Smaller staffing means managers will be working longer hours and taking on even more responsibility,” says Saunders. “Bar and restaurant managers were swamped with work before the pandemic; it’s even tougher to manage time now.” But as Kundra says, “Not having people isn’t a good reason to stop counting your liquid cash.” With so many technological tools to choose from, it’s no longer necessary to take inventory using pen and paper—a process that is tedious, time-consuming, and rife with error. If you’ve never experimented with an inventory management software before, now is the time to try. “Technology not only helps automate, but creates accuracy and also can easily guide the business decisions you need to make to increase profits and cash,” explains Kundra. Partender is an inventory management program that increases inventory efficiency. “If you’re using our best practices, you can literally do an accurate actual count in minutes,” says Kundra. “And you can send orders, complete invoicing, view your beverage cost and distributor price changes with no data entry.” Partender helps bar owners complete inventory more frequently, negotiate better rates and rebates from supplier or distributor partners, and maximize gross profit. It can also track how much deadstock you have and estimate its

barbizmag.com

HOW TO: INVENTORY Sculpture’s system weighs everything in grams, resulting in accuracy to a fraction of an ounce. This is especially important for high-priced bottles. For example, if a single bottle of wine costs $100, and you were to inaccurately eyeball its contents during inventory, being off by 10-15% can add up fast. “With our scanners and our technology, we’re just scanning the barcode and letting the software read how much is in the bottle,” says Cottrell, who explains the software links back to a database of bottles that stores the weight of the bottle and the weight and density of the liquid, allowing it to produce an accurate measurement. Beyond conducting inventory itself, this is also an opportunity to rethink your menu. Saunders recommends shifting to a smaller menu with more focus on cash flow, “Fewer products means less inventory to manage and replenish. The key thing is to know which products to keep on menus and how often to order them. Knowing things like product usage rates helps streamline managing inventory.” For bar owners looking to scale back their menus, Cottrell says, “They should focus more on the items that sell frequently, or those staple items on the menu that have the highest sales. With that, they can then tweak and make sure the food cost and beverage costs for those items are appropriate to maximize profit.” He recommends focusing on the costs of individual items to make sure they’re tabulated correctly to meet your margins. Kundra recommends reducing spending by making the most of your deadstock. “Before ordering more, rally your creative folks and look at usage to convert this stock into cash, either with creative drinks or by selling off your deadstock, especially now,” she says. “It’s a pandemic, people will drink anything. They are just so excited to be in your venue or get delivery from you.” When it comes to menu pricing, Kundra says, “If you have a target gross profit you want to make, you can create your menu prices based on that gross profit goal—for example, 30% pour cost on my items. There are plenty of great tools to do this; we have a tool we provide to operators as well. The biggest mistake I barbizmag.com

see is getting stuck in the theoretical.” It’s easy to get caught up in creating menu pricing for a specific pour cost or cost percentage target. “But if you’re spending so much time engineering your menu prices, why aren’t you measuring your actual beverage cost more often, or if at all?” asks Kundra. “You must measure your actual beverage cost to see if you’re hitting the goal and

the costing you set up.” Ultimately, Kundra says, “What can’t be measured can’t be managed. If we claim slim margins, we have to work smarter and track what we’re doing to maximize profits and cash flow. I believe we can do it, and we’ll come out of this much stronger. I want our industry to be more profitable and have more cash, so we can take care of our people.”

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Bar Business Magazine

HOW TO: LEASE

HOW TO Lease restructuring for bars during COVID-19, and beyond.

LEASES & LANDLORDS 24

Bar Business Magazine

August/September 2020

BY RANDY AIRST

barbizmag.com

OVID-19 hit businesses hard, with repercussions felt by national brands and independents alike. So-called “non-essential” businesses have been required to close, re-open with constraints, then close again as a second wave of COVID-19 spikes in many parts of the country. Bars have borne the brunt of mandated closures and social distancing. In many parts of the country, bars are still not fully open or have seen a steep decline in their revenues. As a result, some bar owners have been unable to pay rent.

Photo: Shutterstock/ JETACOM AUTOFOCUS.

Remittance of Rent Landlords often claim that rent is due regardless of the circumstances. Many landlords can point to lease language indicating that the obligation to remit rent is an independent covenant, which must be fulfilled by the tenant regardless of circumstances. Not surprisingly, some commercial tenants disagree with their landlords’ contentions and initiate litigation. But for many bar owners, litigation isn’t a viable option as the process is time consuming, expensive, and uncertain. Restructuring the Lease In many instances, the bar owner is left with one survival strategy: restructure lease obligations through negotiations. Landlords negotiate leases all the time and are often intimately familiar with procedural and substantive issues. On the other hand, bar owners aren’t generally as familiar with substantive or procedural issues. This disparity is a barrier that bar owners will have to overcome. It’s important to bear in mind that the changes you are contemplating can be as helpful to the landlord as they are to you. Some bars will be unable to survive without concessions from their landlords. When a bar goes out of business, the landlord has to find a new tenant. This is a very difficult environment in which to try and fill a vacant space. There are thousands of vacancies, and a shortage of tenants vying to fill them. Moreover, before a new tenant begins to pay rent, the landlord must incur a variety of expenditures including: brokerage commissions, legal fees, landlord work, barbizmag.com

HOW TO: LEASE and tenant improvement allowance. Landlords also need to contend with the time during which the premises are vacant. It can take the landlord a year or more before a new tenant leases the vacant premises. During that time, the landlord is not only deprived of rental revenue, he is responsible for satisfying obligations that are normally borne by the tenant. These include real estate taxes, common area maintenance (CAM), and insurance. Landlords have to provide substantial concessions to retailers to transform them from prospects to tenants. Such concessions often include free months. Co-tenancy provisions can also affect both the landlord and the tenants. Co-tenancy clauses protect tenants in the event that an anchor leaves or a certain number of in-line stores are vacant. Every tenant that leaves brings the facility closer to triggering co-tenancy rights for remaining tenants who have negotiated such protection. Retailers protected by co-tenancy are often able to pay alternative rent, for example six percent (6%) of gross sales, then terminate early if occupancy levels remain below the agreed-to threshold. The concessions you are asking for may be dramatically less than those which the landlord would have to provide to a new tenant. So, from a purely financial vantage point, many landlords benefit from retaining an existing bar. Landlords also benefit by having a “stabilized” property. For example, a lender may deem a temporary reduction in rent, or an abatement of several months’ rent, to be more favorable than a vacancy. Due to the expenses noted above, the vacancy may detract from the landlord’s ability to fulfill mortgage obligations to a much greater degree than the grant of relatively shortterm relief to an otherwise viable tenant. In fact, concessions granted to an otherwise viable bar tenant may not materially impact the landlord or his ability to fulfill mortgage obligations. Look for Mutual Gains Frequently, lease negotiations descend into zero-sum games. That doesn’t have to happen. Your business may be closed or struggling under severe constraints, leaving you temporarily unable to remit rent. However, if the landlord provides you with some latitude, you might have the

