February 2015 Bar Business by Bar Business Magazine

A Nice Touch:

Traditional POS systems forge ahead as tablet technology stalls on-premise.

The How-To Publication

BAR BUSINE$$ February 2015

M A G A Z I N E

Rich and POUR

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Beer Dispensing Technology that improves profits

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BAR BUSINE$$

On Tap FEBRUARY 2015

CONTENTS

whiskey evolution

Cover photo by Igor Klimov

HOW TO

TAbling tablet POS?

In the line of fire

Becoming better

POS providers nationwide are wrestling with the notion that tablets may not be an ideal technology on-premise.

Terminating the employment of staff members can be a rough task, and there are legalities to consdier when the time comes.

Bob Johnson examines the ways in which we fall short as bar owners and how we can simply do better without being forced.

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February 2015 Bar Business Magazine

Bar Room Drawl By Chris Ytuarte Editor

Withstand the Tech of Time "I fear the day that technology will surpass our human interaction. The world will have a generation of idiots." — Albert Einstein Seemingly by osmosis, by some kind of natural order to the universe, this issue of Bar Business Magazine has adopted a theme, that being the role of technology in the service industry. Believe me, this was not by design. Our slated editorial coverage for this month included articles on a diverse collection of topics: whiskey, music, beer, staffing, management, sports bars, and — yes — POS, our main discussion point in the technology realm. But perhaps it’s symbolic of our industry and our times that, organically, nearly all of our coverage somehow found within it an underlying awareness of technology—new, old, fading, encroaching, damaging, empowering, innovative, profitable, dangerous. There was no one overriding sentiment, rather a surprising mix of opinions and outlooks at how various technologies have, can, and will affect the bar biz. As good old Albert pointed out above (and he was a pretty smart guy), technology will always present the potential for lessened human participation, and in an industry based on and around personal interaction on-premise, some folks feel like Einstein’s insight is too close for comfort. 4

Bar Business Magazine February 2015

Yet others think technology is lighting the way to improved business. Can there be a middle ground? Everywhere we go in this issue, that question resonates. In our Tuning Up column: The way in which consumers interact with their own personal music technology is affecting how operators provide a soundscape on-premise. New beer dispensing technology from HEINEKEN USA and Perlick directly address the growing need to improve what used to seem universal — pouring draught beer. Is service becoming less personal? Jon Taffer, host of TVs Bar Rescue, looks ahead to the 30th anniversary of The Nightclub & Bar Show next month and talks about the dangers of certain styles of POS technology (as well as the benefits of others) in Booze News, while another television celebrity, chef Robert Irvine of Restaurant: Impossible, predicts just the opposite — more technology growth in the industry for 2015, in our Owning Up column. And square in the middle of it all, two POS companies talk about their hardware and software improvements for the new year, much of which seems to target the once promising realm of tablet technology at the point of sale. We are an industry of interpersonal experiences; it is the very essence of the business, and the reason bars and taverns were created in the first place. Does advancing technology have a place on-premise in all forms? What do you think? cytuarte@sbpub.com

BAR BUSINE$$ MAGAZINE

February 2015 Vol. 8, No. 2 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 212-620-7200; fax: 212-633-1863 asutley@sbpub.com editorial

Editor Chris Ytuarte 212-620-7223; fax: 212-633-1863 cytuarte@sbpub.com art

Creative Director Wendy Williams wwilliams@sbpub.com Art Director Sarah Vogwill svogwill@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

Make It a Triple 6

Bar Business Magazine February 2015

Jon Taffer is Ready to Celebrate Three Decades of The Nightclub & Bar Show www.barbizmag.com

lot has happened over the last 30 years, and a lot has changed. But one thing that has remained the same across those three decades is the steady presence of the nightlife industry’s premier tradeshow and conference, The Nightclub & Bar Show, still kicking and screaming every year in Las Vegas. And next month, the city once again hosts the annual event, now helmed by President of Nightclub & Bar Media Group Jon Taffer, as bar owners, operators, managers, and bartenders prepare to swarm Sin City to get a primer on what’s new, what’s hot, what’s working (and what’s not) in the nightlife industry at the 30th edition of The Nightclub & Bar Show. “This is our 30th anniversary, and it’s been powerful for us,” says Taffer. “It’s really exciting to see all of these key sponsors and exhibitors coming back.” With three decades under its belt, The Nightclub & Bar Show this year is going back to its roots — education for the on-premise operator. Through a combination of improved and proven seminar topics and instructors, a focus on first-time bar owners, and the continued inclusion of experts from Taffer’s other opus — TV’s Bar Rescue — the 2015 conferences are poised to be some of the strongest the show has seen. “We’ve blown out our educational programs big-time, adding more to the Bar Rescue track, and we’re bringing in a whole bunch of high-end speakers,” Taffer explains. “We’re also doing the first ever ‘newbie’ program. We have for a couple of years been talking a lot about how there are a lot of people out there who want to go into the bar business and we wondered where they investigate? Where do they find what they need to do and learn — not just about opening a bar, but first evaluating if they even want to open a bar? So we’ve put together a special workshop for first-time bar owners and people who are interested in the industry. And of course all of these new bar owners that are coming to these programs have a lot of relationships to build, with sound/ light/video companies, design firms, etc. It provides a great opportunity and the exhibitors are really excited about it.”

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"The industry is doing really well," says Taffer. "Seeing how technology is supporting guest interaction but not invading it — that's what I think is exciting right now." Taffer emphasizes the strong presence of technology exhibitors in 2015, such as POS systems, super high-def displays, and other service innovations. And while he is energized by the surge of new tech, he is quick to point out that, with great power comes great responsibility. “I personally believe technology can destroy our industry if we’re not careful,” says Taffer. “I don’t believe technology should ever come between a bartender and a guest, or a server and a guest, or ever replace a server. And I worry that technology is going to take that human element out of our business. I think that’s one of the most important parts of our business, is that interaction. So seeing how technology is supporting guest interaction but not invading it is what I think is exciting. Tablet technology, for instance is great if the server is using it; it’s not good if the guest is doing it.” To celebrate the 30th year of the show, Nightclub & Bar is throwing some extraordinary parties, including super-DJ Avicii spinning at XS Nightclub, and a spectacular New Year’s Eve-style event at Hakkasan. “We believe the year begins and ends at The Nightclub & Bar Show, meaning if you’re a bar operator and you come to the show every March, when you go home you have an arsenal full of promotions and things to do all year,” Taffer explains. “To us, the new year — the new business season — begins when you leave NCB.” Taffer’s smash hit TV show Bar Rescue marches on as well. In its third season, some 71.7 million unique viewers tuned in (25% of the television universe), and it was the 6th ranked cable show on Sundays (out of 200), Taffer tells us. “Our challenge is to keep it fresh," he says, "so we’re mixing up the way we do recon and mixing up the format a little and we’re trying to keep it new and different.” February 2015 Bar Business Magazine

Booze News Belvedere Bonds with 007

elvedere luxury vodka is set to collaborate with Albert R. Broccoli’s EON Productions, Metro-Goldwyn-Mayer Studios, and Sony Pictures Entertainment to promote SPECTRE, the highly anticipated 24th installment of the James Bond series, due for global release on November 6, 2015. Belvedere will release two custom made and limited editions to celebrate Bond’s vodka martini ‘Shaken not Stirred’, and its partnership with the 24th Bond adventure, SPECTRE. In an unprecedented move, Belvedere has replaced the iconic Belvedere Palace with the famous MI6 headquarters. Belvedere’s signature blue palette will be switched for a distinctive green, mirroring the secret spy agency’s ink of choice, creating a truly memorable collector’s edition of 100 bottles. A 007 twist will also be applied to Belvedere’s iconic Silver Saber bottles, known for their cutting edge, metallic aesthetic and illuminating technology. “James Bond is recognized as the most admired and influential tastemaker in the world,” said Charles Gibb, President of Belvedere Vodka. “We’re delighted that Belvedere will be partnering with SPECTRE, our largest global partnership to date.” The marketing campaign launched this month with a strong focus of efforts in on-premise establishments and retail stores across multiple countries.

ANTHONY BOURDAIN FORMS UNIQUE PARTNERSHIP WITH THE BALVENIE SINGLE MALT SCOTCH WHISKY The Balvenie handcrafted single malt Scotch whisky, and chef, author and raconteur Anthony Bourdain are proud to announce a multifaceted collaboration that will bring attention to some of America’s finest craftspeople. The partnership will be three-fold and will see Bourdain take a leading role in a series of short films featuring makers from 8

Bar Business Magazine February 2015

around the country, titled Raw Craft. Bourdain will also curate The Balvenie 2015 Rare Craft Collection “For me, there is deep satisfaction in seeing people with a particular skill set and a real passion produce a beautiful thing, which is why I’m excited to be a part of these programs in partnership with The Balvenie,” said Bourdain. “There is no doubt for me that if you can have it, you want the stuff where people have taken their time, paid attention to, and personally care about how it was created. It is very important to me that these kinds of crafts continue into the future and that we value artisans who make the decision to choose quality over quantity.” The Balvenie’s alliance with craft is a result of the brand’s dedication to continuing the tradition of using the five rare crafts of whisky making to create The Balvenie’s distinctive taste and exceptional quality. It is the only distillery that still grows its own barley, malts in its own traditional malting floor, employs coopers to tend every cask, a coppersmith to maintain the stills and a malt master to ensure the resulting spirit is consistently excellent. “Collaborating with Anthony Bourdain is a very exciting next step on this journey," said Andrew Weir, Senior Brand Manager, The Balvenie. "Anthony’s personal passion for craft and craftspeople will certainly raise a new level of awareness for the craft movement.” www.barbizmag.com

Liquid Assets

The Whiskey Invasion

Sazerac

The brown booze boom continues to spread across the U.S., as consumers coming on-premise are looking for the same options in whiskey that they can find on retail shelves. The best way to keep up is to know where this invasion is coming from and to understand where itâ&#x20AC;&#x2122;s heading . By Deborah Harris 10

Bar Business Magazine February 2015

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rior to Prohibition, U.S. liquor consumption was dominated by the national whiskey industry, accounting for 135 million of the 140+ million gallons of liquor consumed nationwide. (Fortune Magazine, Nov. 1933) Though liquor was outlawed for over a decade, with the passing of the 18th amendment, alcohol consumption increased to 200 million gallons per annum. With U.S. production out of the picture, international distilleries knew it was time to secure their market share or risk losing out altogether.

spirits writer. “In the spring of 2004, the vodka martini and all incarnations of it were king. Occasionally I would have that older gentleman who would ask for a Dewars on the rocks or a Johnny Walker Black. A single-malt rarely came up.”

