October 2019
THE HOW-TO PUBLICATION
BAR BUS NESS MAGAZINE
Plus
GIN IS IN!
“GRATE” Expectations A San Diego bar finds success in the eccentric.
DRAFT BEER
Serving the perfect pour.
COMPANY CULTURE barbizmag.com
Keys to creating a winning culture.
Contents How Tos
14
Go Beyond Payments
22
Tuning Up: Are They Entertained?
Use your POS system to save money, improve reporting, and operate more efficiently.
October
Entertainment offerings play a big role in the customer experience.
Departments
4
From the Editor
6
On Tap
8
Behind The Bar
12
A letter from our Editor Ashley Bray. Industry news & announcements. In-depth analysis of beer, wine, & spirits.
Happenings
Important dates for the month.
33
Bar Tour
36
Inventory
40
Q+A
Raised by Wolves combines the on- and off-premise in one location.
18
HOW TO Serving the Perfect Draft Beer Quality, execution, and new innovations result in the best draft beer.
Featured product releases. Jason Ellefson, General Manger, BEER PARK, Las Vegas, Nevada.
Features
26
Seasonal Cocktails: Season’s Greetings
As temperatures drop, spices and dark spirits rise in popularity.
30
The Importance of Company Culture
The keys to creating a winning culture.
Cover Photo: Raised by wolves by Anne Watson. Contents photo: Shutterstock/ Parilov
barbizmag.com
October 2019
Bar Business Magazine
1
THE HOW-TO PUBLICATION
BAR BUS NESS MAGAZINE
OCTOBER 2019
Vol. 12
No. 10
Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 88 Pine St 23rd Fl., New York, NY 10005
subscription department 800-895-4389
executive offices President Arthur J. McGinnis, Jr. Publisher Art Sutley 212-620-7247 asutley@sbpub.com
editorial
Editor Ashley Bray 212-620-7220 abray@sbpub.com Contributing Writers Emily Eckart, Elyse Glickman, Maura Keller, Doug Radkey
art
Turn to page 26 to find recipes for winter cocktails, like The Grinch.
Art Director Nicole D’Antona Graphic Designer Hillary Coleman
production
Corporate Production Director Mary Conyers mconyers@sbpub.com
circulation
Circulation Director Maureen Cooney mcooney@sbpub.com
advertising sales Art Sutley 212-620-7247 asutley@sbpub.com
Bar Business Magazine (Print ISSN 1944-7531, Digital ISSN 2161-5071) (USPS#000-342) is published 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, 88 Pine St. 23rd Floor, New York, NY 10005. Printed in the U.S.A. Periodicals postage paid at New York, NY and Additional mailing offices. Pricing, Qualified U.S. Bar Owners may request a free subscription. Non-qualified subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US $75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print & Digital Versions: 1 year US $68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 ea. Subscriptions must be paid for in U.S. funds only. COPYRIGHT Š SimmonsBoardman Publishing Corporation 2019. 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 (US Only) 1-800-553-8878 (CANADA/INTL) 1-319-364-6167, Fax 1-319-364-4278, e-mail barbusiness@stamats.com or write to: Bar Business Magazine, Simmons-Boardman Publ. Corp, PO Box 1407, Cedar Rapids, IA. 52406-1407. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 1407, Cedar Rapids, IA. 52406-1407. 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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October 2019 barbizmag.com
Tobin Ellis, founder and CEO of BarMagic.
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from the editor
From The Editor
The global canned cocktails market is seeing an impressive rise in the forecast period 2019 to 2029.” - Fact.MR, Canned Cocktails Market Forecast
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I
f you had told me this time last year that the next big thing would be spiked seltzers, I wouldn’t have believed you. My guess is many of you feel the same way. Well, ready or not, spiked seltzers like White Claw® and Truly are booming— propelled by the wellness movement and demands for low-ABV and ready-to-drink (RTD) products. In fact, according to Morning Consult Brand Intelligence, over the Labor Day weekend, White Claw had its single biggest growth week of the year, with one in five adults saying they were considering purchasing from White Claw. Among 21-29 year-olds, White Claw’s growth has been particularly pronounced, doubling from 12% to 24% in less than a year. And these products aren’t just being consumed off-premise. At the ECRM On-Premise Beverage Conference this past August, White Claw and other spiked seltzers and RTDs came up in almost every session. (Note: For more info on ECRM’s Grand Tasting Awards, turn to page 6.) I was with a large group at a chain restaurant dedicated to beer a few weekends ago, and more than one member of our group was consuming spiked seltzer—on draft. RTDs aren’t limited to spiked seltzers, either. Canned cocktails have started to come into the market in a big way. According to research and consulting firm Fact.MR, increasing consumer demand for convenience and premium taste is fueling the growth of the canned
cocktails market through 2029. Fact. MR’s study says canned cocktails containing 5-8% ABV will especially be in demand, with products infused with fruit additives or caffeine being the most popular amongst consumers. The point is your bar shouldn’t ignore this trend. Choose an RTD or two to bring in so that your customers have the option. Or reconsider your already busy tap line-up and maybe add a spiked seltzer on draft. Some establishments are even choosing to use these products as a base for cocktails. The carbonation of spiked seltzers can lend itself well to spritzes or a Collins-like presentation, and RTDs, like spiked cold brews, could work in brunch cocktails. Don’t be afraid to reinvent these trendy products to better fit your establishment’s menu and clientele. You may also want to capitalize on this trend in your marketing by promoting the RTDs you have on hand or the spiked seltzer that’s available on draft. While at ECRM, I saw a New Orleans bar on Bourbon Street of all places that chose to advertise White Claw and Truly on a sidewalk chalkboard sign. The demand is already there, it’s just a matter of fulfilling it.
Ashley bray, Editor
October 2019 barbizmag.com
From ON TAP The Editor
ON TAP The 2019 Grand Tasting Awards.
E
ECRM Announces 2019 Grand Tasting Award Winners
CRM’s 2019 Grand Tasting awards were held during its Global Wine, Beer & Spirits and On-Premise Adult Beverage sessions in August in New Orleans. About 80 vendors showcased their products during a networking dinner attended by retailers, foodservice/bar operators, and suppliers who cast their votes based on taste, packaging, and innovation. Winners were selected in four categories: Best Wine, Best Beer, Best Spirits, and Most Innovative. “The product innovation we see each year at the Grand Tasting is amazing,” said Amanda Tomsik, ECRM’s Director of Foodservice and Adult Beverage. “Each of the winning products is representative of the hot trends we’ve been hearing about here at the session, in particular the focus on wellness and RTD alcoholic beverages.” Wine: Social Sparkling Wine At age 26, Leah Caplanis, the CEO and Founder of SOCIAL Sparkling Wine,
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Bar Business Magazine
was diagnosed with thyroid cancer, and she decided to heal holistically, without surgery. After abstaining from alcohol for three years and following a vegan diet, Leah was healed and ready to enjoy being social again. After realizing the alcohol market lacked healthconscious options, Leah and her team created SOCIAL’s organic wines, which are brewed with fermented organic brown rice and superfoods. Each is 88 calories, contains one gram of sugar and four grams of carbs, and is glutenand sulfite-free. The company is also debuting a line of organic sparkling waters and botanical liqueurs. Beer: Good People Brewing Company Good People Brewing Company is Alabama’s oldest and largest brewery and has been in business since 2008. The company showcased three beers during the Grand Tasting: Good People IPA, Muchacho Mexican Lager, and Avondale Spring Street Saison. The most popular seemed to be the Good People IPA, its flagship bestseller.
