September 2019
THE HOW-TO PUBLICATION
BAR BUS NESS MAGAZINE
The Star
of the Season A look into the growing cider category.
Plus 5 Marketing IDEAS SAFETY FIRST
Creating a culture of safety.
A HEALTHY SERVING
Wellness is found on both sides of the bar.
barbizmag.com
Contents How Tos
14 20
September
Serving Up Safety
Best pratices for creating a culture of safety in bars.
Tuning Up: 5 Marketing Ideas
Text message marketing and other strategies any owner can master.
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.
32
Inventory
36
Q+A
Featured product releases. August O’Mahoney, – Bar Manager, Baltaire, Los Angeles, California
Features
24
A Healthy Serving
28
Getting to the Core of Cider
The wellness movement can be found on both sides of the bar. How do you like them apples (and pears)?
Cover photo: Shutterstock/ Ivanna Pavliuk Contents photo: Unsplash.com
barbizmag.com
September 2019
Bar Business Magazine
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THE HOW-TO PUBLICATION
BAR BUS NESS MAGAZINE
September 2019
Vol. 12
No. 9
Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004
subscription department 800-895-4389
executive offices President Arthur J. McGinnis, Jr. Publisher Art Sutley 212-620-7247 asutley@sbpub.com
editorial
Editor Ashley Bray 212-620-7220 abray@sbpub.com Contributing Writers Elyse Glickman, Dan Killins, Matt Reid
art
Art Director Nicole D’Antona Graphic Designer Hillary Coleman
production
Corporate Production Director Mary Conyers mconyers@sbpub.com
circulation
Circulation Director Maureen Cooney mcooney@sbpub.com
advertising sales Art Sutley 212-620-7247 asutley@sbpub.com
Bar Business Magazine (Print ISSN 1944-7531, Digital ISSN 2161-5071) (USPS#000-342) is published 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 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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September 2019 barbizmag.com
from the editor
From The Editor
The world of marketing is all about trends and the ability of marketers to identify and cultivate them.
- John Rampton
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ar Business Magazine had the opportunity to attend the ECRM On-Premise Beverage Conference this past August, which was held in New Orleans, Louisiana. In addition to meeting with a slew of new and existing brands, I had the opportunity to run a roundtable about health and wellness trends as well as moderate a panel on meeting on-premise demands and trends. I also had the opportunity to sit in on a fascinating presentation by Datassential’s Director of Customer Success Eric Dresbach called “The Future of Drink.” The session explored the concept of “switchers,” which are consumers who start in one beverage category before switching to another. For example, someone who orders a glass of wine and then switches to beer for their second drink. According to Datassential’s study of 3,800 consumers and 120 mixologists, 52% of consumers switch between all three categories (beer, wine, and spirits). Motivations to switch include food pairings and the desire for a lower ABV product on the second or third drink. The main takeaway for on-premise locations: Have a plan and plenty of options for these “switchers” to choose from. Consumer frustrations were also covered in the study, and one of the main concerns was with the ease of ordering. Consumers don’t always know what they want to order or what to ask for, and menus that list a variety of choices
(alcoholic and non-alcoholic) as well as the brands used in drinks, will play well with undecided customers. Finally, Eric covered what’s currently trending in the beverage space. Wellness (as you probably guessed!) is a big trend as consumers look for low-ABV, low-sugar, and low-calorie drinks. If you want to dive deeper into the wellness topic, be sure to read our feature on page 24. Other trends include the introduction of world flavors to beverage menus from additions like Japanese whiskey and shochu (if you missed our April 2019 Behind the Bar column on shochu, go back and check it out). In addition to world imports, sour and bitter flavors currently dominate menus and are in demand by customers. Think bitters, Gose beers, and amaros. Some ciders also showcase sour and bitter flavors (in addition to in-demand dry varieties) and are currently trending with consumers as well. Plus, ciders are in season! Turn to our feature on page 28 to read more about the offerings and developments in this growing category. What trends are you seeing in your establishments? What do you think is the future of drink?
Ashley bray, Editor
September 2019 barbizmag.com
MAKE YOUR BAR THE TALK OF THE TOWN Arcade games can be a great way to increase dwell time and add revenue. You can also promote your business, specials and events with certain games such as Big Buck HD, World’s Largest Pac-Man, Space Invaders Frenzy and more!
Let Betson Refresh Your Establishment www.betson.com/bar-arcades | (800) 524-2343 | sales@betson.com
From ON TAP The Editor
ON TAP A new LED display helps a Vegas sports bar stand out.
F
Vegas Sports Bar Goes Big & Bold
or Treasure Island casino’s brand-new sports bar, The Golden Circle, the casino knew it couldn’t be subtle if it wanted to stand out. It also wanted to create the perfect space for watching the city’s new NHL team the Golden Knights. NanoLumens—award-winning creators of LED visualization solutions in any size, shape, or curvature—was contracted to design and deliver an ultra-wide 24-foot-by-5-foot, 1.8mm pixel pitch LED video wall that is now the centerpiece of the all-new sports bar. According to Shane Snell of National Technology Associates (NTA), the firm that installed the bar’s technology infrastructure, the NanoLumens fine pitch LED display was the best choice. “For the most part, owners try to keep infrastructure relevant for as long as possible, only renovating rooms when truly necessary. That’s why NanoLumens’ cutting-edge and patented LED technology was such a great choice here, bringing customers something they can’t get at home, while also ensuring long-
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term operation with their unrivaled sixyear warranty,” said Snell. “Since casinos are generally open 24/7, it’s also crucial that maintenance can be performed quickly without interrupting daily operations and guest experiences, which NanoLumens nails with its patented front-accessible design.” Along with more than 20 HDTVs located throughout the bar, the NanoLumens display is used to show sporting events, races, and live TV. The ultra-wide display was divided into three 16:9 sections that can each display a single image or a two-by-two layout, so that up to 12 broadcast streams can be shown at one time, all in 16:9. “It was important to use one of NanoLumens’ finest pitches, 1.8mm, to deliver HD quality across each windowed section,” said Snell. “It was the perfect size to enable each window to display 720p content. The displays’ excellent off-angle viewing was a big need as well, since we wanted it to be visible from as many seats as possible.” Snell also pointed out NanoLumens’
superior support. “NanoLumens does a great job of documenting the design and specifications before delivery, so we get shop drawings that clearly show the display’s assembly and cabling, plus the mounting points that are crucial for structural engineers’ plans,” said Snell. “When the display arrives, we know that it’s going to work with the infrastructure, and NanoLumens can even send Field Installation Supervisors to help ensure the install team gets everything exactly right.” NTA built an IP-based backend system using a video wall tiling processor and Crestron 4K 2x2 processors that will keep up with future video standards. NTA also supplemented the space’s existing audio system with DSP amplifiers from BSS and Tannoy speakers and subwoofers. “[The display] is also bright and sharp enough to be seen from the adjacent casino floor, creating a draw that brings more customers into the bar,” said NanoLumens Regional Sales Manager Kara Green. nanolumens.com
Bar Business Magazine September 2019 barbizmag.com
The Future of Security: Facial Recognition Technology
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DScan.net made its name as the firstto-market with mobile ID scanning solutions for iOS and Android that help bars and nightclubs verify guest age and increase security, enhance the customer experience, and improve operations. IDScan.net didn’t stop there and continues to innovate with its recently released biometrics tools, including facial recognition. “We’ve had a lot of success with our Bar Bundle solution, and our customers are seeing the value far beyond just security,” says Denis Petrov, CEO of IDScan.net. “They are using our tech to enhance experiences and environments, which also includes customer loyalty. And facial recognition is a complete game-changer in this regard.” Facial recognition works together with IDScan.net’s parsing engine—the most robust on the market. “Our solutions capture and verify the data on any government-issued ID within seconds and with 100% accuracy. It gets your guests in fast while protecting your business from liability by spotting fake IDs and confirming patrons’ ages,” says Petrov. “When paired with facial recognition, it also captures an image of a guest’s face. From then on, the solution automatically recognizes the person’s face and pulls up their ID, along with any comments—such as banned or VIP—when they come onto your premises.” Petrov believes facial recognition is the future. “The technology is getting better and becoming increasingly accessible, meaning affordable, for businesses of all sizes,” he says. “Not only does it improve a bars’ ability to verify age, spot IDs, and access
customer information, it automates and speeds up visitor management, so your guests can get through the doors quickly. Another key feature is that it’s easy to install and use. There’s very little training needed for bar staff to begin realizing its benefits.” And the benefits are numerous. For one, it can help with customer service and marketing. “Facial recognition can help you show your customers how much you value them by enhancing the customer experience. First off, it automates and speeds up lines. Staff doesn’t need to check IDs for individuals enrolled in the system. It recalls that you’ve previously confirmed the guest’s age,” says Petrov. “Similarly, it can also spot VIPs as they approach and alert hosts before they get to the door. The solution can tell them the VIP’s name, what they like to drink, where they like to sit, their birthday, their anniversary, and any other information hosts need to cultivate an unparalleled personalized experience.” Facial recognition technology can even help you attract customers to your venue through marketing initiatives. “We all know that understanding customer behaviors and demographic information can be invaluable for marketing,” says Petrov. “The data collected by facial recognition can be put to good use to inform cost-effective promotions to attract customers and increase your bottom line.” Facial recognition also improves security and compliance. “A major concern for bars and nightclubs is protecting their licenses, and facial recognition can help improve security and reduce liability by helping bars spot
the use of fake IDs and by remembering past troublemakers,” says Petrov. “It does this through integration with VeriScan Online, a dashboard that keeps records of individuals. So if someone has caused trouble in your establishment in the past, facial recognition will spot them and notify you before they get to the door. This means your staff can head off potential problems. The information is accessible by authorized personnel from anywhere via a secure cloud network, so staff across locations all benefit from a centralized database.” For those venues or patrons concerned about privacy, Petrov says that data security is paramount for IDScan.net. “Our facial recognition solution turns images into encrypted code that nobody else would be able to decipher—not even government agencies or hackers,” he says. “We don’t use or share the data collected by one client with anyone else. Privacy concerns become more of an issue as banned lists are shared across different organizations, so if you limit access to this information to any particular organization, then there’s no need for concern. Furthermore, our cloud storage practices are best-in-class, and in fact, the FBI has approved of them.”
