December 2016 Bar Business

BOWL-ing For $$$:

The Super Bowl is a major boon for bars... that is, if you know how to play the game.

The How-To Publication

BAR BUSINESS December 2016

M A G A Z I N E

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Going Au Natural For The Holidays Healthy, organic new cocktails, new mixers and new recipes for a new you.

A uld Lang Syne-Up For Champagne Cocktails Unlock Facebook’s Secret Tools

BAR BUSINESS

On Tap December 2016

Top: Shutterstock/TijanaM, Middle: Shutterstock/Mediaphotos, Bottom: Shutterstock//Arina P Habich

CONTENTS

HOW TO

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16

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power editing for dummies

Man VS food VS booze

WE all want To be on top

Once upon a time not all media was ‘social.’ But today, you’re behind the curve if you’re not using Facebook’s powerful secret marketing tools. www.barbizmag.com

There are certain hardand-fast rules when it comes to setting price points for food and booze, but sometimes they can be used to offset one another.

You can serve up a unique top-shelf experience in a glass to customers without necesarily using top-shelf spirirts but still making a top-shelf bottom line.

December 2016 Bar Business Magazine

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On Tap

BAR BUSINESS

CONTENTS

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Features 22 learn how to score America’s favorite unofficial hoiday ‘Super Bowl Sunday’ is nearly upon us again. Is your bar ready? If not, don’t fear, we have new strategies, different plays and a few Hail Marys for you to maxmize your earning potential for the big game.

4 Bar room drawl 6 Booze News

Bar Business heads to Miami for Hennessy’s ‘Wild Rabbit’ soiree at Art Basel, and also has a hand in returning The Manhattan Cocktail Classic back to...Manhattan.

12 liquid Assets Go au natural with a host of new, healthy, organic, cocktail mixers, bitters and juices that will slim your customers down and speed your staff up.

9 Tuning Up See no evil, hear no evil? When it comes to sports, patrons want to do both. This age-old problem has a new fix thanks to modern technology. Learn all about it here.

26 Pop til you drop Champagne: It’s not just for New Year’s Eve anymore! Learn a whole host of new cocktails and different recipes that contain bubbles of all kinds good for anytime of the year.

30 Big six Billy Lawless’s newest Chicago concept Beacon Tavern is a terrific fish-forward restaurant with a unique Cabinet Cocktail program... all housed in a former McDonald’s.

34 holiday happenings 36 Inventory

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“Bar Business Magazine” (ISSN 1944-7531 [print], ISSN 2161-5071 [digital]) (USPS# 000-342) is published February, April, June, August, October, & December for $45.00 per year and January, March, May, July, September, & November will only be offered in a digital format at no charge by Simmons-Boardman, 55 Broad St, 26th Fl., New York, NY 10004. Periodicals postage paid at New York, NY and additional mailing offices. Copyright © 2016 Simmons-Boardman. All rights reserved. Printed in the U.S.A. No part of the magazine may be reproduced in any fashion without the expressed written consent of Simmons-Boardman. Qualified U.S. bar owners may request a free subscription. Non-qualified U.S. subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US 75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print and Digital Versions: 1 year US 68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 each. Subscriptions must be paid for in U.S. funds only. For subscriptions, address changes, and adjustments, write to: Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-2620. Instructional information in this magazine should only be performed by skilled crafts people with the proper equipment. The publisher and authors of information provided herein advise all reader to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein. All rights reserved. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-2620.

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Bar Business Magazine December 2016 www.barbizmag.com

Top: Shutterstock /from my point of view, Bottom Left: Shutterstock /Syda Productions

Departments

As demonstrated at NAFEM by Tobin Ellis, founder and CEO of BarMagic.

Imagine bar equipment conceived by a renowned bartender, and built by Perlick Perlick’s new Tobin Ellis Signature Cocktail Station is a breakthrough achievement in underbar design resulting from an ambitious collaboration between 6-time national bartending champion and celebrated bar designer, Tobin Ellis and the award-winning engineering team at Perlick.

“Together, we’ve built a cocktail station that’s perfect for everything from craft cocktail bars to high-volume nightclubs and 5-star/5-diamond hotel environments. It’s the tricked-out station every serious bartender has dreamt about and every savvy operator has hoped for.”

Tobin Ellis

Exclusively from Perlick Learn more at perlick.com/cocktailstation WATCH the Video!

Bar Room Drawl Journey Tapes & The Art of Nightclub Maintenance

By ChrisTOPHER TARANTINO Editor-in-Chief

"People just want to have a good time. They want to feel safe and have a good time. That’s always rule number one for a place."

-David Mancuso

Well, that was...fast? It’s December again and no matter how many times the year "suddenly" comes to a close, we never seem to learn where the time actually goes. This year though, I’m not sure any of us even wanna know.

This year's send-off deserves less pomp and barely any circumstance.

It’s still-warm carcass could be tossed in a shallow grave,- while we wait for the 2017 sun to show itself to us.

Somehow 2016 felt as if we were the ones moving past it, like a car wreck passed in slow-motion, literally unable to look away.

Well, the yearlong rubberneck bottlejam has now cleared and we'd like to be the first to welcome you to the clear sailing and blue skies of 2017, which, all of us here at Bar Biz, are absolutely thrilled to get started on.

First, so we can finally unveil a new print redesign we’ve been working very hard on. We’re talking new logo, new look and even some new sections.

Then, we have a brand new website that'll make it even easier to find all the latest cocktail trends, industry news and announcements, lighting 4

Bar Business Magazine December 2016

and sound design, and all the great features you already love. It will also integrate our revamped social media footprint, which you can see right now.

(Follow us on Instagram @barbizmag).

Finally, we’d like to close the year by honoring a local innovator in our business. Globally-revered event planner and party-starter David Mancuso recently passed away at 72.

While you may not recognize his name, if you’ve ever thrown a party after the sun’s gone down, you’ve surely felt the influence of his 50-year career.

He started organizing forwardthinking parties in the late-‘60s and went on to found the legendary NYC party The Loft, which paved the way sonically, ideologically and culturally for other iconic parties around the globe like Paradise Garage, Body&Soul, and, of course, Studio 54. He was an audiophile, preferring to think of the crowd as “guests" with himself as the “musical host," always working to create the best environment for them while in his charge. He used music as a conversation between himself and anyone else within earshot willing to listen (i.e. everyone). In a field that can be chock-full of self-serious types, fakers and wannabes, Mancuso was a quietly mystical figure whose impact on club culture will be forever felt. His parties existed without boundaries: neither gay nor straight, not black or white, and never ever influenced by socio-economics. He engendered an open, 'come one, come all' vibe at a time when that was not always the norm, which is something that applies now even more than ever.

BAR BUSINEss MAGAZINE

December 2016 Vol. 9, No. 12 Bar Business Magazine (ISSN 1944-7531) is published by Simmons-Boardman Publishing Corporation 55 Broad St 26th Fl., New York, NY 10004 executive offices

President Arthur J. McGinnis, Jr. Publisher Arthur J. Sutley 212-620-7247; fax: 212-633-1863 asutley@sbpub.com editorial

Editor-in-Chief Christopher Tarantino 212-620-7223 ctarantino@sbpub.com art

Creative Director Wendy Williams wwilliams@sbpub.com Art Director Nicole Cassano ncassano@sbpub.com Graphic Designer Aleza Leinwand aleinwand@sbpub.com production

Corporate Production Director Mary Conyers mconyers@sbpub.com circulation

Circulation Director Maureen Cooney mcooney@sbpub.com advertising sales

Art Sutley 212-620-7247; fax: 212-633-1863 asutley@sbpub.com circulation department

800-895-4389 Bar Business Magazine is published monthly.

All rights reserved. Nothing herein may be reproduced in whole or in part without written permission of the publisher.

To Purchase PDF files of covers, layouts or hard copy reprints, please call Art Sutley at 212-620-7247 or email asutley@sbpub.com.

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Booze News Livin’ In a

Fantasy

World

In the past ten years, fantasy football, and other apps, promotions and sports contests, have become a bona fide boom to bars, and a cottage industry unto themselves.

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By Christopher Tarantino, Editor-in-Chief

ou’ve no doubt seen friends or coworkers obsessively checking scores on various games to see how the various “players” on their “teams” are doing. Or maybe you’ve broken up with a boyfriend after losing him to the T V every Sunday. Or maybe you were that boyfriend. If so, we're sorry. If not, then you are not part of the 75 million people who help fantasy football rake in $4.6 billion in the US. If you like betting, but find online poker too physically—or financially—strenuous, then get ready to meet your newest hobby/money suck.

For the uninitiated, fantasy is typically a seasonlong, group activity where real people manage virtual teams comprised of actual professional athletes, from multiple teams, throughout the league.

Technically legal at the federal level, vague state laws have enabled this governmentally challenged, but financially rich business to flourish. Currently it is legal in 39 states, with many working on legislation

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to bar it. But, like anything, once lawmakers figure out how to get their cut, everyone should fall nicely into line. After settling a much-publicized $12 million lawsuit this summer with N Y state, it was game-on once again. Then two weeks ago, DraftKings and FanDuel—apparently there’s simply no time for spaces in fantasy—the two biggest sites in town, announced a merger to fight their common enemy.

The message is now loud and clear: Fantasy football is officially too big to fail.

In a 2016 American Express study, it’s estimated nearly one-quarter of the American population—both men and women—will suit up this year. The Fantasy Sports Trade Association claims that while players are 67% male, all involved will spend about $550 on “league-related materials” throughout the season, with 64% claiming they watch “more sports because of fantasy.” So, how do you make this seemingly unstoppable trend work for you? There’s more than

Bar Business Magazine December 2016 www.barbizmag.com

a few ways, so go deep and let us pass you the info.

Fantasy drafts, much like actual drafts, are when league players gather to choose the players for their teams that season. Draft Party USA is a Vegas–based company that helps bars plan such parties for patrons. But owner Frank Corto doesn't consider it strictly a "fanasty" thing, but more a party-planning service, “We leave that aspect of things to the guests.”

The company successfully developed packages for local bars, while continuing to grow events in size and scope each year. “We’re now able to offer supplies and provide everything the bar owner could need to deliver a successful event, from the planning stages all the way through to the execution of the event, allowing them to recreate a Vegas-style experience at any bar in any state,” Corto says. The service takes the work out of the bar owner’s hands by providing custom marketing materials including posters, bar decor, table-tents and all online and social media ads at no cost to the venue itself. Fans select from various packages on the company’s site, which include things like draft boards, trophies or "Draft Hostesses," that act as “professional on-site promotional models,” who ease the stress of “owners” choosing players for their fake teams and actual owners upselling patrons. Draft Party then collects all player fees, leaving 100% of food and booze sales with the estbalishment, freeing up its servers to concentrate on...well, serving. And while the draft may not be until later this summer, new laws will bring increased competition, and it’s never too early to start planning for the big day, in what's become a rival to Super Bowl sales on-premise.

Cadillac Cantina in Hoboken, NJ utilized Draft

Party USA's service this year, and felt that patrons got considerably more for their money. “All the supplies arrived a week before the draft, and they helped us set everything up,” according to Manager Robert Chanda. “The customers were really happy with everything too, and financially, it was definitely better than a regular weekend, or past-year drafts.

We'll absolutely do it again.”

It’s not just about the draft, though. There’s still plenty of opportunities for added revenue throughout the regular season as well. Odds On Promotions are part of nearly 13,000 events annually—the majority of which are sports-related—and have awarded $45 million in prizes since 1991. The company, which began as a golf event insurance company Hole In One International, later expanded their reach into all sports. “We try to create three things: driving more traffic, collecting data—if that’s something the bar is looking for—and, most importantly, excitement,” says President Mark Gilmartin. Earlier this year, the company launched their Pro Football Challenge app, which offers fans the opportunity to make picks to win weekly prizes, as well as a “life-changing seasonending prize” right from their phones. Using a technology known as ‘geo-fencing,’ the user must be on-premise both to enter and to win. “It obviously doesn’t do a bar any good if people can make picks and win right from their couch,” says Gilmartin.

While owners may not be able to literally fence customers in (yet), the fantastical world of fantasy football—and other sports as well—is something to take a good hard look at for your bar to help score some major points throughout the year.

True Classics Never Go Out of Style

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The Manhattan Cocktail Classic Returns—Where Else—to Manhattan!

he return of a modern classic is once again generating strong buzz within the industry.

After a brief hiatus, The Manhattan Cocktail Classic is back. From May 12-18, 2017 the consumer-centric, bartender-inspired celebration will feature 100 hand-selected spirits and consumer brands and is expected to draw 10,000 attendees. Bar Business Magazine is also onboard as a trade sponsor, helping to celebrate the triumphant homecoming. Since its 2009 creation, the MCC has become an epicenter of the world spirits movement, as well as being home to an epicurean culture, nurturing leading chefs, top mixologists and many industry leaders. In addition to hosting one-of-a-kind events, it also provides ample room for industry growth. One could almost say that the Manhattan Cocktail Classic is New York City.

Businessman and leading spirits authority James Moreland is spearheading the reboot.“The Manhattan Cockttail Classic is an institution that's been stirred

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for years, and it’s now my intention to shake it,” he said. “Bar Business recognizes the far-reaching significance of the Classic, and we’re pleased to have them onboard as our very first trade sponsor."

January will bring more sponsorship details, but for more info now, visit manhattancocktailclassic.com.

December 2016 Bar Business Magazine

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Booze News Going Wild at Art Basel Never Stopping, Never Settling in Miami

By Christopher Tarantino, Editor-in-Chief

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ennessy’s Wild Rabbit has been “running” strong now for five years now. The integrated campaign from ad agency Droga5 celebrates artists and the strive for greatness. After a star-studded 2012 rollout with Erykah Badu, Martin Scorsese and Manny Pacquiao, the brand found the perfect partner in legendary lyricist Nas, who’d been rapping about the world’s best-selling Cognac since his iconic debut Illmatic in ‘94 , which Hennessy also co-funded a recent documentary on.

Nas—as well as Bar Business Magazine—were in attendance at Miami’s Market Gallery on December 1 for the Project Wild Rabbit event. Hennessy has also put its money where its Wild mouth is, in the form of scholarships, prizes and mentorships to young artists at NYC’s Pratt Institute. This year’s winners—Satire Parvin’s interactive Roots and Arian Beauregard’s

mixed-media 2001 pieces took top honors, awarded by famed visual artist and fellow Pratt grad, Kadir Nelson, who premiered his own piece, The G.O.A.T.: Muhammad Ali. “Hennessy has a long tradition of celebrating and collaborating with artists who are embodiments of excellence,” Nelson told us. “Artists can never stop and never settle throughout their process and careers.”

The event also featured personalized Hennessy cocktails for you—and your inner Rabbit—created

by US Brand Ambassador Jordan Bushell, which you were led to after answering some questions through an iPad app. “Cognac is probably the last bastion of unknown-yet-popular spirits,” said Bushell. “Cognac— and brandy in general—has a deep, rich history, but is still relatively unfamiliar to many, so I get to educate almost as if it were a new category.” No doubt about it, booze education is definitely BBM’s Wild Rabbit.

Rapper Nas and artist Kadir Nelson celebrate the unveling of Nelson's newest painting The G.O.A.T.: Muhammad Ali. 8

Bar Business Magazine December 2016 www.barbizmag.com

Liquid Assets

Going Au Natural These days, people have become more and more aware of what they put into their bodies, and you should be too. By Rachael Robbins

I

ronic, isn’t it, that in an age of instant gratification, we still find it acceptable to wait fifteen minutes to get a craft cocktail?

We live in the era of swiping right for an immediate love connection, instant, on-demand viewing on any device, and same-day shipping for anything. We fast-forward through commercials, but waiting for your local mixologist to laboriously craft a drink for a quarter of an hour has somehow become OK. Why? While you’ve been busy scrolling through

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your Netflix queue and remotesetting your DV R, some amazing products have been steadily evolving right under your nose – high end, pre-made cocktail mixers and compounds. The Tinder of libations! These products can turn average bartenders into edgy mixologists by making simple drinks seem like complex creations.

The wide varieties of products can elevate a cocktail program and give you that ‘wow factor’ you want. They create consistency, quality control

and don’t have a shelf life. They speed up the drink-making process, which means more sales. Finding fresh great-tasting ingredients offseason is now the equivalent of looking for a blank V HS tape to record a movie: a thing of the past.

Right now, organic, all-natural and non-GMO is a giant trend across this industry and fortunately, many of these products fall under this umbrella. No one wants a splash of weed killer in their cocktail, and the internet now tells people exactly

Bar Business Magazine December 2016 www.barbizmag.com

how to avoid it. Perfect example: Bittermilk Handcrafted Cocktail mixers. A boutique company out of Charleston, South Carolina by Joe and MariElena Raya who developed their brand “to simplify the process of making craft cocktails.” Each of their creations uses “a bittering agent, a sweetener and an acid,” which, when properly measured, give a well-balanced cocktail each and every time. Besides their regular catalog of products, they also feature a limited edition seasonal option.

Since the old, classic cocktails are wildly popular again, try their No.7 Yuletide Old Fashioned mixer. For a different twist on classics, their 2016 www.barbizmag.com

seasonal release is a perfect way to easily turn up the volume on a basic cocktail, while still maintaining the overall essence. It also didn’t overdo the seasonal flavors, so fear not, this is not the pumpkin latte of mixers.

Since Bittermilk lists the ratio of syrup to booze right on the label, using it can make batching a dream.

If you’re prepping for a large catered event, you can guarantee that anyone who knows how to use a measuring cup can make gallons of consistent cocktails very quickly.

Many syrups are so deliciously flavor-potent that I find myself having to use fewer ingredients to create a complex tasting drink.

