Bar Business January 2018

January 2018

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

behind the bar

Vodka

Tea

Time

Infusing teas gathers steam with bartenders

Plus:

Value of Ventless

What landlords want from bar tenants

Start a fried food program

Audio & Visual Project an experience

www.barbizmag.com

is here!

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Contents How Tos

16 20

The Value of Ventless

January

Starting a fried food program could be easier than you think.

Tuning Up: Projecting an Experience

Visual and audio considerations for your bar.

Departments

4

From the Editor

6

On Tap

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

10

Behind The Bar

14

Happenings

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

Important dates for the month.

36

Inventory

40

Q+A

Featured product releases.

Anthony Pullen – Director of Education at Campari

Features

24

High (Creativi)Tea

32

Standing in the Landlord’s Shoes

The practice of infusing teas into a bar program is gathering steam among bartenders.

What landlords want from new and current bar tenants.

Cover photo: Shutterstock/ Yulia Grigoryeva Contents photo: Shutterstock/ MorganStudio

barbizmag.com

January 2018

Bar Business Magazine

1

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

January 2018

What’s your favorite vodka cocktail?

Vol. 11

No. 1

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

“Caramel vodka in an espresso martini is my favorite.”

Contributing Writers Elyse Glickman, Jeff Grandfield & Dale Willerton, Andria Park, Rachael Robbins

art “My favorite vodka cocktail is a Moscow Mule.”

Art Director Nicole Cassano Graphic Designer Aleza Leinwand

production

Corporate Production Director Mary Conyers mconyers@sbpub.com Digital Ad Operations Associate Kevin Fuhrmann

circulation

Circulation Director Maureen Cooney mcooney@sbpub.com

advertising sales

“I like to keep it simple with a vodka tonic.

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

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 2018. 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

January 2018 barbizmag.com

PLEASE DRINK RESPONSIBLY. WOODY CREEK DISTILLERS, BASALT, CO, USA. 40% ALC. BY VOL.

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from the editor

From The Editor

The hardest thing in the world to understand is the income tax.

- Albert Einstein

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Bar Business Magazine

H

appy New Year!

We’re only days into 2018, and the start of the new year is always a great time to take a step back and survey all that happened in the last year and all that you want to change going into this new one.

I’ve never been big on New Year’s resolutions. If you’re ready to make a change, I think you should do it in the moment and not wait around for some preordained start date like January 1. I think this is especially true if your New Year’s resolution is gym related. Who wants to fight through the winter cold and crowd into a new place packed with people in January when resolving to work out more in April works just as well?

If health-related concerns are on your list of changes to make for 2018, then definitely check out our Q&A with Anthony Pullen on page 40. It may inspire you to try out a new form of exercising—with no gym required!

Whether you’re a fan of resolutions or not, the New Year can be a natural time to consider business changes— especially since new fiscal years typically start in January. Some of the major changes to consider this year are those related to the tax law.

The U.S. Congress passed the Craft Modernization and Tax Reform Act as part of the larger tax overhaul plan.

According to the American Craft Spirits Association, “The passage marks the first major legislation in modern history that will directly support and grow America’s 1,589 small craft distillers via a critical,

reduced Federal Excise Tax (FET) that finally gives craft spirits parity with its counterparts in beer and wine.”

The legislation reduces the FET from $13.50 to $2.70 per gallon for the first 100,000 proof gallons removed from bond per year for a two-year period.

“With this change, our industry will see immediate benefits, including the ability to hire more Americans and increase production with new equipment,” said Mark Shilling, President of the American Craft Spirits Association. “We look forward to reinvesting these critical and long overdue savings into growing our workforce, production capabilities, and tourism experiences and supporting local agriculture.”

With this change, odds are good that your bar will have even more craft spirits to choose from.

There are also tax changes to be aware of as a business owner, including reductions in the corporate tax rate, passthrough tax rate, and changes to individual income tax brackets.

I’m certainly no expert on tax law, and each business is different, so my advice is to reach out to an accountant with any questions you may have.

Ashley bray, Editor

January 2018 barbizmag.com

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From ON TAP The Editor

ON TAP Botanicals can be used as the primary ingredient in both beverages and culinary creations.

T

2018 Flavor Trends

he nation’s top beverage development company, Flavorman, and its team of flavor experts predict the top trends expected to take over the beverage industry in 2018, and there is a push toward earthy and familiar.

Maple, the sweet sign of spring and a uniquely North American ingredient, is the top trending flavor for the upcoming year. It’s famous for its complex sweetness and unmatched flavor. More recently, it has been front and center for its role as an alternative sweetener with an extensive list of health and nutritional benefits.

Maple: Maple flavors can be both complex and subtle. Maple has a high antioxidant value and contains elevated levels of the mineral manganese and vitamin B2, which promotes a healthy metabolism, bone structure, and thyroid function. Consider pairing it with bourbon as the two share many characteristics and factors that influence how they taste. One could taste notes of roasted coffee in maple while another detects hints of hazelnut

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Bar Business Magazine

and cinnamon. Also like bourbon, maple must age to reach perfection.

Trees need to be 30-40 years old before they can be tapped.

Maple is the top trending flavor for the upcoming year.

Honey: Much like maple, honey is a natural ingredient that not only sweetens your favorite beverage, but also offers aroma and a diverse variety of flavors. In the United States, there are 300 varieties of honey, all with unique flavor profiles from light and mild to robust and strong. Allergy sufferers have

long touted the healing powers of honey. It has been known to improve cholesterol, lower blood pressure, and acts as a natural energy source.

Grapefruit: If sweet isn’t your thing, grapefruit adds a citrusy, zesty touch.

Grapefruit is a versatile flavor that packs a powerful punch. The unique combination of sweet and tart creates an aromatic, distinctive flavor. The popularity of grapefruit-inspired drinks continues to trend upward, and the health benefits are like those in honey.

The citrus fruit is packed with Vitamin C and decreases the risk of obesity, diabetes, and promotes healthy skin.

Botanicals: Herbal blends such as mint, juniper, and rose can be used as the primary ingredients in spirits, other beverages, and even culinary creations.

Expects these flavors to pop up in exotic tea blends, international coffee blends, botanical-heavy beverages both alcoholic and non-alcoholic, and in craft beverages. flavorman.com

January 2018 barbizmag.com

Come see Paradise POS at the Nightclub and Bar Show in Las Vegas!

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Our POS systems are designed for iOS devices so they are perfectly suited for taking orders at the bar or tableside 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.

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From ON TAP The Editor Fernet-Branca Barback Games Crowns Winners

Are You Making Your Customers Feel Special?

T

C

he 11th Annual Fernet-Branca Barback Games have concluded and champions have been named!

This year, San Francisco’s winner was Michael Hallmark from Harvest Inn in St. Helena, California. The national winner was Luca Mistral Forgeois from Macao Trading Co in New York, New York (pictured).

The Fernet-Branca Barback Games features gladiators battling through a series of rigorous challenges to crowds of cheering industry friends. The games consist of a timed obstacle course with three parts: bottle relay, glassware bussing, and a spill cleanup. In the final round, barbacks are challenged to tip counting after running through the course in an inflatable Zorb ball.