IDScan.net
What’s Trending On BARBIZMAG.COM The impact of Wellness on Alcohol Consumption In a video interview, our Editor discusses how wellness is impacting what consumers drink at bars. Learn how you can respond to this trend. barbizmag.com
Autumn cocktail recipes
Did you miss our seasonal cocktails feature in last month’s issue? Visit our website to get inspired by flavors and spirits currently trending for the fall drinking season.
featured products
If you’re a fan of our Inventory section, then you’ll want to head over to the Featured Products page of our web site to find the lastest and greatest releases.
September 2019
Bar Business Magazine
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Let’s talk
Behind The Bar: wHISKEY
WHISKEY
It’s a growing market for this brown spirit. BY ASHLEY BRAY
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here is a burgeoning market for brown spirits, and whiskey is a big driver of that growth. According to the Distilled Spirits Council, American whiskey was up 6.6% from $224 million to $3.6 billion in 2018. Irish Whiskey climbed 12% or $108 million to $1 billion, and Canadian Whisky generated $2 billion in revenue in 2018. The Distilled Spirits Council notes that growth is being driven across these categories by high-end premium and super premium products. We spoke with three brands about their offerings and the current trends they’re seeing.
Woodford Reserve Created 23 years ago, Woodford Reserve is a super-premium bourbon with a distillery located in Versailles, Kentucky. “[Woodford Reserve] has looked to history for inspiration in its products, but it is ultimately a modern bourbon focused on flavor,” says Elizabeth McCall, Assistant Master Distiller at Woodford Reserve. “All of Woodford Reserve’s bourbon is created using the same five sources of flavor (water, grain, fermentation, distillation, and maturation), but Woodford Reserve does something special with all five. Our whiskeys are crafted through an artisanal process that creates bourbon rich in complexity with a distinct taste and crisp,
September 2019 barbizmag.com
Photos (left to right): Blackened; Brenne Whisky.
Blackened American Whiskey uses a proprietary sonic enhancement technique.
Behind The Bar: wHISKEY clean finish. “Our balanced flavor comes from a careful batching process of whiskey distilled both in our iconic copper pot stills and column stills.” According to Woodford Reserve Master Distiller Chris Morris, after Prohibition, the Federal Alcohol Administration Act of August 29, 1935 provided guidelines to four styles of American straight whiskeys, each with a different majority grain: bourbon, rye, wheat, and malt. Woodford Reserve is among the first American whiskey brands to create four unique expressions based on those standards, which are now part of its permanent family of brands—Woodford Bourbon, Woodford Rye, Woodford Malt, and now the newly released Woodford Reserve Kentucky Straight Wheat. “Our new wheat whiskey is complex and interesting with four different grains comprised of 52% wheat, followed by 20% malt, 20% corn, and 8% rye,” says McCall. “Woodford Reserve Kentucky Straight Wheat is what we like to call our fruit-forward expression. I pick up aromatic spices (cinnamon and cedar) and cooked fruit (apple, pear, banana) that mingle with a delicate floral character, sweetened with light vanilla bean and brown sugar notes. The taste delivers spicy applesauce and toasted coconut notes that enliven an earthy mint and cocoa nib mix, rounded out with a lingering apple peel finish.” McCall recommends using the whiskey in any classic cocktail to add a more fruit-forward flavor. Blackened American Whiskey Blackened is the whiskey that resulted from a collaboration between rock band Metallica and late Master Distiller Dave Pickerell, known for his tenure as Master Distiller of Maker’s Mark as well as for his unique rye, WhistlePig. Rob Dietrich recently took over as Master Distiller. “I’m very honored to be able to help continue to carry Dave’s legacy forward, and I really feel like it’s important to maintain the whiskey the way he created it,” he says. “At the same time, I’m also very excited about bringing my skill set to barbizmag.com
the table and creating my own version of new expressions. “Dave was very rye and bourbon forward, and I very much come from the single malt background, so I’ve got some ideas that I’m really excited about pursuing.” Dietrich has a background that includes both music and whiskey. He spent a decade in the music business building tour sets before he landed at Stranahan’s Colorado Whiskey, where he worked his way up from night distiller all the way to Master Distiller. Dietrich became known for his innovative Snowflake blend. Blackened is a blend of bourbons, ryes, and whiskeys from North American distilleries handpicked by Pickerell. The blend is finished in black brandy casks. “It’s very well balanced. You get the sweetness of the bourbon and of the corn. I love that little spiciness of the rye,” says Dietrich, who notes that the black brandy barrel lends a touch of plum to the blend as well. What makes Blackened really unique is the proprietary sonic enhancement process that the whiskey undergoes called Black Noise™. For each batch of whiskey, a Metallica band member chooses their own playlist, and then the barrels are pummeled with the music. “It’s at a subsonic level so you actually aren’t even hearing the music, you’re just hearing this noise,” says Dietrich. There’s science behind the Black Noise technique that proves it has a significant effect on the whiskey. When Pickerell was putting together the process, he sent two barrels to a lab—a control barrel and a barrel that had been treated with sonic enhancement. “There was a lot more penetration into the barrel with the sonic enhancement. So when you char the inside of a barrel, you’re going to get all these natural sugars and vanillas and tannins in the wood created in that nice band of caramelized sugar,” says Dietrich. “There’s what we call the red line, right past that band, and there’s other flavors in there that normally the whiskey line doesn’t get to. But the sonic enhancement was able to push it past that red line and get it
Front Porch 3 dashes Peach bitters ¾ oz Velvet Falernum Liqueur ½ oz House-made blanched mint syrup 1 oz Lemon juice, strained 1 ¾ oz Blackened American Whiskey Fill shaker tin with ice. Shake and strain into iced highball glass. Garnish with slapped mint sprig. Blackened American Whiskey
Woodford Reserve Wheat Manhattan 2 oz Woodford Reserve Wheat Whiskey ¾ oz Sweet vermouth 3 dashes Angostura Bitters Fill mixing glass with ingredients, add ice, and stir gently for 10-15 seconds. Strain into a cocktail glass. Garnish with cherry. Woodford Reserve
Américaine En Paris 2 oz Brenne Estate Cask Whisky ½ oz Sweet vermouth ½ oz Drambuie ½ oz Licor 43 2 dashes Orange bitters Shake with ice and serve in a coupe or martini glass with an orange twist. Oceana in NYC
Brenne Whisky showcases French terroir.
