December 2017
THE HOW-TO PUBLICATION
BAR BUS NESS MAGAZINE
7 Ways to Control
Food Cost
Plus: 2018 VIP Buyer’s Guide
ANYTHING But
Ordinary
A look at Austin’s new anytime bar.
Set the Scene
Bar décor should be about fashion and function
Approaching Apparel
Choosing the proper uniforms
PLEASE DRINK RESPONSIBLY. WOODY CREEK DISTILLERS, BASALT, CO, USA. 40% ALC. BY VOL.
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Contents How Tos
16
Dress for Success
December
How to choose the proper uniforms for your establishment.
20
7 Ways to Control Food Cost
24
Choosing a POS System
26
Tuning Up: Kiosks Can Be Key
Simple systems to control your food cost and explode your profits. What to consider before settling on a system.
Kiosks unlock a restaurant’s efficiency and profit problems.
Departments
4
From the Editor
6
On Tap
A letter from our Editor Ashley Bray. Industry news & announcements.
10
Behind The Bar
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Happenings
In-depth analysis of beer, wine & spirits. Important dates for the month.
40
Bar Tour
44
Inventory
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Q+A
A new anytime bar is anything but ordinary. Featured product releases. Jon Taffer – Bar Rescue & Taffer Media
Features
30
Setting Your Scene
36
Get in the Game
Both fashion and function should bring your bar décor to life. Two gaming options that could be a win for your bar.
barbizmag.com
Cover photo: Monica Valentine, Vox Pop Marketing; VoxPopMarketing.net Contents photo: SHUTTERSTOCK/ Rimma Bondarenko
December 2017
Bar Business Magazine
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THE HOW-TO PUBLICATION
BAR BUS NESS MAGAZINE
December 2017
What is Everyone Drinking For The Holiday?
Vol. 10
No. 12
Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004
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
“Warm spiked apple cider! Specifically apple cider with tequila, cranberry juice, and triple sec.“
Contributing Writers Elyse Glickman, Andria Park, David Scott Peters
art
Art Director Nicole Cassano Graphic Designer Aleza Leinwand
production
“I’m indulging with chocolate martinis.“
Corporate Production Director Mary Conyers mconyers@sbpub.com Digital Ad Operations Associate Kevin Fuhrmann
circulation
Circulation Director Maureen Cooney mcooney@sbpub.com
advertising sales Art Sutley 212-620-7247 asutley@sbpub.com
“I’ll be sipping hot cocoa with a splash of RumChata.”
Bar Business Magazine (Print ISSN 1944-7531, Digital ISSN 2161-5071) (USPS#000-342) is published February, April, June, August, October, and December. January, March, May, July, September, and November will only be offered in a digital format at no charge by Simmons-Boardman Publ. Corp, 55 Broad St. 26th Floor, New York, NY 10004. 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 2017. All rights reserved. Contents may not be reproduced without permission. For reprint information contact: Art Sutley, Phone (212) 620-7247, or asutley@ sbpub.com. For Subscriptions, & address changes, Please call (800) 895-4389, (402) 346-4740, Fax (402) 346-3670, e-mail barbusiness@omeda.com or write to: Bar Business Magazine, SimmonsBoardman Publ. Corp, PO Box 3135, Northbrook, IL 60062-3135. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-3135. Instructional information in this magazine should only be performed by skilled craftspeople with the proper equipment. The publisher and authors of information provided herein advise all readers to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein.
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Bar Business Magazine
December 2017 barbizmag.com
from the editor
From The Editor
And now we welcome the New Year. Full of things that have never been.
-Rainer Maria Rilke
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t’s hard to believe we’ve already reached the last month of 2017, and I’m sure your establishment is in the thick of the holiday rush—holiday parties, balancing employee schedule changes, and more guests sidling up to your bar seeking refuge from “family time.” This time of year can be nonstop, and planning for next year may be an item that’s fallen to the bottom of your very long to-do list. Luckily, this issue is chockfull of articles dedicated to examining hospitality trends, new technologies, and how to implement changes you may want to make going into 2018. For starters, be sure to take a look at our expanded Q&A with Jon Taffer. He discusses the trends that will affect the hospitality industry in 2018 as well as the changes bars need to prioritize next year. If you’re looking to make changes to your bar’s décor, don’t miss Elyse Glickman’s feature on design trends on page 30. The article also takes a look at how to set up furniture and how to pick and pull together a successful theme. Maybe cutting down on waste and expenses to increase profits is where you’re focusing your attention next year. Turn to page 20 to learn about seven ways you can control your food costs—starting today! In fact, rising food costs recently popped up on a list of food trends by Buzztime (http://bit.ly/2yTpTaW), a producer of interactive entertainment, so it’s something that is timely to address. Also on Buzztime’s list of trends was BYO or “build your own.” “Customers are eager to build out their own meals by
picking and choosing ingredients,” says Buzztime. We think this is a trend behind the bar as well as flights and build-your-owncocktail programs are taking off. For more on the subject, take a look back at our November issue’s Q&A with Ross Kupitz, who discusses his interactive bourbon program that puts the decisionmaking in guests’ hands. Digitally enhanced dining also appeared on Buzztime’s list, which should come as no surprise. Technology is creeping into the dining experience in a number of ways—digital menus and kiosks being two of the main ones. We cover kiosks and their possible benefits to bars in this month’s Tuning Up on page 26. One of the biggest benefits kiosks offer is the handling of tasks like taking orders and collecting payment— effectively freeing up employees to spend their time on other tasks. The technology is something to consider with changing labor laws at the state and federal level leading restaurants to ponder schedule regulations and higher mandated minimum wages. No matter what changes 2018 brings to our industry, one thing is for certain— excellent service paired with quality food and drink will remain the most important factors for success.
Ashley bray, Editor
December 2017 barbizmag.com
From ON TAP The Editor
ON TAP Start increasing revenue at your bar today.
ageworks, a financial information company that provides financial analysis and cash flow applications to business owners and their accountants, has the following tips for increasing sales at a bar. 1. Provide bartenders with incentives. Provide incentives for excellent service and sales. Offer a preferred parking spot to the bartender who sells the most topshelf vodka on a Saturday night or something similar. The bartender is one of the most vital aspects of a bar because they are the customer-facing component of the business, so it’s important to keep them feeling satisfied and engaged. 2. Encourage safe driving habits. Offer a designated driver special on weekends where the DD can get a discounted virgin drink or appetizer. This shows dedication to the safety of the customers and may also make the DD more likely to choose that bar while driving their friends for a night out. 6
Bar Business Magazine
3. Offer “skinny” drinks. Add drinks to the menu with a low calorie count while still appealing to customers. People are becoming more health conscious, so it’s important to adapt the menu to suit their tastes.
5. Educate on new drink offerings. Train the employees every two months to go over new drink offerings. Each employee should know multiple facts about the most popular and new drinks. Also, try to ensure that the bartenders have recommendations for each type of drink (wine, beer, rum, etc.) for when customers ask for advice when ordering.
Daily drink specials can help to create regulars.
6. Hold office happy hours. Market the bar to activities directors of local businesses to encourage them to hold private events or happy hours at your location. This is a great way to ensure a crowd and increase awareness of the bar. A fee for rental as well as charging for drinks will increase revenue.
4. Implement daily drink specials. Come up with a weekly schedule of drink specials that remains the same week to week. This may help develop “regulars” who will come in on the same day to get a special deal on their favorite drink.
—Lexy Garrett is marketing manager at Sageworks, a financial information company that provides financial analysis and cash flow applications to business owners and their accountants.
web.sageworks.com/ cashflowsolution
December 2017 barbizmag.com
Photo: Shutterstock/ Olena Yakobchuk.
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6 Ways to Improve Sales at a Bar
Paradise POS is NICE Paradise POS point of sale systems are designed for iOS devices so they are perfectly suited for taking orders at the bar or table-side and offer pay-at-the-table convenience. Paradise POS systems are also designed to allow you to configure the user interface to help employees work quickly and accurately. Our point of sale systems provide your business with tools that can increase operational efficiency, control cost, and improve the bottom line.
paradisepos.com • 877-777-5530
From ON TAP The Editor An “Out of the Blue” Experience
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Maximize Your Bar Entertainment Profits
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lot machines and other digital entertainment remain a relevant source of revenue to bars through direct profit and by creating an atmosphere that makes people want to stay longer. Competition for attention has never been higher, so you need to offer entertainment that is fresh and new. Here are tips for maximizing profit. 1. Know what you want. Determine your goals. If you’re looking for pure profit, the classic amusement with prize (AWP) slot machine is the way to invest. They provide the highest revenue to bars of all digital gaming machines. If you want to create more of an atmosphere and encourage people to bring their friends and spend time in your bar, skill with prize machines (SWPs) encourage group play and keep your customers in your bar, buying more drinks. Millennials are prioritizing experiences over many other factors when it comes to a night out. Group experiences enhanced by digital gaming machines can help attract this valuable demographic. 2. Prominent placement. For security
purposes, it makes sense to keep your machines within sight of the bar, staff, and security system. But most quiz machines and SWPs encourage group play, so make sure to position them in isolation to give your players plenty of space to gather around. AWPs with low stakes are best positioned near the bar for easier access to change. Also have a place for players to put their drink. Overall, position your machines where clients can find them and make it easy for them to spend money. 3. Make it easy to play. Make your machines as accessible as possible. Note acceptors and ways to accept as many denominations as possible help reduce the barrier to entry to play. 4. Promote your entertainment. Market your multiplayer entertainments, such as SWPs, pool tables, and dartboards. This may sound basic, but you’d be surprised how many people don’t advertise this to clients who are looking for a bar with a little more social activity. tvcleisure.co.uk
acardi Brown-Forman Brands is partnering exclusively with The Blue Bar at The Berkeley to create ‘Out Of The Blue’—an explorative journey of taste by stimulating the senses through a combination of the finest ingredients and bespoke, state-of-the-art technology. ‘Out Of The Blue’ is an immersive experience within a secret space in The Berkeley hotel. Guests enter a 360-degree projection environment where specially designed film and molecular scents combine with worldclass cocktails to craft a bar experience that enhances the perception of flavor through sight, sound, and scent. The concept stems from the theory that the context of a drink affects flavor. The Blue Bar has taken this idea further by curating a controlled environment that allows guests to explore flavor within a space where their senses are stimulated simultaneously. A set menu of four taster-sized cocktails has been created using select premium spirits from Bacardi BrownForman Brands portfolio (Bombay Sapphire gin, Grey Goose vodka, BACARDÍ OCHO Rum, and Aberfeldy single malt scotch whiskey), which will create a coherent flavor experience where light acidity and sweetness is balanced by potency and depth.
bit.ly/2A1NVFwrl
What’s Trending On BARBIZMAG.COM Holiday recipes
Get in the holiday spirit by perusing our collection of festive recipes under “Holidays” in our Recipes section. From punches to martinis, you’re sure to find something to add to your menu. 8
Bar Business Magazine
Nightclub & Bar show
The Nightclub & Bar Show is just a few months away! Be sure to keep up to date on the show with the latest news about registration, speakers, trainings, network events, and more.
Stock Up
Looking to stock your bar with some new and unique spirits or beers? Look no further than our Behind the Bar section, which features press releases on the new spirits, beers, and wines that you need to know about.
December 2017 barbizmag.com
NEXT GENERATION
IN ENTERTAINMENT
®
877-792-1101
seasonal spirits
Let’s talk
seasonal
How to move any spirit— no matter the season. BY Ashley Bray
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or everything there is a season, and the same goes for spirits and cocktails. You probably sling more brown spirits in the colder months than in the sun-filled summer months. But come spring and summer, those brown spirits take a back seat in favor of light and fruity gin- or rumbased cocktails. Some spirits and cocktails simply lend themselves to a certain season. But have you thought about how to move a particular spirit in its “offseason?” After all, there’s no reason a bottle should be collecting dust on your back bar.
Classic Cocktails There’s a reason certain cocktails are given the title “classic”—they’re popular favorites that should transcend all seasons. But that doesn’t mean you can’t tweak a tried-and-true formula to make a classic more palatable for a particular season. Take the Old Fashioned, for example, which could be considered a staple winter cocktail. “When the weather does turn to fall and winter, you see a very large spike in brown spirit consumption. That’s just a given—it’s a warming spirit,” says Ross Kupitz, Beverage Director at D’Amico & Partners full-service restaurants.
December 2017 barbizmag.com
Photo: Dusk in Ipanema; Marcie Andersen, Daniel.