“My personal opinion is that the industry never anticipated social media and it’s impact,” adds Mark Romano, beverage manager at Brooklyn’s anticipated Bill Baker’s. “Now, even the most obscure bourbon is sought after by thousands more people than yesteryear. The distiller

a shortage and a need What was to happen once the 18th amendment was overturned? U.S. Distilleries had been quiet for over a decade, barrels were mostly empty and demand had not diminished, it had grown. While U.S. distilleries ramped up production, and heavy hitters such as Brown Forman were poised for distribution, certain British Isle distilleries joined forces with the National Distillers of America to supplement the deficit. Thus, British Isle distilleries and influential individuals solidified their position in American drinking culture. They provided relief in a dire situation, took risks, and ended up embedded firmly on back-bars across our country for years to come. Today, U.S. drinking culture is constantly changing. Whiskey, an engendered gentleman’s drink, took a back seat to the elevated vodka consumption and Sex in the City cocktails of the late 20th and early 21st century. Another shift in cocktail culture in the early 2000s brought about a more daring consumer with a changed palate. Bartenders and mixologists grew more experimental, brands began to step outside the box, a craft movement gained momentum, and tastes turned back to brown liquors. “Whiskey has emerged and grown and people’s willingness to try different things has changed,” says Josh Carols of LA’s Table No. 10. “The shift has been extraordinary,” notes Craig Bridger, Macallan brand ambassador, veteran bartender and www.barbizmag.com

“Whiskey has emerged and grown and people’s willingness to try different things has changed.” Though these whiskeys were back-bar mainstays, Craig goes on to note it wasn’t until around 2008 that he saw a clear shift in drinking culture, in part with the opening of Brooklyn’s Char no. 4, a groundbreaking whiskey-focused locale.

now trending Though statistically, Scotch, Irish whiskey and Bourbon have been on an upward trend since early 2000, the knowledge bartenders amassed coupled with a desire of customers to learn gave a new face to a whole category of spirit. It became cool to drink whiskey. “I now see 20-year-old women coming in saying how they enjoy Lagavulin. This didn’t exist when I began in the industry,” says Craig Bridger. “I think the industry was caught off guard. We can’t produce more 25-year Macallan.” “Consumers are much more engaged at this time,” says Jon Holecz of Western Spirits.

simply can not create supply for that kind of demand. On a positive note, this same social media has allowed a new breed of ‘Craft Bourbon’ distillers to join the market much faster than prior years, helping to alleviate the demand to the local as well as the international markets.“

the craft scene With increased knowledge and exposure, more than anything, patrons are asking for a well-made, authentic and thoughtful spirit. “Craft,” a hot-button word in the liquor industry, typically designates a category of liquor produced in smaller batches with precise attention to recipe and distilling techniques. More often than not the term can be misallocated. Small-batch does not necessarily designate a finely crafted product, nor does large distribution negate the appropriateness of the term. Don’t let the designation fool you. Always know your brands. February 2015 Bar Business Magazine

Liquid Assets

a crafty british isle notable

state-side Innovators

Ranked number two in volume across the US, even with its vast reach and demand, the Macallan still sees to the precise execution of their age-old recipe. When sourcing their Spanish oak first-fill sherry casks, upon which they rely heavily, the distillery maintains involvement in every step of the cask making process. The Spanish Oak is selected and air dried for more than two years, fashioned into casks by master coopers, toasted with open flame, filled with Dry Oloroso Sherry and seasoned for two additional years, all before it touches whiskey. The Macallan distillery also allocates 90 acres of their land to growing their proprietary strain of barley.

Where a larger brand may benefit from the ability to produce a highly marketable spirit, smaller “craft” brands benefit from an ability to quickly “react to industry trends or consumer demands,” imparts Holecz of Western Spirits. These more nimble distillers can throw caution to the wind and experiment with what may be the next hot spirit. From flavors and infusions to nouveau aging techniques, smaller distilleries are working to gain market-share by offering differentiated products with broad appeal. Western Spirits has created a line of flavored whiskeys under its Bird Dog label (along with its Sam Houston and Whitetail straight whiskey lines), offering

“I love intelligent servers and bartenders because they understand what goes into making a spirit and creating a flavor profile.”

Bar Business Magazine February 2015

variety to experienced whiskey consumers and options for those perhaps dipping their toes into brown spirits. The Hillrock Estate Distillery, under the direction of Maker’s Mark former head distiller, Dave Pickerell, has found its niche offering quality craft whiskeys and Solera aged bourbon. Likewise, Widow Jane has focused on a more standard whiskey product, but set forth with a mission to use “no genetically modified corns, grains, yeasts or enzymes.” Each distillery tells a story that appeals to consumers and creates a “craft” spirit worth exploring.

in your bar How do you sort through hundreds of whiskey brands to design the most inventive yet fiscally sound whiskey program? Bartender Josh Carlos imparts, “I think a variety is key, yet with simplicity. I honestly hate going into a bar where the guest is left shell-shocked over what feels like the biggest decision of their life with so many choices and basically forcing them into buyer’s remorse.” With this in mind, bartenders recommend finding a balance. In addition to the mainstays, seek smaller brands that offer great bottles with good value. This is where the ‘masses’ will start to really learn about bourbons and whiskeys and which brands and styles offer them the best bang for their dollar. “Educate yourselves and then educate your staff,” asserts Mark Romano. “I love intelligent servers and bartenders because they understand what goes into making a spirit and creating a flavor profile.” Knowledge is transferable to patrons and will engender loyalty and garner respect within the industry. And trust your gut. “My first choice is what I like,” shares Mark. “If I like it, my friends like it and…that’s a good choice.” Josh Carlos agrees, “At the end of the day I wouldn’t push you toward a product I don’t love myself.” www.barbizmag.com

RECIPES

Kentucky Buck

Sazerac

Old Pal

Medium strawberry .5 oz fresh lemon juice .5 oz simple syrup 1.5 oz bourbon 2 dashes Angostura Bitters Ginger Beer Garnish: Strawberry Glass: Collins

2.5 oz Sazerac rye whiskey 2 dashes Peychaud’s bitters 1 dash Angostura bitters Absinthe Lemon Sugar cube Lemon twist Glass: Old-fashioned

1.5 oz rye whiskey .75 oz dry vermouth .75 oz Campari Lemon twist Glass: Cocktail

In a shaker muddle strawberry. Add lemon juice, simple syrup, bourbon and bitters. Shake and strain over fresh ice. Top with ginger beer.

In an Old-Fashioned glass muddle a sugar cube with a few drops of water. Add ice, rye whiskey, and bitters. Stir well and strain into second, chilled, Old-Fashioned glass that has been rinsed with a few drops of absinthe. Squeeze lemon twist over drink and discard.

Café Corretto #2

Whiskey Smash

Courtesy of Logan Ronkainen 1.5 oz The Macallan 12-yr Sherry Oak .75 oz Meletti Amaro 1 oz espresso .5 oz demerara syrup Glass: Small Rocks Glass

Half a lemon, cut into wedges 4 to 6 Fresh mint leaves .75 oz Simple syrup (one part sugar, one part water) 2 oz Bourbon whiskey Garnish: Mint sprig Glass: Rocks

Brew espresso well in advance and chill in the fridge. Shake all ingredients with ice. Strain into chilled rocks glass.

In a shaker muddle lemon. Add mint, simple syrup, bourbon and ice. Shake and strain over fresh ice.

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Combine first three ingredients in an ice-filled mixing glass. Stir until cold and strain into cocktail glass. Squeeze lemon twist over drink and discard.

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Tuning Up

Custom-made

As consumers continue to change the way they invest and interact with their own music, on-premise presentation and delivery of both background sounds and primary audio entertainment begins to bleed into a gray area of customized, curated playlists tailored by companies like El Media Group. By Chris Ytuarte 14

Bar Business Magazine February 2015

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here was a time in the bar business when the difference between background music built for ambience and upfront sound meant to move you was easily discernable. There was lowvolume reggae caressing your ears in the late afternoon; maybe some raging Rolling Stones for the early evening happy hour crowd; and by midnight, thumping hip-hop had them dancing along the bar. But those transitions took effort — sometimes even a live DJ — to cultivate, and for the most part, customers were kind enough to allow you to dictate the mood. Today, however, people love their playlists. Streaming music services like Songza offer hundreds of different playlists built around your current mood, activity or the time of day. Your customers are accustomed to creating the soundtrack of their lives. Are you ready to accommodate them on-premise? “As a kid, when I wanted the new Ozzy Osbourne track I had to buy the whole album,” says Josh Katz, founder of El Media Group, a New York City-based provider of custom music and A / V set-ups for nightlife and hospitality establishments. “We were pigeonholed into making musical decisions, where we had to really decide to go to Tower Records and say, ‘Well, this week I’m going buy this one album,’ and then that’s it. Whereas now I watch kids and adults have access to massive libraries at their fingertips, and what it’s done is create a major growth in the education of music and the listener base for all genres. Music is a big part of their day-to-day, so it’s more important than ever for the actual venue experience.” El Media Group (www.elrecords.com), which Katz launched in January 2005 with his partner Ernie Lake, has created what he terms “music identities” and “enhanced customer experiences through music” for more than 1,000 top hospitality brands. The company’s impressive client list includes such recognizable nightlife names as Blue Smoke, Tao, Lavo, Buffalo Wild Wings, The Ainsworth, Gansevort Hotel + Resorts, Dream Downtown, The Standard, Mandarin Oriental, Borgata Casino & Spa, Anheuser-Busch, and Marquee Dayclub. “I had been in the music business and I saw what was going to come was a deterioration in consumer spending on music,” says Katz. “And I had the idea that businesses will pay for music. It’s pretty big marketplace that nobody really cared about, and it’s been overlooked by the mainstream music business. I looked into the current product offerings and they all seemed to be very massmarket, low-level offerings. So I decided that, combined with the emerging technology of digital delivery, I could potentially get into this business and serve the luxury sector, the high-end marketplace.” The service provided by El Media Group has, essentially carved out its own niche. The streaming, customized playlists created by eight on-staff DJs are generated with each particular client and venue in mind. Proprietary software created by Katz allows his technicians to equalize playback volume for smooth song transitions on each playlist before streaming it to the client’s venue with a small amount of extra content in

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“People today have access to massive music libraries at their fingertips and it’s a big part of their day, so it’s even more important in venues.” case of a lost signal during transmission. The customized playlists can then be edited (songs can be deleted, etc.) by the client via an app on any Web-enabled device. “On the music side we basically will work with a brand and sometimes we’ll go in and see the venue, sometimes we won’t, depending on what the situation is,” says Katz. “We have case studies in which we’ve come up with a music direction for people that have been translated into creative briefs for the DJs — a barometer of artists that would play here and those that wouldn’t. And when we’re doing overhead background music we work with them hand-in-hand coming up with playlists, coming up with directions for a time of day and try to create a great vibe.” February 2015 Bar Business Magazine

Tuning Up Working with El Media Group allows bar owners, especially those with multiple venues and large staff, to remove a time-consuming element from their operations by allowing the musical feel for an evening to come from someone else — quite a divergence from the old days. “We are part of the change, and bars need to adjust,” says Katz. “They need to think about what they’re playing, and every bar is different. Some rely on their bartenders to feel out the vibe of the room, but you may not want to rely on a kid who is going to play his or her personal tastes versus what your customers want. With El Media Group, we’re going to help you create an environment. From your old crusty bar to the new rooftop hotel bar — we cater to both and everything in between.” El Media Group also offers high-end A / V system design and installations, and naturally many of its music service clients overlap with their hardware customers. The company utilizes two types of EMG Music Players to channel their custom playlists to each venue, according to Katz, with one version ideal for sites of less than 3,000 square feet, and another for any location larger than that. El Media Group’s music service involves a one-time installation fee plus an ongoing monthly fee that also covers licensing costs for all of the music. And while he

How Is Your Bar Locking In The Lime?