September 2019
Bar Business Magazine
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Behind The Bar: wHISKEY into that area so you’re pulling out all these unusual notes.”
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Bar Business Magazine
experimenting with creating a whisky to share with its friends that was made from all-French ingredients—organic barley grown on the estate, a cognac strain of yeast, and all-local water from the Charente river—the perfect set-up for a terroir-focused French whisky. Parc inked a deal with the distillery and started producing Brenne. The whisky is made from two types of heirloom barley grown on the estate. After malting, a proprietary strain of yeast that has been in the distiller’s family for generations is added for fermentation, creating a floral mash. This is then twice-distilled in an alembic Charente still (which is typically used for making cognac), creating a fruitforward new-make spirit that pairs perfectly with the floral notes of the starting mash. The liquid is then aged in new French Limousin oak and Cognac casks—the world’s first single malt to be aged in both these barrels. Parc saw the double-barrel maturation as another opportunity to showcase terroir. “New French oak and cognac barrels feels really true to who we can be as a brand and also very respectful to what the whisky industry has also done,” she says. After maturation, the whisky is proofed with water from the Charente river for bottling. The result is a 100% organic whisky rich in fruit-forward, floral, and creamy notes that’s exceptionally smooth. It also provides a true sense of French terroir in its taste and smell.
In 2015, Parc released her first edition of Brenne Ten, a limited-edition, 10-year-old single malt whisky blended from four select barrels. The expression gives Parc another way to showcase terroir by highlighting the vintage of heirloom barley from decade to decade or the adjustments made to barrel management and aging. Trends Parc has seen more collaboration across categories of the alcohol industry when it comes to finishing. “I see a ton more experimentation happening with finishing—mostly in the barrel management space. With rum finishing, with sharing whiskey barrels with the beer industry, with the wine industry sharing their barrels with the whiskey industry,” she says. “I think it’s a really exciting level to take it to.” Dietrich notes that single malt whiskeys are coming back. He also says whiskey blends are on the rise. “In the U.S., historically, blends were looked at with a bad connotation,” he says, explaining that they weren’t well regulated in the past. “We’re working to transcend those bad connotations and to bring a good reputation back to the craft of blending in the United States.” Whiskey experimentation has also extended to cocktails. “Our favorite serve right now for Brenne is a highball. It’s refreshing and lower ABV,” says Parc. “My hope is that the next trend is culinary and that chefs start to play with more whiskeys.”
September 2019 barbizmag.com
Photo: Woodford Reserve.
Brenne Whisky Brenne was founded by former ballerina Allison Parc, who was looking to start a business after retiring from dance. Whisky innovation outside of Scotland was just starting to take off, so she decided to turn her love for the spirit into a business and set out to make something she couldn’t find on the shelves—a single malt whisky that showcased the terroir of a specific place. Which place? France. Parc chose France for a number of reasons: the country is the originator of terroir, it has an established reputation with consumers for making luxury goods, and it’s one of the largest consumers of Scotch whisky. Parc discovered a third-generation farm distillery in Cognac, France that had been producing eau de vie (the spirit that turns into cognac) for centuries. The distillery had been
A Woodford Reserve Manhattan using the brand’s new Woodford Reserve Kentucky Straight Wheat expression.
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Happenings October 2019
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October 11 World Egg Day Showcase cocktails with a signature egg white foamy head, like the Gin Ramos Fizz or Pink Lady.
October 4 National Vodka Day Mules, martinis, and Bloody Marys should all be on deck today.
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October 10 World Mental Health Day The industry is becoming more dedicated to physical and mental wellbeing not just for its customers, but for staff as well. Check out our article on health and wellness on page 24.
Lemon juice, sour mix, Gose beers—line up your most pucker-worthy beverages.
October 2 The Twilight Zone Premiere Date The series first aired today in 1959. Choose a TV or two to play some episodes—it’s the perfect eerie backdrop for October, and it’s now on Netflix!
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Bar Business Magazine
September 2019 barbizmag.com
All Photos: Shutterstock.com.
October 25 Sourest Day
Happenings
Upcoming
October 16 National Liqueur Day
EVENTS
Liqueurs come in a rainbow of flavors— experiment with a taste profile you’ve never used before.
OCTOBER GREAT AMERICAN BEER FESTIVAL October 3-5, 2019 Denver, Colorado
greatamericanbeerfestival.com
london cocktail week
October 31 Halloween The spookiest day of the year deserves the scariest cocktails. Need some inspiration? Keep an eye on the Holiday Recipes page of our site.
October 4-13, 2019 London, UK
drinkup.london/cocktail-week
cayman cocktail week October 25-31, 2019 Cayman Islands
caymancocktailweek.com
november October 21 National Apple Day
21 October 4 National Taco Day The perfect complement to tacos? Margaritas. Line up a list of specials today to celebrate.
barbizmag.com
The season’s favorite fruit. Turn to page 28 for a deep dive into the trending cider category.
portland cocktail week November 10-15, 2019 Portland, Oregon
portlandcocktailweek.com
DECEMBER craft beverage expo December 3-5, 2019 Louisville, Kentucky
craftbeverageexpo.com
JANUARY san antonio cocktail conference January 15-19, 2019 San Antonio, Texas
sanantoniococktailconference.com
September 2019
Bar Business Magazine
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How To
How To: Security
Best practices for creating a culture of safety in bars.
Serving up Safety 14
Bar Business Magazine
By DAN KILLINS September 2019 barbizmag.com
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Photo Credit: Unsplash.com
etween handling drink orders, managing inventory, and providing attentive customer service, workplace safety may not always be top of mind for bar employees or owners. However, overlooking the possibility of a workplace injury not only puts individual employees at risk, it can also take a toll on the business in terms of higher costs and lower staff morale. Depending on the severity of an employee’s injury, it can result in decreased productivity, time away from work, and higher workers’ compensation insurance costs. Time spent rearranging schedules or hiring more staff to accommodate an injured or unwell employee can create an unnecessary strain on company finances and resources. Workplace injuries and prolonged absences can also negatively impact employee morale and increase tensions with management. Bar managers and owners can help prevent these scenarios by prioritizing safety in their business and encouraging their employees to do the same. In a workplace with a strong culture of safety, employees of all levels are held accountable for upholding safety best practices. Here are steps bar owners and management should take to create a culture of safety in their establishments. Identify and Address Safety Risks From working long, late-night shifts to moving cases and kegs, bar staff members are exposed to a variety of risks that could cause injury. Identifying these specific risks and taking action to mitigate them is an important first step. According to the U.S. Bureau of Labor Statistics, approximately 2,500 nonfatal occupational injuries and illnesses occurred in drinking establishments, such as bars, in 2017, the most recent year for which data is available. A significant portion of reported injuries was attributed to overexertion while handling materials or product. By encouraging employees to ask for assistance when needed and providing carts and/or dollies for moving kegs and other heavy or bulky items, these incidents can be reduced.
barbizmag.com
How To: Security Another safety risk that managers should address early is exhaustion. Bar employees who repeatedly work long shifts into the early hours of the morning can be susceptible to this, particularly if they are on late shifts multiple days in a row or work a second day job. According to the National Sleep Foundation, sleep-deprived workers are 70% more likely to be involved in a workplace accident. Managers should be sure to adjust shifts to balance late-night duties across the staff. If an employee appears drowsy on the job to the point where he or she may get hurt, managers
Managers should model good safety behavior.
should encourage the employee to take a break or go home and get some rest. Studies have suggested that a 10- to 30-minute nap is enough for many adults to sharpen cognitive function without inducing the lingering groggy feelings from sleep inertia. Engage Employees In a casual, fast-paced, and teamoriented environment like a bar, employee engagement may already be strong. Camaraderie among staff can be an excellent motivator for employee safety as staff already has its team members’ best interests at heart. Management can encourage employees to look out for one another, identify potentially overlooked hazards, and discourage each other from taking unnecessary risks. Managers can also engage their employees by asking for their input on ways to improve the safety culture. Employees tend to be more committed to the success of a workplace safety program when they have a direct role
in its development. Another way managers can encourage engagement is creating quarterly goals for safety and providing benefits, such as a staff lunch or bonus, if the goals are met. Focus on Improvement Even in the safest and most prepared workplaces, accidents can still happen. But in the same way that one injury does not undermine all the valuable work that preceded it, an accident-free workplace should not lead to managers becoming complacent. Managers should remember that creating a safe workplace is a continuous process. From regularly reassessing safety procedures and frequently training employees, to encouraging employees to report safety hazards, managers can always be thinking of ways to improve the safety culture. Make Sure Owners & Managers Buy In Above all, a culture of safety is a topdown management initiative. Often, management may be discouraging good safety practices without realizing it. Encouraging employees to work faster or to cut corners in order to save time and resources can signal to staff that the procedures intended to keep them safe are secondary to the company’s bottom line. Employees may be more willing to take safety risks in order to speed up their work if they have seen their manager do the same. Managers should lead by example and model good safety behavior to their employees, even when they don’t believe their staff is watching. Putting these safety precautions into action also signals to employees that the business’
Pro Tip Don’t become complacent. Regularly reassess safety procedures, train employees, and encourage employees to report safety hazards.