SPIRITS
seasonal spirits Kupitz puts a spin on the Old Fashioned to make it more refreshing for spring and summer months with his Fashioned in the South recipe. “It’s a house-made peach-bourbon infusion with peach bitters, a little bit of sugar, and just a tiny bit of orange oil,” he says. “Even though it’s a brown spirit, it’s still refreshing because we have taken it and tweaked it a little bit to add some acidity to it.” On the flipside, incorporating fall and winter flavors can turn a summer cocktail into a suitable option for colder months. “Everyone knows that the Aperol Spritz is the perfect summer cocktail, but I think spritzes are perfect all year long,” says Shel Bourdon, National Director of Bars for Two Roads Hospitality, who recently opened the Sur House at the Ventana Alila. “We’ve combined a floral and slightly bitter french aperitif with the bold and robust flavor of Cynar 70, highlighted it with a touch of almond, vanilla, and clove, topped it off with bitter lemon soda, and garnished it with local figs that we grow on property.” Gin Adam Griggs, Head Bartender/Bar Manager at Hop Alley in Denver, Colorado, a restaurant specializing in Hong Kong street food, believes gin can be considered in two ways. First, as an all-season spirit. “You have the martini drinker who knows what they want when they walk in the door as long as you have their gin, you have someone who will drink a gin and tonic, and then you have someone who just wants something crisp and acidic,” he explains. For others, however, gin is a spring and summer spirit. “The botanicals in gin generally lend themselves to lighter, citrus-driven cocktails,” says Griggs. “You can take gin with citrus and a little sugar—you don’t really have to do a lot to put a really refreshing cocktail on during the summer, which is really all people want.” That doesn’t mean that your establishment has to push that bottle of gin to the back once the leaves start turning. Griggs says first and foremost it’s about actually putting gin cocktails on the menu for customers to order. barbizmag.com
From there, make sure the cocktails are skewed toward the fall/winter palate. “Whether it’s through infusing your gin with a tea, adding spices like clove or nutmeg, or adding what I call ‘darker flavors’ like dried fruits and pomegranate,” says Griggs. “Those, dark, deep, rich flavors still pair really well with a light, citrusy gin, but they can change the overall cocktail and make it have a little more depth for those colder nights.” To sell more gin, Griggs also suggests turning to a classic cocktail and changing the base spirit. “There are classic cocktails like the Martinez or the Bronx that are essentially gin Manhattans,” he says. “So I try to work within those confines to make a cocktail that you could potentially give to a whiskey drinker because it’s essentially just gin and vermouth. It’s something they’re familiar with but just with a different base spirit.” Tequila Like gin, tequila can be considered an all-season spirit by those who favor it, but generally it lends itself to warmer months. “The floral arrangements on most tequilas just leads into spring,” says Shaun Cole, General Manager of The Edmon, an art deco-inspired bar in Hollywood. “Things are blooming, things are coming back into season, things are more bright, and you’re leaving the dark, gray grimness of winter behind.” But when you’re fully entrenched in those dark, grey winter months, tequila can still be a popular option behind your bar. Fortunately, tequila goes well with many ingredients. “If you’re in a winter environment and you want to make more of a rich cocktail, tequila can naturally blend with any kind of sweet vermouth. And amaros and tequilas are always beautiful together,” says Cole. “Tequila and cinnamon is always a no-brainer. They go hand-inhand and cinnamon matches the smells and the flavors of Christmas.” Picking the right type of tequila is also important. “You can switch it to an aged expression of tequila and start getting those deeper and richer notes coming out that will play into more of
ADD CINNAMON TO TEQUILA TO MAKE IT INTO A WINTER DRINK
MAKE THE OLD FASHIONED A SUMMER COCKTAIL BY ADDING PEACH FLAVORS AND ACIDITY
USE GIN IN A WINTER COCKTAIL BY INFUSING IT WITH TEA OR BY ADDING SPICES
December 2017
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seasonal spirits
Causeway Bay 1.5oz Hoji-Cha roasted tea infused Bulldog Gin .5 oz aperol .5 oz lemon .5 oz pineapple gum syrup .25oz Bitter Truth Golden Falernum .25 oz Pedro Jimenez Sherry 2 dash angostura bitters 1 dash orange bitters To infuse the gin, combine 25g of haji cha with 1 liter of gin and stir for 30 seconds. Let stand for three minutes and strain. Shake all the ingredients and garnish with a cherry, dehydrated blood orange, and freshly grated nutmeg. By Adam Griggs
Spiritual Spritz 1 oz Lillet Rouge 1 oz Cynar 70 .5 oz Velvet Falernum 1 bottle Fever Free Bitter Lemon Soda Garnish with sliced Figs Build in wine goblet, lightly stir. By Shel Bourdon
To Sir, With Love 1.5oz Rum Society #40 .25oz Clement Creole Shrubb .25oz Giffard Banane Liqueur 1oz fresh Lime juice .75oz Coconut Cordial (1 Coconut Water : .5 Sugar) Shake and strain. Garnish with lime wedge. By Shaun Cole
Dusk in Ipanema 2.25 oz Avua Amburana Cachaça ¾ oz Averna Amaro ¼ oz Vanilla Syrup 5 dashes Workhorse Rye Pumpkin Spice Bitters Add all ingredients to mixing glass. Stir and strain into rocks glass with large ice cube. Flame twist and express twist into glass. Garnish with sugar feather tulle. By Marcie Andersen 12
Bar Business Magazine
Causeway Bay
a winter-esque season,” says Cole. Another way to push tequila is to offer it up as a less sugary alternative, especially when compared to brown spirits. “People are very concerned about sugar content in spirits these days. People tend to go to vodka real quick because they feel like it has a lower sugar content than most other spirits, and there’s truth to that,” says Cole. “But I just steer them toward tequila in the sense that you’re going to gain a lot more flavor and have a lot more depth of expression.” Rum “Rum is a very versatile spirit; it transcends every season and every region of the world,” says Cole. “It’s basically just about picking the right style and expression to fit your season.” Bartenders choose between light and aged rums. Light rums typically feature in summery, citrus-forward drinks like daiquiris. Aged rums are darker and perfect for sipping in those cold months. “One of my favorite cocktails is a Navy Grog, which can also go by Ancient Mariner,” says Cole. “That’s just two different types of aged rum, a little bit of grapefruit juice, and demerara sugar, which is going to be perfect for winter, and then a little allspice to round out that cocktail. The allspice is just naturally fitting to a more winter-type season.”
Cachaça “When I think about cachaça, I think about Rio de Janeiro and Brazil and being on the beach and drinking a caipirinha because that’s the classic Brazilian cocktail,” says Marcie Andersen, Head Bartender at Daniel, a renowned French restaurant in New York City. “At Daniel or any bar I’ve worked at, people are ordering caipirinhas in the summertime or when the weather is nice.” But cachaça can be used for more than caipirinhas, and it comes in many different styles. Unaged versions include Avuá Prata (silver) and Avuá Branca (white). There are also aged versions like Avuá Amburana, which lends itself well to colder months. “The tree is called amburana, and they make barrels out of the specific tree to age the prata in it,” says Andersen. “The barrel has so much warm, vanilla, toasty, cinnamon notes. It’s perfect for the fall.” Andersen uses the Avuá Amburana Cachaça in her Dusk in Ipanema cocktail, which also incorporates Italian amaro, vanilla syrup, and pumpkin spice bitters. “It’s a spirit-forward, stirred cocktail, and the aged cachaça gives light, sweet cinnamon cookie notes complemented by the full bodied herbaceousness of Italian amaro, a touch of vanilla, and a perfect introduction to fall with pumpkin spice bitters. The cocktail is topped with a feather tulle paying homage to Carnival, the annual Brazilian festival.” Andersen says presentation can also play a role in positioning a cachaça cocktail—or any cocktail—for a particular season. “Cultivate all of the flavors and garnishes and things that people want to see in a certain time of year,” she says.
December 2017 barbizmag.com
Photo: Causeway Bay; Adam Griggs, Hop Alley.
Cole says that any knowledgeable bartender will be able to take even a slightly aged rum and find a way to create a seasonal cocktail. He uses the example of The Edmon’s cocktail, To Sir, With Love. The recipe turns a daiquiri into a fall cocktail by pairing a light rum with strong notes of coconut and overripe banana with a banana liqueur and housemade coconut cordial. “It’s more fallesque with the overripe bananas, which add rich depth to the cocktail,” says Cole. “But it’s still bright and very refreshing.”
"You get the perfect pour every time because the beer is cold, the line is cold, and the tap is cold." - Miles Gould owner of The Cornerstone Bar and Restaurant, Winnipeg Canada
www.pluginandpour.com 404-458-2125
PLUG IN. POUR. GET PAID. Available In Smartphone Pour Or Card Reader Models • No Construction Needed • Portable • Indoor/ Outdoor Use • Temperature Controlled • Automatic Low Keg Alerts • No Water or Sewer Line Required • No Waste As You Sell Per Ounce • Made In The USA All you need to do is plug in to get your customers pouring
Happenings 19
January 2018
JANUARY 19 National Popcorn Day Line your bar with bowls of this favorite salty snack and keep your guests thirsty.
JANUARY 24 Beer Can Appreciation Day Show appreciation for your favorite cans (and bottles!) of beer by lining up a few specials on your menu.
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JANUARY 15 National Hat Day Celebrate today by inviting your bartenders to don a favorite or unexpected hat. It’ll definitely be a conversation starter!
Celebrate an all-time favorite dessert today. Cake not a menu item? Team up with a local bakery to offer it as a special.
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Bar Business Magazine
JANUARY 29 National Puzzle Day Challenge your guests with brain teasers like crosswords and Sudoku number puzzles. Up the competition by inviting guests to form teams. Have prizes lined up for the winners.
December 2017 barbizmag.com
All Photos: Shutterstock.com.
JANUARY 27 National Chocolate Cake Day
Happenings
JANUARY 25 National Irish Coffee Day
Upcoming EVENTS
This one’s a no-brainer: create a selection of your favorite takes on Irish coffee.
January San Antonio Cocktail Week San Antonio, TX January 10-14, 2018
sanantoniococktailconference.com
JANUARY 4 Trivia Day Does your bar host a trivia night? It’s just the thing to boost sales on slow nights. Turn to page 36 to learn more about trivia and other gaming options.
January - February Hotel, Motel & Restaurant Supply Show Myrtle Beach, SC January 30-31 & February 1, 2018 hmrsss.com
March JANUARY 11 National Hot Toddy Day Warm up your guests with this favorite coldweather cocktail.
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international restaurant & foodservice show of new york New York, NY March 4-6, 2018
internationalrestaurantny.com
VINEXPO New York New York, NY March 5-6, 2018,
vinexponewyork.com
nightclub & bar show JANUARY 1 National Hot Tea Month
Las Vegas, NV March 26-28, 2018 ncbshow.com
The popularity of teainfused spirits and cocktails is growing. Consider adding one to your menu.
barbizmag.com
December 2017
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How To
How To: Uniform
Choosing the proper uniforms for your establishment.
Dress for Success 16
Bar Business Magazine
By Andria Park December 2017 barbizmag.com
How To: uniform
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Photos (left): Shutterstock/ Dean Drobot; (right) Averill’s Sharper Uniiforms.
alk into your favorite restaurant or bar (we won’t judge if it’s your own). Consider what makes it your go-to spot. Is it the mouthwatering food, the energetic ambience, the welcoming staff, or a combination of all of the above? Now think back to your own business. How are you creating that same allaround winning experience for your own guests? The devil is in the details, and no matter which way we slice it, consumption begins the moment guests step foot inside an establishment. The sense of unity in a space subconsciously influences guests just as much as the menu that’s offered to them. So while uniforms and apparel may seem like an afterthought for hospitality professionals, they may play a significant role in the overall presentation and style of a venue. First Impressions “As they say, first appearance is everything,” says Averill Bromfield, Owner of Averill’s Sharper Uniforms (sharperuniforms.com). “[If] you give someone a drabby t-shirt, that’s gonna turn people away, even in casual restaurants.” Never in Averill’s dreams did he envision himself working to make a living servicing apparel for the hospitality industry. Originally a cutlery company in 2003, Bromfield saw a demand for specific apparel from restaurateurs. “One day a chef asked for some chili hot pepper pants. Another restaurateur asked for ladies’ blouses and embroidered logo aprons,” he explains. “We found that to be easier to ship across the country [than our cutlery], and now we’re shipping across the world whereas the cutlery business was basically local.” Averill’s Sharper Uniforms now sells a full line of over 70 unique restaurant and server uniform offerings that are proudly made in the USA. Their most popular offerings are ladies’ blouses and polo shirts for front-of-the-house restaurant, hotel front desk, and
barbizmag.com
Manufacturing and operating out of Pompano Beach, South Florida, Uniforms by Class Act is also an authorized distributor for the nation’s most soughtafter brands in chefwear and aprons.
Uniforms help staff to easily stand out.
country club servers. Their services include embroidery, screen-printing, and heat transfers to include logos on uniforms. “It gives them some brand identity,” says Bromfield, “and that’s great for repeat business because it makes the name sink into the restaurant and to the customer, so it’s all part of the package.” While getting your venue’s name out there is one essential reason to reinforce uniforms, the style of the uniforms is also key for tying in the overall tone you’re trying to set for your establishment. For instance, a cocktail bar with a speakeasy vibe may be more inclined to dress their bar staff in bowler hats, fitted vests, and bowties, whereas the staff of a neighborhood sports dive bar will be better suited in men’s sports jerseys or trendier varsity/referee tees for women. “Whether your needs are contemporary or traditional or over-thetop, we’ll help you define your brand,” says Elana Gallant, Director of Sales and Development at Uniforms by Class Act (classactuniforms.com). From conservative tuxedo shirts to sexy corset tanks, Uniforms by Class Act has been providing a wide range of apparel, offering “a little bit of everything” to casinos, sports bars, upscale restaurants, hotels, and nightclubs for nearly 30 years.
Stand Out from the Crowd Of course, even before you assess your needs, it’s important to be able to differentiate your establishment against the rest of the crowd. Because what good is a uniform that won’t allow customers to determine who they can go to for assistance? “The main benefit is that they stand out—you really know who your waitress or your bartender is,” says Gallant. “And when you look around the room, it just has a pulled-together look when you know who’s in charge of what by what they’re wearing.” “It makes it a lot easier to say, ‘sir or miss, can you help me?’ without asking a customer by mistake,” agrees Bromfield. If your particular establishment lacks a certain niche, it may seem overwhelming to decide what type of apparel would fit the overall feel of your venue. If that’s the case, consider these factors (the three C’s) when choosing an appropriate uniform: consistency, cleanliness, complimentary. Ask yourself the following questions: • Will the style of uniforms reflect a sense of continuity for my space (while reflecting the venue’s concept)? • Are the uniforms easy to clean and do they consider the staff’s line of work? • Will they provide a flattering look for my staff (and will my staff enjoy wearing them?) Continuity. “It has to fit the concept,” says Bromfield. “A lot of people just get
Pro Tip First impressions are everything, and uniforms play a significant role in the overall presentation and style of a venue.
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How To: Uniform
Look for quality fabrics that are easy to clean.
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• Always dry on a low heat. It’s actually the dryer’s heat that breaks down a garment’s fabric and shortens its lifespan. • All white garments can be bleached, and he recommends using OxiClean on colored garments to remove organic stains. Complimentary. Finally, be sure to address the third C. Make sure your staff is comfortable and satisfied with the way the uniforms fit. “We like stretch fabrics as well,” says Gallant. “The stretch factor helps with looking good on lots of different shapes and sizes.” Uniforms by Class Act prides itself on being the first to offer the female referee jerseys made in the spirit of football season way back in the 1980s. “Those are very popular, as well as football jerseys that can be customized with the bartender’s name or the name of the establishment on the back, their favorite team number, and color combos for the team,” says Gallant. “What I am hearing is women no longer want to wear so-called unisex blouses,” says Bromfield. “They want good-looking, fitted blouses, like the ones they wear in their daily lives.” When employees can look good, they’ll feel confident, which will in turn aid in establishing rapport with guests and ultimately drive long-term customer retention.
Match the uniform with the establishment’s concept.
Make sure staff is comfortable with the fit.
December 2017 barbizmag.com
Photos (left): Shutterstock/ Rido; (right) Averill’s Sharper Uniiforms.
polo shirts with their logo on it, but in a fine dining restaurant, of course, you want to look the part. So it’s important to match the uniform with the concept and look for a uniform company that’s full service that can provide from casual-simple to elegant.” Cleanliness. Gallant notes the quality fabrics that Uniforms by Class Act uses for its uniforms. “We don’t use a lot of cotton because that shrinks and fades over time,” she says. “We make sure it’s able to be washed and worn over and over.” Averill’s Sharper Uniforms also incorporates high-tech material that keeps this second C factor in mind. “It’s 100% polyester that’s soft as silk,” says Bromfield. “You can run it over with a truck and it still keeps ticking like the Energizer Bunny.” Bromfield claims his uniforms are also easy to clean due to soil release and colorfast technology, a relief considering how often the uniforms will need to be worn. “We have wrinkleproof and iron-free now so you can just stick it in the washer…throw it in the dryer...and now you don’t have to go to the cleaners,” he explains. Bromfield also recommends the following care tips (because nothing is 100% foolproof): • Always follow the washing instructions on the label in the garment (it’s required by federal law that this label be included).
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How To
How To: food cost
7 Ways to Control Food Cost Simple systems to control your food cost and explode your profits.
M
ost restaurant and bar owners point to their food distributors and ask me how they can ever make a profit when rising food prices seem so completely out of control. The truth is, food prices are just a small part of your challenges. What you do with your product has a much bigger impact than what you’re paying for product.
Pro Tip What you do with your product has a much bigger impact on your bottom line than what you’re paying for that product.
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Now, don’t get me wrong, I’m not saying you’re not supposed to ensure your vendors are treating you fairly. I’m just saying with the right systems in place, they won’t have that much of an impact. Calculating Food Cost Before we get into how to control your food costs and make you more money, first calculate your actual food cost. Gather the following information: complete inventories (beginning and ending); all food products purchased (paid for or not) from the first day of the new period up to and including the last day of the period; and gross food sales (food sales before discounts are taken out and not including sales tax) for the same date range as your purchases. Use this data as follows: Beginning inventory plus your purchases to give you total available, which will give you how much food you could have sold during that period.