This is also helpful and time/cost efficient when batching larger quantities. I recently created a cocktail for a 1200 person charity event in collaboration with Morris Kitchen. I was very excited to work with this Brooklyn-based company who create vegan, all-natural and gluten-free syrups. One of their most appealing aspects, is that they source at least 50% of ingredients from the United States. Another selling point, is that they are so richly flavored that I literally only had to add vodka and lemon juice to produce a cocktail that was very well received by an A-List N YC crowd (arguably, one of the toughest audiences there is!) These products take so much of the grunt work out of supplying your bar with unusual mixers that you may not even have on hand to begin with.

Now, let’s talk about another hidden gem: cola syrup. Here is the list of items you’ll need to create it: two medium oranges, a large lime, a large lemon, ground cinnamon, fresh ground nutmeg, star anise, dried lavender, fresh ginger, vanilla bean, citric acid, sugar, demerara sugar and caramel. And that’s just the ingredients; the cooking process is even more complicated! Now you can just buy Tippleman’s Barrel Aged Cola Syrup, save time and energy, and ensure that your drinks will taste the same every time.

Tippleman’s syrups were created “by bartenders, for bartenders” by the owners of popular Charleston

establishment The Gin Joint with the goal of “promoting creativity behind the bar.” I had been wanting to test a particular cocktail recipe I was working on that called for cola syrup, but was too busy to make my own. I was so excited to get their version and finally hash out what ended up being a unique, delicious drink and, thanks to Tippleman’s, saved me hours on the front-end.

If you’re tired of throwing out half-finished bottles of expensive mixers because they went flat before you could finish them, then Jack Rudy Cocktail Co. has your solution.

Your supply issues are no reason to torture customers with crappy options. Rudy’s goal is “to take longforgotten staples of the American bar and reinvent them, in an effort to drink like our great-grandparents might once have.” So they’ve created a variety of tonic syrups that taste better then any off-the-gun options and never lose their fizz. Add it to gin and tonic to make the most memorable G&T customers have ever tasted.

But it’s not just the boutique brands making interesting products.

Mega-brands, whose names can be found on every continent, are now jumping aboard as well. Bitters are the element that originally defined

Getting the right mixers is a simple way to easily elevate the taste level in your bar.

December 2016 Bar Business Magazine

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Liquid Assets

Ironic, isn’t it, that in an age of instant gratification, we still find it acceptable to wait fifteen minutes to get a craft cocktail?

“We promise, if you ‘swipe right’ and just give this trend a chance, you and your customers can build a beautiful relationship full of unforgettable memories.” what a cocktail was. That’s how important they are to incorporate into our new, heightened ‘Age Of Libations’.

The Bitter Truth, who were originally known for straightforward staples, are now recognizing the need for readily available craft cocktail ingredients, and producing a wide variety of them. Recently, when developing a special cocktail, I needed Orange Flower Water. I literally had to search high and low for a nearby Middle Eastern grocery store to find it. Now, with Bitter Truth making authentic Orange Flower Water and Rose Water, adding just a few dashes of these can elevate a plain, old drink to an extraordinary experience.

Stocking your bar with a few of these small, long-lasting gems will allow your staff the freedom to invent recipes that keep customers coming back for more. For their 10th 12

anniversary, The Bitter Truth released a series of drink flavorings called Drops & Dashes. They come in a limitededition white glass decanter that would look beautiful sitting atop any world class bar. The four flavors represent each aspect of the tree of life. Sure, their back story is great, but their actual product is even better.

Mixology legend Dale Degroff says that “smoke adds character and complexity that can turn a cocktail you’ve drunk a thousand times into a drink of great depth and distinction.” But while smoking cocktails has become a huge trend in mixology, executing it takes time, fire and a very skilled bartender to avoid cutting into your profit margin an/or burning down your establishment—both literally and figuratively! Luckily The Bitter Truth’s Drops & Dashes Wood provides that smoky flavor minus all the danger. Its creators, Munich bartenders Stephan Berg and Alexander Hauck, describe it as having “bonedry aromas of oak wood, Peruvian bark, light spice and fragrant notes of sandalwood. The wood notes are distinctive soft, warm, smooth & creamy, while the aftertaste is full of sweet smoke, with a root beer finish.”

But you’re not bound only to bitters, dashes, drops and syrups to up the level of your cocktail game. Getting the perfect mixers is a simple way to easily elevate the taste level in your bar. Many a Moscow Mule skeptic can

Bar Business Magazine December 2016 www.barbizmag.com

be quickly converted into a lifelong fan, simply by using the right ginger beer. Sure, you can buy the most readily available big-name brand, but that definitely won’t wow the crowds. Franklin & Sons has been producing a range of mixers in London since 1886, which, luckily, are now becoming available stateside.

Their ginger beer is so extraordinary because, besides being gluten-free and containing nothing artificial, it’s also produced with lemon and malted barley, giving it a lovely mild honey taste. It strikes the perfect balance of acidic and sweet that will make any drink a winner without all the work.

These are just a few of the newer options out there when it comes to providing customers with an elevated and healthful experience which they’ve come to expect —or sometimes demand—from an establishment when they’re out on the town. No one wants to be the bar that people leave, to hit the one staying on top of the trends.

So if you haven’t already, get with the times! We promise, if you ‘swipe right’ and just give this trend a chance, you and your customers will build a beautiful relationship full of unforgettable memories together, and live happy ever after with big smiles and bigger sales.

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 hot ladies can mix a mean drink too. She’s tended bar in and around the NYC scene for many years, from nightclubs to chic lounges to strip clubs and everything in between. She eventually opened The Draper, her own speakeasy in Jersey City, NJ, and began creating innovative cocktails which caught the attention of some of the top experts in the hospitality industry.

RECIPES SLEEPING BEAUTY 2 oz whiskey ¾ oz fresh lemon juice 2 tablespoons Morris Kitchen Spiced Apple syrup 1. Shake and pour into a rocks glass over ice.

2. Garnish with a cinnamon stick.

YULETIDE OLD FASHIONED 2 oz bourbon or rye ½ oz Bittermilk No. 7 Yuletide Old Fashioned Syrup 1. Stir and strain into a rocks glass over 1 large cube of ice. 2.

2. Garnish with a rosemary sprig and a Jack Rudy Cocktail Co. Bourbon cherry.

WOODSMAN 2 oz Rye 1 oz Yellow Chartreuse ½ oz lemon juice ½ oz lime juice 8 drops of The Bitter Truth Wood Drops and Dashes Stir and strain into a martini glass with .5 oz of honey in the bottom.

THE KICKNG MULE 2 oz vodka ½ oz Elderflower liqueur ½ oz lime juice 3 large blackberries Splash of Franklin & Sons Ginger Beer 1. Muddle blackberries, add vodka, Elderflower liqueur, and lime juice. Shake and double strain into a copper mug over ice.

2. Add ginger beer, garnish with blackberry, lime and mint sprig.

JACK’S GIN & TONIC 2 oz gin ¾ oz Jack Rudy & Co. Extra Bitter Tonic Syrup Splash of Franklin & Sons Club Soda 1. Combine gin and tonic syrup to ice in a large wine glass.

2. Top with soda. Garnish with a orange, lemon and lime twist.

A Gentleman’s Cola

A GENTLEMAN’S COLA 2 oz Cognac 1 oz Cynar ½ oz Tipplemans Barrel Aged Cola Syrup ½ oz Cherry Heering 3 dashes of Bitter Truth Chocolate Bitters 1. Combine all ingredients and stir. Strain into a martini glass.

2. Garnish with dark chocolate covered pretzel.

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December 2016 Bar Business Magazine

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“IF HEAVEN WERE A COCKTAIL PARTY THE CLOSEST MOST OF US WILL EVER GET IS THE MANHATTAN COCKTAIL CLASSIC.” - NBC NEW YORK

How To:

s Set Booze v Food Price Points

Pairing Down

By Demi Stevens

Shutterstock/Mediaphotos

when it comes to setting price points, certain rules are hardand-fast while others are more malleable. Learning to tell the difference can greatly affect your bottom line.

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hey say that the devil is the details. Well, when it comes to on-premise pricing, that devil is in more than just the details. It lives in the outdated perception that having all your percentages in line always equals profitability.

Percentages are just a guide – like only wearing white before Labor Day or waiting two days to call after a date. Following it can rarely hurt you, but playing it safe can also muffle that

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sound of the cash register, which we all love so much.

One of the first things I learned about restaurants—and life, for that matter—was from my mother’s boyfriend who happened to be a French-trained chef. He taught me how to make crepes. Over and over and over again. At the tender age of eleven I found this boring, frustrating and supremely annoying. For quite awhile, somehow, they turned out quite December 2016 Bar Business Magazine

15

How To:

So, where is the profit hiding?

The short answer is everywhere.

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just taken your first step towards the devil. You'll likely sell at least one more and that guest will be coming back to you. If you apply this same principle with pricing vs. percentage that you did with the recipe, then you are opening a challenging, yet potentially very rewarding door.

When I opened my own restaurants, I became very

The trick is: Find a drink, any drink, that pairs well with the meal and will increase your actual overall profit. attuned to my actual profit. I’d learned the rules, but which were breakable to increase profits and which had to stay?

That’s the eternal question. Here in California, the pressure to find actual profit in today’s market can be harder than in many other cities. So where is the profit hiding? Well, the short answer is everywhere. For the longer answer, you must view the sales of your establishment as a whole, knowing when—and how—to pair food and liquor.

Let's say you have an expensive cut of meat coming in that's running at a higher percentage. Then it’s OK to keep

Bar Business Magazine December 2016 www.barbizmag.com

Shutterstock/Syda Productions

different each time, but eventually, I got the feel for it. I could tell just by looking at the crepe if I needed to add more liquid, if the refrigerator wasn’t as cold as it should have been, and other things most eleven year-olds would never even begin to think about.

What the heck does making crepes have to do with running a bar or restaurant? Well, as it turns out, everything to me. His broken English was precisely what I needed to learn the rules of cooking and why those rules were in place, so that I'd know when, and why, to break them. Fastforward to today, where I’ve set pricing for corporate and private restaurants, where many rules are set in stone and my bonuses align with said rules. I became more concerned with making my bonus than in figuring out actual bottom line profit. So, now let’s lay some groundwork for the basics of on-premise pricing.

Generally speaking, it’s best to set wine at four times the wholesale bottle price, keep beer at 25%, food equal to or under 30%, and that just leaves our old friend liquor.

Liquor is magic because it can help you break the other rules and make money on it, with a sweet spot right around 15%. For bartenders and servers, liquor equals bigger tips, especially if you have a good wrist and a perfect pour. You can break the rules on a non-specialty cocktail but should not for specialty cocktail recipes though. If you know your ratios, and someone has given you a pre-made margarita mix and you hit it with a little orange juice, then you have

it a bit expensive going out too. But here's the key: Don’t get greedy. Certain cuts of quality meat, come in expensive pre-renders and the common approach is to mark it up about three times the original price to cover costs on your end. Generally speaking, that would work out fine, but it’s not always the most profitable way to go. Let’s say that meat comes in at $15 a serving.

Would you put it on the menu for $45? In most cases, yes, that's exactly what you’d do. But in this particular example, it probably wouldn’t move because it’s just too expensive for most patrons, leaving you with a fair amount left over. Prices are based on percentage too, not just straight profit. So the trick is: Find a drink, any drink, that pairs well with the meal and will increase your actual overall profit.

Now, this will inevitably start debates with those stuck in the old mindset of simply lowering the price of the protein. But by doing this, you'll actually give yourself a double hit.

To keep the arithmetic simple, let’s call the meat $30. You are now you are at 50% p/c, but you have $15 cash as opposed to a cut of meat that comes in at $3 that you’ve sold for $10, leaving you with a $7 profit. Percentage-wise, that meat is properly priced, but you’re actually making less cash and the likelihood of you bringing our old friend liquor into the mix is now much less likely. Maybe you can sell a glass of Sauv Blanc at $10 with a 30% pour cost, keeping your total cash above the actual cost of $14 (not including labor), or you get that meat on the table, a few middle of the road scotches for $10 each at a 15% pour cost, you have a happy server and, depending on their choice of scotch, your cash stays above actual cost at $23.50 with one scotch and $32 with two. Which would you prefer? Granted this isn't something you can do with just any item but, give it time, and you'll be sure to find that happy medium. Make sure to instruct managers, servers and bartenders on this equation, so they too can pair

4x wholesale bottle price

15%

specific spirits with the right menu items when necessary, and this math can easily translate into added revenue for the house and your staff.

Demi Stevens has worked in hospitality since the tender age of 14, navigating a maledominated industry with a pioneering female spirit that took her from a fry cook many years ago, to one of California’s top

equal or under 30%

25%

mixologists. She opened Redondo Beach’s Ortega 120 in 2008, winning numerous awards such as “Best Classic Margarita” (LA Weekly) and “Best Tequila Bar” (Easy Reader). She followed that up in 2014 with Hey 19 Public House, which occupies the intersection of gastronomy, nostalgia and classic cocktails—which comedian Bill Burr once referred to as “dangerous” on Esquire Network’s Best Bars in America show.

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December 2016 Bar Business Magazine

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How To:

ook's b e c a F k c o l Un Hidden Tools

By Nick Fosberg

fantastIc marketing TRICKS And Where To Find Them Shutterstock/TijanaM

The omnipotent social media platform still has a few tricks up its sleeve that—for once— will actually help you!

W

hen used correctly, social media can be an incredibly powerful tool to market your bar, and right now, there’s nothing more profitable than using Facebook to advertise. The mass amounts of data they quietly collect can be used to your advantage.

However, there’s numerous options, and the social media

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behemoth doesn't always make it easy to navigate.

Here is your guide.

Facebook has three main ways to advertise: #1 Boosting Posts #2 The Ads Manager #3 The Power Editor December 2016 Bar Business Magazine

19

How To:

#1 Boosting Posts Boosting posts is the most common way bar and restaurant owners advertise their businesses on Facebook. It’s where you can put up your specials or a promotion for the day,

wanted to get more ‘Likes’ on your page, you could run a “Promote Your Page” campaign that will target users who are likely to ‘Like’ the page based on the demographics of your chosen audience.

As opposed to ‘Boosting,’ the Ads Manager can schedule posts to only run on specific days. Lets say you’re running a Tuesday night special for the month and only want to get new and existing customers in the door for it. You could create a campaign that only runs from Monday at noon until Tuesday at 7PM. The last thing you’d want to do is have ads running on a Wednesday for a promotion six days away.

Here, you can also set up a campaign that will target different audience demographics. You can do this within the ‘ad set’ of your campaign. Maybe males tend to respond to your ads more then females. If that’s the case, stop running those particular ads to women, and put your marketing dollars towards the men in order to get your

Let's say you only want to advertise to women between the ages of 21-35 who live within three miles of your business and have purchased beer, wine or liquor in the past month on a debit or credit card. Not possible, right? Well, then allow me to introduce you to your new best (digital) friend Mr. Power Editor! and then you will have the option to ‘Boost’ it, which means getting your message out to more people. When boosting a post, you can select from specific saved audiences which you have created before, or just choose a brand new one. For example, you could choose only people who like your page, or only people who don’t. Or audiences based on gender or interests. Let’s say you were interested in targeting men and women between the ages of 21-30 who’ve indicated a prior interest in bars and restaurants. Once you select that audience, Facebook will tell you approximately how many people your promotion will reach and give you the option of how long you would like your boosted post to run.

The main problem with a boosted post is that you can only select one audience to boost it to, meaning if you were running a really big promotion and wanted to hit multiple different audiences that fit this promotion, you would be unable.

highest ROI before you can hit upon a more femalefriendly campaign. Within the Ads Manager you can also test different ads within a certain campaign. Let’s say you want to run a football promotion before a big upcoming

#2 the Ads Manager The next level of Facebook advertising is the Ads Manager.

With it, you can create specific campaigns for your ads based on specific actions you want to happen. So, if you 20

Bar Business Magazine December 2016 www.barbizmag.com

game. You could advertise the same special with the same message within both ads, but test two separate images to see which gets you the best response.

One with a big juicy cheeseburger and cold draft beer in a bar setting and another one of a bunch of football fans having a good time in your bar. If you see that one is getting 25% or more clicks or likes, or whatever you objective is, stop the one that isn’t performing as well and put the rest of your ad dollars into the one that is converting better.

#3 The Power Editor For a moment, imagine going to a traditional ad rep in your area and telling them that you’re only looking to advertise to women between the ages of 21-35 who live within three miles of your business and have purchased beer, wine or liquor in the past month on a debit or credit card.

What do you think they’d say? “Haha, you’re funny, guy, now beat it!” Not possible, right? Well, then allow me to introduce you to your new best (digital) friend Mr. Power Editor!

Facebook has partnered up with some of the largest data gatherers in the world and now have the ability to help you advertise to a subgroup that specific. With Power Editor, you’re able to target people based on their purchase behavior, which is revolutionary to our industry, and pretty much all other industries too.

What better group could there possibly be to advertise to, than consumers you know for a fact are buying exactly what you’re selling?

When it comes to stretching your digital marketing dollar as far as it can go, targeting your exact audience and avoiding those who aren’t likely to do business with you is about as good as you can get. The Power Editor has endless possibilities, allowing you to refine your target audience by a customer’s age, gender, distance from your business, interests and purchase behavior!

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December 2016 Bar Business Magazine

21

How To: Over the last six years, I’ve run plenty of Facebook ads, both for my clients, as well as for my own business. I’ve seen a lot of profitable campaigns and I’ve seen a lot that just flopped and there’s one key strategy that works almost every time.