The 11th annual event was the largest yet, and it featured an indoor/outdoor event experience complete with a vintage art gallery, pop-up exhibitions from America’s most celebrated bars, a Fernet-Branca infused food menu, and musical performances from The Pharcyde and Triple Threat DJs. Beginning in San Francisco in 2007, the Barback Games have grown to be one of the largest touring industry event properties. fernetbrancabarbackgames.com

apturing a customer is hard enough. Keeping that customer is even tougher. For one thing, so many competitors crowd the marketplace that consumers can quickly and easily find a cheaper, faster, sexier version of what you offer. For another, customers simply expect more. They demand fast solutions to their problems, great experiences, and plenty of personalization and perks. Finally, it doesn’t take much to lose a customer.

The message is clear, says Business Consultant Robbie Kellman Baxter: you must keep customers engaged.

“It used to be that if you offered a good product or service and just did a good job, that was enough to keep customers happy,” says Baxter, author of The Membership Economy: Find Your Superusers, Master the Forever Transaction, and Build Recurring Revenue (membershipeconomy. com) and creator of Sales: Customer Success, a class on LinkedIn Learning and Lynda.com. “But now, constant engagement is crucial for creating those forever transactions with customers.”

Whether they realize it or not, customers crave more value from their relationship with brands, and brands must find innovative ways to provide it.

Once you get customers emotionally invested, they will stick with your brand, buy more, and spread the word about you to other potential customers. (This provides greater ROI than your efforts to acquire new customers.)

“You have to work at making existing customers feel special,” says Baxter.

The push for exceptional customer experiences is part of a shift toward what Baxter calls the Membership Economy, a

w model based on customer-centric strategies that draw people in and win their loyalty. People today expect to be engaged, and if they don’t experience engagement with your organization, they will find it somewhere else.

This is where Customer Success comes in. Not to be confused with Customer Service—which mostly handles complaints when the customer has a problem—Customer Success Managers (CSMs) and specialists foster engagement by being the consumer’s BFF insider to the brand.

Customer Success focuses on the customer’s experience (not just retention), and it treats the consumer like a friend. It generates profits while building relationships and focuses on connecting with customers and strengthening their attachment.

“You will see more and more Customer Success departments springing up,” says Baxter. “Keeping in touch with your customers, helping them get the most from your product, and overall giving them the BFF treatment shows them that you really do care and makes them feel good about sticking with you.” peninsulastrategies.com

What’s Trending On BARBIZMAG.COM FEATURED PRODUCTS

We’ve made it easier than ever to find new spirits, beers, and wines with the newest section of our website.

Browse this page to read about the latest releases from distillers and brewers from across the country.

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Bar Business Magazine

2018 NRA Show

Registration is now open for this year’s National Restaurant Association Restaurant, Hotel-Motel Show 2018 in Chicago. Need a reason to attend? Well we’ve got ten of them on our site.

ecrm on-premise awards Winners were selected in several categories, including Best New Product, Best Bottle Design, Best Beer, Wine and Spirits. Visit our site to see which products took home the top prizes.

January 2018 barbizmag.com

NEXT GENERATION

IN ENTERTAINMENT

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877-792-1101

Let’s talk

Behind The Bar: Vodka

There’s more to vodka than you may think.

BY Rachael Robbins

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Bar Business Magazine

V

odka is like a Q-tip. You don’t think about Q-tips, their genesis, where they got their name, their evolution, or how they’re made. They are just there. The same can be said for vodka.

Ask most people, and they will muster something up about Russia and potatoes.

You never hear any romantic stories about vodka like you do with other spirits (rum and pirates and the high seas, for example). Even Absinthe has a colorful (green) history that everyone knows!

The word “vodka” is a diminutive form of the Slavic word voda, interpreted as “little water.” The very first mention of

vodka was found in 1405 in a Polish document. It has been produced there since the middle ages. Traditionally, it was distilled three times and came off the still at an 80% ABV. It was then watered down to a lower ABV. Today, the European Union has established a minimum of 37.5% ABV for any “European vodka,” and in the United States, vodka must have a minimum alcohol content of 40%.

The Polish are responsible for introducing vodka to Russia, and of course, the first Russian vodka was made by a monk! It was popular in taverns, and due to its high price, most popular with aristocrats. Zubrowka, Absolut, and

January 2018 barbizmag.com

Photo: Shutterstock/ 5PH.

Vodka

Behind The Bar: Vodka Stolichnaya are century-old brands that can still be purchased today.

So you see, vodka does have a pretty storied history, and it continues in America in modern times. It was Smirnoff who capitalized on the postWWII friendship between Russia and America with their own advertising.

In 1962, vodka got possibly the best product placement ever when Sean Connery ask for his Vodkatini “shaken not stirred” as James Bond in the movie Dr. No. And in 1986, Absolut is responsible for introducing the first flavored vodka (Peppar).

In the US, vodka can be made out of distilling anything that will ferment, which added to an unfortunate necessity: over-distilling. As Americans, we often think the bigger the better. So of course hearing a spirit was distilled seven times seems great! Wrong.

Distilling something that many times just means that it started with such an impure base that it has to be distilled that many times to get all the crap out.

After that much distillation, you’re left with a neutral spirit that has zero characteristics. How do you rectify that?

Put additives in! These usually consist of glycerin and glycol (both found in detergent), sugar, synthetic citric acid, and artificial flavors. I don’t know about you, but this country girl prefers her vodka without soap.

When I started my cocktail consulting company, there was one brand that I so badly wanted as a client, VDKA 6100. This is the first vodka that excited me not because of its hype, but because of the quality and taste.

VDKA 6100 is bottled and distilled in New Zealand, and 6100 represents the nautical miles between New Zealand where it’s bottled and New York where it’s distributed. The vodka is made out of whey, which is a bi-product of making cheese, so it’s eco-friendly and gluten free as well.

The entire process takes place on a two-mile-by-two-mile farm that the distillery owns. The cows graze on grass that they take great pains to keep pesticide and chemical free. The natural water source even comes from a spring right on their property! New Zealand is one of the cleanest countries in the world, so their water is virtually barbizmag.com

free of impurities. Right off the bat, they are starting with superior ingredients. Besides whey and water, the only thing added is yeast.

The vodka is triple distilled through carbon, at which point any lactose, dairy, and sugar is removed.

VDKA 6100 has their fermentation process down to such a precise science that they create the least amount of methanol possible (all spirits have methanol, but the less the better).

Methanol causes headaches, an after burn in your throat, and hangovers.

VDKA 6100 has a slight salinity, which comes from the sea air (the distillery is on the north island in Reporoa), and very slight citric and white pepper undertones, which all occur naturally in the vegetation.

VDKA 6100 is the smoothest vodka I’ve ever tasted. In nearly two years of working with them, I have done an innumerable amount of blind taste tests with heavy brand loyalists, and they chose VDKA 6100 as their vodka every single time because it is the best tasting.

Making cocktails with it is a dream because it just folds seamlessly into whatever ingredients I’m using. There is no rubbing alcohol flavor that has to be covered up. The whey gives it more viscosity, which makes it appealing to dark liquor drinkers. Trust me, I’ve made quite a few vodka converts with VDKA 6100!