ability to return the favor by conferring benefits to the landlord. For example, by extending the lease. Although you may currently be closed, there are a number of benefits that a viable bar can provide to the landlord. For example, the bar could agree to provide the landlord with a Profit Sharing Provision. Pursuant to such a provision, the landlord would be entitled to a percentage of the profits earned by you upon the sale of the business. In turn, the landlord could facilitate such a profitable sale through concessions such as making the assignment clause more lenient. The bar owner can ensure fair and equitable treatment by carefully negotiating an appropriate deductible—the minimum amount which must be exceeded before sales proceeds constitute profits. The landlord also benefits by not having to sign a long-term lease in a very tough retail environment. The concessions you’re contemplating may pale in comparison with the lower rents that will be needed to secure a new, long-term tenant. The Resolution of Conflict Your position should be grounded in objective criteria, not on a subjective position. There is a vast array of objective criteria that you can use to formulate and support your position, including: government mandate that you close; government mandate that you limit operations to only part of the leased premises; Executive Orders issued by the governor; cases adjudicated by a court of competent jurisdiction, interpreting similar lease language; and the economic benefits accruing to the landlord by providing the relief you are requesting. Of course, you have to negotiate with the landlord to determine which standard will apply. By negotiating over what standard or benchmark to apply, rather than the parties’ positions, neither party has to yield to the other. Landlords and tenants can eventually agree to the application of a fair third-party standard. Reciprocity mandates that the objective criteria selected govern both parties. So, if the landlord believes that rent should be paid regardless of the circumstances, he should fulfill his mortgage obligations regardless of the circumstances. If the landlord says, “you are expected

August/September 2020

Bar Business Magazine

HOW TO: LEASE to pay rent while the premises are closed,” ask the landlord how he arrived at that position. Leases are complex documents, and the cases interpreting such documents are not uniform. Separate the People from the Problem Don’t attack your landlord. In many respects, he is in the same predicament you are. Insurance premiums, mortgage

payments, property tax bills, and maintenance costs are unrelenting. Moreover, there are interest and penalties imposed on many of these obligations when they are not fulfilled on time. Focus on overcoming challenges. For example, the bar’s inability to fulfill lease obligations due to a lack of liquidity. Identify and seek to resolve your landlord’s problems. For example, your

landlord may not be able to grant you the relief needed without violating loan covenants. Find out what your landlord’s interests are, then work cooperatively to structure the resolution in a manner that serves your respective interests. The first step is to analyze the situation by engaging in a variety of activities, beginning with the collection of your lease documents. The relevant provisions of your lease must then be evaluated. This step includes input from a skilled lease attorney licensed in your jurisdiction. Consult your attorney before undertaking any action or refraining from an action (such as remitting rent on a timely basis). This includes writing to your landlord asking for relief from rental obligations. You’ll want advice tailored to your situation, including whether the initial outreach could constitute anticipatory repudiation, potentially resulting in a breach and your landlord accelerating the rent. You also want advice on issues such as whether your lease’s force majeure clause relieves the tenant of any part of the obligation to remit rent. Nurture Your BATNA Whenever the other side is more powerful, nurture your BATNA: Best Alternative to a Negotiated Agreement. Have a plan for what you will do if you don’t reach agreement on the payment of rent for the period of mandated closure and the ensuing economic aftershocks. Make the most of the assets that you do have. Will you have your attorney submit notice to your landlord that you’re relying on the force majeure provision of the lease and claim that rent is not owing due to COVID-19? You might have many options. Identify and curate them. Randy Airst is CEO at Exceedant (exceedant.com), a platform for real estate owners, occupiers, lenders and investors seeking to optimize their investment in commercial real estate. Randall is also creator of COVID-19 Rent (covid19rent. com), an online lease negotiation course for tenants, landlords, and their representatives. This article does not constitute either legal or financial advice. Every situation is different and solutions must be tailored by your legal and financial advisors to fit your individual circumstances.

Bar Business Magazine

August/September 2020

barbizmag.com

Tuning Up

HOW TO

TUNING UP

NAVIGATING THE SOCIAL MEDIA SEAS IN 2020

Photo: Shutterstock/ Boonker.

Social media strategies to execute as your bar reopens.

his year has been an immense challenge for the bar and restaurant industry. From forced shutdowns, to reopens, to shutdowns again. Bars and restaurants not only had to pivot their business model, but they had to pivot their social media strategy as well. How do you continue branding barbizmag.com

BY TODD COLLINS or marketing a business that’s not open to the public? It’s not easy, that’s for sure, however, many, many bars and restaurants still excelled in this tumultuous environment. As we begin to reopen, here are some strategies that have been working excellently for our clients at RestaurantReputations.com.

The Power of Platform The first step is making sure you are where your customer or guest is. Does your location or locations have diversified profiles on multiple platforms? Do you have a LinkedIn page to target content for parties, seminars, meetings, etc.? Bars and restaurants leave many

August/September 2020

Bar Business Magazine

TUNING UP

Bar Business Magazine

as these groups age up. The questions I always get are, “How do I get more followers? How do I get more likes?” I want you to step back for a second and think about your page and the content that is being distributed. Ask yourself this question: “Would I follow my own page if I was not associated

Bars miss opportunities by not using LinkedIn as a viable platform.

with the business?” That’s a huge question to answer so be sure to take a look at the content and really dig into it. If you find that you wouldn’t, don’t sweat it. Here are some tips that will help out. I should mention these steps will help on all of the platforms I discussed above. Step 1 What type of content do you show others or share with your friends and

August/September 2020

family on social media? Typically, this is content that is entertaining or funny. That being said, this is the easiest way to create engagement on your pages. Memes are by far the most engaging posts on the internet, and bars and restaurants can have a lot of fun with them. Don’t know how to make a meme or grab content to make one? Download a mobile app called Mematic, which will give you the content as well as the outline to make it look correct for the platform. Guess what? It’s free! Entertainment is a great way to show the human side of your location as well as to form a personality around your business to attract the “perfect customer.” Step 2 Educating your guests on how you make your food or a specific drink is a great way to create content as well as a huge opportunity to create characters within your establishment. Grab your phone, introduce your bartender or chef, and shoot a short video. Post the video, and don’t overthink the deliverable—remember, consistency is more important than the look. Think about starting a series and naming it something like, “Thirsty Thursdays with our Bartender,” or, “Chef Creations Tuesdays with Chef Sally.” Your customers will attempt to barbizmag.com

Photo: Shutterstock/ View Apart.