When using the power editor to attract new customers you should

always be driving them to a ‘special offer.’ If you set up your ads using something called a ‘Click to Website’ campaign, this will drive your ‘Fans’ to a ‘Lead Capture’ website, a basic one-page form that requests the person enter their contact information in exchange for obtaining the offer from your ad. Anyone who’s

Nick Fosberg is a highly sought-after marketing and promotional consultant in the bar and restaurant industry. He is the president of Bar Restaurant Success and owns Casey’s Pub and Rural On Tap, both in the Chicagoland area. Nick has spoken at both the annual Nightclub & Bar Show, as well the National Restaurant Association's Bar show and also hosts his own workshops around the country. Get his new book How To Attract More Customers, Turn Them Into Raving Fans, and Become Unbeatable In Any Market! for free at brsbook.net/barbiz.

22

Bar Business Magazine December 2016 www.barbizmag.com

Shutterstock/TijanaM

giving over their personal contact information in exchange for a offer to your business is essentially telling you “I want to do business with you!”. Now, would you rather market to people so committed to your brand that they are willing to hand over their valuable information or just a random lot of folks whom you know nothing about?

I think that’s pretty clear.

If you want to get the highest ROI on each digital dollar spent, then make sure you’re marketing smarter not harder. Target the right people with the right offer and the right message and work to build their trust through your credibility and you’ll start to develop a real relationship with your clientele. Lets face it, it’s not as easy as it once was to get new customers in the door. With all the competition these days, you really have to persuade them to take action.

They need to get up off the couch, get in their cars and come to your place of business over anyone else’s.

But if you play it right, once they do, you can turn all new first-time customers into loyal longtime customers in no time.

How To:

ium Make Prem

Drinks

Without Premium Spir it

s

Insurance ON Keeping Your Premiums Down

By Paul Lambert

Paying top dollar for a spirit doesn't always mean you're offering your customers the best option.

Shutterstock/Arina P Habich

M

any so-called ‘super-premium’ brands are produced with the expectation that they'll be consumed straight-up or neat, so their finer elements can be properly enjoyed with the higher quality of the spirit. They are also often distilled and filtered numerous times to remove all impurities, creating the cleanest and purest flavor profile possible.

Therefore, simply by adding a mixer—or mixers—be it tonic, soda or any kind of fruit juice, that spirit’s base flavor now becomes totally disguised and ends up tasting like the mixers themselves—or worse, like virtually any other non-premium brand—especially in the case of a neutral spirit, like vodka.

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So, whether you’re creating a cocktail list for a brand new bar, or just revamping one for your existing spot, make sure you consider all price-level options for custom cocktails since, when it comes to price, biggest isn’t always best.

Generally, spirits with a higher alcohol content tend to display less of other flavors they may be infused with. For example, Absolut Citron, Grey Goose Le Citron and Ketel One Citroen all have an ABV of 40% (80 proof) while Stoli Oranj and Svedka Orange Cream are both 35% ABV, which allows more of the flavor—orange in this case—to be more prevalent. Other notable brands that are lower proof with December 2016 Bar Business Magazine

23

greater flavor versus their higher-strength counterparts are Captain Morgan Spiced Rum (35% ABV) versus Sailor Jerry Spiced Rum (46% ABV) or Bacardi Limon (35% ABV) versus Bacardi Silver (40% ABV) and so on. Lucinda Sterling, owner and mixologist at midtown Manhattan’s Middle Branch, looks to the French when it comes to gin. "Citadel Gin has that classic juniper flavor, in addition to over twenty other botanicals and added citrus peel,” she explains. "And at a wholesale cost of just under $20 per bottle, it’s also a great value.” Sterling likes to add fresh cucumbers and rose water to give it a similar flavor profile to some of the more popular Scottish gins. Her signature cocktail, Maiden's Prayer #2 is made with Citadel Gin, Applejack Brandy, Cocchi Americano and apricot liqueur. In terms of bourbon, she’s passionate about Elijah Craig and Old Forester, both of which are classic Kentucky bourbons—aged in American oak barrels with a predominantly corn mash. She recommends using them in classic Manhattans or Old Fashioneds. "They both have incredible flavor but are still somewhat lesser-known due to minimal marketing by the brands,” she explains, making them cost-effective and perfect for use in custom cocktails.

Rum, like tequila, has different quality levels related to its barrel aging process. Blanco, silver and joven all have no wood-aging, and are distilled and bottled right away. Some consumers prefer this because they enjoy the purity of the flavors—the blue agave in blanco tequila or the sugar cane in silver rum—but again, it's typically only noticed when consumed unmixed. In each category, blanco is almost always the least expensive and therefore perfect as a base for cocktails.

In between these two categories, in terms of aging and pricing, is reposado, which is aged in an oak for just under a year.

This offers the most balanced of both the agave and oak flavors, especially in margaritas and most other tequila-based specialty cocktails. Añejo rum or tequila is aged the longest and is typically also the most expensive making it less ideal for our purposes here. Another entry in the tequila family which is currently enjoying quite a moment, is Mezcal, which translates roughly to “oven-cooked agave.” Primarily made in Oaxaca, as well as a few other select regions of Mexico, it has a strong, smoky flavor. Whereas tequila uses the entire blue agave, Mezcal just employs the heart of the plant, or the piña. El Silencio Espadin is an artisanal sipping Mezcal, specifically-designed to be used as a backbone for high-end cocktails. “It’s something that can not only bring new life to classics but can also excite palates with a new spectrum of flavors and nuances,” says El Silencio’s Natalia Garcia Bourke.

There’s an old Oaxacan saying about Mezcal which goes: "Para todo mal, Mezcal, y para todo bien, también." ("For every ill, Mezcal, and for every good as well."). So you can see the Oaxacan’s commitment to this spirit. A handy guide is to check the age designate on the label, which refers to the time it’s spent in the barrel. The older it is, the more expensive it’s likely to be. Some higher-end scotches, like Macallan and Glenmorangie are actually aged in barrels previously used 24

for Sherry, Port or Madeira wines, so seek out less expensive options for mixing, such as single malts and blends like Johnnie Walker or Dewars.

There are countless spirit options in virtually every category, so why not go local? Edward Kennelly, Bar Manager at New York City’s Tavern62 By David Burke, swears by the nearby Prohibition Distillery in Roscoe, NY. “Their Bootlegger 21 New York Vodka is one of the best on the market right now.

It’s 100% natural and non-GMO,” he explains. Their specialty cocktail, The Scurvy Bastard, mixes said vodka, or gin, with hibiscus-infused simple syrup and lime juice, because the “Bootlegger’s purity allows the hibiscus flavor to be more pronounced and not get overpowered by the alcohol or other impurities,” according to Kennelly. With an approximate $23 wholesale price, this could drastically lower your total cost per ounce, increasing revenue with each drink, and possibly even selling more at a lower price.

When it comes to flavored vodkas, there’s also no dearth of options. Many competitively-priced brands expand their lines of various flavors so often, it can be dizzying. Smirnoff currently offers 35 different choices, while Pinnacle boasts 38 with some wild varietals like Red Licorice, Rainbow Sherbet and Cookie Dough. Van Gogh finishes third with 24 different selections—their Double Espresso being my personal favorite. These flavors can also be helpful to nab extra sales by offering something to the dessert crowd who may not be looking to wolf down a piece of pie, but will gladly order up an after-dinner Dessertini, with most sweeter flavors living in the mid-range price zone, again helping to keep that cost per ounce down. So, with the sheer amount of options on the market today, from flavors to prices to profiles, it would almost be difficult not to be able to create a cocktail list filled with drinks that are fun, flavorful and, mainly, cost-effective.

Paul Lambert has been in the wine and spirits industry since 1998, having worked for some of the largest importers and distributors in the New York tri-state area. He has studied wine extensively and traveled to many of the major wine growing regions around the globe. He is certified at the Master Level of Wine Education from various in-house educational programs offered by larger beverage companies.

Bar Business Magazine December 2016 www.barbizmag.com

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Everyone Loves a

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26

Bar Business Magazine December 2016 www.barbizmag.com

Well-crafted champagne cocktails have an uplifting effect on patrons’ moods and your bottom line, creating a bubble that never bursts. By Elyse Glickman

S

ome of your customers have gotten together for a Friday end-of-week bash. Another is taking their significant other out on a Wednesday “just because.” One woman is excited that her favorite seafood special is back on the menu. Your Sunday regulars’ team won the game today…even if that team is may not make it to the postseason. Life’s short, so why not encourage them to celebrate the little things that add a touch of sparkle to everyday life?

That “sparkle” comes in the form of champagne— and its international cousins Prosecco, Cava, and California Sparkling Wine—and can add joy to pretty much anything. “One thing (about champagne) that gets lost is how well it works with food,” states Rosewood master sommelier Keith Goldston in Washington D.C. “In some respects, producers have done almost too good a job with marketing, making the public believe it is primarily a celebratory beverage.

In all honesty, it’s delicious with almost everything.”

Goldston, like other beverage professionals, says that while fine “Grand Cru” French champagnes should be reserved for by-the-glass and special occasions because of their price tag and delicate composition, there are numerous alternatives, including “Methode Champenoise” wines, that add that an exclamation point to a cocktail recipe. “Usually non-champagne is better for sparkling drinks,” says Eric Smades, who recently created a cocktail program for Virginia’s NYC. “That doesn’t necessarily mean that French sparkling shouldn’t be used. We really like the Ugni Blanc by Henry Varnay. Cava is also great in sparkling drinks, like the de Nit and rosé from Raventos i Blanc. When egg white is used in a drink like in the ‘Air Mail,’ a touch of ‘sparkling’ adds the perfect amount of sugar to balance the drink.”

According to Evan Charest, Patina Restaurant Group’s corporate mixologist in LA, well-made Champagne cocktails should be simple enough to let their core ingredient truly shine. He also points out that there are amazing, cost effective Cavas and Proseccos out there, as well as middle of the road Champagnes such as those from Limoux or Cremant de Borgogne. His caveat? Avoid any sparkling under $15, unless you are making a Mimosa. A customer may not be able to tell right away, but chances are he will feel it the next day.

“My favorite champagnes for drinks are based off Chardonnay, such as the exclusive Chardonnay bottlings of the Blanc des Blancs style,which have a wonderful citrus tone that can usually negate the need

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for adding citrus,” says Richard Hauer, wine director of Chicago’s RPM Restaurants. “I try to avoid champagnes aged in oak for cocktails. Although they can make wonderful drinks, I prefer my sparklers to be clean and refreshing.”

Matt Hunter, the “booze enchanter” at San Diego’s Rustic Root points to the French 75 (invented in 1915) as the mother of many champagne cocktails. “It is a perfect example of a champagne cocktail being delicious with either gin or cognac,” says Hunter.”

“Champagne and sparkling wines are perhaps the most versatile cocktail ingredients,” affirms Bryan Schneider, of Squares in New York City. “You can make great sparkling cocktails with nearly any fruit or ingredient that is in season. However, champagne does not lie. It will highlight the freshness or the artificiality of your ingredients.” At LA’s MiniBar, bartender Jeremy Allen describes his Regal Beagle Twinkle Toes cocktail as the perfect marriage of a

The French always knew how to celebrate. A modern take on their Kir Royale.

December 2016 Bar Business Magazine

27

Champagne and sparkling wines are perhaps the most versatile cocktail ingredients.

specific pink Prosecco, tart sloe gin, and seasonal grapefruit (including ruby red, pomelo, oro blanco) that is in season. “The bubbles grab the flavors and lift them to your nose and to your palate, bringing the flavors to you,” Allen explains. “Depending on the season or occasion, I like to start with either a floral or herbal base, add a little flavor from fruit. Then once you have a well-balanced base, amplify the flavor with the carbonation of a dry sparkling wine,” says Walker Pickering of Crafted at Nose Dive in Greenville, South Carolina.

W hile gin is a “go-to” canvas, along with neutral vodka, for champagne cocktails, a bartender can use his fruit and spirits pairing instincts to find other spirits whose compatibility may surprise him and his customers.

“Sparkling wine can pair with almost any spirit,” asserts Patina’s Charest. “From Cachaca to Scotch. In many cases the sparkling is used as an additive to an already solid cocktail or punch. For instance, who would say no to sparkling lavender margaritas? The drink on its own two feet is solid, but is enhanced by the sparkling. When it comes to fresh fruit, pretty much anything goes, but don’t get too adventurous.

Keep it to one or two different fruits as complicating 28

your cocktail is the kiss of death.”

Brian Smith “chief wine officer” of Club W, cites blanco expressions of agave-based spirits like tequila and mezcal as good partners. “If you’re going for clear spirits with a certain amount of purity, but a touch of age and smokiness, tequila and mezcal go well with sparkling wine as they add complexity to the flavor profile. It’s also definitely a party drink due to the alcohol content.” MiniBar’s Allen says that some of their most successful off-menu specials have introduced bubbles in new places. For example, there’s the Rosalita, tequila shaken with ruby red grapefruit and lemon, and topped with orange blossom and Cava, served on the rocks. A variation on a julep cocktail features Wild Turkey Rye, mint, and Honey Bubbles Moscato from New Mexico. “It’s a little like matchmaking,” Allen says. “Sometimes, it’s not obvious how perfectly paired things can be until you see and taste it in action.” Schneider says champagne also works particularly well with rye and bourbon as the acidity, sweetness and bubbles balance out the bitter edges.

Even Guinness can get a boost from the right sparkling. There are even instances when something like Jameson can replace gin, as Valentine recently discovered when creating the Irish Fizz, combining

Bar Business Magazine December 2016 www.barbizmag.com

Jameson, vanilla simple syrup, apple bitters with sparkling wine. “The final result even surprised me, as the champagne gave it a bit more moxie than just using a white spirit,” he says At MiniBar, Allen stresses their most stringent bubbly rules: New day, new bottle. “You don’t want to catch just the end of the movie when you paid to see the whole thing,” he insists. Valentine agrees with that principle. “The smartest play is to have a fresh bottle ready to go for your guests, and be prepared to use it more than one way. You want to ensure the fruity flavors will remain true, as well as protect the delicate bubbles.” Other bartenders believe repurposing champagne under certain circumstances is a way to expand one’s back bar palette. Hauser likes to use day-old champagne as part of a spritz. “The wine was intended to taste its best with a bubble so choose a recipe that adds a bubble back in,” he says. “The club soda topping off in a spritz is the best way to get the drink sparkling more.

“At Squares, we do a great cocktails called ‘Veuve on Veuve’ – a bottle of Veuve Clicquot served with a side of ice cubes made from frozen day-old Veuve.

Putting a few frozen champagne cubes in your glass of Champagne keeps it cold without diluting.”

Using day-old champagne as a component of white sangria is another option. “Add soda water to the mix to add some carbonation if the bottle is slightly flat,” advises Charest. “As with most punches, you help things along with having a little brandy or rum as a base.” WINC’s Smith, meanwhile, suggests transforming leftover champagne into homemade vermouth. “Sugar and well-chosen herbs can add a unique flair to a Negroni or other recipes requiring vermouth,” he says.

“Control your own destiny…be the party starter,” sums up MiniBar’s Allen, and he has a point. Not only can you expand your horizons on champagne, but celebrate the many ways it can be used to stir a smile or surprise the taste buds.

RECIPES Irish Fizz Ryan Valentine, Hudson 29, Columbus, OH 1 oz Jameson ½ oz Carpano Antica Sweet Vermouth ½ Vanilla Simple Syrup ¼ Simple Syrup ¼ oz apple cider vinegar 4 drops Baked Apple Bitters 4 oz Cava Luxardo Cherry 1. Combine the above ingredients in a mixing tin and shake Vigorously.

2. Strain into a Champagne Flute and top with 4 oz. Cava.

3. For the garnish, drop a single Luxardo Cherry to the bottom of the flute.

Kir Royale Modernized Classic by Evan Charest for Patina, LA 4 oz Champagne ½ oz Lejay Crème de Cassis 1. Build in champagne flute.

2. Garnish with lemon peel.

Regal Beagle Twinkle Toes Jeremy Allen, MiniBar, Los Angeles ¾ oz Hayman’s Sloe Gin 1½ oz Grapefruit Juice 2 dashes Jujube Bitters Sparkling Wine, to Top Lemon Twist 1. Shake and strain all ingredients (except sparkling wine) over ice into a Collins glass.

2. Top with sparkling wine.

3. Garnish with lemon twist.

The Ivy Snowbird Courtesy of The Ivy Hotel, Baltimore, MD 1½ oz vodka 1 oz clementine juice 1½ rosemary simple syrup 1½ oz champagne 2 dashes of habanero shrub 1. Pour vodka, clementine juice, rosemary simple syrup and habanero shrub in mixing tin.

2. Shake with ice.

3. Strain in Martini glass, and top with champagne.

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December 2016 Bar Business Magazine

29

The Greatest Show

On Turf 30

12 Tips To Maximize Profits For Super Bowl Sunday

By Heather Florence Marple

Bar Business Magazine December 2016 www.barbizmag.com

chatted with Billy Mulligan, General Manager at Croxley’s in Brooklyn, for some nuanced ways to edge out the intense competition on gameday. Many of these ideas can also easily extend to other big sporting events like March Madness, the NBA Playoffs, the World Cup or any other major sporting event in your community.

1. Pre-sell seats to the big game You could do this the old fashioned way by just having guests call to reserve or you could use apps like Snagastool, Yelp or Groupon. At Croxley’s, for example, they charge $10 per seat. “We sell the seats just to get a guarantee. It’s the biggest sporting day of the year, and we’re a sports bar, so we do this to maximize our revenue and cover costs, basically,” says Mulligan. And Croxley’s does it “first come, first serve,” so the best seats go to the early birds. You could ask people to leave a deposit if you think there’s a high demand, but that’s ultimately your call.