Then subtract the ending inventory from the total available. This will give you how much product was used (what has left the shelves: sold, wasted, spoiled, stolen, and product you take home that is not rung up and comped). Officially, this is your food cost (cost of goods sold). To know your food cost percentage, divide the total product used by your gross sales. In basic terms, this will represent how many pennies in product you used for every food dollar that comes in the door. For example, a 30% food cost means you use .30 in product for every food dollar you bring in. Now you’re ready to use the seven simple systems and ways to cut your food cost. 1. Descending Dollar Report Gather all your food purchases for the past three to six months from every vendor or store where you get food.
December 2017 barbizmag.com
Photo: Shutterstock/ Alena Haurylik.
By David Scott Peters
How To: Food cost Next, put all that data in a single spread sheet and sort it according to what you spent the most money on down to what you spent the least amount of money on. What you probably don’t know is that the top eight to 10 items you purchase represents 50% or more of every food dollar you spend on food. Once you know your top 10 purchases based on dollars spent, talk with your sales people. Ask them if you promise to purchase all of one/each of the products from them, will they give you a better price? If not, do they have a like-quality or better-quality product for a lower price (never cheaper product!). By going through this exercise, you could potentially reduce your food cost by one to three percentage points while still buying the same groceries that you do now. 2. Prime Vendor Agreement It does not make any sense to have vendors compete on price over a short list of your top products while you get screwed on items you’re not paying attention to. Instead, if you do at least $750,000 in annual sales, work with one distributor who you will promise 90% or more of your food, paper supply, and janitorial purchases to, and in return, they will give you favorable pricing on most of the items you purchase. This reduces your food cost by two to three points or more! Don’t worry, you will still have 10% of your items to continue to purchase from specialty vendors. (Please note, this will replace the descending dollar report process.) 3. Receiving Procedures Make sure you only let a key employee or manager who has been trained on receiving deliveries check them in. They should check for product pricing, catch weights, temperature, quality, as well as quantities. Whether by accident or on purpose, some vendors end up charging you incorrectly, send you bad product, and much more—all costing you money you didn’t need to spend. barbizmag.com
By the way, your vendors know who checks and who doesn’t. Implement this simple check and balance, and you could easily save $300-$500 a week in food purchases. 4. Key Item Report This is a clipboard system that prevents expensive or key products from being stolen. It’s a simple count sheet for 10-15 items you want to keep track of on a daily or shift-by-shift basis. List the product and how many portions are on the line or cooler. Then write in how many were prepped that day or shift, depending on how much control you wish to have. Starting amount plus prepped gives you how many portions you could have sold. Next, go to your point-of-sale system and find out how many of that product you have sold. Subtract that from what you could have sold. This will tell you how many of that product you should still have in stock. Now go visually check the actual count with that number. If you are short product, it better be on the waste sheet. If not, you either have theft or worse: managers not using the systems you put in place to control your food cost. The sole purpose of this system is to keep honest people honest and discourage theft. 5. Waste Sheet This is a clipboard system where you mark down every product/item that is wasted, spoiled, dropped, over-cooked, etc., plus who wasted it, the cost of that product, and the reason why it was wasted. Most back-of-house team members think this is an, “I gotcha!” It really isn’t. It’s a proactive management tool. When you discover there is a problem, you can fix it today rather than 15 days into next period when your profit and loss statement says your food cost is high. By then, it’s too late because you’ve lost that money. 6. Portion Controls If your ideal food cost is 30%, and you over portion items by just 10%, you end up making a 30% ideal food cost 33%. If your restaurant does $1
food
cost
THE BASIC CALCULATION Beginning Inventory + Purchases = Total Available – Ending Inventory = Product Used ÷ Gross Sales = Food Cost Percentage
What product is used? 1. Sold 2. Waste/spoilage 3. Theft 4. Comps (not in the POS)
December 2017
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How To: food cost
million in food sales, that’s the equivalent of $30,000 down the drain just from over portioning. You need to put portion controls everywhere you can in your kitchen and have a line checklist with a manager responsible for checking that checklist to ensure portion controls are being used and followed. You will steady your food cost and see
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increased sales. The more consistent you are, the more likely your sales will go up because of returning customers. 7. Menu Engineering This is the big one! With accurate, up-to-date recipe costing cards, you can set profitable menu prices and use menu engineering science (design, placement of items, etc.) to reduce your food cost by 3–7 points! After an initial re-engineering, you will be able to make small changes to your menu to avoid losing money because you can raise menu prices to pay for food prices going up. If you are looking at your food cost and wondering why it’s running so high, first make sure you are calculating the numbers correctly. Once you have done that, start implementing these seven simple systems to control your food cost and watch it drop while your bank account grows!
David Scott Peters is a restaurant consultant, event speaker, and founder of TheRestaurantExpert.com, a company committed to the success of independent restaurants. TheRestaurantExpert.com offers an exclusive online restaurant management software designed specifically to meet the complete operational needs of independent operators, including holding their managers accountable and running a profitable business. Combined with one-on-one coaching and group workshops, TheRestaurantExpert.com is helping independent restaurants find success in the highly competitive restaurant industry. Download a free report at therestaurantexpert.com/specialreport to discover the number one secret to lowering food and labor costs and running the independent restaurant you’ve always dreamed of.
December 2017 barbizmag.com
Photo (top): Shutterstock/ Africa Studio.
It’s important to first know your food cost.
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How To: Name
How To What to consider before settling on a system.
24
CHoosing a POS System Bar Business Magazine
December 2017 barbizmag.com
T
he point-of-sale (POS) system is the central nervous system to a bar. It affects everything starting with customer order management, which affects the service level your guests receive. A POS can either improve or inhibit the overall workflow of your business and have an effect on your bottom line. Depending on the system’s software and capabilities, it can even affect tasks like inventory and staff management. There are many POS systems to choose from, each touting a wide range of features and functionality, but it’s important that you choose a system that’s not only got the core of your business in mind, but can also deliver high performance with its existing features and add precision with new features. Below are some factors to consider.
Photo: Shutterstock/ Odua Images.
Focusing In When looking for a POS system, first consider the area of specialization for the POS system being matched with your business. Is the POS system meant for multiple vertical markets? Or is the particular POS system specifically made for the hospitality industry? POS system providers that are focused on the hospitality industry will provide systems that optimize the specific workflow in a bar. These providers are hypersensitive to the pain points in hospitality, and their systems will be set up to solve and eliminate specific problems. Hardware One of the biggest differences between POS systems is the hardware—are you looking for a traditional, wired POS unit or a tablet option? What may work best for your bar depends on a combination of hardware and software fit for the type of service and performance your business demands. While mobility is definitely a distinguishing factor between tablets and “legacy” systems, the primary difference actually lies in the touchscreen technology. A traditional, wired station offers a larger, resistive touchscreen, which provides greater responsiveness. There is no need for human touch as the screen responds to pressure and moisture doesn’t affect the screen responsiveness. barbizmag.com
How To: White paper High-volume, high-velocity establishments often choose traditional POS stations because of these resistive screens, which offer easier navigation for a smoother, uninterrupted workflow. These stations simply stand up better to impact from behind the bar. Tablets, on the other hand, offer mobility with a smaller capacitive glass screen that won’t register non-skin touch. The screen is also affected by moisture, which may hinder server performance as waitstaff has to pause in their routine to periodically wipe down their hands and the screen. Durability has gotten better thanks to cases and holders for servers. High-velocity bars and restaurants often don’t want to be dependent on WiFi, which also makes traditional POS stations more attractive as they are wired and unaffected by spotty or dropped WiFi connections. Some all-in-one traditional POS stations also offer less physical wires—just a single power cord and clipin connections for the internet and the cash drawer—as these all-in-one units come with a printer built into the base. While tablet-based POS systems are technically wireless, they often require more wires to run since printers, card readers, etc. are all separate units with their own wires. Bars also need to remember to keep the tablets charged. Software & Key Functionalities Bars and restaurants should look for a POS system with functionalities that anticipate your behavior and your needs. Look for features that only require a little bit of direction for a whole lot of functionality that allows you to get more work done faster and in fewer clicks. One-Click Tab Search. Some features may seem incredibly obvious or intuitive, but the fact is, your POS system may not be equipped with them. One of the basic but most frequently used features is search. Make sure your POS system provides a search box on every screen. Drag Select. Why individually select items on the ticket when you can drag your finger down the screen and highlight multiple items in one motion? This is another feature that, while simple, enables workers to start moving and completing tasks at completely different speeds. Splitting Tabs. The task of splitting a
check is a dreaded one. Choose a POS system that does the work for you. Does the POS system allow you to split by items or exact fractions of items only? How about by exact dollar amounts? Can your POS system allow you to do all three at the same time and further split the remaining amount as you need? Choose a system that gives you options and increased functionality. Ticket/Bar Tab Management. The POS system needs to help separate your tabs so that you can effortlessly filter through them. You want filter options that allow you to narrow your focus to reduce clutter in your view. You should be capable of applying filters to view checks/tabs in different states—open, pending, closed, or defined by location—bar vs floor service, or by specific user. You also want to be able to search by other parameters such as customer name, ticket number, and card number. Search should feel and function like a Google search, with search input instantly displaying results with no additional effort. Increased search functionalities makes locating a customer seem instant and makes entering tips extremely fast and easy. Additional Tools. Expect more from your POS system than just all-tablet or all-traditional configurations. Today, there are modern POS systems that have advanced offerings that allow operation of both traditional and tablet, while also offering a complete web back office for management and operation untethered from the business site. Ask your provider what else the POS unit can do and get more out of your system. For more information on POS systems or what SmartTab POS can offer your bar, call 888-612-1309 or visit smarttab.com.
Pro Tip The most effective solution for many bars is a hybrid approach of traditional POS stations with tablets as additions for servers who need to cover a larger area.
December 2017
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Tuning Up
How To: Tuning up
HOW TO
Kiosks Can Be Key
eaver Choice, which features Polish, Swedish, and Canadian food, has come a long way—literally—to Arizona. It began several years ago in Canada in what Owner Hanna Nilsson said was North America’s first food truck. Looking for warmer conditions, she moved the operation to Mesa and 26
Bar Business Magazine
settled into a permanent structure. The American approach to dining is drastically different than anything Nilsson has seen in all her years in the field. Diners in the States generally want—and expect—food that is cheap and fast. The desire forced Nilsson to change the restaurant’s approach. “I had no clue how to solve this problem of speedy service,” she said.
“With kiosks, I thought, ‘Maybe we should have them.’ This would solve the whole thing.” But faster service wasn’t the only problem weighing on Nilsson’s mind— Arizona’s minimum wage hike and changing labor laws were also looming. The Arizona minimum wage jumped from $8.05 to $10 an hour. And while servers can be paid $7 an hour, if their
December 2017 barbizmag.com
Photo: Shutterstock/ Rawpixel.com.
B
Kiosks unlock a restaurant’s efficiency and profit problems.
How To: tuning up tips fall short of the new minimum, their employer must make up the difference so that they too are guaranteed $10 an hour. “It puts pressure on restaurants to keep prices low and, at the same time, pay people more,” said Nilsson. “That’s really tough.” In addition, employers with fewer than 15 employees, like Beaver Choice, must provide each worker 24 hours of paid sick time a year. The problem with that, some expect, is that the time will be used as vacation with little or no notice to the restaurant. Nilsson realized she needed to make a move to counter the state legislature’s actions, so she researched and studied kiosk solutions from 10 companies. She found some to be too costly while others didn’t account for the creativity and flexibility she needed. In the end, Nilsson chose Juke Slot after dining at a restaurant in New York and reviewing their system capabilities and cost. Customers seemed to have a smooth experience using Juke Slot technology. They used the machines to order, pay, and quickly be on their way—all without seemingly tying up a server for extended periods of time. “As wages, expenses, and other operational costs continue to rise, kiosks are perfect solutions for stemming the financial tide,” said Grace Vasa, CEO of Juke Slot. “While there are critics who see this type of technology as a negative to the workforce, it’s a perfect means for helping businesses maintain their financial footing and keep workers employed.” Nilsson agrees and sees the kiosks as a turning point—one where servers can be repurposed as consultants who can spend more time with diners making meal and drink suggestions and upselling instead of racing between the table, the kitchen, and the register. Twenty-two Juke Slot devices—which measure eight inches-by-five inches, weigh less than two pounds, and feature a seven-inch high-resolution touchscreen display—will be placed on tables around Beaver Choice. That’s a plus, Nilsson said, for an area of the country that is something of an oddity. The Arizona dining market peaks over four months that stretch barbizmag.com
from late fall through the winter as snowbirds return to the area. Once warmer weather reaches the rest of the country in early spring, those snowbirds fan back out, sending Mesa restaurant business plummeting by some 40%. That being the case, there is no need for the same number of workers to man a less-busy operation. Nilsson maintains a core of five or six solid workers—about half the staff size of the peak season. Until now, those working the dining area, including herself, were often overwhelmed with simply taking orders, delivering food to the tables, and processing payments. The kiosks give them more time and flexibility in hectic stretches of the day. The devices can cover many of the duties of a live server, and Beaver Choice diners can use the kiosks to peruse the menu, order drinks and meals, and even configure meals to their liking. The kiosks connect wirelessly to the restaurant’s main point-of-sale system and kitchen displays, sending their requests directly to the cooks. Having customers taking charge of the ordering process also minimizes errors, as they clearly see what they’re requesting. The device is built to function as a portable point-of-sale system or operate as an additional system separate from the current POS, allowing customers to use the machine from the start of their visit to the finish. Customers can even make secure electronic payments—by either swiping their card, keying in their card’s numbers, or scanning their smartphone— and receive a printed receipt. All of this means Nilsson has to hire fewer people, can spend more time training those she brings on annually, and can spread some of the staff savings to other employees. What Nilsson likes most is that Juke Slot’s software platform enables Beaver Choice to configure its menu as she wants. The kiosks’ Android-based software is customizable, meaning users can tailor the interface to their needs. A restaurant not only can display its menu on the screen, they can also log into the system, edit the design, and add new choices or remove others. Other kiosk manufacturers required that such changes be sent to them via
customers use kiosks to order, pay, and quickly leave
kiosks
save time and increase flexibility for waiters and waitresses
waitstaff CAN SPEND MORE TIME MAKING SUGGESTIONS TO CUSTOMERS
December 2017
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How To: Tuning up
request, and they would make the updates and relay them to the machines. “That only slows things down,” said Nilsson. “That’s unacceptable.” If Beaver Choice runs out of an item, Nilsson can reconfigure the selections as if the dish was never there. She also can use the software to promote specials and discounts and even games, which enable
All told, Nilsson expects that the devices will save the restaurant upward of $30,000 a year. “This is what technology is for,” Nilsson said. “You’re setting up the process for other servers to succeed and for customers to be happy.” Since the wage hike took effect in January, Nilsson has seen a number of restaurants—already operating on thin profit margins—close. As Arizona’s minimum wage will climb incrementally in the coming years— reaching $12 an hour in 2020—Nilsson plans to spread the word about the tabletop kiosks and the opportunities they afford. She’s hopeful that her competitors, many of whom are her friends, will choose to implement them instead of choosing to shut down. “It’s tough to find additional staff that is reliable and good,” said Nilsson. “Plus, this saves me from bad Yelp reviews. When you are short on staff and there are delays, everyone is mad that they don’t get their check in time. With this on the table, they can just pay and leave.”
customers to occupy their wait times competing, for a nominal fee, against the computer or other in-house players. The setup then becomes an additional revenue stream for the business. “Our systems are designed with the customer as the focal point,” said Vasa. “The solution has to be easy and intuitive. Otherwise, it doesn’t serve its purpose.”