There are very few flavored vodkas that I will drink because very few are natural. But then the rep for DANZKA vodka handed me what looked like a metal sport bottle but clearly said “apple” and “vodka” on it. It tasted just like Granny Smith apples! I did some research thinking there was no way it’s natural, but lo and behold, it is!

Not only is the flavor all-natural, but Danzka is made from whole grain and demineralized water. It’s bottled and distilled in Scandinavia, a place that really has its act together. Have you been to an IKEA? Exactly. I was able to create the classic Appletini by simply adding fresh lemon juice and simple syrup. Streamline—the Danish way!

Vodka is being made out of some interesting things. If whey wasn’t noteworthy enough for you, how about sturgeon caviar? My favorite crémant

The word “vodka” is a diminutive form of the Slavic word voda, interpreted as “little water.”

The very first mention of vodka was found in 1405 in a Polish document. It has been produced there since the middle ages.

Vodka was popular in taverns, and due to its high price, most popular with aristocrats.

January 2018

Bar Business Magazine

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Behind The Bar: Vodka

DANZKA Appletini

2 parts DANZKA Apple 1 part sour apple liqueur 1 part freshly squeezed lime juice sugar Shake and strain into a chilled cocktail glass and garnish with an apple “carpaccio.”

Courtesy of DANZKA

Verbena Martini

Muddle the cucumbers and lemon verbena. Add the remaining ingredients, add ice, shake, strain, and garnish with lemon verbena.

Courtesy of VDKA 6100

Dark Sparrow

1 ½ oz VDKA 6100® 1 ½ oz chardonnay ¾ oz freshly squeezed lemon juice ¾ oz simple syrup 8 muddled red seedless grapes In a shaker, muddle grapes, add ingredients, add ice, shake, and pour contents of shaker into a rocks or wine glass.

Courtesy of VDKA 6100

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Bar Business Magazine

(sparkling wine) comes from the JCB Collection in Burgundy, and to my glee, they just launched a black caviar vodka!

It’s made from sustainably grown Pinot Noir and Chardonnay grapes and fermented and aged in French oak barrels for six months. It’s then infused with French caviar. Since it’s made out of grapes, it’s also a gluten-free vodka. It is definitely one of the most decadent vodkas on the market. Alas, there is no caviar flavor, just a slight salinity on the back end. It’s just luxe! This vodka is so exclusive it’s only being given to accounts who ask for it. So, ask your sales rep!

There are way too many vodkas to talk about them all, but I will say this: avoid any made with American corn. These are the vodkas that have to be distilled seven or more times. American corn (if it’s not organic) is genetically bred with Roundup weed killer. Try to find naturally flavored options instead (Square One Organic Vodka, TRU Vodka from Greenbar Distillery, Figenza, Crop Harvest Earth Organic Vodka).

Do some blind, room temperature taste tests, and you’ll entice your customers to want to know more about the Q-tips of alcohols!

Rachael Robbins owns Chickologist, a cocktail consulting company. Her main objective is to infiltrate “the boy’s club of mixology” and show the world that chicks can mix a mean drink too. She’s tended bar in NYC, Miami, LA, & NJ for 20 years.

She opened a speakeasy in Jersey City and began creating innovative cocktails.

She is the in-house Mixologist for VDKA 6100. Reach her at chickologist.com or @chickologist.

January 2018 barbizmag.com

Photos: (Top) Shutterstock/ 5PH; (Bottom) DANZKA and VDKA 6100.

2 oz VDKA 6100® 1 oz Lillet ½ oz simple syrup 5 slices of Persian cucumber muddled 4 leaves of lemon verbena muddled

"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

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Happenings February 2018

Your bar may not be located on Bourbon Street, but you can still throw a party.

Offer deals on New Orleans-inspired cocktails like hurricanes and sazeracs.

FEBRUARY 14 VALENTINE’S DAY Mix up some chocolate cocktails for those sweet on this holiday and some bitter-forward options for those who’d rather skip it.

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FEBRUARY 2 Groundhog Day Will the groundhog grace us with an early spring or six more weeks of winter? Offer a spring and winterinspired cocktail and let your guests decide for themselves.

FEBRUARY 4 THE BIG GAME Turn your TVs and projectors to football’s biggest night and have plenty of beer and wing specials lined up.

18 FEBRUARY 18 NATIONAL DRINK WINE DAY Offer up specials on glasses of wine and consider bringing in new bottles to feature.

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Bar Business Magazine

January 2018 barbizmag.com

All Photos: Shutterstock.com.

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FEBRUARY 13 Mardi Gras

Happenings

February 19 President’s Day

Upcoming

The Liberty, the Americano, the President—there’s no shortage of patriotic cocktails to celebrate our country.

EVENTS

february New england food show

Boston, MA February 26-28, 2018

22

nefs.restaurant.org

March

February 22 National margarita day On the rocks or frozen, make sure to mix up plenty of batches of this favorite.

international restaurant & foodservice show of new york New York, NY March 4-6, 2018

internationalrestaurantny.com

VINEXPO New York

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FEBRUARY 16 CHINESE NEW YEAR It’s the year of the Dog, so celebrate with some cocktails like the Bloodhound.

New York, NY March 5-6, 2018

vinexponewyork.com

nightclub & bar show Las Vegas, NV March 26-28, 2018 ncbshow.com

April wine & spirits wholesalers of america convention Las Vegas, NV April 30-May 3, 2018 wswaconvention.org

FEBRUARY 24 NATIONAL TORTILLA CHIP DAY Offer free baskets of chips and salsa on the bar today. It may lead thirsty guests to order more drinks.

barbizmag.com

may nra show

Chicago, IL May 19-22, 2018 show.restaurant.org

January 2018

Bar Business Magazine

15

How To

How To: Kitchen Equipment

Starting a fried food program could be easier than you think.

The Value of Ventless 16

Bar Business Magazine

By Ashley Bray January 2018 barbizmag.com

Photo: Shutterstock/ Brent Hofacker.

Y

our bar could earn some serious profits from serving hot food, but you may think it also requires a serious investment in a kitchen.

Think again, as ventless and hoodless equipment allows bars to serve everything from chicken tenders, french fries, pizzas, mozzarella sticks, and other appetizers without the need for a full kitchen.

“Unless a space is already outfitted with a hood system, hoods and venting can be really expensive to install and maintain,” says Bess Wightman, Marketing Manager of MTI Products, AutoFry/MultiChef.

“Depending on the layout of a building and how far the vented air needs to travel to get out of the building, you’re looking at anywhere from $10,000-30,000 just in installation costs.”

Ventless and hoodless units that cook food via oil or hot air bypass the need for those installations and can be installed anywhere. “It enables any operators to serve a full hot food menu in spaces that were never intended or designed for food service,” says James Pool, President of TurboChef.

The equipment also allows bars with existing kitchens to expand their menus and cooking capabilities, especially if there is no additional room beneath their existing hood.

“Even if it’s a bar with a full kitchen in the back, a lot of times they’ll close the kitchen at 10, but the bar might stay open until three, four in the morning,” says Dylan Yussman, Director of Emerging Chains for the Middleby Corporation, Perfect Fry. “In that case, you can go ahead and send your chefs and everyone in the back of the house home and keep that Perfect Fry going.”

The units are safe and easy to operate—most are plug-and-play and can be operated by any staff member. “The fryer has to be enclosed and contained to operate without vents,” says Wightman.