2. Don’t use the term Super Bowl in your marketing

Shutterstock /Arina P Habich

T

he Super Bowl has become a national secular holiday in which any and all bars with a T V screen or large projector would be unwise not to capitalize on. Despite some waning ratings during its regular season, the NFL shield is still strong, so whether or not this year’s Bowl beats 2015’s record 114.4 million viewers, it will no doubt be watched by many, many people producing many, many millions

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in on-premise receipts.

Maybe this is your first year of throwing a proper Bowl party, or maybe you’ve done it for years, and just need some fresh ideas to maximize profit. Either way, here are some ideas to keep your bar front and center in ever yone’s mind as they’re choosing where to watch the game.

Croxley’s Ale House has five NY locations, all of which are known as destinations for football fans. We

The NFL does not like people using their trademarked phrases like “Super Bowl,” or rebroadcasting its games (they take down all clips of NFL games on social media, for example). Though it seems like it might actually be the NFL overreaching the context of its actual mark, the league is very litigious and has been known to go after small businesses for using their phrase in ads. Bottom line: It’s just not worth the risk.

3. Offer fans special gameday promotions From food to alcohol to group rates, there are so countless ways to help lure in customers.

Croxley’s offers 40 cent wings and $5 beers (it is New York City, after all, so you can probably go lower in your market). You could do 2-for-1 drinks, December 2016 Bar Business Magazine

31

Make sure you’re stocked up on food and booze. Sure this seems like a no-brainer, but never underestimate Americans’ appetite for food and alcohol during the winter months.

4. Promote catering or coordinate with food trucks If you don’t have a kitchen at your bar, it would be wise to figure out some way in which your customers can eat, because the worst thing would be for them to 32

have to leave to do so. Work with a catering company or food truck and work out a commission on their sales, or find some sort of other upfront flat fee, letting them keep food receipts.

5. Offer an appropriately themed menu If you want to get extra fancy, try a themed menu. You could offer things like a “Philadelphia Eagle Cheesesteak” (a play on the classic Philly staple, maybe even try subbing chicken for beef) or a “New York Giants Manhattan” (just add blue food coloring to a regular Manhattan). It doesn’t have to

be anything earth-shattering or expensive, just something different to goose your sales.

It could be as simple as having bartenders offer customers garnish in either of the teams’ color schemes. Get creative.

6. Provide extra outlets or phone-charging stations This applies generally to a bar, but even moreso today when you want customers to stay all day, as they’ll inevitably rack up a bigger bill. Just to state the obvious here: You’re not looking to turn over tables, but, rather keep people there as long as possible.

Bar Business Magazine December 2016 www.barbizmag.com

Shutterstock /from my point of view

pitcher deals or work with a catering vendor to come up with some ways to move more volume.

Or you could do $10 per seat, with 5 seats for $40 or some type of bulk-buy discount. Figure out your promotion and get the word out through email, social media, newsletters, or however you communicate with your customers.

7. Decorate and design your space

10. Hire a funny emcee with 11. Resist the urge to knowledge of the sport bring in a DJ

Here’s an area where every bar owner and manager should feel free to go that extra mile to provide a memorable experience, especially if the bar is located around the region where a championship team comes from—or is in a city where the Super Bowl is hostedwhich F YI, is Houston this year. “When the local teams do well, people wanna come out and root them on,” explains Mulligan. Get some balloons, streamers or party hats with the teams’ colors on them. Or create a scoreboard and nominate an enthusiastic supporter of each team to keep the scoreboard accurate as the game goes on. Get merchandise from each team and offer them as prizes if you want to host a trivia quiz or have guests try to guess the final score.

A hipster rock bar in Los Angeles once brought in infamous altcomedy performer Neil Hamburger to do (intentionally bad) jokes one year for their own ‘Super Bowl Halftime Show’. The owner knew his crowd, and knew they’d find him amusing, which they did. So, think about who your audience would find appropriately funny and book them to do their own color commentary or halftime act.

It could even be a funny staff member or manager themselves.

This person could ask sports and pop culture trivia questions for small prizes and giveaways or do other kinds of crowdwork, keeping the room engaged during the 4-5 hours the games last. This will come in even more handy if the game becomes a blowout.

8. Make sure commercials are audible, too Pro tip: A large part of the viewing audience doesn’t actually care about the game itself. They’re just there for the social experience or to watch the ultra-expensive ads that will inevitability be ranked, reviewed and debated the following morning.

Shutterstock /allstars

9. Don’t overbook the game or try to hit your capacity

Get some balloons, streamers or party hats with the team’s color or insignia on them.

Again: Know your crowd. Unless you think they’d really want music to acompany the game, depending on your establishment, don’t hire a DJ to play during the commercials.

As mentioned, many people really do want to hear the commercials, as well as watch the game. A lively atmosphere is great, but don’t distract from the main attraction.

12. M ake sure you’re stocked up on booze and food Sure this seems like a no-brainer, but it’s hard to underestimate Americans’ appetite for consumption during these winter months. Worst case scenario: you end up with extra and can donate to a local food bank or save for a Valentine’s Day promotion.

Originally from Pensacola, Florida, Heather Florence Marple earned BAs in English and International Relations from FSU. Now based in the Windy City, she writes about cocktail culture, food, travel, literature and international law.You can find her behind the stick, down at her local (shoutout to Bucktown!) or at home rearranging her crystals or soaking in her antique clawfoot bathtub with a glass of P. Grigio. Despite the fact that the she’s still climbing out of debt to enter this mad, mad world, she is definitely not jaded…yet. Follow her on Twitter at @heatheriscold.

“You gotta find a balance between making sure you get as many people to come in but that they’re all still comfortable,” warns Mulligan. “Our capacity here is 256 and we don’t come close to selling that many spots.” Don’t get us wrong: You want to get as many patrons in as you can, but not by compromising the experience for the rest. If you find you’re getting complaints that people can’t see the screens, then you’ve got too many people. Tr y to use your space well and spread the crowd out, or open other areas like a patio or parking lot if you’re permitted to do so. www.barbizmag.com

December 2016 Bar Business Magazine

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CHICAGO Boston

Las Vegas

Los Angeles

MIami

new york

Lawless City

By Christopher Tarantino, Editor-in-Chief

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Bar Business Magazine December March 2016 www.barbizmag.com 2016 www.barbizmag.com

Chicago’s Beacon Tavern swims against the stream

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esides being in possession of a moniker most Bond villains or comic book vigilantes would kill for, Billy Lawless is also in possession of a handful of popular bar and restaurant concepts across the Chicago area. Since emigrating here twenty years ago from Galway, Ireland, where he was born and raised, he has opened a slew of eateries such as The Gage and Acanto (both located in Millennium Park), as well as The Dawson and the foxy Italian destination Coda Di Volpe. But the most recent feather in his already crowded cap is Beacon Tavern, the six-month old Magnificent Mile eatery perched high atop the Chicago River, nestled cozily between the iconic Wrigley Building and the, uh, yuge, Trump Tower on North Wabash Avenue, just off Chicago’s most busy street. But what differentiates Beacon from the many other restaurants and cocktail programs in Chicago and in this family itself? Longtime Lawless employee and Beacon mixologist Clint Rogers explains: “Simplicity, but with a lot of culinary technique, as well. All of the concepts in the Lawless group have strong cocktail programs, but at Beacon we have a heightened attention to detail. We are able to execute because the staff is so small and we all communicate daily, so everything is prepped and fresh and no one person ever really gets the brunt of the work. Usually, people have our drinks and simply like them.

That’s always enough, but sometimes they dig deeper and realize all of the time that goes into something like, say, our house-made tonic.” It also has a unique assortment of bottles of vintage spirits and wines on-hand, in what they call their Cabinet Collection. We visited the restaurant for a terrific meal and a cocktail with some bourbon from the 1950s.

for the homeless—or possibly Mr. Trump in a real pinch if he couldn’t make it up to the penthouse and really had to go—into a warm and rustic modern tavern for the elegant everyman, which never feels unwelcoming. The bar and dining area seat a combined 140 guests, plus a wraparound outdoor patio which the high-back booths, photo-worthy decor and open-plan kitchen only serve to accentuate.

Like Sports? try The 49ers It only took a hundred or so years, but for a city that’s now finally home to a world champion baseball team, Beacon’s unique “49er” wine program seems like it could raise some eyebrows with sommelier sports nuts. Beverage Director Jon McDaniel chose a variety pf 49 global wines, each priced at 49 local dollars, aiming to keep the list fun without guests feeling like they couldn’t try certain wines that were “out of their league” price-wise. Known for his accessible lists and “Unicorn Wines,” McDaniel was formerly Wine Director at Los Olivos Cafe & Wine Merchant, forever immortalized in 2004 somm-com Sideways as the establishment where Paul Giamatti is “not drinking any fucking Merlot!”

Aw, Shucks!

Beacon Tavern also operates something affectionately known as the “Beacon Tavern Shuck Off,” a competition to find the perfect wine to pair with oysters for Chicago’s wine professionals, or amateur armchair pairers with zero shucks given, looking to make a name for themselves in the down and dirty world of wine-shellfish pairing.

Allegedly known as The Dark Knight of Windy City

Mickey B’s Don’t let the casual-sounding ‘Tavern’ in its name fool you, the Beacon gang is far from a hole-in-the-wall. If anything, it’s simply part of Mr. Lawless’s frequently cheeky wordplay meant to draw you in, before sucker-punching you with a first-class experience as soon as you’ve let your guard down.

Lawless described the classy-yet-lived-in decor as “beaten and weathered like me—with a touch of refinement.” One would never guess that barely one year earlier, the space was still a McDonald’s, until the Chicagoarm of international design firm Perkins+Will had their way with it. “As a little homage, I tell people that we source our pommes frites bags from the same manufacturer as McDonald’s. The story is completely false, but people get a kick out of it anyway,” admits Rogers. So, for the architecture firm’s first restaurant design, duo Fred Schmidt and Lara Leskaj were charged with turning what was a greazy fry kitchen and free bathroom www.barbizmag.com

December 2016 Bar Business Magazine

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Big

6

CHICAGO Boston

Las Vegas

Los Angeles

MIami

new york

Lawless on Beacon: “Beaten and weathered like me—with a touch of refinement.”

Don’t let the casual-sounding ‘Tavern’ in its name fool you, the Beacon gang is far from a hole-in-the-wall. If anything, it’s simply part of Mr. Lawless’s frequently cheeky wordplay meant to draw you in, before sucker-punching you with a first-class experience as soon as you’ve let your guard down.

Wine—possibly for his superhero-like power to nail a grape’s vintage from a thousand yards, or possibly because of his low, throaty growl and penchant for blowing disposable income in his own personal “Department of Wine R&D” (Research & Development) —McDaniel must be doing something right to have earned his fifth Lawless Beverage Director title.

The House of the Spirits For collectors and wine connoisseurs, Beacon also offers a unique Cabinet Collection of vintage spirits and fine wines, including Krug Grand Cuvee, Villard Condrieu and Paul Hobbs Pinot Noir. This so-called 36

cabinet is stocked by a company known as Sole Agents.

And that so-called company of spirit-seekers is technically just one man: local-barkeep-turned-vintage-bottle-hunter Alexander Bachman. Bachman sources all of the restaurant’s classic aged-spirits himself from wherever he can. But this sounds like quite the risky game. Have they ever bought a pricey vintage bottle that didn’t exactly mature as planned, souring like a 50-year-old bottle of milk? Not according to Rogers: “Occasionally I think things are a little off in old Campari bottles, but in a good way. I’ve always been on the hunt for vintage vermouth but Alex won’t let me buy it since it never quite holds up because of its lower alcohol content.”

Bar Business Magazine December 2016 www.barbizmag.com

Happy Feet Beacon’s 27-year-old Executive Chef Bob Broskey comes courtesy of local landmarks Intro and Lincoln Park’s L20.

Lawless praised his extensive cooking knowledge and called him “one of the hardest-working chefs I’ve ever met.” He’s also one of the happiest working chefs we’ve ever met, smiling his way around the kitchen; the complete antithesis to the bogus celeb-chef personalities jammed down our throats from most reality TV cooking shows, which comes as a very welcome change. Broskey specializes in raw seafood, which would explain Beacon’s fish-forward nature. For every one dish by land, there’s at least two by sea. But it’s not just one big raw bar. The lightly-seared scallops on a bed of billowy, savory Hen of the Woods mushrooms were some of the best we’ve had anywhere. But Beacon’s secret weapon may well be their amazing house-made focaccia bread—way better than any non-Italian joint has any right to serve—which is baked

by Pastry Chef Kevin McCormick. But it’s the through line that runs through all these seemingly disparate elements that ties everything together and makes Beacon Tavern a special experience. “All of our drinks are inspired by the way Bob cooks, which is heavy on technique, but very simple plating. Case in point: our rum punch, which is a pre-batched punch, blending numerous different rums, mango puree, lychee black tea and house-made grapefruit oleo-saccharum, most of which require a few days lead time. In the end though, we want it to come across simply and clean,” explains Rogers. Mission accomplished.

Negroni

Cabinet Cocktail RECIPES Negroni 1½ oz Vintage Gin ¾ oz Vintage Campari ¾ oz Mancino Vermouth 1. Combine ingredients, stir and serve over a large rock.

2. Garnish with manicured orange swath.

Rusty Nail 1½ oz Compass Box Circus ½ oz Vintage Drambuie 1 fat bar spoon of honey syrup* 1 dash of orange bitters 1. Stir and serve over a large rock.

2. Garnish with manicured lemon swath. *Honey syrup: 2 parts honey to 1 part water

Boulevardier 1½ oz Vintage Bourbon ¾ oz Vinatage Campari ¾ oz Mancino Vermouth 1. Combine ingredients, stir and serve over a large rock.

2. Garnish with a manicured orange swath.

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December 2016 Bar Business Magazine

37

Inventory Gettin’ High on Rye in the Rockies

Fire & Ice & Everything Nice

TINCUP is a bold and spicy bourbon cut with pure Rocky Mountain water from distilling legend Jess Graber.

The whiskey gets its powerful flavor from a mash profile very high in rye, a choice Graber made because he felt most American Whiskey was too mellow. TINCUP is a blend of two great American Whiskeys, each aged in #3 charred oak barrels. “High rye” bourbon, distilled and aged in Indiana, is blended with a small amount of Colorado single malt whiskey.

These whiskeys are then cut with Rocky Mountain water. Upfront, TINCUP has notes of pepper, cinnamon and orange, which give way to a smoother vanilla middle and a short, clean finish.

Graber recommends you drink it neat or with one ice cube, but this is a complex whiskey that could be at home in any classic cocktail. Named for a gold-rush era mining town in the mountains of Colorado, TINCUP was created in honor of the state's first drinkers, the miners who settled in the mountains and drank their whiskey from tin cups. The bottle's cap is a twist-off metal cup, paying further homage to the whiskey's name and its origins.

Highly recommended for sharing with friends around a warm fire.

For more information please visit tincupwhiskey.com.

Highland Park FIRE Edition, a follow up release to Highland Park ICE Edition, continues to celebrate its Viking heritage in Orkney, Scotland.

Limited to only 28,000 bottles globally, and 4,400 in the US, FIRE is a 15-year old single malt whisky bottled at 45.2% ABV and matured in 100% refill Port wine-seasoned casks—a first for Highland Park.

Inspired by the realm of the Fire Giants and their battle against the Gods to rule the world, FIRE Edition celebrates the myth and legend of the Viking age. It is bottled in a bespoke crimson red tinted glass with a black wooden cradle and stopper. Natural in color, the vibrant and intense aromas of ruby red fruits and warm vanilla complement the fiery bitter sweetness of cinnamon bark and the richness of devilishly dark chocolate.

Intensely balanced, the finish magnifies into a sizzling fruity spiciness, providing a standout whisky to enjoy. With such a limited quantity available worldwide, FIRE Edition’s unique and striking expression is the perfect gift for the whisky collector.

FIRE Edition will be available through specialist whisky shops worldwide from November 2016 although specific release dates will vary by country. Recommended retail price is approximately $300. To learn more, please visit highland park.co.uk.

Iron Men

Now It’s a Sport!

On November 25, Iron Hill Brewery & Restaurant will welcome the holiday season with the release of seasonal favorite Reindeer’s Revenge in stylish 16 oz cans. Reindeer’s Revenge is an Americanstyle Belgian ale, filled with complex aromas and flavors of grapefruit, spice and banana, with a refreshing hop bitterness.

From November 25 through the end of the year, Iron Hill will be offering their most award-winning beers in special Bottled Reserves Packages, perfect for stocking stuffers this holiday season. The brewery’s Gold Medal Winners will include 750 mL bottles of the following gold-medal winners: The Cannibal (2005 Great American Beer Festival); Russian Imperial Stout (2006, 2010 Great American Beer Festival; and 2010, 2012, 2014 World Beer Cup); and Wee Heavy (2004 World Beer Cup). In addition, guests spending at least $75 on Iron Hill gift cards will be rewarded with a Snowflake Card, a bonus card worth $20. Founded by home brewers Kevin Finn and Mark Edelson and restaurateur Kevin Davies in Newark, Delaware 20 years ago, Iron Hill Brewery & Restaurant has blossomed from one to 12 locations across the mid-Atlantic. Each restaurant is dedicated to producing and serving top-quality hand-crafted beers and cuisine in a warm and hospitable setting. Visit ironhillbrewery.com.