missed opportunities on the table by not utilizing LinkedIn as a viable platform for lead generation without spending a dime. Post about how your spaces are perfect for award ceremonies, seminars for businesses, as well as holiday parties. These are highly profitable leads that can be generated by a simple free social media post on LinkedIn. What’s your target demographic? If you are going after that 21-40 crowd, and you are not utilizing Instagram and Instagram stories more than Facebook, you once again are leaving many opportunities on the table. We find that most of the time a location is being consistent, however, they are just focused more on a platform where their target customer base is not spending a majority of their time. If you have a Facebook page, you should have an Instagram page—there is no viable reason to not be on the most popular social media platform in the world. What’s the most popular search engine on the planet? You guessed it! Google. That being said, do you know that Google My Business is in itself a social media platform? That’s right, you can post social media posts, offers, and updates with video and images to your Google My Business Page. Why is this important? If you post on your Google My Business page daily, Google sees this. It triggers your page as being active, and it can be recommended more often to those looking for a bar or restaurant similar to yours based on their search queries. Use keywords in the posts that best describe what your customer would be searching for. Having trouble coming up with those keywords? Try visiting a site called keywordseverywhere.com. This will help you come up with what words are most popular in a search for a business similar to yours. Google My Business as a social media platform is massively underutilized by bars and restaurants, however, it is the best way to rank higher in searches. Did I mention it’s free to post there? Facebook is still the best platform to reach the broadest audience. It will continue to evolve and adopt new users

TUNING UP make the recipes at home, but they will fail and come running to you. At the same time, they will now recognize those in the videos and feel they have a relationship with that person. This is easy, low-hanging fruit content that can keep others engaged. This type of content is also what well-known TV shows look for when choosing bars and restaurants to highlight. Put in the work and reap the rewards. Step 3 Are you engaging in the comments section of your posts? Many of us think if we post it, the job is done. That’s only the first step—it’s what happens in the comments section that matters. This is also a heavy trigger point to a post being seen by new people. The more engagement a post gets, the higher it levels up in a platform’s algorithm. If five people comment on your post in the first five minutes, and you respond to all five comments in five minutes, that is ten total comments. That will level your post up to be seen by others. This is often overlooked by bars and restaurants and is one of the main reasons for lack of growth on profiles. Step 4 Have you ever thought about leveraging other audiences through strategic partnerships?

Find local businesses that you can partner with to run contests; this will help in leveraging the audience of their profiles to yours. It is much more successful on the bar and restaurant side as most of these businesses are very niche with their following, and yours is more broad. At the end of the day, not much has changed as far as strategy goes. Be sensitive to others’ feelings, and make your profiles engaging with entertainment, education, information, and community involvement. If you walk away with anything from this article, make it that consistency is the key. If you are there everyday, you will grow just like anything else; without that consistency, you are starting over everyday.

Todd Collins is the Chief Operating Officer of Restaurant Reputations (restaurantreputations.com), a company that works to help restaurants and bars with their online brand. Todd currently works with over 400 clients building digital marketing strategies, managing online reputation, and assisting these restaurants and bars in conquering their local markets. Follow Todd on Facebook, Instagram, and LinkedIn @toddcollinsofficial and on Twitter @reputationtodd.

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August/September 2020

Bar Business Magazine

BAR TOOLS

STAYING SOCIAL—

Separately Pre-pandemic, Manhattan restaurant queensyard was using trees between individual tables to create a feeling of lushness and nature.

HOW TO PUT UP PARTITIONS WITHOUT TEARING DOWN THE CUSTOMER EXPERIENCE.

When deciding on barriers, the first thing to consider is whether they’re the best solution for your establishment. “This mainly depends on the types of seating within the establishment. For instance, one client had built-in booths for 75% of their seating. For them it was easiest to look into the dividers between booths so they could utilize those seats,” says David Rader, AIA, senior project manager at Dyer Brown, which offers full architectural and interior design services to bars, restaurants, and entertainment

Bar Business Magazine August/September 2020

venues. “Other clients tend to have mostly loose tables and chairs, which could be shifted to achieve social distancing guidelines and barriers were not required. Although some clients did add barriers between tables where space was tight.” How barriers affect the ambiance of your venue also comes into play. “Who are you, and why do people come to your bar? If it is for the intimate drink and light conversation, then the barrier might be an impediment,” says Joshua Zinder, AIA, managing partner of integrated design barbizmag.com

Photo: Will Stanley, courtesy CetraRuddy.

OVID-19 has led to many changes in bars and restaurants, but none are so visible as the physical barriers many owners have put up to enforce social distancing. “Creating distance and separation between guests is one of the most simplest and most effective steps that restaurants and bars can take during the re-entry phase,” says Kana Ahn, senior interior designer at CetraRuddy, an architecture and interior design firm.

BY ASHLEY BRAY

BAR TOOLS

Dyer Brown’s award-winning prototype restaurant design.

Photos (left to right): EverBlock Systems; Dyer Brown.

EverScreen, a portable screening and partitioning system ideal for tabletops.

firm JZA+D. “If it is a lounge or table setting, then an experienced designer should be able to integrate barriers and dividers without disturbing the vibe.” Consider whether you want a long- or short-term solution. “We have seen temporary plastic barriers with passthrough working successfully on a part-time basis, though cleaning is a big issue with these,” says Zinder. “On a more permanent basis, one could investigate millwork structures with glass, creating spaces like a classic teller window or a fishbowl bar.” The location of barriers is paramount to ensuring they work effectively. “I think barriers are best used on the backs of booths. Those seem like a natural solution to extend the back to ensure patrons’ safety,” says Rader. “Barriers at bars are also a good idea when used to separate patrons at the bar or similar to how they are used at a transaction counter to separate the staff from the patrons. I think when space in the establishment is tight, it is good to have freestanding barriers between tables to try and maximize the seat count to meet the allowable occupancy per jurisdiction and safety between patrons.” Travis Crivaro, owner of Ultimate Bars, which offers custom mobile bars, agrees. “Dividers/barriers are best used in areas that separate the general public from areas at the bar that could be contaminated with the proximity of the guest,” he says, citing taps and beverage prep locations, the hostess stand, between booths, and at beverage stations. barbizmag.com

As for types of barriers, plexiglass, a clear acrylic sheet, has been a popular option. “Most clients have chosen to use plexiglass as a divider due to it’s transparent nature; it does not disrupt or block views through the bar or restaurant” says Rader. “I have worked with clients on simple solutions to provide clear plexiglass dividers between booths that clip into place so as not to damage or modify the existing booths. I have helped other clients with freestanding plexiglass solutions between tables.” Ultimate Bars expanded its line of products this year to include Ultimate Shield and Ultimate Guard, which are portable, clear acrylic shields for desks, counters, or any type of work areas to provide separation and to help maintain social distancing. Ultimate Rails hold the acrylic sheets and can be customized to any length, height, and color. “We also created shields for our portable bars,” says Crivaro. “Satellite bars will be key in promoting social distancing and maximizing liquor sales to help boost the bottom line.” If plexiglass barriers don’t appeal to a bar, there are other options. EverBlock Systems—a creator of modular building blocks, wall panels, and partition screens—has found its products in high demand. Not only can the products be used as barriers, they can also create an entirely new room/layout, which is ideal for bars setting up new outdoor areas.