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New Looks
scene
A
lthough bars make their names with the quality of their cocktails and bartenders, no picture is complete without a backdrop tying the whole experience together. Period-inspired décor in recent years have provided solid starting points for bar owners and their designers, from the Tiki Bar look of the 30
Bar Business Magazine
post-World War II era, to the groovy fern bar decor of the 1970s, to the refined elegance of Belle Époque Europe and the Roaring 20s, to the “Hollywood Regency” revival that ushered in a new “cocktail generation.” However, architects, interior designers, and other hospitality industry consultants stress there’s more to the process than just picking out “on trend”
furniture and wallpaper. Little or unseen details are as significant as big, obvious ones like couches and bar surfaces. It’s not just about being “in fashion” but also “relatable” to prospective customers. Grant Gedemer, Food and Beverage Director at The Godfrey Hotel Chicago and I|O Godfrey (Nightclub and Bar’s 2017 “Lounge of the Year”) has a few
December 2017 barbizmag.com
Photos: Meghan Scott & Samantha Bennett..
Setting Your
New Looks
Little or unseen details in a venue are as significant as big, obvious ones like couches and bar surfaces.
Both fashion and function should bring your bar décor to life. By Elyse Glickman
opinions on what’s in and out for 2018. “What is going away? Definitely Edison bulbs, subway tile, and industrial chic vibes in general,” says Gedemer. “What I see trending is mid-century but blended with more modern touches, like glass, gold metallics, and geometric shapes. Lighter colors, especially in woods, are popular and will probably continue to be. I also see a lot of variety barbizmag.com
in furniture. For example, a venue may have different styles of chairs at the same table or different banquettes and tables throughout a space. The intent is to suggest the items are unique or even antique and have been ‘found,’ as opposed to bought in bulk.” Gedemer also predicts more owners will opt for brighter and better lit spaces with chandeliers, lamps fixed to bar
tops, and other overhead lights and floor lamps. He says there will be less “nightclub-esque” and LED lighting. He also predicts dining height table settings will overtake booths or banquettes in popularity. Outdoor settings, on both patios and rooftops, will continue their dominance, and if climate does not allow for that, he advises bar owners look into incorporating large windows that can open wide into the design. “In terms of design styles, staying away from curved bars, tables, chairs, or even rugs is a good idea,” he says. “Straight lines always stand the test of time where ovals and circles flash in and out of style quickly. Small profile furniture is always going to be timeless. Bulky chairs and banquettes are rarely in fashion, so bars should avoid using them even when they are because the space will look old very quickly.” San Francisco restaurant and hospitality consulting firm af&co.’s assessment of what will be big in the bar scene reinforces Gedemer’s points on authenticity and carefully curated nostalgia. Andrew Freeman, founder and “Master Trendologist,” says “retro” is still a thing with the look of the 50s, 60s, and 70s executed in a fun way. “[Bars] are prioritizing the need to offer unique, branded trinkets guests can take home, such as coasters and swizzle sticks. And take them home, they do!” says Freeman. “Guests are known to take home stacks of coasters from Mikkeller Bar (LA). Vintage glasses and shakers are also in—all the December 2017
Bar Business Magazine
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New Looks
better to Instagram—and are showing up at cocktail programs in Marianne’s and Pacific Cocktail Haven in San Francisco. As more venues are being seen as social spaces, [they are] being designed to emulate the feeling that you are in someone’s home. Areas that were once separated are now blended. The choice of stools and chairs with different seating heights may act as the only separation between the bar and the dining room, or there may be simple design divisions such as plants, or, in the case of Citizen in Beverly Hills, macramé.” Gedemer, however, warns owners to really think about the theme they choose; how it will mix in (or not) with a region; and most importantly, why he or she has chosen the theme. “To use the Rat Pack example, why do 32
Bar Business Magazine
you want to go that route? If it’s just that you like that kind of music or think it would be cool if everyone wore suits to your place, you need to give it a lot more thought,” cautions Gedemer. “Bar owners should cater to people who don’t always like the same things they do. In many markets, there is not a large enough segment of the population of any city that is wishing there was a Rat Pack bar or a 70s bar or an Agatha Christie-themed bar to sustain you. Instead, focus on something unique in the food and drinks, and then go with a clear goal in mind of presenting what you offer. Too many people do it the other way around, and that’s a recipe for a short run.” An example of a successful theme is in the repeating tropical motifs at The Happiest Hour by Acme’s Jon Neidich and veteran New York Bartender Jim Kearns. The breezy space is adorned with cartoon palm trees, pineapples, and artifacts that set the mood for elevated diner-style fare and nonjudgmental cocktails. Certain thematic aspects can also work to pull together an establishment.
For example, the Roman and Williamsdesigned Greydon House in Nantucket features a mural depicting scenes from the 18th century tea trade with China around the hotel bar. The mural enhances a signature cocktail menu by Boston’s acclaimed Jackson Cannon drawing inspiration from Nantucket and its storied past. At Slowly Shirley in New York City, murals informed by Hollywood’s “Golden Age” detail the life of the bar’s fictional namesake—from would-be starlet to sophisticated world traveler. Also consider whether a space feels private or public. Freeman says that while a “living room” vibe works for some, other guests’ needs for privacy is being addressed with semi-transparent, semi-private barriers, which give guests a choice about whether to enjoy a quiet moment or be out in the open. While the sky appears to be the limit in terms of design ideas and options, the wrong mix can cause a bar to crash after takeoff or mid-flight. According to Kansas City, MO-based Architect/ Designer Kraig Kalashian and Co-Founder of the Sage Restaurant
December 2017 barbizmag.com
Photos: Dan Kwan, Chief Creative Officer, Regional Managing Director of the Americas, Wilson Associates.
Consider what your bar needs along with the physical constraints of the space.
Photo: Hotel Phillips Kansas City, Curio Collection by Hilton.
New Looks Group in Denver Peter Karpinski, only the right designer or consultant will effectively co-pilot his client towards a design that will have staying power as well as relevance to guests now and in the future. “For the Hotel Phillips’ speakeasy, we chose groupings of furniture that accommodated two or three people,” says Kalashian about this recent project. “These elegant curved banquettes with channel tufting accommodate couples or maybe three max. We also curated original letters that dated to the 1930s when the hotel was built in Kansas City. The idea of being intimate informed our choices in lighting and fabric selections. “I suggest that if you want to avoid being cliché, you need to avoid making decisions that are arbitrary. If something is not tied in somehow to the concept or the space, its not going to work, or it will look chosen because it was popular.” To achieve the perfect regional look for the speakeasy bar at Hotel Phillips, Kalashian and his team turned to residential magazines documenting Kansas City homes for inspiration and to find items made by KC manufacturers and vendors. He says the strategy provided a meaningful way to visually connect customers to the community where the hotel bar is located. Like Gedemer’s examples, his approach was intended to evoke social media exposure, as well as prompt, “How do I get my house to look like this?” reactions from customers. “The client wanted to create something fresh without eradicating the important historical context of the building,” says Kalashian. “We were challenged to create something special that celebrated the history of the building and made it better by continuing the design flow of what the original designers intended...the result was making the building even better.” As Kalashian primarily works with independent bars and restaurants, he insists that no matter what time period inspires the clients’ concept, an owner should understand certain aspects of the property will take precedence over whatever happens to be in fashion. This includes the area’s geography and barbizmag.com
architecture, the target customer base, and physical constraints of the space. For example, if a bar specializes in craft cocktails, it does not need a space for 50 types of scotch as a whiskey-specific bar would. Owners and their designers should also work within the context of the present day even if a look from 50
Certain thematic aspects work to pull together a venue.
years ago provides inspiration, and they should grasp that no bar should be all things to all people. Kalashian points out such “unseen” considerations still gaining popularity with his clients include LED light fixtures, outlets and chargers for smartphones and tablets (especially as he notes more of his clients are using iPad menus), environmental lighting
controls that can adapt to different natural light throughout the day, as well as energy-efficient appliances. Peter Karpinski, meanwhile, advises many of his clients to apply technological influences judiciously to bring back the bar’s original mission— to be a social environment bringing people together. “We’ve kept restraint on our television placement in our spaces to one or two sets to appease a few customers,” says Karpinski. “However, we wanted to encourage more customers to get away from technology and engage them in conversation with the people they are with, the people outside of their group, and the bar staff for an environment that recreates a feel similar to back in the day when people actively talked to each other and the bartenders. “When technology comes up, we [inform clients] about things like the best quality glass washers, water filtration systems, and behind-the-bar innovations, as time spent cleaning or maintaining the bar takes away from the time bar staff spends with the customers and making drinks.” While Karpinski’s team focuses on creating spaces for larger markets across the U.S., he says his biggest challenge is
To achieve the regional look of the speakeasy bar at Hotel Phillips, designers turned to residential magazines documenting local homes.
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to create appealing settings that are “modern and sophisticated” but also have a casual sensibility that “most people in middle America would feel comfortable in.” With the increased popularity of craft cocktails made with fresh juices and garnishes, he also needs to conceive front bars that accommodate the ingredients but don’t create barriers between the bartender and customer. “We are working to create a hybrid of speed, productivity, and efficiency, which is not just important from a business perspective, but is what customers are looking for—they want craft and high-end, but they want to receive their drink in a reasonable amount of time,” says Karpinski, reflecting on his most recent project, the 1950s-inspired Poka Lola in Denver. “When we design for a client whose concept is replicated [a chain], we pay attention to not only what’s important for the concept to work, but also what is unique and indigenous to the market at that given location—not just the city, but also the neighborhood where menus and offerings can be very different,” says Karpinski. “We also want our clients to be busy and relevant five, 10, or 20 years from now.” On that score, reconciling durability, style, and maintenance is one of Gedemer’s biggest challenges, especially if his client is likely to move furniture around for different events and nights and have a lively client base on top of that. And then there is figuring out how to place furniture so every guest feels they’ve got a good seat. “Stand at every spot at the bar and sit at every high-top table, dining table, booth, and patio seat,” he says. “Make notes of the best and worst spots at each place. Is it a great view of the TVs, or a good spot for people watching? Is it too close to the kitchen? “Doing this in the design process is tough, especially without the furniture, but bars need to be creative. Leaders of the bar team should visit the site if it’s under construction and bring a tall stool and a normal chair. The closer to 100% satisfaction you get with every customer location, the more money you will make.”
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December 2017 barbizmag.com
Gaming
Two gaming options that could be a win for your bar.
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By Ashley Bray barbizmag.com
Photos: (left) Shutterstock/ nd3000; (right) Spinner Sports.
Photo Credit
ometimes more than quality food and drink is needed to keep guests in your establishment, and that’s where great entertainment comes into play—quite literally. We’ve rounded up two examples of in-bar entertainment—one from the familiar and popular trivia category and another lesser-known offering that turns your tables into game boards. QuizRunners Trivia nights are popping up at bars all around the country, and the reason for that is simple supply and demand. “They’re growing because everyone is going. Everyone wants to attend,” says Vern Evoy, Co-Founder of QuizRunners (quizrunners.com), a creator of trivia night kits and subscription packages. “Trivia fosters a great competitive spirit, it’s fun, and you get to challenge yourself.” Vern, along with his brother Kevin, founded QuizRunners based on a lifelong love of trivia. The company offers everything a bar needs to host a trivia night except for the host. “This means the cost is very low compared to other companies that provide the host, and therefore the return on the investment is much higher,” explains Vern. “Our quizzes are all crafted by our team of professional trivia writers, and when you buy from us, you can be assured of great quality. With each quiz, we provide an automated scoring system, an audio and picture round, and the assurance that all our quizzes are quadruple checked to ensure accuracy and entertainment value.” QuizRunners offers trivia packages of three, 10, and 40 pack quizzes available for purchase online. They also offer a weekly subscription service, and each weekly quiz includes a current events category with questions from the past week. Weekly subscribers can also choose from six customizable
promotional posters. QuizRunners also offers a few special themed quizzes for Christmas and various sports like the NFL and the NBA. They are currently working on other themed quizzes for holidays and special events. All the quiz packages are downloadable and printable, with the picture rounds also coming as Powerpoint files for display on in-bar screens. A how-to guide comes with any purchase. “It gives you a step-by-step guide on how to set up your night, how to promote your event, how to work the automated scoring system, and everything that could happen during the presentation,” says Vern. “Plus, we’re always available for people if customers ever have any questions. We want people to be successful at their trivia nights.” The benefit of successful trivia nights? Increased traffic—especially on typically slow weekday nights. “Our marketing shows that trivia night participants are well educated, have good salaries and therefore deep pockets, and they are willing to eat and drink and spend money at the bar,” says Vern. “If you put out good advertising and do social media marketing, you’d be surprised at the response you get. There are people who are filling up their bars on Mondays, which would normally be their slowest day of the week, and they’re making lots of money in the process. We find most of the people who come on with our
Spinner Sports offers eight varieties of gaming tables, including racing (pictured).
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Gaming
subscription service stay on. We have a really, really high retention rate. “And it’s really not much effort, time, energy, or even money for that matter.” To sweeten the deal and inspire even more competition, Vern says bars should consider offering prizes like gift certificates to the establishment or bottles of wine or liquor. For those organizing league play, the bragging rights that come with winning a trophy is often enough of a draw. “A lot of times the bar can make a trophy, and the trophy becomes a very coveted prize,” he says. “Players are more interested in the trophy than in any of the monetary prizes.” Spinner Sports Board games and tabletop games have steadily grown in popularity, and as a bar owner, it’s a trend you may want to give some attention. Spinner Sports (spinnersports.com) is a company that makes gaming tables for bars and restaurants. “Our product line is so different from anything electronic that you have to plug into a wall,” says Gerard Gausselin, Inventor/Owner of Spinner Sports and Equity Partner of MoldRite. “This is harkening back to the old tabletop games that really made you think a little 38
Bar Business Magazine
interfere with food service. “These are really food and beverage service tables that happen to play a game,” says Gausselin. “So we want the bar owner to set these up like any other table in their establishment and not worry about where they’re putting a fork, knife, and plate.” Spinner Sports also realized that adding tables to an already existing layout may have an adverse affect on service flow, so the company now offers a retrofit slide-on that fits right over an existing tabletop. “A lot of these establishments have had a traffic service pattern for years. They have set stations for their waiters or waitresses, and we don’t want to interrupt that,” says Gausselin. “So we turn their table into a Spinner Sports table.” In addition to the gaming tables, Spinner Sports also offers a waiting station tower with four wings that flip-up with games for up to eight guests to play while waiting to be seated. There’s even a center space in the middle of the station so that guests can order food and drinks ahead of their table. The benefits of these gaming tables are obvious—to get guests to stay longer and increase check size. Aside from that, the tables are an attractive addition to a bar’s décor. “When you walk into these places, and you see all these brown, wood tables, or blacktop tables, there’s no color, there’s no excitement,” says Gausselin. “Especially for the sports bar category, we’re trying to create a little more excitement, a little more fun, a little more color.”
Spinner Sports tables can be customized with a bar or team’s branding.
