Bar Business September 2017

September 2017

THE HOW-TO PUBLICATION

BAR BUS NESS

Spice

it UP!

MAGAZINE

Plus: Branding with bevware

New world gins inspire with unique botanicals and flavors.

Security

ID scanners protect your venue

TUNING UP

Video distribution

Uncork

Wine Profits Page 16

Jon Taffer CAN INCREASE YOUR REVENUE UP TO 44% YOU’VE SEEN HIM DO IT. YOU KNOW HE CAN. LET HIM DO IT FOR YOU! TafferVT.com/barbiz

Extreme Hospitality Training

Hospitality Consulting Services Work Directly with

Jon Taffer and his team

We Consult To: • • • •

Chain Restaurants & Franchises Casino Properties Multi-Unit Operations Large Independent Operations

TafferDynamics.com/barbiz

VISIT OUR WEBSITE TODAY to receive your complimentary copy

Contents How Tos

16

Uncorking Profits

September

Two technologies that make selling and serving wine easier.

22

Underage Drinking is Over

26

Video Distribution in Restaurants and Bars: Part 1

ID scanner systems cut down on problem patrons.

Examining five ways to tackle video distribution.

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.

38

Inventory

42

Q+A

Featured product releases.

Chris Mullins, Sr. – Philadelphia’s McGillin’s Olde Ale House.

Features

32

Build Your Brand With Bevware

36

CAM Cost Considerations for Bar Tenants

Three ways bevware should enhance your business.

What to know about common area maintenance charges.

Contents photo: Shutterstock/ Oksana Mizina COVER PHOTO: SHUTTERSTOCK/ Rimma Bondarenko

barbizmag.com

September 2017

Bar Business Magazine

1

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

September 2017

Vol. 10

No. 9

Bar Business Magazine (ISSN 1944-7531) is published

by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004

What are you drinking this fall?

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

“A seasonal brew like Oktoberfest is right around the corner for me!”

Contributing Writers Emily Eckart, Lance Glasser, Jeff Grandfield and Dale Willerton, Keith Labelle, Rachael Robbins

art

Art Director Nicole Cassano Graphic Designer Aleza Leinwand “Cider and pumpkin beer mixed together. Make sure the glass has a spiced sugar rim.”

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

“An apple cider mimosa!

It’s a great fall spin on the classic mimosa.”

Bar Business Magazine (Print ISSN 1944-7531, Digital ISSN 2161-5071) (USPS#000-342) is published February, April, June, August, October, and December. January, March, May, July, September, and November will only be offered in a digital format at no charge by Simmons-Boardman Publ. Corp, 55 Broad St. 26th Floor, New York, NY 10004. Printed in the U.S.A. Periodicals postage paid at New York, NY and Additional mailing offices. Pricing, Qualified U.S. Bar Owners may request a free subscription. Non-qualified subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US $75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print & Digital Versions: 1 year US $68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 ea. Subscriptions must be paid for in U.S. funds only. COPYRIGHT © Simmons-Boardman Publishing Corporation 2017. All rights reserved. Contents may not be reproduced without permission. For reprint information contact: Art Sutley, Phone (212) 620-7247, or asutley@ sbpub.com. For Subscriptions, & address changes, Please call (800) 895-4389, (402) 346-4740, Fax (402) 346-3670, e-mail barbusiness@omeda.com or write to: Bar Business Magazine, SimmonsBoardman Publ. Corp, PO Box 3135, Northbrook, IL 60062-3135. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-3135. Instructional information in this magazine should only be performed by skilled craftspeople with the proper equipment. The publisher and authors of information provided herein advise all readers to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein.

2

Bar Business Magazine

September 2017 barbizmag.com

steadyserv.com

Know when your kegs are going to kick Don’t let history repeat itself

With SteadyServ iKeg, you’ll have the power to know when your kegs are going to kick before it happens. View real-time information on each keg you have tapped and get alerts when they are about empty so that you can sell more, waste less and increase your profits.

Schedule a free demo at steadyserv.com/demo or call 800.257.6898 to see how SteadyServ can empower your business.

from the editor

From The Editor

When you say, ‘it’s gonna happen now,’ when exactly do you mean?

- The Smiths

4

Bar Business Magazine

L

ove it or hate it, pumpkin season is upon us. As a native New Englander who grew up apple and pumpkin picking surrounded by the colors of blazing fall foliage, I’m firmly in the “love” category.

But that doesn’t mean I’m ready to indulge in fall traditions in August, which is when I found out the coffee chain Dunkin’ Donuts (another New England staple) was releasing its fall flavors and menu items.

It got me thinking—if you run seasonal menus, when should you transition over to fall items? Or for all you fans of The Smiths—how soon is now?

I’m a firm believer that summer is bookended by Memorial Day at the start and Labor Day at the end. With kids back in school and the air starting to cool, summer just feels over, even if the calendar says it’s not done until September 22. Your patrons may be apt to agree.

But no matter when you decide to stock up on pumpkin beer, just make sure you actually do so because the demand for these products will be there. “It’s so important for a beverage program to be in sync with a seasonal menu strategy,” says Bill Edwards, Senior Vice President, On-Premise National Accounts for Southern Glazer’s. “As we enter the fall, cocktails and wines that match the flavor profiles of seasonal restaurant menus will be the focus. For example, brown spirits, or cocktails with dark spices like cinnamon and nutmeg, go well with culinary offerings. Sparkling wines and spritzes, which have become increasingly popular with consumers, will also continue to bubble up on restaurant menus.”

Aside from the demand for seasonal flavors, patrons of your bar or restaurant will also be looking for menu tie-ins to holidays. Halloween, Thanksgiving, and Christmas are the obvious ones— Hallothanksmas as it’s referred to on social media—but don’t forget about smaller happenings like football season.

International holidays, such as Dia de los Muertos, can also be a time to create unique menu offerings.

“Every occasion is an opportunity for a retailer or restaurant to create something innovative to drive traffic, engage the shopper or guest, and build rings at the register,” says Scott Moore, Senior Vice President, Off-Premise National Accounts for Southern Glazer’s.

Don’t be afraid to reach out and partner with brands to come up with offerings and events surrounding holidays or specific seasonal flavors. According to Southern Glazer’s, supplier activations are becoming more about how their brands fit into occasions and the marketing calendar of an establishment.

Take a close look at your own calendar and see where you can create some buzz and additional profits around a holiday or event. If you need inspiration, turn to our Happenings calendar on page 14.

Ashley bray, Editor

September 2017 barbizmag.com

From ON TAP The Editor

P

ON TAP Medicinal Cocktails

rank Bar is downtown Los Angeles’ newest venue for drinks and merriment from acclaimed Bar Man Dave Whitton.

Whitton has created the first cocktail menu in Los Angeles to incorporate cured terpenes into select cocktails.

Terpenes are oils derived from cannabis that contain no THC, and they are said to offer medicinal properties ranging

from anti-carcinogenic to antiinflammatory. Each strain of terpene provides a range of benefits but does not have mind-altering effects. Prank will offer the Citrus Myrcene Terpene and the Limonene Terpene.

Myrcene is a monoterpene, and the most common terpene produced by cannabis. Myrcene is a potent analgesic, anti-inflammatory, antibiotic, and antimutagenic. Its sedative and relaxing

Terpenes are oils that offer a variety of medicinal properties.

effects also make it ideal for the treatment of insomnia and pain. At Prank, Myrcene is used in the Blue Hilaria cocktail (pictured), which combines Johnnie Walker Black, fresh ginger root, honey, citrus myrcene terpene, and a float of Johnnie Walker Blue.

Limonene may be beneficial in protecting against various cancers, and orally administered limonene is currently undergoing clinical trials in the treatment of breast cancer.

Limonene has been found to even help promote weight-loss. At Prank, it’s being used in a number of cocktails, including the Anti-Inflammatory, which mixes up pineapple, lemon, ginger, agave, limonene terpene, cayenne, bitters, and Badoit mineral water. It’s also used in the Mon Frere, a combination of Plymouth Gin Cocchi Americano, limonene terpenes, and Regan’s Orange Bitters.

Individual bottles of terpenes will be available for guests to purchase at Prank in the near future. prankbar.com

6

Bar Business Magazine

September 2017 barbizmag.com

The Essential Ingredient

Bloody Mary for every great

Sacramento® Tomato Juice defines the rich tomato flavor your customers love. Order a FREE sample today and taste how great your next Bloody Mary can be. Download scores of great drink recipes at SacramentoTomatoJuice.com.

For more information, call toll-free 866-729-7187.

Sacramento is a registered trademark of Red Gold, LLC. Elwood, IN

From ON TAP The Editor An Industry First? Robot Bartenders Come to Las Vegas

I

t’s no secret that technology is revolutionizing the hospitality industry, but a Las Vegas bar is taking things to the next level with robot bartenders.

Brought to life by veteran hospitality industry leader Rino Armeni, The Tipsy Robot opened at the end of June in the Miracle Mile Shops at Planet Hollywood in Las Vegas. The bartenders are two cocktail-shaking robots serving up drinks and dance moves as they shake, stir, strain, muddle, and pour drinks in a highly social, digital environment.

Offering signature robotic cocktails, the space allows guests to interact with the robots through an app. Guests log in to the app, create a user profile, explore the existing drink recipes or create new ones, and process the order.

There is no limit to the amount of recipes that the app can propose.