Spirit: Heritage Distilling Company Heritage Distilling Company, Inc., opened to the public in Gig Harbor, Washington in 2012. BSB-Brown Sugar Bourbon is naturally flavored whiskey featuring generous amounts of brown sugar and hints of cinnamon to create a sweet and indulgent spirit with a classic whiskey warmth. It’s particularly wellsuited for new whiskey drinkers looking to learn more about the bourbon category. It also mixes well in a cocktail. Most Innovative: WineRx Drop It was founded by WineRX CEO Jennifer Corcoran, who couldn’t enjoy a glass of wine without a headache. After two years of research, she developed an all-natural formula that eliminated the headaches without changing the flavor of her wine. Drop It is a drop placed in wine that reduces sulfites and tannins. It can be added to either a glass or favorite bottle. Each bottle of Drop It can treat up to 55 glasses or seven to nine bottles of wine. ecrm.marketgate.com
October 2019 barbizmag.com
ON TAP The Sazerac House Serves Up New Orleans History
A
fter years in the making, The Sazerac House in New Orleans opened its doors on October 2. The interactive cocktail exhibit is housed in a refurbished, five-story building on the corner of Magazine Street and Canal Street less than 350 yards from the original Sazerac Coffee House. Dating back to the 1860s, the 48,000-square-foot Italianate style building was once home to various hat and glove makers, dry goods storage, and even an appliance store, but it was left unoccupied for more than 30 years. In 2017, the Sazerac Company partnered with architect firm Trapolin-Peer and international museum design firm Gallagher & Associates to begin to restore the historic building while keeping many of the original architectural details. The Sazerac House will take visitors on a journey through the history and culture of spirits in New Orleans, including the world-famous Sazerac Cocktail® and Sazerac’s roots, dating back to the 1850s. This is the first true “homeplace” for the Sazerac Company. The first three floors will include exhibits, a retail shop, rum aging, tasting rooms, and production of Sazerac Rye and Peychaud’s Bitters. The fourth floor will have 3,500 square feet of event space for up to 400 people available for rent. The top floors will house Sazerac Company’s offices. Thanks to a new, custom-built still by Vendome Copper and Brass Works in Louisville, Kentucky on the first floor,
whiskey will be produced for the first time in the New Orleans Central Business District. The 500-gallon still will produce about a barrel of Sazerac Rye Whiskey each day, which will then be moved to the Buffalo Trace Distillery in Kentucky for aging. A dedicated bottling line for Sazerac Rye Whiskey is located near the still, as well as a production line for Peychaud’s Bitters. Visitors will have the opportunity to tour the distilling exhibit area and meet with the team to learn more about the process of creating Sazerac Rye Whiskey and to learn about the making and bottling of Peychaud’s Bitters. Samples will be available. Other spirits with connections to New Orleans will also be featured, including EH Taylor Bourbon, Buffalo Trace Bourbon, Mr. Boston Cordials, Southern Comfort, and Pralines & Cream Liqueur. The Sazerac House will also launch five new brands in the rum, gin, and cognac categories, including the recently relaunched Sazerac de Forge & Fils “Finest Original” Cognac. The cognac is available exclusively at The Sazerac House, and the blend includes cognacs made from a number of old and rare native grape varieties. All the spirits will be available for purchase in the gift shop along with apparel, novelty items, a new line of glassware and barware, and other curated cocktail-centric merchandise. Interactive exhibits using the latest in technology will teach guests about the history of spirits through video,
soundscapes, interactive displays, and immersive experiences. One exhibit includes four virtual bartenders/bars where guests can virtually “order” a drink, watch as the bartender makes it, and then virtually “sip” it at the bar. Another exhibit includes tables where guests can place a coaster and learn about the history of prohibition, spirits, and the drinking culture in New Orleans. Each floor’s exhibits will conclude with a video. Other standout elements include a three-story bottle wall, which required a special foundation to be constructed, and an all-new staircase featuring the distinctive “S” of Sazerac Rye built into the design of the sides and risers. In addition to its 50-minute self-guided tours, The Sazerac House will host seminars, tastings, and other events. The Sazerac House expects over 200,000 guests in its first year, and visitors can book complimentary tickets in advance. sazerachouse.com
BEVERAGEWARE FOR THE 21ST CENTURY Never Cracks – Never Chips – Never Shatters
(L-R,): The new staircase; interacting with virtual bartenders.
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October 2019 WonkyWare_Ad.indd 1
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Behind The Bar: GIN
Let’s talk
GIN Gin remains steadfastly on its game. BY ELYSE GLICKMAN
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Bar Business Magazine
G
in is growing in popularity, with distilleries of every size determined to create varieties that will make the category as exciting now as it was nearly a century ago. Colby Poulin and Chris Barrett, meanwhile, are among those who believe gin never really went away. The Co-Founders of Oklahoma City-based cocktail consulting/pop-up bartender company A Clockwork Pour see the current boom as simply bigger than the previous boom of a decade ago, with a lot of new products available from both established international distillers and
artisanal and small production brands. “The gin boom of a decade ago was rooted in the cocktail renaissance when there was a demand for cocktails originating in the late 19th and early 20th centuries,” says Barrett. “After that boom, customers went on to explore other spirits that this renaissance had brought back. Those spirits had a moment during the timeline of that decade, and now we’ve come back to gin. Today, you have the people who were turned on to gin back then who have since turned their friends and younger customers on to it. The bartenders and spirits company representatives are on the front lines educating customers and providing
October 2019 barbizmag.com
Photo: Brockmans Gin.
Autumn Reviver
Behind The Bar: GIN
Basil Smash
Photo: Margaret Pattillo Photography.
reasons for them to give gin another shot because of the new ways to drink it.” Talking ‘Bout Our Gin-eration “The recent decade has seen a multitude of different gins arriving from around the world, with many of them breaking away from traditional styles and venturing out into experimental territory,” says Neil Everitt, Co-Founder & CEO of Brockmans Gin. “Gin has changed dramatically since the days of traditional juniper-forward profiles to interesting new gins highlighting berry, citrus, and other botanical flavors. This renewed investment in the category combined with the growing cocktail culture and gin’s newfound versatility has bolstered interest and consumption.” And has it ever, with a proliferation of different expressions, from mild to intensely herbaceous and from white to brown with golden hues in between. Gin can be a base for a refreshing poolside drink or a deep, lingering tipple on a December night. Gin-focused bars are popping up in major cities throughout the world, while “G&T” menus are cropping up in a variety of different genres of bars and restaurants. Bartenders and management are actively adding numerous expressions of gin to keep up with the diverse and expanding tastes of their customers. “The current gin boom is here to stay because the number of distilleries producing the spirit continues to increase,” says Craig Welsh, Head Bartender at Miami’s Boulud Sud. “In the last five years alone, the number of distilleries almost tripled in England, which is the origin and main source of the powerhouse spirit. I believe that the number of classic and new-age cocktails being produced worldwide nowadays are more than enough to keep that ‘it’ factor at present and for years to come.” Some argue that gin is a spirits category that can be all things to all people, as vodka was a decade ago. But experts and distillers believe that is a bit of an oversimplification, as gin evolves and changes with every reemergence. “The previous influx of new gins on the market was spurred on by bartenders looking for gins that would create the best versions of craft cocktails,” says Steven Yamada, a Wine & Spirit Education Trust barbizmag.com
2 parts Rutte Dry Gin 3/4 part fresh lemon juice 2/3 part liquid sugar 1 handful basil leaves 1 sprig of basil Gently muddle basil in base of shaker with Rutte Dry Gin. Add other ingredients, shake with ice, and fine strain into a tumbler over ice. Garnish with basil sprig. Rutte Basil Smash
(WSET) Certified Spirits Educator. “Gin in this way was seen more as an ingredient rather than a standalone product. I think we’re seeing the opposite of that now with gin being appreciated on its own or in simpler presentations like the Spanish-style gin and tonic.” Old Spirit, New Tricks Yamada describes gin as a “versatile and evergreen product that can be distilled classic or modern depending on the whims of the distiller.” Gin’s year-round versatility empowers bartenders to maximize the impact of a specific cocktail recipe or for it be sipped on its own. Poulin observes producers are experimenting with different botanical combinations in the hopes that the resulting new expressions will change some consumers’ minds about gin and make them forget about their bad early experiences. “Some of the new, floral, and light botanical-based gins are bringing back both vodka drinkers and those who did not think they liked gin a decade ago because they have less of a pine-y, juniper-forward flavor of the old-school London Dry gins,” says Poulin. “Gin has so many flavors built into them. While most gins have the common thread of the juniper berry at the center, distillers everywhere are seeing how far they can take the basic gin idea.” Everitt says gin offerings today are very different from 20 years ago, “As the category evolves, there is a growing interest in New World styles as well as local niche brands and recreations of older styles, all of which are helping to
Autumn Reviver 1 2/3 oz Brockmans Gin 2/3 oz Lillet Blanc 2/3 oz Freshly squeezed lemon juice ½ oz Ginger syrup 1/3 oz Orange liqueur Fill a cocktail shaker with ice. Add the first five ingredients and shake. Strain into a chilled coupe glass and garnish with a dehydrated orange studded with cloves. Neil Everitt, Brockmans Gin
The Classic Martinez 2 oz Gin, preferably Old Tom style 1 oz Sweet vermouth 2 dashes Orange bitters Bar spoon of Luxardo Maraschino Liqueur Lemon peel Combine ingredients in mixing glass. Stir and strain into a chilled coupe or martini glass. Express lemon oils from peel and twist for garnish. Colby Poulin and Chris Barrett, A Clockwork Pour
Truffled Negroni 1¾ oz Truffle Gin Mare 1 oz Campari 2/3 oz Aperol Aeropressed with 2 sprinkles of grated Tonka Bean 1½ oz Sweet Red Vermouth 1 bar spoon of Cold brew coffee Stir all the ingredients in a mixing glass with ice until chilled. Strain and serve into a glass filled with ice. Garnish with dehydrated orange wheel and coffee beans. Jesus Ramirez Galan, Gin Mare
October 2019
Bar Business Magazine
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Behind The Bar: GIN
Myriam Hendrickx, Master Distiller at Rutte Distillery, shows off their pot still.
invigorate the category and dispel the perception that all gins are alike.” Others, meanwhile, see room for further expansion. “I would like to see more aged gins on the market,” says Yamada. “Traditional barrel aged and barrel finishing are being implemented on a few gins and having a great effect. Though not a direct substitution, gin
can bring a freshness to cocktails that people have enjoyed for a long time. A gin-based old fashioned could be a great ‘gateway’ cocktail for guests to be able to see how versatile gin can be.” Myriam Hendrickx, Master Distiller for Netherlands-based Rutte Distillery, argues that no matter how modern a gin may be, it is the old techniques used in
distilling gin and the premiumization of gins that are capturing the imagination of bartenders and customers. “A lot of the premium gins today are made by distilling botanicals in the pot still, like in the old days,” she says. “A key element of our success is that we are a genuine craft brand with proven history going back to 1750 when the Rutte family started distilling. We do see a shift in taste development, a switch from sweet to bitter, with the more mainstream consumer and thus reaching the masses.” As keeping up with changing tastes is important, Rutte has rolled out its new expression of Sloe Gin, as well as a Celery Gin, with hopes that the varied and more intense flavor profiles will generate an interest in its genever portfolio. Sandie van Doorne, Executive Director Corporate Strategy at Rutte, stresses the importance of bar managers making a clear distinction between gin and genever. Genever is, in effect, the chicken that came first and begat the egg known as gin in Great Britain.