December 2017 barbizmag.com
Photos: (left) QuizRunners; (right) Spinner Sports.
QuizRunners offers weekly subscriptions or packages of three, 10, and 40 pack quizzes.
bit and pay attention. You have to be engaged in our games to be successful while you’re playing them.” Spinner Sports offers gaming tables in eight varieties: football, baseball, soccer, hockey, basketball, golf, poker, and racing. “I wanted to keep it to the mainstream sports that you would see in a bar that folks are engaged with on TV,” says Gausselin. A major beverage company tasked Gausselin with creating a game that could be played on the surface of a tabletop in a bar. Gausselin immediately thought back to his school days of pushing a paper football around a table, and from there, he worked at creating a football game that could be played without any pieces or parts. The result is a tabletop game based on decision-making and a series of spinners, which would be right at home in a sports bar. “You’re actually choosing which spinner to use at the right time and which play to make. It’s for the sophisticated sports fan,” explains Gausselin. “These are not games of luck. You actually have to know the sport and know the odds and percentages.” Spinner Sports offers the gaming tables as pub and sit-down tables and even has illuminated options for both. Since inventing the tabletop games, Gausselin has perfected the design. A few years ago, he sold equity interest in the company to Mold Rite, a manufacturer of rigid polyurethane that now manufactures the tables. The pedestals and bases are made of steel and the tops are made of urethane, and the tables can be assembled in minutes with a simple screwdriver. “We’ve found that urethane is perfect. It’s a little bit lighter than wood and steel, and yet it is solid. You can eat on it, clean it with soap, water, Windex, or whatever,” he says. “All the printing is second surface, meaning it’s underneath.” The printing is done digitally, which means the tables can be customized with a bar’s or particular team’s branding. For example, Spinner Sports can acquire the licenses for any NCAA school. The spinners are located beneath a viewing windshield so as not to
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Nickel City Austin, Texas
A new anytime bar is anything but ordinary.
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ere’s a riddle for you. A group of friends decides to go out for drinks. One person wants a domestic beer, another wants a craft cocktail, and a third wants a glass of good red wine. Where do they all end up? “The liquor store,” you may be saying, but if this group is in the Austin area, Travis Tober hopes the answer is his recently opened Nickel City bar. All three of the hypothetical friends above would be able to order their drinks at Nickel City, and it’s why Tober has dubbed his establishment, “The Anytime Bar.” “We wanted to be the center of the community,” says Tober. “I wanted something for everyone.” Tober opened the bar this past August with partners Craig Primozich and Brandon and Zane Hunt (owners of Via 313 pizzeria). You could say the opening was the culmination of a lifelong goal for Tober. His family owned a bar when he was younger, and he says he often spent time drawing up
schematics for where everything would go in his future bar. “Since I was like 13 I wanted to open a bar,” he says. “It’s not that it was just a lifelong dream—I knew that was exactly what I was going to do.” The opening of Nickel City was a few decades removed from when he began dreaming of his own bar, but Tober says that was done purposefully. “I wanted to open a bar that I knew would be there for 20 years, that wouldn’t fail, that wouldn’t struggle, and would be a hit right off the bat,” he explains. “I wanted to get it right the first time.” Location, Location Location is a big part of getting it right, and Tober settled on a historic building on East 11th Street that’s been standing since the early 1900s. The building is so old that there are no official plans for it, so the bar’s square footage is anyone’s guess. “The old neighborhood is super historic and that building itself has been there for 100 years and has sort of acted as the town center,” says Tober.
December 2017 barbizmag.com
All Photos: Monica Valentine, Vox Pop Marketing; VoxPopMarketing.net.
By Ashley Bray
Bar Tour “As far as we know, the building itself has been a neighborhood bar since 1935. Right after prohibition, it opened. There’s a good possibility it operated as an open speakeasy before that. “It’s been a bar in that neighborhood ever since. Hank Aaron used to hang out on the porch two doors down when he played for the minor league team in Austin.” Tober scouted out the location not long after moving to Austin. He says it’s a habit of his to go to the oldest bar when he visits a new city since they tend to represent a lot of the history of that locale. It just so happens that arguably the oldest bar in Austin—historic dive bar Longbranch Inn—was the site of Tober’s own future bar. “I was like, ‘man, this is an awesome location—it’s two minutes from downtown and it has history behind it,’” he says. The wheels started rolling after Longbranch was evicted from the location in September 2016. From there, preparations and the typical permitting delays took about a year before Tober and his partners opened the door to the anytime bar. They chose the name Nickel City for a few reasons. First, as a nod to Tober’s Buffalo, New York upbringing as it’s a nickname for the city. Second, as an ode to the diner of the same name where Tober and his friends spent many late nights after their shifts behind the bar.
That 70’s Bar The look and feel of the bar itself is an ode to Tober’s Buffalo background and the area bars where he used to bartend. “The colors of the bar are maroon and yellow, which are my high school colors,” he says. Guests will find allusions to Buffalo all around the bar—if they know what to
I wanted to open a bar I knew would be there for 20 years.
look for. “I’ve got what I call these Easter eggs that you wouldn’t notice unless you were from a certain area,” he says. The décor comes together with neon lights, yellow banquettes, and a checkerboard floor to give the bar a 70’s vibe, which Tober says was a “happy accident.” “My partners and I were sitting in the bar the night before we opened, and with the glow of the neon, we were like, ‘wow it looks like 1975 in here, this is awesome,’” he laughs. “Honestly it was the vibe that we wanted,
but it was a happy accident how it all happened.” The bar is not completely unrecognizable from its time as the Longbranch, however, and Tober says that was intentional. Everyone had been to the old bar and had a story to tell about it, and he says guests come in all the time and thank him for not “ruining” the space. “In this world where restaurants and bars are changing hands, it’s really important to keep a history of what it was,” says Tober. “You want to keep a little bit of that edge and that neighborhood feel. So I’ve kept a few things from the old bar that just reminded you of where it was from.” One of the relics still featured in the bar? An original urinal—strictly for decorative purposes now and decked out in Christmas lights. Food & Drink Nickel City’s drink menu truly has something for everyone. The bar, headed up by Nickel City’s Bar Manager J.R. Mocanu, slings everything from craft cocktails to boilermakers to draft and bottled/canned beer to French wines by the glass. Craft cocktails are separated into three categories. There are the “well known” selections like the Old Fashioned, Bee’s Knees, and Sidecar. Then there are “lesser known” cocktail recipes courtesy of mixologists from
Nickel City is a true “anytime” bar with a drink menu that has something for everyone.
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Bar Tour
Travis Tober Co-Owner
T
ravis Tober is no stranger to the bar industry. Growing up, his parents owned a bar, and for the last twenty years, he’s tended bar and worked in Austin, Las Vegas, Palm Beach, and Buffalo (he’s unlikely to forget where he came from as he has all of the airport codes for these locales tattooed on his forearm). For the last four years he’s worked for Aviation Gin, and he served as the National Brand Ambassador during the last two years. “I helped to build the brand up from a little gin brand to a world-renowned gin,” says Tober. “I got to travel the world and go to bars and see what I liked about them, which is very helpful when you’re opening a bar!” Together with his three business partners, Tober opened Nickel City this past August, a neighborhood “anytime” bar open 2pm-2am daily and dedicated to serving up anything your heart (and palate) desires.
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around the country, including Paper Plane (Wild Turkey 101 Bourbon, aperol, Amaro Nonino, and lemon) from Sam Ross in New York, New York and Night Tripper (George Dickel Rye, Amaro Averna, Strega, and Peychaud’s Bitters) from Chris Hannah in New Orleans, Lousiana. The final category is made up of “unknown” cocktails like No Regrets (Reyka Vodka, lime, and rosemary) and Lovejoy (El Silencio Mezcal, Altos Plata, watermelon shrub, and lime). The menu also features frozen Irish coffees and hurricanes, flights of different spirits, and three cocktails on draft. Not to be outdone by the bar menu, Nickel City also offers food through the Delray Cafe, a food truck permanently stationed behind the bar. Tober acknowledges that many bars have food trucks, but they wanted to do things differently by streamlining the ordering process. “Our main gripe about food trucks is that you have to go in the food truck line to order food,” he says. “Why can’t we just connect things?” At Nickel City, guests can still order directly from the food truck, or they can order at the bar and keep everything on the same tab. Buffalo shows up again on the Delray menu through wings available with a variety of sauces, including barbecue sauce from local restaurant Franklin
Barbecue. Detroit (where the Hunts hail from) is also represented on the menu with Coney dogs and sliders. Fries (including chili cheese fries), cheese sticks, and onion rings round out the offerings. Events Nickel City hosts a variety of weekly events, including trivia night on Tuesdays and Whiskey Wednesdays where all whiskey is 25% off. The bar also holds a lot of fundraisers. It’s pop-up bar Cash Only serves as a charity bar that hosts guest bartenders a few times a month. The pop-up menu includes four options: a well-known, lesser known, and unknown cocktail as well as a boilermaker. Fifty percent of the proceeds as well as tips go to a chosen local charity and organization. Nickel City has already raised thousands for charities like the Houston Food Bank and the Austin Animal Center in just the few months it’s been open. Occasionally, pop-ups will take over the entire bar. In November, Chicago’s experimental cocktail bar The Aviary hosted an invite-only event sponsored by Flor de Caña rum. Nickel City has already set the bar high in its first year, and it seems that Tober is well on his way to achieving his goal of getting it right the first time. nickelcitybar.com
December 2017 barbizmag.com
LEARN MORE ABOUT THE HOSPITALITY INDUSTRY’S FIRST SMART POS. BAR BUSINESS MAGAZINE sits down with Jon Taffer to discuss his partnership with Harbortouch. This short video dives into the powerful revenue-generating tools the new Smart POS system delivers to owners and managers. The Smart POS system is a true business partner that delivers analytics, customer promotions techniques, and most importantly, solutions, to help owners run their businesses more efficiently.
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JON TAFFER Executive Producer & Host of Spike TV’s Bar Rescue & Hospitality Consultant
ART SUTLEY Publisher Bar Business Magazine
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Inventory Visit the Dark Side with Basil Hayden’s Basil Hayden’s Dark Rye
Basil Hayden’s® has released the first-ever permanent addition to its portfolio: Basil Hayden’s Dark Rye. Much like Basil Hayden’s flagship bourbon, Basil Hayden’s Dark Rye is designed to stand out in the everexpanding crowd of American whiskies. It offers an ideal sipping experience through harmoniously layered flavor. The spiciness of Kentucky straight rye whiskey pays homage to the high-rye content and trademark spice of Basil Hayden’s Bourbon, and it balances seamlessly with the soft, rounded presence of Canadian rye from the award-winning Alberta Distillery. A finishing touch of California port ties a bow of sweetness and deep ruby-color on this unprecedented blend. The 80-proof spirit features an aroma of oaky notes balanced with berries and dark molasses. Its taste is a complex blend of caramel, dried fruit, and oak with additional notes of spice and a rounded mouthfeel. It finishes with the taste of lingering dried fruit and a hint of sweetness and rye spice notes.
Take a trip back in time and Experience and Taste History Budweiser’s 1933 Repeal Reserve Amber Lager
Budweiser is giving beer lovers the chance to experience and taste history with the release of its limited-edition 1933 Repeal Reserve Amber Lager. The recipe behind Repeal Reserve dates back to the pre-Prohibition era when Adolphus Busch created and brewed a special Amber Lager for his friends and local community to enjoy. Due to the onset of Prohibition in 1920, the beer didn’t have a chance to be distributed widely outside the St. Louis area…until now. The amber lager consists of a light, hoppy aroma and a rich caramel-malt taste. As a nod to the preProhibition era, Repeal Reserve boasts a higher ABV than original Budweiser—6.1% vs. 5%. And, inspired by the earlier style of beers, new Repeal Reserve comes packaged in a vintage Budweiser stubby bottle. budweiser.com
basilhaydens.com
Explore the World of The Macallan’s Whisky Makers’ Bench Macallan Exceptional Single Cask Range
The Macallan has unveiled the Exceptional Single Cask range—an unprecedented range, which invites consumers to explore the diversity of styles of The Macallan, taking them on a virtual journey of discovery of the Whisky Makers’ bench. Each whisky reveals a particular character, a subtly different flavor, or an aroma in the background, making each one truly unique and never to be repeated. Bottles from seven separate Sherry-seasoned casks will initially be released in the U.S. The casks were filled between 1995 and 2004, resulting in whiskies ranging in age between 12 and 22 years. Each cask displays distinctive character that reveals rich Macallan aromas, flavors, and natural colors. “This stunning new range, bottled at cask strength, presents those particular cask samples that have taken our Whisky Makers by surprise,” said Charlie Whitfield, Manager of Brand Education and Prestige Whiskies at The Macallan. “The Macallan’s Exceptional Single Cask range provides an opportunity to experience these moments.” singlecask.themacallan.com
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Inventory
Its Beginning to Taste a Lot like Christmas
Mix Up an “Amazing” Bloody Mary
Anchor Brewing Company has released its 2017 Anchor Christmas Ale (6.7% ABV). A smooth and creamy winter warmer with rich flavors of cacao, toffee, and roasted nuts, along with subtle hints of honey and herbal spice, this year’s brew marks the 43rd annual release of this Anchor tradition. Every year, Anchor creates a new, secret recipe with a unique label for their Christmas Ale. The tree on this year’s label is the rare Santa Lucia fir and was hand-drawn by Bay Area Artist James Stitt. “This year’s Christmas Ale has a strong malt profile that is enhanced with wintry spices. The beer pours a deep, dark, mahogany brown with a creamy, tan head,” said Anchor Brewmaster Scott Ungermann. “This is the third year in a row that we peeled back the layers of spices, taking some ingredients out and making those remaining stand out even more. In the meantime, we added more specialty malts, some that we’re using for the first time. The combination of malts, spices, and hops add layers of complexity to the beer and bring this year’s ale to a new level.”
This mix promises to please even the most discriminating Bloody Mary enthusiasts. Founded by a single mom entrepreneur, Bloody Amazing is the result of consumer-based R&D. Made with gluten-free ingredients and no high fructose corn syrup, there’s no need for doctoring. Horseradish, Lea & Perrins® Worcestershire, and hot sauce combine for a robust and well-balanced mix with a nice kick on the finish. Add your favorite spirit and garnish to create an amazing cocktail.
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The Next Addition in The Whiskey Makers Series Jameson’s The Blender’s Dog
Jameson’s The Blender’s Dog, the second of three in The Whiskey Makers Series to launch in the U.S., focuses on the art of marrying whiskies. It celebrates the role of Jameson Head Blender Billy Leighton. A master at matching whiskeys across ages and characters, Billy is tasked with uniting the crafts supplied by distiller and cooper to create harmonious, perfectly balanced whiskeys. The Blender’s Dog is named after his go-to instrument, a “dog,” which is used to collect whiskey samples from the casks. This whiskey pays homage to Billy’s ability to bring together complementary spirits from Midleton’s extensive range of maturing stock. On the nose, The Blender’s Dog goes from light citrus to pineapple, mango and kiwi notes, with the addition of figs and dates. A touch of walnut leads into the contribution of the seasoned American barrels and Spanish butts, vanilla, and toasted oak. The spirit is a rich, rounded whiskey with a creamy mouthfeel and butterscotch sweetness, spices, tannins, and an exceptionally long finish. jamesonwhiskey.com
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Q&A with JON TAFFER
1
How did the hospitality industry perform over the last year?