Marquee Dayclub in Las Vegas utilizes custom playlists created by El Media Group. doesn’t feel that his service competes directly with jukeboxes or live music or other traditional delivery methods for music on-premise, Katz understands how people are interacting with music today, and he’s confident that his service can help on-premise operators get in-tune with those customers. “What was once background music has become part of the overall experience,” says Katz. “People are so into music because of customization and because over the last decade they have gained access, for a very low entry price point, to massive music libraries.” Have you?

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Bar Business Magazine February 2015

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How To:

ition s o P y l r e p o Pr Your POS

Tablet POS:

R.I.P.?

While handheld and tablet-based POS was once touted as the future of on-premise payments, the first wave of implementation may have spotlighted shortcomings in its benefits to the bar business, and slumping sales of such devices in general would seem to point the way back to more traditional POS hardware, albeit with more powerful options available. By Chris Ytuarte

s tablet technology swept the nation, the notion of the personal computer seemed to come full circle. Individuals could now carry in their hands, in a slim, sleek form, nearly every ounce of functionality to which they were accustomed using their desktop computers at home. Of course, such capabilities would eventually find their way into the service industry.

Bar Business Magazine February 2015

But, as with any new technology, adaptation in certain arenas can always offer potential negatives. And in the case of bars, clubs, and restaurants — with their foundation in personal service and individual connections — the introduction of a device that essentially came between the server and the customer may not have been the best fit for the marketplace.

Earlier in this very issue, in fact, Jon Taffer, host of TV’s Bar Rescue and President of Nightclub & Bar Media Group, had this to say about the role that such POS technology plays on-premise: “I personally believe technology can destroy our industry if we’re not careful. What I mean by that is that I don’t believe technology should ever come between a bartender

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and a guest, or a server and a guest, or ever replace a server. And I worry that technology is going to take that human element out of our business, which is a little scary if that were to happen. I think that’s one of the most important parts of our business is that interaction. So seeing how technology is supporting guest interaction but not invading it is what I think is exciting. Tablet technology, for instance is great if the server is using it; it’s not good if the guest is doing it.” If there is a line to straddle when it comes to handheld POS and tablet ordering and payment technology, Taffer is optimistic it can be realized and adhered to by bar owners and operators. That said, the general public seems to be wavering in its own thirst for such hardware. According to Canalys, an independent analyst

connection,” says Eric Elwell, founder of Xenios LLC and CEO of 2TouchPOS. “Even if you have a small handheld device that’s not an iPad, the eye contact goes down. It looks like your server is texting. And I think what brings people back is that personal connection they make with your staff. I can see the gain of being mobile in some scenarios, and even some of the tableside ordering is not too bad. But I think as soon as you start putting a screen in a server’s hands you’re going to objectify the experience rather than make it interpersonal, and I don’t think that’s good for sales.” 2TouchPOS (www.2touchpos.com) is a company that since 2008 has been providing bars, clubs, and restaurants with hardware and software solutions that are based on ease-of-use and convenience for operators. Having

"Technology should never come between a server and a guest. I worry that it will take the human element out of our business." company that guides clients on the future of the technology industry, overall worldwide tablet shipments fell for the very first time in the fourth quarter of 2014, down by 12% at 67 million units. Apple, the leader of the tablet movement behind its ubiquitous iPad line, saw its year-on-year tablet shipments declined once again, down by 18%; Apple’s closest competitor, Samsung, also saw its first annual decline of 24% to 11 million units. In all, the fourth-quarter 2014 numbers showed the first year-over-year decline in tablet sales since the iPad came to market in 2010. And while there are many likely variables behind this dip (technology and hardware shifts, new software upgrades expected, and a lag in consumer spending overall), it surely contains a message nonetheless: there may be limits to the tablet, especially on-premise. “If you think about why people go out to bars and clubs, they’re going out to make a connection with people, and I think you can definitely overdo it with technology and eliminate that

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grown significantly over the past five years (“About 40% over the last two years, and we’re in a position to double in size in 2015,” says Elwell), 2TouchPOS is a brand built around offering solutions through experience. “When the product was young and immature, people wanted it to do this and wanted it to do that, so it eventually became a culmination of customer feedback,” explains Elwell. “It’s been designed through a grassroots approach by software developers who are close to the customers and listen to what they say.” Based around the hardware of the Posiflex XT3215, which is a slim, folding-base design, the 2TouchPOS software can also be installed on most terminals with Windows 7 or higher. The ease-of-use and functionality that allows for quick updates to onscreen menus are key components to what Elwell sees as a vital purpose for POS — maintaining a comfortable, personal experience for the customer (exactly where tablets can fall short). “Without a POS system,” says

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2014 independent on-premise consumption survey

February 2015 Bar Business Magazine

How To: The Elite and Echo hardware options from Harbortouch.

Elwell, “you have this: Poor handwriting on tickets, then a fight between the chef and the server; now the demoralized server is standing next to a table talking to customers in a bad mood, and that rubs off on the customer and affects word-of-mouth. When you start to see the impacts of how doing things inefficiently affects revenue, suddenly it becomes a little more real and people become inspired to make a change to POS.” Likewise, Harbortouch (www. harbortouch.com), a leading national POS system and merchant services provider, has unveiled its Harbortouch Echo, a sleek, built-for-purpose POS system that the company proudly considers a “tablet killer.” “In recent years, there has been a lot of attention surrounding tablet-based POS systems,” notes Harbortouch CEO Jared Isaacman. “However, we have started to see a backlash against these tablet systems as merchants realize their limitations. These systems utilize underpowered consumer hardware and have limited software functionality both on the front-end and back-end. They often lack key features 20

Bar Business Magazine February 2015

that businesses need to operate efficiently, and offer limited back-end reporting capabilities. Harbortouch Echo delivers an answer to these problems in terms of both hardware and software.”

the business to make the system as simple or advanced as they require, and enables the software to scale with the business. Echo has an all-in-one design and brushed aluminum finish for maximum durability and a sleek,

"We have started to see a backlash against these tablet-based POS systems as merchants realize their limitations." Harbortouch Echo combines the power and functionality of a traditional POS system with the simplicity and sleek design of a tablet-based system. “It’s designed to work for the small business market,” says Isaacman. “It’s got a phenomenal price point and great commission; it’s exactly what you want, which is POS technology with purposebuilt hardware, instead of a tablet.” Harbortouch has developed unique module-based software for the Echo system that allows businesses to hide features they don’t need in order to maintain an uncluttered interface for simplicity and ease-of-use. This allows

modern appearance. It features a 13.3-inch screen to deliver better usability compared to the considerably smaller screen size of the tablets in the marketplace today. The Echo’s base can swivel to allow the customer to sign on-screen for credit card transactions. And while depersonalization of the nightlife experience is a major factor for reconsidering tablet POS technology, Isaacman is quick to point out that the initial investment is also worth revisiting. Each tablet can costs hundreds of dollars, and being mobile, they can incur costly damages. Whereas Harbortouch systems like Echo (as well

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as the redesigned flagship Harbortouch Elite system, with a thinner profile, streamlined design and dramatically improved performance), can be acquired by bar owners at no cost upfront accompanied by low monthly service fees ($69/month for Elite or $39/ month for Echo). Both models utilize hybrid cloud technology to provide the benefits offered by the cloud, such as real-time reporting and redundant back-up, while maintaining the advantages of a local system including faster speed and the ability to operate if the Internet goes down. So while tablet technology may be stalling, the days of exorbitant expenses for installing POS systems have also come and gone. “This is not the old MICROS system for $10,000 or $20,000 anymore,” says Isaacman. “If you’re still doing that then you’re behind the times. The days of the old-school cash registers are gone, and even tablets were just a short-term measure.” Tablet systems have appealed to many business owners due to the perceived low cost compared to traditional POS systems. However, mobile POS systems typically require a significant up-front investment in

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addition to an ongoing monthly service fee. “For example, in order to get set up with Square Register, a business owner needs to spend $500 for the tablet itself, $100 for the stand, $230 for a cash drawer, $220 for a receipt printer, and $120 for a barcode scanner,” Isaacman notes. “Those prices are directly from the company’s website and are pretty standard among most of the tablet providers. That’s nearly $1,200 before the merchant even gets started, and then they’re on the hook for a monthly fee in the $79 – $99 range for as long as they use the service.” Harbortouch’s unique position as a provider of both POS systems and payment processing services also ensures that the company’s customers will always be able to support the latest payment technology such as EMV, NFC and Apple Pay™. Harbortouch has also developed numerous innovative technology add-ons including online ordering and online reservations. “We’ve been in this business since 2008 as a payments company, and if 2014 didn’t remove any doubt, I don’t know what will,” says Isaacman. “There is no question now — cash registers, gone; credit card terminals, gone. This is a POS world right now.”