“We have the ability to come into a raw space with our blocks, our panels, and our dividers, build it out, and all of a sudden you have this really cool finished space,” says Arnon Rosan, president, EverBlock Systems. “And the beauty is when they’re done, they can just pack it back up on a pallet and move it back indoors.” EverBlock Systems’ line of products include its staple EverBlock®, which are oversized building blocks available in 16 colors that can be used to create modular bars, furniture, walls, and more. EverPanel® is a system of interlocking wall panels for building a temporary room. EverShield™ is a portable, standing partition that’s clear at the top and opaque at the bottom. “That’s really good between tables in a restaurant because the lower half offers some privacy and the upper half keeps that open feeling,” says Rosan. EverScreen™ is a portable screening and partitioning system ideal for tabletops and long communal tables. EverBlock Systems also offers interlocking, portable flooring systems, which are being used in outdoor areas to keep tables off the ground if it’s raining. Since the outbreak of COVID-19, Rosan says he’s seen bars/restaurants mostly using a combination of EverShield and EverScreen. In addition to being able to set these products up in minutes, Rosan says they are also easy to clean, meet fire retardant standards, and can even be customized to whatever look a bar/ restaurant owner needs. For example, on

August/September 2020

Bar Business Magazine

BAR TOOLS

Ultimate Bars expanded its products to include shields and guards.

the EverBlocks, clients have attached decals, stickers, and even adhesive-backed wallpaper to help the partitions better fit in with a bar/restaurant’s design. And for bars that hope to cultivate a certain customer experience through their design, getting these barriers to blend in can be a big concern. Owners with existing plexiglass barriers have some options for customization. “There are many ways to help integrate these protective shields and not lose the luster of

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the establishment. One way would be to add branding to the acrylic pieces,” says Crivaro. “[Or] changing the color of the “arms” to fit the color scheme of the restaurant/bar.” Dyer Brown recently entered a winning prototype restaurant design for an ideas competition of what a modern restaurant could look like during and after COVID-19. The design included wood and glass screening elements that separated the booths; a point source negative pressure venting system to help exhaust the air from the center of a table; and underbar lighting and table lamps placed at the bar to show which seats were still available. Materials with antimicrobial properties brought the design together. Ahn recommends looking to the natural world for barrier inspiration. “Our advice is to think about incorporating biophilic design principles,” she says, “such as vegetation and greenery that can serve as natural physical distancing elements. These biophilic approaches have been shown to reduce stress and anxiety while promoting wellbeing, which is something we all need right now.” Safety via elevated design is something that Elite Hospitality, a division of Elite Modern, had in mind when it launched its Vanguard collection Smart Partition Systems (SPS). The idea behind SPS was to create a response to the pandemic that felt more personal than typical safety panels by incorporating details like graphics, signage, photography, upholstery, planters, metal, wood finishes, and company branding. “We wanted something that would be an uplifting distraction from its purpose, while still being sensitive to the absolute need for these panels,” says Elite’s National Sales Director John Williams. SPS’s flexible design allows for mobile (castors) or stationary bases as well as easily changeable, add-on components such as chalkboards, magnet boards, trays with hooks, planter boxes, and booth extensions. These add-ons provide the barriers with additional value as they can be repurposed as modular systems, directional signage, stations for marketing and promotional materials, valet stations, and more. The barriers can be used indoors and outdoors, and come fully assembled in a variety of sizes, in addition to the Public Health Department standards. For clients looking for a customized look, Elite Hospitality offers the design services of SANDdesign, a hospitality firm intent on fostering an improved design experience. The SPS panels were recently installed at Monty’s Steak House in Woodland Hills, California. “I can maintain compliance and bring peace of mind to customers, and do so with a look that honors the Monty’s brand,” said Michael Levine, owner of Monty’s, in a press release. “In my mind, the casters are a must. I can reconfigure a protected dining area in a heartbeat.”

Bar Business Magazine August/September 2020

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Photos (left to right): Ultimate Bars; Elite Hospitality.

A rendering of the Vanguard Smart Partition Systems from Elite Hospitality.

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BAR BUS NESS MAGAZINE

@BARBIZMAG

CLEANING

Good,

CLEAN LIVING BY ELYSE GLICKMAN

Bar Business Magazine

August/September 2020

barbizmag.com

CLEANING

SUPPLIES, TOOLS, AND TECHNIQUES TO IMPROVE YOUR CLEANING PRACTICES.

Photo: Shutterstock.com/ Norenko Andrey .

ver the past few decades, every genre of bar rose or fell based on how effectively it delivered conversation-starting beverages and ambiance. The events of 2020, however, shifted almost every barrelated conversation. While local laws and health departments have long mandated sanitary practices and maintenance standards, more stringent enforcement is another thing that puts bars (figuratively and literally) into a life-or-death situation above and beyond profit loss. Companies specializing in services and products to help hospitality businesses update or improve sanitizing are getting word out that their approach to a higher level of cleanliness is needed to ensure survival going forward. “A clean workspace is not a luxury, but something that all responsible business owners need to provide for their employees,” said Gary Bauer, president of JAN-PRO, offering franchisee clients onetime EnviroShield cleaning services prior to reopening as well as a full range of products that include HEPA-rated vacuums that filter out 99.9% of particles from the air and microfiber cloths that are color coded to reduce cross contamination. “We hope that [clients] let our professionals help bar/restaurant owners and management keep their offices and facilities safer for their employees. As many standard cleaning routines alone may not provide the protection that employees now need, our advanced technology brings a definitive peace of mind, enabling them to return to work with confidence.” Bauer points to EnviroShield’s electrostatic sprayer as the gamechanging element, allowing disinfectant to reach more areas on a microscopic level. “The disinfectant receives an electric charge, which helps it bind to surfaces and reach areas that traditional sprayers and applicators cannot,” he explains. “In combination with surface treatment that helps prevent bacteria and viruses from living on the surface, results barbizmag.com

can last up to six months.” Even with sanitation innovation coming to the fore, however, some experienced bar industry veterans argue that effective sanitation is less about the latest gadgets and services and more about stepping up existing practices. GUN CONTROL AND OTHER MAVERICK PRO TIPS In their restaurant/bar consultant capacity, Mixologist Tony Abou-Ganim and Chef Cory Lattuca (both noted for their culinary showmanship) are now applying their know-how to get a few important messages out. These include banning “bacteria bomb” soda guns and reminding management that no matter what cleaning agents and gadgets are out there, they’re responsible for re-enforcing what once may have been an afterthought. “Whoever said ‘cleanliness is next to godliness’ couldn’t have been more on point with the bar business today,” says Las Vegas-based Abou-Ganim, an industry stalwart for four decades. “One of the silver linings of the COVID-19 situation is that it opened everybody’s eyes to the importance of cleanliness behind the bar. This includes everything from getting rid of the soda gun to sanitizing surfaces and seating areas between guest visits. Even when the day comes when we won’t need glass barriers separating tables and bar stools, [owners and management] will need to maintain cleaning practices they were originally required to implement when they first opened.” “The most important [thing about the BY ELYSE GLICKMAN COVID-19 sanitation push] is that nothing has changed,” argued Lattuca, now director of Training and Operations at Ignite Creative Services in Scottsdale. “Almost every restriction and recommendation that I see is already in place. It’s now just a point of emphasis. Long before COVID-19, you were never allowed to bare-handle garnishes or open a screw-off top with bare hands. However, until now, there was an ‘out-of-sight-out-ofmind’ mentality, and a few things got lost along the way for the sake of convenience.