I’ve found that larger clubs are closing in favor of smaller neighborhood bars. I also see the mixology pendulum swinging back to high-quality, but faster, cocktails.
2
What were some of the biggest hospitality trends in 2017?
Bourbon is the biggest. It is completely exploding. We cannot distill enough.
3
2017 also saw a focus on customer service. Any recommendations for how bars can focus on and improve customer service?
Executive Producer of Bar Rescue and Hospitality Expert at Taffer Media (Las Vegas, Nevada)
Photo (right): Shutterstock/ El Nariz.
J
on Taffer is best known as the host of reality series Bar Rescue, but he’s also a bar consultant, founder and owner of his own media company, and even an author. In fact, his newest book, Don’t Bullshit Yourself, will be released on March 12. “This is an in-your-face book in which I destroy all of the excuses that we commonly use on a daily basis,” says Taffer. “With these excuses eliminated, a world of opportunity opens up.” Taffer has also been busy shooting season 6 of Bar Rescue for the new Paramount Network launching in January. “This new season is particularly exciting for me because I now work directly with the network as Executive Producer,” he says, “which gives me lots of opportunities to really mix up the format and shoot some fantastic episodes.”
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More than ever guests must feel completely relevant while in your bar. Relevance comes from connection. Connection comes from music and human interaction. So, if your people drive their connections with guests, this causes a feeling of relevancy, which drives success. Logically, your people are everything. All front-ofhouse employees must be magnets of personality who inherently connect with those around them. If your employees do not fully connect with guests, they cannot possibly create the connection that is the basis of relevancy. Those employees who do not cause the “connection” as needed to develop relevancy need to be replaced with those who do.
4
Advances in POS systems also marked the past year. How can a bar choose the best system? I’ve tried them all, and some have better features, others do not. But the entire POS industry is changing! The days of paying at all for a POS system could be over for you. Some POS systems are very expensive and others are completely free. Great brands like Harbortouch, Restaurant Manager, POSitouch, and Future POS are all available today for free. The hardware, programming, and installation are free. 24/7 service is provided for well under $100 a month including all updates! These companies require you to use their credit card processing services to qualify for the free equipment. I’ve found their credit card
fees to be competitive, or in some cases, lower than I was paying. Since we all must have a credit card processor anyway, I make sure their credit card processing rates are competitive, and if so, I proceed.
5
What are the common mistakes businesses made in the last year?
We continue to be plagued by a lack of inventory controls and cost management. In my view, about 65% of independent operators never generate a P&L. They measure success by how much money is in the bank. I typically see operations losing $120,000-$400,000 annually in liquor waste. That’s a lot of money. But honestly, it’s too easy to do inventory well and protect those losses. Companies like Bevinco provide excellent inventory management tools. Operators can protect their profits by completing their own inventory using the simple Bevinco mobile app. Other operators prefer that Bevinco complete inventory for them so they can focus on growing their revenue. In either case, tracking inventory and protecting your profits must be paramount!
6
What trends will be big in the hospitality industry in 2018?
I see smaller, more intimate spaces over larger, colder ones. I also see the start of the swing back towards live music, which will be a gradual process. In addition, the “snobby” mixology segment’s growth has slowed to a stall. Of course, certain
2017 was the year of bourbon as the spirit exploded in popularity.
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From The Editor Q&A
legacy brands, the world’s most popular beer, the product their father drank, all meant something. In today’s marketplace, with a millennial audience, “new & cool” beats “established and proven” every time. So the obvious answer for a legacy brand is to develop great ingredients, cool glassware, fun recipes, and drinking rituals all around their product. By “encapsulating” a legacy brand into a millennial “envelope,” perception can change and legacy products can be sold.
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luxury lifestyle operations will always continue and should. Quality mixology is the creative centerpiece of our industry, but more guests are choosing or moving back to higher value, quality, fun cocktails over slower, more expensive “art” cocktails. A few other trends will be more approachable concepts with broader appeal, inclusivity over exclusivity, and neighborhood bars.
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If a bar owner is looking to make changes in the new year, what should they prioritize? Remember, there are thousands of bars and restaurants with old interiors, old brands, and tired exteriors that make money. First comes revenue, then cost, then aesthetics. Always begin with revenue: Is there a piece of kitchen equipment that is impeding or slowing revenue? Are there supplies that will improve speed, efficiency, and/or staff morale and sales ability? Does your POS system speed service or slow it? Where are the “revenue/ speed” blockages? Remember, most bars and restaurants make a majority of their revenue during 20-24 hours a week. We must be 100% effective during peak sales periods to capture those profits. Protect revenue first and foremost, and of course, remember that your building, exterior, cleanliness, and details will always matter.
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More than ever guests must feel completely relevant while in your bar.
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What about marketing techniques in the new year?
Traditional marketing no longer works. So, the marketing “code” for a new world needs to be found. Consider this: 1. Millennials look at their phone 260 times a day, but rarely see or hear TV, cable, or radio advertising. 2. They typically make business or brand choices based upon relevancy (seeking personal gratification) of the moment. 3. To a millennial, relevancy is often derived by the perception of others (classic peer pressure). 4. A perception of cool or local products, social responsibility (often only a perception), peer opinion, and other factors that equate to “cool” will outweigh the traditional brand equities. In previous generations,
What’s your biggest piece of advice for bar owners/operators?
These are not stable times Regardless of one’s politics, we must understand that there are possible taxation, environmental, international, and local factors that can happen causing impact on our businesses in 2018. In business, money/revenue cures all. So, we must both maximize revenue and build cash reserves for the proverbial rainy day. I always follow three steps with a challenged economic horizon. 1. Seed for New Guests. Seek co-promotional and local relationships to feed into existing customer bases of existing businesses. Help each other. Salons, clothing stores, car dealers, professional associations, and other groups/business can become powerful partners. 2. Invest in Your Guests. Focus on delivering the service and products that drive frequency. Track your frequency and get good at it! 3. Increase Guest Sales. Larger draft beer glassware will increase revenue by up to 9%. Larger steaks sell and build spend with over 20% of men, and it can become a signature item. A premium “Royal Burger” (blend) 10-ounce patty sells and raises spend, and this too can become your signature item. Having a sweet item in a bar (i.e., hot donuts) creates an additional ordering incident (drink, sandwich, dessert), which increases length of stay. Maximize your revenue potential, solidify your position in your market with your customers, and build a cash reserve.
December 2017 barbizmag.com
Photo: Shutterstock/ Pressmaster.
Connecting with guests causes a feeling of relevancy, which drives success.
2018
Buyer’s
Guide
THE HOW-TO PUBLICATION
BAR BUS NESS MAGAZINE
Publisher’s Letter / Contents
Create
An Experience I t’s hard to come up with one word to sum up the past year, but I’ll try. How about experience? Your bar should be serving up an experience through its décor, food and drink, and of course, customer service. Everything has a place in setting the scene and tone you want your customers to feel—from the glassware to the chairs to the menus. If you’re looking to change or update the experience you serve up next year, you’re in luck—our annual Buyer’s Guide has everything you need from spirits and seating to tools and technology and everything in between. The New Year is a great time to make changes, so as we look ahead to 2018, take stock of what’s missing or needs
updating in your bar. Make a list, and then peruse our 2018 Buyer’s Guide to find what you need. We’ve made it easier than ever to reference—on your mobile device, tablet, or in print. As you work on tailoring the guest experience at your establishment, we’ll continue bringing you the same great how-to experience you’ve come to expect from us.
Art Sutley Publisher Bar Business Magazine
2018 Buyer’s Guide 52 Manufacturers/Suppliers
63 Company Index
56 Importers
64 Key Word Index
57 Products
“Bar Business Magazine” (ISSN 1944-7531 [print], ISSN 2161-5071 [digital]) (USPS# 000-342) is published February, April, June, August, October, & December for $45.00 per year and January, March, May, July, September, & November will only be offered in a digital format at no charge by Simmons-Boardman, 55 Broad St 26th Fl., New York, NY 10004. Periodicals postage paid at New York, NY and additional mailing offices. Copyright © 2017 Simmons-Boardman. All rights reserved. Printed in the U.S.A. No part of the magazine may be reproduced in any fashion without the expressed written consent of Simmons-Boardman. Qualified U.S. bar owners may request a free subscription. Non-qualified U.S. 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 and 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 each. Subscriptions must be paid for in U.S. funds only. For subscriptions, address changes, and adjustments, write to: Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-2620. Instructional information in this magazine should only be performed by skilled crafts people with the proper equipment. The publisher and authors of information provided herein advise all reader 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. All rights reserved. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-2620.
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Contents Photo: Shutterstock/ Lyudvig Aristarhovich; Cover Photo: Shutterstock/ UfaBizPhoto.
Manufacturers & Suppliers The following companies are arranged alphabetically. These companies manufacture and supply products and services to better help you operate, manage and make profitable your bar business. Products: Manufacturers & Suppliers; Novelty - Ice Products
2TOUCHPOS
82 Saint Paul St Rochester, NY 14604 Phone: 866 227-8682 E-mail: sales@xeniosllc.com Products: Electronics - POS
ALCOHOLCONTROLS.COM
1023 Havenridge Ln NE Atlanta, GA 30319-2692 Phone: 404 262-2337 Toll Free: 800 285-2337 Fax: 404 262-2327 E-mail: Profit@AlcoholControls.com Web Site: www.AlcoholControls.com Products: Bar Supplies/Equipment - Draft Beer Dispensers (Taps); Bar Supplies/Equipment - Pour Spouts; Bar Supplies/Equipment Pourers; Beverage Equipment - Draft Beer Dispensers (Taps); Beverage Equipment - Liquor Dispensers; Electronics - Inventory Control Systems; Electronics - Portion Control Systems/Equipment
AMI ENTERTAINMENT NETWORK, INC. 4147 Eastern Ave SE Ste 200 Grand Rapids, MI 49508 Phone: 616 243-3633 Web Site: www.amientertainment.com
Products: Coin-Operated Equipment - Music/Juke Box; Entertainment - Music Machines; Entertainment - Televisions/Displays
APPLE ICE
171 E Industry Ct Deer Park, NY 11729 Phone: 631 254-0071 Toll Free: 800 ICETOGO Fax: 631 254-0192 E-mail: customerservice@appleice.com Web Site: www.appleice.com
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BARPRODUCTS.COM
1990 Lake Ave SE Largo, FL 33771 Phone: 727 584-2093 Toll Free: 800 256-6396 Fax: 727 584-4754 E-mail: info@barproducts.com Web Site: www.barproducts.com Products: Appliances - Back Bar Coolers; Appliances - Bar Blenders & Containers; Appliances - Beer Dispensers; Appliances - Drink Mixers; Appliances - Frozen Drink Machines; Appliances - Heating/Cooling; Appliances - Ice Machines; Bar Supplies/Equipment Absinthe Supplies/Equipment; Bar Supplies/ Equipment - Ashtrays; Bar Supplies/Equipment - Bar Shelves; Bar Supplies/Equipment - Bar Towels; Bar Supplies/Equipment - Beer Pong Tables; Bar Supplies/Equipment - Blenders; Bar Supplies/Equipment - Bottle Dispensers; Bar Supplies/Equipment - Bottle Openers; Bar Supplies/Equipment - Buckets/Stands; Bar Supplies/Equipment - Caddies/Organizers; Bar Supplies/Equipment - Cleaning Products; Bar Supplies/Equipment - Coasters; Bar Supplies/ Equipment - Cocktail Mixes; Bar Supplies/ Equipment - Condiment Stations/Garnish Boxes; Bar Supplies/Equipment - Containers; Bar Supplies/Equipment - Coolers; Bar Supplies/Equipment - Cutting Boards; Bar Supplies/Equipment - Draft Beer Dispensers (Taps); Bar Supplies/Equipment - Flair Supplies; Bar Supplies/Equipment - Garnishes; Bar Supplies/Equipment - Glass Chillers; Bar Supplies/Equipment - Glass Racks/Hangers; Bar Supplies/Equipment - Glass Washers; Bar Supplies/Equipment - Ice Handling Supplies; Bar Supplies/Equipment - Ice Scoopers; Bar Supplies/Equipment - Jiggers; Bar Supplies/ Equipment - Juicers; Bar Supplies/Equipment - Kits; Bar Supplies/Equipment - Knives; Bar Supplies/Equipment - Mats - Bar; Bar Supplies/Equipment - Mats - Floor; Bar Supplies/Equipment - Mats - Shaker; Bar Supplies/Equipment - Muddlers; Bar Supplies/ Equipment - Napkins; Bar Supplies/Equipment - Picks; Bar Supplies/Equipment - Pitchers; Bar Supplies/Equipment - Plastic Drinkware; Bar Supplies/Equipment - Pour Spouts; Bar Supplies/Equipment - Pourers; Bar Supplies/ Equipment - Refrigerator (Bar); Bar Supplies/ Equipment - Salt Rimmers; Bar Supplies/ Equipment - Shakers; Bar Supplies/Equipment - Sinks; Bar Supplies/Equipment - Slicers/ Squeezers/Pressers; Bar Supplies/Equipment Speed Rails; Bar Supplies/Equipment - Spoons (Bar); Bar Supplies/Equipment - Stirrers; Bar Supplies/Equipment - Strainers; Bar Supplies/
Bar Business Magazine 2017 Buyer’s Guide
Equipment - Straws; Bar Supplies/Equipment - Tap Handles; Bar Supplies/Equipment - Taps; Bar Supplies/Equipment - Tongs; Bar Supplies/ Equipment - Trays; Bar Supplies/Equipment - Whips/Spoons; Bar Supplies/Equipment - Wine Accessories - Corks; Bar Supplies/ Equipment - Wine Accessories - Corkscrews; Bar Supplies/Equipment - Wine Accessories - Foil Cutters; Bar Supplies/Equipment Wine Accessories - Openers; Bar Supplies/ Equipment - Wine Accessories - Stoppers; Bar Supplies/Equipment - Wine/Champagne Coolers/Buckets; Bar Supplies/Equipment Zesters; Bartender Tools; Bathroom Supplies/ Accessories - Paper Products; Bathroom Supplies/Accessories - Soap/Anti-Bacterials; Bathroom Supplies/Accessories - Waste Bins; Beverage Equipment - Draft Beer Dispensers (Taps); Beverage Equipment - Mixers; Beverage Equipment - Other; Beverages - Cocktail Mixes; Beverages - Hangover Prevention/Remedies; Beverages - Non-Alcoholic; Cleaning Equipment & Supplies - Buckets; Cleaning Equipment & Supplies - Detergent/Sanitizers; Cleaning Equipment & Supplies - Glass Washers; Cleaning Equipment & Supplies - Mops/ Brooms; Cleaning Equipment & Supplies Spray Bottles; Cleaning Equipment & Supplies Towels - Cloth; Cleaning Equipment & Supplies - Towels - Paper; Drinkware/Tableware - Beer Towers; Drinkware/Tableware - Bottle Service Accessories; Drinkware/Tableware - Dishes (Dining); Drinkware/Tableware - Glassware Champagne; Drinkware/Tableware - Glassware - Highball; Drinkware/Tableware - Glassware - Margarita; Drinkware/Tableware - Glassware - Martini; Drinkware/Tableware - Glassware - Mugs; Drinkware/Tableware - Glassware - Shot; Drinkware/Tableware - Glassware Wine - General; Drinkware/Tableware - Plastic Drinkware/Supplies; Drinkware/Tableware - Plastic Tableware/Supplies; Drinkware/ Tableware - Utensils; Furniture - Outdoor; Furniture - Portable Bars and Accessories; Furniture - Seating - Stools; Graphics/Graphic Displays - Artwork/Posters; Graphics/Graphic Displays - Custom; Graphics/Graphic Displays - Digital; Graphics/Graphic Displays - Menus/ Menu Covers; Graphics/Graphic Displays Novelty; Graphics/Graphic Displays - Signs - Canvas; Graphics/Graphic Displays - Signs - LED; Graphics/Graphic Displays - Signs - Neon; Graphics/Graphic Displays - Signs Novelty; Graphics/Graphic Displays - Signs - Vinyl; Interior and Exterior Decoration/ Furnishings - Artwork/Posters; Interior and Exterior Decoration/Furnishings - Banners/ Graphics; Interior and Exterior Decoration/ Furnishings - Novelty; Interior and Exterior Decoration/Furnishings - Signs; Interior and Exterior Decoration/Furnishings - Table Tents; Kitchen Supplies/Equipment - Ice Machines; Novelty - Apparel; Novelty - Branded Items; Novelty - Decor; Novelty - Drinkware; Novelty - Glow Products; Novelty - Ice Products; Novelty - Other; Novelty - Shot Products; Training/Education - Bartending Schools; Training/Education - Books; Training/Education - Certification Programs; Training/Education Other; Training/Education - Trade Association; Training/Education - Video/DVD (Instructional)
MANUFACTURERS & SUPPLIERS Phone: 800 201-0461 Fax: 973 630-9107 E-mail: info@harbortouch.com Web Site: www.harbortouch.com
DAVO TECHNOLOGIES
Products: Electronics - POS; Financial/Legal/Insurance Services - Credit/Debit Processing
565 Congress St Portland, ME 04101 Phone: 888 659-8432 E-mail: info@davotechnologies.com Web Site: www.davotechnologies.com Products: Manufacturers & Suppliers
HOBART
701 S Ridge Ave Troy, OH 45374 Phone: 888 446-2278 Web Site: www.hobartcorp.com
DRINIQUE
6007 S 40th St Ste 7 Phoenix, AZ 85042 Phone: 877 323-7465 Fax: 480 247-5092 E-mail: info@drinique.com Web Site: www.drinique.com Products: Bar Supplies/Equipment - Bottle Openers; Bar Supplies/Equipment - Caddies/Organizers; Bar Supplies/Equipment - Plastic Drinkware; Drinkware/Tableware - Glassware - Champagne; Drinkware/Tableware - Glassware - Highball; Drinkware/Tableware - Glassware - Martini; Drinkware/Tableware - Glassware - Mugs; Drinkware/Tableware - Glassware - Shot; Drinkware/Tableware - Glassware - Wine - General; Drinkware/Tableware - Plastic Drinkware/Supplies
GLASTENDER INC.