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NEWS
Behind The Bar: GIN “What we’re trying to do at this point is to re-establish Rutte genever to the market to demonstrate how genever is a proper category with its own characteristics,” she says. “It does provide a nice bridge between gins and whiskey spirits, and a lot of customers will then be excited to discover there are many Dutch genevers that will expand their horizons once they discover genever on its own.” According to Van Doorne, there are several ways to introduce customers to genever. Bartenders can use a flightstyle tasting with examples of both categories of spirits served neat, or highlight the spirit in certain recipes. “Tonic just doesn’t go very well with the composition of genever, but genever goes fantastically well with ginger beer,” says Van Doorne. “To further dispel misconceptions about the two being the same, genever can be used in some recipes that are inspired by brown spirits cocktails such as the Manhattan or old fashioned, or those that require citrus elements such as negroni or daisy cocktails.”
in-house. This, along with the emphasis of herbs grown in-house or sourced from local organic farmers, allows bars to create distinctive signature versions of the original classic cocktail. “Also, the Spanish style of presenting gin & tonics with botanicals and in a large glass makes such a great impact on customers,” says Yamada. “It’s both a great visual and tasty experience.”
“Gin is the perfect partner for the continued growth of the cocktail movement,” says Eral Gokgol-Kline, Co-Founder of Tod & Vixen’s Dry Gin 1651 from the Vale Fox Distillery. “It has character and flavors bartenders can really be creative with. “It is an exciting time to be releasing anew gin when there is so much of a demand among customers.”
Ginning Up Excitement “I think we are seeing gins that are more focused on single botanicals than gins from the past,” says Yamada. “Mainly I think this is because the producers of individual products are passionate about certain botanicals that they want to highlight in their gins.” Jesus Ramirez Galan, Brand Ambassador for Spain’s Gin Mare (recently introduced in the U.S.), points out the trend of distillers making gin that will be approachable for younger markets, as opposed to the stronger, British style older generations enjoy. “There are now a lot of expressions, such as our Mediterranean-style gin that uses the same botanicals in Mediterranean cuisine,” he says. Welsh observes the current ‘G&T’ rage has begat several flavored gins, as distillers are working to appeal to the taste of young consumers who were introduced to cocktails via vodka. Ramirez Galan and Welsh both add that the appeal of G&T’s is further enhanced by higher quality bottled tonics and the many craft cocktail bars that are fashioning quinine syrups barbizmag.com
October 2019
Bar Business Magazine
11
Happenings November 2019
6
November 6 National Nachos Day A bar staple—and for good reason. Highlight the nachos on your menu or add them as a special just for today.
November 12 National Happy Hour Day A great day to offer an extended happy hour.
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NOVEMBER 29 BLACK FRIDAY Your bar can get in on this day of discounts by offering drink and food specials.
Organize a trip with your staff to get outside and walk off some of the stress from the week.
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Bar Business Magazine
NOVEMBER 18 National Apple Cider Day Apple-focused cocktails and even apple cider vinegar (think shrubs!) should be the star of your menu today.
October 2019 barbizmag.com
All Photos: Shutterstock.com.
November 17 National Take a Hike Day
Happenings
Upcoming
NOVEMBER 26 National Cake Day
EVENTS
Welcome to the season of sweets! Offer discount slices or cupcakes on your dessert menu.
november portland cocktail week November 10-15, 2019 Portland, Oregon
portlandcocktailweek.com
DECEMBER
NOVEMBER 27 National Jukebox Day
craft beverage expo
Turn up the tunes and then turn to page 22 to read our story on entertainment options.
December 3-5, 2019 Louisville, Kentucky
craftbeverageexpo.com
JANUARY
15
November 15 America Recycles Day Reduce. Reuse. Recycle. Reevaluate your bar’s sustainability efforts and see if there’s room for improvement.
NOVEMBER 30 National Mason Jar Day The perfect vessel for the perfect cocktail, and a great Instagram opportunity for your customers.
barbizmag.com
san antonio cocktail conference January 15-19, 2020 San Antonio, Texas
sanantoniococktailconference.com
Hotel, motel, & restaurant supply show January 28-30, 2020 Myrtle Beach, South Carolina hmrsss.com
march International restaurant & foodservice show of New york March 8-10, 2020 New York, New York
internationalrestaurantny.com
October 2019
Bar Business Magazine
13
How To: POS
How To
Use your POS system to save money, improve reporting, and operate more efficiently.
Go Beyond Payments 14
Bar Business Magazine
by Emily Eckart October 2019 barbizmag.com
How To: POS
Photos (left to right): Shutterstock/ David Tadevosian; Harbortouch.
L
abor costs are growing. As minimum wage increases around the country, bar owners need to monitor how this trend could affect revenue. “With rising labor costs, it’s more important than ever to operate as efficiently as possible,” says Nate Hirshberg, Assistant Vice President of Marketing for Shift4 Payments. The key to efficient operation lies in proper set up of your point-of-sale system. “A bar’s POS system serves as the operational hub for the business,” says Hirshberg. “By streamlining as many services as possible through this central point, it creates a wide range of operational efficiencies that will save bars money, improve reporting, and help them operate more efficiently. For example, by integrating online ordering and delivery services like DoorDash into the POS system, bars are able to eliminate the need for separate iPads or tablets dedicated to managing these services, saving money, freeing up counter space, and streamlining operations.” Harbortouch, one of Shift4 Payments’ POS brands, offers a system called Marketplace that includes integrations with various other software and apps to enhance the core functionality of the POS. These functionalities include online ordering, reservations, accounting, marketing, payroll, scheduling, and loyalty programs. “Harbortouch also offers other efficiency tools that can complement Marketplace and offset the rise in labor costs,” says Hirshberg. “For example, our SkyTab pay-at-the-table solution combines state-of-the-art hardware with simple and intuitive software to deliver an exceptional payat-the-table experience for restaurants and their guests.” The SkyTab feature reduces the need for servers to walk back and forth to a stationary POS, allowing them to save time and serve a higher number of customers. The POS should integrate with other systems not just for in-the-moment efficiency, but also for data collection. Eric Elwell, CEO of 2TouchPOS, likes to think of the POS as one part of an
barbizmag.com
Harbortouch POS System
overall “digital nervous system.” Ideally, it should act as a hub of data collection and sharing, integrating with other essential software to provide constant, real-time reporting on all aspects of your operation. This can help save costs in labor and other areas. “When you think about all the other
As labor costs rise, it’s important to operate efficiently.
software applications that a business uses, they all need to know what happens in the front-of-the-house at that point-of-sale,” says Elwell. Thoughtful integration allows you to transport POS data into other specialized software for inventory, accounting, and time clock management. 2TouchPOS offers customers in its premium support plan access to Datakey, a powerful service that manages these integrations. 2TouchPOS logs into the customer’s systems to connect their software to Amazon’s cloud storage. Once it’s set up, Datakey “packages” all of the daily data collected by the POS and stores it in the cloud. Once the data is in the cloud, it’s available for the customer to view. 2TouchPOS’s API documentation
allows developers at other companies to build integrations that take advantage of the POS data. For example, Compeat created an integration that is used by many 2TouchPOS customers. Datakey also allows customers to import the data into Microsoft Excel using the “Get Data” tab. Customers can easily import data tables containing all of their historical sales information. Robust data helps with increasing sales. For example, Elwell says you could set up a query to find customers who haven’t visited in the last month, but who previously spent more than $1,000, and target them for marketing. Data is also critical for tracking labor costs. The POS system collects information on when employees clock in and out. With a robust system of data collection, you can analyze the ratio of labor cost to sales on each day of the year, compare it with the same day in the previous year, and look at how that changed over time. 2TouchPOS has also created a mobile-friendly web app that tracks labor rate as a percentage of sales. It shows which employees are clocked in, their pay rate, and what the bar has spent on labor. The app updates every 15 minutes, providing a constant pulse of information on performance. To keep revenue steady while labor costs rise, it can also help to cut costs elsewhere. “Typically, behind labor costs, payments is the second highest operating expense,” says Michael Seaman, Founder and CEO of SwipeSum. At 3-5% of every sale, credit card fees eat into revenue. “Three percent of one hundred dollars is three dollars,” Seaman points out. “It’s very expensive.” However, the actual cost of credit
Pro Tip
Save on costs and operate more efficiently through POS integrations and data reporting as well as by re-evaluating credit card processing fees. October 2019
Bar Business Magazine
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How To: POS
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Bar Business Magazine
2TouchPOS System
including what POS and software they’re using. SwipeSum will come back with a range of options for payment processing, eliminating most or all of the processing fees. SwipeSum can work with established bars that already have a specific POS system in place, or new businesses that haven’t decided on a POS yet. “Whether you’re a new business or you’ve been around for 30 years and you think you have it all figured out, we can help you keep your money,” says Seaman. SwipeSum gets a commission from the payment-processing companies, which is why it’s free for bar owners to sign up. Payment-processing companies have a cost for acquiring new customers, which traditionally they would spend on advertising. SwipeSum offers to deliver customers in exchange for a similar cost. “We’re able to do that because we have pre-existing contracts with the providers, so no matter how low they bid [on fees], we still make the same amount of money,” explains Seaman. “So it’s our end goal to get the merchant or the bar owner the best solution at the best price possible.” This makes it much easier for busy bar owners to address the issue of processing fees. It also helps them to keep up with rapidly changing technology. “SwipeSum is an easy alternative,” says Seaman. “It’s like your outsourced chief payments officer.” Beyond its free service, SwipeSum offers additional paid services such as chargeback protection. “With nightclubs, it’s an industry norm to have excessive chargebacks,” says Seaman. “SwipeSum will fully manage your charge back protection so you can keep your funds. We’ll do statement audits so that every few months we’ll make sure you have the lowest rates.” Overall, labor is one part of operating cost, and it should be managed as part of the complete picture. Rising costs in one area can be balanced by cutting costs elsewhere. With robust, consistent data collection, a bar owner can monitor cost trends in multiple areas to make sure revenue stays high.