“Which means employees never come in contact with hot oil. This can help reduce kitchen accidents, as the number one common kitchen hazard is burns.”

Of course, the units aren’t without an upfront cost, but the ROI is reasonable.

“Yes, it is an expensive machine from the get-go, but when you’re dealing with a bar that’s starting a fried food program for barbizmag.com

How To: Kitchen equipment the first time, the return on investment is pretty unbelievable,” says Yussman. “The cost of french fries and chicken fingers and fried food alone is pretty cheap.”

Paul Artt, President and Founder of Quik N Crispy, says he tells customers a 6-12 month ROI is realistic and doable, but it all depends on what a bar charges for the food. “Business owners are hesitant to charge higher prices,” he says. “If you have a captive audience and a reason why people are frequenting your establishment, and they want to get something to eat, they’re not going to be hesitant to spend $7.95 for a precooked burger and fries.

“We tell our customers that French fries should have around an 80% growth profit margin, and your mainstream appetizers (chicken wings, boneless chicken wings, cheese sticks, jalapeño poppers, etc.) should be more in the 60-70% gross profit range.”

Artt also advises bar owners to manage their food inventory the same way they would their liquor or beer. He stresses that inventory control and portion control is key.

To reach that ROI, it’s also important to keep the machines in tip-top operating shape by performing routine cleaning and maintenance. Most manufacturers recommend daily, weekly, and monthly cleanings and offer guidelines for how to do each. Daily maintenance includes spot cleaning and filtering the oil for units that fry with oil. Weekly and monthly maintenance is more extensive and can require soaking parts of the units and changing out oil on applicable machines.

So how does a bar choose the best unit?

The first thing to consider is the size of your bar and the volume of food you intend to cook. Artt says to ask yourself, “What is a busy period for you, and how many people will you be serving?”

Manufacturers also provide units in different voltage options to accommodate a bar’s specific electrical needs. Higher amp units cook and recover heat faster.

Here’s just a sample of the ventless units available to bars and restaurants: AutoFry: The company’s smallest unit can handle up to two pounds of product at a time, while it’s largest unit can cook eight pounds of product at once. Double basket units are available for higher

MultiChef 6500

MultiChef units use convection, direct infrared, and Rotary Air Impingement to cook, steam, roast, toast, melt, and bake.

Perfect Fry PFA

The fully automatic PFA holds 2.75 gallons of oil and can handle three pounds of food at once.

Quik n’ Crispy Model GF5

Using forced hot air and radiant heat, the Model GF5 prepares up to five pounds of food or six to eight orders.

January 2018

Bar Business Magazine

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volume locations, and each side operates independently, which can save on oil costs. The MTI-10X is the most popular unit, and it cooks up to four pounds at a time and holds 2.75 gallons of oil. Its compact design takes up less counter space. MTI’s proprietary Simplifry™ technology offers multiple programmable presets, standby mode, and heat/time compensation intelligence.

MultiChef: Using a unique combination of convection, direct infrared, and Rotary Air Impingement, MultiChef allows you to cook, steam, roast, toast, melt, bake, and reheat items. The MultiChef 5500 unit has a 12-inch cavity and 650 square inches of cooking capacity. The MultiChef 6500 has a 16-inch cavity and 992 square inches of cooking capacity. The 6500 model can cook two thick crust 16-inch pizzas from frozen in just nine minutes.

Perfect Fry: Choose from the fully automatic PFA unit or the semi-automatic PFC. The PFA is a larger unit with 2.75 gallons of oil that can handle three pounds of food at once. Users simply load food into a hopper at the front of the unit, choose a cook time, and the 18

Bar Business Magazine

unit frys it and dispenses it out of the bottom automatically. The PFC houses two gallons of oil and automatically lowers the food basket into the oil and cooks it according to the input time.

Quik n’ Crispy: The Models GFII and GF5 are ideal for bars and use forced hot air, radiant heat, and an elevated perforated cooking basket to prepare ovenable frozen foods that taste as if they

TurboChef Fire

The Fire provides an artisan-hearth style pizza experience.

were deep-fat fried. Both units are available with an LCD color touchscreen display and USB port. The Model GFII can prepare up to two pounds of a single product per batch, or four to six different menu items at once. The Model GF5 can prepare up to five pounds of food or six to eight orders at once.

TurboChef: Offering a variety of ventless ovens, bars can choose from the Bullet oven, which uses radiant heat, high-speed air impingement, and sidelaunched microwave to cook food rapidly without compromising quality.

The Fire provides an artisan-hearth style pizza experience by cooking at temperatures up to 842°F, and it can cook 14-inch fresh dough pizzas in as little as 90 seconds. The i3 oven is available in two models (with or without Touch Controls), and its control system precisely coordinates independent top and bottom impinged airflow with microwave. The Single Batch and Double Batch ovens use impinged air that circulates at speeds of up to 50 mph to create high heat transfer rates and reduced cook time.

January 2018 barbizmag.com

Photo: Shutterstock/ Syda Productions.

How To: Kitchen Equipment

Tuning Up

How To: TUNING UP

HOW TO

Visual and audio considerations for your bar.

W

By Andria Park

hile quality food and beverages may bring customers to your establishment, the overall experience is undoubtedly what keeps them coming back in.

In order to stand out in a saturated industry, your bar must set its sights on 20

Bar Business Magazine

the consumers and their experience.

Audiophile or not, your customers will know quality entertainment when they hear or see it.

The Set Up With over 30 years of experience designing, engineering, and installing state-of-the-art sound, lighting, and

video systems around the world, Connecticut-based company Sound Stage Systems shares their best practices on setting up video displays for the ideal sports bar.

First and foremost, to ensure that guests are able to both see the TV and mingle with each other without turning away, your bar should lay out TVs with

January 2018 barbizmag.com

Photo: Shutterstck/ By Monkey Business Images.

Projecting an Experience

How To: TUNING UP the belief that wherever you’re standing in the space, each person can see a display without turning around.

“There’s two guidelines to follow when laying out video displays: one is everybody gets to see a TV,” says Karl Kieslich, CEO of Sound Stage Systems (soundstagesystems.com). “To give you an example, if I’m standing at the bar, facing the bartender having a drink, I want to see a TV. “So when you have a group of people—say four or five people—having a good time, having a drink together, they all can see a TV over the other people’s shoulders so they’re not turning away from the crowd.”

Kieslich says appearance matters too.

“The second thing in a sports bar is cosmetics,” he says. “[Guests] like to see big banks of TVs, basically TVs everywhere. That’s the sports bar vibe or feel. Of course, you have to take into consideration the cosmetics and architecture of the space to make sure you’re fitting into those elements.”

There are building codes and state requirements to be aware of as well.

Most TVs are either hung on the wall or from the ceiling, and Kieslich says most codes call for the TVs to be at least 84 inches from the bottom of the set to the floor.

“That’s an important number, especially if they’re ceiling-hung in an open area,” he explains. “Any less than that, the inspector can flag you because the desired minimum height is 84 inches—that’s for people hitting their heads, or touching them as they go by and whacking them, things like that.

“On the other side, you don’t want them too high where you have to tilt your head back to watch a game or watch a show because that’s fatiguing. It should be very natural and very easy to view from wherever you are in the space.”