Visitors can select a pre-existing cocktail, and even add and remove one or more ingredients while adjusting the quantities according to their desires.

Guests can also add garnishes, modify the actions to be performed by the robot, and name and save their own drink for a later order.

Large video wall displays show realtime information such as a guest’s position in the drink queue, a description of the drinks in process, the ingredients used as drinks are being made, and the wait time for a drink order. Additionally, a set of dynamic infographics shows how others enjoyed their creations along with drink ratings and other data gathered in real-time by the automated systems.

The very social media savvy space will offer plenty of opportunities for guests to share their visit, including a live social media video wall, a socially connected photo booth, and an app for ordering drinks, rating favorites, and sharing images of the libations selected. Charging ports for phones will also be next to each drink ordering station—making Tipsy Robot one of the most technologically

advanced bars in the world.

The custom robots are designed and produced in Italy and assisted by human staff known as Tipsy Robot’s “Galactic Ambassadors.” The venue’s interior aims to strike a “human-machine balance” with industrial materials like metal mesh and corrugated steel wainscoting mixing with softer features like wood and upholstery. Tipsy Robot’s façade also features a light show, adding a dynamic element to the entrance.

To view a video of the robot bartenders, visit: http://bit.ly/2tsHXso.

your franchise and your brand to as many listing sites as you can find, do it professionally, and spend the time to get your brand in front of people.

2. Work Social Media. You need someone on your team who is driving traffic, formulating your message, and pushing your franchise or brand through social media.

3. Redo Your Marketing Materials.

Put the time and money into a presentation that is professionally done and will actually warrant attention. A good graphic designer can present the business or franchise in the right way.

4. Be Content Savvy. Be a thought leader in your market. Find something to write about every week, make it engaging, and come up with ideas that will build your followership.

5. Understand the Conversion. You’re wasting your time on the prospecting part of marketing if people come to your site and don’t give you their information.

7. Go to Events. It can be expensive to exhibit at tradeshows, but you can always attend these events at a more reasonable cost and use the opportunity to network.

thetipsyrobot.com

Marketing Tips

A

re you doing all you can to market your establishment?

Christopher Conner, President of Franchise Marketing Systems, one of the primary organizations for providing full-service marketing and sales support consulting to clients in all industries, has spent the last decade in the franchise industry working with several hundred different franchise systems in management, franchise sales, and franchise development work.

Below, Conner has compiled a list of marketing tips for businesses.

1. Build your online presence. Add

franchisemarketingsystems.com

What’s Trending On BARBIZMAG.COM Behind the Bar

Trying to stock your bar with new beer, spirits, wines, or mixers? Look no further than our “Behind the Bar” section, which is frequently updated with all of the newest products on the market.

8

Bar Business Magazine

Be Tech SaVvy

Technology is impacting our industry in a number of ways, and we’ve got an entire online channel dedicated to the topic. Check it out for information on apps, trends, and products aimed at making your bar even better.

Miss an Issue?

Visit our “Magazine” page to get caught up on past issues featuring informative how tos, columns on spirits and trends, and features covering a variety of industry topics important to you.

September 2017 barbizmag.com

Featured Cocktail — Official Cocktail of Tales of the Cocktail 2017

Embrasse

DE LA TERRE Made in Dordrecht, Netherlands for more than 140 years, Rutte’s gins and genevers today are the result of seven generations of Rutte fathers meticulously teaching their sons the art of distillation, always with a passion for craft. They still hand-make their gins and genevers in the same tiny back-room where the founder, Simon Rutte, concocted his first spirits back in 1872.

Pictured here with the a food pairing of summer crab, peaches, cracked corn nuts from two time winner of the James Beard Award David Rosengarten.

Recipe 2 ounces Rutte Old Simon Genever 1 ounce Dolin Dry Vermouth de Chambéry 1⁄4 ounce Yellow Chartreuse 3 dashes Bitter Truth Celery Bitters Combine the ingredients in a mixing glass with ice. Stir to chill. Strain into a chilled coupe. Enjoy.

No garnish. The drink blooms while stirred and is pleasantly aromatic.

ruttedistillery.com

Zachary Faden

MIRABELLE

Washington, D.C.

Behind The Bar: GIN

Let’s talk

GIN Get inspired by new world gins.

BY Rachael Robbins

10

Bar Business Magazine

I

spent the majority of my life as a vodka girl. Hence it was my favorite spirit to create cocktails with. When the cocktail revival started up again in the late ’90s with the popularity of mixology heavy joints like The Pegu Club, Apotheke, and Little Branch, vodka was almost nonexistent on most lists. It had been replaced by more complex spirits like gin—a spirit I couldn’t work with.

Back when I was a baby mixologist and opened my first cocktail lounge, imagine my quiet horror when Brockmans Gin agreed to be one of the sponsors for the first night celebration. I had to create a signature cocktail with

gin! Luckily the company’s Regional Manager Matthew Argenti was my rep, and he sat down with me for hours to talk all things gin.

My first big surprise came from the fact that gin actually starts out as a neutral spirit—essentially vodka!

Secondly, Matthew informed me about the two categories of gin: old school and new school. It turns out that my aversion was to the old-world types of gin: Tanqueray, Bombay, Beefeater, etc.

Heavy on ingredients like juniper berries, coriander seed, angelica root, citrus peel, and licorice, they have a very herbaceous, almost medicinal flavor.

However, there is an exciting

September 2017 barbizmag.com

All Photos: Chris Capaci.

Behind The Bar: GIN

movement of new-world gins happening, and Brockmans was one of these gems. Its dominant flavors are blueberries, blackberries, and lavender.

The classic botanicals are still in the mix, but they are not what jump out at you. When developing Brockmans, owner Bob Fowkes “wanted to create a gin that targeted drinkers in the 20s and 30s age range.” Basically, me!

I tried Brockmans with a freshly opened bottle of Source tonic (see sidebar for why you should never play with guns) and was immediately inspired by its dark berry flavors to create my first gin cocktail, “Drape It Like It’s Hot.” (Recipe: Muddle 2 oz www.barbizmag.com

Brockmans Gin, 1 oz organic cocoa simple syrup, and 1/4 oz pink peppercorns. Chill and serve up with a cassis foam.) Just like that, I was a gin drinker! Imagine my delight when Bob Fowkes himself came in to taste my first gin cocktails!

And now a brief history of gin’s origin: In the early 17th century, gin was produced in Holland and sold as medicine. During the 30-year war, British troops were given gin, or ‘Dutch Courage,’ thanks to it’s warming properties. They brought it back home to England, and it became the popular drink of the poor class.

I recently had the pleasure of talking to co-founder of The Bitter Truth, Stephan Berg, over lunch in NYC. This was perfect timing because aside from their awardwinning line of bitters (of which I’m a fan), they also have some very curious spirits, and one is a pink gin!

Stephan told me, “Back in history, on pirate ships and seafaring vessels, rum was actually the liquor that the top deck passengers and highranking officials drank. Gin was consumed by the people below deck.

So they would add bitters to the gin to make it more palatable and to combat the effects of seasickness, hence creating a pinkish hue.”

His gin is pink because it has relevance! He told me, “It was the history, the story, and the lack of anything similar” that inspired him to create it. When I asked him to describe his Pink Gin, he said, “This minx is not just a common gin with a fake tan; it’s a sophisticated metrosexual in a salmon jumper.” OK, he’s got my attention. Tell me more!

We tasted some at room temperature with nothing added, and it was ridiculously smooth and bursting with flavor. I could taste the white florals of jasmine and lily as well as the rich, subtle layers of aromatic bitters.

Try using the gin in my recipe, “My Life, Love, Lady is the Sea.” Combine and chill 2.5 oz The Bitter Truth Pink Gin, 4 dashes The Bitter Truth Rose Water, .5 oz Lychee juice, and 1/4 oz Meyer lemon juice. Serve it up with a lychee fruit.

GIN WAS ORIGINALLY PRODUCED IN HOLLAND.

OLD-SCHOOL GINS ARE CLASSIFIED BY HERBACEAOUS FLAVORS.

NEW-WORLD GINS INCLUDE UNIQUE BOTANICAL AND CITRUS FLAVORS.

September 2017

Bar Business Magazine

11

Behind The Bar: GIN

Kool Kimosabe 1.5 oz Greenbar City Bright gin .5 oz Ancho Reyes .5 oz Lime juice 1/2 Fresh kiwi Betters Bitters Vegan Foamer Muddle all the above ingredients and dry shake, strain over ice, and garnish with cilantro.

Created by Rachael Robbins

Don’t Play With Guns

I

’m not talking about Glocks or Smith & Wesson. I’m talking about the soda gun. This innocuous behind-the-bar staple holds the key to making a good or bad drink. Many establishments don’t get their lines cleaned often enough. I implore you to get your lines professionally cleaned at least twice a month. You wouldn’t believe the horrors that grow in there! There’s no sense in serving a beautifully crafted new-world gin with dirty tonic water. Why not just ditch the artificially flavored tonic and buy an all-natural tonic syrup?

There are so many great options available like Jack Rudy & Co Elderflower Tonic Syrup.

Or how about small bottles of high-end tonic? Source, Fever Tree, Franklin & Sons, Q Drinks— the list of options is endless!

This is an easy way to make a simple drink extraordinary.