September 2019
Bar Business Magazine
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culture of safety is not just empty rhetoric—it is a strategic imperative that is vital to business operations. Another way managers and owners can emphasize the company’s commitment to workplace safety is through job descriptions. Management can include workplace safety responsibilities in every job description so that staff feels as obligated to mop up spilled drinks and clean up broken glass as they do to serve cocktails. This not only holds employees accountable for safety in their performance reviews, but it also signals to new recruits from the very beginning that workplace safety is a top priority. Putting this language in the job descriptions of all roles in the company, not just junior staff, reinforces that this is a priority for everyone across all levels. While creating workplace safety may feel like a large undertaking, it is important to remember that a strong safety culture is not built in a day. A culture of safety is created and reinforced over time and in small ways by both employees and management. By taking an active interest in mitigating common safety risks to bar employees, encouraging employee participation in safety initiatives, and setting a strong tone of constant improvement, managers can create a culture in which every employee is accountable for putting safety first.
Dan Killins is Loss Control Program Manager for EMPLOYERS® (employers.com), America’s small business insurance specialist®, which offers workers’ compensation insurance and services through Employers Insurance Company of Nevada, Employers Compensation Insurance Company, Employers Preferred Insurance Company, and Employers Assurance Company. Not all insurers do business in all jurisdictions. EMPLOYERS® and America’s small business insurance specialist® are registered trademarks of Employers Insurance Company of Nevada. The information provided is intended to provide a general overview. This information is not legal advice and should not be relied on as such. EMPLOYERS® makes no warranties for the accuracy, adequacy, or completeness of the information provided, and will not be responsible for any actions taken based on the information contained herein. If you have legal questions or need legal advice, please consult an attorney. EMPLOYERS®, America’s small business insurance specialist® and EACCESS® are registered trademarks of EIG Services, Inc.
September 2019 barbizmag.com 8/8/17 5:12 PM
Photo: Shutterstock/ Africa Studio.
Encourage employees to look out for one another, identify overlooked hazards, and discourage each other from taking unnecessary risks.
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How To: Security
I
10 Strategies to Detect Fraud
mplementing data and revenue safeguards is vital to the success and longevity of your business. Gaps in POS systems and inefficient management and reporting practices cause bars and restaurants to lose thousands every year to theft. When you are running a franchise with multiple locations, those gaps can lead to severe losses that can have devastating effects on your bottom line. Serena Greer, Customer Enablement Manager at Compeat—an all-in-one restaurant management software that fully integrates your inventory, accounting, workforce, back office, and analytics—has outlined 10 strategies to detect fraud before it gets a hold of your revenue. 1. Lock down your POS so that employees are not able to transfer
checks or to apply comps, promos, or voids without manager assistance. 2. Provide manager POS cards instead of using pin numbers that can be memorized and misused. 3. Never allow items to leave the bar or kitchen without them being rung in through the POS. 4. Hold each employee responsible for their POS activity by having individual logins rather than generic logins such as “BAR,” “TOGO,” or “CASHIER.” 5. Institute a policy of applying comps, promos, and voids to the check before the guests close out rather than splitting the items off to comp later when there is no longer proof of the transaction. 6. Look for outliers that fall outside of what you consider “normal” activity for your bar and then set the POS to alert you when
those thresholds are crossed. 7. Install security cameras by cash drawers and the back door to deter employees from stealing. 8. Set up the enforcement tools in your POS to prevent employees from clocking in or out beyond a predetermined amount of time before or after their shift without manager approval. This ensures employees aren’t clocking each other out early or late. 9. Leave detailed accounts of each shift in the manager log with details of suspicious behavior so you have evidence should disciplinary action be required. 10. Invest in a cash deposit machine to increase cash counting accuracy, streamline the check-out process, and reduce the risk of fraud. compeat.com
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Bar Business Magazine
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September 2019 barbizmag.com
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Tuning Up
How To: TUNING UP
HOW TO
5 Marketing Ideas
A
By MATT REID
s a bar owner, you may not have the time or resources to perform thorough marketing campaigns. You’re too busy crossing necessary management-related tasks off your to-do list. As an establishment selling an age-restricted product, you may be overwhelmed by all of the regulations
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Bar Business Magazine
associated with marketing alcohol. (Note: Marketing and advertising of alcoholic beverages and products in America is regulated under the Federal Alcohol Administration Act by the Tobacco Tax and Trade Bureau. States may also have their own rules.) Cross-checking promotions, specials, and ads with each national and state law and regulatory
organization seems like a tedious task. However, marketing has become critical as its cost and time barriers to entry have become low enough for any small business to use. If properly run, it attracts customers, encourages repeat visitors, and increases awareness. These five marketing tactics will help build your bar’s brand and generate buzz.
September 2019 barbizmag.com
Photo: Shutterstock/ Roman Samborskyi.
Text message marketing and other strategies any owner can master.
How To: tuning up
1. Promote Specials Using Facebook Events Social media generates buzz, increasing awareness quickly and efficiently. As a result, marketers and communicators have been using these channels more frequently to target their desired audience. Facebook is the most advanced in this area because of the platform’s ability to interact with new and loyal customers through the creation of events where a business can promote everything from drink specials to nightly entertainment. Marketers must be mindful when advertising drink specials and events, however. Regulations vary from state-to-state, but bars are advised to avoid promoting games encouraging drinking and giveaways where alcohol is free or unlimited. 2. Partner with Local Businesses Not only does partnering with other businesses support the community, but it also brings new customers to your bar. For example, a real estate agent specializing in nearby neighborhoods might host an event at your bar for prospective homebuyers. This brings traffic to your establishment and helps newcomers to the neighborhood feel like they are buying into a community when they purchase a new home. 3. Communicate Special Offers via Text Messaging Text message marketing is one of the most effective ways to communicate with your target audience. According to research
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by OpenMarket, 83% of millennials open and read texts within the first 90 seconds of receipt. This gives you the opportunity to promote specials in a creative manner and guarantee actionable impressions. For example, set a blackboard sign outside offering patrons a discounted item if they opt-in to texts from your bar. Consider the following when deciding to implement text message marketing: Speed: SMS text messages are limited to 160 characters, so calls to action are memorable, easily digestible, and actionable. Directness: People check email inboxes only a couple times a day, yet they’re constantly on their phones checking text messages. Traceability: Most text message marketing providers report on open rates and contact count, so you can manage your campaigns more efficiently and generate better results. Regulations: Rules may limit who and how you contact potential customers when advertising promotions and events. Even though text messaging is a direct form of communication, regulations may still apply depending upon state laws. 4. Personalize Receipts Personalizing receipts can generate buzz in an easy, affordable manner. You can also incorporate text message marketing by adding a Keyword and Short Code. For example: “Text ‘JOIN’ to 313131 to get a FREE appetizer with your next order.” The Keyword is “JOIN,” and 313131 is the Short Code. Not long after, you’ll have a list of proactive customer contacts you can text exclusive promotions and specials. 5. Encourage Bartender Brand Promotion Your bartenders are the face of your establishment, often having personal relationships with regular customers. Leverage these relationships and your employees by encouraging them to spread bar promotions on their social media accounts. Post videos showcasing dishes and drinks as well as weekly hours, specials, and more. Content will likely focus on an age-restricted product, so you and your bartenders should consider their audience before posting. If their account reaches an audience unable to legally patronize your business, other tactics may be a better fit. Marketing enhances brand awareness and can increase revenue. Consider these tactics as low-cost, effective options when deciding on strategies. Just be sure to understand the rules and regulations surrounding promotions of an agerestricted business so that you can market responsibly.