October 2019 barbizmag.com
Photo: 2TouchPOS.
card processing is much lower. “The true cost, as far as Visa, Mastercard, and Discover are concerned, is typically under one percent,” says Seaman. “A lot of margin is built in.” Between Visa or Mastercard and your point of sale, there are payment-processing companies that charge the processing fee. “They’re like the rails, or the highway system,” explains Seaman. Increasingly, many POS companies are acquiring paymentprocessing companies because they’re so lucrative. As a result, customers using that POS system are tied into paying whatever fee the company chooses to charge. An example of this type of system is Square, which provides a point-of-sale service and charges a fee for payments within one platform. SwipeSum is setting out to save business owners from high credit card fees by allowing bar owners to compare different POS providers and setups to find the lowest possible processing fees. Seaman explains, “If every business is going online, and if there’s so much knowledge and easy access to information online, what’s going to happen to payments? We set out to basically create the first online marketplace to give bar owners the upper hand.” He compares it to hotels.com, which gave customers better, more accessible information than travel agents, upending the travel industry. Bar owners can go to swipesum.com and, for no cost, tell a SwipeSum customer representative their current set-up,
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How To
How To: Draft Beer
Quality, execution, and new innovations result in the best draft beer.
Serving the Perfect Draft Beer 18
BY Maura Keller Bar Business Magazine October 2019 barbizmag.com
How To: Draft Beer
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Photos (left to right): Shutterstock/ Fotosr52; Heineken USA.
hese days, consumer awareness of how a quality beer should look and taste is on the rise. By ensuring perfect beer line cleaning and embracing new innovations in the draft beer technology space, you will elevate the consumer experience and improve the bottom line. Cleaning & Execution Serving the best draft beer takes two things—the best quality and the right execution. Daniel Ingram, AB InBev Global Director of Draught Capabilities, says to deliver quality, bar operators should keep their draught lines and equipment well maintained and cleaned on a regular basis. According to Dwayne Schwarz, Vice President of National Sales for MultiFlow Beverage Solutions, one of the largest independent soda and beer installation companies in the country, traditionally beer houses and local brewhouses take up to several months to brew, finish, and package a keg of beer. “The quality and flavor of that beer can be ruined in the few seconds it takes for a beer to travel from a keg to the faucet in a draft system that has not been properly maintained,” he says. Peter Camps, Quality Manager/ Draught Master at Heineken USA, says there are still too many bar owners that need to learn more about the intricacies of serving draught beer and how critically important it is to ensure beer lines don’t get contaminated with bacteria. “Bacteria will impact and alter the flavor, taste, and quality of the beer. Beer stone, pediococcus, lactobacillus to name a few, are true contaminators of beers, and the contamination takes place within hours,” says Camps. “Beer that sits in a dirty beer line overnight will be contaminated and have an unpleasant aroma, flavor, and taste.” Schwarz says that the enemies of draft beer may include the following: Yeast. It may result from an extremely small amount left from the brewing process, or it may be wild yeast, which floats in the air. It is usually found as a surface growth on components of a beer system that is exposed to the air such as faucets, keg barbizmag.com
Right execution means the right pour with a nice head of foam to lock in aromas and flavors, in a clean and beer-appropriate glass, and served to the consumer cold.
couplers, and drains, and it can be recognized by its white or grey color. Mold. Usually introduced into a beer system through exposure to the air. It’s found as surface growth on components of a beer system that are exposed to air such as faucets, keg couplers, and drains. It’s brown or black in color. Beer Stone The raw materials, grains, and water that are used in the brewing process contain calcium. Oxalic acids or salts are present in hops and may be created during the process of changing barley into malt. The combination of these ingredients and the fact that beer is dispensed at cold temperatures may result in calcium oxalate deposits known as beer stone. Beer stone will build up and eventually flake off on the inside of the beer tubing if the system is not properly maintained. High amounts of beer stone may also have a negative effect on taste. These flakes are grey or brown in color. Bacteria Bacteria found in beer are not significantly hazardous to human health; however, its effect is noticeable in the appearance, aroma, and taste of beer. The presence of bacteria results in an “off taste” and cloudy appearance that makes beer unappetizing. A beer that tastes sour, vinegar-like, or smells like rotten eggs may indicate a beer system is contaminated with beer-spoiling bacteria. Failing to clean and maintain a beer system on a regular basis will result in the inability to pour a “brewery fresh” beer. Most states monitor each bar and restaurant and check the beer line cleaning log on a regular basis to ensure the owner is properly maintaining the system. Failure to do so will result in fines.
“Consumers most likely will not return to an establishment that is pouring stale or skunky beer,” says Schwarz. “Often, you only have one opportunity to make a good first or lasting impression with a consumer.” The most common mistake Schwarz sees is bar operators not being educated on the state laws of beer line cleaning and the frequency that is mandated by each governing state. The Brewers Association stresses that beer lines and parts of the equipment such as faucets and FOBs should be cleaned every two weeks. In addition, bar staff should be sure to do the following: • Use clean beer glasses, wash them separately, and use the right cleaning chemicals. A greasy glass will not hold its head of foam and will alter the taste and flavor of the beer. • Don’t let the beer touch the faucet as this can give it a metallic taste. • Always serve draft beer with at least one finger’s worth of head foam. Foam acts like a crown on a glass. It holds any contaminants and air away
Pro Tip It is critically important to ensure beer lines don’t get contaminated with bacteria, yeast, mold, or beer stone.
October 2019
Bar Business Magazine
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How To: Draft Beer
INSTANT REVENUE
www.tablee.co 20
Bar owners should keep up on the latest innovations in the draft beer space as upgrades or modifications will aid in increasing keg yields.
customers are getting the freshest beer possible,” says Schwarz. Right execution also means the right pour with a nice head of foam to lock in aromas and flavors, in a clean and beerappropriate glass, and served to the consumer cold. Ingram also notes that bar operators should order the keg size that matches their typical rate-of-sale to keep the keg fresh. Equipment Innovations AB InBev, through its Global Innovation and Technology Center, recently introduced PureDraught, a new one-way, polymer keg system that keeps beer fresher up to four times longer than a traditional steel keg and reduces the carbon footprint of shipping beer. According to Ingram, the biggest innovations in the draught beer space are focused in two main areas: 1. Making the serving of draught beer easier to execute in more places by reducing maintenance and equipment requirements; and 2. Driving beer premiumization by making the beer serving and drinking experience more distinctive and exciting. “Several beer companies, including AB InBev, have launched systems that eliminate the need for line cleaning by utilizing one-time-use beer lines and countertop appliances,” says Ingram. “[These innovations] reduce operating costs and the required space and investment to offer draught beer.” While the craft beer market has significantly grown in sales over the last decade, Camps believes the industry will see a reduction in the number of taps. “There will always be a niche for accounts that specialize in serving 40 or 50-plus draft beers, but I believe many retailers will start to take a step back to evaluate what the right balance should be,” says Camps. “That will lead to the utilization of smaller draft systems, so I think that’s where we will see manufacturers start to bring innovation with smaller, compacted, more efficient systems.” Schwarz says bar owners should keep up on innovations, “Oftentimes, units become more efficient, product lifespan is increased, and new and innovative dispensing options become available.” Camps agrees. “In general, these upgrades or modifications we have seen will aid in increasing their keg yields,” he says. “Pouring more beers out of the keg translates into more gross revenues.”
Bar Business Magazine October 2019 barbizmag.com
Photos: Multi-Flow Beverage Solutions.
from the beer and keeps the carbonation in the beer. Carbonation provides freshness. • Make sure to properly maintain your refrigerator equipment. Warm beer won’t sell. • Once kegs are delivered, allow them to settle for at least 18 hours, preferably 24 hours. This will allow the beer to chill and settle. Pouring beer over 40°F will not properly pour as the CO2 will be agitated and want to come out of the solution. Once it meets resistance, it will create a lot of foam, which results in beer loss and reduced keg yields. Schwarz says operators should also be aware of new technologies—such as electronic beer line cleaning—which, over the course of a year, can save thousands of dollars in wasted beer. “This technology will increase their revenue and improve their bottom line,” says Schwarz. “In regards to draft systems, many customers will look to take short cuts in order to save money up front, which in the long run will often cost them more. Having a balanced system with a quality tower, beer line that is sized correctly with the proper size glycol deck, along with a properly maintained temperature for the walk-in cooler, are all key factors for a successful draft system.” When Schwarz and his team meet with customers to go over their new system, they make it a point to discuss product rotation and how important it is to keep the product stored at the right temperature. “These are two critical things that not only increase their profitability, but also ensure that their
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Tuning Up
How To: TUNING UP
HOW TO
Are They Entertained? Entertainment offerings play a big role in the customer experience. ustomer experience is paramount. Excellent food, drink, and service all contribute to that experience, but so too do your entertainment options, including what’s displayed on your TVs, the music you play, and any gaming options you provide. 22
Bar Business Magazine
Music to a Bar’s Ears Music is an important contributor to the type of ambience you aim to create. “There is no question that music can make or break the venue,” says Broderick Norkus, Sales Manager, AMI Entertainment. “What may be less known to some owners is that having the wrong music for your environment and guests
could be harming you as much as not having music. Finding the right mix for your venue takes some thought and effort.” There are many ways to play music, and a jukebox is a great interactive solution. “While the obvious difference is that jukeboxes actually make money, the more important distinction about jukeboxes compared to other sources is
October 2019 barbizmag.com
Photo: AMI Entertainment.