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2014 independent on-premise consumption survey

February 2015 Bar Business Magazine

How To:

gh Handle Tou Employee Problems

e l a S Fire

ings r i F r o s f f o y a L ble Can Mean Trou volved In for Everyone

By William J. Lynott

t’s a dreadful responsibility, but almost every bar owner and manager will eventually come faceto-face with the disagreeable task of terminating one or more employees. “Firing people is one of the toughest, most unpleasant things you do as an employer,” says James Walsh in his book, Rightful Termination, (Merritt Publishing 1994). “Your stomach tightens and your throat gets

Bar Business Magazine February 2015

dry as you prepare to call someone in for the meeting that begins, ‘There’s no easy way for me to do this . . .’” As difficult as the task may be, fiscal reality sometimes makes employee layoffs unavoidable. When your payroll ratio climbs to unacceptable levels, or when an individual employee’s performance is unacceptable, it’s best to take appropriate action. “Many business owners delay layoffs

out of concern for their employees,” says Kerim Fidel, General Counsel for SOI in Charlotte, NC, a professional employer organization. “This may result in deferring layoffs beyond an economically rational point.” “Some of our clients facing the troubling possibility of employee layoffs have sought our advice and guidance in how to navigate a workforce reduction while avoiding potential legal pitfalls,”

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says Sandra Dickerson President of Your People Professionals, Santa Maria, CA. “Each situation is unique, but if the employer follows some basic steps many problems can be avoided. “First, carefully consider whether there might be viable alternatives to a layoff. Perhaps you can find other cost-cutting measures that will let you preserve your major investment in your employees. Consider the long term costs of replacing your talent investment when the economy picks up and satisfactory workers are again in short supply.” Fidel agrees. “While layoffs are seen as a cost-cutting measure, there are significant costs associated with them,” he says. “These include potential increases in unemployment contribution rates, severance pay, and exposure to layoff-related legal action. Soft costs include loss of confidence among customers and remaining employees, and forcing talented employees to find work elsewhere, possibly with your competitors.” Experienced bartenders are good examples of employees who may migrate to competitor locations. Still, there are times when layoffs are the only practical alternative. “When that happens,” says Dickerson, “you must follow the most objective and uniform selection criteria possible. Be careful to ensure the layoffs will not have a disproportionate effect on employees in a protected class. Protected classes include minorities, women, older workers and the disabled.” Dickerson also cautions against using layoffs as an opportunity to eliminate difficult or disliked employees, “That’s the wrong approach if you want to avoid legal challenges,” she says. “Remember, unlike a termination for cause, a layoff is the elimination of a position, not a particular employee. Focus on the skills you will need to keep your bar business viable, and be sure to document the criteria you use to decide who stays and who goes. The size of your business may also subject you to legal notice requirements. Before you make layoff announcements, seek professional advice if you have more than a few employees.

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“Lastly, be sensitive and make every effort to protect employee privacy and dignity throughout the layoff process. Be prepared to address the increased stress levels of your remaining employees who will be assuming added responsibilities and facing their own uncertainties about what the future holds.”

"It costs nothing for an employee to file a charge with the EEOC or fair employment practices agency." Today, with the increasing risk of costly legal complications when discharging an employee, even for purely business reasons, it’s important that you keep yourself aware of the legal pitfalls surrounding that task. Every year, thousands of employers, from the largest to the smallest, are being hauled into court by former employees claiming that they were fired illegally. Many of those employees are winning substantial judgments against their former bosses. “It costs nothing for an employee to file a charge with the EEOC or state fair employment practices agency,” cautions Attorney James P. McElligott, Jr., McGuireWoods, LLP, Richmond, VA. “State and federal agencies can investigate employers for retaliation charges based on OSHA, wage & hour, environmental, FMLA, or other violations. In addition to the expense of legal fees, employers often must spend hours trying to reconstruct and justify their actions. Moral: do it right the first time.” What you need to be especially sensitive to is the risk of lawsuits based on some form of discrimination. “Every employee has a race, a gender, a religion,” says attorney Beth Schroeder, Silver & Freedman, Los Angeles, CA. “So, every employee, even new and probationary ones, falls into at least one so-called ‘protected’ class.”

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It’s better bare. www.baremixers.com 1.800.358.8100

2014 independent on-premise consumption survey

February 2015 Bar Business Magazine

How To: Here are a few suggestions that will help you to avoid the nightmare of a wrongful termination lawsuit:

1. Keep Lines of Communication Open Many wrongful termination lawsuits have their roots in a misunderstanding on the part of the employee. Often, that misunderstanding involves the reason for the termination. “Many employers are under the impression that the less communicated to an employee about the termination, the better. My 18 years of experience in both counseling employers and defending lawsuits suggests otherwise,” says attorney Schroeder. “The more an employee understands about where he or she stands and the reason for the employer's actions, the less angry, frustrated and suspicious the employee is likely to become. It is that anger, frustration, and suspicion that drives terminated employees to attorneys.” Layoffs due solely to poor business conditions aren’t likely to be the cause of legal problems. However, it’s critically important that the employee be made aware that the separation was not due to his or her job performance.

2. Put It in Writing Labor experts agree that careful documentation is an essential part of every employee termination, especially a termination for cause. Incidents or behavior leading up to termination for a reason should be recorded at the time of the incident, or as soon thereafter as possible. The documents should be respectful of the employee, but detailed, listing events or issues in a logical or chronological order. “At the very least, you should put the reason for the termination in writing,” says Schroeder. “The employee is likely to be emotional and upset and may not hear what you said in the termination interview. If the terminated employee goes to a lawyer, the lawyer will hear the story in the 24

Bar Business Magazine February 2015

employee’s words, and will decide whether to take the case based on the employee’s description. In that case, the attorney may not hear your side of the story until after a suit has been filed.”

3. Be Careful of “Constructive” Discharges The courts sometimes rule that an employee was indirectly fired, known legally as a “constructive” discharge. This can happen if the employer creates a hostile or abusive work environment, places unreasonable demands on the employee, or issues a “quit or be fired” ultimatum. If a constructive discharge is ruled, the employer’s responsibilities will be the same as for a direct firing.

4. Conduct Regular Employee Evaluations Under the law, your employees are entitled to be kept informed of how well they are meeting your expectations. Your failure to meet this requirement may not be of any consequence unless and until a terminated employee files a lawsuit that claims you made no attempt to inform him or her of your dissatisfaction. Your evaluations do not have to be elaborate or follow any specific format, but it’s always best if you put them in writing, even if it’s only a short paragraph or two.

Getting "fired" up behind the bar may be cause for termination. Attorney McElligott advises, “Your employees are entitled to know whether or not their performance meets your expectations. In this regard, it helps to make a written record, for future reference if the need arises. “Always be consistent in evaluating and disciplining your employees, and be sure to review previous evaluations and disciplinary actions if any has taken place.” Many human resources professionals recommend that you allow employees to review their written evaluations. Then, ask them to initial the document. If the employee declines, you should indicate that on the record.

5. Deal Promptly with Performance Problems Because the task can be so unpleasant, many bar owners find reasons to delay firing a problem employee: Perhaps the employee will improve. Perhaps I’m being too hasty. Perhaps living with the problem is the lesser of two evils. Or perhaps, they simply need to go.

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How To:

Quick Six

Six questions to ask yourself before you terminate an employee for cause: 1. Have you given the employee prior notice of unsatisfactory job performance, violation of rules, or other conduct along with warnings that these violations could lead to termination? 2. Have you documented these warnings in writing?

3. Is the reason for terminating this employee in line with past practice or existing policies? 4. Has this same conduct by another employee been forgiven and not resulted in termination?

5. Did this employee ever receive any assurances, written or oral, implied or stated, regarding job security or permanency of employment? 6. Most important: Will your termination of this employee violate any anti-discrimination laws or other federal, state, or local statutes?

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Bar Business Magazine February 2015

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How To:

Be Better Bar Owners

Police Yourself (So You Don’t Need the Police)

While policy changes, new liability laws, and stricter enforcement of rules may force bar owners to eventually take a hard look at their operation, one wonders why it isn’t possible to just simply do better on our own. By Bob Johnson

y involvement with the oneday owner/manager training program “Bar Manager WORKSHOP” has taken my wife, Lisa, and I into 40 cities east of the Mississippi the past several years. We are pleased by the response our program is receiving. The reason our industry has the problems we do is because of enormous owner/manager

Bar Business Magazine February 2015

ego/knowledge and a lack of participation in education and training programs. John Taffer’s Bar Rescue TV program certainly points this out in almost every episode. When I finish a WORKSHOP in whatever town, we usually relax in the evenings with a drink or two at two or three bars. I like to see what’s going on in each area. Lisa and I sit and chat,

pondering the day’s events, and invariably, strange and terrible things unfold before us. Not always, but usually. We don’t patronize bars to “spy” or do “surveillance,” but I can’t help but notice, just sitting there as a customer, what goes on. Let me share a couple of these experiences with you. ORLANDO, FL. The bar is slow. It’s around 1 a.m. The female bartender

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How To: goes to the ladies room. The bar manager takes her place behind the bar. He goes over to a patron who has fallen asleep at the bar, hits him a couple of times on the arm, and yells out, “Hey, you want another beer?” Sitting across from us at the bar is a customer blitzed to the max. He reaches for a cigarette from his pack on the bar top, misses it, and knocks the pack on the floor. Sure enough, over he goes, off his bar stool and onto the floor. Finally, from the floor, he gets a hold of his cigarettes and starts his climb back up the bar stool. Handover-hand, slowly, he reaches his seat. He sits there motionless for several minutes, cigarette still unlit. Then he reaches for his motorcycle helmet, puts it on, and begins staggering toward the door, shouting obscenities at females on his way out. The bar manager snickers, joking about this guy falling all over the place. No one, particularly the manager, did anything

to stop him from driving. That was a little too much for me. I followed him outside and saw him hop on the back of another person’s motorcycle. Glad he wasn’t driving, but who in the bar knew that? Who cared? BALTIMORE, MD. We sit at the bar trying to get service from a female bartender who is chugging shooters (two B-52’s, one melon ball) with some regulars — three shooters in about ten minutes. A short time later, she seems to start tripping over things. I notice her literally throwing dirty glasses into the sink water. She becomes curt with customers who aren’t regulars. One customer sitting next to me says, “Excuse me, but I gave you $10 for my last drink, not $20. Here’s your $10 back.” Good thing most customers are honest. We left that bar and went next door to what seemed like a quieter place. The female bartender was flirting with what appeared to be her boyfriend at the end of the bar. It took forever to

The only qualifications for being a bar owner are 1) you can't be a convicted felon, and 2) you have to have the money. That's it! get her attention for a drink. There was a party of six (four men, two women) arguing about something at a nearby table. No manager was present, no cocktail server on the floor. The bartender here took care of the floor as well as the bar. The people at the table were getting louder; an argument had developed. The female bartender continues talking with her boyfriend. Sure enough, a bottle of beer smashes on the floor. The ladies shriek. The fight begins.