Matt Reid is the Chief Marketing Officer at EZ Texting. Founded in 2004, EZ Texting has served over 160,000 customers and is the #1 SMS marketing software, setting the standard for business texting platforms. The messaging solutions are featured as a top 20 Best Product for Marketers and allow businesses of all sizes to reach and engage their mobile audiences. Headquartered in Santa Monica, CA, and with offices in Austin and Kiev, EZ Texting is a SaaS company that delivers the fastest, easiest, and most reliable way to connect. Text “TRY” to 858585 to see how it works or visit eztexting.com.
September 2019 barbizmag.com 8/6/19 2:04 PM
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Health
N
o matter what side of the bar you’re on, there has been a greater focus on wellness. Consumers are demanding healthier food and beverage choices that are lower in ABV, calories, and sugar. Bar staff members are also seeking healthier lifestyles through diet, exercise, and greater attention to their mental health. All of this has led to a shifting hospitality landscape—read on to make sure your venue is on pace with the changes. Consumer Demands According to a July 16-18 Morning Consult poll of over 2,000 adults aged 21 or older, 31% of drinkers said they’re drinking less compared to one year ago. One of the reasons for this decrease in drinking is that consumers have become savvier. “Younger generations are more informed because of their digital consumerism and direct access to any information they want from ratings to ingredients to its affect on the body,” says Elonzo L. King III, Beverage Director at Beerhead Bar & Eatery, a craft beer bar that offers a rotating selection of more than 400 brands of locally and regionally brewed beer, wine, and other locally sourced beverages with locations nationwide. “This may play a part in less alcohol consumption for that group. But they are still consuming.” An attempt to make healthier choices is also a driver. “As a whole, Americans are trying to be healthier,” says Beverage Development Specialist Adam Halyckyj at Breakthru Beverage Group, a leading North American beverage wholesaler. “People are taking a greater interest in what they are putting in their bodies.” What’s on the Label? According to Monin—which offers a wide variety of flavoring products like premium syrups, real fruit smoothies and purees, and organic syrups—as consumers pay more attention to what they consume, they are now questioning what’s in their food, where the
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Bar Business Magazine
ingredients are from, and how it fits into their diet and lifestyles. As a result, low-calorie, low-sugar, and no-sugar products are in demand. Monin has always offered products with no artificial flavors, colors, or preservatives, and the company has also recently added products like its new range of Zero-Calorie Natural Flavorings and its Monin Concentrate Flavor, which is made without sugar or artificial sweeteners. “Monin has always been at the forefront of innovation through its flavor offerings, trend predictions, and inventive products,” says Bill Lombardo, CEO of Monin Americas. “We know that consumers are looking for products free of artificial ingredients, and we are proud to deliver the best tasting, natural flavors.” Consumers are also turning to lowABV or non-alcoholic beers and readyto-drink products like spiked seltzers and flavored waters. In fact, according to Morning Consult’s poll, 46% of the drinking-age population has tasted a non-alcoholic beer or cocktail. And notably, those who regularly drink are more likely to have bought a nonalcoholic drink than those who don’t. At Beerhead Bar & Eatery, low-ABV and non-alcoholic beers have been trending. “We have always had low-ABV options like session beers and Radlers, but most recently, we have been able to grow our N/A beer list and stay true to our identity by supporting independent craft producers like Brewdog and their Nanny State .5% ABV Hoppy Ale; Wellbeing Brewing (St. Louis, MO), who specializes in N/A beers; and several European N/A beers,” says King. King also notes that low-calorie beers are growing as well. “Michelob Ultra has become a leader in this category,” he says. “At Beerhead, we have embraced the craft worthy counterparts—where the craft beer taste and credibility isn’t sacrificed for these same low-cal options—such as Swipe Light by Southern Tier, Day Time IPA by Lagunitas, and Truly Seltzer by Boston Beer Company. Sales in this niche are increasing, and our guests no longer need to compromise on taste with all the options being released.”
Fresh is King Bars are also meeting consumer demand for healthier options by turning to fresh ingredients. Monin says consumers look for products with natural, clean label ingredients and menu descriptions like fresh, clean, and handmade. “We’re seeing an increased use of natural sweeteners such as honey and agave nectar to replace simple syrup,” says Halyckyj. “There is also a rising trend in using ingredients such as fresh ginger and turmeric, which have
September 2019 barbizmag.com
HEALTH
Adam Halyckyj in Breakthru Beverage Group’s beverage development laboratory, The Alchemy Room.
Photo: Annaleah De Masi.
A HEALTHY SERVING additional health benefits.” Andrew Abrahamson, Chief Operating Officer at bar group Pouring with Heart, also strives to use the best possible products. “We are mindful about everything we source, and we make as much of what we serve in-house as we can,” he says. “From all of our fresh juices and syrups to the fresh unpasteurized beer our breweries serve, guests coming to our bars can be sure that what they are ordering is something that we ourselves would drink.” barbizmag.com
Low-ABV Cocktails Fresh ingredients are paramount when it comes to crafting low-ABV cocktails, which have been in higher demand from consumers. “The quality of ingredients right now is key. There is no reason you can’t apply the same level of creativity to a non-alcoholic drink as you would to a complex craft cocktail. My recommendation is to open yourself up to new ideas and explore different flavors,” says Halyckyj. “Use fresh, locally sourced ingredients and unique
The wellness movement can be found on both sides of the bar. By Ashley Bray
flavor profiles. People are still willing to pay for something even if it is low alcohol/no alcohol if the quality shines through.” (Note: See page 26 for non-alcoholic cocktail recipes from Halyckyj.) Halyckyj recommends starting with what you have on hand and what’s already on your menu. “The possibilities of unique styles and flavor profiles for non-alcoholic drinks are endless, and odds are you can make a really good non-alcoholic version of some of the cocktails you are already September 2019
Bar Business Magazine
25
Health
The Color of Royalty
Cucumber Strawberry Tonic
2 oz Chamomile tea ¾ oz Butterfly pea flower syrup ¾ oz Lemon juice 1 Egg white 1 oz Soda water
3 oz Tonic water 2 oz Cucumber juice ½ oz Strawberry syrup (2:1 strawberry syrup to water) ½ oz Lime juice
Combine all ingredients except for soda water in a shaker tin and dry shake for 6 seconds. Add ice to tin and shake again for 6 seconds. Double strain into glass. Top with soda water. Garnish with equal parts mixture of orange flower water and butterfly pea flower concentrate.
Combine all ingredients in a Collins glass. Garnish with strawberry slices and cucumber ribbon.
offering without having to bring in or prep extra product,” he says. “That way, guests don’t feel like they’re ‘missing out’ on that drink when they can experience all the same flavors as their friends.” Above all, it’s important to keep the guest experience at the top of mind when making any changes to your
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Bar Business Magazine
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Mango Lassi
2 oz Mango syrup ½ cup Full-fat Greek yogurt 1½ oz Whole milk ½ oz Lemon juice 1 pinch Cayenne pepper 1 pinch Salt Combine all ingredients in a shaker tin filled with crushed ice. Shake hard for 6 seconds. Dump contents into glass. Top with ice. All recipes courtesy of Adam Halyckyj, Breakthru Beverage Group
bar’s menu. “Offering non-alcoholic and lowABV options is about making the whole experience more user-friendly,” says Halyckyj. “You’re not relegating people to the world of lemonade and soda water with a lime—they can have an interesting experience as well, just sans alcohol. “When you don’t treat it as a trend and just make it part of the everyday environment, you will find an audience that embraces it.” Behind the Bar As the industry has changed, so too have the outlooks of bar staff, and the health and wellness movement has made its way behind the bar. “I think this movement is driven by a mindset shift in bars and restaurants that this is not just a job, it’s a career,” says Halyckyj. “This simple switch has industry people looking at their work/ life balance as well as their health, both physical and mental, quite differently. “We in the hospitality industry are acknowledging more than ever that working onsite in bars and restaurants can be a physically taxing and mentally draining environment. If you don’t take care of yourself, you can’t provide the best experience for your guests.” Abrahamson agrees. “As it is becoming a more sustainable career long term, it becomes inevitable that the hardships of it (late nights and actionpacked lives) must be balanced out,” he says. “People are sticking around to work
in bars well into late life, and to do that requires keeping yourself healthy.” In fact, the shift to viewing a position in the bar industry as a career is one of the reasons behind the rebranding of Pouring with Heart, formerly known as 213 Hospitality. “Pouring with Heart represents both our aim to serve cities all over the country, but also doubles down on everything that we do we pour ourselves into fully, with heart and soul,” says Abrahamson. “It’s essential that people stay with our company for a long time for us to achieve true success, and the only way that’ll happen is if they are constantly growing and improving as people and maintaining their health.” Pouring with Heart focuses on three areas of employee wellness. They host activities that employees are skilled and passionate about; they offer monthly discussions on topics like sleep, diet, and meditation; and they hold quarterly financial seminars to help eliminate the stress around financial planning. Overall, Halyckyj encourages those in the industry to make an effort to take care of themselves both mentally and physically. “I see more bartenders and barbacks regularly exercising and seeing therapists,” he says. “The frequency of binge drinking is declining within the industry as bar staffs are also seeing the value of not overworking yourself just because you feel like you should be. “When you come back to a shift refreshed, focused, and full of energy, everything goes smoother.”