We’re getting back to basics, and everybody needs to treat everything at the bar, from the glassware to the ice to the garnishes to the straws, just like they would if they were working back in the kitchen.” Although presentation has been a big part of customer appeal since the onset of the current “golden age” of mixology, AbouGanim points to his cousin Helen David (who operated the health code violationfree Brass Rail in Port Huron, Michigan since 1937) and Orlando-based Southern Wine and Spirits rep Armando Rosario as standard bearers of meticulous “leave it better than you found it” cleanliness. “There are many good habits all bar workers need to pick back up that have long been required by the U.S. Bartenders’ Guild,” says Abou-Ganim. “One is the use of tongs to handle garnishes, ice, and, whenever possible, glassware. As terrible as COVID-19 is, it is my hope that people will not only re-adopt these common sense practices but mandate them behind the bar and throughout the venue.” Abou-Ganim leads the charge by showing his restaurant clients how cleaner practices can be worked into showmanship in presentation. Beyond putting sanitizer on the glass washer and using ice made with purified water run through a reverse osmosis system, replacing the soda gun with high-end bottled sodas provides guests a “VIP/club service” experience while ensuring fewer hands touch cocktail components and glassware. Lattuca is a big proponent of uniting safety and style by making PPE fashionable. At some of his venues, staff wear black gloves that look like a “cool, intentional part of the uniform.” When done thoughtfully, converging sanitation and service enables bars to deliver a higher quality product while instilling customer and employee confidence. “It’s all about building habits and getting [staff] to automatically do things,” says Lattuca, who mentions handwashing, sanitizing the counter, and changing out barware. “After a while, it should just becomes a force of habit.”

August/September 2020

Bar Business Magazine

While Abou-Ganim and Lattuca agree that not a lot has changed overall with cleaning agents and practices, what has changed is the emphasis on doing everything properly. In other words, if a manager is concerned about what may come up when a health inspector visits, chances are they need to rethink the way they approach sanitation. According to Lattuca, cleaning fluids need to rest on a surface (rather than having somebody dry it off quickly) to allow them to do the job. Abou-Ganim says that the right cleaning chemical, when diluted with some water, reassures customers that they’re walking into a clean, safe environment. Peter Klamka, founder of MORE Management (encompassing a membersonly nightclub and some restaurants), took it upon himself to push bar consulting services to the next level by creating MORE Health, a concierge service for hospitality professionals in need of answers to their COVID-19 questions. Klamka retained the services of medical doctors— including some affiliated with Yale Medical School and Johns Hopkins with significant experience treating COVID-19 patients and advising state and local governments on reopening policies. “The nightclub business as we know it is probably finished,” says Klamka. “Until there’s a vaccine, there’s likely no way to put 1500 kids inside of a club, with bottle service and music, all pushed together next to each other. Although having outdoor and take-out service helped me get by, the 36

Bar Business Magazine

fact is that allowing indoor dining is sort of like playing Russian roulette.” The genesis for MORE Health came to Klamka during the first lockdown, when he and his fellow restaurateurs were looking for information on how to safely reopen. He reached out to local officials for guidance and was frustrated when he received the same CDC materials toting the usual social distancing, handwashing, and mask wearing. “As the existing information out there was not enough, and there was no rescue squad coming, we were left on our own to figure this out,” says Klamka. “When you as a business person are responsible for the safety of your workers, your customers, and your family, the answers need to come from those who can give you realistic advice on cleaning practices and doing better than just passing health department inspections.” (FLUID) OUNCES OF PRECAUTION Stephen de Haan, founder and CEO of Atlanta-based Red Phone Booth Hospitality Group, LLC, would argue that more is more when it comes to being able to bring guests and employees back with confidence. He turned to Global Plasma Solutions to install Needlepoint Bipolar Ionization (NBPI) technology—also found in some of the nation’s most prominent hospitals. It purifies the air in his bars and restaurants by eliminating airborne particulates, odors, and pathogens and by eradicating viruses, mold spores, and bacteria. He also added an extra level of

August/September 2020

sanitation by using MonoFoil-D, a nanodisinfectant fog covering an entire venue and continually disinfecting for 30-90 days. To assure proper social distancing, he worked with OpenTable to refine his bar’s reservation system and accommodate guests for staggered arrivals. Even with all that ground covered, de Haan can’t take anything for granted. “It is important to us to know that all the ‘touch points’ in our facility are continually being cleaned,” he says. “Since this is an airborne pathogen, it will settle on different contact services whether you’ve just cleaned it with bleach or Lysol or not. Once the product dries, it is no longer killing that virus or bacteria. By utilizing a system such as MonoFoil-D, we felt it would provide additional assurance that surfaces would continually be disinfected, reducing the possibility of transmission. We’ve also incorporated these precautionary measures into our opening and closing procedure with all of our venue’s touch points, including every tabletop, door handles, and door knob. It’s reassuring to know that we’re doing everything we can to provide everybody the safest environment possible.” As the Red Phone Booth is a cigar lounge, de Haan points out that its concept put it “five steps ahead of most indoor businesses” by having a 100% direct outdoor air system. “We’re turning over the air once every six minutes for the entire facility,” he continues. “To take things further, we really studied two different products to enhance this process. We looked at UV light and needlepoint BiPolar ionization (NTBI), which is 100% ozone-free that was shown effective against other viruses aside from COVID-19 well before this outbreak ever started. We pulled together the financial funds to have this installed on all of our HVAC systems. From there, we brought in an additional seven air purifiers to be prepared when we go back to being cigar-friendly.” MORE CLEAN-CUT SOLUTIONS Tim Chatfield, co-founder & CEO of Jitjatjo, advocates for small, handheld, electrostatic sprayers like the company’s EPIX 360, which can easily be leveraged by bar/restaurant operators. While this form of electrostatic technology itself isn’t barbizmag.com

Photo: Shutterstock/ George Marcel.