C
By Ashley Bray
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How To: Tuning Up
their ability to engage guests in a location,” says Norkus, who says AMI’s jukeboxes offer bars access to hundreds of thousands of songs. Norkus cautions against providing
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Bar Business Magazine
open access to that entire music catalog. Curating the right selection for your particular venue is important. “Today’s jukeboxes offer far more options than simply blocking explicit songs,” he says. “Custom-tailor your experience down to the genre, the artist, or even the individual song that you wish to make available to play. Our tools offer scheduling by day of the week and dayparting, giving you complete control.” AMI’s jukeboxes also offer over 20 channels of customizable background music to play in between selections. To further engage customers, the option to play music videos comes standard or as an upgrade on AMI’s jukeboxes. For extra credits, users can opt to play a video in addition to the audio. “Our commitment to music video will be extended to every jukebox model in our current lineup,” says Norkus. “Previous storage limitations will no longer prevent players from having access to our entire video library. Music Video on Demand (MVOD) means that players will be able to select any video from the AMI library for just one additional credit compared to the audio-only track.” AMI’s Ad Manager adds to the visual experience by allowing bars to insert custom HD content in between videos to promote events, menu items, and more. “With these tools, owners can build their brand and enhance their patrons’ experience like never before,” says Norkus.
Strike Silver with Pinball Many bars are cashing in on the renewed demand for retro games like pinball machines. Stern Pinball, Inc. is the oldest and largest designer and manufacturer of arcade-quality pinball games. “Nothing has been as exciting or fast growing as pinball has, which is funny because that was the standard in the ’70s and ’80s, and now it’s kind of becoming the standard again,” says Ryan Cravens, Director of North America Commercial Sales, Stern Pinball, who notes that Stern releases three major titles a year along
October 2019 barbizmag.com
Photo: Stern Pinball.
Members of Stern Army at an event.
AMI currently offers four jukeboxes, with another model debuting this month called the NGX Curve. “This latest product offering continues the evolution of the Next Generation Jukebox and dives deeper into our marriage of audio and visual,” says Norkus. “While the jukebox has a beautiful lightshow all by itself, it is designed to share its video content across multiple screens in a venue. This jukebox brings with it the ability to place a video jukebox in nearly any location and dramatically increases the depth of the current video catalog.” Norkus recommends bars focus on a few key options when selecting a jukebox. “Depending on the size of your space and the number of audio zones, you should consider how powerful of an amplifier the jukebox will need for your venue as well as how many independent audio zone controls,” he says. “Next, you will want to consider jukebox placement. For most locations, wall-mounted jukeboxes are the preferred option. However, floor boxes are available for those situations where a floor model is necessary due to mounting restrictions. Some locations have a preference for floors because of the enhanced lighting or additional audio features, like the powered subwoofer.” AMI also offers trivia and poker products through its Tap TV system, which consists of a small media player mounted to one or more TVs and connected to high-speed internet. To play, guests download a free app. “Trivia and poker rounds last 20 minutes. Engaged players order another round of drinks and appetizers and that is great for business,” says Norkus, who says Ad Manager is also available on Tap TV.
How To: Tuning Up with a few others. “They’re always big licenses that people are familiar with.” Currently, Stern’s most popular games include Deadpool, Star Wars, and Iron Maiden. New titles include Elvira’s House of Horrors and Jurassic Park. Stern constantly releases software updates for its games, even older titles, which keeps guests interested. “It’s actually increasing revenue because people are coming back and finding new modes of play. So not only are the games making more money, but people are coming back and staying longer,” says Craven. Stern finds that bars have the most success when they have at least three pinball games. This allows an entire group of people to play alongside each other versus sharing one machine in multi-player mode. It also allows bars to put tables between the machines and to create a dedicated gaming area. “People have a place to put their pitcher of beer; they have a place to put their appetizers,” says Cravens. “This game is not
just bringing in revenue, but more importantly, it’s keeping people there longer, and it’s helping increase your F&B.” Multiple machines also creates the opportunity for a bar to participate in the Stern Army. “The Stern Army is the official street team and brand ambassadors of Stern Pinball, working in partnership with the International Flipper Pinball Association to help create more tournaments and leagues at public locations,” says Zachary Sharpe, Director of Marketing, Stern Pinball, Inc. Stern Army hosts events and leagues at participating venues and has worked with over 180 locations. “It’s clear that people love to compete, win prizes, socialize, and play the silver ball with their friends,” says Sharpe. “Bars can easily get involved by emailing the Stern Army directly for more information at sternarmy@sternpinball.com.” To bring in Stern pinball machines, bar owners can speak to a Stern distributor, like Betson Enterprises. Bar owners have the option to buy a machine outright or
AMI’s NGX Curve
to work with an operator who will place a machine in-venue and split the revenue. There are pros and cons to each option. When working with an operator, bar owners don’t have to worry about maintenance, but they do split the revenue. Operators also have access to many machines and can switch games out to keep things fresh. When buying a machine, owners keep all the revenue but also are responsible for maintenance. But pinball machines hold their value, and owners can easily recoup their money on the resale market.
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Bar Business Magazine
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Seasonal Cocktails
Seasonal Cocktails:
Tiki Toddy
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Season’s
Greetings
Bar Business Magazine
October 2019 barbizmag.com
A
As temperatures drop, spices and dark spirits rise in popularity.
Photo: The Bitter Truth.
By Ashley Bray
barbizmag.com
s the weather turns cold, bargoers start craving drinks with warm flavors. “Cinnamon, nutmeg, clove—these are the sorts of flavors that warm you up from the inside,” says Charlie Maas, RumChata Chief Marketing Officer. Alexander Hauck, Co-Founder of The Bitter Truth and Tiki Lovers Rum, says bitters and liqueurs can also help to lend seasonal flavors to a cocktail. “There are two products in our range which are particularly popular for winter drinks, the Pimento Dram, a rum-based allspice liqueur, which tastes like ‘Christmas in a bottle,’ and our Golden Falernum, also rum-based but with flavors of ginger, almonds, lime and spices. Bitters like [The Bitter Truth’s] Old Time Aromatic Bitters, Jerry Thomas Bitters, or Chocolate Bitters, which are reminiscent of (chocolate-) gingerbread are also great to add some typical winter flavors to your cocktails,” he says. Maas says cream liqueurs, like Rumchata, offer a great base for winter flavors to shine. “Everything mixes well with RumChata,” he says. “The rum base of RumChata really pushes out other flavors, while our cinnamon and vanilla are highly complementary to rich chocolate and whiskey notes or bright citrus alike.” Megan Coyle, Mixologist at Fancy Radish in Washington, D.C., recommends working with multiple senses, not just taste, when crafting a winter cocktail. “Try to imagine a memory or fantastical experience you would like to invoke, then try to build toward that sense trigger,” she says. “Aromatics are very effective emotional tools, as well as color. A richly spiced and dramatically scarlet cranberry syrup may seem overly simple or obvious, but, a fruitcakeinspired drink could incorporate green apple, cherry preserves, quince, ginger, coriander—a whole cornicopia of flavor possibilities.” Darker and heartier spirits also rise in popularity as the temperature drops. “After a summer dominated by the new sparkling seltzers, consumers will return to traditional brown spirits and liqueurs as the weather gets colder,” says Maas.