5400 N Michigan Rd Saginaw, MI 48604 Phone: 989 752-4275 Toll Free: 800 748-0423 Fax: 989 752-4444 E-mail: info@glastender.com Web Site: www.glastender.com Products: Appliances - Back Bar Coolers; Appliances - Beer Dispensers; Bar Supplies/Equipment - Draft Beer Dispensers (Taps); Bar Supplies/ Equipment - Glass Chillers; Bar Supplies/ Equipment - Glass Washers; Bar Supplies/ Equipment - Refrigerator (Bar); Bar Supplies/ Equipment - Sinks; Bar Supplies/Equipment - Speed Rails; Beverage Equipment - Draft Beer Dispensers (Taps); Cleaning Equipment & Supplies - Glass Washers; Drinkware/Tableware - Beer Towers
Products: Kitchen Supplies/Equipment - Cooking Equipment - Ovens; Kitchen Supplies/ Equipment - Plumbing - Dishwashers; Kitchen Supplies/Equipment - Plumbing - Sinks
IPRINT.COM
PO Box 351230 New Braunfels, TX 78135 Phone: 800 238-6349 Fax: 800 952-1052 Web Site: www.iPrint.com Products: Manufacturers & Suppliers; Novelty - Branded Items; Novelty - Drinkware; Novelty - Other
IR ENERGY
563 Barton St Stoney Creek, ON Canada, L8E 5S1 Phone: 905 664-9082 Toll Free: 855 295-3922 Fax: 905 664-9082 E-mail: info@irenergy.ca Web Site: www.irenergy.ca Products: Furniture - Heaters - Permanent; Furniture Heaters - Portable
IDSCAN.NET
2045 Lakeshore Dr Ste 213 New Orleans, LA 70122 Phone: 504 434-0222 Toll Free: 888 430-8936 E-mail: alycia@idscan.net Web Site: www.IDScan.net Alycia Swayze, Bus Dev Mgr Products: Electronics - Security/Scanners - Identification; Financial/Legal/Insurance Services Background Checks; Financial/Legal/Insurance Services - Credit/Debit Processing; Marketing and Promotions - E-Marketing (Text, E-mail); Security - Scanners
INDUSTRY JUICE
PO Box 834 Wilmette, IL 60091 Phone: 312 971-7124 E-mail: sales@industryjuice.com Web Site: www.industryjuice.com Products: Beverages - Cocktail Mixes; Beverages - NonAlcoholic
KOLD-DRAFT
1525E Lake Rd Erie, PA 16511 Phone: 814 453-6761 Toll Free: 800 840-9577 Fax: 814 455-6336 E-mail: contact@kold-draft.com Web Site: www.kold-draft.com Products: Appliances - Ice Machines; Kitchen Supplies/ Equipment - Ice Machines
LIQUID ICE ENERGY DRINK
3000 Marcus Ave Ste 1W9 Lake Success, NY 11042 Phone: 516 775-5050 Fax: 516 775-5051 E-mail: sales@liquidiceenergy.com Web Site: www.liquidiceenergy.com Michale H. Lam, Pres Products: Beverages - Carbonated; Beverages - Energy Drinks; Beverages - Non-Alcoholic
MAGNUSON INDUSTRIES, INC.
HARBORTOUCH
2202 N Irving St Allentown, PA 18109
3005 Kishwaukee St Rockford, IL 61109 Phone: 815 229-2970 Toll Free: 800 435-2816 Fax: 815 229-2978 E-mail: posipour1@aol.com Web Site: www.posi-pour.com
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MANUFACTURERS & SUPPLIERS Products: Allied Services - Wholesaler; Bar Supplies/ Equipment - Ashtrays; Bar Supplies/ Equipment - Caddies/Organizers; Bar Supplies/ Equipment - Condiment Stations/Garnish Boxes; Bar Supplies/Equipment - Glass Washers; Bar Supplies/Equipment - Ice Handling Supplies; Bar Supplies/Equipment - Ice Scoopers; Bar Supplies/Equipment Jiggers; Bar Supplies/Equipment - Mats - Bar; Bar Supplies/Equipment - Pour Spouts; Bar Supplies/Equipment - Pourers; Bar Supplies/ Equipment - Salt Rimmers; Bar Supplies/ Equipment - Shakers; Bar Supplies/Equipment - Speed Rails; Bar Supplies/Equipment - Spoons (Bar); Bar Supplies/Equipment Strainers; Bar Supplies/Equipment - Wine Accessories - Stoppers; Bartender Tools; Beverage Equipment - Liquor Dispensers; Novelty - Shot Products; Tobacco Products/ Equipment - Ashtrays; Training/Education Video/DVD (Instructional)
MAIN STREET HUB
600 Congress Ave Ste 1200 Austin, TX 78701 Phone: 888 900-0920 E-mail: support@mainstreethub.com Products: Manufacturers & Suppliers; Marketing and Promotions - E-Marketing (Text, E-mail); Marketing and Promotions - Other; Marketing and Promotions - Social Networking Services
MCCORMICK DISTILLING CO
1 McCormick Ln Weston, MO 64098 Phone: Web Site: www.mccormickdistilling.com Products: Beverages - Spirits - Liqueurs; Beverages Spirits - Liquors
MICRO MATIC USA, INC.
2386 Simon Ct Brooksville, FL 34604 Phone: 866 327-4159 E-mail: info@micro-matic.com Web Site: www.micromatic.com Cian Hickey, Managing Dir Sean Fadden, Dir National Accounts
E-mail: monin-usa@monin.com Web Site: www.monin.com Products: Beverages - Cocktail Mixes; Beverages - NonAlcoholic
ORIGINAL JEL SHOT CO
PO Box 327 Myakka City, FL 34251 Phone: 941 302-0572 E-mail: brucez@originaljelshots.com Web Site: www.originaljelshots.com Bruce Zalkin, Pres Laura Zalkin, Jel Shot Queen
MOUNTAIN VALLEY SPRING COMPANY
150 Central Ave PO Box 1610 (71902) Hot Springs, AR 71901 Phone: 501 624-1635 Toll Free: 800 643-1501 Fax: 501 623-5135 E-mail: info@mountainvalleyspring.com Web Site: www.mountainvalleyspring.com Breck Speed, CEO Taylor Craner, Dir of Distributors - Retail Dev Products: Beverages - Non-Alcoholic
MULE 2.0 LLC
5362 Brownway St Houston, TX 77056 Phone: 218 591-9080 E-mail: lisarmarlow@yahoo.com Web Site: www.mule20.com Lisa Marlow, Owner Mule 2.0 is a ready-to-drink Moscow Mule crafted in the spirit of the original cocktail. Consumers say ‘’It tastes just like a Moscow Mule!’’ It is 8% ABV Grain Neutral Spirits with natural ginger and lemon-lime flavors and is gluten free. It is packaged in 4-12 oz. cans. Mule 2.0 has distribution in 19 states. Mule 2.0 is in off-premise (retail) and on-premise (country clubs, patio bars, poolside, golf courses, tailgates). It’s a double gold spirits contest winner at WSWA in Las Vegas. See the website (mule20.com) or social media (therealmule20) to find stores or email us info@ mule20.com. Products: Beverages - Spirits - Liquors
Products: Appliances - Back Bar Coolers; Appliances - Beer Dispensers; Bar Supplies/Equipment - Bottle Dispensers; Bar Supplies/Equipment Draft Beer Dispensers (Taps)
MONIN GOURMET FLAVORINGS 2100 Range Rd Clearwater, FL 33765 Phone: 727 461-3033 Toll Free: 800 966-5225 Fax: 727 461-3305
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Products: Beverages - Spirits - Liquors; Import/Export Spirits; Novelty - Shot Products
Bar Business Magazine 2017 Buyer’s Guide
PARADISE POS
5415 Donnybrook Ave Tyler, TX 75703 Phone: 803 920-0091 Alt Phone: 803 581-8333 Fax: 877 777-5530 E-mail: sales@paradisepos.com Web Site: www.paradisepos.com Jay Holsomback, CEO Gerald Putney, ISO Relations Products: Electronics - POS
PARTENDER
San Francisco, CA Phone: 888 787-4228 E-mail: sales@partender.com Products: Electronics - Inventory Control Systems; Electronics - Portion Control Systems/ Equipment
MANUFACTURERS & SUPPLIERS Products: Electronics - POS; Financial/Legal/Insurance Services - Credit/Debit Processing
Importers Importer - Beer HUSA
PERLICK
360 Hamilton Ave Ste 1103 White Plains, NY 10601 Phone: 914 681-4100 Web Site: www.heinekenusa.com
8300 W Good Hope Rd Milwaukee, WI 53223 Phone: 800 558-5592 E-mail: sales@perlick.com Web Site: www.perlick.com/commercial Products: Bar Supplies/Equipment - Condiment Stations/ Garnish Boxes; Bar Supplies/Equipment Coolers; Bar Supplies/Equipment - Draft Beer Dispensers (Taps); Bar Supplies/Equipment - Glass Chillers; Bar Supplies/Equipment Refrigerator (Bar); Bar Supplies/Equipment - Speed Rails; Bar Supplies/Equipment - Tap Handles; Bar Supplies/Equipment - Wine/ Champagne Coolers/Buckets; Cleaning Equipment & Supplies - Glass Washers; Kitchen Supplies/Equipment - Plumbing - Dishwashers; Kitchen Supplies/Equipment - Refrigeration Equipment
Products: Import/Export - Beer; Importer - Beer
TURBOTAP
Las Vegas, NV 89118 Phone: 702 871-9449 E-mail: info@turbotapusa.com Web Site: www.turbotapusa.com Products: Appliances - Beer Dispensers; Beverage Equipment - Draft Beer Dispensers (Taps)
PUBSTUMPERS TRIVIA LEAGUE
2240 Normandy St Windsor, ON Canada, N9H 1Y9 Phone: 866 512-7246 Toll Free: 866 512-7246 Fax: 866 272-4633 E-mail: info@pubstumpers.com Web Site: www.pubstumpers.com Kim Wood, Sales Products: Entertainment - Trivia
TVT TAFFER VIRTUAL TRAINING Las Vegas, NV Phone: 702 826-3993 Web Site: www.taffervt.com
Products: Management Services/Consulting - Beverage Program/Cocktail Design; Management Services/Consulting - Staffing; Management Services/Consulting - Training; Marketing and Promotions - E-Marketing (Text, E-mail); Training/Education - Video/DVD (Instructional)
QUIZ RUNNERS
Ottawa, ON Canada Phone: 888 322-7849 E-mail: kevin@quizrunners.com Web Site: www.quizrunners.com Kevin Evoy,
WAITRESSVILLE
Products: Entertainment - Leagues/Tournaments; Entertainment - Trivia
11875 Forestgate Dr Dallas, TX 75243 Phone: 214 570-4930 Web Site: www.waitressville.com
SMARTTAB POS
Staff Uniforms
7004 California St San Francisco, CA 94121 Phone: 888 612-1309 E-mail: info@smarttab.com Web Site: www.smarttab.com
Products: Manufacturers & Suppliers
Venue Management System
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Products The following section is devoted entirely to Bar Business Products/Services and the companies that offer them. The products are arranged alphabetically and many appear more than once in the section. For example, Outdoor Furniture may appear alphabetically under Furniture or under Outdoor. This format makes it easy to find products. Short product descriptions are provided to assist in making purchasing decisions. Companies in bold indicate display advertisers.