12

Bar Business Magazine

One of my favorite creators of organic craft spirits is Greenbar Distillery. They are the first to produce liquor in Los Angeles since the prohibition. I recently received the cutest goody box filled with a selection of their products because they changed their packaging. When I called Kate Paulley, Greenbar’s marketing executive, to thank her, I said it’s a shame they don’t have a new world gin because I’d love to include it in my story.

To my surprise, she said, “We do! Our Master Distillers Litty Mathew and Melkon Khosrovian created City Bright Gin based on their experiences exploring LA’s diverse and ever-evolving food scene.”

They have replaced the typical gin herbs with surprising flavors like Sichuan peppercorn, lemon grass, kaffir lime, lemon balm, basil, mint, and a slew of other unexpected ingredients that all work perfectly together. The result is a fresh, bright, smooth, flavorful gin! I created a very simple cocktail recipe, and when I made it with Bright City Gin, it became a cacophony of flavors and layers!

There are many things I love about Greenbar, and now I can add their

Bright City Gin, aptly described by Khosrovian as “radically different,” to my list of favorite new world gins.

I will never forget Brockmans because it was the first gin that opened my palate up to another category of booze.

I’ll always remember exactly where I was when Matthew Argenti educated me about all things gin. So I encourage you to add some surprising gin choices to your cocktail program, and it’ll give your customers a memory to come away with when they spend time in your establishment. And isn’t that what it’s all about—making your joint one people will remember forever?

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. Find Chris Capaci at @ capacityimages or capacityimages.com.

September 2017 barbizmag.com

Almost as Good as a Day at the Beach The Paradise POS system is a complete wireless peer to peer database driven point of sale solution. It is arguably the easiest to use POS on the market today. If you can use an iOS Device, you can use our system.

Affordable Simple Interface Online or Offline Mode Easy to Learn and Use

paradisepos.com • 1-877-777-5530

Happenings October 2017

24

OCTOBER 24 MLB World Series Offer beer and wing specials and keep your TVs and projection screens tuned to the seven-game series so customers won’t miss a pitch.

OCTOBER 21 National Mezcal Day Mezcal, the smokier cousin of tequila, continues to grow in popularity. But if your customers haven’t caught on yet, use today to introduce them to the spirit.

31

OCTOBER 31 Halloween The word “spirits” takes on more than one meaning today, so scare up a list of spooky sippers.

Add a pink-hued cocktail—like a Cosmopolitan or a Pink Lady—to your regular list this month to raise awareness about this disease.

14

OCTOBER 4 National Vodka Day Get creative and ditch the basic vodka and cranberry for twists on this favorite spirit. How about vodka slushies or lemonades?

Bar Business Magazine September 2017 barbizmag.com

All Photos: Shutterstock.com.

Breast Cancer Awareness Month

Happenings OCTOBER 15 National Red Wine Day

Upcoming

While you’re pouring glasses of wine, check out our article on page 16 for new technologies aimed at making wine conservation and serving easier.

EVENTS

OCTOBER Great American Beer Festival October 5-7, 2017 Denver, CO

www.greatamericanbeerfestival.com

OCTOBER 13 Friday the 13th Embrace the superstition and serve up some liquid courage in the form of cocktails like a Luckytini or a 7 and 7 to ward off any bad luck.

16

OCTOBER 16 National Liqueur Day Liqueur makers are stepping up their game with allnatural flavorings to help elevate your drinks. Celebrate today by crafting some cocktails around a liqueur.

Madison cocktail week October 10-15, 2017 Madison, WI

www.madisoncocktailweek.org

florida restaurant & lodging Show

Rescheduled to October 11-13, 2017 Orlando, FL www.FRLA.org

Nashville Whiskey Festival October 14, 2017 Nashville, TN

www.nashvillewhiskeyfestival.com

November On-premise adult beverage Conference November 5-7, 2017 Cape Coral, FL http://bit.ly/2uijiES

OCTOBER 28 Frankenstein Friday Celebrate the creation of Frankenstein’s monster with some creepy cocktails (there are more cocktails named after this monster than you think). It’s alive!

barbizmag.com

BARS Caribbean tradeshow

28

November 19-20, 2017 San Juan, Puerto Rico www.barstradeshow.com

September 2017

Bar Business Magazine

15

How To: WINE

How To

Two technologies that make selling and serving wine easier.

uncorking Profits 16

Bar Business Magazine

By Ashley Bray September 2017 barbizmag.com

How To: wine

B

selection of the wines, consequently increasing the revenue.”

Photos: (left) Wineemotion; (right) vSpin.

ars and restaurants with carefully curated wine lists know that there’s a great amount of profit to be made from wine. But there can also be a great amount of lost profits through spoilage, overpouring, or lack of upselling and marketing.

We look at two technologies aimed at making the sale, serving, and dispensing of wine easier and more efficient.

Wineemotion Wineemotion (wineemotionusa.com) is a preservation and dispensing system for wines. Depending on the model, the system can hold from four to eight bottles. There’s even a unit called Bartender that holds and dispenses liquor bottles.

Each unit contains diagnostic screens and wine balance indicators that show if a portion is not available, or if a bottle is empty or near empty.

Wine typically has a short shelf life once opened, but Wineemotion preserves the quality of the wine for 30 days after the bottle is opened. This is thanks to food-grade argon gas that is injected into the bottles to create a barrier against oxygen. Patented ISOL-PLUS™ Total Isolation Technology preserves each bottle individually in its own pressurized atmosphere to avoid aromatic cross contamination between each bottle position. In addition, the system makes sure white wines and red wines are served at the right temperatures.

Bottles of different sizes can be easily and quickly hooked up to the system thanks to spring-loaded pneumatic pistons that efficiently raise and lower to mount bottles from beneath, which creates a reliable, hermetical seal. This eliminates the possibility of mechanical stress and gas leaks associated with systems that suspend bottles from above.

Automated pressurization monitoring confirms that each bottle is pressurized without leakage before allowing any wines to dispense.

On the dispensing side, Wineemotion reports that freehand pouring of wine can result in an average 15% overpouring. In contrast, their system enables precise pour control with the barbizmag.com

Thanks to a silent vortex, vSpin aerates wine in minutes rather than hours.

option to program up to three different volumes for each bottle position. The most common pour volumes are tasting, half glass, and full glass.

Bars and restaurants typically offer expensive wines as bottles only, which limits sales. But with the ability to open a wine, dispense it in smaller portions, and keep the remaining bottle fresh, that changes. “When a wine is available for taste, half glass, or full glass, there are no reasons to not drink such wines,” says Roberto Rinaldini, President of WineEmotion. “The Wineemotion system helps to sell more wines and consequently to increase revenue.”

In fact, according to Wineemotion, by offering more expensive wine by the glass at higher price points (which could range from $18-$30 a glass compared to on average $12 or less), the average revenue per ounce will grow 25%.

Plus, Wineemotion offers bars and restaurants a sleek, eye-catching way to display their wines, which can also help to sell them. The system can be operated by staff behind the bar, or by customers as a self-serve station where they use special prepaid smart cards to dispense wine themselves at their leisure, which frees up staff.

Wineemotion systems even offer users data about their wine dispensing, including sales statistics and reports and inventory management. “These analytics are a great tool to monitor sales and to know which wines the customers like more or less,” says Rinaldini. “This helps to make the right decision with the

vSpin Another problem bars and restaurants often face when serving wine is properly aerating it. Certain wines can take hours to fully open up. While seasoned wine drinkers know to call ahead and have an establishment open up a bottle hours before their dinner reservation, the reality is that the typical patron may have no idea that wines even need to be aerated. So what’s a server to do when a table orders a bottle of wine that should have been opened hours before?

Charn Rai, CEO/Founder of Bevstir Innovations USA Inc., believes he’s created a solution with vSpin (vspin.us). vSpin aerates wine in minutes rather than hours thanks to the product’s patented methodology, which creates a gentle and silent wine vortex. As a result, the surface area of the wine is increased in a controlled and continuous manner.

By accelerating oxygenation, vSpin mellows the harsh tannin textures and releases the wine’s subtle flavors. “vSpin is not another wine gimmick, but rather an innovative tool that showcases new and older delicate wines in their best light by infusing old world tradition with new world innovation aerating the wines without forcing micro bubbles in mere minutes,” says Rai. This isn’t Rai’s first foray into the vortex technology. He originally developed the system for use in mixing tumblers, but when he stumbled onto information about wine aeration, he knew his technology would be a great fit in the world of wine.

Rai created a prototype and contacted Sommelier Alistair Veen to test the wine.

Pro Tip Eliminating spoilage, waste, and a lack of upsells can lead to an increase in wine profits.

September 2017

Bar Business Magazine

17

How To: wine “When I first started developing this unit, I really wanted somebody who knew wine to tell me honestly if I had something here and if it did anything,” says Rai. Veen gave his approval of the product, and the buzz didn’t stop there. vSpin was nominated for a 2018 German Design Award for Excellent Product Design. Michelin Three-Star Mixologist and Owner of Creative Cocktail Consultants Brian Van Flandern also endorsed the new product, “Every sommelier, restauranteur, and serious wine connoisseur should have one if they want to increase check averages and offer a superior guest experience.”

Rai next reached out to glassmakers Riedel and performed a demo of his product. The company agreed to manufacture the decanter for vSpin through its Spiegelau division. “They said they would in fact co-brand it with us,” says Rai. “This is the first time in their 400-year history that they’ve attached their name to another product.”