CLEANING

CLEANING new, technological advancements allow users to increase effectiveness and use significantly less chemicals—reducing costs and providing a safer environment for employees and guests. The company’s newest program, CleanDisinfect, specializes in supplying on-demand, certified cleaners in New York City, Chicago, and Washington D.C. “Given new data showing asymptomatic people can unknowingly carry and spread the virus, the staff should work under the assumption that everybody could be sick,” cautions Chatfield. “With that as a starting point, front- and back-of-house staff should take every precaution to prevent themselves from getting infected. Operators need to create, communicate, and enforce simple but effective protocols for the staff to follow in addition to ensuring staff are wearing appropriate PPE. Secondly, operators need to train and re-train on these protocols on a regular basis.” Chatfield adds that one of the most overlooked areas is the restroom, as it can be the most heavily trafficked area in an

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establishment. When paying extra attention to high-touch points, he suggests investing in his company’s Antimicrobial Shield once a month, applied via electrostatic sprayers. When bonded to hard surfaces, it provides additional protection between regular disinfectant wipe-downs by forming a protective shield against viruses and bacteria. Another option, AtmosAir Solutions’ Bipolar Air Ionization systems, continuously works through a venue’s air conditioning system. Tony Abate, AtmosAir’s Vice president and chief technical officer, explains that the system restores the air’s ionic balance to keep the air disinfected. “The ions flood into the space like little Pac-Men, eating up all of the contaminates such as viruses, odors, and gases and breaking them down,” he says. “However, operators still need to stay on top of other methods that require active participation among the members of the staff, such as controlling traffic patterns inside of spaces, the enforcement of the mask wearing policy, and

administration of the daily disinfecting process. You also need to put on your detective hat and imagine yourself as a patron and think about surfaces you may encounter. From there, you can target your disinfecting and cleaning effort.” Anybody seeking deeper cleaning can turn to a service like BioRecovery.com, a nationwide disease and biohazard cleanup company currently using Benefect Decon 30 for all COVID-19 cleanups. “It is a nontoxic, totally safe, and 100% natural thyme oil-based alternative to many industrial-grade cleaning products,” says Kevin Geick, a manager at the firm. “Regular, scheduled cleanings are our focus when offering training to bar staff on disinfection techniques. Many of them are already experienced in general cleaning techniques, so the key here is simply researching the best new products to use, and the frequency at which to use them.” To read more about cleaning, visit barbizmag.com

August/September 2020

Bar Business Magazine

INVENTORY

FOUNDERS BREWING CO. INTRODUCES NEW CANNED HARD SELTZER

A SOLUTION TO HELP BARS MEET CHANGING MENU NEEDS

Founders Brewing Co. is pleased to introduce Más Agave Premium Hard Seltzer, their first seltzer release and the newest addition to the brewery’s year-round lineup. Made from a high-quality proprietary brewing process, Más Agave Premium Hard Seltzer is brewed with organic blue agave nectar, natural cane sugar, real fruit juice, and a dash of sea salt for good measure. Bursting with a bold fruit aroma and crisp taste, Más Agave Hard Seltzer is a refreshing and gluten-free option specially formulated for craft drinkers at 4.5% ABV. It will be available in lime, strawberry, and grapefruit flavors, and the lime flavor will also be available on draft. “I worked with our R&D Brewer for months tweaking the recipe to get it exactly where we wanted it,” said Brewmaster Jeremy Kosmicki. “I’m really proud of the result – it’s light and refreshing, but it still has great flavor and a big aroma without the harsh aftertaste you sometimes find in hard seltzers.”

Monadnock Paper Mills, Inc., the oldest continuously operating paper mill in the United States, is pleased to announce its Sustainable Menu of printing papers to meet the quickly changing menu needs of bars, restaurants, and hospitality businesses operating under stringent COVID-19 regulations. “We are here to help restaurants and bars deliver on their brand promise with premium papers for single-use menus that are sustainably produced, recyclable, and perfect for dine-in, takeout, and catering menus,” said Julie Brannen, director, Sustainability Solutions, Monadnock. Made with the environment in mind, all Monadnock’s fine text and cover papers are FSC® Certified (FSC C018866), manufactured carbon neutral (VERs), and made with 100% renewable Green-e certified wind-powered electricity (RECs) under a third-party certified ISO 14001 Environmental Management System. The Sustainable Menu features Monadnock’s new Astrolite PC 100 Velvet C2S, notable for its bright white appearance and double-side coating; Astrolite PC 100, which is smooth, bright, and uncoated; and Astrolite PC 100 Digital+, which is 3-star certified for HP Indigo presses.

Más Agave Premium Hard Seltzer

foundersbrewing.com

Sustainable Menu

mpm.com

GARRISON BROTHERS DISTILLERY RELEASES HONEY-INFUSED BOURBON HoneyDew

Garrison Brothers Distillery, the first legal whiskey distillery in Texas, announced the release of HoneyDew, the latest addition to the company’s portfolio of ultra-premium, Texas-born bourbon whiskies. The 80-proof bourbon, infused with 100% Texas-made Burleson’s wildflower honey, is a smooth, light bourbon with a subtle honey finish. Master Distiller Donnis Todd emptied 176 four-year-old Garrison Brothers Small Batch Bourbon barrels, coopered by Black Swan Cooperage, into a stainless-steel tank, where the liquid mellowed for seven months. He then sawed all the empty bourbon barrels into small wooden cubes that he immersed in Burleson’s Texas Wildflower Honey. The cubes were then infused with more Burleson’s Honey by Matt Albrecht of River Drive Cooperage using a patented technique called Fiber Infusion Technology. Once Todd was satisfied that the cubes had absorbed the honey, he used cheesecloth to contain the cubes and immersed them in the stainless-steel tank of bourbon every day for six months. The new bourbon has tasting notes of sweet elderberry syrup, yellowflesh peaches, apricots, white chocolate, and of course, delicious, golden Texas honey. garrisonbros.com

Bar Business Magazine

August/September 2020

barbizmag.com

INVENTORY

SHAKE. STIR. MEASURE. POUR. AND THAT’S ONLY THE HALF OF IT. Barfly® Mixology Gear

Barfly® Mixology Gear by Mercer is designed for the professional with an unwavering commitment to the art of the cocktail. Due to its commitment to the artistry behind cocktail making, Barfly® has quickly become a leading supplier of bar essentials for bartenders around the world. Their founding company, Mercer®, was established in 1968 and has been dedicated to innovation since its inception. Each item is designed to deliver optimal appearance, temperature, consistency, and proportion in every glass – with masterful results. All in a variety of styles and finishes to keep up with the current state of mixology. Impress your customers by crafting a cocktail for all to see with Barfly® Mixology Gear. Browse our complete line of shakers, strainers, jiggers, spoons, sets, apparel and more. barflybymercer.com

WILD TURKEY DEBUTS NEW WHISKEY Rare Breed Rye

Wild Turkey® introduces Rare Breed Rye as a permanent expression within its award-winning portfolio. With its barrel-proof and bold taste, Rare Breed Rye beautifully rounds out Wild Turkey’s rye whisky offerings. A blend of four-, six-, and eight-year-old non-chill filtered rye, Rare Breed Rye is barrel-proof, meaning that it’s bottled directly from the barrels—without adding a single drop of water. The 112.2 proof Rare Breed Rye is enjoyed neat, on the rocks, or in cocktails. Its flavor profile includes sweet caramel apple giving way to complex layers of honey, vanilla, rye grain spice, and charred oak, followed by a smooth finish, where spices mingle with fruit and a pleasant fading warmth. wildturkey.com