You ultimately have the final say in determining what sports games to play at your bar. “Usually it’s up to the management to decide what goes on the big screen, what’s their prominent game for that day or that weekend,” says Kieslich.

But be sure to keep your clientele’s sports interests in mind too—after all, they’re the ones who will be watching barbizmag.com

the screens.

Even for big events like championship games, you shouldn’t need to alter the setup of your AV components. Look for a system that gives management full control of their surroundings.

“All of the designs we do, the manager has a tablet or an iPad, and he’ll be able to walk up to a table, greet them, and can wirelessly change that display right there,” says Kieslich. “They select what goes where.”

Projectors Vs. LCD/LED Depending on the layout of your bar, ceiling-mounted projectors or video walls may be viable options. Kieslich says LCD/LED projectors have improved in quality in recent times.

“We very seldom use electric or motorized screens in sports clubs—we use permanent wall screens,” he says.

“The LCD/LED projectors now have gotten much much better, much brighter, and have a much sharper image. They keep on getting better.”

Projectors that use DLP technology are also available. DLP, or “digital light processing,” uses a chip made of tiny microscopic mirrors. DLP projectors are typically brighter (good if your bar has a lot of ambient light!) and are better for larger viewing distances since the images and screens used can be larger.

John Sullivan, Senior Sales Rep of Projector People (projectorpeople.com), shares three main things to look for in a projector for your sports bar or restaurant to give customers a largerthan-life viewing experience: 1) To make sure you get a bright enough projector (projector brightness is measured in lumens), aim for 3000 lumens or more.

2) The higher the resolution, the tighter the picture is (HD 1920x1080p is ideal).

3) Contrast ratio (the higher the better) to allow for whiter whites and deeper blacks on screen Turn It Up! So how does sound play into the visuals?

According to HARMAN (pro.harman. com), a leading manufacturer in audio

CUSTOMERS EXPECT TVS TO BE EVERYWHERE IN A

sports bar what is displayed on the tvs should appeal to all

customers speakers

should be placed throughout the bar

January 2018

Bar Business Magazine

21

How To: TUNING UP

22

Bar Business Magazine

table that allows you to retrieve the audio from any set you’re watching and have it streamed right to your table.

Sound Stage Systems recommends using JBL speakers for audio, Crown for amplifiers, BSS for audio processing, LG for video displays, and American DJ for LED panel walls.

Your customers will recognize quality entertainment.

HARMAN’s Bars & Restaurants Solutions include: AMX Video Decoders, AKG Microphones, BSS Processors, Crown Audio Amplifiers, Martin Lighting, and JBL Speakers.

If sound design feels more like an afterthought and you’re looking to selfinstall consumer grade speakers to save

some money, keep in mind that “you get what you pay for.” Professional AV equipment is built to withstand operation 12–16 hours a day and comes with warranties and support to protect purchases for extended periods of time.

When you’re ready to invest in the help of a professional, HARMAN recommends evaluating your space with the following questions in mind: • What type of venue is your business?

• What types of performances are held in the space?

• What is the budget for building and implementing the solution?

Investing in a professional from the get-go can save you time, money, and effort in the long run and ensure a more pleasant listening and viewing experience for your guests.

“Everybody knows good video now,” says Kieslich. “Everybody has good video in their hands, on their cell phones.

“There are videos everywhere so people know what good video looks like, and people know what good sound sounds like as well; you can’t take the shortcuts.”

January 2018 barbizmag.com

Photo: Sound Stage Systems.

and visual products, “a well-designed system provides even coverage and clear sound to all listeners.”

“On a sports bar application, audio is more of what they call a near-field application,” notes Kieslich, “versus a nightclub where you have your highconcentrated decibels on the dance floor, and then you have fill speakers around while you’re in the lounge area and so on.

“Most commonly, you’re doing multiple smaller speakers compared to a nightclub where you’d have fewer larger speakers.”

Kieslich recommends having speakers everywhere—even in the bathrooms and common hallways.

“That’s important,” he says. “If someone is watching the game and they go to the restroom, they want to know if somebody’s made a touchdown.

“People take their sports seriously.”

With Sound Stage Systems, there’s no need to ask the bartenders to adjust the volume either. Sound Stage Systems installs an item called Sound Dog that gives people the power to listen to what they please. Sound Dog is a wireless personal AV receiver that sits on your

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Mixed UP: Tea Trend

24

Bar Business Magazine

January 2018 barbizmag.com

By Elyse Glickman barbizmag.com

The practice of infusing teas into a bar program is gathering steam among bartenders.

W

Photo (left): Shutterstock/CheDima; (right) Bar 54, Hyatt Centric Times Square, New York.

HIGH(Creativi)TEA

Mixed Up: Tea Trend

hen the craft cocktail zeitgeist began overtaking the pour-and-serve approach in popularity among increasingly adventurous customers a few years ago, creative cocktail menus from coast to coast revealed that fruits, vegetables, and herbs were not the only elements ripe for the picking. Teas started turning up in some bartenders’ tool kits, exponentially expanding the palettes of flavor profiles they could invent or reinvent, while expanding customers’ palates in the process.

Other bartenders who have worked with tea for years point out that tea has long been a remedy for an otherwise dull cocktail menu thanks to the many varietals on the market.

“Ten to fifteen years ago, all we were talking about was infusions,” says Brian McDougall at Outlook Kitchen and Bar at The Envoy Hotel in Boston, who has been working with teas for over ten years.

His first tea infusion cocktail was a gin cocktail infused with lemongrass and chamomile. “If something wasn’t bolted down, it was being put into a bottle or container to infuse. Moving into the craft/prohibition era was a refreshing revolution, as it took bartending back to the fundamentals and pushed many cocktail programs to sink or swim. Tea infusing has the ability to bring together new and old.

Tea can link the culinary world and the cocktail world, which seems to be trending faster than anything right now,” says McDougall. “Furthermore, tea infusing is an excellent way to tighten your margins and still deliver a high-quality product. Using a lesserknown, more reasonably priced spirit

and introducing an elegant tea such as hibiscus is an efficient way to elevate and optimize your final product.”

McDougall says that vodka, being a neutral spirit, picks up the most uninterrupted flavor from any tea and that clear spirits generally have a faster steep time. Whereas spirits like rum, whiskey, and tequila have a more robust flavor profile, and therefore require a longer steep to express the tea. “Timing is the best part,” he says.

“It gives you the freedom to create your own style of infusion.”

McDougall finds that green teas work well with gin while chamomile, hibiscus, and chai compliment rums, whiskeys, and tequilas best.

Enthusiasm continues to brew for an increased presence of teas (and their herbal cousins) in cocktail lists. Differentiation between bartenders and their venues can be achieved when a well chosen tea is infused carefully into a spirit with harmonious flavor notes.

“Teas provide an easy way to add extra complexity to an individual cocktail or a whole menu,” says Mixologist Freddie Sarkis of Upstairs at The Gwen located in Chicago’s The Gwen, a Luxury Collection Hotel, who has embraced tea in his bartending practice over the past 15 years.