The Wineemotion system features spring-loaded pneumatic pistons that raise and lower to mount bottles from beneath.

Having the vSpin at work on the table also gives staff the opportunity to have a more meaningful interaction with guests. “Now the restaurant can really allow their guest to have a great wine experience and to wow the guest right at the table with the vSpin spinning for 3, 4, or 5 minutes,” says Rai. “It changes the conversation between the server and the guest. There’s a whole different topic now to talk about it.”

vSpin will launch at the end of October with a decanter that retails for $299 and will fully aerate a 750 ml bottle of wine.

In 2018, vSpin 1-2 will launch, which will decant just one or two glasses of wine.

Aside from the benefit of quickly aerating wine, vSpin enables venues to upsell and increase check size. “There’s a possibility if it’s made that wine taste so good, the restaurateur may be able to sell a second bottle,” says Rai.

Kelvin Slush Co.’s organic frozen cocktail mixes make frozen wine cocktails the perfect summer drink. Kelvin makes it easy to create frozen wine cocktails like their ever-popular Frosé (aka frozen rosé), or a frozen version of the Aperol Spritz. kelvinslush.com

KELVIN

Aperol Spritz Recipe 1 bottle (64 oz) Kelvin Organic Citrus Mix 1 bottle (750 mL) Aperol 3 bottles (3 x 750 mL) Prosecco 500 mL Gin 1.5 gal Water Combine all ingredients in slush machine & freeze.

Photo: Wineemotion.

Featured Cocktail

Kelvin_RecipeAd_Half_2.indd 1

barbizmag.com

September 2017

8/14/17 9:02 AM

Bar Business Magazine

19

How To: wine

Tiki Time

T

iki Sangria (tikisangria.com) offers an alternative to the time-consuming and inconsistent process of making sangria.

“Consistency seems to be the biggest issue with sangria on-premise right now,” says Joshua Preston, Procurement & Northeast Sales for Tiki Sangria.

Tiki Sangria is imported authentic Spanish sangria that comes in a recyclable 20- or 30-liter Key Keg. “It’s double-walled plastic so the product’s inside in a food-grade aluminum bag. So when you use CO2, compressed air, nitrogen, or a hand pump with our Tiki Tower system, it’s very easy to dispense,” says Preston. “The product’s good for over 10 months after it’s been tapped. And it can be re-tapped an unlimited amount of times because whatever air you’re using actually

squeezes the bag and never comes into contact with the product itself.”

Bars can hook up the keg to an existing tap or use the company’s “Tiki Tower” dispensing system, which is a vise unit that clamps onto any surface and includes winefriendly 304 stainless steel parts.

The keg, which doesn’t need to be refrigerated, goes underneath the unit, and the sangria is dispensed via a hand pump.

The unit also includes a tap handle in the shape of the Hope Tiki. Customers looking to custom brand the sangria can do so by creating and printing tap labels, which Tiki Sangria provides templates for on their website.

Once set up, Tiki Sangria serves up big profits. Take a six-ounce pour over ice. “That’s going to come in at 18 cents an ounce with both

the 20 and the 30 liter keg, so $1.08 per serving. If they charge $6 a glass, they’re going to gross $1,008 on the first 30L keg or $672 on the first 20L keg,” says Preston.

KELVIN Frosé Recipe 1 bottle (64 oz) Kelvin Organic Frosé Mix 4 bottles (4 x 750 mL) Rosé Wine 500 mL Vodka 1.5 gal Water Combine all ingredients in slush machine & freeze.

Photo: Tiki Sangria.

kelvinslush.com

Featured Cocktail

Kelvin_RecipeAd_Half.indd 1

barbizmag.com

September 2017

8/14/17 8:56 AM

Bar Business Magazine

21

How To

How To: SECURITY

Underage Drinking is Over ID scanner systems cut down on problem patrons.

T

he days of getting into a bar or nightclub under the legal drinking age are rapidly coming to an end thanks to the technology provided by a number of companies with ID scanner systems.

Over the last decade or so, technology to benefit 21 and over establishments has been developed and improved upon.

This technology significantly cuts

Pro Tip ID scanners can do more than verify an identity—they can also check for banned patrons and provide valuable analytics.

22

Bar Business Magazine

down on underage drinking, helps security staff manage their guests by keeping track of who is in their venue, and even provides analytics regarding a patron’s spending rate per hour.

PatronScan Graham Lancaster is the Director of Sales and Marketing for one such company, Servall Biometrics, the makers of PatronScan, which is the leading ID scanning system for licensed venues in North America and Australia. The company is based out of Alberta, Canada, but it serves a worldwide market with its popular photo ID scanners.

“About 12 years ago, we developed this technology to address fights or altercations that were occurring in bars and nightclubs,” says Lancaster.

“However, the scanners quickly provided solutions to a number of other problems—primarily cutting down on the use of fake IDs to get into

clubs underage.”

The PatronScan system sells a singleunit kiosk that is a mobile, 20-pound, glass-based scanner that scans the identification and takes a live photo of every person who enters an establishment. The scanner, which runs very much like a cell phone, needs only power and WiFi to operate.

“Approximately 85% of our customers buy the single-unit kiosk, which costs about $1,000.00 for the unit and $88 per week to operate on our most comprehensive plan,” explains Lancaster.

Bars now have the technology to collect live information that is sent to a server, which stores a whole range of patron demographic information as well as analytics. Bars can use this data to address revenue generation issues such as spending rate per hour and space issues like percentage of unused capacity.

“Basically, PatronScan is an

September 2017 barbizmag.com

Photo: (left) Shutterstock/ Nieuwland Photography; (right) PatronScan.

By Keith Labelle

How To: SECURITY information system that is designed to collect data using an ID scanner at the front door of any venue and provide high-value, real-time information to venue management, security, and the police. All of our ID scanners in North America are connected in real time,” says Lancaster.

When a nightclub buys an ID scanner, they are typically trying to solve one of two problems. The first is minors trying to sneak into licensed venues, and the second is fights and altercations.

The ID scanner is placed at the entrances of the venue—inside or outside. The ID that a patron presents is scanned and, in less than two seconds, determines the identity of that person by capturing both the ID image and a live photo of the person. The system will check to ensure the patron is of legal age, the ID is not expired, and the ID is not a fake.

“Then,” Lancaster says, “the identity of the patron is compared against the Banned Patrons List, a list containing over 45,000 patrons who have been banned for fighting, sexual assault, drugs, and other bad behavior.

“The venue staff is notified if the patron is currently banned, and door staff can decide whether to admit or deny entry.”

According to Lancaster, “Our data shows that over 95% of all incidents in nightclubs are caused by less than 1% of patrons.”

Because the system operates in real time, using the Banned Patrons List is a very effective way to deal with this 1% of problem patrons while allowing the other guests to enjoy their night out safely.

This is an effective way to provide consequences to bad behavior without having to call the police and press charges on every offender.

Every establishment operating the PatronScan system has real-time access to this list and can monitor patrons trying to get into one bar after another.

Managers or security staff who operate the kiosk have the capability to ban a customer for the rest of the night for being overserved or for up to a year, depending on the number and severity of offenses. barbizmag.com

legitimate license, passport, or other photo ID.”

PatronScan from Servall Biometrics

The vast majority of people on the banned patrons list are there for ID passing, which is when a patron enters a bar legally and then passes the ID back to an underage person. And because of the photo ID feature, patrons can no longer share IDs (unless they look exactly like the person whose license they are attempting to use). By having a live picture of every customer, the system provides an alert every time that person reenters the venue.

While Lancaster admits there is the possibility of operator error in identifying someone who is underage but looks similar to the picture on the ID, the margin for error is extremely small. In fact, there are challenge questions to use for every questionable ID scan.

There are two categories of challenge questions that Lancaster recommends—age-based and locationbased. “Questions like, ‘what is your zodiac sign?’ Or location-based questions like, ‘what is your area code and zip code?’” he says. “Even questions about things that may not be found on the ID, such as what is written on the license plate of the state their ID is from, are effective methods to combat using somebody else’s

Intellicheck, Inc. Intellicheck, Inc. is another company providing state-of-the-art technology solutions to ensure businesses stay in compliance with state and local laws that govern the sale of age-restricted products. Their Age ID™ product reads data encoded on driver’s licenses and government issued IDs to verify authenticity and age information in real time, according to Vice President of Sales Paul Fisher.

“Much like a traffic light, our mobile interface, Age ID™, quickly returns a red, yellow, or green status alerting the bar staff of authentication status: green – proceed, yellow – an expired document, or red – an unknown format depicting a fraudulent document,” says Fisher.

Intellicheck offers up-to-date solutions to the fake or altered ID dilemma and has the ability to read more than 250 unique DMV barcode formats anywhere in North America.

Age ID™ can be easily integrated with POS systems and can quickly be deployed on mobile devices, including smartphones or tablets. Intellicheck draws on a proprietary database, updated on an ongoing basis to ensure information is timely and accurate.

IDetect, Inc. IDetect, Inc., another ID Scanning Security Company, is currently being used by the FBI, US Secret Service, and even at Andrews Air Force Base to validate driver’s licenses, military IDs, passports, and most government-issued identification cards.

The IDetect system works similarly by taking a photo of both the patron and the ID itself, and it has options that can be integrated with existing POS systems, saving its clients both space and money with its Elite Handheld ID Scanner.