Always be aware of how much your customers have had. 30

Bar Business Magazine February 2015

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How To: All of this could have been prevented, probably, if the bartender knew something about controlling the environment. You nip it in the bud in this business — quickly and firmly. When a fight breaks out you may as well close up for the night — nice

Bar Business Magazine February 2015

people leave, and they won’t be back. House-oriented, common-sensed, mature-type bartenders seem to be a rare breed. We often receive horrific reports often reflecting a bartender’s inability to control the environment, to make the right decisions. For example,

the television show 20/20 featured a bartender somewhere in the Midwest serving 18 shots of rum to a customer in a two-hour time frame. The customer gets behind the wheel and wipes out four teenage girls coming back from a church social. Or how about the bartender in Memphis, Tennessee who served a customer 11 Zombies in an hour because of a drinking bet made with another customer. He died of acute ethanolism the next day. Yet another case in Pensacola, Florida, where a bartender, stopping off at his watering hole after work, was served 31 shots of tequila after admitting to the bartender who served him that night that he had just taken a “couple of ludes” and needed something to wash them down with. He’s been comatose ever since. I realize that most of these occurrences are not representative of our industry, but they happen too often. And they will continue unless there is nationwide legislation that requires ALL servers of beverage alcohol take an alcohol awareness training program before getting behind a bar or stepping onto the floor. The State of Tennessee has a strict regulation about having an ABC card (Alcoholic Beverage Commission) before you can legally dispense or serve beverage alcohol. If you don’t take their training program, you don’t work as a bartender or cocktail waitperson in Tennessee. I don’t have statistics on how successful this program is, but common sense tells me it’s working. Previously they tried administering the program voluntarily, but very few clubs participated. In Florida they have a voluntary responsible vendor training program that cuts your administrative fines in half, and they can’t take away your liquor license for any infraction — a tremendous benefit, yet only 1 in 10 participate. Our industry operates mostly on ignorance. You see it at every level, in every position. It’s no wonder we are heavily regulated by government

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and it’s no fun — it’s demeaning. Believe me, you won’t stay long. The lingering question is, “Can we do better?” Of course we can, but we’re going to have to show government and society that we are capable of educating our beverage alcohol servers, owners,

When a fight breaks out you may as well close up for the night — nice people leave and they won't be back.

and managers ourselves. The alcohol awareness programs are there. The owner/bar manager program is there. Why don’t we have 100% participation? Why do we have to be told, or legislated, to make our people better educated? Why can’t we do it ourselves?

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agencies and excessive legislation. We don’t regulate and educate ourselves, and we won’t unless we have to. Dram Shop laws came about because regulatory agencies had to do something to stop the ignorance that exists within our bartender ranks to stop the over-serving. This translates to bartenders over-pouring or not cutting customers off, which translates to bar managers not paying attention or being unable to control their bartenders, because many of them don’t know how. Many bar managers don’t know much about running a bar because the owners who hired them can’t ask the type of questions necessary to determine if the bar manager applicant is qualified. We are a retail-type business that requires many technical skills to be successful and to stay out of trouble. However, the only qualifications for being a bar owner are: 1) you can’t be a convicted felon, and 2) you have to have the money. That’s it! There’s nothing in the license requirements that say anything about having to be qualified or knowledgeable. As a result, everything gets screwed up, from the top to the bottom. As a bartender, the worst position to be in is to work for someone who doesn’t know what they’re doing. I’ve worked for several of these people

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February 2015 Bar Business Magazine

Pour decisions As the craft beer craze creates a cadre of consumers craving carefully cultivated service experiences, your choices in tap systems and dispensing technology become vital to providing the growing group of â&#x20AC;&#x153;beer snobsâ&#x20AC;? an ideal pour on-premise. By Chris Ytuarte

Bar Business Magazine February 2015

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won’t bore you with the numbers you see every day now, the ones that make it very clear that craft beer is, in fact, a dynasty in the making. No longer a simple trend or fad or any other dismissive adjective, craft beer is an industry juggernaut, one that has single-handedly changed the face of the beer business on whole. And now, it’s affecting your tap system, like it or not. “The craft beer boom goes hand-in-hand with the increased popularity of draught beer,” says Patrick Libonate, Commercial Marketing Director: On-Premise, HEINEKEN USA. “Consumers are also becoming better educated on how to distinguish between a quality beer experience and those that do not meet expectations. Quality beer service can be a critical traffic driver for both new and repeat guest visits, so operators are under greater pressure to get it right.” “Pressure” is an interesting choice of words, considering that HEINEKEN USA has created a new draught beer technology called BrewLock, which “relies on natural atmospheric pressure versus propellant gasses,” explains Libonate. “Unlike traditional draught systems, no outside elements ever touch BrewLock beer. Air, light, CO2 and mixed gasses are kept out of contact with the liquid, providing customers with a truly great draught beer experience every time.” The BrewLock keg is a patented double wall 20L keg made out of 100% recyclable PET plastic. The beer lives in a bladder inside the keg, which is protected by the PET shell. A customized air compressor exerts pressure in the area between the shell and the bladder forcing the beer through the draught lines. In contrast, traditional kegs rely on an often-expensive blend of CO2 and N 2 that can result in inconsistent or compromised quality. “There is a small investment required from the bar owner,” says Libonate. “But it quickly pays for itself through improved keg yields, higher rate-of-sale, and savings on gas and other maintenance costs. BrewLock is also recyclable, a great benefit for the increasing number of operators who have recycling and sustainability programs.” At its core, technology like BrewLock enables bar owners to please the growing contingency of welleducated beer lovers in America, hungry for the latest craft offering and critical of the manner in which each precious pour is served. “There have always been wine snobs, but now there are beer snobs, and the beer snobs are very well informed,” says Jim Koelbl, VP of Commercial Sales for Perlick, a family-owned company long dedicated to providing innovative, customizable food and beverage storage and serving solutions. In December 2014, Perlick introduced its ArcticPOUR Advanced Refrigeration Technology, a draft beer dispensing system that is able to remotely dispense two different beer temperatures at the tap. “We know that the beer market is evolving in such a

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The BrewLock keg is a patented double wall 20L keg made out of 100% recyclable PET plastic. Beer lives in a bladder inside the keg, protected by the PET shell. way that the number of craft beers out there grows on a daily basis,” says Koelbl. “And as a certain percentage of the general public is becoming a lot more sophisticated with their selection of beer, they know that for some of these craft beers the optimal drinking temperature is actually warmer than your standard Miller Lite.” ArcticPOUR’s unique technology consists of two main components, a refrigeration deck (UL- listed for outdoor use) and separate glycol bath, which work together to keep beer at chilled keg temperature all the way to the tap. Additionally, when added to the glycol bath, ArcticPOUR’s flash chiller can cool one or more beer lines to 6 degrees below the keg temperature, resulting in the ability to serve beer from the tap at different temperatures. Last summer, Perlick also brought to market its patented 650SS Flow Control Faucet, a dispensing system that, amongst other features, allows bars serving craft beer to shift the force of the flow coming out of the spout, perfect for pouring smaller beer flights and sample glasses, as well as full pints and even growlers, without moving away from the tap. Noel Cullen is an owner of the Bokampers Sports Bar & Grill chain, consisting of five units in and around the Ft. Lauderdale area of Florida. Each location is equipped with various Perlick technologies, and most recently Cullen invested in the ArticPOUR system for all five Bokampers venues. February 2015 Bar Business Magazine

New Beer Buddy in brewPal

nvisible Sentinel, Inc., a global molecular solutions company providing first-in-class detection tools to advance quality processes, recently announced initiation of the final validation phase of Veriflow® brewPAL, which follows the successful development of this groundbreaking product for the brewing industry. Developed in conjunction with Victory Brewing Company, Veriflow brewPAL is the first product that provides same-day detection for the presence of Pediococcus and Lactobacillus species throughout the brewing process. This novel technology provides onsite detection and quantification of these microbes and reduces time-toresults from several days to less than three hours. Timely detection using Veriflow brewPAL can prevent spoilage, preserve integrity and transform brewing quality control processes from reactive to preventive. “We think this product will change the entire landscape, impacting the way brewers make informed decisions about their most coveted asset – the beer,” said Adam Bartles, Victory’s Director of Brewery Operations, following on-site validation at Victory’s state-of-the-art Parkesburg facility. Invisible Sentinel and Victory also announced the addition of four new partners to complete the validation phase: Yards Brewing Company (Philadelphia, PA), Weyerbacher Brewing Company (Easton, PA), Russian River Brewing Company (Santa Rosa, CA), and Kettlehouse Brewing Company (Missoula, MT). These award-winning breweries offer popular selections of craft beers, such as Yards Philly Pale Ale, Weyerbacher’s Merry Monks, Russian River’s Pliny the Younger, and Kettlehouse’s Cold Smoke Scotch Ale. This diverse group is focused on next-generation technology solutions to support business growth and protect the quality of their brands. “We are thrilled to be working with these esteemed craft breweries,” said Nick Siciliano, Invisible Sentinel’s Chief Executive Officer. “Their collective insight regarding the implementation of Veriflow brewPAL at their respective facilities will verify the utility and value of our technology.” Veriflow brewPAL is ultra-sensitive and user-friendly, allowing brewers to cost effectively protect the quality of their products. “The test protocol was even easier than we imagined and, as we grow, this is going to be a crucial part of maintaining the integrity of our brews,” said Zach Miller, Victory’s Quality Assurance Technician.

Bar Business Magazine February 2015

“The variation in pouring temperatures has become really important in the last couple of years as people have been getting into craft beers.” “A lot of people who drink their Coors Lights and Miller Lites want those icy cold,” says Cullen. “But then you have the connoisseurs, the craft beer drinkers, who love to have their beer served at the right temperature, depending on what it is. So it’s become a big advantage for us to be able to provide that.” And therein lies a challenge of the craft beer craze: Capitalizing on a consumer who is prepared to be more critical of your service. “Any good business owner/ operator will say that making money is at the top of their priority list when making decisions about draught beer,” says Libonate. “This was a core factor that contributed to the development of the BrewLock system. BrewLock allows operators to consistently deliver a beer quality that comes closer to brewery fresh than traditional draught systems without changing anything about the beer itself. Net-net, operators increase their bottom line while delivering the highest quality draught beer experience.” The BrewLock system, while enhancing service, also shares something else in common with the ArticPOUR in that both technologies bolster your bottom line in another way — reducing wasted space, foaming, and spillage. BrewLock kegs are significantly lighter in weight than steel barrels and are horizontally stackable when not in use, resulting in a considerably smaller footprint in the cooler, and they provide a nearly 100% yield so every last drop of profit is squeezed out of the keg. “The BrewLock technology eliminates nearly 50% of all draught system failures and provides a brewery fresh taste consumers desire every time – the way the brewmaster intended it to be,” says Libonate, ” www.barbizmag.com

Additional savings for bar owners utilizing the ArcticPOUR system come from the unit’s mechanical configuration. Because the refrigeration deck can be located up to 100 feet away from the glycol bath, ArcticPOUR offers application flexibility and energy efficiency, increasing an operator’s bottom line. For example, a refrigeration deck located outdoors can remove considerable heat load from the kitchen, saving on energy costs, something that is especially enticing to an owner like Cullen of Bokampers, whose Florida locations already spend heavy on air conditioning in each venue. “We were thinking about our older venues and how much beer we wasted because it wasn’t pouring at the right temperature,” explains Cullen. “And that’s a big concern for profits, especially in a sports bar, where there is obviously a lot of beer sales. We wanted a system that would guarantee we always pour at the proper temperature and prevent all that waste.” Investing in these types of beer dispensing systems is a smart decision, but marketing and promoting your service thereafter is key to maximizing your ROI. Simply pouring perfect beer is not going to cut it; you need to make the beer snobs aware. “The best way to promote it is to say, ‘Listen, Mr. Consumer, you ordered a Coors Light and you want it

icy cold, and we can do that, but now you’ve ordered a Belgian ale, and that beer is designed to be dispensed at closer to 38 or 40 degrees,’” says Koelbl. “’We have the ability to give you that.’ Let them know you’re serving beer at its highest potential for flavor.” Libonate agrees. “We feel that communication in-bar is the critical component,” he says. “It’s proven that consumers are more open to exploration and trial when they visit a bar or restaurant. They are looking for something new, something cool, something different, and BrewLock provides all of that. We have developed a number of tools to help bar owners communicate the benefits of our BrewLock draught system because we understand how BrewLock can help them drive their business. Our goal with our innovative new technology is to help on-premise operators enhance the beer drinking experience for their customers, driving increased and repeat account traffic and increasing total beer sales.” Bar owners must acknowledge that the beer boom is here to stay, and the intricacies of service and technology on-premise will only continue to grow alongside the interest of the consumers who love it. “Some people come in and just have a Bud Light,” says Cullen. “But there is definitely more awareness from the craft beer drinker, that’s for sure.”