Sarkis stresses everything a bartender does behind the bar is some form of infusion or emulsification. “It also has a seasonal element where you will want to use light, fragrant herbals in the spring and summer and deeper,

January 2018

Bar Business Magazine

25

Mixed UP: Tea Trend

The King is Dead 1½ oz Knappogue Castle 12 year ¾ oz Pimms No.1 ½ oz Earl Grey tea syrup* 1 tsp Green Chartreuse ½ eyedropper Bittermens Hopped Grapefruit Bitters Stir all ingredients with ice to dilute.

Strain into a Nick & Nora glass.Garnish with edible flower. *To make Early Grey tea syrup, double steep loose tea and combine with an equal amount of castor sugar.

more intense black teas in the fall or winter—as we do with spirits. [However], you need to figure out when developing your recipe if you want the addition of tea to have a deep, intense tannic note, or provide more of a delicate note to the overall flavor profile,” he says. “If you want a tannic flavor profile and structure, infuse a spirit longer and with heat. If you want a subtle flavor, infuse spirits with tea for a shorter period of time and without heat.”

Although Sarkis agrees with the notion that certain teas may be harmonious with certain spirits, it should never limit a bartender’s drive to experiment with different flavor combinations. Nevertheless, he does caution that some spirits can overpower teas while other teas will overwhelm some of a spirit’s distinctive notes.

“Green teas can be delicate or strong and tannic depending on if you are using a [Japanese] sencha green or a gunpowder tea,” he says. “The length of time of an infusing will also impact the flavor profile and should be monitored closely.

“Green tea infuses well in a cold 26

Bar Business Magazine

environment overnight or for just a few hours, as when heated, a tannic quality comes out that some imbibers may not be expecting.”

Sarkis says to infuse a subtle green tea flavor into a spirit, let it sit for six to eight hours in the fridge. With black teas, one hour in the fridge is enough.

“Herbal teas may be better for white spirits and lighter spirits,” he continues. “Rooibos tea ‘red tea’ is interesting because it has a very tobacco-y flavor and can work well with some brown spirits. I am a fan of higher-end Earl Grey tea, which has a little bit of bergamot oil that adds an extra dimension of flavor in its orange-like notes.”

Sarkis finds that Earl Grey tea pairs well with oaky whiskey or brandy. “You can use good branded teas based on your budget, as the result is contingent on what flavor profile you are going for,” he says. “A tea does not have to be artisanal as long as you know how it behaves when you mix it with different components and infuse it.”

Sarkis also cautions bartenders to always infuse a spirit in a separate

container, especially for private events and high-volume venues. It is illegal to adulterate or alter a spirit while it is still in its original bottle and not modify the label.

For infusing tea in large portions, be careful to not necessarily increase tea amount in proportion to the volume of liquid you plan to use. “You can over extract and wind up with something too tannic,” says Sarkis. “Infusing longer is better in this situation.”

Brandon Lockman, Lead Bartender at Red Star Tavern in Portland, Oregon, is a relatively new adoptee and only integrated tea infusion into his game three years ago. He found himself inspired by the sheer versatility of teas, especially as they could be paired like wines with different food. While he observed several of his colleagues pairing teas with Scotch and Japanese whiskey, he realized the use of well selected teas could also expand his imagination and the bar’s bottom line.

That, in turn, led to some online research, work with a favorite tea purveyor, and new ways to broaden his appeal to different customers.

January 2018 barbizmag.com

Photo: Travis Stewart.

By Brock Schulte, The Reiger, Kansas City, MO

Mixed UP: Tea Trend

28

Bar Business Magazine

tea service for the cold months and would select teas that specifically complemented finger foods with seasonal ingredients.

“After much exploration with different infusion techniques, we felt that infusing the spirit added the subtle floral and citrus notes of the Earl Grey we were looking to convey into our cocktail,” says Enriquez. “Teas have such a vast amount of flavors, such as strong vegetal, grassy, or oceanic/seaweed notes; slight citrus undertones; and also often have a mellower sweetness, such as nuts, flowers, wood, and/or vanilla. In our experimentation, we found dozens of combinations that worked great; it was purely based on personal palate preferences and pairings with our afternoon tea offerings that brought us to the infusions that we chose for the 2017-8 winter season.”

Enriquez says that adding tea into his cocktail program increases interest and the bottom line by putting a unique spin that helps convey the flavors of fall and winter into their craft spirit list.

“This is a semi-unique program that was devised to enhance our afternoon tea service and pair with the food that our chef has created in part based on tradition, but also with a modern RitzCarlton twist,” says Enriquez. “I would say this is all a matter of personal taste, but typically colder weather calls for more intense and robust flavors. With

that being said, we can not only experiment with heavy-bodied tea, but also the infusion times can be lengthened.”

Enriquez says slow cold infusion of the spirit works well in the case of colorless spirits such as vodka and gin.

He found that infusing barrel-aged spirits changed the characteristics of the flavor profile, so creating a syrup reduction instilled with the tea worked best, while adding a hint of sweetness to invoke the senses.

Christine Russo, Bar Manager at The BoardRoom in downtown Los Angeles, also finds that while infusing a spirit with tea directly can yield an excellent product, infusing syrups with tea helps her expand the number of flavor profiles at her disposal without running the risk of wasting spirits.

When making a tea-infused syrup, she always uses equal parts sugar and water. Rather than cook the mix down, she starts with boiling hot water as if making a cup of tea, blends thoroughly, and then allows it to steep for 24 hours.

She notes that you can use different types of sugar to bring out desired flavor nuances of different teas.

“Teas figure into the craft cocktail movement in that creative bartenders are looking for ways to create new house-made infusions in syrup or spirits to up their cocktail game and make their recipes unique and special,”

Shen Nong’s Elixir 1½ oz Rishi Jasmine Pearl Tea 1 oz bourbon (Red Star uses Woodford Reserve) 1 oz apple cider ½ oz agave syrup (1:1 agave and water) Shake and double strain over fresh ice. Garnish with fanned apple slices.

By Brandon Lockman, Red Star Tavern, Portland, OR

January 2018 barbizmag.com

Photo: Red Star Tavern.

“Many people in my family, including my wife, don’t drink alcohol, so the integration of tea into a bar menu has inspired me to get creative with developing [mocktail] recipes as well as new cocktails,” Lockman says. “I found in some cases that teas could replace spirits because of their complexity and in interesting nuances. In other cases, I found I could create lower alcohol content drinks using tea as a prime component (especially with some customers being health driven).

For example, in one type of cocktail requiring an ounce and a half of whiskey, I instead could split it up between tea and whiskey.”

Lockman’s online research has also helped him develop a database where he charts what tea flavor profiles pair with what foods and spirits. In the process, he discovered that chamomile and blended scotch partnered well and together worked as a solid base for a low-alcohol whiskey sour. Jasmine tea, meanwhile, imparts fresh, minty notes, making it a good canvas for spring and summer drinks. While oolong tea adds richness with smokier and peatier Scotch whiskies.

Lockman also advises his bartending team to familiarize themselves with the various teas in the lines they carry as really getting to know the different teas is the most challenging thing for many.

When infusing a spirit with tea, Lockman cautions to not heat the spirit as you don’t want too many bitter elements of the tea getting into the spirit. However, sometimes cold infusing may not produce the desired result so infusing the spirit at room temperature in a cool, dark section of the bar and letting it sit may be the best bet. “The best way to perfect the flavor is to taste often and then stop infusion when I have achieved the flavor profile I want,” says Lockman.