“The benefit of having a photo of the ID used is for 100% diligence proof,” says Michael Sengstaken of IDetect, Inc. “Diligence proof is being able to prove that you processed a patron through our system, which means fully September 2017

Bar Business Magazine

23

How To: SECURITY checking their ID. “IDetect dramatically cuts down on underage drinking by stopping fake, underage, banned, shared, expired, or forged IDs. This basically makes sure that the club does not incur any fines, infractions, or even revocation of their liquor license, which they need to stay in business.”

IDetect also has many other features that clubs find useful, such as displaying forensic information regarding each ID at the check-in screen, allowing clubs to utilize their own VIP cards to allow patrons to check in through the system, collecting and storing admission fees via an automatic cash drawer, and printing custom wristbands for each patron to gain entry.

Their system also offers valuable analytics, which allow venues to target their advertising dollars in the most effective areas.

“Our iPOS systems can do all that and more,” says Sengstaken, “plus install

24

Bar Business Magazine

directly on the client’s POS system.”

While some customers are understandably reticent to have photos of themselves and their IDs taken upon entrance to any bar or club, Sengstaken

We are confident that we are reducing underage drinking.

explains that most of the patrons who refuse to have their ID scanned and picture saved are typically the ones who cause trouble once inside.

“If they complain that they don’t want their picture taken,” says Sengstaken,

“most clients of ours simply tell the patron that this is the first of many security cameras all throughout the club that will take their picture.”

Effective Results Venues may encounter pushback from some patrons, but the ID scan technology is working.

“We are confident that we are reducing underage drinking,” explains Fisher of Intellicheck, Inc. “With 99.9% certainty in our authentication engine, every failed scan reported by our application represents an alcoholic beverage that was not served to a minor.

“At one recent concert venue, one of our valued clients had more than 2,500 IDs abandoned by their underage owners.”

Regardless of which technology you are looking to utilize, it appears one thing is fairly certain—the days of using fake/chalked IDs or big brother’s license to enter an adult establishment underage are over.

September 2017 barbizmag.com

How To: SECURITY

D

Diageo’s VR Series Takes on Binge Drinking

iageo, a global leader in beverage alcohol, announced plans for a new virtual reality (VR) experience that will immerse consumers of legal drinking age in a first-person, multi-perspective story about the dangers of binge drinking. This initiative represents the company’s second effort leveraging VR technology, and it aims to inform consumers about the importance of responsible decision-making when drinking.

Within the innovative realm of VR, the new program follows Diageo’s successful October 2016 launch of “Decisions,” a first-of-itskind 360-degree experience that placed consumers in the front seat of a fatal drunk driving crash. In the four months after its introduction, “Decisions” accumulated almost 14

million views. 73% of viewers surveyed after watching the film said they are now more likely to stop other people from drinking and driving. In addition, 75% of viewers said they will prevent drinking and driving by planning ahead with a designated driver.

The new program around binge drinking is once again being spearheaded by Diageo’s Digital and Technology Partnerships teams. Joining Diageo in the effort will be Jaunt, the immersive cinematic experience company, who will help with the creative vision, production, development, and distribution of the experience.

“We made the choice to break into VR with our social responsibility program because it gives us the proper medium to

Featured Cocktail

explore numerous dangerous drinking situations in a very real way,” said James Thompson, Chief Marketing and Innovation Officer, Diageo North America. “Giving them the opportunity to see, hear, and feel what can happen because of even one bad choice is a potential game changer.”

Diageo is focused on reducing binge drinking, drunk driving, and underage drinking. Whether it’s pioneering Safe Rides Home designated driver activations, or leveraging apps like Lyft and Uber to remind consumers there are alternatives to getting home if they’ve been drinking, Diageo is continually looking for new and inventive ways to reach and impact consumers via emerging platforms and technologies.

Recipe 2 parts Ayate Reposado Tequila 1.5 parts dragon fruit puree 1/4 part orange juice

BILBO

Garcia

Ayate Tequila represents the collaboration of winemaker Dave Phinney of the Napa Valley and the legendary Ramirez family of Guanajuanto, Mexico.

What began as a friendship and a love for Tequila developed into a project we are proud to call Ayate, inspired by the story of Juan Diego and Our Lady of Guadalupe. Our first two offerings, Ayate Reposado and Ayate Anejo, have just been released in select markets. Both offerings have been uniquely aged in Dave’s Napa Valley Chardonnay barrels.

1 part fresh sour mix (1/3 lime, 1/3 lemon, 1/3 simple syrup) Mix all ingredients over ice, shake and strain over fresh ice.

Rim glass with a mixture of cayenne pepper, salt and cracked pink peppercorn. Zest an orange over the mixture and garnish with an orange slice.

Recipe By: Niccole Trzaska

savageandcooke.com

Savage&Cook_RecipeAd_Half.indd 1

barbizmag.com

September 2017

8/11/17 10:43 AM

Bar Business Magazine

25

Tuning Up

How To: TUNING UP

HOW TO

Video Distribution in bars: Part 1 Examining five ways to tackle video distribution. ntroduction Audio Everywhere provides Wi-Fi Audio in sports bars and similar locations. We recently surveyed the companion challenge of video distribution and found the solutions diverse.

Generally, hundreds of channels on one or two radio frequency (RF) 26

Bar Business Magazine

coaxial cables from a satellite antenna or cable come into the establishment to be distributed to a multitude of TVs. The challenge is getting the signal from its venue entry point to the correct TV. Here in Part 1, we illustrate five typical cases. In next month’s issue in Part 2, we evaluate the pros and cons

of each method.

For all cases, we naturally assume that the audio goes to an Audio Everywhere stream-audio-to-smart-phones-over-WiFi system. Audio over the public address (PA) system is typically sourced just from one main TV tuned to the home team channel.

We discuss possible vendors just in

September 2017 barbizmag.com

Photo: Shutterstock/ hxdbzxy.

I

By Lance Glasser

GET THE ONLY JUKEBOX TO COMBINE SONGS, MUSIC VIDEOS, AND DIGITAL SIGNAGE.

How To: TUNING UP

Figure 1

Cable or Satellite Input Splitter

Coax

Audio over Wi-Fi

AE

r

r

Shielded audio wire

tv-1

Cable or Satellite Input

Audio over Wi-Fi

tv-2

tv-3

tv-4

Receiver remote control

Figure 2

Control Splitter

Coax

Multi-input Receiver

AE

tv-1

tv-2

tv-3

Shielded audio wire

tv-4

COMCAST

TV remote control

Control

DirecTV

r

HDMI

Figure 3 HDM balun

Splitter

IR

Summin g balun

To smart phones over Wi-Fi

CAT6

HDM balun

HDMI

tv-1

r

tv-2

r

tv-3

r

tv-4

AE

28

Receiver IR

Summin g balun

HDMI

To smart phones over Wi-Fi

r

r

Bar Business Magazine

order to get you started. They’re not vetted and offerings change all the time.

Caveat emptor.

The diagrams use the convention of blue for video, red for audio, and green for control.

Case 1: Starting Simple, A Receiver Behind Each TV Figure 1 illustrates running the RF cable to each TV location.

This example assumes one source, e.g., a satellite receiver, though easily generalized to multiple providers.

Splitters pull a copy of the signal off the cable.

Signals go into specialized receivers, R, that contain decoders, allowing for the copy-protected content to be shown by the licensee.

Since the receivers are near the TVs, a short HDMI cable to the TV allows the highest quality image. Channels are changed on the receiver, not on the TV, which is tuned to an unchanged input such as “HDMI2.”

Sports bars with multiple rooms often have two back-to-back TVs driven from one receiver, requiring an HDMI splitter. This introduces the topic of High-resolution Digital Content Protection (HDCP), designed to prevent the use of high-resolution content going over HDMI in ways that conflict with the license. HDCP issues plague many installations.

If your splitters and HDMI extenders do not seem to work, HDCP is your most likely problem. Test any system that uses HDMI carefully at all resolutions you will use.

Since audio sources have no easily accessible central point, the audio must be retrieved from the TVs to the Audio Everywhere server.

The best audio gathering place is from the receivers, which usually have red and white RCA analog line-out connectors. If the length back from the TV to the Audio Everywhere venue server is less than about 10 meters, it is easy to use shielded audio wire to bring the sound back to the location with the Audio Everywhere appliance.

For longer runs, however, it is better to use balanced signals that are created using an inexpensive device called an

September 2017 barbizmag.com

How To: TUNING UP audio balun.

This system’s key advantages are simplicity and robustness. One disadvantage is the requirement to dispatch wait staff to point the remote control at (only) the correct receiver— not a good use of their time. Also, 25 TVs running eight different channels generally require 25 rather than eight receivers, each with a monthly charge.

Case 2: Using A Multi-input Receiver The previous example required a receiver at each TV to decode the protected cable or satellite signals.

Several vendors provide systems that will decode the signals and output them on a coaxial cable to be received by a basic TV, creating a private cable network in your establishment.

To see eight stations at a time, the multi-input receiver takes the hundreds of protected input channels off the cable input and outputs eight channels as selected by the bar. Tune the TV to one of those channels and you see one

TAFFER TIP #6 Presented By Jon Taffer

Customer frequency is attained through positive reactions. Those reactions are what a customer feels during and retains after any experience provided by your establishment.