An inside look at how Perlick’s ArcticPOUR system functions:

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February 2015 Bar Business Magazine

Good

Sports Upgrading the Sports Bar Experience Just like many of their customers, the once-humble sports bar/restaurant is poised to graduate into a more complex, mature and global marketplace. By Elyse Glickman

Bar Business Magazine February 2015

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n theory, any place can be a “sports bar.” The basic equipment includes a couple of decent large screen T Vs, go-to finger foods (i.e. nachos, chicken wings) and some strategically placed sports paraphernalia showcasing local teams. However, there’s a catch: Many sports fans today want more out of their game-time experience than cheap beer, hard wooden stools, and finger food. Thanks to technology and Trader Joe’s, they can do that at home and invite a few friends over. However, an ever widening client base light years beyond the former core of young male college students and professionals require a little more motivation to get out of the bullpen and into the field. “Decades ago, the formula was very specific—a pitcher of a domestic beer and whatever fried foods the kitchen wanted to throw at you,” observes Mark Schultz, “Beermonger” for California-based Slater’s 50/50. “However, today, we’ve got a modern, sophisticated approach to addressing an increasingly varied clientele, including 100 beers on tap, original topping combinations for artisanal burgers and original appetizers that ensure you can watch sports and have a sophisticated (though casual) dining experience at the same time.” While Ryan Indovina, Director of Chicago’s Four Corners Tavern Group, points out it has eleven locations, with four more on the horizon for 2015, he questions if the term “sports bar” is still an accurate term for this genre of bar. As he sees it, sports bars decades ago were places where they served beer and poured shots. If you wanted something to eat, you had four items to choose from. That won’t cut it anymore. “The definition as most people know it is outdated,” he declares. “We do want to be a great place to watch a game, whether it is football, basketball, baseball, hockey, college or pro—that’s a given. However, we

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want to be welcoming to everyone, whether it is a die-hard fan or a casual spectator. The competition is getting better, and the overall experience for the customer starts with design and moves into the food and beverage programs. The sound and audiovisual have also been elevated to the point where a venue cannot just get by with the basics anymore.” In other words, there is a whole playbook instead of a simple formula for each bar/restaurant “team” to win the fans over. Furthermore, the rules are changing as rapidly as the technology in which people take in the big events. “The sports bar has come into its own as one of the most solid casual dining concepts that’s not going away,” says Luke Panza, NoWait Co-Founder & Director of Marketing, a front-of-the-house app-based business system that helps high-traffic bar/restaurants manage and better serve crowds during busy periods. “It started with fun bar food like wings, pizzas and burgers and combining watching a good game and having a good beer,” he continues. “It was a niche concept that expanded to being a part of our lives... many people’s lives. As a result, they’re no longer just serving 28 year-old guys consuming large quantities of beers and wings. They are serving a wider customer base who want more things, more diversity.”

The Silver Mining’s Playbook One strategy venues can take is a specialized focus on specific local teams or even a given sport. Hi-Tops in San Francisco packs Giants and 49er fans into the stands with signature themed cocktails such as the Panda Colada, named for Giants legend Pablo Sandoval, and the Red & Gold, celebrating the 49er’s team spirit. In Philadelphia and other Pennsylvania cities, Chickie’s and Pete’s Crab House and Sports Bar celebrates the area’s sports fans as much as it does its February 2015 Bar Business Magazine

“If you look at statistics, a big share of our future market will be women just as likely to come in to watch a game, so we needed to expand from beer to a menu that includes ciders and specialty cocktails.” long-time status (38 years) as a go-to place for seafood. “Up until 2005, if you were to ask Pete if his restaurant was a ‘sports bar,’ he would have said, ‘Absolutely not!’ even at his largest location at the time, which had two dozen T V’s,” recalls Joe Carpinella, Chickie’s and Pete’s Vice President of Operations. “The next thing you know, the Eagles are in the playoffs, and ESPN stops by to interview some of our guests about what it was like to be a Philadelphia sports fan. This became the genesis of Chickie’s and Pete’s Crab House and Sports Bar. In that decade, we’ve been simultaneously building the crab house and sports bar environments together.” Another approach, which can be equally successful (especially in markets like transplant-filled Las Vegas, New York and Los Angeles), is to be all things to all people, as long as creativity, quality and originality are always in play. Umami Burger Beer Garden and Sports Book at the SLS Las Vegas and ChocoChicken in Downtown Los Angeles are both examples of venues that have taken the ball and run with it. Their beverage programs focus on “innovative yet approachable” cocktails as well as a balanced beer selection offering up both craft beers and popular mass-produced brands. “I think a big part of making a sports bar cocktail list successful is a balance between approachable/ affordable for your less-adventurous diners as well as adventurous but still affordable enough for those willing to branch out a bit,” says Veronica Rathbourn, who handles public relations for both venues. “Our concepts also offer elevated versions of bar food, including fried chicken and burgers. The cocktails also have to pair well with very complex food flavors 40

Bar Business Magazine February 2015

You’ll need “a balance between approachable and affordable for your less adventurous diners.” yet still be very drinkable, as diners will be there for two to four hours.” There’s also a growing awareness that female customers are becoming MVP’s in a venue’s stride toward success, according to Craig Beegle, owner of the On Tap Sports Cafe in Birmingham, AL. “If you look at statistics today, more than half of the college graduates are women, so a big share of our future market will be women,” projects Beegle. “They will be just as likely to come here to watch a game, especially supporting their alumni school and enjoy college spirit. Because of that, we’ve needed to expand from beer to a menu that includes ciders and specialty cocktails with vodka and tequila. We look at ways we can create drinks to capture school spirit and colors of the local colleges and universities. We want to be that www.barbizmag.com

Tobin Ellis, Founder and CEO of BarMagic. barmagic.com

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 To learn more and see live demonstrations by Tobin Ellis, visit Perlick in Booth #5834 at the 2015 NAFEM SHOW.

Exclusively from Perlick Contact Perlick today to learn more. perlick.com • 800.558.5592

Quality & Innovation that inspires

than the (basic) cocktails such as Jack & Coke and 7&7, place in the South where people can come to find the Buffalo wings and nachos. It’s been a really exciting same creative, fresh food and drink they would expect time for us from a creative standpoint, because the to find in New York City.” Beegle also stresses there’s a patriotic aspect to their customers want us to push the envelope with our food and special signature cocktails like infusions and plan as well. “We shaped ourselves as an American pub interesting flavor profiles.” rather than an Irish or British pub,” he says. “We asked Curtis Lyons, owner/partner in the Portsmouth, ourselves what a customer from abroad would expect if Virginia-based restaurant group Roger Brown’s he or she were to walk into a pub that encapsulates Restaurant & Sports Bar, points out that America. We do that with our décor and our while the restaurant/bar’s namesake is a T Vs, and we do that with our signature former NFL defensive lineman who made beers and food.” his mark in the 1960s, the “restaurant” Four Corners’ Indovina suggests and “bar” elements of the operation lead differentiating between different groups the starting lineup. of sports fans. “The quality of our product and “We steer our beer and cocktail list consistency over 15 years is probably to ensure we have put ourselves into a what keeps us viable,” Lyons stresses. position to succeed based on different “Of course, on Sunday, we’re a full-on demographics,” says Indovina. “The crowd sports bar, and on Saturdays, during coming in to watch professional football college football season, there’s a lot of will probably want something other than that during the day. We do, in fact, do basic domestic beers. Understanding more business with males, but on Sundays, what individual customers and different you’ll find women coming in ready to go, customer segments are looking for helps wearing their sports jerseys. They are us elevate the experience overall. We offer sophisticated customers, but when the four to eight cocktails (depending on the game is on, they’re here to enjoy the action bar) and we have a beverage director who Apps for and be casual.” oversees and maintains cocktail programs appetizers at Lyons says it is also important to keep that integrate good ingredients but are up with what’s happening in similar genre easy to make and serve given the volume a sports bar? restaurants throughout the United States, of customers.” whether a venue is part of a large corporate chain or a small private restaurant. It’s About How You Play the Game… “We try to do what they’re doing if it improves the Restaurant/bar owners across the country may have bottom line,” he continues. “If there’s a good sports different approaches for their customer bases, but bar/restaurant doing something better than we’re many agree there’s more involved in creating a doing, I will try to figure out how we can also do it. successful plan beyond the games, or game times, It is important to keep improving and updating your for that matter. Robby Lucas, Corporate Head Chef at atmosphere. We have lighter items and salads in Ohio-based Bar 145, says the venue’s audiences have addition to burgers, wings and hearty entrees. In terms evolved along with his own approaches to casual food of keeping up on the beer, wine and liquor aspect, it is and drink menus. important for a sports bar to follow all of the trends.” Says Lucas, “The craft beer explosion opened up Visit www.barbizmag.com/sportsbars for more info. everybody’s eyes to the fact that there’s more out there

Recipes Spiked Pear Radler Spiked Pear Radler

2 oz St. George Spiced Pear Liqueur Stiegl Radler Fill pint w/ ice, add St. George and top with Radler. Grapefruit wedge garnish.