“I usually find it takes three to four tea bags per liter for a good infusion, tasting every 15 minutes or so.”

Leo Enriquez, Food & Beverage Manager at Torali Steak, Ritz-Carlton Chicago, started to look into incorporating tea into the cocktail list in late summer, when the hotel decided it would be reinvigorating its afternoon

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Mixed UP: Tea Trend

Contrary Public Opinions 1 oz Knappogue Castle 12 year 1/8 oz St Elizabeth AllSpice Dram ¼ oz serrano pepper honey 2 dashes Peychaud’s Bitters ¼ oz lemon juice 2 oz Earl Grey Tea

Lemon Spiced Meringue 2 egg whites 8 oz simple syrup 1 oz allspice dram

Build all ingredients in a Georgian Irish coffee glass. Top with a lemon spiced meringue. Garnish with channeled clove studded lemon wheel. Serve hot.

By Berto Santoro, Extra Virgin, Kansas City, MO

she observes. “The fact that we are working with a liquid medium also makes teas easy to use and experiment with. One can achieve a number of original flavor profiles, so it makes a lot of sense that teas are getting more popular again.”

Russo is currently combining chai tea syrup with both whiskey and rum. She

is using the chai syrup-rum combination as part of a vodka-based punch that adds a tropical twist, which balances out the heat of seasonal spices used. She has also used chamomile syrup for a winter take on the Pimms Cup, and she notes the summer variation was made with a hibiscus-rose tea. She also likes the way vanilla and

Earl Grey flavors work into whiskey.

“Great things can come out of flavor combinations that don’t seem obvious right away,” she says.

Who knew the genteel-seeming world of tea could create such a dramatic impact on a cocktail menu? But then again, subtlety is one thing that defines some of the best cocktails out there.

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LEASING

standing in the

LANDLORD’S shoes

By Jeff Grandfield and Dale Willerton – The Lease Coach

S

ecuring and maintaining a commercial tenancy aren’t always easy processes. For one, landlords and tenants have different motivations.

For the landlord, owning commercial property and leasing space to tenants are their primary goals.

For the tenant, leasing space is not the primary goal. Instead, they should focus on running a profitable business or providing great service. The property is a place to attract customers to your business—it’s not an end unto itself. Bar tenants don’t always want to lease space; 32

Bar Business Magazine

it’s simply a requirement if they want to see their business goals come to fruition.

Therefore, landlords and tenants are not equal. The tail can’t wag the dog. If the landlord is the dog, then the tenant is the tail. And, as we know, dogs chase their tails. Consider that a commercial tenant typically only has one landlord, whereas a commercial landlord may have hundreds (or even thousands) of tenants. The relationship between a tenant and landlord is not like an equal marriage with common goals.

It amazes us how, during the leasing process, many landlords avoid meeting

their tenants and most tenants avoid meeting the landlord. When it comes to new lease deals, often there’s a real estate agent (or two) brokering the deal between the parties. Rarely, in our experience, does the agent try to bring the landlord and tenant together to meet personally or to even talk by telephone. Being busy is no excuse.

If a tenant isn’t creating a relationship with the landlord and making deposits to that relationship, how can the tenant expect to make a withdrawal when they need a favor? A personal meeting with a landlord can work well for bar tenants

January 2018 barbizmag.com

Photo: Shutterstock/ FabrikaSimf.

What landlords want from new and current bar tenants.

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LEASING approaching their lease renewals; this meeting will give you a better chance to talk, remind the landlord of your leasing history with him, and ask questions.

How can you encourage the landlord to take you on or keep you as a tenant?

There are a few methods.

Sweeten the Pot. Why not consider giving a gift certificate for your business?

This can help make you look good.

Explain Your Business Concept.

Don’t assume that the landlord understands anything about your business. Depending on his age, marital status, and other factors, the landlord may or may not be familiar with your business and/or your offered product/ service. Your bar may also be targeted at a certain demographic or carry an exclusive, premium, or imported line of alcoholic products that sets your bar apart from others. Be prepared to clearly demonstrate these aspects.

You may, however, have your tenancy request rejected. This may be done for any number of reasons.

You Don’t Fit the Mix. Often, a smart landlord is striving for a specific tenant mix within his/her property. Consider that if a landlord is developing a retail plaza, they may want a medical complex or a service-focused plaza, and their vision does not include your type of planned bar.

They’re Holding Out. Landlords may also prefer to hold out on leasing space to a bar owner geared towards the broader population and look for a higher-end restaurant that attracts more affluent customers or perhaps a chain with a more recognizable brand name.

Credit Considerations. Landlords sometimes reject tenants who have insufficient capital or bad credit scores.

We have also seen landlords turning away prospective tenants who desire to lease less than the available commercial space.

If you want to save yourself a lot of time kicking tires on different properties, find out what the landlord wants right up front. Ask the agent, “Do you think the landlord wants a bar owner tenant for this property?” The agent’s answer will let you

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know if the landlord does or doesn’t want your type of business in his property.

Lease renewal requests can also be turned down. The landlord may prefer another type of tenant in the property or simply need your commercial space for your neighboring tenant who wants to expand (even if you are a stable, rentpaying tenant, the landlord may lean towards working with another tenant who wants to grow his/her operation).

Dale Willerton and Jeff Grandfield The Lease Coach are Commercial Lease Consultants who work exclusively for tenants. They are professional speakers and co-authors of Negotiating Commercial Leases & Renewals FOR DUMMIES (Wiley, 2013). Got a question or need help with your new lease or renewal? Call 800/738-9202, e-mail DaleWillerton@TheLeaseCoach.com or visit TheLeaseCoach.com. For the free CD, Leasing Do’s & Don’ts for Commercial Tenants, e-mail JeffGrandfield@ TheLeaseCoach.com.

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avuacachaca.com.br

First-of-its-kind 2 Masters Initiative Dictador 2 Masters

The first program of its kind, the 2 Masters initiative was conceived over two years ago when Dictador Rum Master Blender Hernan Parra resolved to create a truly remarkable and wholly unique collection of sipping spirits by uniting with top producers in the wine and spirits community. Selected and invited by Parra, this esteemed group of skilled artisans agreed to take creative onus to finish a portion of Dictador’s finest, decades-old (minimum 40 years) Colombian rum. In all cases, the master distiller, cellar master, or master oenologist at each respective 2 Masters-affiliate House has total control over the finishing process of the aged Dictador rums. This is the first time in Dictador’s century-plus history that an entity outside the brand will have influence over their rum. As the name implies, the initiative joins two brand masters together to create a singular rum experience. The project features masters from six brands, and it is anticipated that the first collaboration of 2 Masters will debut in the second quarter of 2018. dictador.com

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Bar Business Magazine

January 2018 barbizmag.com

Inventory

A Golden Spirit

This whiskey is game

3 Kilos Vodka Gold 999.9

Hopscotch Vermont Single Malt Whiskey

3 Kilos Vodka Gold 999.9 is a Dutch, ultra-premium vodka.

It is created and bottled entirely in Schiedam, Holland, where it is fermented and purified by the perfected centuries-old, five-column distillation process. The raw, high-proof grain spirit is polished off by blending with exceptionally pure water treated through reverse osmosis pressurized technology in order to remove all traces of impurity. 3 Kilos Vodka Gold 999.9 features a gentle palate with hints of grapefruit, vanilla, and almond, followed by a crisp mineral finish. With a signature patented gold bullion shaped bottle (available in 750ml and 1L), 3 Kilos Vodka Gold 999.9’s design inspiration embodies purity and strength and represents America’s historic opening of the United States Bullion Depository at Fort Knox in 1937. This year marked the heightened gold standard when the commodity was on the rise.