It’s a game! It’s a sport! Fun to play! Fun to watch! It’s the perfect addition to your bar, restaurant or anywhere people gather for a good time. Jenga GIANT JS7 Hardwood Game is our biggest game yet! Fun fact: Robert Grebler holds the world record for classic and Jenga GIANT, having reached 44 complete levels! Drop that on a friend about to make a precarious move during a game. So, why do we call it GIANT? Great question! Because it can stack to over 5 feet high! That’s taller than some people! It’s gigantic fun for ages 12-and-up with bigger build-ups and bigger crashes, as the classic block-stacking, stack-crashing game, now has its own GIANT counterpart! Jenga GIANT JS7 Hardwood Game is made to the exacting specifications of the classic Jenga game we all know and love using 54 precisioncut, high-quality, durable, polished hardwood blocks, so the fun lasts for years to come. Each oversized block is 14 times the size of a classic block. To help you appreciate its size, just imagine you are 14 times your size and playing classic Jenga, which would make you about 75 feet tall. Until December 31, 2017, buy Jenga GIANT JS7 Hardwood Game —the only licensed, giant, wood Jenga game— for just $125 plus S/H at jengagiant.com with promo code JS7ISBIG.

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Bar Business Magazine December 2016 www.barbizmag.com

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BAR BUSINESS M A G A Z I N E

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Holiday Happenings

9

3 January 3: Festival of Sleep Day

January 9: Play God Day

Don’t dream it’s over!

Take a long nap. Wake up. Have a drink.

Invite friends over to join the festival. Fix them a drink. Take a group nap. Repeat until day ends.

Don’t lie...you’ve thought about this almost daily, and maybe occasionally even act on it? Well power hungry mortal, here are 24 hours with which you can do it to your heart’s content!

21 January 21: National Hugging Day Is it any wonder that this day immediately follows Inauguration Day in 2017? I think not. Give one to get one. We all need ‘em, now more than ever.

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24 January 24: Beer Can Appreciation Day / Compliment Day Well, look at you…just sittin there on the bar, lookin all coy, and beautiful, and shiny.

I just wanna wrap my hand around your sexy aluminum frame & drink you right up!

12

13

January 12: Feast of Fabulous Wild Men Day

January 13: International Skeptics Day

Between Jan 8th’s Male Watchers Day & today, men finally have a day to see what it’s like to be catcalled as they “innocently” pass by construction sites everywhere. Feast up!

Is it really though? Or is that just what they want you to think??

25

28

January 25: Opposite Day

January 28: Data Privacy Day

“We don’t have any specials today and are all out of amazingly delicious cocktails so don’t visit our bar or spend any money!!”

Today, this childhood game definitely does not continue.

Today, please visit our website, hand over your social security number, full bank details, and a list of all online login/passwords to receive our free comprehensive guide to data privacy!

18 January 18: Thesaurus Day Renounce your personal liminality and permit us to elucidate on a highly polemical jubilee transpiring today, specifically for those perspicacious enough to perceive it.

31 January 31: Inspire Your Heart with Art Day Bar Business founder and publisher Art Sutley is a constant source of inspiration to us all and is always in our hearts. We now finally have a day to celebrate him!

Bar Business Magazine December 2016 www.barbizmag.com

January 3: Shutterstock/Monkey Business Images, January 9: Shutterstock/frankie’s, January 12: Shutterstock/conrado, January 13: Shutterstock/ChristianChan, January 18: Shutterstock/Caron Badkin, January 21: Shutterstock/Antonio Guillem, January 24: Shutterstock/Chepko Danil Vitalevich, January 25: Shutterstock/szefei, January 28: Shutterstock/ Maksim Kabakou

JANUARY 2017

Index of Advertisers Company

web site address

page #

Apple Ice

appleice.com

21

G&G Closed Circuit Events

ggboxing.com

22

Harbourtouch CA

iharbortouch.com

C4

Harland Clarke iPrint

iPrint.com

17

Manhattan Cocktail Classics

manhattancocktailclassic.com

14

Newell Rubbermaid

newellrubbermaid.com

NightClub and Bar Show

ncbshow.com

25

NRA Show

Restaurant.org/BAR

18

Perlick Corp

perick.com

3

TouchTunes

touchtunes.com

5

C2,9

Inventory Companies

Dewars

dewars.com

Glenlivet Single Cask Edition

theglenlivet.com/us

Jack Daniels Single Barrel

jackdaniels.com

Narragansett Beer

narragansettbeer.com

To advertise in Bar Business Magazine contact Art Sutley Phone: 212-620-7247 Email: asutley@sbpub.com

www.barbizmag.com

December 2016 Bar Business Magazine

41

Tuning Up

Always Go With The Stream

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umerous venues are adopting solutions that stream T V audio over wifi to patrons’ smartphones. By downloading a free app, customers can hear any muted, live T V directly on their smartphone. Several companies now offer solutions to this classic bar dilemma: the inability to hear a game or show. Many venues have now begun adopting solutions that involve streaming this audio via wifi to the patron’s handheld device.

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Our recent survey has shown that 37% of bars have had someone leave because they cannot hear the sound on their desired program.

Over the years, several attempts have been made to solve the issue of muted bar T Vs, including the creation of separate rooms and tabletop or directional speakers.

Tabletop speakers have challenges with wiring, customer abuse and, occasionally, theft. Directional speakers sound like a decent fix,

but generally end up working better in demo mode than in real world applications where hard reflective surfaces end up bouncing the sound all around the room. Also, people are a lot less inhibited about pouring beer on a venue’s tabletop speaker than they would be about drowning their own iPhone. Today’s mobile technology brings the simplicity of personal audio directly to the individual smartphone and tablet user.

Bar Business Magazine December 2016 www.barbizmag.com

Shutterstock /Syda Productions

Transmitting Streaming Wireless Audio In Your Bar to Customers’ Phones Is Easier Than You Think. By Lance Glasser

watch a game that’s important to them, yet are unable to also get the audio because they are not in their hometown. In the regular season, the NFL typically plays six to eight teams at the same time, with college football playing even more. “We find that we’re able to attract more customers who end up staying longer when they’re able to utilize their phone as a personal listening device. They are able to switch back and forth between different games, which is especially helpful if they’re into fantasy,” says Alfred Anderson of Chaplin’s Sports Bistro in Union City, California. They’re also likely part of a league, in which case the players on their ‘team’ are spread among numerous different matches and will certainly want the option to switch quickly from one game to another. Therefore, systems and apps that enable easy shuttling between audio from different channels from any of your venue’s audio sources tend to offer the hardcore fan the most freedom.

How does it work?

Shutterstock /SkillUp

Sports Fanatics

According to our survey results, 67% of sports bars have someone request the sound for a particular game at least once a week. The segment of your patrons which this technology appeals to most is an individual coming to your bar for his or her favorite game. The other type of patron this often appeals to is the ‘out of towner.’

Often traveling alone with a spouse at home, their local team’s game is on, but without any sound, they’re much less likely to stay. In our highly mobile society, people are often in one city trying to www.barbizmag.com

These systems tend to have three components. First, the application itself. Second, an appliance in the venue that essentially compresses the audio line out of the T V receiver, converts it to digital, and streams it out over a local network to your wifi access point, and then out to any phone. This keeps the transmission of the data local,

67%

placing minimal stress is put on your servers. Not setting this up in such a manner would mean you were transmitting rebroadcasting copyrighted content on what is essentially an unlicensed internet radio station. Other systems may also employ cloud management, enabling timely software updates as well as customization of the app by the venue owner.

Quality

Audio quality is also a main key to customer satisfaction. In many instances, the acoustics in bars and restaurants are so poor that even when the game is played over the bar’s main speakers, not much can still be heard. The quality of the streaming audio over wifi is the single biggest determinate of overall audio quality for the better systems. Wifi audio is popular in family-friendly venues as well. The best practice is to have one or more T Vs with kids’ programming with a wifi audio feed. Then, parents can watch their games in peace while the kids are plugged into their own shows. Marketing Manager of Colorado’s Dillon Dam Brewery, Barb Richard says, “Everyone has a smartphone, but not everyone is as skilled with it. Whether they are six or sixty, no one seems to struggle with it.” Joe Kirley, one of the pioneers of this industry, has a thesis that a bar’s largest opportunity is actually not sports, but rather narrative shows where dialogue is critical. Patrons

of sports bars have someone request the sound for a particular game at least once a week.

December 2016 Bar Business Magazine

43

Tuning Up

Technically Speaking…

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certainly come to bars to watch big games, but this often only accounts for approximately 1% of the total time a bar is open. Kirley speculates that this is the sector where one can really utilize such a system to pay the bills, bringing in fans who would normally just watch these shows at home. Another implementation people often miss out on, is transmitting audio in more than one language. Wouldn’t it be better to transmit the World Cup audio in both Spanish and English simultaneously for all customers? All you would need is two T V receivers, one tuned to the first language, and the other to the secondary audio.

branding and social media

Obviously, if people do not know about the system, or how to use it, then they won’t. Bars that promote and explain the service tend to feel its impact almost ten times more than those establishments that do not. Promotional methods can include posters, coasters, T V signs, napkins, table tents, digital signage and, of course, your own servers. Our experience is that usage of the system doubles when the waitstaff is properly trained in its usage. Such systems range from simple audio-only devices to those that offer robust opportunities for 44

owners to upload their own logos and custom coupons or create preroll videos and scrolling in-app banners which customers can click through to other websites, creating a truly unique custom branded app. Smart venue owners will use the customization tools to promote specials and future events.

Conclusion

Solutions that offer live wifi audio streaming to patrons’ mobile devices are now being adopted at bars around the country more and more. These new solutions offer patrons an engaging and enriched video and audio experience, and can also provide new marketing and branding opportunities for the venue owner and can prove to be a big ‘win’ for your team.

Lance Glasser is president and founder of Audio Everywhere, who supply high-quality wi-fi audio solutions to bars, lounges, restaurants and other businesses. He has been a CTO and Group VP at KLA-Tencor, Director of Electronics Technology at DARPA, and an Associate Professor of Electrical Engineering and Computer Science at MIT. In addition to authoring thirty US patents, Lance co-authored the book The Design and Analysis of VLSI Circuits and is a prior recipient of the ASEE Frederick Emmons Terman Award for outstanding contribution to electrical/computer engineering.

What do I tell my audio person?

The line-level audio is the lowest common denominator. Generally, this signal should be taken directly from your cable box or receiver if possible. Microphone inputs will require a pre-amp or mixer. Lines up to about 25 feet can be run single-ended, but for longer runs up to around 200 feet, it’s best to utilize something called a balun transformer which converts the unbalanced signal in order to reduce noise and isolate the transmission line to provide a more balanced output. One will then need to adjust the gain knob in the system to get the proper audio output level.

What do I tell my IT team?

The first point is that it’s best to combine the wifi audio streaming system with the public or hot-spot wifi, if at all possible. This is because most people want to be able to do something else on their second screen (e.g. update Facebook), while listening. “70% of fans use a second screen while watching football on TV,” according to Brian Rolapp, the NFL’s VP of Media. Here are some additional tech points that may help your IT team— which, in actuality, may just be you!—install and execute such a set-up.

• Use simultaneous dual-band access points.

• Do not use mesh or multi-hop networks for low-latency audio.

• Set the access point bandwidth to 20 MHz. • Never use TKIP encryption.

• 802.11 ac or better.

• DHCP range should be at least 200 users.

• IP lease times around 4 hours=14.400 sec.

• BSS min rate set to about 12,000.

• Band steering on.

• Airtime fairness on.

Bar Business Magazine December 2016 www.barbizmag.com

Shutterstock /Dacian G

Solutions that offer live wifi audio streaming to patrons’ mobile devices are now being adopted at bars around the country more and more.

hat do I need to get started?

We recommend that people use a dual-band enterprise-grade Wi-Fi such as Ruckus, Cisco, HP, Meraki, or Ubiquiti running 802.11n or, better yet, 802.11ac.

This is because properly implemented wifi audio systems use VoIP-type protocols that depend on the quality of service (QoS) network priority having been set correctly and systems 802.11g or older generally do not have such capabilities. Ideally, the system should also be integrated with the public hotspot.

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BAR BUSINESS M A G A Z I N E

BUYER’S GUIDE2017

www.barbizmag.com

A

s 2016 comes to a close, you’re probably remembering that we typically release our Buyer’s Guide in September. Well, we’ve been doing a lot of thinking here at Bar Business Magazine headquarters— especially with the new voice behind our publication, Editor-in-Chief Christopher Tarantino!—and we’ve decided that our theme for 2017 is going to be: Change. We have plans to unveil a newly designed magazine, website and e-media products, all while delivering the same great content and buying opportunities to better your business!

As an on-premise owner, the time to buy is now, the time to buy was yesterday, and the time to buy will be tomorrow. In the bar business, it’s always time to buy —more inventory, new equipment, new bar tools, new glassware, new furniture, new POS systems, new gaming, new marketing tools and so on

and so forth. In this industry, it’s always a buyer’s market because your customers expect to see the latest and greatest and the best and brightest. Your staff expects to operate with the most efficient hardware and the best bar tools.

And you, as owner, expect to make more money this year than you did the last. Realistically thought, few of these expectations can be met without buying the necessary materials, goods and services to keep up with your competition.

We are looking forward to making 2017 a really great year for you and your business!

Art Sutley Publisher Bar Business Magazine

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Bar Business Magazine 2017 Buyer’s Guide

BB

BB

Cover: Shutterstock / LiliGraphie, Contents: Shutterstock/ Evgeny Karandaev

CHANGING THE GAME

BB

BUYER’S

GUIDE2017

CONTENTS From the Publisher Manufacturers/Suppliers Importers Products Company Index Key Word Index

46 48 52 53 59 60

“Bar Business Magazine” (ISSN 1944-7531 [print], ISSN 2161-5071 [digital]) (USPS# 000-342) is published February, April, June, August, October, & December for $45.00 per year and January, March, May, July, September, & November will only be offered in a digital format at no charge by Simmons-Boardman, 55 Broad St 26th Fl., New York, NY 10004. Periodicals postage paid at New York, NY and additional mailing offices. Copyright © 2015 Simmons-Boardman. All rights reserved. Printed in the U.S.A. No part of the magazine may be reproduced in any fashion without the expressed written consent of Simmons-Boardman. Qualified U.S. bar owners may request a free subscription. Non-qualified U.S. subscriptions printed or digital version: 1 year US $45.00; Canada $90.00; foreign $189.00; foreign, air mail $289.00. 2 years US 75.00; Canada $120.00; foreign $300.00; foreign, air mail $500.00. BOTH Print and Digital Versions: 1 year US 68.00; Canada $135.00; foreign $284.00; foreign, air mail $384.00. 2 years US $113.00; Canada $180.00; foreign $450.00; foreign, air mail $650.00. Single Copies are $10.00 each. Subscriptions must be paid for in U.S. funds only. For subscriptions, address changes, and adjustments, write to: Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-2620. Instructional information in this magazine should only be performed by skilled crafts people with the proper equipment. The publisher and authors of information provided herein advise all reader to exercise care when engaging in any of the how-to activities published in the magazine. Further, the publisher and authors assume no liability for damages or injuries resulting from projects contained herein. All rights reserved. POSTMASTER: Send address changes to Bar Business Magazine, PO Box 3135, Northbrook, IL 60062-2620.

2017 Buyer’s Guide Bar Business Magazine

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Manufacturers & Suppliers The following companies are arranged alphabetically. These companies manufacture and supply products and services to better help you operate, manage and make profitable your bar business.

ABSECON ISLAND BEVERAGE COMPANY, INC. Egg Harbor Township, NJ 08234 Phone: 609 653-8123 Fax: 609 653-8320 E-mail: info@aibev.com Web Site: www.aibev.com Matthew W. Helm, Pres

Products: Appliances - Back Bar Coolers; Appliances - Bar Blenders & Containers; Appliances Beer Dispensers; Appliances - Drink Mixers; Appliances - Frozen Drink Machines; Bar Supplies/Equipment - Bottle Dispensers; , Cocktail Mixes; , Coolers; , Draft Beer Dispensers (Taps); , Glass Chillers; , Glass Washers; , Refrigerator (Bar); , Sinks; Beverage Equipment - Blenders, Frozen Beverage Equipment, Mixers; Beverages - Cocktail Mixes, Energy Drinks, Non-Alcoholic; Cleaning Equipment & Supplies - Glass Washers; Drinkware/Tableware - Beer Towers; Electronics - Inventory Control Systems; Furniture Portable Bars and Accessories; Management Services/Consulting - Bar Design, Beverage Program/Cocktail Design; Training/Education Other

ADVANCED MENU SYSTEMS

2907 S Croddy Way Santa Ana, CA 92704 Phone: 714 957-1250 Fax: 714 668-0942 E-mail: sales@advancedmenusystems.com Web Site: www.advancedmenusystems.com Products: Audio/Video - Lighting Systems; Graphics/ Graphic Displays - Signs - LED; Interior and Exterior Decoration/Furnishings - Lighting

ALCOHOLCONTROLS.COM

1023 Havenridge Ln NE Atlanta, GA 30319-2692 Phone: 404 262-2337 Toll Free: 800 285-2337 Fax: 404 262-2327 E-mail: Profit@AlcoholControls.com Web Site: www.AlcoholControls.com Mark Flaschner, Pres Joseph Thompson, Ops Mgr Products: Bar Supplies/Equipment - Draft Beer Dispensers (Taps); Bar Supplies/Equipment - Pour Spouts; Bar Supplies/Equipment Pourers; Beverage Equipment - Draft Beer Dispensers (Taps); Beverage Equipment - Liquor Dispensers; Electronics - Inventory Control Systems; Electronics - Portion Control Systems/Equipment

Fax: 636 327-6155 E-mail: matt@alligatorice.com Web Site: www.alligatorice.com Matt Heuser, Sales Mgr - Food Svc Products: Appliances - Frozen Drink Machines; Beverage Equipment - Frozen Beverage Equipment; Beverages - Cocktail Mixes; Beverages - NonAlcoholic; Food/Food Services - Wholesale/Bulk

APPLE ICE

171 E Industry Ct Deer Park, NY 11729 Phone: 631 254-0071 Toll Free: 800 ICETOGO Fax: 631 254-0192 E-mail: customerservice@appleice.com Web Site: www.appleice.com Products: Novelty - Ice Products

ART’S IDEAS

PO Box 1756 Santa Monica, CA 90406 Phone: 310 424-4527 Fax: 888 331-1508 E-mail: customerservice@artsideas.biz Web Site: www.jengagiant.com Peter Kristoffy, Business Dev Now it's a Sport! Jenga® GIANT™ JS7 Hardwood Game is our BIGGEST authentic hardwood Jenga® game yet. Each block is 12 times the size of a classic Jenga® block and the game can stack to over 5 feet high! Jenga® GIANT™ JS7 Hardwood Game is made to the exacting specifications of classic Jenga® using 54 precision cut, high-quality, durable, polished, over-sized hardwood blocks, so the fun will last for years to come. It’s a crowdpleasing addition to your bar, restaurant or any place where people gather.