Good quality sound equipment can make all the difference in a customer’s experience.”

Learn more about creating powerful customer reactions at TafferVT.com.

TAFFERVT.COM

of the selected eight. (Figure 2).

Both ZeeVee and TechniColor offer systems to accomplish this. Audio is done in the same way as shown in the last example.

Case 3: Centralized Receivers A very common arrangement consists

of satellite or cable feeds coming into a common area to be fanned out to a rack of receivers (Figure 3). The HDMI signals, only good for short range, must be converted to a different electrical format that will carry the signal a long distance.

These interface devices are called

Take A Sip OF BAR BUSINESS MAGAZINE'S E-NEWSLETTER

On the go, and even at the beach!

SUBSCRIBE NOW AT BARBIZMAG.COM/NEWSLETTER @BARBIZMAG

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

barbizmag.com NewsletterAd_BarBiz_1-4Page.indd 1

September 2017 5/8/17 12:25 PM

Bar Business Magazine

29

How To: TUNING UP

DirecTV

Control

Receivers Splitter

r

Figure 4

HDMI

HDM HDMI

wire balun

r

tv-1

tv-2

tv-3

tv-4

Matrix

r r Built-in HDMI balun

AE

DirecTV Receivers Splitter

Figure 5

Control

r

HDM HDMI

balun

r r

HDM CAT6

CAT6

Video over IP

Video balun over IP

HDMI

tv-1

tv-2

tv-3 tv-4

Ethernet Switch

r AE

Gigabi t switch

HDMI “baluns” or “extenders,” differing from the audio baluns mentioned above.

The outputs of the converter range from composite video to component video to compressed video over IP to lossless HDbaseT. Figure 3 shows converting from HDMI to Video on CAT6 and then back again.

Digital is now the highest quality transport mechanism, and it gets better and less expensive every year.

On the other hand, component video over CAT6 is a cost-effective solution for sports bars that don’t need the highest resolution.

One advantage: You only need one receiver for each chosen channel. A typical US sports bar needs at least eight receivers because of NFL football.

30

Bar Business Magazine

Conveniently, the Audio Everywhere venue server can be placed in the same rack as the receivers.

For control, one can use any number of controllers from Control4 to AMX and Crestron. At the very least, use an RF controller such as those offered by Home Theater. Specialized controllers, e.g., DirecTV, run on an iPad and will control any DirecTV box on the local area network.

Case 4: The Matrix We can put a video matrix, up to about 16x16, or gigabit Ethernet switch between the receivers and the TVs for ultimate flexibility.

The Ethernet switching method is relatively new.

In Figure 4, we represent how advanced functions such as tiling TVs together to

form larger images can be accomplished.

These systems, and the previous ones, can be used to allow one receiver to drive multiple TVs, HDCP permitting.

SportsbarTV has a system where their controller can throw any program onto any TV. Thus a patron sitting near TV4 can request a game that’s playing on TV17. A couple of taps on an iPad, and the deed is done.

Case 5: Video Over IP Video over IP (Figure 5) is the new thing in video distribution, and it comes in proprietary or standardsbased formats.

Historically, the proprietary formats come first and are eventually supplanted by standards-based solutions.

The two standards fighting it out now are HDbaseT over IP and Software Defined Video over Ethernet (SDVoE).

The key enabling technology is 10 Gbit Ethernet, which allows even 4K video (the highest resolution TVs commercially available today) to be carried without compression. Video over IP works even for 1000baseT (Gigabit) Ethernet, but one must compress high-definition video to make it fit.

Video over IP’s attraction is that it uses standard networking components for much of the heavy lifting and these prices push inexorably lower. It uses standard Ethernet switches to direct the signals around.

Special devices are only used at the edges of the network for transmitters (conversion from HDMI to Ethernet) and receivers (Ethernet to HDMI).

The usual controller companies will have systems for managing the Ethernet switches.

Lance Glasser is President and CEO of ExXothermic Inc., a consumer electronics company, doing business as Audio Everywhere (audioeverywhere.com), which is the leading provider of highquality Wi-Fi audio solutions. Glasser thanks the following for their advice and teachings: Richie Normand of RichieAudio, Rick Marks of Homesmart Central, Jeff Graham of Alaska DTS, and Jeff Mayes of Sportsbar-TV.

September 2017 barbizmag.com

we’re your resource for

PACKING THE HOUSE

EVERY NIGHT

THE HOW-TO PUBLICATION

BAR BUS NESS MAGAZINE

Sign up for your free subscription and start getting insider info on how to run the best business.

Subscribe at www.barbizmag.com

@BARBIZMAG

BEVWARE

Build Your Brand With

BEVWARE

32

Bar Business Magazine

September 2017 barbizmag.com

BEVWARE

Three ways bevware should enhance your business.

I

All Photos: Libbey.

n today’s drinkware market, there are more options than ever before. So how do you choose what’s best?

Select drinkware that enhances your business in three ways.

Great drinkware should: 1) fit with and enhance your brand; 2) function practically; and 3) improve your bottom line.

Brand Fit It’s important to find drinkware that not only fits your brand, but also helps to exemplify and define it. “Restaurant guests today are really seeking an experience,” says Jerry Moore, Senior Category Manager of Beverageware at Libbey. “It’s often not enough to ‘ just’ serve good food and drinks. Operators are being driven by consumers to take food and beverage presentation to the next level.”

Select drinkware that reflects your ideal atmosphere and aesthetic.

Companies like Libbey offer themed collections that make it easy to choose a look and stick with it. For instance, the Renewal collection has cut glass with a cocktail focus, Radius centers around glasses with a distinctive faceted design, and Circa Cocktails features vintage designs inspired by the 1930s.

If your bar is known for a particular beverage, specialty glasses can elevate its look and taste. It’s worth investing in glasses that showcase your most popular drinks because your patrons will associate this superior presentation with your brand. For example, Moore says, “To get the aroma and flavor from a nice bourbon, having the proper glass is paramount.”

To this end, Libbey spent a year developing its new Official Tasting Glass for the Kentucky Bourbon Trail.

“It became very apparent through the process that the glassware design makes an incredible difference in bringing out the aroma and flavor of the bourbon,” says Moore. “This barbizmag.com

By Emily Eckart

research was used in the design of Libbey’s new glass in order to get the full bourbon experience. During the bourbon tasting at the Libbey booth at the NRA show, a gentleman shared with me that he had been drinking a certain type of bourbon for many years and had never tasted flavors the way they were presented in the Kentucky Bourbon Trail Tasting Glass! He was blown away!”

Drinkware can help to exemplify and define your brand.

Another strategy is to consider what values align with your brand.

For instance, if you’re located in an environmentally conscious area, your clientele might appreciate more sustainable products.

Tobias Brandenburg, who oversees Sales and Business Development for WonkyWare, incorporated local

environmental values into his product’s design. “In 2017, being socially and environmentally responsible is not only a good business practice, it is our responsibility,” explains Brandenburg.

“For us, it was an easy choice. We’re located in a part of Wisconsin where eagles fly over our parking lot and you have to drive no more than five miles to be on a lake or river. The environment and keeping it this beautiful is on our mind.

“While the nature of plastic does not currently allow us to be 100% zero impact, we do what we can to minimize output.”

Because WonkyWare is made out of Tritan—a new high-quality plastic—it’s lighter than glass, meaning it requires less energy to ship. In addition, both the drinkware and its packaging are 100% recyclable.

Finally, don’t forget the simple but classic logo! Brandenburg suggests buying drinkware that has your logo on it—a service WonkyWare provides.

Branded drinkware has the obvious advantage of making your logo visible throughout your bar, but Brandenburg also has another interesting take— branded drinkware transforms theft into an opportunity.

“Having your logo on beverageware

The right glass can help to bring out the aroma and flavor of certain spirits. With this in mind, Libbey spent a year developing its new Official Tasting Glass for the Kentucky Bourbon Trail.

September 2017

Bar Business Magazine

33

BEVWARE

Plastic drinkware can provide unbreakable options without sacrificing appearance.

that walks out of the door is some of the cheapest advertising you will ever do,” says Brandenburg. “The more someone uses that branded item in their home, the more free advertising you’re getting.

Think of all the locations a virtually unbreakable logo pint will travel: campsite, tailgates, and barbecues, to name a few.

“It’s like having a tiny, traveling billboard.”

Brandenburg has a fun suggestion for engaging patrons with branded drinkware, “Challenge your customers to take a photo of your pint in the most exotic or crazy location for a prize!”

Functionality When it comes down to it, your drinkware must survive a busy, crowded environment. A single glass can cycle through the hands of multiple customers each day.

“Glassware should be durable and service friendly,” Moore says.

Jill Connelly, Director of Operations at BarLuxe, says, “We are seeing more bars and restaurants switching to nonglass alternatives due to cost of breakage and increased liability.

“At the same time, consumers today don’t want to order a premium cocktail and have it served in a cheap plastic cup. This has led to a rapidly growing segment in the drinkware market for high-quality, unbreakable drinkware in styles that will satisfy today’s sophisticated consumer yet withstand 34

Bar Business Magazine

the rigors of commercial use.”

Fortunately, advancements in plastic manufacturing have led to the creation of new “glasses” that are both superdurable and highly attractive.

BarLuxe makes its products out of Eastman Tritan, a new BPA-free plastic that bears a startling resemblance to real glass.