Mad River Distillers of Vermont released the second edition of its limited Hopscotch Vermont Single Malt Whiskey. The result of collaboration with microbrewery Stone Corral Brewery, Hopscotch is a supple, flavorful whiskey that bridges classic American whiskey and the smoky tang of Scottish single malts. It was distilled from Stone Corral Scotch Ale, which is brewed with peated malt. The tasting notes include tobacco, ale maltiness, and a kiss of hop on the palate.

It’s smoky on the finish with flavors of peat. It’s aged for 18 months and bottled at 92 proof with 46% ABV. madriverdistillers.com

Featured

PRODUCT

3kilos.com/en

Son of a Peat is First-Ever Private Label Spirit Created by Spirits Membership Community Son of a Peat

Flaviar, a membership only spirits club, is launching its first-ever private label product inspired by its members. The inaugural Son of a Peat is a premium blended malt Scotch comprised of eight single malts from three regions in Scotland: Islay, Islands, and Speyside. Through member feedback and market insights, Flaviar co-founder Grisa Soba combined his passion for distilling and blending with data from Flaviar club enthusiasts to create a peated malt blend members would be sure to love. Son of a Peat is blended with the flavor profile top of mind, rather than being focused on an age statement. The result is a whisky with flavors of smoke, peat, leather, and salt. The flavor journey continues and develops further, becoming more biscuity and sweet, with notes of apricot, sherry, citrus, and green apple with a thick, succulent and sweet finish. Flaviar has produced a limited run of 1,500 bottles of the 48.3% ABV spirit with a three bottle limit per customer.

SonofaPeat.com

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January 2018

Bar Business Magazine

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19 2touchpos xenios

2touchpos.com

30 Barritt’s Ginger Beer

bermudasgingerbeer.com

3 Kilos vodka 3kilos.com/en

27 FLOH Vodka

flohvodka.com

23 INTL RESTauRANT SHOW

internationalrestaurantny.com

35 NIGHTCLUB & BAR

ncbshow.com

Company

7 paradise pos 13 plug in & pour C2 rumchata

paradisepos.com pluginandpour.com rumchata.com

5 sacramento tomato

SacramentoTomatoJuice.com

9 sparktacular

sparktacular.com

29 taffer virtual Training

taffervt.com

33 VINEXPO

vinexponewyork.com

3 WOODY CREEK DISTILLERS

WoodyCreekDistillers.com

Avuá Cachaça avuacachaca.com.br Dictador dictador.com mad river distillers madriverdistillers.com narragansett beer/sons of liberty solspirits.com; narragansettbeer.com son of a peat sonofapeat.com

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January 2018

Bar Business Magazine

39

Q&A

with Anthony Pullen

Director of Education at Campari (Las Vegas, Nevada)

W

hen Anthony Pullen transitioned from working behind the bar as a flair bartender to the corporate side of hospitality, he quickly found himself out of shape. He started cycling, which helped him get healthy again and gave him an outlet to give back through charity rides. He’s currently on the ambassador team for BULLDOG Gin (which was recently acquired

by Campari), where he works with on-premise accounts around the country. “We give them the brand education they need, make sure the programs that are coming from marketing make sense with the key accounts, and help them with their sales training,” he says.

“We’re taking a lot of bartenders into more of a corporate role rather than trying to turn sales reps into people that know a lot about bars. We did it the other way around, which is a unique challenge, but I think it’s working.”

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Bar Business Magazine

1

What led you to start cycling?

I used to live in Amsterdam before I came to the US, and I was biking everyday to get to work. When I moved to the US, it kind of faded away because it’s not a form of real travel—especially in Vegas with the heat and the size of the place. My wife cycles, and she actually organizes a bunch of charity rides, and one of the rides goes through Red Rock Canyon. She takes a group of bartenders out every year. About two years ago at the charity ride, I was driving the support vehicle. It was a hot day, and we had a few drop out, and there was not enough space left in the car or on the bike rack to get the last person home. So I said, “let me take your bike, and I’ll ride it back the remaining 15 miles and somebody else can drive the car back.” I’d never clipped into pedals before, I’d always done city bikes and whatnot, so I had to figure that out in the middle of the desert and get back to where I needed to be. And I actually really enjoyed it.

2

What do you like about cycling?

One of the reasons I love cycling is the geography that we have here in Vegas. I get out into Red Rock Canyon and the mountains, and my phone doesn’t work. I can just switch off. It’s more of a mental thing than a physical thing—being able to disconnect. It’s low impact, I don’t really have to worry about too much traffic where I go, and I can zone out and get to it. I have to do a lot of creative stuff and problem solving in my job, and a lot of that will be done when I’m completely disconnected and I can piece things together without distractions.

3

Tell me about the charity rides you’re involved in.

The Beam to Beam Bike Ride benefitting the Helen David Relief Fund was on October 2 and rode through the Kentucky Bourbon Trail. It was set up by Tony Abou-Ganim, who’s a wellknown author and industry figure. He wanted to create a charity, and Helen David was his aunt who survived breast cancer three times. She ran a bar called The Brass Rail just outside of Detroit, and she helped Tony come into

the service industry. He always credits his success to her. He wanted to give something back to the community knowing that a lot of industry people don’t necessarily have insurance, and even if they do, they’re probably not under the best plans. He wanted to do something that would help people in the industry battling cancer, breast cancer specifically, and also help with people’s financial burdens. The charity is part of the USBG National Charity Foundation [a foundation with the mission to advance the lifelong stability and wellbeing of service industry professionals through education and charitable activities], but it also stands alone as the Helen David Relief Fund. Tony’s an avid cyclist as well, so he tied those two passions together. Fast forward to this year, and those cycling rides have been increasing in frequency over the last three or four years. All these brands are getting behind it, and a lot of the riders are bartenders. It’s a challenge, it’s designed to be something that you have to work toward to complete.

So the health and wellness of the bartenders is where this all comes from, and cycling is great for it because it’s low impact, it’s great cardio, but it won’t ruin your joints.

4

Any advice for how bartenders and bar owners can stay healthy?

It’s not a healthy lifestyle. You’re out all night; a couple of drinks off of work can really pay you some damage; and you’re often eating the wrong thing at work. Take some time for yourself, plan ahead, and think long-term. Make sure you have a good meal in the morning and enough energy to get through the day. Exercise as well. I don’t think much needs to change in your dayto-day, but just take a moment to be selfish and think about yourself for a bit. The hospitality industry by definition is about giving, but sometimes you forget about yourself.

So when you have a day off, get out of the house, go for a walk, whatever helps you disconnect. Small things can make a massive difference—not just in your physical health, but your mental health as well.

January 2018 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

THE HOW-TO PUBLICATION

Video Sponsored By HARBORTOUCH: www.harbortouch.com/taffer

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