Featured

PRODUCT

THE FIRST TEQUILA TO ISOLATE TERPENES IN THE RAW AGAVE El Sativo

El Sativo debuts with its award-winning Tequila Blanco, with plans to offer a reposado and añejo in 2021. El Sativo’s co-creators and fourth-generation family of distillers use an innovative distillation process that captures and accentuates the agave plant’s own natural benefits. “These terpenes, found in the agave, have a myriad of health benefits, including mood-lifting and energy-boosting attributes, which is why we transformed our distillation process in order to help maintain their properties,” says co-founder Dr. Robert Summers. The El Sativo team is committed to improving the environment, helping to build awareness, and pushing to find remedies to help preserve the resources of the planet. Translated from Spanish, El Sativo means “Sown in Seeds,” as anything planted, nurtured, and grown is life. Every bottle sold gives back to ocean conservancy. The bottle is made of 100% recycled smart noncombustible glass and has an organic soluble label that is pesticide free. El Sativo Tequila is certified USDA organic, 100% Non–GMO, and kosher and vegan friendly. Tequila Blanco will retail between $39.99-$45.99 for a 750ml bottle. elsativo.com

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August/September 2020

Bar Business Magazine

BAR TOUR

BEGINNINGS

ATLANTIC BEACH, NY

COVID-19 causes Beginnings to rewrite its business model.

Bar Business Magazine

he meaning behind the name of the bar and restaurant Beginnings is three-fold. First, it represents the new beginning the establishment represented for Owners Ben and Heather Freiser when they opened in the spring of 2016. Heather, who has a background in literature, always wanted Ben, who has spent over 20 years in the restaurant business, to open a literary themed restaurant. When a location opened in Atlantic Beach, New York, the couple decided to turn the idea into reality. Secondly, the name is a nod to the literary theme and the framed first pages of famous books that make up the décor. The bar also features a bookcase that opens to reveal the bathroom, a bar that looks like a card catalog (complete with the names of regulars on some of the drawers), and lots and lots of books. Many of the books are from the Freiser’s home while guests have donated others. The owners have even received some books as gifts—including a coveted copy of the Handbook for the Recently Deceased from the movie Beetlejuice, which the

August/September 2020

Freisers have had to move to a secure location as guests keep trying to steal it. “It’s good to see people like books as much as we do!” laughs Heather. Lastly, the name is a play on the venue’s location at the beginning of Long Island—it’s the first restaurant at the start of the South Shore. It’s also a nod to the restaurant Muse @ The End in Montauk at the other tip of Long Island. Now, the Freisers can add a fourth meaning to the Beginnings name—the rebirth of the bar and restaurant in the wake of the COVID-19 shutdowns. The day before Beginnings was to celebrate its fourth anniversary, the Freisers got notice that they would need to shut down due to COVID-19. They quickly transitioned to takeout and delivery, but it wasn’t a familiar model. “We were not a takeout place before,” says Heather. With all area establishments moving to takeout and competing for the same customers, the Freisers realized they couldn’t survive on a normal takeout menu alone. “We needed to separate ourselves from the others, and we decided to stick with some of the same themes that barbizmag.com

All Photos: Beginnings.

BY ASHLEY BRAY

BAR TOUR we were doing in-house when things were normal and offer it for takeout,” says Ben. One of the concepts they transitioned was their Friday night dinner and a movie. Prior to the pandemic, Beginnings would show a movie and offer a three-course menu to complement the viewing. “Every Friday we were recommending a different movie for our guests to watch at home, and then we were offering a threecourse menu to complement it,” says Ben, who explains some of the first movies they recommended were Goodfellas and Jaws. “Then we decided to go a little more family friendly, and we did The Goonies. And it was working. People were sending us pictures and tagging us watching the movie at their house.” Trivia was also popular, so every Saturday night the owners livestreamed themed trivia and sold accompanying cocktails. “Some places were doing trivia, but nobody was doing a menu or a theme with it,” says Ben, who notes themes came from trending topics during quarantine, such as the show Tiger King. Offering cocktails to-go was a boon for the bar/restaurant. “Cocktails to-go has helped us and tons of other businesses immensely,” says Heather. She explains that Beginnings was one of the first restaurants in the area to offer to-go drinks in pouches. They offered their usual cocktails, which are split into “The Canon” (classic cocktails like the Old Fashioned, French 75, Manhattan) and “Advanced Reading” (housemade concoctions named after literary figures and novels). In addition, they added selections that would be appealing to the beach community on the go. New

offerings include a frozen lemonade and the Adult Capri Sun, which is a twist on rum punch. When area restaurants caught on to the pouch trend, Beginnings pivoted to a new idea. “It was like how do we stay one step ahead and continue to make people excited about what we have to offer?” says Heather. “It was trying to create those special experiences for them.” Their next idea combined alcohol and ice cream thanks to a partnership with Tipsy Scoop, a Brooklyn-based maker of handcrafted, liquor-infused 5% ABV ice cream in flavors like Dark Chocolate Whiskey Salted Caramel, Vanilla Bean Bourbon, and Cake Batter Vodka Martini. Beginnings had considered bringing in Tipsy Scoop prior to the pandemic, but once COVID-19 hit, they decided they had to try it. “It was the best thing we ever did because it’s become something that’s going to be with us as things get back to some sort of normalcy,” says Ben. Beginnings uses Tipsy Scoop to make ice cream cocktails like the pour over You’re So Cool, which is vanilla porter poured over Tipsy Scoop’s Vanilla Bean Bourbon with peach slices added in. They also make boozy ice cream sandwiches. The Freisers kept the ice cream in three freezers in the dining room, but as they reopened for indoor dining, they had to move them. One freezer was relocated behind the bar. “The other two were much more tricky,” says Ben. “I had to hire an electrician and have him install two dedicated lines outside behind our kitchen. This is a temporary fix, as having them outdoors is not ideal permanently. We’re looking at having a contractor build

Due to COVID-19, Beginnings reconfigured its outside setup to fit more tables.

The restaurant is literary themed and features many books.

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Ben & Heather Freiser CO-OWNERS, BEGINNINGS

n addition to co-owning Beginnings, Heather runs content for the social media agency, Likeable. In a past life, she was a writer, editor, and showrunner at Bloomberg Television, as well as the owner of the children’s activity center, My Beach Baby. She’s a word nerd, Joan Didion lover, mother of two, and bonus mom of one. Ben has spent more than 20 years in the restaurant business, primarily in the front of house, then as the proprietor of Speakeasy, before launching Beginnings with his wife. When he’s not at the restaurant, you’d probably find him at the movies. He’s a cinephile (he went to film school and wanted to be a screenwriter) who will frequently debate you on which Paul Thomas Anderson film is best.