September 2019 barbizmag.com 2/1/19 12:31 PM
MIXED UP: CIDER
core Getting to the
OF CIDER By Elyse Glickman
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September 2019 barbizmag.com
MIXED UP: CIDER
A
How do you like them apples (and pears)?
Photo: Shutterstock/ Ekaterina Kondratova.
s late summer days mellow into crisp, cooler ones, there can be nothing more inviting than a tall, frosty apple cider—with or without carbonation. Like farm-fresh apples, there are numerous cider varieties with their own flavor profiles and aromas. Between long-established large-scale producers and artisanal producers, this category is ripe for the picking. “In 2019, the smart bar has room for more than one cider,” says Greg Hall, Founder of Virtue Cider, based in Southwest Michigan and former Brew Master at Chicago’s Goose Island Brewery. “What’s cool is it’s not just a single flavor but now a whole category: sweet ciders, dry ciders, rosé ciders, fruity ciders. Dry ciders, (which are trending) such as our flagship dry Virtue Cider Michigan Brut, are more complex, drinkable, versatile, and a great base for cocktails.” A Category Ages to Maturity If the evolution of cider sounds remarkably similar to that of craft beer, it is no coincidence. The proliferation of ciders has enabled the overall category to find new audiences as well as new opportunities for on-premise accounts to enjoy a harvest of profits. “Cider is becoming more popular with Americans because it is a little bit lighter than wine and beer, says Peter Yi, Co-Owner and Cider Maker at Brooklyn Cider House in New York City. “It is a refreshing [beverage] option that is a little bit healthier and less taxing on the body. Ours is very food friendly because it goes through a third type of fermentation, which pickles the ciders and imparts the acidity.” While cider is a new experience for many consumers, it has a storied history as one of America’s first craft beverages. Although its growth was stunted by the onset of Prohibition and mass production failed to capture the essence of older recipes, an interesting set of converging circumstances brought it back in a big way. Producers cite the gluten-free movement, the craft beer barbizmag.com
boom, and the more recent trend of lowABV cocktails. All of this and more has propelled cider forward with momentum even Sir Isaac Newton could appreciate. Between the efforts of imports such as Strongbow (U.K.) and Rekorderlig (Sweden) and the proliferation of independent American cideries, cider is here to stay. Michelle Larkin, Founder of Pittsburgh’s Arsenal Cider House with husband Bill, notes, “The craft beer boom made people more willing to try new things. Now that so many awesome craft cideries are open, the industry is really feeding its own frenzy. The production of seasonal offerings, the ‘local farm supporting aspect’ of the small cidery, and a generation of people demanding more quality [in what they drink] than their parents did contributed to this boom.” Kaaran Gaffney, Brand Communications for Rekorderlig Cider USA, credits the increased number of accounts carrying the brand to it being a “crisp, refreshing lighter style alternative to beer.” Gaffney also notes the pear- and apple-based line has great appeal because it is gluten-free and vegan-friendly. European pears and apples and pure spring water from Vimmerby, Sweden give it provenance. This makes it “appealing to a wider consumer and meeting the needs of a more conscious consumption.” “I think [cider’s popularity] is based on the fact that more producers are making ciders using traditional methods, with fresh pressed apples instead of concentrate,” explains Adam Diskin, Co-Founder of Diskin Cider in Nashville with partner Todd Evans. “Having more craft ciders and producers throughout the U.S. has generated a lot of interest, especially in producers like us in a nonapple growing region. People find it interesting that we can pull resources from the more traditional apple growing regions of the country to make ciders that are truly local products.” Evans finds that interest also comes from craft beer enthusiasts. “A lot of our cider drinkers are also more likely to be craft beer drinkers than wine drinkers
even though we’re essentially making wine with apples instead of grapes,” says Evans. “This is especially interesting when one considers that wine drinkers tend to be very loyal to either their brands or favorite type of wine.” Innovation at international brand Strongbow comes from its practice of selecting different varieties of apples and pears, according to David Smith, Strongbow’s Brand Manager. That diversity, in turn, has enabled the brand to evolve into a global entity that appeals to the changing American palate, especially as some recipes blend different varieties to create a specific taste profile for a release within the portfolio. “We are especially excited about the re-release of the classic Original Dry, available on tap in September 2019, to deliver the fresh, crisp taste on-premise,” says Smith. “As consumer tastes shift toward drier, less sweet options, bringing back Original Dry and making it available on tap for our on-premise customers is an essential innovation that we’re confident bartenders, managers, and consumers will appreciate.” In contrast to long-established Strongbow, ACE Cider opened in 1993 to emerge as the first cidery built in California since Prohibition. Simon House, Vice President of Sales for the family-owned company, recalls his father had somewhat of a steep climb in the early days as cider was not understood by the American public. He traces the category’s growth spurt to the gluten-free movement, providing customers with gluten sensitivity an alternative to beer. However, the advent of craft beers and craft cocktails meant there would be more customers open to trying something new, prompting an interest in creating new expressions and reinventing old ones. “Since our company was founded, we’ve been a proponent in experimenting with different ingredients to create new flavors and cider styles,” says House. “We believe cider will evolve like craft beer in that there will be new innovations and styles. We expect for the cider segment to grow, and you need innovation for more consumers and September 2019
Bar Business Magazine
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MIXED UP: CIDER
Michigan Old Fashioned
1¼ oz Virtue Cider Michigan Cherry 1½ oz Whiskey 3 dashes Orange bitters 3 dashes Angostura Bitters ¼ oz Maple syrup Orange peel Stir ice, both bitters, maple syrup, and whiskey in a mixing glass. Strain into Old Fashioned glass over cubed ice. Top with cider and add orange peel garnish. Greg Hall and Virtue Cider
Spicy Swede 1 oz Light rum ½ oz Orange juice ½ oz Cranberry juice ½ oz Pineapple juice 4 Dashes Chili tincture Rekorderlig Mango Raspberry Build in glass and top with Rekorderlig Mango Raspberry. Stir to combine. Garnish with lemon twist and raspberry. Rekorderlig Cocktail Ambassador Nick Rini
Royal Navy Daiquiri 1½ oz Aged Jamaican rum 2 oz Strongbow Gold Cider ½ oz Lime juice ¼ oz Turbinado syrup (1:1) 1 barspoon Angostura Bitters Combine all the ingredients in a shaker. Shake and strain into a tumbler over ice. Garnish with a lime wedge. Strongbow
Nash Smash
1½ oz Crane City Gin ½ oz Fresh-squeezed lemon juice ½ oz Simple syrup 3 drops Herbal bitters 2 oz Six One Five Diskin Cider Combine all ingredients. Serve. Diskin Cider
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Bar Business Magazine
on-premise accounts to stay excited about the category. Even though we’re sticking to natural ingredients, if we only made straight-forward apple ciders and stopped there, the creativity of all producers would be limited, and there would be no potential for growth.” Sean Gardner, General Manager at Hell or High Water in Louisville, Kentucky, factors in the on-premise perspective. “As craft beers and cocktails have grown in popularity, they have also become more hopped, more complex, and challenging to the palette,” says Gardner. “Ciders, being light and sweet, offer the average Coca-Cola drinker a means of entry and participation in the craft beer and cocktail scene. It’s an ‘unfussy’ option for someone who’s joining friends in an unfamiliar setting.” Seeds of Change The challenge for cider producers of any size, especially with more of them entering the market, is to show their accounts the benefits of not just adding cider, but adding their particular cider to the menu. “On-premise operators are looking for brands that sell, with high consumer awareness, a reputation for quality,” says Strongbow’s Smith. “In 2018, when consumers began messaging on Twitter and Facebook to ‘Bring Back the Original British Dry,’ and, ‘Call me when the old recipe is back,’ Strongbow brought back Original Dry, the less sweet original formula on trend with today’s taste preferences. On-premise operators also appreciate Strongbow’s pipeline of innovation that meets evolving consumer taste profiles with flavors like Rosé Apple and that leverages current trends while delivering consistently high-quality cider.” Diskin and Evans suggest bars have at least one tap dedicated to a cider so a gluten-free option is available. As taps are in the customer’s eyeshot, they also suggest having two taps if the bar already has regular cider-ordering customers: One with a cider brand that sells well for them, and a second handle with an artisanal brand like Diskin Cider, offering numerous flavors that can be rotated.