Key Code: (M)-Manufacturers & Suppliers (B)-Importer - Beer (W)-Importer - Wine (S)-Importer - Spirits
Allied Services - Wholesaler Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Bar Shelves
Bar Supplies/Equipment Condiment Stations/Garnish Boxes
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53 Perlick (M)............................................. 55
Bar Supplies/Equipment - Bar Towels BarProducts.com (M).............................. 52
Bar Supplies/Equipment Containers BarProducts.com (M).............................. 52
Appliances - Back Bar Coolers BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53 Micro Matic USA, Inc. (M)....................... 54
Bar Supplies/Equipment - Beer Pong Tables BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52 Perlick (M)............................................. 55
Bar Supplies/Equipment - Blenders BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Cutting Boards
BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Bottle Dispensers
BarProducts.com (M).............................. 52
Appliances - Beer Dispensers
BarProducts.com (M).............................. 52 Micro Matic USA, Inc. (M)....................... 54
Bar Supplies/Equipment - Draft Beer Dispensers (Taps)
Bar Supplies/Equipment - Bottle Openers
AlcoholControls.com (M)......................... 52 BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53 Micro Matic USA, Inc. (M)....................... 54 Perlick (M)............................................. 55
Appliances - Bar Blenders & Containers
BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53 Micro Matic USA, Inc. (M)....................... 54 TurboTap (M).......................................... 55
Appliances - Drink Mixers BarProducts.com (M).............................. 52
Appliances - Frozen Drink Machines BarProducts.com (M).............................. 52
Appliances - Heating/Cooling BarProducts.com (M).............................. 52
Appliances - Ice Machines BarProducts.com (M).............................. 52 Kold-Draft (M)........................................ 53
BarProducts.com (M).............................. 52 Drinique (M).......................................... 53
Bar Supplies/Equipment - Flair Supplies
Bar Supplies/Equipment - Buckets/ Stands
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52
Bar Supplies/Equipment Garnishes
Bar Supplies/Equipment - Caddies/ Organizers
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52 Drinique (M).......................................... 53 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Cleaning Products
Bar Supplies/Equipment - Absinthe Supplies/Equipment
Bar Supplies/Equipment - Coasters
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Ashtrays
Bar Supplies/Equipment - Cocktail Mixes
BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Glass Chillers BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53 Perlick (M)............................................. 55
BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Coolers
Bar Supplies/Equipment - Glass Racks/Hangers BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Glass Washers
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53
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BAR SUPPLIES/EQUIPMENT - GLASS WASHERS Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Plastic Drinkware
Bar Supplies/Equipment - Ice Handling Supplies
BarProducts.com (M).............................. 52 Drinique (M).......................................... 53
BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Ice Scoopers BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Jiggers BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Juicers BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Kits BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Knives BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Mats Bar BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Pour Spouts AlcoholControls.com (M)......................... 52 BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Pourers AlcoholControls.com (M)......................... 52 BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment Refrigerator (Bar) BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53 Perlick (M)............................................. 55
BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Mats Shaker BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Muddlers BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Napkins BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Picks
Bar Supplies/Equipment - Salt Rimmers BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Shakers BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53
Bar Supplies/Equipment - Slicers/ Squeezers/Pressers BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Speed Rails BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53 Magnuson Industries, Inc. (M)................. 53 Perlick (M)............................................. 55
Bar Supplies/Equipment - Spoons (Bar)
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Pitchers
Bar Supplies/Equipment - Stirrers
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52
58
BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Straws BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Tap Handles BarProducts.com (M).............................. 52 Perlick (M)............................................. 55
Bar Supplies/Equipment - Taps BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Tongs BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Trays BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Sinks Bar Supplies/Equipment - Mats Floor
Bar Supplies/Equipment - Strainers
Bar Business Magazine 2017 Buyer’s Guide
Bar Supplies/Equipment - Whips/ Spoons BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Wine Accessories - Corks BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Wine Accessories - Corkscrews BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Wine Accessories - Foil Cutters BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Wine Accessories - Openers BarProducts.com (M).............................. 52
Bar Supplies/Equipment - Wine Accessories - Stoppers BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bar Supplies/Equipment - Wine/ Champagne Coolers/Buckets BarProducts.com (M).............................. 52 Perlick (M)............................................. 55
DRINKWARE/TABLEWARE - PLASTIC TABLEWARE/SUPPLIES Bar Supplies/Equipment - Zesters
Beverages - Non-Alcoholic
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52 Industry Juice (M).................................. 53 Liquid Ice Energy Drink (M)..................... 53 Monin Gourmet Flavorings (M)................. 54 Mountain Valley Spring Company (M)....... 54
Bartender Tools BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53
Bathroom Supplies/Accessories Paper Products BarProducts.com (M).............................. 52
Bathroom Supplies/Accessories Soap/Anti-Bacterials
BarProducts.com (M).............................. 52
Drinkware/Tableware - Dishes (Dining) BarProducts.com (M).............................. 52
Beverages - Spirits - Liqueurs McCormick Distilling Co (M).................... 54
Drinkware/Tableware - Glassware Champagne
Beverages - Spirits - Liquors McCormick Distilling Co (M).................... 54 Mule 2.0 LLC (M)................................... 54 Original Jel Shot Co (M).......................... 54
BarProducts.com (M).............................. 52
Bathroom Supplies/Accessories Waste Bins
Drinkware/Tableware - Bottle Service Accessories
BarProducts.com (M).............................. 52 Drinique (M).......................................... 53
Drinkware/Tableware - Glassware Highball
Cleaning Equipment & Supplies Buckets BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52 Drinique (M).......................................... 53
Cleaning Equipment & Supplies Detergent/Sanitizers
Drinkware/Tableware - Glassware Margarita
BarProducts.com (M).............................. 52
Beverage Equipment - Draft Beer Dispensers (Taps) AlcoholControls.com (M)......................... 52 BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53 TurboTap (M).......................................... 55
Beverage Equipment - Liquor Dispensers AlcoholControls.com (M)......................... 52 Magnuson Industries, Inc. (M)................. 53
Beverage Equipment - Mixers BarProducts.com (M).............................. 52
Beverage Equipment - Other
BarProducts.com (M).............................. 52
Cleaning Equipment & Supplies Glass Washers BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53 Perlick (M)............................................. 55
Drinkware/Tableware - Glassware - Martini BarProducts.com (M).............................. 52 Drinique (M).......................................... 53
Cleaning Equipment & Supplies Mops/Brooms
Drinkware/Tableware - Glassware - Mugs
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52 Drinique (M).......................................... 53
Cleaning Equipment & Supplies Spray Bottles BarProducts.com (M).............................. 52
Drinkware/Tableware - Glassware - Shot BarProducts.com (M).............................. 52 Drinique (M).......................................... 53
BarProducts.com (M).............................. 52
Beverages - Carbonated
Cleaning Equipment & Supplies Towels - Cloth
Liquid Ice Energy Drink (M)..................... 53
BarProducts.com (M).............................. 52
Drinkware/Tableware - Glassware Wine - General
Beverages - Cocktail Mixes
Cleaning Equipment & Supplies Towels - Paper
BarProducts.com (M).............................. 52 Drinique (M).......................................... 53
BarProducts.com (M).............................. 52 Industry Juice (M).................................. 53 Monin Gourmet Flavorings (M)................. 54
BarProducts.com (M).............................. 52
Drinkware/Tableware - Plastic Drinkware/Supplies
Beverages - Energy Drinks
Coin-Operated Equipment - Music/ Juke Box
Liquid Ice Energy Drink (M)..................... 53
AMI Entertainment Network, Inc. (M)....... 52
Beverages - Hangover Prevention/ Remedies
Drinkware/Tableware - Beer Towers
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52 Glastender Inc. (M)................................. 53
BarProducts.com (M).............................. 52 Drinique (M).......................................... 53
Drinkware/Tableware - Plastic Tableware/Supplies BarProducts.com (M).............................. 52
2017 Buyer’s Guide Bar Business Magazine
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DRINKWARE/TABLEWARE - UTENSILS Drinkware/Tableware - Utensils
Furniture - Heaters - Portable
Import/Export - Beer
BarProducts.com (M).............................. 52
IR Energy (M)......................................... 53
HUSA (B).............................................. 55
Electronics - Inventory Control Systems
Furniture - Outdoor
Import/Export - Spirits
BarProducts.com (M).............................. 52
Original Jel Shot Co (M).......................... 54
Furniture - Portable Bars and Accessories
Interior and Exterior Decoration/ Furnishings - Artwork/Posters
Electronics - Portion Control Systems/Equipment
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52
AlcoholControls.com (M)......................... 52 Partender (M)......................................... 54
Furniture - Seating - Stools
Interior and Exterior Decoration/ Furnishings - Banners/Graphics
AlcoholControls.com (M)......................... 52 Partender (M)......................................... 54
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52
Electronics - POS 2TouchPOS (M)...................................... 52 Harbortouch (M)..................................... 53 Paradise POS (M)................................... 54 SMARTTAB POS (M)............................... 55
Electronics - Security/Scanners Identification IDScan.net (M)....................................... 53
Entertainment - Leagues/ Tournaments Quiz Runners (M)................................... 55
Entertainment - Music Machines AMI Entertainment Network, Inc. (M)....... 52
Graphics/Graphic Displays Artwork/Posters BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52
Graphics/Graphic Displays - Custom BarProducts.com (M).............................. 52
Graphics/Graphic Displays - Digital BarProducts.com (M).............................. 52
Graphics/Graphic Displays - Menus/ Menu Covers BarProducts.com (M).............................. 52
Graphics/Graphic Displays Novelty BarProducts.com (M).............................. 52
Entertainment - Televisions/ Displays AMI Entertainment Network, Inc. (M)....... 52
Interior and Exterior Decoration/ Furnishings - Novelty
Graphics/Graphic Displays - Signs - Canvas
Interior and Exterior Decoration/ Furnishings - Signs BarProducts.com (M).............................. 52
Interior and Exterior Decoration/ Furnishings - Table Tents BarProducts.com (M).............................. 52
Kitchen Supplies/Equipment Cooking Equipment - Ovens Hobart (M)............................................. 53
Kitchen Supplies/Equipment - Ice Machines BarProducts.com (M).............................. 52 Kold-Draft (M)........................................ 53
BarProducts.com (M).............................. 52
Entertainment - Trivia Pubstumpers Trivia League (M)................ 55 Quiz Runners (M)................................... 55
Graphics/Graphic Displays - Signs - LED
Kitchen Supplies/Equipment Plumbing - Dishwashers
BarProducts.com (M).............................. 52
Hobart (M)............................................. 53 Perlick (M)............................................. 55
Graphics/Graphic Displays - Signs - Neon
Kitchen Supplies/Equipment Plumbing - Sinks
BarProducts.com (M).............................. 52
Hobart (M)............................................. 53
Graphics/Graphic Displays - Signs - Novelty
Kitchen Supplies/Equipment Refrigeration Equipment
BarProducts.com (M).............................. 52
Perlick (M)............................................. 55
Furniture - Heaters - Permanent
Graphics/Graphic Displays - Signs - Vinyl
Management Services/Consulting Beverage Program/Cocktail Design
IR Energy (M)......................................... 53
BarProducts.com (M).............................. 52
TVT Taffer Virtual Training (M)................. 55
Financial/Legal/Insurance Services - Background Checks IDScan.net (M)....................................... 53
Financial/Legal/Insurance Services - Credit/Debit Processing Harbortouch (M)..................................... 53 IDScan.net (M)....................................... 53 SMARTTAB POS (M)............................... 55
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Bar Business Magazine 2017 Buyer’s Guide
TRAINING/EDUCATION - VIDEO/DVD (INSTRUCTIONAL) Management Services/Consulting Staffing
Security - Scanners IDScan.net (M)....................................... 53
TVT Taffer Virtual Training (M)................. 55
Management Services/Consulting Training
Tobacco Products/Equipment Ashtrays Magnuson Industries, Inc. (M)................. 53
TVT Taffer Virtual Training (M)................. 55
Marketing and Promotions E-Marketing (Text, E-mail) IDScan.net (M)....................................... 53 Main Street Hub (M)............................... 54 TVT Taffer Virtual Training (M)................. 55
Marketing and Promotions - Other Main Street Hub (M)............................... 54
Training/Education - Bartending Schools BarProducts.com (M).............................. 52
Training/Education - Books BarProducts.com (M).............................. 52
Training/Education - Certification Programs BarProducts.com (M).............................. 52
Marketing and Promotions - Social Networking Services
Training/Education - Other
Main Street Hub (M)............................... 54
BarProducts.com (M).............................. 52
Novelty - Apparel
Training/Education - Trade Association
BarProducts.com (M).............................. 52
BarProducts.com (M).............................. 52
Novelty - Branded Items BarProducts.com (M).............................. 52 iPrint.com (M)........................................ 53
Training/Education - Video/DVD (Instructional)
Novelty - Decor
BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53 TVT Taffer Virtual Training (M)................. 55
BarProducts.com (M).............................. 52
Novelty - Drinkware BarProducts.com (M).............................. 52 iPrint.com (M)........................................ 53
Novelty - Glow Products BarProducts.com (M).............................. 52
Novelty - Ice Products Apple Ice (M)......................................... 52 BarProducts.com (M).............................. 52
Novelty - Other BarProducts.com (M).............................. 52 iPrint.com (M)........................................ 53
Novelty - Shot Products BarProducts.com (M).............................. 52 Magnuson Industries, Inc. (M)................. 53 Original Jel Shot Co (M).......................... 54
2017 Buyer’s Guide Bar Business Magazine
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Bar Business Magazine 2017 Buyer’s Guide
Company Index 2TouchPOS............................................................................... 52
Main Street Hub........................................................................ 54
A
McCormick Distilling Co............................................................. 54
AlcoholControls.com.................................................................. 52
Micro Matic USA, Inc................................................................. 54
AMI Entertainment Network, Inc................................................. 52 Monin Gourmet Flavorings.......................................................... 54 Apple Ice.................................................................................. 52 Mountain Valley Spring Company................................................ 54
B BarProducts.com....................................................................... 52
D DAVO Technologies.................................................................... 53
Mule 2.0 LLC............................................................................ 54
O Original Jel Shot Co................................................................... 54
Drinique................................................................................... 53
G Glastender Inc........................................................................... 53
H Harbortouch.............................................................................. 53 Hobart 53
P Paradise POS............................................................................ 54 Partender.................................................................................. 54 Perlick .................................................................................... 55 Pubstumpers Trivia League......................................................... 55
HUSA 55
I IDScan.net................................................................................ 53
Q Quiz Runners............................................................................ 55
Industry Juice........................................................................... 53 iPrint.com................................................................................. 53 IR Energy.................................................................................. 53
K
S SMARTTAB POS........................................................................ 55
T
Kold-Draft................................................................................. 53 TurboTap................................................................................... 55
L
TVT Taffer Virtual Training.......................................................... 55
Liquid Ice Energy Drink.............................................................. 53
M Magnuson Industries, Inc........................................................... 53
W Waitressville.............................................................................. 55 2017 Buyer’s Guide Bar Business Magazine
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Key Word Product Index A Allied Services...........................................................................................................................................................................57 Appliances................................................................................................................................................................................57 B Bar Supplies/Equipment.............................................................................................................................................................57 Bartender Tools..........................................................................................................................................................................59 Bathroom Supplies/Accessories...................................................................................................................................................59 Beverage Equipment..................................................................................................................................................................59 Beverages..................................................................................................................................................................................59 C Cleaning Equipment & Supplies..................................................................................................................................................59 Coin-Operated Equipment..........................................................................................................................................................59 D Drinkware/Tableware...................................................................................................................................................................59 E Electronics................................................................................................................................................................................60 Entertainment............................................................................................................................................................................60 F Financial/Legal/Insurance Services..............................................................................................................................................60 Furniture...................................................................................................................................................................................60 G Graphics/Graphic Displays..........................................................................................................................................................60 I Import/Export.............................................................................................................................................................................60 Interior and Exterior Decoration/Furnishings.................................................................................................................................60 K Kitchen Supplies/Equipment......................................................................................................................................................60 M Management Services/Consulting................................................................................................................................................60 Marketing and Promotions..........................................................................................................................................................61 N Novelty......................................................................................................................................................................................61 S Security.....................................................................................................................................................................................61 T Tobacco Products/Equipment......................................................................................................................................................61 Training/Education.....................................................................................................................................................................61 64
Bar Business Magazine 2017 Buyer’s Guide
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