Seasonal Cocktails “Winter is traditionally the season for aged spirits like whiskey, aged rum, reposado or añejo tequila, and brandy,” says Hauck. “I don’t know if it is the taste, which often includes vanilla and caramel-like flavors, or the warm golden color of aged spirits, but people seem to favor them over clear, unaged sprits.” Coyle agrees. “In wintertime, I often find that aged rums come out to play in spirit-forward stirred drinks,” she says. “So often rum can be dismissed as a light and fruit friendly tipple (which it certainly can be!), and I love to see it appreciated for it’s darker, sultrier side. Alongside rich, spicy vermouth such as Punt e Mes or the shockingly austere Capitoline Dry Vermouth, some really wonderful things are prone to happen.” Speaking of vermouths, winter may be characterized by darker spirits and stronger cocktails, but that doesn’t mean low-ABV drinks shouldn’t have a place on the menu. “In winter, there is a tendency to offer very warming and fortifying drinks, for good reason. I do, on occasion, want to be able to drink more than one or two drinks and not be too ‘warm,’” says Coyle. “In this vein, I again reach for vermouth or sherry. Flipping ratios on basic spirit-forward drinks, like manhattans or martinis, and experimenting with blends of modifiers can be really fun and fruitful. Also, I always have a small arsenal of bitters at my disposal, potable and non. A few drops of something to just barely deepen or lift a mixture can make all the difference.” Hauck predicts flips and eggnogs will make a comeback based on low-ABV ingredients like sherry, port, sweet vermouth, falernum, and pimento dram. He also recommends putting a wintery twist on a summer favorite. “Why not put a hot version of popular summer drinks on the menu?” says Hauck. “In many cases it works very well. I love my hot Mai Tai!” Above all, Coyle recommends not underestimating the palates of your guests. “Do not refrain from using an ingredient because it may seem obscure or unfamiliar,” she says. “Especially in the indoor-bound months—people love an adventure.” October 2019
Bar Business Magazine
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Seasonal Cocktails
Pimento Flip
1 oz Scotch whisky ½ oz The Bitter Truth Pimento Dram ½ oz Maple syrup 1 oz Cream 1 Egg yolk Nutmeg
Shake all ingredients with ice and strain into a cocktail glass. Grate nutmeg on top. Alexander Hauck and Stephan Berg, The Bitter Truth
Tiki Toddy
1 part RumChata 1 part Drambuie Orange peel
Shake all ingredients with ice, pour into a rocks glass, and garnish with an orange peel. RumChata
Chasing Monsters Off the Map 1½ oz Mad March Hare Irish Poitín ¼ oz Creme de banana ½ oz Port Few dashes The Bitter Truth Chocolate Bitters Grapefruit twist
Build all ingredients in a glass and stir. Serve on a large rock with a grapefruit twist. Megan Coyle, Fancy Radish
1 oz Tiki Lovers White or Dark Rum 1 oz The Bitter Truth Golden Falernum 3 dashes The Bitter Truth Aromatic Bitters ½ oz Lime juice 2 oz Orange juice
The Grinch 2 parts RumChata 1 part Absinthe
Shake ingredients with ice and pour into a glass. RumChata
Heat all ingredients in a pot (don‘t boil) and pour into a warmed glass or mug. Garnish with cinnamon and orange. Alexander Hauck and Stephan Berg, The Bitter Truth
Ultimate Dirty Martini 2 oz Gin or vodka ½ oz Dry vermouth 2 dashes The Bitter Truth Olive Bitters
Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with olive, lemon peel, or both. Alexander Hauck and Stephan Berg, The Bitter Truth
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October 2019 barbizmag.com
Photos (top to bottom): The Bitter Truth; Rumchata.
Tartan Chata
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@BARBIZMAG
Staffing
The Importance of
company
culture The keys to creating a winning culture. By Doug Radkey
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Bar Business Magazine
October 2019 barbizmag.com
T
Staffing
he bar industry is driven by delivering exceptional (and memorable) customer experiences. As a bar owner, manager, or operator, you need to realize that you don’t just sell food, beverage, and events— you sell emotion through enhanced experiences. Your concept—whether it is a bar, pub, lounge, or even a nightclub—lives or dies by the customer emotion that it creates. Creating a memorable emotion is delivered on a personal level and to ensure you positively deliver, you must first make sure you have what is called “company culture.” Yes, that “buzzword” you’ve heard over and over again. Company culture is the personality of your bar. It defines the environment in which your staff works. Culture within your bar includes a variety of elements, like work environment, company mission, value, ethics, expectations, training, and even goals. You can have kick-ass food, amazing cocktails, and the best band in town playing on your stage, but the guest experience can be ruined because your venue lacks culture. That is how important culture truly is. A recent business trip to a Los Angeles bar resulted in a story I would love to quickly share with you, a story perhaps you can relate to. Upon entering this Downtown LA venue, we were greeted by a hostess with minimal enthusiasm, which should have been red flag number one about the experience we were setting ourselves up for. Once seated, our server arrived without much of an introduction or smile. There was no menu walk-through, no suggestive selling, and no explanation of specials or cocktail features. We ordered our food and drinks from the menu, which did arrive with phenomenal presentation and taste. Fantastic, I thought, maybe things are going to get better! However, during our stay we heard staff gossiping, we visited washrooms that weren’t stocked with basic toiletries, and received no quality check or request for a second cocktail. When it was time for the bill, it was placed on the table without a single word spoken by the server. It was then picked up moments later from the table, with credit card inside, in what we all referred to as a “scoop and run.” The server didn’t even break a stride or say a word scooping up that bill. It was just...gone! This is how you die by the customer emotion you create. Some may argue this is just a broken training system. I will argue back that training is a key ingredient of winning culture. The above experience could have been positive with the right company culture. When you lack culture, it hurts your brand, and sadly, the above scenario happens more often than it should. With countless bars trying to make a name for themselves, having a strong brand has become crucial for today’s venues to differentiate themselves from their local or regional competitors. Why hurt your brand over basic people skills? In the above scenario, we couldn’t even get angry at the service staff. It’s not necessarily their fault. Where does the fault lie? It lies with owners, operators, and managers—the so-called “leaders” of the brand who have not provided the proper company culture. It was incredibly
obvious throughout the entire experience. Here’s a secret: With thousands of bars lacking culture, by providing a winning culture, you can immediately drive a competitive advantage. Could it really be that easy? Perhaps it can be, if you use the following guidelines. Create a Hiring Program Like that of a bar’s overall operations, there needs to be structure and systems within the hiring process. Don’t think you can just put out an ad and make it sound like you’re the best paying establishment in town. The old adage remains, “money is not a motivator—it is a satisfier.” Start hiring for values and not only experience. Develop your vision, mission, value, and culture statements to create a marketable hiring program. From there, write stronger job descriptions, look for ways to improve the interview process, and finally, create a welcoming package that will get your new candidates excited, such as a branded bartender kit. Doing so will ensure that you’re creating a team that aligns with your values and your goals. Creating Employee Expectations Effective communication can provide any bar with an atmosphere where the on-premise team is excited, motivated, and honest, effectively delivering consistency and workplace expectations while potentially lowering your turnover costs.
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Staffing This beneficial form of communication starts from the top and also starts from the time they’re employed (and arguably during the interview stage). The key to setting expectations, communication, and a positive working environment starts with on-boarding, operation manuals, and formal training. Create a Training System A phrase everyone needs to remember is this: “Values beat experience, when experience doesn’t work hard.” If you have a training system, you can hire anyone that fits your values and goals and train them on your systems. I can’t tell you the amount of times I have hired someone with zero experience over someone with 10-plus years of experience. Your bar’s leadership should be continuously training, leading, and improving their team—no excuses. This shouldn’t only happen during their first two-three shifts, either. Human capital is motivated by continuous challenges and opportunity. Create operating systems, create achievable (and measureable) personal goals (S.M.A.R.T – Specific, Measurable, Attainable, Relevant and Timely), and review/ reward your team after a set timeframe. You should provide specified times each week for training to empower your entire team through continuous education. Want to take it a step further? Consider starting a program that offers to help pay for culinary, mixology, or event-based education. Once a candidate passes their three-month
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probation, discuss an opportunity for them to take their learning to another level. You will also learn if they plan to have a long tenure with you and if they are worth investing in. Work with your local culinary schools, mixology schools, or post-secondary schools offering event/tourism management. It may be time to invest in their future for the sake of yours! Creating Team Experiences Within this article, the word “experiences” has been used throughout—and rightfully so. At the end of the day, experiences (emotions) are what bars sell to customers. Much of the emphasis, however, is on customer or guest experiences. But what about staff experiences? For example, a great team member is one who craves learning and one who brings the same set of values as you do to the table. Think “outside the box” and create team experiences by sending your team to farms, distilleries, breweries, wineries, etc. to learn about specific products you offer and their development processes. This continuous education will create a sense of appreciation, enticing your team to stay loyal to your establishment while benefiting not only their work experience, but your customer’s experience as well. Creating Stay Interviews Many of you have likely heard the term “exit interview,” but what about a “stay interview”? Take video to the next level by interviewing your staff and developing a series of testimonials as to why they love working for your bar. This strategy will create a sense of place and family among your team and also assist in your hiring process, positioning you to attain higher quality candidates who seek a positive working environment. If the above tactics were used at the venue in LA, then I wouldn’t need to use them as an example. These tactics will create a positive environment to work in, leading to enthusiastic welcomes, profitable service sequences, operational consistency, and so much more. Your mindset needs to be that a job is more than a paycheck. Employees tend to enjoy work when their needs and values are consistent with those in the workplace. They tend to develop better relationships with their coworkers and are even more productive, leading to positive guest emotions. Implementing a winning culture and team-based strategy will assist in controlling your labour costs and reduce turnover— resulting in not only stronger consistency within your operations, but also a positive environment that will flow down to your customers, helping to amplify your marketing efforts and resulting in a memorable brand with a competitive advantage. Doug Radkey is the President and Lead Consultant of KRG Hospitality Inc. in addition to the author of the book Bar Hacks. Since 2009, KRG has been a creative North American planning, development, and support agency for independent restaurants, bars, hotels, and other hospitality-related properties working with new concepts and multi-unit operators looking to start, grow, or re-brand. Visit krghospitality.com or find them on Facebook, Twitter, and Instagram @KRGHospitality.
October 2019 barbizmag.com 5/8/17 12:25 PM
Bar Tour
Bar Tour
By Ashley Bray
O Raised by Wolves
Photo: Anne Watson.
San Diego, California
Check your expectations at the door of this venue that combines the on- and off-premise markets.