Connelly says, “[Our] drinkware looks and feels like glass but is guaranteed never to break or chip and is dishwasher durable.”

WonkyWare is also made out of Tritan. “Our beverageware is crystalclear,” says Brandenburg. “Sitting on a bar next to a traditional glass pint, you would not notice the difference.”

Beyond practicality and appearance, Brandenburg notes that the material also has other advantages. “It frosts like glass but holds its frost longer,” he explains. “The temperature bleed is five times slower than glass, so it stays cold longer.”

Connelly highlights another useful feature: stackability. Stacking glasses saves space. BarLuxe has a speciallydesigned Staxx collection that features an inner stacking ledge.

“The Staxx stacking ledge keeps glasses from sticking together when stacked, allows for superior stacking for a small storage footprint, and limits the plastic-on-plastic impact, giving the glasses a longer lifespan,” says Connelly.

“The stacking ledge makes use and storage a breeze and gives the longest life from the glasses.”

In addition to solving the issue of storage, BarLuxe has also addressed problems that occur when running the drinkware through the dishwasher.

“One of the complaints customers have about drinkware is the pooling of water in the bottoms of glasses during the dishwasher cycle. It can make unloading glasses both messy and unsanitary,” explains Connelly. “We solved that issue by designing all BarLuxe drinkware with either flat bottoms or channels that allow the water to drain out during the washing cycle.

“These channels also allow us to create thick bottoms, giving them the weight of real glass.”

Bottom Line It’s important to invest in drinkware that will have a positive impact on your bottom line—but that doesn’t necessarily mean going cheap.

On the contrary, it often makes sense to invest in a quality product that will last longer.

“We always remind bar owners that not all plastic is the same,” says Connelly, “and while many options seem similar, it is how they perform long-term that will determine if it is a good value.”

Connelly has a method for calculating value over time: “We tell bar owners to calculate their ‘cost per use’ (CPU) on their glassware: cost of the glass divided by the uses they get from it. For example, if a glass rocks glass cost $2.90 and you get 50 uses before it breaks, the CPU was 6 cents.

For BarLuxe glasses, a conservative estimate of 150 uses would be a CPU of 2 cents—a third of [the other] glass— and the CPU continues to decrease the longer they are used.”

Moore emphasizes that the size of the glass also matters. “Having the appropriate glassware capacities is critical to controlling cost and maximizing profitability,” he says. “Even a half to one ounce difference in glassware total capacity makes a huge difference in profitability.”

Smaller glasses can help control cost.

They also encourage purchasing of premium drinks.

“I particularly enjoy the trend toward smaller serving sizes, as it promotes excellent premium drinks versus oversized drinks with cheap ingredients,” says Moore. “Smaller glassware also makes a premium beer or cocktail more affordable and more accessible to more people, which is a great thing.”

Beyond hard numbers, memorable glassware engages customers, enticing them into buying that extra cocktail.

“Fun, eye-catching glassware helps drive beverage sales and profitability,” explains Moore. “[Ultimately] glassware is essentially a merchandising tool for the drinks.

“The more attractive the presentation, the more the bar or restaurant can charge.”

September 2017 barbizmag.com

NEXT GENERATION

IN ENTERTAINMENT

®

877-792-1101

Lease

cam cost considerations

R

bar tenants

eaders of our new book, Negotiating Commercial Leases & Renewals FOR DUMMIES, will learn (in-part) that Common Area Maintenance (CAM/Operating Cost) charges for tenants come in two flavors: honest mistakes or dishonest calculations. In a building where the property is fully or close to fully occupied, the landlord may have less reason to try to profit from CAM charges but may still try to enhance the property with the tenant’s money.

When a commercial property has several vacancies, the landlord, typically, will be responsible for paying his

36

Bar Business Magazine

proportionate share for the vacant units. Some landlords try to avoid paying for any of the CAM charges on the vacancies by adding language into the lease agreement that spreads out the obligations for the vacant spaces amongst the current tenants. In some situations, bar tenants can be carrying a very heavy financial burden if the property is not fully leased.

Ideally, you are able or were able to negotiate concise and reasonable CAM language in your initial lease with your landlord. That said, even the most detailed lease may result in issues with CAM, so communicating with your landlord (both verbally and in writing)

about any CAM concerns you may have is imperative. Don’t wait too long to ask your questions because your lease may stipulate a statute of limitations on adjustments. Sometimes the problem comes from the property manager; however, at other times, it originates from the owner or landlord taking advantage of tenants.

Bar tenants should consider the following points: Classify Common Area. Common area is the area of a building used by all tenants and their customers.

Examples of common areas include lobbies, corridors, and restrooms.

Parking facilities, malls, sidewalks,

September 2017 barbizmag.com

Photo: Shutterstock/ Stock-Asso,

for

Lease Operating Cost clause and typically defines these CAM charges in a short— or long-form—manner. From a bar tenant’s perspective, longer is better because it creates certainty.

Understand Why Proportionate Share Counts. If a tenant occupies seven percent of a commercial property, they can typically be required to pay seven percent—their proportionate share—of the Operating Costs as additional rent. But not all tenants use Operating Costs proportionately. For example, would a convenience store or your bar use more water?

Have your proportionate share of the CAM costs (as a percentage number) actually stated in the lease agreement.

And don’t be afraid to question or dispute the Operating Costs and your proportionate share.

By Jeff Grandfield and Dale Willerton, The Lease Coach

landscaped areas, public toilets, and truck and service facilities may also be included as common areas when calculating the tenant’s share of building Operating Expenses.

Negotiate Operating Costs as Rent.

You may well hear from most commercial real estate professionals that Operating Costs are not negotiable; there are, however, aspects of Operating Costs that can indeed be changed to the bar tenant’s favor. The landlord wants to make sure that the tenants pay for all the Operating Costs of the property.

There’s nothing unusual about that. But when The Lease Coach analyzes Operating Costs for groups of tenants in barbizmag.com

Dale Willerton and Jeff Grandfield The Lease Coach are Commercial Lease Consultants who work exclusively for tenants. Dale and Jeff are professional speakers and co-authors of Negotiating Commercial Leases & Renewals FOR DUMMIES (Wiley, 2013). Got a leasing question? Need help with your new lease or renewal? Call 1-800-738-9202, e-mail DaleWillerton@TheLeaseCoach.com/ JeffGrandfield@TheLeaseCoach.com or visit www.TheLeaseCoach.com. For a copy of their free CD, Leasing Do’s & Don’ts for Commercial Tenants, please e-mail your request to JeffGrandfield@ TheLeaseCoach.com.

a building, we frequently find that the tenants are subsidizing capital improvements that the landlord is using to enhance or increase the building’s value. Negotiating to cap increases to certain costs or excluding certain items from Operating Costs can help keep these in check.

Look at What You’re Paying For. The majority of commercial lease agreements may stipulate the specific components of the Operating Costs that the tenants need to pay for. Typical examples include painting, general maintenance, lawn cutting, snow removal, property insurance, and so on.

Almost every lease agreement has an September 2017

Bar Business Magazine

37

Inventory MARTINI & ROSSI Adds to its Riserva Speciale Range

MARTINI & ROSSI Riserva Speciale Bitter Liqueur

MARTINI & ROSSI® unveiled its latest innovation: Riserva Speciale Bitter.

Inspired by the original 1872 MARTINI & ROSSI Bitter recipe, Riserva Speciale Bitter has been crafted to combine perfectly with the Riserva Speciale Vermouth Di Torino—creating the ultimate MARTINI & ROSSI Negroni—as well as other classic Italian aperitivo cocktails. The new bitter joins two other products in the Riserva Speciale range: the Riserva Speciale Rubino and Riserva Speciale Ambrato. MARTINI & ROSSI Master Herbalist Ivano Tonutti has carefully selected three rare botanicals (Saffron, Angostura, and Columba), to deliver a unique richness and complexity to its taste profile through different dimensions of bitterness. The bitter is also rested in the same Tino cask that is used for MARTINI & ROSSI Riserva Speciale Vermouth di Torino extracts and shares the vermouth’s common botanical, Italian Artemisia, allowing its unique complex bitter taste to perfectly complement it.

Highly Reliable Beer System to Fit All Budgets

Perlick Air-Cooled Century Beer Systems Perlick, a leader in total package bar equipment and beverage dispensing systems, has answered the call for highly reliable beer systems that fit all budgets with its new Air-Cooled Century Beer Systems. Each system is factory engineered to the specifications of individual venues to ensure proper equipment fit so correct serving temperature and carbonation are maintained from keg to glass. AirCooled Beer Systems harness the air temperatures inside coolers and propel the air through a duct that also contains up to five beer lines. Air-cooled beer systems work well in spaces with coolers that maintain consistent temperatures between 34-38 degrees, as well as beer towers and coolers less than twenty-five feet apart. Perlick’s new beer system opens opportunities for customers who are unable to install a glycol-cooled system, which uses a power pack to chill glycol lines and run beer across long distances. Costs for air-cooled systems are also less than a glycol system. Air-cooled systems are compatible with beer taps run through cooler walls and modular wall mount dispensers with up to 32 faucets. bit.ly/2vahRNl

martini.com

New Seasonal Ale with a Little Heat and Plenty of Kick

Voodoo Ranger Special Release Atomic Pumpkin Ale Get ready to welcome the fall season with New Belgium Brewing’s latest Voodoo Ranger Special Release—Atomic Pumpkin Ale. Brewed with Saigon cinnamon and Habanero peppers, Atomic Pumpkin Ale starts out sweet and finishes spicy with a little bitterness in between.