Products: Entertainment - Games/Gaming Tables - Air Hockey; Entertainment - Games/Gaming Tables - Beer Pong/Beirut; Entertainment - Games/ Gaming Tables - Card Games; Entertainment Games/Gaming Tables - Darts; Entertainment - Games/Gaming Tables - Foosball; Entertainment - Games/Gaming Tables - Pool; Entertainment - Games/Gaming Tables Shuffleboard

ALLIGATOR ICE

30 Crimson Leaf Ct Wentzville, MO 63385 Phone: 866 594-2867

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Bar Business Magazine 2017 Buyer’s Guide

BAR OWNER MARKETING SYSTEMS

1667 Divine Dr Rockford, IL 61107 Phone: 815 513-2905 Web Site: http://barrestaurantsuccess.com Nick Fosberg, Contact Products: Marketing and Promotions - Other

BARPRODUCTS.COM

1990 Lake Ave SE Largo, FL 33771 Phone: 727 584-2093 Toll Free: 800 256-6396 Fax: 727 584-4754 E-mail: info@barproducts.com Web Site: www.barproducts.com Jenniffer Rimkus, Sales Ben Barnett, Sales Products: Appliances - Back Bar Coolers; Appliances - Bar Blenders & Containers; Appliances - Beer Dispensers; Appliances - Drink Mixers; Appliances - Frozen Drink Machines; Appliances - Heating/Cooling; Appliances - Ice Machines; Bar Supplies/Equipment Absinthe Supplies/Equipment; Bar Supplies/ Equipment - Ashtrays; Bar Supplies/Equipment - Bar Shelves; Bar Supplies/Equipment - Bar Towels; Bar Supplies/Equipment - Beer Pong Tables; Bar Supplies/Equipment - Blenders; Bar Supplies/Equipment - Bottle Dispensers; Bar Supplies/Equipment - Bottle Openers; Bar Supplies/Equipment - Buckets/Stands; Bar Supplies/Equipment - Caddies/Organizers; Bar Supplies/Equipment - Cleaning Products; Bar Supplies/Equipment - Coasters; Bar Supplies/ Equipment - Cocktail Mixes; Bar Supplies/ Equipment - Condiment Stations/Garnish Boxes; Bar Supplies/Equipment - Containers; Bar Supplies/Equipment - Coolers; Bar Supplies/Equipment - Cutting Boards; Bar Supplies/Equipment - Draft Beer Dispensers (Taps); Bar Supplies/Equipment - Flair Supplies; Bar Supplies/Equipment - Garnishes; Bar Supplies/Equipment - Glass Chillers; Bar Supplies/Equipment - Glass Racks/Hangers; Bar Supplies/Equipment - Glass Washers; Bar Supplies/Equipment - Ice Handling Supplies; Bar Supplies/Equipment - Ice Scoopers; Bar Supplies/Equipment - Jiggers; Bar Supplies/ Equipment - Juicers; Bar Supplies/Equipment - Kits; Bar Supplies/Equipment - Knives; Bar Supplies/Equipment - Mats - Bar; Bar Supplies/Equipment - Mats - Floor; Bar Supplies/Equipment - Mats - Shaker; Bar Supplies/Equipment - Muddlers; Bar Supplies/ Equipment - Napkins; Bar Supplies/Equipment - Picks; Bar Supplies/Equipment - Pitchers; Bar Supplies/Equipment - Plastic Drinkware; Bar Supplies/Equipment - Pour Spouts; Bar Supplies/Equipment - Pourers; Bar Supplies/

MANUFACTURERS & SUPPLIERS Equipment - Refrigerator (Bar); Bar Supplies/ Equipment - Salt Rimmers; Bar Supplies/ Equipment - Shakers; Bar Supplies/Equipment - Sinks; Bar Supplies/Equipment - Slicers/ Squeezers/Pressers; Bar Supplies/Equipment Speed Rails; Bar Supplies/Equipment - Spoons (Bar); Bar Supplies/Equipment - Stirrers; Bar Supplies/Equipment - Strainers; Bar Supplies/ Equipment - Straws; Bar Supplies/Equipment - Tap Handles; Bar Supplies/Equipment - Taps; Bar Supplies/Equipment - Tongs; Bar Supplies/ Equipment - Trays; Bar Supplies/Equipment - Whips/Spoons; Bar Supplies/Equipment - Wine Accessories - Corks; Bar Supplies/ Equipment - Wine Accessories - Corkscrews; Bar Supplies/Equipment - Wine Accessories - Foil Cutters; Bar Supplies/Equipment Wine Accessories - Openers; Bar Supplies/ Equipment - Wine Accessories - Stoppers; Bar Supplies/Equipment - Wine/Champagne Coolers/Buckets; Bar Supplies/Equipment Zesters; Bartender Tools; Bathroom Supplies/ Accessories - Paper Products; Bathroom Supplies/Accessories - Soap/Anti-Bacterials; Bathroom Supplies/Accessories - Waste Bins; Beverage Equipment - Draft Beer Dispensers (Taps); Beverage Equipment - Mixers; Beverage Equipment - Other; Beverages - Cocktail Mixes; Beverages - Hangover Prevention/Remedies; Beverages - Non-Alcoholic; Cleaning Equipment & Supplies - Buckets; Cleaning Equipment & Supplies - Detergent/Sanitizers; Cleaning Equipment & Supplies - Glass Washers; Cleaning Equipment & Supplies - Mops/ Brooms; Cleaning Equipment & Supplies Spray Bottles; Cleaning Equipment & Supplies Towels - Cloth; Cleaning Equipment & Supplies - Towels - Paper; Drinkware/Tableware - Beer Towers; Drinkware/Tableware - Bottle Service Accessories; Drinkware/Tableware - Dishes (Dining); Drinkware/Tableware - Glassware Champagne; Drinkware/Tableware - Glassware - Highball; Drinkware/Tableware - Glassware - Margarita; Drinkware/Tableware - Glassware - Martini; Drinkware/Tableware - Glassware - Mugs; Drinkware/Tableware - Glassware - Shot; Drinkware/Tableware - Glassware Wine - General; Drinkware/Tableware - Plastic Drinkware/Supplies; Drinkware/Tableware - Plastic Tableware/Supplies; Drinkware/ Tableware - Utensils; Furniture - Outdoor; Furniture - Portable Bars and Accessories; Furniture - Seating - Stools; Graphics/Graphic Displays - Artwork/Posters; Graphics/Graphic Displays - Custom; Graphics/Graphic Displays - Digital; Graphics/Graphic Displays - Menus/ Menu Covers; Graphics/Graphic Displays Novelty; Graphics/Graphic Displays - Signs - Canvas; Graphics/Graphic Displays - Signs - LED; Graphics/Graphic Displays - Signs - Neon; Graphics/Graphic Displays - Signs Novelty; Graphics/Graphic Displays - Signs - Vinyl; Interior and Exterior Decoration/ Furnishings - Artwork/Posters; Interior and Exterior Decoration/Furnishings - Banners/ Graphics; Interior and Exterior Decoration/ Furnishings - Novelty; Interior and Exterior Decoration/Furnishings - Signs; Interior and Exterior Decoration/Furnishings - Table Tents; Kitchen Supplies/Equipment - Ice Machines; Novelty - Apparel; Novelty - Branded Items; Novelty - Decor; Novelty - Drinkware; Novelty - Glow Products; Novelty - Ice Products; Novelty - Other; Novelty - Shot Products; Training/Education - Bartending Schools; Training/Education - Books; Training/Education

Systems/Equipment; Security - Tickets/Ticketing Systems; Security - Wristbands

- Certification Programs; Training/Education Other; Training/Education - Trade Association; Training/Education - Video/DVD (Instructional)

BEER TUBES

BAR-PRODUCTS.COM

8400 Industrial Pkwy Plain City, OH 43064 Phone: 614 769-1569 Fax: 614 873-3123 E-mail: info@beertubes.com Web Site: www.beertubes.com Steve Lerner, Dir of Bus Dev

1023 Havenridge Ln NE Atlanta, GA 30319-2692 Phone: 404 262-2337 Toll Free: 800 285-2337 Fax: 404 262-2327 E-mail: profit@alcoholcontrols.com Web Site: www.alcoholcontrols.com Mark Flaschner, Pres Joseph Thompson, Ops Mgr Products: Appliances - Back Bar Coolers; Appliances Bar Blenders & Containers; Appliances - Beer Dispensers; Appliances - Drink Mixers; Bar Supplies/Equipment - Absinthe Supplies/ Equipment; Bar Supplies/Equipment - Ashtrays; Bar Supplies/Equipment - Bar Towels; Bar Supplies/Equipment - Beer Pong Tables; Bar Supplies/Equipment - Blenders; Bar Supplies/ Equipment - Bottle Dispensers; Bar Supplies/ Equipment - Bottle Openers; Bar Supplies/ Equipment - Buckets/Stands; Bar Supplies/ Equipment - Caddies/Organizers; Bar Supplies/ Equipment - Cleaning Products; Bar Supplies/ Equipment - Coasters; Bar Supplies/Equipment - Cocktail Mixes; Bar Supplies/Equipment - Condiment Stations/Garnish Boxes; Bar Supplies/Equipment - Cutting Boards; Bar Supplies/Equipment - Flair Supplies; Bar Supplies/Equipment - Glass Racks/Hangers; Bar Supplies/Equipment - Glass Washers; Bar Supplies/Equipment - Ice Scoopers; Bar Supplies/Equipment - Jiggers; Bar Supplies/ Equipment - Juicers; Bar Supplies/Equipment - Kits; Bar Supplies/Equipment - Knives; Bar Supplies/Equipment - Mats - Bar; Bar Supplies/Equipment - Muddlers; Bar Supplies/ Equipment - Napkins; Bar Supplies/Equipment - Picks; Bar Supplies/Equipment - Pitchers; Bar Supplies/Equipment - Plastic Drinkware; Bar Supplies/Equipment - Pour Spouts; Bar Supplies/Equipment - Pourers; Bar Supplies/ Equipment - Salt Rimmers; Bar Supplies/ Equipment - Shakers; Bar Supplies/Equipment - Sinks; Bar Supplies/Equipment - Speed Rails; Bar Supplies/Equipment - Spoons (Bar); Bar Supplies/Equipment - Stirrers; Bar Supplies/ Equipment - Strainers; Bar Supplies/Equipment - Straws; Bar Supplies/Equipment - Tongs; Bar Supplies/Equipment - Trays; Bar Supplies/ Equipment - Wine/Champagne Coolers/ Buckets; Bar Supplies/Equipment - Zesters; Bartender Tools; Bathroom Supplies/Accessories - Dispensers - General; Bathroom Supplies/ Accessories - Paper Products; Bathroom Supplies/Accessories - Soap/Anti-Bacterials; Bathroom Supplies/Accessories - Waste Bins; Beverage Equipment - Liquor Dispensers; Cleaning Equipment & Supplies - Towels Cloth; Cleaning Equipment & Supplies - Towels - Paper; Drinkware/Tableware - Beer Towers; Drinkware/Tableware - Plastic Drinkware/ Supplies; Drinkware/Tableware - Plastic Tableware/Supplies; Electronics - Inventory Control Systems; Electronics - Portion Control Systems/Equipment; Furniture - Heaters Portable; Novelty - Apparel; Novelty - Branded Items; Novelty - Decor; Novelty - Drinkware; Novelty - Glow Products; Novelty - Ice Products; Novelty - Shot Products; Security - Breathalyzer

Products: Appliances - Beer Dispensers; Bar Supplies/ Equipment - Draft Beer Dispensers (Taps); Beverage Equipment - Draft Beer Dispensers (Taps); Drinkware/Tableware - Beer Towers

BIG ASS FANS®

2348 Innovation Dr Lexington, KY 40505 Phone: 877 BIG-FANS Fax: 859 233-0139 E-mail: info@bigassfans.com Web Site: www.bigassfans.com Dan Nelson, Mktg Isaiah Terry, Mktg Spec Products: Novelty - Decor

BLACK DIAMOND RADIO

13900 E Florida Ave Ste C Aurora, CO 80012 Phone: 800 711-7317 E-mail: contact@customearpiece.com Web Site: www.customearpiece.com Jeremy Johns, Sales Products: Security - Communications Systems/Equipment

BOTTLE DISINTEGRATION SYSTEMS 1 Northfield Plaza #300 Northfield, IL 60093 Phone: 847 686-8100 Fax: 847 446-1617 E-mail: info@bdsusa.net Web Site: www.bdsusa.net Rick Barkan, Pres

Bottle Disintegration System Features: Reduces volume of glass bottle waste by as much as 85%. Disintegrates beer, wine, & liquor bottles up to 4 in diameter & 14 in height.

The 4-gallon bucket holds approximately 43 lbs when full & is accessible for emptying by opening the front door. Compact design fits easily under the bar or in a service station.

Includes safety interlock switches to ensure safe operation. The unit shuts down & a red indicator light is illuminated if the front access door is open, the bucket is not in place, or if the bucket is full. No empties means more stock space & a cleaner environment.

Products: Novelty - Other

CARDCOM, INC.

1301-P South Beach Blvd La Habra, CA 90631 Phone: 562 943-6300 Toll Free: 800 476-7811 E-mail: info@cardcom.com

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MANUFACTURERS & SUPPLIERS Web Site: www.viage.com Ashley Lee, Sales / Mktg Products: Electronics - Security/Scanners - Identification; Security - Scanners

CHICAGO BOOTH MFG INC.

5000 W Roosevelt Rd Chicago, IL 60644 Phone: 773 378-8400 Fax: 773 378-8221 E-mail: sales@chicagobooth.com Web Site: www.chicagobooth.com Ken Lukaszek, Sales

E-mail: sales@fryfab.com Web Site: www.fryfab.com Henry A. Soliz, GM Products: Drinkware/Tableware - Bottle Service Accessories; Furniture - Custom; Furniture - Portable Bars and Accessories; Furniture Seating - Benches; Furniture - Seating - Stools; Furniture - Tables - Café/Bistro/Pub; Furniture - Tables - Cocktail; Furniture - Tables - Other; Graphics/Graphic Displays - Signs - Novelty

G & G CLOSED CIRCUIT EVENTS LLC

Products: Furniture - Custom; Furniture - Outdoor; Furniture - Seating - Benches; Furniture Seating - Chairs; Furniture - Seating - Stools; Furniture - Tables - Café/Bistro/Pub; Outdoor - Furniture

23805 S Bascom Ave Ste 200 Campbell, CA 95008 Phone: 888 258-7115 Fax: 408 369-8096 E-mail: gboxingart@aol.com Web Site: www.ggsportstv.com Jaime Galleges, Sales Mgr Rafael Santoyo, Sales

COLD RIVER VODKA MAINE DISTILLERIES, LLC

Products: Marketing and Promotions - Other

437 US Rte 1 Freeport, ME 04032 Phone: 207 865-4828 Fax: 207 865-3828 E-mail: info@coldrivervodka.com Web Site: www.coldrivervodka.com Bob Harkins, Pres Dawn Herrick, Sales Rep - Greater Boston Chris Doe, Mktg Mgr Products: Beverages - Spirits - Liquors

FIRETEXT TEXT TO SCREEN AND MOBILE MARKETING SOFTWARE SOTV.ME 16226 100th Ave Edmonton, AB CAN, T5P 0L4 Phone: 888 347-3839 E-mail: info@firetext.com Web Site: www.firetext.com

Products: Marketing and Promotions - E-Marketing (Text, E-mail)

FREEPOUR CONTROLS INC.

1865 Lakeshore Rd W. Unit 200B Mississauga, ON CAN, L5J 4P1 Phone: 289 373-3071 Fax: 289 373-3074 E-mail: sales@freepour.com Web Site: www.freepour.com David McCullough, Managing Dir Chris Schell, VP Omar Khan, VP of Ops Products: Beverage Equipment - Draft Beer Dispensers (Taps); Beverage Equipment - Liquor Dispensers; Electronics - Inventory Control Systems; Electronics - Portion Control Systems/ Equipment; Security - Camera Systems

FRY FABRICATIONS

3621 E Wier Ave Phoenix, AZ 85040 Phone: 602 454-0701 Fax: 602 252-2528

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GLÄCE LUXURY ICE CO.

140 B St Ste 5-377 Davis, CA 95616 Phone: 530 45-GLACE Fax: 530 454-5223 E-mail: sales@glace-ice.com Web Site: www.glaceluxuryice.com Roberto Sequeira, Principal Shalee Wood, Account Mgr Products: Novelty - Ice Products

GLASTENDER INC.