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pen Raised by Wolves’ menu and you’ll be treated to an interesting lesson on Roman mythology about Romulus and Remus—two boys raised by wolves who would go on to found the great city of Rome. What does this myth have to do with the bar? Everything, as it turns out. Raised by Wolves celebrates the values of the pack—loyalty, caring, and a sense of family and social connection— especially in regards to its staff, which refers to themselves as the “wolfpack.” “It’s a civilization through savagery,” says Erick Castro, who co-owns the bar that is part of Arsalun Tafazoli’s Consortium Holdings. “Wolves are pack animals, and they’re actually a lot more socially adapted than I think a lot of people give them credit for. So we wanted to take something that’s viewed as uncivilized and juxtapose that with something as austere and beautiful as our bar. It’s flipping those expectations upside down.” Since it opened in 2018, Raised by
Wolves has flipped every expectation on its head through its cocktail menu, décor, and even its location within a suburban mall—San Diego’s Westfield UTC outdoor shopping mall. “We wanted to try something different, try something a little bit new, and try something that was challenging,” says Castro. “We really saw an opportunity to open a craft cocktail bar in a mall. It seemed like such an interesting, postmodern idea.” What also makes Raised by Wolves unique is its status as one of the only venues in the U.S. that combines on-premise and off-premise licenses under one roof. “Everything about this place is unexpected,” says Castro. “It’s already shattering conventions just by existing.” Combining a fine retail spirits operation with a bar is something Castro originally wanted to do with his venue Polite Provisions back in 2012, but it wasn’t in the cards for that establishment. With Raised by Wolves, Castro succeeded in overcoming the hurdles to get the licensing to combine October 2019
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Bar Tour
Co-Owner of Raised by Wolves
E
rick Castro currently co-owns Raised by Wolves and Polite Provisions, two acclaimed destinations for cocktails and spirits by Arsalun Tafazoli’s Consortium Holdings. Castro spearheads the venues’ groundbreaking cocktail programs, is intensely involved with menu creation and bartender trainings, helps guide the mentoring of managers, and oversees every aspect of day-to-day operations. He has worked in the hospitality industry from the age of 14, and his bartending experience spans both coasts, including San Francisco’s Rickhouse and Bourbon & Branch and New York City’s Boilermaker. Castro is the creative force behind the podcast, “Bartender at Large,” as well as a founder of Bartender’s Weekend in San Diego, together with Raised by Wolves partner and long-time friend, Chris Patino. Castro believes that he grows the most when he grows those around him and makes them shine.
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complement that transcendence, not to substitute for it.” And complement they do. The beverage program, which brings worldclass cocktails to an unexpected suburban setting, is just another way that Raised by Wolves challenges its guests to forget their expectations about cocktail tropes. “I intentionally tried to flip all the cocktails and all the expectations on their head,” says Castro. “What really surprised us is that we’ve been able to get away with way more adventurous, esoteric, and eccentric style cocktails here than we have been able to get in just about any other bar I’ve ever been involved with.” The biggest challenge was crafting a beverage program that catered to regulars and mall drop-ins alike. “We had to make sure that the menu could make happy the most hardcore spirits and cocktail nerds but also just a random casual guest that has never had any experience with craft cocktails and was just walking through the mall,” says Castro, who explains that staff training and the right balance of cocktails helped them to appeal to both groups. “Doing that menu was actually one of the most fun, rewarding things I’ve ever done in regards to food and drink.” The main cocktail menu is updated about every three months. The classics section (featuring more obscure classics like Planter’s Punch, Bee’s Knees, and Pimm’s Cup) rotates more frequently, every two months or less, so that regulars always have something new to try. “That one rotates faster than the rest
The retail space features an opulent aesthetic.
October 2019 barbizmag.com
Photos (top to bottom): Raised by Wolves; Zack Benson.
Erick Castro
on- and off-premise operations, and the venue now views itself as a sort of onestop shop. “There’s something very gratifying about being able to sell on the same premise,” says Castro. Now when a guest likes a cocktail and asks what is in it, the bar staff can offer to collect the bottles and ingredients in the retail store for them to buy on the way out—the ultimate upsell. The retail store includes nearly 1,300 curated spirits, and the store is staffed by trained bartenders who are knowledgeable about the products, their use, and their history. Raised by Wolves doesn’t aim to outcompete the chain liquor stores on big name brands, rather, they aim to satisfy those looking for unique and hard-tofind selections. “We’re going to beat them on selection, knowledge, and diversity of product,” says Castro. The retail space is the first thing that greets guests with its opulent aesthetic achieved through painted murals, glass display cases, and decor that marries Art Nouveau, Art Deco, and French provincial influences. A revolving wall with a fireplace transports guests into the hidden bar where that same timeless opulence is carried through in custom fabrications, French Art Nouveauinspired couches, and handpainted walls and ceilings. The centerpiece is a 22-foot circular marble bar with a towering fountain and ornate stools that sits under a stained glass hemispherical ceiling, complete with LED lighting simulating daytime and nighttime. The interior evokes a London library, complete with bookshelves filled with antique volumes, knick-knacks, and intricate wood flooring. “We wanted to make you forget that you’re in a mall. We wanted to take you away from that,” says Castro. “There are no windows in the bar. You can’t see outside. You don’t know if it’s midnight or if it’s noon. We really wanted to create a world all unto itself. “We put a lot of effort and a lot of love into the space. Even if you just had a whiskey on the rocks or a beer, we wanted the venue to feel transformative. The cocktails were meant to
Photo: Zack Benson.
Bar Tour of the menu because we wanted to make sure we’re introducing classics to expand the vocabulary of our clientele and our staff so that they have a richer way of understanding a lot of these classic cocktails,” says Castro. For guests just discovering the world of craft cocktails, bartenders seek to provide an education and introduce them to something new. “When we have the opportunity to allow people to come into our world and convert them to our style of drink, we’re creating regulars for life because we’re changing the way they drink,” says Castro. “It’s a two-way street. They’re giving us the opportunity to wow them, and then we’re hopefully rising to the occasion.” Castro embraces sophisticated mixological techniques, including fat-washing, culinary centrifuges, self-agitating kegs for sparkling cocktails on tap, alkaloids, phosphates, and house infusions created via sous vide. For example, instead of a regular old fashioned, the bar’s house version, the Island Old Fashioned, includes banana liqueur, Peruvian bitters, Angostura Bitters, and coconutwashed Irish whiskey. The coconut Irish whiskey is created by fat washing whiskey with unrefined coconut fat and then sous viding the mixture, which results in an authentic coconut flavor. Other highlights from the cocktail menu include the Redneck Riviera with rye whiskey, apple brandy, lime, bonal, maple, amaro, orange, cinnamon, and allspice dram; and the house spritz Trap Queen with Cappelletti Aperitivo, lychee liqueur, seltzer, and champagne. Castro made sure to price the cocktails so that Raised by Wolves wouldn’t be just a “special occasion bar.” “We wanted to make sure that we priced it so that people could still come a few times a week if they work in the area, and we do get a lot of regulars,” he says. Guests looking for food will have to visit one of the restaurants in the mall near Raised by Wolves, as the bar never developed a food menu after not experiencing the demand for it. Plus, the venue wanted to keep the focus on what it does best—making exceptional cocktails. “We didn’t want to enter an arena unless we could dominate it,” explains Castro. After $3.5 million in sales in its first year and a number of accolades, including recognition as a Top 10 Regional Nominee for “Best New Cocktail Bar” Spirited Award (USA - West) at the 2019 Tales of the Cocktail, it’s safe to say the bar has succeeded in dominating. Castro attributes his success to the culture, which he and his co-owners “transplant” into each new venue by getting staff from other properties involved in the opening. “It allows you to bring in that sense of identity to the new properties,” says Castro. “We have this culture of constant improvement.” That sense of constant improvement has also contributed to the bar’s success. “Being the best in the industry isn’t you climb to the top of Everest and plant your flag. We’re climbing a mountain that has no peak,” he says. “If we’re not creating regulars, if we’re not sparking interest and loyalty for people to keep coming back, then you’re going to notice a drop off.” Castro says above all, investing in staff is most important. “The only way you’re going to continue to grow and continue to barbizmag.com
A 22-foot circular marble bar with a fountain and ornate stools sits under a stained glass hemispherical ceiling.
draw in business is by investing in your people and keeping them motivated,” he says. “Investing in our own people and applying pressure to them in a way to keep them growing is one of the best things we’ve ever done.” raisedxwolves.com
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WWW.MULTIFLOW.NET dwayne.schwarz@multiflow.net October 2019
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Inventory
The Rock-and-Roll Secret is Out! All Secrets Known
FEW Spirits and Warner Music Artist Services announce the release of All Secrets Known, a new, limitedrelease bourbon distilled by FEW Spirits Master Distiller Paul Hletko in collaboration with Grammynominated and multi-platinum selling Seattle Grunge pioneers Alice In Chains. Bottles feature a customdesigned label by artist Justin Helton using a mix of hand-rendered illustrations with imagery from the 1800s to create a distinct look. All Secrets Known is FEW Bourbon finished for six months in tequila barrels and bottled at 101 proof (50.5% ABV). Bold, sweet, and spicy bourbon top notes are accentuated by grassy agave undertones. “There are no two spirits that have a closer association with rock and roll than whiskey and tequila. Bringing together elements of both, but in an unconventional, innovative way, is an illustration of what we try to do every time we distill a new product,” said Hletko.
A New Single Malt Range that Aims to Decode the Category Aerstone Land Cask and Aerstone Sea Cask
William Grant & Sons announces the U.S. launch of a 10-year-old single malt Scotch whisky, Aerstone. The brand focuses on the impact of maturation and malting on flavor and is available in two expressions: Sea Cask 10 Year Old and Land Cask 10 Year Old. Sea Cask, described as “smooth and easy,” is a classic Speyside-style single malt with nutty vanilla notes. This whisky develops its character from the time spent aging in warehouses located close to the sea on the Ayrshire coast, giving the whisky a subtle salty note on the finish. Land Cask is described as “rich and smoky” and is a peated single malt heroing the use of highland peat in the malting. This whisky’s flavors are developed in warehouses located further inland, allowing the smoky notes to shine through. The packaging, developed in conjunction with Here Design in London, aims to help consumers clearly understand what each whisky might taste like without focusing on the more typical, and often ambiguous, whisky analogies for flavor.