Likewise, Arsenal’s Larkin recommends her accounts dedicate one or two taps in ten to be a cider product, noting, “This is what we are seeing in the field with our bar customers, and they keep on ordering!” For those who can’t dedicate any taps to cider, Evans recommends offering a selection of ciders in cans to generate interest. Virtue Ciders’ Hall agrees with the idea of having two taps along with bottles or cans available. “Start with a dry cider you can pour straight or blend into cocktails,” he says. “Next, choose a fast-moving cider, maybe offdry or a popular flavor like Rosé. Round out the list with special bottles [or cans] of fruit ciders, barrel-aged ciders, and French Cidre.” As there are many flavored ciders expanding the category, a critical way to help accounts differentiate their brand from the others is through a side-by-side taste test, which points to their emphasis on natural ingredients instead of essences, flavorings, and more sugar, resulting in a product that is more “premium” and that will resonate better with customers. Evans says that a lot of clients and bar managers are also looking at ABV numbers. “Leaning towards ciders with higher ABV content will enable them to charge a premium price for the ciders,” he says. “While it is easy to make a cider that’s 4% ABV and covered up with flavorings, if you can keep the ABV numbers between 5% and 7%, accounts can charge a premium price for those.” An Apple a Day… Independent American producers across the board are adamant about using traditional cider production methods and fermentation, which are free of added sugar or flavoring. This not only makes ciders “healthier,” but it allows drinkers to enjoy a purer drinking experience. “Cider has a place among those wanting ‘better-for-you’ drinks as cider is made from apples and the sweetness comes naturally from the fermented fruit and not from added sugar, corn syrups, and the like,” says House. Diskin and Evans point to smarter
September 2019 barbizmag.com
MIXED UP: CIDER consumers wanting to understand what they are putting in their bodies. “When they understand the process of cider making, they can also know exactly what they’re drinking,” says Diskin. Arsenal Ciders makes sure that what consumers are drinking is the best possible quality. “We strive to be clean and consistent with every batch and are not hesitant to flush something down the drain if it doesn’t meet our quality standards,” says Larkin. Import Rekorderlig, meanwhile, is keeping the pulse on American customers by announcing that all seven of its flavors are now vegan. The company replaced the gelatin used to filter the cider with a vegan gelatin substitute (Vega Gel). The Apple (or Pear) of the Bartender’s Eye Several producers we spoke with find ciders a perfect way to tap into the lowABV cocktail movement and a solid means for a bar to expand its customer base and
menu offerings. Yi says some of his ciders can substitute for gin, rum, or even mezcal, and with that, his bartenders are looking to create pickled cocktails using pickled seasonal fruits and vegetables such as radishes, beets, and carrots. Virtue Cider’s Hall explains that because many cocktail recipes call for citrus or shrubs for acidity, cider can fit the bill. “It is naturally tart, making it a natural cocktail foundation,” he says. House agrees and notes that mixologists are open to working with ciders in new ways. “Cider has a natural sweetness and bubbly component, which can work in a variety of recipes,” he says. “They can also replace syrups or artificial sweeteners or juices to create something with just the right amount of sweetness for a more refreshing and balanced cocktail.” Gaffney, meanwhile, says Rekorderlig’s pear base makes it a versatile mixer. The “Rekorderlig Perfect Serve” on-premise promotion shows off this idea by pouring each flavor of chilled cider over ice and garnishing it with mint and fresh fruit
matched to its specific flavor profile. Gardner took his location into account when incorporating ciders into his bar program. “As a speakeasy, our focus is primarily on craft cocktails, and beer and wine account for a very low percentage of our sales, maybe 5%,” he says. “That said, many of our guests have been touring distilleries and drinking hard liquor all day. Offering ciders gives those folks a refreshing, easy-drinking option without the need to change venues.” Diskin Cider’s flavors play as readymade cocktails that happen to be naturally “mixed” with the fermentation of fresh-pressed juice and aging techniques. Top sellers include Blackberry-Vanilla-Port and Tart CherryBourbon, while a honey jalapeño cider with a craft margarita vibe is in the works. “To demonstrate the versatility and flexibility of our ciders, the staff at our tasting room makes cocktails to show how they can work as mixers and serves a full menu of foods to show pairability,” says Diskin.
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NEW 2019 MODELS
September 2019
2/1/19 2:20 PM Bar Business Magazine 31
Inventory Vodka from the Austrian Alps NEFT® Vodka
NEFT Vodka was conceived of by Alexander Kuzmina, a thirdgeneration petroleum engineer from Western Siberia. Paying tribute to Siberian oil pioneers, Kuzmina was determined to make a product of pristine quality. He sought the most organic ingredients available and settled on the mountainous Voralberg region of Austria, where the pristine Alpine spring water and distillation methods produce some of the best spirits in the world. NEFT Vodka uses four different strains of non-GMO rye grain grown in the arable regions of Austria - Rapidly, Amato, Pollino, and Askari - delivering a distinct flavor profile with a natural, slightly sweet finish. This grain selection, combined with the pristine, oxygen-rich Alpine spring water sourced underground from the Rätikon Massif mountain range, NEFT’s multiple-distillation process, and carbon-layer filtration, produces an unmistakable vodka of exceptional purity and a smooth, refined taste that consumers everywhere can enjoy. NEFT (Russian for “oil”), is a bold vodka available in a unique oil barrel vessel, further honoring it’s heritage.
A Masterful Collaboration Between Whiskey Legends Legent
Beam Suntory has launched Legent™, a unique bourbon that brings together the best of the East and West. A first-of-its-kind, Legent is expertly distilled by Fred Noe, seventh-generation Master Distiller of Jim Beam, bourbon’s pioneering family, and artfully blended by Shinji Fukuyo, fifth-ever Chief Blender of Suntory, the founding house of Japanese whisky. Starting with highquality grain, calcium-rich limestone water, and newly charred white oak, the extra-aged Kentucky Straight Bourbon from a Beam classic family recipe is then aged in hand-selected wine and sherry casks and rested over the warm Kentucky summer pulling spice and fruity undertones from the winesoaked barrels. The liquid is then meticulously blended to achieve a bourbon like no other resulting in a bold spirit that is rich on the nose yet approachable and wellbalanced on the palate with a bright, smooth, and unexpectedly long finish.