5400 N Michigan Rd Saginaw, MI 48604 Phone: 989 752-4275 Toll Free: 800 748-0423 Fax: 989 752-4444 E-mail: info@glastender.com Web Site: www.glastender.com John Wilson, Sales Mgr Products: Appliances - Back Bar Coolers; Appliances - Beer Dispensers; Bar Supplies/Equipment - Draft Beer Dispensers (Taps); Bar Supplies/ Equipment - Glass Chillers; Bar Supplies/ Equipment - Glass Washers; Bar Supplies/ Equipment - Refrigerator (Bar); Bar Supplies/ Equipment - Sinks; Bar Supplies/Equipment - Speed Rails; Beverage Equipment - Draft Beer Dispensers (Taps); Cleaning Equipment & Supplies - Glass Washers; Drinkware/Tableware - Beer Towers

HARBORTOUCH

3275 E Thousand Oaks Blvd #103 Westlake Village, CA 91362 Phone: 718 690-3809 Toll Free: 866 286-8744 Fax: 805 991-1510 E-mail: sales@iharbortouch.com Web Site: www.iharbortouch.com Arie Paller, Sales Products: Electronics - ATM; Electronics - Credit/Debit; Electronics - Inventory Control Systems; Electronics - POS; Financial/Legal/Insurance

Bar Business Magazine 2017 Buyer’s Guide

Services - ATM Processing; Financial/Legal/ Insurance Services - Credit/Debit Processing; Financial/Legal/Insurance Services - Electronic Transfer Services; Financial/Legal/Insurance Services - Financing; Security - Scanners; Security - Wristbands; Training/Education Certification Programs

INTUIT

2700 Coast Ave Mountain View, CA 94043 Phone: 650 944-6000 Web Site: www.intuit.com

IPRINT.COM

PO Box 351230 New Braunfels, TX 78135 Phone: 800 238-6349 Fax: 800 952-1052 Web Site: www.iPrint.com Products: Novelty - Branded Items; Novelty - Drinkware; Novelty - Other

IR ENERGY

563 Barton St Stoney Creek, ON CAN, L8E 5S1 Phone: 905 664-9082 Toll Free: 855 295-3922 Fax: 905 664-9082 E-mail: info@irenergy.ca Web Site: www.irenergy.ca Kevin Merritt, Owner / Pres Rob Collins, Product Mgr Andrew Merritt, Bus Dev Mgr Justin Merritt, Bus Dev Mgr Products: Furniture - Heaters - Permanent; Furniture Heaters - Portable

KEL INSURANCE SERVICES

PO Box 411 Solebury, PA 18963 Phone: 215 862-0822 Fax: 215 862-0866 E-mail: clk@kelinsurance.com Web Site: www.kelinsurance.com Carol Kristiansen, Pres Maureen Skahan, VP

KOLD-DRAFT

1525E Lake Rd Erie, PA 16511 Phone: 814 453-6761 Toll Free: 800 840-9577 Fax: 814 455-6336 E-mail: contact@kold-draft.com Web Site: www.kold-draft.com Kevin LeMaster, National Accounts Products: Appliances - Ice Machines; Kitchen Supplies/ Equipment - Ice Machines

MANUFACTURERS & SUPPLIERS MAGNUSON INDUSTRIES, INC. 3005 Kishwaukee St Rockford, IL 61109 Phone: 815 229-2970 Toll Free: 800 435-2816 Fax: 815 229-2978 E-mail: posipour1@aol.com Web Site: www.posi-pour.com Stewart Magnuson, Pres Bob Gough, Dir Sales

Products: Allied Services - Wholesaler; Bar Supplies/ Equipment - Ashtrays; Bar Supplies/Equipment - Caddies/Organizers; Bar Supplies/Equipment - Condiment Stations/Garnish Boxes; Bar Supplies/Equipment - Glass Washers; Bar Supplies/Equipment - Ice Handling Supplies; Bar Supplies/Equipment - Ice Scoopers; Bar Supplies/Equipment - Jiggers; Bar Supplies/ Equipment - Mats - Bar; Bar Supplies/ Equipment - Pour Spouts; Bar Supplies/ Equipment - Pourers; Bar Supplies/Equipment - Salt Rimmers; Bar Supplies/Equipment Shakers; Bar Supplies/Equipment - Speed Rails; Bar Supplies/Equipment - Spoons (Bar); Bar Supplies/Equipment - Strainers; Bar Supplies/Equipment - Wine Accessories Stoppers; Bartender Tools; Beverage Equipment - Liquor Dispensers; Novelty - Shot Products; Tobacco Products/Equipment - Ashtrays; Training/Education - Video/DVD (Instructional)

MAS TEQUILA FROZEN DRINK MACHINES & MIXES 155 McCutcheon Ste Q El Paso, TX 79932 Phone: 915 494-3038 Toll Free: 877 580-6060 Fax: 915 581-6072 E-mail: margarita@mastequilaep.com Web Site: www.mastequilaep.com Victor Dominguez, Owner

Products: Appliances - Frozen Drink Machines; Bar Supplies/Equipment - Cocktail Mixes; Bar Supplies/Equipment - Salt Rimmers; Beverage Equipment - Frozen Beverage Equipment; Beverages - Cocktail Mixes; Beverages - NonAlcoholic

MCCORMICK DISTILLING CO

1 McCormick Ln Weston, MO 64098 Web Site: www.mccormickdistilling.com Products: Beverages - Spirits - Liqueurs; Beverages Spirits - Liquors

MEESE ORBITRON DUNNE CO. 16404 Knott Ave La Mirada, CA 90638 Phone: 714 739-4005 Toll Free: 888 724-1228 Fax: 877 904-1670 E-mail: catalogs@modroto.com Web Site: www.propdecor.com

Products: Audio/Video - Lighting Systems; Bar Supplies/ Equipment - Buckets/Stands; Bar Supplies/ Equipment - Flair Supplies; Drinkware/ Tableware - Beer Towers; Furniture - Portable Bars and Accessories; Furniture - Seating -

Benches; Furniture - Seating - Chairs; Furniture - Seating - Couches; Furniture - Seating Stools; Furniture - Tables - Café/Bistro/Pub; Novelty - Decor; Novelty - Glow Products

MICRO MATIC USA, INC.

2386 Simon Ct Brooksville, FL 34604 Phone: 866 327-4159 E-mail: info@micro-matic.com Web Site: www.micromatic.com Cian Hickey, Managing Dir Sean Fadden, Dir National Accounts

gluten free. It is packaged in 4-12 oz. cans.

Mule 2.0 has distribution in 19 states. Mule 2.0 is in off-premise (retail) and on-premise (country clubs, patio bars, poolside, golf courses, tailgates). It's a double gold spirits contest winner at WSWA in Las Vegas. See the website (mule20.com) or social media (therealmule20) to find stores or email us info@ mule20.com.

Products: Beverages - Spirits - Liquors

Products: Appliances - Back Bar Coolers; Appliances - Beer Dispensers; Bar Supplies/Equipment - Bottle Dispensers; Bar Supplies/Equipment Draft Beer Dispensers (Taps)

MONIN GOURMET FLAVORINGS 2100 Range Rd Clearwater, FL 33765 Phone: 727 461-3033 Toll Free: 800 966-5225 Fax: 727 461-3305 E-mail: monin-usa@monin.com Web Site: www.monin.com

Products: Beverages - Cocktail Mixes; Beverages - NonAlcoholic

PHOENIX DART, INC

555 W Lambert Rd Unit K Brea, CA 92821 Phone: 670 233-4397 E-mail: info@phoenix-dart.com Web Site: www.phoenixdart.com L. Brown, GM Products: Entertainment - Games/Gaming Tables - Darts

MOUNTAIN VALLEY SPRING COMPANY

150 Central Ave PO Box 1610 (71902) Hot Springs, AR 71901 Phone: 501 624-1635 Toll Free: 800 643-1501 Fax: 501 623-5135 E-mail: info@mountainvalleyspring.com Web Site: www.mountainvalleyspring.com Breck Speed, CEO Taylor Craner, Dir of Distributors - Retail Dev Products: Beverages - Non-Alcoholic

MULE 2.0 LLC

5362 Brownway St Houston, TX 77056 Phone: 218 591-9080 E-mail: lisarmarlow@yahoo.com Web Site: www.mule20.com Lisa Marlow, Owner Mule 2.0 is a ready-to-drink Moscow Mule crafted in the spirit of the original cocktail.

Consumers say ''It tastes just like a Moscow Mule!'' It is 8% ABV Grain Neutral Spirits with natural ginger and lemon-lime flavors and is

PUBSTUMPERS TRIVIA LEAGUE

126 Sinnott Rd Unit 9 Toronto, ON CAN, M1L 4N2 Phone: 866 512-7246 Toll Free: 866 512-7246 Fax: 866 272-4633 E-mail: info@pubstumpers.com Web Site: www.pubstumpers.com Kim Wood, Sales / Mktg Products: Entertainment - Trivia

SPILL-STOP MFG, LLC

1509 W LeMoyne Melrose Park, IL 60160 Phone: 800 323-0722 Toll Free: 708 345-2200 Fax: 708 345-4067 E-mail: info@spill-stop.com Web Site: www.spill-stop.com Anna Ault, Office Mgr / Cust Svc Donna Havenga, Cust Svc

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MANUFACTURERS & SUPPLIERS Products: Bar Supplies/Equipment - Ashtrays; Bar Supplies/Equipment - Bar Towels; Bar Supplies/ Equipment - Bottle Openers; Bar Supplies/ Equipment - Caddies/Organizers; Bar Supplies/ Equipment - Condiment Stations/Garnish Boxes; Bar Supplies/Equipment - Cutting Boards; Bar Supplies/Equipment - Glass Washers; Bar Supplies/Equipment - Ice Handling Supplies; Bar Supplies/Equipment - Ice Scoopers; Bar Supplies/Equipment - Jiggers; Bar Supplies/ Equipment - Juicers; Bar Supplies/Equipment - Knives; Bar Supplies/Equipment - Mats Bar; Bar Supplies/Equipment - Muddlers; Bar Supplies/Equipment - Picks; Bar Supplies/ Equipment - Pour Spouts; Bar Supplies/ Equipment - Pourers; Bar Supplies/Equipment - Salt Rimmers; Bar Supplies/Equipment Shakers; Bar Supplies/Equipment - Slicers/ Squeezers/Pressers; Bar Supplies/Equipment Speed Rails; Bar Supplies/Equipment - Spoons (Bar); Bar Supplies/Equipment - Strainers; Bar Supplies/Equipment - Tongs; Bar Supplies/ Equipment - Trays; Bar Supplies/Equipment Wine Accessories - Corkscrews; Bar Supplies/ Equipment - Wine Accessories - Openers; Bar Supplies/Equipment - Wine Accessories - Stoppers; Bar Supplies/Equipment Zesters; Drinkware/Tableware - Bottle Service Accessories; Tobacco Products/Equipment Ashtrays

Importers

STERN PINBALL, INC.

Products: Beverages - Spirits - Liquors; Beverages - Wine; Import/Export - Spirits; Import/Export - Wine

2001 Luntek Ave Elk Grove, IL 60007 Phone: 708 345-7700 Fax: 708 345-7813 E-mail: info@sternpinball.com Web Site: www.sternpinball.com Gary Stern, Pres Jolly Backer, Sales

Importer - Beer

HUSA

360 Hamilton Ave Ste 1103 White Plains, NY 10601 Phone: 914 681-4100 Web Site: www.heinekenusa.com Products: Import/Export - Beer

Importer - Spirits THE WINE GROUP

4596 Tesia Rd Livermore, CA 94550 Web Site: www.thewinegroup.com

Products: Coin-Operated Equipment - Games - Pinball

THE BITTER TRUTH

Wolfsratshauser Strasse 21E Pullach, 82049 Phone: 89-88984755 Fax: 89-88984756 E-mail: info@the-bitter-truth.com Web Site: www.the-bitter-truth.com Stephen Berg, GM Products: Beverages - Cocktail Mixes; Beverages - Spirits - Liqueurs; Beverages - Spirits - Liquors

52

Bar Business Magazine 2017 Buyer’s Guide

Products The following section is devoted entirely to Bar Business Products/Services and the companies that offer them.

The products are arranged alphabetically and many appear more than once in the section. For example, Outdoor Furniture may appear alphabetically under Furniture or under Outdoor. This format makes it easy to find products.

Short product descriptions are provided to assist in making purchasing decisions. Companies in bold indicate display advertisers.

Key Code: (M)-Manufacturers & Suppliers (B)-Importer - Beer (W)-Importer - Wine (S)-Importer - Spirits

Allied Services - Wholesaler Other suppliers of this product: Magnuson Industries, Inc. (M)................. 51

Kold-Draft (M)........................................ 50

Bar Supplies/Equipment - Buckets/ Stands

Audio/Video - Lighting Systems

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Meese Orbitron Dunne Co. (M)................. 51

Advanced Menu Systems (M)................... 48 Meese Orbitron Dunne Co. (M)................. 51

Bar Supplies/Equipment - Caddies/ Organizers

Bar Supplies/Equipment - Absinthe Supplies/Equipment BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Appliances - Back Bar Coolers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Micro Matic USA, Inc. (M)....................... 51 Absecon Island Beverage Co. (M)............. 48 Glastender Inc. (M)................................. 50

Appliances - Bar Blenders & Containers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Absecon Island Beverage Co. (M)............. 48

Appliances - Beer Dispensers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Micro Matic USA, Inc. (M)....................... 51 Absecon Island Beverage Co. (M)............. 48 Beer Tubes (M)....................................... 49 Glastender Inc. (M)................................. 50

Appliances - Drink Mixers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Absecon Island Beverage Co. (M)............. 48

Appliances - Frozen Drink Machines BarProducts.com (M).............................. 48 Absecon Island Beverage Co. (M)............. 48 Alligator Ice (M)..................................... 48 Mas Tequila Frozen Drink Machines & Mixes (M)........................................ 51

Appliances - Heating/Cooling

Bar Supplies/Equipment - Ashtrays BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Bar Shelves

Bar Supplies/Equipment - Cleaning Products BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment - Coasters

BarProducts.com (M).............................. 48

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment - Bar Towels

Bar Supplies/Equipment - Cocktail Mixes

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Beer Pong Tables

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Absecon Island Beverage Co. (M)............. 48 Mas Tequila Frozen Drink Machines & Mixes (M)........................................ 51

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment Condiment Stations/Garnish Boxes

Bar Supplies/Equipment - Blenders

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment Containers

Bar Supplies/Equipment - Bottle Dispensers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Micro Matic USA, Inc. (M)....................... 51 Absecon Island Beverage Co. (M)............. 48

BarProducts.com (M).............................. 48

Bar Supplies/Equipment - Bottle Openers

Appliances - Ice Machines

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Spill-Stop MFG, LLC (M)......................... 51

BarProducts.com (M).............................. 48

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

BarProducts.com (M).............................. 48

Bar Supplies/Equipment - Coolers BarProducts.com (M).............................. 48 Absecon Island Beverage Co. (M)............. 48

Bar Supplies/Equipment - Cutting Boards BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

2017 Buyer’s Guide Bar Business Magazine

53

BAR SUPPLIES/EQUIPMENT - CUTTING BOARDS Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Jiggers

Bar Supplies/Equipment - Draft Beer Dispensers (Taps)

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

AlcoholControls.com (M)......................... 48 BarProducts.com (M).............................. 48 Micro Matic USA, Inc. (M)....................... 51 Absecon Island Beverage Co. (M)............. 48 Beer Tubes (M)....................................... 49 Glastender Inc. (M)................................. 50

Bar Supplies/Equipment - Flair Supplies BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Meese Orbitron Dunne Co. (M)................. 51

Bar Supplies/Equipment Garnishes

Bar Supplies/Equipment - Juicers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Kits BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment - Knives BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Spill-Stop MFG, LLC (M)......................... 51

BarProducts.com (M).............................. 48

Bar Supplies/Equipment - Glass Chillers

Bar Supplies/Equipment - Mats Bar

BarProducts.com (M).............................. 48 Absecon Island Beverage Co. (M)............. 48 Glastender Inc. (M)................................. 50

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Glass Racks/Hangers

Bar Supplies/Equipment - Mats Floor

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment - Glass Washers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Absecon Island Beverage Co. (M)............. 48 Glastender Inc. (M)................................. 50 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Ice Handling Supplies BarProducts.com (M).............................. 48 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Ice Scoopers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51 54

BarProducts.com (M).............................. 48

Bar Supplies/Equipment - Mats Shaker

Bar Supplies/Equipment - Plastic Drinkware BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment - Pour Spouts AlcoholControls.com (M)......................... 48 BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Pourers AlcoholControls.com (M)......................... 48 BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment Refrigerator (Bar) BarProducts.com (M).............................. 48 Absecon Island Beverage Co. (M)............. 48 Glastender Inc. (M)................................. 50

Bar Supplies/Equipment - Salt Rimmers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Mas Tequila Frozen Drink Machines & Mixes (M)........................................ 51 Spill-Stop MFG, LLC (M)......................... 51

BarProducts.com (M).............................. 48

Bar Supplies/Equipment - Shakers

Bar Supplies/Equipment - Muddlers

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Napkins BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment - Picks BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Pitchers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Business Magazine 2017 Buyer’s Guide

Bar Supplies/Equipment - Sinks BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Absecon Island Beverage Co. (M)............. 48 Glastender Inc. (M)................................. 50

Bar Supplies/Equipment - Slicers/ Squeezers/Pressers BarProducts.com (M).............................. 48 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Speed Rails BarProducts.com (M).............................. 48

BEVERAGES - NON-ALCOHOLIC Bar-Products.com (M)............................. 49 Glastender Inc. (M)................................. 50 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Wine Accessories - Corkscrews

Bar Supplies/Equipment - Spoons (Bar)

Bar Supplies/Equipment - Wine Accessories - Foil Cutters

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

BarProducts.com (M).............................. 48

Bar Supplies/Equipment - Stirrers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment - Strainers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Straws BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Bar Supplies/Equipment - Tap Handles