Crabby Mary From Chickie’s and Pete’s, Philadelphia 1 oz ABSOLUT Peppar Vodka 3 oz house made crab-based Bloody Mary Mix 42

Bar Business Magazine February 2015

Raspberry Stinger Tea 1½ oz Buffalo Trace Bourbon Whiskey ½ oz Firefly Sweet Tea Vodka ½ oz fresh squeezed lemon juice ½ oz simple syrup 4 fresh raspberries 1½ oz ginger ale Add syrup, lemon juice, and raspberries to an empty shaker. Muddle raspberries to release flavor. After muddling add whiskey and vodka. Add ice to shaker. Shake and strain into an ice-filled island highball, then top with ginger ale. Garnish with lemon wedge. www.barbizmag.com

Big

new york Boston CHICAGO

Las Vegas Los Angeles MIami

A Step Up

By Chris Ytuarte

One of the biggest challenges in opening a new venue is understanding how the area is changing and recognizing that what has always been around is not entirely what you want your bar to be, as the owners of Atwood Kitchen & Bar Room fully realized. 44

Bar Business Magazine February 2015

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A second floor space at Atwood is availble for private party events.

he island of Manhattan, for all intents and purposes, is only about 33 square miles in area, a mere 13 miles long and just two miles wide at its most rotund. But within that small space, and amongst the million-and-half people who inhabit it, there lies an astounding array of worlds, swaths of small neighborhoods sometimes barely discernable, sometimes drastically different, but always, constantly in flux. For someone looking to open a bar here, those worlds and their movements must be measured, watched, and predicted. If the four-block radius of your neighborhood is about to zig, and your new venue is designed to zag, it could be a rough ride. But place the right bet at the right time, and a smart bar owner can give locals just what they need. Atwood Kitchen & Bar Room, which opened to the public on February 9 th in the Midtown East section of Manhattan, is a new bi-level space offering a classic American dining concept with a comprehensive beverage program that includes a curated cocktail menu and local New York craft beer. And while these notions may not seem like a revolutionary rewriting of the rules, a sophisticated approach like Atwood lands itself in a land of long-termed taverns, old Irish pubs, and college-aged crowds that have been embedded in this neighborhood for decades. But, as Bob Dylan said, the times they are a changin’. www.barbizmag.com

“We always liked the location in Midtown East, mainly because of all the corporate businesses over here and all of the residential building that is starting to come up,” says Atwood co-owner Evan Rosenberg. “But right now, there is nothing here like what we have and what we’ve created. The neighborhood is transitioning. Right now the neighborhood is still a little ‘up-and-coming.’” Rosenberg and his fellow co-owner Daniel Rieger, having worked together previously in an industry-related field, have teamed up to form Rivergate Hospitality, making Atwood their first tandem project as operators. Together, the pair worked to bring a more sophisticated restaurant and bar to Midtown East. “We want Atwood to become a neighborhood go-to spot in an area that continues to elevate its food and beverage offering,” says Rosenberg. “Our focus is on quality and making sure each customer has a great experience with us.” “New York has a really educated consumer base,” adds Rieger. “It’s more sophisticated than the average consumer base for sure, so you need to provide something a little more elevated to the customer here to keep them interested. But at the same time, we definitely don’t want to take away from the neighborhood aspect. You want everyone to feel comfortable coming in and to be able to get something they understand, like and appreciate.” February 2015 Bar Business Magazine

Big

new york Boston CHICAGO

Las Vegas Los Angeles MIami

Located at 986 Second Avenue between 52nd and 53rd Streets, the design of the 3,750-square-foot restaurant is rustic with subtle industrialized finishes. Inside, the 110-seat space is outfitted with antique mirrors, Edison bulbs, wood, and exposed brick and piping. Guests enter on the first floor, where they can enjoy food and drinks at the 11-seat bar, a long communal table that accommodates fourteen, high-top tables adjacent to the bar, or private tables in the back dining space. Upstairs, a second bar seats eight, while tables for two create a cozy corner for date nights and small gatherings. “I think first and foremost the general ambiance we provide is a big difference in this area,” says Rieger. “The other venues are all pretty much your standard Irish bars. They’re staples in the neighborhood and staples of New York; they’ve been here forever. But they’re very specific in what they provide. Our ambiance is definitely a little bit more sophisticated. We put a lot more detail into our design work, and we’re definitely a lot more restaurant-oriented than they are, and certainly have a much more detailed food menu.” 46

Bar Business Magazine February 2015

To build at that level of sophistication, Rieger and Rosenberg called upon Gil Bouhana of Milk & Honey to develop an inventive cocktail program, and chef Brad Warner to craft a seasonally rotating, ingredient-driven menu. Keith Dorrow also joined as general manager after seven years serving on the management team of Tao Uptown. “The goal for us is to do approachable but exciting food,” says executive chef Warner. Notable small plates include tuna and hamachi tartare on crispy rice with rock chive and crème fraîche; crispy polenta with mushroom ragu, whipped pecorino, and basil oil; and chile garlic jumbo shrimp with Napa cabbage slaw and baby wasabi. Entrées, which range from $18-$28, include boneless pork spare rib with XO barbecue, black eyed pea succotash and thai curry butter; hot honey roasted chicken, baby fingerlings and mizuna salad, and bacon lardons; and buttercup squash gnocchi with lemon brown butter, ricotta salata, and chervil. For late night bites, an after-dark bar menu offers items such as macaroni and cheese with sweet potato, chile guajillo and white cheddar, and the signature Atwood burger. www.barbizmag.com

“

We’re trying to be very inviting to the neighborhood for what the neighborhood is evolving into, not what it once was. We’re trying to grow with the neighborhood but we want to be something a little bit nicer than what is here.

”

To complement Atwood’s seasonal menus, Gil Bouhana’s cocktail program takes traditional drinks to new heights. Old school favorites like the Bolivian Airmail, Smoky Mountain and the French Rickey get a modern upgrade. Those in the mood for lighter libations can browse an expansive selection of craft beer from local breweries like Newburgh Brewing Company and Oyster Bay Brewing Company, each based in Rieger and Rosenberg’s hometowns, respectively. Four beers on tap and 10-15 bottles and cans will rotate seasonally, plus wine. “The focus there was wanting to provide a really unique experience for our customers,” says Rieger. “But we also didn’t want it to be an ineffective or an inefficient experience. We have a lot of craft beer selections, but it’s not so craft beer oriented that the average beer drinker can’t come in here and understand it and order something they appreciate. We wanted it a step above the average, but not so far advanced that we would alienate people. And we did the same thing with the cocktail program. Gil put our program together. He is unbelievable. He stood here everyday testing products www.barbizmag.com

with us. And he put together a program of really popular, great drinks that exist already but he put some modern twists on them to make them a little bit better for us.” Both Rieger and Rosenberg agree that opening Atwood presented some similar challenges to those they’ve seen in the past while working in the industry — construction delays, permit issues, etc. But understanding the changes and growth in the Midtown East neighborhood they would call home took precedent, as both understood that while the present was important, the future was paramount. “We’re looking to have a little bit of an older and little bit more of a sophisticated crowd, and we’re trying to be very inviting to the neighborhood for what the neighborhood is evolving into, not what it once was,” explains Rieger. “I think we’re trying to grow with the neighborhood. There are a lot of new residential buildings going up and a lot of really expensive stuff coming in. We’re not trying to be this super-exclusive place, but we’re trying to be something just a little bit nicer than what exists here so that people in the neighborhood have something to look forward to.” February 2015 Bar Business Magazine

Craft Beer Book

Alaskan Spring Seasonal

The craft beer craze has more than taken off— It’s flown up, up, and away! At this point in the United States, there are over three thousand different breweries with more opening each day. That’s not even counting the many breweries worldwide, established or otherwise. But with so many beers, styles, breweries, flavors, and ingredients, it can be overwhelming for a person new to the world of craft beer. That’s why I’m happy to tell you about Jane Peyton’s latest book, Beer O’Clock: An Insider’s Guide to History, Craft, and Culture. Never heard of an IPA? Don’t know the difference between ales, lagers, and lambics? Don’t know who the heck Ninkasi is? Peyton, a world renowned beer sommelier and overall craft beer advocate, answers all these questions and more as she takes you deep into the history of beer. But have no fear! This isn’t some dry, flavorless look at beer; Peyton takes a clever, humorous, and informative stance throughout the book and manages to make even crushed grains fermenting in the sun sound exciting. Peyton doesn’t only wax poetic about beer’s liquid deliciousness. She breaks down the entire brewing process, as well as how beer affects us on a social level. www.amazon.com

With the new year, Alaskan Brewing is releasing a new beer – the rotating Spring Seasonal this year will be Big Mountain Pale Ale. Made with a variety of hops, its flavors range from tropical fruit to resinous pine. Wilson said Pale Ales are an exciting category, because they can bring a great amount of hop flavor and aroma, without the high bitterness levels typical of India Pale Ales. Alaskan Brewing already produces a very popular Pale Ale, the Freeride APA, which gets much of its distinct flavor from Citra, Centennial and Cascade hops. In contrast to Freeride, Big Mountain is slightly more bitter and higher in alcohol content at 5.8% ABV. The name and label of Big Mountain pay tribute to the amazing landscape in which Alaskan Brewing makes beer – with massive mountains all around us – and to the adventurers who seek to journey into that landscape to climb, ride and ski the steepest chutes and most radical lines. Near our brewery, in the outer coast ranges of the Southeast panhandle, Big Mountain climbing and riding is how athletes describe the most extreme terrain. Big Mountain Pale Ale will be available mid-January of 2015 until near the end of March. www.alaskanbeer. com/our-brew/seasonal-beers/ spring-release.html

Bye Bye Fruit Flies

New SVEDKA Flavors

For the $641 billion food service industry, fruit flies present a relentless and pesky issue to both the storage and display of food year-round. As warmer weather quickly approaches, fruit fly infestations in hotels, restaurants, bars, wineries, breweries, etc. are likely to increase drastically across the country. Not only do fruit flies thrive in warm and humid environments, but they are drawn to the food and equipment commonly found and used in food service facilities. According to the University of Kentucky, “fruit flies are especially attracted to ripened fruits and vegetables in the kitchen. They also will breed in drains, garbage disposals, empty bottles and cans, trash containers, mops and cleaning rags.Luckily for the food service industry and food lovers alike, Aunt Fannie’s (www.auntfannie.com) has developed FlyPunch! a safe, effective, chemical free, and affordable solution to the ever present fruit fly. Aunt Fannie’s FlyPunch! is a powerful, all-natural, non-toxic fruit fly pesticide that is fast, simple, honest, and safe to use around food. For larger establishments, fruit flies are not only a nuisance to both the staff and the customers, but they are potentially harmful if not dealt with effectively and safely. www.auntfannie.com