The medium body ale pours bright pale amber with a light white lacing and features Nugget hops combined with Pale Mena, Pale Rahr, Caramel, and Munich malts to create a spicy and warming mouthfeel. The 6.4% ABV ale is available now through October.

“Atomic Pumpkin is a twist on pumpkin ale for beer drinkers who like some heat,” said Bryan Simpson, Public Relations Director for New Belgium. “Classic fall flavors like pumpkin pie and cinnamon offer a sweet counterpart to the fiery peppers, making it a great, full-flavored beer for the crisp autumn weather.”

NewBelgium.com

38

Bar Business Magazine

September 2017 barbizmag.com

Inventory

Safe and Secure Recipe and Menu Management Software System

A Vodka made from nature’s best ingredients

DayMark Safety Systems has partnered with Nutritics to offer the most comprehensive recipe management and nutrition labeling software system on the market today.

Nutritics Insight, now distributed in North America by DayMark, allows kitchen managers and staff to build and manage recipes and menu data as well as create custom grab-and-go labels using an intuitive, easy-touse system that can serve one or multiple locations. The system offers a continually updated database with more than 125,000 food items. All information is safe, secure, and regularly monitored.

Leading Nordic wine and spirits producer Altia, has signed a distribution agreement with Infinium Spirits to enter the US market with Finnish brand, Koskenkorva Vodka.

Koskenkorva Vodka utilizes local barley, pure local spring water, and a continuous distillation process that results in one of the smoothest, purest vodkas in the world. The US market will initially launch with Koskenkorva Vodka Original 80 proof in both 750ml and 1 Liter sizes.

Nutritics Insight

Koskenkorva Vodka

daymarksafety.com/nutritics

infiniumspirits.com

Featured

PRODUCT

Ole Smoky Distillery to Go National Ole Smoky Whiskey

Ole Smoky Distillery announces the national launch of its whiskey line. The company plans to build off the success of the whiskeys’ local Tennessee launch in 2016 by introducing the top three flavors to bars, restaurants, and retail stores across the US. Ole Smoky’s whiskey line began when the company rebranded the former Davy Crockett Whiskey and renovated their distillery in February 2016. After a year of seeing great success in this market, the company decided to introduce their top flavors (Straight Tennessee Bourbon, Mango Habanero, and Salty Caramel) to locations throughout the country. One of the first national accounts to take in Ole Smoky whiskey on a larger scale is Buffalo Wild Wings. National restaurant chain Twin Peaks will also be adding Ole Smoky Salty Caramel Whiskey to their menus this fall. “The whiskey line is a great addition to Ole Smoky’s collection of moonshine,” says Ole Smoky’s President of Wholesale Michael Bender. “By capitalizing on our existing brand affinity as well as the whiskey trend amongst millennials, this launch is sure to be successful.” olesmoky.com

barbizmag.com

September 2017

Bar Business Magazine

39

THIRSTY FOR CONNECT WITH BAR BUSINESS MAGAZINE ON SOCIAL MEDIA

more?

CONNECT WITH BAR BUSINESS MAGAZINE on your favorite social networks. Be the first to know when the latest issue is out, check out event highlights, discover creative cocktail recipes, and read the latest bar and nightlife news.

THE HOW-TO PUBLICATION

@BARBIZMAG

BAR BUS NESS MAGAZINE

Ad Index

Company

Contact

Inventory COMPANIES

18 2touchpos xenios

2touchpos.com

27 AMI entertainment

amientertainment.com

daymark safety systems daymarksafety.com/nutritics

29 Barritt’s ginger beer

bermudasgingerbeer.com

20 floh vodka

flohvodka.com

5 harbortouch corp

harbortouch.com

19 Kelvin slush co

kelvinslush.com

21 Kelvin slush co

kelvinslush.com

24 Liquid ice

liquidiceenergy.com

13 paradise pos

paradisepos.com

C4 rumchata

rumchata.com

9 Rutte

ruttedistillery.com

7 sacramento tomato

SacramentoTomatoJuice.com

25 savage & cooke

savageandcooke.com

35 sparktacular

sparktacular.com

3 steadyserv tech C2 taffer virtual Training

koskenkorva vodka infiniumspirits.com martini & rossi martini.com new belgium brewing newbelgium.com Ole Smoky distillery olesmoky.com perlick perlick.com

steadyserv.com taffervt.com

Photo:Shutterstock/ Alexander Chaikin.

Thirsty for more?

Visit

@BarBizMag

barbizmag.com

To Advertise in Bar Business Magazine, contact Art Sutley 212-620-7247 Asutley@sbpub.com

September 2017

Bar Business Magazine

41

Q&A

with Chris Mullins, Sr.

1

How has the bar changed over the last 25 years?

When we took over, McGillin’s was a five-day operation. We’re now a seven-day, 16 hours a day operation.

We keep it open til 2 am everyday.

That was a customer-driven decision as tourism in the city has grown and what was once office buildings are being converted to condos.

2

Owner of McGillin’s Olde Ale House (Philadelphia, Pennsylvania)

M

cGillin’s Olde Ale House is the oldest continuously operating tavern in Philadelphia and one of the oldest in the country. Chris Mullins, Sr. and his wife Mary Ellen took over the 157-year-old tavern 25 years ago.

Mullins grew up in the restaurant business with his father working as a chef, and he owned two bars himself before the opportunity to buy McGillin’s arose. “Mary Ellen’s father and uncle were the owners at the time of McGillin’s Olde Ale House, and they were both older,” he says. “So I approached them and said we had heard the place had been for sale for a number of years and wanted to know if they were interested in selling, and we made a deal.” McGillin’s is a family affair with Chris handling the finances and human resources, his wife in charge of the food, and his son serving as general manager.

The plan is for his son to take over the business in the future.

Ale is in your name. What role does beer play in the bar now?

Ale is a central part of what we do here. We were the first bar in Philadelphia to fully embrace craft beer, especially concentrating in local craft beer, and in those days it was hard to find a lot of local craft. My son basically does the beer purchasing, and he’s even more attenuated to that than I was, and there’s a lot more brewers locally. The other thing that’s changed over 25 years is when we took over, we were probably 75-80% beer and maybe 10-20% alcohol or spirits. And now we’re doing a much larger percentage in spirits— particularly flavored vodkas and tequila are real hot right now. We do more cocktails as well—things like a blueberry lemonade, a raspberry limoncello martini. That’s the kind of thing that we would have never sold 25 years ago. We recognize that when a group comes in, there’s going to be one or two members of that group of six, let’s say, that want that fancy or unusual drink.

3

Tell me about your menu.

We focus on comfort foods, so burgers, wings, etc. We also have specials everyday. We do mussels and salmon and that type of thing.

We’re in the middle of a great restaurant boom right now, so we don’t try to compete with the highend, fancy, white tablecloth restaurants. We’re focused on good comfort food. My wife is very involved in the kitchen and food aspect of the business. She gets involved in specials, the maintenance of the kitchen, menu writing, etc.

4

say every electrical wire, every pipe, every air conditioner (with some air conditioners, we’re on our second and third generation)—everything has been replaced. When we do renovations, we don’t try to modernize at all. We try to just enhance it. We want it to stay looking old.

5

What’s your biggest challenge?

It’s always the same problem that it’s been forever and ever: getting and keeping good employees and managing those employees. If you can hire someone on the first interview, and they last, that’s luck. It usually takes five hires to get one good employee. Hire five and hope that one is worth keeping and decides to stay.

6

Tell me about the tavern’s collection of local signs.

The most famous thing is the original bar licenses—we have them from the 1870s. Originally, the bar was called Bell & Hand, and we have that original sign hanging inside.

Philadelphia had a number of large department stores that are now no longer in existence, and we have a lot of those signs. Most notably, John Wanamaker’s, which was the first and largest department store in America.

It makes people feel that they’re in a Philadelphia establishment.

7

Do you have any advice for other bar owners/managers?

You’ve got to manage the dollars of the business—you’ve got to manage inventory, you’ve got to manage costs. Those are critical.

If anybody thinks they can run a business like this by the seat of their pants, they’re crazy. You have to keep an eye on the bottom line.

Do you have any difficulty maintaining a building so old?

Since we took over in 1993, I would 42

Bar Business Magazine

September 2017 barbizmag.com

LEARN MORE ABOUT THE HOSPITALITY INDUSTRY’S FIRST SMART POS. BAR BUSINESS MAGAZINE sits down with Jon Taffer to discuss his partnership with Harbortouch. This short video dives into the powerful revenue-generating tools the new Smart POS system delivers to owners and managers. The Smart POS system is a true business partner that delivers analytics, customer promotions techniques, and most importantly, solutions, to help owners run their businesses more efficiently.

VIEW ON BARBIZMAG.COM

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

BAR BUS NESS MAGAZINE

is here!

CONTACT YOUR RUMCHATA DISTRIBUTOR TO ORDER THESE DOUBLE SIDED SHOT GLASSES TODAY! TRY A PIE HARD: ONE HALF RUMCHATA, ONE HALF APPLE WHISKEY.

KEEP RUMCHATA ON THE BACK BAR AND IN THE COOLER. IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. RumChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.