Beverage Equipment - Blenders Absecon Island Beverage Co. (M)............. 48

BarProducts.com (M).............................. 48 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Wine Accessories - Openers BarProducts.com (M).............................. 48 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Wine Accessories - Stoppers BarProducts.com (M).............................. 48 Magnuson Industries, Inc. (M)................. 51 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Wine/ Champagne Coolers/Buckets BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Tongs BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Trays BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Spill-Stop MFG, LLC (M)......................... 51

Bar Supplies/Equipment - Whips/ Spoons BarProducts.com (M).............................. 48

Bar Supplies/Equipment - Wine Accessories - Corks BarProducts.com (M).............................. 48

Beverage Equipment - Frozen Beverage Equipment Absecon Island Beverage Co. (M)............. 48 Alligator Ice (M)..................................... 48 Mas Tequila Frozen Drink Machines & Mixes (M)........................................ 51

Beverage Equipment - Liquor Dispensers AlcoholControls.com (M)......................... 48 Bar-Products.com (M)............................. 49 FreePour Controls Inc. (M)....................... 50 Magnuson Industries, Inc. (M)................. 51

BarProducts.com (M).............................. 48 Absecon Island Beverage Co. (M)............. 48

Beverage Equipment - Other Bartender Tools

BarProducts.com (M).............................. 48

AlcoholControls.com (M)......................... 48 BarProducts.com (M).............................. 48 Beer Tubes (M)....................................... 49 FreePour Controls Inc. (M)....................... 50 Glastender Inc. (M)................................. 50

Beverage Equipment - Mixers

Bar Supplies/Equipment - Zesters

BarProducts.com (M).............................. 48

Bar Supplies/Equipment - Taps

Beverage Equipment - Draft Beer Dispensers (Taps)

BarProducts.com (M).............................. 48

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51

Bathroom Supplies/Accessories Dispensers - General Bar-Products.com (M)............................. 49

Bathroom Supplies/Accessories Paper Products BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Beverages - Cocktail Mixes BarProducts.com (M).............................. 48 Absecon Island Beverage Co. (M)............. 48 Alligator Ice (M)..................................... 48 Mas Tequila Frozen Drink Machines & Mixes (M)........................................ 51 Monin Gourmet Flavorings (M)................. 51 The Bitter Truth (M)................................ 52

Beverages - Energy Drinks Absecon Island Beverage Co. (M)............. 48

Bathroom Supplies/Accessories Soap/Anti-Bacterials

Beverages - Hangover Prevention/ Remedies

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

BarProducts.com (M).............................. 48

Beverages - Non-Alcoholic

Bathroom Supplies/Accessories Waste Bins BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

BarProducts.com (M).............................. 48 Mountain Valley Spring Company (M)....... 51 Absecon Island Beverage Co. (M)............. 48 Alligator Ice (M)..................................... 48

2017 Buyer’s Guide Bar Business Magazine

55

BEVERAGES - NON-ALCOHOLIC Mas Tequila Frozen Drink Machines & Mixes (M)........................................ 51 Monin Gourmet Flavorings (M)................. 51

Beverages - Spirits - Liqueurs McCormick Distilling Co (M).................... 51 The Bitter Truth (M)................................ 52

Beverages - Spirits - Liquors Mule 2.0 LLC (M)................................... 51 Cold River Vodka (M).............................. 50

Coin-Operated Equipment - Games - Pinball

Drinkware/Tableware - Plastic Drinkware/Supplies

Stern Pinball, Inc. (M)............................ 52

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Drinkware/Tableware - Beer Towers BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Absecon Island Beverage Co. (M)............. 48 Beer Tubes (M)....................................... 49 Glastender Inc. (M)................................. 50 Meese Orbitron Dunne Co. (M)................. 51

The Wine Group (S)................................ 52

Beverages - Wine The Wine Group (S)................................ 52

Cleaning Equipment & Supplies Buckets BarProducts.com (M).............................. 48

Cleaning Equipment & Supplies Detergent/Sanitizers BarProducts.com (M).............................. 48

Cleaning Equipment & Supplies Glass Washers BarProducts.com (M).............................. 48 Absecon Island Beverage Co. (M)............. 48

Drinkware/Tableware - Bottle Service Accessories BarProducts.com (M).............................. 48 Fry Fabrications (M)................................ 50 Spill-Stop MFG, LLC (M)......................... 51

Drinkware/Tableware - Dishes (Dining)

Electronics - ATM Harbortouch (M)..................................... 50

Electronics - Credit/Debit Harbortouch (M)..................................... 50

Electronics - Inventory Control Systems

Drinkware/Tableware - Glassware Champagne BarProducts.com (M).............................. 48

AlcoholControls.com (M)......................... 48 Bar-Products.com (M)............................. 49 Absecon Island Beverage Co. (M)............. 48 FreePour Controls Inc. (M)....................... 50 Harbortouch (M)..................................... 50

Drinkware/Tableware - Glassware Highball

Electronics - Portion Control Systems/Equipment

BarProducts.com (M).............................. 48

AlcoholControls.com (M)......................... 48 Bar-Products.com (M)............................. 49 FreePour Controls Inc. (M)....................... 50

Drinkware/Tableware - Glassware Margarita

Cleaning Equipment & Supplies Mops/Brooms

BarProducts.com (M).............................. 48

BarProducts.com (M).............................. 48

Drinkware/Tableware - Glassware - Martini

Cleaning Equipment & Supplies Spray Bottles

BarProducts.com (M).............................. 48

Cleaning Equipment & Supplies Towels - Cloth

Drinkware/Tableware - Utensils

BarProducts.com (M).............................. 48

Glastender Inc. (M)................................. 50

BarProducts.com (M).............................. 48

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

BarProducts.com (M).............................. 48

McCormick Distilling Co (M).................... 51 The Bitter Truth (M)................................ 52

Drinkware/Tableware - Plastic Tableware/Supplies

Drinkware/Tableware - Glassware - Mugs BarProducts.com (M).............................. 48

Electronics - POS Harbortouch (M)..................................... 50

Electronics - Security/Scanners Identification CardCom, Inc. (M).................................. 49

Entertainment - Games/Gaming Tables - Air Hockey Art’s Ideas (M)........................................ 48

Drinkware/Tableware - Glassware - Shot

Entertainment - Games/Gaming Tables - Beer Pong/Beirut

BarProducts.com (M).............................. 48

Art’s Ideas (M)........................................ 48

BarProducts.com (M).............................. 48

Drinkware/Tableware - Glassware Wine - General

Entertainment - Games/Gaming Tables - Card Games

Bar-Products.com (M)............................. 49

BarProducts.com (M).............................. 48

Art’s Ideas (M)........................................ 48

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Cleaning Equipment & Supplies Towels - Paper

56

Bar Business Magazine 2017 Buyer’s Guide

INTERIOR AND EXTERIOR DECORATION/FURNISHINGS - LIGHTING Entertainment - Games/Gaming Tables - Darts Art’s Ideas (M)........................................ 48 Phoenix Dart, Inc (M).............................. 51

Entertainment - Games/Gaming Tables - Foosball Art’s Ideas (M)........................................ 48

Entertainment - Games/Gaming Tables - Pool Art’s Ideas (M)........................................ 48

Entertainment - Games/Gaming Tables - Shuffleboard Art’s Ideas (M)........................................ 48

Entertainment - Trivia Pubstumpers Trivia League (M)................ 51

Financial/Legal/Insurance Services - ATM Processing

Furniture - Outdoor BarProducts.com (M).............................. 48 Chicago Booth Mfg Inc. (M)..................... 50

Harbortouch (M)..................................... 50

Financial/Legal/Insurance Services - Electronic Transfer Services Harbortouch (M)..................................... 50

Financial/Legal/Insurance Services - Financing Harbortouch (M)..................................... 50

Food/Food Services - Wholesale/ Bulk Alligator Ice (M)..................................... 48

Furniture - Custom Chicago Booth Mfg Inc. (M)..................... 50 Fry Fabrications (M)................................ 50

Furniture - Heaters - Permanent IR Energy (M)......................................... 50

BarProducts.com (M).............................. 48

Furniture - Portable Bars and Accessories

Graphics/Graphic Displays Novelty

BarProducts.com (M).............................. 48 Absecon Island Beverage Co. (M)............. 48 Fry Fabrications (M)................................ 50 Meese Orbitron Dunne Co. (M)................. 51

BarProducts.com (M).............................. 48

Graphics/Graphic Displays - Signs - Canvas BarProducts.com (M).............................. 48

Furniture - Seating - Benches Chicago Booth Mfg Inc. (M)..................... 50 Fry Fabrications (M)................................ 50 Meese Orbitron Dunne Co. (M)................. 51

Furniture - Seating - Chairs Chicago Booth Mfg Inc. (M)..................... 50 Meese Orbitron Dunne Co. (M)................. 51

Graphics/Graphic Displays - Signs - LED BarProducts.com (M).............................. 48 Advanced Menu Systems (M)................... 48

Graphics/Graphic Displays - Signs - Neon BarProducts.com (M).............................. 48

Furniture - Seating - Couches Meese Orbitron Dunne Co. (M)................. 51

Graphics/Graphic Displays - Signs - Novelty

Furniture - Seating - Stools

BarProducts.com (M).............................. 48 Fry Fabrications (M)................................ 50

Harbortouch (M)..................................... 50

Financial/Legal/Insurance Services - Credit/Debit Processing

Graphics/Graphic Displays - Menus/ Menu Covers

BarProducts.com (M).............................. 48 Chicago Booth Mfg Inc. (M)..................... 50 Fry Fabrications (M)................................ 50 Meese Orbitron Dunne Co. (M)................. 51

Graphics/Graphic Displays - Signs - Vinyl BarProducts.com (M).............................. 48

Furniture - Tables - Café/Bistro/ Pub Chicago Booth Mfg Inc. (M)..................... 50 Fry Fabrications (M)................................ 50 Meese Orbitron Dunne Co. (M)................. 51

Import/Export - Beer HUSA (B).............................................. 52

Import/Export - Spirits The Wine Group (S)................................ 52

Furniture - Tables - Cocktail Fry Fabrications (M)................................ 50

Import/Export - Wine The Wine Group (S)................................ 52

Furniture - Tables - Other Fry Fabrications (M)................................ 50

Graphics/Graphic Displays Artwork/Posters

Interior and Exterior Decoration/ Furnishings - Artwork/Posters BarProducts.com (M).............................. 48

BarProducts.com (M).............................. 48

Graphics/Graphic Displays - Custom

Interior and Exterior Decoration/ Furnishings - Banners/Graphics BarProducts.com (M).............................. 48

BarProducts.com (M).............................. 48

Furniture - Heaters - Portable Bar-Products.com (M)............................. 49 IR Energy (M)......................................... 50

Graphics/Graphic Displays - Digital

Interior and Exterior Decoration/ Furnishings - Lighting

BarProducts.com (M).............................. 48

Advanced Menu Systems (M)................... 48

2017 Buyer’s Guide Bar Business Magazine

57

INTERIOR AND EXTERIOR DECORATION/FURNISHINGS - NOVELTY Interior and Exterior Decoration/ Furnishings - Novelty

iPrint.com (M)........................................ 50

Spill-Stop MFG, LLC (M)......................... 51

BarProducts.com (M).............................. 48

Novelty - Glow Products

Training/Education - Bartending Schools

Interior and Exterior Decoration/ Furnishings - Signs

BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Meese Orbitron Dunne Co. (M)................. 51

BarProducts.com (M).............................. 48

Novelty - Ice Products Interior and Exterior Decoration/ Furnishings - Table Tents BarProducts.com (M).............................. 48

Kitchen Supplies/Equipment - Ice Machines BarProducts.com (M).............................. 48 Kold-Draft (M)........................................ 50

Management Services/Consulting Bar Design Absecon Island Beverage Co. (M)............. 48

Apple Ice (M)......................................... 48 BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Gläce Luxury Ice Co. (M)......................... 50

Novelty - Other BarProducts.com (M).............................. 48 iPrint.com (M)........................................ 50 Bottle Disintegration Systems (M)............ 49

Novelty - Shot Products BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Magnuson Industries, Inc. (M)................. 51

Management Services/Consulting Beverage Program/Cocktail Design

Outdoor - Furniture

Absecon Island Beverage Co. (M)............. 48

Chicago Booth Mfg Inc. (M)..................... 50

Marketing and Promotions E-Marketing (Text, E-mail)

Security - Breathalyzer Systems/ Equipment

Firetext Text to Screen and Mobile Marketing Software (M)....................................... 50

Bar-Products.com (M)............................. 49

Marketing and Promotions - Other Bar Owner Marketing Systems (M)............ 48 G & G Closed Circuit Events LLC (M)........ 50

Novelty - Apparel BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49

Novelty - Branded Items BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 iPrint.com (M)........................................ 50

Novelty - Decor BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 Big Ass Fans® (M).................................. 49 Meese Orbitron Dunne Co. (M)................. 51

Novelty - Drinkware BarProducts.com (M).............................. 48 Bar-Products.com (M)............................. 49 58

Security - Camera Systems FreePour Controls Inc. (M)....................... 50

Security - Communications Systems/Equipment Black Diamond Radio (M)........................ 49

Security - Scanners CardCom, Inc. (M).................................. 49 Harbortouch (M)..................................... 50

Security - Tickets/Ticketing Systems Bar-Products.com (M)............................. 49

Security - Wristbands Bar-Products.com (M)............................. 49 Harbortouch (M)..................................... 50

Tobacco Products/Equipment Ashtrays Magnuson Industries, Inc. (M)................. 51

Bar Business Magazine 2017 Buyer’s Guide

BarProducts.com (M).............................. 48

Training/Education - Books BarProducts.com (M).............................. 48

Training/Education - Certification Programs BarProducts.com (M).............................. 48 Harbortouch (M)..................................... 50

Training/Education - Other BarProducts.com (M).............................. 48 Absecon Island Beverage Co. (M)............. 48

Training/Education - Trade Association BarProducts.com (M).............................. 48

Training/Education - Video/DVD (Instructional) BarProducts.com (M).............................. 48 Magnuson Industries, Inc. (M)................. 51

Company Index A

IR Energy.................................................................................. 50

Absecon Island Beverage Company, Inc....................................... 48 Advanced Menu Systems............................................................ 48

K

AlcoholControls.com.................................................................. 48 Alligator Ice.............................................................................. 48 Apple Ice.................................................................................. 48

Kel Insurance Services............................................................... 50

Kold-Draft................................................................................. 50

Art's Ideas................................................................................ 48

B Bar Owner Marketing Systems..................................................... 48

M Magnuson Industries, Inc........................................................... 51

Bar-Products.com...................................................................... 49 BarProducts.com....................................................................... 48 Beer Tubes................................................................................ 49

Mas Tequila Frozen Drink Machines & Mixes................................ 51

McCormick Distilling Co............................................................. 51

Big Ass Fans®.......................................................................... 49 Black Diamond Radio................................................................. 49 Bottle Disintegration Systems..................................................... 49

C

Meese Orbitron Dunne Co........................................................... 51

Micro Matic USA, Inc................................................................. 51

Monin Gourmet Flavorings.......................................................... 51

CardCom, Inc............................................................................ 50 Chicago Booth Mfg Inc............................................................... 50

Mountain Valley Spring Company................................................ 51

Cold River Vodka....................................................................... 50 Mule 2.0 LLC............................................................................ 51

F Firetext Text to Screen and Mobile Marketing Software.................. 50

P

FreePour Controls Inc................................................................. 50 Fry Fabrications......................................................................... 50

G

Phoenix Dart, Inc....................................................................... 51

Pubstumpers Trivia League......................................................... 51

G & G Closed Circuit Events LLC................................................. 50 Gläce Luxury Ice Co................................................................... 50 Glastender Inc........................................................................... 50

H

S Spill-Stop MFG, LLC.................................................................. 51

Stern Pinball, Inc...................................................................... 52

Harbortouch.............................................................................. 50 HUSA 52

I

T The Bitter Truth......................................................................... 52

Intuit .................................................................................... 50 iPrint.com................................................................................. 50

The Wine Group......................................................................... 52 2017 Buyer’s Guide Bar Business Magazine

59

Key Word Product Index A Allied Services...........................................................................................................................................................................53 Appliances................................................................................................................................................................................53 Audio/Video...............................................................................................................................................................................53 B Bar Supplies/Equipment.............................................................................................................................................................53 Bartender Tools..........................................................................................................................................................................55 Bathroom Supplies/Accessories...................................................................................................................................................55 Beverage Equipment..................................................................................................................................................................55 Beverages..................................................................................................................................................................................55 C Cleaning Equipment & Supplies..................................................................................................................................................56 Coin-Operated Equipment..........................................................................................................................................................56 D Drinkware/Tableware...................................................................................................................................................................56 E Electronics................................................................................................................................................................................56 Entertainment............................................................................................................................................................................56 F Financial/Legal/Insurance Services..............................................................................................................................................57 Food/Food Services....................................................................................................................................................................57 Furniture...................................................................................................................................................................................57 G Graphics/Graphic Displays..........................................................................................................................................................57 I Import/Export.............................................................................................................................................................................57 Interior and Exterior Decoration/Furnishings.................................................................................................................................57 K Kitchen Supplies/Equipment......................................................................................................................................................58 M Management Services/Consulting................................................................................................................................................58 Marketing and Promotions..........................................................................................................................................................58 N Novelty......................................................................................................................................................................................58 O Outdoor.....................................................................................................................................................................................58 S Security.....................................................................................................................................................................................58 T Tobacco Products/Equipment......................................................................................................................................................58 Training/Education.....................................................................................................................................................................58 60

Bar Business Magazine 2017 Buyer’s Guide

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