FEWspirits.com
grantusa.com
Knob Creek® Bourbon Introduces Limited Time Expression Knob Creek® Quarter Oak With its latest release, Knob Creek explores and deepens the influence of oak on its flagship bourbon. Knob Creek Quarter Oak takes the brand’s Kentucky Straight Bourbon Whiskey, crafted in the pre-prohibition style fans expect from Knob Creek, and finishes it for a minimum of four years in quarter cask, American oak barrels to increase the amount of contact between the whiskey and wood. A small amount of this unique, secondarily finished whiskey – which delivers richer notes of oak – is then mingled with Knob Creek® Kentucky Straight Bourbon to create the final product that boasts a harmonious balance of oak influence and traditional, sweeter notes. Bottled at 100 proof, the new release has an aroma of a blend of brown sweets, char, and toasted oak with hints of dried fruits. The taste is sweet, heavy oak with background notes of char, dried fruits, and brown spices with a finish of slightly sweet charred oak with a lingering dryness. knobcreek.com
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October 2019 barbizmag.com
Inventory
Now You Can Have Your Beer and Your Chocolate
The Pint Has Landed Guinness Over The Moon Milk Stout
Yuengling Hershey’s Chocolate Porter D.G. Yuengling & Son, Inc., America’s Oldest Brewery®, announces its firstever beer collaboration with Hershey’s, America’s most beloved chocolate brand. Yuengling Hershey’s Chocolate Porter will be available on draft only, in select markets, while supplies last, starting midOctober 2019. The new beer combines over 300 years of the two companies’ respective mastery and rich heritages rooted in Pennsylvania. At a 4.7% ABV, Yuengling Hershey’s Chocolate Porter is a new spin that combines Yuengling’s nearly 200-year-old Dark Brewed Porter recipe with the world-famous taste of Hershey’s chocolate. The limited-edition beer uses Yuengling’s unparalleled brewing experience to artfully blend Hershey’s chocolate with caramel and dark roasted malts for a smooth, rich, and delightfully chocolaty finish. The liquid pairs well with everything from barbequed and smoked meats, to cheeses and desserts.
The Guinness Open Gate Brewery in Baltimore announces Guinness Over The Moon Milk Stout—the latest in a line of new beers to come out of the home of experimental Guinness beers in the U.S. The new beer is a full-bodied stout with a creamy mouthfeel full of flavor with hints of roasted malt, milk chocolate, and rich coffee. At 5.3% ABV, this beer harvests bold notes of roasted barley and hops, adding a warming bitterness that is offset with the cream-like sweetness from the milk sugars of the lactose used in brewing. GuinnessBreweryBaltimore.com
Featured
PRODUCT
yuengling.com
Jon Taffer Introduces Line of Elevated Hard Seltzers Taffer’s Mixologist Sparkling Craft Cocktails As a follow-up to the launch of Taffer’s Mixologist premium craft drink mixes, renowned hospitality, nightclub, and bar expert Jon Taffer has added a new line of hard seltzers called Taffer’s Mixologist Sparkling Craft Cocktails. The line of beverages will be available in seven flavor profiles: Cucumber Jalapeño, Pineapple Coconut, Strawberry Basil, Cherry Lime, California Lime, Grapefruit Moon, and Taffer’s Original (Elderflower). Cucumber Jalapeño, Pineapple Coconut, and Strawberry Basil are available now, with the other flavors rolling out later this year. Each flavor has only 100 calories per 12 fluid ounce can, zero grams of added sugar, three grams of carbs, and 5% alc/ vol. “We tested many different flavor profiles, looking to find the right combinations that are both great-tasting and also low in calories and carbs for our savvy health-conscious consumers,” said Taffer. taffersmix.com
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October 2019
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Ad Index
Company
Contact
Inventory COMPANIES
23
AMI Entertainment
amientertainment.com
few spirits FEWspirits.com
16
cogobuzz
cogo.buzz
Guinness GuinnessBreweryBaltimore.com
31
ez-squeeze
ez-squeeze.com
knob creek knobcreek.com
11
g&g closed circuit
GGCCEVENTS.com
taffer’s mixologist taffersmix.com
21
heineken usa
EnjoyHeinekenResponsibly.com
william grant & son grantusa.com
35
multi flow
multiflow.net
yuengling yuengling.com
perlick corporation
perlick.com
rumchata
rumchata.com
To Advertise in Bar Business Magazine, contact Art Sutley
shift4
TafferSmartPos.com
sunkist growers
sunkistequipment.com
20
tablee
tablee.co
25
tater keg
taterkegs.com
24
twisted alchemy
TwistedAlchemy.com
17
vinexpo
vinexponewyork.com
Thirsty for more?
Western Foodservice
westernfoodexpo.com
visit @BarBizMag
wonkyware
wonkyware.com
3 C4 C2 5
C3 7
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212-620-7247 Asutley@sbpub.com
October 2019
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with JASON ELLEFSON
What led BEER Park to expand?
We’ve had great success with our outdoor rooftop deck, but as with all outdoor venues, weather can sometimes lead to operational challenges. Plus, our business has continued to increase since our opening in 2016 as we introduce new programming and entertainment, so we needed the space!
2
What separates BEER PARK from other bars and restaurants in Las Vegas? BEER PARK is unique from other bars and restaurants in Vegas because it’s really a lifestyle venue; we aren’t just a sports bar or restaurant—we’re so much more than that. BEER PARK is like a playground for grownups, and our expansion adds more of that appeal—a vast beer selection, overthe-top cuisine, and plenty to entertain guests, whether it’s arcade games, oversized lawns games, or watching sporting events on our 75 high-definition televisions. GM of BEER PARK (Las Vegas, Nevada)
J
ason Ellefson was working as an actor in Los Angeles when he first started in hospitality with industry powerhouse, sbe Group. Through the course of 10 years, he worked for various sbe Group concepts in Los Angeles and Las Vegas. In 2015, he opened SLS Las Vegas as general manager for sbe Group. He left sbe Group in 2015 to join BEER PARK at Paris Las Vegas as general manager. In his current role, Ellefson is accountable for overseeing operations as well as managing a team of more than 100 employees. Ellefson has been instrumental in delivering an elevated, interactive experience at BEER PARK, while also implementing a dynamic lineup of events for each season. He most recently oversaw an expansion that more than doubled the size of BEER PARK with the addition of a 10,000-square-foot, living roomstyle dining room and bar with arcade games and karaoke, complementing the original 9,000-square-foot rooftop deck overlooking the Las Vegas Strip.
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3
What new features were added to BEER Park after the expansion?
The overall design of the expansion was inspired by a house, whereas BEER PARK’s existing rooftop deck became the backyard. Much of the comfortable, oversized seating has the feel of a living room, with prime views to watch sporting events from every seat.
4
Have you observed any particular trends currently happening in beer?
We’re seeing an increased demand for craft beer rather than the more mainstream options, as well as more requests for local brews.
5
Have you observed any recent trends in cocktails?
We’ve been evaluating our cocktail offerings and developing more craft options lately, as more complex cocktails have been popular with our customers.
6
BEER PARK includes a bunch of “old school” retro games. What do you think has led to the increased demand for these types of games in bars? Yes, we offer “old-school” arcade and carnival games including SkeeBall, basketball, darts, [and arcade games like] The Simpsons, Pac-Man, Ninja Turtles, Street Fighter, and more. We’ve carefully selected these games based on nostalgia from our team and strive to bring the same experiences to our guests. We have noticed an increased demand for entertainment offerings at bars and restaurants, which is why we focus heavily on programming, games, and live entertainment at BEER PARK. We’re all about the customer experience!
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Do you have any general advice for other bar managers or owners? Don’t be afraid to be creative and to push the envelope. This business changes all the time. It’s important we help contribute to that change.
BEER PARK now encompasses 19,000 square feet and accommodates more than 1,000 guests.
October 2019 barbizmag.com
Photo (bottom): Anthony Mair.
Q&A
1
H-Club Jarmans Bar, Los Angeles. CA
CO N G RAT U LAT I O N S
HUDSON SANDERS
Western Foodservice & Hospitality Expo in LA was host to Hip Sip’s Battle of the Modern Bartender. This year it was a Tequila & Mezcal showdown looking for the best bartender in the region. Top bartender finalists were judged on creativity, use of product, taste and presentation.
Congrats to Hudson Sanders being crowned the winner.
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La Mujer Amada 2 oz Yola Mezcal 1 oz Ancho Reyes 1 oz fresh Lime juice 1/2 oz Plantation 5 Year Barbados Rum 3/4 oz Agave Orgeat 2 dashes Jerry Thomas Decanter Bitters Absinthe rinse Process: Chill your desired glassware in the fridge so it is nice and cold. Add your bitters to the tin first, and add remaining ingredients as you see fit. Retrieve your glassware from the fridge, it should ve nice and cold, and rinse it with 1/4 oz of absinthe. Let rest while you shake. Fill your tin with medium sized ice cubes and shake hard, but with an even tempo, for 12 seconds. Toss your absinthe, or drink it (im not telling). Double strain into glass and top with a dehydrated lime wheel. Sip at your leisure, by the pool or during dinner. La Mujer Amada is great for both.
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