neftvodkaus.com
beamsuntory.com
Dunk Some Fun Into Your Bar Basketball Pro Fun Version
Andamiro USA is adding a non-ticket “Fun Version” to its popular Basketball Pro lineup, which includes the original ticket redemption version that rolled out early this year. The new Basketball Pro Fun Version will ship in mid-October. The dedicated Fun Version has a single front door design that supports one bill validator, along with two coin mechanisms. The ticket signage of the original game has been removed, and “how to play” decals are placed where the ticket readouts are situated on the redemption version. Where the “big win” readouts are located at the top of the original game, there is only a “top score” readout on the Fun Version. Operators can boost earnings by adding a cashless reader option to accept credit cards and mobile payments, which are becoming more common on amusement machines. Basketball Pro features a novel rubber-ball user interface—about the same size of a real basketball. The game challenges players to shoot mini balls on the enclosed playfield at backboards that move up and down. The mini balls’ propulsion is controlled pneumatically as the player pounds on one of two ball controllers. Basketball Pro has two player stations for single or versus mode. The game measures 32 inches wide-by-38 inches in diameter and 79-98 inches high. betson.com
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Bar Business Magazine
September 2019 barbizmag.com
Inventory
Stella Rosa Expands Aluminum Portfolio with Peach Flavor
A Custom Bottling from MGP MGP Rossville Union Barrel Select
Stella Rosa Peach Aluminums
Stella Rosa, born through a rich legacy, continues to lead innovation with the introduction of its new Stella Rosa® Peach Aluminums. The Riboli Family of San Antonio Winery created this highly popular wine with a proprietary blend of several white grape varietals including Moscato with an addition of natural peach flavors that make it truly distinct. The unique feature of Stella Rosa® aluminum is the slight effervescence in every bottle. Using a proprietary technique, the Riboli family created Stella Rosa Peach, capturing the fresh white peach and honey characteristics. The new Stella Rosa® Peach Aluminums contain natural carbonation using a Charmat-style of fermentation in pressurized tanks, which produces the alcohol and carbonation simultaneously. With an alcohol level of 5.5% and a residual sugar level of 10%, this fun-sized serving is suitable for all types of activities and lifestyles. Stella Rosa 8.5-ounce Aluminum single-serve bottles also come in Black, Platinum, and Pink.
Rossville Union, the first proprietary Straight Rye Whiskey label from MGP, is celebrating its first year with a new offering, Rossville Union Barrel Select. The Rossville Union Barrel Select program allows participating accounts to meet with the distillery team to taste, select, and order a specialty blend of barrel reserves. Bottled at 100-proof, the Rossville Union Barrel Select program will debut this fall. mgpingredients.com
Featured
PRODUCT
stellarosawines.com
An Out-of-this-World Blend
Brewers’ Pale Ale Galaxy Hop Blend Anchor Brewing Company launches the third rendition of its evolving hop series brewed by brewers, for brewers: Brewers’ Pale Ale Galaxy Hop Blend. This exceptionally bright and quaffable beer is brimming with tropical hop flavor. Grown only in a specific region of Australia, the Galaxy hop overflows with flavors and aromatics of clean citrus, passionfruit, and peach. Because of its unique and inviting flavor profile, the Galaxy hop is in high demand worldwide, causing the variety to be scarce to come by. Brewers’ Pale Ale Galaxy Hop Blend (5.3% ABV) is a crisp, easy-drinking pale ale with accentuated tropical fruit aromatics due to the Galaxy hop’s cosmic amount of essential oils—the highest percentage in the industry. “The Galaxy hop was used in an experimental beer offered at Anchor Public Taps, our pilot brewery and bar,” says Anchor Brewmaster Scott Ungermann. “Our guests couldn’t get enough of this blend, so we used it as a foundation for this official release.” anchorbrewing.com
barbizmag.com
September 2019
Bar Business Magazine
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GET IN THE MIX
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Ad Index
Company
Contact
Inventory COMPANIES
11
2touchpos
2touchpos.com
anchor brewing anchorbrewing.com
5
betson enterprises
betson.com
beam suntory beamsuntory.com
guitarcenter.com/gc-pro
betson enterprises betson.com
19
guitar center INc
16
Mule 2.0
mule20.com
17
perlick corporation
perlick.com
27
PERNOD-RICARD-Malibu
pernod-ricard-usa.com
22
Pure pour
thepurepour.com
RUMCHATA
rumchata.com
3
shift4
skytab.com
21
sunkist growers
sunkistequipment.com
18
tater kegs
taterkegs.com
10
twisted alchemy
TwistedAlchemy.com
31
ultimate bars
ultimatebars.com
26
WONKYWARE
wonkyware.com
C2
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mgp mgpingredients.com neft vodka neftvodkaus.com stella rosa stellarosawines.com To Advertise in Bar Business Magazine, contact Art Sutley 212-620-7247 Asutley@sbpub.com
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September 2019
Bar Business Magazine
35
Q&A
with AUGUST O’MAHONEY
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What do you think has led to the increased interest in low-ABV and zero-proof cocktails?
As the craft cocktail movement has matured, I think craft cocktail consumers have too. Guests like to enjoy a few different flavor profiles without feeling overtly drunk or hungover the next day. I also think that bar managers and beverage directors are more aware these days [and] thinking critically about what we do, what we serve guests, and being inclusive to all imbibers. At the end of the day, it all comes down to hospitality. We want to bring people into the social milieu of the bar and enjoy the ritual of having a cocktail, while at the same time respecting the fact that they might not want to get inebriated and accommodating that need.
2 Bar Manager of Baltaire (Los Angeles, California)
A
ugust O’Mahoney brings creativity and passion to his role as Bar Manager at Baltaire. After graduating from UC Berkeley with a degree in Art History, O’Mahoney originally began bartending part-time while working in the field of contemporary art. As he spent more time behind the bar, O’Mahoney fell in love with the excitement and innovation of the beverage industry and decided to pursue a new career path. He worked in top California restaurants such as Doña Tomás in Oakland and Osteria Mozza in Los Angeles before joining the team at Baltaire in Fall 2018. At Baltaire, he manages all aspects of the bar and has built a menu of craft cocktails utilizing seasonal ingredients and premium spirits that are as delicious to drink as they are beautiful. On his days off, O’Mahoney can be found spending time outdoors hiking, surfing, and exploring new neighborhoods.
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Bar Business Magazine
ny recommendations for how bar A programs can use non-alcoholic spirits in cocktails?
The non-alcoholic spirits I’ve tried rely heavily on their aromatic component less so than the complexity of flavor or mouthfeel. So playing with other ingredients that complement and round out the drinking experience is key. In fact, because of those lovely aromas, they can be used in alcoholic cocktails as well for an added sensory boost!
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What are you seeing currently trending in cocktails?
Environmentally friendly and socially aware cocktail programs.
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How do you go about curating Baltaire’s rare spirits collection?
As a classic steakhouse, we look for classic rare spirits at Baltaire, such as old single malts, super premium cognacs, or highly allocated bourbon and rye whiskies. For me, it still comes down to balance, whether that means the actual flavor profile of a given spirit, the balance between my more experimental leanings and what our average guest may desire, or the balance in the overall offerings we carry on the list (lighter vs. darker, aged vs. unaged, etc.).
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Kokomo Negroni
1 oz Toasted coconut-infused Hennessy VSOP ½ oz Super aperitivo ½ oz Cocchi Vermouth di Torino ¼ oz Amaro Nonino 2 dashes Orange and Bittermens Elemakule Tiki Bitters For infused Hennessy, spread out 1 cup coconut flakes on a small baking sheet and place in preheated oven at 400 degrees for about 5 minutes or until golden brown. In large container, combine one bottle Hennessy with toasted coconut and place in freezer for 48 hours or until fat has solidified on surface. Remove solids and pass remaining liquid through fine cheesecloth. For super aperitivo, combine 4 parts aperol, 2 parts Cappelletti Aperitivo, half part Campari, lemon zest, and two oranges. Rest overnight and filter out solids. For cocktail, combine ingredients in mixing glass. Stir with ice, strain, and pour over single ice sphere in rocks glass. Garnish with julienned orange peel.
Kimono My House 1½ oz Volcán Tequila Cristalino 1 oz Cocchi Americano 1 oz Raspberry syrup 1 oz Lemon 3 dashes Togarashi tincture Spring of mint For raspberry syrup, bring 1½ cups of white sugar and 1½ cups of water to boil and remove from heat. Add 12 oz carton of raspberries, a large sprig of thyme, and zest of one lemon. Cool to room temperature. Strain through chinois, mashing raspberries into mesh to release color and flavor. For cocktail, shake ingredients with ice in shaker. Pour and fine strain into coupe glass with large ice cube. Garnish with long-cut banana leaf spear and sprinkle togarashi on cube All recipes by August O’Mahoney, Baltaire Kimono My House
Do you have any advice for other bar managers?
Be nice. Work hard. Have fun. Be respectful.
September 2019 barbizmag.com
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