August/September 2020

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BAR TOUR a dedicated room for freezer and storage.” When Beginnings was able to reopen for outdoor dining only, they set about completely restructuring their outside. They had a small porch they used in the front of the restaurant, but they expanded and set up an outdoor dining area in their parking lot for a total of 15-17 tables outside. They also created a new pathway and entrance that brought guests around the building to enter the bathroom versus having them walk through the inside. A walk-up, takeout window bar helped keep guests moving and eliminated crowding, but when it was time to open for indoor dining, they got rid of it to make more room for seating. With the social distancing guidelines for indoor dining—even in light of Long Island’s recent move to Phase 4, which allows for more indoor occupancy—Beginnings can only fit tables for about 40 guests, which is 50+% less than their pre-pandemic occupancy. Since there is no waiting area and no congregating allowed, Beginnings gives preference to call-ahead diners while those waiting for a table often have to wait in their car or go down to the beach and wait for a text that their table is ready. The new occupancy levels have also affected Beginnings’ food menu. Prior to the pandemic, the venue rarely changed its menu offerings. But now that they’re printing paper menus daily and trying not to overstock food, offerings can change day-to-day. “I’d rather run out of an item and then take it off the next day and deal with that inconsistency,” says Ben. One thing that hasn’t changed is Beginnings’ dessert options,

which were always a priority on the menu. “I feel like people are ordering desserts more during this,” says Heather, who explains customers will frequently order a bunch of desserts and cocktails to-go since food is required with any takeout alcohol orders. The move to Phase 4 also allowed Beginnings to host private events again, which made up a big part of their business prepandemic. “We are now allowed to host group events up to 50 guests as long as we are following and enforcing these rules: No more than 10 guests at a table. Every table must be six feet apart. On your feet masks on, in your seat masks off. No passed food items so everything needs to be served tableside,” explains Ben. In addition to occupancy restrictions, Beginnings has also found challenges in making sure guests comply with all of the new regulations surrounding dining out. “It’s that balance between providing really great, exceptional service and making sure people are happy and then enforcing rules and regulations, which is new territory for us,” says Heather. To add levity, the staff wears matching masks and shirts that say, “Spread kindness, not germs.” Extra masks are kept on hand for guests, and signage throughout explains the mask mandate. As the Freisers navigate the phases of reopening and their own rebeginning, they’re remaining nimble. “Each day I’m writing down notes,” says Ben, “and seeing what works, what didn’t work, and I’m then reevaluating.” beginningsrestaurant.com

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Q&A

with VEGAS BABY VODKA

Why did you launch Vegas Baby Vodka?

Jennifer Higgins (JH): Vegas Baby Vodka started as an idea intended to bring the community of Las Vegas together. In 2017, I visited my daughter at the University of Texas in Austin and I saw how people had a dedication to buying local and a sense of pride in their local businesses. I had lived in Las Vegas for about 10 years at that point, and I wanted to bring that sense of community home to create a women-owned spirits brand in the entertainment capital of the world. Megan Wilkes (MW): When Jennifer approached me about Vegas Baby Vodka, the idea of starting something so intricately tied to the city really appealed to me. Living here for over 30 years – and drinking vodka for about that long, too – I’ve learned firsthand that the Las Vegas community is strong, and its members are always looking to support each other.

2 JENNIFER HIGGINS & MEGAN WILKES, FOUNDERS/OWNERS

egan Wilkes worked on fundraising initiatives for several non-profit organizations, group sales initiatives, and large-scale event planning for many years. She brings her business acumen and unwavering commitment to Vegas Baby Vodka. In addition to establishing and cultivating new accounts and introducing the brand to the public, she is responsible for supporting dayto-day operations.

ennifer Higgins is responsible for helping Vegas Baby Vodka grow as both a company and as a local name. She oversees business development, accounting, and overall operations. Her proudest accomplishment is being part of a female-founded and operated company and being awarded a National Women’s Business Enterprise certification.

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What makes your vodka different?

JH: Vegas Baby Vodka is a premium spirit made with vodka-lovers in mind. We love our martinis, so it was important to create a spirit that was smooth, great tasting, and one that holds its own against some of the most expensive brands in the market today. We knew for it to capture the essence of Las Vegas, it needed to be nothing short of amazing. It is extremely important to us that our vodka is made in the USA. We found a partner who shared our values, Dry Hills Distillery (fifthgeneration farmers), a boutique distillery in Bozeman, Montana where Vegas Baby Vodka is made and distilled with Rocky Mountain water. Vegas Baby Vodka is 100% non-GMO and made with gluten-free corn, processed through a column still, and filtered through charcoal filtration system to guarantee an ultra-smooth finish with 40% alcohol by volume.

What vodka trends are you seeing?

made with Vegas Baby Vodka, which was really exciting. We hosted virtual happy hours for the first few weeks of quarantine and tried a ton of new recipes.

Advice for using Vegas Baby Vodka?

JH: Shake Vegas Baby Vodka over ice and serve in a chilled martini glass for a great Vegas Baby Martini! We encourage everyone to create their own cocktails with ingredients they love. During quarantine, we had the opportunity, and the time, to experiment with several recipes only using ingredients that we found in our pantry. One of my favorites is what we call, “Mama Amour,” which is made with Vegas Baby Vodka, Prosecco, and grapefruit juice. MW: I encourage everyone to try Vegas Baby Vodka for the first time on its own, a taste test or a martini, so they can really experience how smooth it is. We also have a few signature drinks that we love that are on our Instagram that we designed to really showcase Vegas Baby’s unique taste: the Vegas Baby Cosmopolitan and the Vegas Baby Lucky Lemonade (see recipe below).

Advice for women in the industry?

JH: My advice would be to take advantage of all the women and small business certifications. By having our Women’s Business Enterprise National Council and Airport Concessions Disadvantaged Business Enterprise, it sets us apart and gives us the advantage of partnering with larger companies. MW: Don’t ever let someone—man or woman—make you feel like you don’t deserve a seat at the table.

Vegas Baby Lucky Lemonade

JH: Healthier, sustainable spirits are trending as consumers are demanding natural ingredients. We use the highest quality ingredients in Vegas Baby Vodka and blend it with the purest water.

2 oz of Vegas Baby Vodka 2 oz Fresh-squeezed lemon juice 3/4 oz Simple syrup Splash of Sprite Wedge of lemon Sprig of fresh mint

MW: Vodka is the most consumed spirit in the United States, so we are constantly seeing innovation and creativity cocktailwise. Especially during quarantine, we saw so many new types of cocktails being

Combine vodka, lemon juice, and simple syrup in a shaker over ice. Shake for 30 seconds. Strain into a tall glass over ice, top with Sprite, and garnish with lemon wedge and sprig of mint.

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