SVEDKA Vodka announces the newest additions to its awardwinning line of vodkas with the debut of SVEDKA Grapefruit Jalapeño and SVEDKA 100 Proof. Further innovating and extending SVEDKA’s superior line of flavored vodkas, SVEDKA Grapefruit Jalapeño capitalizes on consumer interest in fusing sweet and spicy, combining a bright citrus flavor with a hint of heat. Additionally, SVEDKA 100 Proof is the brand’s entry into the 100-proof segment, which further leverages SVEDKA’s reputation SVEDKA VODKA EXPANDS INNOVATIVE, AwA and commitment to delivering exceptional quality and a pure INTRODUCING A NEW FlAVOR And ENTERING T and smooth flavor profile. Both new productsSVEDKA will be available GrAPEfruit JAlAPEÑo & SVEDKA 100 Proof to nationwide March 2015 SVEDKA Grapefruit Jalapeño is leading the “sweet/heat” charge in the beverage industry by pairing sweet and tart, with hot and spicy. The proprietary grapefruit and jalapeño-flavored vodka begins with a bright, citrus entry, building to a smooth hint of heat, and intensifying with a tart, juicy finish and jalapeño bite. SVEDKA 100 Proof is a grain neutral spirit formulation with a smooth, clean taste and a crisp, arid sensation that intensifies to the end with a deep, warm finish. SVEDKA Grapefruit Jalapeño and 100 Proof are the latest additions to be introduced stateside by the vodka brand, which also boasts a range of flavors. www.svedka.com FOR IMMEDIATE RELEASE

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February 2015 Bar Business Magazine

Inventory My OM My

New Midnight Moon Flavor Arrives

Inspired by its line of popular bottled cocktails, OM Spirits is rolling out a line of liqueurs that have been carefully crafted for the on-premise trade by celebrated mixology consultant, Natalie Bovis. Organic Mixology is poured at a select number of top bars and luxury hotels in key markets across the country – Los Angeles, Las Vegas, and South Florida, with a New York launch coming this spring. These fine, organic liqueurs are made in Michigan and utilize a sugar cane vodka base. The blends include Coconut Lychee, Dark Chocolate Sea Salt, Cranberry Blood Orange, and Meyer Lemon Ginger with another flavor currently in development. Meyer Lemon & Ginger has a soft lemon flavor with minimal tartness and a kiss of ginger spice, lending itself to “play well” with brown spirits. Coconut & Lychee is delicate on the palate and offers a light coconut aroma and flavor, with a hint of lime, and a soft floral sweetness from the lychee, making it a no-brainer cocktail ingredient when mixed with rum. Dark Chocolate & Sea Salt is a non-creamy, lighter twist on the classic dessert cordials, and surprising perfection with tequila or mezcal. While Cranberry Blood Orange offers a tart cranberry burst. www.omspirits.com

America’s number one selling moonshine is announcing the immediate launch of an authentic new moonshine flavor, raspberry. Midnight Moon is the first moonshine brand to offer a raspberry shine, and just like their other fruit flavors, they’ve used real fruit to create a premium, all-natural taste. This commitment to taste and quality has made them the industry leader, leading to the recent depletion of their 1.5 millionth case. Midnight Moon Raspberry is authentically infused by hand-filling each jar with real raspberries. Unlike the artificial candy-like taste profiles of many commercial moonshines available today, Midnight Moon only uses Grade A fruit to craft its fruit flavors. Bottled at 90 Proof to create the perfect taste-balance between the raspberries and the ultra-smooth Midnight Moon spirit, Midnight Moon Raspberry delivers on their promise of uncompromising quality. Midnight Moon Raspberry will roll out nationally beginning February 1, 2015 and retails for approximately $22.99. Raspberry mixes easily with a variety of juices, sodas, sweet teas or lemonade and will join the other Midnight Moon flavors already enjoying distribution in all 50 states, including Apple Pie, Strawberry, Blueberry, Cherry, Blackberry, Cranberry, Original 80 Proof and 100 Proof. www.juniorsmidnightmoon.com

Two New Vermouths from Anchor

Low Calorie Cocktail Mixers

Dedicated to the revitalization of rare and vintage spirits and liqueurs, Tempus Fugit Spirits has once again reached back in time to develop Alessio Vermouths. Imported by Anchor Distilling Company, Alessio Vermouth di Torino Rosso and Alessio Vermouth Chinato embody classic Italian vermouths inspired by a true “Renaissance man,” Alessio Piemontese. A 16th century Italian physician, alchemist, humanist, inventor and cartographer, Girolamo Ruscelli authored of The Secrets of Alexis of Piedmont in 1555 under the pseudonym “Alexius Pedemontanus” (Alexis of Piedmonte / Alessio Piemontese). This early manual of ancient curative recipes contained many formulas that were previously banned, hidden or lost by the Church during the Dark Ages, including several elixirs that are distinct ancestors to the herbal wine-tonic that later became known as vermouth. Alessio Vermouths are crafted by a master Vermuttista of Asti in the Piedmont region of Northern Italy, the birthplace of sweet vermouth and the land from which Alessio Piemontese took as his name. For more information on Tempus Fugit, visit AnchorDistilling.com.

Don’t miss out on the party! Whether you’re at the gym, at the dinner table or enjoying a cocktail, your body deserves the best. Are you ready for a cocktail revolution? 2 Skinny Drunks Premium Organics, is the go-to low calorie organic cocktail mixer targeting health-conscious consumers who prefer imbibing with less calories and no chemicals, preservatives, high fructose corn syrup or GMOs. 2 Skinny Drunks Premium Organics revolutionized the quality standards and manufacturing techniques of the Organic Alcohol Accompaniment industry to create the finest premium quality cocktail mixers available on the market. Each flavor has been handcrafted to enhance your favorite Premium Spirits with the incorporation of crisp organic fruits naturally fortified with electrolytes and vitamins blended to perfection with raw organic sweeteners. The perfect blend of organic cocktail mixers and low calorie refreshments bridges the gap between a health forward lifestyle and a health conscious approach to entertaining and socializing. 2 Skinny Drunks Premium Organic Cocktail Mixers are scheduled for distribution in select markets throughout premium liquor stores, fine grocers, luxury hotel chains, fine dining establishments and organic supermarkets. All products are also available for global purchase online at www.2SkinnyDrunks.com.

Bar Business Magazine February 2015

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April 23â&#x20AC;&#x201C;25, Chicago

SPIRITS COMPETITION By the Trade, for the Trade

Bottle vs. bottle | Drink vs. drink Details coming in the March issue of BAR BUSINESS

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Holiday Happenings

March 2015

1 March 1: National Peanut Lovers Day. Utilize this holiday to turn your customers on to one of the more unique liqueurs on the market, Castries Peanut Rum Crème. It’s a pleasant and subtle sipping experience that will drive your patrons…nuts?

14 March 14: International Fanny Pack Day. These would be great for bartenders carrying around bar tools, stashing tips, keeping phone numbers handy. Let’s bring these back. We are the trendsetters.

March 3: International Ear Care Day. A good day to advise your staff to take care of their inner ears. After all, an unbalanced equilibrium in the inner ear will make them wobble like one of your satisfied customers.

March 5: National Absinthe Day. Put some absinthe cocktails and straight tastings on special tonight and entice your patrons to take a dance with the Green Fairy. And no, they will not hallucinate. Much.

March 10: Land Line Telephone Day. Our poor, neglected friend of old, forgotten in his sad spot hanging on the wall, tethered and immobile, unable to stream YouTube videos and update your Facebook status. Just say hi to him today, give him a ring, make sure he knows we remember all the good times we had.

March 16: Lips Appreciation Day. Without them, your customers couldn’t drink. Or they could, and it would be really sloppy, and they would constantly dribble onto the bar. Lots of cleanup. So let’s appreciate those lips.

March 20: Alien Abduction Day. You don’t believe that aliens have abducted people, probed and tested them, and sent them back to Earth? Take a look at the weirdos in your bar and think again.

Bar Business Magazine February 2015

March 20: Atheist Day. Booze is our religion.

13 March 13: K-9 Veterans Day. Anyone who brings a certified, verifiable K-9 war veteran into the bar on this day automatically drinks for free, forever. Because they are awesome.

28 March 28: Barnum & Bailey Day. P.T. Barnum said, “There’s a sucker born every minute.” Someone in your bar just paid $16 for a vodka tonic. Good ol’ P.T. may have been onto something.

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9 17 43 13 32 3 C3 33 19,21,23 16 C2 25 41 5 29 26 31 16 11 27

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To advertise in Bar Business Magazine contact, Art Sutley, Ph: 212-620-7247, e-mail: asutley@sbpub.com www.barbizmag.com

February 2015 Bar Business Magazine

Owning Up

2015 TECH: What’s to Come in the Bar Business? By Robert Irvine As a restaurateur, chef, TV personality and entrepreneur, I am passionate about helping restaurants become more successful. And I truly believe that one of the keys to success is utilizing technology. As we kick off 2015, I’ve put together a few predictions for the restaurant and bar industry for the year ahead: 1) Restaurants and bars will take reservations, payments and more from mobile devices. More restaurants and bars will allow customers to make reservations, order food and pay for their meals directly from mobile devices. Wait staff will use WiFi-enabled tablets to take customer orders and instantly send them to the kitchen, instead of using the old “paper and pen” method. 2015 will also see many establishments launching mobile device loyalty programs. 2) Tabletop technology and “dynamic menus” will reinvent how customers order meals. Tablet menus and kiosks will let customers order food themselves, which will reduce mistakes, and free up the server to provide faster, quality service. Online menus on a tablet can be updated quickly with the latest specials and food trends. 3) Technology will give restaurants and bars instant inventory tracking and re-ordering capabilities. Inventory management and vendor payment functions are moving to the cloud, so food orders and payments can be completed instantly. This will help bar and restaurant owners keep a fully stocked kitchen at all times, and help them control costs by tracking inventory in real-time.

Below are a few examples of restaurants utilizing technology to better satisfy customers:

Cheers Boston One of Boston’s most beloved institutions, Cheers Boston attracts almost a million visitors per year. It relies on the strength of its Internet connection to conduct day-to-day business — running financial transactions, communicating with suppliers, and offering complimentary WiFi to patrons.

Tir Na Nog For this Irish bar & grill franchise’s downtown Philadelphia location, Internet enables free WiFi for mid-day patrons — mostly executives and staffers from corporate offices in the area — looking for a lunchtime break at a restaurant offering wireless access. Internet connects the staff with online suppliers and vendors, as well as services such as OpenTable, which Tir Na Nog uses for taking reservations.

4) We'll see instant reporting on sales and guest satisfaction.

J.P. Licks

The industry will see increased adoption of interactive tools for customers to provide instant feedback, and for owners to monitor sales. With these tools, sales and guest feedback can be tracked and reported quickly to help improve customer service and financial performance.

This Boston-based chain of about a dozen premium ice cream cafés is utilizing WiFi as a way to bring in more patrons and improve the customer experience. They use a secure network, which is important to both staff and customers alike.

Bar Business Magazine February 2015

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